Fajitas

 

• 3 boneless skinless chicken breasts approximately 1 lb.
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin optional
• ▢salt to taste

Instructions 

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over torhttps://www.spendwithpennies.com/easy-chicken-fajitas/tillas.

Notes

Optional: If I am serving these to kids, I find soaking the onions in cold water for a bit takes a bit of the "bite" out of them.

Easy Homemade Snack Mix

3 c. air popped popcorn
2 c. whole wheat Chex cereal
3 C. pretzel sticks
1 c. unsalted cashews
1/4 c. avocado oil
2 T. Worcestershire sauce
1/2 t. onion powder
1/2 t. chili powder
1/2 t. cayenne
1/4 t. garlic powder

Preheat the oven to 250 degrees.  In a large bowl, combine the popcorn, cereal, pretzels, and cashews.  In a small bowl, mix avocado oil, Worcestershire sauce, and seasonings.  Drizzle the oil mixture over the snack mix, toss to coat.

Transfer to two baking pans lined with parchment paper or cooking spray.  Bake for 45 minutes at 250 degrees, or until golden brown, stirring every 15 minutes.  Let cool completely, then store in airtight container.

Nutrition per serving:  330 calories, 16 g total fat (2.5g saturated);460 mg sodium, 44 g carb, 4 g dietary fiber, 3 g sugar (2 g added sugary) 7 g protein

easter recipes

 https://fooddrinklife.com/easter-appetizers-my-family/

Deviled eggs

 

Ingredients

 

 

• 6 whole eggs
• 1 whole avocado
• 2 tablespoons sour cream
• ½ medium lemon juiced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 sprigs parsley for garnish
• 2 pinches paprika powder for garnish

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Instructions

 

• Fill a small pot with enough water to cover the eggs by 1 inch. Bring the water to a boil. Carefully add the eggs and cook for 8 to 10 minutes. Remove the eggs from the boiling water with a slotted spoon and transfer them to a bowl or sink basin filled with ice water.
• Peel and pit the avocado. Mash it in a separate bowl. Peel the boiled eggs. Cut each one in half lengthwise (top to bottom) and pop the egg yolks into the bowl with mashed avocado. Mix in sour cream, lemon juice, salt, and pepper until well combined with the yolk and avocado.
• Rinse the egg whites to remove any residue and gently pat them dry.
• Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
• Garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.

French Bread from Tracy Shamo

 2 T yeast
1/2 c. warm water
2 c. hot water
3 T sugar
1 T salt
5 T shortening (or oil)
6 c. flour

Dissolve yeast in warm water.  Combine hot water, sugar, shortening, salt and half the flour (whole wheat)  Beat well.  Stir in dissolved yeast and remaining flour.  Mix well.  If too thick add a little water.  Let rest ten minutes and turn your Bosch on to knead a little every ten minutes for 1 hour.  Divine in half and form French style loaves.  Pat top with cold water to make crisp, slash, let raise half an hour.  Bake in preheated 400 degree oven for 30 to 35 minutes.   (Note:  white flour works well or half white and half wheat, but all wheat doesn't work very well)

 

Ingredients

• 3½-4 cups fresh strawberries
• 2  cups granulated sugar
• ¼ cup fresh lemon juice

Instructions

• Wash very well.  Hull {or remove green top} and cut in half
• Put all of the strawberries, sugar and lemon juice into a large sauce pan.  Slowly bring the mixture to a boil and continue to boil until jam thickens (abt 25 minutes)
• Ladel jam into containers and cool completely.  Use a funnel to make ladling the jam into the jars easy,  

Oatmeal in the Oven baked

 Baked oatmeal is a simple yet satisfying breakfast that combines the best of both textures, offering a toasty, browned top paired with a moist, tender interior.

• Prep Time: 05:00

• Cook Time: 45:00

• Servings: 6

• Temperature: 350 degrees Fahrenheit (175 degrees Celsius)

Ingredients:

• 3 tablespoons unsalted butter, melted: (42 grams)

• 2 cups milk (dairy or non-dairy): (473 ml)

• 1 large egg: (180 grams)

• 1/4 cup brown sugar, lightly packed: (57 grams)

• 2 tablespoons maple syrup or honey: (30 ml)

• 1 1/2 teaspoons vanilla extract: (7 ml)

• 2 cups old-fashioned oats: (240 grams)

• 1 teaspoon baking powder: (5 grams)

• 1 teaspoon ground cinnamon: (4 grams)

• 1 teaspoon kosher salt: (5 grams)

• 1 cup berries or diced banana; 1/2 cup chopped, dried fruit; or a combination: (optional)

• 1/2 cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination: (optional)

Equipment Needed:

• 8-by-8-inch baking pan

• Large bowl

• Whisk

• Measuring cups and spoons

Instructions:

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8-by-8-inch baking pan with butter.

2. In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter, and vanilla; whisk until smooth.

3. Add the oats, baking powder, cinnamon, and salt, and stir until combined.

4. Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.

5. Bake, uncovered, until just set in the center, 35 to 40 minutes.

6. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

Safety Notes: Ensure the oven is preheated to the correct temperature to avoid undercooked oatmeal. Use oven mitts when handling hot baking dishes.

