Great Cooking Site!

Huevos Rancheros

I have always been curious about these when I see it on a menu at a Mexican restaurant but I am not adventurous enough to try them; probably because I am too starved to risk it. Our neighbor makes them and brought it for Andy to try one Saturday morning. They were amazing! I came up with this healthier spin on them and they have become a favorite of Andy's.

4 corn tortillas (we like the handmade ones from Mission, don't get the cheap ones)
1 can black beans
Pico de gallo or other fresh salsa, to taste
1/4 C. Grated cheese
4 eggs

Poach the eggs (directions below if you need them). Warm tortillas in a skillet with just a bit of oil; you can use a oil spritzer for this. Drain the black beans and warm; you can add an adobo or cezan seasoning to add extra flavor. On individual plates, layer one tortilla, 2-3 T. black beans, grated cheese, one poached egg, and top with pico.

Poached eggs: Add 2 T. vinegar and fill large high sided skillet with water and bring to a boil; turn to medium heat to keep the water simmering. Crack one egg into a small dish or cup, get the dish close to the water and drop it in. Continue with the remaining eggs and cook for 2-3 minutes, depending on how well done you want them. Remove from water with a slotted spoon and drain on paper towels. You can also check out this video from Food Network; it calls for way more vinegar but I have used the whirlpool method and it works as well.

Sinless Chewy Oatmeal Cookies

*I got this recipe off of Awesome Vegan Girl at her blog http://www.tatianacochran.com/ Don't let the word "vegan" scare you!  Just a couple of updates.  I made these last night. They were really good, but I was missing that butter flavor.  I added my additions in RED

Sinless Chewy Oatmeal Cookies (makes about 2 dozen)

1 1/2 cups whole wheat fluor
1 heaping cup brown sugar
2 tbsp oil and 1/4 cup applesauce* (I would use 2TBS of melted butter instead of the oil)
1 tbsp cinnamon
(I also grated some nutmeg, about 1/4 tsp)
1 tsp baking soda
1/2 tsp salt
1 tbsp vanilla
2 heaping cups of oats
1 mashed very ripe banana
a couple spoonfuls of water (Big Tablespoons)
1 cup raisins (optional, but very recommended)

*You can use just 1/4 cup oil if you don’t have applesauce on hand, or if you like your cookies a bit more crispy (as opposed to chewy). If you use the oil, remember to add 3 tbsps of white sugar. If you use the applesauce, experiment with different types of applesauce (strawberry, cinnamon, etc).

First off, you need two medium sized mixing bowls.

First Bowl: Mix the oil/applesauce, sugar, water, vanilla, and banana. Make sure to mix well, use a mixer if you have to. Add in your raisins (or any other extra you may have).

Second Bowl: Mix the flour, baking soda, cinnamon, and salt.

Combine the two bowls into one, but don’t mix too hard, do it as gently as possible. Lastly, add the oats. If it’s too dry, add water until it’s manageable. Scoop the yummy cookie dough by spoonfuls onto a cookie sheet. I like to use parchment paper/waxed paper so that I don’t have to worry about a dirty cookie sheet. (I did a bar cookie.  I sprayed a pan, then baked them for 20-25 min.)

Bake at 350 degrees for 10-15 minutes, depending on how large your cookies are. The best way to know is to sneak a peek at the bottom of the cookie and see if it is slightly brown. If it is, take them out immediately, because cookies tend to keep cooking even after you take them out of the oven! Let them stand for 10 minutes.  They are so soft and yummy!

Pork Stew

4 serving package of pork chops, chopped into bite size pieces
olive oil
salt
pepper
Fresh Thyme, to taste
Fresh Sage, to taste
Garlic, to taste
Red Pepper Flakes, to taste
1 c. chopped carrots
1c. chopped celery
1/4 c. chopped onion
2 cans 15oz chopped tomatoes
2 cans 15 oz broth (doesn't matter which kind.  I used beef)
1 pkg Lipton onion soup mix

Use a little bit of olive oil in the bottom of pan.  Brown the pork with salt, pepper, thyme, sage, garlic and red pepper flakes.  Remove from pan.  In the same pan add a little more olive oil.  Saute carrots, onion and celery for about 10 minutes.  Add tomatoes with their juices and broth.  Bring to boil.  Reduce heat and add pork and soup mix. Simmer for about 45 minutes.  Great with rolls or just bread and butter.  I did the math and total it has 1350 calories.  We served 5 with it.

