Monday, December 27, 2010

Toffee Chocolate Grahams

My favorite Christmas candy is English Toffee, but I have not been able to make it for a couple of years. I found this recipe on a blog called Stephanie's Kitchen. I am over sugared right now, but when I need a sugar fix this is what I am going to make.

Chocolate Graham Cracker Toffee
6 whole graham crackers(depending on the size of your crackers you may need more)
1/2 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
1/3 cup chopped pecans
Arrange graham crackers in a single layer in a 8X10 inch pan. Add the butter and brown sugar to a small sauce pan. Bring to a boil, stirring constantly for 2 minutes. Remove from heat. Pour the mixture evenly over the crackers. Bake for 10 minutes at 350 degrees. Remove from the oven and immediately sprinkle evenly with chocolate chips. The chocolate will immediately start to melt, and using a spoon or knife, spread the chocolate to cover the sugar mixture evenly. Sprinkle the chopped pecans over the top. Let the pan cool to room temperature and then chill until chocolate is firm. Break into pieces.

Monday, December 13, 2010

Granola Pancakes

For those of you who have Emilee's Granola recipe you need to try this!! Next time you make a batch when it comes out of the oven before it gets to dry through it in some pancake batter and make pancakes. SOOOOOO GOOOOOOD! I saw it on Diners Drive Inns and Dives, tried it, liked it:)

Tuesday, November 23, 2010

My new favorite drink

I love hot cocoa--YUM!  However, sometimes I want that hot-cocoa-snuggly-socks-cozy-blanket feeling without spending my calories on hot cocoa.  You know.  So, this is my new favorite thing.  Warm 8 to 12 oz. of skim (1%, whatever) milk in the microwave for a minute and a half.  Add one teaspoon flavored creamer (my new favorite is vanilla caramel) and one teaspoon sugar.  Stir it well and hold that warm cup in your hands as you smell the deliciousness.  Drink up with no guilt.  And save your calories for when you can really splurge on AMAZING cocoa, instead of that crappy Wal-Mart brand stuff you buy for your kids.  :)

Monday, November 8, 2010

Pizza/Calzones/Baked Potatoes

What does Pizza, Baked Potatoes and Calzones have in common? Ingredients!!!! I made homemade Pizza the other night and felt kinda guilty at how much I spent. I justified it cause we were feeding the Missionaries but when I figured out what to make with the remaining junk I felt better:)

Shopping List
1 can olives
1 carton mushrooms
1 Lrg yellow onion
1 gr bell pepper
1 pkg pepperoni
mozzarella cheese
1 jar spaghetti sauce
Betty Crocker pizza crust (super cheap and work great for me)
Pillsbury ready made dough (in the roll canisters like the Biscuits and Crescent rolls)
Potatoes (we already had these as I'm sure most people do)

Divi up all ingredients between the Pizza, Baked Potatoes and Calzones (1 roll made 3 med ones, 2 for dinner and 1 for Mike's lunch. 375 for 14 minutes but watch them, we dipped the calzones in pizza sauce). Very nice!!!
Sat-Pizza, Sun-Potatoes, Mon-Calzones.

Pumpkin Doughnuts

We are trying these doughnuts tonight on the recommendation of Katie from No Big Dill.  I'll let you know how they turn out.

Saturday, October 16, 2010

Let's Talk Breakfast

I like breakfast foods that taste like they smell. I have always felt pancakes were so deceiving--they always smell way better than they taste. I have found 2 breakfast recipes that taste even better than they smell and trust me. These are so good.

Banana and Sour Cream Pancakes
from the Barefoot Contessa Family Style Cookbook
1 1/2 c. flour
3 T. sugar
2 t. baking powder
1 1/2 t. kosher salt
1/2 c. sour cream
3/4 c. plus 1 T milk
2 extra large eggs
1 t. vanilla extract
1 t. lemon zest
Unsalted butter
2 ripe bananas diced
Maple Syrup

In a medium bowl sift together flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Add a spoon full of diced banana to each pancake right after you pour the batter into the pan.
* My mom swears that melted butter on the pancakes makes them taste so much better. I know all you people are health conscious but trust me, indulge! I have also made these pancakes without the banana's and they are really good.

French Toast
America's Test Kitchen Cookbook
1 large egg
2 T. butter melted
3/4 c. milk
2 t. vanilla
2 T. sugar
1/3 c. flour
1/4 t. salt
6-8 slices white bread

Heat a skillet over medium heat for 5 minutes. Meanwhile beat egg in shallow pan, whisk in melted butter, then milk & vanilla. Finally add sugar, flour, and salt. Continue beating until smooth.
Using this method the french toast takes a little bit longer to cook. They said 1 min. 45 sec. on side 1 and then 1 min. on side 2. It took me longer but my pan wasn't hot enough.

Magleby's Buttermilk Syrup
1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda

Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.
Serve over French toast, pancakes, crepes or any other yummy breakfast item.

Sunday, October 10, 2010

Barbecue Beef Sandwiches

I made this for dinner today and it was oober yummy and well received by the Mikey.

