Pumpkin Donuts

3 1/2 c flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice or
     1tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves
1 c sugar
2 Tbs butter, melted
2 eggs
2 tsp vanilla
1/2 c buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spices and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky so I added a little more flour.  Turn onto a well floured surface and roll the dough until it is about 1/2 inch thick (they puff up alot when frying so keep them thin or the middle wont get done). Cut with a donut cutter or find whatever you have to make a donut shape.

Heat 2 inches of oil in a large skillet over high heat.  When the oil is hot (drop a piece of dough in to test) gently slide the donut in the hot oil until edges are slightly brown.  Flip it over and allow to cook on the other side.  Romove and place on a baking rack to allow grease to drip off. Glaze while donut is still warm.  .

Buttermilk Glaze

3 C powdered sugar
1/2 C buttermilk
1/2 tsp vanilla

Whisk together until smooth.  Dip warm donuts in glaze and then allow to air dry on cooling rack.

Sour cream pancakes

This is my most recent favorite pancake recipe. I use nf Greek yogurt in place of sour cream.

I'm into serving breakfast for dinner lately.

http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

• 1 cup Sour Cream or NF Greek Yogurt
• 7 Tablespoons All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
•  Butter, For Frying And Serving
•  Warm Syrup, For Serving

Preparation Instructions

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Here's a calorie count using NF Greek Yogurt instead of sour cream. I always double the recipe and guess that I use about 2 T of butter total to cook them all in. Doubled recipe made 29 pancakes, using 1 oz/2 T scoop.

1 pancake (including butter it was cooked in) = ~45 kcal

 

Honey lime chicken enchiladas

I made these delicious things a couple weeks ago.  My favorite enchiladas. I substituted the cream for nf Greek yogurt....the sauce ended up a little curdled I think bc of it, but still tasted great. The chicken after sitting in the sauce is super good. Would be great on a cafe rio style salad or something.


http://www.melskitchencafe.com/2008/03/honey-lime-enchiladas.html

INGREDIENTS

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Chicken, Butthernut Squash and Quinoa Stew

I ate this whole pot of soup by myself.

Here is the link to the original recipe, but I simplified it a bit and omitted the olives. It's a pretty soup!

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces (I am going to try some sweet potatoes today)
• 3 1/2 cups chicken broth
• 2 chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Roast the butternut squash in the oven. 400* for about 20 minutes.  
2. Saute onion and garlic in olive oil.
3. Add the salt, oregano, pepper, tomatoes and chicken broth. Cook, for 1 minute.
4. Rinse quinoa and add it to the pot.  Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
5. Add cooked chicken and roasted squash.
6. Stir in parsley and serve.

Notes

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

 

This seems like it wouldn't have much flavor, but it totally does. I like it a lot. It gets really thick after a few days, but I like it like that. You could add more liquid to the leftovers if you want to.

chipotle chicken skewers with creamy dipping sauce

another from mel's kitchen cafe.

WE had these for father's day and they were GOOD!  I kinda wanted the kids to not eat them so we could have more.  But even my kids, who don't love meat, liked them.

Again, I thought I wouldn't like these because I'm not a huge fan of chipotle peppers and adobo sauce, but I loved them.  So super duper good, and the chicken stands on it's own, you almost don't need the dipping sauce, it certainly wasn't the best part of the meal, for me.

I even think you could just marinade the chicken and not skewer it, but I don't like fat chicken, so I would take the extra effort to skewer it.  We did have a problem with slightly overcooked chicken, it was a little dry, because it cooks really fast, so beware.  Also, the dipping sauce makes a ton, and we didn't even eat half of it.  So next time I will half the recipe.

Chipotle Chicken Skewers with Creamy Dipping Sauce

Yield: Makes about 15-16 skewers, serving 6-8

You could definitely use full-fat sour cream or mayo/yogurt, but I'll attest that the sauce was divinely yummy made with reduced fat ingredients. Chipotle chiles in adobo sauce can be quite spicy so if you want to knock the spice down a bit, scrape the seeds out of the chile and discard before mincing the chile for the marinade/dry rub.

Ingredients

Chicken Skewers:
• 2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh cilantro, minced
• 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 12 bamboo or metal skewers
Creamy Dipping Sauce:
• 3/4 cup lowfat sour cream
• 1/4 cup lowfat mayonnaise or Greek yogurt
• 1/4 cup lime juice, from 2-3 limes
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 green onions, finely chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

Recipe Source: adapted slightly from America’s Test Kitchen Healthy Cookbook sent to me by Rebecca L (thanks, Rebecca!)

Sweet and spicy pork tenderloin

I was a little skeptical of this one, because I'm not a huge fan of meat (other than taco meat) and chili seasoning, but we really liked it.  I think it's my favorite pork tenderloin I've made, and I've tried lots of marinades and such...

I wanted to grill it, I like to grill in the summer to avoid using the oven, so I adjusted it slightly.  I added the dry rub to the pork, then grilled for however many minutes on each side, (we had it two days in a row, and we perfected the cooking time, but now I cannot remember how long per side).  We just try to get it to the right temperature.  With a minute or so remaining of cooking time, I added the sauce and let it cook into the pork.  Super yummy.  My kids complained that it was a little spicy, but I thought it was great.


from mel's kitchen cafe

Sweet and Spicy Pork Tenderloin

Yield: Serves 6

Ingredients

• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (12- to 16-ounce each) pork tenderloins, trimmed
• 1 tablespoon vegetable or canola oil
• 1/4 cup ketchup
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons sugar

Directions

1. Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
2. In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
3. In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.

