Sunday Night Stir Fry

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Sunday Night Stir Fry
 
I was really craving something quick and healthy to eat on Sunday evening–and something that I could just create from what I had on hand.  Fortunately, I had some cut up rotisserie chicken left over from making chopped salad (heaven in a bowl) and several veggies in the fridge that desperately needed to be used before they were unrecognizable.  You know what I’m talking about–those things you buy at the store when you think you are finally going to cook at home and fix all healthy dishes and then life happens, other agendas take over, and there is not time to do anything but go out to eat.  Happens too often at my house, although I do enjoy eating out.  Alas, sometimes even that gets old.  Anyway, here is what I came up with.  I am adding this to my recently-started list of definite menu winners.  I have just got to get organized with a 2 week list of “we will definitely eat this and love it” so that we CAN eat at home more often. 
 

Ingredients:

1 cup cooked or grilled chicken, cut in bite-size chunks
1 bunch of asparagus, cut into 2 or 3 inch pieces
1 red bell pepper, cut up
Carrots (mine were already julienned)
Snow peas, cut in half
Red onion, about 1/8 cup, chopped coarsely
Sesame seeds
2 garlic cloves, minced
Salt to taste
All-purpose seasoning, to taste
1-2 T. extra virgin olive oil

 
1.  Heat olive oil in large skillet.  Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
 
2. Serve with rice.
 
Makes 2-3 servings.

 

Sunday Night Stir Fry
Serves 2
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Ingredients
  1. 1 cup cooked or grilled chicken, cut in bite-size chunks
  2. 1 bunch of asparagus, cut into 2 or 3 inch pieces
  3. 1 red bell pepper, cut up
  4. Carrots (mine were already julienned)
  5. Snow peas, cut in half
  6. Red onion, about 1/8 cup, chopped coarsely
  7. Sesame seeds
  8. 2 garlic cloves, minced
  9. Salt to taste
  10. All-purpose seasoning, to taste
  11. 1-2 T. extra virgin olive oil
Instructions
  1. Heat olive oil in large skillet. Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
  2. Serve with rice.
  3. Makes 2-3 servings.
Mormon Mavens https://www.mormonmavens.com/

Risotto with Brussels Sprouts & Browned Butter

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risotto and sprouts
 

Yes it has Brussels Sprouts and yes it is delicious!  How can we have Brussels Sprouts and delicious in the same sentence?  Did not think that was possible.  The Pioneer Woman does work miracles and I snagged this one from her on Facebook.  Holy moly.  Now, I did not use the European Style Super Premium Butter she used–just regular butter.  I can’t even imagine what it would taste like with the fancy stuff.  Next time I make this, I might try–if I can find it.  Let me just say that we were “testing” the sprouts before adding them in to the risotto and just those alone–after having been sauteed in the butter–was amazing.  One tip, though: be sure you have no leftovers.  When I reheated this a few days later the sprouts weren’t all that.  Just sayin’.

Ingredients:

1 stick (1/2 cup)  Land O’ Lakes European Style Super Premium Butter, or just regular butter 
2 cups trimmed and halved Brussels Sprouts (about half pound–I found these bagged and ready
1 whole medium onion, diced
3 cloves garlic, minced
1 cup Arborio Rice
4 cups low-sodium chicken broth, warmed (more if needed)
salt and pepper to taste
2 t. fresh thyme leaves (or you can adjust and use dried)
Parmesan cheese for serving
 
1.  Heat a large, high-sided skillet (nonstick is best) over medium-low heat.  Add butter and allow to melt completely.  Continue letting it heat to a very gentle bubble–swirling the pan to keep it from burning–until butter starts to brown.  There will be golden solids in the bottom of the pan and the liquid will be deep golden brown.  Pour half the browned butter into a heatproof bowl and set aside.
 
2.  Add the Brussels sprouts to the pan and increase heat to medium. Saute, stirring occasionally, for 8 minutes or until slightly tender.  Remove from pan and set aside. 
 
3.  Add the onion , garlic, and 1 T. of the browned butter to the skillet and stir, cooking for 3-4 minutes, until translucent and golden.  
 
4.  Add the rice and stir for 1 minute.  Add 1 cup of the warm broth, stirring while it absorbs.  Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20-25 minutes.  Test for tenderness and add more broth if necessary.
 