BBQ Beef Sandwiches
3 Pound beef boneless chuck roast
1 C. BBQ sauce
1/2 C. apricot preserves
1/3 C. green bell pepper
1 Tbsp Dijon mustard
2 tsp. packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns

1. Trim fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5 quart slow cooker.

2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat for 7 to 8 hours or until beef in tender.

3. Remove beef to cutting board; cut into thin slices; return to cooker.

4. Cover and cook on low for 20 to 30 minutes longer or until beef is hot. Us slotted spoon to remove meat from drippings. Fill buns with beef mixture.

Note: apricot preserves can be substituted with peach or orange marmalade.

I used a vinegar based BBQ sauce so if you don't I recommend adding 1 or 2 Tbsp of apple cider vinegar. Also I diced the onions instead of slicing them and shredded the meat because it was so tender and moist it was falling apart.

Thursday, October 7, 2010

Not food but a kitchen

Kasey this would totally go with your Kitchen Aid. Cute!

Thursday, September 30, 2010

Hedgehog's Yellow Cake

This is Olivia's new favorite recipe because it comes from her second grade reader and is attached to a story about a hedgehog whose friends help him bake a cake (very cute).  It's basic, but delicious, reminding me of good sugar cookies.  I can think of a lot of ways to dress this sucker up.  (Grandma Nielson's fudge frosting anyone?)

Hedgehog's Yellow Cake
3/4 cup sugar
1/2 cup butter
3 eggs
1-1/4 cup self-rising flour (or 1-1/4 cup regular flour, plus 1/2 tsp. salt and 1-1/2 tsp. baking powder)
1 tsp vanilla (good vanilla--Watkin's is the best)
1. Ask an adult to set the oven to 350.
2.  Butter a 9-inch round pan.
3. Mix butter and sugar together in a bowl.
4.  Add eggs, one by one.
5.  Add vanilla.
6.  Mix in flour.
7.  Put batter into pan and bake for half an hour.
8.  Eat warm with a glass of milk.

To Detox from my vacation

You know after you've eaten at restaurants for a week, and you feel a little sluggish?  Well, this is the solution.  Yum!  It's a copycat version of a salad Mom and I shared at a restaurant (Pier in Petoskey--Petoskey?) last week in Michigan.  That was delicious.  This one isn't as perfect, but it still hit the spot.

Yummy Salad

1 box organic spring greens/spinach mix from Wal-Mart ($2.50--gotta love that)
1 oz. sharp cheddar cheese, diced (white is prettier, but I just had orange)
1 handful dried cherries
1 handful dried cranberries
1 handful sliced almonds, toasted
1 cucumber
1/2 loaf french bread, made into croutons (like this recipe)
2 chicken breasts, sauteed or grilled, and sliced into strips
1 recipe apricot vinaigrette, below

Toss everything together except the chicken, croutons, and dressing.  Arrange the chicken and croutons artfully on top. (Or don't put any chicken on, if your kids decide one night that they'd rather die than eat chicken.)  Drizzle with vinaigrette.  (Unless vinaigrette is also poison.  Which it might just be, if you are 7 years old.)

Apricot Vinaigrette

1/4 cup apricot preserves
1/4 cup white wine vinegar
1/4 cup olive oil
dash of salt
sprinkle of pepper

Put all the ingredients in a blender and whir away until thoroughly combined.  I think this would probably work with any preserves (raspberry?  strawberry?  Yum.)

Very Helpful

This recipe is one of my new essentials.  It has less sugar, salt, and fat than store-bought spaghetti or pizza sauce, and it tastes much fresher and more tomato-ey.  Which I love.  (I was attempting to recreate Giordano's sauce, and I didn't quite succeed, but it's much closer than Prego or Ragu.)  Plus, it's cheaper, since I stock up on the Great Value brand tomatoes.

Pasta (or Pizza) Sauce

1 can (14 oz?--regular size) Italian style diced tomatoes (the kind with basil, oregano, and garlic)
1 tsp. sugar
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tsp. minced garlic (which I get from a bottle for this recipe, but you could mince your own.  Maybe 1 clove?)

Toss everything in the blender and blend away.  I use it just like this, most of the time, but you can also cook it in a flat saucepan (heat 1 tbsp. of olive oil in the pan first) until it thickens a little.  That makes the tomato flavor more rich and less fresh.

This is the best sauce for a margherita-style pizza when it's winter and the fresh tomatoes are not-so-fresh and from somewhere like Chile.  :)

Sunday, September 26, 2010

Susanne's Carmel Corn

I love the Fall!!!!! The leaves change, the temp. drops and it's time for Fall Treats:)

Carmel Corn
2 c. brown sugar
1 stick butter
1 c. Lt. karo syrup
1 can sweeten condensed milk
Dash or 2 of salt
4 bags microwave popcorn

Pop popcorn:)

Cook syrup and sugar on med. heat till sugar dissolves stirring constantly. Add butter and cook till melted then add milk. Cook on Med-high till sauce resembles soft ball then add salt. Adjust the amount if you used butter with salt or without salt.