Substitutions: Replace milk with any non-dairy alternative, such as almond or oat milk. Substitute nuts with seeds or coconut flakes for a different texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Pro Tips: For a fluffier dish, add an egg. Adjust the amount of sweetener based on

Hawaiin Chicken Sheet Pan Incredients

 Hawaiian Chicken Sheet Pan Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

1/2 cup pineapple chunks, drained

1/4 cup teriyaki sauce

1/4 cup honey

1/4 cup soy sauce...

Seder Passover Potatoes

 

Ingredients:

• 10 Yukon Gold potatoes
• 1 small onion
• 4 eggs
• 2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup oil
• Cooking oil spray

Directions:

1. Peel the potatoes and onion and place them into a bowl of cold water.
2. Mix the eggs, salt, pepper and oil together in a large bowl.
3. Use a food processor or box-grater to grate the onion and potatoes, then add the grated mixture to the eggs and spices. Mix.
4. Pour the batter into a greased 9x13 inch pan. Spray the top with cooking oil spray.
5. Bake at 400°F for 75 minutes.

Nauvoo Bread

 

Overnight Streusel French Toast

 

Olive oil Dip for Sourdough Bread

 For the Olive Oil Dip:

• ½ cup extra virgin olive oil – The base of the dip; use a high-quality oil for the best flavor.

• 2 cloves garlic, minced or grated – Infuses the oil with a rich, aromatic taste.

• ½ teaspoon dried oregano – Adds a classic Italian touch.

• ½ teaspoon dried basil – Enhances the herby flavor.

• ¼ teaspoon red pepper flakes (optional) – For a little heat.

• ¼ teaspoon salt – Brings out the flavors.

• ¼ teaspoon freshly ground black pepper – Adds a bit of spice.

• 1 tablespoon balsamic vinegar (optional) – For a touch of acidity and depth.

• 1 teaspoon freshly grated Parmesan cheese (optional) – A savory, umami boost.

• Fresh parsley or basil, chopped (for garnish) – Adds a fresh and vibrant finish.

For the Bread:

• 1 loaf crusty bread (French baguette, ciabatta, or sourdough) – The perfect dipping companion.

Recipe to grow cucumbers

 Craft a straightforward recipe using 2 tablespoons of sugar, 3 heaped tablespoons of oatmeal, and a liter of water. Blend the ingredients, allow the mixture to rest, filter, and dilute. This natural fertilizer will nurture your cucumber plants, leading to a profusion of delicious fruits.

Rigatoni (with Kirkland Organic Tomato Paste)

2 T. Kirkland Signature Extra Virgin Olive Oil
1 yellow onion, diced
4 garlic cloves, peeled
1 can (6 oz) Kirkland Signature Organic Tomato Paste
1/2 t. crushed red pepper
3/4 c. heavy cream|
1 lb. rigatoni
4 oz. Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly, until paste browns slightly.  Slowly add 1/4 c. boiling water and cream, stirring constantly, until a smooth sauce forms.  Remove from heat.

Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Chicken Breasts

 

Savory Baked Chicken Breasts  Lion House from LDS Living

· 1 cup sour cream

· 2 tablespoons lemon juice

· 8 boneless, skinless chicken breast halves

· 1 teaspoon salt

· 1 teaspoon seasoned salt

· 1½ teaspoons paprika

· 1½ teaspoons sage

· 1½ teaspoons garlic salt

· ½ teaspoon black pepper

· 3 cups fine bread crumbs

· ½ cup butter or margarine, melted

Note: Start this dish early in the day or the night before serving so chicken has time to soak up flavors from simple marinade.

At least 4 hours before baking, combine sour cream and lemon juice in small bowl. Place chicken breasts in separate shallow bowl and pour mixture over chicken. Cover and refrigerate. When ready to bake, preheat oven to 325° F and grease 9×13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake additional 30 minutes until brown.

Lion House Orange Fruit Slaw (found in LDS Living Magazine)

 

Orange Fruit Slaw

· 3 cups shredded cabbage

· 1 orange, peeled and sectioned

· 1 cup halved seedless red grapes

· ½ cup sliced celery

· 1 apple, cored and chopped 

· 1 (8 oz.) carton orange yogurt

· ¼ cup toasted slivered almonds*

Combine cabbage, orange sections, grapes, celery, and apple in large salad bowl. Mix in orange yogurt. Chill 2 to 3 hours. Just before serving, garnish with toasted slivered almonds.

*To toast almonds, spread on baking sheet in 350° F oven for 5–8 minutes, stirring occasionally until lightly toasted.

Crockpot Rice Puddwing

 

• 1 ½ cups uncooked long grain rice
• 3 cups water
• ½ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 2 12-ounce cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Spray the insert of a 3 ½ quart slow cooker with cooking spray
   
2. In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
   
3. In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon, sugar, and vanilla.
   
4. Add the rice to the slow cooker and add in the liquid ingredients.
   
5. Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
   
6. Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
   

Notes

Cook on low. Cooking on high will burn the rice pudding.