Saturday, December 1, 2007

Crock Pot: Chicken Casablanca

1 onion, sliced
1/2 tsp ground ginger
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced
1 15 oz can garbanzo beans, drained
4 chicken breasts
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes
2 Tbs parsley
1 tbs cilantro, chopped

Combine the first 8 ingredients in the crock pot. In a small bowl, combine the spices and sprinkle them over the food in the crockpot. Add the chopped tomatoes. Cover; cook on low for 8 hours or on high for 4 hours. Stir in parsley and cilantro before serving.

Crock Pot: African Style Chicken and Couscous

2 chicken breasts
1 onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ginger
1 tsp salt
1/2 tsp pepper
1/4 cup lime juice
Hot, cooked couscous

Combine all ingredients, except the couscous in the crockpot. Cover, cook on low for 8 hours or on high for 4 hours. Serve over the couscous.

Crock Pot: Lemon Roasted Chicken

2 chicken breasts
1/2 cup onion, chopped
2 Tbs butter
3 Tbs lemon juice
1 Tbs parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Put chicken in bottom of the crock pot. Stir all other ingredients together and pour over top. Cover and cook on high for 4 hours.

*You can also add a few tomatoes. some mushrooms and about 1/2 Tbs of lemon pepper for a variation.

Crock Pot: Rosemary Chicken with White Beans

2 Tbs. oil
4-6 chicken breast hlaves
1cup carrots, sliced
1/2 cup celery, sliced
1 can Great Northern or other white means, drained and rinsed
1/2 tsp salt
1/2 tsp epper
1 tsp. rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place teh carrots, celery and beans in the bottom of the crockpot and add the chicken breasts. In a bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the crockpot. Stir to combine. Cover and cook on Low for 8 hours or on high for 4 hours.

Friday, November 30, 2007

Moroccan Stew

2 quarts smashed fresh tomatoes
1 can tomato sauce
1 quart water
1/2-1 cup onion
2 cups frozen green beans
(2) 12 oz cans of artichoke hearts
1 small can sliced black olives
frozen okra
2-3 cloves garlic
lots of black pepper to taste

*saute onions in olive oil, and add to mixture
*drain artichokes, break into small pieces while it cooks

Thursday, November 29, 2007

Honeyed Pork and Mango Kabobs

1/2 cup honey
1/4 cup frozen apple juice concentrate, thawed
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/4 teaspoon ground allspice
1 teaspoon grated lemon peel
1 pound pork tenderloin, cut into 1-inch cubes
1 large (12 ounces) ripe mango, peeled, pitted and cut into 3/4-inch cubes, divided
1/2 cup frozen large baby onions, partially thawed

1. Combine honey, juice concentrate, Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon peel. Remove from heat. Pour 1/4 cup marinade into small bowl; reserve.
2. Place pork in large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; refrigerate 1 hour. Prepare grill.
3. To prepare dipping sauce, place 1/4 cup mango cubes in blender or food processor. Add reserved 1/4 cup marinade. Cover; process until puréed. Transfer to serving bowl; set aside.
4. Alternately thread pork, remaining mango cubes and onions onto metal skewers. Place skewers on oiled grid. Grill,* over medium-low coals, 12 to 15 minutes or until pork is no longer pink. Serve kabobs with dipping sauce.
*Or, broil 6 inches from heat 10 to 12 minutes or until pork is no longer pink.

Green Chimichurri Rub

*You can put this on pork or steak as well

2/3 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 Tbs grated onion
2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
1/2 tsp crushed red pepper flakes

*Combine all, rub on mean and grill

Sweet Chimichurri Rub

This tastes great on grilled steak or pork.

1 Tbs ground dried lemon peel
1 TBS ground dried orange peel
1 Tbs sugar
1/2 cup chopped fresh flat-leaf parsley
1 tsp dried oregano
1/5 teaspoons kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper.

*Combine all of the ingredients
* Rub onto selected meat and grill away!

Chocolate Mousse

16 squares (1 oz each) semisweet baking chocolate, broken into pieces
1 cup water, divided
4 Tbs butter (no substitutes)
6 egg yolks
4 Tbs sugar
2 1/2 cups whipping cream

In microwave heat chocolate, 1/2 cup water and butter until melted. stirring after 1 minute. Set aside to cool. IN small heavy saucepan whisk egg yolks, sugar and remaining 1/2 cup water. Cook and stir over low heat until temp reaches 160 degrees (DO NOT let it get any higher or your eggs will scramble). Whisk into chocolate mixture (I strain through mesh, just in case). Let cool, either in fridge or freezer, stirring occasionally or over an ice bath stirring continually. Whip cream, fold chocolate into cream. Spoon into dessert dishes (8). Refrigerate for at least 4 hours. Top with lightly sweetened whipping cream and grated chocolate.

