Creamy Tortellini and Spinach Soup

Maybe it's just being back in the Northwest and realizing how cold it is...but I have been CRAVING soup lately!! There's just something about eating a hot bowl of soup on a cold winters night. Dominik is not ever excited to see soup on the menu, but Parker really loves it! TJ loves it, and Maylee can pick through it...so 4 out of 5 fans isn't bad in my book. Being the carnivore family that we are I also like to add chicken, but if that's not your thing then by all means, feel free to omit. The tortellini is also pretty diverse, in that you can use tortellini filled with cheese, meat, veggies, whatever you please. I love the 5 cheese tortellini from Costco and I add the pre-shredded rotisserie chicken so the soup comes together in minutes. The best kind of recipe!!

1 cup diced and cooked chicken breast
4 Tbsp butter
4 Tbsp olive oil
1 quart half and half
1 14 oz can chicken broth
1/2 cup celery, diced
1/4 cup flour
2 garlic cloves, minced
1 cup carrots, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme salt and pepper to taste
16 oz package tortellini

 In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the four and form a roux. Stir and cook a minute. Add the half and half. Add the carrots and the chicken to the stockpot with the roux. Stir often and when it gets thicker, add the chicken broth, tortellini, spinach, and seasonings. Cover and heat through. Simmer on low heat until ready to serve.

Creme Brulee Croissant French Toast

This is our new Christmas tradition. I absolutely LOVED being able to prepare this the night before Christmas so that on Christmas morning I didn't have to spend all morning in the kitchen and yet still had this amazing dish to serve my family. I have made overnight french toasts before and they are either not moist enough...or too mushy to even get down. This was absolutely perfect...sweet as all get out...but absolutely divine! My whole family raved about it and pleaded that it be made every Christmas from here on out. When served with a few strawberries over the top and some bacon on the side...that right there my friends is a winning breakfast and worthy of a Christmas morning!

3/4 cup butter
1 1/2 cup brown sugar
3 Tbsp corn syrup
12 medium sized croissants torn into bite sized pieces
9 eggs
3 cups half and half
1 1/2 tsp vanilla
1 1/2 tsp maple syrup
3/4 tsp salt

 In a sauce pan over medium heat, melt butter. Add brown sugar and corn syrup and stir until the sugar is dissolved and the mixture becomes slightly translucent. Pour caramel sauce into a greased 10x13 pan and spread evenly. Put the torn pieces of croissant evenly over the sauce. Whisk the remaining ingredients together and pour over the croissants trying to cover all the pieces. Cover with foil and refrigerate overnight. Bake at 350 for 45 minutes, or until the tops of croissants are crispy and golden brown. Serve with syrup, sliced berries, and whipped cream. In case it wasn't already sweet enough...hahahahaha

Middle Eastern Chicken Kebabs with Taziki Sauce

These chicken kebabs are amazing. They hit all the right notes in terms of what you expect middle eastern food to taste like. And pretty much anything served on a stick is just a fun way to eat! These kebabs were served at our ward Christmas party when we did "A Night in Bethlehem." I made them for 200 people and used 80 lbs of chicken. They were all devoured and I had so many requests for the recipe. The marinade comes together pretty quickly and is pretty versatile depending on how you want to cook it. You can skewer the raw meat and then BBQ, or chunk the chicken...saute in a skillet...and then skewer. You could probably even skewer the raw meat and then bake with a quick broil to finish it off. The possibilities are endless and can really cater to what works best for you. For the ward party I marinated the chicken chunks and sauted in a skillet. I reduced the sauce down until it was pretty thick and then let the chicken come to room temperature in the sauce. I skewered the chunks and then hit them under the broiler just before serving. They were so so so good!

