Tuesday, November 21, 2017

Grilled Chicken Caprese

This is a delicious, low-calorie main dish:
Grilled Chicken Caprese
1 lb boneless, skinless chicken breasts
Mix some balsamic vinegar and oil to make a dressing, or buy a balsamic vinegar dressing.
1 box grape tomatoes, halved
1 teaspoon minced garlic
1/2 cup fresh basil, torn
1 Tablespoon extra virgin olive oil
2 Tablespoons balsamic vinegar
Fresh mozzarella slices

Place chicken in a gallon-sized zip bag.  Add Balsamic and oil or salad dressing to cover.  Marinate for 4-24 hours.
In a bowl, combine tomatoes, garlic, basil, olive oil and balsamic vinegar.  Add salt and pepper to taste.
Grill the marinated chicken on a grill at medium heat.  Close the lid and cook about 7 minutes per side, depending on thickness of the meat.  During the last two minutes, put a slice of Mozzarella on each chicken breast.  Top each breast with the tomato/ basil mixture.

Friday, October 27, 2017

Sister Smith's Oatmeal Cookies


Each time we traveled to Yamagata for interviews with President Smith, Sister Smith brought all of the missionaries delicious oatmeal cookies.  She took them with her on her travels and gave two to each missionary.  That's 200 cookies!  The elders really looked forward to Sister Smith's Oatmeal Cookies.  They are just the perfect oatmeal cookie.  I finally asked her for the recipe.  I am so glad to get it, and thought you might like it, too. This is the perfect time of year for oatmeal cookies.

Sister Smith's Oatmeal Cookies
1 1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 cups oats
Raisins or chocolate chips, opt.  (She never put in either)

Bake at 375 for 8-9 minutes (depending on size.)

Monday, June 19, 2017

Healthy Oatmeal Chocolate Chip Muffins

Oatmeal Chocolate Chip Muffins

  • 1 1/2 cups oats (old fashioned or quick oats)
  • 2 and 2/3 cups flour (white, whole-wheat, or a mixture of both
  • 2/3 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/2 cup olive oil or butter (I used 1/4 cup applesauce with 1/4 cup olive oil)
  • 6 ounces chocolate chips
Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
Fill muffin cups 2/3 full with the batter. Bake at 400 degrees for 15-17 minutes, or until tops are light golden. I made mini muffins too and baked them for 8 minutes.

Tuesday, May 9, 2017

Corn Pasta Salad

This salad was so yummy I didn't even get a picture of it before it was gone. 
Ingredients
Salad
  • 1 lb bag or 4 cups miniature farfelle pasta, cooked, rinsed with cold water, and mostly dry
  • 2 (15-ounce) cans corn 
  • 1 large avocado, diced
  • 3-5 green onions, chopped (I like to slightly saute mine)
  • 1/2 bunch cilantro, roughly chopped
  • 1 tablespoon finely chopped jalapeno (I did not add this, my kids don't like spicy food)
  • 6-8 strips hardwood smoked bacon, cooked, cooled and crumbled (We don't love bacon, but 4 strips was a perfect addition)
  • 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
  • 1 can black beans, drained (or 1 1/2 cups cooked beans if you make your own)
Dressing
  • 1/2 cup Olive Oil Mayo
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepper
  • Instructions
    1. Corn: if using regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
    2. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.
    3. In a large bowl combine the cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

    4. Toss together.
    5. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
    6. Toss with the salad and enjoy!
      The original source was from Chelseasmessyapron.com. I've changed quite a bit though. Hers is more of a corn salad and we like more pasta in ours.
    by

Monday, April 10, 2017

Gourmet French Toast & Cinnamon Syrup



Fluffy, thick and delicious french toast that sure beats the cheap wheat bread and eggs that I usually use to make french toast.  A friend from college made this for our dance team (Spring Performing Arts Co.) and I copied her recipe down at the time. I found it in my cookbook last week and was excited to try it again.

Gourmet French Toast

  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 2 T sugar
  • 1 cup milk
  • 2 eggs
Mix and apply to sliced french bread. The batter will seem really thick, but trust me - it makes a yummy coating for your bread.

Cinnamon Sauce 
  • 1.5 cups sugar
  • 3 Tablespoons flour
  • 3/4 Tsp cinnamon
  • 1 Tablespoon vinegar
  • 1 Tablespoon butter
  • 2/3 cups water
Put the above ingredients into a pot and boil until thick.

My family was pretty excited about this switch-up from the usual maple syrup.  My daughter asked me to make it every time we have pancakes. It's easy and yummy enough that I just might oblige.



Hawaiian Pasta Salad

We love this delicious Pasta Salad.  It's a great way to use some of your leftover Easter ham.
Hawaiian Pasta Salad
8 ounces pasta (we like bow ties), cooked el dente and rinsed
2 cups diced ham
1 can pineapple tidbits, drained- save juice
1 red or yellow pepper, chopped
1-3 green onions, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup reserved pineapple juice
1- 2 teaspoons honey
1/4 teaspoon garlic powder
1/2 teaspoon salt
Pepper to taste

In a large bowl, mix together cooled pasta, ham, pineapple, pepper and green onion.  In a small bowl mix together the rest of the ingredients and pour over the pasta.  Mix well and chill for at least two hours.

Friday, April 7, 2017

Egg Salad Sandwiches

 This time of year, we always have egg salad sandwiches made with all of those Easter eggs.  I tried this recipe from one of those cooking videos on Facebook.  It is delicious!  So, here it is, just in time for Easter.  Try it; you'll like it!
Egg Salad Sandwiches
6 large eggs, hard boiled
4 strips bacon, cooked and chopped (optional)
2 T. dried chives
1/3 cup shredded cheese
4 ounces cream cheese
3 Tablespoons mayonnaise (you may want to add a bit more)
1/2 teaspoon salt
1/4 teaspoon pepper

Mash together with a potato masher: Cream cheese, mayonnaise, chives, salt and pepper.
In a large bowl, mash the cooled, boiled eggs.  Add the bacon, cheese, and cream cheese mixture.  Mash all together.  Serve on bread, roll, or croissant.