Butternut Squash Coconut Soup

2 TB coconut oil
1 medium onion, diced
3 garlic cloves, chopped
5-6 stalks of celery, diced
2-3 Large sweet potatoes, roughly diced
2 cups butternut squash
4 cups chicken stock
1 tsp fresh thyme
1 can full fat coconut milk
Salt & Pepper to taste


Sauté onion, garlic, and celery in coconut oil.

Once onions become translucent add sweet potatoes and butternut squash.

Cook for 5 min or so, then add chicken stock and thyme and bring to boil.

Allow it to cook until sweet potatoes and squash are soft.

Purée in blender or with an immersion blender (my preferred method)

Add coconut milk while pureeing.

Once it's all smooth and heavenly, add salt and pepper to taste.

GG's Corn Chowder

2 cups boiling water

2 cups chopped potatoes

½ cup carrot slices

½ cup celery slices

¼ cup chopped onion

1 ½ tsp salt

¼ cup butter

¼ cup flour

2 cups milk

17 oz can cream style corn

¼ tsp pepper

Boil water.  Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer 10 minutes, or until cooked.  In a separate pan, make a white sauce with margarine, flour and milk. Add to vegetables in water, along with a can of corn.  Mix well.  Heath through and serve.

Chile Verde II

From Allrecipes.com
Ingredients


6 pounds cubed pork stew meat

1/4 cup vegetable oil

2 large yellow onions

6 cloves garlic, minced

1 tablespoon sea salt

freshly ground pepper, to taste

1 tablespoon ground cumin

4 1/2 quarts chicken broth

8 fresh poblano chile peppers, seeded and chopped

4 fresh jalapeno peppers, seeded and chopped

2 yellow bell peppers, seeded and chopped

3 pounds fresh tomatillos, husks removed

1 bunch cilantro leaves, coarsely chopped

Directions

1.In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.

2.Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
 from "Debra"
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!

Italian Chicken and Couscous

From Myfamily.com
posted by Ruth 2005
Ingredients:

1 Tbs olive or vegetable oil

2 cloves garlic, finely chopped

1 can (14 ½ oz) stewed tomatoes, drained and ½ cup liquid reserved

1 lb boneless, skinless chicken breast halves cut into ½ inch strips

1 medium onion, thinkly sliced and separated into rings

1 ½ tsp chopped fresh or ½ tsp dried oregano leaves

1/8 tsp pepper

1 ½ cups chicken broth

1 medium zucchini, cut lengthwise in half, then cut crosswise into ¼ inch slices

½ package (10 ounce size) couscous (3/4 cup) (Couscous is a pasta)
Directions:

Heat oil in 10 inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

Mustard Lemon Chicken

from Myfamily.com
posted by Ruth 2005
Ingredients:

2 Tbsp. mustard

2 Tbsp. vinegar

3 Tbsp. lemon juice

2 cloves garlic, minced

1 tsp. paprika

4-6 oz. chicken breasts halved and skinned
Directions:

Mix first 5 ingredients. Add chicken breast and let it marinate for at least ½ hour in the refrigerator. You can cook on the George Forman or in a frying pan or on a grill.

Oven Fried Chicken

From Myfamily.com
posted by Ruth 2005
Description:

Low-fat yummy chicken
Ingredients:

1 beaten egg

3 TBS milk

1 cup finely crushed saltine crackers (about 28)

1 teaspoon dried thyme, crushed

½ tsp paprika

1/8 tsp. pepper

2-2 ½ lbs meaty chicken pieces (breasts, thighs, drumsticks)

2 tablespoons margarine or butter, melted
Directions:

In a small bowl combine egg and milk. For coating mixture, in a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Rinse chicken; pat dry. Dip chicken pieces into egg mixture; coat with crumb mixture. In a greased baking pan, arrange chicken so the pieces don’t touch. Drizzle chicken pieces with the melted margarine or butter. Bake in a 375 over for 45-55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces while baking.

Heather's Chili

From Myfamily.com
posted by Joe 2003

Ingredients:

1 lb hamburger

1 lb light kelbasa sausage (diced small)

1 can (15 oz) kidney beans

1 can (15 oz) black beans

2 cans (15 oz) chili beans

garlic salt (to taste)

pepper (to taste)

1 small red bell pepper (diced)

1 small onion (chopped)

1 Tbs chili powder

2 tsp cumin

1 can (14 oz) diced tomatos

3 cans (8 oz) tomato sauce

2 cloves garlic

1 tsp salt

3Tbs sugar

Directions:

Brown and drain fat from hamberger. Place hamburger in crockpot. Brown sausage and place on paper towel to remove fat. Place sausage in crock pot. Drain and rinse kidney beans and black beans, and place in crock pot. Add remaining ingredients to crock pot (do not drain chili beans). Mix. Cook on high for 1 hr. or on low for 4 hrs.

Pizza Sauce

From Myfamily.com
posted by Joe 2003
Ingredients:

1 can tomato sauce

1 Tbs oil

oregano (to taste)

garlic (to taste)

parmesean cheese



Directions:

Top pizza dough with sauce, add additional toppings as desired.

