Sunday, June 20, 2010

Yorkshire Pudding

If I had to pick one meal I could associate my entire childhood with, roast beef and yorkshire pudding would be it. I was raised on this stuff. I have so many fond memories of the family sitting around the Sunday dinner table, fighting over who got the last yorkshire. My brother would usually win because he would always pull the "I'm growing!" card. He's 6'8'' now. And he still pulls that card when we all come together and have roast beef and yorkshires for family dinner! I try to pull the "I'm growing---wider!" card to nab the last one, but I rarely get it. It's probably for the best. This is a traditional English meal that my grandparents acquired over 60 years ago when they were both serving as LDS missionaries in England. It's a Durrant family tradition to have this every month on Fast Sunday to break our fast. I plan on keeping that tradition alive in my own family. Hopefully I'll be able to make them as good as my mama!

{What you need}
2 eggs
1 cup milk
1 cup flour
1 tsp. salt
vegetable oil

Leave the milk and eggs out over night, or as long as it takes to get them at room temperature. *It is very important that they are at room temperature, or the puddings will not rise* Whip the eggs until fluffy. Gradually add milk while continuing to whip. Slowly add flour and salt. Preheat oven to 400 degrees. Add a teaspoon of oil to each cup of a muffin tin and preheat the oiled muffin tin in the oven for about 10 minutes, or until oil is good and hot. Fill each muffin cup of the preheated muffin tin with 1/3 cup of the yorkshire pudding batter. Bake at 400 for 20 minutes. They will rise and look gorgeous! And they are sooo good. Serve with a roast, mashed potatoes and gravy for full satisfaction.

(Compliments of Jackie Durrant)

Shrimp Chipotle

I never thought I'd marry someone who hates seafood, but John despises it. Luckily he is perfect in every OTHER way, so he makes up for it. I do miss seafood, though. Although I have never made this for my hubby, I have dreamed about it on occasion and long for the day when I can eat this dish and still kiss John afterwards without grossing him out with my shrimp breath. To be honest, though, this dish is pretty close to worth it even if I can't kiss him after! This is seriously one of my all time favorite dishes. Ever.
You could try to substitute the shrimp for chicken, but I have never done that.
Mmmmmmmm...shrimp chipotle........

{What you need}
2 whole tomatoes
2 garlic cloves
2 whole chipotle peppers
1/2 tablespoon cumin
1/2 tablespoon oregano
1/3 cup vegetable oil + 2 tablespoons vegetable oil
10 large raw shrimp, peeled and cleaned (or more, if you like)
1/2 cup sour cream
cooked white rice or angel hair pasta
cut limes for garnish

Preheat oven to 400 degrees. In an oven proof dish roast tomatoes and garlic for 5 minutes. This is where a lot of the flavor comes from. In a blender or food processor, puree the tomatoes, garlic, and chipotle peppers for approximately 30 seconds. In a heavy sauce pan add the puree and cumin, oregano, and 1/3 cup vegetable oil. Cook over medium heat for 15 minutes, stirring constantly.

In a heavy saute pan over medium high heat, add the 2 tablespoons of vegetable oil and heat until hot, but not smoking. Add the shrimp and saute for two minutes on each side.

Add the chipotle sauce and the 1/2 sour cream to the heated pan and thoroughly blend until hot. Serve with hot white rice or angel hair pasta and garnish with cut limes.

(Compliments of Jackie Durrant)

Saturday, June 19, 2010

Apricot Chicken

Another winner from Favorites. John asks me for this dish all the time. It is just about the simplest thing on this good earth to assemble and it tastes delish.

{What you need}
6-8 boneless, skinless chicken breasts (can be frozen)
1 bottle (16 oz) Russian salad dressing
1 bottle (18 oz) apricot jam
1 large package dry onion soup mix

In a medium sized bowl mix the dressing, jam, and onion soup mix. Place the chicken in a slow cooker and pour the apricot mixture over. Cook on high for 4-6 hours. Serve with rice.

Monday, June 14, 2010

Easy Broccoli Gratin

I got this recipe from my wonderful mother-in-law who is a fabulous cook. I have really learned so much from her! She got this recipe from a dear friend of hers, and I hope they don't mind that I'm sharing it with the Nummies world (population 8). It's a great way to jazz up a side of broccoli and to trick kids into getting their veggie serving. Even if they don't like greens, they are sure to love this!

