Tuesday, March 31, 2009


I haven't blogged a whole lot lately. Doesn't mean I haven't been cooking, I am just lazy. To make up for it, I'm not going to post all the recipes that I have made, but I am going to put links to recipes I made and LOVED from other recipe bloggers.

I made Kitchen Cafe's Sweet and Sour Chicken, delicious!! - All my sisters and mother made it and loved it too!

I made Kitchen Cafe's Tosted Orzo with Peas and Parmesan - Soo good, we had fish and fruit with it, it was really good. I had never made orzo before and I fooled everyone thinking it was rice!

I made Pioneer Woman's Farfalle with Zucchini - it was very tasty, Katie and Jed loved it too! I'm excited for zuchinni and squash season, I have two of each planted in my garden!

I made The Sister's Cafe Shredded Sweet Pork. I didn't make the rice/beans or dressing recipe from there. I actually used my mom's (she posted it) black/bean and corn salsa instead of pico. That made it really tasty. I used the dressing from Kitchen Cafe. The pork was the BEST I've tasted. Everyone that I've told to made it can't say enough about it either. So so good!

That's about it folks. Let me know if you like any of those!

Strawberry Shortcake

This is a simple and delicious recipe for Strawberry Fluff/Sauce (I don't know what it is called, it's my mom's recipe!!) It is so easy and really tasty too. You can eat it over angel food or pound cake with sliced strawberries on top.
Strawberry Fluff
(measurements are not exact)
Fresh strawberries
(I think I used about 1 pound, the containers you buy in the grocery store. (or you can use frozen strawberries in the juice)
1/2 bag of mini marshmallows
1 cup cream whipped with sugar/vanilla (can substitute with cool whip)
Slice strawberries and sugar them so they will get juicy. Warm the strawberries on the stove, add the marshmallows until all are melted. Let cool. After cooled, fold in the whipped cream. Cool in refrigerator, then serve!
(btw - blogger will not let me do my own spacing, that's why it looks funny!!)

Monday, March 30, 2009

Fancy Cake

Sadie was so lucky - her Grandma (Jon's mom) made her a birthday cake this year. My mother-in-law is very talented - she made all those little flowers, the gate, and the birdhouse by hand. I just had to show it off!

Saturday, March 28, 2009

Banana Carrot Muffins

During Spring Break we went to visit my parents. The weather was beautiful, and the food was so good! Here are some super healthy muffins my mom made for breakfast one morning. She found this recipe in a magazine, and made it healthier by using whole-wheat flour and not using any sugar. Also, the recipe uses applesauce instead of oil. I was so happy - my kids liked these muffins even without the sugar! And they kept snacking on them during the next few days.

Banana Carrot Muffins

1 1/2 C. whole wheat flour

3/4 C. sugar (optional)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs, separated

1 Tbsp. honey

1/4 tsp. grated orange peel

2 med. ripe bananas, mashed

1 C. shredded carrots

1/2 C. unsweetened applesauce

1/2 C. chopped nuts (optional)

In a large bowl, combine, the dry ingredients (first seven ingredients) and the nuts. In a small mixing bowl, beat egg yolks until light and lemon colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.

In another small mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350ยบ for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 13-15 regular sized muffins

Tuesday, March 24, 2009

Black beans and quinoa

This is a side dish that tastes almost exactly like the commonly known 'black beans and rice' but it is made with quinoa instead of the rice, which makes it a whole lot better for ya!

1 cup dry quinoa (health food store)
2 cups water
1/2 cup diced onions
1 can black beans
salt to taste

Rinse quinoa well until water from it runs clear. The grains are small so you can use a fine colander, cheesecloth, or even a dish towel.
Bring to a boil your quinoa, onions and water. Turn down to simmer and let cook until most of the water is gone and quinoa is tender (like rice), I'd say 10-15 minutes.
Add black beans and salt to taste.

White Velvet Sugar Cookies

So Jen not only babysits for me, but she feeds me delicious cookies!! Thanks, Jen.

And they were so very good. My new favorite sugar cookie!

This recipe is from My Kitchen Cafe

2 cups butter, softened

1 (8 oz) package cream cheese, softened

2 cups sugar

2 egg yolks

1 teaspoon vanilla

4 ¾ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.

Whipped Cream Cheese Frosting

1 (8 oz) package cream cheese, softened to room temperature

1 ½ cups powdered sugar

1/8 teaspoon salt

1 teaspoon vanilla

1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)

Molten Lava Cakes

Jen made these while we visited for Spring Break. They were delicious. Her ramekins were so cute and we all felt fancy eating out of them. We found that they were best after baking 17-20 minutes. They were all goo and no cake only baking the time on the recipe. We like cake with goo. So yum. Jen got the recipe from Our Best Bites.

