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Everyday Heirlooms: Preserving & Teaching Homemaking Skills

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Everyday Heirlooms: Preserving & Teaching Homemaking Skills Everyday Heirlooms: Preserving & Teaching Homemaking Skills May 1-2, 2008 Kitchen Time is Family Time by Lisa Harrison A really great way to preserve and teach They are also healthy (not counting the sweet homemaking skills is to spend time in the treats, but moderation is the key), and most kitchen as a family. Meal planning and prepa- are pretty quick to put together. Remember ration, conversation skills and manners, clean that the benefit of time you may save going up and after dinner chores — these are all to the drive-thru is lost to more money spent ways that we teach our children how to be and more unhealthy calories consumed. functioning, independent, honorable adults. If you are an inexperienced cook, never fear. Whether we are cooking, eating, or cleaning There is no secret formula or inherited gene up the mess, the time we’re together is time that makes a good cook. If you can read and well spent. For most modern families time is you are willing to practice, you can learn to at a premium, and few busy parents have the cook. The rewards of putting in effort in luxury of spending hours putting a nutritious behalf of your family are fantastic: meal on the table. However, as a society we are more aware than ever of the importance • Healthy, energetic minds and bodies of eating healthy foods. • Self-reliance • Strengthened relationships The recipes included here are easy to prepare. • And many more! Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Main Dish Recipes or inside a ziploc bag. Pound to 1/2” thickness using a meat mallet or rolling pin. Sprinkle with salt and pep- Herbed Chicken Nuggets per; set aside. Melt butter in skillet over medium heat. Serves 4-6 Place the chicken in the skillet, skin side down and This is a lower fat version of chicken nuggets than the sprinkle with half the tarragon. Cook for 3 minutes fast food variety. If your kids don’t like green stuff, then turn. Sprinkle with remaining tarragon. Cook an leave out the dried thyme. additional 3-4 minutes until cooked through. Cut limes in half and squeeze juice onto chicken. Reduce 4 boneless, skinless chicken breasts heat to low and cover. Cook 2 minutes; serve. 2 eggs, beaten 1 Tbs water 1 cup seasoned, dried bread crumbs Sunshine Grilled Chicken Breasts 1/2 cup parmesan cheese Serves 4-6 1/2 tsp dried thyme Use the time-saving tip found on California Lime 1/4 tsp salt Chicken recipe Preheat oven to 425. Spray wire cooling rack with 1/2 cup lemon juice Pam and sit inside rimmed cookie sheet. Trim chicken 1/2 cup orange juice concentrate, undiluted off fat and cut into 1” pieces. In medium bowl beat 1 tsp chicken bouillon eggs with the water and add the chicken. Combine 1 Tbs minced garlic bread crumbs, parmesan cheese, thyme, and salt in 1 tsp oregano ziploc bag. Add chicken pieces a few at a time and 1 tsp red pepper flakes (or less) coat well, using hands if needed. Place coated pieces 4-6 chicken breast halves on rack and bake for 15-17 minutes. Serve with dip- ping sauces if desired. 1. Combine first 6 ingredients in ziploc bag. Shake to mix. Dipping Sauces 2. Trim chicken and pound to 1/2” thickness. Add to Nippy Pineapple Sauce: marinade. Squish bag around to coat chicken. Mix one 12 oz jar pineapple preserves, 1/4 cup mus- Refrigerate at least 2 hours and up to 24. Drain chick- tard, 2 Tbs. prepared horseradish in small saucepan. en and discard marinade. Cook and stir over low heat 5 minutes. 3. Preheat grill to medium-high. Place chicken on grill and cook 4-5 minutes per side until cooked through. Dill Sauce: Combine 1/2 cup sour cream, 1/2 cup mayonnaise, Note: After the chicken is marinated you can bake, and 1 tsp dill weed in small bowl. Cover; refrigerate broil or sauté instead of grilling. until cool. Cold Plate Specials California Lime Chicken These ideas work great for summertime lunches or Serves 4 picky eaters. Vary the ingredients to suit your tastes Time saving tip: When you get home from the grocery and adjust amounts for different appetites. store, trim the chicken and pound to 1/2 inch thick- Ham Cold Plate ness. Place enough chicken inside a Ziploc bag to Arrange on plates: make a recipe; freeze. When ready to prepare the sliced deli ham recipe, thaw chicken and proceed. baby carrots 1/4 cup butter snap peas 4 boneless, skinless chicken breasts grapes 1 Tbs fresh tarragon, or 1/2 tsp dried wheat thins 2 large limes ranch dressing for dipping Place chicken breasts between 2 sheets of plastic wrap Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Southwest Turkey Plate tortillas then layer with leaf lettuce, tomatoes and Mix in small bowl: your favorite meat and cheese. 