Friday, March 21, 2008

Amish Friendship Bread

I love this stuff! I remember my mom ALWAYS having a "start" on the counter at home and having yummy cinnamon bread every week and a half. So when she came last week to see her new grandson, Soren, she brought me a start. Today was Day #10, so I baked bread--in fact, it's in the oven right now and it smells so good.
Anyway, the one negative to this bread is that every 10 days I have 3 "starts" to share with people, but I realize not everyone is interested in doing this type of thing. I don't mind if I give an unsolicited "start" to someone and they just toss it is the garbage, but if there is someone who actually wants one, please let me know! I will have 3 new "starts" every 10 days!

Saturday, March 15, 2008

Texas Pulled Pork

We had a serious freezer mishap yesterday. I had been making freezer meals for myself before the baby was born, and because we needed more freezer space, we finally plugged in the old fridge we've had sitting in the garage. Yesterday, I went out to get some bacon from the freezer, and realized it was not on. Something had tripped the circuit and so the fridge had not been on for at least 3 days. UGH. My entire freezer was thawed out--about 6-7 meals, 3 pork roasts, a beef roast, 4 lbs. bacon, 2 pkgs American cheese, juice concentrate, etc. UGH, UGH, UGH!

In a desperate attempt to use up some of the meat, I threw one of the pork roasts in the crockpot and pulled out this recipe I had been wanting to try. It was actually really good--my whole family, and parents (who are visiting due to their new grandsons arrival) all liked it.

Texas Pulled Pork
(?i have no idea?)

1 can tomato sauce
1 c. BBQ sauce
1 medium onion, finely chopped
1 can diced green chiles
1/4 c. chili powder (I used about 1/2 this)
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cinnamon
1 can black beans, drained
2 1/2 lb. well trimmed pork loin roast
1/2 c. cilantro

Mix sauce ingredients in a crockpot. Add pork roast, then spoon sauce over pork just to cover.
Cook on high 3-4 hours or low 8-10 hours until pork is fork tender.
Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
Pour sauce into serving bowl, stir in cilantro and pork.

I served this on Kaiser rolls, for a pulled pork sandwich.

Freezer Meals

My sweet little boy was born last week, Wednesday, March 5. I am so NOT in cooking mode right now, but thought I would share a website that might inspire you. A friend in the ward, Melissa Mortensen, was telling me about this website, and brought me a lunch made from a recipe on the site. The Chicken Cordon Bleu Pockets were REALLY good--even my picky eater, Addison, ate 2!

Here is the site:

Here is the Chicken Cordon Bleu Recipe:

Tuesday, March 4, 2008

Ham & Broccoli Casserole

I am going to be induced tonight and hopefully have a baby by tomorrow. Knowing this, I am able to plan ahead and put my "nesting energy" to work. I made myself a few freezer meals in anticipation of my post-partum loss of energy, and this one I threw together this morning.
This casserole is just a casserole. But it is one I grew up on, and therefore it is "comfort food." My mom calls it "company casserole," but I never serve casserole to company, so I stick to "Ham & Broccoli Casserole."

Ham & Broccoli Casserole
(thanks to my mom, Kristi Skidmore)

1 bag frozen chopped broccoli
1/2 c. chopped onion
1 can cream of mushroom soup
1 can cream of celery soup
1 can of milk
1 c. grated cheese
3 c. ham, cooked & cubed (I buy bags of cubed ham in the deli meat section)
2 c. Minute rice
1 tsp. worcestershire sauce

Mix all together in a large bowl. Pour into casserole dish and bake at 350 degrees for 45-50 minutes.

(Freezes well if cooked first, then frozen. Remember when you freeze dishes to place a piece of saran wrap right on top of the food, then cover with foil--keeps food fresher!)

Monday, March 3, 2008

Sausage Tortellini Soup

This is one of my favorite soups! Very hearty!

Sausage Tortellini Soup
(CV II ward Relief Society Broadcast, 2004)

1 lb. mild Italian sausage
1 c. chopped onion
2 cloves garlic, minced
5 c. beef broth
1 c. water
28 oz. can diced tomatoes
8 oz. can tomato sauce
1 c. sliced carrots
1/2 tsp. basil
1/2 tsp. oregano
3 tsp. parsley
1 1/2 c. zucchini, sliced
2 c. tortellini (8 oz.), uncooked

Remove skin from sausage and cook until brown. Remove sausage from pan leaving drippings. Saute onion and garlic in drippings. Blend all ingredients, except sausage, zucchini and tortellini. Simmer for 30 minutes. Add 3 reserved ingredients and cook 30 more minutes.

Great with crusty french bread!

Sunday, March 2, 2008

Cilantro-Pesto Chicken Tenders & Creamy Skillet Potatoes

Cilantro-Pesto Chicken Tenders
(Weber Grill cookbook)

2 T. coarsely chopped walnuts (I used pecans)
2 medium garlic cloves (I always double the garlic b/c I love it!)
1 1/2 c. loosely packed fresh cilantro
1/2 c. loosely packed parsley
1/2 t. salt
1/4 tsp. pepper
1/4 c. olive oil
2 lbs. chicken tenders

Marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides. Add cilantro, parsley, salt and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.

Place the chicken in a baggy and add marinade. Press air out and seal. Refrigerate for 2 hours. Remove chicken and thread onto skewers. Grill over direct high heat until meat is firm and the juices run clear, about 6-8 minutes, turning once.

Serve with lime wedges (I completely forgot this part! I am bummed, b/c I love limes! But the chicken was good even without the squirt of citrus.)

Creamy Skillet Potatoes
(??i have no idea??)

7 c. cubed, uncooked red potatoes (I used Yukon gold b/c that's what I had on hand)
1/3 c. chopped onion
2 T. flour
1 packet dry Ranch dressing mix
1/2 tsp. dried parsley flakes
1/4 tsp. salt
1/4 c. sour cream
2 c. milk

Place 1-inch of water and potatoes in a large skillet; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender. Drain. Coat skillet with non-stick cooking spray and add potatoes and onion. Cook over medium-high heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, Ranch dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes & toss to coat.
(I only had 1/2 packet of Ranch dressing mix, so I through in a dollop of onion & chive cream cheese, too)

Crockpot Beef Stroganoff

Crockpot Beef Stroganoff
(??i have no idea??)

1-2 lbs. cubed beef stew meat
2 cans cream of mushroom soup (I prefer to just use 1)
1/2 c. chopped onions
1/2 packet dry onion soup mix (I use the whole thing for a stronger flavor)
1 Tblspn. worcestershire sauce
1/2 c. water
salt, pepper, garlic salt
4-6 oz. fresh mushrooms (I never put in because I don't like them)
dollop of sour cream

In a crockpot, sprinkle the meat with salt, pepper, garlic salt (or fresh minced garlic). Combine the soups, onion, water and Worcestershire sauce in crockpot as well.
Cook on low setting for 8 hours or high setting for about 5 hours.
About 1/2 hour before serving, saute mushrooms in a little oil and add them, and stir in sour cream and cream cheese.
Serve over rice or noodles (I always use curly "egg noodles")