Audrey's Corn Chowder

There are never any leftovers with this soup. It's great for a cold day and really easy.

Ingredients:

1 lb Jimmy Dean Lean Pork Sausage

4 C yukon gold, diced small

1 tsp salt

1/2 tsp marjoram

1/2 tsp pepper

2 C water

1 can creamed corn (1/2 of it) or 2 C of frozen (and increase milk)

1 can evaporated milk

thicken with chicken broth and flour if needed

brown and drain sausage, add potatoes, salt and water. Cook until potatoes are tender. Add spices, corn, evaporated milk and cook until thickened. You will need to thicken it. You may want to add cayenne.

Laura Ingalls Wilder Gingerbread

My mom made this a few years ago and I loved it. "They" say that it's not a health food, but you would never know because of the ginger flavor. Good for the stomach! The gingerbread is kind of like a cakey brownie. Go ahead and bake it the full time even if it looks done. The middle will be doughy if you don't.

Ingredients

• 1 cup brown sugar
• 1/2 cup shortening
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water
• 3 cups flour
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1/2 teaspoon salt
• 2 eggs, Beaten

Directions

1. Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
2. In a separate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
3. Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.

Asparagus and Sausage Strata

For the last few years I have brought this to our ward Christmas breakfast. I am always asked for the recipe, so being that our Christmas breakfast is tomorrow morning, I thought I'd post early. Be warned, this is a make the day ahead recipe.

Ingredients:

12 slices rustic white bread
1/2 C milk
1 lb fresh asparagus broken into pieces (you can substitute frozen, but it's not as crisp)
8 oz button mushrooms, sliced
1/2 oni0n, diced
1 lb. sausage (Jimmy Dean's Hot N Spicy)
1/2 lb. grated cheddar
8 large eggs
1 C buttermilk or sour cream
1/4 tsp. salt
1/8 tsp. freshly ground pepper
dash of Worcestershire
dash of Tabasco


Instructions:
Cube bread into 1/2 inch pieces. Toss with milk in large bowl and set aside.

Brown sausage and drain.

In the same pan, saute mushrooms and onions for about 3 minutes. Turn off heat and add asparagus and sausage back to the pan.

In a separate bowl, blend eggs, sour cream/buttermilk, and seasonings.

Using a 9x13 greased pan (I use Pam) layer the strata as follows:

1/2 the bread cubes
1/2 the sausage/vegetable mixture
1/2 cheese
1/2 bread cubes
1/2 sausage/vegetables
1/2 cheese

Pour the egg mixture over it all, covering it completely. Cover and refrigerate overnight. Remove from refrigerator and let sit at room temperature for an hour before baking.

Bake at 350 degrees for 45-1 hour until inserted knife comes out clean.

Bran Muffins

POST RAISIN BRAN MUFFINS

5 c. flour 3 c. sugar (I use 1 1/2-2 c.) 5 tsp. baking soda 1 tsp. salt, optional 7 c. Post Raisin Bran Also add 1 extra cup of raisins if you like alot of raisins Mix all dry ingredients together and mix it well. Then add 1 quart buttermilk, 1 cup liquid oil and 4 eggs (or use Second Nature or Egg Beaters). Mix well and bake as many as you wish. Keep rest in a covered bowl in refrigerator. Will keep up to 6 weeks. Do Not Stir Again. Bake at 400 degrees for 15-18 minutes. I literally copied and pasted this from another website. But my kids love these. We've started using plan bran flakes because they didn't love the raisins.

Chicken alla Patti

Che buono! This is the perfect satisfying comfort food.

Ingredients:

4 bone in chicken thighs, skin removed
coarse salt and pepper
olive oil
1 white onion, medium dice
3 cloves garlic, minced
1 can diced tomatoes
6 carrots, peeled and cut into 2 inch chunks
2-3 C chicken broth (depending on how thick you want the sauce)
Italian Seasonings

1) Heat olive oil in an oven safe sauce pan with lid at medium high heat. (I use my 4 quart dutch oven). Season chicken thighs with salt and pepper on both sides, then brown for about 3 minutes on each side.

2) Remove the chicken from the pan and deglaze the pan with water or white wine. Wait until all the liquid has evaporated and add the onion. Lower the heat and make sure to keep stirring so they don't burn. Cook until translucent. Add garlic.

3) Add chicken broth, tomatoes and carrots. Season with desired amount of Italian Seasonings. Nestle the chicken into the vegetable/broth mix and cover. Bake in 325 degree oven for 2 and 1/2 hours.

4) Serve over homemade sour cream mashed potatoes. (For our family I use 6 large russet potatoes, 1/2 stick of butter, a dollop of low fat sour cream and whole milk when I've got it on hand, otherwise I use skim. Salt and pepper to taste)

Jim's Yummy Summer Salad

Okay, Jim actually made this for me last Thanksgiving, but it was the perfect accompaniment to our burgers tonight!

