1 lb. ground beef
½ large onion, chopped
½ cup chopped celery
1/3 cup chopped green pepper
1 can (16 oz) chopped stewed tomatoes
1 6 oz. can tomato paste
2 cups hot water
2 tbsp. chili powder
½ tsp. salt
1 tbsp. sugar
1 tsp. garlic powder
a dash of cinnamon
2 16 oz. cans chili beans
Brown meat, onion, and green pepper. Stir in next 8 ingredients. Bring to a boil. Cover and simmer 1 ½ hours. Serve with shredded cheese.
Melba's Note: This chili is GOOD!! In one of my first posts, I told about Lindsay's, my older sister, history of cooking. I guess you could call her a "self-made" cook. A true rags-to-riches of the culinary arts!
Thursday, February 21, 2008
Saturday, February 9, 2008
Bonnie's Chicken Salad
Bonnie's Chicken Salad
Marinade:
2 cloves of garlic
6T red wine vinegar
1/4 t salt
1/4 t dry mustard
1/4 t dill weed
1/4 t oregano
1/4 t basil
1 T lemon juice
Blend marinade ingredients and pour over 4 chicken breasts in a plastic (ziplock) bag. Marinade chicken for 3-4 hours. Grill chicken and cut into strips.
Make salad with romaine lettuce, grilled chicken, parmesan cheese (freshly grated is best), and croutons. Top with any good ceasar salad dressing.
This salad is wonderful as a meal on its own with some great crusty bread, or can be served as a side salad in smaller portions. I love adding grape or cherry tomatoes too!
Note: This recipe was shared with my mom, Lillian Alldredge, when she was serving with my dad as a mission president in London. My parents served in the London mission and Bonnie and Jim Parkin served in the London South mission. On many occasions they invited each other over for dinner or out eat in some wonderful place they had discovered in London. Bonnie served this salad at her home on one of these occasions. My parents loved it! And now I love it too! It is such an easy, beautiful and delicious salad. Bon Appetite!
Marinade:
2 cloves of garlic
6T red wine vinegar
1/4 t salt
1/4 t dry mustard
1/4 t dill weed
1/4 t oregano
1/4 t basil
1 T lemon juice
Blend marinade ingredients and pour over 4 chicken breasts in a plastic (ziplock) bag. Marinade chicken for 3-4 hours. Grill chicken and cut into strips.
Make salad with romaine lettuce, grilled chicken, parmesan cheese (freshly grated is best), and croutons. Top with any good ceasar salad dressing.
This salad is wonderful as a meal on its own with some great crusty bread, or can be served as a side salad in smaller portions. I love adding grape or cherry tomatoes too!
Note: This recipe was shared with my mom, Lillian Alldredge, when she was serving with my dad as a mission president in London. My parents served in the London mission and Bonnie and Jim Parkin served in the London South mission. On many occasions they invited each other over for dinner or out eat in some wonderful place they had discovered in London. Bonnie served this salad at her home on one of these occasions. My parents loved it! And now I love it too! It is such an easy, beautiful and delicious salad. Bon Appetite!
Wednesday, February 6, 2008
Snickerdoodles by Amy Ward McLaughlin
Snickerdoodles by: Amy Ward McLaughlin (my lifelong friend and college roomie)
Mix thoroughly:
1 cup soft shortening
1 1/2 cups sugar
2 eggs
Sift together and stir in:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Roll into walnut size balls. Roll in mixture of 2 TBS sugar and 2 tsp cinnamon. Bake 2" apart on ungreased (not even sprayed!) baking sheet at 400 for 8 to 10 minutes.
Melba's note: I was digging through some old e-mails and found this so, with Amy's permission I hope, I decided to post it. I've known Amy longer than anyone outside my family. She's a wonderful, loyal, amazing person and friend. One of my favorite memories involving this recipe happened the first semester we lived together at BYU (we lived a total of 4 semesters together, plus were together at BYU Jerusalem.) I was in our room studying and Amy was in the kitchen. She called up the stairs, asking if she could borrow my milk. A few minutes later, she walked in the room with a plate of steaming fresh snickerdoodles and a glass of cold milk. mmmmmmm...... heaven.
Mix thoroughly:
1 cup soft shortening
1 1/2 cups sugar
2 eggs
Sift together and stir in:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Roll into walnut size balls. Roll in mixture of 2 TBS sugar and 2 tsp cinnamon. Bake 2" apart on ungreased (not even sprayed!) baking sheet at 400 for 8 to 10 minutes.