Marinade
1 cup plain Greek yogurt
2 tbsp olive oil
2 tsp paprika
1/2 tsp cumin
1/8 tsp cinnamon
1 tsp crushed red pepper flakes (reduce depending on desired level of spiciness)
1 tsp lemon juice
2 tsp salt
1/2 tsp pepper
5 minced garlic cloves
2 1/2 lbs boneless skinless chicken thighs cut into 2" cubes
1 large red onion, cut into wedges
15 8" bamboo (or metal) skewers

 Taziki Sauce
1 1/2 cups Greek yogurt
3 Tbsp lemon juice
1 garlic clove, minced
2 medium cucumbers, seeded and diced fine
1 Tbsp finely chopped fresh dill
Salt and pepper to taste

 In a large bowl, combined all the ingredients except the chicken. Mix and then add chicken chunks. Marinate overnight, and for up to 3 days. At this point you can either thread the chicken onto skewers and then BBQ or saute in a skillet over medium-high heat. Cook until the meat is no longer pink and the sauce has reduced to a ketchup like consistency. Whether the chicken is raw or cooked, when threading meat onto a skewer alternate pieces of chicken with purple onion. Onions will either cook on the BBQ or under the broiler.

 For the Taziki sauce, combine all ingredients and mix well. If you prefer a smoother texture you can just run it through a food processor. Serve as a dipping sauce for chicken.

Roasted Garlic Hummus

I made this hummus for a ward Christmas party for like 200 people. Making that quantity is a bit tricky because I tend to be a "little of this, little of that" type of a cook. So keeping flavors consistent and still delicious gets hard. However, no matter how many variations of this recipe that I made, it turned out delicious every single time! People raved about it and lots of people asked for the recipe...that's the mark of a quality recipe in my book! I love that this recipe can be flavored to hit preferences...some people like a bit more garlic while others love the cumin. It's really a "choose your own adventure" recipe that works great when you add more/less of the things that you like and don't like. Enjoy!!

1 large head roasted garlic - I have used regular garlic in a pinch and it's still delicious!
2 Tbsp Olive Oil
1 15oz can chick peas, drained and rinsed
3 Tbsp lemon juice
3 Tbsp tahini paste
1/2 tsp salt
1/2 tsp cumin
1/2 tsp fresh rosemary, minced
2-3 Tbsp water Garnish: Fresh Parsley, minced
Drizzle of olive oil

Sprinkle of paprika In a food processor, add chick peas, lemon juice, tahini paste, salt, cumin, and rosemary...pulse for about 60 seconds. Scrape down sided and bottom of food processor, add roasted garlic and turn on blender. Slowly add the olive oil and then add water a little at a time in order to get your desired consistency. To serve, drizzle with olive oil and sprinkle with desired garnishes. Serve with fresh pita, naan, pita chips, and/or fresh veggies. Enjoy!!

Salsa

I love salsa.  I like it year round though, and I have yet to find a store bought salsa that I love.  I love going to restaurants and eating their salsa.  That salsa is good salsa.  That salsa can not be bought in a store.  Insert sad face; my sad face.  I have tried lots of fresh tomato salsa, and while I do like it...I don't love it.  I like fresh tomatoes in pico de gallo salsa, but not so much in regular salsa.  In these types of salsa I like canned tomatoes.  The taste is more predictable, and they are the same year round.  I also have made this salsa several times...and each time I love as I stand around the food table and hear comments like "wow did you try this salsa," and "hey (insert name), did you try the salsa? It's so good."  That's how I know that one of my recipe is good...when others make comments to me not knowing that I was the one who made it!!  That sounded really arrogant as I wrote it...whoops!  Anywho...ego aside...this recipe is really delicious!!!  It also goes PERFECT with the Miguel's White Queso!!

28 ounce can whole plum tomatoes including juice

1 small white onion peeled and roughly chopped

1 - 2 jalapeno peppers seeded and chopped

3 cloves garlic chopped

1 1/2 teaspoons ground cumin or to taste

1 teaspoons salt or to taste

1/4 - 1 teaspoon to 1 granulated sugar optional and to taste

1 - 2 handfuls cilantro I prefer 2

About 3 tablespoons lime juice

Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.

Taste the salsa and based on personal preference, adjust as necessary.

Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with tortilla chips and enjoy!

