Sheet Pan Omlettes

16 eggs
1 tsp salt
1/2 tsp pepper
desired toppings


Heat oven to °350. Whisk eggs with 2 Tbsp. water. Pour into sheet pan, lined with silicone baking mat, or spray pan then line with foil and spray foil. Pour in eggs. Add desired toppings. Bake for 20 minutes.

Toppings: Cheese, ham, sausage, bacon, feta with tomatoes and basil, mushrooms, herbs, peppers, spinach.

Variation: Put frozen hash browns in pan first drizzled with oil. Bake for 10 minutes, then add egg mixture and toppings.

*Simple way to feed lots of guests for breakfast. So fast and easy, great with cinnamon rolls to give something solid along with all the sugar!

Basic Meat Brine

1/4 cup salt
1 quart warm water
1/4 cup sugar- any kind, optional

Mix salt and sugar into warm water until dissolved. Place chicken or pork chops into large ziplock bag, pour in liquid. Keep refrigerated for 1-2 hours. Even 30 minutes is okay. Cook meat as desired.

*Brining chicken and pork makes such a difference! Even if you overcook the pork or chicken a little it will not dry out. I always brine before I grill pork chops or chicken breasts.  The sugar helps the meat brown.

Texas Sheet Cake

Source: Lavona Richardson

1 cup butter

1 cup water

4 Tbsp cocoa

2 cups flour

2 cups sugar

1 tsp soda

1/2 tsp salt

1/2 cup sour cream

2 eggs

Frosting:

1/2 cup butter

2 tsp cocoa

2 Tbsp milk

Pre-heat oven to 350°. Boil butter, water, and cocoa for one minute. Mix dry ingredients with sour cream and eggs, add cocoa mixture. Pour into greased sheet pan. bake 20 minutes.

Frosting: Boil all ingredients for one minute. Spread over cake while hot.

Teriyaki Chicken

Source- Tricia's friend Penny's mom!

1/3 cup brown sugar
1/4 tsp ginger
1 cup beef broth
3 Tbsp soy sauce
2 1/2 T cornstarch mixed in 3 Tbsp cold water
2 T corn syrup or honey
2 Tbsp ketchup
4 chicken breasts

Mix together sauce ingredients and cook over medium heat, stirring constantly until thickened.

Season chicken breasts with salt and pepper, cook in olive oil or other cooking oil until browned very well on one side before turning, cook through. Add chicken to sauce, serve over rice.

Key Lime Pie

Source - the Joy of Cooking

1 - 15 oz can sweetened condensed milk
4 egg yolks
1/2 cup strained fresh lime juice
3 tsp lime zest
1 graham cracker crust

Whisk all ingredients, pour into pie crust. Bake at 325 ° for 15-17 minutes. Let cool completely and refrigerate until cold. Top with fresh whipped cream.

*My love for Key Lime Pie began at Joe's Crab Shack when I lived in AZ. Tricia and I may have made complete fools of ourselves with our excitement there.

Raspberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp melted butter
8 oz cream cheese
8 oz Cool Whip
1 cup sugar
1- 6 oz pkg. raspberry jello
10 oz frozen raspberries

Spread crushed pretzels in bottom of 9x13 glass pan. Sprinkle 3 Tbsp sugar over pretzels and drizzle butter overtop. Bake at 350° for 10 min. Let cool.

Cream sugar and cream cheese. Fold in Cool Whip. Spread mixture over pretzel crust and chill. Stir jello into 2 cups boiling water. Stir in raspberries. Chill for 10 min. then pour over cream cheese mixture. Refrigerate until firm - at least 4 hours. Overnight is best.

*Not really so much a salad as it is  a dessert, but we always have this for Thanksgiving, and this can't be the dessert!

Mexican Street Corn Salad

Source: Six Sisters Stuff

4 cups corn, fresh or frozen (I like Costco's)
2 Tbsp olive oil
3 Tbsp mayonaise
4 oz cotija cheese (can sub feta)
2 Tbsp fresh lime juice
1 Tbsp jalapeño pepper, finely chopped
1/3 cup cilantro, finely chopped
2 Tbsp red onion, finely chopped
2 cloves garlic, minced
1/2 tsp chili powder
salt and pepper to taste

Sautee corn in olive oil until slightly charred, 6-7 minutes. In separate bowl combine remaining ingredients. Stir in cooked corn.

