Cherry Limeade

Cherry Limeade
Adapted from The Pioneer Woman

2-liter bottle lemon-lime soda
1 cup fresh squeezed lime juice
One 10-ounce jar maraschino cherries, with juice I used a 16 oz. jar
Thin lime slices

 Chill all ingredients before mixing. When cold, combine the lemon-lime soda, lime juice, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes. Serve with a ladle, getting cherries and limes in each serving. The original recipe calls for 1 c. sugar. I decided to leave the sugar out, but then, I like drinks and treats on the tart side.

Cilantro Lime Quinoa

Cilantro Lime Quinoa
from www.sarcasticcooking.com
My friend made this quinoa to serve with Blackened Chicken and Avocado Cream Sauce. Here is the link to the full recipe.

2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from One Lime
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine. I always add extra cilantro ... just can't help it. And I like to stir in chopped tomatoes and avocado for a delicious and healthy one-dish lunch.

Creamy Cilantro-Lime Ranch Dressing

Creamy Cilantro-Lime Ranch Dressing
from Our Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix
1C mayo
1/2 C milk
1 lime, juiced
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too. You should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Baked Creamy Chicken Taquitos + a Vegetarian Version

Baked Creamy Chicken Taquitos
from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. I never have this problem when I work with flour tortillas. I have used the corn tortillas and they are much harder to roll without cracking.
 
Spread 3 T. chicken mixture on the bottom third of the tortilla and roll up tightly. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Vegetarian Black Bean Taquitos
from Our Best Bites
This recipe isn't on the OBB blog, so I thought I would post it even though I think most of us have the cookbook.

1 14 oz. can black beans, rinsed and drained
2 T. salsa
1 garlic clove, minced
1/2 t. cumin
1/2 t. salt
1/4 t. pepper
2 T. lime juice
1 10 oz. box frozen spinach, thawed, drained, and chopped
3/4 c. frozen corn
1/2 c. roasted red peppers
1 c. Monterey Jack cheese
whole wheat flour tortillas

Prepare as above! I liked these lots but my husband said, "Where's the meat?"

Chicken and Mozzarella Sandwiches on Focaccia

This is like a non-recipe more than an actual recipe. But here is what I did for the sandwiches. I have made them before with homemade bread/homemade basil aioli but the simplified version is pretty much just as good.

 

Makes 4 sandwiches.

2 rotisserie chicken breast halves (I just bought a Costco chicken)

1-2 tomatoes

About 4-6 ounces fresh mozzarella (I like to buy fresh mozz at Costco, because it is so cheap compared to most other grocery stores, and I think it is pretty good quality)

Fresh focaccia bread, cut into 4 sandwich size squares (I bought mine from Kneaders. The pieces of  focaccia they sell made 2 of the size sandwiches I made today, for reference)

Basil aioli (The link is for a more homemade sauce with fresh basil, but to simplify, all I did today was mix together some mayo and store bought pesto. Maybe 1/3 cup mayo to 3 tablespoons pesto - just until it tastes pretty good and pesto-y but not too strong)

Salt and fresh ground pepper

Balsamic vinegar

About 1 cup baby spinach leaves

Slice chicken breasts into thin slices about ¼ to ½ inch thick. Slice tomatoes into 1/4 - ½ inch thick slices. Slice mozzarella into ¼ to ½ inch thick slices. Slice focaccia down the middle width-wise so there are two slices for each piece.

On each of the focaccia slices, spread a layer of basil aioli (I usually put more on the bottom and just a thin layer on top). On bottom slices, evenly divide chicken breast slices. Evenly top with mozzarella slices, then tomato slices. Salt and pepper tomato slices to taste. Drizzle with a little balsamic vinegar. Top with about ¼ cup spinach leaves and then the other focaccia slices and serve.

Strawberry Limeade

I am including the recipe for just 1 serving of this from ourbestbites (because once you have the sauce made up, it is easy to just make a glass for yourself) and the recipe I used to make a big pitcher of it today. Side note: the strawberry sauce is SO good just as a dessert sauce. 

From Ourbestbites.com.

For one serving:

Sprite

1 ½ limes

3-4 tablespoons Strawberry Sauce (see recipe below)

Fill a tall glass with ice. Squeeze in the juice of 1 lime over the glass. Fill the glass about half way with sprite. Add 3-4 tablespoons of strawberry sauce. Top of with more sprite or strawberry sauce. Slice remaining ½ of lime into wedges. Squeeze juice into cup, then add as a garnish.

For a big pitcher of it:

2-liter bottle of sprite

10 limes

1 recipe Strawberry Sauce (see recipe below)

In a pitcher, add the strawberry sauce and the juice of 8 limes. Cut remaining 2 limes into wedges, squeeze juice into pitcher, then add juiced wedges to the mixture. Refrigerate until ready to serve.

