Tiny Spicy Chicken

Today I'm going to tell you about my all time favorite Thanksgiving.  I was probably 8ish years old, and we headed up to Twin Falls, ID to have Thanksgiving with some favorite cousins.  Now, just to clarify here.  I have so many favorite cousins.  These were cousins that we didn't get to see all that often and when we did, we had to share them with their OTHER cousins!  I hated it, but this Thanksgiving we had them all to ourselves.  I remember the dinner spread was spectacular!  Tons of food, but the part that I found so intriguing was that there were tons of little white Chinese Takeout boxes on the table along side the turkey and stuffing.  It turns out that my uncle John had enjoyed a banner pheasant hunt a few days earlier, and had taken all the birds to his favorite Chinese restaurant, and had them magically turned into everything Chinese you could image!!  It was a feast like no other!!  I will admit I miss having pheasant Chinese-ized at my Thanksgiving table.  Tiny Spicy Pheasant is spectacular, as well as Sweet and Sour Pheasant, and Almond Pheasant, and.................  You get the idea:)

So today's recipe has graced my little dining room table as Tiny Spicy Pheasant more than once.  (Grouse works really well too, if you have a bird hunting husband.) But this week we had actual chicken to make the dish with.  This recipe came from a cute little girl named Trina who taught cooking classes at my local grocery store.  I'm sorry I don't remember her last name, but I do believe this Tiny Spicy is famous in Cache County:)  I served it with some rice, and steamed green beans.  It was so good!  This would be a perfect meal sometime during the Christmas holiday.  You know, in between Christmas and New Years, or even on New Years Eve.  And of course Chinese New Years is just around the corner as well, and this would be great!  It does have a lot of sugar, so I don't make it every week, but a fun family night is the perfect occasion.  Enjoy!!  (And try it with some of the game birds is you have a chance.  You will LOVE it!)

Tiny Spicy Chicken



3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
2 eggs, beaten
1-2 c. cornstarch
salt and pepper

I cut my chicken into bite sized pieces and then put the 2 beaten eggs into a Ziploc bag with the chicken.  Squished it until it was all coated.  Then I took the chicken out and placed a spoonful of chicken chunks into the cornstarch with a little salt and pepper.  Start with 1 c. cornstarch and then if you get low add a little more and a little more salt and pepper.  Fry the chicken pieces until browned.  3-4 minutes usually.  Don't worry about your chicken cooking through.  It will finish cooking as it bakes for an hour.  My oil was best at 375'F.  The more chicken you add into the fry pan the quicker your temp. drops.  Patience is a virtue as you fry up your chicken pieces, but it will be well worth it.  Place browned chicken pieces into a greased 9x13 inch casserole dish.  I actually used 5 1/2 lbs of chicken last time I made this and that still fit in a 9x13 inch pan.  It was heaping, but still a great size pan.  Now make the sauce.

Sauce: 
2 t. Sambal chili paste
1 c. ketchup
2 c. sugar
2 T.  soy sauce
1 c. chicken broth
1 c. white vinegar

sliced green onions (optional)
sesame seeds (optional)
red chili flakes (optional)

Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved and the mixture boils for a minute or two. Taste the sauce.  See if you need a little more heat, or salt.  It's plenty sweet, but I usually add a little more salt and more Sambal Chili Paste.  Make sure the sauce tastes perfect for your liking.  Pour over chicken  and stir to coat all the chicken pieces, and bake uncovered at 325 degrees for one hour.  You may want to stir your chicken around so the top pieces don't over brown.  The last time I made this I doubled the amount of chicken, but the sauce I just made as written.  It makes a lot of sauce.  The sauce thickens up as the chicken cooks.  I served the chicken with a sprinkle of green onions, sesame seeds and red chili flake.  Totally to make it look pretty, so don't worry if you don't have any of these.

Summer Pasta Salad

This salad is wonderful!  Perfect in the summertime when your garden is bursting at the seams.  There really are no set ingredients.  Use what you have on hand.  Color wise I've used sliced olive, or black beans.  Red pepper strips or tomatoes.  Yellow peppers or corn.  The key to this salad is color.  The more color, the prettier the salad, and I swear it tastes better too.  The salad dressing is my old standby.  It appears in my Everything Salad as well as this pasta salad.  Rotisserie chicken would be fabulous, or left over teriyaki chicken you had last night.  Our favorite is fresh chicken bossoms cut into bite sized chunks and then fried in a little butter with salt and pepper.  It may be a little indulgent, but my mom started with that little trick, and it's hard to do anything else.  