Melon and Prosciutto Salad

source: Mary Crafts-Homer

1 cantaloupe
4 oz prosciutto - crisped in a frying pan
2 cups fresh mini mozzarella balls
2 cups arugula

Dressing:
1/2 cup olive oil
1/4 cup white balsamic vinegar
3 Tbsp honey
salt and pepper

Use a melon baller to scoop out cantaloupe balls. Place cantaloupe balls, prosciutto, and mozzarella  on bed of arugula.  Drizzle dressing.

Packable Lunches

-salad in a jar- make salad I a mason jar, put dressing in bottom with heartier ingredients, like chick peas, black beans, etc, layer with lettuce on top so it doesn't get soggy.
-pasta salad in a jar-put a little pepperoni, olives, cheese, tomatoes, in the  bottom of jar with Italian dressing, put pasta on top, shake and mix before eating.
-taco salad in a jar: layer beans, chicken or beef (optional), salsa, sour cream, lettuce, top with a few tortilla chips
-lettuce wrap with chicken salad
-tortellini kebab- with leftover tortellini from night before, skewer tortellini, cheese, pepperoni, tomatoes
-hummus and pitas
-pita or naan bread pizza
-cucumber and cream cheese sandwich, or tortilla wrap
-egg salad sandwich
-make your own grown up lunchable, cheese, crackers, sliced hard boiled eggs,lunch meat, nuts, etc.
-greek pita sandwich: chick peas, chopped lettuce, tomatoes, onions,  oil and lemon juice
-calzone: make or buy pizza dough, cut into small rectangle, fill with sauce and cheese, other toppings if desired. fold dough over and seal edges - bake at 350° for 20 min. Freeze, then just pull one out in the morning to take for lunch - also can fill with ham and cheese.
-plan at dinner and alter leftovers into a packable lunch
-pizza pinwheel- make pizza dough, roll out into rectangle, spread with sauce and cheese, roll and slice like cinnamon rolls - bake and freeze to put into lunch in the morning

Garden Salsa

source: Tami Richardson

6-8 medium tomatoes
1 poblano pepper
1 anaheim pepper
1/2 large white onion
2 cloves garlic
1/2 tsp salt
1/2 bunch of cilantro, stalks removed
jalapeño pepper- optional

Roast peppers over gas burner or broil in oven for until skin blisters and is slightly blackened. Remove top and seeds. Put 2 tomatoes and remaining ingredients to blender. Blend until onions and peppers are chopped fine. Add remaining tomatoes and pulse several times until tomatoes are diced.

*The roasted peppers give the salsa and nice smoky flavor and just a little heat. Add jalapeño if you like more heat.

Granola

Source: adapted from Marlene Ellingson


4 cups old fashioned oats
2/3 cup honey
1/3 cup canola oil (coconut oil is good too)
1/2 tsp salt

Heat honey, oil, and salt in large pot. Stir in oats. Spread on greased baking sheet. Bake at 300 for 30 minutes, stirring twice during baking time. Add in nuts or dried fruit to your liking.

*Sometimes I add a few tablespoons of water to the honey and oil mixture to make it a little thinner and easier to stir with the oats.

Tami's Favorite Restaurants

Just a list of restaurants to help me remember what I like!

Close to home -Farmington area-
Sushi Monster (Station Park) DC Roll, Rock n Roll, Salmon Katsu Roll,  Bento Box, Hibachi Beef
the Habit   Super Food Salad

Aubergine- love the mediterranean bowl and keto bowl

Cubbies- super love the Wild Rice and Kale salad

Seven Brothers- love the Panilo Fries

Santorini's like the original bowl

Vessel Kitchen- Hash Hash

Taste of India- coconut lamb, butter chicken

China Platter-

In n Out-  Double double, protein style, no sauce griled onions

Blaze Pizza- Gluten free Art Lovers

North of Farmington-
Zucca's- (Ogden) Risotto (good atmosphere for groups)
Thai Rod Dee- (Layton) green curry! (didn't love the Pad Thai)
Rainbow Gardens- Old favorite from childhood. I usually get vegetable soup and a Mormon Muffin. Also like the Marco Polo, Thomas Divan and Turkey Enchiladas.
Mandarin Garden (Logan) all good
Tandoori Oven (Logan) Best Indian Food I've had in Ut.  
Maddox- Family classic

