Grilled Asparagus

I love asparagus and am always looking for new ways to cook it.

This past summer I grilled it outside and boy was it delicious!

I can't wait until it's warm again to cook it up that way again.

To make this yourself you will need:

bundle of asparagus

kosher salt

fresh black pepper

evoo

To make:

Take the asparagus and bend it so that it naturally 

breaks off the bottom tough area.

Lay them on a plate and drizzle with evoo, kosher salt, and fresh pepper.

Mix that all together and then place on heated grill.

Cook 3-4 minutes and then open the lid and turn over.

Cook 3-4 more minutes, until crisp and tender.

Indoor Ribs

I found this recipe in a Williams Sonoma Catalog and it looked so good, so I knew I had to try it.

The basis of the recipe comes from their Rib Starter sold in their stores.

So if you want to make some yummy ribs and the weather is just TOO COLD to get outside and grill, then look no further, you have found the perfect recipe.

You will need:
1 jar Williams Sonoma Rib Starter

2 slabs baby back ribs, about 5 lb. total

1 cup chicken stock

To Make:

Set aside  3/4 cup rib starter for brushing ribs and 1 cup starter for serving.

Cut rib slabs in half; place in slow cooker.

Add remaining starter and stock.

Cover; cook on low according to package until ribs are fork-tender, usually about 7 hours

(rotating halfway through)

Preheat broiler.

Place ribs, round side down, on foil-lined baking sheet;

brush with half of the 3/4 cup reserved starter.

Broil 5 minutes. Turn ribs over; brush with remaining half of starter. Broil 5 minutes more.

Transfer ribs to carving board; cut between bones.

Serve immediately with remaining 1 cup starter.

Source: Williams Sonoma Catalog

Old-fashioned creamed chicken

I recently got Paula Deen's Southern Cooking Bible and I am obsessed with it!

It has SO many fabulous recipes and I am on a mission to make them all!

I liked the sound of this one made with egg noodles and creamy chicken and it was delicous.

You will need:

1 Tbsp butter

1 Tbsp flour

1/2 cup chicken broth

1/2 cup half and half

1 Tbsp dry sherry

2 cups chopped cooked chicken breast

1/2 tsp dried thyme

salt and pepper

1-2 Tbsp chopped fresh parsley or scallions, for garnish

egg noodles

To Make:

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.

*If you are making egg noodles with it,

 then I would begin boiling the water and cooking them now*

Whisk in the broth, half and half, and sherry.

Bring to a boil, whisking frequently. 

Reduce to a simmer and cook, stirring, until nice and thick,

3-5 minutes.

Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.

Serve garnished with parsley or scallions.

I served mine up with egg noodles and I love the flavor it gave. 

You can also serve the chicken with biscuits, corn bread, or rice.

Source: Paula Deen's Southern Cooking Bible

In and Out Burger

Holy smokes!

Now here is a recipe that you will make again and again and again.

You will serve it at parties and with your dinner guests.

It is for copycat In and Out Burgers complete with special sauce!

Ingredients first for special sauce:

1/2 cup mayonnaise

2 Tbsp ketchup

1 Tbsp white vinegar

2 tsp sugar

2 tsp sweet pickle relish

2 tsp onion, finely minced

Remaining Ingredients:

hamburger buns

hamburger patties

american sliced cheese

lettuce

tomato, sliced

onion, finely sliced

To make:

Stir sauce ingredients together until well combined.

Make up the hamburger patties and place them on the grill to cook to the degree of your liking. When they are done cooking, here is how to assemble the yummiest burgers.

For the bun, I butter both sides and toast it until butter melts and edges get a little crispy.

Smother some sauce on bottom bun.

Put on tomato slice.

Place lettuce on top on top of tomato.

Place patty on top of lettuce.

Top the patty with onion and a little more sauce.

Place on the bun top and dig in!

Recipe Source: chef-in-training.com

Chorizo Burritos

I have such a warm spot in my heart for chorizo.

I grew up eating it for breakfast mixed up with some eggs in a burrito and for years I didn't eat it.

I don't know if i just forgot about it or what, but recently I saw it at the store and couldn't resist.

Now i make it ALL THE TIME and my husband requests it almost daily.

You will need:

flour tortillas

chorizo ( i use 1 tube)

lemon

2 eggs

bacon or sausage, (optional)

To make:

So what I do it whisk up the 2 eggs like you are making scrambled eggs. Set aside.

Then open the casing of the chorizo and place it in a medium-high pan and break it apart to fully cook it.

I grind it up like I am making tacos.

Then after about 1-2 minutes, I add in the eggs.

Now, forgive me for having to see this, but what it will look like is really gross.

It turns a really strange color and for a moment you think....I'm not sure if I can eat this.

BUT just give it a minute or two and it will come together.

Begin mixing it all up and together constantly flipping it and continuing to cook it, 3-5 minutes.

When it is all blended well and cooked, I squirt in a little fresh lemon juice.

Then I heat my flour tortillas in another pan and fill it up with the chorizo/egg mixture.

I like to serve it will either bacon or sausage on the side.

Trust me, you'll love it!

Bacon, Leek, and Tomato Brisket

I happened to be watching Rachel Ray one morning and she made this bacon, leek, and tomato brisket and not only did it look SO tasty, delicious, and flavorful, but it also looked super easy.

The only issue I had was that I didn't know how to chop leeks, but after watching a quick youtube video for it, I got it.

All you do is sear the meat and then throw it all into a Crock Pot!

Let it cook the day away and fill the house with a wonderful aroma!

