Bacon, Lettuce, Tomato, and Egg
(recipe for 1 sandwich)
2 slices whole grain bread
1 oz cheddar cheese
lettuce
2 tomato slices
2-3 slices of bacon (if it is cut in half) (we use maple bacon)
1-2 tsp mayonnaise
1 egg*
Cook bacon and pat off grease. Toast 1 slice of bread; put mayon on that slice and top with tomato, lettuce and bacon. Put cheese on the other slice of bread and get ready to broil it. Start cooking egg in pan; you want to cook the egg to over easy. Right before the egg is done start broiling the cheese; broil until it is bubbly and melty. While that is broiling finish cooking egg and put the egg on top of the bacon. Immediately put the cheese slice of bread on top of the egg. Slice the sandwich in half and let it sit for a minute before you eat it. This way the egg can finish setting up as it comes down the sandwich. Enjoy!
*Yes, that is right, an egg. If you substitute turkey bacon for the bacon it is good.
Smoked Cheddar & Chicken
(recipe for 5 sandwiches)
2 large chicken breasts, sliced into 3rds, uncooked
4 oz Smoked Cheddar Cheese, sliced- it has to be smoked
5 Italian hoagie or sub sandwich bread
1/2 jar of roasted red bell peppers or roast 1 red pepper yourself
1 cup heavy cream
1 tbsp butter
1 tsp or less of flour
3 tbps of parmesan
To make an easy job of slicing chicken breast so thinly, take the thawed chicken breasts and put them in freezer, flat, for 5-10 minutes. It will be easier to slice and it won't be so frozen that you can't use it to cook it. Cook the chicken in a pan or on a grill. Do not salt and pepper it. While the chicken is cooking make the rest of the sandwich.
Cut the bread in half and lightly toast in toaster oven. (Don't over toast it because you will be toasting again soon) This light toasting will keep the bread from getting soggy when you put on the sauce.
If you jar of bell peppers have been in the fridge then warm them up in a saute pan.
In another saute pan, melt butter. Add flour and whisk. Slowly add cream and simmer. Also add the parmesan cheese. You want it to thicken a bit, but don't make a gravy.
Now, take the bottom of the toasted bread and spread some of the sauce on it. Take the cooked chicken and lay it over the sauce. Top with a bell pepper. Spread a little more sauce on top of that. Place the cheddar cheese on of the side of the bread and broil just until melted. Put sandwich together and enjoy.
Submitted by Shasta: Since it is the summer and it gets really hot and humid here, I don't really like to use the oven much. I use my toaster oven a lot. I know it sounds like these sandwiches should take a really long time to make but I can make the BLTE in about 15-20 minutes. The Smoked Cheddar & Chicken took me about 20-25 minutes to make. I hope you enjoy these sandwiches as much as we have.
July 1, 2010
June 2, 2010
Coconut Cake (America's Test Kitchen)
5 lg egg whites, at room temp
3/4 c cream of coconut*
1/4 c water
1 lg egg, at room temp
1 tsp coconut extract
1 tsp vanilla extract
2 1/4 c cake flour
1 c sugar
1 tbsp baking powder
3/4 tsp salt
12 tbsp unsalted butter (1 1/2 sticks), softened and cut into tbsp pieces
1 recipe coconut frosting (see below)
2 c sweetened coconut
1) Adjust oven rack to the middle position and heat the oven to 325 degrees. Lightly coat two 9-in round pans with pam and line the bottoms (bottom only, trace the pan and cut out the paper) with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a large bowl until combined and set aside.
2) Whisk the flour, sugar, baking powder, and salt together in a large bowl. Beat in the butter, one piece at a time,with an electric mixer on low speed until the mixture resembles coarse crumbs, 2-5 minutes.
3) Add 1 c of the egg mixture, increase the speed to med-high, and beat until light ad fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).
4) Divide the batter evenly between the prepared pans and smooth the tops. Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 30-35 minutes.
5) Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Remove the parchment paper and let cool completely.
Coconut Frosting
2 tbsp heavy cream
1 tsp coconut extract
1 tsp vanilla extract
pinch salt
16 tbsp unsalted butter, softened (2 sticks)
1/4 c cream of coconut
3 c powdered sugar
Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a large bowl with an electric mixer at med-high speed until smooth, about 20 seconds. Reduce the speed to med-low slowly add the powdered sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to med-high and beat until the mixure is light and fluffy, about 4-8 minutes.
