Cinnamon-Roasted Almonds

1 egg white

1 t cold water

4 cups almonds

1/2 cup sugar

1/4 t salt

1/2 to 1 t cinnamon (I used 1/2 as called for in the original recipe, but felt like it needed a bit more cinnamon)

Preheat oven to 250. Lightly grease a 10x15 jelly roll pan.

Lightly beat egg white, add water and beat until frothy. Add nuts and stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 1 hour stirring occasionally (every 15 minutes); let cool and store in an airtight container.

BLT Bites

Okay Kristen- here it is, sorry it took so long.

1 package refrigerator biscuits
1 tomato chopped very fine
1/4 onion chopped very fine
1/4 tsp. basil
8 slices cooked bacon crumbled
1/2 c. grated swiss cheese
1/4 c. mayo

Grease muffin tin and mild dough into muffin hole, leaving center hollow. Mix ingredients together and spoon into centers of dough. Bake at 400 for 10 minutes.
*These can be made in regular muffin tins for a meal, or in the small tins for appetizers. Enjoy- they are super yummy!

Classic Banana Bread

I was threatened to lose my membership to lugubrious delights if I didnt post something soon... here goes!

This is actually a Cooking Light banana bread recipe. It's not super healthy but probably better than some.
Enjoy!

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Mediterranean Pasta

This is compliments of Martha Stewart. Mel and I made it last night. It was soooooo, so good. The kalamata olives are way yummy, but expensive. I'm sure regular olives will work though!

Ingredients

• Coarse salt and ground pepper
• 12 ounces whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thinly sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1/3 cup pitted kalamata olives, quartered lengthwise
• 1 pint cherry or grape tomatoes , halved lengthwise
• 1/4 cup grated Parmesan cheese, plus more serving
• 1/2 cup fresh basil leaves, torn

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
   
3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Request: side dishes

It looks like we've hit a little bit of a plateau on recipes. Come on, I know you've got more to share! {Some of you contributors still haven't posted anything!} To hopefully inspire a few more recipes, I've got a request. I've been really good about cooking real meals most nights but I've realized I don't necessarily make sides to go with the entree. I especially would like some ideas for vegetables -- we definitely don't eat enough and I've only got a few tricks up my sleeve. Help!!

Italian Baked Chicken

I found this recipe online (it's a Giada De Laurentiis) and made it tonight for the first time. It was really good and I wanted the share the wealth:

1 cup small pasta {I used small shells}
2 T. olive oil
1/2 c. cubed chicken
1/2 c. diced onion
1 clove garlic, minced (I used the bottled stuff)
1 14.5-oz. can diced tomatoes with juice
1 c. shredded mozzarella
1/4 c. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs {I made mine by putting a slice of wheat bread in the blender and pulsing}
1/4 c. grated parmesan
1 T. butter

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, about 5 minutes. Drain pasta into a large mixing bowl. While the pasta is cooking, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. {It took me more like 7-8 to finish cooking the chicken} Put the chicken mixture into the bowl with the cooked pasta. Add the tomatoes, mozzarella, parsley, salt & pepper. Stir to combine. Pour into a greased 8x8 Pyrex pan. In a small bowl, mix together the bread crumbs and Parmesan cheese. Sprinkle over the top of the pasta mixture and dot the top with small bits of butter. Bake for 30 minutes, until the top is golden brown.

I served it with a broccoli, cauliflower, carrot mixture with parmesan and mozzarella and would have also had garlic bread, but we didn't have any. Let me know how it turns out for you!

Easy Homemade Salsa

This one's really good...

28 oz. can whole tomatoes, partially drained
1 1/2 teaspoon vinegar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
2 green onions, coarsely chopped
2 handfuls fresh cilantro
juice of 1 lime
10-20 slices jalapenos (the pickled kind in a jar)

Combine all ingredients in a blender, using jalapenos to taste. Blend to desired consistency.

Buttery Chicken

This is the easiest chicken recipe ever, and it's really, really good. You can change the flavor by adding herbs and spices to the flour before using.

