Fresh Tomatillo Salsa

from Martha Stewart

This was even better the second day. Be SPARING on the salt initially as tends to be easily overdone. Tasted great with Cafe Rio pork.

• Yield Makes 2 1/2 cups

Ingredients

• 1 pound tomatillos (husks removed), washed and quartered
• 1/2 small red onion, chopped
• 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
• 1 cup fresh cilantro
• 3 tablespoons fresh lime juice
• Coarse salt (Go easy on the salt, didn't add much and was strong)

Directions

1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Note

Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.

Lemon Crinkle Cookies

from LDS Living

Lemon Crinkle Cookies
(almost like lemon bars the cookie way)
Makes 2 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest (I used orange zest and they still tasted great)
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Sesame Green Beans

from Martha Stewart

• 

Ingredients

• 1 pound green beans, trimmed
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• Coarse salt and ground pepper
• 1 teaspoon sesame seeds

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.
2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Go easy on the vinegar and oil as they both have strong flavors and can overpower.

Paprika Chicken Stroganoff

from Mels Kitchen Cafe
Paprika Chicken Stroganoff
*Note: Different varieties of paprika can be confusing. Some sources claim sweet paprika and regular paprika are the same thing. For this recipe, use what you have in your pantry (regular or sweet). You could even try subbing smoked paprika if you like the flavor or it.
*Serves 4-6
INGREDIENTS:
1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika or regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche, or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)
Fresh, chopped parsley for garnish
DIRECTIONS:
In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Island Pork Tenderloin

from Diana N.

(Best when prepared with rice recipe included. For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice-recipe below. Make a bed of rice on a platter, place the pork on the rice in it's 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).

Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil

For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco

Prepare Pork:
Preheat oven to 350 F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about 4 min. total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.

Ingredients for Coconut Rice (makes about 6-8 main course servings):
1 1/2 C jasmine rice
2 C lite (or reg) coconut milk
3/4 C sugar
3/4 C milk

First rinse the rice with cold water until water runs clear. Put the rinsed rice in a sauce pan and combine milks and sugar.

Bring to boil and then turn the stove to low. Cover and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.

Emily's Pepper Steak

from Emily

Ingredients:
1 1/2 lb round steak, pound, and cut into 1/2 inch strips
1 T paprika or more (Emily usually adds more to help brown meat)
2 T butter
2 garlic cloves chopped fine or smashed
1 1/2 C beef broth (2 bouillon cubes in 1 1/2 C water)
1 C sliced green onions
2 green peppers cut into strips
2 T  corn starch
1/4 C each water and soy sauce
2 large fresh tomatoes cut into wedges

3 C hot rice

Directions:
Pound round steak into 1/4 inch thickness. Cut, sprinkle with paprika and brown in butter. Add garlic and broth. Cover and simmer 30 minutes.

Stir in onion and green peppers at the very end-just five minutes before serving so the peppers are tender crisp and not over cooked.

Combine water, soy sauce, and corn starch into a paste and stir in at the very end until thick and clear. Add previously cut tomato wedges and serve over hot rice.

Turkey Steak Marinade

from Mom

Ingredients:
1 C soy sauce
1 C oil (less)
2 C 7up (1 can)
1/2 tsp horseradish (little more)
1/4 tsp garlic salt

Marinade meat before grilling at least 30 minutes but preferably overnight.

Kathleen's Steak Marinade

from Aunt Kathleen

Ingredients:
1/2 C soy sauce
1 T oil
3 T brown sugar
fresh garlic
1 T ginger

Marinade meat before grilling.

Variation from Gwen E.:
3/4 C soy sauce
1/3 C sugar
1 tsp accent
1/2 tsp garlic salt
1 T lemon juice
1 C water

Lisa's Cashew Chicken

from Lisa

Ingredients:
1 pkg chicken breasts (cubed)
4 tsp cornstarch
2 tsp soy sauce
1 T water
1/2 tsp salt
1 egg white
1/4 C oil
1 T minced ginger
1 T minced garlic
1 tsp crushed red pepper
1 bunch green onions, cut up
cashews
2 tsp soy sauce
1 tsp vinegar
2 tsp sugar
2 tsp sesame oil

Directions:

Marinade for at least 1/2 hour: chicken breasts in 2 tsp cornstarch, soy sauce, water, 1/2 tsp salt, and egg white.

Fry: in oil (1/4 C): ginger, garlic and red pepper.

