Greek Potatoes

Loving these potatoes! One of my pregnancy cravings a few weeks back was Greek potatoes from the University Broiler.  Living thousands of miles away did not fulfill my craving.  We went to a mediterranean cafe in hopes they might have some, and was disappointed.  Luckily, I found this recipe on Elly Says Opa!.

They turned out really good....really lemony and tasty!

4 medium russet potatoes, peeled and cut into 6 or 8 wedges each
2 tsp. dried oregano
sea salt and fresh ground pepper
2 Tbsp. olive oil
1/4 – 1/3 cup lemon juice (about 1 large, juicy lemon)
~ 1/4 cup low-sodium chicken or vegetable broth

Preheat the oven to 400.

In a baking dish, toss the potatoes, coating well with the oregano, salt and pepper, olive oil and lemon juice. Pour about 1/4 cup chicken broth around the potatoes (enough so there is about 1/4-1/3″ of liquid in the pan). Bake for about 45-50 minutes or until fork tender and crispy around the edges, stirring once midway through baking. (If potatoes are done but you want them slightly more crispy/brown, put them under the broiler for a few minutes).

"P" Pasta

This pasta is fantabulous!  The pesto sauce is absoultely yummy, and the toasted pine nuts add such a nice touch!  I am calling this "P" pasta, because when I was explaining to my husband what was in it...they all started with P....pasta, pine nuts, pesto, peas, and poultry!  I thought I had some penne pasta, but didn't, so settled for rigatoni this time.  I just used 1 lb. of that, and that made at least double what me and Nate would eat.  The recipe for the sauce makes a ton....so I would either halve it or add a little bit at a time so you don't get over-sauced!  This recipe came from Sisters Cafe.  It would definitely make a good St. Patty's Day meal!

¾ lb. fusilli pasta
¾ lb. bow-tie pasta
¼ cup olive oil
1 ½ cups homemade pesto (or a good store bought one)
1 10-oz package frozen chopped spinach, defrosted and squeezed dry
3 Tbs freshly squeezed lemon juice
1 ¼ cup good mayonnaise
½ cup grated Parmesan cheese
1 ½ cups frozen peas, defrosted
1/3 cup pignolis, toasted (To toast pignolis [pine nuts] place them in a dry sauté pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.)
¾ tsp salt
¾ tsp black pepper
Lemon Grilled Chicken pieces, cooked (recipe below)

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10-12 minutes, until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree. Add the pesto mixture to the cooled pasta, then add the cooked chicken pieces, Parmesan cheese, peas, pine nuts, salt and pepper. Mix well and season to taste.

Lemon Grilled Chicken

Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium or 1 large clove)
1 tsp salt
¼ tsp pepper
½ tsp oregano
1 lb chicken breasts

Marinate chicken overnight. Usually, if I plan on using this for a pasta dish or pizza, where the chicken needs to be cut up, I cut up the raw chicken before I add it to the marinade. Then after it marinades overnight I cook the pieces in a pan on the stove and drain off the juices/marinade.

Balsalmic Black Bean Salsa

Cooking club has been so much fun to try some new recipes from other ladies in the ward.  It's basically bringing all the best of our family favorites altogether and adding some fabulous recipes to my collection.  

It is really yummy!  It does have a kick to it, if your not a spicy fan, you may want to use a milder salsa verde or cut down on the cumin!  nothing says summer like a yummy salsa!

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup) (I like red onion better)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Embassa brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Source:  cooking club via Jessica N.

Cafe Rio Medium Sauce

Mmmm...this sauce is so good!  I have always been partial to the mild sauce on my burrito, but this one is so good made from home!  This one came to my attention through Family Favorite Recipes.

*This only makes enough for maybe 3 or 4 burritos....so plan accordingly!

1 small can diced chilies

1- 7 oz. can Salsa Verde (I used "Embasa" brand)
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance, just reheat before serving.