Melba's note: I was digging through some old e-mails and found this so, with Amy's permission I hope, I decided to post it. I've known Amy longer than anyone outside my family. She's a wonderful, loyal, amazing person and friend. One of my favorite memories involving this recipe happened the first semester we lived together at BYU (we lived a total of 4 semesters together, plus were together at BYU Jerusalem.) I was in our room studying and Amy was in the kitchen. She called up the stairs, asking if she could borrow my milk. A few minutes later, she walked in the room with a plate of steaming fresh snickerdoodles and a glass of cold milk. mmmmmmm...... heaven.
Tuesday, February 5, 2008
Cafe Rio recipes from Lora Monson
Café Rio Pork
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar
Cook all ingredients on low in crock pot for 12 hours. Shred Pork and Serve.
Café Rio Rice
6 c. water
6 chicken bouillon cubes
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked
Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
Café Rio Dressing
1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
Use a blender or food processor to blend all the ingredients well. Refrigerate.
Serve as a salad with tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black or pinto beans, rice, and dressing.
This is great for a large gathering. When I am just making it for my family I usually third the recipe for the pork and rice.
Lora also left these comments about other recipes she has tried from the blog:
Last Monday I made the chicken and wild rice casserole. It made a lot of food for our family so we were able to enjoy it several times. Next time I make it I think I will half the recipe or take half of it to someone in the ward.
On Tuesday I made the beef stew. I was actually hoping that you would post this recipe. I remember that you made it for us when we were doing visiting teaching and it was really good. Ethan (son) really liked it and even asked for another bowl full!
On Wednesday I made Frito Casserole. When Micah (husband) came home from work and saw the fritos, olives, avacado, etc. on the table he got really excited and said "this is my kind of meal!"
Thursday I made lettuce wraps. Again they were a hit with the whole family. They were so good we are going to have our families over in two weeks for Chinese food and this is one of the dishes we are going to serve.
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar
Cook all ingredients on low in crock pot for 12 hours. Shred Pork and Serve.
Café Rio Rice
6 c. water
6 chicken bouillon cubes
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked
Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
Café Rio Dressing
1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
Use a blender or food processor to blend all the ingredients well. Refrigerate.
Serve as a salad with tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black or pinto beans, rice, and dressing.
This is great for a large gathering. When I am just making it for my family I usually third the recipe for the pork and rice.
Lora also left these comments about other recipes she has tried from the blog:
Last Monday I made the chicken and wild rice casserole. It made a lot of food for our family so we were able to enjoy it several times. Next time I make it I think I will half the recipe or take half of it to someone in the ward.
On Tuesday I made the beef stew. I was actually hoping that you would post this recipe. I remember that you made it for us when we were doing visiting teaching and it was really good. Ethan (son) really liked it and even asked for another bowl full!
On Wednesday I made Frito Casserole. When Micah (husband) came home from work and saw the fritos, olives, avacado, etc. on the table he got really excited and said "this is my kind of meal!"
Thursday I made lettuce wraps. Again they were a hit with the whole family. They were so good we are going to have our families over in two weeks for Chinese food and this is one of the dishes we are going to serve.
Chicken with Lime Dressing
(This is from the South Beach Diet Cookbook)
Lime Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 Tbs chopped scallions
1 Tbs olive oil
1 tsp sugar/sugar substitute (it has to say that cuz it's a diet cookbook...)
1/2 tsp salt
Combine the ingredients in a large bowl.
Chicken
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 medium avocados, pitted and peeled
1 Tbs fresh lemon juice
2 tsps picante sauce
1 tsp + 1 Tbs olive oil
1 medium red bell pepper, finely chopped
1 clove garlic, minced
1/4 cup sliced almonds, toasted
2 Tbs whole wheat flour
Combine chicken with 3 Tbs of the lime dressing. Cover and refrigerate for 10 mins.
In a medium bowl, mash the avocados with 2 Tbs of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
Heat 1 tsp of the oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds. (Or, I threw the almonds in the pan with the garlic and "toasted" them that way. It smelled awesome!)
Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
Heat the remaining 1 Tbs of oil in large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until done. Place the chicken on 4 serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.
Melba's note: I had forgotten about this recipe until my Mom bought this cookbook and asked me which recipes I liked from it. (All of them, basically!) I noticed that I had written positive reviews on this one, but couldn't remember making it. I tried it again tonight and we remembered why we liked it so much!