Idle Isle Cafe- Brigham City
Weller's Bistro- great German food, a little pricey

Salt Lake-
Sweet Lake Biscuits and Limeade- I like everything here! (except for the banana cookies)

Sawadee- Massaman curry
Red Iguana- Tacos Ramon, Red Iguana Combo Plate
Mazza- amazing French fries, Chicken Kebab, Musakhan Wrap
Eggs in the City- Macho Style Breakfast
Eva's- everything
Caputo's- the Soprano, Hot Pastrami, chocolate chip cookies,

 (best ricotta ever at cheese counter)
Moochie's-  ridiculously amazing meatball sandwich
Gourmandise- Eggs and Polenta Benedict is very good. (Sadly don't love most of their food.) Do not try the French onion soup! But it has a nice atmosphere and the pastries are good.
Seigfrieds- I love everything here. The warm potato salad, schnitzel, brats, sauerkraut, red cabbage, desserts.
Spaghetti Factory- childhood favorite Spinach Tortellini, Mizithra Pasta, definitely the house dressing
Tulie Bakery- everything!
Layla- mediterranean, so good. Moroccan Chicken- love the saffron cream sauce, Musakhen, great fries
Spitz-mediterranean, love, love, love, the Street Cart Fries
Grand America, Little America- love both of them for brunch. 

The Laurel- Grand America- love it

Don Joaquin's- love all their tacos and gringas

Mahader- Ethiopian- be prepared to eat with your hands

Doki Doki- Japanese desserts

Hero Hot Pot- So good and so fun!

The Dodo- great lunch spot, banana pie!

Hub and Spoke Crab Benedict

Copper Onion- loved it. Nice atmosphere.

To try: From Scratch, Fillings and Emulsions, Veneto, Cucina Toscana, Handle, Feldman's Deli, Valter's Osteria






Utah County-
Seven Brothers   Paniolo burger, Paniolo Fries, Bruce Irons Burger, Coconut Macadamia Shrimp Salad,  Obsessed!
180 Tacos - loaded house chips, Mexicana Rice (this rice is my current obsession)
The Rising Bun-  (Lehi) Krispie Yum-Aguchi (the coconut sauce is beyond), Tonkotsu Ramen, Mango Waffle (the coconut ice cream is dreamy), want to try the Comrade Fries
Communal- everything is good!
Black Sheep Cafe- was very good- can't remember what I ate there
J Dawgs - like it all
BYU Creamery :) - Kids meal for sure. Graham Canyon Ice Cream, mint brownies, ranch dressing, chocolate milk
Hruska's Kolaches - love it all- blackberry, maple pecan, chicken cilantro

Don Joaquin's- all tacos and gringas
The Chocolate- every dessert



NYC- 

*make sure to check out 2 good 2 go
Amy's Bread - (Hell's Kitchen) Our top NYC bakery. Love it all. I always get a scone, olive twist, plus whatever looks good! Really good hot chocolate.
Yum Yums - (Hell's Kitchen) Good Thai Food. Love the Coconut Curry.
Bleaker Street Pizza - all good
Magnolia Bakery - banana pudding

Eataly- all sorts of fun food
5 Napkins Burgers (Hell's Kitchen, also in Boston) all good
Schmackary's Cookies (Hell's Kitchen)
Pasticceria Rocco- Cannoli!
Cafe Napoli - ( Little Italy) I always get the piccata, but need to branch out. Would also like to try a new place in Little Italy.
Pret a Manger - for a quick sandwich
Levain bakery - cookies!

375 Fries

2 Brothers Pizza cheap and fast

Shake Shack- the kids love it
Katz's Deli

Friedman's - amazing gluten free Reubens!

Avoid Chelsea Market at all costs :)

London-

*make sure to check out 2 good 2 go

Dishoom- best Indian food ever!!!

The Ivy So Beautiful! 

Hummingbird Bakery

Pret a Manger

Churchill Arms- super fun pub serving Thai food

Aromi Caffe- arancinni!!! pistachio cake!!! (Cambridge, not London)
Gordon Ramsey Street Pizza

Sunday in Brooklyn

Japes pizza

Leon

Nandos!

Department Store Food Halls

Bread Ahead

Gails!! the best!