Mix sauce with popcorn then lay flat on wax paper to cool. Yummers!!!

Next time we're going to sprinkle in some bacon:)

Thursday, September 16, 2010

Frito Salad

I first had this at my Bridal shower and I loved it. Tomorrow is the ward social and I'm taking it:) I made it for a ward party last year and it was all gone. Which is what I like. There's nothing more embarrassing than taking home food from a social that was barely touched.

Frito Salad
2 can's Black beans, drained and rinsed
2 can's Red Kidney beans, drained and rinsed
2 can's Pinto beans, drained and rinsed
2 or 3 green onions, sliced thinly
2 Tomatoes, diced, not to small though
1 Bottle Catalina salad dressing
1 bag Frito's

Set Frito's aside. Mix remaining ingredients. Mix in Frito's just before serving. I'm also adding a can of sliced olives this time.

Peanut Butter Marshmallow Treats

I haven't tried them but they sounds yummy.

Peanut Butter Marshmellow Treats
1/4 c. regular butter
1 pkg. (10 oz., about 40) regular marshmallows OR 4 c. miniature marshmallows
1/4 c. peanut butter
5 c. Kellogg's Rice Krispies cereal
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat.
Stir peanut butter into marshmallow mixture.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2 inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.
NOTE: Best results are obtained when using fresh marshmallows.

Wednesday, September 8, 2010

The best Rice Crispy Treats ever!

These are not difficult or really that different from regular RC Treats but I promise they will make you happy to eat them.

RC Treats
1 12 oz Box Crispy Rice Cereal
3 10 oz Bags of Lrg Marshmallows
1 Stick of Butter
2 Tsp Vanilla
Cooking Spray

Melt Butter and Marshmallows in Lrg Pot over low-med heat stirring regularly. Spray cookie sheet with cooking spray. Add Crispy Rice to Mallow-Butter and stir to coat evenly. Press into cookie sheet and let sit till completely cooled. Spray a Pizza Cutter with cooking Spray to prevent sticking and cut Treats to size.

The Yummy factor in this recipe is when executed properly the over abundance of Melted Mallow sinks to the bottom creating about 1/8 to 1/4 inch of chewy goodness at the bottom of each Treat. So chewy, so good. Also for an added kick you can add mini M&M's, chocolate chips and such but be careful cause the candy shell will bleed.

Thursday, September 2, 2010

Sun Dried Tomato/Roasted Red Pepper Marinara Sauce

I made this tonight and put it over a cheese stuffed ravioli type thing and it was sooooo good.

Sun Dried Tomato/Roasted Red Pepper Marinara Sauce
2 Slices of Bottled Roasted Red Pepper
3/4 C. Sun Dried Tomatoes with oil
1 small Sweet Onion diced (I used green onions cause they needed using.)
2 C. Tomato Sauce (I pureed canned tomatoes)
1 T. Lemon or Lime juice
1 T. Worcestershire Sauce
1 tsp. or 1 T. hot sauce (depends on if you like it hot)
1/4 C. Butter
Oregano/Basil/Bay Leaf to taste
1 tsp. Fennel seeds
2 Cloves of Garlic (minced if you like but I kept mine whole. I also used 4 cause I like Garlic.)

Method: Chop Peppers and Sun Dried Tomatoes in a food processor to desired texture. I pureed them:) Melt Butter over med. heat in sauce pan. Add Onion and Garlic cooking till fragrant, about 2 minutes. Add remaining ingredients reduce heat and simmer 5 minutes. Remove from heat.

I then put it over my pasta which required baking for 45 minutes giving my ingredients time to mingle. If your putting it over pasta that doesn't require that much prep time or your using it as a dipping sauce I'd recommend adding water and letting in simmer for 20 minutes or so then letting it rest for about an hour then reheat:)

Some of this I just eyeballed so I had to kinda guess what the measurements were which is why it says season to taste on the herbs. Sorry:)

Tuesday, August 24, 2010


Every time I cook something with shell noodles I have to worry about the shell getting stuck inside another shell, inside another shell, inside another shell. Is there any way to fix this without going through and picking them apart? Should I give up on shells, stick to farfalle?

Wednesday, August 11, 2010

Lemony Tortellini with Peas and Bacon

I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions.  Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp.  When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease.  (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl.  Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini.  Add the lemon zest and lemon juice to the pasta.  Salt and pepper to taste.  (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Bread Salad

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet.  Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt.  Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette.  If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

Monday, August 9, 2010

Pointer: If you want to spruce up a pizza add Sundried Tomatoes to the Pizza Sauce. It's super good!!!!

Tuesday, August 3, 2010

Yogurt Cream

Here is the recipe from Emilee's link for the Granola from below.

Yogurt Creme
1 1/4 cups of cream
1 1/2 cups yogurt. PLAIN, UNFLAVORED yogurt
1/2 to 3/4 cup brown sugar. It’s necessary.

