Thursday, September 29, 2011

Thai Peanut Chicken

I found this recipe a while back and have modified it a bit. But it is one of Joe's absolute favorite meals that I make.

-Renee Kennedy

What You Need

1/4 cup Catalina Dressing, divided
1 lb.  boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1 can  (14-1/2 oz.) chicken broth
2 Tbsp. soy sauce
4 Tbsp. Creamy Peanut Butter
1/2 lb. thin spaghetti, broken in half, uncooked (We like Fettucini or Bow Tie noodles, basically whatever we have in the cupboard).
2 cups  broccoli florets
2 carrots, thinly sliced
*Also, for the vegetables sometimes we will just add peas or use the pre-mixed frozen stir-fry veggies.
Directions: HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.  STIR in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.  ADD vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.      

Sunday, September 25, 2011

Hanaike Family Lumpia

For those of you who haven't heard of lumpia, it is a Filipino food very similar to an egg roll, but with a sausage filling and a thinner, crispier shell. I haven't been able to find the exact wrappers for them here in Rexburg, but if you can find ones labeled spring roll wrappers those are the best ones. If not, egg roll wrappers will work, they will just be a bit thicker and bumpier [for lack of a better term haha.] Feel free to call me if you have any questions! 

Happy cooking ladies!-Julia Hanaike Pineda

Uncle Gil’s Lumpia Recipe
1.5 lb ground pork
1/2 lb mini shrimp [optional]
 1/3 cup chopped green onions 
3 or 4 cloves chopped garlic 
1/2 tsp. pepper and salt
2 Tbs soy sauce 
Water Chesnuts [canned and then minced]
1 tsp cornstarch mixed with water OR whisked egg [for sealing]
1. Put all ingredients in the food processor or blender and mix it all together really well. 

2. Place wrapper sheets down in diamond form. Put the filling in one straight line in the center, leaving a quarter inch at both ends. Fold side ends in, and roll up evenly, then brush ends with either egg or cornstarch and water to seal. [For better examples or explanation on how to roll, youtube it. They can show you better how to do it haha!]

3. When done rolling, put them in like an aluminum tray, w/ saran wrap between each layer, and freeze them for a few hours. When you are ready to cook them, let them defrost for a bit, then deep fry for 4-5 minutes, or until golden brown [as seen in below picture]. 

4. Wait for the oil to drain and them to cool, then stuff your face with the delicious deep fried goodness. No need to pace yourself-there should be plenty ;)
*Another thing you can do if you like this or get good at it, is make dessert lumpia. For example, a banana chocolate one would be easy and delicious. 

Cafe Rio Pulled Pork, Lime Rice, Creamy Tomatillo Ranch Dressing

Cafe Rio Pulled Pork

up to 6 lbs of pork
16 oz bottle of salsa
1 can of coke
2 cups brown sugar

Place pork in crock-pot and fill it half way up the pork with water. cook on high 5 hours,
drain off water and cut fat off. put back in crok pot wiht salsa, coke, and brown sugar and cook for another 3-4 hours. shred prk with a fork before serving.

creamy tomatilla salad dressing

1 package hidden valley ranch buttermilk dressing
1 cup buttermilk
1 cup mayo
3 tomatillos
2 cloves garlic (or dried garlic)
1 cup fresh cilantro
1 tsp. cayenne pepper

put all ingredients into the blender and blend on high.

Lime-cilantro rice

2 1/2 cups uncooked rice (not minute rice)
1/2 cup chopped cilantro
juice from 2-3 limes
1-2 cloves garlic (or dried garlic)

Put all in rice cooker with water for the rice to cook

eat pork and tomatilla dressing over rice.
For variation you can add salad, tomatos, pinto or black beans, eat with tortilla chips or in a tortilla.
-Kelia Dean

Saturday, September 24, 2011

Pico de Gallo/Salsa

6 oz of cherry tomatoes (it's about 3/4 c)
one serrano chili
1/3 c of onion
a handful of cilantro
a clove of garlic
1/2 lime
1/4 teaspoon of salt

Chop tomatoes, onion, garlic, cilantro and put in a bowl. Slice the chili in half and de-seed it. Chop and add to the bowl. Add salt and juice from the lime half. You can let it sit for an hour in the fridge for the flavors to combine.
Here is the video I got this off of
They also do tortilla chips. They also make mojitos but you can disregard that recipe. :) Enjoy

-Amanda Fry

QUICK Creamy Chicken Enchilada Casserole!

