Seasoned Baked Chicken

This is one of our favorite meals lately...1. because it is scrumptious, 2. because it is super easy and pretty quick to make.

Ingredients you'll need:

-Chicken pieces. Any cut you want. Frozen or thawed. We've been using frozen chicken thighs lately because that is what is in our freezer.
-Seasoning. Now, we have used taco seasoning and malibu seasoning (a combination of spices we got at the store), but you could use really whatever seasoning you have on hand.
-1 egg for every 2 or so pieces of chicken.

How to make this tasty meal:

1. Crack open an egg into a bowl and then beat it with a fork until it's all beat up.
2. In a plastic bag or a bowl combine about 1/2 c. flour (or more if you're doing a lot of chicken) and a tablespoon or so of seasoning (careful with how much seasoning you put in...some go a long way while others you can't get enough of...even if you get too much...some mashed potatoes in the same bite as the chicken help to even things out).
3. Dip the chicken in the egg so it's completely covered, then dip it in the flour/seasoning on all sides.
4. Place on a greased/sprayed pan and place in the oven at 350 degrees for about 30-40 minutes.
5. The chicken is done when the juices run clear when a knife is inserted.

Sushi; Tucson Roll

Cameron’s Tucson Roll Sushi

First, you must find inner peace by meditation. Once you have achieved inner peace, you may begin.


1 1/2 c. sushi rice or medium grain calrose rice
1/4 c. seasoned rice vinegar
1/2 can of cooked chicken, shredded
2 tsp. tapatio, cholula, or other hot sauce
1 tsp. of taco seasoning (optional)
1/2 of raw jalapeƱo, cut into strips
1/4 of raw green bell pepper, cut into strips
Wasabi paste
Soy Sauce
1 sheet of nori (seaweed wrap)

Extra items to have on hand:
Sushi rolling mat
Electric or handheld paper fan
Non-metallic bowl and spoon (bamboo spoon and rubber spatula was used in this recipe)
Bowl of water

1. Rinse the rice. This is symbolic of cleansing your soul. Rinse until the water is mostly clear.
2. Cook rice in rice cooker (or a pot if you don't have a rice cooker) as you would normal rice.
3. While your rice is cooking, mix taco seasoning, tapatio, and chicken together in a bowl, and cut vegetables (if not already done).
4. Once the rice is cooked, put it into a non-metallic bowl. If you have a flattish one, that is best. Spread evenly along bottom of bowl (so it is not in clumps).
5. Pour the rice vinegar over a wooden (not metal) spoon, distributing it evenly over the rice. This helps ensure that the rice is evenly coated.

6. Using a cutting and folding motion, rather than a scooping and stirring motion, mix the vinegar in with the rice. It is best to have a fan (electric or someone with a handheld paper fan) blowing on the rice at this time. This drives off the water and helps the rice to absorb the vinegar. Do this until the rice is shiny and sticky.
7. Lay half a sheet of nori on dry bamboo mat.
8. Coat your hands in water, so that the rice doesn't stick to them, and take about a palmful of rice and spread it over the nori, leaving about half an inch of space at the top.
9. Arrange chicken and peppers length-wise across the middle of the rice.

10. Dip your finger in water, and sprinkle the water over the blank edge of the nori.
11. Lift one end of the mat, curling it over the rice/filling. You may need to curl your fingers over the edges of the mat to hold the filling in place as you roll. Press the roll into a square-ish shape. Keep rolling the sushi until the roll closes over the dampened nori (I went to youtube to see how to roll it).

12. Using a SHARP wet knife, cut the sushi roll in half, and then traditionally you are supposed to cut it into thirds after that, but I only cut it into manageable pieces.
13. Dip into soy sauce, smear some wasabi on it, and enjoy!

You can use a variety of ingredients for you filling. This was my first try, so these were the ingredients I used. For sushi, I bought solid white albacore canned tuna, smoked kippers, imitation crab meat, peppers, jalapenos, avocado, carrots, some put cucumber in it, etc. Find what you like (thinking of color and presentation as well) and throw it in.
As far as raw fish goes, the FDA says that if you freeze raw fish, it will kill all parasites, however, it does not kill all microorganisms. So, I would like to use raw fish sometime. Tuna fish tastes really good raw, but it's really expensive, so I've used canned meats for my learning.

(Marquette's side notes: I thought this was yummy...except for the seaweed...but, I want you to know that I did try it. To my desert tastebuds, the seaweed tastes like I picked up a rock out of the ocean and licked it. But...the insides were really good...and had the seaweed not tasted like something that grew in murky water filled with dead fish and rotting plants, then I would have liked the whole thing. But in all seriousness, this was good. You'll like it.)

