Everything Lo Mein

My sister told me about this recipe on The Food Network. It's one of Rachael Ray's. It is really yummy. The kids ate it well, too. I made mine beef lo mein, though, because we recently got a 1/2 beef. So, it's what's for dinner at our house! It doesn't take very long and it's pretty easy!!

Sauce:
3 rounded tablespoon hoisin sauce
3 tablespoon dark soy
3 tablespoon water
2 teaspoon hot sauce

Lo Mein:
1 # spaghetti
salt
1/4 c vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
black pepper
2 teaspoon ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3 inch lengths then sliced lengthwise (I used green onions)
1/2 # shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 # shredded cabbage, your choice

Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.


Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. The recipe said this was 4 servings. I don't know who she's feeding, but we got 2 full meals out of this!!

Taco Ring

This is a delicious, easy, comforting meal! This is adapted from a Pampered Chef recipe. You've probably had it, but in my book, it's worth remembering! Everyone is always happy when they find out what's for dinner.

1-1 1/2 # hamburger
1 pkg taco seasoning
1 sm can tomato sauce (maybe 2 if you use more hamburger)
2-3 tubes crescent rolls
lettuce, tomatoes, cheese, olives, cilantro, or other taco toppings
salsa and sour cream

Cook and drain hamburger. Stir in taco seasoning and tomato sauce. On a large pizza pan, lay out crescent triangles all around the outside of the pan with the point of the crescent triangle out over the edge. (when you're done, it'll look like a sun with rays) I use 1 # hamburger with 2 tubes of rolls and it feeds us dinner with lunch the next day for me and 2 kids. If you have a bigger family use 3 tubes and 1 1/2 # hamburger. And move your roll "sunshine" closer to the edge of the pan. This works great if you have a baking stone. Press down the rolls where they overlap, then put the meat on top. Fold the points over the hamburger and tuck under on the inside. Bake at 375 for 20-25 minutes. (I usually do 25, it makes the rolls crispy) When it's done, carefully slide the ring onto a serving platter. Put lettuce, cheese, etc in the middle of the ring and serve! It looks really cool like this. If I'm lazy (which I usually am), I just serve it from the stone and have the fixings on a separate plate!

I have seen different versions with salsa and some other stuff in the meat mixture, but I like this one because I always have everything on hand. Enjoy!

"Prize-Winning" Whole Wheat Bread

This is the bread from the other night. I got this recipe from my friend, Beth Durtschi, who lives in Driggs. This is such a yummy bread and so easy to make! It makes me feel good to make something so nutritious for my family. Enjoy!

3 T yeast
1 t sugar
5 C warm (like for a baby bath) water
3/4 C honey
3/4 C oil
2 T salt
1 t Vitamin C crystals (ascorbic acid) (can find at health food stores and maybe drug stores)
12-13 C whole wheat flour (I use freshly ground white wheat, you can also mix red wheat and white wheat. Or use all red! The white has a little lighter flavor.)

Dissolve yeast and sugar in water. (I grind the wheat while this is dissolving) Add honey, oil, salt, vitamin C, and 6 cups of the flour. Mix in an electric mixer (I use a Bosch) with wire whisks on medium high for 10 minutes. (This develops the gluten needed to hold the bread together and rise.) Replace the wire whisks with a dough hook. Add 6 or 7 cups more flour (or more) until the bread dough just barely comes away from the sides (do not add too much flour!) Continue mixing in the electric mixer for 5 more minutes. Turn out onto greased surface. ( I use Pam on the counter and on my hands--oil works, too) Divide into loaves. Let rise in pans until double in size (about 30 minutes). Bake at 350 for about 45 minutes (more or less depending on your bread pans and size of loaves.) I use 2 very large aluminum pans and bake for 55 minutes. It is easy to under cook whole wheat bread, I bake for as long as possible and the tops become somewhat dark. Turn out onto cooling wire racks and smear butter over the top and sides. Let cool completely before putting into plastic bags. Freezes well. This recipe works well for a Bosch mixer. If using a Kitchen aid, cut the recipe in half.

Note from Nikki: I use the 9x5 loaf pans. I find that 3 loaves is perfect. I cook for 45 mins.