Recipe Source: from Cook’s Country April/May 2012

5 minutes per side (x4)

Summer Sandwich

For our RS activity last night, they had a light dinner with little tea sandwiches. The avocado one was my fave. Very simple.


Cream cheese smeared on bread.
Then layer:
Sliced avocado
Sliced cucumber
Baby spinach
Sprouts (if you dare risk e coli poisoning)


Mmm. A good summer sandwich.

Black Beans

Black Beans and Rice

Cook Time: 1 hr | Makes: *Serves 4-6

Ingredients:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

Directions:

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Source:http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-

Kim made these while I was in Fallon. A good way to spice up your black beans. 

Flank steak

Andy's grandpa always used to make flank steak supposedly, it's kind of tradition in his family. I've never had it, but I have his recipe and have made it a few times in the last year. Super easy. I'm sure there's a better, more complex recipe somewhere out there, but this is so quick and really good.

Poke holes every few inches in steak with a fork. Sprinkle thyme on a flank steak and cover with soy sauce (I marinade mine in a ziplock bag, you can do it in a cake pan too). Let marinade for 4 hours or whatever. Grill. Cut very thinly against the grain-this cut of meat is very very lean and can be tough, so this step is absolutely necessary.

Guacamole Salad

I can never think of a vegetable to go with Mexican dishes, like when we have tacos or something. but I discovered this and really like it. I leave the beans out.


GUACAMOLE SALAD
http://www.melskitchencafe.com/2011/05/guacamole-salad.html

INGREDIENTS

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup small diced red onion
• 1 jalapeno pepper, seeded and minced
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium garlic clove, finely minced
• 1/8 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)

DIRECTIONS

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.
2. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.

let's talk chicken.

my friend brought some grilled chicken for us after i had damon. i love grilled chicken, but i hate dealing with chicken breasts and sometimes they are too big/thick. but my friend brought grilled chicken tenderloins - soooo much better than breasts. i remember mom told me to buy these in college, but i haven't since. they are perfect for grilling. or when the chicken isn't mixed in to other things (ie soup, crock pot chickens, etc ... for these things i still use chicken breasts).

we have eaten grilled chicken every week since. with grilled veg. yum.

i buy the big bag at costco.

our favorite is this recipe. super quick and easy. i let it marinade for like 24 hrs.

just thought i'd share my new discovery and renewed love of grilled chicken.

Zucchini Pizza

Slice zucchinis in half

Brush with olive oil

Sprinkle with garlic powder

Place sliced tomatoes, cheese, whatever else you want on top. 

Roast in oven 375 for 20-30 mins. 

I would cut the zucchinis into thinner strips next time so that they get more roasty and less watery. 

Sweet and Sour Citrus Chicken Stir Fry

source

This stuff is so stinking good. I'm not usually big on Chinese type food because it's so heavy, but this is light and I daresay, healthy. The leftovers are fantastic. I found it on Our Best Bites.

Sweet & Sour Citrus Chicken Stir-FryRecipe adapted by Our Best Bites from this recipe by Alice Currah

Ingredients:

Sauce
2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated

Stir-Fry1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
3 tablespoons corn starch
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

I added 8 ounces of mushrooms too. 

You can kind of do whatever veggies you like. 

Instructions:

In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry.

Season the chicken with salt and pepper, then sprinkle with corn starch and rub the corn starch into the chicken.

Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.

Costco dinner

No, this isn't a recipe for a hot dog and soda.

As I was throwing stuff together I realized all my ingredients were from Costco.  So if you  make this and you get your Broccoli from Smiths or Safeway (for the Fallonites) you can't call it Costco Dinner. You have to call it something like Chicken Pesto Tortelini with Broccoli. This is easy and so tasty, that costco pesto is heavenly.

Ingredients

7 Cheese Tortelini
Broccoli flourettes
Chicken breast(s)
Pesto sauce
Grated Dubliner Cheese or Parmesan

Bake a chicken breast or two depending on how much tortellini you're making and how much you like chicken.  Start boiling some water when chicken is about 2/3 done. When water starts to boil add desired amount of tortellini and desired amount of broccoli at the same time. I like my broccoli a little on  the crunchy side so if you like it mushier add it a little before the tortellini. Dice up the chicken, add it to the drained tortellini and broccoli then add desired amount of pesto. I actually let everyone add their own pesto to their own dishes because some of us like more pesto than others.  Top with grated cheese.

Pot Roast

I've found it. The best pot roast ever.
I've never really liked the other recipes. They're always too salty (onion soup mix) or weird looking (cream of mushroom). But this one is herbaceous and beautiful. I just really loved it.

It's from pioneer woman. Here is a link to her step by step instructions. I used a crock pot.

Here is the recipe:

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Then I turned the left over juice into a gravy and it was so so good. I could drink it. I just started about 2 T butter and 2 T flour in a saucepan for thickening, then added the juice.

Plus the carrots...were so good. I ate them like candy. You know you've got a good pot roast when the carrots are divine.

I think I would serve this with mashed potatoes in the future so that I can use more of the gravy.