Tuesday, August 23, 2016

White Chicken Vegetable Pasta

Yesterday was great! I ran lots of errands, went to meet my friends who just got home from their missions, AND baked a delicious loaf of THE BEST BANANA BREAD EVER! When I finally made it home at around 4:30, it was time to make dinner!

I walked into my mom's room and we talked about what we should make for dinner. Now I had never made this dish before last night, but luckily my mother broke her leg ;) so I got to make it without her "help" because most of the time she just takes over anyway!  I was pretty dang excited because this White Chicken Vegetable Pasta is the BEST! My mom has been making it for years, and I've always wanted to learn how to make it because I know I'll be using this one in the future! 

Here's the vegetables you're going to need ^^^. You can also throw in anything else you have available! Asparagus or tomatoes or spring peas would also be wonderful in this dish. Just add the vegetables according to cooking time. 

This White Chicken Vegetable Pasta is one of my families favorite meals! My older sister, Ellie, requested this recipe next because it is her all time favorite meal that our mother makes! It really is the best! It's quick, easy, healthy, and everyone loves it! I'm sure you will too! 

White Chicken Vegetable Pasta
Serves 5-6
3 Tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
3 chicken breasts, cubed
5 medium carrots, diced in rounds
4 medium stalks of celery, diced
6-7 small bell pepper, diced (see picture above for vegetable sizes)
1 cup chicken broth
1 pint heavy cream
1 cup frozen peas
2 cups shredded Parmesan cheese (plus extra for garnish)
1 Tablespoon basil (fresh or dried)
Salt and Pepper to taste
1, 16 oz. box of linguine noodles

1) In a large sauce pan, heat oil, onion, and garlic, until onions are soft and garlic is fragrant, about 3 minutes. Add chicken and cook until the inside of chicken pieces are not transparent.
2) Add vegetables according to cook time (add carrots and celery then add softer vegetables).
3) Meanwhile cook noodles according to directions on box.
4) Add chicken broth to vegetables and cover. Simmer until all vegetables are soft.
5) Add cream and peas and cook for 5 more minutes on low.
6) Stir in cheese, basil, and salt and pepper to taste.
7) Combine noodles and sauce and serve hot, garnished with shredded Parmesan cheese and fresh basil (optional).

Friday, August 19, 2016

One Year on Sourdough Sunday-Top 9 Recipes

Can you believe it?! It's been a year since Sourdough Sunday was born (haha, wow it's like my baby, but it kind of is...)! I just wanted to thank everyone for the support and love that I've felt as I started this wonderful blogging journey. I love blogging about my passions and I can't express how much gratitude I have for everyone who has helped my throughout this past year. Here's to many, many more to come. 

Today for SS's birthday, I've decided to compile Sourdough Sunday's Top 9 Recipes from the first year.  These recipes have been the most viewed, most requested, and most loved by all who have tired them! (PS you can click on the title or the link to be directed to each post). Enjoy!

Number One: Oh baby, these COCONUT GOLDEN GRAHAM S'MORE BARS are definitely number one in our house. We whip up these tasty treats a ton because they take minutes to make and are packed with the most delicious flavor combination in the world. 

Number Two: These TINFOIL GRILLED FISH TACOS will knock off your socks. Also featured on femalefoodie.com, these fish tacos are better than anything you've ever tasted. These fish tacos are a perfect summer meal because you can cook everything outside. Using a secret Alaska's marinade, this meal is guaranteed to wow the family. 

Number Three: You'll never go back to canned tomato soup once you taste Mom's ROASTED TOMATO SOUP. Using fresh, off the vine tomatoes, this soup packs a flavor like you've never tasted before. Get ready for a whole bunch of happy feeling when you taste this comfort food, they're guaranteed to happen.


Number Four: MOM'S FAMOUS OATMEAL CHOCOLATE CHIP COOKIES... Do I even need to explain why these are in the top 9?! Well I will, because they are amazing! When I shared this recipe there was a panic attack in the neighborhood because "Serena's secret recipe" was out!


Number Five: This DEATH BY CHOCOLATE CAKE is a 10/10 in my book. We got this wonderful recipe from my Aunt a while back, and we haven't stopped making it since! We have this cake almost every since week, yep it really is THAT good.


Number Six: This CLASSIC RESTAURANT STYLE SALSA is an immediate crowd pleaser. Our family loves to add this salsa to our burritos and nachos, or to just eat it plain! We have never used a different recipe since the first day mom made this one.


Number Seven: Ah, the classic THREE LAYER GOLDEN CHOCOLATE CAKE. This cake has been a family favorite for decades. This is the most requested cake in our family. Every child in our family wants this cake for their birthday (and for every other day of the year too). Combining a moist, fluffy yellow cake with a decadent chocolate icing, this cake is AMAZING.


Number Eight: This easy FOUR CHEESE LASAGNA is a staple dinner at our house.  The combination of these 11 ingredients produced an awe-inspiring Italian dish. Take a trip to Italy with this recipe, but it's gonna be short because this lasagna won't last long.


Number Nine: Last but definitely not least, these COCONUT PECAN CHOCOLATE COOKIES are to die for. Known as Dad's favorite cookies, this recipe is combination of coconut, chocolate, and nuts that you just can't stay away from!


Thanks for a great first year, stop by again soon!

