Over Night Egg Dish

12 slices white bread (trim crusts)
8 oz shredded sharp cheddar cheese
1 lb ham (ground or chopped)
4 eggs (beaten)
1/4 tsp salt
1/2 tsp dry mustart (I always use the wet one)
1 Tbsp onion (grated)
3 1/4 C milk
1 can cream of mushroom soup
1/2 can milk

Butter 6 slices bread and place buttered side down in a 9X12 baking dish. Cover with ham, cheese and 6 slices of bread. Mix eggs, 3 1/4 C milk, onion and seasonings. Pour over top and place in refrigerator over night. Remove from refrigerator and mix soup with 1/2 can of milk and pour over top. Bake 1 1/2 hours at 325 degrees. Let stand 15 minutes before cutting.
Enjoy the tradition.

Pasta Puttanesca

Hi Guys! I have become a huge fan of this dish and I bet all of you will like it too. I didn't use actual anchovies because they look gross so I used anchovy paste and it was delicious. I guess you could just not use it, but trust me..if you like capers you'll like the paste!! It doesn't taste fishy at ALL. I used kalamata olives too, instead of black olives. yummy yum!! I used a penne pasta instead of spaghetti just because I thought it went better with the sauce. I love garlic and I love salt so this meal was perfect. Plus its low fat!! yay!

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.

First Recipe!

What a fun way to stay in touch while getting the chance to try out fun and new recipies all the time! Since this is new to us, maybe we can kick our blog off by trying one recipe per week? We can take turns by age (ascending) since it is easy to remember. I'll start with a post for a recipe I saw them cook on Good Things Utah that looked delicious and fairly simple. If you try it out, feel free to comment with feedback what you thought of it and maybe even side dish suggestions. While we're at it, ways to make the dish lowfat while keeping it tastey! (I know this one isn't low fat, sorry Mom, I know that was your idea... maybe we could alter or omit the heavy cream?) It may be fun to post a picture of you in the kitchen or of your finished product, too. Whatever you gals think or are feeling up to! Good luck and let us all know how it goes!

Honey Lime Chicken Enchilada

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1/3 cup honey
1/4 cup lime juice (about 2 large limes)2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 flour tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour, in the refrigerator.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6recipe from phemomenon.blogspot.com

mmmm... thanks for the recipe Kim! I loved it! I took a picture of the finished product... kinda pretty! I made rice with some of the lime zest and cilantro. -Amy