Tomato Florentine Soup

In the Dietetics Program at BYU one course that I took was Food Production Management Lab.  In this class I gained hands on experience of managing and being a part of a food production facility (The Pendulum Court).  We made all the food (lunch entree  salads, sandwiches, desserts, muffins...) and took turns working in the different areas of the kitchen as well as manager.  We made delicious food!  The best position to have was in the bakery.  We were taught that we were to sample everything (also taught on Master Chef by Gordon Ramsay. haha!).  Well you can't sell a cookie or muffin with a piece broken off so when in the baker position one got a little more than a sample and as you can tell I have a big sweet tooth. :)  Since it was a 5 hour class we also got a free lunch!

My favorite soup we made was the Tomato Florentine Soup which I had my very first day of lab.  I made it today and it tasted better than I remember (I tweaked it by changing some measurements and adding and substituting some ingredients.  The recipe below is my version of the soup and served in this bread bowl recipe).  My husband liked it but also informed me that he doesn't usually like tomato based meals (ex: spaghetti, probably his least favorite meal and I make the sauce very well from scratch) and this is a tomato based soup.  I on the other hand LOVE tomato based food like this soup, spaghetti sauce (I eat pasta with my sauce), and pizza (my favorite part is the sauce, not the cheese).

Sometimes tomato based things can be acidic and when I first tasted my soup it was a bit acidic.  I remembered reading somewhere that baking soda helps to reduce that since it is basic.  I gave it a shot and added 1/2 tsp baking soda to the soup and it actually decreased the acidity.  I am going to try it next time I make spaghetti and chili too!

INGREDIENTS
2 Tbsp butter
2 ribs celery, diced
1/2 onion, diced
1 jalapeno, diced
2 cloves garlic, crushed
1 lb ground beef
1/2 box (5oz) frozen spinach, chopped
1 can (14oz) diced tomatoes
1 Tbsp dried basil
1 tsp pepper
1 tsp salt
2 beef bouillon cubes
2 Tbsp honey
2 Tbsp apple cider vinegar
4 c water
4 c (32oz) tomato juice
1/2 tsp baking soda
1/2 c orzo pasta

DIRECTIONS
In a medium pot melt butter and add celery, onion, and jalapeno.  Cook over medium heat until tender and onions are translucent.  Add garlic and cook 1 more minute until garlic is fragrant.  Remove from heat and set aside for later use.

In a large pot, brown ground beef.  Drain off fat and add the cooked vegetables, spinach, diced tomatoes, basil, pepper, salt, bouillon cubes, honey, vinegar, water, and tomato juice.  Stir to combine and then mix in baking soda.

Add orzo, bring to a boil, and then reduce to low.  Cover and allow soup to simmer for 20 minutes and then serve.

–Melanie

Texas Roadhouse Rolls & Cinnamon Honey Butter

Texas Roadhouse has mouth watering rolls and butter!  I am not as big of a steak fan as Nick but I gladly go to this restaurant to indulge in their melt in your mouth rolls.  It is so hard to save room for the actual meal with endless rolls coming but some how we fit it all in.

This recipe comes pretty dang close to having Texas Roadhouse Rolls come right out of your own oven! Leftover Texas Roadhouse Rolls don't keep well but these taste delicious days after (if you have the self-control) if you heat them for 10 seconds in the microwave.  Oh, let me say something about the butter.  It is pretty much halfway between butter and icing which is why it is so tasty.  It is super fast and easy to make so if you make the rolls take a few more minutes to whip the butter ingredients together. You won't regret it!

Rolls

INGREDIENTS

2 tsp yeast
1/4 c warm water
1 c milk (scalded and cooled to lukewarm)
1/2 T melted butter (slightly cooled)
1/4 c sugar
3 1/2 c flour
1 egg
1 tsp salt

DIRECTIONS

Microwave milk for 2 minutes to scald.  Place butter in the hot milk to melt while milk is cooling.

In a small bowl combine  yeast, 2 Tbsp sugar, and water.  Let it stand for 10 minutes until bubbly.

In a large bowl mix together flour, salt, and 2 Tbsp sugar.

Add the yeast mixture, eggs, and milk/butter to the flour mixture.  Mix together and then kneed for 10-15 minutes.

Place dough in a large greased bowl and cover.  Let dough rise until double in size (about 1 hour).

