Thursday, December 30, 2010
Wednesday, December 15, 2010
Saturday, December 11, 2010
Wahoo! Another easy, delicious crock pot recipe- perfect for busy December dinners. I wish I could tell you where I got it, but I don't remember. I printed it off a food blog or site somewhere. But it is really good. And like I said, easy. It tastes kind of pork Cafe Rio-ish.
Thursday, December 2, 2010
My sister, Patty served two missions in Siberia, Russia (I know- she's a saint!) and really learned how to make delicious traditional Russian borscht soup. She says every Russian family has their own recipe. She has really perfected hers. It is so healthy, flavorful, and makes a perfect Christmas-time soup with it's bright red color. I had borsch on our cruise last summer and Patty's recipe is WAY better than that was. Give it a try; It's really pretty easy:
Thursday, November 18, 2010
Thursday, November 4, 2010
I got this recipe years ago from my sister-in-law, Ada. It is my go to recipe when I need to take a salad to a church function, family gathering or potluck. My husband's office recently had a Halloween potluck, so this is what I made. It's easy, creamy and yummy.
Friday, October 29, 2010
2 1/2 cups sliced carrots (3 large carrots)
1 can (15 ounces) diced tomatoes with basil, oregano, and garlic (undrained)
1 small can tomato sauce
1 can corn (drained)
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
16 ounces multigrain penne pasta
2 tablespoons finely shredded Parmesan cheese
1. Cook the carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until they're tender. Drain and set aside. Put tomatoes and corn in saucepan and add garlic salt and Italian seasoning and heat through. Use a food processor or potato masher to puree/mash the carrots. Add carrots to tomatoes and corn and stir.
2. Meanwhile, cook pasta according to package directions; drain and combine w/ tomato sauce in a large bowl. Serve with Parmesan.
Thursday, October 28, 2010
Saturday, October 23, 2010
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese
Saute the green onion and green pepper in a little bit of olive oil. While sauteing, add the chili powder, ground cumin, garlic salt, and cilantro (use dried if you don't have fresh, that's what we did). Add lime juice, rice, and beans. Mix well until warm and reduce heat to low. Prepare quesadillas in olive oil with cheese and rice and bean mix. Serve and enjoy!
That don't . . .snap, that is. These are soft and delicious and I'm sorry. You'll hate me because they are absolutely irresistible. I got the recipe years ago from my sister-in-law, Lorene. They are the perfect fall or Christmas cookie. Enjoy!
Wednesday, October 20, 2010
Have you heard of allrecipes.com? It's my go-to site when I need a quick new recipe. I found this one by searching for chicken crockpot recipes b/c I needed something easy and fast for a busy evening. This stew has a fun, autumn flavor and is delicious served over rice or noodles. I've made some changes from the original. You can vary it according to your tastes or what you have on hand. Reviewers added mushrooms, carrots, celery, bay leaf, celery seeds, oregano, garlic powder, hot sauce, cayenne pepper, etc. . . . that is the joy of soup. You can add whatever you want and it turns out delicious!
Monday, October 18, 2010
Thursday, October 7, 2010
Creamy Zucchini Soup
Prep Time: 15 min
Cook Time: 25 min
There’s nothing better than a warm bowl of soup when it’s chilly outside, right? I found this one online (not sure what site . . . I can’t find it now) when I searched for recipes to use the oodles of Basil that we have taking over our balcony currently. This chowder is loaded with onions, tomatoes and corn, and has a creamy, yummy taste. It’s relatively quick. I like to serve with a salad and crusty bread.
2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley (I just sprinkled some dried)
1 tsp dried basil (I used a handful of fresh)
1/3 cup butter or margarine (I used olive oil)
1/3 cup all-purpose flour
½ tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp lemon juice
1 can (14 ½ oz) diced tomatoes
1 can (12 oz) evaporated milk
1 package (10 oz) frozen corn (I used canned corn)
¼ cup Parmesan cheese
2 cups (8 oz) shredded Cheddar cheese
Pinch sugar, optional
Chopped parsley as garnish, optional (I didn’t use)
In a dutch oven or soup kettle ove rmedium heat, sauté the zucchini, onion, parsley ,and basil in butter until veies are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice, mix well. Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, evaporated milk, and corn; bring to a boil. Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in Cheddar cheese and Parmesan until melted. Add sugar and garnish with parsley if desired.
