California Tacos

Last week at Young Women's we did a recipe swap. I was so proud of my girls for how well they did with this activity! We had lots of good food and we all ate way too much! I got this recipe from my cute friend and Secretary, Carissa. I changed a couple of things...but nothing huge.

California Tacos

1 lb hamburger (I used ground turkey)

1 cup chopped onion

1 clove garlic

1 10oz can tomato soup

1 soup can water

1 6oz can tomato paste

3 tsp chili powder

1 tsp oregano

1 tsp cumin

2 tsp sugar

1/8 tsp pepper

1 1/2 tsp salt

2 dashes Tabasco

2 cups cooked rice

1 can pinto beans

1 pkg Fritos

Saute beef, onion and garlic until browned. Mix remaining ingredients (except rice, beans and Fritos). Bring to a boil and simmer for 30 minutes, stirring occasionally. Add rice and beans and mix until incorporated and heated through.

Serve with Fritos and sour cream. Can also serve with shredded cheese, lettuce, tomatoes, olives, avocados, etc.

Chicken, Corn and Sweet Potato Chowder

I am so ready for cooler weather! I cannot believe how warm it still is here in Utah. I have been anxious for soup! When the temperature got down to the low 80's last week, I figured that was as cool as it was going to get for a while, so I made soup.

Chicken, Corn and Sweet Potato Chowder

sister's cafe

3 cups 2% milk

1 (8.5oz) box Jiffy Corn Muffin Mix

2 tbsp butter

1 onion, finely chopped

3 garlic cloves, minced

1/2 tsp cumin

1/2 tsp oregano

2 quarts chicken broth

2 small chicken breasts, cut into small cubes

2 large sweet potatoes, peeled and cut into 1/2 inch pieces

1 cup Monterey Jack cheese

3 cups frozen corn, not thawed

1/2 cup chopped fresh parsley or 2 tbsp dried parsley

salt and pepper to taste

Mix muffin mix and milk in a bowl until well combined. Meanwhile, heat butter in a large pot over med heat until foaming. Add onion and cook until soft, about 8 minutes. Stir in garlic, cumin, oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to a boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take about 10 minutes, but can be faster). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Tomato Basil Panini

Our garden is over-flowing with juicy tomatoes! I keep trying to think of ways to use them up, but I am not doing a very good job of that. I didn't want to make BLT's for dinner the other night, so we had this instead. It is my new favorite sandwich!

Tomato Basil Panini

Italian, French or Wheat Bread

Mozzarella cheese, sliced

Fresh tomatoes, sliced

Fresh basil leaves

Avocado , sliced, optional

Balsamic Vinegar

Olive oil

Kosher salt/black pepper

Heat up a panini grill or regular grill pan. Brush outer sides of bread with olive oil. Layer cheese, tomato, basil and avocado. Douse with a good amount of balsamic vinegar, then sprinkle with salt and pepper. Grill until cheese melts and bread is grilled.

If you are like me and don't have a panini grill....be creative! I used my indoor grill pan and just pressed down on the sandwich with a smaller skillet to get the sandwich flat and the panini look. It worked great!

I love a good, hearty breakfast...i decided that I need to start making breakfast for dinner more often!

Denver Eggs and Potatoes

adapted from Rachael Ray

2 tbsp olive oil

3-4 potatoes, thinly sliced

salt and pepper

3 tbsp butter

12 eggs

3 tbsp milk

2 tsp hot sauce

1 large bell pepper, diced

1-2 cups cubed ham

6 scallions, thinly sliced

Preheat oven to 400*. In a large skillet, heat olive oil over med heat. Add the potatoes in a thin layer and season with lots of salt and pepper. Cook until crisp-brown, 8-10 minutes. Flip and cook until crisp on the other side.

In another skillet (that is oven proof), melt the butter over med heat. In a bowl beat the eggs, milk and hot sauce. Add the bell pepper and ham and cook about 5 minutes. Add the scallions and heat through, then add the beaten eggs; season with salt and pepper. Cook until the bottom of the eggs are set, then transfer to the oven to cook through, 10-12 minutes.

Pile the potatoes on the cooked eggs and serve.

Serves 4-6

BYU and Sugar Cookies

There was excitement in the air at our house yesterday. The beginning of BYU Football...the one time of the year when my hubby can hardly contain his excitement! He had to call me from the stadium last night to remind me how excited he was. I have to admit, I find it cute and I love going to games with him. We are raising some future Cougars in our house, so while Daddy was at the game, we whipped up some victory treats. GO COUGARS!!!

Lemon-Almond Sugar Cookies

stephanie's kitchen

4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup shortening, at room temperature

1 cup granulated sugar

3 eggs

3 tbsp milk

1 tsp almond extract

zest 0f 1 lemon

Almond Frosting:

2 oz cream cheese, softened

2 tbsp butter, softened

4 1/2 cups confectioners sugar

1/4 cup milk

1 tsp almond extract

For the cookies...

In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes.l On a lightly floured surface, roll out the dough to desired thickness. Cut our into desired shapes. Place on greased cookie sheet. Bake at 350* for 8-12 minutes, depending on how soft or crunchy you like your cookies.

For the frosting...

Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.