Begin by pouring the yogurt into a bowl. Add in the cream. Don’t be afraid, my child. God made cows. Now, with a whisk, careful stir the mixture together, mixing well. Now begin sprinkling the brown sugar over the top. You don’t want any of it to land in a big clump. Now: DO NOT STIR THE MIXTURE. Cover the bowl with foil or plastic wrap. place the bowl in the fridge for several hours. We’re going to let the brown sugar slowly dissolve into the creamy mixture underneath. And in the process, there will be a little separation between the cream and yogurt. Don’t you worry your pretty little head about that.

And when you take it out, it’ll look something like this:

Don’t freak out! I know it looks a little funky. But just wait—open your mind for a moment.
When you’re ready to serve, wash whatever berries (or other fruit) you’d like to use. (Strawberries, blackberries, even grapes are delicious with this.)
Just throw some fruit into the container you’d like to use. Now, if you like things lumpy, funky, and strange, just grab a couple of spoonfuls of the cream mixture WITHOUT STIRRING IT FIRST.
And plop it right on top.

Monday, August 2, 2010


Here's the recipe I made. It's super easy, and always delicious.

7-8 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.

Mix all of the ingredients together (with your hands--do NOT use a Kitchen-Aid) and spread out on two greased cookie sheets. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.

My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.

Saturday, July 17, 2010

Wingless Buffalo Chicken Pizza

This is a Rachel Ray recipe I tried tonight that went over well with Mike and our buddy Brian.

Wingless Buffalo Chicken Pizza
3/4 P. Chicken Breast Cutlets
Extra Virgin Olive Oil
2 tsp. Grill Seasoning, McCormick Montreal Seasoning is recommended
1 Pizza Dough (I used an instant Betty Crocker packet that was $0.79 and it worked great)
Corn Meal or Flour for handling dough
2 Tbsp. Butter
1 Tbsp. Worcestershire Sauce or eyeball it
2 to 3 Tbsp. Hot Sauce, med. to spicy (I used Cholula hot sauce)
1/3 C. Tomato Sauce (if you're not a tomato sauce lover I would take it down to 1/4 c.)
1 C. Shredded Monterrey Jack Cheese
1/2 C. Crumbled Blue Cheese (I bought a wedge and tried to crumble it. I would not recommend doing that)
3 Scallions thinly sliced

Preheat oven to 425 degrees. Preheat Grill to high.

Drizzle chicken with EVO and sprinkle with grill seasoning. Add chicken to grill, cook about 3 minutes on each side.

Stretch dough to form pizza using corn meal or flour to handle. (if you let it rest and warm up it will be easier to handle) Place on pan.

In med. skillet over med. heat melt butter and stir in Worcestershire sauce, hot sauce and tomato sauce. Remove chicken from from grill and thinly slice. Add chicken to sauce and coat. Cover pizza dough with saucy chicken mix, cheeses and scallions. Bake 15 to 18 minutes or until crispy.

Tuesday, July 13, 2010

Blueberry Cobbler

Mike says one of the great things about this is it's not so sweet that you can't eat a lot of it in one sitting:)

Blueberry Cobbler
1/2 stick Unsalted Butter
1 C. All Purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 C. Granulated Sugar
3/4 C. Milk
2 C. Fresh Blueberries
1/4 C. Water
1/2 C. Granulated Sugar

Preheat oven to 350 degrees.

Melt butter in 8x8 baking dish in microwave. In bowl combine flour, baking powder, salt, sugar, and milk. Pour evenly over butter. In bowl combine blueberries, sugar and water. Spoon evenly over batter, do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

It's yummy with ice cream.

Wednesday, June 30, 2010

Orecchiette with Sausage and Broccoli

This is super easy and yummy. Not such a sausage fan until I discovered Italian sausage and now I am turning into a sausage. You can too! I have made this with turkey Italian sausage (for the time I actually thought about my high cholesterol- have I told you about that?) and it was really good.

Orecchiette with Sausage and Broccoli
from the blog Dinner: A Love Story

In a large pot of boiling salted water, cook 1 pound of orecchiette (or other small pasta) according to package directions. Drain and reserve about 1/4 cup of the pasta water.

Meanwhile, while the pasta cooks, heat a little olive oil in a large skillet. Cook a 1/2 pound of sweet pork sausage (about two links or approximately the amount pictured above) whose casings have been removed. Break up the meat. After meat has lost its pink color, add 2 teaspoons of white vinegar, and a handful of something green such as frozen peas or chopped broccoli florets (or broccolini) and cook about 7 to 10 minutes.

Transfer sausage mixture to a bowl; add the pasta, a little butter, reserved pasta water, and 1/3 cup grated Parmesan. Add salt & pepper. Toss to combine.

Sunday, June 20, 2010

Best Brownies EVER. No JOKE


1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Holy crap.

Thursday, May 20, 2010

A Yummy Drink

My buddy Stephanie made this drink for my baby shower. It was super simple and went over really well. Bonus: you can make it Diabetic friendly or regular:) It's perfect for any get together.

