Monday, September 22, 2008

Chicken Fried Rice

Sorry, No picture. We ate it too fast. This is soooo tasty!!

1-2 Chicken Breasts
4 Eggs scrambled
2 Carrots diced
1/2 Onion diced
3/4 C. Peas
1-2 Cloves of Garlic
4 C. Rice prepared
1/2 C. Butter- Thats right, 1 whole cube of butter. I have heard that you can use chicken broth but of course it is not as tasty. I have done half and half and it is still pretty good.

Marinade diced chicken in soy sauce.
In a large skillet scramble eggs and set aside.
In the same skillet cook chicken for about 5 minutes. Add carrots and onion, cook until soft. Add peas, garlic and butter. When the peas are soft, add rice and eggs and stir it all together. Add soy sauce to taste and enjoy!!

Wednesday, September 10, 2008

Salsa (For Canning)

Anyone out there canning? Here's an easy salsa recipe.
10 c. peeled tomatoes chopped
6 c. chopped mixed chilies
4 c. chopped onion
3 tsp. salt
½ tsp. pepper
1 c. vinegar
Combine ingredients in large saucepan. Heat to a boil and simmer 10 minutes if using paste tomatoes or 20-25 if using slicing tomatoes. Ladle hot mixture into hot pint jars leaving ½ inch headspace. Adjust lids and process in boiling water 20 minutes. Makes 6-8 pints.

Saturday, September 6, 2008

Brownies- from scratch

Shocking, I know. MarKey put down the box for once and made a treat from scratch. Don't let that word, scratch, scare you like it does me. You might be surprised at how easy and cheap they are, and I bet you already have all the ingredients on hand. I think they taste much better tasting too.

1/2+2 T. Butter of Margarine
1 C Sugar
1 t vanilla
2 Eggs
6 T Cocoa
1/2 C Flour

Cream butter, sugar and vanilla; beat in eggs. Blend in Cocoa. Stir in flour. Pour in an 8X8 pan. Bake at 325 for 30-35 minutes.


This Italian appetizer is a favorite of ours and we could never find the right recipe so we came up with this one. Jason went to Italy on his mission and is very picky about his bruschetta. Hope you like this one too!

6-7 Plum Tomatoes

2 Tbsp. Chopped Fresh Basil

1 Tbsp. Extra Virgin Olive Oil

1 Clove Garlic (finely chopped)

1 french style baguette sliced

1 tsp. Salt

1 Tsp. Black Pepper


Stir together all of the above ingredients except bread. Spoon mixture onto toasted bread slices. Serve immediately. Makes about 16 appetizers. (When I toast the bread in the oven I like to put a little parmesan on top because everything is better with cheese!)

Thursday, September 4, 2008

A New Twist on BBQ Pork

Last night I made Nichole's BBQ pork sandwiches. They were delicious! I ended up with more pork than buns, so today for lunch I made BBQ pork quesadillas. Yum, they were good! Then I thought, this would be so good on a pizza! So this isn't a real recipe, just ideas for how you can turn one meal into three.

Tuesday, September 2, 2008

Spicy Oven Fried Chicken

I made this yesterday for Dan's family Labor Day get together, and everyone loved it! Easton even gobbled it down! His family is big on spicy food, but if you don't want it spicy, you can substitute the chyenne pepper for paprika. Also, I used chicken breasts, but you can use bone-in chicken for a more authentic style.


4 boneless/skinless chicken breasts
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon chyenne pepper

1/2 cup light mayonnaise
1/2 cup ranch dressing


Preheat oven to 375 degrees F.
In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and chyenne pepper (or paprika).
Coat the chicken with mayonnaise/ranch mix. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.