Monday, December 3, 2012

Homemade Chicken Alfredo



Easy and quick recipe from The Pioneer Woman.
This recipe has a great alfredo-ish sauce if you don't have any and are lacking desire to make a run to the store. Also, the leftovers were amazing! All that garlic, Mmmm.....

Ingredients:
2-ish TBSP butter
4 thawed boneless chicken breasts
(Could use beef instead of chicken)
1 box bowtie pasta
1/2-1 cup chicken broth
1- 1 1/2 cups milk
Approx. 2 cups shredded mozzarella or parmesan cheese
A spot of flour (for use as a thickener)
minced garlic (lots of it!)
chopped onion
spices (parsley, salt, etc.)



Directions:
Cook noodles and set aside.
Melt butter in tall frying pan.
Cut chicken into strips, put in the buttered pan, and cook completely through using garlic, spices, and onion for added flavor.
Set chicken aside.
In same pan, add more garlic and a tad more butter.
Pour in the chicken broth and bring to a boil.
Add the milk to the broth and again bring to a boil.
Add flour and thicken for 1-2 minutes.
Turn off heat and add cheese and more garlic to the mixture.
Top with the chicken and noodles.
Toss everything together and serve.



Thursday, November 29, 2012

Brooks' Chili



This is the chili recipe Brooks has been making the past few years. He won the ward chili contest at church one year with this chili. I consider it a very meaty, manly recipe. All men rave about it, but you ladies might want to 1/2 the amount of meat. :)



Ingredients:
 1 lbs. hamburger
1lb. stew meat (or cut up roast)
Bacon or salt pork
1/2 chopped onion
2 cloves crushed and minced garlic
8 ounces salsa
15 ounce can of tomato sauce
1 can Ro Tel Diced Tomatoes & Green Chilies
1 packet chili seasoning
1/2 t ground cumin
1-2 T Worcestershire sauce
1-2 T Brown Sugar
1 T Molasses
2 cans of beans (any kind)
Salt & Pepper

Directions:
1. Cook the bacon crisp, sear the stew meat, and brown the hamburger
2. Saute the onion
3. Mix all ingredients in a large pot
4. Simmer (not too vigorously- you don't want the stew meat to dry out)

Recipe is very flexible. Ingredients are estimates and can be added to without trouble. Sometimes Brooks adds a little lemon juice or apple cider vinegar. 

Tuesday, October 23, 2012

Warm White Bread

This bread is sooo easy, and by far the best most delicious foolproof recipe I've ever found. Really, if I can make it, anyone can! Try it!!!


Ingredients:

1 tbsp. yeast
1/2 cup sugar
2 1/2 cups warm water

2 tsp. salt
5-6 cups flour

Add warm water, sugar, and yeast to a large bowl. Let sit for 5 minutes, then add salt and flour slowly, Knead and add more flour as needed until dough not too sticky. Let rise until twice its size. Cut dough in half and form into two loaves. Let loaves rise until doubled in size. Bake @ 350 for 25 minutes or until slightly golden on top. 

Sunday, September 23, 2012

Pumpkin Chocolate Chip Cookies

So apparently I am not original- I just steal good recipes and post them on here after I know that they're fantastic. This recipe comes from the website All Recipes. Dallin said the only thing that could have made them better was if we had cable and could watch football while eating them. 

Ingredients

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional- I didn't use these)
  • ** I also added a dash of nutmeg, and a dash of pumpkin pie spice**

Directions

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

  1. Add vanilla, chocolate chips and nuts.
  2. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Homemade Butterbeer


The perfect recipe for an evening of Harry Potter movie-watching in your sweats and fuzzy blankets! 

This recipe comes from Bakingdom. The only thing I changed was adding MORE foam to my drink than it calls for. YUM!


Homemade Butterbeer 

Makes 6 servings

Ingredients
FOR THE BUTTERBEER

6 12-ounce bottles chilled cream soda

3 teaspoons (1 tablespoon) imitation butter flavor

FOR THE FOAM 

2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter 

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.


