Main Dishes

Caprese Flatbread

by // // No Comments

 

 

I got a text from my husband today with a link to a recipe. 

Interesting. 

Anyway, I tried it out today and holy moly, y’all–it was absolutely delicious! 

Crispy, buttery but not, healthy magic.

Healthy?  I know you’re thinking this is just craziness, right?

The secret?  Olive oil, not butter.  But it tastes buttery.

And Caprese with the tomatoes, fresh mozzarella, fresh basil.  I can’t talk. 

Caprese Flatbread
Write a review
Save Recipe
Print
Ingredients
  1. 4 (3/4-inch) slices of sourdough bread, preferably homemade
  2. 3 T. olive oil, plus more for drizzle
  3. 2 T. minced garlic (adjust to taste)
  4. 1 cup grape tomatoes, halved
  5. 6 -8 fresh basil leaves, or use dried basil, to taste*
  6. 24 fresh mozzarella pearls
  7. sea salt and freshly ground pepper to taste
Instructions
  1. Combine oil and minced garlic. Allow to sit for 15 minutes so flavors marinate. Halve the cherry tomatoes and chiffonade the basil.
  2. Brush each slice of bread with the olive oil/garlic mixture and place in a toaster oven on broil or in your conventional oven. Watch carefully and remove when golden brown, brush the other side with the olive oil/garlic mixture and broil that side until golden.
  3. Top each slice of bread with about 6 tomato halves and 6 mozzarella pearls, fresh basil, salt and pepper. Drizzle with a little oil if desired. I also used just a little bit of white balsamic vinegar.
Notes
  1. Original recipe calls for thawed yeast rolls but I had some yummy homemade sourdough bread that I wanted to try with this recipe. I don't know how the yeast rolls were with this recipe, but oh my goodness the sourdough...
  2. Chiffonade. That's a funny word and I didn't think I had ever done that before. But I have. And so have you! Cutting your basil into shreds. I have a garnishing tool that looks like scissors with 5 or 6 blades. Amazing tool and it chiffonades like a beast!
  3. I noticed after posting this that the basil was not listed, and it's not listed in the original recipe from Rhodes Rolls! I am guessing on the amount of fresh or dried basil, so just eyeball it.
Adapted from Rhodes Rolls Recipes
Adapted from Rhodes Rolls Recipes
Mormon Mavens https://www.mormonmavens.com/

Pesto Grilled Cheese

by // // No Comments


Pesto Grilled Cheese. <sigh>

So my son came back from a recent trip to visit his girlfriend in Utah, and mentioned that he’d had a grilled cheese with pesto. 

“Mom, can we make pesto?”

Duh.  Thrive Life has freeze dried basil, and why have I not tried that before and why am I drooling right now typing this?

Cuz I stinkin’ love basil, that’s why.

So, shaking my head in wonder as to why I’d never thought to make homemade pesto before, I pulled out my phone and searched the Thrive Life recipe site because I just knew our Chef Todd had a recipe for it.  He did.  Yay! 

I told my son he could make it.  (You gotta make them do the things, right?)

IT. WAS. AMAZING.

So of course, I have to share it with you!  The pesto is exactly the same as Chef Todd’s recipe, we just smeared it on our grilled cheese.  We’ve used Gouda, Provolone, Cheddar, and Colby Jack so far.  My fave is Cheddar.  Experiment with your fave cheeses and let me know which turned out best for you!

Pesto Grilled Cheese
Serves 4
This is by far my favorite way to eat a grilled cheese sandwich! If you love pesto.....well, you're welcome.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/4 c. pine nuts
  2. 1/4 c. Grated Parmesan Cheese
  3. 1/2 tsp. minced garlic
  4. 2 tbsp. water
  5. 1/4 c. THRIVE Basil
  6. 1 tbsp. THRIVE Parsley
  7. 1/4 tsp. Salt, Table
  8. 1/8 tsp. THRIVE Peppercorn
  9. 1/4 c. really good olive oil
  10. The Sandwich
  11. 8 sli. bread of your choice
  12. 16 sli. cheese of your choice (thin sliced is what we used)
  13. 8 tbsp. butter
Instructions
  1. Using a food processor, pulse together the pine nuts, parmesan, and garlic until well-combined. Add in water, herbs, and salt & peppercorn and pulse again until combined.
  2. Add in the olive oil slowly through the chute while the processor is running. Once combined, remove pesto to a bowl and stir by hand to incorporate all the oil.
  3. Heat a griddle or skillet to medium heat.
  4. Butter one side of each slice of bread. Have your pesto and cheese slices at the ready.
  5. When cook surface is at temperature, place one slice of bread (butter side down) on the griddle, add 2 slices of cheese and spread a heaping tablespoon of pesto over the cheese. Top with a slice of bread, butter side up.
  6. Cook on both sides until golden brown. Enjoy!
Notes
  1. Make up the pesto and keep it in the fridge. Then you can have a pesto grilled cheese anytime you want!
  2. I like my pesto with just a little more salt than Chef Todd's recipe. Adjust according to your tastes.
  3. We've tried Cheddar, Colby Jack, Gouda, and Provolone in these. I think Cheddar is my favorite!
  4. We actually used our George Foreman grill for this at home. An advantage to using this, if you have one, is that you can use much thicker bread and it will compress. We were able to use up some thick sandwich rolls this way!
  5. Really good olive oil? I use a Picual from Beaufort Olive Oil Company. It makes a difference, in my opinion. But use what you have.
Mormon Mavens https://www.mormonmavens.com/

