Chicken/Turkey Velvet Soup

6 Tbs butter/oil
1 red pepper (or even green, or some of each. Red is probably best...right mom?)
1/3 c flour
1/2 c milk
1/2 c cream (or milk)
3 c. chicken broth
1 c. finely chopped chicken/turkey

Melt butter/oil.  Add pepper and cook.
Add flour, milk, and broth. Stir and cook until thickened and boiling.  Add chicken.  Season with pepper and parsley.

Pasta Chicken Salad

Mix and chill for several hours:
2 c. shredded chicken
1/4 c finely chopped green onion
2. c cubed apples (about 2)
1/4 c. mayo
1 c. Coleslaw salad dressing (Kraft is great)
2 c. red grapes, halved
1 can crushed pineapple, drained
3 c. (raw) bow tie pasta, cooked
1 c. cashews

Cowboy Quesadillas

I'm putting together some of our favorite recipes.  I haven't put this on here yet...
1/2 c white rice, cooked
1/3 c black beans
1 c diced, cooked chicken (or shredded)
1/3 c frozen corn (no need to thaw)
2/3 c tomatoes, diced
3 Tbs. sliced green onions
1 1/2 c shredded cheese
1/4 c BBQ sauce
6 small tortillas

Dipping sauce:
Equal parts Ranch and BBQ sauce

Directions:
Combine rice-cheese.  Add BBQ sauce and stir.
Place about 1/3 c mixture on half a tortilla and fold to close.
Heat skillet to med.  When hot, spray or use a little oil/butter.  Cook for 2-4 min. on each side.

Alfajores

This is how I make the alfajores that I remember eating in Argentina way back in '72 and '73.

Overview:  Make 2" round sugar cookies, fill with thickened sweetened condensed milk (dulce de leche), roll edges in finely chopped coconut (you may have to add some dulce de leche to the edges before rolling).  Remember you're making two cookies for each alfajore.

Ethel's Sugar Cookies - from Betty Crocker's Cooky Book (makes about 4 doz. 3" cookies)
3/4 c shortening (part butter or margarine)
1 c sugar
2 eggs
1 t vanilla
2 1/2 c all-purpose flour
1 t baking powder
1 t salt

Mix shortening, sugar, eggs, and flavoring thoroughly.  Measure flour by dipping method or by sifting.  Stir flour, baking powder, and salt together, blend in.  Chill at least 1 hr. (I never chill the dough).

Heat oven to 400 degrees (mod. hot).  Roll dough 1/8" thick (I roll it thicker, a scant 1/4") on lightly floured board.  Cut with cooky cutter. Place on ungreased baking sheet (I use parchment).  Bake 6 to 8 minutes (these bake quickly so watch carefully) or until cookies are a delicate golden color.

Dulce de Leche
Place one can of sweetened condensed milk in a medium sized pan sideways and cover with water by 1/2" or so.  Bring to a boil and then turn down to a simmer.  Cover and let simmer about 2 hours. Check the water lever periodically to make sure the can is always covered with water.

Sweetened Coconut
Finely chop coconut in food processor or with a knife.

I store them in a Tupperware to soften up, that's when they're the best and don't crack when eaten.

Enjoy!

Coconut Chicken Masala

This is a recipe Jacque says is sooooo delicious.  It's from one of her Australian cookbooks.

2 T peanut oil
1 large brown onion (200g) sliced thinly -same; as a yellow onion
2 cloves garlic, crushed
1 T coriander seeds
1 T ground cumin
1 t ground turmeric
1 t ground ginger
1 t garam masala
1/2 t ground cardamom
2 t chili powder
1 t coarsely ground black pepper
1.5 kg chicken breast fillets, chopped coarsely, use chicken tenders (2-3 lbs.)
1/4 c tomato paste
1 1/2 c chicken stock
1/2 c water
1 t  cornflour (cornstarch)
3/4 c coconut cream
2 T coarsely chopped fresh coriander

Heat oil in large saucepan, cook onion and garlic, stirring until onion softens.  Add coriander seeds, cook stirring about 1 minute or until seeds start to pop.  Add remaining spices, cook, stirring until mixture is fragrant.