If you're like me this time of year, I struggle cooking at home. It's hot, and I'm just not up for a lot of preparation, or heavy eating.  Both James and Emma here at my house could eat this salad every day.  It is just perfect with a lovely slice of Great Harvest Sourdough Bread, or some homemade breadsticks.  


Summer Pasta Salad

1 lb. cooked bow tie pasta
1 red pepper chopped
1 yellow pepper chopped
1 orange pepper chopped
sliced olives
cucumbers
green onions
black beans rinsed and drained
or whatever combination of veggies you have on hand
chicken breast chunked up and fried in a little olive oil and butter
salt and pepper

(other suggestions are: sliced olives, sliced zucchini or crookneck squash, sliced cherry tomatoes, chopped parsley, dill, or cilantro. Anything else your heart desires.)

Dressing

1/2 c. sugar
1/2 c. vinegar
1 T. balsamic vinegar
1 t. salt
1 t. pepper

Bring all ingredients to a boil and immediately pull off heat.  When the mixture has cooled add 1 c. vegetable oil.  Shake until combined and pour over pasta salad ingredients.  Top with shredded Parmesan Cheese.  You can eat the salad cold or hot.  It's good both ways.  

Chicken Tortilla Soup

Delish!  It's the only word to describe this tasty little soup.  It's been a little cooler and rainy at my house the last few days, and I wanted something warm, but light as well.  Can I just say this soup really is SOOOOO GOOD!  I love it!!  I made good use of a whole rotisserie chicken for this recipe.  I may just suggest that that is the way to go.   Real convenient, and quite easy too.  The base of the soup is a homemade stock, but really, use what you have.  If it's a box of broth, or just bouillon cubes it will still be great.  I hope you slurp up every last bit of this soup, just the way I did.

Chicken Tortilla Soup

a Lisa original, but it really wasn't that hard:)

10 c. chicken broth

2- 10 oz. cans of Rotel Tomatoes with Green Chili

(I used the Hot variety, and it was quite spicy.  Use the regular or mild if you're not into a lot of heat.)

1 c. chopped yellow onion

1 c. shredded carrots

1 c. chopped celery

Bring these ingredients together in a big pot or Dutch Oven, and bring to a boil.  Turn the heat down to medium low, and let gently simmer away until the veggies are tender.  Only about 10-15 minutes.  Taste and add a little more salt and pepper if needed.  Add to the soup:

3-4 c. chopped cooked chicken breast

(I used all the chicken from a whole 4 1/2 lb. rotisserie chicken.)

To serve have ready:

1 c. chopped cilantro

10-12 sliced corn tortillas or fried tortilla chips crunched up.

In each bowl I place a good tablespoon of cilantro, and a generous amount of tortilla strips.  Pour the piping hot soup over the cilantro, and tortillas, and serve with a squeeze of lime if you want.

You can always add black beans, or corn or both to the soup if that makes you happy.  I liked it just as it was:)

Side note:  I made a homemade stock by placing the bones of the rotisserie chicken in a pot with about 8 c. of water.  I let the bones simmer away for about 1 1/2 hours uncovered.  The broth reduced to about 4 c. total, but it was glorious broth.  It wasn't see-through, and pale, but it was kind of like gravy, and full of goodness.  I needed more broth for the recipe so I ended up just adding plain old clear broth, but having the homemade stuff too really made the flavor good.  I've also made homemade broth in a crock pot overnight as well.  Just take the carcas of a chicken or turkey, skin and all, and place it in your crock pot and cover with water.  Let it cook on low overnight, and in the morning you have something utterly wonderful.  Store it for use later or freeze.

Chicken Salad with Sugar Spiced Pecans

Sounds fancy smancy huh?  It's not.  Not a single thing fancy about this, but dang it tastes delish!  I love Chicken Salad Sandwiches.  Not too mayo-y, and loaded with lots of crunchy things.  On a croissant, or Honey Whole Wheat from Great Harvest, or homemade Focaccia it all makes me happy.  Last week James had to come home a little earlier than normal from work.  Something to do with taxes and gathering, sorting, categorizing and other really fun stuff like that.  But he brought home a super fresh and delicious loaf of the above mentioned Honey Whole Wheat.  In all reality James believes on most days he makes the BEST Whole Wheat Bread on the planet.  Well this was one of those days.  It was a perfect loaf of bread, and as James was driving home he called and asked if I'd make something really tasty to go on it.  Well of course I would!  Chicken Salad!  It was scrumptious!  We both made yummy sounds as we were eating, and all that tax stuff just didn't seem so bad.

