More recipes...

From the kitchen of Jan McArthur.  She passed along a few recipes from past recipe exchanges.  And if any of you have tasted any of her cooking, you know it's amazing!  I've actually made two of these myself, so good!

Tomato Basil Linguini with Chicken 

5 oz refrigerated Linguine

4 boneless, skinless Chicken Breasts cut into bite-sized pieces

2 tsp. Chopped Garlic in water (from a 4 1/2oz jar){ I actually use fresh garlic, Minced.}

1 14 oz. can diced Tomatoes with Italian Herbs (undrained)

1 1/2 tsp. Dried Basil leaves

1/4 cup Parmesan Cheese

Cook linguine to desired doneness. Drain and Cover to keep warm. Spray large skillet with non-stick cooking spray. Heat over medium heat until hot. Add chicken and garlic. Cook 5-8 minutes or until chicken is no longer pink. Stir in tomatoes and basil and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add cooked linguine: toss gently and sprinkle with cheese.

Sticky Finger Chicken

2-3 cups crushed Corn Flakes

1/2 Cup Flour

Dash of Salt and Pepper to Flour

2 Eggs (beaten)

8 Chicken Tenderloins

Dust Chicken in flour. Then dip in beaten egg and coat with crushed Corn Flakes.

Place on greased baking pan and bake for 20-30 minutes or until done at 350 degrees.

In a separate bowl

3 Tablespoons of Frank’s Hot Sauce

3/4 cup Brown Sugar

2 Tablespoons Water

Coat cooked chicken strips in sauce. Serve!!

Creamy White Chicken Chili

1 Lbs Chicken Breast, cubed

1 Onion, Chopped

1 1/.2 tsp. Garlic Powder or fresh chopped Garlic

1 TBLS. Oil

2 15 Oz. cans Great Northern White Beans, undrained

1 can Chicken Broth

2 (4oz. cans Green Chilies

1 tsp. Salt

1tsp. Cumin

1 tsp. Oregano

1/2 tsp/ Cayenne Pepper (I use Red Pepper Flakes))

1 cup Sour Cream

1/2 cup Half & Half or Milk (I use almost the entire carton)

In large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half &half. Serve immediately.

April 2013 - Main Dishes

Baked Creamy Chicken Taquitos - JoyLynn Moore

3 oz. cream cheese, softened
1/4 c. green salsa
1 Tbs. fresh lime juice (juice from half a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between tow paper towels until they are soft enough to roll (about 20-30 seconds). Spoon 2-3 Tbs. of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.

*To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 20 minutes.

Main Dishes...

Meatballs - Sadie Freeman
(I just realized that I missed taking a picture of the meatballs... so sorry!!  Believe me they were delicious!)

meatballs
1 cups salsa
1 cup ketchup
1 jar jelly

Cook in crockpot on high for 4 hours.

Main Dishes - August

Another great recipe exchange night!  Again we had lots to sample from and a great variety and everything was delicious!  Let's start with the main dishes...

Stuffed Zucchini - Colene Flamm

2-3 med. zucchini
1/2 c. onion
2 tsp. salt
1/4 tsp. oregano
1/3 c. oil
1 lb. ground beef
1/2 tsp. pepper
1 1/2 c. canned tomato sauce

Cut zucchini in half lengthwise and scoop out the pulp and chop it up.  Saute onions in oil and add zucchini.  Add beef and cook with seasonings.

Stuff the mixture into the zucchini shells.  Arrange in an oiled baking dish, cover with tomato sauce and bake 40 minutes at 350 degrees.


Monterey Chicken

4 boneless, skinless chicken breasts
1/4 c. bbq sauce
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 - 14 oz. can Rotel, drained
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no longer pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one Tbs. bbq sauce, 1/4 c. cheese, 1/4 c. Rotel, green onions and one Tbs. and one Tbs. of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

*You can choose to marinate chicken before cooking. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning.  Marinate for about half hour.

Main Dishes...

