Blake's Super Amazing Mother's Day Chicken

1 C. oil
1 (10 oz.) bottle Worcestershire Sauce
3 T Italian seasoning
3 T garlic powder
1 T salt
1 T white pepper

Combine all ingredients.  Marinate chicken breasts in it overnight, or for several hours.  Grill to perfection.  Enjoy!

Homemade Sauces and Seasonings

Italian Seasoning


3 T. basil
3 T. oregano
3 T. parsley
1 T. garlic powder
1 tsp. onion powder
1 tsp. thyme
1 tsp. rosemary
1/4 tsp. ground pepper
1/4 tsp. red pepper flakes

Mix everything together and store in a sealed container.  I love this so much more than the Italian Seasoning you buy already prepared.  Way more flavor!

Taco Seasoning


1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp salt
1 tsp pepper
1/2 T flour

Combine everything and store in a sealed container.  To use:  Mix 1-2 T with 1/2-1 C. water (depending on how strong a flavor you like).  This is a mild seasoning because my family cannot handle anything remotely spicy.  Feel free to liven yours up a bit, if you have that luxury!

Paula Deen's House Seasoning


1 C. salt
1/4 C. black pepper
1/4 C. garlic powder

Mix and seal.  This can be substituted for any recipe calling for seasoned salt.  My favorite ways to use it though, are when grilling chicken to go in a garden salad.  It makes it so flavorful, the chicken barely makes it to the salad before we eat it all up.  I also love putting it on potatoes.  Mashed potatoes, roasted potatoes, grilled potatoes--yummy!

Teriyaki Sauce


1/4 C. soy sauce
1 C. water
1/2 tsp. grated ginger
1/4 tsp. garlic powder
5 T brown sugar
1-2 T honey
2 T cornstarch
1/4 C. cold water

Mix everything but cornstarch and cold water in a saucepan.  Heat.  In a separate bowl, mix cornstarch and water to dissolve.  Add to sauce in pan.  Heat to desired thickness.

Chili Sauce


1 small can tomato sauce
1/4 C. brown sugar
2 T vinegar
1/4 tsp. onion
1/4 tsp. garlic powder
1/2 tsp. chili powder

Mix in small sauce pan.  Heat through.

*I'm currently in search of the perfect homemade barbecue sauce recipe.  I'll let you know when I find it!

Potato, Broccoli and Cheese soup!

Oh my, this soup has been the FAVORITE soup of all times according to the girls. My friend Andrea made it for me after surgery in Seattle and it was so good I had to have the recipe.
Last time I made it Elena gave it 100 Thumbs up!
enjoy.

INGREDIENTS
2 cups chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese (I use SHARP)
DIRECTIONS

1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minute
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm

Chocolate Dream Cookies

1 c butter, softened
1 1/2 cups sugar
2 eggs
2t vanilla
2 1/4 cups flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 c white chocolate chips and/or macadamia nuts, optional

In a large bowl cream together butter and sugar.  Add eggs and vanilla and mix.  In a separate bowl combine flour, coca, soda, and salt.  Add dry ingredients to butter mixture and mix until combined.  Add white chocolate chips/nuts.  Roll into 1" balls and place on ungreased cookie sheet.  Bake 350 degrees 8-9 minutes (do not overbake... They will be soft).  Let cool on cookie sheet for a few minutes before moving to a wire rack. 

For something different try a mint sandwich cookie, here is the frosting recipe...
Mint Frosting:
1/2 c butter, softened
2 T milk
1 t peppermint extract
3 drops green food coloring
3- 3 1/2 c powdered sugar

Cream butter and 1 c powdered sugar.  Add milk and extract and food coloring and whip.  Add the rest of the powdered sugar until desired consistency.

Crockpot Roast

So a celebrity visited our Relief Society meeting this past Wednesday- the Food Nanny!  I think she and Mom could be best friends.  If you haven't heard from her, just check her out on byutv.  She's awesome!

Wes and I were watching one of her shows and she taught a Daddy this yummy crockpot recipe, so I just had to try it out.  It was DELICIOUS.  The best crockpot roast and potatoes and carrots I've ever had.  Honest.

Sauce:

1/3 c. brown sugar
1 T soy sauce
1 T worchestershire sauce
3 T cider vinegar
1 c. beef broth
1 can cream of mushroom soup
1 pkg onion soup mix

Pour over potatoes, carrots, onions, and roast (cross-rib was on sale so we had that but I don't really think it matters what you use) and cook for 4-6 hours.  The sauce makes a super yum gravy too.  It's divine.

You've GOTTA try this one!

Balsamic Black Bean Salsa

*serves 6-8 as an appetizer

1 (15 oz) can black beans, drained and rinsed well

1 (15 oz) can whole kernel corn, drained well

½ medium onion finely diced (about 1/3 c)

½ c finely chopped fresh cilantro

1 (7 oz.) can salsa verde (I used Hernandez brand)

Juice of 1 lime

½ tsp cumin

½ c. balsamic vinegar

salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap  Let the salsa marinate for a few hours (or overnight) before serving.  Drain most of the liquid from the salsa before serving.  Serve with tortilla chips.

I sampled this at girl's night out last evening and it was fantastic!  Enjoy!

Tuna Patties with Creamy Dill Sauce

This is NOT a gourmet food--and most of the recipes here are for more gourmet food--but if you're like me and trying to find new ways to use that cheaper food storage tuna in recipes, then this is definitely a tasty recipe.  I have really picky kids and they all ate this and said it was good!  Oh and I got this from allrecipes.com

To make 8 patties:
4 cans tuna
4 egg whites (I just used the whole eggs, even though it's not as healthy)
1-2 C whole wheat bread crumbs
2 TB dried parsley flakes (I used half fresh parsley and half dried)
1/2 C finely chopped onion
1 1/2 TB lemon juice
1 tsp grated lemon peel (I didn't have this, didn't miss it)
1 tsp dill weed
1/2 tsp pepper
olive or canola oil

Dill Sauce:
1 C mayo (I used plain yogurt because it's healthier and it tasted good)
2 tsp lemon juice
2 tsp grated lemon peel (again, didn't have it and didn't miss it)
1 tsp dill weed

The original recipe also calls for 1 C pureed parsnips to take the place of some of the bread crumbs.  I didn't have parsnips on hand, thought about doing carrots instead, but really didn't want to take the time and go to all that trouble, but I'm sure it would be a tasty way of including more veggies in this recipe.

In a bowl combine bread crumbs, eggs, onion, parsley, lemon juice and peel, dill, and pepper.  Add tuna and mix well.
Shape into 8 large patties or 16 smaller patties (they will be soft).  In a large nonstick skillet, heat oil over medium heat.  Cook patties for 5-6 min on each side or until lightley browned. 
Combine the sauce ingredients in a small bowl; serve with tuna patties.

My kids really liked the sauce with the patties.