Black Beans, Corn, and Yellow Rice

I made this last week sometime, and neglected to add it. I just used plain white rice. I didn't have a yellow rice mix. We put it in tortillas the first night and ate the warmed up left overs with chips. I also added shredded cheddar cheese to the meal.

Black Beans, Corn, and Yellow Rice

• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

1. Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

peanut butter cornflake treats

I made this for FHE on Monday. I got the recipe from Nathan and Amy - who I think got it from my MIL. Quick easy and yummy! and I halved it for just us - they were still gone in 2 days!

1 c. brown sugar
1 c. corn syrup
1 c. peanut butter
8 c. corn flakes cereal

In a small saucepan, over medium heat, bring the brown sugar and corn syrup to a boil. Remove from heat and stir in peanut butter until melted and smooth. Pour over corn flakes. Drop by tablespoon onto waxed paper until set.

Chicken Noodle Soup

I made this on Monday. I was feeling ambitious and almost made my own noodles. But I ran out of time. I had the chicken bones from the chicken we roasted on Sunday. I made a chicken broth with that in the morning and made the soup quickly in the evening.
I got the recipe from the Better Homes and Gardens Cookbook. I didn't have frozen vegetables. I just used carrots.

4 1/2 cups chicken broth
1/2 c chopped onion
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp pepper
1 bay leaf
1 10 oz pkg frozen mixed vegetables
1/2 c medium noodles or other small pasta
2 c cubed cooked chicken or turkey
1 14.5 oz can tomatoes, cut up

In a large saucepan combine chicken broth, onion, basil, oregano, pepper, and bay leaf. Stir in vegetables (I had cooked carrots from making the broth and added them with the chicken at the end). Bring to a boil; stir in uncooked noodles. Return to boiling; reduce heat. Cover and simmer 8 minutes or till noodles are tender but still firm and vegetables are crisp tender. Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through.

Applesauce Muffins

I made these this morning. I got the recipe from a bridal shower, years ago. There was a lot of topping left over, so either pile it on, or reduce it. I also made 12 regular muffins and 12 mini muffins with the recipe.

1/2 c applesauce
1 c sugar
1/2 c vegetable oil
2 eggs
3 Tbsp milk
1 c raisins (optional)
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp allspice

topping
1/4 c. chopped pecans
1/2 c. brown sugar
1/2 tsp. cinnamon

In a small mixing bowl combine the first 5 ingredients (through milk). In a large mixing bowl combine the remaining ingredients (through allspice). Pour the wet mixture into the dray mixture and mix with a wire whisk until combined. Pour into greased muffin tins. Mix topping ingredients in a small bowl, and sprinkle on top. Bake at 400 degrees F for 15 minutes.

Cool Cucumber Pasta

I made this last night for a get together with Nathan and Amy. It was really good, even though I didn't have 3 hours to let it chill. It's really good the next day too. I halved the recipe, and used penne rigate pasta - still 8 oz though. I didn't use all of the dressing either. It is a lot sweeter than I expected, so maybe a little less sugar would be fine. It's not as vinegary (is that word?) as I thought it would be. We all really liked it.

Cool Cucumber Pasta

• 8 ounces tube pasta
• 1 tablespoon vegetable oil
• 2 medium cucumbers, thinly sliced
• 1 medium onion, thinly sliced
• 1 1/2 cups sugar
• 1 cup water
• 3/4 cup vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic salt

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.

Orange Bowknots

I have neglected this blog. The holidays were busy, and then I got sick, and finding new recipes was the least of my worries - but I'm back for a few recipes.
I made this yesterday for our ward linger longer. So yummy. It gave me the hint of citrus that I have missed since my stomach issues. I got it from the Better Homes and Gardens cookbook.

• 5 1/4 to 5 3/4 cups all purpose flour
• 1 pkg active dry yeast
• 1 1/4 c. milk
• 1/2 c butter or margarine or shortening
• 1/3 c sugar
• 1/2 tsp salt
• 2 eggs
• 2 Tbsp. finely shredded orange peel
• 1/4 c. orange juice

Orange Icing

In a small mixing bowl combine 1 c. sifted powdered sugar and 1 tsp finely shredded orange peel. Stir in enough orange juice (1 to 2 Tbsp) to make icing easy to drizzle.

1. In a large mixing bowl combine 2 cups flour and yeast; set aside. In a medium saucepan heat and stir the milk, butter, sugar and salt just till warm (102 - 130 degrees F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes, Using a wooden spoon, stir in the orange peel, orange juice and remaining flour (I use the dough hook on my stand mixer).
   
2. Knead for 3 to 5 minutes or until dough is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until nearly double in size - about1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Cover and let rise 10 minutes. Meanwhile, lightly grease two large baking sheets; set aside.
4. Roll each half into a 12x7-inch rectangle. cut each rectangle into twelve 7-inch long strips. Tie each strip into a loose knot. Arrange knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double in size (about 30 minutes).
5. Bake in a 400 degree F oven about 12 minutes or till golden. Immediatey remove rolls from baking sheets. Let cool on wire racks. Drizzle with Orange Icing.

heavenly hamburger

This recipe came from Aaron's mom. We don't have it often, because it's not that healthy. It's the first red meat I ate after my bland diet.

8 oz egg noodle pasta
1 lb ground beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 tsp sugar
2 (8 oz) cans tomato sauce
3 green onions, sliced
3 oz cream cheese
1 c. sour cream
1/2 c. cheddar cheese, grated

Brown ground beef, garlic, salt, sugar and pepper.
Add sauce, simmer 15 minutes.
Cook noodles according to package directions.
Add onions to sauce.
Stir in sour cream and cheeses.
Pour in 9x13 pan. Bake at 350 degrees F for 20 minutes.

Herb and Chicken Pasta

I've made this before, but apparently haven't posted it. I reduced the amounts slightly, and didn't use the red pepper flakes. I added 1 Tbsp cornstarch to the chicken broth to thicken the sauce.

Herb and Chicken Pasta

• 1 (16 ounce) package angel hair pasta
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon Cajun seasoning (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chicken broth

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
3. Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.

Chicken Calzones

I can't believe I haven't posted this recipe yet. It is one i used to make all the time. I brought out the recipe again for gourmet girls (an enrichment group) last week. It's pretty healthy if you follow the recipe.

1 pkg regular active dry yeast
1 c. warm water
1 Tbsp. sugar
2 tsp. vegetable oil
1/2 tsp salt
1 1/2 c. all-purpose flor
1 1/4 - 1 3/4 c. whole wheat flour
1 egg white beaten

Chicken -mushroom filling
1 c. cut up cooked chicken
4 oz chopped mushrooms
3/4 c. shredded mozzarella cheese
1/4 c. chopped onion
8 oz pizza sauce.
2 Tbsp. Parmesan cheese

Dissolve yeast in warm water in a large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat until smooth. Mix enough whole-wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover and let rest for 5 minutes.
Heat oven to 375 degrees F. Prepare chicken mushroom filling: mix all ingredients. Reserve.
Spray large cookie sheet with non-stick cooking spray. Divide dough into 6 equal parts (I usually do 8). Roll or pat into 7 -inch circle on a lightly floured surface, turning occasionally to coat with flour. Place about 1/3 c. of filling on half of each circle; spred to within 1 inch of edge. Fold dough over filling; press edge with fork to seal (or twist, or pinch etc.) Place on cookie sheet; brush with egg white. Cut several slits in top to vent steam. Bake 25-30 minutes or until golden brown.