2 Tbs salsa 1 Tbs Miracle Whip Stromboli Arrange on plate: Serves 4 sliced deli turkey breast lettuce leaves 1 frozen bread dough, thawed cherry tomatoes 1/2 lb sliced deli meat or ham chunks sliced cheese 2 cups grated cheese mango slices parmesan cheese flour tortilla dried thyme salsa mixture for dipping 1. Preheat oven to 350 and lightly grease a cookie Bologna Cold Plate sheet Arrange on plates: 2. Roll dough into a rectangle about 8x15 bologna sliced cheese 3. Place deli meat on top and cover with cheese. cucumber slices Starting with edge furthest away from you roll up like Ritz crackers a jellyroll, turning edges under and pressing to seal strawberries seam. Place seam side down on cookie sheet. Sprinkle individual chocolate pudding cups for dipping berries with parmesan cheese and dried thyme. bbq sauce for dipping meat and cheese 4. Bake 25-30 minutes until top is dark golden brown. Cool slightly then slice into portions. Turkey-Melon Wraps Note: This is good hot or cold, and works well for Makes 8 picnics or eating on the road. 1/2 small cantaloupe 8 large flour tortillas, room temperature bottled horseradish sauce (mayo works, too) Side Recipes red leaf lettuce leaves, washed and dried 1 lb sliced deli turkey breast Potato Salad Vinaigrette Makes about 10 cups (recipe can be halved) 1. Cut melon in half and remove seeds. Cut rind from melon and slice into thin wedges. 4 lbs medium red potatoes, unpeeled and quartered or cut into eighths if large 2. Spread a very thin layer of horseradish sauce on 3 tsp salt, divided each tortilla. Too much sauce will overpower the 1/2-cup olive or canola oil other flavors. 1/2 cup cider vinegar 2 Tbs Dijon mustard 3. Lay a lettuce leaf (or two if they are small) down 1 Tbs sugar the center of each tortilla. Place 2 slices of turkey on 1/2 cup loosely packed fresh parsley each tortilla. This should mostly cover the tortilla. Next place several pieces of the melon down the cen- 1. In large saucepan place potatoes, 2 tsp salt, and ter of each tortilla. enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer until potatoes are fork- 4. Carefully roll up and secure with a toothpick. tender. Drain; cool slightly. These are ready to eat, or wrap each one tightly in plastic wrap and refrigerate. 2. Meanwhile, in blender, combine oil, vinegar, mus- tard, sugar, parsley and remaining 1 tsp salt; blend Note: Wraps are great for picnics since they don’t get until smooth. Transfer to large serving bowl. soggy as fast as sandwiches. Try spreading cream cheese flavored with a little dry ranch dressing mix on 3. Add warm potatoes to dressing in bowl; gently stir Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference with a rubber spatula until coated with dressing. Let chicken bouillon, curry, salt and pepper in a medium stand 30 minutes to absorb dressing, stirring occasion- saucepan and bring to a boil. Stir in couscous, cran- ally. Serve warm or cover and refrigerate up to 1 day berries and raisins. Remove pan from heat. Cover and to serve cold. let stand 5 minutes. 3. Fluff couscous with fork; stir in almonds. Zesty Grilled Vegetables Serves 8 Simple Waldorf Salad 4 medium zucchini, cut diagonally into 1/2 inch thick 6 servings slices This is a much lighter version of Waldorf Salad 3 red, orange or yellow bell peppers, cut into 1/2 inch 1/2 cup mayonnaise (light OK) wide strips 1 Tbs sugar 1/4 cup Italian dressing (Girard’s Olde Venice Italian 1 Tbs milk is great) zest from 1 lemon 1/4 cup grated parmesan cheese 3 red apples, diced (any variety) 1 cup sliced celery 1. Preheat grill to medium-high. 1/2 cup chopped walnuts or pecans 2. Place vegetables in a grill basket. Grill vegetables 2 Tbs lemon juice until crisp-tender, about 10 minutes. Turn occasionally 1. Preheat oven to 350* Toast nuts until lightly to prevent burning. browned. Cool. 3. Place cooked vegetables in large bowl. Add dress- 2. In small bowl, stir together mayo, sugar, milk and ing; toss to coat. Sprinkle with parmesan cheese. zest. Note: If you don’t have a grill basket just cut the veg- 3. In medium bowl, stir together apples, celery, nuts etables bigger so they don’t slip into the grill.
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