Changed the Background

I changed the background and when I did some of the pictures disappeared. If you know how to brin them back could you please do it? Thanks!

Muscling Up Meatballs

*Adapted from a Biggest Loser recipe

3/4 C KIKKOMAN PANKO BREAD CRUMBS
1/3 C FAT FREE MILK
1 LB GROUND turkey breast meat
3 LARGE EGG WHITES
1/4 C FRESH PARSLEY LEAVES
1/4 c. RDUCED FAT PARM CHEESE
2 TSP Crushed Garlic
1 TSP ONION POWDER
3 sprigs of Fresh Thyme
1/2 TSP SALT

Preheat oven to 400 degrees. Lightly mist baking sheet with olive oil. Set aside.In a mixing bowl, combine bread crumbs and milk. Let stand for 2 to 3 minutes or until milk softens the crumbs. Add the tukey breast, egg whites, parsley, cheese, garlic , onion pwder, thyme and salt. Mix well with clean hands or a fork. Divide mixture into 16 equal pieces. Roll each piece into a ball. Place meatballs on prepared baking sheet.Bake for 12 to 15 minutes or until no longer pink inside

52 cals, 3g carbs, 8g protein, 92g sodium, 1 g fat

SERVE WITH WHOLE WHEAT PASTA, LOW CAL MARINARA AND VEGGIE~ I served them plain with fresh veggies.

Protein Pancakes

*From my SIL Angie, she may have gotten this recipe elsewhere

PROTEIN PANCAKES~ MAKES 2 SERVINGS

MIX IN BLENDER:
7 EGG WHITES
1C OATS
1 SCOOP PROTEIN POWDER (I USE Biggest Loser)
1/4C HONEY
4 OZ UNSWEETENED APPLESAUCE
1/2 TSP VANILLA
1 TSP CINNAMON

SPRAY SKILLET WITH OLIVE OIL, POUR DESIRED SIZE AND BROWN EACH SIDE. MAKES APPROX 10 PANCAKES~ DEPENDING ON SIZE. ENJOY! I think they taste like crepes. I put strawberries on top and rolled it up like a taco.

477 CALS; 28G PROTEIN; 69G CARBS; 4G FAT; 1G SAT FAT; 8G FIBER

Alexia House Party Recipes

In my Alexia Frozen Foods House Party box, they included several recipes that I wanted to share since I didn't get to make them for the party. They also have more recipes on their website.

Yucatan Roasted Chicken with Chipotle Sweet Potatoes
using Alexia Chipotle Roasted Sweet Potatoes

1 whole chicken
6 T. butter
2 t. lime juice
1 t. oregano
1 t. kosher salt
1/2-1 t. lime zest
3 t. cilantro, chopped
2 t. garlic, chopped
2 lime quarters
1 onion quartered
1 small bunch cilantro
2 garlic cloves

Blend the butter with the spices & reserve. Preheat oven to 375. Clean and pat the chicken dry. Place the quartered vegetables, cilantro, & garlic in cavity. Rub the butter mixture all over the chicken, including some under the skin on the breast. Roast at 375 for about 1 hour or until the internal temperature reaches 165. During the last 20 minutes of cooking, saute Chipotle Roasted Sweet Potatoes according to package instructions.

Remove chicken from oven, allow to rest for 10 minutes. Carve chicken & serve with Sweet Potatoes.

Grilled Fully Loaded Yukon Mashed Potatoes
using Alexia Mashed Potatoes

1/4 C. melted butter
1/2 C. Alexia Yukon Gold Mashed Potatoes
2 t. sliced green onions
2 t. crumbled bacon
1 t. sour cream
2 T. shredded cheddar cheese

Prepare Mashed Potatoes according to package instructions. Heat 1/2 of the butter on a griddle or saute pan. Mix green onions, bacon, sour cream and 1/2 of cheese into the mashed potatoes. Place the mashed potatoes on the butter, flatten slightly. Allow to grill on one side for approximately 2-3 minutes until you have formed a golden brown "crust." Put the remaining butter on the griddle, flip the potato over onto the melted butter and "flatten" with the spatula. Grill for 2-3 minutes to form a "crust." Sprinkle remaining cheese across the top and serve.

