This was the yummy homemade pizza we had for Babes’ birthday:
Here is an easy, very tasty dinner you can serve when you want to impress but don’t want to spend hours in the kitchen. This recipe makes 2 generous servings:
“I especially wish to praise and encourage young mothers. The work of a mother is hard, too often unheralded work… Do the best you can through these years, but whatever else you do, cherish that role that is so uniquely yours and for which heaven itself sends angels to watch over you and your little ones.” ― Jeffrey R. Holland
Rinse 16 Boston bibb or butter leaves. Pat them dry with paper towels. Next chop one large onion, 2 cloves of garlic, and mince 2 tsps of pickled ginger. Drain 1 8oz can of water chestnuts and chop them finely. Then chop one bunch of green onions. In med skillet over high heat with 1 TBS of cooking oil, cook 1 lb ground turkey. Remove turkey with slotted spoon. Now add onion into same pan and cook until soft and translucent. Add garlic, 1 TBL of soy sauce and a 1/4 cup of Hoisen sauce. Add 2 tsps of ginger, 1 TBL of rice wine vinegar, dash of Asian chile pepper if desired. Stir in chestnuts, green onions and 2 tsps of dark sesame oil. Lastly, add cooked beef to pan and cook 2 minutes until onions just begin to wilt. Pile meat in center of leaves. Add grated carrots and scallions for extra crunch. Roll lettuce up like a burrito and enjoy.
Choose your love, love your choice. –President Thomas S. Monson
My friend Julie shared this easy, tasty recipe with me. You probably have all the ingredients on hand:
1. Mix flour and ½ tsp each salt and pepper on a plate. Add chicken, turn to coat, shake off excess.
2. In a heavy skillet heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cook. Remove to a plate and cover to keep warm.
3. Add onion to skillet and sauté 1 – 2 minutes, until lightly browned. Add broth, vinegar, thyme and remaining salt and pepper. Bring to boil and book, stirring often – about 7 minutes (until onions are soft).
4. To serve, place chicken on serving plates and spoon on onions and sauce.
When you dance, your purpose is not to get to a certain place on the floor. It’s to enjoy each step along the way. –Wayne Dyer
This recipe is from Lion House Classics.
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip of cheese; sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.
Cordon Bleu Sauce
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.