4 T real butter
1/3 C sugar3 large eggs1/3 C flour1/4 t salt8 oz bittersweet chocolate*, melted
*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good
Additional Ingredients:conf. sugar for dustingsweetened whipped cream for serving
butter and sugar for preparing pans
You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug. If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.
Directions:Preheat oven to 400 degrees.
To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.
In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.
Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins (we baked 17-20 minutes, you can experiment and find what you like). Remove from oven and let stand 10 min.
If using muffin tins, invert the tin and place an idividual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dallop of sweetened whipped cream.

Monday, March 23, 2009

Happy Birthday to Jay!!

Jay's really into trains lately, (notice what he's holding in his hand). So here is what he got for his cake.

It's kind of sloppy but he didn't know that.
Those wheels are cookies with black frosting on them.

Thursday, March 19, 2009

Chinese Feast-Orange Chicken, Fried Rice, Sweet and Sour Sauce, Egg Rolls

While Marsha was here visiting for her kid's Spring Break, we visited many countries: Mexico (tostadas), Brazil (Feijoada-which was delicious, Thanks, Marsh!!!), Italy (Calzones), and China. We didn't plan this, but it happened anyway.
This Chinese feast turned out so good. We used the eggroll recipe that Marsha already posted. But here are the other recipes we used, and they came from Blog Chef.
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
Orange Chicken

Chicken-2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we left this out)
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Fried Rice


5 cups cooked leftover white rice (that’s at least 1 day old)

1 medium onion (diced)

6 cloves garlic (minced)

2 eggs (beaten)

1 cup frozen peas and carrots (thawed)

½ tablespoon tumeric

Soy sauce (to serve)

2 tablespoons oil (for frying)

Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.

Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.

Step 3: Serve with soy sauce. (We found we loved it with soy sauce. It was so good after we sprinkled it on.)

Wednesday, March 18, 2009

Frosty Drinks

Camilee found this recipe and it has been a favorite of our since she gave it to us. We made these for FHE treats on Monday and it was a hit as always.

This is how yummy these are!

Strawberry-So good!

Chocolate-almost tastes like a Wendy's Frosty!

1 ½ C. cold water

1 ½ C. powdered milk

2/3 C. sugar

1 tsp. vanilla

1 – 1 ½ trays ice

1/4 C. of cocoa or handful of frozen strawberries or any other flavor

Place ingredients in the blender and mix. It’s also great with some peanut butter or a banana added.

Monday, March 16, 2009

Peanut Butter Chocolate Chip Bars

We had some friends over for dinner last night and she brought these over. They were sooo good! And she said that you can't mess them up, which is a bonus for me!

1 cake mix--yellow, white or chocolate
2 eggs
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips

Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.

Pat down into a 9x13 pan. Cook at 350 for 12-18 minutes.

Sunday, March 8, 2009

Healthy Waffles

This is actually a recipe Jen just tried that her family really liked. She said: they taste like Amy's oatmeal pancakes a little bit, and they are super healthy, especially if you put fresh fruit and a drizzle of syrup on them. I tripled the recipe and used 2 C. of store bought buttermilk (that's all I had left) and made the rest of the buttermilk with lemon juice. I added 1/4 C. total oil since I was tripling it, which is a little more than it called for (it should have been 3 Tbsp., I used 4 Tbsp.). I was worried it would stick to my waffle iron since it had so little oil. It didn't stick. I used a little less brown sugar than it called for. My whole family liked them. Oh, and I didn't use the vanilla, either. I'm sure it would be good, though.

So here's the recipe:

2 C. low-fat buttermilk
1/2 C. old fashioned oats
1 1/3 C. whole wheat flour
1/4 C. wheat germ
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 large eggs, lightly beaten
1/4 C. packed brown sugar
1 Tbsp. canola oil
2 tsp. vanilla
Mix buttermilk with oats and let stand for 15 minutes.
Whisk dry ingredients together in a large bowl. Stir eggs, brown sugar, oil, and vanilla into the oat mixture. Add the wet ingredients to the dry and mix with a rubber spatula just until moistened. Spray a waffle iron and cook until crisp and golden brown (or for 3 hours like she did - ha ha! They went somewhere and accidentally left the last waffle cooking for 3 hours!)

