Wednesday, December 29, 2010

Coconut Macaroons

This Christmas was a whirlwind of fun for me. I was not responsible for any food this year. I ended up making these last night for my family though. We all got together and watched Shrek which I highly recommend if you havent seen it in a while. Well anyways, I think of my dad when I think of Macaroons. They are his favorites and this is my favorite recipe.


  • 2/3 C Flour
  • 5 1/2 C Flaked Coconut
  • 1/4 Tsp Salt
  • 1 (14 oz) Can of Sweetened Condensed Milk
  • 2 tsp Vanilla


1. Preheat your oven to 350 and line a cookie sheet with foil or parchment paper.

2.In a large bowl, mix your flour coconut and salt. Then add your sweetned condensed milk and vanilla. Mix well until it is well incorporated. Spoon golf ball sized balls onto your cookie sheet.

3. Bake for 12 to 15 minutes until the tops are toasted. Watch your coconut carefully so it doesnt burn.

Wednesday, December 8, 2010

Baked Teriyaki Chicken

I remember being a student at BYU, I would stop at Teriyaki Stix after a big test for my reward dinner for a teriyaki bowl. That makes me sound like an emotional eater. I am. Well anyways, I finally came across this recipe at and it had great ratings with little changes so I had to give it a try. Michael came home really late and when he came home he was licking the plate at this sauce. I guses its a winner. I sure thought so. The two things I think REALLY made the difference was the basting and the use of chicken thighs instead of breasts. Delicious.

Baked Teriyaki Chicken

  • 1 tablespoon of cornstarch
  • 1 tablespoon of cold water
  • 1/2 C white sugar
  • 1/2 C soy Sauce
  • 1/4 C cider vinegar ( I didnt have any so I left it out and it still turned out great)
  • 1 clove of garlic
  • 1 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 12 skinless chicken thighs


  1. In a small saucepan over medium heat combine the constarch, water, sugar, soy, ginger, vinegar, garlic, and pepper. Let simmer, stirring until the sauce thickens.
  2. preheat oven to 425
  3. place chicken in a 9X13 pan in a single layer (recommend lining with foil so the sauce wont burn onto your pan around the edges)
  4. Brush your chicken with the sauce
  5. Turn over and brush again
  6. Bake in preheated oven for 30 minutes, brushing chicken with sauce, every ten minutes. At the end of the 30 minutes, flip your chicken and bake for another 30 minutes.

Tuesday, November 16, 2010

Creamy Bow Tie Pasta

Before going to the grocery store I try to make a menu. Try is the word because I usually deviate from the menu due to unexpected invites from friends or a crying baby. Tonight I actually got to one of the menued (is that a word?) meals and it was really fast and quite delicious. Sadly, the recipe was for two servings which you would think would be awesome since the only people around here eating solids is Michael and I but when you are breastfeeding you eat like Hagrid (Harry Potter Shout Out)

So I give you this pasta dish we had. Basically you are making a simple sauce but boy was it delicious. I found myself literally scraping the plate with my fork to get the sauce that was left behind. So good.

This recipe comes from Taste of Home.

Creamy Bow Tie Pasta


  • 1 C uncooked bow tie pasta
  • 1 1/2 tsp butter
  • 2 1/4 tsp EVOO
  • 1 1/2 tsp flour
  • 1/2 tsp garlic
  • dash of salt
  • basil
  • crushed red pepper
  • 3 tbsp milk
  • 2 tbsp chicken broth (i subbed chicken granules)
  • 1 tbsp water
  • 2 tbsp of parmesan cheese
  • 1 tbsp sour cream


Cook your pasta according to the directions. In the meantime, melt your butter in a sauce pan. Once melted, incorp your flour. Stir in the oil, garlic, and seasonings until blended. Gradually add your milk, broth, and water. Bring to a boil, stir for 2 minutes and then turn onto low until thickened.

Remove from heat, stir in cheese and sour cream. Drain Pasta and toss with sauce.

