I'm heading to St. George tomorrow and wanted to make these so I called Karlie to get the recipe! They are amazing! I wanted to put it on here so I have it saved! Yay for grilling season!
Marinade:
-2 Large cloves garlic, crushed
-1 C Vegetable Oil
-1/4 C Soy Sauce
-1/4 C Worcestershire Sauce
-1/4 C Dijon Mustard
-1/4 C Fresh Lemon Juice (about 2 lemons)
-1 tsp Fresh Ground Black Pepper
Great for Sirloin Steak Kabobs or chicken with red, green, and yellow peppers, purple onion, zucchini, pineapple, squash. Enjoy!
Tuesday, May 31, 2011
Tuesday, May 24, 2011
Cinnamon Rolls
(taken from ourbestbites.com)
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
Dough: Place 1/2 C milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir then add another 1/2 C. milk, set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.
In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. Mix all icing ingredients until blended and right consitency. If desired spread with icing while still warm. Makes 12 rolls.
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
Dough: Place 1/2 C milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir then add another 1/2 C. milk, set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.
In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. Mix all icing ingredients until blended and right consitency. If desired spread with icing while still warm. Makes 12 rolls.
Monday, May 23, 2011
Cinnamon Bread
Cinnamon Burst Bread
3 T yeast
3 T Vegetable oil
11-12 C flour
2 ½ C cinnamon bites or chips (I found them at Kitchen Kneads in Ogden)
Combine 4 c flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt and 7 more cups of flour. Let mixer knead until bread dough forms (add more flour if too sticky), about 5 minutes. Add cinnamon chips or bites (they will stay whole if you add them at the end). Cover and let rise for 1 hour. Spray counter with Pam and divide dough into 4 equal pieces. Shape into loaves and place in 4 bread pans. Cover and let rise another hour or until doubled. Bake at 375 for 25-30 minutes. Cool on cooling racks. Tastes great with butter, as toast or as French toast. Also freezes well!
If you use it for French Toast, you have to try this syrup with it. AMAZING!
Liquid Gold Syrup
3 T yeast
½ C sugar
4 eggs (beaten lightly)
3 ¾ C warm water
4 ½ tsp salt3 T Vegetable oil
11-12 C flour
2 ½ C cinnamon bites or chips (I found them at Kitchen Kneads in Ogden)
Combine 4 c flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt and 7 more cups of flour. Let mixer knead until bread dough forms (add more flour if too sticky), about 5 minutes. Add cinnamon chips or bites (they will stay whole if you add them at the end). Cover and let rise for 1 hour. Spray counter with Pam and divide dough into 4 equal pieces. Shape into loaves and place in 4 bread pans. Cover and let rise another hour or until doubled. Bake at 375 for 25-30 minutes. Cool on cooling racks. Tastes great with butter, as toast or as French toast. Also freezes well!
If you use it for French Toast, you have to try this syrup with it. AMAZING!
Liquid Gold Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla
-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add vanilla and serve.
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla
-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add vanilla and serve.
Homemade Bread, Yum!
Homemade Bread Recipe
(Bread, Pizza, Breadsticks)
10 ½ C White or wheat bread flour (I use 5 ½ C wheat 5 C white)
½ C Sugar
1 Tablespoon salt
3 rounded Tablespoons saf-instant yeast3 Tablespoons liquid lecithin (Do not measure, pour approximate amount directly into bowl)
4 Cups Hot tap water
*Add 1 cup applesauce and an additional Tablespoon lecithin for WHOLE WHEAT bread (half of each for half whole wheat, which is what I like)
Mix dry ingredients. Add lecithin then water (*and applesauce). Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes (10 minutes for wheat). Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam. Knead dough clockwise until smooth and round. Cut into 4 equal pieces. Shape into 4 loaves and place in bread pans. Cover with dish towel and let rise 25 min. Bake at 350° for 25 min.
You can make four loaves of bread or any of the following with this recipe:
-Breadsticks- Roll out into a rectangle. Cut into strips then in half. Twist or leave straight and place on cookie sheet. Brush with: ½ stick softened butter then sprinkle with: 1 T garlic powder, 1 T season salt, 1 T Italian seasoning, 1 T Parmesan cheese (mixed). Let rise 25 min then bake at 350 for 15-20 min.