*You can also spoon into 2 baked pie crusts of your choice (pastry, graham, shortbread)

Monday, November 12, 2007


Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen

½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Monday, October 15, 2007

Cafe Rio Chicken

I actually got this recipe off of Candra's Family Favorites blog. It is definitely a keeper.

Café Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Friday, October 5, 2007

Molten Lava Chocolate Cakes

4 squares Semi-Sweet Baking Chocolate (or 2/3 cup semi-sweet chocolate chips)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour

Preheat oven to 425. Butter 4 (3/4 cup) custard cups ( I just use my regular ceramic cereal bowls, and only make 3). Place on baking sheet. Microwave chocolate and 1/2 cup butter in a large bowl 1 minute or until butter is melted. Stir with wire whisk until chcolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups.

Bake 13-14 minutes or until sides are firm but centers are soft ( and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cakes into dishes. Serve.

Top with vanilla ice cream or cool whip.

Saturday, September 15, 2007

Peanut Butter Honeybees

1/2 cup creamy peanut butter
2 TS. butter, softened
1/2 cup powdered sugar
3/4 cup graham cracker crumbs
1 square semisweet chocolate
1/3 cup sliced almonds, toasted

* In a mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs; mix well. Shape teaspoonfuls of dough into 1 1/4 in. ovals; place on a waxed paper-lined baking sheet.

*Place chocolate in a small microwave safe bowl; microwave on high for 1 minute or until melted. Transfer melted chocolate to a resealable plastic bag; cut a small hole in corner of bag.

* Pipe three stripes on each bee. Insert two almonds into each bee for wings; Use a toothpick to poke holes for eyes. Store in the refridgerator.

Friday, September 14, 2007

Tiffany's Hummus

1/2 can black beans
1/2 can garbonzo beans
2 cloves garlic
3 Tbsp. tahini
1/2 tsp. salt
2/3 tsp. cumin
1/4 cup olive oil
juice from 1/2 lemon

Corn Chowder

1 medium onion, diced
1 can chicken broth
2 cups water
2 large potatoes
1/2 tsp. salt
1/4 tsp pepper
1 can corn (drained)
1 cup milk
1/4 cup flour

* Saute onion in some butter. Add broth, water, potatoes and bring to a boil. Then simmer, covered for 15 minutes. Add salt and pepper, corn and 3/4 cup of the milk.

*Combine flour and remaining milk in a separate bowl, stir until smooth---then add to the soup mixture.

Heavenly Orange Brownies

1 1/2 cups flour
2 cups sugar
1 tsp. salt
1 cub butter
4 eggs
2 tsp. orange extract
1 tsp grated orange zest

1 cup powdered sugar
2 Tbs. orange juice
1 tsp. grated orange zest

Preheat oven to 350
Grease 9x13 inch pan.
Stir together flour, sugar and salt. Add butter, eggs, orange extract, orange zest and beat with a handheld mixer until well blended. Pour batter into prepared pan.
Bake for 30 minutes. Remove from oven and pierce cake with a fork.
Pour on glaze.

(These are divine when they are hot!)

Michelle's Corn Bread

1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups flour
2 cups cornmeal
3/4 cup vegetable oil
6 tsp. baking powder
3 eggs

* Mix all ingredients in a bowl with a wire whisk until well blended. Cook in a 9x13 inch pan at 400 for 20 minutes.

Wednesday, September 5, 2007

Chicken Enchiladas

3-4 chicken breasts, cubed
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup onion
1/4 cup green chilis
dash of garlic salt
2 cups grated cheese

*Mix all together
* Tear up 6 CORN tortillas on bottom of 9x13 inch pan, pour 1/2 over the above mixture and top with 1 cups grated cheese. Repeat.
* Bake at 350 for 30 minutes

Easy Toffee

Last year the Relief Society presidency in my ward brought a bag of this over before I moved to Utah. I ate it all in one day. It is a perfect Christmas giveaway treat.

Line jelly pan with aluminum foil and oil or spray
Spread pan with saltine crackers with the salted side up
Boil one cup sugar and one cup butter for three minutes
Pour over crackers
Bake at 400 for 5 minutes
Remove from oven and sprinkle with 2 cups semi sweet choc. chips
Allow chips to melt for a few minutes, then spread lightly over the entire pan
Refrigerate to cool
Break into irregular shapes for a toffee appearance

Zach's Pizza Dough and Sauce

I got this recipe from my brother Zach. This pizza dough is great because it doesn't have to raise before cooking--so it is quick and easy

1 package or 2 1/4 tsp. of yeast
1 cup warm water
*Dissolve yeast in the water, let rest until foamy

1 tsp sugar
1 tsp salt
2 Tbs. oil
2 1/2 cups flour
*Beat vigorously about 20 strokes.
*Let sit for 5 minutes, then roll it out and start adding your toppings
* Bake pizza at 425 for 25 minutes!