So here's my opinion on Chicken Salad.  A just right amount of mayo.  Not Miracle Whip.  A little sweet, a lot of crunchy, and a really great nut involved.  I love adding these Sugar Spiced Pecans.  Just a little heat, but a toasted sweet crunch is AWESOME!  The pictured sandwich is on some homemade Focaccia (HERE"S A LINK) that I made the next day.  Yup!  It hit the spot as well.  And by the way............that was a breakfast picture.  Not lunch, but brekky:)  Enjoy!

Chicken Salad with Sugar Spiced Pecans

Chopped chicken  (I used canned chicken and it was wonderful.  Leftover chicken of any sort works, as well as fresh boiled, grilled, or baked chicken.)
Mayo (To your liking.  If you like it a little creamier then go for it!)
1/2 T. Spicy Mustard (dried mustard, or regular yellow mustard works too.)
1/4 c. sugar
zest of 1 lemon
juice of 1 lemon
1 Apple chopped
2-3 Ribs of Celery chopped
2-3 T. Fresh Chopped Parsley

1 c. chopped Sugar Spiced Pecans (Recipe Follows)


Sugar Spice Pecans

1/3 c. sugar
1 c. whole or chopped pecans

In a dry fry pan place the sugar and nuts and put over a medium high heat.  Be diligent and stay right by these babies until they're done.  I've burned a few nuts in my day, and even the kitty won't eat them:(
Don't stir until you start to see the sugar melting.  Gently stir the nuts so they don't burn.  Keep stirring until all the sugar has fully melted and turns golden brown.  This part goes fast.  It takes a while for the sugar to start to melt, but once it does watch it.  Pour the nuts onto a WELL GREASED pan or plate.  Immediately sprinkle with a shot of salt and chili pepper.  Let cool and then break up and add to the best salad or Chicken Salad.


Mix all ingredients together and serve on bread of choice.  It's even better the second day:)

Thai Coconut Chicken Red Lentil Soup

Winner!!!  This soup is a knock out winner!  It was so good, and made such an enormous pot, I ate it for lunch and dinner for about 3 days straight.  I may have even had it for breakfast one of those days.  Last week a very fun friend was talking to James after a church meeting, and mentioned she had a recipe for us.  She knew we'd love it.  She had tasted it at her daughters home a little while before and loved it and was kind enough to think of the Clawson's!!  (Joni and Erika I will FOREVER be in your debt.)  There is one preface I must make before heading on to the recipe.  You must have RED LENTILS.   You can't substitute regular brown/greenish lentils.  I had already made that mistake a few weeks prior to receiving this recipe.  There is nothing appetizing to a soup that is the color and texture of vomit.  Yup, you read that right.  I had tried to make a similar soup before Christmas, and I hadn't looked hard enough for red lentils.  I didn't think it would make that much of a difference, but trust me, it did.  The entire pot, of lovely brownish- chunky-ish soup was fed to the kitties.  They loved it, but I just couldn't.

Red lentils are actually a lovely salmon-ish, pinkish, orange-ish color.  The more fancy, upscale grocery stores will have them, or if you know of a store with a great bulk food section.  If you're lucky enough to live near a Winco Foods they have these lentils.  After my huge disaster a month or so ago, I had picked up a bag of red lentils at my not-so-local Winco, and had them just waiting to be used.  Talk about being prepared.  My 1 year food storage will now include red lentils to go along with my split peas, chocolate chips and cocoa.  I totally know what is going to be important should they end of the world befall us:)  The only other funky ingredient is the red curry paste.  If you've read my blog long enough you will now have a bottle of that curry paste in the back of your fridge.  It's another staple at my house.  It will last forever, and lends such a great flavor.  Here's a link and here and here and here and here, to a couple of other recipes that you could use your new curry investment in:)

The soup tastes even better the second day.  You will love it, and it is so pretty.  The texture is somewhat similar to split pea soup, and I included chicken to make it a little more hearty.  Give it a try and let me know what you think!