Yield: about 2 ½ quarts
Sunday, October 3, 2010
Boil-in-bag brown rice (we just cooked some brown rice in the rice cooker)
1 tablespoon cornstarch
1 tablespoon fish sauce (or use soy sauce);
1 tablespoon water
3 garlic cloves, minced and divided
1-1/4 pounds chicken-breast tenders
4 teaspoons olive oil, divided
3/4 cup sliced green onions
2 teaspoons grated ginger
1/2 cup light coconut milk
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon Tabasco green sauce, optional
1. Prepare rice according to package directions and keep warm.
2. Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and sauté green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
3. Return chicken to pan for 1 to 2 minutes, or until it's cooked. Stir in coconut milk, lime juice, sugar, and, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.
I made a change or two, which I noted, but I got them from a daily email I get w/ parenting tips. Blake and I just loved this recipe; it got a two thumbs up!
Thursday, September 30, 2010
I got this recipe from my sister, Pam. She got it from a Lion House cookbook. Her family named it Nectar of the Gods, and believe me, it's an appropriate name. I'm sure I've changed it a bit from the original, but I don't remember what those changes are. Kristen and Jared make it in the summer with garden tomatoes and freeze it in bags to enjoy all winter.
12 to 15 roma tomatoes
4 cans tomato soup
2 cups chicken stock
1 cup beef stock or consomme
1 big bunch fresh basil leaves
3/4 - 1 cup sugar
2-3 cups cream or half and half or whole milk
salt and pepper
Kristen and Jared start by blanching the tomatoes to remove the skins. That's a great idea as the soup does have little bits of skin in it.
Cut tomatoes in half and put on a sprayed baking sheet. Drizzle with extra virgin olive oil and salt and pepper. Roast at 350 until the tomatoes are soft and browned. Meanwhile, combine soups in a large pot and start to heat. When tomatoes are soft, bubbly and browned, put them in a blender with the coarsely chopped basil. Put a towel over the lid while you blend. OR (and this is what I do) add the tomatoes and basil to the pot and use an immersible blender to blend all together well. Heat through. When all is well blended and hot, add sugar, cream and salt and pepper. Do not boil. Heat and serve.
Monday, September 13, 2010
This a delicious way to use fresh tomatoes from the garden. It makes a nice pasta sauce or dipping sauce for crusty bread- or both! You need a 1/2 gallon canning jar or a large glass bowl that you can cover to set out in the sun. You could mix it in a bowl, then divide between two quart jars.
Sunday, September 5, 2010
A couple of months ago I had an amazing salad at O'Charley's. So I tried to re-create it. I couldn't copy their amazing Balsamic Viniagrette, but the one I found online was pretty good, just not as thick as O'Charley's. Here are the ingredients for the salad.
Mixed Greens (I used romaine)
Bleu Cheese crumbles (I used Feta, also good, but not quite as strong and I think I prefer the bleu)
Grilled chicken or shrimp (optional)
Mix together and serve w/ balsamic viniagrette.
1/4 c. balsamic vinegar
1 tsp dark brown sugar
1 T garlic (I used 1/8 tsp garlic powder)
1/2 tsp salt
1/2 tsp pepper
3/4 c olive oil
Notice the rosemary bread that I served w/ it, so good.
1 1/2 c. warm water
3 T gluten (I used only 2 and it was great)
2 c. whole wheat flour
1 3/4 c. white flour
2 tsp. salt
3 T sugar
3 T dry powdered milk
2 tsp. yeast
3 T melted butter
2 T molasses
Place ingredients in order into bread machine. Set machine on dough or manual setting and start. When bread machine is finished, remove dough, cut in half, and shape into loaves. Place dough in loaf pans; let raise in warmed oven (set at 175 degrees, then turn off when heated) for 35 minutes. Carefully take bread dough out and heat oven to 350. Bake for 20 minutes. Cool 10 minutes in pans, then remove bread to cooling rack. When cooled, store in airtight bag or container.
