Old Spaghetti Factory Brown Butter & Mizertha Pasta

Long ago my family and I were on vacation in California where we ate at the Old Spaghetti Factory with friends of my sister (another long story for another day). I ordered the Brown Butter Spaghetti with Mizithra cheese. Since then I have never tried anything else from the Old Spaghetti Factory. It's that good. I was so happy to see this recipe on Pinterest a few weeks ago, and although it's not exactly the same it had the same unique taste of mizithra combined with brown butter.

1 package thin spaghetti

4 Tbsp butter

3/4 cup mizithra cheese (I found it at King Soopers, or any grocery store with a cheese counter)

Salt and pepper to tast

Dry parsley for garnish

Cooked chicken, optional

Cook spaghetti. In a separate bowl, brown the butter and add salt and pepper. Toss the spaghetti with the butter and serve with lots of grated cheese and parsley for garnish.

Poppy Seed Chicken

A Mormon cookbook standard. I yet to find someone who doesn't love this "Mormon comfort food" - cream of chicken, chicken, and butter - casserole staples. My favorite way to eat it is over rice.

2 to 3 chicken breasts cooked and cubed (I usually just do this in a crockpot a few hours before)

1 cans cream of chicken

1/2 cup sour cream

salt and pepper to taste

Chicken stock (optional - depending if you want it more soupy)

Mix the above and put in a 8x8 pan or casserole dish.

3/4 tube of Ritz crackers, crushed (I use a zip-lock bag and rolling pin)

1/4 cup butter, melted

1 Tbsp. poppy seeds

Combine the above crunchy topping and spread over chicken.

Bake at 350 degrees for 30 minutes.

Root Beer Pulled Pork Sandwiches

Another fantastic recipe from Jenni at www.abearinthekitchen.blogspot.com/. I love the moist flavor the root beer gave the pork and I liked how easy this meal came together on a busy day when I didn't get home until dinner time.

2, 2 lb pork picnic roasts (or a 4 lb pork butt/shoulder roast)
1 cans root beer
1 bottle of your favorite barbecue sauce, plus more for serving
hamburger buns or homemade rolls

Place pork roasts in slow cooker (Jenni uses picnic roasts, which are small pork shoulder roasts because they are easier to shred at the end). Pour root beer over the roasts. Cover and cook on low for 7-8 hours. Remove pork and discard liquid in slow cooker. Shred pork, removing fatty pieces, and return to slow cooker. Add barbecue sauce, using about 3/4 of the bottle. Toss pork with sauce to coat. Fill hamburger buns with pork and top with more barbecue sauce.

Cracker Barrel Chicken Tenders

This easy chicken recipe comes from my friend Jenni. I've had this recipe bookmarked for a long time and only regret that I didn't try it earlier! My picture is not incredibly appetizing, but the chicken is moist, flavorful, and tastes like it's barbecued.

2 lbs chicken tenders, or chicken breasts cut into strips
1 cup bottled Italian Dressing
2 teaspoons lemon juice
4 teaspoons honey

Combine the dressing, lemon juice, and honey. Place chicken tenders in a gallon size ziplock and pour dressing mixture in. Seal and let marinate in the fridge for 1 hour. Pour chicken and marinade into a large non-stick skillet and cook over med-high heat. The tenders will cook through and the liquid will mostly evaporate leaving a browned glaze on the cooked tenders (the picture below is of the tenders cooking before the glaze forms). Turn the tenders to let them get browned on both sides. Be careful not to let it burn as the sugars in the marinade can go from a nice glaze to burnt rather quickly. Remove from heat and serve.

Cracked Pepper Salmon with Rice Pilaf

Another great recipe from my favorite little spice store, Penzy's, paired nicely with roasted vegtables and my Aunt Marilyn's recipe for Rice Pilaf.

