Saturday, February 28, 2009

Corie Hill's Southwest Soup

2 chicken breasts diced
1 can garbonzo beans
1 can black beans
1 c. edamime beans (soy beans)
1 c. corn
1 can green chilies
¼ red onion
½ red bell pepper
5 c. water
6 chicken bullion cubes
4 T. lime juice
Salt, pepper, garlic, cilantro, cumin to taste

Mix together in crock pot, cook on low for 4-6 hours.
2 c. brown rice
4 c. water
2 T. butter
Salt, pepper, cilantro to taste

Bring to boil then simmer for 50 min. Let cool and bring out when ready to serve.

4 Avacodos, mashed
1 c. sour cream
3 T. lime juice
Salt, pepper, cilantro to taste

Mix together and refridgerate till ready to serve.

To serve put in a bowl:
1 scoup rice
1 ladle soup
1 dollop guacamole
Enjoy!

This is the size I used for the ward game night, you can half it, share it, or freeze it.
This takes me about 45 min to put together after I take Ash to school and dinner is done!

Friday, February 27, 2009

Bon Bons - Roxanne Nelson

1 dark chocolate cake mix
1 (16 oz.) container dark chocolate frosting
Chocolate sprinkles, cocoa, cinnamon and powdered sugar


Prepare cake mix according to directions; cool. Crumble cake into large bowl and stir in frosting completely. Form each bon bon into a bite-sized ball and place on parchment lined tray. Cover with plastic wrap and freeze for at least one hour. Let bon bons sit at room temperature until the outside is barely tacky. Roll each ball in your choice of coatings.

Horseradish Crusted Halibut or Tilapia - Lee Ann Nielsen

10 tablespoon Freshly grated or prepared horseradish

1/2 cup Fresh white bread crumbs

2 teaspoon Unsalted butter

1 teaspoon Chervil leaves

1 teaspoon Tarragon leaves

1 pinch Freshly ground pepper2

teaspoon Egg white

4 Halibut or Tilapia or other firm white fillets

1. Heat oven to 400. In a food processor, combine horseradish, bread crumbs, butter, herbs and pepper. Pulse 2 or 3 times until combined and herbs are coarsely chopped. Add egg white and pulse 2 or 3 three times. 2. Season both sides of fish with salt and pepper. Pat 3 or 4 tablespoons of the mixture firmly onto one side of each fillet. Heat a large nonstick, ovenproof pan over medium-low heat. Add oil and fillets, crust side down. Cook for 2 to 3 minutes, or crust is golden brown. Carefully turn, then place pan in oven for 7 to 10 minutes, or until done to taste. I have altered this recipe, I use unsalted butter, egg whites, croutons pulverised in the food processor, and horseradish. It taste like a restaurant entree.

Wednesday, February 25, 2009

Honey Glazed Chicken - Arlene Cook

6 chicken breasts

1/3 cup flour
1/2 tsp. garlic powder
sprinkle each of salt and pepper

3 Tbs butter

1/4 cup honey
4 Tbs butter
3 Tbs lemon juice
2 Tbs soy sauce
1/2 tsp ground ginger

In a shallow dish, combine the flour, garlic powder, salt and pepper. Coat each chicken breast in seasoned flour. Melt 3 Tbs butter in a casserole dish and place dredged chicken on top in a single layer. Bake at 350 for 30 minutes. Meanwhile, melt honey, remaining butter, lemon juice, soy sauce, and ginger in a saucepan. When the chicken has baked for 20 - 30 minutes, turn over each piece and pour sauce evenly over chicken. bake another 20 - 30 minutes, basting the chicken occasionally.