Place dough on a floured surface and roll into a rectangle that is 1/2 inch thick.  Fold the dough in half and lightly roll to press the layers together.  Cut dough into 2 x 2 inch squares using a pizza cutter.  Place on a baking sheet, cover, and let rise until double in size (1-2 hours).

Bake at 350 for 8-10 minutes or until golden brown.

Baste with cinnamon honey butter once rolls are removed from the oven.

Yield: ~16 rolls


Cinnamon Honey Butter

INGREDIENTS

1 stick butter (room temperature)
1/2 c powdered sugar
1/2 c honey
1 tsp ground cinnamon

DIRECTIONS

In a small mixing bowl use a hand mixer to whip honey butter until creamy.  Add powdered sugar, honey, and cinnamon and mix until well combined.  Store in refrigerator but serve at room temperature.
–Melanie

Cranberry Salad

When most people hear the word salad they think of the dish as being healthy but this is really more like a dessert if you look at the nutrition and taste it.  Pie is the real dessert at the Thanksgiving so we fudge it in with the rest of the dinner by calling it a salad. haha!

My mom is about both taste and presentation but when I was little I thought it was so ridiculous that she would put a lettuce leaf under fruit/jello salads since you don't even eat the lettuce.  Really it was just that the lettuce was preventing me from getting every last bit of the fruit/jello salad.  Now that I'm older and wiser I wouldn't serve these types of salads (more like desserts) any other way! :)  Doesn't it look beautiful?!

INGREDIENTS
2 small (12 oz. bags/ 6 cups) fresh cranberries- chopped
3 cups sugar
1 (20 oz. can) crushed pineapple, drained
whipped cream
Green leaf lettuce for garnish

DIRECTIONS
Chop cranberries in blender or food processor (if using a blender chop only 1/2 to 3/4 cup at a time to chop evenly). Mix the cranberries in a bowl with the drained pineapple and sugar.  Place this mixture in a large colander over a bowl and refrigerate overnight.  In the morning add 2 cups whipped cream with 1/2 cups sugar and 1/2 cups broken pecans to the cranberry mixture and refrigerate until ready to serve.  I serve using an ice cream scoop and placing it onto a lettuce leaf.

Mom's Rolls

These rolls are probably what my mom is most famous for. She has made them probably over 500 times! You use the same dough to make either dinner rolls or cinnamon roles. Both of which are amazing!  These cinnamon rolls are one of the best parts of Christmas morning!  Warning- These take about 4 hours to make because you have to wait for the dough to rise twice, but it is so worth it!

(Picture taken by Heather Crandall) 

ANITA BANKHEAD’S BUTTER ROLLS OR CINNAMON ROLLS

INGREDIENTS

Rolls:

2 pkg. dry yeast

2 c. lukewarm water

1 c. sugar

1 c. butter, melted

6 beaten eggs

1 ½ tsp. salt

9 c. flour

Glaze:
1/2 c whipping cream
1/4 c butter
1 tsp vanilla
2-3 c powdered sugar


DIRECTIONS

Dough: 
Mix the yeast with 2 tablespoons sugar and 2 cups lukewarm water. Add melted butter (make sure this is cool enough to add or it will kill the yeast). Next, add the sugar and beaten eggs. Mix well with wire whip of hand mixer. Add 4 cups of flour and salt and mix again with whip or mixer. Add 4 ½ cups flour and mix with the wooden spoon until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now, just cover it over with a lid or plastic wrap and let it rise until it is double in bulk. This should take about 2 hours, depending on the temperature of you house. After it rises, you can either roll it out or punch it down (don’t knead) and place it, covered, in the refrigerator. This dough will be good up to 4 days in the fridge.

Rolling the dough: 
For crescent roll, divide the dough into fourths, rolling each fourth into a circle, leaving the dough ¼ to 1/3 inches thick. Brush circle with melted butter and cut like a pie into 12 pieces. Roll up, starting with wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2 to 4 hours, depending on whether the dough was refrigerated. Makes 4 dozen dinner rolls.

Cinnamon Rolls: 
Divide the dough in half. Roll the dough into rectangle ¼ to 1/3 inch thick. Brush the surface with melted butter and sprinkle lightly with sugar and the amount of cinnamon you desire. (Nuts and raisins may be added at this time.) Roll the dough long end to long end. Seam side down. You are ready to cut the dough using a doubled piece of colored thread. Place the thread under the dough, bringing both ends to the top and crossing the threads. Pull the thread through the dough. I cut the rolls about one inch thick; for bigger rolls, cut them thicker. Place on a greased cookie sheet, allowing space for them to rise. Cover and allow to rise for 2 to 4 hours, depending on dough temperature.