Wednesday, November 10, 2010

Chilis Knockoff Fajita Marinade

I am a huge fan of mexican food. Its easy to cook, has great flavor and is always a crowd pleaser. I have been lacking in the marinade deparment. I always just add my own spices while cooking the meat but wanted to find something to marinade it in overnight. This my friends is the answer. Put your meat in this and you can use it for enchiladas, fajitas, tacos, really any mexican dish. Its great. I found this recipe on and and it claims to come from Chili's. When I grew up we really only had one restaurant in my town and that was chili's so to me this brings back all the memories of highschool.

Chili's knockoff Fajita Marinade


  • 1/4 C Lime Juice

  • 2 tbsp of olive oil

  • 4 cloves of garlic , minced

  • 2 tsp of soy sauce

  • 1 tsp salt

  • 1/2 tsp liquid smoke

  • 1/2 tsp cayenne pepper

  • 1/4 tsp black pepper

  • 1 lb of sirloin or chicken sliced.


Combine all and leave in fridge overnight or for 8 hours.

Thursday, October 28, 2010

Cilantro Lime Rice

Grandma Bridger from St George is visiting which allowed me time to make a good dinner. Tonight we had my Cafe rio meal. The first part is Cilantro Lime Rice. So so good. Michael is always pleased. I am such a rice fan myself so I usually eat the leftovers the next day for lunch.
I highly recommend making your own Cafe Rio night at your house. Everyone loves to make their own burritos.

Cilantro Lime Rice

  • 1/2 onion, diced fine
  • 1 (4 oz) can of green chiles
  • 1 tbsp of minced garlic
  • 1 lime, Juiced
  • 1/2 bunch of cilantro
  • 3 C uncooked instant Rice
  • 3 C water
  • 4 tsp chicken granules
  • 1 tsp salt
  • 1 tbsp butter


  1. Blend garlic, cilantro, green chiles, onion and lime juice until smooth.
  2. Bring water to a boil in saucepan. Stir in cilantro mixture, chicken granules, salt, butter, and rice. Reduce heat to medium low and cover. Simmer until rice has absorbed liquid entirely. It will take about 20 minutes.

Wednesday, October 27, 2010

Ultimate Chicken Fried Steak

For those who don't know, I am a texan. In Texas we love to fry things. Just go to our state fair. Oprah did and she enjoyed fried butter and Oreos. Sounds great to me. Well what brings me here today is steak. Chicken fried steak. My MIL Jennie made me the best Chicken fried steak I have had in a while on Sunday. We were watching Food Network and Tyler's Ultimate was on. He made a Texas Chicken Fried steak and it looked delicious. Jennie went ahead and made this recipe for me. I recommend it if you are in need of some comfort food. Get yourself some mashed potatos and dinner rolls and you have got a party in your mouth.

pic courtesy of Food Network

Tyler's Ultimate Chicken Fried Steak
  • 2 lbs of beef bottom round
  • 2 to 2 1/2 C of flour
  • 2 tbsp of garlic powder
  • 2 tbsp of onion powder
  • salt and pepper
  • 3 whole eggs, beaten
  • 2 C butter milk or whole milk
  • hot sauce to taste
  • Vegetable oil


  1. In a medium flat dish, a pie pan works great, combine your flour, garlic and onion powder, salt, and pepper. In another dish put your eggs, hot sauce, and buttermilk. Season that dish with salt and pepper to taste.
  2. Cut steak into 4- 1/2 in slices and pound thin.
  3. Dredge your meat in the flour, then the egg mixture, then again in the flour.
  4. Cool and let rest in your refrigerator for at least 30 minutes
  5. Put about 2 inches of oil in your pan. Heat to medium.
  6. Fry your steaks about 4 minutes per side.
  7. Remove steaks and drain on paper towels.
  8. Add your favorite gravy to the steak. Preferabley a white but a brown gravy works great too.

Tuesday, October 26, 2010

Mushroom Pepper Jack Sliders.

This weekend was a long one. Lucy was in a growth spurt so there was a lot of bouncing, rocking, nursing and soothing going on. Gladly, she is back to her happy smiley self and napping which is why I am gracing this little blog of mine. Jennie made us these sliders a few weeks ago and Michael went nuts for them. I made them last night and man I guess I pulled it off. Since my whole cooking adventure is to make Michael say "Wow" I give you Pioneer Womans Mushroom Swiss (in this case Pepper Jack) Sliders with Spicy Fry Sauce.