Miguel's White Queso

Miguel's is a Mexican restaurant in SoCal that is sub-par Mexican food.  However, it quickly became our favorite Mexican restaurant when we realized there was unlimited white queso brought to the table while you wait for your food.  Like they bring it quicker than they refill your water.  The stuff is liquid gold.  So delicious and good on just about everything.  I always mixed it with their salsa in order to feel a little healthier.  We tried a few copycat recipes before we realized that the restaurant used to hand out free recipes when they first opened.  Lucky for us, people plastered the internet with pictures of the recipe!  Now that we no longer live near Miguel's, this recipe will be a staple at all our fiestas!!!

2 cups whipping cream

1 cup sour cream

1 tsp chicken base

2 Tbsp clarified butter

1 Tbsp flour

1 jalapeno, minced

1 Tbsp jalapeno juice, from bottled jalapeno

1ounce Monterey jack cheese, shredded

1ounce cheddar cheese, shredded

Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.

Stir in chicken broth and jalapeno sauce and simmer.

Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.

Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.

Remove from heat, stir in minced jalapeno and the cheeses.

Can be served with tortilla chips or as a sauce for dishes.

Cilantro Lime Chicken with Avocado Mango Salsa

This chicken is the perfect dish when you feel like Mexican food, but don't want to make all the fixins to go with it.  This is the protein marinated in the delicious south of the border flavors, and topped with the perfect salsa combination of savory and sweet.  I serve it along side some cilantro lime rice, but the dish is fine stand alone!  I love taking this meal into a family too.  It looks super fancy, is very fresh, and is so easy to whip up!

Chicken Marinade

3 pounds boneless, skinless chicken breasts (about 4-6)

Juice of 3 limes

1 cup cilantro, roughly chopped

½ cup olive oil

1 Tbsp. honey, or more to taste

1 tsp. kosher salt, or more to taste

fresh cracked pepper

2 garlic cloves, finely minced

1 tsp. cumin

½ tsp. onion powder

½ tsp. ground coriander

Avocado Mango Salsa

2 avocados, diced

1 large mango cubed

2 roma tomatoes, diced

¼ cup shallot, finely diced

¼ cup cilantro, finely chopped

Juice from ½ lime

¼ tsp. garlic powder

fresh cracked pepper & salt to taste

Combine the marinade ingredients in a food processor and blend. Pour into a large resealable bag and add chicken and marinate for a few minutes, up to overnight.

Mix together Avocado Mango Salsa ingredients in a medium sized bowl. Set aside.

Grill chicken over medium-high heat (or on stovetop) until no longer pink inside. Serve chicken with avocado mango salsa and enjoy!

Cinnamon Rolls

I don't claim to be an expert baker by any means, but for some reasons...these cinnamon rolls always turn out.  They are super easy to make and always taste delicious.  Unfortunately they are full on the fat and don't skimp at all on the taste. This leads to some fun rolls in your tummy and onto your thighs!!  Still worth making them...just as a special treat!

Dough

2 1/4 tsp active dry yeast

1 cup milk warm

1/2 cup granulated sugar

1/3 cup margarine I used softened unsalted butter

1 tsp salt

2 eggs

4 cups all-purpose flour

Filling

1 cup brown sugar packed

3 tbsp cinnamon

1/3 cup margarine softened

Cream cheese icing

6 tbsp margarine I used unsalted butter

1 1/2 cups powdered sugar

1/4 cup cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.  Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.  Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.  Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.  Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.

To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.  Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.  Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.  Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!  While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.  When the rolls are done, spread generously with icing.

Fresh Spring Roll with Peanut Sauce

These are my favorite food. This dish is fresh, easy'ish' to whip up, and actually saves well in the fridge so you can enjoy the goodness for days!!  These seem quite intimidating at first to make, but once you do it once they are a sinch!!  I love making them with some satay chicken (essentially I just put chicken tenders on a stick with some salt and pepper) and then I use the peanut sauce for them too.  They just seem to round out the dish and makes it more of a meal...and I'm my kids hero if I make any dish that includes meat on a stick!!