Mini Meatloaves

Abigail participated on Saturday in the County 4-H Favorite Food contest and won first place with her Mother's Day Mini Meatloaves. She had to plan a menu for a whole day with all the proper nutrition, create a place setting with a centerpiece, linens, and the proper dishes and utensils to serve the food on the menu. Then she had to actually make the highlighted food during the contest. She faced two judges who questioned her about the nutrition in the food and how these nutrients function in her body and about food safety, how to prepare the food and then they tasted the food. Plus, there was a kitchen monitor who watched for food safety, independence in the kitchen, getting the food to the table at the right time, etc. It can be pretty rigorous, but she seems to have fun! This is her third year and she has won first place at the county level each time.

Kerry doesn't really care for corn in his meatloaf, but he graciously ate it 4 times with only a chicken burrito in between while she was practicing! :o) Here's the recipe:

Mini-Meatloaves Serves 6

1 sm. onion, chopped
1 C whole kernel corn
1 large egg
1 ½ # lean ground beef
½ C chili sauce
½ C dry bread crumbs
1 ½ t. chili powder
½ t. salt
¼ t. pepper

Preheat the oven to 350 degrees. Grease a six-cup muffin pan and set aside. Crack the egg into a small bowl; discard the shells. Put the onion, corn, egg, ground beef, chili sauce, bread crumbs, chili powder, salt, and pepper in a mixing bowl. Using your hands, mix the ground meat mixture until it is well combined. Then divide it into 6 even portions. Wet your hands with cold water and shape each portion of ground meat mixture into a large meatball. Place each meatball in a muffin cup. Use hot pads to place the muffin pan in the oven. Put a piece of aluminum foil on the rack below to catch drips. Set the timer and bake the meat loaves for 40 minutes. When the timer goes off, test the meat loaves for doneness. They are fully baked when the temperature on the thermometer reads at least 165 degrees, or when they have lost their pink color. Turn off the oven. Serve the mini-meatloaves right away.

Shepherd's Pie

My main recipe comes from "The Essential Mormon Cookbook" but I just kinda throw it together with whatever I have at the time.

Here's the recipe:
1 lb ground beef
1 TBS olive oil
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp pepper
1 (14 ounce) can cut green beans, drained (or mixed veggies, or whatever you want)
1 (10 3/4 ounce) can tomato soup (I actually use tomato sauce...we like the taste better)
6 potatoes, peeled, boiled, and mashed (I actually use potato pearls or some other sort of instant mashed potatoes)
1/2 c. milk (only if making your own mashed potatoes and not using instant)
1 tsp. salt (only if making your own mashed potatoes and not using instant)
2 cups grated cheddar cheese

Brown ground beef in olive oil. Add onion, salt, and pepper and saute until onion is tender. Put into a greased 9 X 13-inch baking dish. Top with drained green beans. Spread tomato soup over beans. Combine mashed potatoes, milk, and salt. Mix well. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees F. for about 30 minutes. Makes 6 servings.

I usually do a half recipe in a 9x9 pan and it still makes lots.

Enchilada Soup

Cameron's Enchilada Soup

Stock from 1 largish Chicken
1 1/2 - 2 cups sour cream
1 - 1 1/2 quarts milk
2 cups red chile sauce
1/4 cup oil
1/3 cup flour (can use more)
Lots of red chile (I used Red Chile could use real chile powder)
1 cup water
Garlic and Onion
1 can corn, do not drain
4 potatoes, cubed
1 1/2 cups cooked chicken
cooked corn tortillas
1 can beans, or cook your own
1 can diced tomatoes
1 cup salsa

Combine them all in the pot and cook! Cameron just threw this together from stuff we had in the fridge. The amounts are approximate, so you'll have to work with it and make it taste good to your own taste buds.
This is super dooper tastey! You can top with cheese, or crumbled tortilla strips (the blue ones make for nice presentation), and/or hot sauce.

Taco Soup

1/2 lb ground beef
1/2 cup diced onions
1 can corn
1 can diced tomatoes
1 can kidney beans
2-3 cups water
Taco seasoning to taste
What to do:
1. Brown the ground beef and the onions. Drain the grease.
2. Add remaining ingredients. Cook until hot enough to serve.
3. Serve over tortilla chips, with grated cheese, sour cream, guacamole, salsa, or anything else that sounds good on top.

Chicken Pot Pie

Chicken Pot Pie

This recipe came from my old roommate Pam's mom, Tunda Hay.
I used to HATE chicken pot pie, until this recipe happened.
I even gave some to another friend who thought he hated chicken pot pie, but he liked this kind.
Try it for yourself, you'll never go back!

Oh, BTW, the recipe is a little jumbled.
Tough luck!
This is the way it was given to me,
so this is the way you get it!

- 2/3 c + 2TBS shortening
- 2 cup flour
- 1 tsp salt
-4-5 TBS water

- 1/3 c margarine/butter
- 1/3 c flour, add salt and pepper
- add 1 3/4 cup chicken broth & 2/3 cup milk
-Heat until boil
-boil & Stir for 1 min.

