Zucchini out your ears...

Hey all,
I've been hearing too many complaints about zucchini. I don't much care for zucchini unless it is sliced and sauteed. That is all. Plain and boring. My friend Natalie, however, has posted some zucchini recipes on her blog. So don't complain to me any more. Try these recipes because I probably won't.
Love ya!!!
Di

http://nataliespot.blogspot.com/2008/08/zucchini-out-your-ears.html

We tried your curry Di...

and this is what happened!
I made your curry and rice as an introduction into curries and spices for the boys...and they loved it! It's hard to please so many men and it worked! Thank you! There weren't any leftovers (sad) but I won major sister-in-law points! Thanks Di!

Alfredo Sauce

Thanks, Emily, for your Spaghetti Sauce recipe. My sister Cami Jo made it for us for lunch today and it was awesome! I really haven't been satisfied with mine lately, so thanks--and Di, I remember from our college days that you make a fabulous one too! I'd love for you to share your recipe!

To tempt you into sharing your Spaghetti Sauce recipes, here are my other favorite pasta sauces that I really think are to die for:

Thai Peanut Sauce (serve over pasta or rice, also great with chicken)

1/2 C milk
1/2 C chicken broth
4 T peanut butter
1 t soy sauce
1 clove pressed garlic or garlic powder if you're feeling lazy...like I often am
Heat in a saucepan until boiling. Continue to boil until thick and bubbling. It takes about ten minutes. Somewhere towards the end of the thickening process add some diced, fresh, sweet red pepper (frozen is fine too) for flavor and color. Sometimes I also throw in some ginger(powdered, pickled or fresh).

Alfredo Sauce

This recipe has all the bad and expensive stuff, but it goes a long way and the flavor is worth it, I promise! Matt requests this every week, so maybe it could qualify as a romantic meal--since it's his current favorite and mine.

melt in a saucepan on medium:
1 cube butter
Add:
2 cloves pressed or finely grated garlic (don't cheat with garlic powder this time)
1 C heavy whipping cream
till just heated, then add:
1/2-3/4 C freshly grated Parmesan
Heat until fully melted, about 6 minutes. Then add:
3/4-1 C shredded mozzarella
At that point I take it off the burner and put the lid on for the mozzarella to melt so it doesn't overcook. Keep the temperature as low as your patience will allow throughout this recipe.

Serve over fettuccine, garnished with fresh parsley, if you have it. It's great with shrimp or chicken or grilled-in-butter mushrooms and make sure you have a side of fresh green beans. We use our leftovers as sauce for a fantastic Alfredo Pizza!

And while I'm posting--Beth--if you run across that hummus recipe you got in Jerusalem, will you pass it along?

Thanks and love,
Mandy

Messy Meals Tag

So Jerica tagged me awhile back for a messy meal. I wanted to come up with something awesome, maybe like eating spaghetti off a tarp with no utensils, but I couldn't come up with anything good. So here's a few homemade goodies for the kiddos and one fabulous enchilada recipe that will leave your kitchen messy. Happy cooking!

-Starving in ALASKA
(Em)

Oh don't forget....Mandy still wants your favorite pasta/sauce recipe! Happy 4th!

Fingerpaint
2 c water
¼ c cornstarch
food coloring

Bring water to a boil. Add a small amount of water to the cornstarch to make a paste. Add paste to the boiled water and stir well. Bring to a boil again. Remove from heat and add food coloring for your choice. Cool before painting.

Edible Playdough
¾ c peanut butter
½ c powdered milk
½ c sugar

Mix ingredients together and knead well.

Beef Enchiladas - Emily Bohman
1 lb ground beef
1 onion diced
1 tsp crushed garlic
chili powder
1 small can tomato sauce
1 large can red enchilada sauce
1 small can diced chilies
1 packet taco seasoning
1 can kidney beans
12 burrito size tortillas
shredded cheddar cheese
1 small can chopped olives

Pre-heat oven to 350 degrees. Brown meat with onion and garlic. Season with chili pepper, salt, and pepper. Add tomato sauce, ½ can enchilada sauce, taco seasoning, chilies, and kidney beans. Simmer until all flavors combine. Fill tortillas and lay in a greased casserole pan. Cover enchiladas with the rest of the enchilada sauce, cheese, and olives. Bake for 30 minutes. Serve with fresh avocado and sour cream.

