Wednesday, June 30, 2010

Chipotle Lime Pork Chops

These pork chops are wonderful...juicy, spicy, and healthy!  There is nothing better than marinated grilled meat in the summertime.  This one will definitely be used again this summer.  We had it with a Black Bean and Corn salad that was wonderful!  Definitely a healthy, tasty meal!

Pork Chops marinade (I used 4 boneless ones) :

4 T olive oil
3T fresh lime juice
1T minced garlic
3 chipotle peppers in adobo sauce chops with seeds and about a teaspoon adobo sauce
pepper to taste

Marinate at least an hour, overnight would be better.
Grill on medium heat until cooked through.

Black Bean and Corn Salad

This side dish is absolutely delicious!  It is so perfect along with grilled meat, we had it with some chipotle pork chops, and it was so good!  We ate it warm this time, but I am excited to eat it again tomorrow because I think it will be even better!  I never would have thought to put snow peas in a salad like this, but they add that crunch that it definitely needs....yum!  This recipe is from Guy Fieri on the show Guy's Big Bite.  The original recipe can be found here.

Black Bean and Corn Salad

4 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
(I also added the zest of 1 lime and the juice of 1/2 a lime)
Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. (Stir in lime zest and juice just before serving, if desired)  Serve warm or cold.
*if serving cold, I would wait until the salad has cooled before adding snow peas...that way they will stay nice and crunchy.

Strawberry Delight

Mmmmm...this is so yummy!  I came across this recipe while looking at Mommy's Kitchen and had to try it!  Some of the reviews said they used various kinds of pie filling, and some used some fresh fruit instead of the pie filling.  Next time, I think I will try some fresh peaches.  Yum!


3/4 cup real butter, softened (1 stick + 4 tablespoons)
1 1/2 - cups all purpose flour
3/4 - cups pecans, chopped


1 - 8oz pkg cream cheese
1 1/2 - cups powdered sugar
1 - envelope dream whip, prepared according to package
2 - (21 oz) cans strawberry pie filling

Preheat oven to 350 degree. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender. Add chopped pecans and mix. Press mixture into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. When done remove from oven and let cool. While the crust is cooling prepare the filling. Prepare dream whip according to package directions, whip until soft peaks form then set aside. Mix the cream cheese and powdered sugar together using a electric mixer. Add prepared dream whip to cream cheese mixtures. When the crust is completely cooled add the cream cheese filling on top of the crust and spread evenly. Top with strawberry pie filling and chill for 12 hours.  Can serve with a dollop of Cool Whip on top.

Monday, June 28, 2010

Memphis Style Coleslaw

This recipe I found on Our Best Bites.  I was looking for some coleslaw to put on our BBQ pulled pork sandwiches, and this one was might tasty!  I didn't have a bell pepper like I thought I did, but it was still mighty tasty!

1 c. mayonnaise (side note: why, oh why does regular mayonnaise have to taste so much better than low-fat?)
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Chicken Enchilada Pasta

This one was pretty good, although I definitely prefer regular chicken enchiladas to this one.  It was good for something new, though!  I found this one on My Kitchen Cafe.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Wednesday, June 23, 2010

Edible Playdough

Thinking of new things I can do with my son, I came across this recipe on Sweet Basil.  Let's just say he loved it!  He just plowed his face right into it and started eating...not much playing took place!

1 Cup Creamy Peanut Butter
2 1/4 Cup Powdered Sugar
1/2 Cup Honey

Mix until well combined and place in the fridge for 15-20 min. Remove from fridge and let kids have at it!

Tuesday, June 22, 2010

Copykat Lion House Sweet and Sour Meatballs

When someone posts a recipe and says that the recipe is one of their favorite dinners ever, it makes me want to try it, and fast!  The meatball are really tasty, were so moist, and the sauce was so yummy!  We served it with some yummy Fried Rice that I made with it as well.  This one will be made again at our house!

Copykat Lion House Sweet and Sour Meatballs

1 to 1-1/2 lbs. lean ground beef
3/4 cup oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
1 tsp Worcestershire sauce

Mix ingredients and form into 12 2-inch balls. Place in casserole dish, cover with sauce (recipe follows) and bake uncovered at 350 degrees for 30 minutes.

Sweet and Sour Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbecue sauce
1 tsp Worcestershire sauce

Combine on low heat in saucepan until sugar dissolved.

Recipe Source: See Jane in the Kitchen

Bacon Fried Rice

This rice is so good!  I took it to my husband's work for International potluck day and got lots of compliments and recipe requests.  The reason I'm sure it tastes so good is the veggies were cooked in bacon fat....which we all know is so good for you!  I served this with the Copykat Lion House Sweet and Sour Meatballs, and it was mighty tasty!

Bacon Fried Rice

1/4 lb. bacon
1 cup diced onion
3/4 cup diced celery
1 bell pepper, diced
3 T soy sauce
3 cups COLD, cooked rice

Cook bacon until crisp. Remove from pan and Sauté vegetables in bacon fat. Add rice and soy sauce until heated through. Add bacon.

Sunday, June 20, 2010

Banana Granola Pancakes

One of my husband's favorite places to get breakfast in Ohio is called First Watch.  His favorite breakfast...banana granola pancakes.  They are quite tasty.  Here is my make at home version I made him for Father's Day.

