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  (Station Park) Chicken sandwich w/ teriyaki sauce, onion rings, Super Food Salad
Hug Hes- Prime Rib Salad, bread is so good. (Chef Salad, not so good.) Nice quiet atmosphere, kind of pricey, good for a quiet lunch though.
Boba World (Bountiful) Pretty good Chinese food for this area! Loved the fried rice. Like the Pineapple Chicken and house fried rice. Special Chicken- terrible - little bits of dry fried chicken.
The Mandarin (Bountiful) like the cashew chicken
Twisted Sugar (Centerville) Great cookies- especially love the sugar cookie with the fresh lime to squeeze on top!
Costa Vida - Mango Chicken Salad
R&R BBQ- like the tacos


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. (Even if it has a weird convenience store attached!) 



Salt Lake-
Sweet Lake Biscuits and Limeade- I like everything here!A(except for the banana cookies)
Les Madeleines- Chicken and Chèvre Salad (warm goat cheese!), Kouign Amann, little chocolate cookie with dulce de leche (find out name-too good!)
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
Last Course- German Chocolate Cake, Banana Foster, Lemon Crepe Cake, Apple Pie Cheddar Ice Cream
Caputo's- the Soprano, Hot Pastrami (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
Sicilia Mia- downtown and others. Carbonara is the best!
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. 

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






Utah County-
Seven Brothers (Saratoga Springs and Riverwoods)  Paniolo burger, Paniolo Fries, Bruce Irons Burger, Coconut Macadamia Shrimp Salad, banana bread. Obsessed!
180 Tacos - loaded house chips, Mexicana Rice (this rice is my current obsession)
Cubbies Chicago Beef - burger, fries, buffalo fries (sadly, I don't like the actual Chicago Beef)
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 :) - Graham Canyon Ice Cream, mint brownies, ranch dressing, chocolate milk
Hruska's Kolaches - love it all- blackberry, maple pecan, chicken cilantro

To try: Molly's, Bam Bam's BBQ, Pizza 712, Chom Burger, Taste, The Chocolate


NYC- 
Amy's Bread - (Hell's Kitchen) Our top NYC bakery. Love it all. I always get a scone, plus whatever looks good! Really good hot chocolate.
Yum Yums - (Hell's Kitchen) Amazing Thai Food. Love the Coconut Curry.
Bleaker Street Pizza - all good
Magnolia Bakery - all good
Madison Kayser (close to the temple) Amazing French bakery, and take away meals
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!

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.

Quick and Easy College Meals

-Gnocchi with marinara sauce- buy gnocchi at Dollar Tree (it's imported from Italy and surprisingly good!) Only takes a few minutes in boiling water.

-French bread or naan bread pizza- top with spaghetti sauce, cheese, toppings. Bake at 400 until cheese is melted and bubbly (watch out, I'm famous for burning this or catching it on fire!).

-Avocado toast. Buttered toast, sliced avocado, salt and pepper. 

-Scrambled eggs or omelette with salad for dinner.

-Quesadillas with leftover shredded chicken, canned chicken, or shredded pork with BBQ sauce inside. Make it extra good by putting a little shredded cheese on the pan and then the folded tortilla full of cheese on top. Makes it crispy!
-frozen tortellini  -Baked sweet potato with toppings- leftover shredded pork, bacon, walnuts or pecans, cheese, etc. Microwave the sweet potato for speed.

-Salads-

Greek- olives, tomatoes, red onions, feta, chicken. Vinaigrette dressing (2 Tbsp olive oil, 2 tsp vinegar, 1 tsp lemon juice, pinch of oregano, salt and pepper.

Taco- ground beef, salsa, tomato, salsa, sour cream, cheese

Asian- cabbage, chow mein noodles, cucumbers, chicken, Asian vinaigrette (2 Tbsp oil, 2 tsp vinegar, 1/4 tsp soy sauce, salt and pepper).

Tex Mex- chicken or shredded pork, leftover rice, salsa, black beans, ranch dressing or vinaigrette

-180 Tacos- (Provo) do yourself a favor and get their Mexicana Rice, or loaded house chips as your meal. About $3 each. So delicious, and a reasonable price for eating out. (on 3368 N University Ave. in Provo- by grandma's house)

-Rice Bowls-

-leftover meat, black beans, salsa, cheese, avocado, etc.
-brocoli, chickpeas, lemon juice, soy sauce, grainy mustard
-chicken or pork, teriyaki sauce, brocoli or green beans
-sweet potatoes and black beans, lime juice, sour cream
-chicken, hummus, cucumbers, onions, tomatoes, lemon juice
-teriyaki meatballs
-chicken, brocoli, lemon juice, sour cream
-BBQ sauce and leftover chicken, or canned chicken

-Ramen-
add teriyaki sauce with chicken and stir fried veggies (look at Elevated Ramen recipe)

Trader Joe's- grab a few frozen entrees or fresh salads or wraps for an occasional easy dinner

Money and Time Saving Tips

-Use frozen pre-chopped onions. They are usually $1 per bag. You can use just what you need and keep the rest frozen. Same for diced green peppers.

-Use jarred minced garlic. Same concept as onions, but refrigerate it.

-Buy gnocchi at the Dollar Tree. It is imported from Italy and is surprisingly good.

-If a recipe calls for meat (such as a pasta or rice dish, curry, etc) either cut the amount of meat in half to keep costs down or try omitting the meat all together.  Some recipes work well to substitute black beans or chick peas for protein.


-Basically I just order my groceries at Walmart and pick them up. We don't have any great low priced grocery stores near us. I shop major  sales on cereal and other staples at other stores and really stock up. I stop at places like Harmons just for specialty items (bread!). Winco for arborio rice, and have a specific list of things I try to stick to at Costco.

-I make a basic white sauce sometimes with Parmesan cheese added to put in dishes I want to be a little creamy. I love cream or ricotta cheese, but learned to get creative with white sauce when we were first married and had no money! I've always got flour, butter, and milk on hand. 2 Tbsp butter, 2 Tbs flour, 1 cup milk, pinch of salt. Mix butter and flour in saucepan, cook for 2 minutes, whisk in  a little milk until smooth, whisk in remaining milk, and salt until thickened. 

-In spaghetti sauce, Italian dishes, or soups I use a small amount of sausage. It's strong flavor allows for just a small amount to flavor the whole dish making it seem meaty. I use Jimmy Dean Italian  sausage mostly because it's pretty good, inexpensive, and easy to find. I really like Harmons chicken sausage when they have it.

-I usually cook with very sharp cheese. You can use less and still get lots of flavor. 

-Use your freezer for bits of leftover sauce to use later, or overripe bananas for banana bread, cheese that you won't use up fast enough, etc. Even milk.

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.