Basic Bechamel (White sauce or Alfredo) 
 - Marissa Empey (She didn't have time to make it for us but still provided the recipe so we can all try it out!)
Serves 2

1 Tbs. Butter
1 Tbs. flour
1/2 c. half and half
Nutmeg and Salt

Microwave: Melt butter and add flour, cook approx. 30 sec. until bubbling. Add half and half, cook until sauce begins to thicken, stirring every 30 sec. Sauce will thicken more as it cools. Add Nutmeg and Salt to taste.

Stove-top: Same procedure, medium to low heat, stirring constantly.


Baked Creamy Chicken Taquitos
 - Sarah Ricks

3 oz. cream cheese, softened
1/4 c. green salsa
1 Tbs. fresh lime juice (juice from half a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican flavored cheese
small flour or corn tortillas

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Ad the chicken and cheese; mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds).
Spoon 2-3 Tbs. of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not each other.
Bake for 10-12 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 10-12 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together.)


BBQ Chicken Salad
 - Robyn Anderson
Serves 4-6

3 c. cooked, cubed chicken
2 c. BBQ sauce (see recipe below)
3 Romaine lettuce hearts, cleaned and chopped
1 can black beans, rinsed and drained
1 small bag of frozen corn, cooked
1 c. Colby Jack cheese, shredded
2 green onions, chopped
1/2 c. cilantro, chopped
Ranch dressing
Tortilla chips

Directions: In medium bowl, add the cooked, cubed chicken and bbq sauce. Stir to coat chicken with sauce, set aside.
In large bowl add the romaine lettuce, black beans, corn, cheese, green onions and cilantro; toss together. Divide the salad evenly among plates. Top each salad serving with the desired amount of bbq chicken. Serve with tortilla chips and dressing. Enjoy!

Homemade BBQ Sauce 
Makes 3 1/2 cups

2 c. Ketchup
1 c. water
1/2 cup apple cider vinegar
5 Tbs. brown sugar
5 Tbs. granulated sugar
1/2 Tbs. fresh ground pepper
1 Tbs. onion powder
1/2 Tbs. ground mustard
1 Tbs. lemon juice
1 Tbs. Worcestershire Sauce

Directions: In a medium saucepan, combine all ingredients. Bring mixture to a boil and then reduce heat to simmer. Cook, uncovered for 1 1/2 hours, stirring often.

A Great Birthday!

Wednesday was the Relief Society Birthday Dinner.  It was a great night!  We're so glad for everyone who joined us for the fun.  We enjoyed delicious Hawaiian Haystacks with rolls and of course yummy birthday cake and ice cream.  It was fun to see everyone and catch up and then we got to enjoy a wonderful program that was put together by Sis. Butikofer.  We got to hear from different readers who spoke for some of the Relief Society presidents in the past.  It was great to learn so much of the history of this great organization and to be reminded how lucky we are to be apart of it.  It's amazing all of the wonderful things that Relief Society has done and is continuing to do.

For those of you who are interested, here is the recipe for the Hawaiian Haystacks gravy:

-2 packets Chicken Gravy Mix
-2 cans Cream of Chicken Soup
-2 cans Chicken Broth
-1 cup water

Combine gravy packets and water.  Add cream of chicken soup and chicken broth and heat over medium high heat until hot.  Add salt and pepper to taste and cooked/shredded chicken to serve. If it needs thickening add a mixture of water and cornstarch or flour, add by slowing pouring and mixing with a whisk.

I'd like to thank everyone who helped and participated in making it a great night!  Thanks to those who participated in the program, Sis. Butikofer for putting that together and making the yummy cakes, the Relief Society Board for the dinner and putting it all together, and Sis. Flamm and Katie Peterson for all of their hard work.  Thanks ladies!

Don't forget the next Relief Society Activity is the Recipe Exchange Night on April 11th at 7pm.  Look forward to seeing you there!

Main Dishes...

Homemade Chili

2 lbs. hamburger - cooked
1 pkg. small red beans
4 - 8 oz. cans tomato sauce
1 pkg. Chili Original by McCormick

Brown hamburger with onions.  Cook beans in crock pot until soft, 4 hours.  Add tomato sauce and meat in cooked bean mixture with chili package.  Cook until flavored 1-2 hours.