Yummy Drink
2 Liters Sprite or 7up (Steph used Sprite Zero cause she loves me)
1 Packet Raspberry Crystal Light (not the single serving kind)
2 or 3 sliced strawberries

Mix the packet into the Pop and add strawberry floaties for garnish:)


Monday, May 3, 2010

Aunt Steph's Pasta*

*Moved it for you, Mom. :)

Chicken Garlic Pasta
6-8 cloves of fresh garlic
1 T. plus 1 t. oil
chicken bullion
1 purple, red, or yellow onion ( we ended up using a yellow onion)
1 yellow or orange pepper sliced very thin (again we had to go with a green pepper)
2 green onions sliced
1/4 t. dried red pepper lakes (add more for more spice)
1 lb. penne pasta
2 bunches of broccoli (cleaned and cut into flowerets)
12 cherry tomatoes, halved (didn't use because Annie thinks they are poisonous)
pinch of ground nutmeg
Fresh, shredded basil ( fresh is best, but we used dried)
2 c. cooked chicken, cubed ( She usually grills it with jsut salt and pepper--we stir fried it in a little olive oil-still very good)
Freshly ground parmesan cheese ( we used 6 oz.)
Fresh ground pepper

Heat olive oil to medium heat and add garlic and chicken. Add the opinion, peppers, pepper flakes, green onion. cook , tossing until onion is crisp and tender.

Boil pasta until partially cooked. Add the broccoli to the pasta pot and let it cook for 5 more minutes until still slightly crisp. Scoop our the broccoli and set aside and save 2 cups of the boiling water and add 2 bullion cubes to it until dissolved. Thoroughly drain pasta.

Return the pasta and broccoli over low heat to the onion and the pepper mixture. AD the 2 cups of bullion, cherry tomatoes, nutmeg, basil and ground pepper. Stir just until tomatoes are hot and serve with fresh parmesan cheese.

We loved this for dinner tonight. Annie was the cook, but we all gobbled it down.

Friday, April 30, 2010

Some fun foodie blogs

Two blogs I really like and thought I would share:
Smitten Kitchen
Dinner: A Love Story

Monday, April 26, 2010

Baby Shower Yummies

Cream Cheese Won Tons (makes 48)
2 (8 oz) pkg Cream Cheese, room temp.
1 C Sugar
2 Tbsp Snipped Fresh Chives
4 Dozen Won Ton Wrappers
4 C Peanut Oil (we used Olive Oil)
1 Egg White

Mix cream cheese, sugar, and chives till smooth. Rub egg white on edges of wrappers. Place spoon full in center of each wrapper. Fold wrappers so all corners are touching and press to seal. Preheat oil to 375 F. Cook till golden.

Chicken Egg Rolls
1 lb Minced Chicken Breast
4 C Shredded Cabbage or Jicama
1 Carrot Grated
1 Bundle of Bean Thread
2 Tbsp Wooded Ear Mushrooms
1/2 C Chopped Onion
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
1/8 tsp Pepper
1/2 tsp Salt
1 Egg, Separated
1 pkg Egg Roll Wrappers
4 C Oil

Put bean thread in hot water and microwave 2 minutes. Soak in water till cool, drain and cut into 1-1/2 in. pieces. While threads are soaking, soak wooded ear mushrooms in hot water (i failed to mention they will probably be dehydrated). Drain and chop. Mix all remaining ingredients with egg yolk. Put 2 Tbsp of filling at one corner of wrapper. Roll and glue edges with egg whites. If using Rice egg roll wrappers, make thin batter and use instead of egg whites.
1 tsp Cornstarch
1/2 tsp Baking Soda
1 Tbsp Brown Sugar

Deep Fry in Oil (350 F) 3 minutes each side. Serve with sweet and sour sauce.

We used the same oil and temp. to cook won tons and egg rolls.

Sweet & Sour Sauce
2 C Orange Juice
1 (8 oz) can Crushed Pineapple
1 tsp Chicken Granules
1/2 tsp Fresh Grated Ginger Root
1/2 tsp Sesame Oil
2 Tbsp Tomato Sauce
1/2 tsp Salt
3 Tbsp Rice Vinegar
1/4 C Brown Sugar
2 Tbsp Cornstarch

Combine all ingredients. Bring to Boil, reduce and simmer 5 minutes. Remove and let cool before serving.

Tuesday, April 13, 2010

Tofu, what?!

Okay Em-here is the recipe I tried with tofu. It was surprisingly really good. Tofu is kind of tasteless and we both really liked the texture. If you're feeling bold I would recommend it.

Artichoke Pasta
1/2 lb. tri-colored pasta (or elbow macaroni)
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 lb. firm or extra-firm tofu, diced
1 (14-oz.) can artichoke hearts, quartered
1 (12-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce

•Cook the pasta according to the package directions.
•While the pasta is cooking, sauté the onion and garlic in the olive oil for 1 to 2 minutes. Add the diced tofu and sauté for 2 minutes, then add the artichokes, tomatoes, and tomato sauce.
•Drain the pasta and combine all the ingredients.

