Parmesan Chicken

... not to be confused with Chicken Parmesan :o) This is one of our family favorites--I remember Bennett wolfing it down in his high chair! It is really fast and easy, and it tastes SO good. I modified the recipe from a Kraft cookbook we got for our wedding--who knew it would become such a staple in our home?

My baby brother loves Parmesan Chicken and always has me make it whenever he comes into town. He was searching my blog for it the other night so he could make it for his fiancee, but it wasn't there. Needless to say, he called me the next morning to let me know :o) So this one is dedicated to Freddy and Annabelle, who will get married at the end of this month--we love you guys!!!

Parmesan Chicken

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

1 envelope dry Italian salad dressing mix (I use Good Seasons)

3 Tbs melted butter (or 1 beaten egg)

6 boneless skinless chicken breasts

In a shallow pan (I use a pie plate), pour the butter or egg (or water, if you're trying to cut down :o) In another shallow pan, combine the Parmesan cheese, bread crumbs and dry Italian salad dressing mix. One by one, dip the chicken breasts in the butter, then coat both sides in the bread crumb mix. Place them in a lightly greased 9x13 pan (I just line it with foil for easy clean-up), and then pour any remaining bread crumbs on top. Bake at 400 for 20-30 minutes, or until chicken is cooked through.

I usually do a rice pilaf on the side, with veggies and a salad. You can also do an angel hair pasta with butter and lemon or something like that... It's a very versatile dish.

Enjoy!

My new favorite recipe blog...

I'm sorry for having been so negligent of this little blog lately. I have lots of yummy stuff I want to put up--it's just that this precious tiny chub of love has taken over my life! I wouldn't have it any other way though :o) I promise to get some recipes up soon...

In the meantime, I wanted to let you know about a new recipe blog I've found that I LOVE. It's from a fantastic restaurant out in Utah that makes fresh, healthy salads, soups and sandwiches called Zupas. I guess they have guest bloggers that post their best/favorite recipes, and the ones I've made so far have been fabulous! Here are some:

The best caramel sauce: I made this to go over apple crisp and vanilla ice cream last week. Ummm, it was sort of heavenly. Reminded me of the caramel sauce on Copper Canyon's "Chocolate Uprising", fellow Marylanders... yeah, it's that good!

Ratatouille: I am trying to learn more about real French cuisine, because in less than 60 days I will have a real French sister-in-law! This one is so so so good, especially as a side to salmon, as the author recommends...

Oven-dried tomatoes: I love sun-dried tomatoes, I could (and do) honestly eat them plain. But they always stored in so much OIL! So I loved this idea of making your own in the oven. You can throw them in pastas, salads, whatever :o) Enjoy!

This one is on my menu for next week. I absolutely adore Indian food, but with nursing I have to be really careful about how much spice I take in. Making my own will enable me to cater to my spice-less needs :o)

Anyway, check the blog out HERE. They posted something about Butternut Squash Soup yesterday--yikes, I am SO excited that it is finally Fall...

Pad Thai

For some reason, we have been on a bit of an Asian kick lately. It just sounds so good to me! I wanted to learn how to make Pad Thai, which is just about the most basic Thai dish around, because it's cheaper than buying it :o) So of course, I turned to Alton Brown, because he is the master of doing all things "the right way" in the kitchen. I knew I could get an authentic recipe from him...

I ended up making lots of changes to his recipe, mostly because I just don't have all the stuff it called for. But I've made it 3 times now, and everyone who's had it has loved it! And it's actually extremely fast and easy to make, so that sealed it for me...

HERE'S the link to Alton's original recipe, but I will post mine with the changes below.

