Martha Stewart's Meatloaf

This is Tauna's recipe.

2 1/2 lbs ground beef
1/2 C flat leaf parsley
1 T salt     
2 t. pepper           
2 t. dry mustard
2 cloves garlic
4 pieces bread
2 onions,minced
1/2 C catsup 
1-2 eggs

Form into a large loaf.  Top with barbecue sauce and bake at 375.

Tauna's Baked Mostaccioli

"This is typical of Mom’s recipes---easy to make." - Tauna 

1 12-oz. pkg. Mostacciolli, cooked
1 lb. Italian sausage or lean ground beef, cooked and drained
(can use sweet or hot Italian sausage or 1/2 and 1/2 etc)
2 26-oz jars of Pasta Sauce (one with olive and mushroom, & one with tomato/basil)
4 C shredded mozzerella cheese
chopped parsley(opt.)

Preheat oven to 350.

In a large bowl, combine cooked mostacciolli, cooked meat, pasta sauce,  and 2 C cheese.  Mix well.  Bake in 13x9” covered casserole (greased), 45 mins.  Uncover and top with remaining 2 C cheese and parsley and bake 10 minutes longer.

Tauna's Teriyaki Flank Steak

This recipe has got to be one of the Lowe family's all time favorites!  It's so delicious!  Andrew especially loves this for his birthday and Sunday dinner with baked potatoes and Texas sheet cake.

1/2 C soy sauce
1 lrg. clove garlic, minced
1 tsp. ground ginger
2 Tbsp. firmly packed brown sugar
2 T. each, lemon juice and salad oil
1 Tbsp. instant minced onion
1/4 tsp. pepper
1 flank steak

Marinate steak in mixture 6-10 hr. in refrigerator, turning several times.  To BBQ, place steak on grill at about 4” above bed of hot, glowing coals.  Cook about 6 mins. on each side or until done to liking.  To serve, cut thin, slanting slices across grain.

Caribbean Jerk Chicken

I don't remember where I got this recipe years ago but it's good eating.  This is the jerk chicken you can make to go over the Rumbi's VooDoo Salad as well.  Adding one whole jalapeno, even deseeded, gives this a lot of kick.  If you want it less spicy cut down on the jalapeno.  The allspice and cinnamon give it an interesting flavor.  This marinade can be used for grilled chicken breasts instead of bone-in meat and are good used as a sandwich with some melted provolone and other condiments and toppings on them.

1 bunch scallions, chopped (1 ½ c.)

2 garlic cloves, chopped

1 jalapeno chile, chopped with seeds and ribs removed for less heat

2 Tbsp. fresh lime juice

2 Tbsp. olive oil, plus more for grates

1 Tbsp. light-brown sugar

1 ½ tsp. ground allspice

1 tsp. dried thyme

½ tsp. ground cinnamon

Coarse salt

8 pieces bone-in chicken, skinned and trimmed of excess fat

To make marinade:  In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoons salt, and 2 tablespoons water.  Blend until smooth.  Set aside ¼ cup for brushing on meat.

Place chicken in a shallow dish; season all over with salt.  Pour remaining marinade over chicken; toss to coat.  Cover; refrigerate, turning once or twice, for at least 2 hours or up to overnight.  Heat grill the medium-high and oil grates.  Lift chicken from marinade, letting excess drip off.  Discard marinade.  Place on grill and cover.  Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.  Move chicken to a cooler part of the grill and brush with reserved marinade.  Grill, covered, until chicken is cooked through, 10 to 15 minutes more.  Serve immediately.  Makes 4 to 8 servings.

Nutrition Facts Calories – 249,Protein – 27.3 g, Fat  -11.8 g, Carbohydrate – 8.4 g, Fiber – 1.6 g

Chicken with Bacon, Mushrooms & Onions

This is a recipe from Krista and is really yummy!  She got the recipe from her friend Maralyn Belgique.  The sauce is delicious over mashed potatoes.  You can cook it in the crock pot or oven.  Krista made it for me once (and I don't even like dishes with a lot of mushrooms) and I loved it!!

