Story:
Easy! Easy!
We just moved into a new ward a couple of months ago, and they do a big "Easter Egg-stravaganza" on the Saturday before Easter every year. It was a lot of fun! They had a nice breakfast and inflatable jump-ies and egg hunts and balloon games and tug-of-wars and even a (get this...) a chicken chase! Yes, one of the men in the ward has some chickens and he would tie dollar bills around the legs of the chickens and then set them loose in the yard... the kids who caught the chickens, got to keep the dollars! It was great.
Anyway, they had people volunteering to bring dishes to the breakfast, and trying to "jump right in," I signed up to bring an "Easter Quiche"-- for which they handed out a recipe so they were all the same and it kept it simple. It turned out yummy! I liked it because it had the flavor of my family's traditional CHEESE STRATA that we have every year on Christmas morning, but it was much easier. (Sorry, Mom.) I decided to add it on here. It's pretty basic... at the Breakfast, it was served just as a side dish with whole wheat pancakes, loads of fresh fruit, and hot sausage... well, here it is:
Ingredients:
1/2 C melted butter
10 eggs
1/2 C flour
1 t baking powder
2 C cottage cheese
2 C shredded cheddar blend cheese (I used a cheddar/jack blend)
Directions:
Mix all the ingredients well.
Pour into a 9x13 pan.
Bake at 350 for about 30 minutes (until the top is browned).
..."Easy-Peasy-Lemon-Squeezy..." as Gretchen says.
Wednesday, April 11, 2012
Ham & Lemon Asparagus
Story:
I've made this several times over the last 3 months, but every time I have to turn on my Roku and go to the "AllRecipes.com" channel and scroll through to find the video to make it. So to make my life easier next time I want to make it, I thought I'd just post the recipe here. It's really good and a really easy way to make asparagus as a side dish.
Ingredients:
Olive oil
Ham (just some... diced, torn into pieces, chopped, whatever)
Asparagus (however much you want or have)
Minced garlic (I just use a little of the bottled kind)
Lemon wedge
Directions:
Heat a swirl of olive oil in a pan over medium-high heat.
Toss in your ham and fry it up for 3-4 minutes until ham is crisp.
Add your trimmed asparagus. Toss in the olive oil until coated.
Add 1/4 C water and put the lid on quirckly. Leave lid on for 1 minute to steam.
Take lid off and add some minced garlic. Then put the lid back on for 1 more minute.
Take off lid and toss some more until the asparagus is cooked how you like it. (I like mine a little more on the crisp side than soggy, so don't cook toooo much longer.)
Transfer the asparagus and the ham to your serving plate. Squeeze lemon over the top. (He says you can put on a little grated parmesan cheese too, but I keep forgetting to try that.)
It's delish! Even my kids love this... well, maybe they just pick off the fried ham... but I love it!
I've made this several times over the last 3 months, but every time I have to turn on my Roku and go to the "AllRecipes.com" channel and scroll through to find the video to make it. So to make my life easier next time I want to make it, I thought I'd just post the recipe here. It's really good and a really easy way to make asparagus as a side dish.
Ingredients:
Olive oil
Ham (just some... diced, torn into pieces, chopped, whatever)
Asparagus (however much you want or have)
Minced garlic (I just use a little of the bottled kind)
Lemon wedge
Directions:
Heat a swirl of olive oil in a pan over medium-high heat.
Toss in your ham and fry it up for 3-4 minutes until ham is crisp.
Add your trimmed asparagus. Toss in the olive oil until coated.
Add 1/4 C water and put the lid on quirckly. Leave lid on for 1 minute to steam.
Take lid off and add some minced garlic. Then put the lid back on for 1 more minute.
Take off lid and toss some more until the asparagus is cooked how you like it. (I like mine a little more on the crisp side than soggy, so don't cook toooo much longer.)
Transfer the asparagus and the ham to your serving plate. Squeeze lemon over the top. (He says you can put on a little grated parmesan cheese too, but I keep forgetting to try that.)
It's delish! Even my kids love this... well, maybe they just pick off the fried ham... but I love it!
Thursday, April 5, 2012
Chinese Chicken Salad
Story:
My mom got this recipe from a family friend Julie R. (mother of my friend Traci U.). I think my family discovered the delicious-ness of this recipe when I was in high school. It's been a family favorite ever since.
I remember making this a few times for my roommates back in the college days when we took turns for Sunday dinners. For some reason this afternoon, as I was putting the salad together, I was feeling a little nostalgic for the good times at "The Riv." Here's to you: Em, Lee, & Tiff!
Ingredients:
Salad:
1 head cabbage, sliced thinly
1/2 C sesame seeds, toasted in butter
1/2 C sliced almonds (I like to toast these too.. with a little sugar)
4-8 green onions, chopped
2 pkgs ramen noodles, crushed (no seasoning)
2-3 chicken breasts, cooked & cubed or shredded
Dressing:
3/4 C rice vinegar
1/2 C (+2 T) peanut oil
4 T sugar
1 t "accent" seasoning
1 t salt
1 t pepper
Directions:
Mix dressing ingredients. Stir well.
Prepare all salad ingredients and put in a large serving bowl.
Pour dressing over salad and stir very well to mix thoroughly.
Notes:
Tonight I made it with the chicken pulled off of a Costco rotisserie chicken... delish!
This salad is as good (if not better) the next day.
My mom got this recipe from a family friend Julie R. (mother of my friend Traci U.). I think my family discovered the delicious-ness of this recipe when I was in high school. It's been a family favorite ever since.
I remember making this a few times for my roommates back in the college days when we took turns for Sunday dinners. For some reason this afternoon, as I was putting the salad together, I was feeling a little nostalgic for the good times at "The Riv." Here's to you: Em, Lee, & Tiff!
Ingredients:
Salad:
1 head cabbage, sliced thinly
1/2 C sesame seeds, toasted in butter
1/2 C sliced almonds (I like to toast these too.. with a little sugar)
4-8 green onions, chopped
2 pkgs ramen noodles, crushed (no seasoning)
2-3 chicken breasts, cooked & cubed or shredded
Dressing:
3/4 C rice vinegar
1/2 C (+2 T) peanut oil
4 T sugar
1 t "accent" seasoning
1 t salt
1 t pepper
Directions:
Mix dressing ingredients. Stir well.
Prepare all salad ingredients and put in a large serving bowl.
Pour dressing over salad and stir very well to mix thoroughly.
Notes:
Tonight I made it with the chicken pulled off of a Costco rotisserie chicken... delish!
This salad is as good (if not better) the next day.
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