Friday, April 22, 2011

April Gourmet Night 2011

Soy Scallion Flank Steak Good Housekeeping
1/2 c soy sauce
3 cloves garlic
2 T grated ginger
2 T rice vinegar
1 T Asian sesame oil
1 T sugar
1/2 tsp ground red pepper
1 bunch green onions
2 1/2 lbs beef flank steak

Mix soysauce, garlic, vinegar, oil, sugar and red pepper until sugar dissolves. Reserve 3T marinade , cover it and stick in fridge. Transfer the rest of sauce to large ziplock. Thinly slice greeen onions. Reserve 1/4 c for garnish. Add steak to marinade in ziplock bag. Seal tighat and refrigerate at least 2 hrs or overnight. When done marinating scrape off onions and cook on grill for 12-14 min. Turning once. Let steak stand 10 min. In small bowl mix reserved marinade and 3T hot water, then drizzle over steak. Sprinkle with green onions.


Bell Tower Breadsticks Carolyn Perry
24 frozen rolls (Bring out let thaw for 45 min)
24 chopsticks
1/2 cup melted butter
1 tsp garlic salt
1 tsp garlic powder
1 tsp dill weed
1/2 tsp italian seasoning

Roll out rolls 6 inches long then wrap around chopsticks leaving 2 inches at bottom. Place on greased cookie sheet. Cover and let rise until double in size. Preheat oven 350. Bake 15-20 min until golden brown. Remove from oven and brush with butter mixture. Serve warm.

Sally's Italian Pasta Salad Chelsa Adamson
12 oz three cheese stuffed tortellini (cooked, drained and cooled)
4 oz assorted pasta shapes (cooked, drained, and cooled)
1 c marinated artichoke hearts cut
1 c crumbled feta cheese
1/2 c shredded parmesan cheese
1/2 small red onion slivered
1 c frozen peas
1 c grape tomatoes
Johnny's Jamaica Mistake Dressing

Toss everything together and enjoy.

Twice Baked Potatoes Favorites Cookbook
4 medium size baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
2 green onions, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
milk
3/4 cup grated Cheddar cheese
paprika

Bake potatoes and cut in half lenghwise. Spoon portato into mixing bowl and set skins aside.
To potatoes, add sour cream, butter, cream cheese, onions, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese andfill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake 350 degrees for 20 minutes.

Chocolate Pavlova The Joy of Baking
6 large egg whites room temperature (room temp is the key to this recipe)
1/4 tsp cream of tartar
1 1/4 cups superfine castor sugar
1 tsp white vinegar
1 tsp pure vanilla extract
1 tsp cornstarch
3 T dutch processed cocoa powder
2 ounces semi sweet or bittersweet chocolate, chopped

Topping:
1 cup heavy whipping cream
1 T granulated white sugar
Fresh fruit- raspberries, blackberries, strawberries, and kiwi fruit.


Preheat oven 275 degrees and turn down to 250 to bake. Line jelly roll with parchment paper and draw a 8 inch circle in the middle of it. Or 8 small circles.

With an electric mixer use the wisk attachment and beat the egg whites until f0amy. Add the cream of tartar and continue to beat until they hold soft peaks. Start adding the sugar, a tablespooon at a time, and continue to beat until the meringue holds stiff peaks. Using a large rubber spatula fold in vinegar and vanilla. In a small strainer sift the cocoa powder and cornstarch in the bowl. Lastly fold in chopped chocolate. Spread the meringue inside the circle on the parchment paper. Make sure you turn down oven to 250 degrees before baking. Bake for 1 1/4 hr -1 1/2 hrs or until the outside is dry. If doing 8 small circles bake for 50 min. Turn off oven and cool completely in oven. Can be stored in airtight container for a few days.
Top with homemade whip cream and fruit.

Shrimp Dip Kim Nelson
1 can deveined shrimp
8 oz cream cheese
1 T grated onion
2-3 sprinkles of chili powder
1/2 cup light or regular mayo
2 tsp lemon juice

Blend with mixer until smooth. Let chill overnight. Serve with potato chips.

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Wednesday, April 20, 2011

Resurrection Rolls


 Ingredients:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon Sugar

Preheat Oven to 350*.

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.  Read Matthew 27: 57-61

Give each child a marshmallow. This represents Jesus.

Have him/her dip the marshmallow in melted butter. This represents the oils of embalming.
Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body.
Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after death.
Bake rolls for 10-12 minutes. (The oven represents the tomb---pretend like it was three days!)

Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)

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Tuesday, April 19, 2011

Perfect Hard Boiled Eggs

I grew up thinking that hard boiled eggs always had that green/gray ring around the yolk. NOT SO! In my adult years I realized that there is a way to avoid that nastiness, and this is it:

1. Place eggs in a pot with room temperature water (just enough to cover the eggs). I add a little salt to the water.
2. Bring to a boil; cover pot, turn off heat (but do NOT remove pot from burner) and let the eggs sit for 13 minutes.
3. Remove eggs to a bowl of ice water to cool. Peel and ENJOY!

Perfect every time!