Just before serving, add about ¾ of a bottle of  Sprite, or more to taste. Serve over ice.

Strawberry Sauce:

1 pint strawberries

1/3 cup sugar

1 teaspoon vanilla extract

Wash strawberries and remove stems and halve. Combine berries, sugar, and extract in a medium saucepan and bring to a simmer. Cook for 5 minutes, stirring and breaking up strawberries as they soften.

Remove from heat and allow to cool slightly. When cool enough, transfer to a blender and puree.

Homemade Pop Tarts

Thanks for hosting a delicious lunch today, Melissa!

Homemade Pop Tarts
*inspired by Smitten Kitchen and Studio 5*

1 1/2 c. all-purpose flour
1 c. white whole wheat pastry flour
1 t. salt
2/3 c. + 2 T. shortening
Scant 1/2 c. ice water
Raspberry Jam

In a medium bowl, combine flour and salt. Using a pastry cutter, cut shortening into flour mixture until well-combined. Add water and stir a few times until dough comes together. Turn pie crust out onto a floured counter and roll until 1/8 inch thick. Cut into equal sized squares. Drop a heaping tablespoon of jam onto half of the pastry squares and top with remaining squares. Use a fork to press the edges together. Pierce with a skewer for ventilation. Bake at 350 for 20-25 minutes or until lightly browned. I would have topped these with a powdered sugar glaze had I planned ahead better. :)

(Pie crust recipe from Our Best Bites)

Buttermilk Oatmeal Bread

A late response Liz, but here is a homemade bread recipe I make a lot and really enjoy. I always sub half the bread flour for white whole wheat flour though to make it more of a wheat bread (I need to just change the recipe, but I always forget to). It is pretty light in texture and is really good as toast or fresh. I always err on the side of a tackier dough with this recipe and try not to add too much flour, because the oats will absorb some of the moisture. 

I am like you, I am trying to find a good, not too dense recipe for a traditional honey wheat bread. I have tried some recipes that are pretty good, but if I find a great one, I will let you know!  

Buttermilk Oatmeal Bread

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

3 tablespoons warm water (about 110 degrees F)

1 cup buttermilk

½ cup rolled oats

2 tablespoons melted butter

3 tablespoons honey

1 ½ teaspoons salt

2 ½ - 3 cups bread flour

¼ teaspoon baking soda

Olive oil

Proof the yeast by mixing water, sugar, and yeast together in a small bowl. Set aside and let sit for at least ten minutes, until foamy.

In the bowl of a stand mixer fitted with a dough hook, mix together buttermilk, oats, melted butter, salt, honey, 1 cup of flour, and baking soda. Mix until well combined.

Mix in another ½ cup of flour, then add the yeast mixture. Mix, add another ½ cup flour, then mix well to combine.

Mix in another ½ cup of flour.  If dough looks really wet and sticky, add a little more flour, just a few tablespoons at a time, until the dough comes together. It should be a little tacky, but not too sticky. Let knead in the mixer for about 10 minutes on low, until soft and smooth.

Let dough rest for a few minutes. Lightly coat a large bowl with olive oil. Gently form the dough into a ball, place in bowl, and turn to evenly coat with oil. Cover lightly with a tea towel. Let rise until doubled, about an hour to an hour and a half.

Once doubled, punch down gently, knead a few times. Lightly oil a standard size loaf pan. Form the dough into a loaf, and add to pan. Let rise again until nearly doubled, about 45 minutes.

Preheat the over to 350 degrees F. Brush the top of the loaf with olive oil. Bake for about 55 minutes, or until the loaf is golden brown and sounds hollow when bottom is gently tapped.

Allow bread to cool on a rack before slicing.

Homemade Hummus

I know I am incredibly late in posting this recipe from February's LC4L. Thompson and I have been fighting a nasty cold-turned-sinus infections, but are trying to catch back up on life now that we are both getting better.

This recipe makes TONS of hummus, so unless you eat this stuff like crazy, I would half it. Also, I have always just used dried garbanzo beans, because I have heard they taste better for hummus (and they are cheaper), but the recipe would be simplified a lot if cut out the soaking/boiling beans part, so I think I will try canned beans next time. I would probably use 3-3.5 cups canned beans to the 1.5 cups dried. If any of you try it with canned beans, let me know if it is still delicious!

Homemade Hummus

From Paula Wolfert, via The Wednesday Chef.

Makes about 4 cups of hummus.

1 ½ cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

2 small cloves garlic, peeled

¾ cup tahini (sesame seed paste)

½ cup fresh lemon juice, or more to taste

½ cup water

Paprika

Olive oil

Rinse the soaked chickpeas well and drain. Place in a saucepan and cover with plenty of fresh water. Bring to a boil, skim off foam, and cover and cook over medium heat for about 1 ½ hours, until the chickpeas are very soft, adding more water if necessary. Drain the chickpeas, reserving the cooking liquid.

