Fry Bread for Navajo Tacos

This is such a yummy, quick fry bread recipe, especially when topped with chili, cheese, lettuce, tomatoes, olives, salsa, and sour cream. I've tried several recipes which were tough, but this came out perfectly crispy and soft.

2 c flour
1 TBS baking powder
1 tsp salt
1-2 tsp oil
1 c milk

Combine dry ingredients, add oil and milk and mix well. Knead on a floured counter and add flour until it isn't too sticky. Knead for a few minutes, then let rest for 5 minutes.

Heat an inch of vegetable oil in a deep pan. Divide dough into 4-6 pieces and flatten into a thin circle. Fry on each side for a few minutes, until golden brown. Remove from oil and let rest on paper towels for a few minutes.

This was awesome with my chili recipe. (I will share that one soon!)

Apple Cider Glazed Pork Chops

We tried this recipe last night and loved it! I received it in an email from America's Test Kitchen. The flavor was fantastic. Sorry we didn't get a picture. We gobbled them up too fast!

Glaze
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper

Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
1 tablespoon vegetable oil

Instructions
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Pat chops dry with paper towels; season with salt and pepper.

2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Teriyaki Glazed Chicken with Rice and Sauted Vegetables

I came up with this recipe myself last week inspired by the rice bowls from Rumbi Grill. It was so easy!! We will definitely make this one again.

2 lbs of boneless, skinless chicken
salt
pepper
stir fry your favorite veggies in a little oil (julienne carrots, zucchini, celery, onions, broccoli, cabbage, bean sprouts, etc.)
prepared rice

Teriyaki Glaze:

1/4 c soy sauce
1 c water
1/2 tsp powdered ginger
1/4 tsp garlic powder
5 TBS brown sugar
2 TBS honey
2 TBS cornstarch
1/2 c water
hot chili sauce or red pepper flakes, optional

Combine the soy sauce, 1 c water, ginger, garlic powder, brown sugar, and honey in a small sauce pan. Heat to a simmer. Combine the cornstarch and 1/2 c water in a small bowl and add to sauce pan when heated. Stir and cook until it has reached a desired thickness. Add hot chili sauce, if desired. Pour about 1/3 to 1/2 of the sauce into a bowl to be brushed over the chicken. The rest will be used to add to the final dish.

Grill 2 lbs of chicken strips seasoned with salt and pepper. About a minute before they are fully cooked, brush some of the glaze on one side. Remove chicken and slice as desired.

Pile rice on your plate, or bowl and add lots of veggies and chicken. Drizzle with remaining sauce as desired.

Homestyle Barbecue Chicken Pizza

This is definitely a favorite in our home.

2 TBS olive oil
2 chicken boneless skinless chicken breasts, cut into strips
1 t chili powder
1 t garlic powder
1 medium onion, diced
1 red or green pepper, diced
1 c your favorite barbeque sauce (I like KC Masterpiece or Bullseye best, but any will do)
1-2 cups sharp cheddar cheese, shredded
Dough for one pizza. I like to use my Homestyle Pizza Dough recipe.

Season chicken with salt and pepper and cook over medium heat in a skillet with olive oil. (You can also use grilled chicken and omit this step.)

When chicken is cooked, stir in garlic and chili powders. Add onions and bell pepper and cook for a minute or two so the veggies are a little tender.

Par-bake the rolled out pizza dough for about 6 minutes at 425 degrees before adding the toppings. Arrange the chicken topping evenly over the partially baked crust. Drizzle the barbecue sauce over the chicken (it won't like a lot of sauce, but will spread when baking), then sprinkle with cheese.

Return the pizza to the oven for 14-18 minutes, or until the crust is golden brown.

Homestyle Pizza Dough

This is one of my favorite pizza doughs. It is really good made into Barbecue Chicken Pizza.

1 c warm water
1 TBS yeast
3 TBS olive oil
2-3 c bread flour
1 t salt

Beat half of the flour, yeast oil, and water for 3 minutes. Add salt and enough flour to make a soft dough. Beat for an additional minute, or until it looks smooth. Let rise for an hour in an oiled bowl for an hour covered with plastic wrap.

You can also add herbs and cheeses to the dough if you'd like (during the last mixing phase).

Roll out on a stone, or pizza pan to desired thickness. I like to first sprinkle a little corn meal on the stone or pan. Load on desired toppings and bake at 425 degrees for 15-20 minutes (or until the bottom is lightly golden and crisp.

Harvest Stuffed Squash

My Mom requested this recipe ages ago and I delayed because I wanted to make it again so I could take a picture to post (this is a picture of the picture in my book). Sorry about the wait, Mom.

I got this recipe from attending the Taste of Home Cooking School several years ago. I make it a lot in the fall when squash is the best, but it can be made anytime. It is pretty healthy and is one of my favorites. One half a squash equates to one serving.

2 acorn squash
3/4 lb ground beef
1 medium onion, chopped
1 cup tart apple, diced
1 clove garlic, minced
2 T flour
3 T soy sauce
3 T beef broth or apple juice
4 tsp shredded Parmesan cheese

Cut the squash in half lengthwise (to help cut them, stab with a knife and microwave for 3 minutes). Remove the seeds and place face down in a baking pan. Fill with hot water 1/2 in deep. Bake uncovered for 30 minutes at 400 degrees.