Bacon, Leek, and Tomato Brisket

Ingredients

• 1 tablespoon EVOO 
• 1/3 to 1/2 pound thick-cut, smoky bacon, chopped
• Salt and ground black pepper
• 1 3-pound beef brisket
• 2 large leeks, thinly sliced
• 2 pints grape tomatoes
• 2 to 3 cloves garlic, finely chopped or grated
• 1 bay leaf
• 1 cup beef stock or broth
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 
  

Place a large skillet over medium heat with EVOO, one turn of the pan. 

Add bacon to the pan and cook until golden brown, about 5 minutes.

 Remove bacon with a slotted spoon and reserve. 

Return the skillet to medium-high heat with the bacon fat. 

Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side.

While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. 

Season with salt and pepper and stir to combine.

{Chopping the Leeks}

Add the seared meat to the crock pot and cover.

 Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. 

Serve in shallow bowls with croutons and salad on top or next to mashed potatoes and let all those delicious juices mix together!

Source: Rachel Ray

Quote Friday

Unless you walk into the unknown,

the odds of making a profound difference in your life are pretty low.

Quote Friday

When you come to the edge of all the light you have, 

and must take a step into the darkness of the unknown, 

believe that one of two things will happen.

Either there will be something solid for you to stand on or you will be taught how to fly.

Quote Friday

The whole idea of Mormonism is improvement—

mentally, physically, morally and spiritually. 

No half-way education suffices for the Latter-day Saint.

It is profitable to live long upon the earth and 

to gain the experience and knowledge incident thereto: 

for the Lord has told us that whatever intelligence we attain to in this life

will rise with us in the resurrection, 

and the more knowledge and intelligence a person gains in this life

the greater advantage he will have in the world to come

[ D&C 130:18–19]

Lemon Brownies

Lemon Brownies

*Warning*

These are for serious lemon lovers.

I made these and they are quite different from lemon bars, but nevertheless very good!

The “Brownie” Batter

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. 

Spread 1/2 the glaze over the brownies with a rubber spatula.  

Let glaze set.  

Spread the remaining glaze over the bars, and let it set.  

This glaze does not harden like most.  

Cut into bars, and serve!

Source:daydreamkitchen.com

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies

This is a perfect recipe for a classic chocolate chip cookie!

They came out great and I will definitely be making these again!

Ingredients:

2 cup plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips

Directions:

Adjust oven racks to upper and lower-middle positions.  Preheat oven to 325°. Line two cookie sheets with parchment paper or silicone mats.

Whisk dry ingredients together in a medium bowl; set aside.  Mix butter and sugars until thoroughly combined.  Beat in egg, yolk and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Place each piece on the cookie sheet with the jagged surfaces facing up with plenty of room between each cookie.

Bake, reversing positions of cookie sheets halfway through.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11-14 minutes. Do not over bake.  Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

Source: Lovetobeinthekitchen.blogspot.com

Cool tip

I learned this cool tip for a great way to keep those chocolate chip bags with a little bit of chocolate chips still inside.

All you do is get a water bottle or in my case I had my son's juice bottle.

Wash it out completely.

Then cut off the top portion about 2-3 inches below the cap.

Then slip that part over the bag so that the bag goes threw the opening.

and then just slide the chocolate chip bag down and use the lid to screw it on perfectly.

There you go, a super easy way to store excess bags of chocolate chips!

Crock Pot Chicken Parmesan

CROCK POT CHICKEN PARMESAN

Whenever we go out for date night, and if we go to an italian place...it's about 80% guarantee that I will order Chicken Parmesan.
I love the crunchiness of the chicken, the sauce, and the melty ooey, gooey cheese on top!

This recipe makes it in the crock pot and it's very good, just be careful to check when it's done and not let it over cook or it will become dry.

You will need:

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

To Make:

Spread the 1 TBSP of olive oil into the bottom of your crockpot.

Beat the egg with a fork in a separate bowl.

Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.

Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot.

Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.

Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.

Serve with your favorite pasta.

Quote Friday

I have often wondered, how would we react if each time a child was born our Father in Heaven made this kind of introduction to the parents:

Thank you for preparing this little body for the spirit I have created.

Now, I present him to you for a season to care for.

Please teach him of me and my Son.

I so much want him back with me someday.

Remember this: He is loving.

He will respond to teaching.

He wants to learn.

Please treat him with respect.

The road will not be easy.

Some of the time it will be most difficult.

I want to help you raise him.

Please call on me often for advice and counsel.

Together we can help him fulfill his purpose on the Earth.

-Ensign Jan. 1973 pg. 115

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

I've tried many recipes for this recipe and I've yet to find one that has great flavor, but that doesn't take a ton of time.
Alas, I have found it!

You will need:         
4 boneless, skinless chicken thighs
          1 (4 oz) can chopped green chillies, drained 
                2 cloves of garlic, minced
                1 yellow onion, diced
                2 (15 oz) cans diced tomatoes, including juice
                1/2 - 1 c. chicken broth
                1 tsp. cumin
               salt and pepper
                corn tortilla chip strips (can be found at most grocery stores) OR 4 corn tortillas, sliced into 1/4 inch strips
                2 Tbsp chopped cilantro
                  1/2 c. shredded Monterey jack cheese
                 1 lime, cut into wedges
             1 avocado, diced (optional) -  Tip: Toss with lime juice to prevent browning!

To make:

Place the chicken in the crock pot. 

In a separate bowl, combine chillies, garlic, onion, tomatoes, 1/2 c. chicken broth, and cumin.

 Mix together and pour over chicken. 

Cook on high for 3 hours or on low for 5 1/2 - 6 hours. 

(I prefer cooking on low so the chicken is more tender.)

When done cooking, shred the chicken with two forks. 

Give the broth a taste test and add more chicken broth if you think it needs it.

 Just before serving, throw in the tortilla strips and cilantro right before serving. 

Stir together.

Serve in soup bowls and top with shredded cheese, avocado, and squeeze of lime!