Stir: in marinated chicken. Once chicken is fairly well done, add green onion.

After 1-2 min: Add cashews.

Combine and stir in: 2 tsp cornstarch, 2 tsp water, soy sauce, 1 tsp vinegar, sugar, and sesame oil.

Serve: Over rice

Mom's Chile Verde

from Mom

Ingredients:
3 lb. pork shoulder (or 1/2 Beef chuck)
2 T olive oil
1 med bell pepper, chopped
1 large clove garlic
2 large cans of diced tomatoes (1 lb. 12 oz size)
2 7 oz can green chilies
1/3 C chopped cilantro
1/2 tsp sugar
1/4 tsp ground cloves
2 tsp cumin
1 C dry red wine
1/4 C lemon juice
3/4 C beef broth

Directions:
Cut meat into chunks and brown in olive oil in 5-6 quart Dutch oven. Add bell pepper and garlic.

Add tomatoes and all seasonings. Bring to a boil and simmer for 20 minutes. Cover and simmer for 2 hours on stove.

Remove cover and simmer for 1 hour more or until meat is tender.

Serve with: black/pinto beans, rice, lettuce, cheese, salsa, sour cream, guacamole, and tortillas.

Recipe freezes well.

Mom's homemade noodles

from Mom and Grandma G

Notes: LOVE this in chicken noodle soup over mashed potatoes. One of the best comfort meals!

Ingredients:
2 eggs
1 tsp salt
1 1/4 C flour

Directions:
Beat eggs until frothy. Add salt. Work in flour. Knead well.

Roll out til thin on lightly floured board. Dust with flour. Cut into strips and let dry 1 hour before cooking.

Cook in boiling broth about 12 minutes.

Grandma's version:
2 eggs, whipped
2-3 T cream
salt
1/2 tsp baking powder


Follow same directions as above. Double for a big batch.

Grandma's Rolls

from Grandma G.

Ingredients:
1 scant T yeast in 1/4 c. water
1/2 C butter
1 C milk
1/2 C sugar
3 eggs
3/4 tsp salt
5 C flour

Directions:
Mix ingredients and cover with weighted lid. Let sit overnight.

Roll out in am

Let raise 6 more hours

Bake at 350.

Mom's Zucchini Bread

from mom

Ingredients:
3 eggs, beaten
2 C sugar
2 tsp vanilla
2 C zucchini, grated and drained
1 C oil
3 C flour
1 tsp salt
1 tsp soda
1/2 tsp nutmeg
1/2 tsp baking powder
1 tsp cinnamon
1/2 C nuts (optional)

Directions:
Mix eggs, sugar, vanilla, zucchini, and oil together.

Add the remaining ingredients.

Bake at 375 for 40 minutes.

Makes 2 loaves

Idaho muffins

Adapted from The Village Cook



 Ingredients:
2 large russet potatoes baked(or more smaller ones)
6 eggs, slightly beaten
5 pieces bacon, cooked & crumbled
1 C cheese, shredded (or more if desired)
salt and pepper to taste

Preheat oven to 425 degrees. Shred potatoes and place in large bowl. (Works best if they are cool as the cheese won't melt when mixing). Add cheese, salt, and pepper and mix. Then put in bottom of greased muffin tin. Spoon beaten egg on top. Sprinkle bacon and salt and pepper on top. Place in oven and cook about 15 min. or until eggs are cooked. To remove from pan, gently slide butter knife around edges and lift out. Serve immediately with salsa.

Could do many different varieties with different cheeses and toppings.

Canned Biscuit Donuts

the Southern Plate

Melt In Your Mouth Doughnuts

Prep Time: 10 minutes

Cook Time: 5 minutes

These are seriously easy and delicious! But probably not so healthy between the frying and butter!

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• 1 stick margarine, melted
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes (I think I had it a little high, next time should try closer to medium rather than medium high). In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm

Cinnamon Roll Cake

Note: Just made this again, except used this recipe from Mels which was delicious and tasted more like cinnamon rolls than the one from Jamie Cooks It Up. But next time want to try combining the two with using a little less sugar and butter than Mels but definitely the same amount of salt that Mels calls for.

from Jamie Cooks It Up!

Cinnamon Roll Cake

This cake was just as good the 2nd day. Could easily make the day before and warm before serving the day of. Very easy and popular.

Time: 15 minutes hands on + 40 minutes to bake
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt (may need a little more?)
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk (start with 3)
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfuls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Enjoy this beauty!