Thai Coconut Chicken Red Lentil Soup
Recipe adapted from Erika Andrus  (Thanks Erika!)

Olive oil drizzle for the pan (about 1-2 T.)
1 large onion diced
1 red bell pepper diced
3 cloves garlic minced
1 large yam or sweet potato peeled and chopped
1 large baking potato peeled and chopped
1 c. red lentils (A must!  No substitutions unless you don't mind nasty colored soup.)
2 t. salt
4-6 c. vegetable or chicken broth (I went with 6 c.)
2- 15 oz cans Great Northern or white beans rinsed and drained
2-3 T. Thai red curry paste (Here's a link to an image of the curry paste I see in the grocery store most often.  I think I actually used about 4 T.  Just check seasoning and add more.)
1- 15 oz can coconut milk
28 oz. can of diced or crushed tomatoes
2-3 large chicken breasts sliced into thin bite size chunks
1/8 c. sugar
Fish sauce to taste (optional- if you don't have fish sauce just use salt to taste.)
1/2 c. cilantro
Lime for garnish
Red peppers or jalapenos sliced thin for garnish

Preheat a large stock pot and pore in the oil and onions and peppers.  Saute until almost tender and then add the garlic.  Saute a minute or two more.  Don't let the garlic burn.

Add the yam, potato, red lentils, salt and broth.  Cover and bring to a boil.  Once it's boiling turn the heat down and let cook for 15-20 minute until the lentils are starting to break down and the potatoes are tender.  Stir frequently so the lentils don't burn or stick to the bottom of the pot.  When the veggies are tender add the curry paste, tomatoes, raw chicken chunks and continue to cook about 5- 10 minute until chicken is cooked through.  Add the coconut milk, and sugar.  Adjust seasoning to your liking.  This is where I like to add fish sauce to adjust the saltiness.  You can totally just use salt.  Throw in some cilantro, and garnish with fresh lime slices and more cilantro.  So dang tasty!!

New Years Noodles

I know what I'm having on New Year's Eve.  How about you?  Nope it's not Prime Rib, steak, shrimp, or anything of the sort.  It's going to be my favorite meal on the planet.  My Granny B's Homemade Chicken Noodle Soup!  Now these noodles are truly tradition. The first gal I know who made them was my great granny on my moms side. Her name was Viola Telford, but we always just called her Grandma Great. My mom has an old photo of her and her sisters up somewhere near Morgan making these noodles al fresco (outside). It is a great pic. They're all in there dresses and aprons rolling and cutting noodles for another great family meal together. Grandma Great then passed this tradition onto my grandma Barker and what a treat that has been.

Grandma Barker wasn't the warm fuzzy kind of granny who would squeal and hug the guts out of you, but she loved you in her own way. She never gave big gifts for birthdays or Christmas, but she never forgot your birthday either. I think I was her favorite (OK so Hollie really was but that's ok) because every birthday she would call me and tell me to come over for a little something. At her house sitting on the counter would be big brown grocery bag filled with noodle especially for me!! I know it took her hours to make those noodles, but Grandma knew they were my favorite thing in the world. Just shows she really did love me best! I would take them home and my mom would fix a big pot of Chicken Noodle soup for me. I loved it. I loved Grandma Barker.

My kids now love this noodle soup as much as I do.   It was one of them that suggested this soup for New Years.  We're going to be with family, and trust me, my brothers are going to be in childhood heaven once they start slurping! Here's to a fantastic 2013!!

dough balls

rolled as thin as possible

cut as thin as possible

Grandmas Noodles

3 c. flour

7 eggs

2 t. salt

Mix all the ingredients together and form into 5 balls. Let the dough rest a few minutes. Roll each ball into a thin sheet. Let sit until almost dry.  This part takes awhile.  I usually set my convection oven to 150' F. and drape the noodle sheet over a rack until somewhat dry.  Otherwise you're going to be waiting hours for the sheets to dry.  You don't want them completely dry or they just crack and break when you cut them.  Still pliable, but dry enough that they don't stick together.  When dry cut into 2 1/2 in. strips and then cut into super thin noodles. Let dry. When ready to cook, bring a pot of water to a boil. Add noodles and cook 5 mins. Drain noodles and add to chicken broth. Serve with shredded chicken, green onions, and bug juice. (soy sauce) Serve with blueberry muffins.

