Grandma Maccine’s Hawaiian Salad

There is always a large smile from the table when this  fruit salad appears.   The smile is from Dad (Heston), it was his favorite from growing up in Calgary at 239 Lake Moraine Place. 



1 can of sliced mandarin oranges, drained
1 cup small marshmallows
1 cup of seedless grapes, sliced
1 cup of pineapple tidbits, drained
1 cup coconut
1 cup sour cream


Mix all ingredients together and let stand for 24 bourse in the fridge.

You can add sliced bananas when you are ready to serve

Conference Chicken Nuggets

Conference weekend is a weekend full of finger foods.  It’s a feast that lasts many hours . . . It goes on and on!  Aren’t we lucky?   We all look forward to this weekend for so many reasons.    One finger food that comes out each and every time is homemade chicken nuggets.   ( Conference nugget as MacKinlay once called them). Of course we eat them at times other than General Conference weekend,   but for the last 19 years these have been present thru Conference. This recipe has been adapted from the Mel’s  Kitchen Cafe Blog. 

• INGREDIENTS -
• 2-3 thick slices whole wheat bread (for about 1 cup of crumbs)
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup freshly grated Parmesan/ Romanocheese
• 1 tablespoon olive oil
• 2 egg whites
• 1 tablespoon water
• 4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

DIRECTIONS:

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
2. In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs on to the prepared cookie sheet and place in the preheated oven for 8-10 mins (until starting to golden)
3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the prebaked  bread crumb mixture to coat evenly.
4. Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.

Worlds Easiest Chicken Tacos

Tacos on Tuesday is a thing at our house.  Sometimes however Tuesdays are busy.  As in crazy busy -  you are going mock 30 with your hair on fire and it is all of a sudden 6:00 - the children are staring wondering when the magical dinner will be served and you . . . well, you haven't even taken out the ground beef to thaw.   Have no fear because these my friend, these will save you.   Enter the Rotisserie Chicken.  Dinner in a flash on a Taco Tuesday.


This serves 4 - you will want to make plenty more


Shredded Chicken from a Rotisserie Chicken
1 -2 Tbs taco seasoning
8 Corn Tortillas
Shredded Cheese



Top with Shredded lettuce
Quacamole
Pico de Gallo
Sour Cream
limes to squeeze on the top
Cilantro


Preheat oven to high broil
Shred chicken and add the taco seasoning
Lay tortillas out on a pan and add the chicken and cheese
Broil for a quick minute until cheese is melted.

It's Tried. It's true. It Never gets old. WHITE CHICKEN CHILI

It's tried.  It's true. ( except for the non chicken eater around these parts)  It never gets old.  May I introduce to you . . . . WHITE CHICKEN CHILI

this at times is confused for a bit of a soup.  Thicken it up if you need to with flour and water.   Serve hot with tortilla chips, a lot of shredded cheese, sour cream, cilantro and avocado and all will be happy.


This recipe comes from my friend Jenny Soulier, way back when we were in the Boston Ward.  We still love it and make it often.




1lb dry white beans - soak overnight ( I just use 2 -3 cans that have been rinsed)
2 lbs Chicken thighs
1 Tbsp olive oil
2 small onions choped
4 cloves garlic, minced
2  4oz can of green chilis
2 tsps cumin
1 1/2 tsp dried oregano
1/4 tsp cayenne pepper ( I don't always use)
6 Cups chicken broth
1 cup shredded Monterey Jack cheese





Sautee onions in the olive oil until soft.   Then add in all of the spices and cook for a few minutes.

Add the chicken broth and everything.  Bring to a boil and then let simmer for several hours.

At the end as you are getting ready to serve add the Monterey Jack cheese - this will also thicken things up.

Serve with tortilla chips, sour cream, cilantro, salsa, chunks of avocado, and a lot more cheese.