Sweet Potato Fries with Lime Sour Cream Dipping Sauce
using Alexia Sweet Potato Fries

1 C. sour cream
1 T. lime juice
pinch of kosher salt
1/2-1 t. lime zest

Mix all ingredients together and allow to sit for 15-20 minutes. Bake Sweet Potato Fries according to package instructions and then serve with the lime sour cream.

Garlic Bleu Cheese Dip
with Garlic Baguette or Yukon Gold Fries

8 ounces cream cheese
1/4 C. bleu cheese crumbles
1 T. garlic, minced
2 T. chives, sliced
pinch of kosher salt
1/2 C. heavy cream
1/4 C. grated Parmesan cheese

Preheat oven to 400. Combine all ingredients except heavy cream in food processor and combine. Gradually dd heavy cream until smooth. Place in baking dish and bake for about 5 minutes or until bubbly. Serve with Garlic Baguette or Yukon Gold Fries baked according to package instructions.

Grilled Margarita Pizza

My friend Megan got me hooked on grilled pizza last summer and I have been craving it since the weather started warming up. I left work late and did not have time to make fresh dough but discovered that you can buy dough from Papa Murphy's for just $4- what a deal!

Grilled Margarita Pizza

Pizza dough, 1/2 batch is usually about right
Olive Oil
Garlic, minced (to taste, I used about 1 T.)
8 oz. fresh mozzarella, sliced thin
1-2 Tomatoes, sliced thin
Fresh basil, julienned

Roll dough flat in round or oblong shape that will fit your grill. Brush top of dough with olive oil and slide dough onto flat cookie sheet. Flip the dough onto a hot grill with the olive oil side down. Turn heat down to medium and cook for 3-5 minutes until nicely browned. Remove from grill and turn over. Brush uncooked side with olive oil and turn over again. Brush cooked side with olive oil and sprinkle with minced garlic; top with tomatoes and sliced cheese. (If you were doing regular pizza, you would top the grilled side with your toppings.) Return to hot grill and turn heat to medium. Cook for 3-5 minutes until cheese is melted. Watch the heat so the dough does not burn. It remove from heat and sprinkle with basil strips. Slice and enjoy!

The key with grilled pizza is having the grill hot and then moving to a cooler side or just turning it down. Just watch the dough closely and try less ingredients for even cooking. Try your favorite pizza recipe on the grill- you won't be disappointed.

Crostini with Sun Dried Tomatoes and Feta

For Andy's birthday, he loves this Stuffed Rack of Lamb and I have been making it the past several years. I have found that there is always a bit of extra stuffing and it kills me to throw it out. This year, I decided to make it into a little snack. It was so yummy and I can't wait to make it just as an appetizer for a party.

Crostini with Sun Dried Tomatoes and Feta
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes packed in oil, chopped
1/4 cup kalamata olives, pitted and coarsely chopped
1 tablespoons chopped flat-leaf parsley
1/2 teaspoon freshly cracked pepper
2 T. olive oil, divided
12-18 slices of baguette

Mix feta cheese, sun-dried tomatoes, kalamata olives, parsley, pepper and 1 T. olive oil. Brush one side of baguette with remaining olive oil and lay flat on cookie sheet. Heat under broiler until lightly browned. Remove cookie sheet from oven and turn over bread slices. Top the uncooked side of bread with feta mixture and return to broiler until cheese is slightly browned.

Festive Cranberry Waffles with Orange Syrup

For Christmas, Andy's mom sent the Worldwide Ward Christmas Cookbook. It has recipes from around Utah, er, I mean the world. Apparently there is also a Worldwide Ward Cookbook. Flipping through, I saw this recipe for Festive Cranberry Waffles with Orange Syrup and decided to give them a try. The waffles are very tender and the syrup is not too sweet, almost a bit creamy. I think these will become a holiday tradition for us.