Alton Brown's Pad Thai

(with Karen's substitutions)

1 ounce tamarind paste (or 2 TB brown sugar & 2 TB lime juice, mixed)

3/4 cup boiling water

2 TB fish sauce

2 TB palm sugar (or brown sugar)

1 TB rice wine vinegar

4 oz. rice stick noodles (I use the Thai Kitchen brand)

1-2 TB vegetable oil

1 cup chopped scallions, divided

2 tsp. minced garlic

2 whole eggs, beaten

1 lb. large shrimp or chicken, cut in bite-size pieces

3 oz. bean sprouts, divided

1/2 cup roasted salted peanuts, chopped & divided

1 lime, cut into wedges

Combine fish sauce, sugar, and rice wine vinegar in a small bowl; add to brown sugar/lime juice combination, and set aside.

Follow the directions on the back of the rice noodle box to cook noodles; set aside while you prepare remaining ingredients.

Place a wok or large skillet over high heat. Once hot, add 1 TB oil. Heat until it shimmers, then add shrimp (cook until pink--doesn't take long) or chicken (till browned on edges). Add 2/3 of the scallions, then the garlic, and cook for 10-15 seconds (don't let the garlic burn). Add the eggs to the pan and scramble them. Then add the following ingredients in order, tossing each time you add something new: noodles, sauce, 2/3 of the bean sprouts, and 2/3 of the chopped peanuts. Toss everything till heated through, then transfer to a serving dish.

Garnish with remaining scallions, bean sprouts and peanuts. Add lime wedges for decoration. ENJOY!

Just for Garhett...

We love to have our friend Garhett over for dinner because he always gushes over the food :o) Although, I must say that he favors Jeremy's desserts--can't blame the guy! Here are the ones he's requested....

We love you, Garhett!

Lion House Chocolate Sheet Cake

I know, it's really Texas Sheet Cake, but we got the recipe from The Lion House Cookbook, so we have to call it what they call it :o)

This is a Rich Family staple--the Rich family Jeremy grew up in. It is such a staple, in fact, that when the oven went out on the houseboat at Lake Powell, we couldn't just NOT have it for dessert--we actually fired up the BBQ grill and cooked it that way. Not my preferred choice of baking, but it worked! Love you, Riches...

Lion House Chocolate Sheet Cake

Cake:
2 cups flour
2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening, softened
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk**
1 teaspoon baking soda

1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
Dash salt

Frosting:
1/2 cup butter or margarine
4 tablespoons cocoa
1 teaspoon vanilla
6 tablespoons milk
4 cups powdered sugar
1 cup chopped nuts (optional)

Preheat oven to 400. Grease and flour a 10X15-inch jelly-roll pan (we just use a large cookie sheet with high sides). Set aside.

In a large bowl, sift together flour and sugar. Set aside. In a medium saucepan, mix together butter, shortening, cocoa, and water and bring to boil. Pour over flour and sugar mixture; mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt; mix well. Pour into jelly-roll pan and bake for 20 minutes.

Five minutes before cake is done, prepare frosting. In a medium saucepan melt butter; add cocoa, vanilla, and milk, and bring to a boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot.

**A tip on buttermilk: You don't have to buy it! Just add a tablespoon of lemon juice to 1 cup milk and let it sit for 5 minutes. Then use the desired amount in any recipe!

Molten Lava Cakes

Jeremy has become famous for these ones in the last few months... They're "easy-peasy-lemon-squeezy", as Ethan would say, and they taste "divine", as Bennett would say. Here's the link to FoodNetwork for Paula Deen's best recipe ever, in our family's opinion!

Paula Deen's Molten Lava Cakes

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur (optional)

Preheat oven to 425 degrees F.

Grease 6 6-oz. custard cups (we use jumbo muffin tins instead). Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes (I think Jer only cooks them for about 11-12 minutes). The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

***Jer's note: make sure you don't cook these too long. They really should be runny in the middle--it's the lava! And they MUST be eaten with a hefty serving of vanilla ice cream on the side; they're really rich. Enjoy!

Hi folks!

