Cucumber-Lime Drink

This is a YUMMY and refreshing summer drink...

Ingredients:

1 2-liter Sprite Zero (I was told it has a better flavor with this mixture)

1-2 cucumbers

1 frozen limeade concentrate

pebbled ice - you can buy it at Sonic if you can't find it :)

Directions:

Add it all together and enjoy!

From the kitchen of Angie W. (taken from a friend in St. George)

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Penne with Roasted Asparagus

Ingredients:

1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Directions:

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

From the kitchen of Whitney M.

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Skillet Chicken Parmesan

Ingredients:

2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup freshly grated Parmesan cheese, divided
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving

Directions:

In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.

In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.

Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
Serve over hot spaghetti noodles, if desired.

From the kitchen of Whitney M.

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Chicken Salad Sandwiches

"I love this meal because it tastes even better the day after and is great for home-lunch!"

Ingredients:

3 chicken breasts, boiled and shredded

6 stalks celery, diced (you can use less, but I like a lot of crunch!!)

3 green onions, diced

10-20 almonds, diced (or cashews, I just always have almonds so I use those)

3 tablespoons mayo (I don't use very much, use more if desired)

1 packet ranch dressing seasoning

rustic bread

Directions:

Add together and serve on rustic bread. Enjoy :)

From the kitchen of Whitney M.

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Chicken Linguine

"Really easy and quick to make plus my favorite dish right now!"

Ingredients:

1/2 pound linguine pasta

1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
6 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese

Directions:

Cook linguine to desired softness in boiling water on stove.

While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.

Transfer the cooked linguine into a bowl, and toss with the basil pesto. Serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

From the kitchen of Whitney M.

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Swedish Meatballs

"Brett asks for this all the time!! It's SO delicious and tastes even better the next day in my opinion."

Ingredients:

1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb 93% lean beef
1 egg
1/4 cup breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese

Directions:

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.

In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

From the Kitchen of Whitney M.

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Taco Soup

Ingredients:

1 lb hamburger

Medium onion

3 stalks celery

2 big cans diced tomatoes, undrained

1 pkg taco seasoning

1 can corn, drained

1 small can tomato sauce

2 cans beans (I use black and pinto)

Directions:

Cook the hamburger, onion, and celery together (I don't actually use celery, and it still tastes fabulous).

When it's done, combine it in a big pot with remaining ingredients. Boil, and let simmer for 20 minutes.

May add sour cream, cheese, guacamole, or tortilla chips to serve. We use Tostito Scoops, and it's delicious.

This makes GREAT leftovers, and it makes a ton.

From the kitchen of Angie W.

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Green Salad - with some goodies & balsamic dressing

I first tried this salad when my sister made it. Since then I've made it several times, and it's definitely a favorite for all the family who has tried it! It's the perfect summer salad... if summer ever arrives, that is. :)

Ingredients:

For the sugared pecans:

1 cup pecan pieces

4 tablespoons of sugar

For the salad:

6 oz. baby spinach

1 head red leaf lettuce, torn

1 Granny Smith apple, cored, and very thinly sliced

4 oz. crumbled feta OR blue cheese (I always use feta)

For the dressing:

1/4 cup red onion, finely chopped (I don't usually use onion because some people don't like it)

3 tbsp. red wine vinegar

3 tbsp. balsamic vinegar

1/2 cup olive oil

2 tbsp. sugar

1 clove garlic, minced

1/4 tsp. salt

1/8 tsp. pepper

Directions:

Place pecans in medium skillet with the 4 tbsp. of sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly (about 5 minutes). Set aside. (If you haven't ever candied nuts before... the sugar kind of turns into liquid, and it covers the nuts).

Combine dressing ingredients in a small jar and shake vigorously (I usually use a blender). Pour over salad just before serving. Sprinkle with the candied pecans.

From the kitchen of Angie W.

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Orange Cashew Chicken

Ingredients:

1 lb. boneless, skinless chicken

Salt and pepper to taste

1 cup orange juice (fresh squeezed is the best)

2 tbsp. honey

1 tbsp. cornstarch

1 cup fresh snow peas (or to taste), rinsed

1/2 cup cashews (to taste, I use about a cup)

Directions:

Cut chicken into bite size pieces, season with salt & pepper, and sauté in pan until just cooked thru. Mix orange juice, honey and cornstarch well and add to pan with chicken. Cook until sauce thickens slightly. Add Snow peas. Simmer until sauce is desired thickness (2-5 minutes.) Add cashews; allow sauce to coat and cashews to warm slightly. Serve over white rice. Enjoy!!

**I always double the OJ, honey & cornstarch cause I LOVE the sauce.

Variations:

Add broccoli, diced red or green peppers, zucchini, or really any veggie you want.

Delicious with thinly sliced and sautéed beef or shrimp

Switch from white to brown rice for healthier version

From the kitchen of Carey H.

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Idaho Tacos

Ingredients:

Potatoes (however many you want)

Lean hamburger meat

Toppings for the potato - peas, yogurt, ranch, cheese, sour cream, onions, corn - whatever you are in the mood for

Directions:

-Bake potatoes (wash and poke holes into them, put them in the oven bare) at 350 degrees.

-When the potatoes are almost done start to cook some lean hamburger meat in a skillet.

-Top potatoes with the hamburger meat and your preference in toppings, and enjoy!!!

From the kitchen of Jessica T.

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