-French bread- just roll out thinner and place on cookie sheet. Cut slits and spray top with water for crustier crust. Rise for 25 min. Bake 20-22 min at 350°
-Pizza crust- Heat baking stones in oven. Roll into circle. Place on baking stone. Top with pizza sauce, cheese and desired toppings) Do not let rise. Bake at 400° for 18-20 min. (This bakes while bread rises)
BBQ chicken Pizza: Marinate 1 large chicken breast (per pizza) in BBQ sauce (I used Kraft hickory smoke) for a couple hours. Bake uncovered at 350 for 15-25 min until no longer pink. Cut into small cubes. Spoon BBQ sauce onto pizza dough. Sprinkle with Gouda and mozzarella cheese. Top with BBQ chicken cubes. Bake at 400 for 18-20 min or until crust is lightly brown.
When I make breadsticks or pizza I usually half the bread recipe or make two additional loaves with it
Monday, May 16, 2011
Yogurt Chicken Masala (with cilantro-cucumber relish)
This is page 139 in our mother's day cookbook smith girls! Made this chicken the other night and it was sooo good! So tender (but Matt is good at grilling!) I didn't make the relish though.
8 chicken cutlets (cut the breast into two, cutting from top and bottom halves, making it thinner)
1 1/2 cups plain yogurt
juice of 1 lemon
1/2 cup chopped onion
4 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp garam masala (found at Target, Albertsons/Walmart don't carry it)
1 tsp kosher salt
- Place all ingredients in a blender and puree until smooth. Pour over chicken and marinate in the fridge for several hours. (I did 4 and it was good).
Relish
1 cucumber, peeled, seeded and diced
1/2 cup finely diced onion
1/4 cup chopped cilantro
2 TBS lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
- Stir together relish ingredients and let flavors blend while chicken marinates.
Preheat bbq and oil the grill grate. Remove chicken from marinade (discard marinade) and grill over med-high heat, 4-6 min per side. Serve with cucumber-cilantro relish and warm flatbread.
8 chicken cutlets (cut the breast into two, cutting from top and bottom halves, making it thinner)
1 1/2 cups plain yogurt
juice of 1 lemon
1/2 cup chopped onion
4 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp garam masala (found at Target, Albertsons/Walmart don't carry it)
1 tsp kosher salt
- Place all ingredients in a blender and puree until smooth. Pour over chicken and marinate in the fridge for several hours. (I did 4 and it was good).
Relish
1 cucumber, peeled, seeded and diced
1/2 cup finely diced onion
1/4 cup chopped cilantro
2 TBS lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
- Stir together relish ingredients and let flavors blend while chicken marinates.
Preheat bbq and oil the grill grate. Remove chicken from marinade (discard marinade) and grill over med-high heat, 4-6 min per side. Serve with cucumber-cilantro relish and warm flatbread.
Classic Corn Chowder
Pretty sad I'm still making soup in May. Smith girls this is page 76 of our book we got for mother's day.
3-4 slices bacon, chopped
1 onion, diced
1 celery stalk, diced
2 carrots, peeled and sliced
3 small red or yellow potatoes, with skin, diced
1 14 oz can chicken broth
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup frozen corn
1 15 oz can creamed corn
1 cup whole milk or half & half
pepper
- In a large pot, cook bacon until crisp. Remove to paper towels and set aside. Drain off all but 1 tbs of bacon fat. Add onion, celery and carrots to pot. Cook over med heat until onion softens, about 5 min. Add potatoes, broth, thyme and salt. Cover and simmer until potatoes are fork tender, about 8-10 min. Stir in corn, creamed corn, milk and cooked bacon. Simmer 8-10 more min, then season with lots of pepper and additional salt if desired.
3-4 slices bacon, chopped
1 onion, diced
1 celery stalk, diced
2 carrots, peeled and sliced
3 small red or yellow potatoes, with skin, diced
1 14 oz can chicken broth
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup frozen corn
1 15 oz can creamed corn
1 cup whole milk or half & half
pepper
- In a large pot, cook bacon until crisp. Remove to paper towels and set aside. Drain off all but 1 tbs of bacon fat. Add onion, celery and carrots to pot. Cook over med heat until onion softens, about 5 min. Add potatoes, broth, thyme and salt. Cover and simmer until potatoes are fork tender, about 8-10 min. Stir in corn, creamed corn, milk and cooked bacon. Simmer 8-10 more min, then season with lots of pepper and additional salt if desired.