Sorry it's been a while since I posted... Food really hasn't been on my brain lately--waaaay too much over the holidays :o) But I have a few things I wanted to share this month. Below are my latest findings on trying to re-create the Cafe Rio salad that I miss so much. And later in the week, I'll post some fun food ideas for Valentines Day--one of our FAVORITE family holidays. Hope you enjoy!

Cafe Rio Salad

Doesn't this just make you drool???

I've been playing around with different recipes, trying to re-create my favorite meal in the whole world, the Cafe Rio salad. Fantastic with either chicken or beef, this salad is a delicate combination of amazing ingredients (all of which must be included to get the real effect). Because there isn't a Cafe Rio within 2,000 miles of my house, I have to make do with what I have! I know I posted a while ago with some Cafe Rio knock-off recipes, but I've continued to play around and think I've found some that are better... Let me know what you think!

Here's the all-important order:

1. Toasted tortilla with a little melted cheese

2. Cilantro Lime Rice (the original recipe I posted is still the best I've found)

3. Black or pinto beans (I prefer black, click on "Black" for link to recipe)

4. Romaine lettuce, loosely torn

5. Shredded chicken, pork or beef (click on whichever one you want to make)

6. Pico de gallo, guacamole, tortilla strips, fresh cilantro sprigs, and a lime slice

7. Creamy Tomatillo Dressing (where the magic happens!)

Cafe Rio Black Beans

A very simplified recipe, but it works!

Cafe Rio Black Beans

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 C tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving, add cilantro.

Cafe Rio Shredded Chicken

This is the easiest of the three meats to make, IMO...

Cafe Rio Shredded Chicken

5 lbs. boneless, skinless chicken breast

1 small bottle zesty Italian dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

Mix all ingredients together in large crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken; keep warm till served.

Cafe Rio Shredded Pork

We made this over the holidays, and it was absolutely AMAZING!

Cafe Rio Shredded Pork

2 pounds pork (I used pork shoulder butt)

3 cans Coke (NOT diet)

1/4 C brown sugar

dash garlic salt

1/4 C water

1 can sliced or diced green chilies

3/4 can enchilada sauce

1 C brown sugar

Put the pork in a heavy-duty Ziploc bag to marinate. Add about 1 1/2 cans of Coke and 1/4 C brown sugar. Marinate for at least a few hours, but preferably overnight. Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in crock pot on HIGH for about 3-4 hours, or on LOW for about 8 hours--just don't let it get dry. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 C sugar (I used way less--just my preference). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on LOW for 2 hours. Enjoy!!!

Cafe Rio Shredded Beef

I have to preface this with the fact that I didn't make this recipe... but it came from a highly reputable source :o) If anyone wants to try it out and let us know how it turned out, feel free to comment!!!

Cafe Rio Shredded Beef

1 large chuck roast

1 can Coke (NOT diet)

1 1/2 Tbsp ancho chili powder (in the gourmet spice section)

2 tsp. cumin

2 tsp. garlic powder

Red chili pepper flakes

Salt & pepper to taste

Combine all ingredients and cook in crockpot on HIGH for 4-6 hours (don't let meat dry out), until meat is tender and easily falls apart. Remove from crockpot, shred and put back in crockpot. Adjust seasonings as needed. Turn heat to LOW and cook for about 1 more hour in juices.

Cafe Rio Pico de Gallo

Pretty easy, but makes a big difference...

Cafe Rio Pico de Gallo

4 fresh tomatoes, chopped

1/2 white onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp. lime juice

1 tsp. salt

1/2 tsp. pepper

Combine all ingredients and let sit for at least 1 hour. Best when served fresh (not as good the next day)...

Cafe Rio Creamy Tomatillo Dressing, Take 2

I posted a recipe for this dressing a while ago, but I think this new one is better. It tastes more like the real thing, in my opinion. It's important, people! Just trust me on this one...