Cracked Pepper Salmon

(this recipe can easily be adjusted depending on how many filets you're cooking. Remember 4 Tbsp = 1/4 Cup)

4 salmon filets

1/4 Cup PURE maple syrup

1/2 Cup reduced sodium soy sauce

2-3 tsp freshly ground Whole Black Peppercorns

Combine the maple syrup and soy sauce in a covered bowl or zip-lock bag. Add the salmon and refrigerate overnight (I only did mine for 4 or 5 hours and it was still great!)

Preheat oven to 400 degrees. Remove the salmon from the marinade and place in a baking dish. Drizzle with about 2 Tbsp of the marinade, discard the rest. Using a peppermill, grind the Peppercorns over the salmon to cover the filets. Cover with foil, redece heat to 350 degrees and bake for 15-20 minutes. Uncover for the last 5 minutes of baking.

Rice Pilaf

Cook until slightly brown:

2 Tbsp melted butter

1 Cup uncooked rice

1/4 Cup minced onion

1/3 Cup minced celery

Add:

3 Cups hot chicken broth

2 Tbsp chopped dried parsley

Cover and simmer on low until moisture has been absorbed and rice is tender (about 20-25 minutes).

Sesame Chicken

One weekend we were all in the mood for Chinese food (well except Ellie who is only ever in the mood for fishy crackers, chocolate milk, or gummy bears), but we were also trying to cut back on spending after the holidays. This led to my hunt for a good recipe I could make at home that would cost less. This one fit the bill!

1 1/2 lbs boneless skinless chicken cut into 1" cubes

Oil (for frying - I used Canola)

Batter

4 Tbsp cornstarch

1/4 cup flour

1 tsp baking powder

1/2 cup water

1/2 tsp salt

1 egg

1 egg white

Sauce

3 Tbsp Oil

2 tsp ginger or 4 tsp fresh minced ginger

4 to 5 Tbsp minced garlic (I use the the kind in the jar already minced)

2 tsp salt

6 Tbsp honey

2 tsp RICE wine vinegar

1 cup water

2 tsp cornstarch (mixed with 2 tsp cold water)

Sesame seeds (for garnish)

In a large bowl mix the batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

Heat a deep fryer to 350 degrees. Fry chicken for a few minutes on each side until golden brown. Drain on paper towels.

To make the sauce, heat 1 1/2 Tbsp of oil in your wok or saucepan. Add garlic and ginger and stir fry for 30 seconds. (Note: If you choose to not use fresh garlic and ginger you will not need as much oil.) Add salt, honey, vinegar, and water. Mix well. Combine 2 tsp of water with 2 tsp of cornstarch. Add to the sauce and cook until it begins to thicken.

Coat chicken with the sauce and garnish with sesame seeds. Serve over rice or lo mien.

Ground Beef Stroganoff

My favorite way to make stroganoff is with left over roast, but this ground beef version from www.realmomkitchen.com was just about as good! I think the secret is using fresh mushrooms and homemade style noodles.

1 lb. hamburger

1 (10 3/4 oz) can condensed cream of mushroom soup

1 pkt brown gravy mix (plus water according to pkt directions)

1/2 cup sour cream

2 Tbsp. chopped onion

Salt and Pepper (to taste)

1/2 lb. fresh, sliced mushrooms

Egg noodles, rice, or mashed potatoes

Brown and cook hamburger with chopped onion, salt and pepper. Drain off grease but leave a little to saute mushrooms in. Then add cream of mushroom soup, gravy mix (plus water according to packet directions). Mix together and simmer over low heat about 10-15 minutes. Serve over the carbs of your choice!

Homemade Creamy Marinara

Here's to semi-homemade cooking. This creamy marinara sauce goes fantastic with Costco's cheese ravioli's! I think Armando's, a local Italian restaurant in town, should hire me after watching their chef's buy carts full of Costco's Lobster Ravioli's, which I've ordered from their menu before for around $15. Needless to say, I make a pot at home now instead of paying $15 for 5 Ravioli's!!