1 can cream of chicken & 1 can cream of mushroom
1 small can of green chili's (I never use these - I use red and green pepper instead)
2 cooked chicken breasts (season chicken, add onions if you want or use cooked beef)
4 oz sour cream
1/2 lb. Monterey jack cheese, grated (but I would recommend monterey and cheddar)
8 flour tortillas, torn
1 tsp chilli powder (I use more. I also use a lot of black pepper and crushed red pepper flakes).
**add tomatoes, olives, whatever you want!

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix then pour into casserole dish. Bake 30 minutes.

Game Day Spinach and Artichoke Dip

This stuff is comparable to Applees Spinach and Artichoke Dip. Perfect for any game day.

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8" X 8" dish). Bake for 25-30 minutes or until cheeses are bubbling and melted.

-Kami Egbert

Monday, September 19, 2011

Chicken & Noodle Stir-Fry

I'm all about homemade so I'm ALWAYS looking up and trying new recipes I find online.  This one I discovered last week from Pampered Chef.  It's now on the top of the list of mine and Brett's favorites.  It makes 6 really large servings.  Enjoy!

-Michelle Campbell

Stir-Fry Ingredients:

1 package linguine
1 medium red bell pepper
1 small red onion
1 Tbsp. vegetable oil
1 1/2 lbs. chicken tenders
1 Tbsp. Asian Seasoning Mix*
1 bag fresh stir-fry vegetable mix**
1/3 C. chopped cashews (optional)

*I used my own homemade Asian Seasoning blend:
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. plus 1/8 tsp. ground ginger
1/4 tsp. crushed red pepper flakes

**I didn't have a bad of frozen stir-fry veggies so I just used what I had on hand.  The amount and type of veggies you use is very forgiving in this recipe. So, instead of the bag I sliced up:
2 whole carrots
1 green bell pepper
1 C. broccoli

Really, the only difference between our mix and the bag is that ours didn't have snow peas.  It still turned out delicious.

Glaze ingredients:

1 C. chicken broth
1/3 C. orange marmalade
1/4 C. reduced-sodium soy sauce
2 Tbsp. cornstarch
3 garlic cloves, pressed
2 tsp. fresh grated gingerroot (I used 1 tsp. ground ginger instead)


1.  Cook linguine pasta according to package.  While pasta is cooking, slice bell pepper into strips and onion into thin wedges. Heat oil in large skillet or wok over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in medium mixing bowl. Add chicken to skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add bell pepper, onion and stir-fry mix to skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.

2.  Whisk together glaze ingredients in small bowl. Move chicken and vegetables up sides of the skillet, making a well in center; add glaze and bring to a boil. Add pasta to skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired.

Sunday, September 18, 2011

Pudding Chocolate Chip Cookies!

I am on the journey to find the BEST chocolate chip cookie recipe! (Matt's favorite treat is chocolate chip cookies) These are the cookies I brought to the Ward BBQ this past Satuday. A lot of people really liked them and so I thought I should share the yummy recipe. Enjoy! <3 Lynnae Wood<3

Pudding Cookies
4-1/2 cups all purpose flour
2 t. baking soda
1-1/2 cups butter (3 sticks) softened
1-1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) pkgs, instant vanilla pudding
4 eggs
2 t. vanilla extract
4 cups of add-in
(like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, etc)

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into the mix. Finally, add the "fillers." Cook 8 minutes