 

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Friday, April 8, 2011

Meatless March

Here are the recipes for March's Gourmet Night. The formatting is giving me fits...sorry.Roasted New Potatoes with Garlic and Rosemary (I got this recipe when we lived in Iowa. I usually double it)


  1. 1 pound baby new potatoes, washed and quartered

  2. 2 Tbsp olive oil

  3. 1 Tbsp minced garlic

  4. 1 Tbsp rosemary

  5. 1 tsp coarse salt

  6. ½ tsp coarse pepper
Preheat oven to 425 degrees. In a large bowl, place potatoes and drizzle with olive oil. Add remaining ingredients and gently toss until potatoes are coated. Transfer to a large baking dish and cover with tinfoil. Bake for 45 minutes or until potatoes are easily pierced with a fork. Do not overcook the potatoes. Serve warm. Quinoa Salad

(my MIL made this for our family reunion last summer and I thought it was so yummy)



  1. 1 c quinoa

  2. 1 T olive oil

  3. 1 red onion, chopped

  4. 3 cloves garlic, minced

  5. 1 1/2 tsp cumin (not ground)

  6. 1/2 tsp oregano

  7. 1-2 tsp chili powder

  8. dash cayenne powder

  9. 2 limes

  10. half each of red, green, yellow bell peppers, chopped

  11. 3/4 c diced tomatoes

  12. 1 (15 oz) can black beans, drained

  13. salt and pepper

  14. 6-8 oz baby spinach

  15. 1 bunch cilantro

  16. 1 avocado, diced

  17. 1/3 c cheddar or feta cheese

  18. Tomatillo Ranch dressing recipe

Cook quinoa according to package instructions. Heat olive oil in saute pan over medium heat; add onion and saute for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; saute an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill (or set aside).


Roughly cut baby spinach and cilantro and toss together. Divide spinach and cilantro mixture among salad plates and top each plate with a generous scoop of the quinoa salad. Top salad with cheese, avocado, and lime juice as desired. Use tomatillo ranch dressing.


Tomatillo Ranch Dressing



  1. 1 pkg buttermilk ranch dressing mix

  2. 1 c buttermilk

  3. 1 c mayonnaise

  4. 1 bunch cilantro tops

  5. 2 tomatillos

Put all ingredients into blender, and blend until finely chopped. Artisan Bread


(I got this recipe from my friend Hillary C.)



  1. 3 cups (430g) flour

  2. 1½ cups (345g or 12oz) water

  3. ¼ teaspoon (1g) yeast

  4. 1¼ teaspoon (8g) salt

  5. olive oil (for coating)

  6. extra flour, wheat bran, or cornmeal (for dusting)

  7. Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)- I used my crockpot bowl

  8. Wooden Spoon or spatula (optional)

  9. Two or three cotton dish towels (not terrycloth)
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.


Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cheese Fondue with veggies and crackers



  1. 2 cloves garlic, minced

  2. 2 c. chicken broth

  3. 6 Tbsp lemon juice

  4. 16 oz swiss cheese

  5. 4 tsp cornstarch

  6. salt and pepper to taste

  7. nutmeg

Put lemon juice, chicken brother and garlic in pan on the stove. Cook until hot over medium heat. (reserve 2 T. of cold chicken broth in a cup..set aside.) Add cheese, stiring until it melts. Put cornstarch in reserved chicken broth and mix well, then stir into cheese mixture. Stir constantly over med heat for 3 min. or so...until it is thick. Add seasoning to taste.



Brazilian Lemonade


(I had this at a RS activity a while ago and thought it was so refreshing.)



  1. 4 limes

  2. 1 c. sugar

  3. 6 Tbsp sweetened condensed milk

  4. 6 cups water ice

Wash limes. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, SC milk, water and ice. Blend in an electric blender pulsing 5 times. Strain through a fine mesh strainer to remove rinds. (you may need to divide this in half, and mix twice)


Lemon Pound Cake


(from my friend Hillay H.)



  1. 1 stick unsalted butter, room temperature, plus more for pan

  2. 1 1/2 cups all purpose flour, plus more for pan

  3. 1 tsp baking powder

  4. 1/4 tsp baking soda

  5. 1/2 tsp salt

  6. 3/4 c granulated supar

  7. 1 Tbsp finely grated lemon zest plus 6 Tbsp fresh lemon juice

  8. 3/4 tsp ground cardamom (I used pumpkin pie spice)

  9. 2 large eggs

  10. 1/2 c. sour cream

  11. 1 1/2 c. confectioners sugar.

Preheat oven to 375. Butter and flour an 8 inch round cake pan. Sift together flour, baking powder, baking soad and salt. Beat butter, gran. sugar, zest, and cardamom with a mixer on med-high speed until pale and fluffy. Add eggs. 1 at a time, beating well after each adition. Beat in 3 Tbsp lemon juice. Reduce speed to med-low. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean about 30 minutes. Tun out onto a wire rack. Let cool, top side up. Whisk confectioners sugar with remaining 3 Tbsp lemon juice until smooth, pour over cooled cake.

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Tuesday, April 5, 2011

Whats for dinner?

Honey Curry Chicken

1-1/2 lbs chicken breast, 1 inch cubes uncooked
1/2 cup all purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
GLAZE:
2-1/2  TBSP honey
2 tsp lemon juice
1/4 cup melted butter
1 tsp curry powder
2 green onions, thinly sliced
1/4 tsp garlic powder
2-1/2 tsp soy sauce
1/2 red pepper thinly sliced
pinch of salt
pinch of pepper

Preheat oven to 350°. Lightly grease a glass 9×13 pan. In a gallon sized zip lock bag or large container with an air tight lid, combine flour, 1/4 tsp garlic powder, salt and pepper. Mix well and then add raw chicken chunks and shake until chicken is evenly coated with flour mixture.

Place coated chicken evenly in the greased 9×13 pan. Bake for 20 minutes flipping (stirring) the chicken once half way through.
While chicken is cooking make the glaze. Combine all glaze ingredients in a medium sized bowl and whisk together until well combined. After chicken has cooked for 20 minutes, increase oven temperature to 400° and evenly pour glaze over the chicken. Cook for 10 minutes. Serve over brown rice.

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