Saturday, April 26, 2008

Lentil Tacos

I was totally a non-believer, but I made these tonight, and they are actually pretty darn good.

Recipe from


1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded Cheddar cheese
6 tablespoons sour cream


In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Monday, April 21, 2008

what can you do with a lentil?

Recipe ideas wanted for the lowly lentil. I love them in soups and my mom has a killer dip recipe, but what else can you do with them?

Friday, April 18, 2008

Goldfish Chicken

I am so embarrassed to post this. But I'm trying to empty our pantry and freezer, so this worked out nicely for our Costco box of goldfish that my son now refuses to eat. Also, Chris commented that it was "really good," and then I told him what it was made of. He still ate it, though.

Goldfish Chicken
1 lb of chicken tender cutlets
1 cup sour cream (fat-free yogurt works too)
3 cups of Goldfish, crushed
1 cup of margarine, melted

1. Dredge the chicken through the sour cream/yogurt.
2. Roll in crushed Goldfish.
3. Place in baking dish with melted margarine.
4. Turn over carefully so both side of chicken get coated with margarine.
5. Place in a preheated 375 degree oven and bake for 40 mins.
Makes 4 servings

Thursday, April 17, 2008

White Chicken Chili

I worked for the Marriott School at BYU for a couple of years and they had all of the faculty and staff submit recipes for a cookbook...I found this one this week, and it was FANTASTIC.

This recipe came from Linda Rich...I can't remember what department she worked in, but let's give credit where credit is due.

1 lb boneless/skinless chicken (cut in cubes or shredded)*
1 medium onion, chopped
1 1/2 t. garlic powder
1 T vegetable oil
3 (15oz) cans white cannellini beans
1 (14 1/2 oz) can chicken broth
1 (4oz) can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne powder (optional)
1 c sour cream
1/2 c whipping cream OR evaporated milk

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.

2. Add beans, broth, chilies and seasonings. Bring to boil.

3. Reduce heat and summer, uncovered, for 30 minutes.

4. Remove from heat and stir in sour cream and whipping cream or evaporated milk. Serve immediately.

*I took two chicken breasts and cooked them in the crockpot overnight...then I took them out and shredded them...eliminating step 1 above. I just threw all of the ingredients into the crock pot, cooked on low all day, and skipped to step 4 when it was time to serve.

Saturday, April 12, 2008

Chicken with Grape Sauce

by Michael Chiarello

4 bone-in chicken breast halves
Gray salt
2 tablespoons fennel seeds, toasted and ground (or just use whatever kind of poultry seasoning you like)
1/4 cup extra-virgin olive oil
1/3 cup sliced shallots
1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish
2 cups grape juice
2 cups chicken stock or low-sodium chicken broth
1 cup halved seedless red grapes

Preheat oven to 400 degrees F.

Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.

In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.

Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.

Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper, cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute.

Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.

Monday, April 7, 2008

Baked Zitti

(By Rachel Ray)


3 garlic cloves
1 (28oz) can diced tomatoes
1 (14oz) can crushed tomatoes
1 lb Zitti noodles
3 T Butter
3 TB Flour
3 Cups Milk
1/2 cup Asiago cheese **
1/2 cup Parmesan cheese**
1 cup cubed Mozzarella cheese

** I get the Parmesan blend (which includes Asiago and other cheeses) that comes in those shakers, and add a full cup.


1. Start cooking noodles. Remove when slightly chewy.
2. Saute garlic for 2 minutes.
3. To garlic, add tomatoes, salt and pepper to taste. Simmer 10 minutes.
4. Add 1/4 TB Basil and simmer another 10 minutes
5. To create a white sauce, heat a separate pan and melt butter and whisk in flour, salt, pepper and a sprinkle of Nutmeg. Whisk in milk and bring to a bubble. Stir constantly and don't let sauce stick to bottom of pan. Cook 4 minutes, or until thickened.
6. In a casserole dish, mix noodles and tomato sauce. Press down slightly with wooden spoon.
7. Poor white sauce over the top BUT DO NOT MIX.
8. Sprinkle with Parmesan and Asiago cheeses and then top with Mozzarella chunks.
9. Broil on Low until cheese on top is melted and slightly browned. (approx 7 minutes). If broiled on High, watch carefully, remove after approx 3 minutes.

Saturday, April 5, 2008

Salmon with Cucumber and Cream Sauce

2 x 2 pound Salmon fillets, 1" thick
2 tbl Butter melted
Salt and pepper to taste
1 tbl Chopped chives
2 cup Whipping cream
2 med Cucumbers peeled, seeded, and cubed
Juice of 2 or 3 lemons

Method:Place salmon fillets in greased baking dish. Brush butter onto the salmon and season with salt and pepper. Top with chives. Pour cream into baking dish. Cover and bake at 350 degrees for 40 to 50 minutes, or until fish begins to flake. (Thinner fillets may require less time.)
Remove fillets from the oven and add lemon juice and cucumber. Baste the salmon well and return the dish to the oven, uncovered, for an additional 15 minutes.

Tuesday, April 1, 2008

Cottage Cakes with Applesauce

Courtesy of Bethany Weed

1 1/2 c. cottage cheese
4 eggs, beaten
4 T. brown sugar
4 T. butter, melted
1/2 c. + 4 T. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt

Drain cottage cheese. In medium bowl, mix cottage cheese, eggs, brown sugar, and butter. In separate bowl, mix flour, baking powder, cinnamon, salt. Stir in dry ingredients until combined. Heat griddle over medium heat. Use cooking spray/melt butter to grease griddle. Drop batter onto hot griddle. Cook about 2-4 minutes each side. Serve with applesauce or light powdered sugar.

***These are basically pancakes with cottage cheese in them. Soooo good. I know some people do not like cottage cheese, but it's not really noticeable in the finished product.***
***I had no idea how to "drain cottage cheese"; I put it in a colander, lightly rinsed it, and then let it drain. Seemed to work***
***I rarely do the separate-bowl-for-dry-ingredients thing. I added them all to the wet ingredients one after the other, and then stirred them in together***
***I used a frying pan, not a griddle, because I hate washing my griddle***
***This recipe would probably only fill two, maybe three, might want to double it***

Check 'em out.