Bake: 
Both the crescent and cinnamon rolls bake a 350 F for 8-10 minutes. After removing from the oven brush the tops of the crescent rolls with melted butter and top cinnamon rolls with glaze.

Glaze: 
Depending on how much glaze you like, you will mix one part of butter to two parts of cream. For one whole recipe of cinnamon roll, I use a half cup of cream to ¼ cup butter. Heat together until butter is melted. Add 1 teaspoon pure vanilla and about 2 to 3 cups powdered sugar to get the consistency you desire.

Yield~ 32 cinnamon roles or 48 dinner roles

–Melanie

Roasted Red Pepper, Corn, and Tomato Soup

I don't make soup very often or really ever because Nick is not a big fan but I saw this recipe on ourbestbites.com and had to try it.  I modified it a bit to make it easier and use the things I had.  It was actually pretty easy to make.  I also made Irish Soda Bread to go with it. (On Master Chef one of the contestants made a roasted carrot soup with Irish Soda Bread and it looked soooo good! I want to try carrot soup next!)

INGREDIENTS

1 lb frozen sweet white corn (~3 cups)

4 gloves garlic, chopped

2 Tbsp oil

1 medium onion (white or yellow), diced

8 oz jar roasted red bell peppers, drained

1 can diced tomatoes

32 ounces chicken broth*

3/4 tsp paprika

1/4 tsp Mrs. Dash Southwest chipotle powder

3/4 tsp salt

1/4 tsp black pepper

1 green onion, chopped for garnish

DIRECTIONS

Preheat oven to 400 degrees.  Spread corn and garlic on a baking sheet and spray or drizzle with oil and then sprinkle with some salt and pepper. Bake for 15 minutes. Meanwhile, heat oil in a large pot and add diced onion.  Cook until tender and then add roasted peppers, tomatoes, chicken broth, paprika, chipotle powder, salt, and pepper. Add corn and garlic when they are done roasting (reserve a few spoonfuls of roasted corn for garnish).  Allow soup to simmer 20 minutes on low while covered.  Transfer soup to a blender** and puree until very smooth (may need to be done in two batched depending on the size of the blender).  Divide into bowls and garnish with a shake of paprika, corn kernels, and green onion.

*1 tsp chicken bouillon powder + 1 cup water = 1c (8oz) chicken broth 

**Before blending remove stopper at the top and cover with a paper towel.  This will allow the steam to escape but prevent food from escaping with it.

–Melanie

Twice Baked Potatoes

This might just be my favorite type of potatoes, that is probably because of all the butter and cheese. :) For our birthdays growing up my siblings and I always asked my mom to make these with beef brisket.  Soooo good!  They also taste really good as a side to baby back ribs.

INGREDIENTS
4 baking potatoes (or 8 small potatoes)

1 c. sour cream

1/2 c. butter, softened

1 (3oz) pkg cream cheese, softened

2 green onions, chopped

1 tsp. salt

1 tsp. pepper

1/4 tsp thyme

milk

3/4 c. grated Cheddar cheese

paprika

DIRECTIONS

Bake potatoes, cool, and cut in halves lengthwise. Spoon inside of potato into bowl. Set skins aside. To potato, add sour cream, butter, cream cheese, onions, salt, pepper, and thyme. Whip until light. (add milk only if necessary.) Fold in cheese. Fill skins. Sprinkle with paprika. Carefully put in a pan. Bake at 350 F for 20 minutes.

–Melanie

Orzo & Rice with Asparagus and Tomatoes

I made this recipe by combining my Orzo & Rice recipe with one from fortheloveofcooking.net.

