Ka-Bam Kabobs - Mindee W.

I got this recipe from Emril off the food network. The meat was so yummy. It kind of had a beef jerky flavor and the veggies tasted great! In this recipe he bakes the skewers, but I decided to grill them which was super yummy. I will make this recipe again. I have also used the baby bam seasoning in other things.


Ingredients
8 ounces button mushrooms
1 medium yellow onion, peeled
1 large green or red bell pepper
1 1/2 pounds beef sirloin, fat trimmed
1 tablespoon Baby Bam, recipe follows
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon chopped garlic
Wood or metal skewers

Directions
Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil. Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium. (or you can grill them)

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup

Fish Recipes - Mike and Cindee Backus

BARBECUED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO-MIKE BACKUS
my hubby found this recipe and I about died when I tasted it. It takes more effort than the recipes below, but is well worth it.
Barbeque Rub;
2T paprika
1T chile powder
2t. ground cumin
2 t. brown sugar
1 t. cayenne/red pepper
1 t. salt
1 t. ground black pepper

Yellow Pepper-Cilantro Pesto;
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 glove garlic, chopped
2 T pinenuts
1 C. chopped fresh cilantro
3 T grated parmesan
1/2 C. extra virgin olive oil
1 t. salt
1 t. ground black pepper

Mahi mahi;
4 mahi mahi fillets, 8oz each
4 teaspoons olive oil
"Barbeque" rub
cilantro leaves
Directions; combine rub ingredients in a small bowl. Place peppers,garlic,pine nuts,cilantro and cheese in a food processor and process until combined. With motor running, add the oil and process until emulsified and season with salt and pepper, to taste. Heat grill to high. bursh each fillet on both sides with oil. Rub 1 side of each fille with 1 T barbeque rub and place on grill rub side down and cook until slightly charred and a crust has formed, about 2-3min. Turn fish and grill for 3-4min longer or until cooked to med doneness. Top each fillet with a few T of the pesto and garnish with cilantro.

BARBEQUE HALIBUT STEAKS-MIKE BACKUS
this is another yummy recipe my hubby found and he has made it lots for our family. It is really good with any white fish. I wish I had a pic for this one to post.

2T butter
2T brown sugar
2 garlic gloves minced
1T lemon juice
2t. soy sauce
1/2 t. ground black pepper
1 pound halibut steak
Preheat grill for med-high heat. Place first 6 ingredients in sauce pan and warm over med heat, stirring occasionally until sugar is dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce and place on grill. Cook 5min per side or until fish can easily be flaked with fork basting with sauce.


MAPLE SALMON- CINDEE BACKUS
I love this recipe because it is so simple to make on a week night. This is also Mikes favorite recipe for salmon that I make.
1/4C mayple syrup (may sub brown sugar)
2T soy sauce
1-2 garlic gloves, minced
1/8t. ground black pepper
1/4 t. garlic salt
1 pound salmon (or 2-4 filets)
In a smal bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow glass dish, and coat with maple syrup mixture. Cover dish, and marinate in fridge or 30min, turning once. Preheat oven to 400 degrees and bake uncovered 20min or until easily flakes with fork. This is also delicious on the grill.

Basic Cookies - Mindee W.

My visiting teacher Connie made these cookies for me and they were yummy! I have since made them a few times. I love this recipe because you can basically make whatever cookie your in the mood for. If you like more of a soft cookie you will enjoy these.

Cream Together:
1 small pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla
1/4 cup sugar
3/4 cup brown sugar
1 cup butter, softened

Add:
2 1/4 cups flour (Connie suggested only 2 cups which I did)
1 tsp. baking soda
1/4 tsp. salt

Blend all ingredients. Roll balls in granulated sugar and bake at 375 degrees for 8 minutes.

For Snickerdoodles:
Just roll balls in to cinnamon sugar

For Chocolate Chip Cookies:
add: 1 pkg. chocolate chips
1 cup walnuts or pecans (optional)

For Macadamia Cookies:
add: 1 pkg. white chips
1 cup macadamia nuts
1 cup coconut (optional)

For Chocolaty Chocolate Chip Cookies:
add: 1 pkg. chocolate instant pudding instead of vanilla
1 pkg. chocolate chips

Last time I made these cookies I did half snickerdoodles and half chocolate chip cookies.

