Wednesday, June 24, 2009

Navajo Tacos

I got this recipe in a BYU magazine about 5 years ago. It is from the Cougareat and we enjoy it. It takes a little time but is easy. I will share the recipe as written then add my notes at the end.

Prep time 90 mins Cook time 15 min
1 cup warm water
1 Tbsp active dry yeast
1 Tbsp sugar
1 tsp salt
4 Tbsp non fat dry milk
2 3/4 cup bread flour
6 cups beef chili
3 cups shredded lettuce
1 1/2 cup shredded cheddar cheese
1 cup sour cream (or Ranch Dressing)
3 tomatoes, diced

Prepare fry bread: Soften yeast in warm water. Add Sugar, salt, dry milk, and bread flour and knead the misture into a soft dough. In a greased bowl, allow dough to rise until doubles. Turn dough out onto foured surface: punch it down and let it relax 5 minutes. Roll the dough to a thickness of 1/4 inch and cut it into 6 circles with diameter of 6 inces each. Allow circles to rise another 15-20 minutes. Fry dough circles in hot oil until golden brown.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

MY NOTES: We do not cut this into circles anymore. We just use a pizza cutter and cut fairly equal pieces. My kids do not like chili so they have their fry bread with honey or powdered sugar (like a scone). Then they have their lettuce or cheese, etc on the side. So one meal still makes everyone happy.

Thursday, June 18, 2009

Cheesy Chicken and Artichokes

1 (14.5 oz) can low sodiun chicken broth
4 (6oz) boneless skinless chicken breast halves
1 (9oz) package frozen artichoke hearts
non-aerosol cooking spray
2 cups sliced fresh mushrooms
1/4 cup chopped onion ( i use dehydrated)
1 clove garlic ( i use dehydrated)
4 teaspoons cornstarch
3/4 cup evaporated milk
1/8 teaspoon black pepper
2 Tablespoons dry white wine (white grape juice with a splach of cidar vinegar)
1/3 cup grated parmesan cheese

In a large skillet with a tight-fitting lid, bring chicken broth to a boil. Add chicken, reduce heat, cover and simmer for 12-14 minutes or until chicken is cooked through; drain, reserving 3/4 cup of broth. Cover chicken and keep warm.. Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm. For sauce, spray skillet(use the skillet the chicken was cooked in) with cooking spray. Add mushrooms, onion and garlic; cook and stir over medium heat until onion is tender. Stir in cornstarch. Add reserved broth, evaporated milk and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine (juice/vinegar). To serve, place chicken on dinner plates. Arrange artichokes around chicken; spoon sauce over chicken and sprinkle with Parmesan cheese.

Serving suggestions: add steamed red skinned potatoes, squash, and steamed asparagus


Wednesday, June 3, 2009

Zucchini Casserole

It is a good thing to have my garden overflowing with zucchini. I am getting so much I am sharing and trying lots of new recipes. So far this is my favorite one!!

Zucchini casserole recipe with tomato sauce and bacon.
6 slices bacon, diced
1 large onion, chopped
4 cups sliced zucchini
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
15 buttery crackers, crushed
1/2 cup grated Parmesan cheese
Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and bake at 350° for about 30 minutes, until hot and bubbly.