Chicken Chowder

I can't believe I have never posted this recipe here.  Honestly, this is probably my favorite meal my mom made when I was growing up.  She would make this chowder and a big pan of breadsticks and we children would be in heaven.  One really great thing about this soup is that it is always a big hit, no matter where you take it, or who you serve it to.  Not like Clam Chowder where some people aren't clam lovers.  Everyone will eat chicken, and this soup is perfect on a lovely cold-ish Nov. day.  I always loved it though that my mom didn't care what time of year it was.  We relished this soup in July!  Make some this week and make a pan of Focaccia or Breadsticks as well.  You're little family will love your guts for ever and ever:)

Momma Garner's Chicken Chowder

3-4 chicken breasts or a whole chicken (I think the chicken breasts with the bone and skin still attached makes the best broth, but do what's easiest.)

Place the chicken breasts or chicken in a large pot and cover with water.  Add a little salt and pepper, and if you want an onion and big chunks of celery and carrots to make a yummy broth.  You're going to strain it, and use the broth is the soup.   Bring the chicken to a boil, and then let simmer on the stove until the chicken is tender and cooked through.  I usually do it for 40-60 mins.  Take the chicken out and let cool and then shred it.  Reserve the chicken until the last step of the chowder.   Strain the broth and save it for the soup.

1 big onion chopped

3-4 ribs of celery chopped

2-4 big potatoes chopped (I've used red or russets.  Both work.)

3-4 carrots chopped

I'm never exact on my veggies.  I usually add a lot of them.  Place all the chopped veggies in a large soup pot.  Cover the veggies with the chicken broth from the chicken breasts.  I usually just barely cover the veggies with the water.  That seems to be the perfect amount of liquid for the chowder.  Bring the veggies to a boil, and let simmer away for 20-30 minutes until the veggies are tender.  While the veggies are cooking in a small saucepan add:

3/4 c. butter

3/4 c. flour

2 -12 oz cans of evaporated milk, or regular milk works too

1 1/2 t. salt

This is the roux step.  A roux is simply a mixture of fat and flour used to thicken sauces.  I usually make a roux mixture when making gravy.  It's not hard.  In the sauce pan place all of the ingredients together, and stir with a wire whisk.  You just want to keep the flour from turning lumpy so stir constantly.  Once the butter has melted  and the milk has started to bubble, you'll notice the sauce starting to thicken.  It will get REALLY thick.  Don't worry.  You're going to want to cook this mixture until it pulls away from the sides of the pan, and almost creates a dough.  It's perfect.  Once the veggies are tender you can drain a little of the stock and reserve it for later.  You may want to thin your chowder a little after adding the roux.  I just plop the roux right into the veggies and stock.  Use your whisk and stir until the roux is combined.  If you want a thinner chowder add more stock.  Finally just before serving add:

The shredded chicken 

salt and pepper to taste

1 1/2 T. vinegar

The vinegar is key to this soup.  Something magical happens after you add it.  Heat through and serve!

Sour Cream Chicken

This chicken is my favorite.  I love it, and I can't believe I haven't shared it yet.  Super old standby, but one that never fails.  My mom and grandma used to make this when I was a kid.  We'd eat it for Sunday dinner, one year for Christmas dinner, and my personal favorite was served cold on a picnic.

One summer evening my family and I went to the Sundance Summer Plays up Provo canyon.  We were with another family.  Another family with a lot of boys, that Hollie and I thought were cute.  That didn't stop me though.  I remember my mom and the boys' mom pulling out a cute little picnic quilt, and all sorts of picnic delights.  Fun drinks, desserts, veggies, and this cold chicken.  I ate 4 bossoms by myself.  I just remember thinking it was soooo good, and I could not get enough.  Maybe I was in desperate need of protein, but I just kept eating.  Don't worry, my mom had made plenty.  Others were not going without.  I was just a hungry, growing, extrememly active, 16 year old.

Whenever I make this chicken to this day, I usually make a lot.  The leftover chicken is so tasty, and can be put on a sandwich, chopped up into a pasta, or just eaten straight out of the fridge.  It went very well with the Maddox Rolls last Sunday.

