Yummy Corn Bread

This is the BEST corn bread recipe I have ever tried. It still tastes great several days after making it if it lasts that long. So here it is, sorry no pic

Dry Ingred
1 1/2 cups flour
1/2 cup corn meal
2/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt

Wet Ingred.
1/3 cup oil
3 Tbs melted butter (not marg)
2 eggs
1 1/4 cup milk

Blend the dry ingred together and then blend the wet ingred together and then combine the two. Pour in greased 8x8 square pan and bake at 350 degrees for 35 min.

*make sure it is cooked in the center before taking it out. I have to bake mine a few minutes extra to ensure the middle is cooked.

Nainano Squares

Hey all, this is my first post on this blog and I'm excited. I made this Canadian treat in honor of the Olympics a few weeks ago and they were very tasty!!! It is one of my friends recipes and she highly recommended trying it- and I agree.

Nainano Squares (don't worry, I can't pronounce it either)

the crust:
2 c. graham crackers, finely crushed

1 c. coconut

1/2 c. finely chopped nuts (I used walnuts)

1 stick butter, melted

1/4 c. sugar

5 Tbsp. cocoa powder

1 1/2 tsp. vanilla

1 beaten egg

Mix graham crackers, coconut and nuts in a bowl. Set aside.

In a second bowl, mix the butter, sugar, cocoa powder, vanilla and beaten egg.

Combine graham cracker mixture with the cocoa powder mixture. Press into bottom of 9x13 glass baking dish.

the filling:

2 c. powdered sugar

2 Tbsp. dry vanilla pudding (from box)

1 stick softened butter

3 Tbsp. milk

Combine all ingredients until smooth. Spread over crust and chill for at least 2 hours. *chilling is essential!*

the top:

2 oz. unsweetened or semi-sweet Baker's chocolate

2 oz. sweetened chocolate chips (I think I use a little more than 2 oz. though)

Melt chocolates together. *note, make sure to melt it over low heat or it will burn very fast! I made this mistake!
Spread chocolate mixture over chilled filling. You must do this quickly, as the chocolate hardens very fast.

*Score or cut dessert into squares (or rectangles...whatever) before chilling, otherwise the chocolate topping will break unevenly when you go to cut and serve.

*This dessert tastes best when it is served chilled, right out of the fridge.

Enjoy!

Crock Pot Ranch Chicken

Crock Pot Ranch Chicken (sorry, no picture)

Ingredients:
Chicken Breasts (I like to cut them into halves or thirds, so they are more like tenders)
Red Potatoes, peeled and halved
1 8oz. brick cream cheese (I use low fat), softened.
3 Tbs. Ranch powder (one packet is 3 tbs.)
1 can cream of chicken soup
1 cup water

Wisk together (or mix with your beaters...it's easier) cream cheese, ranch powder, and cream of chicken soup. Then mix in water. Place red potatoes in bottom of crock pot. Place chicken on top of potatoes. Pour sauce mixture on top. Cook for 3-4 hours on high, or 6-8 hours on low!

"Special Beans"

At our house, we call these "special beans." They're yummy, and a little "Extra" than just regular old green beans.

You will need:
Frozen Green Beans
McCormick Grill Mates: Montreal Steak Seasoning
about 1 tsp. Cooking Oil (I use extra virgin olive oil, but you could use whatever you want)

Warm oil on the stove. Add frozen beans and cook until warm. Sprinkle with seasoning (a little goes a long way). That's it, but they're awesome! My 2 1/2 year old asks for seconds!

Cinnamon Bread

At everyone's request, here is the recipe for the delicious bread:

Cinnamon Bread:

I found online (I can't remember exactly where, but you could search it by Captain Briggs House Bed & Breakfast)

1/2 Cup Vegetable Oil

2 Cup Plus 1/2 C. Sugar

2 Eggs

2 Cup Buttermilk (I always keep powdered buttermilk in my fridge, so I can reconstitute it for things like this. I have several recipes that call for it. You can also buy buttermilk in cartons)

2 Tsp Baking Soda

4 Cup All-Purpose Flour

2 Tbl Ground Cinnamon

1/2 Tsp Salt

Preheat oven to 350. Spray two loaf pans with nonstick spray. Mix together oil, 2 cups sugar, eggs, buttermilk, baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter. Bake 1 hour, or until a knife inserted in center comes out clean. Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool (I didn't wait that long, I wanted to eat it warm!!). Yields 2 loaves.