Makes 4 Servings

Saturday, April 10, 2010

Creme Brulee French Toast

We are having this tomorrow after Stake Conference. It looks to me like a dessert,but my Mom is super excited about it. Her first experience with creme brulee was at Lauren's reception, and she thinks it will taste like that. She cut it out of the Deseret News. If you are interested in how it turned out call tomorrow. It is chilling in the fridge as I write.

Creme Brulee French Toast
1/2 c. unsalted butter
2 T. corn syrup
Bread sliced to cover butter mixture
5 large eggs
1-1/2 c. half and half
1 t. vanilla
1/4 t. salt
In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9x13 glass baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 for 35-40 minutes.

Wednesday, April 7, 2010

Yummy Yummy Salad

Annie made this salad last year in Monticello and it made such an impression on me that I made it for our friends Easter dinner on Sunday:) Everyone like it.

Spinach and Bacon Salad
10 oz Baby Spinach
1/2 lb. Bacon, cooked and crumbed
1 sm. Red Onion, thinly, thinly sliced
3-4 oz Slivered Almonds, toasted
1 can Mandarin Oranges

1/3 c. Sugar
2 1/2 Tbsp. Vinegar (I used Apple Cider Vinegar)
1 tsp. Fresh Lemon Juice (I used Lime)
1/2 c. Olive Oil
2 1/2 Tbsp. Honey
1/2 tsp. Paprika
1/2 tsp. Ground Mustard
1/8 tsp. Salt

Mix salad and add Dressing right before serving or the Spinach will wilt.

I didn't use all the Spinach the first time so I made it again a couple of days later but I also didn't have all the ingredients for the salad so I made this one.

About 4 oz Spinach, Quarter of a head of Cauliflower broken into florets. I cut the Dressing recipe in half, omitted the Lemon Juice and added a crushed Garlic Clove for a kick. The onion I minced real fine. So, I mixed the Dressing, added the garlic and onion to it then mixed it with the Spinach and Cauliflower. It was really yummy also:)

Thanks Annie!!!

Monday, March 29, 2010

Homemade Strawberry Poptarts

So this recipe is really easy and quite delicious. It would be delicious with any type of preserves or even fudge topping to make chocolate pop tarts. I also like that you can individualize each pop tart if you wanted to. Yum!

2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
Powdered sugar
Fresh strawberries

Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

**I was too impatient to freeze it and it still turned out delicious :)

Friday, March 19, 2010

Strawberry Cake

A friend of mine gave me this recipe and I made it for my family while I was home. It is incredibly delicious.


-solid vegetable shortening for greasing pans
-flour for dusting pans
1 package plain white cake mix
1 package (3 oz.) strawberry gelatin
1 cup mashed fresh strawberries w/ juice (about 1 1/2 c. whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup coconut
1/2 cup chopped pecans (very optional-- I've never put these in)

Strawberry Cream Cheese Frosting
Please note that the following ingredient list is to make frosting for  the layer in between the cakes, and the outside of the cake. To make just enough frosting for the layer in between, (and use an alternate
frosting for the rest of the cake, like a store bought chocolate fudge) you can fourth the cream cheese and butter, and guesstimate on the strawberries and powdered sugar. I had enough leftover ingredients to make a little extra and pipe it on top for decor.

1 package cream cheese, room temperature
8 Tablespoons butter, room temperature
3/4 cup fresh ripe strawberries, rinsed, capped, and mashed to make
1/2 cup, then drained well.
3 and 1/2 cups of powdered sugar (about, add enough to achieve
desired consistency. frosting tends to be runny)
1/2 cup coconut
1/2 cup pecans (optional)

1. Place rack in the center of the oven and preheat to 350 degrees. Lightly grease two 9" round cake pans 1/ shortening, dust with flour then shake out excess. (Or just spray with Pam for baking) Place aside.

2. Place cake mix, strawberry gelatin, oil, milk and eggs in large mixing bowl and combine. Then add mashed strawberries and juice and blend with electric mixer on low for at least one minute. Increase speed and beat 2 more minutes, scraping sides as needed. Strawberries should be blended well into batter. Fold in coconut and pecans (if you'd like).
Note: While some may feel coconut is an option in any recipe, I stress that in this one it is not. Because of the overall moistness of the cake, something about the coconut helps it solidify. Without the coconut, the cake is just as delicious, but be forewarned, more than likely it will cave in the center, or have structural issues. There is so little coconut in the recipe, that most people don't notice.
Divide batter into pans, and place on same rack, side by side in oven.
3. Bake cakes until they are light brown and just start to pull away from the pan, 28 to 30 minutes. Be careful not to overcook. Remove cakes from oven, and place on wire racks to cool completely. Seriously, walk away for awhile, or make the frosting, and walk away for a while. When it comes time to remove them from the pan, run a dinner knife around the outside edge and invert.

