Chicken Curry (BYU Jerusalem)

Oh my goodness, this was probably my absolute favorite dish I had while at the BYU Jerusalem Center. I looked forward to having this SO much. It is a little different than your classic curry recipe, but I just love it!

2 small chicken breasts, cut into bite-size pieces
1 medium chopped onion
2 cloves garlic, minced
1 can sliced pineapple
2 green apples, sliced
1 cup dried apricots (chopped into small pieces)
1 c. coconut milk
1 zest ginger (or about 1 tsp)
1 t chili powder
salt and pepper to taste

1. Saute chopped onion and minced garlic in olive oil and small amount of butter. Add sliced chicken.
2. When cooked thoroughly, add the rest of the ingredients and simmer until sauce is thickened.
3. Serve over rice or noodles. YUM!

Swedish Oatmeal Pancakes

Wow, I had one bite of these amazing pancakes and I was literally hooked. I'm sure my husband gets so tired of hearing how bad I want them all the time. They are by FAR my favorite pancakes ever. I love them served with butter and brown sugar on top. One of my old roommates made these almost every weekend, and I finally got the recipe from her. Here it is:

2 c. rolled oats
1/2 c. flour
3 T sugar
1 t baking powder
1 t baking soda
1/4 t salt
2 c. buttermilk
2 eggs, beaten
1/4 c. canola oil
1 t vanilla extract

1. In a medium-large bowl, combine the dry ingredients. Add the wet ingredients. Stir until combined. Don't worry about small lumps.
2. Let sit for at least 30 min or, if desired, overnight. If batter has thickened too much add some more buttermilk until it reaches desired consistency.
3. Cook on a seasoned griddle on medium heat.
4. Serve with butter, brown sugar, syrup. Enjoy.

Recipe Credit: Loie Benson

Tamale Pie

This was probably one of my favorites, if not my favorite meal growing up. Don't really know why. Nothing too special about it. But I love it.

1 lb. ground beef
1 medium onion (chopped)
1 bell pepper (chopped)
1 1/4 c. milk
1 c. hot water
1 c. yellow cornmeal
1-8 oz. can tomato sauce
1 T salt
2 T sugar
2 T chili powder
1 can kernel corn
1/2 c. chopped ripe olives

Pre-heat the oven to 350 degrees. Brown meat with onions and bell peppers. Drain. Then add the rest of the ingredients. Pour into a 9x13 pan and bake 1 hr. in the oven. Enjoy!

Hummus (BYU Jerusalem)

I spent a semester abroad at the BYU Jerusalem Center (BEST. thing. EVER), and we had this a lot. Believe it or not, I actually hated hummus before I went to Jerusalem. Wow, did that change quick. Here is a recipe I picked up while I was there!

1 c. chickpeas (drained)
1 T tahini (sesame seed paste)
1 T lemon juice
1 small clove garlic (I like to put a little extra in, I LOVE garlic)
2 T water
1/4 t cumin

1. Attach bowl to food processor to the base and insert blade.
2. Peel clove of garlic and chop off the flat end. Place peeled garlic in the bowl of the food processor. (Note: Lay clove on flat surface. Place blade flat on top of clove and pound with fist to help remove outer covering).
3. Close lid on food processor. Make sure the lid is tightly locked into place, or the food processor will not start.
4. Pulse food processor until the garlic is roughly chopped.
5. Remove the lid and add remainder of ingredients. (Note: Make sure to stir the paste before you add it to the bowl).
6. Secure lid and pulse until hummus reaches desired texture. It may be necessary to add water or chickpeas and stir hummus between pulsing.
7. Add salt and pepper to taste.
8. Pour into bowl, serve with pita, chips, veggies.

Doritos Taco Salad

1 bag Romaine salad mix

1/2 cup chopped green onions or sliced red onions
1 can olives

4 oz. grated Cheddar cheese

1 lb. cooked ground beef with taco seasoning added

1 can kidney beans, rinsed and drained

1 bag taco flavored tortilla chips or nacho flavor chips (Doritos)

1 tomato, chopped

Italian dressing (may sound weird, but my family always liked Italian on it growing up)
sour cream (optional)

--Cook ground beef (if using taco seasoning, follow directions on the pkg.). Toss ALL together. Serve immediately.

Adapted from: Jenna Steed

Cheesy Chicken, Broccoli & Rice Casserole

 

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This Cheesy Chicken Broccoli and Rice Casserole is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights!

Serves: Serves 6-8

• 2 cups of diced rotisserie chicken {or any other cooked chicken}
• 2 cups broccoli florets, broken down into bite-sized pieces
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½-3/4 cup crushed corn flakes
• 2 tbsp Challenge butter, melted

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
2. Mix up all the ingredients except corn flakes and butter right in the baking dish.
3. Sprinkle the crushed corn flakes over the top of the casserole.
4. Drizzle melted butter over the top.
5. Bake for 30-35 minutes or until casserole is heated through.

Recipe Credit: Mom on Timeout

BBQ Chopped Chicken Salad

Jeff and I have brought this to several get-togethers, and each time, at least one or two people have asked us how to make it. We even had an older lady almost beg us to e-mail it to her! I was definitely shocked. It is super simple to make, and it has proved to be one of our most favorite salads.