Thai Peanut Chicken

Are you looking for something way yummy, and different for dinner. This is it! My husband wishes I would make this once a week.

3 Tbl brown sugar
1/4 tsp garlic powder
1/8 tsp or less of crushed red pepper
1/2 cup rice vinegar
3 Tbl soy sauce
2 Tbl water
1 Tbl peanut butter (I use about 2 T)
2-3 uncooked chicken breast, cubed
2 tsp olive oil
2 cloves of garlic
2 cups of cooked rice (we usually eat brown rice but for some reason I think white rice is way better with this meal)
1/4 cup peanuts
1/4 cup chopped green onions

(I like to add a few extras: a few dashes of curry powder and tumeric, about 1/4 cup of coconut milk, cornstarch/water mixture to thicken sauce, 1/8 t lime zest and juice of 1/2 a lime, and Toasted coconut to sprinkle on top)

Start to cook your rice. Then Mix brown sugar, garlic, red pepper, rice vinegar, soy sauce, water and peanut butter (a few dashes of curry and tumeric if desired) and set aside. Stir fry chicken and garlic in olive oil. Cook until chicken is cooked through. Then add first mixture (and coconut milk, lime zest and lime juice if desired) and cook until it boils, stirring constantly. It should thicken a little (I usually use a little cornstarch mixture to thicken it up). Add peanuts and green onions (and toasted coconut if desired) to chicken mixture right before serving over cooked rice.

Honey-lime enchiladas

Warning: This recipe is DELICIOUS and you will be tempted to eat the whole thing...just ask my husband and I. Seriously.

No picture yet, I usually remember but we get too excited and want to eat it right away, not kidding.

Preheat the oven at 350 degrees

Mix:
1/3 cup honey
2 limes
2 tsp - 1 Tbl of chili powder (depending how spicy you like it)
1/2 tsp garlic powder

2 large cooked chicken breasts, shredded
Place chicken in a bowl and pour over honey mixture, let sit while finishing other items

In another bowl, mix:
14 oz green enchilada sauce
1/3 cup of sour cream

12 corn tortillas (I use the small, white ones) I wrap them in a moistened paper and put them in the microwave for about 30 seconds so they can bend without breaking)
2 cups of shredded cheese (I use Monterrey jack)

Spray 9 x 13 pan and then spread a little of the green enchilada mixture. Fill tortillas with some chicken and some cheese and place in pan. If there are any juices left from the chicken after all the chicken has been use, pour it into the green enchilada sauce mixture. Pour the green enchilada sauce mixture on top and bake uncovered for 30-35 min.

Top with some cheese and bake again, until melted. We like to eat it with cilantro, shredded lettuce, tomatoes, seasoned black beans, and avocados. YUMMY!

Basil Shrimp with feta and orzo

This is one of our family favorites. WARNING this recipe only feeds 2!

1 reg size foil bag (I don't use this I just line the bottom of a 9x13 pan with foil that I have sprayed with Pam, after all ingredients are in I put another piece of foil sprayed with Pam on top and fold over the sides to make my own bag)

Cooking spray

1/2 c. uncooked orzo pasta (it's the rice shaped pasta)

2 Tbl olive oil, divided

1 c diced tomatoes

3/4 c sliced green onions

1/2 c (2oz) feta cheese, crumbled

1/2 tsp lemon zest

1 Tbl fresh lemon juice

1/4 tsp salt

1/4 tsp black pepper

3/4 lb large shrimp, peeled and deveined (just use whatever is on sale, I use frozen, that I thaw out, since we can't get fresh) If you are feeding kids, take off the tail for easier eating (keeping the tail on just makes it look prettier because they hold there form better.)