Crush the garlic and ½ teaspoon salt together. Add to the bowl of a food processor, along with tahini lemon juice. Process until mixture has lightened in color and has become quite thick and contracted.

Add ½ cup of water and process until completely smooth.  Add chickpeas and process until well blended and smooth. Thin to desired consistency with reserved chickpea liquid. Adjust seasoning with salt and lemon juice to desired taste. Serve, drizzled with a little olive oil and sprinkled with paprika. 

Flax Seed Wheat Bread

Flax Seed Wheat Bread
*from my kitchen*

I am working on perfecting this bread recipe. It's adapted from a couple different bread recipes. The trick with bread is practicing. However, as long as you follow the directions, I have found this recipe to be pretty easy and forgiving. Best of all, if you have a KitchenAid or Bosch, you hardly have to even touch the dough. :) A few things to know about whole wheat bread. The finer your flour, the finer your texture. I have given a couple of tips on flour below. Also, you'll need vital wheat gluten as whole wheat flour doesn't have this added (all-purpose flour does). Finally, I sometimes replace 1 T. sugar with 1 T. soy lecithin, which is supposed to help bind the dough and aid rising. I got it at the Bosch store and I have a big bottle--if you're interested in trying it, let me know and you can have some.

2 1/2 c. hot water
3 T. oil
1 T. salt
3 T. sugar
1 egg
2 1/2 T. yeast (I use Saf Instant.)
1/2 c. ground flax seed meal (I like Bob's Red Mill. This ingredient is optional. I like the "nutty" flavor of flaxseed, and it has great nutritional properties. If you'd rather have a completely smooth texture, you can leave it out. You may or may not need to add 1/2 c. flour in its place.)
1/2 c. vital wheat gluten (This can be hard to find. Try Sunflower or Whole Foods. I get mine at a food storage distributor in Brigham City.)
5 c. white whole wheat flour (I grind my own white wheat on a pastry setting, so it is extremely fine, but you can use store bought whole wheat flour. I would use white whole wheat flour if you can find it. In my experience, red whole wheat is coarser and may result in a denser bread.)

In a standing mixer bowl, whisk together water, oil, salt, sugar, yeast, egg, ground flax seed, and wheat gluten. Add 2 cups flour. Whisk until combined. Attach dough hook. Add remaining flour, until the dough cleans the bowl as it mixes. The dough will still be sticky! Resist the impulse to add more flour. It will be easy enough to handle after the rising sequence. Let bread rise in the mixer for 10 minutes. Mix to break rise. Repeat four more times, for a total rising time of 50 minutes, mixing to break the rise a total of five times. Preheat oven to 375. Grease two loaf pans. Halve dough and shape into two loaves and place in pans. Allow to rise 30 minutes or until doubled. Bake for 25-30 minutes. (I usually bake mine for 26 minutes, but it depends on your oven. I know it's done when I can see the bottom is a golden brown through the bottom and sides of my glass loaf pans.) Let cool about 5 minutes and then remove from pan to a cooling rack.

This bread freezes nicely. I started making it about a month ago when my husband requested we avoid store bought bread. Since then, I have probably made 12-14 loaves and it has turned out yummy each time. :) Good luck! Let me know if you have any questions.

Homemade bread

Ladies-

I'd like to get a good homemade bread recipe.
Something fairly easy. And yummy.
Something that doesn't require a bread maker!

If you have one, please share!
I would sure appreciate it.

Thx,
L

creamy chicken noodle soup

hello!

Thanks for coming by today. Kalie, sorry you couldn't make it--
hope Isaac is feeling better.

2 t chicken bouillon
2 cans chicken broth
2 cups chopped chicken
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1 can evaporated milk
2 cups cooked diced chicken
2.5 ounces (4 cups) egg noodles

Heat broth and bouillon, add veggies, simmer until tender, add cream of chicken and milk.
Lastly, add chicken and noodles. Salt and papper to taste!

Remember that time we went to the Discovery Gateway?

And yes. My child is the blur in the backseat trying to devour a plastic watermelon on the run.

Pass of All Passes

Hi Girls! My friend just told me the Salt Lake Seven Peaks (Raging Waters) Pass of all Passes is only $19.95 today on City Deals. Kids 3 and under are free. I've never been to Raging Waters but it might be a fun way to spend some summer days. :)

Here's the link.

Miniature Fruit Pizza

Sugar Cookie Crust

1/4 C Milk
1 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Baking Soda
1 C Butter or Margarine
4 C Flour
1/2 tsp. Salt
1 1/4 Cup Sugar
2 Eggs

Soften margarine slightly, then add sugar, eggs and vanilla. Stir well, then mix in flour, baking powder, baking soda, salt and milk. Chill dough for about an hour and it will be easier to roll out.

