Sunday, June 7, 2009


My kids love anything saucy they can put over rice. This makes a TON, but I usually freeze most of it. And I don't know why Costco's stew meat is so good, but it always cooks up fantastic and tender.

1 package Costco stew meat
1 package of Au jus mix (just the packet in the isle by the sauce and gravy mixes)
Put in slow cooker on low for 5-6 hours. Then mix in 3 cans cream of mushroom soup and 2 c. sour cream. Serve over rice, pasta or potatoes.

Salads, salads, salads

There are a ton of different salad recipes. Here are a few of my favorites.

Bowtie Chicken salad

Cook 1 box bowtie pasta according to directions. In the meantime, chop two stocks celery very fine, 5 green onions, 1 cup melon (I used cantalope) and 1 lb. grapes washed and sliced in half. Add in pasta. Add in 1 can chicken breast or 1 breast chopped. Toss with 1 c mayo and 2 c poppyseed dressing. Top with sugared almonds.

Chicken Salad (by Alana)
1/2 bag bowtie pasta
1/2 bag rigitone pasta
chopped green onion
chopped celery
red grapes or crasins
cashew nuts
3 chopped chicken breast
1 c mayo
1 c kraft coleslaw dressing
1/8 tsp. curry
1/8 mint

Spinich and Fruit salad
1 bag baby spinich
1 cup stawberries, sliced
1 tomatoe, seeded and chopped
1 cucumber, seeded and chopped
1/4 c red onion
1 c Brianna's Poppyseed Dressing
1 c Brianna's Blush Wine Dressing

Pasta from Alana

My friend in Idaho is like Martha Stewart. Everything she makes looks and tastes wonderful!! She served us this pasta and I still totally remember every bite. It does with just about anything. It makes a great side for something grilled. Or you can add chicken and make it the main dish. I bet some cherry tomatoes would be great in it also.
Heat 1/2 c evoo in large pot. Add 3 Tbsp. chopped garlic. Add 6 Tbsp. lemon juice, 4 tsp. chicken bullion and 11/2 tsp. pepper. Stir until dissolved. Add in 1 box of linguine pasta (cooked to box directions and drained), 1/4 c fresh chopped parsley and 1/2 c Parmesan cheese. Serve immediately.

Lemon Lime Pound Cake

My friend Katy (pronounces Kautee) make this for our lunch group one day. Perfect for summer. Really fresh tasting.

3 c flour

1 tsp. salt

3 sticks butter (at room temp)

2 1/2 c sugar

2 tsp. grated lime zest

2 tsp. graded lemon zest

5 large eggs

3/4 c lemon-lime soda

Preheat oven to 350. Grease and flour 12 c bundt pan. In bowl sift flour and salt. Set aside. In large bowl comgine butter, sugar and zests. Mix for about 5 minutes. Add eggs one at a time. Add 1/3 flour mixture, then 1/3 soda, then flour, then soda, until all mixed in. Stir in soda. Pour into pan. Bake 1 hour to 1 1/4 hours. When slightly warm, turn out of pan and grizzle glaze of powered sugar, lemon and lime juices.

Perfect Burgers

So I have been trying not to bake, since it has been over 100 degrees everyday. I turn to my slow cooker or bbq (which I really need a new one). Here is how I make my burgers. They take some forethought, but always turn out great!

Take one slice of bread with the crust removed. White bread is best, but I only ever have wheat. Tear it up into 1/2" pieces. Take about a tablespoon of milk and mix it with the bread. Let it sit for about 5 mintues. Add 1 tablespoon A-1 sauce and 1 tablespoon monteral steak seasoning. Mix with 1 lb. ground beef. Make into paties and let sit in the fridge for at least 30 minutes. They seem to stay together and have great flavor!
I had some bottled apples and frozen pie cherries. I was hungry for something with using them, but I didn't want to make a crust. I took a few recipies and came up with this one. Not too sweet and perfect with whipped cream.

Apple Cherry Cake

6 green apples, peeled and thinly sliced
2 cups pie cherries or 1 can pie cherry filling
brown sugar and cinnamon
1 cup flour
1 cup sugar
3 eggs
1/2 cup oil
1 tsp vanilla
1/4 tsp. almond extract
2 teaspoon baking powder
1 cup coconut
1 cup silvered almonds

Preheat oven to 350 degrees. In greased 9X13 pan spread apples. Spread cherries on top. Sprinkle with brown sugar and cinnamon (some nutmeg might be nice too). In mixer combine flour, sugar, eggs, oil, vanilla, almond extract and baking powder. Pour over fruit. Top with coconut and almonds. Bake for 1 hour or until toothpick comes out clean.

Monday, April 13, 2009

Cauliflower Cheese Soup

So it was cold here the other day, and when I say cold I mean 65 degrees. I really feel for you that are still in the 40's and 30's, bbbbuuuurrrr. Anyhow, I was craving soup. I love soup. My mother-in-law makes fun of me because I can eat soup when it is 115 degrees out. But it does taste better on a colder day somehow. There is this great place in Utah called Zuppa's. If you haven't been there, you should go. They have soups, sandwiches and salads. Not usually a guy place, but I know a few that do like it. But they have a few things I was hungry for. Cauliflower Cheese soup being one of them. So I came up with something close that I like just as much, even if I do have do dishes afterward. Make some homemade bread or oatmeal rolls and enjoy. Oh, I realize that almost nothing I make is low fat, this included. When something calls for cheese or chocolate, I usually double it. Another reason I will never be a size two. If you feel you need a lower fat version you can use skim milk and cut down the cheese for you size two determined to stay size two people. Whatever makes you happy.

One head of cauliflower-cut into large chunks
4 C. chicken stock or enough to cover cauliflower in 5 qt. pot
2 tsp. salt
Bring to a boil and cover. Let simmer about 15 minutes until cauliflower is very tender and breaks apart with fork. Pour stock and cauliflower into another bowl and set aside. While pot is still hot over medium heat add 1/4 C. butter and let melt. When foaming stops add one leek cut lengthwise, cleaned and then cut into 1/2" slices (if you have never cooked with leeks they tend to have sand in them so wash the inside very well. Leeks can also be pricey I have substituted 5-6 green onions, with OK success, but I do prefer the leek) and one red pepper cut into 1/2" chunks. Add 1 tsp. salt and 1/2 tsp. black pepper and stir until leeks and peppers are soft. Add 1 clove garlic and dash cayenne pepper. Stir. Then add 1/4 c. flour. Stir constantly for 1-2 minutes over medium heat. Then add stock and cauliflower slowly, stirring so no lumps form. Keep stirring while soup thickens. Take off the heat. With hand blender or in regular blender blend until no lumps remain (there will still be a few, I like it a bit chunky, but it is up to you) You can strain it for pieces if you are really fussy. Add 1/2 c heavy cream and 1 c shredded Monterey Jack cheese, 1 c sharp cheddar cheese and 2-3 tsp. salt. Stir over low heat until cheese melts.
Makes 6-8 servings.