Tip I learned some time ago: To tell if bread is fully cooked, take one loaf out of the pan w/ hot pads and knock on the bottom of the bread. If it sounds hollow it's done.
Friday, September 3, 2010
Thursday, September 2, 2010
1 1/2 t active dry yeast
1 C warm water
3 T olive oil
1/4 t sugar
2 1/2 C flour
1 1/2 t salt
1/4 t McCormick Italian Seasoning Grinder
1/4 t cracked black pepper
3/4 T fresh rosemary, snipped
1 egg (white)
butter and salt
1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.
2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.
3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.
4. When all of the flour is incorporated mix on high for about 7 minutes.
5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. You don't want to eat any of the thick stem that rosemary comes on, only the little needles. Pull the needles off backwards off the stem...they come off easily. (I used a bit more than 1/2 tsp of dried rosemary.)
6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.
7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.
8. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.
9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.
10. In a small bowl whisk an egg until frothy.(Next time I'll just use the egg white.) Brush the egg all over the top of the loaf and into the cracks.
11. Place the loaves into a warm oven. (I set mine to 175) Let them rise until doubled in size, about 15 minutes.
12. Turn your oven up to 375 degrees and bake for about 20 minutes, or until golden brown.
13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much. I used my salt grinder.
Serve w/ balsamic vinegar and olive oil as a dip. Enjoy!
Thursday, August 26, 2010
1 can Campbells Cheddar Cheese soup
1/2 soup can of milk
1 cup of salsa (or according to taste)
Mix all 3 ingredients in a medium saucepan. Heat through being careful not to boil. Enjoy!
10 cups flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 baking powder
2 T salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.
When you are ready for some pancakes:
1 1/2 cups Pancake Mix (above)
1 egg, slightly beaten
1 cup water
3 T vegetable oil
Combine egg, water and oil. Add Pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.
**We love adding blueberries. Yum! (Brielle won't eat it if there are blueberries that she can see, so we puree them and make "purple pancakes.")**
For a healthier option:
Wheat Pancake Mix
6 cups whole-wheat flour
3 cups all-purpose flour
1 1/2 cups instant nonfat dry milk
1 T salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl, combine whole-wheat flour, all-purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat pancake mix.
Favorite Wheat Pancakes
1 egg, slightly beaten
1 1/2 cups water
2 1/4 cups wheat mix (above)
Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on hot oiled griddle about 3-4 minutes until browned on both sides. Makes about 15 4-inch pancakes.
Thursday, August 19, 2010
Sunday, August 8, 2010
Friday, August 6, 2010
Wednesday, July 28, 2010
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.
12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)
1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.
2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.
3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.
Thursday, July 22, 2010
Sunday, July 18, 2010
1 package buttermilk ranch
1 cup mayo (I used sour cream)
1/2 cup buttermilk
1 cup cilantro, chopped
2 garlic cloves, crushed (I use 1/4 tsp garlic powder.)
1/4 tsp crushed cayenne pepper
Blend all ingredients in blender and chill for at least one hour before serving.
~I also got this recipe from Jennica, and it is delicious!
3 1/2 to 4 lb pork roast
2 T brown sugar
1 to 1 1/2 tsp red pepper (cayenne)
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock-pot on low all night. (If you have a pretty hot cooker, you can do it on high in the morning, until it cooks the meat through.)
The next morning add...
1 can root beer (the recipe I have says coke, but I like my RB)
1 cup chicken broth
2 cloves garlic, minced (I have an allergy, so I use 1/4 tsp. garlic powder)
1 small onion, chopped
Keep on low until ready to serve for lunch or dinner.
About one hour before serving, shred roast and add 1 cup brown sugar. Use in tacos or on salad w/ tomatillo dressing.
~I got this recipe from Blake's cousin, Jennica. So yummy!
2 1/2 cups rice (I like to use brown rice)
4 1/2 cups chicken broth (If I'm using cubed bullion to make this, I use 3 cubes instead of 4 1/2 cubes, because it gets too salty.)