Lime Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 Tbs chopped scallions
1 Tbs olive oil
1 tsp sugar/sugar substitute (it has to say that cuz it's a diet cookbook...)
1/2 tsp salt
Combine the ingredients in a large bowl.
Chicken
4 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 medium avocados, pitted and peeled
1 Tbs fresh lemon juice
2 tsps picante sauce
1 tsp + 1 Tbs olive oil
1 medium red bell pepper, finely chopped
1 clove garlic, minced
1/4 cup sliced almonds, toasted
2 Tbs whole wheat flour
Combine chicken with 3 Tbs of the lime dressing. Cover and refrigerate for 10 mins.
In a medium bowl, mash the avocados with 2 Tbs of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
Heat 1 tsp of the oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds. (Or, I threw the almonds in the pan with the garlic and "toasted" them that way. It smelled awesome!)
Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
Heat the remaining 1 Tbs of oil in large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until done. Place the chicken on 4 serving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.
Melba's note: I had forgotten about this recipe until my Mom bought this cookbook and asked me which recipes I liked from it. (All of them, basically!) I noticed that I had written positive reviews on this one, but couldn't remember making it. I tried it again tonight and we remembered why we liked it so much!
Healthy(ish) Chocolate Chip Cookies
3/4 cup rolled oats
1 cup whole-wheat flour (I used white whole-wheat and it made it lighter)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
1. Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray.
2. Combine oats, flour, baking soda and salt. Beat butter with an electric mixer until fluffy. (Bosch users - this recipe is a little small for Bosch). Add oil, sugars, egg, and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in choc. chips.
3. Bake about 15 minutes.
Melba's note: This is not my favorite chocolate chip cookie recipe. My favorite recipe, which I hope Julie, Sammie's Mom, will post soon is hers. She and I agree that if we are ever on death row and about to be executed, we'll request her chocolate chip cookies and a glass of cold milk as our last meal. It's important to plan these things in advance, you know.
But, I wanted something a little more healthy and so I tried these and was pleasantly surprised! Good texture AND good flavor.
1 cup whole-wheat flour (I used white whole-wheat and it made it lighter)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
1. Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray.
2. Combine oats, flour, baking soda and salt. Beat butter with an electric mixer until fluffy. (Bosch users - this recipe is a little small for Bosch). Add oil, sugars, egg, and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in choc. chips.
3. Bake about 15 minutes.
Melba's note: This is not my favorite chocolate chip cookie recipe. My favorite recipe, which I hope Julie, Sammie's Mom, will post soon is hers. She and I agree that if we are ever on death row and about to be executed, we'll request her chocolate chip cookies and a glass of cold milk as our last meal. It's important to plan these things in advance, you know.
But, I wanted something a little more healthy and so I tried these and was pleasantly surprised! Good texture AND good flavor.
Copycat Applebee's Hot Artichoke and Spinach Dip
1 (10 oz.) box frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp minced garlic
4 oz. softened cream cheese
pepper (optional)
1. Preheat oven to 350 degrees
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8X8 works well)
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
Melba's note: I made this on Sunday for our Superbowl party and it was a hit! Sammie and I think it tasted a lot like the restaurant's. (and we would know, we order way too much of it!)
By the way, let me explain why I would be throwing a Superbowl party and cooking food for it. It seems to go against everything I believe in and stand for. When Sammie and I were dating, he took me to a Superbowl party and it was a really negative experience. Since then, we've agreed that the Superbowl is not about the football, but an excuse to get friends together. So, we purposely try to make it a fun night with good friends and good food and a little bit of football. (Great game for the Giants, by the way!)
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp minced garlic
4 oz. softened cream cheese
pepper (optional)
1. Preheat oven to 350 degrees
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8X8 works well)
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
Melba's note: I made this on Sunday for our Superbowl party and it was a hit! Sammie and I think it tasted a lot like the restaurant's. (and we would know, we order way too much of it!)
By the way, let me explain why I would be throwing a Superbowl party and cooking food for it. It seems to go against everything I believe in and stand for. When Sammie and I were dating, he took me to a Superbowl party and it was a really negative experience. Since then, we've agreed that the Superbowl is not about the football, but an excuse to get friends together. So, we purposely try to make it a fun night with good friends and good food and a little bit of football. (Great game for the Giants, by the way!)
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