INGREDIENTS

2 Tbsp butter

2 Tbsp garlic, minced

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

10-12 asparagus spears, cut into thirds

1 c grape tomatoes, sliced in half lengthwise

1/4 tsp pepper

zest and juice from 1/2 lemon

1 tsp dried parsley

1/4 c Parmesan cheese

DIRECTIONS

Melt butter in a pot over medium-high heat.  Add garlic and orzo and cook until orzo is light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to a boil.  Cover and reduce heat to low.  Cook for 15 minutes and then add asparagus.  Cook 5 more minutes and then remove from heat.  Add tomatoes, pepper, lemon zest and juice, parsley, and cheese.  Mix, cover, and let sit for a few minutes for the cheese to melt.  Serve (great served with fish like tilapia).
–Melanie

Baked Potato Soup

Ingredients

3 c. cubed potato

1 1/2 c. water

3 chicken bouillon cubes

1/2 c. chopped celery

1/2 c. chopped onion

1/2 tsp. thyme

1/2 tsp. salt

1 c. sour cream

3 T. flour

2 c. milk

4 oz. cream cheese

Toppings

Shredded cheddar cheese

Cooked bacon

Green onions

Directions

Step 1

Combine first seven ingredients in large dutch oven. Cover and let simmer for 20 minutes. 

Step 2

Add one cup milk and let soup warm back up to temperature.

Step 3

Combine flour, sour cream, and one cup milk. Slowly add this mixture to the soup.

Step 4

Add softened cream cheese and stir until incorporated into the soup.

Step 5

Add salt and pepper to achieve desired taste.

Step 6

Garnish with shredded cheese, bacon, and scallions.

Orzo & Rice

I think my mom made his recipe up.  It is a tasty fast and easy side dish especially good with chicken or fish.

INGREDIENTS

2 Tbsp butter

1/2 c orzo

1/2 c Jasmine rice

2 c water

2 tsp chicken bouillon

1/4 tsp salt

DIRECTIONS

Melt butter in a small pot over medium-high heat.  Add orzo and cook until light brown (about 1-2 minutes).  Add rice, water, bouillon, and salt.  Bring to boil.  Cover and reduce heat to low.  Cook for 20 minutes or when all water is absorbed.

–Melanie

Fried Rice

I love fried rice!  This recipe is modified from one on ourbestbites.com.  It is very simple and despite the name not too high in fat.

INGREDIENTS *

1 1/2 c white rice + 3 c water

2 Tbsp butter

1/4 c onion

2 cloves garlic

1/2 c chopped carrots

1/3 c frozen peas

2 eggs, beaten

3 Tbsp soy sauce

2 green onions, chopped

1/2 Tbsp garlic powder

1/2 Tbsp Kosher salt

1/2 tsp black pepper

1/4 tsp celery salt

3/4 tsp sugar

DIRECTIONS

Cook rice in rice cooker or bring to a boil, reduce to low head, cover, and cook for 20 minutes.

Mix garlic powder, salt, pepper, celery salt, and sugar together in a small bowl and set aside. 

Melt butter in a large pan and saute onions, carrots, and garlic.  Just before carrots are tender add peas and cook until carrots are done (tender but still a little firm).  Push vegetables to the edge of the pan making an opening in the middle of the pan.  Add beaten eggs and push around in the middle of the pan as though making scrambled eggs.  Once eggs look done add cooked rice, soy sauce, green onion, and spice mixture.  Mix thoroughly and serve.

*You can also add beef, pork, or chicken to the rice but I didn't since I was serving it with chicken.

Fried rice served with Orange Chicken

–Melanie

Sweet Potato Fries and Honey Lime Dip

First off I would just like to say that there is a difference between a sweet potato and a yam.  Both are sweet but only a yam is that bright orange color.  I combined two recipes from melskitchencafe.com and ourbestbites.com to create this deliciousness.  As usual, I made a few adjustments to the recipes.

Sweet Potato Fries:

INGREDIENTS

3lb sweet potatoes
3 Tbsp vegetable oil
1 1 1/2 Tbsp sugar
1 1/2 tsp kosher salt
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp dried oregano

DIRECTIONS

Peel potatoes and slice them into 1/4 inch strips (this takes awhile, and sweet potatoes are a bit tough to cut through).  Try to keep most of the pieces the same size so they bake evenly.  Preheat oven to 425 F.  Place the potato strips and oil into a bowl, stirring until all the fries are coated.  Add remaining seasonings and mix until the potatoes are evenly coated.  Place the potatoes onto two jelly roll pans and spread so that the strips are not clumped or on top of each other.  Bake potatoes for 15.  Flip fries with metal spatula and cook for 15-20 minutes more, until they are well-browned.  While potatoes are cooking make the honey lime dip.  When fries are done, serve immediately.