1/4 c fresh basil (I just use smaller amount of dried, it's cheaper, but probably tastes better with fresh)

Preheat oven to 450 degrees. Coat inside of bag (or foil) with cooking spray. Place bag on a large shallow baking dish (or line bottom of 9x13 with the sprayed foil). Cook pasta in boiling water for 5 min (follow this to a T! If not, you will have slimy pasta, yuck.)- do not use fat or salt. Drain. Place pasta in a large bowl. Stir in 1 Tbl of oil and the next 7 ingredients(to black pepper). Place orzo mixture into foil bag (or lay on top of foil in pan). Mix shrimp and basil. Arrange shrimp on top of orzo. Fold edges of bag to seal (or place another foil piece on top and seal shut). Bake @ 450 degrees for 25 minutes. Cut bag open in the middle with a knife to let steam out, the pull back. Drizzle with 1 Tbl of olive oil. We used to like to eat it with baby spinach underneath (like in the picture) but now I cut it up and add it to the mixture before it is cooked.

Orange chicken

This orange chicken is delicious! It's sweet without being too sweet and it has a hint of spiciness with the red pepper flakes. The directions and ingredients seem a little complicated but so worth it! The recipe doesn't call for it but I also add 1 red bell pepper so that it has something other than just chicken.

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper (I use regular pepper)
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper flakes
  
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine (I omit)
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of (Instead I add in about ¼ cup of orange juice to desired orange flavor)

Directions

1. Place chicken pieces in large bowl.

2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3. Stir cornstarch and flour together.

4. Add chicken pieces, stirring to coat.

5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

7. (Do not overcook chicken).

8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

9. Clean wok and heat 15 seconds over high heat.

10. Add 1 tablespoon oil.

11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

12. Add and stir-fry crushed chilies and green onions.

13. Add rice wine and stir 3 seconds.

14. Add Orange Sauce and bring to boil.

15. Add cooked chicken, stirring until well mixed.

16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

17. Heat until sauce is thickened.

18. Stir in sesame oil and orange zest if desired.

Pepper Lime Chicken Salsa Wraps

Pepper Lime Chicken Salsa Wraps

So, this is my own concoction...it is a take off of several recipes I've had.

Pepper-Lime Chicken Marinade
1 tsp. shredded lime peel
1/3 cup lime juice
1 Tbs oil
1 Tsp thyme (dried)
1/2 tsp. pepper
1/4 tsp salt
2 cloves garlic minced,
1 lb. boneless, skinless chicken breasts, diced.

Place diced chicken into marinade (Honestly, I don't actually measure all of the ingredients, I just put whatever amount looks good). Marinade for a little while (30 minutes, or as long as you want). Cook the chicken until done. You can cook the chicken in the marinade, just cook it until the liquid is gone. You can also discard the marinade and cook the chicken, it will cook a little faster. When it is done, add the "chicken salsa wraps" ingredients (below), and cook until warm! Serve in tortillas. I like to serve with corn, shredded cheddar cheese, and a little sour cream!

Chicken Salsa Wraps:
Tortillas
2 medium tomatoes-chopped
2 tbs diced green chiles (canned, I use a whole 4 oz can)
1/3 cup sliced green onions
1/2 cup black beans, rinsed and drained (I use a whole can)
1 tbs. chopped cilantro

*These ingredients are "rough estimates." Again, I just add what looks good: some green onions, some cilantro, etc. I usually chop one bunch of cilantro in my food processor, and then freeze the left-overs in a baggie or little container. Then I don't waste it, and I have some on hand for things like this.

If you don't have time, the ingredients, or you don't want to use the marinade, you can also use 1/2 package of chicken taco seasoning, 1 tbs oil, and 2 tbs water. Combine the oil and chicken, in the pan, and cook for 2 minutes. Then add 2 tbs water and the seasoning. Continue cooking until the chicken is cooked through. Add remaining ingredients and cook until warm.

The pepper lime chicken is also really yummy grilled. Marinade chicken strips, or put the diced chicken on skewers and grill. Yum!

(Sorry, the picture won't turn the right way)

Taco Soup

So, I am all about easy.
And this is easy.
(And, if I do say so myself - PERFECT for a horrible snowy day like today.)

1 lb. ground beef
1 can whole kernel corn
1 can dark red kidney beans
1 can black beans
1 small can tomato sauce (8oz. size)
1 pkg. taco seasoning
cheese to top
1 bag Fritos for dipping

Directions: Brown hamburger in large pan. Add in other ingredients (except cheese and Fritos) - do NOT drain the corn or beans. Heat for about 5 minutes until nice and hot. Top with cheese and eat with Fritos --- yum!!