While squash is baking, cook beef with onion, apple and garlic in skillet until meat is no longer pink and the onion is tender. Sprinkle the flour evenly over the meat mixture. Stir and add soy sauce and broth or juice. Cook until slightly thickened. Remove from heat. Turn squash halves over and fill each half with an equal amount of meat. Return to oven and bake for 15 minutes. Sprinkle with Parmesan and bake for 5 more minutes.

Glazed Meatloaf - (Oh So Good!)

I never liked meatloaf as a kid. The meatloaf line in Elementary School was avoided by most kids like the plague (or in today's world, the Swine Flu). It made me gag when my mom would cook it (and it grossed me out that hers had oats in it). I didn't dare taste it until I was a missionary in Taiwan. Beef in Taiwan isn't beef. It seems like a completely foreign animal and isn't as commonly eaten as other meats there. While having dinner with an American family who shopped at the Costco in Taiwan, I was served Meatloaf (made from real hamburger) . . . and I liked it (partly since I hadn't had good beef in over a year).

Anyway, I have since come to really love meatloaf, especially since my husband loves it too. After trying several recipes this one is our favorite. It is full of flavor and less greasy than others. We love the sweet sauce that it is topped with. And no Mom, this one doesn't have oats.

1/2 c ketchup
1/3 c brown sugar
1/4 c lemon juice, divided
1 tsp mustard powder
2 lbs ground beef
1-1/2 cups of soft bread crumbs (I like to use left over rolls, or about 3 slices of bread placed in a blender, though you could use any bread crumbs you have on hand) see note below*
1/4 c chopped onion
1 egg, beaten
1 tsp beef bouillon granules

Preheat oven to 350 degrees. Combine ketchup, brown sugar, 1 TBS of lemon juice, and mustard powder in a small bowl. In a separate bowl, combine meat, bread crumbs, onion, egg, bouillon, remaining lemon juice, and about 1/3 of the ketchup mixture. Mix well and place in a 5x9 in loaf pan. Bake for 1 hour, drain any excess fat, then top with the remaining ketchup mixture and bake for 10 more minutes.

*note: I like to save bread or dinner rolls that are going stale for crumbs, either for meatloaf or for coating chicken. Simply pulse in your blender until fine, then store in your freezer until you need it.

Thai Peanut Stir Fry with Noodles

I came across this recipe last week from one of my favorite food blogs, "Favorite Family Recipes" and thought it was fantastic. I would caution you to go a bit easy on the hot sauce if you don't like spicy. We found that the left overs seemed even more spicy the next day. This recipe is definitely restaurant quality and is very quick to make!

1-2 pounds chicken, cut into strips
vegetable oil (to saute)
2 T Sriracha chili sauce (easily found in the Asian section of grocery store, or can use a hot chili sauce that you like)
juice of 1 lime
3 cloves of garlic
1 T fresh ginger, minced
3-4 shakes of soy sauce
salt and pepper, to taste
16 oz. linguine noodles (I used Taiwanese noodles, but any noodle should work)
peanut sauce (see below for recipe)
peanuts
veggies of choice (shredded carrots, broccoli, green onion, bean sprouts, or any favorite stir fry veggies)

In a large skillet, saute chicken in a small amount of oil, and add chili sauce, lime juice, garlic, ginger, soy sauce, salt and pepper. While the chicken is cooking, prepare the noodles and make the peanut sauce. After the chicken is cooked, set aside and cover to keep warm. Re-oil the skillet and cook the vegetables, with the exception of green onion or bean sprouts until the very end so they don't get over cooked (you will want the veggies still a bit crisp). After the veggies are cooked, add chicken, noodles, and peanut sauce. Garnish with chopped peanuts.

Peanut Sauce:
1 c chicken broth
6 T (heaping) creamy peanut butter
2-4 tsp. chili sauce
3 T honey
6 T soy sauce
3 T fresh ginger, minced
4-5 cloves of garlic, minced

Combine all ingredients in a small saucepan and heat over medium heat until sauce peanut butter melts and sauce blends well.

Awesome Steak Marinade

We love this marinade for steak. It works well on any kind from sirloin to T-bone. Feel free to scale it down if you don't have much meat to marinade. I usually half the recipe, but found that the full recipe is good if you are preparing about 2 lbs. of meat.

1/3 c soy sauce
1/2 c olive oil (or veg. oil works fine too)
1/3 c lemon juice
1/4 c Worcestershire sauce
1-1/2 T garlic powder
3 T dried basil
1-1/2 T dried parsley
1 t ground white pepper
1/4 tsp Tabasco or other hot pepper sauce

Combine all ingredients and pour over meat. (I like to put everything in either a large ziploc or bread bag with a twist tie and then on a plate). Refrigerate for at least 30 minutes and up to 8 hours. Discard marinate and cook meat as desired.