Honey Lime Dip:

INGREDIENTS

1/3 c. vanilla yogurt*
1/2 cup sour cream*
3/4 tsp honey
1 Tbsp fresh lime juice
1/4 tsp cumin
1/8 tsp oregano
1 tsp parsley
1/2 tsp onion flakes
1/2 tsp kosher salt

DIRECTIONS

Mix all ingredients until combined. Chill until ready to use.
* The original recipe called for just 6 ounces of plain yogurt (not vanilla and sour cream) but I improvised with vanilla yogurt and sour cream and I really liked it.

–Melanie

Dinner Rolls and Cinnamon Rolls

Lately (as in this week) I have been into making new recipes, especially from http://www.ourbestbites.com and http://www.melskitchencafe.com.  The roll recipe is from ourbest bites and I got the butter cream glaze recipe from melskitchen cafe.  The rolls were originally made in a machine but I just did it by hand so that is how I wrote my directions.  For 3 of the cups of flour I used whole wheat flour so these are about 40% whole wheat!  These rolls are very light and fluffy.  So good!

INGREDIENTS

Dough:

2c. whole milk

1/2 c. + 1 Tbsp sugar, divided

1/3c. (5 1/3 Tbsp butter)

2 tsp kosher salt

2 pkgs active dry yeast (4 1/2 tsp)

2/3 c. warm water (105-155 degree)

8-9 c. all-purpose flour

3 beaten eggs

Cinnamon Rolls:

3/4 c. brown sugar

1 1/2 tsp cinnamon

melted butter

Glaze:

1/4 c. softened butter

1/2 tsp vanilla

dash of salt

dash of cream of tarter

3/4 lb powdered sugar

Milk or cream

DIRECTIONS

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan and heat over medium intil butter melts

Remove from heal and allow to cool to lukewarm.  Meanwhile, in a seperate bowl dissolve yest and 1 Tbsp sugar in warm water.  Let stand 10 minutes, until bubbled (if it doesn't bubble you killed the yeast with too hot of water of your water wasn't hot enough- you will need to redo this part)

In a large mixing bowl, combine 3 c. flour (use wheat flour here if making half wheat) and milk mixture.  Beat until mixed.  Add yeast mixture and beat for 3 minutes.  Add beaten eggs.  Stir in remaining flour as needed to make soft dough (it will still be a little sticky).  Put bowl in a warm place and cover with a clean towel.  Let rise for 1 hour.  Punch down dough.  Lightly flour work surface and turn out half of the dough onto the surface.  

Spray a 9x13 and a 9x9 glass pan.  Roll dough into a rectangle and cut into 21 equal-sized pieces (a pizza cutters works really nice to cut the pieces).  Roll each piece into a ball and place in pan.   Cover with a clean cloth and put in a warm area allow rolls to rise for 30-60 minutes.  Preheat oven to 375 degrees 15 minutes before the rolls are done rising.  Bake for 12-15 minutes (depends on your oven) until golden-brown.  When done, remove from the oven and brush tops with butter.  

With the other half of the dough empty onto floured surface and roll into a rectangle.  Brush dough with melted butter leaving a 1/2 inch border unbuttered.  In a small bowl, combine brown sugar and cinnamon and then sprinkle over the buttered area of dough.  Starting at the long edge, roll up the dough.  With a dark colored string cut the dough into 12 equal pieces. (technique: Make impressions on top of dough with string to mark where you will cut each roll.  Scoot string under the dough to your first mark.  Pick up the end of string on the right with your left and and the end of string on the left with your right hand so that the sting is crossed.  Pull each end of string so that it cuts the dough.)  Evenly place rolls on greased jelly roll pan.  Bake at 375 degree for 10-14 minutes or until tops are lightly brown and dough does not sink when you lightly press on the middle of the roll (many people cook their cinnamon rolls too long- don't be one of those people).  

While cinnamon rolls are cooking make the glaze.  Mix butter, vanilla, salt, cream of tarter, and sugar together, adding cream a little at a time to reach desired consistency.  Ice rolls once you pull them out of the oven.

–Melanie

Cheesy Garlic Biscuits (Red Lobster Biscuits)

I saw these on pinterest and have been planning to make them for a few days but while preparing to make them I realized I didn't have bisquick like the original recipe called for so I made my own and the buiscuits turned out delicious!

INGREDIENTS

2 1/2 c flour
2 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1 stick butter
1 cup grated cheddar cheese
3/4 c milk

Brush on Top:
2 Tbsp melted butter
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/8 tsp salt


DIRECTIONS

Preheat oven to 400 degrees.

