Baked Teriyaki Chicken December 16, 2007

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup soy sauce
1/4 cup cider vinegar (I used regular vinegar)
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Note: I baked it with small chicken breasts at 400 degrees and covered with foil. I baked for 20min and flipped the chicken over and removed the foil and baked for 10 min. It was nice and tender. So easy to make!

White Chicken Chili (Hub Cafe) October 23, 2007

1 lb boneless, skinless chicken tenders, washed and patted dry
2 cans (14oz) chicken broth
3 cans (15oz) Great northern beans (with liquid)
1 yellow onion chopped
1 red onion chopped
2 tsp fresh minced garlic
1 can (5oz) diced green chilies
1-2 diced jalapeno peppers
2 tsp cumin
1 tsp oregano
¼ tsp cayenne pepper
Season with salt and pepper

Step 1- Season chicken with seasoning salt, garlic salt and pepper, cook on top of stove in pan with a little olive oil until cooked through. Then chop into bite size pieces and set aside.

Step 2- In the same pan add a little more oil and sauté’ chopped onions, minced garlic and jalapeno’s until onions are transparent.

Step 3- In a large pot, combine chicken broth, beans, diced green chilies, spices and sautéed vegetables. Bring to a boil and add chicken. Reduce heat and simmer for at least 30 minutes.

Step 4- When you serve garnish with any or all of the following: chopped green onions, sour cream, monetary jack cheese, tomatoes, salsa, cilantro or tortilla chips.

Note: I didn’t have cumin or cayenne pepper. I added a little bit of tabasco sauce. It still tastes delicious! Very easy to make. Perfect for a cold day.

Heavenly White Chocolate Fruit Tart (Allrecipes.com) September 21, 2007

PREP TIME 30 Min
COOK TIME 25 Min
READY IN 55 Min

INGREDIENTS

* 3/4 cup butter, softened
* 1/2 cup confectioners’ sugar
* 1 1/2 cups all-purpose flour
* FILLING:
* 1 (10 ounce) package vanilla or white chips, melted and cooled
* 1/4 cup heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 (20 ounce) can pineapple chunks, undrained
* 1 pint fresh strawberries, sliced
* 1 (11 ounce) can mandarin oranges, drained
* 2 kiwifruit, peeled and sliced
* GLAZE:
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 1/2 teaspoon lemon juice

DIRECTIONS

1. In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Note: I didn’t make glaze since the filling is sweet enough. It tastes so GOOD!<a

Ten Clove Garlic Marinade August 2, 2007

“Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I’m certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast.”

Original recipe yield:
2 cups
PREP TIME 10 Min
READY IN 1 Day 12 Hrs 10 Min

INGREDIENTS

* 2/3 cup vegetable oil
* 1/3 cup Worcestershire sauce
* 1/4 cup soy sauce
* 1/4 cup steak sauce
* 1/4 cup water
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 yellow onion, minced
* 10 cloves garlic, peeled and minced

DIRECTIONS

1. In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed.
2. Pierce several holes into meat with a sharp knife, and place in a shallow dish. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions.
3. Cover and refrigerate overnight, or up to 36 hours. Cook as desired.

I got this recipe from allrecipes.com. I only marinated my eye of round for about 6 hours and it was still pretty flavorful. TASTY!

Chicken Penne Pesto (Princess Melissa Benson) July 29, 2007

1 lb Penne pasta
Aprx. 3-4 Chicken breasts (boneless/skinless cubed)
2 full Basil plants, leaves picked and washed
3 oz. (Apx 3/4 cup) Pine nuts
2-3 Cloves garlic, crushed
Apx 1-2 Tbs Olive oil
2 Cups coarsely grated parmesan
1/2 Pint of Whipping cream
Salt to taste

In blender or food processor, process basil leaves. Take out set aside, process pine nuts till almost a paste forms. Put basil back in with pine nuts add cheese, garlic, oil and salt. Process till mixed. While processing add cream till thick and smooth. In frying pan cook cubed chicken in hot oil with garlic, season salt, dried basil and whatever else you want to flavor it. Cook till done. Set aside. Cook and drain noodles, do not rinse. Add maybe a little butter and chicken and pesto sauce big spoonfuls at a time mixing in between until desired consistence. Now, sit down, relax and make someone else serve you. Yummy yummy.

After the chicken is done I like to heat the sauce up on top of the pasta for about a minute on high to melt the cheese and heat it all up again. This is a tasty dish! I made this for Valentine’s Day and Tim loved it. Somehow he says it tastes better the next day. Who knows…. Well ENJOY!