Spring Rolls
10 rice paper (found in most grocery store Asian isles)
2 cups shredded iceburg lettuce
1 cup shredded carrots
1 cup chopped cilantro
1/2 cucumber deseeded and sliced thin
30 large shrimp cooked (I like to buy raw and then sautee with some butter, salt, pepper, and a pinch of yellow curry powder)

Peanut Sauce
1/2 cup peanut butter
3/4 cup coconut milk
2 Tbsp Thai red curry paste
2 Tbsp apple cider vinegar
1 Tbsp Sugar
2 Tbsp ground peanuts
salt and pepper to taste

For the spring rolls, get a bowl with warm water big enough to submerge the rice paper.  Soak the rice paper for 30 seconds or until the paper is slightly pliable.  Lay flat and then put 3 tbsp lettuce, 1 tbsp carrots, 1 tbsp cilantro, and a few sticks of cucumber.  Fold over once side of the rice paper so the veggies are covered.  Place three shrimp on top of the rice paper with the veggies underneath.  Fold the two sides over, and then roll into the remaining side.  Think burrito when doing this.  There is no real wrong way to do this...it's just the easiest way I have found to keep the shrimp and veggies in tact while getting the tightest roll.

For the peanut sauce, combined all ingredients except peanuts in a small stockpot and whisk together until well incorporated.  Bring to a light simmer and then turn off heat.  Salt and pepper to taste and then transfer to a bowl.  Top with peanuts and serve along side the spring rolls.  I like to add a little sweet chili sauce to the dipping process too for a little extra sweet and spicy mix!!

Cheesy Funeral Potatoes

These potatoes have been dubbed "funeral potatoes" by what I can only imagine is the Mormon culture.  Recently we went to Grandma Mechams funeral where these were served and before that, my Grandpa Papenfuss' funeral where these were also served.  The only thing I can think of is that they are so delicious they put a smile on everyone's faces despite the sad situation they are in the midst of.

With my recent boycot of "cream of..." anything, funeral potatoes were one of my first recipes nixed from the blog.  They had a big honkin can of the stuff and it just wasn't going to cut it.  The canned mixture was a main star of the dish so I wasn't sure how a homemade substitution would do.  Well this recipe proves that sometimes homemade is best!!  The roux is relatively easy, and the cheesy deliciousness that transpires because of it is just amazing!!

8 tbsp salted butter
1 28-32 oz bag frozen shredded hash brown potatoes
1 medium onion, diced
1/4 cup flour
1 cup milk
2 cups chicken broth
salt, pepper, seasoning salt to taste
1 1/2 ups shredded Montery jack cheese
1 cup sour cream
1/2 cup shredded sharp cheddar
2 cups kettle cooked potato chips
1/4 cup grated Parmesan cheese
1/2 cup green onions sliced

Preheat oven to 350 degrees.  Heat a large skillet over medium high heat and melt 6 tbsp of the butter.  Add the onions and cook until translucent.  Sprinkle the flour over the top of the onions and stir to incorporate. Cook for a minute or until the mixture starts to look like "wet sand."  Whisk in them milk and chicken broth and continue mixing until there are no more lumps.  Bring the mixture to a boil and continue boiling until mixture thickens.  Season to taste with salt, pepper, and seasoning salt.  Turn off the heat and add the Montery Jack, cheddar, and sour cream.  Add the hash browns and mix everything together.  Grease the bottom of a 9x13 pan and pour potato mixture into it.

Take the remaining 2 tbsp butter, crushed chips, and Parmesan cheese.  Mix together and sprinkle over the top of the potatoes. Sprinkle green onions over top of chip coating (optional). Cover with foil and bake for 20 minutes, remove foil and bake for 15 more minutes or until the top is golden brown and the potatoes are bubbling around the edges.

Bavarian Cream Pie

This dessert is the Papenfuss family #1 most requested recipe. It's a simple recipe, but when all the flavors and textures are combined it makes something magical.  We make it for every birthday, every holiday, every scout auction, everything...and it is always a hit!!