Mexican Pizza

I am always on the hunt for a new dinner idea.  One of our go-to meals is tostadas...this was a slight twist on the tostada.  I thought of trying my own after seeing it on Taco Bell's menu!

Tortillas
refried beans
1 pound ground beef
1 medium onion, chopped
1 can green chiles
1 packet taco seasoning
salsa
shredded cheese

Brown ground beef with onion, brown and drain.  Add taco seasoning per package directions and add green chiles.

Heat oven to 350 degrees.  Place tortillas on cookie sheet, spoon beans on tortilla, then ground beef mixture.  Place second tortilla on top and cook for 8-10 minutes in oven.  Remove, spoon salsa on top and sprinkle cheese.  Place back in oven to melt cheese.  Remove and add toppings.

Toppings:
shredded lettuce
sour cream
olives
avocado
green onions
cilantro

Grilled Veggie Packets

I hate heating up the house more than I have to in the summertime.  So for our veggies, we've started throwing them on the grill alongside the meat....and it is great! 

-your favorite veggies cut into bite-size pieces(we've used potatoes, carrots, summer squash,  zucchini, green and red peppers, and onions)

-olive oil
-Mrs. Dash seasoning (I've just used the original blend, but I'm sure other blends would be great)
-grated parmesean cheese

Place cut up veggies in bowl and drizzle with olive oil.  Sprinkle Mrs. Dash until seasoned to taste.  Double wrap in heavy duty aluminum foil, leaving air pockets for steaming of veggies.  Place on grill and cook for 25-30 minutes.  After opening up packet, sprinkle grated parmesean cheese and toss.

Chipotle-Lime Chicken Skewers with Avacado Dipping Sauce

Oh how I love this time of year!  I think we've busted out the grill about 3 or 4 times already, and I have no intention of stopping!  Why is it that meat tastes so amazing on the grill?!  I don't know, but I'm not stopping!  This recipe has all the perfect summer flavors...lime, cilantro, chipotle, and the char from the grill.  Yummy!  I got this recipe from Elizabeth Deibel at cooking club last summer and am finally getting around to trying it.  The sauce...also amazing!

1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt

SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon salt

Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.

Drain chicken and discard marinade. Thread onto 16 metal or soaked wooden skewers. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 4-6 minutes on each side or until no longer pink. Serve with sauce.

Banana Cream Pie

This pie is SOOO yummy, and really easy to make!  I have been craving bananas lately...so I went searching for a pie recipe.  This one is a step above your general pudding/graham cracker crust recipe.  The sweetened condensed milk is a good addition!  This one comess from Our Best Bites.  On the recipe they also offer a Chunky Monkey variation, which sounds amazing and I will be trying!

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. (I actually cheated and just used Cool Whip on top)  Place the clear plastic shells back on the pies and allow to chill for several hours.

Sweet Mustard Chops

Loving that grilling season is in full swing!  There is nothing like the taste of grilled food.  This is another recipe from cooking club, submitted by Melinda.  I was looking for a new pork chop recipe, and this one was great!  We had some grilled veggie packets on the side. Made for a perfect Sunday dinner!

Sweet Mustard Chops

1/2 c. mayonnaise

1/4 c. brown sugar

1/4 c. prepared mustard

2 tsp. seasoned salt

1/3 c. red wine vinegar

4 bone-in pork loin chops (1 inch thick, 8 oz each)

In small bowl, combine mayonnaise, brown sugar, mustard, and seasoned salt. Whisk in vinegar. Pour into large Ziploc bag. Add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat thermometer reads 160 degrees, turning occasionally.

Soft Personal Pretzels

I've been trying to think of some different, fun things to do with Tucker during the day that doesn't consist of tv watching, reading books, all that regular stuff.  So we did some baking.  One of his favorite things about going to Sam's Club each week is getting to share a pretzel with me.  He points to the snack bar as soon as we walk in the door and says "etzel" every time.  The recipe I used for these pretzels was from Jocelyn at cooking club.  They turned out great!