Pizza Quesidillas

I make pepperoni pizza and often have leftover pepperoni and bottled spaghetti sauce (that's what I use as pizza sauce. I like Prego traditional best!) This is a great way to use the extra stuff. We all love these!

Flour tortillas
Mozzarella and/or Cheddar Cheese
Pepperoni (you can use canadian bacon or sausage if you like that better)

Heat pepperoni til sizzling. Set aside. Place tortilla in skillet, add cheese and pepperoni and fold over. Cook til cheese melts. Dip in pizza or spaghetti sauce.

You could get fancy and use leftover roasted veggies, too!

Butternut Squash Casserole

Ok, I know we have an over abundance of pumpkin and squash/sweet potato recipes on here but here is just one more! I first had this at our church "Super Saturday" holiday party two years ago and I was in HEAVEN! I got the recipe from Martha, the lady that made it and I haven't made it until yesterday for our Thanksgiving celebration with Kelly's family! It was a hit! I love the egg and vanilla in this and the crunchy, sweet topping! I'll be making it again for our Dale Thanksgiving this Thursday! Hope you all like it as much as I do!

1 butternut squash cut in half, seeds removed, baked until soft (375 for 1 hour)
3/4 C sugar
3/4 C butter, melted
2 eggs
1 t vanilla
1 can evaporated milk

Topping:
1 C Rice Krispies
2 T melted butter
1/2 C light brown sugar
1/2 C chopped pecans


After squash is baked, scoop out and mash (I put in food processor)
Add butter, egg, vanilla, and milk. I used unsalted butter and then added a teaspoon salt. Pour into a greased 9 x 13 pan. Bake at 375 for 1 hour. Sprinkle topping on last 10 minutes and raise heat to 400.

Note: Bake squash face down and use a little olive oil to prevent sticking. You should get 2 Cups squash. If you have more, up the ingredients and use it!

Mom's Pumpkin Bars

These are so yummy I just have to make them at least once each Autumn. I had forgotten how GOOD they make your house smell while they are baking!! They taste somewhat like pumpkin pie with a toasted, nutty, crunchy topping that is wonderful! Serve with a big dollop of soft whipped cream and you're in heaven.

Crust:
1 c flour
1/2 c oats
1/2 c brown sugar
1/2 c butter, softened

-Mix and press in bottom of a 9x13 pan. Bake at 350 for 15 minutes.

Filling:
2 c pumpkin
1 can evaporated milk
2 eggs
3/4 c sugar
1/2 t salt
1/4 t ground cloves
1 t cinnamon
1/2 t ginger

-Mix well and pour over crust. Bake another 30 minutes.

Topping:
1/2 c nuts, chopped (pecans)
1/2 c brown sugar
2 T butter, softened

-Mix and sprinkle on top. Put back in oven again for another 30 minutes.


My little Chef Boyardee

Yummy Dinner

I don't know what else to call this! It's a simple concoction that I came up with a couple years ago and has always been a huge hit with my family. It sounds basic and boring, but so good! (healthy too!)

1 lb ground beef
1 onion, chopped
4 red potatoes, sliced thinly
4 carrots, peeled and sliced thinly
2 c shredded green cabbage
1/2 c water
salt & pepper to taste (I put A LOT in for good flavor!)

-In a large skillet with a lid, brown beef with onions. Add the rest of ingredients and mix well. Cover with lid and let simmer for 20 minutes or so, stirring occasionally, until veggies are tender.

-When serving, I top each plate with a pat of butter. My boys always like to add ketchup to theirs. Serve with some rolls and you've got dinner!

Creamy Corn Chowder

I don't know about you, but these cold, wintry days make me crave hot, soothing soups and stews. I made this soup a couple nights ago and really enjoyed it. I got it from my crock-pot cookbook and it is fairly simple to make. It's not super low-fat, but you could make it that way by using lite sour cream, lite half-n-half or milk, and lite cream of chicken. This makes a lot. My big oval crock pot was just about full (I'm not sure what size it is), so you'll have plenty of leftovers. My kids love the bacon in it.