Raspberry Cake (Jerica)

Okay I am a little embarrassed about this recipe because it is SO easy and I wouldn't even put it on here but its time for a new post. Anyways its an easy way to make a boring cake look a little more fun!

Take a bag of frozen raspberries and let completely thaw. Then drop them in a blender, add about 1/2 cup sugar and blend until smooth. Pour into a plastic bag and cut a tiny hole in the corner (that's my favorite trick). Set aside. Bake a cake using the directions on the back of the Betty Crocker box, and top with a cream cheese frosting. Drizzle that raspberry delight on top!

Okay so I stole the picture from google and my cake would never look like that but you get the idea right?

Calling you out!!!

I have decided to call a few of you out for your recipes, after tasting such deliciousness on Saturday at our CUZ party! So here is the line-up.......
Jordan-KC BBQ chicken(the best I have ever had!!) and your cute flag cake
Jaclyn-7 layer dip
Jerica-raspberry cake
Sunnie-fruit salad
Alex-peanut butter cookies
Mags already shared with us her fabulous salad recipe, it was full of goodness!

Here is a slideshow featuring our fun night at Jordan's. Thanks again to Mike and Jordan for hosting a great night! We hope to see you all at the next one in July hosted by Sunnie for GIRLS ONLY!!!

Most Romantic Meal (Jerica)

Okay, Emily, sorry it took me so long. I just had to wait for a reason to cook a romantic meal for Mitch. Since yesterday was the two-year anniversary, I made him shrimp because he loves it! I am not a big fan but you said to do something that would impress a guy so here is my best shot...

Brandied Shrimp
2 tablespoons butter
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely minced (I buy the kind already minced for you)
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and fresh black pepper
1/2 cup ketchup
1 tablespoon chopped fresh oregano leaves
2 tablespoons brandy (I used a substitute)
2 tablespoons chopped flat-leaf parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.

Emerald Rice
2 cups cooked long-grain white rice
2 tablespoons unsalted butter, melted
1/4 cup finely chopped fresh cilantro leaves (I would probably half this and the parsley because it was a little overwhelming)
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon lime zest (I left this out)
1/4 cup finely grated Parmesan
Salt and freshly ground black pepper

Preheat your broiler to high.
Heat the rice in your microwave until it's warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, the chopped cilantro, parsley, lime zest and Parmesan. Place the dish under the broiler for 5 to 7 minutes, until the cheese is browned. Season with salt and pepper and serve.

Chocolate Dipped Strawberries
1/2 bag dove milk chocolates
1/2 carton of strawberries
6 squares Ghirardelli white vanilla chocolate

Melt milk chocolates in a pan until melted and roll/dip strawberries into the pan until they are covered. Set on chilled plate to cool. Put white chocolate in a Ziploc back and put into microwave for about one minute until completely melted. Cut a small hole into the corner of the bag and drizzle it over the chocolate covered strawberries. Now just go ahead and close your eyes, take a bite, and go to heaven.

Serve with steamed veggies, a candle, champagne glasses and you have got yourself one romantic meal!

And now for the opposite effect, I am tagging Emily, Maggie, and Adrianne for the best messy meal! Show me what you got, girls!

Caramel Popcorn (Beth)

1 cup butter
1 cup light Karo syrup
1 can sweetened condensed milk
3 1/2 cups light brown sugar

Bring to a boil over medium heat and let boil for 5 minutes.
Add 1/2 cup miniature marshmellows and 1/8 teaspoon baking soda.
Stir until marshmellows are melted, then pour over 4 bags of popped microwave popcorn (or pop 2 cups popcorn kernels).

