Monte Cristo Sandwiches

I made these last week and I didn't make enough of them. We (Kathryn's family) loved them. It was a fun change up for dinner. You can half this recipe for small numbers. I have doubled the original recipe here.

Slices of bread for 5 to 7 sandwiches
Dijon or honey mustard
Slices Mozzarella cheese
Slices of deli ham
Slices of turkey breast
4 eggs
1/2 milk
4 T. maple syrup
Salt, pepper, and nutmeg
Powdered sugar
Blackberry jam

Spread mustard on both sides of each sandwich slice. I went light with the mustard. Put slices of cheese, ham and turkey and make the sandwiches.
In a separate bowl combine, egg, milk, maple syrup, salt, pepper, and nutmeg. Coat sandwiches in egg mixture. I recommend not dunking them too much. If the sandwich gets to saturated, it takes a long time to cook through. Cook in frying pan in hot butter until cheese is melted and bread in golden brown. When sandwich is done, sprinkle with a dusting of powdered sugar. Serve with blackberry jam on the side for dipping.

Apricot Balsamic Chicken

I made this tonight and we (Kathryn's family) all loved it. I got the idea from a recipe online but changed to my liking. It was a quick meal with lots of flavor. The Montreal Chicken seasoning and the hint of rosemary is what made it so good to me. And of course, I love balsamic vinegar.

2 Tbs olive oil
2 lbs. boneless skinless chicken
(I used chicken breast and filleted them and cut them in half so they cook faster)
Salt and pepper
Montreal Chicken seasoning
rosemary leaves, chopped
1/2 cup of apricot jam
scant 1/4 cup balsamic vinegar
1/2 cup chicken stock (I used bouillon & water)
onion powder to taste

In large skillet, heat oil over medium-high heat.
Season the chicken with salt, pepper and Montreal Chicken seasoning. When the oil is hot and ripples, add the chicken and brown 5 minutes, then turn and sprinkle with rosemary to your liking (I only did just a little for my family). Cook until the chicken is tender and cooked through, about 5 minutes more.
In small bowl, stir together the jam, vinegar, stock, and onion powder. Pour over chicken. Cook for 2 to 3 minutes. I used homemade a light apricot jam, so it just a hint of sweet. You can use orange marmalade also.
Serve with rice or mashed potatoes. I served it with rice flavored with chicken bouillon, steamed asparagus, and green salad. Yummy!

Butter Chicken

Just made this tonight for my girlfriends who came out for a girl's night.  We absolutely loved it so much.  Todd raved about it as well.  Remy only had one bite though...  This is honestly one of my new favorites, and will be on the menu often!  The only hard thing was finding the spices.  I had to go to several stores to find the coriander and the cardamom.  Luckily, maybe you already have those, otherwise, you're gonna want them to make this dish over and over!  The cilantro makes this to die for.  I made butter dips with this as well (I figured we were going with the 'butter' theme right?) and they went well together.  I had a recipe for Naan (Indian flat bread) but didn't have the gumption to experiment with that.  Maybe next time.

•4 pieces Boneless, Skinless Chicken Breasts
•5 cloves Garlic, Minced
•1 teaspoon Salt
•½ teaspoon Black Pepper
•½ teaspoon Cayenne Pepper
•¼ teaspoon Ground Coriander
•¼ teaspoon Cumin
•¼ teaspoon Cardamom
•1 whole Lime, Juiced
•1 whole Onion, Diced
•¼ cups Butter
•1 can (14.5 Oz. Can) Tomato Sauce
•1 can (14.5 Oz. Can) Petite Diced Tomatoes
•1 pint Whipping Cream
•1 bunch Chopped Cilantro, to taste
•2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice. (or any rice you want to use)
Note: this is a little spicy, but you can cut back on the cayenne if you want.  I did 1/4 tsp of cayenne and it was a perfect little kick, but do the full 1/2 if you want a lot of kick (but not unbearable).

Image and Recipe via Tasty Kitchen

Pasta a la Checca

A few years ago the kids and I were getting groceries at Harmons when we passed by a sample cart. This pasta dish is what we got to sample and the kids and I loved it so much that we asked for the recipe. We made the recipe a few days later and have continued to make it as it has become a family favorite. We especially like to make this dish in the summertime when we have fresh tomatoes and basil out of our garden.