1/2 cup diced onion
1/2 tsp. salt
1 tsp oregano
1 8 oz can tomato sauce
1/8 tsp. garlic
1/8 tsp. pepper


I got this recipe from one of my friends in Wisconsin. The name sounds terrible but it is a great recipe for kids!

1 lb. ground beef
1 large onion
1 can (14.5 oz) diced tomatoes
8 oz cooked egg noodles
6-8 slices American cheese
garlic powder, salt, pepper and parsley to your own taste

*Cook noodles according to package directions. Set aside.
*Brown and drain ground beef. Set aside.
*Cook onions until tender. Add all ingredients to pan. Simmer about 1/2 hour stirring occasionally.

Wednesday, August 29, 2007

Lime Chicken Soft Tacos

Thanks on this one goes to Danie for sending me her Alaska Chugach Stake cookbook!

1 1/2 lb. skinless, boneless chicken breast, cubed
1/8 cup red wine vinegar
2 1/2 Tbs. lime juice
1 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. oregano

*Saute chicken in a medium saucepan over medium high with a little olive oil. Saute for about 20 minutes. Add the rest of the ingredients, and simmer for another 10 minutes.

10 flour tortillas
1 tomato, chopped
1/4 cup shredded lettuce
1/4 cup cheese
1/4 cup salsa

Monday, August 27, 2007

Moros y Cristianos

Heat in a large saucepan over medium heat:
2Tbs. olive oil

1 cup chopped onions
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes

Cook, stirring until tender, 5-8 minutes. Stir in:
1 can diced tomatoes (drained)
21/2 cups cold water
1 cup uncooked rice
1 tsp. salt
Bring to a boil. Stir in:
1 can of black beans (drained and rinsed)

*Cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes.

* We usually put this mixture in tortillas and top it with a little sour cream! Super easy to make!

Friday, August 24, 2007

Basic Bruschetta

24 (1/2 inch thick) French bread slices
*Put on a cookie sheet, brush both sides with olive oil and cook at 450 for 5-6 minute.

1 Tbs. olive oil
1 tsp. balsamic vinegar
4-5 Roma tomatoes, diced
Salt and pepper to taste
1-2 Tbs (or more to your taste) Italian Seasoning

Put the mixture on the toasted bread and serve as appetizers.

Baked Stuffed Zucchini

Preheat the oven to 400 degrees.

Halve 2 medium zucchini lengthwise.

*With a small spoon, carefully scrape out the pulp, leaving a 3/8 inch thick shell. Steam the shells cut side down for 5 minutes. Coarsely chop the pulp. Heat in a small skillet until softened about 3 minutes:
2 Tbs olive oil or butter
3 Tbs. finely chopped onions or scallions

*Meanwhile, squeeze the moisture out of the chopped zucchini, then add it to the pan along with:
1 clove minced garlic
Cook for 2 minutes more. Turn into a bowl and combine with:
1 large egg. lightly beaten
1/2 cup Parmesan cheese
1/3 cup dry unseasoned bread crumbs
2 Tbs. chopped fresh parsley
1 tsp. marjoram, tarragon, basil or thyme
1/2 tsp lemon juice
Salt and ground black pepper to taste

*Spoon the filling into the zucchini shells and set them in a backing dish. Drizzle the tops with olive oil.

*Add water to come 1/8 inch up the sides of the shells. Bake until the zucchini is tender and the top is browned, about 30 minutes. Let cool for a few minutes before serving.

Oriental Chicken Salad

2 chicken breasts, cooked and diced
1/2 head cabbage chopped
1 pkg. chicken flavor Ramen noodle soup
1/4 cup vinegar
1 bag salad greens
diced almonds
2 green onions, chopped

1 Tbs. sugar
1/2 cup vegetable oilPublish Post
1 tsp salt
1/4 tsp. pepper
*combine all ingredients and shake until blended

*combine chicken, almonds, cabbage, green onions and uncooked noodles that have been broken up and mixed with Ramen seasoning
*serve over a bed of regular lettuce.