Layer and frost the cake. Toast coconut and gently press to outside of frosted cake.
*You can find Cream of Coconut by the drink mix isle (think margarita). Make sure you get CREAM of coconut (coconut milk is by the oriental food isle and it won't work).
Sumbitted by Anne-Marie: I like to put some toasted coconut between the layers when I frost the cake, but it isn't really necessary.
3/4 c cream of coconut*
1/4 c water
1 lg egg, at room temp
1 tsp coconut extract
1 tsp vanilla extract
2 1/4 c cake flour
1 c sugar
1 tbsp baking powder
3/4 tsp salt
12 tbsp unsalted butter (1 1/2 sticks), softened and cut into tbsp pieces
1 recipe coconut frosting (see below)
2 c sweetened coconut
1) Adjust oven rack to the middle position and heat the oven to 325 degrees. Lightly coat two 9-in round pans with pam and line the bottoms (bottom only, trace the pan and cut out the paper) with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a large bowl until combined and set aside.
2) Whisk the flour, sugar, baking powder, and salt together in a large bowl. Beat in the butter, one piece at a time,with an electric mixer on low speed until the mixture resembles coarse crumbs, 2-5 minutes.
3) Add 1 c of the egg mixture, increase the speed to med-high, and beat until light ad fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).
4) Divide the batter evenly between the prepared pans and smooth the tops. Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 30-35 minutes.
5) Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Remove the parchment paper and let cool completely.
Coconut Frosting
2 tbsp heavy cream
1 tsp coconut extract
1 tsp vanilla extract
pinch salt
16 tbsp unsalted butter, softened (2 sticks)
1/4 c cream of coconut
3 c powdered sugar
Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a large bowl with an electric mixer at med-high speed until smooth, about 20 seconds. Reduce the speed to med-low slowly add the powdered sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to med-high and beat until the mixure is light and fluffy, about 4-8 minutes.
Layer and frost the cake. Toast coconut and gently press to outside of frosted cake.
*You can find Cream of Coconut by the drink mix isle (think margarita). Make sure you get CREAM of coconut (coconut milk is by the oriental food isle and it won't work).
Sumbitted by Anne-Marie: I like to put some toasted coconut between the layers when I frost the cake, but it isn't really necessary.
May 3, 2010
Swiss Tuna Melts
Prep/Total time: 20 minutes
Recipe says 1 but I use 2 cans of Tuna, drained and flaked
3/4 cup shredded swiss cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped onion
1/4 cup chopped celery
Pepper to taste
8 slices of bread
2 to 3 tablespoons butter, softened
In a bowl, combine the first seven ingredients. Spread over four slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of the sandwiches.
On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.
Submitted by Lyndsey: I like a little more celery for more crunch in my munch. My kids love this and always are good eaters when I make this. The filling stores well for a couple of days. And I think it tastes best on Whole Wheat bread. So much better than any tuna melt I have ever had.
Recipe says 1 but I use 2 cans of Tuna, drained and flaked
3/4 cup shredded swiss cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped onion
1/4 cup chopped celery
Pepper to taste
8 slices of bread
2 to 3 tablespoons butter, softened
In a bowl, combine the first seven ingredients. Spread over four slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of the sandwiches.
On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.
Submitted by Lyndsey: I like a little more celery for more crunch in my munch. My kids love this and always are good eaters when I make this. The filling stores well for a couple of days. And I think it tastes best on Whole Wheat bread. So much better than any tuna melt I have ever had.
April 1, 2010
Chicken and Bean Enchiladas
1 lb cooked chicken, shredded or diced (salt & pepper)
1 (15 oz) can black beans, drained*
1 (15 oz) can kidney beans, drained*
1 (15 oz) can pinto beans*
1/2 onion, diced*
1/2 bell pepper, diced*
1 can olives, sliced*
4 oz can green chilies
2 tsp cumin
1 tsp garlic powder
1 Tblsp chili powder
1 1/2 c monterrey jack cheese
1-2 cans enchilada sauce
6-8 flour tortillas
In large frying pan combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic and chili powder. Cook on medium-low only long enough to saute onions, peppers and set the spices into filling mixture.