5.  When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper, and the remaining browned butter.
 
6.  Sprinkle with Parmesan cheese and serve. 
 
 
 

Source:  The Pioneer Woman

Risotto with Brussels Sprouts & Browned Butter
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Ingredients
  1. 1 stick (1/2 cup) Land O’ Lakes European Style Super Premium Butter, or just regular butter
  2. 2 cups trimmed and halved Brussels Sprouts (about half pound–I found these bagged and ready
  3. 1 whole medium onion, diced
  4. 3 cloves garlic, minced
  5. 1 cup Arborio Rice
  6. 4 cups low-sodium chicken broth, warmed (more if needed)
  7. salt and pepper to taste
  8. 2 t. fresh thyme leaves (or you can adjust and use dried)
  9. Parmesan cheese for serving
Instructions
  1. Heat a large, high-sided skillet (nonstick is best) over medium-low heat. Add butter and allow to melt completely. Continue letting it heat to a very gentle bubble–swirling the pan to keep it from burning–until butter starts to brown. There will be golden solids in the bottom of the pan and the liquid will be deep golden brown. Pour half the browned butter into a heatproof bowl and set aside.
  2. Add the Brussels sprouts to the pan and increase heat to medium. Saute, stirring occasionally, for 8 minutes or until slightly tender. Remove from pan and set aside.
  3. Add the onion , garlic, and 1 T. of the browned butter to the skillet and stir, cooking for 3-4 minutes, until translucent and golden.
  4. Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20-25 minutes. Test for tenderness and add more broth if necessary.
  5. When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper, and the remaining browned butter.
  6. Sprinkle with Parmesan cheese and serve.
Mormon Mavens https://www.mormonmavens.com/

Conference Nuggets

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conference

Wow.  We haven’t posted one of these in a while, so quickly before the morning session of Conference comes on, I am going to share a few thoughts that I get from watching or listening to our Church leaders twice a year.

  • Simplify your approach to Discipleship.  Start where you are.
  • Our individual missions in life started way before we ever came to this earth.
  • I am a child of God.  Therefore, what?
  • No matter where we are, we are the Lord’s agents.  We are always on His errand.
  • We are not always aware of what the Lord’s sacrifice has done for us.
  • Referring to trials/challenges: It is our load.  Bearing it is necessary on our path to eternal life.  Don’t expect to carry it alone.  Seek help.
  • We were tutored in the pre-existence and were given trials and challenges unique to us.
  • For the women of the Church:  Relax and rejoice in our differences and sisterhood.  We need deep, meaningful relationships with each other.
  • Learn to recognize the power of the Atonement in your life
  • The Lord sees weaknesses differently than he does rebellion.
  • You must become the rock the river cannot wash away.
  • Challenges:  some have to be solved, some have to be endured.
 
 

Okay!  These were just some that stood out to me from notes I have taken over the past couple of years.  I hope some of them have meaning to you and will help you in your journey.  I am happy to share them and have been strengthened by reading over them again.

Image from LDS.org.

Mango Lemonade

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mango lemonade
 
 
Over the past several days I have had the opportunity to taste two different versions of Mango Lemonade–one at Outback Steakhouse, and one at Applebee’s.  They were both good, but the Outback version was OUTstanding!  I tried to replicate that at home.
 

Ingredients:

Mango syrup, nectar or fresh puree
Lemonade, tangy

Pour desired amount of lemonade in glass.  Add mango to taste.  Add ice.
 
The quantities you use are according to your taste.  Make sure your lemonade is tart, and if you have carbonated water try using that.  I didn’t have any and I think that would be closer to the Outback version.  So good.  And you get more than one free refill if you make it at home!
Mango Lemonade
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Ingredients
  1. Mango syrup, nectar or fresh puree
  2. Lemonade, tangy
Instructions
  1. Pour desired amount of lemonade in glass. Add mango to taste. Add ice.
Notes
  1. The quantities you use are according to your taste. Make sure your lemonade is tart, and if you have carbonated water try using that. I didn’t have any and I think that would be closer to the Outback version. So good. And you get more than one free refill if you make it at home!
Mormon Mavens https://www.mormonmavens.com/

Fudgy Flourless Chocolate Cake

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fudgy flourless chocolate cake
 

I have a couple of dinner guests tonight–sweet missionaries from my church–and there is some gluten and dairy intolerance.  Makes for a lot of fun figuring out something to prepare for dinner. Fortunately (or not) the world seems to be going gluten- and dairy-free so there is a plethora of recipes out there.  I found this one via Facebook and thought I would give it a whirl.  It’s a little bitter for my taste, but I am going to use a berry compote to sweeten it up.  Hope it works!  By the way, that is not a giant fork on the plate, but I did serve small wedges of the cake.