Fruit Stuffed Pork Roast

I think I got this recipe from "Good Things Utah." If you've ever wondered how to serve a pork roast, this is it. I love the dried apricots in it. It looks fancy, but is so easy.

Ingredients:

¼ tsp. black pepper
1 tsp. dried onion flakes
¼ cup seasoned croutons
½ dried cranberries
1 Tbsp. prunes, chopped
¼ c. dried apricots, chopped
1 Tbsp. Dijon mustard
1 Tbsp. apple juice concentrate
¼ cup chopped pecans
2 pound Pork Roast

Set aside Pork Roast.
Combine all other ingredients in a bowl.
Insert a knife into one end of roast all the way through to create a lengthwise slit.
Rotate knife 90 degrees, insert again to make an “X”.
Force stuffing mixture into slit.
Note: All stuffing will fit.
Season roast with salt and pepper.

Bake in sprayed baking dish, fat side up at 350 degrees, 60-90 minutes. Or until Internal temperature reaches 145 degrees Let rest 10 min. before slicing.

Thanksgiving Casserole

I saw this on "Good Things Utah" and it is fantastic!! It isn't the healthiest, but you really can't help but go back for seconds. We made it once substituting pecans for the pine nuts, but the pine nuts were better. So Good!!

I halved the recipe for our family and went a bit lighter on the salt (garlic and celery salts too).

Garlic Mashed Potatoes:
8 Large Potato’s – Peeled
1T Garlic Salt
16oz Sour Cream
¾T Salt
8oz Cream Cheese

Preparation:
Boil and drain potatoes. Add remaining ingredients to potatoes and mash together. Place mashed
potato mixture in 9x13 baking dish and set aside.

Ground Turkey Stuffing Ingredients:
2 C Ground Turkey
1 t Onion Salt
¾ t Poultry Seasoning
½ t Dried, Crushed Sage
1 Lg Box Mrs. Cubbison’s Herb Seasoned Bread Cubes
¼ t Pepper
1 C Pine Nuts
½ t Salt
1 ½ C Craisins
2 C Chicken Stock
¾ C Butter
10.5 oz Can Cream of Chicken Soup
½ t Celery Salt

Preparation:
Season ground turkey with ¾ t poultry seasoning and brown. In large mixing bowl place bread
cubes, pine nuts, craisins and browned turkey. Melt butter. To melted butter add celery salt, onion salt, sage, pepper, salt, chicken stock and cream of chicken soup, stir together. Pour liquid mixture over bread cube mixture and gently fold together. Pour stuffing over the top of the garlic mashed potatoes, cover with foil and bake for 30 minutes on 350 degrees. After 30 minutes, remove foil and continue baking for 15 minutes to allow stuffing to brown.
Remove from oven and enjoy!
(Serves 10-12 people)

Hawaiian Chicken Wraps

I came across this recipe and absolutely love it. This is the recipe I made for Ethan's birthday party. I highly recommend using uncooked tortillas and grilling them before serving. They taste just like the ones at Cafe Rio's or similar chain restaurants. They can be tricky to find in the grocery store, but I usually find them near the place they have cream cheese. Once you try them, it is hard to go back to regular tortillas.

It says to grill the chicken, but it is fabulous cooked on low in a crockpot for 4-6 hours and shredded. If you choose to use the crockpot method don't drain off the marinade, but cook it with the chicken. Also, if you are short on time you don't have to let it marinade, though it seemed to have a bit more flavor if you can let it soak before cooking. Although I haven't tried it, I heard it is also good baked in the oven.

Marinade:

• 1-3/4 c. water
• 1 T. cornstarch
• 3/4 c. brown sugar
• 1/2 c. soy sauce
• 1/2 c. canned pineapple tidbits
• 1/4 c. juice from can of pineapple tidbits
• 1/2 t. garlic powder
• 1/4 t. onion powder
• 2 t. minced fresh ginger

Wraps:

• 4 - 5 chicken breasts
• 12 flour tortillas
• 2 c. shredded cheese
• 4 c. shredded lettuce
• 1 c. canned pineapple tidbits
• 1-1/2 c. diced tomatoes
• 1/2 c. chopped green onion

Method:

Teriyaki Sauce:
Whisk cornstarch into the water in saucepan. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes or until sauce thickens. Cool before you use it for marinating.

When sauce is cool, set aside 1 cup of sauce for later. Pour remaining sauce over chicken breasts. Cover chicken and marinate for at least 6 hours. Marinate over night if possible.

When chicken has marinated, preheat the grill. Wipe grill with a little oil so chicken doesn't stick. Remove chicken from the marinade (and discard the marinade) and grill on medium-high heat until it's no longer pink. Remove. Slice chicken and set in a serving dish. Microwave the leftover 1 cup of teriyaki sauce in the oven for 30 to 60 seconds or until it's hot. Pour the sauce over the sliced chicken in the dish.

When you're ready to build the tacos, preheat a skillet over medium heat. Warm tortillas. Build tacos buy adding chicken, cheese, lettuce, pineapple (don't skip over this!), tomatoes, and green onion. Spoon a few tablespoons of teriyaki sauce over the top of each wrap.