Wednesday, March 31, 2010
Tuesday, March 30, 2010
Chocolate cake and icing
Elanor enjoying the cupcakes
Friday, March 19, 2010
Black Bean Enchiladas
3 slices bacon
1 chicken breast, diced
1 bell pepper, diced
1 clove minced garlic (or to taste)
1 can black beans, drained
Roughly 2 cups of your favorite chunky red salsa
Curry or cumin to taste (maybe start with a teaspoon and add from there?)
1/4 tsp salt
6 Flour Tortillas
- Preheat oven to 350.
- Fry the bacon in a large skillet. Remove the bacon when crispy and fry the chicken breast, bell pepper, and minced garlic in the bacon fat until chicken is cooked through.
- Crumble the bacon and add it to the skillet, along with the black beans, salsa, curry or cumin, and salt. Heat through.
- Fill the tortillas with the mixture, as well as a handful of cheese per tortilla, roll them up, and place them in a 9 x 13 pan. Cover the top with cheese and bake for 20 minutes.
Thursday, March 18, 2010
Wednesday, March 17, 2010
Tuesday, March 16, 2010
1/2 onion, diced
1 can pinto beans
1/2 C salsa
Fry up bacon pieces, when the bacon is about half way cooked add onions; cook until bacon is done. Drain fat. Add can of beans; let simmer 5 minutes. Mash beans and add salsa. Serve with tortillas, cheese, lettuce, tomatoes, etc
This is quick and delicious. I grew up eating these and didn't realize you could buy refried beans in a can until I went to BYU. Sometimes I will use black beans instead of pinto and it is really good.
Friday, March 12, 2010
Hearty Clam Chowder
4 slices bacon
3 green onions & tops, chopped
5 medium sized potatoes, peeled & cut in ½ inch cubes
2 T. chopped green pepper
1 stalk celery, sliced thin
1 clove garlic, minced
2 c. water (roughly)
½ t. pepper
1 t. salt
1 t. Worcestershire sauce
4 drops liquid hot pepper seasoning (I prefer Red Hot)
1 carrot, finely sliced
2 cans chopped or minced clams with nectar (6 ½ oz. cans)
1 can evaporated milk (12 oz.)
Microwave or fry bacon, then cut into small pieces.
Combine green onions, potatoes, green pepper, celery, carrot, garlic, & bacon in a saucepan. Pour in water to cover (may need more than 2 cups). Season with salt, pepper, Worcestershire, & liquid pepper.
Cover and simmer 15 minutes or until potatoes are tender.
Mash mixture with a potato masher until desired consistency.
Add clams (including liquid) & milk. Stir well, then heat just until piping hot (do not boil).
Thursday, March 11, 2010
Wednesday, March 10, 2010
Friday, March 5, 2010
Thai Chicken Stirfry
2 cups rice
2 chicken breasts
Peanut Sauce (recipe follows)
Canola oil (enough for cooking meat in)
1 Tbsp bottled minced garlic
1 Tbsp bottled chopped ginger (powder works just fine too)
1 bag of your favorite frozen stir fry veggies
1/2 cup unsalted peanuts
Make rice according to package directions.
Heat oil in a wok or skillet over medium to medium-high heat. Dice the chicken and add to skillet while you cut. Add garlic and ginger and cook until the chicken is no longer pink (maybe 5 minutes).
While the chicken is cooking, make the peanut sauce, and defrost the stirfry veggies in the microwave if you're like me and didn't think of doing it earlier in the day. When the chicken is no longer pink, add the peanuts and veggies. Stir well, add the peanut sauce, stir again. Cook until heated through and serve over rice.
2 Tbsp creamy peanut butter
2 Tbsp canola oil
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp rice wine vinegar
1 tsp sesame oil (optional)
1/8 tsp cayenne pepper (optional)
Combine ingredients in small bowl and whisk until combined.
Thursday, March 4, 2010
Wednesday, March 3, 2010
- 1 1/2 cup brown sugar (usually I use about half honey and half brown sugar)
- 1/2 cup water
- 4 teaspoons pure vanilla extract
- 1 teaspoon salt
- 8 cups rolled oats
- 2 cup chopped pecans or walnuts, or slivered almonds
- Cinnamon to taste (I use a lot; a couple of tablespoons)
- Ginger (I only ever have ground ginger, but it would be good with minced candied ginger)--not enough to taste "gingery" but enough to add a little something special; maybe a teaspoon or two.
- Dried fruit--I use craisins, but anything would be good.
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper (or aluminum foil) and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, spices, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time (sprinkling it over the top is fine). If you would like clumps rather than individual toasted oats, let it sit undisturbed until cooled, at which point you can break it apart. When granola has cooled completely, store in an airtight container.
Tuesday, March 2, 2010
1 C butter
2½ C applesauce
2 C sugar
4 C flour
2 tsp baking soda
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
1 lb raisins (opt)
1 C chopped nuts (opt)
Cream butter and add sugar. Sift flour, baking soda and spices. Add to butter and sugar mixture, alternately with applesauce. Add raisins and nuts. Spread in a greased 9x13 pan. Bake at 350ºF for 1 hour or until done. Sprinkle with powder sugar. Serve with applesauce on top.
That is the original recipe but I've made a few changes. I use half the amount of butter and replace the rest with applesauce. I also use whole wheat flour instead of all-purpose. My favorite way to serve is warm with warmed applesauce on top and a sprinkling of cinnamon and sugar.