Combine flour, baking powder, sugar, salt, and garlic powder.  Cut in butter.  Mix in cheese and milk (dough will by dry).  Scoop dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

Combine butter, parsley flakes, garlic powder, and salt and brush on top of biscuits after taking them out of the oven.

–Melanie

White Chili

Our good friends in our ward made this recipe for our Halloween ward chili cook off and we loved it!  It is from Allrecipes.com.

INGREDIENTS

1 1/2 pounds skinless, boneless chicken breast- cubed
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped (optional)
4 fresh jalapeno peppers, seeded and minced
1 clove garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/2 ground cumin
1/2 tsp pepper
1 Tbsp olive oil
3 Tbsp butter
1/4 c flour
3 c chicken broth
2 (14 oz) cans great Northern beans, undrained


DIRECTIONS

In a large skillet, heat olive oil over medium heat.  Add chicken and saute until cooked through.  Remove the chicken from the pan.

Saute the onion, red bell pepper, yellow bell pepper, jalapeno chili peppers and garlic in the same skillet.  Return the chicken along with the ginger, salt, sage, cumin, and pepper.  Mix thoroughly.

In a separate small saucepan or skillet, melt butter or margarine over medium heat.  Stir in flour to make a roux.  Whisk in the chicken broth and mix all together.  Stir this mixture into the sauteed chicken and vegetables.

Stir in the beans with can liquid and simmer all over low heat for 15-20 minutes or until cooked and heated through.

–Melanie

30 Minute Dinner rolls

I wanted to make some rolls pretty fast tonight so I found a recipe on thesisterscafe.com that only takes 30 minutes and combined it with another recipe from their website.

INGREDIENTS

1 1/8 c + 2 tsp warm water

1/3 c oil

2 Tbsp yeast

1/4 c sugar or honey

1/2 tsp salt

1 egg

3 1/2 c flour (I used 2c white and 1 1/2 wheat)

~2 Tbsp mayonnaise

~2 Tbsp melted butter

~1/2 c grate Parmesan cheese

garlic powder

dried parsley

DIRECTIONS

Mix the first 4 ingredients and let it rest for 15 minutes. Add salt and eggs. Gradually add the flour. Shape into rolls. Place mayonnaise, melted butter, and Parmesan cheese into 3 separate bowls. Dip one end of the roll into mayonnaise, then melted butter, and then Parmesan cheese. Place on cookie sheet and sprinkle with garlic powder and dried parsley. Let rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

–Melanie

Chicken Salad

I love chicken salad! It tastes delicious in a pita! I could eat this everyday! Yes this is not the healthiest because of all the mayonnaise but I use light! :)

INGREDIENTS

1 1/2 c. mayonnaise

1 c. sour cream

2 Tbsp. dried dill

1/8 tsp. pepper

1/2 tsp. seasoned salt

2 bunches green onions

8 chicken tenders (or 4 chicken breasts)

2 Granny Smith apples, cubed

1 1/2 c. red grapes (halved)

DIRECTIONS

Bake chicken, cool, and cube. Mix together first 6 ingredients to make sauce. Add apples,grapes, and chicken. Mix and chill. Stuff into pitas.

–Melanie

Easter Dinner

Nick and I celebrated Easter on our own this year and we decided to have something not traditionally eaten on easter...Beef Brisket. We also had Twice Baked Potatoes, zucchini and squash, and Raspberry Pretzel Jell-O.

Raspberry Pretzel Jell-O Salad

Bottom layer:

1 1/2 c. coarsely chopped pretzels

2 Tbsp. sugar

3/4 c. melted butter

Place in a 9x13" pan and bake 10 minutes at 350. Cool completely and put in refrigerator.

Middle layer:

1 (8oz.) pkg cream cheese, softened

1c sugar

1 (8oz.) container Cool Whip

Mix cheese, sugar, and Cool Whip together. Spread on cold pretzel layer and refrigerate 2 hours.

Top layer:

1 large (6oz.) pkg. raspberry Jell-O dissolved in 2 c. boiling water

2 (10oz.) pkg. frozen Birds Eye whole raspberries in light syrup

Stir together until cool and pour over middle layer. Refrigerate overnight.

–Melanie

Tikka Masala Chicken & Naan

A few weeks ago I went to an Indian restaurant with my friends. I didn't think I had ever had Indian food but then I remembered I had this delicious chicken. A good friend of my family, Nicole Ward, had us over when I was in high school and made this for us. It was good so my mom got the recipe.