To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
Recipe by Darla

Hawaiian Meatballs and Rice

This is one of the easiest and most delicious recipes! A few weeks ago, when I was in the newborn haze and sleep-deprived and starving for some good warm food, this dinner was brought over to us from my lovely friend. Warm comfort food, sooo easy, and everyone loves it. 

Ingredients:

-Frozen Italian Meatballs (I bought mine from Sam's Club)- there is no set amount, just use as many as you think your family will need, which for us is about 6-8 meatballs per adult. 

-One bottle Hawaiian BBQ Sauce. This sauce can be found in the "Asian food" section at Wal-Mart. Again, no set amount, you just need enough sauce to coat the meatballs and have some left in the crock pot to cover the rice. 

- One large can crushed pineapple

Directions:

Place meatballs in crock pot. Pour Hawaiian BBQ Sauce over meatballs, then add in can of crushed pineapple. Stir, then set crock pot to low for 6 hours or high for 3-4 hours. Serve over white rice. 



Sunday, September 9, 2012

Baked Italian Fontina Fondue

I admit I haven't tried this, but there were rave comments on this recipe by those who had.
It's important that it's Italian fontina cheese.  Whole Foods and Trader Joe's carry it, or you can buy it from cheesesupply.com.  OR you can substitute brie or provolone cheese.  That would be so much easier and less expensive.
It serves 10-12 as an appetizer, so you may want to halve the recipe.  Also, you can use any flatter baking dish, or put it inside a hollowed out loaf of bread, and use the chunks to dip it.  (This info is all from the comments and Ina, the Barefoot Contessa, whose recipe this is.
This makes my mouth water, just reading about it!






Baked Italian Fontina
Posted By smellslikehome On November 21, 2011 @ 3:32 pm
Baked Fontina
source: adapted from How Easy is That? by Ina Garten
Ingredients:
  • 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
Instructions:
  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
  3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.


Article printed from Smells Like Home: http://smells-like-home.com
URL to article: http://smells-like-home.com/2011/11/baked-fontina/

Monday, April 23, 2012

Cookie Icing





Although this icing recipe is sooo simple and quite possibly can't even be considered a recipe, if I don't post this we might forget how to make this and our home would never see iced cookies again!

Ingredients:
1 cup powdered sugar
1 TBSP water (or milk)
1/2 TSP vanilla extract
 Food Coloring

Directions: 

Mix powdered sugar, water and  vanilla. 
Add in 2-3 drops of food coloring.
Drizzle over sugar cookies.
Let set for 30-60 minutes.



(Why does it seem that I am always posting about desserts?)

Wednesday, February 8, 2012

Chipotle



Brooks and I have an obsession with Chipotle's food. So, this recipe is a new favorite because it can be tweeked to taste almost exactly like their food!
Original recipe found HERE but the one below is our tweeked one. This is super easy to make and soooo good!

We will call it (trying be original here)....

Homemade Chipotle

Ingredients:

2 cans black beans (drained)
2 cans corn (drained)
2 cans Ro Tel (best choice- the one that says lime and cilantro)
1 package cream cheese
1/2 a bag of chicken tenderloin
fresh cilantro
fresh lettuce
salt
lemon juice
rice
soft tortilla's (if you prefer the burrito method)

Directions:

Throw chicken, Ro Tel, corn, beans and cream cheese into crock pot.
Cook on high for approx. 4 hours or low for approx. 8 hrs.
About 30 minutes before crock pot food is ready, cook your rice so it will be ready at the same time.
Shred chicken. Add lemon juice and salt to taste.
Serve over the rice and add in the cilantro and lettuce to individual servings to avoid it getting soggy.

Other option (and the one we did):
Cook the chicken tenderloins and shred before adding it to the crock pot. If chicken is cooked beforehand, the crock pot only needs to heat everything up and mix the flavors.