Tuesday, August 16, 2016

Tinfoil Grilled Fish Tacos

Tinfoil grilled fish tacos with creamy cilantro dressing

Tinfoil grilled fish tacos with creamy cilantro dressing

These fish tacos are a favorite in our house. Mom and Dad discovered this fish marinate recipe when they were is Alaska on a fishing trip, and ever since then we've been enjoying it. I think it's about time that we let out the secret ;)

Tinfoil grilled fish tacos with creamy cilantro dressing

Tinfoil grilled fish tacos with creamy cilantro dressing

You can't beat cooking white fish this way, it's really the best thing ever! The flavor of the marinate is perfectly balanced. You cook this fish outside on the grill (tinfoil dinner style) which is a plus because you don't even need to heat up the house, we're all about that over here when it's boiling in the summer. 

Tinfoil grilled fish tacos with creamy cilantro dressing
Tinfoil grilled fish tacos with creamy cilantro dressing

To cook the fish, you marinate it for at least an hour and then cook it in the marinate, which keeps it moist and flavorful. The end result is a fall-apart tender and delicious fish that is perfect to eat alone or to add into tacos like we did here. Enjoy!

Tinfoil grilled fish tacos with creamy cilantro dressing

Tinfoil grilled fish tacos with creamy cilantro dressing

Tinfoil Grilled Fish Tacos
4-4 oz. pieces of white fish
1 cup olive oil
1/2 cup orange juice
1/2 cup white wine
1 Tablespoon lemon pepper
1 Tablespoon salt
3 cloves garlic, minced
1/8 cup or 1 1/2 teaspoon dried basil
10, 6 inch corn tortillas
1/2 head of cabbage, cleaned and sliced
1-2 fresh tomatoes, diced
2 cups grated queso fresco or cheddar cheese
Cilantro sprigs
Salsa and cilantro dressing (optional)

Place fish in a large pan lined with tinfoil.
In a small bowl combine olive oil, orange juice, white wine, lemon pepper, salt, garlic, and basil.
Pour marinade mixture over fish and let marinade for at least 1 hour.
After marinated, wrap tinfoil over fish (keeping the marinade in the foil) and place foil directly on a hot grill (around 400 degrees).
Cook fish for 10-20 minutes or until fish is tender and flaky. The fish is done when it falls apart and is no longer transparent.
Assemble tacos in cooked tortillas starting with fish, following with cabbage, tomatoes, cheese, and ending with cilantro sprigs and a drizzle of salsa and cilantro dressing.

Tinfoil grilled fish tacos with creamy cilantro dressing

Saturday, August 6, 2016

Aunt Cheri's Lake Powell Chicken Salad

Every year, my mother's side of the family goes on our family vacation down to Lake Powell. Sometimes it's a little hectic when the high winds, sunburns, and broken legs come (sorry mom), but we love it anyway. I wouldn't trade my memories of Lake Powell for anything. One thing I know I will always remember is Aunt Cheri's Chicken Salad. This stuff is amazing! See how I bolded, italicized, and underlined that? Yeah, it's that good!

There are a couple things that must happen at Lake Powell:
1) Dance Parties, because... duh.
2) Water skiing, because we have to prove we can still do it (right, mom?).
3) Annie's Canyon, because... I'm not actually sure why we are all expected to do this slot canyon every year, you just HAVE to. 
4) And Aunt Cheri's Chicken Salad, because it's amazing and it's not Lake Powell without it. 

After  swimming, tubing, or hiking; this chicken salad tastes like heaven. We thought about switching it up one year and not having this as one of the meals, but people (me included) freaked out and protested. Lake Powell is not the same without this meal!

Someday we will not be able to go to Lake Powell as a family, lets face it we're already getting too big. So, even if you're thousands of miles away, and aren't going to Lake Powell, you can always have a little bit of it with you when you eat this wonderful chicken salad. 

Aunt Cheri's Chicken Salad produced happy feelings like this^^^

Aunt Cheri's Chicken Salad
For Salad:
4 cups chicken, cooked and diced
1 cup thinly sliced, celery
1/4 cup finely chopped, yellow onion
1 1/2 cup grapes, cut in half
2/3 cup slivered almonds
For Dressing:
1/4 cup heavy cream, whipped
1 teaspoon chicken bouillon granules (crush cube to powdered and then measure)
1 cup light mayo
Milk to consistency
Salt and Pepper to taste

In a large bowl, combine all ingredients for salad. In a small mixing bowl, combine all ingredients for dressing. Drizzle prepared dressing over salad and mix until incorporated. If too dry add milk until desired consistency is reached. Salt and pepper to taste. Scoop chicken salad into sliced roll or croissants and serve.

Wednesday, August 3, 2016

Buttermilk Cornbread

It's kinda funny and odd that I'm posting this cornbread recipe and it is August. Cornbread is a staple side dish in our house during the fall and winter. We love to eat it with hot soup on a cold, crisp day. But here we are in AUGUST, and it's definitely not cold or crisp around here... But we still love our cornbread! 

^^^This vintage, brown pan is from Grandma's house. I totally want to steal it, shhh ;)

This cornbread is a perfect savory or sweet option. Our family (after eating it with our soup) likes to dish up hot pieces of this cornbread and slather it with butter and maple syrup or honey. It's seriously SO good!

So here's a little piece of fall for your summer season, or for whatever season you want! Because around here, you can make cornbread any day of the year, because it's always good!

Buttermilk Cornbread
Modified from The Silver Palate Cookbook
1 cup stone-ground cornmeal
1 cup flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 Tablespoons butter, melted
1 egg, slightly beaten

1. Preheat oven to 400° Fahrenheit. Grease a 9x9-inch-square baking pan.
2. Stir dry ingredients together in a large mixing bowl. Then stir in buttermilk, butter, and egg.
3. Pour batter into prepared pan. Cook for 25 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean.

*Want to make muffins? Spoon batter into greased muffin tins and bake for about 20 minutes.
*Want to make a 9x13-inch pan? 1 and 1/2 this recipe.