Fudgy Cocoa Brownies

 

fudgy cocoa brownies

Category:  Dessert, about 30 minutes

Ingredients:

o   ½ cup butter, melted and hot

o   1 T oil

o   1 1/8 cup sugar

o   2 eggs

o   2 tsp vanilla

o   ½ cup flour

o   ½ cup cocoa powder

o   ¼ teaspoon salt

 

Instructions:

1.     Preheat the oven to 350 degrees.

2.     Grease an 8”x8” square baking pan, or line with parchment paper.

3.     Combine butter, oil, and sugar.  Whisk well for about a minute.  Add the eggs and vanilla, beat for another minute (until lighter in color).

4.     Stir in flour, cocoa powder and salt.  Gently fold the dry ingredients into the wet ingredients until just combined.

5.     Pour batter into pan, smoothing the top out evenly.

6.     Bake for 20-25 min. 

 

Notes:

The longer they cook, the less fudgy they will be, so just be aware of how you like your brownies.  I’ve substituted gluten free flour and monkfruit and it works pretty well.  Can add in nuts or flavored chips if desired.

 

 

 

 

Eating well is a form of Self Respect.

Keto Zucchini Bread

 

keto zucchini bread

Category:  Bread, about 1 hour and 30 minutes

Ingredients:

o   1 ½ cup grated zucchini, very dry

o   1 ¼ cup almond flour

o   2 T coconut flour

o   ¾ cup monkfruit

o   3 tsp baking powder

o   1 tsp cinnamon

o   ¼ tsp ginger

o   ¼ tsp nutmeg

o   5 eggs, beaten

o   ½ cup coconut oil or melted butter

o   2 tsp vanilla

o   ½ cup chopped pecans

 

Instructions:

1.     Preheat oven to 350 degrees.

2.     Line a large loaf pan with parchment paper or use silicon pan.

3.     In a large mixing bowl, whisk the flours, monkfruit, baking powder, and spices.

4.     Stir in the eggs, vanilla, and oil.  Combine for about one minute.

5.     Stir in grated zucchini and nuts.

6.     Pour mixture into loaf pan.

7.     Bake for 50-70 minutes or until toothpick is clean.

 

Notes:

For the zucchini, after grating it I squeezed all the liquid out and patted it with paper towels.  You can omit the nuts (or use either kind) and it’s still good.  I did two loaf pans to reduce the cooking time.  Or you could use muffin tins.  Super good bread.

 

 

Eating well is a form of Self Respect.

Thai Chicken Lettuce Wraps

 

thai chicken lettuce wraps

Category:  Main dish, about 30 minutes

Ingredients:

o   2 pounds chicken breasts, chopped finely

o   2 T oil

o   8 cloves minced garlic

o   ½ sweet onion, finely chopped

o   1 tsp salt

o   ½  tsp pepper

o   ½ cup carrots, julienned

o   ½ cup shredded zucchini

o   3 green onions, diced

o   Bib or Romaine Lettuce leaves

Sauce:

o   1 cup sweet chili sauce

o   3 T crunchy peanut butter

o   2 T soy sauce

o   ¼ cup chopped cilantro (optional)

Instructions:

1.     Heat oil in a large skillet over medium heat.  Add chicken, garlic, onions, salt, and pepper.  Stir occasionally, until chicken is cooked through.

2.     Add carrots, zucchini, and green onions, cooking another 4-5 minutes or until veggies are tender.

3.     In a small bowl combine the sweet chili sauce, chunky peanut butter, and soy sauce.  Stir until smooth.

4.     Add the sauce to the chicken mixture, stir until blended and heated through.

5.     Add cilantro to taste, if desired.

6.     Spoon mixture into lettuce leaves and wrap.

Notes:

Feel free to add more veggies – this is pretty chicken heavy.  Also, much more spicy than I could handle, but a great flavor.  I added a lot more peanut butter, but I would suggest making your own sweet chili sauce so you can determine the level of heat.  Oh, and we used a food processer to gently pulse partially frozen chicken breasts to chop them.

Eating well is a form of Self Respect.

Chicken Cordon Bleu Casserole

 For an 8-inch square pan:

Use two cooked chicken breasts (see previous recipe), and cut them into cubes.  Cube up Swiss cheese and ham lunch meat.  Mix these all together and put into the pan.  Use the amount that looks right for the proportions you want.

Top with a mixture of mayo and Dijon mustard.  I usually do about 3:1 ratio for this, but taste it.  You can use as much or little as you want.

Then sprinkle some small flavored bread crumbs on top (I just use the canned Italian flavor ones).  Fairly sparse layer.  

Bake at 350 degrees until the cheese is nicely melted and the casserole is hot, about 15 min or so.

Baked Chicken Breasts

 Less of a recipe, more of a life hack. . .

Take your boneless skinless chicken breasts and cut off all the nasty fatty bits.  Then submerge them in lukewarm, salty water for 15 minutes.  Remove and pat them dry.  Rub olive oil and spices on them (I put them in a bowl to do this and really massage it in).  Italian seasoning and a garlic herb mixture is always good.  Then bake in a 400 degree oven until the meat thermometer says they are safe.  They will be moist and tasty.