Preheat oven to 400 degrees. Fill tortillas with meat/bean mixture (approx 1/4-1/2 cup) and some cheese. Add some enchilada sauce to bottom of baking dish so tortillas don't stick and place tortillas (seam side down) in pan then top with the rest of the enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, and fresh tomatoes.
*optional items
Submitted by Alisha
Notes: I use canned meats (chicken, turkey or beef) fom Costco so the amount isn't necessarily a full pound, but adding the beans helps make up for it. There are a lot of optional ingredients that I use, depending on my mood and who I'm serving. A lot of that depends on if I already have an open can of something in the fridge or fresh onions available (come to think of it, I think I have even added cooked rice). I also use more enchilada sauce than it calls for because I think it adds the flavor to the dish. This is a really fast and easy recipe if you use all pantry items. You can prepare the mixture without cooking the mixture, but I think it helps set the spices better. You can also make as many or few enchiladas as you want, depending on how you divide the mixture.
1 (15 oz) can black beans, drained*
1 (15 oz) can kidney beans, drained*
1 (15 oz) can pinto beans*
1/2 onion, diced*
1/2 bell pepper, diced*
1 can olives, sliced*
4 oz can green chilies
2 tsp cumin
1 tsp garlic powder
1 Tblsp chili powder
1 1/2 c monterrey jack cheese
1-2 cans enchilada sauce
6-8 flour tortillas
In large frying pan combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic and chili powder. Cook on medium-low only long enough to saute onions, peppers and set the spices into filling mixture.
Preheat oven to 400 degrees. Fill tortillas with meat/bean mixture (approx 1/4-1/2 cup) and some cheese. Add some enchilada sauce to bottom of baking dish so tortillas don't stick and place tortillas (seam side down) in pan then top with the rest of the enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, and fresh tomatoes.
*optional items
Submitted by Alisha
Notes: I use canned meats (chicken, turkey or beef) fom Costco so the amount isn't necessarily a full pound, but adding the beans helps make up for it. There are a lot of optional ingredients that I use, depending on my mood and who I'm serving. A lot of that depends on if I already have an open can of something in the fridge or fresh onions available (come to think of it, I think I have even added cooked rice). I also use more enchilada sauce than it calls for because I think it adds the flavor to the dish. This is a really fast and easy recipe if you use all pantry items. You can prepare the mixture without cooking the mixture, but I think it helps set the spices better. You can also make as many or few enchiladas as you want, depending on how you divide the mixture.
March 1, 2010
Chips Miai and Curry Chicken Salad
Submitted by April: I have two recipes this month, since they are both simple and easy (but delicious!) recipes and I couldn't decide which one. Feel free to make one or both! Chips Miai (pronounced "my eye"). It's something that street vendors in Tanzania serve frequently. The chips part of the meal is fries; we prefer steak fries, but any fries will do. The miai part is eggs. We got this recipe from a friend who served his mission in Kenya, and it has definitely become a monthly favorite at our house.
Chips Miai
1 pkg. steak fries, baked according to package directions and seasoned*
6 eggs, beaten
cheddar cheese, grated
1 to 2 Tbsp. cooking oil
Heat cooking oil in a large skillet. Add the cooked steak fries and let them crisp for 5 to 10 minutes, stirring occasionally. Add beaten eggs and stir to coat steak fries. Cook until eggs are cooked through, turning occasionally. Sprinkle grated cheese over the top, turn off heat, and cover. Once cheese is melted, serve.
We like to eat our chips miai with ketchup. You could also use hot sauce. Yum! Serve with fruit or raw veggies and dip.
*We sprinkle our chips lightly with seasoning salt. We've also tried regular salt and pepper and curry. It's all good, but the seasoning salt is our favorite.
Curry Chicken Salad
3 cooked skinless, boneless chicken breast halves, chopped (or one 12 oz can from costco! Yummy and so much easier!)