½ lb. bacon, cut up

4-6 lbs. chicken, cut into pieces

½ c. white wine

½ lb. small white mushrooms

1 c. frozen small white pearl onions

6 cloves garlic

3 sprigs fresh rosemary

1 tsp. salt

¼ c. water

2 Tbsp. corn starch

Fry bacon in pan.  Remove from pan and pour off excess bacon grease.  Brown chicken pieces in bacon drippings.  Remove chicken pieces from pan and put with bacon in a crock pot.  Deglaze pan with white wine.  Add to crock pot.  Then add mushrooms, onions, garlic and rosemary.  Cook on low for 6 hours or on high for 3 hours.  When done, remove chicken pieces and thicken the drippings with water, cornstarch and salt to make the gravy.

Rumbi's VooDoo Chicken Salad

This is a copycat recipe from Rumbi's restaurant.  Their salads are so yummy and unusual!  I always have to eat at Rumbi's when I'm in Salt Lake or Arizona, just like Cafe Rio.  You can also make homemade caribbean jerk marinade from a recipe I will post at another time if you don't want to use the KC Masterpiece premade marinade.  This is the quick way to do it!

Sesame Ginger Vinaigrette:

3 tsp. chili garlic sauce

2 tsp. lime juice

2 tsp. Dijon mustard

2 tsp. fresh minced ginger

2 tsp. freshly chopped garlic

2 Tbsp. white sugar

¼ c. mayonnaise

¼ c. soy sauce

½ c. rice vinegar

¼ c. sesame oil

Blend all ingredients except sesame oil in blender.  While blender is on low speed, slowly drizzle in sesame oil until incorporated.  Set aside.

Each Salad:

4 oz. spring lettuce mix

1 Tbsp. crumbled feta cheese

1 ½ Tbsp. diced tomatoes

2 Tbsp. sesame ginger vinaigrette

            (make above recipe or use Litehouse sesame ginger dressing)

1 c. cooked jerk chicken strips (use KC Masterpiece Caribbean jerk marinade)

2 Tbsp. tortilla strips

4 Tbsp. Jamaican jerk sauce (KC Masterpiece Caribbean Jerk marinade)

Sprinkle of sesame seeds

For each salad, place lettuce mix, feta, tomatoes, vinaigrette and chicken strips in a cold bowl.  Toss to combine, making sure not to crush lettuce leaves.  Place tortilla strips on top.  Drizzle with jerk sauce and sprinkle with sesame seeds.  Makes 1 serving.

Buttermilk Chicken with Sweet Corn Sauce

April Lowe


Today I thought I would share with you one of my  favorite chicken recipes!  This recipe comes from the Canyon Ranch Spa and is not only a healthy choice, but delicious!   Canyon Ranch has some of the most mouth-watering lower-calorie, low-fat recipes I’ve ever tried.  They know how to make a dish healthy without sacrificing taste. 

This chicken recipe has only 260 calories, 7 grams of fat, and 30 grams of protein per serving.  And if you are not a corn sauce fan, then it can have even less calories without the sauce.  Those of you who like corn chowder (Aaron) may like the corn sauce!  I personally love to make a batch or double batch of this chicken without the sauce and slice it up, refrigerate it, and use it throughout the week for salads and other meals.  The seasoning is so flavorful and it is a good substitute for crispy breaded chicken.  Here it is.  Bon Appetit!

• 4 skinless, boneless chicken breast halves (if you get bone-in then de-bone them) – trim fat
• 1/4 c. low fat buttermilk
• pinch black pepper

Batter:

• 3/4 c. all-purpose flour
• 1 1/4 tsp. paprika
• 3/4 tsp. salt (I  like sea salt)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. celery seed
• 1/2 tsp. dry mustard
• 1 tsp. olive oil

Sweet Corn Sauce:

• 1/2 c. fresh or frozen corn kernels
• 1 Tbsp. fresh minced garlic
• 1/4 c. diced onion
• 1 1/4 tsp. olive oil
• 1 tsp. minced jalapeno pepper
• 2 Tbsp. minced red bell pepper
• 1 1/2 c. chicken stock (homemade if possible)
• 1 Tbsp. honey
• 1/2 tsp. salt
• pinch black pepper
• 1/4 tsp. chopped fresh thyme
• 2 tsp. fresh lemon juice