I usually do a large pan and then put one or two in a ziplock bag and freeze them.  They defrost quickly in the microwave and are useful for so many things.

Easiest Snack Ever

1 can garbanzo beans (chickpeas) - or more, you'll probably want more
olive oil
salt
spices


Heat the oven to 400 degrees.  Rinse well and drain the beans.  Take off all the little shells if they annoy you.  Dry beans (paper towels work), and spread on a cookie sheet.  Drizzle olive oil over the top and mix to coat.  Cook for 30 min, or until they rattle satisfactorily.  Take from oven, sprinkle with salt and spices.  Wait for them to cool slightly and consume.  People say they will last a couple of days.  I wouldn't know, they seem to be gone a lot sooner. . .

Sour Cream and Vegetable Potato Topper

 ½ C    chopped cucumbers
½ C    tomatoes, chopped   
½ C    chopped green peppers
½ C    chopped celery
½ C    chopped green onions
1 pt     sour cream
¼ C    mayonnaise
¼ tsp    salt
dash of garlic powder

Combine the ingredients and serve over hot baked potatoes.   

Baked Ham and Egg Cups

This is what Katrina made for Dad's birthday breakfast, and it was very delicious.  Thanks, Katrina! 

8 eggs
3/4 c. shredded sharp cheddar cheese
1/4 c. Parmesan cheese
1/4 c. cottage cheese
5 oz. frozen spinach, defrosted, squeezed of water, and roughly chopped
1/3 c. roasted red peppers
1oz. finely diced ham, Canadian bacon, or crumbled bacon (about 1/4 to 1/3 c.)
1/4 c. chopped green onions
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. hot sauce (like Tabasco)
12 slices lunchmeat ham

1. Preheat oven to 350 degrees F.

2. In a bowl, combine all ingredients (except ham slices) and stir well.

3. Spray a muffin tin with nonstick cooking spray and place one piece of ham in each well to form a bowl.

4. Evenly divide the egg mixture between the 12 muffin wells (about 1/4 c. each) being careful to keep ingredients evenly distributed. You want to fill them right up to the top.

5. Place in the preheated oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Easy Stroganoff

Back by popular demand . . . :)  Modified slightly from Valley View Ward Relief Society cookbook.

~1 lb. hamburger
1 onion, diced
2 T. flour
2 beef bouillon cubes
2 c. water
3/4 t. salt
1/4 t. pepper
1 T. mustard
1 T. worcestershire sauce
1 T. ketchup
1 c. sour cream

Saute meat and onions; add remaining ingredients except sour cream. Cook until thickened and bubbly; add sour cream.  Serve over noodles or rice.

Fancy grilled cheese

So I was looking on pinterest today for yummy things to eat.  I saw a recipe for grilled cheese (it was probably actually a panini) with cream cheese, jalapenos, and bacon.  Since I didn't have any of those things, I made a grilled sandwich with cheddar cheese, artichoke hearts, and spinach.  It was really good.  Then I made the kids grilled cheese sandwiches with ham.

Anyway, if you want to throw some vegetables in something yummy (Melissa), there's another thing for you to try.  Just make sure there's cheese between all the layers so they don't fall apart.

Fluorescent Yellow Food Day

So for FYFD this year I tried a few new recipes.  I pretty much just googled "yellow food" and made the recipes of the things that looked good.  I thought I'd post links here because some of them were amazingly good and I want to be able to find them again.

http://www.seletsucre.com/egyptian-yellow-lentil-soup/

http://thepioneerwoman.com/cooking/2010/06/pineapple-mango-salsa/

Yellow Hummus

For Fluorescent Yellow Food Day I made this yellow hummus.  It's pretty good.  I think it'd be awesome on some flat bread, but alas, I don't have any.  http://www.chowvida.com/2012/08/curried-hummus/
I actually added a lot of water to it to get it to work in my blender and it's still quite stiff.  I put in a pinch of paprika, too.  Good stuff.

Mac and cheese

I thought this was totally yummy.  I hadn't made it in a while, but then I needed it again so I re-googled it the other day.  I figured I'd post it here so I could find it again.  I doubled it using a package of bowtie noodles and 6 cups of milk.

http://heavenlyhomemakers.com/high-five-recipe-creamy-mac-and-cheese

Yummy Soup

So I made this soup for the cake auction potluck this year because I recently found the recipe in one of my notebooks from Illinois.  It's one of those that you can make the mix in a quart jar.  I basically lived off this stuff my first semester at Ricks.  And it's so good.

So, without further ado...

1/2 cup split peas
1/3 cup beef bullion
1/4 cup barley
1/2 cup lentils
1/4 cup dried onions
2 tsp Italian seasoning
1/2 cup rice
1/2 cup macaroni (I use the little alphbet macaronis)
1 lb ground beef
1 30?oz can tomatoes
3 quarts water

Cook the ground beef and then simmer everything except the macaroni for 45 minutes and then add the macaroni and cook for another 20-25 minutes.

It is way yummy, but I wouldn't necessarily recommend three timesing it.  That makes a lot.  A lot.

Happy souping.