Friday, July 29, 2011

Parmesan Chicken

This is a meal I serve when I'm not really in the mood to cook.  I don't have to spend a lot of time in the kitchen & my family still gets a delicious home-cooked meal.

  • 1/2c grated Parmesan cheese
  • 6 boneless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • 1/2t garlic powder
Preheat oven to 400'.  Mix cheese, garlic & dressing mix in a bowl.  Moisten chicken with water, then coat with the cheese mixture.  Place in a 13x9 baking dish.  Top with additional cheese mixture.  Bake at 400' for 20-25 mins or until juices run clear.

Recipe from Zandra Wansgard (Pheasant Point 2nd ward)

Chicken Tetrazzini

This is one of my family's favorite recipes.  It makes me so happy when I find a meal that all 3 of my kids will eat.

  • 3T margarine
  • 1 medium onion, chopped
  • 2C cooked chicken, cubed
  • 6oz uncooked spaghetti
  • 1t salt
  • 1/4t pepper
  • 1can cream of chicken soup (Campbell's Heart Healthy)
  • 2 1/2c chicken broth (Swanson's)
  • 2c fresh mushrooms, sliced
  • 1/2c grated Parmesan cheese
  • paprika to taste
Melt margarine in a skillet.  Add celery & onion & cook until vegetables are clear.  Layer chicken over the vegetables.  Layer dry spaghetti over the chicken.  Spaghetti can be broken into smaller pieces or most types of pasta can be used.  

Add salt, pepper, cream of chicken soup & chicken broth, making sure spaghetti is moistened.  Layer on the mushrooms & parmesan cheese.  Sprinkle paprika over top of all ingredients.

I add extra mushrooms.  It may look like a lot but once they cook down
it doesn't look like too much.

Cover & simmer for 20 mins.  

*Note:  Make sure you don't boil it.  If you do, the cheese will sink to the bottom & make a burn layer underneath.*

Serve with additional Parmesan cheese.

Recipe from the kitchen of Stephanie Turner

Sunday, July 3, 2011

Vegas Roll

I love this roll with it's warm cream cheese.  It's a nice contrast to serve along side traditional cold sushi rolls.  This is another roll that would be good for "first timers" since the salmon is cooked.

Vegas Roll
  • salmon, cut into a strip about 1/4" x 1/4"
  • crab, cut into a strip about 1/4" x 1/4"
  • avocado, sliced thin
  • cream cheese, cut into a strip about 1/4" x 1/4"
  • tempura batter, made per package directions
  • spicy mayo
  • eel sauce
  • sticky rice
  • 1/2 sheet nori
Start by putting the rice on the outside of the roll.  For the inside, layer salmon, crab, avocado & cream cheese.  Roll.  Dip into the tempura batter & deep fry.  Slice & drizzle top with spicy mayo & eel sauce.


Philly Roll

This one is very simple to make & even though it's not as "flashy" as some of the others, it is really good.  I love the flavor of the smoked salmon.  This is a good roll for someone who has never had sushi before since the fish is cooked.

Philly Roll

  • 1/2 nori sheet
  • 1/2c sticky rice
  • cream cheese, cut lenghtwise from the block. About a 1/4" x 1/4"
  • smoked salmon, cut into a strip about a 1/4" x 1/4"
  • avocado

Start by making your sushi roll with the rice on the outside.  For the inside, layer the smoked salmon, cream cheese & the avocado.  Roll, slice & enjoy.

Sunset Roll

This roll is very light.  I love the flavor of the lemon on top but make sure you slice it VERY thin.

Sunset Roll

  • crab salad
  • 1 avocado, thinly sliced
  • 1 cucumber stick, approx 1/4"x 1/4"
  • salmon, thinly sliced
  • lemon, thinly sliced & peeled
  • Ponzu Sauce
  • 1/2 sheet nori
  • 1/2c sticky rice

Start your roll by putting the rice on the outside of the nori sheet.  For the inside of the roll, layer crab salad, avocado slices & a cucumber stick.  Roll up your sushi roll.  Top with salmon slices & lemon.  Slice & drizzle with ponzu sauce


Samurai Roll

This is one of our favorite rolls.  The jalapenos have just the right amount of spice if you leave the seeds but has a nice mild flavor if you remove the seeds.

Samurai Roll

  • large shrimp, shelled & deveined
  •  tempura batter (sold in the Asian food section of any grocery store)
  • cream cheese, cut lengthwise into a 1/4"x1/4" 
  • 1 avocado, thinly sliced
  • sushi grade salmon, thinly sliced
  • 1 tomato, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/2 sheet Nori (seaweed wrap)
  • 1/2c Sticky Rice
  • Eel Sauce
  • Spicy Mayo
Dip shrimp into tempura batter & deep fry per package directions.  Lay your Nori sheet with the shiny side down.  Put about 1/2c sticky rice onto the nori sheet.  Keeping your hands wet will help keep the rice from sticking to you.  Spread the rice to the edges of the nori sheet, leaving 1/4" on 1 of the long sides.  Cover with a piece of plastic wrap & flip over.  Place on your bamboo scroll.  At the edge closest to you, lay the shrimp tempura in a row across the nori sheet.  You may need to slice the shrimp lengthwise so that they aren't more than 1/2" wide.  Next lay the cream cheese right next to the shrimp.  Top with the Avocado.  

Roll the nori sheet using the bamboo scroll until you have a sushi roll.  Carefully, remove the plastic wrap from the roll.  Top with the salmon, tomato & jalapeno slices.  Cover with the plastic wrap.  Use your scroll to reshape the roll.  Cut into bite-sized segments using the jalapeno as a guide.  Put your eel sauce & spicy mayo into baggies.  Cut a small hole into 1 corner of the baggie & pipe the sauce over the rolls.


Sticky Rice

Sticky Rice

I don't have a photo of the sticky rice but it looks like any other white rice so you can use your imagination.

To make it, you'll need:

  • short - medium grain white rice (1c cooked per Nori sheet)
  • seasoned rice vinegar (found in the Asian food section of any grocery store)
Cook rice in a pot or a rice cooker per package directions (do not use instant rice).  When cooked, remove to a shallow dish.  Add 1T rice vinegar to 1c cooked rice.  Stir constantly until rice cools.