Many years ago, Marlene G and I were in a Stake Primary presidency together. We were lucky enough to be able to host the General Board for multi-stake meetings. I would have one member and she would have another stay at her house. We would also be lucky enough to feed everyone lunch-Weren't we lucky.
We were also very sure that our own Chicken salad should be used. She thought as highly of hers as I thought of mine. We took them to a Presidency meeting to have a taste off with the other members of our presidency. We were shut down by the other members who said that they didn't prefer either one over the other. Instead a mutated version of both was developed and the end result with a mild reprimand and reminder from all of the others to not think so highly of ourselves was the following recipe
2 1/2 cups diced cooked chicken
1/2 - 1 cup cashews
1 lg can crushed pineapple-drained
1/4 c chopped green onion
1 small can sliced water chestnuts
coconut to taste
Equal parts mayo and Sour Cream
Combine all ingredients and chill at least one hour. Serve on a bed of crisp lettuce leaves with ritz crackers, crossaints, or french bread with a side dish of fresh fruit salad.
Friday, March 18, 2011
Thursday, March 10, 2011
Broccoli Bacon Chicken Soup-FAST
Frozen Broccoli-I used about 2 cups of frozen chopped Broccoli
1 C cream of Chicken
1 C of milk
1/2 cup crumbled cooked bacon
1/2 cup of grated irish cheddar cheese
dash of tobasco
Put it all together in a deep glass bowl and nuked it in the microwave.
Stir after about 3 minutes. Nuke again for about 2 minutes. stir. nuke one more time until it is bubbly and heated to the temp you like your soup.
This literally took less than 10 minutes.
Tasted like I had taken all day to make it!
1 C cream of Chicken
1 C of milk
1/2 cup crumbled cooked bacon
1/2 cup of grated irish cheddar cheese
dash of tobasco
Put it all together in a deep glass bowl and nuked it in the microwave.
Stir after about 3 minutes. Nuke again for about 2 minutes. stir. nuke one more time until it is bubbly and heated to the temp you like your soup.
This literally took less than 10 minutes.
Tasted like I had taken all day to make it!
Wednesday, March 9, 2011
Pasta Fagioli ala Mento - revisited again
It seems no matter what kind of changes I make to this Pasta Fagioli due to necessity or desire, it turns out awesome.
1 lb ground beef CHANGED TO thinly sliced into bite size pieces of beef tenderloin
1 lb italian sausage CHANGED to 1 lb of beef/venison sausage-thinly sliced
1 C bacon cooked-crumbled
14 ounces baby carrots
1 + C onion chopped
1 C bell pepper chopped
1 1/2 C Chopped Celery-Golly didn't have any added 1 and 1/2 cup finely chopped baby spinach and 1 C of sliced okra
1 quart homestock tomato soup or 1 quart tomato juice
48 oz diced canned tomatos with garlic and basil
2 Cans dark red kidney beans
1 Can light red kidney beans
1 quart Chicken Stock-add as needed to the thickness you want it
Italian seasoning to taste
minced garlic to taste
Kosher Salt- to taste
Pepper-to taste
black olives are totally optional...I just love them.
1 lb ounces dry pasta (salads, shells whatevers)
couple dashes of tabasco
cook beef, sausage, bacon till browned. add veges.
Just start throwing in everything---EXCEPT the pasta. That is last if you are cooking for a long time.
Serve with grated parmesan on top.
If making the soup a day ahead- wait to put in cooked pasta until 1 hour before serving.
1 lb ground beef CHANGED TO thinly sliced into bite size pieces of beef tenderloin
1 lb italian sausage CHANGED to 1 lb of beef/venison sausage-thinly sliced
1 C bacon cooked-crumbled
14 ounces baby carrots
1 + C onion chopped
1 C bell pepper chopped
1 1/2 C Chopped Celery-Golly didn't have any added 1 and 1/2 cup finely chopped baby spinach and 1 C of sliced okra
1 quart homestock tomato soup or 1 quart tomato juice
48 oz diced canned tomatos with garlic and basil
2 Cans dark red kidney beans
1 Can light red kidney beans
1 quart Chicken Stock-add as needed to the thickness you want it
Italian seasoning to taste
minced garlic to taste
Kosher Salt- to taste
Pepper-to taste
black olives are totally optional...I just love them.