Taco Beef Soup

by // // No Comments

 

Yes.  Another Taco Soup recipe, but this one is a family favorite.  I used to make it all the time and I have missed it.  

Just yesterday I realized that this would be perfect for dinner since our cute sister missionaries were joining us!  So excited to look it up in our Brew Family Cookbook–this is my go-to for meal planning.  

And guess what?  This is one of the recipes that Julie submitted for the cookbook!  I don’t think she will mind, do you?

Taco Beef Soup
Write a review
Save Recipe
Print
Ingredients
  1. 1 lb. ground beef
  2. 1/2 cup chopped onion
  3. 3 cups water
  4. 2 (14-oz.) cans diced tomatoes, un-drained
  5. 1 (16-oz.) can kidney beans, un-drained
  6. 1 (16-oz.) can tomato sauce
  7. 1 envelope taco seasoning mix or 1/4 cup from bulk mix
Instructions
  1. In large pot, cook ground beef and onions until browned. Drain off fat.
  2. Add remaining ingredients.
  3. Simmer soup, covered, for 15 minutes.
  4. Top with grated cheese, corn chips, or sour cream.
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Mormon Mavens https://www.mormonmavens.com/

Hawaiian Haystacks

by // // 1 Comment
 
 
This recipe was originally published on August 4, 2011!! Probably one of our first ones and by our good friend, Kara.  Just thought it would be cool to pull this one out of the archives and share with you today.  This is a fun recipe to do if you want to really freak somebody out who is funny about mixing different foods together.  
 
This meal is fairly versatile. And when I say fairly, I mean EXTREMELY–making it easy to serve because there is something for everyone! You can make the really simplified version, or the harder version depending on your mood and/or time constraints.
 
I’ll give you the “hard” version–although I will tell you this: If it’s really THAT hard, I’m not going to do it. I have small children and, let’s face it, a lot of time could be wasted on dinner no one will eat. I like to feel appreciated at the end of a meal. 🙂 (What cook doesn’t?)
 
Look for substitutions at the end of the post to help you simplify, if needed.
 
 
Ingredients:
 
 
4 Cups Cooked Rice
4 Cups Seasoned Chicken Broth (this can be canned or made from Bouillon)
1/3 Cup Cornstarch
1/4 Cup or less Cold Water
2 – 3 Cups Cooked, Shredded Chicken (sometimes I boil some chicken breasts or grill them on my panini maker.)
Salt and Pepper to taste
 
A variety of Veggies, etc. It comes down to what you have on hand. Mix and match, try this or that. Find YOUR favorites.
 
I recommend any of the following:
Tomatoes
Peas (fresh or thawed frozen)
Celery
Green Peppers
Green Onions
Pineapple (Cubed Fresh or Canned Tidbits)
Slivered Almonds
Sunflower Seeds
Shredded Coconut
Sliced Water Chesnuts
Chinese Chow Mien Noodles
Grated Cheese
 
For the Sauce:
 
1. In a medium sauce pan, bring your chicken broth to a boil over medium-high heat. Because I use Bouillon to make my broth, I use 4 Cups water. (This is also when I start my rice, but you can start yours when it’s good for you.)
 
2. While you’re waiting for the broth to boil, combine the cold water and cornstarch in a small bowl with a lid. Shake it up till it’s a nice liquid consistency.
 
3. When boiling, add your Bouillon (if needed) and then whisk in your cornstarch mixture.
 
 
4. Whisk until thick and clear. Don’t worry too much if you feel like it’s not getting super thick. Sometimes mine is gravy-like. Sometimes it’s more soupy. Either way it tastes good so don’t sweat the small stuff!
 