My First Carrot Cake (Carolyn) July 27, 2007

I made my first carrot cake from scratch last night. We had a dinner appointment with a cute couple in our ward and I wanted to bring something last minute. I had a package of these super sweet key lime bars that I was going to make, but realized I only had 2 eggs and the recipe called for 3. So I searched for something that would work with 2 eggs and ended up halving the carrot cake recipe. Even made the frosting from scratch too. I am so proud of myself. I was worried that it might turn out strange after seeing how dark it looked coming out of the oven (I ran out of white flour and used 1/2 wheat…you never know how it might affect what you’re cooking). But it was super tasty and fat free too. So if you are looking for a yummy recipe or have never made carrot cake- try this one out; you’ll be happy.

Carrot Cake (Original recipe yield:1 – 9×13 inch cake)

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

My alterations: I halved the recipe (from lack of eggs), substitued apple sauce for the oil, 1/2 wheat 1/2 white flour, and no nuts – I’m not too big of a nut fan. For the frosting I only used 1/2 of the required powdered sugar and fat free cream cheese. Let me know if you try the recipe (Can’t claim it as my own…I got it from http://www.allrecipies.com/.)

Lettuce Wraps “Rising Fortune” July 14, 2007

1 Head iceberg lettuce
1 large boneless chicken breast
1 egg white
1/2 tsp salt
2 Tbs cornstarch, divided
2 long green chilies, hot/mild
10-12 water chestnuts
1/2 cup finely chopped celery
3 Tbs finelly diced carrots
1 tsp grated fresh ginger
3 Tbs finely chopped green onion
2 Tbs dry sherry/rice wine
1/2 Tbs soy sauce
1/2 Tbs chili sauce with garlic
1 tsp sugar
1 Tbs sesame oil
Peanut oil for cooking

1. Cut chicken into tiny cubes. Place in bowl, add egg white, salt and 1 Tbs corn starch. Blend and refridgerate for 30 minutes.

2 Core, deseed and dice chilies. Dice water chestnuts. Combine chilies, water chestnuts, celery, carrots and ginger. Set aside.
Combine green onions and garlic, set aside. Combine sherry, soy sauce, chili sauce, sesame oil and sugar, set aside. Combine 1 Tbs cornstarch and water, stir and set aside.

3. Oil pan, cook chicken until no longer pink. Add water chestnut mixture, stir 30 seconds, then add garlic/green onions mixture, stir 10 seconds. Add soy sauce mixture. Stir and taste. Add any ingredients as needed before adding cornstarch. After adding cornstarch, stir for 30 seconds until thick. Ready to serve with lettuce. Rice is optional.

This is a very tasty appetizer or it can be the main meal.

Caramel Popcorn June 28, 2007

4 quarts popped popcorn
1 c brown sugar
1/2 c margarine
1/4 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda

Place the popped popcorn in a large brown paper bag. In a 2 quart casserole dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the tip once or twice to close the bag and shake to coat the popcorn. Place the bag into the microwave for 1 min. 10 seconds. Shake and repeat. Place on waxed paper to cool.

This recipe is delicious. We made it for our Primary Movie Day and it was a big hit! Easy to make and tasty!

Flan topped with Fresh Strawberries April 9, 2007

Tart:
4 eggs, separated
4 heaping Tbsp flour
5 heaping Tbsp sugar
1/2 tsp baking powder

Beat egg whites stiff, adding 1 spoonful of sugar at a time.
Add 1 tsp vanilla to egg yolks,; fold egg yolks to egg whites.

Sift flour and baking powder over egg mix. Fold; pour into well greased tart pan. Bake 425 for 15-20min until golden and watch carefully. Once cooled should be able to flip over onto a dish.

Cream cheese filling:
1 package cool whip
1/3 cup lemon juice
1 cup sweetened condensed milk
8 oz cream cheese

Combine and mix all together. This filling recipe makes enough for three tarts so try to 1/3 each amount. Place the filling over the tart.

Use 1 box danish dessert (can find it by the jello) and cook it according to the fruit sauce instructions on the back of the box.
Then after letting it cool for about 10 minutes throw in 2 pints of fresh sliced strawberries for topping. Once the strawberries are cooled a bit place as topping over the filling.

This is a really good recipe. I got it from my coworker she used to make it for valentines day for her hubby. I made it for Tim on Vday. He loved it!

This recipe requires a flan pan. I used the Pampered Chef 10″ flan pan. Which looks somewhat like this:

Kettle Style Sweet Popcorn April 9, 2007

1/2 cup unpopped popcorn
3 Tbsp white sugar
1/4 cup vegetable oil for popping

Heat oil in medium sized pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake continuously until popped.

This is really good. It makes about 3 1/2 quarts of popcorn. I just couldn’t stop eating it……