Cafe Rio Creamy Tomatillo Dressing, Take 2

1 pkg. dry ranch dressing mix

1 C buttermilk

1 C mayonnaise

1-2 tomatillos

1/2 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp. lime juice

1/2 small jalapeno, seeds removed

Blend together in food processor till smooth--NO chunks! Let dressing sit for a few hours for best taste...

Thanksgiving

I always look forward to November! Thanksgiving is one of my favorite holidays, for many reasons that I won't go into right now... but one of them is (obviously) the food! I love how Jeremy and I have to sit down weeks before Thanksgiving and plan out the menu--we have a lot of fun in the kitchen together :o) I thought it would be fun to post our menu, along with the recipes (ones in italics are links) we use, for anyone in need of some inspiration--or if you just want to try something new!

We are not gourmet people, so don't be intimidated... I admit--I use stuffing from a box, so there! Here's what we have down for this year:

• Alton Brown's Good Eats Roast Turkey: Jeremy told me I have to mention that, to date, there are over 2300 5-star reviews of this recipe on Food Network. We have yet to be disappointed...
• Stuffed Sweet Potatoes: I make this recipe with a few variations. I don't use pecans, and I cook the potatoes at a lower temperature for a longer period of time. It makes them smushier :o) and easier to eat, I think!
• Mashed Potatoes: We use large red potatoes, cook them as usual, but keep the skins on and add milk, butter, sour cream, Lawry's season salt, dry ranch dressing powder, or whatever else we feel like. See what you can come up with!
• Stuffing: We've tried different recipes over the years and haven't found anything we really love. So we keep looking! This year, I'm making Trader Joe's cornbread stuffing--I'll probably add some celery, onion, etc. but keep it simple :o)
• Fresh Cranberry Compote: I'm usually the only that eats this--no, that's not true. Bennett eats it, too... But I just have to have it on the table! It's so pretty, and I think it tastes good :o) I don't care what anyone else says!
• Peas and Pearl Onions: This is a tradition from my mom's family. I hated them growing up, but now I will search far and wide to find pearl onions for this recipe. I basically just cook the peas and the onions according to the directions on their respective packages, put them together in a dish and put a little bit of butter on them. They're so pretty!
• Corn: My mom used to make this Amish sweet corn, but it took a lot of time and I haven't replicated it yet... Our friends are bringing a corn pudding this year, so I'm excited to see what it's like! Otherwise, I might just leave it off the menu (way too much starch already :o)
• Lion House Rolls: These are Jeremy's specialty! I just stay out of his way, and prepare to enjoy the fruits of his labors at the table.
• Apple, Craisin & Feta Salad: I have to have something fresh on the table or else I go crazy. It's the mom in me :o) And this one is so pretty, it fits just right on the table...

***Now, I must explain the number of pies... In Jeremy's family, the Thanksgiving menu is not complete until there are at least 2 pies per person, I kid you not. We have scaled things back a bit in our family, but we still have way more than we need... Tradition!

• Apple Pie in a Paper Bag: Always a huge hit... I can't remember a Thanksgiving without it. Just make sure you've got vanilla ice cream to go along!
• FlyLady's Pumpkin Cheesecake: I've made this one every Thanksgiving for about 5 years now. It's really easy, cheesecake-speaking, and I love how different it is from the rest of the desserts. Best with fresh whipped cream on top!
• Janelle's Toll House Pie: Our friend Janelle brought this one last year, and it will be joining us permanently from now on. Requires ice cream as well...
• Sopapilla Cheesecake: This one is new to the menu this year. I might try it in a pie plate, as opposed to a 9x13 as the recipe calls for... We'll see how it goes!
• Pumpkin pie: We haven't found anything that beats Costco's--for the time it takes to make :o) Anyone have any great ideas???

I hope this is helpful to you. Let me know if you'd like clarification on anything...

Happy Thanksgiving!!!

Toll House Pie

Our friends brought this to Thanksgiving dinner last year, and it was so popular that we have decided to make it a permanent fixture on our holiday menu :o) Thanks, Janelle! It's a very simple recipe, so it's nice for Thanksgiving Day--and it's amazing right out of the oven! So just throw it in while you're eating dinner...

