Chicken With Green Sauce

My daughter in law, Carmen, shared this yummy recipe with me!
It was a huge hit at this trying-to-be-soy-free house! Thankfully, I made a large recipe

Chicken With Green Sauce
Saute slowly over medium-low heat in olive oil until they start to turn clear:
1 large onion-diced ( I used 2 medium onions)
3-4 cloves crushed garlic
In blender, mix:
4-5 Tomatillos
2 Green peppers
2 Jalepenos (no seeds)
Cilantro to taste
2 (more or less) Cups Chicken broth ( I think I ended up using about 3 cups)

Add the onion and garlic to the blender mix.
Then add:
2 Tsp Cumin ( I did not add the cumin because I forgot and it was delicious without)
Salt and pepper to taste

In a large skillet,
Cook diced chicken ( I used about 6 chicken breasts)

Add the sauce from the blender to the cooked chicken and simmer until the sauce goes from bright green to a darker green

Serve with tortillas and shredded cheese.
( I may try to serve these burrito bowl style with rice-either plain or lime cilantro rice)

Cook the tortillas on a griddle
Melt shredded cheese on the tortilla
Add the green chicken sauce.

Delish.
I asked my family to share recipes that do not contain soy.
Ron was diagnosed with a peanut and soy allergy so I am looking for new recipes and ideas for changing some of our family favorites. Soy is seriously in the most unsuspected places.
Basically, any foods that are commercially prepared have soy.
We are focusing on what he CAN eat rather than all of the CANNOTS.
Enjoy!

Apple Crisp

I have learned that if I post our family favorite recipes on this blog, I will always be able to find them.
I made fresh Apple Crisp for my Seminary class this morning in honor of David O McKay's Birthday on Monday, September 8. It also  seemed a fitting treat for 9/11...America...sort of apple pie...

My sister came to the rescue with the recipe last night and it was a hit. Fall is on the way and the apples are fresh. I used MacIntosh and Granny Smith apples, left the peels on (of course, washed them) and cut them in small chunks.

Not sure if it was because I have not had Apple Crisp in a long time or if this was truly one of my better successes, but either way, it was delicious and my students devoured it.

Apple Crisp
In a 9x13 pan, place:
2 quarts sliced apples ( I used about 10 small-medium apples)
1 C Sugar
2 Tbsp Flour ( I used 3)
1 tsp Cinnamon
Mix until apples are well-coated.

Topping:
1 C Brown Sugar
1 C Flour
1 C Oatmeal
1 tsp Cinnamon
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
2 sticks (1 cup) butter (do not use margarine)
Optional- Add 3/4 C coarsely chopped nuts (pecans or walnuts (I rarely add nuts)

Mix together until crumbly. Spread over apple mixture
Bake at 375 for 40-50 minutes until topping is lightly browned.
Serve warmed with vanilla ice cream or whipped cream.

Enjoy!

Friday Night Pizza

We have been wanting to re-visit our tradition of making homemade pizzas on Friday night. With one text message to my sister, the amazing chef, within an hour, via email, I had the best dough and sauce recipe I have ever tried. 

Katherine made the dough and sauce from start to finish. It was deeeeelish. I am posting the recipe here so I will know where to find it. 

We are back in the homemade pizza business!

Enjoy!

Do you like to make homemade pizza? This is worth a try-especially the sauce.

Pizza Crust:

1/2 cup warm water

1 envelope instant yeast (2 1/4 t.)

Let water and yeast proof/bloom about 5 minutes until nice and frothy

Then add to it:

1 1/4 c. water

2 T. olive oil

4 c. (22 oz.) bread flour (note: I use all purpose flour here, only King Arthur brand) 

1 1/2 t. salt

Combine in mixer or by hand and knead about 5 minutes until a ball of dough forms.  Oil bowl and let rise, covered 1.5 - 2 hours. 

Set oven to 500.  I use a 11 x 18 size pan and this fills it nicely.  You could get 2 round pizzas out of this.  Put sauce and toppings on and bake 8-12 minutes until crust is a bit browned and bubbling and cheese is nicely melted.

Here is a really good, easy sauce that works so well with this crust:

1 - 28 oz. can whole or diced tomatoes

1 T. olive oil

1 clove garlic, minced

1 t. salt

1/4 t. dried oregano (or Italian blend)

1 t. red wine vinegar

a pinch of crushed red pepper flakes( it doesn't make it spicy, just deepens flavor, but is optional)

Blend in blender, food processor, anything to get a smooth puree or if your like your sauce chunky leave it, but mince the garlic first.  

Words from my sister:

The crust recipe is from Baking Illustrated and the sauce, Cooks Illustrated.  Best of the best in my opinion.  I make this pizza at least once a week and my family LOVES it. I have even made deep dish with it, the crust is to die for.  Hope you make it.  Let me know if you like it.

Just like every recipe she shares with me...This is the BEST.