1/2 cup butter
1 cup chopped pecans - divided
1 cup flour
1 8oz package cream cheese - softened
1 cup powdered sugar
16 oz whipped cream - divided
1 large package instant chocolate pudding

Melt butter and mix well with 3/4 cup pecans and flour.  Pat into the bottom of a greased 9x13 pan.  Bake at 350 degrees for 15 minutes or until the crust comes together and is a light golden brown.  Cool completely.

In a large mixing bowl, combine the cream cheese and powdered sugar.  Beat until fluffy.  Add 12 oz of whipped cream and fold together.  Put on top of the crust.  Mix the pudding packets with 2 1/2 cups cold milk and mix until thick consistency.  Layer on top of cream cheese mixture.  Use the remaining whipped cream and layer on top of the pudding. Sprinkle on the remaining 1/4 cup of chopped pecans.  Keep in refrigerator if not serving immediately.

Mississippi Mud Roast Sandwich

This is a great meal to use for 2 days...Have the roast the first day and then use for sandwiches the second day.  I think I prefer the sandwich to just eating the roast, but this is largely in part to the amazing little french hoagies that my local grocery store sells.  They are so good!!  So this would be the perfect Sunday meal and then Monday quick meal before FHE!

1 3-4 lb chuck roast
1 packet ranch mix
1 packet Au Jus gravy mix
1/4 cup butter, cubed
4-5 pepperoncinis
1 onion sliced
1 red pepper sliced
1 yellow or orange pepper sliced
8 hoagie French rolls
8 slices provolone cheese
sliced pepperoncinis for serving

In a crock pot place chuck roast and top with ranch mix, Au Jus mix, butter, pepperoncinis, onion, and peppers.  Cook on low for 6-8 hours or until the roast shreds easily with a fork.  Shred the pork and mix all the ingredients together.

Open the hoagie rolls and place a piece of provolone cheese on the open face.  Place under the broiler until the cheese and bread are golden brown.  Remove from oven and take a scoop of meat mixture, place on top of bread.  Top with pepperoncinis and serve immediately.

Philly Cheesesteaks

When TJ and I lived in DC, we made it a special note to travel to Philadelphia and have a little Philly Cheesesteak competition of our own.  We tried Pat's; we tried Geno's...and in the end they both let us wanting a little bit more.  Each were delicious in their own right, but to call them the best cheesesteaks ever just didn't seem right.  Then we moved to Okinawa and there was a fast food joint called Charley's.  They served hot sandwiches and among their best sandwich was their Philly cheesesteak.  Still not the best...but good.  Well now we find ourselves in San Diego and the grocery store down the street sells these amazing little French Rolls.  Kind of like bakery french bread but in hoagie size.  Perfect for me to perfect the Philly cheesesteak.  I'm not a fan of the traditional cheese wiz spread for the cheese, so if you're feeling daring then give it a try...otherwise be like me and stick to provolone.

1 onion sliced in half and then sliced into strips
1 red pepper de-seeded and sliced
1 green pepper de-seeded and sliced
8 oz baby bella mushrooms sliced thin
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
2 tbsp A-1 steak sauce
1 tbsp Worcestershire sauce
16 oz sliced deli meat roast beast (the more quality the better these sandwiches will taste...I like Costco's sliced roast beef the best)
salt and pepper to taste
8 french hoagies
8 slice provolone cheese

In a cast iron skillet, heat olive oil and butter over medium high heat. Once pan is hot, add onion, peppers, and mushrooms. Don't over stir as you want these to char.  Once the veggies are cooked through and have a nice brown.  Add garlic and cook until fragrant, about 30 seconds.  Add the steak sauce and Worcestershire sauce and mix.  Add the roast beef and cook until meat is reheated.  Salt and pepper to taste.

Here is where I think I have perfected the sandwich.  I used to pile the toppings on the hoagie, put the cheese on top and then broil to golden brown perfection.  The problem was that the bread always tended to get a little soggy and the cheese wasn't in every bite.  So now I open up the hoagies and put a piece of cheese covering both sides.  Then I pace under the broiler until nice and golden brown.  Then I put all the toppings on the top of the cheese and fold into a sandwich.  The bread is still nice and chewy and there is cheese in every bite...this is what I call cheesesteak perfection!! Add a little hot sauce if you want to spice things up!!