Roll out the dough on a floured surface until it's a little more than 1/4" thick. You can either transfer it to an ungreased pizza pan to make a big pizza or use circle cookie cutters to make mini pizzas. (If you make the large pizza size, you will only use about 3/4 of the dough, so you can make mini ones with the leftovers!) Bake at 350 degrees for 13 minutes. Let the sugar cookie crust cool completely before adding the cream cheese layer.

Cream Cheese Layer

8 oz. Cream Cheese (softened)
1 C Powdered Sugar
1 tsp. Vanilla
8 oz. Cool Whip

Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie. Then you can start adding the fruit.

Fruit Options

Strawberries
Kiwi
Bananas
Grapes
Blueberries
Mandarin Oranges
Raspberries
Pineapple
Or whatever fruit you love!!

Buffalo Chicken Enchiladas

I found this recipe on Pinterest and tried it out for dinner last night (we had B's family over for din din). The verdict? A.MAZ.ING. Everyone loved them and they were super easy.  Thought you all might like to give them a try.

Buffalo Chicken Enchiladas (online recipe here)

from the food blog How Sweet It Is

adapted from  BBQ chicken enchiladas

makes 8 enchiladas

8 large whole wheat tortillas (my favorite are La Tortilla Factory!) *I (Andrea) used Tortilla Factory and they were amazing. I will NEVER buy a nother brand again!*

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your taste buds)

1 cup shredded monterey jack cheese

4 ounces gorgonzola cheese, crumbled
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

2012 Schedule

January 5 - Play Date
January 19 - Lunch Date (Kalie)

February 2 - Play Date
February 16 - Lunch Date (Liz)

March 1 - Play Date
March 15 - Lunch Date (Melissa)

April 5 - Play Date
April 19 - Lunch Date (Andrea)

May 3 - Play Date
May 17 - Lunch Date (Kalie)

June7 - Play Date
June 21 - Lunch Date (Liz)

July 5 - Play Date
July 19 - Lunch Date (Melissa)

August 2 - Play Date
August 16 - Lunch Date (Andrea)

September 6 - Play Date
September 20 - Lunch Date (Kalie)

October 4 - Play Date
October 18 - Lunch Date (Liz)

November 1 - Play Date
November 15 - Lunch Date (Melissa)

December 6 - Play Date
December 20 - Lunch Date (Andrea)

Thai Peanut Noodles

Thai Peanut Noodles
*from Our Best Bites and my dear friend Kapri Hill*



1/2 c. chicken broth
2 T. creamy peanut butter (use natural for no trans fat)
1-2 t. Sriracha chili sauce (optional, for heat)
1 1/2 T. honey
3 T. soy sauce
1/2 t. ground ginger
2-3 cloves garlic, minced
1-2 chicken breasts, cooked and diced (optional)
8 oz. Udon or linguine noodles, cooked and drained (whole wheat noodles work great)
chopped green onions, for garnish
chopped cilantro, for garnish
2 limes, quartered, for garnish
chopped peanuts, for garnish

Mix broth, peanut butter, chili sauce (if using), honey, soy sauce, ginger, and garlic in a saucepan over medium heat. Whisk until smooth and remove from heat. Sauce will thicken as it cools. To serve, toss noodles with sauce and stir in chicken, if desired. Divide into four bowls. Garnish with onions, cilantro, peanuts, and 2 lime quarters each.

Asparagus Tart

 

 

Serves 4-6.

From Not Without Salt.

1 bunch fresh asparagus

1 tablespoon olive oil

1 sheet puff pastry (½ of a 17-oz package)

¼ cup Mascarpone cheese

¼ cup heavy cream or half and half

1 large clove garlic, minced

½ cup walnuts, toasted and roughly chopped

Freshly shaved Parmesan

Salt and pepper to taste

Pre-heat oven to 425 degrees F. Line a baking sheet with parchment.

Roll the puff out slightly to form a rectangle about 8X12 inches. Transfer onto baking sheet and chill in the refrigerator for about 15 minutes while you prepare the remaining ingredients.

In a small bowl, combine the Mascarpone, cream, garlic, salt, and pepper.

Remove woody parts of asparagus by snapping off ends. Toss asparagus with olive oil.

Remove puff pastry from fridge and top with Mascarpone mixture, leaving about a 1-inch border around the entire tart.  Lay the asparagus single file, side-by-side, on top of the Mascarpone. Sprinkle with a fine sea salt and put in the oven. After about 15-20 minutes, check on the tart, rotate, and turn down the temperature to 350 degrees. Continue baking for another 15-25 minutes, until cooked through and golden brown on edges. Top with toasted walnuts and fresh shaved Parmesan. Serve warm or at room temperature.