Anna

Broccolini with Chicken

by // // No Comments
 

broccolini with chicken 2

This recipe originally posted on November 7, 2013.  I am cheating today, but now that I look at this dish, I am inspired to make it again really soon!

This started out as someone else’s recipe but when I couldn’t find a key ingredient, I just changed it into my own with a different sauce.  Hope you enjoy it.  It’s quick and easy and has some healthiness to it.

Ingredients:

1 13-oz. package frozen cheese tortellini, about 3 cups
1 10-oz. package frozen broccoli florets, about 3 cups
2 T. butter
1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
Creamy Cauliflower Sauce. 

1.  Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender.  Drain well.

2.  Melt butter in large skillet on medium-high heat.  Add chicken and stir fry for 5 minutes or until lightly browned.

3.  Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly. 

4.  To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.

Broccolini with Chicken
Write a review
Save Recipe
Print
Ingredients
  1. 1 13-oz. package frozen cheese tortellini, about 3 cups
  2. 1 10-oz. package frozen broccoli florets, about 3 cups
  3. 2 T. butter
  4. 1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
  5. Creamy Cauliflower Sauce.
Instructions
  1. 1. Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender. Drain well.
  2. 2. Melt butter in large skillet on medium-high heat. Add chicken and stir fry for 5 minutes or until lightly browned.
  3. 3. Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly.
  4. 4. To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.
Mormon Mavens https://www.mormonmavens.com/

Jezebel Sauce

by // // No Comments

Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

Ingredients:
 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Jezebel Sauce
Write a review
Save Recipe
Print
Ingredients
  1. 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
  2. pineapple and a little sugar)
  3. 1 (18-oz.) Jar apricot preserves
  4. 1/2 cup orange marmalade
  5. 1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
  6. 1 tablespoon dry mustard
Instructions
  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
  2. Cover and store in refrigerator for up to two weeks.
  3. Serve over a brick of cream cheese.
Mormon Mavens https://www.mormonmavens.com/

Kristen’s Lime Punch

by // // No Comments
 
 
kristen's lime punch
This recipe was originally published on December 4, 2014.

 

It’s party planning time and you know what that means–scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name?  I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s.  Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello!  Last time I got a Christmas card you guys were still in the Midwest and your husband was working at…hmmm…Indiana University?

Ingredients:
1 cup sugar
1 cup water
6-oz. can of frozen  limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda


Boil sugar and water together until sugar dissolves.  Chill.  Squeeze juice of 2 limes and add to chilled sugar water.  Make the limeade according to directions on can.  Add to sugar-lime water.  Add lemon-lime soda to taste–don’t use the whole 2 liter bottle.  Just taste as you go.

Toast to America! (my family will totally get this.)

TIPs: 

  • I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  • Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass.  Dip glass in sugar and viola!

Kristen's Lime Punch
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 6-oz. can of frozen limeade concentrate
  4. Juice of 2 limes
  5. 2 liter bottle of lemon-lime soda
Instructions
  1. Boil sugar and water together until sugar dissolves. Chill.
  2. Squeeze juice of 2 limes and add to chilled sugar water.
  3. Make the limeade according to directions on can. Add to sugar-lime water.
  4. Add lemon-lime soda to taste–don’t use the whole 2 liter bottle. Just taste as you go.
Notes
  1. I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  2. Just googled this great tip from Chowhound.com for rimming glasses with sugar (or salt)–get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass. Dip glass in sugar and viola!
Mormon Mavens https://www.mormonmavens.com/

Butternut Squash Soup

by // // No Comments

 

 

butternut squash

 

 

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro’s in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

 

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash – cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

 

Directions:
1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
 
2. While your squash is cooking, cook your onion in butter until soft.
 
3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
 

 

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
 
5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
 
SOURCE: Jordan Page
 
Butternut Squash Soup
Write a review
Save Recipe
Print
Ingredients
  1. 6 Tablespoons chopped onion
  2. 4 Tablespoons butter
  3. 6 cups cooked butternut squash – cooking instructions below (about 2 squashes)
  4. 3 cups of water
  5. 4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
  6. ½ teaspoon dried marjoram
  7. Black pepper to taste
  8. ¼ teaspoon cayenne pepper
  9. 1 8-oz package cream cheese
  10. Oregano to taste (about 1 teaspoon)
Instructions
  1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
  2. While your squash is cooking, cook your onion in butter until soft.
  3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
  4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
  5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
Mormon Mavens https://www.mormonmavens.com/

Mike’s Baked Frittata

by // // No Comments
 
frittata
 
We have a guest post today.  My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post!  Perfect for me because I have had a long day and don’t have time to whip up something myself.  Good thing he dictated the recipe to me that day.
 
 
Ingredients:
4-6 large eggs, beaten ( add 1 T. of water to this)
1 t. all-purpose seasoning
2 t. freeze-dried spinach, re-hydrated
1 t. chopped green onion
1 t. freeze-dried mixed bell peppers, re-hydrated
1/4 cup sausage crumbles
1 cup Colby Jack cubes
 
1.  Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet.  Add vegetables and saute for a couple of minutes.
 
2.  Add beaten eggs with seasoning, and the cubed cheese.  Stir until cheese is melted and all ingredients are blended over medium heat.
 
3.  Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes.  Top with grated Mozzerella cheese and heat until that is melted.


Source: Mike Jenkins.

 

Mike's Baked Frittata
Write a review
Save Recipe
Print
Ingredients
  1. 4-6 large eggs, beaten ( add 1 T. of water to this)
  2. 1 t. all-purpose seasoning
  3. 2 t. freeze-dried spinach, re-hydrated
  4. 1 t. chopped green onion
  5. 1 t. freeze-dried mixed bell peppers, re-hydrated
  6. 1/4 cup sausage crumbles
  7. 1 cup Colby Jack cubes
Instructions
  1. Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet. Add vegetables and saute for a couple of minutes.
  2. Add beaten eggs with seasoning, and the cubed cheese. Stir until cheese is melted and all ingredients are blended over medium heat.
  3. Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes. Top with grated Mozzerella cheese and heat until that is melted.
Mormon Mavens https://www.mormonmavens.com/

Sunday Night Stir Fry

by // // No Comments
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
Write a review
Save Recipe
Print
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

by // // No Comments
 
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
Write a review
Save Recipe
Print
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

by // // 1 Comment
 
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

by // // No Comments
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
Write a review
Save Recipe
Print
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

by // // No Comments
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
Write a review
Save Recipe
Print
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/