Ingredients:

Red leaf lettuce (washed, spun dry and wrapped in a dish towel, stored in the fridge until ready to use)
Blueberries
Strawberries, washed, tops cut off and diced
Thinly sliced red onion
Freshly Grated Parmesan
Mixed Nuts, salted
Audrey's Sweet Vinaigrette

Combine ingredients and dress lightly with vinaigrette. That recipe is attached to Audrey's Spinach and Pear salad.

Audrey's Cafe Rio Salad

If you have ever lived in Utah and been BLESSED to eat this salad at this restaurant, well, then you've been blessed. I thought my Cafe Rio days were over. But no, no. Not when Audrey Dieker lives down the street.

Audrey's Version of Cafe Rio Salad

Sweet Chile Verde (The Pork)

3 lbs pork loin roast (salt and pepper for the outside)
1 onion, finely chopped
2 t oil
1 ½ c mango/ peach salsa (can use regular or pineapple)
½ can chicken broth
1/3 cup brown sugar
½ t salt

In a large frying pan or dutch oven, heat oil over medium high heat. Add onions and cook until translucent (stir frequently to avoid burning), about 3 minutes. Add pork roast (if you need to cut it into two large pieces to fit your crock pot, that’s fine), sear the outside of roast until it is browned on both sides.

Pour the entire contents into crock pot (including all bits of brown or “fond”). Add remaining ingredients of salsa, chicken broth, salt, and brown sugar. Cook on low for 6 hours. Meat should fall apart after about 4-5 hours, break meat apart to absorb juices.

Cafe Rio Salad Dressing

1 c buttermilk (for thicker dressing use sour cream instead)
1 c mayonnaise
3-4 tomatillos, husks removed (or 4 from a can)
2 cloves garlic
1 bunch fresh cilantro
1/2 tsp cayenne pepper


Cilantro Lime Rice

1 cup uncooked rice
3 T butter
2 1/4 cup water (can use 1 15 oz. can chicken broth and 1 cup water)
2 T freshly squeezed lime juice
3 t sugar
3 T freshly chopped cilantro

In a saucepan, combine rice, butter and water. Bring to a boil. Cover and cook 15-20 minutes, until all water is absorbed. Remove from heat.
In a small bowl combine lime juice and sugar. Pour over hot rice and toss. Right before serving, add cilantro and stir through rice.

Black Beans

We used/heated Bush's Black Beans Seasoned Recipe (from a can)

Corn Tortilla Crisps

Corn Tortillas
oil for deep frying
salt

Finely slice corn tortillas (the thinner the better). Fry in oil until crispy and slightly brown. Remove from oil and drain on paper towels. Lightly salt while still warm.

"Cafe Rio Salad" - (Assembly)

Layer a warm flour tortilla with shredded cheese, beans, rice, lettuce (romaine), chile verde pork, salsa (mango salsa is a great addition), sliced avocadoes (or guacamole), cilantro tomatillo dressing, and finish with corn tortilla crisps.

Enjoy!

Mom's Whole Wheat Italian Bread

This recipe is easy, quick (for bread), and great for sharing. It makes 4 mini loaves.

Ingredients:

2 T yeast
1/4 C brown sugar
2 1/2 C water
3 C whole wheat flour
1 T salt
3 C white flour

In a large bowl dissolve yeast and sugar in warm water. Let stand until foamy.

Add 3 C whole wheat flour and beat well. (I use my electric mixer) Let it stand for at least a half hour, longer if you like. This is important to the flavor.

Mix 1 T salt with 1 C white flour and add to mixture. Then gradually add an additional two cups of white flour - some of which may be added while you need the bread.

Knead 5 minutes or until springy and smooth. The dough should feel sticky to the touch, but when you touch it it shouldn't come off on your finger.

Rinse out your bowl well with hot water and put oil in the bottom. (I use canola, but olive or vegetable would be fine). Put the dough in and turn it over once so it is greased on top.

Cover with saran wrap or a damp cloth and let rise for one hour.

Punch down the dough and shape into four small loaves. Place the loaves on a greased cookie sheet (I use cooking spray) and let rise for an additional 45 minutes. At this point you can slash the top with a sharp knife and spray the loaf with water, but I often skip these steps.

Bake two loaves at a time in a preheated oven (all four will absorb too much of the heat and through your cooking time off) for 20-25 minutes until loaves are brown and crisp.

Jim's Red Beans and Rice

This is a family favorite. Pressure Cooker Required.

Ingredients:

2 lb. bag of red beans - soaked overnight in 8 C water
Chicken Bouillon (enough for 6 C of water)
1/2 tsp salt
2 bay leaves
4 garlic cloves, pressed
1 onion, diced
3 T Worcestershire
28 oz can of whole tomatoes

Rinse and drain your soaked beans. Pick out any that didn't expand or that are wrinkly. Cover beans with 6 C fresh water in a pressure cooker. Add bouillon, salt, bay leaves, garlic, onion, worcestershire and tomatoes.

Cook beans according to pressure cooker directions. ( I do mine for 12-15 minutes on high pressure) Serve over jasmine rice with thinly sliced and seasoned flank steak. (I use Grillmates Montreal Steak Seasoning)

Dash a little Tabasco on top and you're in heaven.