This makes a lot!!! And it stays soft for days!!! Just be sure to follow the instructions exactly! And watch out when you add the baking soda, it foams up and may boil over.

If you don't have all of this stuff, my husbands family does a simpler version.

PEANUT BUTTER POPCORN

1 cup peanut butter
1 cup maple syrup
1 cup sugar
1 teaspoon vanilla

Bring to a boil and let simmer for a couple of minutes. Pour over 2 bags popped microwave popcorn.

You're going to be so jealous....

We had Colton and Misty over for dinner today!!!! I told you you'd be jealous! It was so fun to see Colty again and finally meet Misty. They are such a cute couple! I felt like a total dweeb for making such a boring meal. We're trying to get rid of everything in our cupboards before we move to Alaska next week. BUT it turned out fine and the company was divine! We had salad, rigatoni with marinara, and parmesan toast for dinner. The best part was dessert. Logan made Ghiradelli chocolate brownies with strawberries and cream. Yum! Mandy wants all your spaghetti sauce recipes so get posting! Here's mine (well, my mom's):

Pasta Sauce
1 lb hamburger
salt, pepper, italian seasoning, garlic salt
1 jar of your favorite spaghetti sauce
1 sm can tomato sauce
1 can italian stewed tomatoes
1 pkg dry spaghetti sauce

Brown meat with spices. Drain. Mix in the rest of the ingredients and simmer until pasta is ready.

Enjoy!

-Starving in Seattle (Emily)

Caramel Fruit Dip

Brigitte is here visiting me in Des Moines, and we have been enjoying some fruit dip that I made for a Baby Shower.

8 0z softened cream cheese
3/4 c brown sugar
1/4 c sugar
1 T vanilla
Toffee pieces (you have to eye-ball it, I used about 1/4 the bag which would be about 1/2 cup)

Whip it all together and serve with apples, bananas, strawberries, etc.
SO YUMMY!!
This will probably be my last post from Des Moines! I'm looking forward to seeing all you Utahns!
Loves
Di

Expensive, but Yummy!

Well, this is very very simple, but can get pretty pricey. An amazing cook in my homeward served it to me and I've been dreaming of more every since!

Just take a slice of fresh tomato, add a slice of fresh Mozzarella (the FRESH.. almost slimy kind!, then a wedge of fresh avocado, then spritz with the Salad Spritzer of your choice (I think she used some kind of vinigarette). You can play with sizes and cut them into fourths to stretch the quantity!

Enjoy! (and hopefully that makes sense)

--ADRIANNE

April Fool's Sushi, Smutz, and Fruit Dip

This is probably not the best thing to make for Enrichment but I think it would be super fun to do with your kiddies!
It's just green fruit roll-ups, gummy worms, and warm rice crispy treats! Cute huh?!

Anyways, I realized as I searched for a recipe for Beth that I too am lacking in the appetizer area so I hope some more of you post some lovelies to try! This is a recipe that my mom's sister made when we were kids. I always liked it.

Smutz
1 Cup Diced Celery
1 Cup Diced Onion
1 Cup Diced Green Peppers
1 Cup Shredded Cheese (Mild Cheddar)
1 Cup Frozen Peas
¾ Cup Bacon Bits
1 Cup Mayonnaise

Combine all the ingredients and let sit in refrigerator for at least 4 hours. Serve with nacho cheese flavored Dorito brand tortilla chips.

I'm not sure what type of ladies are in your group...mine would go through 5 or 6 bags of Nachos! Yours might like this light fruit dip/crepe filling a little better!

Fruit Dip/Crepe Filling
Berry flavored cream cheese
Cool whip
Powdered sugar

Good Luck Beth!

-Starving in Seattle
(Emily)

Calling all HORS DE VORS!!!! (Beth)

I am looking for an interesting, but not too difficult appetizer recipe to make and bring to our Relief Society Enrichment night tomorrow. It is so fun to have something new and so yummy to share with people. It is also hard to keep up the reputation of "good cook", but I love it! And I know you all do too, otherwise we would not have this awesome website to simultaneously obsess over food.