Cajun Tortellini

I recently bought a Costco container of their tortellini when it was on sale.  Cheese filled pasta; what is not to like?!  I tried a few recipes and while they were good...they weren't "blog-worthy," which as of late is how TJ and I classify an amazing recipe.  Well I was surfing Pinterest and I came across a cajun tortellini recipe with sausage that looked like it could just be "blog-worthy."  I tweaked a few things, added a few things...and came up with this.  SOOO good!  It's creamy, spicy, cheesy, and meaty.  To put it over the top and surpass "blog-worthy,"  it's a recipe that made all TJ's coworkers say "what is that delicious smell," when he took it to work the next day for lunch.  I would say this recipe is a keeper!!

1 tsp olive oil
12 oz smoked sausage links cut into bite sized pieces.
3 garlic cloves, minced
1 small onion, diced
1 red pepper, diced
1 tbsp cajun seasoning
1 cup heavy cream
1/2 cup chicken broth
1 cup Parmesan cheese, plus more for serving
1 20 oz cheese tortellini
2 green onions, diced

In a large skillet, heat oil over medium-high heat.  Add onion and red pepper, and cook until soft.  Add sausage, and cook until browned, stirring occasionally.  Add garlic and cook until fragrant...about 30 seconds.  Add seasoning; stir to combine.  Stir in heavy cream and chicken broth and bring to a bubble, add tortellini.  Lower to a simmer and stir in Parmesan cheese until melted and tortellini is cooked through.  Top with green onions and more Parmesan cheese before serving.

Microwave Carmel Corn

This is a recipe that I made with my mom growing up.  The recipe is super easy, super delicious, and one that you can make with kids.  In fact, I have memories of shaking the brown paper bag with my mom when I was little and now I get to do the same thing with my kids; total dejavu!  I love it!!  The recipe you do have to be careful about what kind of paper bag you use though...Some are made using recycled material and contains metal which doesn't belong in a microwave...just use caution ;)

1/2 cup of popped popcorn kernels (about 3 quarts popped popcorn)
2 cups cashews, optional
3/4 cup brown sugar
6 tbsp butter
3 tbsp corn syrup
1 tsp sea salt
3/4 tsp vanilla extract
1 tsp baking soda
large brown paper grocery bag

Pour the popcorn and nuts into the paper sack.  Be sure to pick out all the un-popped kernels as you see them!!  Place the brown sugar, butter, corn syrup, and vanilla in a large microwave safe bowl.  Microwave on high for 2 minutes, stir, and then microwave another 2 minutes...until the mixture boils.  Immediately stir in the baking soda and pour over the popcorn, in the bag.

Fold the top of the bag over a few times and shake well.  Place the bag in the microwave and cook for 1 minute.  Shake the bag vigorously again and microwave for 45-60 seconds.  Check at 45 seconds  to make sure it's not burning.

Open the bag and pour the caramel corn our on waxed paper.  Break up clumps if needed and check for any un-popped kernels.  Cool completely to harden.  Enjoy!!

Sweet Potato Casserole

This was the most requested recipe from our Papenfuss family Thanksgiving for 5 years in a row.  My wonderful Aunt Darcy made it and was reluctant at first to give out the recipe.  There's just something nice about being the only one who can create such a delectable masterpiece.  Well this is the first year that she gave it out and the first year in a while that we have attended the Finlayson family Thanksgiving extravaganza (I call it that because there is usually over 60 people in attendance).  With 3 other sweet potato recipes being made, this was by far everyone's favorite.  But don't be fooled...just because it's made with a vegetable and served as a side dish...this is full of sugar and butter and definitely belongs with the desserts!!  So good!!

2 big yams
1/2 cup butter
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
2 eggs

Topping
1/3 cup flour
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Rub yams in olive oil and wrap in tin foil.  Bake at 350 degrees for 2 hours or until they are fork tender.  Scoop out insides and add the remaining 5 ingredients until they are well incorporated.  Pour into a greased 9x13 pan.