Sour Cream Chicken

aka Savory Baked Chicken

courtesy of the Lion House Christmas cookbook


8 boneless, skinless chicken breast halves
2 tbl lemon juice
1 tsp seasoned salt
1 1/2 tsp sage
1/2 tsp black pepper
1/2 cup butter or margarine, melted
1 cup sour cream
1 tsp salt
1 1/2 tsp paprika
1 1/2 tsp garlic salt
3 cus fine bread crumbs

1. Combine sour cream and lemon juice. Dip breasts in this mixture and place in covered bowl in refrigerator overnight or at least 4 hours. Prehat oven to 325 degrees. Combine all seasonings, then mix with bread crumbs.

2. Grease 9x13 baking pan. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake an additional 30 minutes to brown.

Lovely Ladies

Jimmy building the coop.  Seth helped.  Kind of.

Secretly I love this song.  We are huge Les Miserables fans at our house, but I'm afraid my Jimmy usually skips this song when it comes up on the play list.   We don't need children asking what lovely ladies are quite yet do we?  But deep down inside I LOVE to sing this song.  It's a little scandalous, and sassy, and I just like being that way sometimes.   But I'm posting about some other lovely ladies today.  We have recently had 11 gals join our family.  I love their guts!

This is the day we brought the ladies home.  Happy kids, happy chicks!

A few weeks ago Jimmy decided he was going to build a chicken coop.  We were going to give it one more shot.  We've had chickens twice in the past, but it hasn't exactly worked out too well.  First they make a mess of gardens, and secondly Lucy and Gus find chickens to be enormously entertaining.  It all starts out quite innocently.  A bird in the mouth that is gently spit out, but eventually the bird squirms just enough to let the dogs know how fun it is to play with them.  And it never ends pretty.  I remember the first morning we had a rooster join our family.  We woke up to a beautiful Cock-A-Doodle-Doo.   I commented to James how nice this was going to be and the next thing we knew Lucy was eating breakfast.  No more roosters for us.  It's just too tempting for our canine family members.

So our new chicken coop is cute.  It's very functional as well, but dang cute.  It matches the barn.  Jimmy worked his guts out, and ended up with a coop fit for 11 lovely ladies.  Now getting our ladies was a treat too.  My brother Josh told us who to call, but didn't mention that the people we were buying from were polygamists.  In his defense the chicken people delivered Josh his chickens.  We went to their farm to get ours, and yep--------polygamist for sure.  Do you know how I could tell?  Well when you ask if 2 little boys are twins and the answer is, "Oh no.  This brother's birthday is in Sept. and the other brother's is Dec." you know you've met a polygamist.  They know how to round up the chickens though:)

I LOVE this picture.  You can see just how excited and proud Jimmy was of his new coop.  I love it!

So everyday now Seth runs off the bus and heads straight to the chicken coop.  We are getting between 7 and 9 eggs per day.  So I figured if we eat German Pancakes everyday we will be able to keep up with our lovely ladies.  Yum!  Who doesn't love German Pancakes?  I've included the labor intensive recipe.   We might just have it for dinner tonight!

German Pancakes

1 c. flour

1 c. milk

6 eggs

1/4 c. butter

In a 9x13 inch pan place the butter and put in a preheating oven.  Watch so that your butter doesn't burn, but is completely melted.  In a bowl combine the milk, flour and eggs, and mix until smooth.  Pour into the 9x13 inch pan and return to a 425'F oven for 20-25 minutes.  My kids fight over the puffy edges.  I serve with apple pie filling, or buttermilk syrup, or any other syrup or fruit of choice.  I thank my chicks daily!

Rumbi Rice Bowl Knock Off

I love Rumbi Island Grill.  We just got one in Logan.......actually last year, but I think it's dang tasty.  My kids think it's dang tasty and I figured it can't be that bad for you.  The other day I was checking for some recipes and came upon a segment on Studio 5 where the Rumbi man made a Chicken Teriyaki Rice Bowl.  Delish!  I love their salads too, and I especially like their Bahama Mama Tortilla Soup.  It's  a lot like my favorite Thai soup Sump Tom.  Coconut milk in a thin broth with lots of good things.  So back to the rice bowl.  I love the brown rice with tons of veggies.  Who cares what the meat is.  I just wish there were 10x's the amount of veggies included.  So Mr. Rumbi showed how to make the bowl.  It couldn't be simpler, and it actually tasted just the way it does at the restaurant.  So if you love these rice bowls too, fix one up tonight.  Their not hard at all, and your family will think you are amazing!