1/4 Cup onion, diced
1/4 Cup butter, divided
1 garlic cloves minced
3/4 tsp dill weed
1/2 tsp oregano
1/2 tsp basil
2 1/2 Cups canned crushed tomatoes
1/2 to 1 (6 oz can) tomato paste
2 c chicken stock or broth
1 T flour
1 t salt
1/4 tsp pepper
1 Cup Cream, or Half-n-Half

1/2 to 1 lb. Sausage (optional)

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer.

In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add cream.

While sauce is simmering, brown sausage and add just before serving. Garnish dish with freshly shredded parmesan.

Beef Brisket

I've decided I'm bipolar when it comes to food. Some days I love fish, fruit, and all things healthy. Other days I crave meat, milkshakes, and fry sauce! I blame it on the generation of cow ranchers before me, my Great-Grandfather. To this day anytime I visit my Grandma you can bet she'll make the best Beef Tenderloin you've ever had, and you'll go out for a hamburger the next day! Love my Gran, who by the way, now has type 2 diabetes, but cream and meat was the way she was brought up given her Daddy was a cowboy.

1 beef brisket

Meat seasoning (I used Chef Paul Prudhomme's "Meat Magic")

1 can beef broth

Rub brisket with seasoning and bake for 1 hour at 350 degrees.

Turn oven down to 250 or 300 degrees, then pour beef broth over the brisket and cook for another 3 to 4 hours.

Blackened Mahi-Mahi

I have been on a quest to make fish tacos ever since I fell in love with them on the Hana Highway in Maui where Bret and I stopped to have lunch one rainy afternoon at a fish stand where a local was smoking mahi-mahi and serving fish tacos. I have found many appealing recipes for Beer Battered Fish, all of which explain non-alcoholic beer works just fine, but when I stood in front of the beer aisle at the grocery store I have to admit I felt utterly wicked and chose to find a fish taco recipe that wasn't battered. This Blackened Mahi-Mahi was such a healthy and flavorful alternative my kids ate it! Okay, so I did tell them it was chicken, and I have no regrets about it considering I did not hear whining and complaining, or by last resort give into bribery (last time we had fish I lost $25 in bribery to get Ethan to eat it). So there you have it folks, I will never be tempted to drink or cook with alcohol, but I am a dishonest liar!

Blackened Mahi-Mahi

1 lb. Mahi-Mahi, cut in chunks

1/4 cup vegetable oil

Juice of 1 lime

2 tsp chili powder

1 tsp ground cumin

1 tsp minced garlic

Marinade fish in oil and spices. Add a little olive oil to a skillet and heat the pan until very hot. Add fish, cook a couple minutes on each side until blackened on the outside and tender white on the inside.

Serve on small taco shells - I like flour shells opposed to corn. Top with cheese, mango salsa, and coleslaw drizzled with creamy cilantro dressing.

Chicken Cordon Bleu

A dish that will always impress! I have used this recipe from the Lion House cookbook book for many years and love it.

• 4 whole chicken breasts, halves


• 4 thin slices cooked ham


• 4 thin slices Swiss cheese


• Salt Pepper Thyme or rosemary


• 1/4 cup melted butter or margarine


• 1/2 cup cornflake crumbs

Place each chicken breast half between plastic wrap and pound with mallet until about 1/3 inch thick. Lightly season each chicken breast then place a slice of ham and slice of Swiss cheese on top of each chicken breast. Roll like jelly roll style and tuck in ends fastening with toothpicks if necessary. Dip each roll in melted butter, then roll in cornflake crumbs. Place rolls in a baking dish and bake uncovered at 400 degrees for approximately 40 minutes.

Cordon Bleu Sauce

• 1 can (10 1/2 oz) cream of chicken soup


• 1/2 cup sour cream


• Juice of 1 lemon (about 1/3 cup)

Heat ingredients together and serve over chicken and rice.