Sweet Baby Ray's Crockpot BBQ Chicken

4-6 boneless, skinless chicken breasts
1 bottle BBQ sauce (Sweet Baby Ray's or a brand you prefer)
1/4 c. white vinegar
1 tsp. red pepper flakes
1/4 c. brown sugar
1/2 tsp. garlic powder

Combine sauce and seasonings together in a bowl.  Place frozen chicken breasts into bottom of crockpot.  Pour sauce over chicken and be sure to coat thoroughly.  Cook on low for 6-8 hours.  Eat whole breasts or shred and serve on buns.


Chicken Chowder

Cook and shred 2 chicken breasts and save.

In stock pot add:
1 c. finely chopped celery
1 c. grated carrots
1/2 c. finely chopped onion
3-4 potatoes, diced
salt to taste
cover with chicken broth and cook until tender

When done, add one pint of half & half.  Mix 1/3 cup of soft butter with 1/3 cup flour, add & mix until butter is melted.  Then add 8 oz. of Velveeta cheese.  Cut up in chunks and let melt in soup.  Add chicken.  Add pepper if desired.


Meatloaf Special

1 lb. ground beef chuck
1/2 tsp. garlic pepper
1/4 tsp. onion powder
1/8 tsp. salt
1/8 c. chopped onion
1 can tomato sauce (basil, garlic, & oregano)
1/2 can vegetable beef condensed soup
1/2 pkg. crushed soda crackers
1 egg

Spray cooking pan lightly with Pam.  Mix all ingredients in cooking pan.  Smooth out evenly.  Wipe around tine.  Place in oven at 400 degrees, cook for 30 minutes or until lightly brown.


Sticky Finger Chicken

2-3 c. crushed Corn Flakes
1/2 c. flour
Dash of salt and pepper to flour
2 eggs beaten
8 chicken tenderloins

Dust chicken in flour.  Then dip in beaten egg and coat with crushed Corn Flakes.  Place on greased baking pan and bake for 20-30 minutes or until done at 350 degrees.

In a separate bow:
3 Tbs. Frank's Hot Sauce
3/4 c. brown sugar
2 Tbs. water

Coat cooked chicken strips in sauce.  Serve!  Double if you need too!


Spring Rolls

Ingredients:
spring roll wrappers (made of wheat flour and water)
Filling:
rice noodles (use only 1 layer of the 5 in package)
1 lb. chicken
romaine lettuce
basil
cucumber
cilantro

Filling:
Cook chicken in boiling water.  When cooked, set aside to cool Cook noodles according to package directions, be careful not to overcook. To prepare greens, pick basil and cilantro leaves from stem. Skin cucumber so that half of skin remains. Cut cucumber in half and then lengthwise to resemble fries. Chop romaine lettuce. You may choose to add your own herbs. Pull apart chicken into strips with hands. Now that you've prepared filling, set them on plate.

Wrapper:
Heat water in pan, just below boiling. Immerse wrapper until soft. It is solft when it wants to stick to itself and tear, so be careful! Place wrappper on plate.

To roll, add first the noodles, chicken, and then greens. Roll up half way, then bring both sides to the middle and continue to roll up. This makes about 15-20 servings depending how big your spring rolls are.

Traditional Spring Roll Sauce
4 Tbs. sugar
1 c. water
3 Tbs. lime juice
3 Tbs. fish sauce
1 clove garlic, chopped or sliced
Thai peppers, sliced (optional)
Roasted peanuts, chopped

Caramelize sugar in saucepan. Add water and stir. remove from saucepan to cool. Add lime juice, fish sauce and garlic. Add peppers and roasted peanuts to taste. I like to buy roasted and unsalted peanuts at the grocery and pan roast them again until golden brown. You can store this sauce for about a month, without the garlic and peanuts.

Hoisin Sauce
1/2 c. Hoisin Sauce
1 Tbs. sugar
1 Tbs. roasted peanuts, chopped
1 tsp. fish sauce
2 Tbs. water

Combine all ingredients. You may decide to add more/less sugar or water.