Mushroom Pepper Jack Sliders with Spicy Fry Sauce

  • 1/3 C Mayo
  • 2 Tbsp Ketchup
  • 1 Tsp Cayenne
  • 4 Tbsp Butter
  • 1/2 onion finely diced
  • 8 oz mushrooms , finely diced
  • 4 dashes of worcestershire sauce
  • salt and pepper
  • 2 lbs Ground Beef
  • 4 tbsp heavy whipping cream
  • 4 dashed of worcestershire sauce, again
  • slices of pepper jack cheese
  • 8 dinner rolls, split'

  1. Combine the mayo, ketchup, and cayenne in a small dinner bowl. This is your spicy fry sauce. Set aside.
  2. Melt butter in a large skillet. Add onions and cook for 5 minutes over medium heat. Stir frequently. Add mushrooms and toss around. Add your worcestershire, salt and pepper. stir around and cook until all liquid evaporates. Transfer mixture to bowl and set aside.
  3. Mix beef, heavy cream, worcestershire, salt and pepper in bowl. Using your hands mix and form 1/4 C to 1/3 C of mixture into patties. Make indentation in middle of patty with your thumb to stop from middle plumpin. In the same skillet you used to make mushroom mixture, melt 1 Tbsp of butter. Add 4 patties at a time and cook for 4 minutes, then flip.
  4. Once cooked, spoon mushroom mixture ontop of each patty, then top with squares of cheese. Place lid on pan and continue to cook patty until cheese is melted.
  5. Toast split buns in broiler.
  6. Spread buns with fry sauce and place patties between buns and eat.

Thursday, October 21, 2010

Chicken Parm Sandwich

On Wednesdays Michael has mutual so dinners have to be quick and on the go so he can eat them in the car if needed. I had some chicken parmesan peices in my freezer that were left for a post baby meal. Michael said he couldnt stay and eat so I got creative and put it on a bun so that way he could walk/drive and eat.

Chicken Parm Sandwiches
  • Chicken breasts pounded thin or the cheating way of just cutting them in half like I do
  • flour
  • egg
  • seasoned bread crumbs
  • mozzerella cheese
  • spaghetti sauce
  • buns
  1. dredge your breasts in the flour, then the egg, then in the seasoned bread crumbs.
  2. Bake at 375 for 35 minutes or until done.
  3. add the sauce and cheese and put back into the oven again until cheese is melted.
  4. toast bun
  5. Add chicken parm to the bun and enjoy.

Tuesday, October 19, 2010

Welcome and Italian Creamy Crock Pot Chicken

Welcome readers. I have some down time everyday with my new little bundle of joy that allows me to do something for myself. During naptime I have decided to get back into my hobby of cooking. I really enjoy it, but living with an engineer husband leaves the reviews from him with much to be desired. Though every once in a while he will rave about a recipe and then I know that it has to be good because it got more than the normal shoulder shrug. This is where those recipes will be put.

I am not a fancy cook. I like normal homecooked meals. Every recipe that I make is doable and pallet friendly. I also like to make things from scratch but with a baby I am sure there will be exceptions to the rule there. My soul enjoys butter, cream, and salt. I hope you enjoy the recipes that will be posted here simply because they are our favorites.

Now usually I am not a huge crock pot person. I never could wake up early enough or think ahead enough to remember to start dinner early to use a crock pot. Little Lucy has changed that. Now that I am home I do have the time to start a crock pot and boy do I need it. We tried this last night and I loved it. Michael loved it as well. It took me about 5 minutes to put together.

4 chicken breasts ( I put mine in frozen)
1 packet of Italian salad dressing
1 can of Cream of Chicken Soup
8 oz of Cream Cheese
1 can of Mushrooms
1. place the chicken breasts into your crock pot
2. combine the salad dressing packet, cream cheese, and soup.
3. Pour over chicken
4. Cook on low for 4-6 hours in Crock Pot
5. Shred chicken
6. Add mushrooms
7. Serve over hot noodles, rice, mashed potatos, or biscuits (all of these are winners) and Garnish with parm.