Friday, June 16, 2017

Salsa Verde

This stuff is seriously so amazing. And SO easy to make.  Just throw all of the ingredients in a blender.  Done.  It makes a TON.  Plus, it makes great gifts- I made some and put them in jars to give away with a bag of chips!

Salsa Verde

1 bunch cilantro
8 tomatillos, cut into quarters
2 green heirloom tomatoes (just to keep the color)
6-8 cloves garlic
1 jalapeno
3 limes, juiced
1 medium white onion
Salt

Cut up everything and throw into blender raw. Blend until you get your desired consistency and then add salt- about 1 1/2 Tbs, or to taste.

Thursday, June 15, 2017

The Best Chocolate Chip Cookies in the World

 We have a professional cook in our ward and this is her original recipe.  Every year there is a cookie competition in our stake and for the last 3 years this cookie has won the award- funny story is that a different person other than the creator has won with this every single year.  Tara, the person who created these, even attends and enters a different cookie and she doesn't win!  They are that good...so you should probably make them right now.

The Best Chocolate Chip Cookies in the World

  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 sticks unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 pkg (2 cups) milk chocolate chips
  • 1 pkg (2 cups) semi-sweet chocolate chips
  1. Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
  2. Bake at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.

Thursday, June 1, 2017

Coconut Oil Popcorn

This is the best popcorn ever.  My kids ask for it all of the time.  So easy, way healthier than the store-bought, and I promise there is no coconut flavor.

Coconut Oil Popcorn

Directions:
  1. Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.
  2. Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.
  3. Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
  4. After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.
  5. After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

Easy Chicken Cordon Bleu

I made this for Mother's Day and it was fabulous! So easy- it seriously takes like 5 minutes to prep and then you bake.  I served it with coconut rice and Dad's sauteed asparagus.  Delicious!

Easy Chicken Cordon Bleu

FOR THE CORDON BLEU:

  • 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
  • Salt and pepper
  • 12 slices deli ham
  • 6-8 slices Swiss cheese (6 to 8 ounces)
  • 1 cup bread crumbs (I prefer panko in this recipe)
  • 2 tablespoons butter, melted
  • FOR THE PARMESAN-DIJON CREAM SAUCE:

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 cup freshly grated Parmesan cheese

    1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
    2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
    3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
    4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
    5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
    6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
    7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
    8. Serve each chicken cordon bleu portion with warm sauce.

  • NOTES:

    My preference for bread crumbs in this recipe are fresh bread crumbs (I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor) or crunchy Panko breadcrumbs. Both will give the best texture.
    For the chicken, the idea is to have six thinner cutlets of chicken (about 1/2-inch thick) so you can either pound chicken breasts thin or cut thick chicken breasts in half to form two thinner cutlets (like the recipe suggests).
    I’ve also made this more casserole-style and cubed the chicken. When I do it that way, I also chop the ham but do everything else the same. It helps the meal stretch further, especially with kids who are too little to eat a whole chicken breast piece.
    Over the years since this recipe has been posted, I’ve made note of your comments; I’ve omitted the salt from the sauce recipe and indicated in the recipe to add salt and pepper to taste, if needed.
    Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the fridge, for 1-2 days, reheating over low heat and stirring with a whisk.

Monday, April 17, 2017

Banana Pudding

Banana Pudding IV
This was So good! Mom said it was jsut as good, if not better than Magnolia Bakery! "A quick and easy banana pudding recipe - enjoy!"
By: All Recipes 
Banana Pudding IV

Ingredients

  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk

  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers

Directions


  1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
  2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Friday, March 24, 2017

Sour Cream Banana Bread

I've always used my old stand-by banana bread recipe (the Cinnamon Swirl one on this blog), but I've officially switched b/c that one hasn't worked for me the last few times.  This one is amazing!  Its super moist and has awesome flavor.  Really easy to make and we still swirl our cinnamon into it and make muffins.  

Sour Cream Banana Bread

  • ⅔ cup butter
  • 1⅓ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla or coconut extract (either are delicious!)
  • 1½ cup mashed bananas (about 4 bananas)
  • 2¾ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ c sour cream

  1. Preheat oven to 350º F.
  2. Cream butter and sugar until fluffy.
  3. Add vanilla or coconut extract then add eggs, beating well after each egg.
  4. Add mashed bananas and mix well.
  5. Whisk together flour, baking powder, baking soda and salt in a separate bowl.
  6. Beating on low, add ⅓ of the dry ingredients until just combined. Add ¼ cup of the sour cream, beat on low until just combined. Repeat with ⅓ of the dry ingredients, then the rest of the sour cream, then finishing with the last ⅓ of the dry ingredients, making sure to mix until just combined with each addition. (I just threw it all in together and it didn't make a difference)
  7. Pour into 2 greased loaf pans and bake for 40-45 minutes, until toothpick comes out clean. For muffins, bake 20-25 minutes, or until muffin springs back when you lightly push the center.


Thursday, January 19, 2017

Divine 1-Hour Breadsticks

Pic Courtesy Google

These are the yummiest breadsticks and they only take 1 hour!! Amazing!

Divine 1-Hour Breadsticks

Ingredients
    Dough:
  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups flour, about 15-20 ounces (see note above)
  • Butter and Topping:
  • 3 tablespoons butter, melted (for the baking sheet)
  • Dried herbs, garlic salt and grated Parmesan cheese
Directions
  1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
  2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
  3. Let the dough rest in the bowl for 10 minutes.
  4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
  5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
  6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
  7. Let rise for 20 minutes (you can cover with greased plastic if you want to, but it's not necessary). Bake for 15 minutes or until golden.