Mediterranean White Bean Salad

1 (15.8 oz) can Great Northern Beans, drained and rinsed
1 cup chopped cucumber
1 cup grape tomatoes, halved
1/2 cup chopped olives
1 (16 oz) bottle light balsamic vinaigrette, divided
3/4 tsp pepper, divided
1/2 tsp. salt
2 romaine lettuce hearts.

*Stir together first 4 ingredients, 1/3 cup vinaigrette, and 1/4 tsp. pepper in a medium bowl. Cover and chill 30 minutes.

*You can also omit the lettuce and eat this as a dip (like salsa).

Farfalle Garden Pasta Salad

1 (16 oz) box bow tie pasta
1/2 cup olive oil, divided
1/2 cup red wine vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1.2 lb fresh or frozen green beans
1 medium zucchini, diced
2 medium carrots, diced
1 pt cherry tomatoes, cut in half
2 green onions, sliced
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh mint

*Cook bow tie noodles according to package directions. Drizzle with 1 Tbs. of the olive oil.
*Whisk together vinegar, lemon rind, and mustard in a small bowl; gradually add remaining olive oil in a slow steady stream, whisking until blended. Whisk in salt and pepper.
*Cook green beans, zucchini and carrots in bowling salted water to cover 3 minutes or until crisp-tender, drain.
*Toss together pasta, vinegar mixture, cooked veggies, tomatoes, and all other ingredients in a large bowl. Cover and chill.


1 can Garbanzo Beans, drained and rinsed
1/3 cup olive oil
3 Tbs. lemon juice
1 tsp minced garlic
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
Salt and pepper to taste

Process first 6 ingredients and 2 Tbsp. water in a food processor 1 to 2 minutes or until smooth. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days (or don't chill at all.)

Spicy Cilantro- Lime Hummus (our favorite):
Prepare recipe as directed above, substituting lime juice for lemon juice, increasing ground red pepper to 1/2 tsp, and adding 1/3 cup firmly packed chopped fresh cilantro and 2 tsp. grated lime rind to the ingredients in the food processor.

Roasted Red Bell Pepper Hummus (we haven't tried this yet, but it sounds good)
Prepare recipe as directed, omitting ground cumin and adding 1/2 cup roasted red bell peppers, chopped, and 2 Tbsp. fresh oregano leaves to the ingredients in the food processor.

Southern Style Cobb Salad

12 cups chopped iceberg or romaine lettuce
1 can black eyed peas, rinsed, drained and chilled (black beans work too)
1 can whole kernal corn (or thawed frozen corn, Costco's sweet white corn is to die for)
2 medium tomatoes
1 cup shredded cheddar cheese
chicken chunks
crumble bacon on top

If you want, add cilantro and avacados
Serve with ranch dressing!

Thursday, August 23, 2007

My Favorite Granola

Mix together:
6 cups oats
1/2 cup brown sugar
1 cup coconut
1 cup slivered almonds (I usually make these into sugared almonds first)
1/4 cup sunflower seeds (or you can omit this item)

Mix these ingredients:
1/2 cup oil
1/2 cup honey
1 tsp. vanilla

Pour onto granola

*Bake at 350 for 30 minutes or until slightly browned. Then add 1/2 cup raisins or 1/2 cup craisins (my personal favorite).

*You can eat this with milk as cereal, or just munch on it all day long!

Caribbean Chicken and Black Bean Salad with Spicy Lime Dressing

2 c. cubed, cooked chicken
1/4 c. chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, chopped
1 small yellow squash, chopped
1 can (15 oz.) black beans, rinsed and drained
Leaf lettuce

* Make Spicy Lime dressing
* Toss remaining ingredients except lettuce in large bowl. Pour dressing over salad; toss. Serve on lettuce.

Spicy Lime Dressing
1/4 c. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. chili powder
2 Tbs. olive oil
1 Tbs. honey
2 to 3 drops red pepper sauce

* Shake all ingredients in tightly covered container.

Peasant Soup

Bring 2 quarts of water and four beef bouillon cubes to a boil.

Then add:
1 lb. cooked ground beef
1 cup onions
1 cup diced potatoes
1 cup sliced carrots
1/4 tsp. basil
1/2 tsp. pepper
1/2 cup chopped celery
1 can of diced tomatoes (14.5 oz)
1/4 cup uncooked rice
1/4 cup uncooked barley

Simmer on medium heat until vegetables are tender. Serve immedietaly.

The latest idea...

A few days ago after searching endlessly through little scraps of paper and recipe book after recipe book trying to find my favorite salad recipe I said out loud, "I need to get all of these floating recipes into one place!" Hence The Recipe Hut was born. I thought that some of you may be interested in a few new recipes as well. So feel free to search, experiment and hopefully enjoy.