2 Tbsp. olive oil
2-3 cloves of garlic, minced
1/2 cup chicken broth
1 Tbsp. butter
2 Roma tomatoes, chopped
1 Tbsp. fresh basil, chiffonade
4 oz. angel hair pasta, cooked
Asiago cheese, shredded
toasted pinenuts

Saute garlic in olive oil. Add broth and reduce by half. Add butter, tomatoes and cooked pasta and bring to a boil. Add basil and serve in a bowl. Garnish with cheese and pinenuts.

Shanna's notes: If we don't have asaigo cheese (actually I don't think we have ever bought any), we use parmesan cheese or our favorite, Mizithra cheese, which I find at Smith's in the deli cooler.

Chicken Tortilla Soup

I got this recipe when I worked at Sundance several years ago. It is a Davies family favorite.

3 Tbsp. olive oil
1 med. red onion, chopped
1 jalapeno, chopped
1 clove garlic, minced
1 Tbsp. cumin seed
2 qts. chicken stock
3 cups chicken, cooked
3 cups Roma tomatoes, chopped
3 cups corn
2 Tbsp. fresh cilantro
avocado
lime wedges
tortilla strips

Saute onion, garlic, and jalapeno in olive oil. Add crushed cumin seed and heat through. Add chicken stock and remaining ingredients (chicken, tomatoes, corn, and cilantro). Simmer 30 minutes. Top each bowl with a lime wedge, chopped avocado, tortilla chips or strips and more cilantro.

Shanna's notes: I like to make this soup when I have chicken leftover from a Costco rotisserie chicken. If not, can broil chicken tenders or breasts sprinkled with seasonings in the oven. For the corn I use the frozen white corn and for the cumin seed usually just ground cumin.

Baked Balsamic Chicken

Ok I feel inadequate posting a recipe when I'm amongst such wonderful cooks, but this is a recipe that I found once on the internet trying to find something interesting using stuff I already had on hand. As a result: I love this because it's super easy, doesn't take very long (prep is almost nothing), uses ingredients I usually have on hand anyway, and it really is pretty yummy. In mine and Carter's opinions.

Baked Balsamic Chicken

4 chicken breasts
1/4 cup balsamic vinegar
1 tbsp olive oil
1 1/2 tsps dried oregano
1 tsp salt
1/2 tsp fresh ground pepper (obviously fresh ground is better but if I don't have any I just use regular.)

Preheat oven to 400 degrees. Arrange chicken in a dish, pour vinegar over them. Sprinkle evenly with oil, oregano, salt & pepper. Bake 20 minutes, baste with juices. Bake 20 minutes more. Serve with juices spooned over.

Carter and I often eat this with rice, which I kinda thought sounded weird at first (it was Carter's suggestion) but it actually goes well we think. And I can throw the rice in the rice cooker at the same time I start making this and it all gets done at the same time. But of course you could do whatever.

Baked French Toast

We tried this and loved it! It's great for a quick dinner on one of those nights you don't know what to fix! So yummy with the cinnamon sugar, there's no need for syrup.

1/4 cup butter
4 eggs
2/3 cup milk
1/3 cup sugar
1 tsp. cinnamon
8 slices bread

Melt butter in a 10x15 pan. Mix sugar and cinnamon. Sprinkle evenly in pan over butter. Dip bread in egg/milk mixture, soaking well. Place in pan. Bake at 400 10-15 minutes. Let stand one minute before serving. Lift pieces out and flip over to serve.

Creamy Black Bean Salsa Chicken

This is another great crock pot recipe that our family loves. We got it from a good friend here in BV, Suzanne Garcia.

Put 2-4 chicken breasts in a crock pot. Cover with-
1 cup salsa
1 can black beans
1 can corn
1 cup chicken broth
2 Tbl. taco seasoning
Cook 4 hours on high or 6 hours on low. Just before serving, add sour cream and shredded cheese. Serve over rice. Can also serve with tortilla chips.

Pistachio-Almond Cake

Hey, this is for all you Leprechauns out there. Actually it is so yummy anytime of the year. I got the recipe from my mother-in-law (the other Susann)!
Pistachio-Almond Cake
1 pkg yellow cake mix
1 pkg pistachio instant pudding (4 serv. size)
4 eggs
1 1/4 Cup water
1/4 Cup oil
1/2+ tsp almond extract
7 drops green food coloring

Blend all ingredients. Beat for 4 minutes. Bake at 350 for 40 min (or until done). Bake in sprayed bundt pan. Cool for 15 min, then remove from pan to cool on rack. Sprinkle with powdered sugar or frosting.