Add chicken to pan, turning to coat pieces in spice mixture, cook, stirring until chicken is just browned.

Stir in tomato paste, stock and the water, bring to a boil.  Reduce heat, simmer, covered about 20 minutes or until chicken is cooked through.

Blend cornflour (cornstarch) with coconut cream in small bowl, stir into chicken curry. Bring to a boil, cook, stirring until mixture boils and thickens slightly.  Just before serving stir in fresh coriander.

Serve with batsami rice.  For a sweeter taste, stir in sweetened coconut(or unsweetened coconut if preferred) into rice while cooking.

Crockpot Oatmeal

1 C steel cut oats

4 C water (or part milk)

1/4 C brown sugar

1/8 t salt

Spray slow cooker with cooking spray.  Put oats, brown sugar, and salt in slow cooker.  Cover with water.  Stir to mix slightly.  Cover; cook on low for 7-8 hours.  Stir in 1 t cinnamon (opt).  Can also add dried fruit/chopped nuts after cooking.  Leftovers are great.  4 servings.

Black Bean and Mango Quesadillas

We really liked these!  And I will definitely be making them again!  Chad was skeptical because there was no meat...but he really liked them, too!  Even Hyrum did!  

Thanks to OurBestBites!


Ingredients
1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper (I didn't add, just added more red pepper)
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas
Instructions
Preheat a non-stick griddle or skillet to medium high heat.
Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.
Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.
Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese (I use a generous 1/4 cup on 6-inch tortillas) and cook until cheese is melted and tortillas are toasted and golden brown.
Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

Caramel Corn in the Microwave

I found this recipe online - didn't save the source - but have had 2 people now ask me for the recipe.

Spray the inside of a large brown paper grocery bag* with Pam.  Place 14 cups popped corn in the bag. Salt to taste.  Set aside.

Combine:
1 C brown sugar
1/4 C light corn syrup
1/2 t baking soda
1/2 C (1 stick butter)

Cook mixture over medium heat for 2-3 minutes until mixture is bubbly.  Don't overcook.  Pour over popcorn in bag.  Fold bag top down and microwave on high for 1 minute.  Remove bag.  Shake well.  Microwave another 1 minute.  Shake.  Empty popcorn onto large cookie sheet covered with waxed paper to cool.

*I ran out of brown bags, so I just made it in a giant plastic container with successful results.

Spice Packets - Taco, Onion, Ranch

Saw these on Facebook to try later -

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use. 
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

An Easter dinner to remember the life and time of Jesus

We've often done Easter dinner with my parents.  Because we usually go to their house, my mom ends up planning the menu.  This year, however, my parents are visiting my sister in Iowa, so Easter dinner was up to me!  Oh dear.  I love ham, and thought that would be fun, but I wanted a GOOD ham without stuff in it, but didn't want to take the time to figure out what kind of ham to get.  My next idea was to do a Passover-type meal so that we could remember Jesus and learn more about his life.  It ended up being not necessarily a traditional historic Passover meal, but one where we were able to eat some of the foods that Jesus probably ate.

I used the book, A Christ-Centered Easter, by Janet and Joe Hales for my main ideas.  I had fun telling the kids the names of the food we were going to eat and having them guess what they were:


Zeroa
Roasted shankbone of lamb

Beitzah
Roasted egg
Symbolic of roasted offerings at the Israelite temple

Maror
Bitter herbs, romaine
Symbolic of Israelites suffering under the Egyptians

Haroset
Apples, nuts, cinnamon, grape juice
Symbolic of mortar the Israelites used to build Egyptian cities

Karpas
Parsley
Dipped into salt water, symbolizes new life of freedom

Matzah
Unleavened bread
Represents the Israelites swift escape from Egypt

Sweet Potato Salad
A modern Israeli Passover dish

I also served olives, dried apricots, raisins, almonds, and butter.  I'd made yogurt for the occasion, too, but couldn't figure what people would eat it with, so I didn't put it on the table.  I also had home made grape juice, but in the end didn't want it spilled, so I didn't put it out.

