Saturday, January 30, 2010

New Favorite Recipe!

Sorry if blogging about food is boring! That's all I really have to blog about because all we do is sleep, eat, study and exercise. We have found our new favorite recipe though! This is seriously soooo yummy. It is a recipe from Rachel Ray and everyone should try it if you like spicy thai food!

Thai Lettuce Cups

1 tbsp extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips
Salt and ground black pepper
1 red bell pepper, cut into strips
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quaters and leaves gently removed to make lettuce cups
1/2 c. honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped (I just used 1 tsp chopped dry basil, I probably could of used more, but I didnt want to add too much)

Place in a large skillet over medium-high heat with EVOO, season the chicken with salt and pepper and cook in pan until golden brown on all sides. If there is a lot of water in your pan because chicken was not completely thawed you will want to drain it. Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil (I just added it to the mixure at the end and it was good). Serve and enjoy!

We actually put the chicken mixture into a tortilla with some lettuce and rolled it up. It was very yummy! Next time we are going to try it as lettuce wraps.

Wednesday, January 20, 2010

We love pie

We have a huge box of apples that are about to go to waste so I decided I needed to make something with them. I decided to make some apple pie, I have never made apple pie before so I was excited to try. It was so yummy! I found the recipe on and I changed it a little to what the reviewers were saying. So here you go!

Aunt Bev's Famous Apple Pie



7 tart apples peeled and cored (I didn't use tart apples)

1 cup white sugar (I put half white half brown sugar)

1 1/2 tsp ground cinnamon, or to taste (I put 2 tsp)

2 tbsp all purpose flour (I put 3 tbsp of flour and 3 tbsp of corn starch, made it so it wasn't runny)

1/2 tsp ground nutmeg (I put 3/4 tsp)

salt to taste (I forgot the salt and it was still was good)

2 unbaked pie shells

1 tablespoon butter


Preheat oven to 400 degrees and cut apples into 1/4 inch slices. In a mixing bowl, combine sugar, cinnamon, flour, corn starch, nutmeg, and salt; mix thoroughly. Pour the spice mix over the apples and stir until apples are coated. Line one crust in a 9 inch pie pan. A reviewer told me to brush on egg whites on the crust before you put the apples in, it helps so it doesnt get soggy. Place apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top. I also brushed egg whites on the top and sprinkled cinnamon and sugar. Bake for 50 minutes or until crust is golden brown. Check pie after 30 min of cooking: if the crust is already browned reduce the heat to 350 to allow apples to cook without the crust burning.

A reviewer also suggested to preheat a baking stone and cook pie on that so the dough can cook at the bottom all the way.

Thanks to Braeden for cutting all the apples and doing a lot of the work. I just told him what to do :)

I still have lots of apples so I will probably make another one!

This is Braeden's sweet potato pie he made a few days ago and it was surprisingly good! It was very similar to pumpkin pie.

Friday, January 8, 2010

Love it!

Lately I have been finding all new recipes and making them to see if they are a keeper or if they are no good and thrown in the trash. This recipe is from a ward cookbook that I have and it was SO good! Everyone should try it! It was very easy to make.

Chili's Chicken Enchilada Soup

1 1/4 c. chicken broth
10 (6 inch) corn tortilla's, cut into 1/2 inch strips
1 c. green enchilada sauce
1 (10 oz) red enchilada sauce
1 tsp cumin
4 cooked, boneless, skinless chicken breasts, shredded or cubed
1 c. half and half
1 tomato, chopped (optional garnish)
1 jalapeno, seeded and minced (optional garnish)
1 c. shredded cheddar cheese (optional garnish)

Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until soften and broth thickens somewhat. Stir in enchilada sauces and cumin. Stir in chicken and half and half; heat through. Garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips, dorito's or frito's

The garnishes make it even better so use them! I used 4 large chicken breasts and it was too much for me so if they are small use 4 breasts if large I would use 2 or 3.

I am going to try and post my favorite new recipe every week! TRY I said... school starts next week and that means its time for life to get BUSY again! Half way done though so ONLY 2 more semesters to go! YAY! :)