Thursday, January 31, 2013

apple dijon kale salad

another great recipe from Budget Bytes. i usually steer clear from anything dijon but it is really subtle in the dressing and you could even decrease the amount you put in. it went great with the teriyaki salmon i made but is also a great easy lunch salad. i added some feta cheese i had because who doesn't like feta cheese?

apple dijon kale salad

$5.53 recipe / $1.38 serving
otal Recipe cost: $5.53 
Servings Per Recipe: 4 large salads (or 6 side salads) 
Cost per serving: $1.38 (for four) 
Prep time: 30 min. Cook time: 0 min. Total: 30 min. 

1/3 cupolive oil$0.96
1/4 cupapple cider vinegar$0.24
1 clovegarlic$0.08
1.5 Tbspdijon mustard$0.16
1/4 tspsalt$0.02
10-15 cranksfresh cracked pepper$0.03
1 bunchkale$0.99
1 mediumgranny smith apple$0.87
1/4 cupraisins$0.36
1/2 cupwalnut halves$1.82

STEP 1: Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.

STEP 2: In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.

STEP 3: Wash the apple and chop it into chunks. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired (I used the whole batch). 

Teriyaki Salmon w/ Siracha Mayo

OK OK I know the Jewkes are known for their distaste for all things seafood. In fact I noticed that the "seafood" label on the sidebar only has 1 post while "desserts" has 98. do you think that says anything about us jewkes girls?? but I made this salmon the other night and it was REALLY good- and that is coming from someone who has a general distaste for seafood but gets a craving every once in a while. It is really simple and doesn't have a "fishy" taste at all. It is from the website budget bytes which I have mentioned before- love it.

side note: whoever thought in their right mind that i would seriously post beaus special dinner is smoking dope. but when grandma becky was here to visit she mentioned that she thought it was serious and that i must be bored. well just to clear the air it was beau who begged to post something in my name and when i finally relented i found a post about macaroni and he begged me not to take it down. so just to clear the air i think we are all capable of making a box of mac n cheese, if you found it insulting to your intelligence i apologize :) the annoyances of your little brother live on!

teriyaki salmon w/
sriracha mayo

$13.94 recipe / $3.30 serving
Total Recipe cost: $13.94
Servings Per Recipe: 4 
Cost per serving: $3.30
Prep time: 10 min. Marinate time: 30 min. Cook time: 10 min. Total: 50 min.

1 lb.salmon filet$11.49
1/4 cupsoy sauce$0.24
2 Tbsp.water$0.00
1/2 Tbsp.toasted sesame oil$0.28
1 inchfresh ginger$0.13
1/2 tspminced garlic$0.04
2 Tbsp.brown sugar$0.06
2 Tbsp.rice wine$0.27
1 tspcorn starch$0.02
1/4 cupmayonnaise$0.42
2 Tbsp.sriracha hot sauce$0.24
TEP 1: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).

STEP 2: Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.

STEP 3: Heat a large, well oiled skillet over medium/high heat. It's a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.

STEP 4: In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

Sunday, January 27, 2013

Meatball Glaze

adapted from:

We had meatballs the other night and looked up a glaze. This was delicious and super easy. We grilled the meatballs on skewers on the grill and just brushed this glaze on top. Served over rice. Pretty Tasty!


  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons finely chopped onion
  • 2 tablespoons apple juice
  • Dash cayenne pepper  
  • In a saucepan, combine the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat.

Green Enchilada Sauce

Seth made this tonight, gourmet,  I know! It was delicious. It makes a ton so we froze the left overs for future use. 
Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lotfaster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Friday, January 25, 2013

Mom's Beef Stew

Yummmm....just what you need on a cold winter's day!