1 lb ounces dry pasta (salads, shells whatevers)
couple dashes of tabasco
cook beef, sausage, bacon till browned. add veges.
Just start throwing in everything---EXCEPT the pasta. That is last if you are cooking for a long time.
Serve with grated parmesan on top.
If making the soup a day ahead- wait to put in cooked pasta until 1 hour before serving.
Saturday, February 12, 2011
Killing the fatted calf before my kids leave for Germany
I decided to remember what I served.
Brisket-homemade bbq sauce-don't even ask we won't remember, except-vinegar, molasses, ketchup, mesquite seasoning, ancho chile relish, worcestershire sauce...and a few others
Chicken Pasta Salad with garam masala, cashews, grapes, manderins, green onions, celery. Homemade mayo with orange marmalade....mmmm.
Green Salad-basics-tomatos, black olives spring salad mix-multiple choices for dressings
Fruit bar- strawberries, raspberries, blackberries, grapes, apples, bananas and strawberry flavored-heart shaped marshmallows. Dips, dark chocolate, nutella and caramel cinnamon.
Starters- Chips Salsa-a couple of DL Jardines
4 mini cheese balls-1) chutney,2) apricot, 3) bacon, and 4) jalepeno and HamSpread ala Chloe R.-Thanks Aunt Chloe. served with baskets of crackers and french bread
Desserts...well the fruit bar counts, but razzleberry pie and chocolate french silk pie. Chocolates out the wazooh!
Yep...that is about it.
Brisket-homemade bbq sauce-don't even ask we won't remember, except-vinegar, molasses, ketchup, mesquite seasoning, ancho chile relish, worcestershire sauce...and a few others
Chicken Pasta Salad with garam masala, cashews, grapes, manderins, green onions, celery. Homemade mayo with orange marmalade....mmmm.
Green Salad-basics-tomatos, black olives spring salad mix-multiple choices for dressings
Fruit bar- strawberries, raspberries, blackberries, grapes, apples, bananas and strawberry flavored-heart shaped marshmallows. Dips, dark chocolate, nutella and caramel cinnamon.
Starters- Chips Salsa-a couple of DL Jardines
4 mini cheese balls-1) chutney,2) apricot, 3) bacon, and 4) jalepeno and HamSpread ala Chloe R.-Thanks Aunt Chloe. served with baskets of crackers and french bread
Desserts...well the fruit bar counts, but razzleberry pie and chocolate french silk pie. Chocolates out the wazooh!
Yep...that is about it.
Saturday, January 22, 2011
Potato Leek Soup....my way
Ingredients
1/4 C butter
3 Leeks-sliced finely-and cleaned well
2 tablespoons snipped chives/onions
1/2 C minced mushrooms
1/2 C finely sliced carrots
1/2 C cooked crumbled bacon
3-4 larger red potatoes, diced
1/2 cup dry white wine(totally optional)
5 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup creme fraiche or heavy cream
Once all your veges are sliced/chopped/diced/minced...put the butter in the stock pot to melt. Add in the order listed in the ingredients. STOP after the potatoes add1/2 C stock or the optional liquid. Let simmer until the fluid is about gone. Add seasonings and fluid after about 10 minutes. LOWER THE Heat. Don't let it burn stir quite often. Let simmer till the carrots and potatoes are tender.
Perfect dinner for a chilly night.
1/4 C butter
3 Leeks-sliced finely-and cleaned well
2 tablespoons snipped chives/onions
1/2 C minced mushrooms
1/2 C finely sliced carrots
1/2 C cooked crumbled bacon
3-4 larger red potatoes, diced
1/2 cup dry white wine(totally optional)
5 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup creme fraiche or heavy cream
Once all your veges are sliced/chopped/diced/minced...put the butter in the stock pot to melt. Add in the order listed in the ingredients. STOP after the potatoes add1/2 C stock or the optional liquid. Let simmer until the fluid is about gone. Add seasonings and fluid after about 10 minutes. LOWER THE Heat. Don't let it burn stir quite often. Let simmer till the carrots and potatoes are tender.