1 1/2 tsp salt
4 T lime juice
4 T chopped cilantro (I added more than this at the reunion, Lu.)
1/2 tsp cumin
Put all ingredients in rice cooker and push the cook button.
Wednesday, July 14, 2010
1 ½ cup flour
1 cup sugar
1 t baking powder
1 t soda
1 t ground cinnamon
½ t salt
Stir or sift all dry ingredients together
2/3 cup salad oil
1 cup finely shredded carrots
½ cup crushed pineapple with syrup (1 cup in a can)
1 t vanilla
Mix till moistened. 2 minutes on medium speed. Pour into greased pan and bake 350 for 35 minutes.
This makes enough for one 9x9 pan. If you are feeding a larger crowd (or just want more left-overs :), I would suggest doubling the recipe to fit into a bundt or 9x13 pan.
This may be common sense, but I would highly suggest cream cheese frosting above any other kind with this cake!
Thursday, July 8, 2010
I got this recipe from a friend that I used to work with. She is a great cook and DOESN'T like to share her recipes, so I feel lucky to have this one. It has become a favorite for our whole family and is my favorite thing to have around when I have a newborn, am nursing and am always starving. It is a quick, relatively healthy and satisfying snack.
1 c. oil (you can replace all or half of this with applesauce for a healthier result. It still tastes great.)
1 t. salt
2 c. brown sugar
2 c. milk
4 c. wheat flour
2 t. vanilla
2 t. baking soda
Mix all ingredients. Pour into muffin cups (after putting the paper liners in, of course). Bake at 350 degrees for 20 minutes. Makes 2 1/2 - 3 dozen.
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Thursday, June 24, 2010
This recipe is an old stand-by at the Hinton house. I thought everybody made these happy little sandwiches, but recently I was talking to someone who had never heard of them. So here's the simple and delicious recipe.
Saturday, June 19, 2010
Wednesday, June 16, 2010
Vanilla Buttercream Frosting
Friday, June 11, 2010
deli buns (best when NOT pre-cut)
avocado (for just 2 of us, I use 1)
tomatoes, diced (for just 2 of us, I dice 2 tomatoes)
In a small bowl, mash an avocado w/ a fork, add a 1/2 tsp of lemon juice, a sprinkle of salt, and a sprinkle of pepper.
In another small bowl add 1/2 tsp olive oil to the diced tomatoes and a small sprinkle of salt.
Next, slice the deli buns along the top, but be careful not to cut to the edges, just about a 5 inch cut along the top, big enough to just squeeze the hot dog down into the bread.
Put the cooked hot dog down into the bun, then w/ a fork push some tomatoes down around the hot dog. Next, mash lots of avocado mix down around the tomatoes. The ingredients should be up around the top of the bun by now. Squeeze a bit of mustard on top and sprinkle some salsa on top of that. Enjoy! Oh, and don't forget to have a napkin handy.
Thursday, June 10, 2010
Wednesday, June 9, 2010
I found this delicious recipe on Allrecipes.com. It is supposed to be the way Alaskans make their salmon. It really is delicious. I half the amount of topping from the original recipe, as it's high calorie and you just don't need that much. If you're on the fence about salmon ( or even if your not) give this a try.
Saturday, June 5, 2010
Cool for about 5 minutes.
I got this recipe from our neighbor, Pete's very Italian daughter-in-law, Mary. I was struggling pronouncing it, and she showed me how. You put your fingers together with your thumb and open and close them as you say it. It really helps you get the accent. Anyway, so it's authentic Italian . . . and delicious.
Wednesday, June 2, 2010
Friday, May 21, 2010
Friday, April 30, 2010
There just isn't a better two-crust pie than rhubarb. Since spring is the time for rhubarb, I thought this would be a good time to post this recipe. You've heard "easy as pie." This one really is easy, especially with my secret microwave/oven baking method. If you have froszen or store-bought pie crusts, you can have hot, fresh pie in less than half an hour.
Cover with top crust and vent. Sprinkle with sugar.