Mom's Beef Stew
adapted from

2 lbs. steak, cubed (or buy stew meat)
Tabasco sauce
Worcestershire sauce
salt and pepper
1 medium onion, chopped
3 cloves garlic, minced
3-4 cups beef broth
2 large potatoes, cleaned and cut into large cubes
3-4 carrots, peeled and cut
1/2 cup frozen corn
1/2 cup frozen peas
1/2 small can tomato sauce (or to taste)
cornstarch (optional)

Braise beef in oil until just brown on all sides (turning only once if possible).  Add Tabasco, Worcestershire, and salt and pepper to taste.  Add onions and saute until onions become clear.  Transfer to a *large pot and add beef broth, potatoes, and carrots.  Bring to a boil, then simmer for **about an hour (or until potatoes are cooked through).  If you want the beef to be really tender, simmer for even longer.  About 20 minutes before serving, add corn, peas, and tomato sauce and simmer until ready to serve.  If you like your stew nice and thick, add about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.  Add beef broth to thin out and cornstarch to thicken.  Add salt and pepper to taste before serving.  

*you can also throw everything in a crockpot and cook on low 6-8 hours
**The potatoes cooked much faster than I expected, so I would suggest adding them later so they only cook for about 45 minutes.  Otherwise they will get mushy.

Classic Bran Muffins

photo courtesy of allrecipes

So, living in the "country" definitely has it's benefits, but also it's drawbacks.  Last night we ran out of propane, and no propane = no heat or hot water.  This morning our house was 53 degrees.  Brrr!  Outside it is 19 degrees and it is supposed to snow today.  I was craving something warm for breakfast, so I was happy to find this bran muffin recipe.  I made it vegan by substituting rice milk for the buttermilk, and it turned out delicious!

Classic Bran Muffins
adapted from

1 1/2 cups wheat bran (I used bran flakes)
1 cup buttermilk (substitute rice milk or any other milk)
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins

Preheat oven to 375 degrees.  Line muffin cups or spray with cooking spray.  Mix together wheat bran and milk.  Let stand for 10 minutes.

Beat together oil, egg, sugar, and vanilla and add to milk/bran mixture.  Sift together flour, baking soda, baking powder, and salt.  Stir flour mixture into bran mixture, just until blended.  Fold in raisins and spoon into muffin cups.

Bake 15-20 minutes.  Enjoy!

Monday, January 21, 2013

Cheesy Green Chile and Potato Chowder

 Photo credit Eat, Live, Run

Oh my goodness. This soup was so good. Christian even loved it (and that's saying something for a non-vegetable eater). Now, I just wish it would stay cold long enough in Texas for me to make it again soon!!

Cheesy Green Chile and Potato Chowder
adapted from Eat, Live, Run

1-2 poblano peppers (I used less b/c my hubby doesn't like peppers)
1 large yellow onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3 slices bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Mexican blend cheese {plus additional for serving}
thinly sliced green onions (optional- I didn't use)
First, fire roast the peppers.
To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.
While your peppers are cooling, fry the bacon in a large dutch oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Keep grease in the pot!
Add your onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.
Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes.
Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.
1.25 hours

Monday, January 14, 2013

Italian Crock Pot Chicken

Mom made this at Emily's house while I was visiting in Albuquerque to see the triplets! It was delicious! I came home and wanted to make it but its nowhere to be found on the blog. It's in our cookbook so I thought I would post it. Jennefer submitted the recipe but doesn't know how to post on the blog so I'll do it for her!

Italian Chicken
8 oz cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)
4 chicken breast
Italian dressing packet

Cook chicken and dressing packet with 1/4c. of water for 3 hours on high in crock pot (chicken can still be frozen). Mix cream of chicken soup, mushrooms, and cream cheese and blend into crock pot. Cook for one more hour. Serve over rice or noodles.

Sunday, January 6, 2013

Full-o-Beans Chili

A stick-to-the-ribs-not-the-waistline chili.  Great served with all the usual toppings: chopped red or green onions, chopped cilantro, and shredded cheddar cheese.  Serves 6+.

Full-o-Beans Chili
adapted from Bon Appetit

1 Tbs. olive oil
1 large onion
8 garlic cloves, chopped
2-14 1/2 ounce cans Mexican style stewed tomatoes
1-15 ounce can black beans, well drained
1-15 ounce can kidney beans, well drained
1-15 ounce can garbanzo beans (chick-peas), well drained
1 can white and/or pinto beans
1 corn on the cob cut off (I use frozen corn)
 3 Tbs. chili powder
1 Tbs. ground cumin
Cayenne pepper
1 tsp. or more red wine vinegar

Heat oil in heavy large saucepan over medium heat.  Add onions, then add garlic and saute until fragrant, about 1 minute.  Add next 8 ingredients and bring to simmer.  Cover, reduce heat to low and simmer until flavors are blended, about 30 minutes.  Season to taste with salt, pepper, and cayenne.  Add vinegar to taste.

