San Diego Temple Chicken

Brett and I went to the San Diego Temple recently. After a wonderful experience there, we decided to eat lunch in the cafeteria. The chicken we ate there was sooooo good. I asked the cook if he would share the recipe with me. He didn't give me any exact measurements, but from his instructions, I was able to recreate it at home. Enjoy!

1 sweet onion, diced

1 1/2 tsp. turmeric

1 1/2 tsp. cumin

1 1/2 tsp. curry powder

Saute onion with spices in 2 T. olive oil until softened. Remove the onion and spices to a plate. Brown chicken 8 chicken thighs in the pan with all the juices. Remove chicken and add slices of a red and green pepper to the pan along with the onion and spices again. Place chicken in crock pot and put the contents of the pan on top. Cook on high for 4 hours or low for 8 hours. Serve with rice.

Chicken and Gnocchi Soup

We LOVED this soup!  Once again, I found it on allrecipes.com I made a few small changes but made "as is" it would be just as good!

Ingredients


1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste

Directions
1.Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

2.Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

3.Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

**I couldn't find mini gnocchi, so I just cut each one in half and they were perfect.  I also forgot the spinach - but I did add some the next day to my serving at lunch and it was delicious but the soup was just as tasty without it.  (and I didn't add the cornstarch - I was out - but the soup did thicken a bit without it and just with the cream.)

Pumpkin Spice Bread

*This recipe made 3 loaves for our family.  I found it on allrecipes.com

So YUMMY and SO moist!

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Directions
1.In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Creamy Angel Food Frosting

1 3/4 heavy whipping cream
1 box instant french vanilla pudding
1 cup milk

Be sure cake has cooled completely before making frosting. Then cut the cake into two layers. Chill beaters and bowl before whipping 1 3/4 pints of whipping cream. Beat until stiff and return to the refrigerator. (be careful you don't over beat)


Beat 1 small box of instant French vanilla pudding and 1 cup cold milk until creamy, just enough to fold into whipping cream. Fold pudding into whipping cream at once, frosting cake right away, as frosting sets quickly. (the frosting won't get stiff though, it will be creamy but firm.)

Store in refrigerator. Add fruit of your choice at last minute. (Example: slice strawberries in half and press into frosting all around.)

 *We added the strawberries right away, somehow I missed that last detail.  But it was just fine and the strawberries stayed in place perfectly.

**I found this recipe on cooks.com and I cut the recipe in half.  We definitely had enough frosting for two cakes and I packed tons of frosting in the middle and all around.

Favorite Fish Tacos

I love to eat good fish tacos, and I've tried out lots of different recipes and variations.

This summer I have finally found a winner!

You will need:

Corn Tortillas

Pam

Fresh Cod fillet (1-1 1/2 lbs)

Olive Oil

Salt

Black Pepper

Mayonnaise

1 lime

Cumin

Oregano

Ground Cayenne Pepper

Finely chopped cabbage (I buy angel hair coleslaw)

Pico de Gallo or tomatoes. (I hate tomatoes, so I don't add these)

Step One: Fish

Heat a small amount of olive oil in a heavy skillet.  Add your fish.  Salt and Pepper one side.  Flip it once and salt and pepper the other side.  After both sides are seared, I turn my heat down and break it up as I cook it the rest of the way.  Don't over cook.

Step Two: White sauce
Scoop 1/2 -1 cup of mayonnaise into a bowl.  Cut your lime in half and squeeze all the juice in.  Shake in oregano, cumin and cayenne pepper.  Stir it up and add more seasonings or mayo as needed.

Step Three: Heat tortillas

I heat a small frying pan on medium and then spray each tortilla on both sides with pam.  Heat them just until soft, flipping once.

Step Four: Build and eat!

Mini Apple-Cheddar Turkey Meatloaves

It has been a long time since I have posted a recipe. Thanks to everyone who has kept this blog alive! -Kim

This recipe has become a favorite of my family's. Every one of my kids will happily eat it and that is saying a lot! I also love it because it bakes really fast compared to other meat loaf recipes and it is really moist and flavorful. It comes from Southern Living.

1 to 1 1/2 lb. ground turkey

1/4 cup Japanese breadcrumbs (panko)

1 medium onion, shredded

1 medium-size Granny Smith apple, peeled, cored, and shredded

1 large egg, lightly beaten

1 tsp. salt

3/4 tsp. pepper

1 1/4 cups (5 oz.) freshly shredded cheddar cheese, divided

Preheat oven to 375. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined. Spoon turkey mixture into 12 lightly greased muffin cups. Bake at 375 for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 more minutes or until cheese is melted.

Food Blogs!

I've been out of blogging lately....way out actually, both personal and food blog! I went back to school to finish my B.A. in Psychology but I'm off for the summer and my kitchen is hopping like a full blown restaurant! I love being a part of this food blog and I have found some others I enjoy as well. I would like to share them with you all. (or maybe you already have them)...anyway...happy cooking!

http://www.melskitchencafe.com/

http://shesinthekitchen.blogspot.com/

http://blogchef.net/

Buttermilk Waffles

Ingredients:

1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/3 cup canola oil

(I added 1 tsp vanilla)

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, beat the eggs, add buttermilk and oil. Stir into dry ingredients, just until combined.

Bake in a preheated waffle iron until golden brown (or desired setting). Top as desired.

Yield: 16 waffles (4 inches)

Stuffed Pork Chops

2 oz smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 tsp ground black pepper
2 (2 1/4 thick, center-cut, bone-in pork chops
1 tsp olive oil
ground black pepper

Preheat an outdoor grill for medium heat

In a small bowl, combine the cheese, bacon parsley and 1/8 tsp black pepper

Lay the chop flat on the cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more pepper.

Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. (Careful not to overcook! We bought a meat thermometer that has a remote digital read out, which is totally worth it if you grill or smoke meat a lot).

Green Enchiladas

I hate to call this a casserole (but really that is exactly what it is).  This is one that is even better the next day.
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce (I needed more than this)
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3.With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
4.Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce (I added the top layer of cheese during the last 5 minutes in the oven to keep it from burning.)
5.Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

(I got this one from http://www.allrecipes.com/  )