1/2 cup to 1 cup low-fat mayo (the exact amount depends on how much "extras" you add)
2-3 tsps curry powder (we like a lot, so we always use 3 tsp)
3 stalks celery chopped
1 apple chopped
optional:
green onions, chopped
1/2 can chunk pineapple
grapes
raisins
nuts (either pecans, walnuts, or cashews....whatever is your favorite)
Directions: Mix together in medium bowl. Add or take away ingredients based on your family's preference. This is a great way to introduce your family to curry flavoring! You can serve it in pita bread, tortillas, croissants, regular sandwich bread, or with crackers. For those watching their carbs you can even eat it with lettuce and make little lettuce wraps!
Note: I always add green onions and pineapple as well. I don't always have grapes. If I don't, then I sometimes add raisins. The picture is missing both grapes and raisins, but has everything else.
Chips Miai
1 pkg. steak fries, baked according to package directions and seasoned*
6 eggs, beaten
cheddar cheese, grated
1 to 2 Tbsp. cooking oil
Heat cooking oil in a large skillet. Add the cooked steak fries and let them crisp for 5 to 10 minutes, stirring occasionally. Add beaten eggs and stir to coat steak fries. Cook until eggs are cooked through, turning occasionally. Sprinkle grated cheese over the top, turn off heat, and cover. Once cheese is melted, serve.
We like to eat our chips miai with ketchup. You could also use hot sauce. Yum! Serve with fruit or raw veggies and dip.
*We sprinkle our chips lightly with seasoning salt. We've also tried regular salt and pepper and curry. It's all good, but the seasoning salt is our favorite.
Curry Chicken Salad
3 cooked skinless, boneless chicken breast halves, chopped (or one 12 oz can from costco! Yummy and so much easier!)
1/2 cup to 1 cup low-fat mayo (the exact amount depends on how much "extras" you add)
2-3 tsps curry powder (we like a lot, so we always use 3 tsp)
3 stalks celery chopped
1 apple chopped
optional:
green onions, chopped
1/2 can chunk pineapple
grapes
raisins
nuts (either pecans, walnuts, or cashews....whatever is your favorite)
Directions: Mix together in medium bowl. Add or take away ingredients based on your family's preference. This is a great way to introduce your family to curry flavoring! You can serve it in pita bread, tortillas, croissants, regular sandwich bread, or with crackers. For those watching their carbs you can even eat it with lettuce and make little lettuce wraps!
Note: I always add green onions and pineapple as well. I don't always have grapes. If I don't, then I sometimes add raisins. The picture is missing both grapes and raisins, but has everything else.
February 1, 2010
Chicken Cordon Bleu
6 boneless, skinless chicken breasts
6 slices thinly sliced ham (GOOD quality)
6 1/8-inch thick slices swiss cheese, the size of a credit card-ish
2 eggs
2 c. bread crumbs
Sauce
1 clove garlic
1/2 onion
2 c. heavy cream
Butterfly each breast and pound to 1/4-inch thick. Salt and pepper liberally. Place one slice of ham and swiss cheese on one end of the breast and roll it up as tightly as you can. Put each roll on a big piece of saran wrap and wrap it tightly. Refrigerate the chicken rolls for at least 5 hours or overnight.
When you're ready to cook them, preheat the oven to 350. Heat some olive oil and a big chunk of butter in a saute pan. Don't be afraid to put a good sloshing of oil/butter in there. Heat to medium or medium high (or when a little bit of bread crumbs sizzles when it hits the pan). Beat the eggs in a bowl and add a little water to thin it out. Unwrap each roll, dunk in the beaten eggs, then coat with bread crumbs. Saute the rolls on each side until golden and crisp, maybe 3 rolls at a time. (Don't crowd the pan.) Aim to brown the bread crumbs but don't try to cook the chicken all the way through.
Transfer the rolls to a baking dish, season with salt and pepper, and cover. Bake at 350 for 35-45 minutes.
Meanwhile, dice the onion and garlic very finely (or do it the day before). Dump them in a saucepan with the heavy cream and bring to a boil. Salt and pepper to taste. Let it simmer on the stove for at least 15 minutes, stirring occasionally. I do this part right after I put the chicken in the oven and it hangs out on my stove till we're ready to eat.
Serve the chicken with some of the sauce poured on top; put the rest of the sauce in a gravy bowl to serve at the table.