4 small, boneless, skinless chicken breasts
flour, seasoned with salt and pepper
6+ tablespoons butter (I think real butter works better than margarine)

Separate each chicken breast into two filets; lightly pound to flatten. Coat the chicken with flour and shake off excess. Heat butter in a large skillet until it bubbles. If possible, place all chicken filets in the pan in one layer. Cook over medieum to high heat for 3-4 minutes until golden brown. Turn chicken over; reduce heat to medium-low. Continue cooking for approximately 9-12 minutes until chicken is thoroughly cooked but still tender and juicy. If necessary, cover skillet during final minutes of cooking to prevent overbrowning.

Dutch Babies

This is an old Stratton family favorite. I know we tend to give things our own names, so for you non-Strattons out there, these are German Pancakes. They're so easy to make, but so tasty to eat.

1/2 stick butter
3 eggs
3/4 c. milk
3/4 c. flour

Heat oven to 425 degrees. Melt the butter in a 9x13 pan. {I just put the butter in the pan and stick it in the oven while it's warming.} In a blender, mix the eggs, milk and flour. Pour that mixture into the buttery pan and cook for 15 minutes. Top with powdered sugar, syrup or fresh fruit. Enjoy!

Spicy Creamed Corn

2 T. unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 garlic cloves, chopped
2 10 oz. boxes frozen corn kernels
1 T. flour
1 ½ c. chicken stock/broth
½ c. heavy cream
¼ c. fresh flat-leaf parsley
2 T. chopped fresh cilantro

Preheat skillet over medium-high heat with 2 T. of EVOO and butter.
Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt and pepper.
Cook for 4 – 5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue to cook for 1 minutes.
Whisk in the chicken stock and heavy cream.
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. (I for some reason have to cook it longer and add more flour to get it thickened)
Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn

This is SO good, and one of our new favorites. A bit spicy with the jalapenos - but really good!!It's a Rachael Ray and I've changed things up a bit but feel like I need to give her credit and write it how she cooks it... though I've inserted my little notes.

Cumin and Lime Roasted Pork Tenderloin
2 ¼ lbs. pork tenderloin (sometimes sold 2 tenderloins per pkg.)(I use pork chops)
Juice of 2 limes
4 T. EVOO (Extra-virgin olive oil for all of you Rachael Ray lingo impaired)
2 T. ground cumin
1 T. ground coriander
Salt and freshly ground black pepper
4 garlic cloves, cracked

Preheat oven to 500 F.
Trim the silver skin or connective tissue of the tenderloins with a very shark, thin knife.
Place the tenderloins on a rimmed non stick cookie sheet (I just use a glass dish and line with foil because while in the oven the EVOO makes some pretty cool stains that are hard to get off).
Coat them with lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins/chops, just enough to coat. Season the meat with the cumin, coriander, salt and pepper (I mix all of this together so I don't have portions where there is more of one season then the other). Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
Roast for 20 minutes.
Remove from the oven and let rest for a few minutes, tented loosely with foil.

Spicy Creamed Corn
2 T. unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 garlic cloves, chopped
2 10 oz. boxes frozen corn kernels
1 T. flour
1 ½ c. chicken stock/broth
½ c. heavy cream
¼ c. fresh flat-leaf parsley
2 T. chopped fresh cilantro

Preheat skillet over medium-high heat with 2 T. of EVOO and butter.
Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt and pepper.
Cook for 4 – 5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue to cook for 1 minutes.
Whisk in the chicken stock and heavy cream.
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. (I for some reason have to cook it longer and add more flour to get it thickened)
Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

4 servings, Rachael Ray - 365: No Repeats

Hot Cross Buns

3/4 cup warm water
3 T butter
1 T instant powdered milk
1/4 cup sugar
3/8 t salt
1 egg
1 egg white
3 cups flour
1 T active dry yeast
3/4 cups dried currants
1 t cinnamon
1 egg yolk
2 T water
1/2 cup powdered sugar
1/4 t vanilla
2 t milk