Mandi's Baked Penne

You want to talk about a crowd pleaser? Children and adults love this dish at our house. I feel so hokey for typing that. But it's true!

Ingredients:

1 T olive oil
6 garlic cloves, minced (you may be tempted by this insane number of garlic cloves to think, "why not put in a whole head of garlic?". Don't do it! Keep it at 6. It's just right.)
1/4 tsp red pepper flakes
salt and ground black pepper
28 oz can crushed tomatoes
3 C water
12 oz penne pasta
1/2 C heavy cream
1/2 C freshly grated parmesan
1/4 minced fresh basil
1 C grated mozzarella cheese

Heat oven to 475 degrees.

Combine oil, garlic, pepper flakes and 1/2 tsp salt in a 12 inch ovensafe non-stick skillet. Saute over medium high heat until fragrant, about one minute.

(If, like me, you don't have an oven safe skillet, don't fret. Cook in a regular skillet and then transfer to a 9X13 pan when you're ready to bake.)

Add crushed tomatoes, water, penne, and 1/2 tsp salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer. Cook until zitti is almost tender, 10-15 minutes.

Turn off heat. Add cream, parmesan and basil. Season with salt and pepper if necessary. (I don't usually find it necessary). Sprinkle mozzarella evenly over penne. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes.

I usually adjust this recipe so that I'm using a 1 lb (or 16 oz) box of pasta, by adding an 8 oz can of tomato sauce and adjusting the rest of the ingredients accordingly. I'm too lazy to figure out all the measurements right here though, so you'll have to do your own math.

Mom's Beef Barley Soup

This is a classic favorite and one of the first meals I used to prove that I could cook in college. And I could. I made this, oatmeal bread and pan fried chicken breasts. And the occasional batch of brownies. Thank you Sorella Goebel, (my second mission companion) for showing me a higher way! Poor mom tried but I just wasn't willing to learn.

Ingredients:

1/2 lb beef chuck or round, chopped
2 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
3 carrots, peeled and sliced
3 yukon gold potatoes, diced
8 white button mushrooms, washed and chopped
1/4 C pearl barley
1 pkg lipton beefy onion soup mix
salt and pepper

Saute beef, onion and garlic for five minutes. Add soup mix, barley, and water. Let simmer for at least two hours.

In olive oil in a separate pot, saute chopped vegetables. Add to beef mixture and let simmer about an hour.

"When I make this soup, I do all the chopping first thing in the morning, and let the beef and barley simmer. Then I saute and add the vegetables to let the soup finish in time for lunch. For a really tasty soup, make it one day and serve the next." - Mom

Mom's Minestrone Soup

I can never get mine to taste quite as delicious as Mom's, but the fam loves it.

Ingredients:

4 ribs celery, sliced
3 large carots, peeled and sliced
2 large onions, peeled and diced
2 T olive oil
1 tsp. basil
1 T parsley
1 T sugar
1/2 tsp. oregano
1-2 cloves minced garlic
4 C canned whole tomatoes
10 oz can beef consomme (I use beef bouillon)
4 C water
8 oz tomato sauce
1 lb Italian Sausage
10 oz frozen green beans
1 can kidney or red beans
1 C uncooked macaroni

Saute celery, carrots, and onions in olive oil. Add spices and saute until fragrant. Add whole tomatoes, beef consomme, water, and tomato sauce.

In a separate pan, cook Italian sausage, drain well and add to vegetables.

Simmer slowly for five hours. (In truth, I don't always go this long. More like 2 hours. )

Add green beans and kidney beans.

Add 1 C macaroni and simmer until tender.

Serves 12

Shauna's Black Bean Soup

Pleasantly spiced, filling and nutritious.

Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.

Ingredients:

1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime

Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.

Add black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat and remove bay leaf.

Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.

Serve with toppings.

Audrey's Corn Chowder

This is a hearty wintertime soup, delicious with white rolls topped with herbed butter. If you are looking to skimp on calories, look elsewhere.

Ingredients:

1 lb Jimmy Dean Lean Pork Sausage
4 C yukon gold potatoes, diced small
1 tsp salt
1/2 tsp marjoram
1/2 tsp pepper
2 C water
1 can creamed corn (or substitute with frozen corn and add a little more milk)
1 can evaporated milk
Chicken Broth
Flour

Brown the sausage in a large stock part and drain on paper towels. In the same pot add the potatoes, salt and water. Boil until the potatoes are tender (less then 10 minutes). Add spices, corn, and evaporated milk and cook over medium heat until thickened. You may need to make a roux out of chicken broth and flour to thicken it. In fact, this will be likely. So be prepared.

You may also want to add a dash of cayenne. So good on a gray, chilly day!

Mom's Roast Butternut Squash Soup

Creamy, comforting and SO good for you. This pairs nicely with artisan bread. I often roast the squash earlier in the day and then let it cool so I can peel the skin easily when it's time to make the soup.

Ingredients:

2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste

Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.

In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.

Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.

Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)