Perfect Frosting

6 T Flour
 1 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)

 1 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
 1 C sugar (that’s granulated sugar, not powdered sugar)
 2 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of thick pudding or paste.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

From Our Best Bites

ps I changed the numbers on here to double their original recipe. This frosting will forever remind me of Ashley and Kailyn's fancy cupcakes they brought to the new years eve party, 2013-2014.

let's talk onions

In my attempt to stop throwing away so much produce, I have started freezing chopped onions. Now it's a time saver and huge convenience.

One time I had three huge onions that I wasn't going to use any time soon and that were going to get thrown away. I chopped them all up at once, put in freezer bags, and froze them for later. I LOVE HAVING THEM! I get sick of chopping onions and if it's the only thing I have to chop for a recipe, it's an even bigger drag. Now, I can just grab some out of the freezer and plop right into my pan. Of course, some recipes you have to use fresh, but man -- I really like having them in there. Like, the other day, I made taco soup. Already the easiest recipe, right? With frozen onions, it's even easier.

If I'm chopping a fresh one for a recipe, I go ahead and chop another one at the same time to freeze. Or if I only need half of an onion for a recipe and know I won't be using the other half soon, I just chop up the whole thing and throw the other half in the freezer.

Oven Ham Sammies

Recipe from HERE.

This is a ham version of this roast beef sandwich. My notes are pink.

1 12 count package Kings Hawaiian Rolls
1/2 cup butter melted
1/2 tsp ground mustard (i'd use closer to 1 tsp next time)
1 tsp poppy seeds
2 tsp onion flakes
1 tsp worcheshire sauce (i'll add 2 tsp next time)
1 package swiss cheese
12-16oz thin sliced ham

Put ham and cheese on sliced rolls.

Mix all other ingredients and spoon over sammies. Let set overnight or several hours (i didn't do this because i didn't think ahead of time).

Bake on 350 for 15 min before serving (i think i will cover the pan with tin foil next time like i do with the roast beef sandwiches).

Pumpkin Roll

Another pumpkin dessert. This is my favorite time of year for desserts, I'll eat anything with pumpkin in it. This is Kim's recipe from the Sorensen family cookbook, but it deserves a place on Eat or Die.

3 eggs                                                    
1 C. sugar
3/4 C. pumpkin puree
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp salt
3/4 C. + 2 TBS flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 C. chopped wall nuts

Beat eggs for 5 minutes.  Gradually add sugar, pumpkin, and lemon juice while beating.  Combine flour, baking powder, spices and salt.  Fold into pumpkin mixture.  Pour into 15x10 cookie sheet lined on the bottom with parchment paper and spray with pam (if you dont have parchment you can generously grease and flour the pan.  I've had bad experiences doing this so I don't recommend it.)  Drop pan on counter several times to smooth and pop bubbles. Sprinkle nuts on top.  Bake 375* for 15 minutes.  Immediately after baking turn pan over and remove cake onto a tea towl sprinkled with powdered sugar, roll up and cool completely.

Filling:

8 oz. cream cheese
4 TBS butter
1 C. powdered sugar
1 tsp. vanilla

Mix all ingredients together.  When cake is cooled, carefully unroll.  Gently spread filling evenly across cake.  Roll up the cake cover in siran wrap and put in freezer. an hour before serving remove from freezer and let sit 15 min, cut into slices while still somewhat frozen. Let thaw before serving.

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.