So... send me your love and best dishes, from your kitchen to mine!

Who can name the person that says something very close to this?
If you can you are indeed a food network junkie!

Tagged!!!

I hereby tag Laura G., Adrianne, Jerica, and Bridgitte (and anyone else who wants to!) to post the recipe to the most romantic meal that you would make/have made to impress a man! Muhahahahah. Inspire me!!!!

-Starving in Seattle (Emily)

P.S. Those of you tagged by Beth for the pasta recipes...we're still waiting!!!

Key Lime Pie

Ever since making those Key Lime Cupcakes (see older post), I have been craving treats of a tart tasting nature. I have never had Key Lime Pie before but since I have all this extra lime juice on hand...I decided to give Logan an incentive to study for finals and try to make one! It is now a new favorite treat and SO FAST and EASY to make!!!

Key Lime Pie
9 inch pastry or graham cracker pie crust
3 egg yolks
1 can sweetened condensed milk
½ c key lime juice
cool whip
lime zest

Whisk together 3 egg yolks. Don’t over beat! Whisk in sweetened condensed milk until very well incorporated. Slowly add lime juice a bit at a time and whisk vigorously until it thickens. This is a fab arm workout! Bake for 12-15 minutes at 350 degrees. Let cool and set. Zest a little lime over the top. Top with cool whip or for an extra delicious and lovely treat, make the coconut meringue from the cupcake recipe! It was so amazing on the pie!

Enjoy!

-Starving in Seattle (Emily)

A Meal To Write Home About...

Hey all, it's Di! We had the missionaries over for dinner, and we had a Mexican Feast! I thought I would post what we had in honor of Cinco de Mayo (sp?) tomorrow!
We had Chicken Enchiladas!
This is how I made them. You'll need:
Corn tortillas
1 Bag Frozen Boneless, skinless chicken breasts
1 small jar or 2 cups of salsa
Chicken taco seasoning (or just regular taco seasoning)
3 c. sour cream, divided
chopped onions (I prefer green)
3 cans cream of chicken soup
Shredded pepper jack cheese
Shredded cheddar cheese
1/2 c. milk
1 minced garlic clove

Follow the directions for Beth's crock pot chicken that she posted previously only with larger portions. The one where you add chicken, salsa, taco seasoning to a crock pot. So, when it's all done cooking and you add the sour cream, add one cup of sour cream instead of 1/4 cup, and also add a can of cream of chicken soup. If it's too dry, add some milk. This is the filling for the enchiladas.
Next, saute the onion and garlic with a little oil in a pot. When it's soft, add 2 cans cream of chicken soup and 2 cups of sour cream and 1/2 c milk. This is your sauce.
Assemble the enchiladas in a greased 9x13 baking dish by spooning the filling into the corn tortillas, sprinkle in some pepper jack cheese and roll them up (my tortillas always break apart, just smoosh them down or something). When you are finished rolling, pour the sauce over the top and sprinkle with cheddar cheese. Bake at 350 for 30 minutes.

I'm sorry I don't have measurements. I just throw it all together, and a lot of times there is leftover filling and sauce, so I make a smaller pan and freeze it.

We also had chips and Salsa. Here is my Pantry Salsa...
3 cans diced tomatoes (with or without chilies)
1/2 can jalapenos or one cut up jalapeno pepper
4 diced green onions or 1/2 a regular onion
1 cup of cilantro or parsley (cilantro is obviously better)
Juice of one lime
1 minced garlic clove
3 drops of hot sauce like Tabasco
1 t. salt
1/2 t. pepper

Throw all the ingredients into a food processor or blender and mix until desired consistency. Play around with the spice. If you don't like spicy then add fewer drops of hot sauce. Remember, you can always add more heat, but you can't take it away!

We also had salad and corn and for dessert, we had Adrianne's Mexican Cheesecake with strawberries and whipped cream! MMMmmmmmmmmm!! The above are pictures of Adrianne's cheesecake, so you know we really tried it! Post more, girlfriend! And of our Elders enjoying dessert!

best salad ever!

