Wednesday, November 17, 2010

Tuesday, October 14, 2008

Bourbon Chicken (NO alcohol)

Okay, so immediately after tasting this, I realized what everyone was raving about! The sauce has a great flavor, just the right amount of sweetness and spice. It is also such a simple recipe...which of course makes meals 10 times better! There is no BOURBON in this recipe...who knows why it is called bourbon?? Anyone? Anyway, it is delicious, my hubby said it is one of the best chicken dishes I have ever MADE! Points with the husband can never hurt. Definitely serve it over rice...of course, we used brown rice. MMM!

Adapeted From: Blog Chef

2lb boneless skinless chicken breasts 

2 Tbs. oil (for frying) 

4 Tbs. cornstarch 


 1 garlic clove (minced) 

1/4 teaspoon ginger 

1/2 teaspoon crushed red pepper flakes 

1/4 cup apple juice 

1/3 cup light brown sugar 

2 tablespoon ketchup 

1 tablespoon apple cider vinegar 

1/2 cup water 

1/3 cup soy sauce (or Bragg Liquid Aminos to be GF)

Cut chicken breasts into bit sized pieces, and lightly dust with cornstarch. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. 

Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice...delish!

Monday, October 13, 2008

Beefy Corn Chip Casserole

Really Good Recipe
I got this recipe off of a friends blog and tried it last night and surprisingly liked it--- I thought I'd pass is along
The original recipe calls for garlic salt instead of garlic and I thought it was a little salty so I changed it to garlic instead of garlic salt. Feel free to choose, could have been the tortilla chips I used. I also think it would be good with corn tortilla if you don't have corn chips around. I also thought it would be good with chicken but Aaron thinks it is great the way it is.

Beefy Corn Chip Casserole (the name is not really great, but it tastes good)

1 lbs ground beef
1/2 cup chopped onion
1/2 tsp powdered garlic
2 small cans of tomato sauce
1 cup chopped sliced olives (I omitted because I don't care for them)
1 cup sour cream
1 cup small curd cottage cheese
1 can chopped green chili peppers
10 oz crushed corn chips
2 cups grated monterey Jack cheese

Fry beef , add onions garlic slat, tomato sauce and olives and set aside

Combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1 cup of cheese. Spread sour cream mixture evenly over casserole. Repeat first two layers. End with cheese on top. Bake covered at 350 degrees for 1 hour and 15 minute

Thursday, September 4, 2008

Chicken Pot Pie

From: Lizzy

A few years ago I got this recipe from a friend after she brought my family dinner. It was such a good dinner that I knew if I had the recipe I would make it alot. I decided to make it last week when we had a really cool day here in Heber. Chicken pot pie may seem complicated to cook, but it is actually really easy to put together. One you taste it you will be glad that you took the time to prepare it. The leftovers are even better the next day too!

1 lb. chicken, cut into chunks
2 cloves garlic, minced
1/2 -1 onion chopped
1/4 c. butter
3 Tbsp. flour
28 oz. chicken broth
3 carrots sliced
3 potatoes, diced
1/2 c. frozen peas
1/4 c.-1/2 c. heavy cream
Salt and Pepper
1 1/2 tsp. dried thyme

In a large pot, brown chicken pieces on med-high heat, don't over fill the pan or the chicken will cook with out browing. Remove chicken from the pan and add butter and saute onions and garlic until tender. Stir in flour, and let it cook for a little bit longer to get rid of the flour taste. Whisk in chicken broth, bring to a boil. (Make sure you scrape all of the browned bits from the chicken off the bottom of the pan. This is what will add lots of flavor to the sauce.) Add the chicken back in along with the carrots, potatoes, and thyme and simmer about 20 min. or until desired tenderness. The vegetables will cook more in the oven so crunchy is better. Add peas and cream at the end. Pour the chicken stew into a 9x13 pan to about 1/4 in. from the top. Top with a pie crust that has been rolled into a rectangle. (I always use a store bought to save time. I know Grandma Winterholler would be so disappointed if she know I used a store bought pie crust!) Cut slits in the top of the crust. Place the pan on a cookie sheet while baking because the filling usually leaks out. Bake at 400 degrees for about 45 min., or until the crust is golden brown.

Tuesday, August 26, 2008


Hedgehogs, yes, that is our new name for these delicious little morsels! This is the worlds easiest and nummyiest (sp!?!?) dessert! Cody is NOT A FAN OF COCONUT...however, this literally tastes like burnt sugar smothered with ice cream and chocolate, and who doesn't like that?! Wendy made these for us when we ate there one night, and we have had them multiple times since.

From: Wendy

1 bag coconut flakes
1/2 gallon ice cream
hot fudge

Preheat the oven to 350 degrees. Spread 1/2 to 3/4 bag of coconut on a cookie sheet, thin. Bake coconut until a dark golden brown, stirring every 3 minutes. Make sure to check often to avoid burning. In my oven this takes about 15-20 minutes.

Roll vanilla ice cream into balls and then into baked coconut, the more coconut the better! Eat immediately with Mrs. Richardson's Hot Fudge, or simply freeze the ice cream balls with coconut for later!

Saturday, August 9, 2008

Spaghetti and Meatballs

From: Lizzy (Cody's Cousin)

One of the main reasons that I like this recipe so much is that everyone in my family loves it. Another reason this recipe is so great is it freezes really well. Any recipe that I can cook once and get two dinners out of is a winner in my book! This recipe will make more than enough for one dinner so you can freeze the remaining sauce in a Ziploc bag for another time. The best way to freeze the meatballs is to freeze them right after they have been pan fried. Place the meatballs in a single layer on a cookie sheet and place in freezer. After a couple of hours in the freezer place meatballs in a ziploc bag for longer storage. Defrost meatballs and sauce in refrigerator before cooking. Combine sauce and meatballs in saucepan and cook for 5 hours, covered. I hope you enjoy the recipe as much as our family does!

1 lb. ground beef (80% works best)
1 egg
1/3 c. seasoned bread crumbs
2 cloves garlic, minced
1 small onion, chopped
1/4-1/2 tsp. cayenne pepper
parmesan cheese

1 29 oz. can diced or crushed tomatoes
1 29 oz. can tomato sauce
1 12 oz. can tomato paste
1 1/2 c. water
1 tsp. dried basil
1 tsp. dries oregano
1/4-1/2 tsp. cayenne pepper

Combine all ingredients for meatballs and form into small balls. In a large skillet heat 2 TBSP. olive oil on med high heat. Fry meatballs until golden brown, turning so each side is cooked. Remember the meatballs do not need to be cooked all the way through just golden brown on each side. Combine all ingredients for the sauce in a large pot. Bring to a low boil, add meatballs, turn to low and cook 5 hours covered.

Monday, August 4, 2008

Orange Italian Dressing

Talk about jazzing up a salad! This is the best dressing, it has just enough kick with a little sweet mixed in. We put it on top of any kind of salad, but the best one to put it on would be one with some candied almonds...yummy!

From: Marjie

1/2 tsp. grated orange peel
1/3 cup fresh orange juice
2 Tbs. red wine vinegar
1/4 cup canola oil
2 Tbs. sugar
2 Tbs. dry italian dressing mix

Mix all of the above together and serve over greens.