{What you need}
about 1 lb. fresh broccoli flowerets
(a little less than a whole bag fresh broccoli from Costco)
about 1/3 cup mayonnaise
about 2 teaspoons mustard
1/4 teaspoon garlic salt
1 pound swiss cheese
(or your cheese of choice. Cheddar is great, too.)

Steam the broccoli for only a few minutes, make sure there's still a little crunch to it. Place in a greased 9x13 baking dish. In a separate bowl, combine mayo and mustard. Add the cheese. "Glop" (I don't know how else to describe this process) the cheese mixture onto the broccoli and make sure it is evenly glopped around. Bake at 350 for about 10 minutes, or until the cheese is melted. Serve with your favorite main dish!

(compliments of Carrie England and Erin Henrie)

Fruit Dip

Three delicious ingredients. One unbelievable dip. Perfect for summer.

{What you need}
juice of 1/2 of a lemon
1 large jar Marshmallow Puff
1 1/2 packages (9 oz total) cream cheese

Mix together. Serve cold with fresh fruit of your choice!

Fruit ideas:

Pineapple-Orange Slush

Great for wedding or baby showers. I've had it at both, actually! Very refreshing and just beautiful. This was inspired by a recipe found at AllRecipes.Com, but I tweaked it a little to make it easier for me because I already had some ingredients that would work for it. This would also be great for summer barbecues or family parties because it is so easy to make and it just makes a TON. Enjoy!

{What you need}
2 Liters pineapple-flavored soft drink
(I think I used Shasta)
1 Liter Ginger ale
1 pint Orange-flavored sherbet
1 1/2 pint vanilla ice cream

Combine in a large punch bowl. Sort of chop the sherbet and ice cream up so it's not just a glob in the bowl, so that it can be separated into cups when it is served. Very tangy!

Wednesday, June 2, 2010

Spinach Mushroom Omelette

Fast. Healthy. Delicious! John was sick one night and didn't have a huge appetite so we thought we'd go with a lighter dinner and this hit the spot for both of us. We LOVE mushrooms and spinach so we put in more than this recipe calls for. I thought I'd leave it basic for those of you who aren't major cravers like us. If you are then by all means, heap it on! We served this with grapes and english muffins. Sooo nummy.

{What you need}
6 eggs (or egg whites if you're going light)
10 mushrooms sliced
1/2 cup frozen spinach
1/4 cup milk (or water if you're going light)
1/4 teaspoon nutmeg
1 teaspoon onion powder
1 cup grated mozzarella cheese (or swiss if you're going heavy)
salt and pepper to taste

Drizzle a little olive oil in a non-stick frying pan and heat. Place sliced mushrooms in one layer in the pan, do not crowd. Saute for about 7 minutes or until golden brown. Add frozen spinach, crumbled around the pan. Saute for an additional 5 minutes or so. In a separate bowl whisk together eggs, milk, nutmeg and onion powder. Pour egg mixture into frying pan and fold until almost fully cooked. Add cheese very last. Season to taste with salt and pepper.

Honey Lime Enchiladas

Wow. So I had these very enchiladas recently at several different parties within only a few weeks and figured that meant they deserved to be on this blog, for all my followers to have. They are so delicious, especially with extra honey and less chile powder. The recipe comes from a favorite blog I follow, The Sisters' Cafe. I have never been disappointed by anything I've tried from it. I feature a lot of the recipes I try from it on here, so if you check out that blog and don't know where to start you can start with the ones here. And you should definitely start with these enchiladas! Easily doubles, or triples if you're extra hungry:) The meat and sauce mixture also makes a great addition to a taco salad.

{What you need}

1.5 lbs pork or chicken, cooked and shredded (I poach it)

1/3 c honey (I used about 2/3 c)
1/4 c lime juice (I used about 1/3 c)
1 Tb chili powder (I used about 1/2 Tb)
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
(I love the Costco unbaked variety, you'll have to fry each one)

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

(Compliments of The Sisters' Cafe)
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