August: Potlucks!

August Theme: Potlucks. What do you take with you?

Tuesday, July 21, 2009

Whole Wheat Pancakes (No grinder, no problem!)

Whole Wheat Pancakes
1 cup whole wheat kernels
1 cup milk
Blend 1 minute in blender then add:
2 eggs
1/2 cup milk
1/2 cup oil
1/2 teaspoon salt (optional)
4 1/2 teaspoons baking powder
Blend additional 4 minutes.

Notes from the girl in my ward who shared the recipe: If you have a VitaMix is needs way less time in the blender. Just for those who like to substitute items I have learned that applesauce instead of oil is not a good idea and if you are making the milk from dry powder you need to add more water or the batter ends up too thick. They are delicious and easy to freeze and reheat for a quick breakfast (I, Kalia, always like to just put the extra batter in the fridge and only cook what we'll eat, that way it's still fast the next time you make them, but they are perfectly fresh and not reheated, and even more flavorful actually!).

Wednesday, July 15, 2009

Swiss Chicken

(from Remedies for the "I Don’t Cook" Syndrome)

8 boneless, skinless chicken breasts
6 oz Swiss cheese, shredded
1 pint sour cream
2 cans cream of mushroom soup
1 box stuffing mix
1/3 c butter

Place the breasts in a 9x13 pan (I added a cup of green beans.)and sprinkle with salt and pepper and the cheese. Mix the sour cream and soup and spread over the top. Melt the butter and mix with the stuffing, then sprinkle on top. Bake, covered, at 325 for 90 minutes.

Wednesday, July 1, 2009

Microwave Apricot Chicken

This is super simple and yummy, and since summer is here I make this so our house doesn't get all hot. Along with making rice with my microwave rice cooker. I love technology.

½ cup apricot preserves
2 tbs. soy sauce
2-4 tbs. chicken broth
1 tbs. vegetable oil
1 tsp. cornstarch
1 tsp. minced garlic
¼ tsp. ground ginger
1 large or 2 small boneless skinless chicken breasts, cut into strips
½ green pepper, chopped
½ cup salted cashew nuts, if you want (or you could use peanuts)
Hot cooked rice

In a shallow microwave-safe dish (preferably with a lid), combine the first seven ingredients. Cut chicken in thin strips, with kitchen shears or knife, into bowl. Cover
and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.
***I like to double this for leftovers, by adding a little more chicken and doubling the sauce. If you double it, just add more cooking time.