Bolinhos de Chuva (Rain Donuts) - Mindee

Alan's Mom just sent me the World Wide Ward Cookbook in the mail the other day and I have to say that everything I have tried so far has been delicious! Marlee has been feeling sick today, so we decided to make these yummy donuts to cheer us both up. This recipe comes from Brazil and is so easy to make. I love the banana and cinnamon combo!!!

2 bananas, mashed

3 eggs

1/2 C. sugar

1 pinch salt

1 Tbsp. baking powder

Vegetable oil for frying

Cinnamon-sugar mixture

Combine all ingredients except oil and cinnamon-sugar mixture, and mix well. Put a tablespoon of dough at a time in hot oil and deep fry. Roll in cinnamon-sugar mixture.

- Willis Povey

Dill Chicken Bake

This was another recipe I tried the other night from the WWW Cookbook and loved because it was fast and I already had everything on hand. I am a big fan of dill!!! I cut the recipe in half and used the remaining onion soup mix on some cut up potatoes and cooked them in the oven at the same time as the chicken.

4 lb. chicken (any variety of pieces)

1 16-oz. carton sour cream

1 envelope dry onion soup mix

1 tsp. lemon juice

2 Tbsp. dill weed

2 - 10.75-oz. cans cream of mushroom soup

pepper to taste

Place chicken in a greased 9 x 13 inch pan. Combine remaining ingredients and spread over chicken. Sprinkle with pepper. Bake at 350 degrees for 30 minutes or until chicken is cooked through. - Lesia Binning

Salmon Burgers - Mindee W.

This is a fun way to change up your salmon dish! This is a recipe from Paula Dean (Food Network). I changed a few things to fit what I had on hand and we loved it!

Ingredients
3/4 cup red bell pepper, diced
3/4 cup bread crumbs
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped (I used 4 fillets from a Costco bag and chopped in my food processor)
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Cooking spray
Dill Mayonnaise, recipe follows
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices tomato

Directions
In a medium bowl, combine peppers, bread crumbs, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties (this made more than 8 patties so I just froze the remaining to cook another day).
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Dill Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Dill Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced or garlic powder to taste
1 teaspoon soy sauce
1 tsp. dill weed
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup

Beans, Beans, Beans - Mindee

This is a yummy and easy recipe to put together. My husband and I had this at a ward pot luck this summer and he had a fit over it, so our neighbor Crisanne was sweet enough to give me the recipe which she actually got from our other neighbor Chris. I am lucky to come from a ward with such wonderful cooks!!!

1 can red kidney beans
1 can pinto beans
1 can lima beans
1 can pork and beans
Do Not Drain Preceding beans

1 can cut green beans, drained
2 cups catsup
1/3 cup brown sugar
1 onion, diced
5-6 slices of bacon, cut up (I added more cause we like bacon!)
1 lb. ground hamburger browned

Mix all together and cook in a crock pot for 4-5 hours. Delicious!!!

Italian Parmesan Chicken / Robyne Zollinger

Italian Parmesan Chicken

5-6 boneless, skinless, chicken breasts
1 Cup Ritz Crackers, crushed up
1 Tbsp. Italian Seasoning ( I use the McCormick brand in the spice bottle)
1/4 Cup Parmesan Cheese, finely grated. (I use the kind in the little green bottle)
2 Eggs
2 Tbsp. Olive Oil

Mix the crackers, Italian seasoning and Parmesan cheese all together. In a separate bowl, whisk the 2 eggs together with a Tbsp. of water. Dip the chicken breast, one at a time, in the egg mixture and then into the crackers. Place in a hot frying pan with the Olive Oil and sear them on both sides. Usually only about 2 minutes on each side or until they are golden brown. Place them in a 9x13 baking dish and cover with foil. Bake in the oven on 325* for 1 1/2 hours. They should come out really moist.

We like to serve this with stuffing. Or you can cut it up and serve on pasta with Alfredo sauce.