1 lb bacon
4 c diced potato (peeled)
2 c chopped onion
2 c sour cream
2 1/2 c milk or half-n-half
2 cans cream of chicken soup
2 c frozen corn (or more if you like)
Thinly sliced green onions (optional)

-Cook bacon strips until crisp. Drain, crumble, then set aside.
-Put potato, onion, and a small amount of water in a pot. Cook 15 minutes or until tender, stirring occasionally. Drain. Transfer veggies to a 5 qt. crock pot and add all but 1/2 c of crumbled bacon.
-Stir in sour cream, milk, soup, and corn. Cover and cook on low for 2 hours. Sprinkle green onions and reserved bacon on each serving.
-Serves 12.

Black Bean Enchiladas

1 large onion, chopped
1 medium green pepper, chopped
2 T chicken broth
2 cans (15 oz each) black beans, rinsed and drained, divided
1 1/2 cups picante sauce, divided
12 four tortillas (6 inch) I used bigger ones, and it made 7 large
2 medium tomatoes, chopped
1/2 c shredded reduced-fat cheddar cheese
1/2 c shredded reduced-fat mozzarella cheese
3 cups shredded lettuce
6 T fat-free sour cream

In a non-stick skillet, cook and stir onion and green pepper in broth (or just use oil) for 2-3 minutes or til tender. Mash one can of black beans. Add to the skillet with 3/4 c of picante sauce and remaining beans. Heat through.

Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down in a 9x13 pan coated with Pam. Combine tomatoes and the rest of picante sauce; spoon over enchiladas.

Cover and bake 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each plate and top with 2 enchiladas Garnish with sour cream.

I actually didn't make this low fat. I used regular cheese, and used more. I put some inside each enchilada. I used a little more picante sauce, too. These are really fast, and good. My kids even liked them!

Black Bean Soup with Sweet Potatoes

I got this recipe from Fine Cooking Magazine and all I have to say is Mmmmmmmm! We made this for dinner tonight and I think it's the best black bean soup I've ever had! It is a "do again" for sure! So healthy and delicious!

2T vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, chopped
1 1/2 t ground coriander
1 t ground cumin
freshly ground pepper
2 quarts lower-sodium chicken broth
4 (15 oz,) cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced (small)
salt
sour cream or plain yogurt
8 paper thin sliced limes
cilantro garnish

Heat oil over medium heat, in large pot.
Add onions, cook until soft.
Add garlic, coriander, cumin, 1/4 t pepper and stir 30 seconds.
Add broth, beans, sweet potatoes, 3/4 t salt, bring to boil over high heat.
Reduce heat, simmer uncovered, stirring occasionally, until potatoes are tender (15 min.)
Using slotted spoon, set aside 3 Cups beans and potatoes.
Puree remaining soup in blender.
Return solids to soup and season to taste with S & P
Serve with dollop of sour cream and lime, cilantro.

Pumpkin Spiced Bread Pudding

If you love bread pudding or pumpkin pie then you'll love this! So comforting on a chilly autumn day! Recipe is from Good Things Utah but I altered it slightly. You can never have too many pumpkin recipes, right?

5 cups canned pumpkin puree
2 large whole eggs
2 egg yolks
3 cups heavy cream
¼ cup brown sugar
1 ¼ cups sugar
¾ t cinnamon
¼ t nutmeg
¼ t cloves, ground
1 c half-and-half
10 cups Croissants, cubed into 2-inch squares, or french bread

-In a mixing bowl, mix pumpkin with all the eggs, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cloves. Set aside.

-In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.

-As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.

-Pour caramel mixture into a 9x13 casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.

-Set aside to let sit for about 30 minutes. Preheat oven to 350. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with cinnamon flavored fresh whipped cream.

-Serves 12-15.

Erika's Chili

I came up with this concoction for our ward chili cook-off. I didn't win, but I don't think that means this stuff isn't good! I totally love it! It has a very special ingredient in it that we all love...CHOCOLATE! I took ideas from a few different recipes (ourbestbites.com) and came up with this. Enjoy and I'd love to hear what you think!