Minestrone (Vegetarian Style)

I make soup all winter long, and this is going to be a long winter in Maryland.  This is a great vegetarian soup, and filling enough that it won't leave you feeling like you missed out on your meat!  I also love that it's made in the crockpot and it makes enough for a large family and then some.

Minestrone (Vegetarian Style)
from my friend, Lily Pearson

Put things into the crockpot in this order:
3 cups water or vegetable/beef broth
1 medium to large onion, chopped
3-4 large carrots sliced
3-4 celery stalks sliced
2-14 1/2 ounce cans chopped tomatoes
1-10 or 16 oz package frozen mixed vegetables
1-1 1/2 cups shredded cabbage
1 clove minced garlic
1 Tbs. basil
1 tsp. oregano
1 can of garbanzo beans
1 can kidney beans
2 tsp. salt
dash of pepper
1 zucchini, sliced

Place all ingredients in crockpot, except for the zucchini.  Stir it all up and then add the zucchini to the very top, or add it for the last hour of cooking.  It needs to cook on low 10-16 hours or high 6-7 hours depending on how soft you want your vegetables.

Whole Wheat Bread

After trying several whole wheat bread recipes, this is the one I like best.  It's incredibly soft and makes 4 loaves, so that will usually last our family for about 10 days (if I can keep everyone's hands off of it when it comes right out of the oven, otherwise one loaf is gone in about an hour).  I love it because it's 100% whole wheat healthy!

Whole Wheat Bread
from my sister-in-law, Cathy Ostergar

4 cups lukewarm water
1 tablet crushed or 1/4 tsp. ascorbic acid (or Vitamin C powder)
2 Tbs. yeast
1/2 cup gluten flour (I use Bob's Red Mill)
5 cups whole wheat flour

Mix above together and let rise 10 minutes.

Then add:
1/3 cup of oil
1/3 cup of honey
1 Tbs salt
3-4 cups whole wheat flour

Knead in mixer for 10 minutes or by hand 15 minutes.
Let dough rest 10 minutes.
Divide and shape into loaf pans, then let raise 'til beautiful.
Bake at 350 for 35-40 minutes.

Fiesta Chicken Salad

Fiesta Chicken Salad

3 cups red leaf lettuce
3 cups napa cabbage
1 cup cooked, diced chicken
2 plum tomatoes, chopped
1/2 red bell pepper
1/2 yellow bell pepper
1/3 cup tortilla chips, crushed
1/4 cup corn (fresh)
pumpin seeds, toasted (or pepitas)
1/2 red onion, thinly sliced
1/2 cup Cojita cheese, crumbled

Mix together and add dressing (below).

Cilantro Lime Dressing:
1/2 cup chopped scallions
1/4 cup fresh lime juice (2 limes)
1/4 cup fresh cilantro
1 Tbs minced garlic
1/2 cup oil


Vanilla Cupcakes with American Buttercream Frosting

A couple of months ago, my husband came up with this idea that sharing the gospel is a "piece of cake".  At the time we were both serving as ward missionaries, so the idea evolved to become a plan to make cupcakes for all the adult members of our ward and give them out with only a promise by the recipient that before the cupcake was eaten, the gospel would be shared in some sort of "easy" way.  Knowing that I am a cupcake connoisseur (or you could call me a cupcake snob, or just plain obsessed with cupcakes), I got the assignment to bake these 150+ cupcakes.  Really, I was actually excited for an excuse to try different cupcake recipes and frostings.  If I could come up with something even remotely resembling a Sprinkles cupcake, then I would be thrilled!  Fortunately, it didn't take long for me to find these recipes.  The cake is somewhat dense and the frosting is perfect (that is, of course, if you must do buttercream and not cream cheese frosting, which I will always prefer).  Oh my, I just wish I had another excuse to bake these again!