Frosting:
1/4 C butter melted
1 T milk
1 tsp vanilla
powdered sugar

Chicken Diablo

This is a Hall family favorite! Probably one of my favorite foods now that I know about it. Plus it's a crock pot/rice cooker meal- BONUS! Enjoy! :)

From the kitchen of Jamie Mather via Cathy Hall via Rachel Hall

¼ cup butter

½ cup honey

¼ cup prepared mustard

1 teaspoon salt

1 teaspoon curry powder

½ - 1 teaspoon garlic powder

3 pounds chicken

Melt butter in microwave in small dish. Stir in honey, mustard, salt, curry and garlic powder. Pour over chicken in the crock pot and cook for about 4-6 until chicken is tender. You can turn/stir the chicken so it all gets coated after some cooking time.

Serve with rice. We like to pour the leftover sauce over the chicken and rice.

Chili

Sue’s Chile


BROWN 2 lb ground beef with 2 med onions
ADD:
1 c beef bouillon
1 lg can (28 oz) and 1 sm can (16 oz) diced tomatoes
2 cans kidney beans
1 sm tomato paste
4-5 cloves garlic, minced
2 tsp oregano, crushed leaves
1 tsp chili powder
¼ tsp cayenne pepper
2 tsp salt, ½ tsp pepper
1-2 bay leaves
¼ c diced green pepper

Chili with turkey burger


SAUTE:
4 lg onions
2 cloves garlic, minced
½ c olive oil
½ c margarine

ADD:
6 green bell peppers; sauté 15” more; set aside.

BROWN:
4 lbs turkey burger

ADD:
6 cans crushed tomatoes
½ c catsup
1 TBSP tomato paste
3 TBSP salt
3 tsp white pepper
2 bay leaves

SAUTE and add:
4 TBSP butter
2 TBSP chili powder
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 TBSP hot pepper sauce

COVER & SIMMER 40-45”
ADD ¾ C HONEY AND 1 TBSP hot pepper sauce
ADD beans (3 – 14 oz cans of kidney or pinto) and cook 10”

Creamed Chicken Chili


Saute 1 tsp oil with 1 medium onion.

Add:
1 ½ tsp garlic powder or 2 cloves of garlic
1 (14 oz.) can chicken broth
2 cans chopped green chilis
2 (15 ½ oz.) can great northern white beans (rinse & drain well)
1 tsp salt
1 tsp cumin
¼ tsp oregano
½ tsp pepper
1 cup sour cream (I use fat free and it works fine)
½ cup whipping cream
1 lb cooked chicken breast, cubed
mix and simmer 2-3 hours in crock pot

Makes 6 servings

McMillan Cookies

I call these McMillan Cookies because I got this recipe from the McMillan Family.  Quite clever, I know.

1 1/3 C flour

3 C oatmeal

2 cubes butter

2 eggs

1/2 C white sugar

1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

whatever else you want to add to them.  ie: craisins & white chocolate chips (my absolute favorite!) chocolate chips, raisins, nuts...etc.

Mix eggs, butter, vanilla, and brown sugar together.  Add baking soda, salt, and sugar.  Mix.  Add flour.  Mix.  Add oatmeal and other goodies.  Bake at 350 degrees 9-13 minutes.

To make these regular with no oatmeal do 2 1/4 C flour and no oatmeal.

Buttermilk Syrup

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1/2 tsp. baking soda

Boil for one minute. Then add 1 tsp. vanilla, or coconut, or strawberry extract. Stir and serve warm over pancakes, waffles,or french toast. Enjoy!

My friend, gave me this recipe. We love it. This is a great change up from maple syrup.

Pasta with Bacon and Mushrooms

This recipe is from The PIONEER WOMAN Ree Drummond, who is a fantastic cook.  Everything from her site looks like, and I'm sure, tastes like a pure delight!  I've made this recipe twice in the last week because Todd, Remy and I loved it so much.  I made a few variations of my own, like adding chicken and asparagus, extra broth and a little extra cream to make it go farther, but it's so good.  Try it!  If you would like to see pictures of each step of the recipe click on the pioneer woman link above.

Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4


Ingredients:

2 Tablespoons Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
3 cloves Garlic, Minced
1 package (10 Ounce) White Button Mushrooms, Sliced Thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions:

Cook pasta according to package directions.

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.

Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add the bacon, sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

Enjoy!

Kneaders Chunky Cinnamon French Toast

This luscious French Toast recipe remains unrivaled! This recipe was originally demonstrated on Good Things Utah May 9, 2005.

Kneader’s Over-Night French Toast

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Here we go!

Let's share some good grub recipes with each other!