Pizza Dough

From Myfamily.com
posted by Joe 2003
Ingredients:

4-5 cups flour

1 Tbs yeast

1 Tbs salt

1/4 cup oil

1 tsp oregano (other seasonings to taste)

hot water
Directions:

Mix and nead. Turn into lightly greased large bowl and let rise 45 minutes. Divide into two parts. Roll onto large pizza pan or cookie sheet. Top and bake immediately.

Tator-tot Casserole

From Myfamily.com posted by Joe 2003
Ingredients:

1 lb hamburger

1 onion

1 can cream of mushroom or cream of chicken soup

1 bag frozen tator-tots
Directions:

Brown 1 lb. hamberger with onion, and drain fat. Add 1 can cream of mushroom or cream of chicken soup, and 1 can milk. Place 3/4 package tator-tots on bottom of casserole dish. Pour mix over tator-tots in casserole dish. Top with remaining tator-tots. Bake at 350 degrees for 30 minutes.

Crepes

From Myfamily.com
posted by Joe 2003
Ingredients:

1tsp vanilla

3 cups flour

2 Tbs sugar

1/2 tsp baking powder

1 tsp salt

4 cups milk

4 eggs

margarine
Directions:

Mix all ingredients in mixer until smooth. Keep covered. Chill in refrigerator 30 min. Turn frying pan on high (or just a little lower). Melt a dab of margarine in fry pan. Pour in enough batter that it will make a think layer on the bottom. Move the pan in a circular motion to spread the batter. When it cooks enough, flip. Do not overcook.

Sloppy Joes

From Myfamily.com
posted by Joe 2003
Ingredients:

1 lb hamburger or ground turkey

1/2 onion

1 clove garlic

1/2 tsp salt

1 can tomato sauce

1/2 can water

1/4 Cup brown sugar

2 Tbs Vinegar

1/2 tsp corn starch

Chili powder (to taste)

Mustard (to taste)

Celery Seed (to taste)



Directions:

Brown hamburger and drain fat in 2 quart frying pan. Stir in remaining ingredients. Bring to a boil. Reduce heat and let simmer 10 minutes. Server on Hamburger buns.

Really Good Ravioli Meal

From Myfamily.com
posted by Andy 2000
Description:

Slappin' good ravioli, in less than 10 miniutes
Ingredients:

1 bag of frozen cheese ravioli (from QFC)

1 jar of your favourite red sauce

Fresh parmesan cheese

Vegetable of choice (suggest green beans)

Drink of choice (suggest Henry Weinhard's root beer)

Directions:

Boil ravioli in boiling water in pan on stove

Quick! While ravioli is boiling, steam vegetables

Warm up red sauce

Set the table

Dish up ravioli, cover with red sauce, grate parmesan cheese over.

Serve with vegetable of choice and frosty mug of your favourite beverage.

Great for dinner and leftovers for lunch tomorrow!

Baked Potato Soup

4 large potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
Salt & Pepper to taste
4 green onions, chopped
1 c. sour cream
2 c. bacon crumbled
5 oz. cheddar cheese, grated (use half in soup and half to garnish


Bake potatoes until tender (about 90 minutes @350). Let potatoes cool a little, then cut each potato in half and scoop out insides. Chop up half of the skins, throw out remaining half of skins. Set aside potato meat and skins. In a large saucepan, melt butter. Blend in flour with whisk. Cook a minute or two. Gradually add milk, salt, and pepper. Whisk potato meat into hot white sauce. Add chopped onions and chopped skins. Stir in sour cream and heat through. Add half of your grated cheese and stir until melted. Garnish with cheddar cheese and crumbled bacon. ENJOY!

Relief Society Birthday Dinner Recipes

Here are a bunch of recipes that we had at our RS Birthday party. They are awesome. Hope that you all enjoy.

Awesome Bajio Style Chicken
5 chicken breasts
1/2 cup salsa1 Tbsp cumin1/2 cup brown sugar1 4oz can diced green chilies1-2 cloves garlic, minced6oz Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.-It has a lot of juice, so serve it with a slotted spoon.

Better Than Cafe Rio Pork
3 pounds pork roast or boneless ribs1 cup brown sugar2 cups salsa
Combine all ingredients in crock pot and cook on low for 7 hours or high for 5. Remove meat and shred. Return to crock pot and cook for approximately 30-60 more minutes. Again, serve with all the taco fixin’s. (This would be great cooked in our new electric pressure cooker. It could be ready, from start to finish, in 1½ to 2 hours instead of all day).

Cafe Rio Salad Dressing
1 cup mayo 1 1/2-2 Tbsp. homemade dressing mix (you could use 1 packet of Hidden Valley Ranch mix)1 cup buttermilk1/3 of a bunch of cilantro with stems chopped off1/2 - 1 small jalapeno (if you don’t like it spicy, remove the seeds)1 tsp lime juice1-2 tomatillos (remove outer papery skin and cut up)1 garlic cloveBlend all ingredients in food processor or blender
Notes:-The recipe for the dressing mix is in the ward cookbook, it's Margie Pierce's recipe.-You can use 2-4 Tbsp of green salsa instead of the tomatillos and jalapeno’s (make sure 1st ingredient in the salsa is tomatillos.) It’s easier and cheaper!