Vanilla Cupcakes
adapted from Pioneer Woman

1 cup Vegetable Shortening

1-3/4 cup Sugar

2-1/2 cups Cake Flour

1-1/4 teaspoon Salt

2 whole Large Eggs

1 cup Buttermilk

2-1/2 teaspoons Vanilla Extract

1 teaspoon Baking Soda

1-1/2 teaspoon Vinegar

Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.
Cream shortening and sugar until fluffy. Set aside.
Sift together flour and salt. Set aside.
Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.
Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.
Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done.  Remove from oven, then remove cupcakes from pan and let cool completely. *I made the mistake of overcooking them almost every time because I waited until they looked brown and done before removing them from the oven.  They will still be almost white and look under-done in the middle of the cupcake.  They will finish cooking on the counter.  Trust me! 

American Buttercream Frosting
adapted from
1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk

1/2 cup good quality unsweetened cocoa (if you want chocolate instead of vanilla)
* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached.  If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.
* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm.  Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up.  If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

Easy Artisan Bread

I love this bread, and it's about the easiest thing in the world to make!  Perfect for Sunday afternoon when you have a little time.  I forgot to take a picture of the finished product, but you get the idea!

Easy Artisan Bread
from the book "Artisan Bread in Five minutes a Day" by Jeff Hertzberg and Zoe Francois

Makes 4 one pound loaves, unused dough can stay in the fridge in a lidded container for up to 14 days.

3 cups lukewarm water
1 1/2 Tbs granulated yeast (any kind)
1 1/2 Tbs Morton's kosher salt
6 1/2 cups (2 pounds) unbleached all-purpose flour

Mixing the dough:
In a 5 quart bowl, dump in the water and add the yeast and salt.  Because we are mixing in the flour so quickly it doesn't matter that the salt and yeast are thrown in together.

Dump in the flour.  Stir until all of the flour is incorporated into the dough, it will be a wet rough dough.

Put the lid on the container, but do not snap it shut.  You want the gases from the yeast to escape.

Allow the dough to sit at room temperature for about 2 hours to rise.  When you first mix the dough it will not occupy much of the container.  But, after the initial 2 hour rise it will have doubled in size  Do  not punch down the dough!  Just let it settle.

The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.  It is intended for refrigeration and use over the next two weeks, ready for you anytime.  ( iIt gets a little iffy around day 13-14, so use before then).

About 1 1/2 hours before dinner:
Pull the dough out of the refrigerator.  Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested.

Cut off a 1-pound piece of dough using a serrated knife and form it into a ball.  (Don't handle the dough too much, just shape it into a ball and smooth the front of the dough by pulling dough to the back).  Place the ball on a silpat (or some parchment paper) and let it rise for about 40 minutes.  No big deal if it sits for 60 or 90 minutes.

Preheat the oven to 450 degrees.  Place a metal cookie sheet/roasting tray on the bottom rack (never use a glass vessel for this or it will shatter), which will be used to produce steam.  Let it preheat for 20 minutes.

Cut the loaf with 1/4 inch slashes using a serrated knife in a tic-tac-toe pattern.  (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom).

Before you place your bread in the oven, dump a cup of hot water into the cookie sheet/roasting pan you placed on the bottom rack (be forewarned, sometimes this causes the pan to warp).  Then place your bread in the oven (on it's cookie sheet or silpat) on an upper or middle rack and bake for 30-35 minutes or until a deep brown color.

Allow the loaf to cool for a bit before serving.

Thursday, January 3, 2013

Dutch Hot Cocoa

I am not sure why but blogger is not letting me upload a picture! Sorry for that! But we all know what hot cocoa looks like! This hot chocolate is a recipe of my mother-in-laws. It has been served at two of my children's blessings. THAT'S how good it is! It might as well be considered a dessert.

1 gallon whole milk
3 c. half and half or cream
1 c sugar
5 squares semi sweet baking chocolate (I bet you could use semi choc chips!)
1 cinnamon stick
1/2 c brown sugar
1 t vanilla
1/2 c Nestle hot chocolate mix (or whatever you have on hand)
Garnishes: Whip cream, cinnamon, shaved chocolate

Combine first five ingredients and bring to boil. Reduce heat making sure chocolate is melted. Discard cinnamon stick.. Add brown sugar, hot chocolate mix and vanilla. Heat through. Top each cup with whip cream, a sprinkle of cinnamon and chocolate shavings.