Tuesday, September 23, 2008

Thousand Island Dressing

I received this recipe from a friend while living back east during my mission. I wasn't a Thousand Island Dressing fan until I had it homemade.

Thousand Island Dressing

1 cup mayonnaise
1/4 cup tomato-based Chili sauce
1/4 cup milk
2 TBS red-wine vinegar
2 TBS sweet pickle relish
1 TBS chopped fresh parsley
1 scallion, thinly sliced
1/4 tsp salt
1/4 tsp pepper

In small bowl, whisk together ingredients. Let stand 5 minutes and serve.

Note: Can be refridgerated in airtight container for up to 2 weeks. Before serving, whisk to loosen.

Friday, September 12, 2008

Easy Alfredo

This is my favorite recipe for Alfredo Sauce. It's quick and simple and doesn't require special items. Make an extra batch because it stores in the fridge for a week and the freezer for up to 3 months. We use it on pasta and on our yummy chicken pizza.

Homemade Alfredo Sauce

1 1/4 cups whipping cream or half and half
1 cup chicken broth
1 TBS cornstarch
1/4 tsp ground black pepper
1/8 tsp nutmeg
1 TBS olive oil
2 tsp minced garlic
1/2 cup grated Parmesan cheese

In a meduim bowl stir together cream, broth, cornstarch, pepper, and nutmeg. (set aside) In medium saucepan heat oil over medium heat. Add garlic. Cook and stir for 30 seconds. Add broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Cheese. (Makes 2 1/2 cups)

Tuesday, September 2, 2008

Old Fashioned Carmel Popcorn

I love sticky, gooey carmel popcorn. It just doesn't travel well. Here is a carmel popcorn recipe that you can take with you on car trips or hiking the trails. It works great in a trail mix or on its own. This dry carmel corn recipe is an oldie but goodie.

Old Fashioned Carmel Popcorn
1 cup Brown Sugar
1 cup White Sugar
2/3 half and half or whipping cream
1 TBS Dark Karo Syrup
1/4 tsp Salt
1 tsp Vanilla
Cook in Saucepan on a medium heat, stir well and cook until sugar is fully dissolved before allowing mixture to boil. (this is extremely important to avoid rendering the popcorn too sugary) Continue to cook, stirring occasionally until 230 degrees. Pour over 6 quarts of popped Corn and stir until well coated. Pour out on table to let dry and cool.
note* Under cooking will leave popcorn a bit sticky. Over cooking will make popcorn dry. A good candy thermometer will help you know the desired temperature to get the right consistancy.

Grilled Chicken Marinade

This recipe comes from my sister-in-law Cheryl. It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice or the oil last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade
1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/4 tsp ground thyme
1/2 tsp ground pepper
2 cloves garlic (chopped)
1/2 cup chopped onion
1/2 tsp parsley
mix together all ingredients except lemon juice.
mix well.
Add lemon juice and after mixing pour over
chicken breasts and let sit several hours or overnight.