Chicken PotPie

My neighbor, Lori, gave me this recipe for make ahead potpies you can freeze. I have used it often to keep in my freezer for compassionate service needs or to have as an easy meal on busy days. I like this recipe because it has a traditional pie crust and is full of yummy veggies.

CHICKEN POTPIE

4 cups cubed cooked chicken (about 3 breasts)
2 cups diced peeled potatoes, cooked (I use canned because I have a case of canned potatoes from the cannery)
1 3/4 cups frozen carrots
1 cups frozen peas
1 cup frozen corn
2/3 cup onion
1 cup butter
1 cup flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk

Pastry for two double-crust pies

In a large skillet saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in pie plates with bottom pastry; trim even with edge of plate Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim, seal and flute edges. Cut slits on pasty top.

Bake on potpie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.
To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350; bake 70-80 minutes longer or until crust is golden brown.

NOTES: I do make my own pie crust but you can also buy pre made crusts. I also put a little more peas and corn in and always have enough filling for 3 of the aluminum disposable pie pans. The last time I made this recipe I only made enough crust for two so I just froze the remainder filling in a ziplock and thought I will try it with a biscuit top sometime.

Coconut Curry Chicken

Our family loved the flavors of this recipe - a kick of curry combined with creamy coconut milk giving it an international taste with the familiar comforts of chicken and rice. The credit for this dish goes to my friend Marie who has a talent for finding unique but delicious recipes.

4 boneless, skinless chicken breasts, cut up
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1 c. chopped red onion OR a few shakes of onion powder
5 cloves garlic, minced
1 Tbsp. olive oil
1 14-ounce can unsweetened coconut milk
1 Tbsp. cornstarch
2 Tbsp. snipped fresh basil OR 1 tsp. dried basil
1 tsp. grated fresh ginger OR 1/4 tsp. ground ginger

Mix curry, salt, pepper and chili powder in small bowl. Put chicken pieces in baggie and toss with spices. Close bag and refrigerate for as long as possible to allow spices to penetrate.

Cook onions and garlic in hot oil over medium-high heat for about 2 minutes. Remove from pan. Cook chicken through, then remove from pan as well. Combine coconut milk and cornstarch, then add to pan and cook until slightly thickened and bubbly. Return chicken, onions and garlic to pan. Stir in basil and ginger. Serve over hot rice.

(Note: I halved this recipe for our family of 4 which was perfect!)

Chicken Puffs

There are many versions out there of this recipe. This is mine. I love how easy it is to make and how good butter, croutons, and cream cheese all taste together. Why wouldn't they?

CHICKEN PUFFS

1 can refrigerated Pillsbury crescent rolls

2 cooked and shredded chicken breasts

4 oz. cream cheese - I use fat free or lowfat

salt & pepper to taste

3 to 4 Tbsp butter, melted

1/2 cup crushed croutons

Mix cream cheese, chicken and salt and pepper. Unroll crescent rolls and place a spoonful of the chicken mixture on the wide end of each roll then wrap narrow end around the roll. Dip each roll in melted butter then roll in crushed croutons.

Bake for 20 - 25 minutes at 350 degrees.

SAUCE

1 can Cream of Chicken

3/4 cup milk

Salt, Pepper & Curry to taste

Mix, heat, and serve over chicken puffs and rice or pasta.

Mr. Yoshida's Hawaiian Chicken

I love Mr. Yoshida's Marinade sold at Costco!! This is just one way I love to use it with chicken in the crock pot. Ethan scored this recipe a 9 out of 10 - 10 being you would pick it for your Birthday dinner, 1 being you gagged it down because you wanted to eat dessert. All I can say is WOW, I got a 9!!!

5 boneless skinless chicken thighs
1/4 cup Mr. Yoshida's marinade sauce
3/4 cup water
1/4 cup brown sugar
1 small can pineapple (either chunks or crushed)
1 tsp. minced garlic
2 green onions, sliced

Combine all ingredients in a crock pot and cook 6-8 hours. Thicken with a cornstarch dissolved in a little cold watere before serving. I used about 1/2 cup water to 1/4 cornstarch and brought it to a boil over the stove to thicken quickly before serving over rice.