Microwave Chocolate Cake

I can't say this is a super-delicious chocolate cake, so why am I posting it? Because it is a kid-friendly recipe! My kids had a blast making this and they were so proud. I found this recipe somewhere on the internet and had to try it. It's hard letting my kids help me in the kitchen -- I try to be patient, but sometimes... Anyways, since this was a little cake for the kids I relaxed and let them take over (except for the egg, I couldn't bring myself to let them crack it). The first time we tried it one of my daughters had a friend over who was turning 4 that day, so they got to make a birthday cake. They were so excited they forgot to ask for frosting -- hooray!

5 Minute Chocolate Mug Cake

4 Tbsp flour
4 Tbsp sugar
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
1 Tbsp sour cream (if you have any on hand--the original recipe didn't call for this, but I added it to make the cake a little more moist)
3 Tbsp chocolate chips (they all sunk to the bottom but were still tasty)

Add dry ingredients to a large mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil, mix well. Stir in chocolate chips. Put your mug in the microwave and cook for 3 minutes. Allow to cool for a little while, and then tip it out onto a plate. Sprinkle some powdered sugar on top if you want, or frost it.

Thursday, March 5, 2009

Juicy Roast Turkey

I don't have a picture of this, but it was a really good turkey. It didn't get all dried out like they normally do, and I think it had better flavor.

1/4 c. ground mustard
2 TBS. Worchestershire sauce
2 TBS. olive oil
1/2 tsp. white vinegar
1 tsp. salt
1/8 tsp. pepper
1 turkey
1 medium onion, quartered
2 celery stalks, quartered
Parsley (I used dried)
2 bacon strips
1/4 c. butter, softened
Additional olive oil
2 c. chicken broth
1 c. water

Combine the first six ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover and refrigerate for 1 to 24 hours.
Place turkey in a large roasting pan. Place the onion, celery, and parsley inside turkey cavity. Lay the bacon across the breast. Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil . Pour broth and water into pan. Bake uncovered at 325 for 3 1/2 to 4 hours or until it's done. (My turkey luckily had the little red pop up thing). Make sure to baste the turkey frequently. Remove from oven and discard the bacon.

Turkey Soup

2 tsp. olive oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 garlic clove, minced

1 stalks celery, chopped

3 to 4 c. leftover turkey, shredded or cubed

2 to 3 bay leaves (I used dried)

2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

8 c. chicken broth

1 bag uncooked egg noodles

1 c. frozen peas

2 TBS. dried parsley

Heat oil in large pot, add leeks, carrots, garlic and celery and saute 4 min. until soft. Add turkey, bay leaves, thyme, salt and pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium, partially cover and simmer 10 min. Return mixture toa boil and add noodles. Cook 10 min. or until noodles are tender. Stir in peas and cook until peas are heated. Discard bay leaves and stir in parsley.

Indoor Smores

WARNING!!! You will eat a ton of these.

6 c. miniature marshmallows, divided
1/3 c. corn syrup
6 TBS. butter
2 c. milk chocolate chips, divided
1 tsp. vanilla
6 c. Golden Grahams cereal
1/2 c. semisweet chocolate chips

In a large saucepan melt 5 c. marshmallows, corn syrup, butter, and 1 1/2 c. of the milk chocolate chips stirring constantly. Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining cup of marshmallows, 1/2 c. milk chocolate chips, and the semisweet chips and press into a greased 9 x 13 pan. Cut into bars.

These are even better when eaten warm

Wednesday, March 4, 2009

Mushroom Steak and Gravy

I realize this picture might not look too appetizing, sorry! But I promise this meal is very tasty - the gravy this recipe makes is so yummy. When I told 2 of my sisters that's what I had made for dinner, they both wanted some too! It is a meal we all remember eating at Grandma Clouse's house from time to time, and our mom used to make it as well. This was the first time I had remembered to make it in about 5 years -- I'm not sure why I waited!

Mushroom Steak
steak - (the recipe doesn't say how much, but at least enough to cover the bottom of a 9x13, and maybe even a little more than that!)
1 large onion
2 cans cream of mushroom soup
2 1/2 cans water
flour, salt, pepper

Tenderize steak by beating with serrated edge knife, trim off the fat, and cut into small pieces. Salt and pepper well and dip into flour. Or mix your salt and pepper with the flour and dip pieces in. Put into hot shortening to quickly brown on both sides. Put in 9x13 pan (or a little larger pan because your 9x13 will be pretty full). Saute 1 chopped onion in same pan after meat is browned and put in 9x13 pan. Pour soup and water into the same pan you browned the meat in and heat thoroughly - pour over meat. Bake uncovered at 350 degrees for 1 1/2 to 2 hours. Serve over mashed potatoes or rice -- I've never tried rice because I love mashed potatoes with gravy!