Put yeast in warm water to proof. In large bowl combine butter, powdered milk, salt, egg and egg white. Add yeast. Mix in flour, currants and cinnamon. Knead for about 10 minutes (by hand or let your mixer do it if it is strong enough) Let rise until about double. Punch down on floured surface, cover and let rest 10 minutes. Shape into 12 balls and place in greased 9X13" pan. Cover and let rise until double, about 35 to 40 minutes. Mix egg yolk and 2 T water and brush on rolls. Bake 375 for 20 minutes. Remove from pan immediately and place on wire rack to cool. To make crosses, mix powdered sugar, vanilla and milk. Brush an X on each cooled bun.

Early Morning Oven Roasted Potatoes

1 1/2 pounds new potatoes, cut into wedges
4 T butter
2 t fresh rosemary
salt and pepper to taste

Preheat oven to 450. In a hot skillet, melt butter. Stir in the rosemary, salt and pepper. Coat the potatoes evenly with butter and spread in a single layer on a baking pan. Bake until golden brown, about 20 to 25 minutes. Toss potatoes occasionally to ensure even browning on all sides.

Easter Grass Slaw

6 cups cole slaw mix
2 large carrots shredded
1 medium yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 celery, chopped
1 cup mayonnaise
1/2 cup sugar
2 T cider vinegar
1 t salt
1/4 t pepper

In a large bowl combine the first 6 ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Frittata with Asparagus, Tomato and Fontina

6 large eggs
2 T whipping cream
1/2 t salt
1/4 t pepper
1 T olive oil
1 T butter
12 oz. asparagus, trimmed and cut into 1/4" to 1/2" pieces
1 large tomato, seeded, dices
3 oz. Fontina, diced

Preheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2" over proof skillet over medium heat. Add asparagus and saute until crisp tender, about 2 minutes. Raise the heat to medium-high and add the tomato and a pinch of salt and saute two minutes longer. Pour the egg mixture over the asparagus and cook for a few minutes until the eggs begin to set and sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.

(We actually baked this in a 350 oven for about 10 minutes rather than under the broiler to get the eggs thoroughly cooked)

This is a Giada De Laurentis recipe from the Food Network.

Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
dash salt
praline topping (recipe follows)

Slice French bread into 20 slices, 1-inch slices. Arrange in generously buttered 9x13" flat baking dish, in two rows overlapping the slices. In a bowl, combine the eggs, half-and-half, milk sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over bread slices, making sure all are evenly covered with milk-egg mixture. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.

The next day, preheat oven to 350. Spread praline topping evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping
1/2 lb butter
1 cup packed brown sugar
1 cup chopped pecans
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg

Combine all ingredients in a bowl and blend well.

This is a Paula Deen recipe from the Food Network web site.

Texas Sheet Cake

This is a Stratton family staple. I just found out that my mom orginally got the recipe from her sister-in-law, Darlene, so I guess it's a Smith staple as well. This is really easy to make but really good, too. It would be perfect to take to a potluck (Emily).

Bring the following to boil over low heat:
2 sticks margarine
1 c. water
2 1/2 T. cocoa

In a large mixing bowl, beat well:
2 eggs
1/2 c. sour milk (1/2 c. milk with 1 tsp vinegar)
1 tsp baking soda
1 tsp vanilla

Add to mixing bowl (and mix):
2 c. flour
2 c. sugar

Add melted margarine mixture and combine well.

Pour into a jelly roll pan and cook at 375 for 20 minutes.

5 minutes before the cake is done, boil over low heat:
1 stick margarine
1/2 c. milk
2 1/2 T cocoa

Add:
4 1/2 c. powdered sugar
1 tsp vanilla

Immediately after taking the cake out of the oven, pour the icing over the cake and let cool.

Easter Brunch!