Black Beans
(The seasonings in this recipe can easily be adjusted to your taste)
2 cups dry black beans (pick over and discard any broken or shriveled beans, rinse and drain)
7 cups liquid (water with 2 cups chicken broth, can use tomato juice instead of water)
2 TB dry onions (or maybe 1 fresh onion diced)
1 tsp. oregano
2 cloves garlic
1 tsp. cumin
1 tsp. basil or 2 bay leaves
1 tsp. pepper
¼ cup oil (To prevent beans from foaming)
Using electric pressure cooker select “Saute” and saute garlic and cumin in oil (if using fresh onions sauté them also). Add the rest of the ingredients to pressure cooker. Cook beans using High Pressure for 28–32 minutes. Let pressure cooker naturally release pressure (about 30 minutes). Stir in 1 tsp salt and top with 2 TB chopped cilantro (optional). Do not add salt before cooking as salt inhibits cooking. (Hint: cook beans in large batches (1 pound beans + 8 cups liquid + seasonings etc. to taste + oil) and freeze in 1 or 2 cups amounts to add to other dishes).
If using canned or bottled beans: Saute garlic and cumin in oil (sauté onion, if fresh). Add 2 cans or 1 quart drained beans and seasonings and one cup liquid (chicken broth and or tomato juice. Simmer until liquid cooks down. Put cilantro on top (optional).

Sweet Lime Rice

2 cups uncooked rice
1 tsp. butter
2 cloves garlic minced
1/2 tsp. lime zest
2 tsp. chicken bouillon
4 cups water
Bring above ingredients (except rice) just to a boil, then add rice and simmer until rice is done. In a small bowl mix:
1 TB lime juice
2 tsp. sugar
When sugar is dissolved add to rice mixture and stir until mixed. Top with cilantro.



Guacamole
3 large avocados, mashed with a fork 1-2 tsp fresh lime juice 1/4-1/2 tsp salt Dash of cumin (or to taste) 2 Tbsp finely diced or grated onion 2 small Roma tomatoes, seeded and diced 1 -2 Tbsp chopped cilantro 1 clove garlic, minced Small spoonful of mayonnaise Combine all ingredients and adjust seasonings to taste. Serve with tortilla chips.Notes: -To seed the tomatoes, cut off one end and squeeze the tomato over the sink. All the guts and seeds will squish right out. -Do not substitute Miracle Whip for the mayo. It would be better to just omit it.

Seriously Easy - Don't know what to call it - Chicken with corn and black beans?

I didn't know what to make for dinner last night, so I just got out some stuff that I had and went with the flow . . . 

Saute chopped onion in little olive oil

add diced chicken breast

season with some grilling seasoning salt, or favorite seasoning, to taste

add frozen corn kernels, about 2 cups

add can of black beans, drained

heat all through - I usually add water to the sauteing process instead of oil

add little mozzarella cheese (or whatever you have on hand) to make it all come together

Serve in soft taco size tortillas, or just plain. 

I seriously was so good!  So easy.  What should we call it?  

Mexican Turkey Burgers

I came across another recipe for turkey burgers that is SO yummy! It has a Mexican flavor to it. Here it is:

THE BURGER
1 lb ground turkey
1 egg
1/2 onion, minced
2 cloves garlic, minced
1 tsp crushed coriander
1/2 tsp celery seed
1 tsp chili powder
1/2 tsp cumin
1 TBS parsley
salt and pepper to taste
Shape in the form of burgers and grill.

TOPPING
3 tomatoes, chopped
1/3 cup onion, chopped
2 cloves garlic, minced
1 lime, juiced
cilantro to taste
salt and pepper to taste

Grill the burger, add a slice of sharp cheddar cheese (or whatever cheese you want) on top so it melts. Place the burger on a bun, put the topping on the burger, put the top of the bun on the burger, and viola - you have a tasty burger.

Tri-Tip Roast with Vegetables and Potatoes

This is what we had for dinner tonight . . . which was perfect to come home to at 4:30 on a Fast Sunday!

Servings 4-6 (depending on size of roast and how much you eat)

1 tri tip roast 
1 tsp Garlic Powder
1/8 Cup Olive Oil
½ tsp Salt
½ tsp Pepper
½ Cup Water
1 Tbsp Beef Bouillon
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
2 potatoes, chopped

In a small bowl combine 1/8 cup of olive oil, ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder. Rub all over tri tip.
Put tri tip FAT SIDE UP in the crock pot and add ½ cup of water and 1 Tbsp of beef bouillon. (Better than Bullion paste works wonderfully)
Cover tri tip with carrots, onion, celery and potatoes.
Put lid on crock pot and set on high. Let cook 4-6 hours (depending on crock pot and size of roast).   Tri tip will fall apart like a pot roast when done.  You should be able to shred it with a fork.