Hey everyone!
I had a huge dinner earlier today with a bunch of friends and I made this salad that everyone LOVES! They wanted me to post it so I though maybe you guys would be interested too. On Easter Sunday I served a similar version to Jordan and Mike, to which Mike responded, "I think this is the best salad I've ever had!" That's probably not saying much for an Idaho boy :) but if he liked it maybe you guys will too. I'm sure you've all had it before but it's my favorite so here it is.


Ingredients:
spring mix lettuce
1 yellow pepper
1 granny smith apple
red onion
bacon pieces (real bacon)
craisins
shredded Parmesan cheese
sliced almonds

dressing:
olive oil
apple cider vinegar
sugar
lemon juice (opt.)
salt and pepper (opt.)

directions:
Thinly slice the pepper and red onion
chop into small pieces the green apple
mix in with greens (however much you want)
*I don't have any measurements of anything because I do it all by looks and taste so add however much of the other toppings that you want.
*for the almonds heat a small frying pan with just a few drops of olive oil. toast the almonds until they are golden brown and add a touch of salt (or sugar). Add the browned almonds to the salad.

For the dressing I blend in a separate cup a 1/4 cup olive oil and a little more than a 1/4 cup vinegar. Again I just go by taste. I like mine a little tangier. Then I add a pinch of sugar. Stir it very well and pour over salad. Toss thoroughly and serve immediately.

Enjoy my very favorite salad!
love maggie

Aaron's Stuffed Breakfast Biscuits (Beth)

Start your coals NOW!!!

2 cans refridgerated biscuits
6-8 fried eggs (we did this the night before, while we were cooking dinner)
12-14 pieces Canadian Bacon (or use a sausage patty, or regular bacon)
6-8 slices American cheese

Line the Dutch Oven with foil and butter the bottom. Flatten out the biscuits. Start with one biscuit, put an egg on it, then 2 slices bacon, then cheese and top it off with another biscuit. Squeeze the edges shut and place in Dutch. Fit as many in as you can without stacking. (We only got 6 in a 14" oven, they are big!) Put 8-10 coals on bottom and 10-14 on top. Cook for 20-30 minutes or until brown. Everything inside is all cooked, you just have to worry about warming it up and making sure the biscuits are done.
These were way good and you can just hold them in your hand to eat!
Aaron came up with this all by himself!!!!
(Note:Make sure you salt and pepper the eggs while you are cooking them!)

I'm sure you could do this in your oven for a fun weekend brunch!

Flank Steak Marinade - Laura

1 1/2 lb flank steak
1/2 cup soy sauce
1 tsp garlic powder (or garlic salt) or 1 lb minced garlic clove
1 tsp ginger
2 tbls lemon juice
2 tbls oil
1 tbls minced onion
1/4 tsp pepper

Cut steak into thin strips
Marinate for 1-4 days
Broil or cook on outdoor grill

Mmmmmexican Cheesecake

Alright Family, it's Adrianne, and this is my very first post on here! So please, for my sake, READ and MAKE because it is soooooo easy and muy bien!

Ingredients:
2 cans of crescent rolls
1 cup sugar
2 packages of cream cheese
1 tbsp vanilla

For topping:
1 stick butter
½ cup sugar
Cinnamon

Cover bottom on a 9x12 Pyrex with one can of crescent roll dough. Pinch edges together so they become one uniform piece. Mix softened cream cheese, 1 cup of sugar, and vanilla together in a bowl. Cream out all lumps. Spread over dough with spatula. Cover mixture with remaining can of crescent dough. Again, pinch together to form one uniform piece. Melt one full stick of butter. Pour over top of dough, sprinkle ½ cup of sugar over butter, and sprinkle cinnamon over sugar; use as much as you’d like. Bake at 350 degrees for 30 minutes. Cool and refrigerate.

Before:


After:



This is so quick and easy! Enjoy!