What to serve with it: I make big potato wedges (tossed in olive oil and baked at 350 for 45 minutes) to have with it--they're really good dipped in the cream sauce! And I make a big green salad as the other side and call it good.
Submitted by Sylvia: I guess it's not the fastest recipe but I'm always looking for dishes to serve to the missionaries (or other company) that don't involve me standing over the stove at the last second, all stressed and sweating and not being able to play hostess. Practically this whole meal can be made the day beforehand, and the hour before your guests arrive, everything's baking peacefully in the oven.
6 slices thinly sliced ham (GOOD quality)
6 1/8-inch thick slices swiss cheese, the size of a credit card-ish
2 eggs
2 c. bread crumbs
Sauce
1 clove garlic
1/2 onion
2 c. heavy cream
Butterfly each breast and pound to 1/4-inch thick. Salt and pepper liberally. Place one slice of ham and swiss cheese on one end of the breast and roll it up as tightly as you can. Put each roll on a big piece of saran wrap and wrap it tightly. Refrigerate the chicken rolls for at least 5 hours or overnight.
When you're ready to cook them, preheat the oven to 350. Heat some olive oil and a big chunk of butter in a saute pan. Don't be afraid to put a good sloshing of oil/butter in there. Heat to medium or medium high (or when a little bit of bread crumbs sizzles when it hits the pan). Beat the eggs in a bowl and add a little water to thin it out. Unwrap each roll, dunk in the beaten eggs, then coat with bread crumbs. Saute the rolls on each side until golden and crisp, maybe 3 rolls at a time. (Don't crowd the pan.) Aim to brown the bread crumbs but don't try to cook the chicken all the way through.
Transfer the rolls to a baking dish, season with salt and pepper, and cover. Bake at 350 for 35-45 minutes.
Meanwhile, dice the onion and garlic very finely (or do it the day before). Dump them in a saucepan with the heavy cream and bring to a boil. Salt and pepper to taste. Let it simmer on the stove for at least 15 minutes, stirring occasionally. I do this part right after I put the chicken in the oven and it hangs out on my stove till we're ready to eat.
Serve the chicken with some of the sauce poured on top; put the rest of the sauce in a gravy bowl to serve at the table.
What to serve with it: I make big potato wedges (tossed in olive oil and baked at 350 for 45 minutes) to have with it--they're really good dipped in the cream sauce! And I make a big green salad as the other side and call it good.
Submitted by Sylvia: I guess it's not the fastest recipe but I'm always looking for dishes to serve to the missionaries (or other company) that don't involve me standing over the stove at the last second, all stressed and sweating and not being able to play hostess. Practically this whole meal can be made the day beforehand, and the hour before your guests arrive, everything's baking peacefully in the oven.
January 9, 2010
Chicken Gnocchi Soup
1/3 cup butter
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces (optional)
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi (I found mine in the pasta aisle at Walmart)
On medium heat melt butter in a soup pot, add in the garlic and sautee. Add your chicken and cook through out. Add flour and mix well until the flour is cooked into the chicken. Next, add your milk and heavy cream. Then add the veggies(Carrots, Celery, Onion, Spinach). Add bullion cubes. Add your Gnocchi last, it takes 3-4 min. to cook throughout. Continue cooking until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.
Submitted by Shanae: Ohhh my goodness this turned out fabulous and is so great for cold, frigid, blustery days. It is similar to the newest Olive Garden soup, but in my opinion not nearly as salty and much creamier. It's almost like a chowder.
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces (optional)
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi (I found mine in the pasta aisle at Walmart)
On medium heat melt butter in a soup pot, add in the garlic and sautee. Add your chicken and cook through out. Add flour and mix well until the flour is cooked into the chicken. Next, add your milk and heavy cream. Then add the veggies(Carrots, Celery, Onion, Spinach). Add bullion cubes. Add your Gnocchi last, it takes 3-4 min. to cook throughout. Continue cooking until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.
Submitted by Shanae: Ohhh my goodness this turned out fabulous and is so great for cold, frigid, blustery days. It is similar to the newest Olive Garden soup, but in my opinion not nearly as salty and much creamier. It's almost like a chowder.
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