Janelle's Toll House Pie

2 eggs

1/2 C flour

1/2 C sugar

1/2 C brown sugar

3/4 C butter, softened (not melted!)

1 C chocolate chips (semi-sweet; milk is too sweet!)

1 C walnuts, pecans or almonds (optional)

*pre-made 9-inch pie shell

Preheat oven to 325. Beat eggs, add flour and sugars. Add butter and blend well. Stir in chips (and nuts if you want) and pour into pie shell. Bake for 1 hour; let sit for 15-30 minutes to settle. Serve hot with ice cream.

Enjoy!

Pumpkin Cheesecake

This is one of my very favorites at Thanksgiving...

FlyLady's Pumpkin Cheesecake

1 1/4 C gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)

1/4 C butter, melted

3 8-oz. packages cream cheese, at room temp

1 C sugar

1 tsp. cinnamon

1 tsp. ground ginger

1 16-oz. can pumpkin puree (not pumpkin pie filling)

4 eggs

Preheat oven to 350. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly into the bottom of a 9" spring form pan. Bake for 10 minutes, then let cool. Reduce oven temperature to 300.

In another large bowl, beat the cream cheese, sugar, cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Then add in the eggs, one at a time, on low speed. Pour into the cookie crumb pie shell.

Bake cheesecake until center is firm, about 1 hour and 15 minutes (perhaps longer, just watch it). Cool to room temperature, then cover and refrigerate at least 3 hours. To loosen cheesecake from the sides of the spring form pan, unbuckle the side and carefully remove.

Serve with a dollop of whip cream on top!

Sopapilla Cheesecake

One of Jeremy's favorite co-workers brought this in last month--his wife had made it and set some aside for us :o) Thanks, Stacy! We loved it so much, we asked for the recipe, and I've made it a few times already. Bad, bad idea... But it's soooo good!

Stacy's Sopapilla Cheesecake

2 cans Pillsbury crescent rolls

2 8-oz. blocks cream cheese (room temp)

1 1/2 C sugar

1 tsp. vanilla

1 stick butter, melted

1 tsp. cinnamon

Preheat oven to 350. Line the bottom of a greased 9x13 pan with 1 can crescent rolls, pinching seams together so it's all one piece. Blend cream cheese, 1 cup sugar and vanilla till creamy; spread on top of crescent rolls. Put other can of crescent rolls on top, pinching seams together again. Combine melted butter and remaining 1/2 C sugar; pour over crescent rolls. Sprinkle cinnamon on top. Bake for 30-40 minutes (till top is brown and bubbly), then take out and let cool entirely. Best when served chilled, so if you have time to put it in the refrigerator for a while, do it!

Italian Wedding Soup

I made this for a little lunch I hosted yesterday... It's really easy and REALLY good :o) You can never go wrong with the Barefoot Contessa, IMO.

Click here for the link to the recipe at Food Network... Enjoy!

Brooke's Banana Bread

Our senior year, my friend Brooke compiled a book of recipes from women in the ward for her Laurel project. She gave one to each of us who were graduating, and I still have mine... It has been much-used and well-loved! I don't know who gave Brooke the recipe for this really yummy, no-fail banana bread, so she's been getting the credit all these years :o) Love you, Brookie!

Brooke's Banana Bread

1/2 C butter or margarine

1 C granulated sugar

2 eggs

1 C mashed bananas (abt. 2 whole)

1/4 C milk

1 tsp lemon juice

2 C flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C nuts or chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar; add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients, add all at once, and mix till thoroughly combined. Stir in nuts or chocolate chips, if desired. Bake in well-greased and floured loaf pan for 1 hour.

**My favorite thing to do with this bread is to sprinkle brown sugar on top just before baking. It gives the top a sweet, crispy edge (see the picture above)--YUM!