1. With a meat mallet, pound chicken breast on a flat surface between 2 sheets waxed paper until about 1/2 inch thick.  In shallow glass baking dish combine chicken with buttermilk and black pepper.  Cover and refrigerate at least 2 hours.
2. In a medium saute pan, saute corn, garlic and onions in olive oil over medium heat until onions begin to turn translucent.  Add jalapeno and red bell pepper and cook for 30 more seconds.  Add chicken stock and cook until you reduce liquid by half.  Season with honey, salt and pepper, thyme, and lemon juice.  Transfer to blender and puree briefly.  Set aside.
3. In medium bowl, combine all ingredients for the batter except olive oil.  Dredge each marinated chicken breast (marinated in the buttermilk and black pepper) in the seasoned flour batter mixture until all sides are coated generously.
4. Heat olive oil in large saute pan and add chicken breasts.  Over medium heat, cook chicken for 3-5 minutes on each side until golden.  When chicken is fully cooked, juices run clear when meat is pierced with a fork.  Serve each chicken breast with 1/4 c. sweet corn sauce.  Makes 4 servings.  It’s good served with sauteed mustard greens.

Nutrition Facts:  4 Servings

Each servings contains:  260 calories, 23 grams carbohydrates, 7 grams fat, 73 mg cholesterol, 30 grams protein, 496 mg sodium, 2 grams fiber

Grilled Cilantro Lime Chicken

April Lowe

This has become one of mine and Andy's favorite recipes.  It is fresh and flavorful.  We love to eat this with Krista's fresh salsa recipe I've also posted on the blog.  This is really flavorful and good over rice or on an entree salad with avocado, black beans, roasted corn, etc.  You can double or triple the marinade and freeze the rest to use on future batches.   When I have a bunch or two of cilantro or several limes, I make as many batches as I can in my blender and freeze it for up to a year.  Then just thaw the marinade and add chicken the day you want to cook it!

• 6 chicken breast halves
• ¼ c. fresh lime juice
• ¼ c. extra virgin olive oil
• 3 cloves minced garlic
• 2 Tbsp. fresh cilantro, chopped
• 1 ½ tsp. firmly packed brown sugar
• 1 ½ tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. fresh ground black pepper
• Vegetable oil for brushing grill grates
• 1 ½ c. salsa
• 1 c. light sour cream (optional – leave out for lower calories)

Pound chicken to ½-inch thickness, so it’s evenly thick, between two sheets of plastic wrap.  Put chicken in a shallow dish or one gallon Ziploc bag.  Whisk all marinade ingredients until well blended.  Cover both sides of all chicken with marinade.  Marinate at least one hour.  Remove chicken from refrigerator 30 minutes before grilling.  Heat grill to medium.  Place chicken on grill and cook for 1 ½ minutes.  Rotate chicken 90 degrees and cook an additional 1 ½ minutes to get attractive grill marks.  Turn chicken over and cook, periodically rotating, until done and juices run clear.  Usually cooks about 8 to 10 minutes.  Serve with salsa, a tiny bit of sour cream, and cilantro garnish.  Makes 6 servings.

Grilled Cajun Chicken Salad

April Lowe

♥

This recipe comes from the Pendulum Court restaurant in the Eyring Science Center at BYU.  While  I was in the Dietetics program at BYU I was required to spend a year in the Pendulum Court restaurant so I learned most of their recipes during that time.  This was one of my favorites!

1 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 tsp. cumin

¼ tsp. pepper

¼ tsp. garlic in water

1 Tbsp. corn oil

6 boneless, skinless chicken breasts

2 heads Romaine lettuce

1 lb. salad mix

8 cherry tomatoes, or more if desired

2 red peppers

1 red onion

½ lb. mozzarella cheese

Croutons as desired

2 c. light ceasar dressing

Combine chili powder, Worcestershire sauce, cumin, pepper, garlic and oil in a bowl.  Spread mixture over chicken breasts.  Marinate for 30 minutes.  Cook chicken at 315° for 15 to 20 minutes.  Cut chicken into ½-inch strips.  Tear Romaine lettuce into bite size pieces and add to salad mix.  Cut tomatoes into halves.  Cut red peppers into strips.  Cut onion into slices.  Grate cheese.  Assemble salads with equal ingredients on each.  Add more tomatoes, onions and peppers as desired.  Top with a small amount of light Caesar dressing.