3 cups cooked, cubed Chicken

1 head finely chopped Romaine lettuce

1 can Black Beans, drained and rinsed

1 can corn, drained
1/2 can black olives, rinsed and drained

1 cup Colby Jack Cheese, shredded

2 Green Onions, chopped

1/2 cup finely chopped fresh cilantro
1 or 2 Roma tomatoes, diced
1/4 c. finely sliced red onions

crumbled tortilla chips or strips, amount to your liking

Toss everything together in a large bowl.

BBQ Dressing

3/4-1 full package Hidden Valley Ranch
1/2-3/4 cup BBQ Sauce - any variety

Prepare ranch dressing a few hours ahead. Toss just
barely enough of the Ranch Dressing through all the salad (That you
tossed above). Then drizzle with BBQ sauce. Toss again and serve
immediately. Sprinkle with some of the tortilla chips on the top.

If you prefer, you can make individual servings. Salad could be
served on individual plates with tomatoes and tortilla strips arranged
on the outside edge of main salad ingredients, pre-tossed with Ranch
Dressing, chicken strips, sprinkled with green onions and BBQ sauce
drizzled on the top, and a lime wedge on the side. Dressing then
becomes a bit of guess work. The portions would be approx. 2-3 parts
Ranch Dressing to 1 part BBQ sauce.

Serves: 4-6

Strawberry Pretzel 'Salad'

I actually had this one on a group date a couple of years ago and I remember liking it a LOT, but then I kinda just forgot about it until a couple of weeks ago when I saw it somewhere else. This is one of my favorites! Pretty simple, too. I like those, if you can't tell.

2 1/2 cups Pretzels, crushed into small pieces

2/3 cup Butter (salted), melted

3 Tablespoons Sugar

8 oz. package Cream Cheese, softened

8 oz. container Cool Whip, thawed in refrigerator

1 cup Sugar

2 small boxes Strawberry Jello

2 cups Water, boiling

14 - 20 oz. Sliced Strawberries, frozen

1. Crush the pretzels by hand or in their cellophane bag.

2. Melt the butter and combine with the crushed pretzels and 3 T. sugar.

3. Spread pretzel mixture in a 13" X 9" baking pan. Bake for 10 minutes at 350 degrees. Cool.

4. Whip the softened cream cheese, Cool Whip and sugar in a large bowl using an electric mixer. Spread white layer on the cooled pretzel layer using a spatula or the back of a spoon. Make sure that all the edges are sealed and there are no holes.

5. Combine the two Jell-O mixes with boiling water and frozen strawberries. Refrigerate and check it every 15 to 20 minutes. When the Jell-O mixture is starting to set--it thickens a bit but is not firm yet--it is time to add it to the salad

6. Spoon the strawberry slices in place on top of the white layer, first. Now pour the Jell-O evenly on top, spreading it with the back of a spoon if it has thickened beyond pouring.

Recipe Credit: Hub Pages

Crockpot Chocolate Lava Melting Cake

For our honeymoon, Jeff and I went on a week-long cruise to Mexico, and Jeff ate this dessert (no joke) every single night while we were on the ship (plus a few other desserts). I was really excited to find this online, and that it was SO easy! Enjoy.

FOR THE CAKE:

2 cups Brown Sugar

2 cups All-purpose Flour

6 Tablespoons Unsweetened Cocoa Powder

4 teaspoons Baking Powder

1 teaspoon Salt

1 cup Milk

4 Tablespoons Butter, melted

1 teaspoon Vanilla Extract

FOR THE FUDGE TOPPING:

1 1/2 cups Brown Sugar

1/2 cup Unsweetened Cocoa Powder

3 cups Boiling Water

Directions:   For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.

For the fudge topping:  Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.

Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 - 2 1/2 hours.

Cake will be very hot! Turn off heat, and remove lid. Let sit 20-30 minutes before serving, so its still warm but wont burn your mouth : )  ENJOY!!

Recipe Credit: Life as a Lofthouse

Honey Lime Enchiladas

Found these on my sister in-law's blog, and I decided to try them out awhile ago. Jeff told me that these are his most favorite enchiladas he's ever had. Let me tell ya, that is a BIG deal. Haha these are awesome, and you should definitely give them a shot.

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)

1/4-1/2 cup minced onions

1 clove garlic minced

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (to lighten them up, I substituted sour cream)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, minced onion & garlic, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Recipe Credit: Life Should be Delicious

Welcome!

My name is Jill Olson and I am a recent newlywed. I am 22 years old and I am from Benicia, California. I am LDS, and I love to play volleyball, soccer, and softball. I love going camping and pretty much just being outdoors. I am the fourth of six children, and Jeff and I live in Provo, Utah. We are both going to school. I am currently attending UVU studying Psychology, and Jeff is attending BYU studying Biochemistry. We look forward to what life has in store for us!

So I created this blog because I wanted to have a site that I could easily come to and find all of our family's favorite recipes, just so I wouldn't have to dig and search through hundreds of recipes just to make dinner each night. I thought this blog would be a great idea to simply save some time! Enjoy.