 

Ingredients:

 

1 15-oz. can black beans, drained & rinsed

1/2 c. unsweetened cocoa powder

1/2 c. (about 4-5 large) egg whites

1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)

1/3 c. canned pure pumpkin (I used fresh from my freezer)

1/4 c. Truvia spoonable calorie-free sweetener

1 1/2 t. baking powder

1 t. vanilla extract

1/4 t. salt

3 T. mini semi-sweet chocolate chips

 
  1. Preheat oven to 350 degrees. line a 9″ round cake pan with foil and generously spray with nonstick spray.
  2. Place all ingredients, except chocolate chips, in a food processor.  Puree until completely smooth and uniform.
  3. Fold in 1 T. chocolate chips (hmm…this could be why mine wasn’t sweet enough.  I dumped 2 T. before I looked back at my recipe.)
  4. Spread mixture into the baking pan and smooth out the top.
  5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  I used convection bake for about 28 minutes.
  7. Let cool completely, about 1 hour.
  8. Makes 8 servings.  Top with fresh fruit, compote, whipped cream–use your imagination.
  9. Refrigerate leftover cake.  I will be serving mine chilled.  I think it will taste better.
 
SOURCE:  Hungry Girl via Facebook.
 
Fudgy Flourless Chocolate Cake
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Ingredients
  1. 1 15-oz. can black beans, drained & rinsed
  2. 1/2 c. unsweetened cocoa powder
  3. 1/2 c. (about 4-5 large) egg whites
  4. 1/3 c. unsweetened applesauce (I used regular Cinnamon applesauce because that is what I had in my pantry)
  5. 1/3 c. canned pure pumpkin (I used fresh from my freezer)
  6. 1/4 c. Truvia spoonable calorie-free sweetener
  7. 1 1/2 t. baking powder
  8. 1 t. vanilla extract
  9. 1/4 t. salt
  10. 3 T. mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. line a 9″ round cake pan with foil and generously spray with nonstick spray.
  2. Place all ingredients, except chocolate chips, in a food processor. Puree until completely smooth and uniform.
  3. Fold in 1 T. chocolate chips (hmm…this could be why mine wasn’t sweet enough. I dumped 2 T. before I looked back at my recipe.)
  4. Spread mixture into the baking pan and smooth out the top.
  5. Evenly distribute the remaining chocolate chips over the top and lightly press into the batter.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. I used convection bake for about 28 minutes.
  7. Let cool completely, about 1 hour.
  8. Makes 8 servings.
Notes
  1. Top with fresh fruit, compote, whipped cream–use your imagination.
  2. Refrigerate leftover cake. I will be serving mine chilled. I think it will taste better.
Mormon Mavens https://www.mormonmavens.com/

Reese’s Peanut Butter Cookie Dough Dip

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Love cookie dough?  Love peanut butter?  Love mini chocolate chips and Reese’s cups?  Look no further!  You have the exact recipe you need!  This sweet dip is so yummy, it can be eaten as a finger-food appetizer, or as a dessert.

Ingredients List:

1/2 c. unsalted butter
1/2 c. light brown sugar
1/4 c. creamy peanut butter
8 oz. cream cheese, softened
3/4 c. powdered sugar
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
8 oz. package Reese’s mini peanut butter cups (chopped or whole, 1 1/2 cups)

Directions:

1. In a small saucepan over medium heat, melt butter.  Whisk in the brown sugar and heat until sugar dissolves.  Remove from heat; add vanilla.  Allow to cool to room temperature.

2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy.  On low, add in brown sugar mixture.  Mix until combined.