Rosemary Skewered Chicken (or beef) with Orange Glaze!

Thank you Chef Curtis Stone (Take home chef, ya know, the cute British guy? He also does recipes for The Biggest Loser). I found this recipe online for the chicken, and thought it sounded easy and yummy. I decided to use stew beef instead of chicken (because that is what I had that was not frozen). I cannot believe how big of a hit it was at my house!! Kellen and Rykker had seconds, and Kellen couldn't stop telling me how delicious he thought it was! So, I thought I'd better share it with you!!

Rosemary Skewered Chicken (or beef) with Orange Glaze


Ingredients
Juice of 3 oranges (you can also use orange juice from concentrate)
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 garlic cloves, finely chopped
1 Tbsp. finely chopped peeled fresh ginger (or 1/4 -1/2 tsp dried, ground ginger)
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
Instructions
1. Preheat a grill or grill pan on medium high heat.
2. Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3. Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs. (Beef is a little harder to skew, so I stuck a real wooden skewer through it first to make a hole. Then I threaded the beef onto the rosemary sprig. This recipe wouldn't be the same if you just cooked the meat on a regular skewer rather than the rosemary).
4. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

I served it with Rice Pilaf...and Kellen was wishing I had doubled the sauce, since he likes to put the sauce on his rice! Hope you enjoy!

Ideas?

Does anyone have any good recipes using cube steaks? I have a whole bunch that are just sitting in my freezer and don't know what to make with them. Please let me know if you have anything delicious that I can make with them!

Honey Sesame Chicken

Honey Sesame Chicken

Meet my Best Friend: Sun Bird (tm) Honey Sesame Chicken.

It's very easy, takes less than 30 minutes, it's cheap, and EVERYONE loves it! My two-year-old asks for THIRDS! Not kidding...Thirds!! You can't go wrong!




Most grocery stores carry Sun Bird packets in their Asian section. I happened upon this particular packet shortly after Kellen and I got married...and we love it! I always have all the ingredients on hand (I keep packets on hand too). When we moved to Iowa, I couldn't find it anywhere! All of our local grocery stores had multiple Sun Bird products...except this one! I asked the grocery manager of our local Hy-Vee (On Jordan Creek Parkway and University for those of you in Iowa) if they could get it in...and they did! The Elders in our ward ask me to make it for them when they come to eat at our house :)
If you are not lucky enough to be able to find it in the store, or if your store cannot stock it for you, you can also find it online. Click Here

I serve it with white or brown rice, or ham fried rice (if I have the time). The packet also instructs to add crushed pineapple and Cashews...I don't add those, we like it better without them. I like to serve fresh pineapple as a side-dish (if it's on sale ;))

Ham Fried Rice
(These are all approximations, just take your best guess)
2 cups cooked rice (white or brown, minute or regular...it really doesn't matter)
3/4 cup shredded or diced carrots
1/4 cup frozen peas
1/2 cup cubed ham (If you have left-over Ham from a Sunday dinner, dice/cube it and put it in your freezer. It's great for scrambled eggs, ham fried rice, etc!)
1 bunch green onions, sliced
Soy Sauce (to taste)
Garlic Powder (to taste)

Place green onions with a little bit of oil (peanut, sesame, vegetable, or canola works best) in your WOK or frying pan. Cook until soft. Add rice, peas, carrots, and ham. Stir together. Sprinkle with soy sauce and garlic powder (add soy sauce a little at a time, because once you have too much, there's no going back...less is best!). Mix all together and let cook, stirring every-so-often (you just don't want it to get burned). Add a little more soy sauce and/or garlic powder as you want!

Krispy Peanut-Butter Brownies

I don't know the technical name for these, but they're easy, and yummy!

Box of Brownies
7 oz jar marshmallow cream
1 bag milk chocolate chips
1 cup peanut butter
3 cups rice crispies.

Make brownies per directions on box, in 9x13 pan and let cool. Melt 1 bag of chocolate chips, add peanut butter, then stir in the rice crispies. Spread the marshmallow cream on the brownies. Then spread the chocolate/peanut butter/crispy mixture on the top. YUM!