5. Add your shredded chicken and stir till well combined. Add your salt and pepper, too. Keep warm over low heat, stirring occasionally.
 
6. Chop or de-can your sides. (Is de-can even a word? You all know what I mean, right? No? Okay, if you’re using canned fruit or veggies, get them out now)
 
 
 
7. Put each topping into an individual bowl.
 
 
 
8. To make your haystack, begin with rice and your soupy or gravy-like chicken sauce. Then go to town and add whatever suits your fancy! Or, if you’re like my #1 kiddo, just eat it as chicken and rice.

Simplifiers:

Cooked Chicken = 2 Cans of Cooked White Chicken Breast
 
OR if you’re running really low on time and need a good meal fast:
 
Chicken Sauce = 1 Can Cream of Chicken Soup (No lie! And it’s still tasty!)
 
Source: Janet Hales, From My House To Yours, Big Piney-Marbleton Communities 1995, Relief Society Cookbook
 
 

Scotch Eggs

by // // 2 Comments

 

Originally published on May 9, 2013. 

Do people still do “Throw-back Thursday” on Facebook?  It’s kind of a fun thing to do and so I thought I would do that today by bringing back an oldie but a goodie.  Seriously, if you have never tried Scotch Eggs before, you should.  The first time I had one was at Disney World…

 

My daughter ordered Scotch Eggs at an English Pub at Epcot.  She went bonkers over them so, of course, I had to have a taste.  I was gobsmacked!  Could not believe how yummy they were!  She asked our waitress for the recipe and she was happy to share how she, personally, makes them at home in England.  Did we find the napkin she wrote the recipe down on?  I don’t think so.  So, the other day I was looking through a magazine and I found a recipe!  Yahoo!   Chasity LeGrand shared this recipe via allrecipes.com.  I have made my variations to her recipe, below:

Ingredients:
1 quart oil for frying
4 hard-boiled eggs, cooled and peeled
1 pound pork sausage
1/3 cup all-purpose flour
3 eggs, beaten (did not take that much so I scrambled the rest for someone else to eat while I was making this)
2 cups dried bread crumbs, seasoned



1.  Preheat oven to 350 degrees F.  Heat oil in deep-fryer to 375 degrees.

2.  Flatten the sausage and make a patty to completely cover each egg and gently shape into a ball.  Very lightly flour the sausage and coat with beaten egg.  Roll in bread crumbs to cover evenly.

 

3.  Deep-fry until golden brown, then bake in preheated oven for 20 minutes.

4.  Cut eggs in half to serve.  I served mine with spring mix salad and coarse ground mustard.

Source:  Chasity LeGrand via www.allrecipes.com

Lemon Chicken

by // // No Comments

 “Deborah, what do you call this dish?”
“Lemon Chicken. Do ya like it?”
  “It’s delicious. I could eat this every day the rest of my life.”

Hmmmm….if you’re a fan of the sitcom “Everybody Loves Raymond” then you know exactly the episode that I am quoting from.  If you don’t know, then let me catch you up. Raymond is sitting at the kitchen table and Deborah schleps a plate of Lemon Chicken down on the table.  Ray rolls his eyes and acts like he likes it but…We get a flashback to the day that Debra and Raymond first met, when he delivers and sets up her new futon–it was the 8O’s. You can tell they like each other right from the start. Deborah loosens a screw on the futon and calls the store to complain that it is broken so that Raymond will come back and fix it.  Smooth move.  Eventually she invites him to dinner and she serves her signature Lemon Chicken.  The above conversation takes place and the rest is Romano history.

Every time I see this episode–or any of them with the Lemon Chicken–I want to go and make some.  So I found this recipe in Ann Romney’s cookbook.  It is delicious.  I don’t think I would eat it “every day the rest of my life” because then I wouldn’t be trying more recipes to share with you!  Try it tonight and comment below to let me know what you think.