3. By hand, fold in chocolate chips and Reese’s cups.  Serve immediately or store in the fridge until ready to serve.  Best if chilled overnight.

4. Serve with pretzels, animal crackers, graham crackers, apples, etc.  I like to serve them with these pretzels, in Everything flavor!   The sweet and salty combination is delicious!  Yum!

Servings: about 3 cups

Source: all over Pinterest, but I found it here: Shugary Sweets

Aggression Cookies

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Aggression Cookies
 

Hey everyone! I am just bringing back and oldie but a goodie–literally.  Due to a busy week ahead, I thought it would be fun to repost this yummy cookie recipe.  Hope you enjoy.  Maybe you could even whip up a batch and have ready for those school lunches or after school “cookie talks” with the kiddos!

Do you ever just want to stick your hands down into something squishy and just work it until you’ve gotten rid of all those pent-up complaints/murmurings/naggings/why-can’t-you-put-the-toilet-paper-on-the-holders/pick-up-your-clothes-I-am-not-your-maids?  Yes ma’am, this is your kind of recipe.  Check it out.  I apologize for not having a picture of me mixing my dough, but I am no good at selfies and I was by “myselfie” at the time.

Ingredients:

3 cups brown sugar, packed
6 cups quick cooking oats
3 cups flour
6 sticks butter, very soft (almost melted)
1 T. baking soda

1.  Put all ingredients in a huge bowl and mix by hand until well incorporated, or until the smile returns to your face.  LOL…
 
2.  Form dough into small balls (smaller than a walnut in the shell) and place on ungreased cookie sheet (I like to use parchment paper on the sheets.). 
 
3.  Butter the bottom of a small glass, dip into granulated sugar and press each cookie ball.  Re-dip glass in sugar each time.
 
4.  Bake at 350 degrees F for 10-12 minutes.
 
5.  Makes about 11 dozen cookies.

Source:  Pat Brew, Brew Family Cookbook, Vol. 2.

 

Aggression Cookies
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Ingredients
  1. 3 cups brown sugar, packed
  2. 6 cups quick cooking oats
  3. 3 cups flour
  4. 6 sticks butter, very soft (almost melted)
  5. 1 T. baking soda
Instructions
  1. Put all ingredients in a huge bowl and mix by hand until well incorporated, or until the smile returns to your face. LOL…
  2. Form dough into small balls (smaller than a walnut in the shell) and place on ungreased cookie sheet (I like to use parchment paper on the sheets.).
  3. Butter the bottom of a small glass, dip into granulated sugar and press each cookie ball. Re-dip glass in sugar each time.
  4. Bake at 350 degrees F for 10-12 minutes.
  5. Makes about 11 dozen cookies.
Mormon Mavens https://www.mormonmavens.com/

Rosemary Olive Oil Bread

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Sometimes I just forget about Pinterest.  Can you even fathom that?  And really, that is not a bad thing.  But once in a while I will go to my boards and find something that I really want to try.  This week it is this yummy bread–reminiscent of the bread at Macaroni Grill.  Just sayin’.  When I made this tonight, I put together a little “Italian Salsa” to dip the bread in, just like in a restaurant.  When we lived El Paso, Texas,  we went to another Italian place called Johnny Carino’s–best Chicken Scaloppini on the planet, by the way–and when the waiter brought out the bread, he poured some olive oil in a little plate, added a little balsamic vinegar and some herbs and BAM!  He called it Italian Salsa.  You know because we were in Mexican salsa territory.  Get it?
Ingredients:
1 cup warm water (100-110 degrees F)
1 T. sugar
2 t. active dry yeast
1 t. salt
2 T. fresh rosemary, chopped (you can use 2 t. dried, instead)
1/4 t. Italian seasoning
1/4 t. black pepper
2 T. extra virgin olive oil
1 1/2 cups white whole wheat flour 
1/2 cup bread flour, plus extra for kneading
1 egg, whisked with 1 T. water, for egg wash
dried rosemary for sprinkling on top

