Today I decided to do something a little different and made mini peach pies! You follow the same recipe as the pie recipe I have posted, but you bake them in a cupcake pan. I used a ramekin to cut 4 inch circles out of the pie crust for the bottom of the pan, put in the filling, added the top layers, baked for 30 minutes, and they were ready to eat!
Amber has made this for many family get-togethers, and so I finally made this for Mother’s Day for my family and they loved it. Here’s the recipe:
- Spinach leaves
- Romaine leaves (I just did spinach)
- Red onion, sliced thinly
- Crispy bacon, crumbled
- Shredded mozzarella cheese
- Berries of choice
- Can add chicken if served as main course
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
- 1 1/3 cup sugar
- 2 tsp salt
- 2 tsp dry mustard
- 2/3 cup red wine vinegar
- 3 Tb Maui or Vidalia onion, chopped (I just used a yellow onion)
- 2 cups canola oil
- 3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving. (Remember…this makes A LOT, so depending on the salad size you may want to half the recipe.)
Chance and I had a very calm and relaxing Valentines day this year. With all the puppy madness, we finally had the chance to go home after work and catch up on all our tv shows: The Bachelor, Revenge, Nashville, and Modern Family. I made a Baked Penne with Chicken and Sun-Dried Tomatoes for dinner and gave Chance a new wallet with a Cabela’s gift card inside, and he brought me home a beautiful potted flower. (He had already given me birthday gifts). Tonight we’re planning on going out to eat to finish the celebrations.
My sister-in-law found this salad recipe and I love it! Its a great alternative to a green salad. This makes a lot, so if you are serving it as a side dish, I would suggest halving the recipe.
- 4 cups water
- 4 tsp. vegetable stock (Better than Bouillon from Costco)
- 3 cloves garlic, smashed
- 2 cup uncooked quinoa (Red from Whole Foods)
- 1 large red onion, diced
- 1 English cucumber, chopped
- 1 pint cherry/pear shaped tomatoes, halved
- 1/2 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 teaspoon salt
- 2/3 cup fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup olive oil
Bring the water, bouillon, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the onion, cucumber, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
It was conference weekend once again! When I think of General Conference I think of waffles sunday morning, our family tradition. These are so delicious and you can make them as healthy or unhealthy as you want. Here’s the recipe.
Source: Johnson family recipe book Yield: makes about 4 servings
- 1 3/4 cup flour (*Optional: half wheat, half white) (if tripled = 5 1/4 cup)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 egg yolks
- 1 3/4 cup milk (I use powdered milk & water) (if tripled = 5 1/4 cup)
- 1/4 to 1/2 cup canola or olive oil
- 2 egg whites
- *Optional: add 2 smashed bananas
Mix flour, baking powder, and salt. In a small bowl beat egg yolks and then mix in milk and oil. Add to flour mixture all at once and mix until slightly lumpy. *Optional: mix in bananas.
Beat egg whites until stiff peaks form. Gently fold egg whites into batter leaving a few fluffs of egg whites. Don’t over mix. Make waffles and place on a wire rack in single layer on baking sheet in warm oven or just gobble them up right away.
*Optional: use buttermilk for 1/2 of milk, add 1/2 t. vanilla, add 1/2 t. baking soda, add 1/8 C corn starch, add 1/4 C wheat germ, add ground flax seed.. anything that is a healthy ingredient!
This is my all-time favorite soup recipe. I got this from my mother-in-law Merrilee. I recommend this to everyone, and will make it again soon! If I make this recipe for more people than just my husband and I, I will double it.
Tomato Basil Parmesan Soup
(Makes about 2 quarts)
- 2 (14oz) cans diced tomatoes with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 4 cups chicken broth
- 1 cup finely diced onions
- 1/2 bay leaf
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 cup parmesan cheese
- 2 cups half and half, warmed
- 1 tsp salt
- 1/4 tsp black pepper
In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, fresh oregano and basli. (If using dried oregano and basil, add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.