4. Meanwhile, prepare frosting. This is much much easier when your cream cheese and butter have been sitting out the entire time you've been baking. Combine cream cheese and butter until well blended with
an electric mixer. Then add strawberries (this time without the juice-- if you leave the juice in, the frosting will be more runny) and blend. Slowly add powdered sugar to achieve desired consistency--the more powdered sugar, the stiffer the frosting will be. You'll be reaching a desired consistency when the frosting lightens noticeably.
If you're frosting the inner layer, and the entire outside cake, I suggest folding in the coconut. Again, something about the coconut makes it stick together better. You can leave it out, but it will be runny. If you're just doing the inner layer, and maybe piping for decoration, I'd leave the coconut out.
5. To assemble, put a little frosting on the serving platter to hold the cake in place. Put down one cake, frost with strawberry cream cheese frosting, then put the next cake on top. Frost with chocolate or with additional strawberry cream cheese frosting. To pipe a heart as decor, place excess strawberry cream frosting in ziplock bag, snip one corner and pipe away.
6. Chill cake. I promise you, you won't get the desired taste if it's room temperature or warm. Chill it. It's delicious.

Thursday, March 11, 2010


I need a good recipe to make for 10 people. Something that is tasty and filling. ideas?

Tuesday, February 23, 2010

Land O Lakes Frosting

You have got me going now. Unfortunately, and I really mean it, I do not like store bought icing. I am always guessing on the ratio of powdered sugar to butter. Then I found this recipe in a magazine.

Land O Lakes Frosting:
3 cups powdered sugar
1/3 c. butter (must be butter) softened
1 t. vanilla
2-3 T. milk or cream

One Hour Rolls and they are really good

I love hot rolls but they are so time consuming. I had a basketball dinner at my house and Lori Maughn brought these rolls. They were very good.
One Hour Rolls:
3 c. warm water
3/4 c. sugar
1 c. oil
6 T. yeast ( for those of you that use SAF yeast it works)
Mix together and let stand 15 minutes

1 T. salt
3 beaten eggs
10- 10-1/2 c. flour
Mix and let stand 10 minutes. Shape and let rise 20-30 minutes. Bake at 375 for 10 minutes. makes 4-1/2 doz rolls . Recipe can be cut in 1/2 or 1/3.

Saturday, February 20, 2010

Yogurt Parmesan Chicken

This stuff is awesome. It's super easy, moderately healthy, and almost fancy. (I mean, not compared to what you guys make, but compared to the usual fare Chez Wells.) I usually serve it with steamed veggies and Larry's biscuits, but I wish I served it with garlic mashed potatoes and lemon butter green beans.

Yogurt Parmesan Chicken

8 boneless skinless chicken breast tenderloins, (or 3 boneless skinless chicken breast cut into tenderloin-sized strips)
1 - 2 cups fat free plain (not vanilla) yogurt
1 sleeve of Ritz crackers, crushed (I use generic Ritz, reduced fat version, and I just blender 'em up)
3 tbsp. parmesan cheese (Kraft, from the can. Don't be a snob.)
1-1/2 tsp. garlic powder
1 tsp. seasoned salt (Lawry's, of course)

Mix crackers, cheese, garlic powder, and salt together on a plate. Put yogurt on another plate. Coat each piece of chicken in yogurt, then in crumbs, and place in a 9x13 baking dish. (Don't crowd them. If you use more chicken, use a bigger pan.) Bake at 350 for 45 minutes. Serve with Chicken Lime Sauce.

Chicken Lime Sauce
3/4 cup chicken broth (or 3/4 cup water with 3/4 tsp. chicken base)
1 tbsp. brown sugar
3 tbsp. lime juice (from one large lime--lemon also works, although it's not as good)
2 tsp. Dijon mustard (regular mustard will work in a pinch, but it's not as good)
1 tsp. cornstarch
1 tbsp. butter
Combine chicken broth, sugar, mustard, and cornstarch in a small saucepan. While still cold, whisk together until all the cornstarch particles are separated (no lumps). I usually do this part right after I put the chicken in the oven, and then I just set the pan on top of the stove with no heat. With five minutes left to go on chicken cooking time, turn medium heat on under the saucepan and simmer until slightly thickened. Add butter and lime juice and stir until butter melts. Put in your fanciest creamer jar or gravy boat and serve with chicken.

Friday, February 12, 2010


I made some new things that went over wellish.

Curry Turkey Burgers
1 1/3 P. Turkey Breast
Half and Onion Diced
1 inch Fresh Ginger, grated
2 garlic cloves minced
1/2 Red or Green Bell Pepper
Salt to taste
2 Tbsp. Curry Pwd. (I used yellow)

Mix like meat loaf and form into patties. Brushs or drizzle with Olive Oil and grill or cook in pan.

We didn't put them on buns cause we had none but they were really good.