Directions:
1.  In a large bowl, combine the warm water, sugar and yeast.  Let sit 10 minutes to proof.
2.  Stir in the salt, fresh rosemary, seasonings, olive oil, and whole wheat flour.  Add the bread flour and stir until the dough forms a ball.  Knead on a lightly floured surface for about 5 minutes, adding in more flour to prevent sticking and for a smooth dough.
3.  Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.
4.  Punch down the dough and form into a round loaf.  Place on a cornmeal dusted pizza peel or parchment paper (I used this), cover and let rise until doubled in size, about 45 minutes.
5.  Meanwhile, preheat oven and a pizza stone to 400 degrees F.  When the dough has risen, gently brush top with egg wash and sprinkle with some dried rosemary.
6.  Bake  for 20-25 minutes or until the top is golden brown and sounds hollow when you tap on it.
SOURCE:  A Hint of Honey via Pinterest

Non-Alcoholic Substitutions

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I don’t know about you, but as a cook who doesn’t partake of alcoholic beverages, I have a hard time figuring out what to substitute in recipes that call for wine and liquor.  I was looking through a cookbook the other day to figure out my next blog post and found this list of substitutions that seem to be pretty good.  It’s a little lengthy, but comprehensive.

DESSERTS:

  • Liquor/Liqueurs–sub an equal amount of fruit juice
  • Wine–sub equal amount of fruit juice plus 1 T. vinegar

SAVORY DISHES:

  • Liquor/Wine–sub equal amount of liquid: chicken, beef or vegetable broth, or even water.  Add 1 T. of red wine vinegar or white vinegar for a little zing.  Also consider available non-alcoholic wines, but still add a vinegar to balance their sweetness.

SPECIFIC SUGGESTIONS:

  • 2 T. Grand Marnier or other orange-flavored liqueur–sub 2 T. unsweetened orange juice concentrate.
  • 2 T. Rum/Brandy–sub water, white grape juice, or apple juice.
  • 1/4 c.or more White Wine–sub equal measure of chicken broth, vegetable broth, or clam juice (If      using non-alcoholic wine, add 1 T. vinegar to cut the sweetness.
  • 1/4 c. or more Red Wine–sub equal amount of chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar, fruit juices, apples cider, and non-alcoholic wines (remember the vinegar trick).

SUBSTITUTIONS THAT INCLUDE EXTRACTS:

  • 2 T. Grand Marnier or other orange-flavored liqueur–sub 2 T. orange juice and 1/2 t. orange extract.
  • 2 T. Rum/Brandy–sub 1/2 to 1 t. rum or brandy extract for recipes in which liquid amount is not crucial.  Add water, white grape juice, or apple juice, if necessary, to get the right amount of liquid.
  • 2 T. Amaretto–sub 1/4 to 1/2 t. almond extract.
  • 2 T. Sherry or Bourbon–sub 1 to 2 t. vanilla extract.
  • 2 T. Chocolate Liqueur–sub 1/2 to 1 t. chocolate extract plus 1/2 to 1 t. coffee granules dissolved in 2 T. water (I don’t drink coffee either, so if you know of another way, let me know)
  • For 1/4 c. or more port wine/sweet sherry/rum/ brandy/fruit-flavored liqueur–sub equal measure of orange juice or apples juice plus 1 t. of corresponding flavored extract or vanilla extract.
Source: Just a list stuck in my cookbook.
Image courtesy of FreeDigitalPhotos.net

White Texas Sheet Cake

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White Texas Sheet Cake.  Hmmmm.  For a southern girl who has only had the chocolate version, this seemed a bit unnatural, but I was game, so I tried the recipe for my daughter’s 27th birthday.  Oh. My. Goodness. Gracious.  It was so good, and we were all snatching little pieces of it the rest of the evening.  I had to give half to my daughter to take home because I knew I would not be able to stay away from it.  Enjoy this.  And definitely use the coarse sugar sprinkles.


Ingredients:
1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 T. almond extract
1 t. baking soda
1 t. salt


FROSTING: (Mix well in large bowl. Frost cooled cake.)

1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond extract


1.  Combine dry ingredients in a large mixing bowl.

2.  In a saucepan, bring water and butter to boil and add to dry ingredients.
3.  Mix eggs and sour cream together in a small bowl and add to mix, along with almond extract.
4.  Pour into a jelly roll pan and bake at 375 degrees F. for 20 minutes.
5.  Cool and frost. Coarse sugar sprinkles are great on top.
SOURCE:  Shawni Pothier
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