Rumbi Island Grill Chicken Teriyaki Rice Bowl

Brown rice cooked according to directions.  (This is the part that will take the longest.  Brown rice cooks approx. 40 min compared to regular rice.  If you want Rumbi Rice just cook white rice with 1 can of unsweetened coconut milk, some sugar, and chicken broth in place of water.  Add black beans and Wa-laa!)

1/2 chicken bosom for each person

zucchini

carrot shreds (I buy the pre-shredded kind)

broccoli heads

celery

In a large saute pan pour a little drizzle of Olive Oil and the secret ingredient is a tablespoon or two of Sesame Oil.  That's it.  Dump all your veggies in and add a little salt and pepper and of course I added a little sugar and stir fry until veggies are a bit tender.  Not mushy, but still firm.  I marinated my chicken for a few hours in some Yoshida's Teriyaki Sauce and then grilled them.  Cool slightly and then cut into strips.  We served the rice bowls buffet style and the kids took as much as they wanted.  We had 7 people that night and 4 chicken breasts was plenty.  There was leftover chicken.  Everyone can drizzle a little more Yoshida's sauce over their rice to their liking.  It was lovely!

Home Run! (Sister Dearest you must try this!)

The other day I was wandering around the cyber world just checking on the comings and goings of all the cousins, and friends when I happened upon this recipe. A friend of mine told me about The Pioneer Woman a few months ago, and I thought, "Oh a cute little Mormon girl who's going to tell about food storage and how to make Jell-o." I don't know where I got the idea that the word Pioneer meant Mormon. I just figured we had the market covered on the word. I was wrong. It's a delightful little sight with tons of fun things. I love her photo advice, and there's always a great recipe to be had. Well the other day I hit the Muther load. This recipe was DELICIOUS!

I sensed a hint of India in the ingredient list, but I wasn't going to let that stop me. I have a very adventurous palette, but for some reason Indian food hasn't made me sing. I love the Na an bread, and I love, love, love the Mango Lassi's, but the rest I could give or take. I'm not giving up. Maybe it's one of those things that has to grow on you. You know like "Shi_ on a Single". (That one still hasn't grown on me.)

I had most of the ingredients in my pantry so I thought I'd give it a try. I died and went to heaven. It was wonderful, and the consensus around the dinner table was unanimous. They loved it as much as I did. I actually licked my plate clean. Don't think less of me. I don't do it in public. I could have poured myself a cup of the sauce and sipped all night. You really need to try this chicken. Don't let the name throw you off. I'm not sure why it's called Butter Chicken when there are so many other words to describe it. Manna From Heaven comes to mind actually. Make a ton because the leftovers are just as good. I'm posting a modified version of the recipe. I'll tell you just how I made it. If you hate it.............it ain't my fault:) Love and Kisses.

Butter Chicken (AKA Manna From Heaven)

from The Pioneer Woman (I changed just a few little things)

8 pieces Boneless, Skinless Chicken Breasts

5 cloves Garlic, Minced

1 teaspoon Salt

1 teaspoons Black Pepper

1 teaspoons Cayenne Pepper

1/2 teaspoons Ground Coriander

1/2 teaspoons Cumin

1/2 teaspoons Cardamom

1/2 teaspoon Garam Masala (Indian spice- if you don't have it leave it out.)

1 whole Lime, Juiced

2 Tablespoons Olive Oil

1 whole Onion, Diced

¼ cups Butter

1 can (14.5 Oz. Can) Tomato Sauce

1 can (14.5 Oz. Can) Petite Diced Tomatoes

1/4 c. sugar

1 cup Whipping Cream

1 bunch Chopped Cilantro, to taste

Rice any kind you like.

Preparation Instructions

Combine first 11 ingredients in a large ziploc, squish around until everything is even and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I've read you can use yogurt or half and half too.) and cilantro just before serving over rice.

What To Eat For LOTOJA

At the finish in Jackson.  Great ride boys!

LOTOJA tattoos.  It was like a badge of honor.

I grew this!  Amazing huh!

So sorry if you wondering what in the world LOTOJA is, but in my little life it occupies quiet a bit of time during the months of Aug. and Sept.  This year was no exception.  For the last 8 or 9 years James has been participating in the annual road bike race from Logan, UT to Jackson Hole, WY.  206 miles to be exact, and it is completed in one day.  J has rode the entire race quite a few times. I've even done the whole thing once.  (Can you believe it.  That's a whole different blog.)  Recently though, we at the Clawson home, have found that doing the LOTOJA as a relay team is a lot more fun than the whole thing by yourself.  