For the topping, place all ingredients into a bowl and cut together until the butter is pea sized and the mixture starts to come together.  Sprinkle over the top of the sweet potato mixture.  Bake at 350 degrees for 30 minutes.

Pesto Mushroom Chicken

This is a simple and delicious meal that will feed a crowd.  I served it on a bed of angel hair pasta and the meal was perfect.  While it may not be my kids favorite meal (anything green seems to be quite the deter-ant) TJ and I love it!!

6 boneless skinless chicken breasts
1/4 cup butter, melted
1/2 cup panko breadcrumbs
1/4 cup pesto
1 tsp olive oil
8 oz mushrooms, sliced
6 slices provolone cheese

Preheat oven to 350 degrees.  Brush chicken with butter and coat completely with bread crumbs.  Place chicken into a greased 9x13 pan and bake for 20 minutes or until chicken is cooked through.

While chicken is baking, heat olive oil in a skillet and saute mushrooms until they give up their juices.  When chicken is done, spoon pesto sauce evenly over the chicken and top with the mushrooms.  Cover each breast with a slice of provolone cheese and bake in the oven until the cheese is melty and golden brown.  Serve over a bed of pasta with some additional pesto sauce.

Grilled Hawaiian Chicken Bowls

This is a take on my regular teriyaki chicken bowls...but elevated to the next level.  This recipe is a bit of a labor of love but the flavors all combined can not be matched.  Everything there is to love about teriyaki chicken, combined with the flavors of Hawaii (well stateside version of Hawaii I guess).  Perfection!!  So if you are feeling frisky and want to chop lots of veggies and slave over the grill...then give this recipe a try; I promise it will be worth it!!!  I also love, love, love the flavor that thighs give this recipe.  You can sub white meat, but the dark meat is so rich and flavorful I'm not sure why anyone would want to.  The other secret to this recipe is the 3-4 day marinade...yes you heard that right!  Something magical happens with this delicious sauce over the course of several days that takes the meat from good to euphoric.  I'm salivating just thinking about it!!

10 boneless, skinless chicken thighs
1 zucchini, sliced
2 peppers, any color...I like orange, red, or yellow to keep with the "tropical theme"
1/2 pineapple, peeled and cut into spears (I toss mine in cinnamon and drizzle with honey but this is totally optional)
1 red onion, peeled and quartered
10 baby bella mushrooms cut in half
Olive oil
salt
pepper

Coconut Rice
2 cups water
1 1/2 cups canned coconut milk
2 tsp light brown sugar
1 tsp salt
2 cups white rice

Teriyaki Sauce
1/2 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup brown sugar
1 tbsp honey
1 tsp ginger
1 garlic clove, minced
2 tsp cornstarch
2 tsp water
1/4 tsp crushed red pepper

Toppings
1/2 cup toasted coconut flakes
1/2 cup cilantro, chopped
Sweet red chili sauce
Siracha

Make the coconut rice by adding water, coconut milk, sugar, and salt to a large saucepan.  Bring to a boil, then stir in rice.  Return to a boil and reduce heat to low.  Cover and cook for 20 minutes.  Remove from heat and let stand 10 minutes, before fluffing with a fork.

While rice is cooking add all of the teriyaki sauce ingredients to a saucepan.  Over medium heat, bring to a boil, stirring constantly.  boil for 1 minute or until the sauce thickens.  Pour 1/4 cup sauce over the raw chicken and marinate for at least 15 minutes (like I mentioned above though...marinating for 3-4 days makes the chicken magical).

Prepare your grill to medium heat.  Toss your veggies in olive oil and salt and pepper.  Using a grill pan, cook your veggies until charred and your desired tenderness.  Grill the pineapple until the honey/cinnamon and pineapple juices start to caramelize and you get those beautiful grill makes.  Next grill the chicken until cooked through.  Remove and rest before slicing.

To serve the bowls, layer rice, chicken, veggies, pineapple...and then top with coconut and sauces.