Friday, May 13, 2011
Mandarin Almond Salad
With summer approaching (well today anyway) I love to make salads. Here is a fun one to take to your next BBQ or party.
Romain lettuce
1 large can Mandarin oranges (drained)
Sugar roasted slivered almonds
1 small sliced purple onion (opt)
1 container goat cheese
1 sliced apple
Poppyseed drsg (last)
Sugar roasted almonds:
Put 1/2 c. sugar in small sauce pan. Stir constantly. As soon as sugar starts melting a little, add 1/2 c. almonds. Continue to stir until some of the sugar sticks to almonds. Remove from heat immediately and spread the almonds on a cookie sheet lined with tinfoil to let them cool. Store in ziplock bag or air tight container.
Dressing:1 c. white sugar
1 tsp dry mustard
2 tsp salt
3 Tbsp poppyseeds
2/3 c. apple cider vinegar
2 c. Mazola (I use vegetable oil and its just fine)
1 Tbsp onion juice (can reconstitute minced onion 2:1 water to onion or grate and onion?)
Add everything except oil and poppyseed. Blend well. Add oil SLOWLY while blender is going (if you add it too fast the oil will not mix). It will be thick. Then add poppyseed & stir. Refrigerate dressing. Lasts 2-3 weeks. (I usually half this recipe and still have leftover dressing)
Toss all ingredients together and mmmm, enjoy!
Tuesday, May 10, 2011
Pesto Milano
Made this tonight and I love it! It's a mild pesto flavor which I liked. I substituted broccoli instead of chicken and it was so good!
8 oz linguine, cooked al dente
2 TBS olive oil
4 boneless, skinless chicken breasts, sliced into strips
1 8 oz container of mushrooms, sliced
1 cup alfredo sauce (we like Classico brand)
1 cup chicken broth
1 TBS Pesto
1 cup mozzerella cheese, grated
1/3 cup parmesan cheese, grated
1 tomato, diced
1/3 cup green onions, chopped
- Heat oil in skillet and add strips of chicken, cook fully. Remove chicken from skillet and add the mushrooms. Cook until golden, stirring often. Stir in alfredo sauce and broth, simmer. Add chicken, cheeses, pesto, tomatoes, and onion to skillet. Heat until cheese is melted. Serve over hot linguine noodles.
8 oz linguine, cooked al dente
2 TBS olive oil
4 boneless, skinless chicken breasts, sliced into strips
1 8 oz container of mushrooms, sliced
1 cup alfredo sauce (we like Classico brand)
1 cup chicken broth
1 TBS Pesto
1 cup mozzerella cheese, grated
1/3 cup parmesan cheese, grated
1 tomato, diced
1/3 cup green onions, chopped
- Heat oil in skillet and add strips of chicken, cook fully. Remove chicken from skillet and add the mushrooms. Cook until golden, stirring often. Stir in alfredo sauce and broth, simmer. Add chicken, cheeses, pesto, tomatoes, and onion to skillet. Heat until cheese is melted. Serve over hot linguine noodles.
Wednesday, May 4, 2011
Parmesan Orzo Primavera
This is a very healthy, easy and yummy meal. Love all the veggies. It does not have many ingredients and you do not use all the orzo pasta so you can make it again!
1 can Chicken Broth
1 Cup Uncooked Orzo Pasta (looks like rice)
1/3 Cup Water
2 1/2 cups Chopped Fresh Vegetables (such as broccoli, carrots, cauliflower, red peppers, zucchini)
1/3 cup Parmesan Cheese
Combine chicken broth, orzo pasta and water in saucepan. Bring to a boil. Reduce heat to medium-low. Cover and cook 7 minutes. Bring water to boil in separate saucepan to cook vegetables until tender. Add Vegetables to Orzo pasta. Stir in the Parmesan cheese.
1 can Chicken Broth
1 Cup Uncooked Orzo Pasta (looks like rice)
1/3 Cup Water
2 1/2 cups Chopped Fresh Vegetables (such as broccoli, carrots, cauliflower, red peppers, zucchini)
1/3 cup Parmesan Cheese
Combine chicken broth, orzo pasta and water in saucepan. Bring to a boil. Reduce heat to medium-low. Cover and cook 7 minutes. Bring water to boil in separate saucepan to cook vegetables until tender. Add Vegetables to Orzo pasta. Stir in the Parmesan cheese.
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