Broccoli Salad

This is another salad I really enjoy. The crisp broccoli ,crumbly bacon, crunchy nuts, tangy cranberries, and delicious dressing all combine to make this one of my favorites. If you're short on time, you can use bottled poppy seed dressing in place of the homemade. You can tailor it to your tastes. Sometimes I replace the cheddar cheese with Swiss, or leave it out. Sometimes I use slivered almonds instead of the sunflower seeds. However you make it, this is a great side dish for a potluck or casual family dinner.

Broccoli Salad

The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 lb.) cut in small florets

1 medium red onion, finely chopped

1 cup grated cheddar cheese (I sometimes use Swiss instead)

6 strips bacon, cooked until crisp and crumbled

1/2 cup sunflower seeds or slivered almonds

1/2 cup craisins or raisins

1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add nuts and craisins. Pour desired amount of dressing over salad. Stir briefly. This recipe is best when eaten the same day it is made.

Broccoli Salad Dressing

1 cup mayonnaise

2 tbsp. red or white wine vinegar

1/2 cup sugar

1/2 tsp salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Posted by: Sallie

Starbucks Banana Walnut Bread

I was in Starbucks the other day and they were handing out these recipe cards with this recipe on it. It looked good, so I thought I'd give it a try. I made it for breakfast this morning and it was delicious, especially when it was still warm! I even substituted whole wheat flour and you couldn't tell.

Starbucks Banana Walnut Bread

From Starbucks Coffe Company

Ingredients:

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 egg

1 1/3 cups sugar

1/2 cup vegetable oil

2 tbsp. buttermilk

1/2 tsp. vanilla extract

3 ripe medium-large bananas (mashed)

1/2 cup + 1/3 cup chopped walnuts

Pre-heat the oven to 325 degrees. Grease and flour a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mased bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped walnuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.

Posted by: Julia

Sweet and Easy Cornbread

Picture Courtesy of Our Best Bites

I am just willing Fall to get here so I can start breaking out my Fall recipes again. I love the spring and summer months that come with a lot of light dishes and grilling but I have to admit I think the warm comfort foods of fall and winter are my favorite. Truth be told, I never really liked cornbread until about 7 years ago when I tried this recipe. Most of the cornbread I had tried was too dry, too crumbly, not sweet enough, and basically, not worth eating. This recipe changed that and since then I have found several other recipes I like too. Another tip from Our Best Bites--replacing the water called for in the recipe with milk--made it even better. I'm sharing this one first because it's so yummy and easy. You can make it into muffins, or squares. I love it with Cinnamon Honey Butter.

Sweet and Easy Cornbread

1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk, and eggs according to package directions

Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.

Bake according to directions on cake mix. Usually around 20 minutes for the muffins and 30 for the cake. If you find that it is not done in the center and browning too quickly, cover with foil and keep cooking until middle is done.

*This makes a lot of cornbread and since I don't really like using half a cake mix I usually just make it all and freeze the leftovers. You can either do 24 muffins, 12 muffins and a 9 x13 or a 9x13 and 8x8 pan. *

Posted by: Sallie

Italian Baked Chicken and Pastina

Awhile ago, as I was making my weekly menu, this popped up on Food Network and I decided to give it a try. It was simple to put together and delicious. Throw together a green salad and there you go. An easy and pretty healthy meal. One thing I have noticed about Giada's recipes is that she uses a lot of olive oil. I usually half the amount called for in the recipe and then if it doesn't look like it will be enough, add a little more.

Italian Baked Chicken & Pastina

Giada De Laurentiis

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish (or just use butter flavored cooking spray)

Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Posted by: Sallie

Cinnamon Swirl Bread

One of my all-time favorite breads is Cinnamon Swirl Bread. This recipe tops my list because it has an extra sprinkling of cinnamon & sugar on top of the bread. It also uses two kinds of sugar and lots of cinnamon for a delicious filling. Sometimes I skip the cinnamon/sugar on top and use a powdered sugar glaze. This bread makes really good French Toast too!

Cinnamon Swirl Bread
Cooks Country

Serves 8

Cinnamon Sugar
1/2 cup granulated sugar
1/4 cup packed light brown sugar
5 teaspoons ground cinnamon

Bread
1 1/2 cups milk , heated to 110 degrees
4 tablespoons unsalted butter , 3 tablespoons melted
3 large egg yolks
4 1/4 cups all-purpose flour , plus more as needed
1 envelope (2 1/4 teaspoons) rapid-rise yeast
1 tablespoon sugar
1 1/2 teaspoons salt

1. For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap.

2. For the bread: Spray large bowl with cooking spray. Whisk milk, melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during kneading.) Turn dough out onto unfloured counter and knead to form smooth, round ball. Transfer dough to greased bowl and turn to coat. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven or sugar in dough will melt.)

3. Spray 9 by 5-inch loaf pan with cooking spray. On lightly floured surface, press dough into 20 by 8-inch rectangle, with short side facing you. Using spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2-inch border along top edge. Lightly spray cinnamon sugar with water until damp but not wet. Starting at edge nearest you, roll up dough, then pinch seam and ends closed. Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.

4. Adjust oven rack to middle position and heat oven to 350 degrees. Melt remaining tablespoon butter and brush over top of dough. Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant-read thermometer, 45 to 60 minutes. Turn bread out onto rack and cool to room temperature, about 2 hours. Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.)

Posted by: Sallie

Mexican Chicken Soup

Even though it's still summer and hot as ever I have been craving a good bowl of soup. This soup fit the bill as something light for summer and flavorful. If you like tortilla soup, give this recipe a try. It's very similar but instead of an all chicken broth this recipe uses pureed tomatoes and chipotle pepper for added flavor. It also has kidney beans and corn. We used all the same toppings-- avocado, tortilla strips, cheese and tomatoes. It's a little on the spicy side so if you prefer a milder broth, reduce the amount of adobo sauce.

Mexican Chicken Soup

slightly adapted from Cook's Country

6 cups low-sodium chicken broth
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce (can be found in Mexican Food isle)
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed (You could also use pinto or black beans)
2 tablespoons lime juice

Optional garnish: tortilla strips, avocado, monterey jack cheese, cilantro, tomatoes

1. Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.
2. Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
3. Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serves 6-8.

Posted by: Sallie

Baked Penne with Corn, Zucchini and Basil

I love a lot of vegetarian dishes, but my husband does not, so I was a little worried when I came across this recipe, but it just looked so tasty I had to try it. Well, he didn't miss the meat at all! He even asked for seconds. It was so delicious and very healthy with all the vegetables. I was able to make the whole meal in about an hour, which is perfect for us.

Baked Penne with Corn, Zucchini and Basil

from Williams Sonoma

Ingredients:
Kosher salt, to taste
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn (I used frozen)
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

Directions:
Preheat an oven to 400ºF. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.

In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.

Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.

Posted by: Julia