Seasoned Lamb and Barley 
(from A Christ-Centered Easter)
2 T butter
1 C barley, rinsed and drained
1 T olive oil
3 cloves garlic, crushed
2 medium onions, chopped
1 lb. lamb meat, boneless, trimmed of fat, cut into bite-sized pieces
Salt to taste
Pepper to tast
1 T olive oil
6 C chicken stock, divided

Preheat oven to 350*. Brown barley in butter.  Set aside.  Saute garlic and onion in oil.  Combine barley & onion in a 2 qt casserole dish.  Set aside.  Sprinkle lamb with salt and pepper.  Brown in olive oil and place atop barley mixture.  Pour 3 C chicken stock over meat.  Cover and bake for 1 hour, or until the liquid is almost absorbed.  Add the remaining chicken stock.  Bake for 50 more minutes, or until meat is tender.  Season with salt and pepper to taste.

*I used a 1/2 lb. piece of bone-in lamb.  Rather than having cubes of meat, I just browned the whole piece and put it on top of the barley.  I also just put everything in a Crock Pot and cooked it on high for 3-4 hours.  I decreased the water to 4 C, and it turned out really great and quite flavorful.

Green Salad
I put romaine, parsley, and eggs in my salad bowl.  I put crumbled goat cheese on the side for those who wanted to try that.  For the dressing, I made a variation of the Spinach Salad dressing recipe in the Lion House Recipes cook book:

1/4 C olive oil
1/8 t garlic powder
2 T vinegar
2 T lemon juice
1/4 t salt
dash pepper
1 T Parmesan cheese

Haroset 
(from A Christ-Centered Easter)
1/2 C almonds, finely chopped or ground
1/2 large apple, finely chopped
 3 T grape juice
1/4 t cinnamon

Mix all together.  Can prepare a day before.

Matzah
My Matzah turned out like a rock, so I'm not even going to post the recipe, nor do I think I'll ever make it again. But, it gave us a good appreciation for what the pioneers went through when they had to eat flour/water cakes.  It was probably also pretty close to the hard tack the pilgrims ate.  Ew.  Modern day saltines are so much better.  Well, maybe I just made my Matzah wrong.  When I realized the Matzah was lousy, I whipped up some French baguettes that I learned to make from the Food Nanny earlier in the day.  They turned out delightful and I will definitely be making them again!

Sweet Potato Salad
I wanted to add a little more variety to our fare, so I went to an Israeli food blog that my cousin who lives in Israel had linked to and found this fun recipe.

1 large sweet potato
1 medium red onion, sliced finely
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
black pepper
1/2 cup chopped cilantro or parsley

Scrub, but don't peel, the sweet potato. Chop it into large dice.  Put the chopped sweet potato in a pan with salted water to cover, and bring it to a boil.  Lower the flame and cook for 7 minutes. Start testing the pieces for tenderness. They should take between 7-10 minutes to cook till tender but still firm.  Drain the pieces at once and run a little cold water over them to stop the cooking.  Put them in a bowl with the rest of the ingredients. Taste for the exact balance of salt, sour and sweetness that you like, and adjust accordingly. Use a wooden spoon to stir - gently.  Chill the salad in the fridge for an hour before serving. Simple, colorful, and satisfying.

I loved all the food (except for the Matzah as I said).  My inlaws also loved the food (even my father-in-law ate the Matzah).  My husband and the kids were slightly more picky.

A cheese fondue recipe from real Swiss people

Western Wraps

8 oz. cream cheese
2 T smoky barbecue sauce (or more, 4T+, of whatever bbq sauce)
6 8-inch flour tortillas
Iceberg/romaine lettuce (no stalk)
8 oz. roast beef deli meat
3/4 C shredded cheddar
3 plum tomatoes (or romas)
1/2 small red onion thinly sliced

Combine cream cheese and barbecue sauce; spread about 2 T onto each tortilla to within 1/4" of edge.

Layer with lettuce, meat, cheese, tomatoes, onions.

Roll up tightly and serve.



I got this recipe at a Pampered Chef recipe and have always loved it even though I'm not a big deli roat beef fan.  This is what we had at Bear Lake last summer.  Seems like it made more, though.