Chicken:

1 c plain yogurt

1 Tbsp lemon juice

2 tsp cumin

1 tsp cinnamon

1/4 tsp cayenne pepper

1 tsp pepper

1 Tbsp fresh ginger, minced

1 tsp salt
4 boneless skinless chicken breasts

Mix together the ingredients above and stir in chicken breasts cut into bite size pieces. Cover and refrigerate for 1 hour. Place pieces on 4 long skewers. Oil grill and grill on high for 5 minutes each side. (no grill?- just toss chicken in fry pan and cook until done.)

Sauce:

1/4 c cilantro

1 Tbsp butter

1 clove garlic, minced

1 jalapeño pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 (80z) can tomato sauce

1 c cream

Melt butter in skillet. Saute garlic, jalapeño for one minute and add cumin, paprika, salt, tomato sauce and cream. Simmer 20 minutes. Add chicken and simmer 10 minutes. Garnish with fresh cilantro.

Naan

I got this recipe from melskitchencafe (a different Melanie). This is Indian flat bread that is served with most Indian dishes.

3-4 cups all-purpose flour

1 tsp salt

1/2 tsp active dry yeast

1 1/2 c milk

1 tsp sugar

3-4 Tbsp melted butter

Pour the milk into a liquid measure and heat in the microwave until warm to the touch. Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough until it is smooth and elastic.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours (I just turned the oven on warm and place the bowl in the oven on a cookie sheet for 30min and it turn out fine).

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

–Melanie

Butternut Squash Risotto

This recipe is from a Cooking Light cookbook. I had leftover squash after making Fettuccine with Squash and Cauliflower, my new favorite pasta dish. This risotto is very delicious and creamy!

(the chicken in the picture is Spicy Baked Chicken)

2 c. water, divided

2 c. less-sodium beef froth

2 tsp. olive oil

1/2 c. finely chopped yellow onion

3 c. (3/4- inch) cubed peeled butternut squash (about 1 pound)

1/2 tsp. salt

1/4 tsp. black pepper

1 1/2 c. Arborio rice or other short-grain rice

2 oz shaved Parmigiano- Reggiano cheese (or Parmesan cheese)

3 Tbsp. unsalted butter

2 Tbsp. finely chopped fresh parsley (or 1 Tbsp dried)

Bring 1 1/2 c. water and broth to simmer in large saucepan (do not boil). Keep warm over low heat.

Heat oil in a dutch oven over medium heat. Add onion; cook until golden, stirring frequently. Add 1/2 c. water, squash, salt, and pepper; cook until squash is tender and water is almost evaporated. Add rice; stir until combined. Stir in 1/2 c. broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Yield: 8 servings (serving size: 2/3 c.)

–Melanie

Beef Brisket

For Nick's birthday back in May I bought a beef brisket but it was huge so I had the butcher cut and wrap one half for freezing. Last night we had the frozen half. I put it in the the fridge Thursday night. By Saturday morning it was perfectly defrosted for me to marinate. Nick told one of his buddies about how it is so good so we invited him and his wife over to eat it with us. Today while we were eating the leftovers for lunch Nick said that next time he doesn't want to have people over so that there are more leftovers. haha.  My favorite side dish to have with it is twice baked potatoes.

INGREDIENTS

1 (5lb) beef brisket

1 1/2 tsp. garlic salt

1 1/2 tsp celery salt

1 tsp. onion powder or juice

1/2 tsp ground coriander (optional)

1 (3oz) bottle liquid smoke

1 small bottle Worcestershire sauce

Sauce:

1 c. Open Pit barbecue sauce (I don't think they sell this in Utah. Just get a barbecue sauce that pretty strong)

1/2 c. water

2/3 to 1 c. brown sugar

1 1/2 c. ketchup

1/2 tsp salt

DIRECTIONS

Rub each side of the brisket with spices and place in glass Pyrex dish. Cover with foil. Marinate in refrigerator for 24 hours. Turn 2 or 3 times. Place in cold oven. Bake, fat side down, at 275 for 5-6 hours (bake 3 hours if 3lb or less). Check to fork-tender. Baste with juices while cooking. Cool and slice thin. Make sauce by putting all ingredients in a saucepan and simmering on low for 20 to 30 minutes. Poor over sliced beef and reheat beef until warm.

–Melanie