Rosemary Chicken and Potatoes

Dont kill me, but I made this scrumptious dinner tonight and forgot to snap a picture (I will blame my forgetfulness on pregnancy brain) but this is so delish that you just HAVE to try it. Lots of Love! -Rachel

2 tsp. Paprika
1 1/4 tsp. Crushed Rosemary Leaves
1 tsp. McCormick Brand Minced garlic
1/2 tsp. Ground Black Pepper
1 tsp. Salt
2 TBSP Olive Oil
4-5 Medium Sized Chicken Breasts
1 1/2 LBS. Small Red Potatoes, cut into 1-inch cubes

Directions:

Preheat oven to 425 degrees.

Mix oil, and first five ingredients in a large bowl. Add chicken and potatoes; toss and coat well with spice/oil mixture. Arrange potatoes and chicken in a single layer on foil-lined and greased 11x13 pan.

Roast in preheated oven for 30-40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Asparagus Ham Pie

This is a great brunch food. I had some fresh asparagus the other day, and I found this recipe from Taste of Home Cookbook by Lorraine Danz. I actually didn't do the sourcream topping, and it was still extremely good. Try for yourself!

crust:
2 eggs
1 package of spaghetti (7 ounces), cooked and drained
1/2 cup grated parmasean cheese
2 Tbl butter, melted

Filling:
1 cup of cubed fully cooked ham
1 bunch of asparagus, cut into one inch pieces
1 1/2 cup of shredded white cheese (any white kind will do)
2 eggs
1/2 cup of sour cream
1 tsp dill weed
1 tsp minced chives

In a large bowl, beat eggs, add spaghetti, parmasean cheese and butter. Mix well. Press on to the bottom and sides of a greased 10 inch pie plate. Combine ham, asparagus. Spoon onto crust. Sprinkle with cheese. Beat eggs, sour cream, dill and chives. Pour over cheese. Bake at 350 for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving. Makes 6-8 servings.

Fruity Pasta Salad

 This is so good!!!! I was a bit skeptical because of the honey but it totally makes this salad. Great chick food...for those luncheons, or would be a great picnic side. This is another www.josiskilpack.com recipe. You've got to let me know what you think! ~ BJ

Fruity Pasta Salad

2 cups mayonnaise
1 teaspoon minced garlic
1/2 teaspoon celery seed
1/2 cup honey
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 chicken breasts, diced*
1 (16-ounce) package tri-colored pasta (Rotini, wacky mac, penne, etc.)
2 (15-ounce) cans mandarin oranges, drained (Shawn likes fresh mangoes, for a more tropical taste)
1/4 pound sugar snap peas, sliced diagonally
1/2 cup chopped green onions
Chow mein noodles


In a medium-sized bowl, mix the mayonnaise, minced garlic, celery seed, honey, salt, and pepper together. Cover and place in the refrigerator. Cook the chicken in a pan, then dice and place in a large bowl. While the chicken is cooking, cook the pasta, then drain and add to chicken. Add the mandarin oranges, sugar snap peas, green onions, and mayonnaise sauce to the bowl. Gently mix together until everything is covered with the sauce. Refrigerate for one hour before serving. Top with chow mein noodles.
Serves 12.

*Can use canned chicken in a pinch.

Butterfinger Cookies

I have been reading a fun series of Culinary Murder Mysteries, this one was entitled Key Lime Pie, and with each book comes a slew of new recipes. I tried this one and loved it, so here you go. If you are interested in the books...or recipes go to josiskilpack.com or you can buy her books at Deseret Book.~BJ

Butterfinger Cookies

½ cup butter

2/3 cup sugar

¾ cup brown sugar

1 egg

1 ¼ cup peanut butter

1 ½ tsp. Vanilla

1 cup flour

½ tsp baking soda

¼ tsp. Salt

5 Butterfinger candy bars, chopped (about 2 cups)

Preheat oven to 350 degrees. Cream butter and sugars. Add egg, mix. Add PB and vanilla, mix until smooth. Add four, baking soda and salt. Mix well. Add Butterfingers, mix. Roll into 1 inch balls, or use the 1 inch scoop. Drop by spoonfuls onto ungreased baking sheet. Bake 10-12 minutes.

Makes 4 dozen.

*Chop candy bars with a knife. You don't want the pieces too fine or you lose the crunch.

No Fry Doughnuts

Since I am anti-fried, here is the recipe. I adapted this from Jessica Seinfied's cookbook (you know the one, it teaches us how to sneak veggies into our families dinners). Warning: These don't really taste a whole lot like "real" doughnuts, but they are quite delicious.



1 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1/2 tsp ground cloves
2 tsp cinnamon
3 cups flour
1 cup buttermilk
3 eggs
1 tbl. honey
1/2 cup melted butter
* preheat oven to 400 degrees. Grease baking pan.



*In medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingrediants. Put the dough into a large ziploc bag and snip one of the corners. Pipe the dough out into doughnut shapes. Warning: make the holes larger because the doughnuts spread out while baking.

*Bake for 10 minutes. Add buttercream chocolate frosting.

Asian Takeout Style Noodles

Whenever I go to an Asian restaurant, I always have to have a noodle dish or it just wouldn't seem right. I am obessed with this meal. I got this recipe from http://www.ourbestbites.com/. I also like to add chicken to make it more substantial. Chances are, you probably don't have Sriracha chili sauce in your pantry, but it is well worth the trip to the grocery store to get it.  Trust me. -Christine

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1 tsp. Sriracha chili sauce (It is the red bottle with the green cap in your asian food isle).
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or soba noodles (found in the Oriental/Asian food isle)
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Grandma Matheny's Bran Muffins

Sorry, I know the skull ornament is odd, but my kids eat more when the food is decorated. I made these one night when I needed my "sweet bread" fix. I am also a sucker for anything that calls for buttermilk. These are awesome for breakfast or snack with a cold glass of milk. You really can never go wrong with a recipe from grandma Matheny too.

2 cups All Bran cereal
1 cup boiling water
1/2 cup soft butter
2 eggs
2 cups of buttermilk
2 1/2 cups flour
1 cup sugar
1/2 tsp salt
2 1/2 tsp baking soda
1 cup each of nuts/raisins (optional)

 Combine the cereal and boiling water and let stand for a few minutes. Add the butter, eggs, buttermilk. When mixed, add the mixed dry ingredients. Add nuts and raisins if desired.  Fill lined muffins tins half full. The remaining batter can be covered and refridgerated. Bake at 400 degrees for 20 minutes. Serve with a little slab of butter and honey. Enjoy!