 

 

Lemon Chicken
Write a review
Save Recipe
Print
Ingredients
  1. 4-6 boneless, skinless chicken breasts (uniform size)
  2. 3/4 c. flour
  3. 1 1/2 t. salt
  4. 1/2 t. black pepper
  5. 2 eggs
  6. 1 1/2 c. seasoned dry bread crumbs
  7. 4 T. salted butter
  8. 4 t. olive oil
  9. 1/2 cup chicken stock
  10. 1 T. Capers
  11. juice of 3 lemons
Instructions
  1. With a sharp knife, carefully slice the chicken breasts in half, cutting parallel to your cutting board.
  2. Place 2 or 3 pieces of the chicken in a gallon sized zippered plastic bag and close. Flatten chicken with a meat mallet to 1/4 inch thickness. You could also use a rolling pin.
  3. You will need 3 shallow bowls or pans for this next step: Combine flour, salt, and pepper in 1 bowl, beat eggs in another bowl, and then place the bread crumbs in the 3rd bowl.
  4. Preheat oven to 325 degrees F. Dip the chicken in the flour, then egg, then bread crumbs. Melt 1 T. butter with 1 T. olive oil in a cast iron skillet or saute pan over medium-low heat.
  5. Add 2 or 3 chicken breasts to pan and brown nicely on both sides--about 5-6 minutes total time. Continue this process with the remaining chicken until all are done. Add butter and olive oil by tablespoon for each batch.
  6. Place browned chicken in a 9 x 13 glass dish and place in oven for 15-20 minutes or until juices run clear.
  7. While chicken is baking, wipe out the skillet and melt 4 T. of butter. Add 1/2 c. of chicken stock, 1 T. capers and the lemon juice. Simmer until sauce thickens. Serve this over your baked chicken.
  8. Optional: garnish with slices of fresh lemon.
Notes
  1. If you like Macaroni Grill's Lemon Chicken, you are going to LOVE this! Trust me, I know.
Adapted from The Romney Family Table
Adapted from The Romney Family Table
Mormon Mavens https://www.mormonmavens.com/

 

Old Bay Shrimp Boil

by // // No Comments

 

I know this didn’t make it in time for your July4th shindig, but we had it for ours and it was amazing.  Have you ever tried one of these shrimp boils/low country boils/whatever boils?  So easy and so much fun to eat.  No plates or utensils required.  Easy-peasy clean up and easy to double or triple, depending on the size of your hungry crowd.  And kids even like it–have pizza delivered if there are a few hold-outs.  This was the first time that I have ever personally been in charge of making the boil–usually my sister Amy prepares it–but she wasn’t staying at the beach for the 4th and my Dad really wanted to have it for a big family meal.  He calls it a “Shrimp Dump.”  As you can see from the picture above, that is a good description.  

Here are a few time-saving tips if you can spare a few more dollars–and it is well worth it:

  • Buy the mini frozen ears of corn–I got store brand.
  • The mini red or white potatoes that are already washed and ready to cook work great
  • This can be cooked on your stove, but we have a propane-powered turkey fryer and it was so great being able to do this instead of having two large stock pots on the stove at the same time.
  • Have your Dad pay for and pick up the shrimp fresh the morning of your meal–ours was caught the night before and they were so fresh and tasty.
  • Use plastic, disposable tablecloths because when you are done with the meal and have put away any small amount of leftovers, you just roll those tablecloths up and toss them in the garbage can, shells and all.
  • I purchased some cute cardboard food trays that were displayed with the tablecloths and these were perfect for guests to put their shrimp shells into.

Get at it!

Shrimp Boil
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup Old Bay Seasoning
  2. 2 T. salt
  3. 1/2 c. minced onion (you can use large Vidalia onions cut in quarters)
  4. 4 quarts water
  5. 1-2 pkgs. of ready-to-cook baby white or red potatoes, skin on
  6. 2 lbs. Hillshire Farms Turkey Kielbasa, cut into 2-inch chunks
  7. 2 pkgs. (6 each) mini frozen corn cobs
  8. 4 lbs. medium shrimp, in shells
Instructions
  1. In an 8-qt. stock pot, bring Old Bay, salt and water to a boil.
  2. Add potatoes and onions; cook over high heat for 8 minutes.
  3. Add kielbasa; continue to cook on high for 5 minutes.
  4. Add corn and boil another 7 minutes.
  5. Add shrimp, shells on, and cook for about 4 minutes. Once they turn pink they are ready. DO NOT OVERCOOK.
  6. Drain your liquid from the pot and pour contents onto your table--make sure the tablecloths are on. You could also use newspaper.
Notes
  1. Original recipe calls for 1 (12-oz.) can of beer, but we don't drink so we just left it out and added a little more water.
  2. We use Crosse & Blackwell Cocktail Sauce and just pour it right onto the tablecloth in as many "piles" as you need.
  3. Also good to melt several sticks of butter and put into small bowls on the table so that guests can either dip their corn in it or maybe their shrimp. Or why not the spuds?
Adapted from Food.com
Adapted from Food.com
Mormon Mavens https://www.mormonmavens.com/

Autumn Chopped Salad

by // // 6 Comments

 

We originally posted this salad on October 7, 2012.  I was looking up the ingredients to make it for dinner tonight and thought I would repost it.  One of my all-time favorites and this is the perfect time of year to enjoy it!
 