Cranberry Waffles
1 C. flour
2 t. baking powder
1 1/4 t. dried orange peel (I used fresh)
1/2 t. baking soda
1/2 t. ground cinnamon
1/8 t. salt
1/2 C. cornmeal (I used wheat flour)
1/2 C. sugar
1/2 C. dried cranberries, coarsley chopped
1 C. buttermilk
1/4 C. milk
1 egg
1 t. vanilla or 1/2 t. orange extract
4 T. butter, melted
Preheat waffle iron. In a large mixing bowl, combine all dry ingredients (including cranberries). In a separate bowl or large measuring cup, whisk together the buttermilk, milk, egg, and flavoring. Pour over dry ingredients and stir until just moistened. Stir in melted mutter. If batter is too thick, stir in more milk, 1 T. at a time, to reach desired consistency. Cook in waffle iron until golden brown. Serve with Orange Syrup or maple syrup.

Orange Syrup
1 C. orange juice
1/4 C. sugar
1 T. cornstarch
Combine all ingredients in a saucepan over medium heat. Bring to a boil. Boil 1-2 minutes until thickened. Makes about 1 cup syrup.

Black Bottom Banana Bars

½ C. butter or margarine
1 egg
1 t. vanilla extract
1½ C. mashed ripe bananas (about 3* medium)
1½ C. flour
1 t. baking powder
1 t. baking soda
½ t. salt
¼ C. baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; beat until thoroughly combined. Blend in the bananas.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13x9 baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350° for 25 minutes or until the bars test done.

Taste even better the day after, and the next and the next!

*I use extra bananas; bake a little longer

Foolproof Wheat Bread

Makes 4 loaves.

Put 3 Tablespoons yeast in 1/2 cup pretty warm water, and mix. Set aside.
In a large bread bowl, put 4-1/2 cups hot tap water. I used my 5-qt Kitchenaid mixer, but see the notes below.
Add 7 cups wheat flour and mix well.
Add 2/3 cups oil and 2/3 cups honey, mix well. I used canola oil.
Add the yeast mixture, mix well.
Add enough flour until it's hard to stir. I added 4 cups white flour, and then it became too much for my mixer. I took the bowl off, and added 2 more cups by hand-mixing, but it was still quite sticky.
Put about 1-2 cups flour on a very large flat surface (a table works well).
Dump out the soft dough on the table.
Mix in the flour by hand by kneading. As the flour is worked in, add another cup at a time until you have put in about 4-5 more cups. Dough should be a little sticky. I ended up adding 3 cups flour.
Shape into 4 loaves, put into pans that have been well-greased.
Put in the cold oven, and set the timer for 30 minutes. Check to see if dough is "bread" shaped. If not, allow more time for rising.
Turn on the oven to 350ºF and set the timer for 30 more minutes. If using stoneware pans, add 10 minutes.
If you like the tops more browned, add a small amount of butter to the tops and bake 5 more minutes or so.
Take out of the oven, let set for about 5 minutes. Take out of pans and place on a cooling rack. Cover with a clean dishtowel. This bread is delicious warm!

I got this recipe from a lady in my ward.

Ravioli Bake

This is another dish that Cameron REALLY liked.

Ingredients:
2 packages of refrigerated ravioli (I used the Buitoni because it was reduced to 99 cents a package)
2 cups of your favorite cheeses.
1 pound ground beef

Directions:
Cook the ravioli as directed on package
Brown the ground beef, drain
In an 8x8 baking pan, layer the ingredients; ravioli, meat, cheese
Bake for 15-20 minutes at 350 degrees, or until cheese is melted

Again, I don't have any pictures, I will add it when I make it next. Cameron has been asking for it for dinner almost every night.

French Toast

Ok, so I didn't take any pictures of it this time, but I'm sure I'll be making them again some time soon, so I promise I will then. I was making french toast for Cameron and realized we didn't have any cinnamon, so I substituted pumpkin spice instead.

Recipe:
1/2 cup milk
6 large eggs
1 teaspoon pumpkin spice
8 pieces of bread

This makes 8 french toast. If you have leftover egg mix, you can scramble it. Cameron really liked that.