1 TB yeast
1 ½ c warm water
2 tsp salt
¼ c honey
1 TB sugar
4-41/2 c flour

Heat the oven to 425. Line 2 baking sheets with tinfoil.

In a large electric mixing bowl, dissolve the yeast in the warm water. Add the salt, honey, and sugar and stir well. Blend in the flour at low speed, then medium. Knead about 5 minutes.

Divide dough into 16 equal parts, make shapes, and put on tinfoil.

Bake for 13-15 minutes.

Mix 1 TB cinnamon with 4 TB sugar (I just used cinnamon sugar), melt some butter.

When pretzels are done, remove from oven and apply butter and cinnamon/sugar mixture.

Almost Red Lobster's Cheddar Bay Biscuits

I honestly can't remember where I got this recipe from....I was just looking around last summer at some bread recipes and came across this one, jotted it down, and forgot to write down my source.  I finally came across the recipe again and decided to give it a try.  It is pretty good! 

2 1/2 cups bisquick baking mix
1 cup cheddar cheese finely grated
3/4 cup whole milk
2 tablespoons butter melted
1/8 teaspoon garlic powder
1/4 cup butter melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
dash salt

Preheat your oven to 400 degrees.

Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits are light brown. Serve warm.

Spicy Chicken and White Bean Soup

I found this yummy quick-fix soup on the Sisters Cafe.  It seems like everyone is posting soup recipes lately, and it got me in the mood for some!  On the Sisters Cafe, they called this Fantastic Tortilla Soup, but I am changing the name, considering I already have tortilla soup recipes listed...this will make this one easier to find later!  It really was the fastest "tortilla soup" I've ever made, and it is so good!  It is actually more like a chicken chili, if you ask me.  The lime squeezed over top was wonderful...don't leave it out!


Spicy Chicken and White Bean Soup


1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded-I used 1 Sam's Club can of chicken instead to make it even faster
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.


Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.


Garnish:


tortilla strips
1 large avocado
Sour cream

Easy Sweet and Sour Meatballs

This is another tasty recipe I got from cooking club.  Sarah Walton submitted this recipe for our "under 5 ingredient" theme of the month.  It is definitely a quick-fix meal!  She did not put hers in the crock pot, but I did with great results!

1 ¼ c. sugar (Splenda works as well)

1 Tbsp. soy sauce
4 Tbsp. ketchup
½ c. vinegar
Already cooked Italian style frozen meatballs

Mix first four ingredients together and heat in skillet pan on stove. Add meatballs and cook until heated through (according to package instructions). Serve over rice.

Roasted Parmesean Red Potatoes

6-7 red potatoes, scrubbed and quartered

1 medium onion, cut into large chunks and separated

1/4 bottle Mrs. Dash seasoning, origional flavor

1/2 cup grated parmesean cheese

1 tsp. garlic powder

Preheat oven to 375 degrees.  Place potatoes and onions on cookie sheet and drizzle with extra virgin olive oil.  Place rest of ingredients in large ziploc bag.  Dump potatoes and onions in bag and toss to coat well. Dump potatoes back out on cookie sheet.  Cook for 25-30 minutes until potatoes are fork tender.

Lemony Green Beans

Mmmm....fresh green beans.  So good!  They taste so good as a side dish to just about anything.  We had these ones for our Easter dinner this year.

Green beans, trimmed edges
1 shallot, chopped finely
2 cloves garlic, minced
1-2tsp. lemon juice (depending on how lemony you like them)
Salt and pepper to taste
2 slices bacon, cooked and chopped (optional)

Blanch green beans in boiling water for just a few minutes to soften up, rinse in cool water.  Heat a Tbsp. olive oil in skillet and add shallot.  Cook for a minute or two.  Add green beans, garlic, bacon (if desired), salt, pepper, and lemon juice.  Cook until beans are heated through.