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.

Chinese Fried Rice

Fried Rice.  We will eat it on a Monday, a Wednesday, a Sunday afternoon.  We will take it to school for lunches, we will mass produce it and put it in individual serving size jars to grab and go.  We like on a house, with a mouse, on a train, in a tree.  We like fried rice, we do indeed!


There are 3 important things that make a good fried rice.
1.  Have the rice precooked and cold
2.  Use both oil and butter
3. Use a dash of toasted sesame oil.  This is a finishing oil and should be added to food after you remove from heat.  Pour a small amount in ( a little goes a long way) and stir.

Recipe adapted from blogger Gimmesomeoven.

FRIED RICE

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

TOTAL TIME: 15 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 10 MINS

INGREDIENTS:

• 3 tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 1/2 teaspoons toasted sesame oil

DIRECTIONS:

1. Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.

Girls Weekend Spaghetti Sauce

This Sauce is Christine Vicks so you know it will be top notch, no questions asked - its not your average everyday sauce - this one is a little bit fancier and it is Talbots favorite.   Christine made this for one of our girls weekend retreats.    Minimal work.  Totally delicious.  Looks fancy.   Don't tell anyone it didn't take you hours to prepare


1 Diced onion, Finely diced

Throw this into a pot

1 Big can diced tomatoes
Kosher salt and pepper
Diced Black Forrest Ham


Let this all simmer for 1 - 1/2 hours


Sautee mushroooms in butter until caramelized.
Add these to the pot and add cream.


Serve over warm noodles and fresh shaved parmesan.

Heidi's Spaghetti Sauce

You Chipman girls have grown up on this sauce.  We have it once every other week for dinner.  It is easy to mass produce and freeze.  It was something that we made in mass quantities when Christine was sick and took to put in her freezer for dinners for her kids.  The recipe come from our friend Heidi Benjaminsen.   Whenever I say we are having Spaghetti for dinner it inevitably happens that one of you will say "is it Heidi's?" Yes " okay then"


1lb. Ground beef
1 Cup diced onion
1 garlic
1 small can tomato paste ( contadina )
2 large can sauce ( contadina )
1/4 tsp Oregano
3 Bay leafs
1/4 cup Romano Cheese
1 Tbsp sugar
1 can of water ( large tomatoe can size )


Brown the beef and the onions
Add all of the rest in the pot.
Let simmer for several hours.
This always tastes better the next day.
* it tastes best with Contatdina sauce - trust me