2 t olive oil
2 onions, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, diced small
1 lb ground beef
1-1/2 lbs. sirloin steak, or any kind of steak, cubed small
1 14.5 oz. can diced tomatoes, or 1/2 quart jar of homemade (cut up with shears)
2 cans beef broth
2 6 oz. cans tomato paste
4 T red wine vinegar
4 T brown sugar
4 T chili sauce
1 t cumin
1 T unsweetened cocoa powder
1/2 square unsweetened baking chocolate (1/2 oz)
1 t mexican red pepper, ground
1-1/2 t salt, divided
1 t black pepper, divided
1 T chili powder
2 cans kidney beans
2 cans pinto beans

-Heat oil. Cook meat, onions, garlic, peppers, 1/2 t of salt and 1/2 t pepper until meat is brown and veggies are tender.
-Add everything else and bring to a boil. Turn heat to low and simmer for as long as you can! Best if simmers at least an hour, but you can simmer it all afternoon or put in crock pot!
-Serve with diced green onions, grated cheddar, and a dollop of sour cream on top!
-This makes a full pot. Serves at least 10.

Dan's Scones

We had these delectable treats at a friend's house a few days ago and I could have eaten the whole plate of them! I forgot how divine scones are, straight from the hot pan of oil, smothered in honey and butter....Mmmmmm!

In medium bowl:
1 T yeast
1/2 C warm water
1 T sugar

In large bowl:
2 C warm water
1/2 C sugar
1/2 C oil
2 t salt
3 C flour (will need 8 C total)

Add one egg and yeast mixture

Slowly add remaining flour. When dough becomes very stiff, use hands. Combine and knead until dough becomes soft and smooth. Remove dough. Spray bowl and top of dough with Pam. Place in sink of warm water to rise. Shape into patties, fry in oil, drain and eat!

Chicken alla Cucina

For all of you who LOVE Cucina's Deli in the Avenues, this is for you! My sister-in-law gave me this delicious recipe (her niece worked there for a while). So easy, quick and delicious! Serve over your favorite pasta!

2 T butter
1 T olive oil
1 med. onion, diced
1 T chopped garlic
1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes
2 T flour
1 (15oz.) can artichoke hearts, drained and coarsely chopped
2 C chicken broth
1 C white wine
1/2 C julienne cut sun-dried tomatoes in oil (drained)
1 t dried oregano
1 t dried basil
1 t salt
1/2 t ground blk pepper

In large skillet, heat the butter and oil. Add onion, saute 2-3 min. Add garlic and chicken. Saute until chicken is done. Stir in the flour until incorporated in the chicken pieces. Add artichokes, broth, wine, tomatoes, and spices. Cover, simmer 10 min.

Serves 4-6

Butternut Squash-White Bean Soup

I made this tonight for dinner and totally loved every bite! Such an interesting combo of flavors that work together really well. I got this from Cooking Light, but tweaked it a little, as always, so this is what I came up with. The wine is a must to get the wonderful flavor of this soup. If you have to, you can use cooking wine that you can get in the vinegar aisle, but real wine tastes the best. Enjoy!

8 bacon slices
1 c chopped onion
2/3 c chopped celery
3 garlic cloves, minced
1 1/2 lbs butternut squash, peeled and chopped small (I used 1 med. squash)
1/4 c dry white wine (I used Sake-it's what I had on hand)
4 c chicken broth or bouillon
1 t cumin
1/4 t ground red pepper
pinch of cinnamon
pinch of ground cloves
1/2 c heavy cream
1 t salt
1/4 t fresh ground black pepper
2 (15 oz) cans Great Northern beans, rinsed & drained

-Cook bacon in large pot until crisp. Remove from pot. Pour out bacon grease, keeping a good amount on bottom of pan (I did 5 t)and then add onion, celery, and garlic. Cook a few minutes until tender; add squash and continue cooking 5 minutes, stirring occasionally. Add wine and cook another 5 minutes to reduce a little. Then add remaining ingredients except for the cream. Simmer for maybe 15 minutes or so until the veggies are nice and tender. Add cream and bring to a boil then remove from heat.

-Crumble bacon and sprinkle on top of bowls of soup. Serves 8.