Australian Potato Bake ( I got this on my mission. Similar to funeral potatoes but not yucky and Mike liked them)
4 Lrg. Potatoes sliced into 1/4 inch rounds, skins left on
2/3 C. Heavy whipping Cream
2/3 C. chicken stock
Half of an Onion diced
3 garlic cloves minced
Pinch of Nutmeg
1 to 2 Cups grated cheese

Preheat Oven to 450 degrees. Arrange potatoes in a 8 in. square baking dish sprinkling onion in between layers and on top. Gently heat cream, stock, garlic, and nutmeg until nearly boiling. Be careful not to let boil cause bad things happen:) Ladle over potatoes and cover with tin foil. Bake for 40 to 45 minutes or until potatoes are soft. Remove foil and cover with cheese return to oven and let cheese melt and become slightly crisp. Take out and let sit cause at this point it's hot magma!!!

Tuesday, February 9, 2010

Holy deliciousness-Lemon and White Chocolate Parfait with Strawberries

If you're looking for an incredible dessert, look no further. This recipe...AMAZING.

5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice (this was about 4 lemons)
4 teaspoons finely grated lemon peel (Grate entire peel of 2 lemons)
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
13.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).

Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

Spoon strawberries over top of each parfait, if desired, and serve.

Really amazing, really rich, but did I mention amazing?

Wednesday, February 3, 2010

Pork So Good You Could Cry

I love reading Catherine Newman's blog.  She used to just be a parenting blogger, but as her kids got older and she felt like she couldn't just share their stories with the whole country (as they weren't really her stories anymore), she turned to food blogging.  With plenty of funny family stuff thrown in.  Anything I've tried of hers is amazing.  This pork was especially delicious.  I served it over rice with roasted veggies alongside, and it was awesome. 
1) It takes forever.  Mostly passive cooking time, but I wouldn't want to be out of the house.
2) It is really pungent smelling, so your fridge will reek of the leftovers for days.  (Why does the food smell so good when it's cooking, but the leftover smells are so disgusting?  Question for the ages, eh?)
3) With country-style pork ribs as the base, I'm going to go ahead and declare--NOT healthy. 

1) Pork--enough said.  I don't even really like meat, but slow-cooked pork transcends meat and lives somewhere around heaven.
2) Flavors we don't eat every day around here.  The different-ness was a nice change, but not TOO crazy.
3)  Mimi said, when trying it (and after I told her the name of the recipe), "This poke is so good, I just have to cwy."

4 pounds country-style pork ribs (with or without bones)
1/2 cup soy sauce or tamari
1/2 cup sherry or rice wine
1/3 cup sugar
6 1-inch pieces of ginger, peeled and smashed with the side of a heavy knife
6 scallions, white and green parts both, cut into 1-inch lengths
6 cups water

Combine all the ingredients in a large pot and bring to a boil, covered, over high heat. Turn the heat down to a simmer and cook, covered, for 1 1/2 hours. Uncover and cook for another 1 1/2 hours, or until the meat is fully tender and falling off the bones, and there is barely any liquid left in the pot. Cool briefly, then pull the meat off the bones with tongs or two forks, discarding any fat or ginger hunks or other unappetizing lumps of anything you might come up. Return the meat to the cooking liquid in the pot, bring it back to a simmer, and simmer, stirring occasionally at first and then frequently as the liquid evaporates (you have to be super-careful that it doesn't burn at this point), until the meat is glazed and frying in its own fat; if you want the meat juicier and saucier, then skip this last step. Drain off any residual fat and serve.

Stuffed Pizza Rolls

I found this recipe on Our Best Bites, and it is:
a) delicious
b) not very healthy
c) easy to get my kids to eat 
d) very customizable--fill with whatever you wish.

We had canadian bacon and pineapple, as that is our favorite, but any other combination would also be delicious.  Plus, I am loving the Classico Plum Tomato and Olive Oil marinara, so I warmed that up for dipping--YUM!  Served alongside a large green salad, it was almost a real meal.  :)
Stuffed Pizza Rolls
Recipe from OurBestBites

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. 

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?) 

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.  (In lieu of the Parmesan, garlic, and Italian seasoning you could  substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Wednesday, January 27, 2010

I changed the background:) If you no like is okay!

Thursday, January 21, 2010

Gnocchi Nicoise

This was Rob's birthday dinner so I splurged and bought a lot of the ingredients Central-Market-style. Let's just say Rob ate it for 3 days and was really excited each day. I also bought a loaf of Cheddar Rosemary bread and made up some olive oil with Italian seasoning, salt and pepper. YUM! (My gnocchi was definitely not as impressive as Emilee's homemade...but I'm just not there yet :))

1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef (look for "chili grind")
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi
Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.

Mmm Chicken Schnitzel

Super yummy, and really easy.

1/2 cup plain low-fat Greek yogurt (I also used Vanilla yogurt)
1/4 cup whole-grain mustard (I used spicy and it was delicious!)
5 slices white bread, torn
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying
Applesauce, for serving (optional)

Whisk the yogurt and mustard in a bowl until smooth; set aside.

Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.

Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.

Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.