Ham and Potato Bake

I found this one on a Better Home and Gardens recipe search. I tried it out on Saturday and it was fabulous! It only serves four so I doubled it to ensure tasty leftovers.

Ham and Potato Bake

1 lb. Yukon gold potatoes, sliced (I used red cause that's what I had)
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon OR 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)

1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.

Millionaire Chicken

I wish I could take credit for creating or even finding this recipe. I got it from a friend in our Utah ward. It's easy, quick and totally delicious!

Millionaire Chicken

4-6 Chicken Breasts
8 Tbsp Soy Sauce
4 Tbsp Honey
2 Cloves Garlic, minced or pressed
6 Tbsp Olive Oil
4 Green Onions, chopped
1 tsp Ginger, grated OR 1/2 tsp Ground Ginger
1/4 tsp Crushed Red Pepper (or a little more to taste)
Ground Pepper, to taste

Cook chicken in crock pot with a little chicken broth. Shred chicken, drain juices and return to pot to keep warm.

Combine remaining ingredients in sauce pan. Heat until just about to boil. Pour sauce over chicken and toss to coat.

Serve over hot cooked rice.

Lowfat/ Low Sugar Zucchini Bread

We've been loving this recipe at our house. It's been the perfect way to use the plethora of zucchini from our garden. Even Caleb loves it!



3 Cups flour (I have been using one cup of whole wheat flour, two cups white)
1 Cup sugar
2 tsp. soda
1 tsp. powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
2 eggs
1 egg white
1/3 Cup oil
2/3 Cup applesauce
2 1/2 C shredded zucchini
1 tsp. vanilla

Mix dry ingredients in a large bowl. Lightly beat eggs and add remaining "wet" ingredients. Add wet ingredients to dry ingredients and mix just until blended. Spoon into two greased bread loaf pans and bake at 350 for about 50 minutes.

Chicketti

Valerie grew up with her mom making this family favorite. Although I'd had it before, she served it to us while we were in Utah. It's tasty and super quick and easy!

Chicketti

2 C. Uncooked spaghetti, broken into small pieces
3 C. Chicken broth
1/2 C. Chopped onion
1/3 C. Chopped celery
1/4 C. Chopped green pepper
2-3 Chicken Breasts, cooked and chopped
1 tsp. Paprika
1 small bottle Chopped Pimentos (I only used about 1/2 of the bottle)

Combine all ingredients in large pot. Bring to a boil and simmer for 20-30 minutes. Then stir in 3/4 Cup Grated Cheese and 1/2 Cup Sliced Olives.

What's In My Fridge

As I was preparing to make dinner tonight my mind started wandering to the things I can not live without in my pantry or fridge. So goes the evolution of the first-ever Martha, Betty, Julia and Mom Blog tag!

10 Things I Must Have In My Fridge or Pantry

1. Cucumbers - Anna would eat cucumbers for every meal if I let her. I don't remember why I decided to give them to her in the first place but it must have been inspiration!
   
2. Boxed Chicken Broth - In my opinion, there is no explanation needed for this one.
   
3. Black Beans - We prefer black beans to refried beans so we use them in every Mexican or Latin dish conceivable. I buy no less than 5 cans at a time.
   
4. Apples or Grapes - Usually both. I think my daughter would starve without these.
   
5. Milk - We buy two jugs of whole milk and two of skim at least twice a month.
   
6. Chicken - I can live without ground beef, pork tenderloin, or even fish but take away my chicken and I don't know what I'd do.
   
7. Stew Leonard's Tortillas - I don't think I've ever made a two week meal plan that didn't include one or more of fajitas, tacos or quesadillas. I only buy my tortillas at Stew Leonards. They are fresh and delicious and only available in Connecticut or New York. Sorry!
   
8. Shredded Cheddar Cheese - I buy the jumbo bag at Costco, split it into two gallon bags and freeze. I am never without cheese.
   
9. Trader Joe's Monterrey Jack Cheese Sticks - My absolute favorite snack. I buy two packages at a time! Once again, sorry for those without a Trader Joe's nearby.
   
10. Onions - Enough said

There you go, a few things that my kitchen is never lonely for. Now it's your turn! What do you always have on hand?

Trader Joe's Vanilla Bean Paste

If you have a trader Joe's, I recommend the Vanilla Bean Paste for your baking. One Tablespoon is equivalent to 1 whole Vanilla Bean. And a 4 oz jar equals 12 tablespoons of paste. At less than $5 a jar. Yes, I am going to have to bribe Erin in to sending me shipments! I love this stuff.

You use it in place of vanilla 1 teaspoon equals 1 teaspoon. So truly quite a savings.

I know with the family fitness going, I just have post this for a day off. So wonderful!

Vanilla Bean Cupcakes with Chocolate Frosting

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 vanilla beans, split and black goo scraped out and reserved (or use 1TBS vanilla paste

2 cups sugar

4 large eggs, at room temperature

1 cup milk

½ teaspoon vanilla extract

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the butter and vanilla bean goo until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Frost with your favorite homemade Chocolate Frosting