About an hour before serving, prepare a roux; melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker. Stir and add parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.
I have been trying to make Tikka Masala that tastes like the Bombay House (the best restaurant in town) for a while now. One day I started searching for ‘Bombay House Chicken Tikka Masala’ on Google and I found this recipe! I finally made it last night and it is very similar to theirs! I bought Garlic Naan bread from the store to eat with this meal and it made it even better! My husband and I were very pleased… and so were our stomach’s. Here’s the recipe:
Bombay House Chicken Tikka Masala
- 1 1/2 Lbs chicken breast, chopped into bite size pieces
- 1 cup plain yoghurt
- 2 Tbsp lemon juice
- 2 tsp cumin
- 2 tsp red pepper
- 2 tsp black pepper
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground ginger
- 1/4 cup cilantro
- 1 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp salt
- 1 can (8oz) tomato sauce
- 1 c heavy whipping cream
1. For the chicken
Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger. Stir to coat the chicken. I probably shouldn’t have taken a close up of that. Put in the fridge for 1-2 hours then discard the marinade.
Grill or cook the chicken in a high sided skillet until done, or no longer pink inside (about 8 minutes). (If you thread the chicken on skewers and grill it outside it not only tastes better, but doesn’t stink out your entire house).
2. For the sauce
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes. Last step! Stir in the cream: 1 cup for hot-medium, 2 cups for medium-mild. Serve with Jasmine rice (or any rice) and garnish with fresh cilantro.
I LOVE salads! I never knew this until I started eating salads with good dressing, not the crap you buy at stores. This is great if you want something fresh and healthy! I’m not sure why they call this “Asian” because it was more Mexican to me, other than the cashews. The dressing uses lime juice, cilantro, and oil… no sesame oil or soy sauce. And you don’t have to use rotisserie chicken, you can always cook your own and shred it.
This salad is great as is, but if you like your dressing, I recommend making a little extra. If you want more carbs, my husband Chance cooked a tortilla with cheese to put the salad in, and it tasted pretty great, too! Other people on the site suggested putting it with noodles. Either way, I will definitely make this salad again.
Asian Rotisserie Chicken Salad
- 2 cups fresh cilantro leaves and soft stems
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup vegetable oil
- Coarse salt and ground pepper
- 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
- 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
- 1 red bell pepper (ribs and seeds removed), thinly sliced
- 2 scallions, thinly sliced
- 1 large head romaine lettuce, torn into bite-size pieces
- 1/2 cup cashews
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
I got this recipe from my sister-in-law Becca and have loved it! The dough takes about 5 minutes to make, and you can store it in your fridge for up to 2 weeks! Very convenient and delicious. Its just like bread from the bakery. Oh, and dont let the long instructions scare you. Its so easy, its just very descriptive.
Artisan Bread Recipe
Makes four 1-pound loaves. The recipe is easily doubled or halved.
- 3 Cups lukewarm water
- 1 ½ Tbsp. granulated yeast (2 packets)
- 1 ½ Tbsp. kosher or other coarse salt
- 6 ½ Cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method (I do 3 cups wheat flour, 3 1/2 cups white flour)
- Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That wont be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl, or preferably in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it to dissolve.
3. Mix in the four—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula, don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t kneed! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
4. Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (page 14). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room’s temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, its best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
On Baking Day
5. The gluten cloak: don’t kneed, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a stretch and surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; its not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn’t need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).
7. Twenty minutes before baking, preheat the oven to 450˚F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a ¼-inch-deep cross, “scallop”, or tic-tac-toe pattern into the top, using a serrated bread knife
9. Baking with steam: After a 20-minute preheat, you’re ready to bake, even though your oven thermometer wont yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler try and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you’ve used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room-temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: you’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you’ve avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storage in the refrigerator at once. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
|6-3-3-13 rule: Double the bread for eight one-pound loaves with a simple mnemonic for the recipe: 6, 3, 3, 13. It’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast (four packets), and then add 13 cups of flour. Store in a 10-quart lidded container.|