Oh Pinterest, how we love thee and how we love the world of food that you have brought to us!  I pinned this recipe the other day and my sister and I made it last night.  Oh so good.  It was a big hit with all!  Even the guys.  Just love chopped salads.
 
 
Autumn Chopped Salad
Write a review
Save Recipe
Print
Ingredients
  1. 6-8 cups chopped romaine lettuce
  2. 2 medium pears, chopped (we used one green and one red)
  3. 1 cup dried cranberries (love me some Craisins!)
  4. 1 cup chopped pecans
  5. 8 slices thick-cut bacon, crisp and crumbled (we used pre-packaged real bacon pieces, because of time)
  6. 4-6 oz. crumbled feta cheese
  7. Poppy Seed Salad Dressing
  8. Balsamic Vinaigrette (we used Newman's Own, my personal favorite)
Instructions
  1. Combine the lettuce, pears, cranberries, pecans, bacon and feta on a large platter.
  2. Drizzle generously with the poppy seed dressing, followed by the balsamic vinaigrette (you should end up with about a cup of dressing, so adjust the quantities of the two dressings according to your taste bud preferences).
  3. We added chopped, cooked chicken to this recipe when we made it because we were using it as a main dish.  Grilled would be a great option on the chicken, but we were in a hurry so we picked up one of those awesome rotisserie chickens at the grocery store.  Yeah, one of those....
Adapted from Espresso and Cream
Adapted from Espresso and Cream
Mormon Mavens https://www.mormonmavens.com/
 

Italian Meatloaf

by // // No Comments

italian-meatloaf

 

In my opinion, one of the ultimate comfort foods is meatloaf. Seriously, thinking about making a meatloaf for my family just makes me think of being a kid again and watching Mom fixing meatloaf for supper, pouring ketchup on top–and did you know there are about 3 different spellings that are pretty much considered correct on that one word?– and popping it in the oven . 

I remember enjoying the smells of good, homemade food coming from her kitchen.  I have her recipe taped in my family cookbook, and that is my go-to recipe, but I saw this one in a newspaper supplement and thought I would try it out.  Made it tonight and I must say I was impressed.  It’s pretty dang tasty.  Even someone else, who must remain nameless, had seconds after we got back from taking a couple of plates of supper to a friend’s house down the road.

Italian Meatloaf
Serves 6
Tasty version of a family favorite.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 slices of white bread, torn into small pieces
  2. 3 T. milk
  3. 1/2 medium onion, chopped
  4. 8 oz. button mushrooms, chopped
  5. 1 1/2 lbs. ground chuck
  6. 1 egg
  7. 1/2 cup grated Parmesan Asiago Cheese blend
  8. 1/2 t. salt
  9. 1/4 t. black pepper
  10. 12 grape tomatoes, cut into halves (that's what I had, but cherry tomatoes is what the recipe calls for)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine milk and bread in a large bowl. Soak for 5 minutes.
  3. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands, then shape into a loaf and place in a baking dish. Scatter the rest of the tomatoes over the top.
  4. Bake about 50 minutes, or until meat reaches 160 degrees F.
Adapted from Relish newspaper insert
Adapted from Relish newspaper insert
Mormon Mavens https://www.mormonmavens.com/

Ham & Veggie Skillet Dinner

by // // No Comments

ham and veggie skillet

 

I am forever throwing stuff together into a skillet and seeing how it cooks up.  Seriously.  Do you do this, too?  I had some produce I needed to use up and some Thrive Ham Dices that I needed to use, so I just kind of cut it all up and came up with today’s post.  It was really good!  And filling!  And healthy!  The meal trifecta.  

Ham & Veggie Skillet Dinner
Delicious, healthy, quick way to use leftovers.
Write a review
Save Recipe
Print
Ingredients
  1. Fresh Zucchini, cut up
  2. Fresh Red Bell Pepper, cut up
  3. Fresh Cherry Tomatoes, halved
  4. Thrive Ham Dices or any diced ham
  5. Olive Oil
  6. All Purpose Seasoning
  7. Sea Salt
  8. Feta Cheese
Instructions
  1. Heat up olive oil in a medium to large skillet. Add all ingredients except cheese. Saute until veggies are cooked, but not mushy. Add in Feta Cheese and stir to combine. Serve.
Mormon Mavens https://www.mormonmavens.com/