The last couple of years a brother or two has participate with J, and last year my friend Erin and I even rode the first leg of the race.  By the way, we were amazing!  It is dang fun catching onto the back of a large peleton of men riding their bikes fast.  J has informed me since, that hitching a ride is illegal, but Erin and I found that just a little bit of sweet talking, and stroking those boys egos, could get us a few good miles of sailing until the next peleton came along.  It is just like flying.  On to the story of this years race though.  The 2009 Great Harvest Bread Co. cycling team consisted of 4 Clawson brothers on bikes.  It was the funnest race yet I felt.  J's older brother Dave had only ridden twice, and had never used clipless pedals.  He was amazing.  He flew into Preston going 300 miles and hour and came to a dramatic stop in front of an applauding crowd.  I was so proud of him.  I think he caught the biking bug and will be back next year.  Maybe it was the amazing Thai Lettuce Wraps that I made the night before that produced such stellar results, but I'd be willing to make them again for those Clawson brothers.  

I had to post the picture of the beautiful head of Butter Crunch Lettuce I grew.  It was devoured quickly, but it was a lovely specimen of what a head of lettuce should look like.  The lettuce wraps were sooo good.  My niece Ashlee and I had a hard time curtailing our eating.  I'm afraid more than once I almost ate all the wraps and fixed the boys Top Ramen, but I had restraint and the boys loved them.  Even Dave who usually doesn't eat lettuce loved them.  That means they must have been a real hit.  

Next year Thai Lettuce Wraps will be on the menu again for the LOTOJA.  I think it's the secret ingredient to a great ride!

Thai Lettuce Wraps

2 head of Butter Crunch lettuce or other leafy lettuce washed and dried

2 chicken breasts cut into bite size pieces

1/4 c. peanut butter

1/8 c. fish sauce or soy sauce

sugar to taste

Thai chili paste

Place chicken pieces in a fry pan with a little oil.  Saute until done.  Add the other ingredients and stir until combined.

Coconut Noodles

1 lb. or angel hair pasta or super thin rice noodles cooked until done

1 12 oz. can of coconut milk

1 T. of curry paste any color, or dried curry powder will work

sugar to taste

fish sauce to taste or soy sauce

Drain the noodles and place back in a pan with all the other ingredients.  Turn heat to medium and toss noodles until coated completely.  It may seem saucy now, but after it cools it will totally soak into the noodle.  I like it best when the noodles are cooled.

Shredded cucumber

Shredded carrot

Chopped peanuts

Take a lettuce leaf and top it with coconut noodles, peanut chicken and other veggies and nuts.  I like to put a little more soy sauce and vinegar on them, but do what you like.  These babies are dang delicious!

I Am On A Roll

Just a quickie here.  You know me though.....I start on something and sometimes I just can't stop.  It would be the roasted veggies again.  This time in a pasta.    Yummy, yummy!  Tonight's dinner was Lemon Roasted Veggie Chicken Pasta.  Do you think I could come up with a better name?  I'll work on that one.  Here's the recipe though.  It is really easy and tastes light and summery.  Let me know if you try it.  I'd love to hear your thoughts.

Lemon Roasted Veggie Chicken Pasta

Roasted veggies (I use 1 lb. of asparagus, zucchini, yellow squash, carrots, and onions)  Place the veggies on a cookie sheet and drizzle a little olive oil on top.  Toss with your hands and sprinkle a little salt and pepper on them.  Place in a 425' F. oven for 20-30 mins.

1 lb. pasta of choice  (I used Linguine)  cooked al dente

2 chicken breasts chopped

In a large saute pan place the cooked pasta, roasted veggies, and chicken.  Add to the pan:

2 c. half and half

1 T. lemon zest

1 c. Parmesan cheese

a pinch of nutmeg

salt and pepper

Turn the temp up and let the half and half heat up while you mix it around with the other ingredients.   The sauce may seem really thin, but it thickens while it sits.   This is a yummy dinner, and loaded with good veggies.  Serve with Great Harvest Asiago Sourdough bread, a sprinkling of Parmesan, and fresh parsley.