One of my favorite things about Easter is a fancy Sunday brunch! Unfortunately, this is quite difficult with a church schedule, so in the past I have made quite a production and done an Easter brunch on Saturday. Last year, Mandy, Megan and I were in Boston for the Marathon (which also happened to be Easter Sunday) and so we got to experience Easter Brunch for real! Anyway, yesterday, we decided to do Easter brunch for dinner. Here is the menu (and recipes will follow):

Baked French Toast w/ Praline Topping
Asparagus and Tomato Frittata
Bacon
Early Morning Oven Roasted Potatoes
Easter Grass Slaw
Fruit Salad
Hot Cross Buns
Orange Pound Cake Eggs
Chocolate covered Marshmallow eggs

I know it's a lot of food, but Stratton's never run out of food at any of their functions!

Orange Pound Cake Eggs

I love Easter, especially with a fancy new pan and recipe to try. You can find this pan at nordicware.com if you are interested in purchasing one.
1/2 cup butter
1 cup sugar
2 eggs
1/8 tsp salt
1 tsp. grated orange peel
3/4 tsp. vanilla
1/2 cup milk
1 1/2 cup flour
1 tsp. baking powder

Glaze:
1/2 cup sugar
2 T butter
3 T orange juice

Heat oven to 350. Grease and flour pan. In medium bowl, cream 1/2 cup butter and 1 cup sugar until light and fluffy. Add eggs, salt , orange peel and vanilla; mix well. Add milk, flour and baking powder; mix until blended. Pour into prepared pan. Bake at 350 for 20 to 25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. While cakes are cooling in pan, prepare glaze. In small saucepan, heat glaze ingredients over medium heat, stirring constantly until sugar is dissolved, about 2 minutes. Remove from heat. Remove cakes from pan and place on cooling rack; brush warm orange glaze over cakes. Cool completely.

I am not a fan of pound cake, but this recipe is very moist and quite tasty!

Because I have the pan and the recipe was included I used the egg pan. However, I'm sure this same recipe would work in a bundt pan. The cooking time would probably have to be increase to about 45 minutes, but I would start at 30 minutes and check it every 5 minutes. Please post if you try this and find an exact baking time.

Strawberry Cream Cake

So last night was the annual "Dinner and Silent Auction" Fundraiser for the YM/YW in my ward. I signed up to bring a dessert....this is the first time I have made this cake as a layer cake, but I think it looks pretty good this way when you're going for presentation.

1 yellow cake mix

1 8oz. pkg cream cheese, softened

2 c. powdered sugar

1 pint heavy whipping cream + 2T sugar

1 pkg. Danish dessert (or the pre-made gel filling for a strawberry pie)

1 lb. strawberries (if making a layer cake, save some large whole ones for decorating)

Make cake according to package directions. Bake as 2 9" rounds or 1 9x13". Dump out onto serving tray and cool completely. (An over-turned jelly roll pan works great for this if you are making the 9x13" version.) A couple of hours before serving, whip cream with sugar to form stiff peaks. Beat cream cheese and powdered sugar until smooth and incorporated. (This will be very stiff at first) Fold whipped cream into cream cheese mixture. Slice strawberries and mix with the Danish dessert (made according to package instructions) or the strawberry pie filling.

For the 9x13" cake: Frost with all the cream cheese/whipped cream mixture. Top with the strawberries and sauce. Refrigerate until it is time to eat.

For the 9" round cake: Pipe about a two inch wide and one inch high layer of the cream cheese/whipped cream mixture on the top edge of the bottom layer. Fill in the center with your strawberry mixture. Place second layer on top of bottom layer. Frost entire cake with remaining cream cheese/whipped cream mixture. You can either top with the strawberry/glaze mixture or top with several large whole strawberries to achieve the look in the photos. Refrigerate until ready to serve.

This cake does not save well. If you are not going to use all of it in one sitting, you can create individual servings (this works best with a 9x13"). Do not frost the entire cake. Simply cut the cake into individual pieces, top with the cream cheese/whipped cream mixture and some of the strawberries and sauce. For some reason, when they are not all assembled, the individual components of this cake save better.