Perfect dinner for a chilly night.
Friday, January 14, 2011
Flat enchilas Over the top!
Flat enchiladas kicked up a notch or two.
I wanted flat enchiladas tonight. Didn't have eggs to fry and put on top.
Sooo...
The sauce was Hatch Green enchilada sauce,
added 2 TBLs of Sour Cream
1/2 c of Artichoke Pesto(HEB)
sauteed shrimp(peeled and deveined)
sharp cheddar/mexican blend cheese
Heat up the corn tortillas as normal. Dip in the Green Sour Cream Artichoke sauce-generously
put a 5 or 6 cooked shrimp on top, add the cheese generously.
Continue the layers till happy with the levels you want. After the last cheese layer add a couple of Spoonfuls of the green sauce over the top.
Heat in the Microwave to get the cheese to melting...and eat enchiladas that are absolutely over the top!
I wanted flat enchiladas tonight. Didn't have eggs to fry and put on top.
Sooo...
The sauce was Hatch Green enchilada sauce,
added 2 TBLs of Sour Cream
1/2 c of Artichoke Pesto(HEB)
sauteed shrimp(peeled and deveined)
sharp cheddar/mexican blend cheese
Heat up the corn tortillas as normal. Dip in the Green Sour Cream Artichoke sauce-generously
put a 5 or 6 cooked shrimp on top, add the cheese generously.
Continue the layers till happy with the levels you want. After the last cheese layer add a couple of Spoonfuls of the green sauce over the top.
Heat in the Microwave to get the cheese to melting...and eat enchiladas that are absolutely over the top!
Monday, January 10, 2011
Portuguese Seafood Stewp
It was cold. I wanted something warm. We had huge scallops that needed to be used. Last night we had Scallops wrapped in bacon and baked. Tonight we wanted something different.
6 huge scallops
2 link sausage
2 frozen cod filets
1 lb of brown wild gulf shrimp(frozen, peeled and deveined)
1 lb green mussels
1 lb clams
Couple of dashes of Tobasco
Couple of dashes cajun seasoning, salt and pepper to taste.
2 cans diced tomatoes
1 (3 cups) frozen okra
1 c chopped onion
1 c chopped celery
1 c chopped bell pepper
3/4 c chopped carrot
1/4 c butter
1 qt chicken stock.
1 can Red kidney beans
Start with melting the butter and then add the holy trinity of cajun food(onion, celery, bell pepper-I also added the carrots) saute.
everything starts getting crazy and mixed in fast here. You want the broth to have the seafood flavors so adding all of these at the right time is most important. the fish, the shrimp, sausage, broth, tomatoes, okra should be combined pretty much one at a time, making sure the stew pot keeps hot for cooking the different ingredients cook quickly and thoroughly. Add the seasonings and tobasco to taste. Add the mussels and clams and drained red kidney beans at the last.
Great over rice or as a stoup. Perfect on a cold night.
6 huge scallops
2 link sausage
2 frozen cod filets
1 lb of brown wild gulf shrimp(frozen, peeled and deveined)
1 lb green mussels
1 lb clams
Couple of dashes of Tobasco
Couple of dashes cajun seasoning, salt and pepper to taste.
2 cans diced tomatoes
1 (3 cups) frozen okra
1 c chopped onion
1 c chopped celery
1 c chopped bell pepper
3/4 c chopped carrot
1/4 c butter
1 qt chicken stock.
1 can Red kidney beans
Start with melting the butter and then add the holy trinity of cajun food(onion, celery, bell pepper-I also added the carrots) saute.
everything starts getting crazy and mixed in fast here. You want the broth to have the seafood flavors so adding all of these at the right time is most important. the fish, the shrimp, sausage, broth, tomatoes, okra should be combined pretty much one at a time, making sure the stew pot keeps hot for cooking the different ingredients cook quickly and thoroughly. Add the seasonings and tobasco to taste. Add the mussels and clams and drained red kidney beans at the last.
Great over rice or as a stoup. Perfect on a cold night.
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