Ole and Steen Norwegian bakery. So good!

Paris-

Just skip the restaurants and eat crepes, pastries, bread, and buy cheese from the grocery store :)

Maison Kayser

Pauls

Boston-

Tatte !!!

Salumeria

Sweet Greens

Legal Seafood

Mikes- Canoli!

Quincy Market

Union Oyster House

Little Italy

Baltimore-

Vaccaros!

McCormick & Schmicks

Little Italy

Blueberry Brie Grilled Cheese

Source: Tricia and Tami

Hearty French Bread (Harmons!)
Brie Cheese
Sharp White Cheddar
Blueberry Compote
Butter

Blueberry Compote:
2 cups blueberries, fresh or frozen
1/4 cup brown sugar
2 tsp lemon juice

Combine 1 cup of blueberries, sugar, and lemon juice in small saucepan. Cook for 10 minutes, stirring and slightly mashing berries. Add remaining berries, cook for 8 minutes, stirring gently.


Butter bread, place Brie slices on one piece of bread, cheddar on the other. Spread compote on top of cheddar. Put the two pieces of bread together and grill on frying pan or griddle until bread is golden and cheese is melted.

*We made up this recipe on vacation on the Oregon coast where blueberries and blackberries were growing everywhere. We found so many delicious ways to use them!

Elevated Ramen

Source: Tami

Variation 1-
Thai Peanut Ramen

1 pkg chicken ramen noodles
2 Tbsp peanut butter
1 tsp or less sriracha sauce
green onions, cilantro, chopped peanuts (optional)

Cook noodles according to package using seasoning packet (do not over cook!). In small bowl mix PB and sriracha. Drain about 3/4 of liquid. Stir in PB sauce. Garnish if desired.

Variation 2-
Teriyaki Veggie

1 pkg ramen noodles, any flavor
frozen stir fry veggies
bottled Teriyaki sauce

Cook noodles according to package do not use seasoning packet. Stir fry veggies on high in 1 Tbsp oil. Top noodles with veggies, coat  with Teriyaki sauce.

Variation 3-
Cook noodles according to package. Add soft boiled egg, cilantro, lime juice.

Variation 4- Boil ramen for 2 minutes, do not use seasoning packet, drain and stir fry with store bought stir fry sauce for 2-3 minutes.

Nutella Mousse

Source- Ashley Richardson

3 cups heavy cream
1/3 cup sugar
1 cup Nutella

Whip cream and sugar with mixer until stiff peaks form. Fold in Nutella. Pipe into serving glasses, garnish with whipped cream.

Basil Couscous Salad

Source-Amanda Robbins

1 package Olive Oil and Garlic Couscous
12 cups Romaine lettuce (1 large head)
1/2 cup craisins
1/2 cup Asiago or shredded Parmesan cheese
1 1/2 cups (3 ears) cooked corn, cut and cooled
1/2 cup sunflower seeds

Fresh Basil Dressing:
(enough for double batch of salad)
1 cup fresh basil leaves
1 cup mayonnaise
1 cup buttermilk
2 tsp red wine vinegar
salt and pepper to taste

Cook couscous according to package. Cool. Combine all ingredients, toss with dressing just before serving.

Peach Caprese Salad

Source: adapted from Magnolia Table

5 peaches

4 oz fresh mozzarella (I love Harmons)

10 fresh basil leaves torn

olive oil

balsamic reduction

salt & pepper

Slice peaches and mozzarella, arrange on small platter. Scatter basil leaves, drizzle balsamic reduction and olive oil. Sprinkle with salt and pepper. Serve immediately.

*You can make balsamic reduction by simmering 1 cup of balsamic vinegar for 30 min, or buy balsamic glaze by the vinegars at the store. I like Trader Joe’s.

Raspberry Cheesecake Trifle

Source: Amy Poulton

1 angel food cake- 1 ½ inch chunks

1 cup sour cream

3-8 oz. pkg cream cheese- room temp

1 cup whipped heavy cream

2 cups powdered sugar

1 tsp. vanilla

1 tsp. almond extract
2 lbs. frozen berries

Beat cream cheese, powdered sugar, vanilla and almond. Fold into whipped cream. Layer cake chunks, berries and whipped cream mixture in a trifle bowl or individual glass bowls. Refrigerate at least 4 hours.