-Whatever you want
-cook before adding
-Cut & Boil before adding
-mixed frozen veggies

A little direction:
-Line bottom of 9X13" pan with 1/2 of crust
- Add filling ingredients to the gravy
-Pour filling & gravy mixture into the crust lined pan
-Put remaining crust over gravy

-Bake at 425 for 30-35 min


Aunt Kat's Sour Cream Enchiladas
This is passed down to me from my aunt Kat.
I LOVE it!

Something to note:
Nate only likes enchiladas with corn tortillas,
I only like them with flour tortillas.
which you use is up to you.
I usually do half and half so that Nate and I can both eat.

What You Need:
-2 cans of Chicken (12 oz) (I use frozen chicken breasts)
-1/2 t salt
-1 can green chiles
-Shredded Cheese (Mexican or Cheddar)
-2 cans cream of chicken soup (or 1 can plus 1 can green chile enchilada sauce)
-1 container sour cream
-12 flour tortillas (or corn if you're Nate)

What You Do:
-Drain water from canned chicken and put chicken in a bowl. Add salt and mix it well.
-Put soup, sour cream and chiles in a sauce pan on the stove and mix well on low heat until well blended.
-Remove pot from heat.
-Spray or grease 9X13" pan and turn oven on to 350
-Pour 1/2 of sauce into pan, put the meat into the tortillas in a line in the middle, you can add more cheese or green chile if you want.
-Roll the tortilla and put carefully into pan. Continue rolling tortillas until the pan is full.
-Pour remaining 1/2 of sauce on the top and use a fork to poke it around so the sauce really goes all over the place.
-Top with cheese and put in the oven for 30-40 min or until hot and bubbly and golden brown on top.



Jamba Juice like Smoothie

(Caribbean Passion)

Another something my cousin Diana whipped up for me while I visited her.

It's so good!

What You Need:

* 2 Cups of Frozen Strawberries

* 1 Cup of Frozen Peaches, chopped

* 2 Cups of Orange Sherbet

* 1 Cup of Ice, crushed

* 12 ounces of Passion Mango Juice

* Cup

* Straw

What You Do:

- First things first, gather all of your materials to meet the recipe. It is crucial that you have the exact proportions for each ingredient. Now that you have everything you need in a nice blending space, you are ready to make the Caribbean Passion.

- Add 12 Ounces of Passion Mango Juice to the blender. (i use pineapple concentrate with 12 oz water)

-Next, add the 2 cups of Orange Sherbet. At Jamba Juice, they use a standard size ice cream scoop and just do 2 scoops of Orange Sherbet to make the Caribbean Passion, so measuring out 2 cups isn't crucial, just make sure you have about 2 scoops worth of Sherbet to add.

- Once the Juice and Sherbet are in the blender, you will add the fruit! So, go ahead and add the 2 Cups of Frozen Strawberries and 1 Cup of frozen, chopped Peaches. It's okay if the fruit isn't frozen, but having the fruit frozen will make the smoothie thicker and colder.

- Finally, add the 1 Cup of Chopped Ice to the blender... Now you're ready to blend!

- Set the blender up correctly, then, once ready to blend your Caribbean Passion, blend your ingredients for about 20 seconds on a medium intensity, then 10 seconds on a high intensity. Your goal is to blend the smoothie until it swirls around in the blender without any chunks.

- One your smoothie appears "smooth", it's time to enjoy your homemade Jamba Juice. Poor the smoothie into your cup, stick your straw in the cup, and drink your refreshing Caribbean Passion!

*This recipe makes about 24 ounces of smoothie, or a Jamba Juice Original size. Make sure your cup can hold 24 ounces.

Lettuce Wraps

PF Chang Lettuce Wraps

This is a dish that my cousin Diana made when we visited.

Here is where she got the recipe.

This is so yummy!

What You Need:

* 5 T. oil

* 2 boneless skinless chicken breasts, diced small

* 1 c. water chestnuts, minced

* 2/3 c. mushrooms, minced

* 2 green onion, minced

* 2 cloves garlic, minced

* 1 t. fresh ginger, minced

* 1 t. cornstarch

* 2 t. dry sherry

* 2 t. water

* 1 T. soy sauce

* salt and pepper

* lettuce leaves


* 1 T. Hoisin sauce

* 1 T. soy sauce

* 1 T. dry sherry

* 2 T. oyster sauce

* 2 T. water

* 1 t. sesame oil

* 1 t. sugar

* 2 t. cornstarch

What You Do:

-Mix all ingredients for cooking sauce together and set aside.

-In bowl combine cornstarch, sherry, water, soy sauce, 1 T. oil,salt and pepper and chicken. Stir to coat and set aside for 15 minutes.

-Heat wok or large skillet over high heat. Add 2 T. oil to pan. Add chicken and stir fry until done, about 3 to 4 minutes. Set chicken aside. Add 2 T. oil to wok and add rest of ingredients. Stir fry 2 minutes. Add chicken back then add cooking sauce. Cook until thickened.

-Serve with lettuce leaves to wrap.