Welcome to my cookbook! I have several recipes that folks have asked for, so I decided to post them here. Some are included in the ward cookbook, but many of them are things I found after that was published so I wanted a place to put them so my family had access to them. I'll add to this as I find things that I think need to be shared. If you have a recipe you'd like to add, let me know and I'll add you as a contributor.

Sunday, September 10, 2017

Olive Garden Chicken Vino Bianco



1/2 pound dried linguine
3/4 cup all-purpose flour, divided
1/2 teaspoon fresh ground black pepper, divided
1 teaspoon kosher salt, divided
4 (4 ounce) boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
1/2 medium yellow onion, grated
5 garlic cloves, minced
1 cup heavy cream
1/4 cup lemon juice
1 cup white wine, (I used Chardonnay)
1/4 teaspoon crushed red pepper flakes
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
1/2 cup fresh grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.

Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press the chicken into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.

Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

Add butter, onion and garlic to the pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Add up to 1 cup of pasta water to help create the sauce.

Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet.

NUTELLA MUG CAKE

4 tablespoons self-rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

WHIPPED CREAM TOPPING (IF DESIRED)
½ cup heavy cream
1 tablespoon sugar

INSTRUCTIONS
Combine all ingredients in a large coffee mug.
Whisk well with a fork until smooth.
Microwave on high for 1½– 3 minutes. (Time depends on microwave.)
Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff.
Add sugar and beat until heavy cream forms stiff peaks.
Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.


3-Ingredient ‘Ice Cream’ Mug Cake

1/2 cup full-fat ice cream (I used chocolate-chocolate chip)
1/4 cup cake flour
1/2 teaspoon baking powder
Confectioners’ sugar, for dusting

Directions:
Melt ice cream in microwave for 20 seconds. Whisk until smooth. Add flour and baking powder, and whisk again until smooth and flour is no longer visible.
Microwave for 2 minutes, checking after 1 minute. The cake will puff up and then begin to settle. It is ready when the puffed-up portion no longer looks wet and shiny.
Remove from microwave and let sit for 2-3 minutes to cool slightly (cake will deflate as it cools). Sift with confectioners’ sugar if desired. Serve immediately.


Strawberry Mug Pies serves 4

2 pounds of fresh strawberries, hulled and quartered
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
pinch of salt
1 thawed puff pastry sheet, cut into 4 circles/squares to sit on the mugs
1 egg, lightly beaten

Preheat oven to 400 degrees F.

In a baking dish, combine strawberries, sugar, flour, salt and mix to combine. Either divide the mixture into 4 mugs or ramekins, or keep it in the baking dish. Place cut puff pastry either over top of the mug or ramekin, or on a baking sheet, and brush with beaten egg. Place the mugs on a baking sheet and place in the oven (or just place the baking dish and sheet with pastry in the oven). Bake for 25-30 minutes, checking once in between to stir strawberries and see how the pastry is coming along. When pastry is golden and puffed, remove and let cool to the touch (about 5 minutes) then serve (or spoon the strawberries into the mug and top with pastry.

Crispy chicken costoletta

Crispy Chicken Costoletta

  • 4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
  • Zest of 2 lemons
  • 1 1/2 cups plain breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 eggs, whisked with 2 tablespoons water
  • 3 tablespoons flour
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt

Lemon Sauce
  • 2 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • Juice from 2 lemons (1/4 cup)
  • 1 ounce (1/8 cup) chicken stock or broth or water if you don't have stock readily available 
  • kosher salt
  • fresh ground pepper
  • 1 tablespoon butter

Directions:

Preheat oven to 200°F.
Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. In shallow bowl combine eggs and water, whisk together. On another paper plate combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 tbs olive oil and 1 tbs butter in a large frying pan over medium high heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250°F.

For the lemon sauce:.
Over medium heat in a same pan you used for chicken heat olive oil, add minced garlic and sauté about 3 minutes. Add whipping cream and boil until reduced by one-third.

Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted. Serve chicken with lemon sauce and mashed garlic potatoes.

Thursday, September 7, 2017

Hash Brown Chicken Casserole

Prep time: 

Cook time: 
Serves: 12
Ingredients:
  • 2 lbs frozen hash brown potatoes, Southern Style
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt and pepper
  • 1 cup frozen peas and carrots
  • 1/2 cup summer sweet corn, canned
  • 2 C sour cream or plain yogurt
  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 3 cups cooked, shredded roasted chicken
  • 2 cups bread crumbs
Heat over to 400 degrees. Place potatoes in 9 by 13 pan. In a large bowl, mix well the remaining ingredients, except bread crumbs. Pour over potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown. Serves 12.

Tuesday, September 5, 2017

Chicken parmigiana casserole


  • 4 chicken breasts, butterflied
  • 1.5 cup panko bread crumb
  • 1 cup parmesan cheese fresh grated
  • 1 cup mozzarella
  • 3 tablespoons parsley
  • 1 teaspoon dried oregano
  • 1/2 bunch basil fresh chopped
  • 2.5 cups marinara sauce
  • salt and pepper to taste

In an 8x8 baking dish, spread marinara sauce evenly on the bottom, then layer mozzarella and basil evenly on top. Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella. Really. Put the chicken edge to edge. In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour. Cut into squares with a very sharp knife to serve.  enjoy.

Sunday, September 3, 2017

Pumpkin sheet cake





INGREDIENTS:

1 cup (2 sticks) unsalted butter, melted
1 cup milk
1/2 cup pureed plain pumpkin (canned plain pumpkin)
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
8 oz cream cheese
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
5 1/2 cups powdered sugar


Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
Then whisk in powered sugar - beating on high until frosting is smooth. Spread frosting on top of cake.
Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

Thursday, August 31, 2017

Slow cooker Chicken tortilla soup

INGREDIENTS
  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup 
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups water
  • 1 teaspoon cumin
  • 1/2 teaspoon dried cilantro
  • 1 cup cheddar cheese, shredded
  • tomato, optional topping
  • avocado, optional topping
  • sour cream, optional topping
  • crushed tortilla chips, optional topping.

INSTRUCTIONS

  1. Spray slow cooker with nonstick cooking spray.
  2. Place chicken into slow cooker.
  3. In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
  4. Remove chicken and shred using two forks.
  5. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
  6. Serve with your favorite fajita toppings.