Banana Granola Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
granola (I used the Bare Naked brand banana nut flavor)

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Apple or Peach Dumplings

Need an easy dessert that is sure to impress?  Try these babies.  So easy!  With peaches as delicious as they are right now, these would be a great way to use some up.  They are equally as delicious with apples, and with apple season just around the corner, tuck this recipe away for that as well :)

Apple or Peach Dumplings

2 granny smith apples (I used golden delicious) OR peaches
2 tubes of refrigerated crescent rolls
2 sticks butter, melted
1-½ cup sugar
1 tsp vanilla
ground cinnamon
8 oz. Mountain Dew soda (or 7 Up)

Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, barely stir again, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and the drizzle the sauce from the pan over it.

Recipe Source:  cooking club via Kara H. 

What are you doing with all your peaches this month...canning, freezing, or baking?


Monday, June 14, 2010

Layered Mexican Chicken Rice Bake

Easy....that's what this is.  We had this when I was visiting Utah.  It comes from the Picky Palate.  My mom just used some shredded chicken she had already made, and it was really tasty stuff!  The only thing I'd change is to add some salsa verde to the rice, it was a little drier than I liked.  And feel free to halve this makes a ton!

2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
1 anaheim chili pepper (it’s mild), finely diced
1 1/2 Cups chopped sweet peppers
1 1/2 Tablespoons minced fresh garlic
4 Cups cooked/steamed rice
1 Tablespoon ground cumin
2 Cups shredded chicken breast
1/4 teaspoon Lawry’s Garlic Salt
1/2 teaspoon dry Ranch Dressing Seasoning
1/2 Cup prepared Salsa (I used Herdez, mild)
1 can corn, drained
1 can red kidney beans (or any bean of choice), drained
1/2 Cup fresh cilantro leaves, chopped
1 Cup shredded cheddar cheese
(next time I will add some salsa verde to the rice, it turned out a little drier than I liked)
Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce, sour cream, salsa, or tortilla chips, if desired.

Sunday, June 13, 2010

Mandarin Chicken Bowtie Salad

This is a large recipe great for parties or showers.  So if you're not feeding a large crowd, I'd definitely halve this one!  I first had it at a baby shower for someone in the ward, and it was mighty tasty!  The recipe comes from a blog a bunch of girls in the ward contribute to, I Love to Cook.  It's definitely worth making and sharing!

16 oz bowtie pasta

1 cup oil *veggie or canola*
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

10 oz fresh spinach
6 oz craisins
3- 11oz cans mandarin oranges (drained)
2- 8 oz cans water chesnuts (drained)
1/2 cup fresh parsley- chopped
1/4 cup toasted sesame seeds
1 bunch green onions- chopped
6 oz honey roasted peanuts
2 cups cooked chicken cut to sm. pieces
Cook pasta according to directions, then chill. Mix dressing and add to pasta and marinate for atleast 2 hours. Mix remaining ingredients in a large bowl. Toss with pasta and dressing right before serving.

S'more Stuffed Brownies

Momma made this one while I was visiting Utah.  These definitely scream summer...what's better in the summer than sitting around a campfire and roasting marshmallows, not much!  She found it on one of my favorite food blogs, The Picky Palate

Batch Prepared in 8×8 inch baking pan (she used a 9x9)
1 box of your favorite brownie mix (we used Betty Crocker Fudge Brownies)
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Makes 12 brownies

Thursday, June 3, 2010

Cilantro Chicken

Cilantro is one of my very favorite ingredients.  I know it's one of those flavors that people either love or hate...there is no in-between.  So if you are a hater...skip over this post!  

This recipe is another one from cooking club.  It came from our Mexican themed month and was submitted by Jami.  It turned out really tasty!  I will definitely make this again!

Cilantro Chicken

2 TBSP lime juice
2 TBSP veg. oil
1 tsp honey
4 chicken breasts
1 c. finely crushed tortilla chips (I used the hint of lime flavor ones)
1 26 oz jar of salsa (I used Pace, it's what I had.  I'm sure homemade would be wonderful!)
2 TBSP fresh cilantro, minced (I used double...I LOVE cilantro!)
1/3 c. shredded Mont.Jack cheese

In a shallow bowl, combine lime juice, oil, and honey. Dip chicken in lime juice mixture, then coat w/ tortilla chips.

Place in ungreased baking dish. Bake uncovered at 350 degrees for 45-50 min or till juices run clear. Combine salsa and cilantro, pour over chicken and sprinkle with cheese.

Bake an additional 5-7 min to melt cheese. We serve spanish rice as a side.

Wednesday, June 2, 2010

Saucy Crockpot Red Beans and Rice

I really liked the red beans and rice recipe I used last time, but this one definitely tops it! My husband thought the last one did not have enough "sauce," so I tried this one from Sister's Cafe. The reasons why I like it are A) it is saucy. B) it can be made in the crockpot. C) the flavor combo is very tasty!

Saucy Red Beans and Rice

1 1/2 c red beans
1 (8 oz) can tomato sauce
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice (I didn't have this, I used Emeril's Essence instead)
*I also like to squeeze a lime wedge over top
Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)

Crockpot Version:

In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot - no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. Serve over rice.