Tuesday, March 3, 2009

Delicious and Easy Monkey Bread

I had to put two pictures of this on just to show how juicy and yummy this turned out.

This is a different Monkey Bread than the one previously posted. But this one is just as good. It is seriously yummy. We had it at a Ward Relief Society Brunch. It was so good, I had to get the recipe. I made it on Saturday for my kids and it was a hit. Cam and kids tried the leftovers on Sunday and loved it, too. They also served a breakfast casserole that was yummy and I will be getting that recipe soon too.

The good thing about this one is that you don't have to make it the night before. Sometimes that's good, but sometimes, I forget to do stuff like that. I will still make the old one, too, because it's just as yummy--they are just different!

3 or 4 tubes refrigerator biscuits-just the small regular biscuits (3 or 4 depends on the size of your pan-there's enough sauce for either-I only used 3 tubes for my bunt pan)

3/4 cup sugar

3/4 cup additional sugar

1/3 cup brown sugar

1/4 cup evaporated milk

1 cup butter

1.5 cups chopped pecans or other nuts

2 tsp. cinnamon (optional-depending on what fruit if any you use)

optional fruit and jam (strawberries, blueberries, apples, raspberries, etc. etc. etc. even chocolate chips would be good)

1. Cut biscuits into quarters. Combine 3/4 cup white sugar with the cinnamon. Roll each biscuit quarter in the cinnamon/sugar mixture. (or just sugar--I left the cinnamon out of mine)

2. In a cake pan or baking dish (bunt pan is best), layer the biscuits and the pecans (and fruit and jam if you are adding this--I added a few handfuls of blueberries and blackberry jam-about half of a small jar, just in spoonfuls here and there).

3. In a saucepan, slowly bring milk, remaining 3/4 cup white sugar, brown sugar, and butter to a boil. Remove from heat. Pour over biscuits in the pan. Bake for 30 minutes or until it is cooked to your liking. Flip pan over onto a serving dish and serve right away! Voila!

I also think cream cheese, cubed and layered in would be yummy with the blueberries!

Monday, March 2, 2009

Ghirardelli Individual Chocolate Lava Cakes

This was our Valentine's Day Dessert and Wow! it was delicious. Very rich and chocolaty. Our cakes cooled before we ate them so the chocolate didn't quite ooze out but it was still delicious on the inside. Next time I would serve them from right out of the oven. Here is the recipe:

Individual Chocolate Lava Cakes
Yield: 6 Servings

1 60% Cacao Bittersweet Chocolate Baking Bar
1/2 60% Cacao Bittersweet Chocolate Baking Bar
2 eggs
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour

Directions--To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

---Because I only have two 6 oz custard cups I modified the recipe a bit. I halved the recipe and then formed the chocolate and cream into only two balls. I then divided the batter between the two 6 oz custard cups and placed a ball in each. It baked for about the same amount of time (but I didn't keep track exactly, I just watched it). I served the cake with fresh sliced strawberries and whipped cream instead of raspberries and whipped cream.

Grilled Pork and Asparagus with Kay's Roasted Potatoes

Here is the Valentine's Day dinner I made for us, except Jason did the grilling. The recipe is called Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce. I got the recipe from the Family Fun May 2008 issue. I used pork chops instead of pork tenderloin. The marinade was really good. I didn't care for the peanut dipping sauce (it was too tangy for me) but Jason liked it. The potatoes are called Kay's Roasted Potatoes and the recipe came from The Pioneer Woman Cooks! blog. The potatoes were absolutely delicious and I have made them twice since this dinner. All of my kids loved them as well.
Here are the recipes:
Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tbsp. toasted sesame oil
2 tbsp. honey
1 tsp peeled and grated fresh ginger (I used ginger powder)
2 cloves garlic minced
1/2 tsp. lemon pepper
1 lb. fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 c. peanut butter (smooth or crunchy)
Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
Place the asparagus in a Ziploc bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin using a second Ziploc bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145 degrees in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150 degrees). Meanwhile, grill the asparagus spears for 2 minutes per side.
Slice the pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.
Here is the link for Kay's Roasted Potatoes

Sunday, March 1, 2009

Breakfast Burritos

This isn't anything new. Just a reminder that breakfast burritos are delicious and very filling! Jon made this one, that's why it has fresh potatoes that he peeled, cubed, and fried in some shortening. When I make breakfast burritos, I usually bake a bag of frozen tater tots to make it easier. His other ingredients are scrambled eggs, bacon, and cheese (and of course we always put salsa on them).

Does anyone have some other things they like to put in breakfast burritos? Leave a comment if you do! It would be fun to get some new ideas.