Honey Lime Chicken Enchiladas

I adopted this recipe from http://www.thegirlwhoateeverything.blogspot.com/ and can't say enough about it!! If you like Cafe Rio, or can down a bag of Lime Tostitos like I can you'll love these enchiladas! It's the way I like mexican - sweet, savory, and mild (but could be made spicier depending on the chili sauce you use). Ethan gave it a 8 out of 10!!

1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used boneless chicken thighs for a little darker tender meat)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 (10 oz) cans green enchilada sauce (I used a jar of 505 Green Chili sauce)
1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Cranberry Pork Roast

This week was our Relief Society Christmas dinner and program. We served dinner for 80 and had a beautiful presentation of the art of Christ through the ages. Although I didn't have a moment to take a picture here is the copied recipe and photo from All Recipes. We cooked the pork for more like 8 hours so it did come out more shredded, but I thought it was all the more tender and flavorful.

1 (3 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Directions
Cut roast in half and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing. Thicken juice with cornstarch to serve over the meat.

Sweet and Sour Pork

As much as I love Thanksgiving turkey and all the delicious sides, I crave Mexican and Chinese after a week of eating potatoes, stuffing, yams, corn... This recipe touched the spot and tasted better then most take-out!

1 lb. pork butt, cut into one inch cubes

1 tsp salt

1/4 tsp white sugar

1 tsp soy sauce

1 egg white

2 green onions, chopped

1 quart vegetable oil for frying

1/2 cup cornstarch

1 Tbsp vegetable oil

3 stalks celery, cut into half inch pieces

1 medium green bell pepper, cut into one inch pieces

1 medium onion, cut into wedges

1 cup water

1/4 tsp salt

3/4 cup white sugar

1/3 cup apple cider vinegar

1/4 cup ketchup

1/2 tsp soy sauce

1 (8 oz) can pineapple chunks, undrained (I used more)

2 Tbsp cornstarch

1/4 cup water

Place cubed pork in a med. bowl, and season with 1 tsp salt, 1/4 tsp sugar, and 1 tsp soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 degrees in a large, heavy saucepan or deep fryer.

Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

Heat 1 Tbsp oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

In a large saucepan, mix 1 cup water, 1/4 tsp salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 tsp soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 Tbsp cornstarch and 1/4 cup water to thicken. Cook until well blended.

*tip - I served it over a combination of white and brown rice and nobody seemed to notice or complain about the added goodness and fiber of the brown rice.

Crock Pot Chicken

I make this a lot when I'm taking dinner to someone because it's easy to throw in the crock pot and is a good basic creamy chicken dish most people like. I usually serve it with homemade rolls and a veggie.

2 to 4 boneless chicken breasts
1 packet powdered Italian dressing
3 to 4 Tbsp butter, cubed
1 can cream of mushroom soup
4 oz. cream cheese, softened

Cooked rice

Combine chicken, Italian seasoning, and butter in crock pot. Cook on low for approximately 4 to 6 hours. 1 hour prior to serving shred the cooked chicken and place back into crock pot with seasoning. Mix soup and cream cheese together and add to chicken. Add a little milk if you don't like it thick. Serve over rice.

Spicy Garlic Lime Chicken

This chicken recipe turned out to be a huge success at our dinner table. It was flavorful and very moist. One thing I learned about grilling is it really helps to cook on a medium setting and only tun once or as little as possible for tender chicken.

1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp paprika
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley

4 medium (or 2 large) boneless, skinless chicken breast halves

2 Tbsp butter or 2 Tbsp olive oil
2 tsp garlic powder
3 Tbsp lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. In another small bowl melt butter and add garlic powder and lime juice.

Grill chicken on medium heat basting occasionally with the butter, garlic, lime mixture.