All-Day Cooking

Yep, when I get married I can't have a job because I'll be too busy cooking all day. Reason #247 that I HAVE to marry rich - yes, I have a list. Today I did just that (cooked all day - not the marrying rich part) and didn't mind one bit. My feet were a bit tired after it, but that's ok.

I signed up to feed the missionaries so I wanted to make it delicious. What was on the menu? 

• Grilled Honey Lime Chicken
• Avocado Egg Rolls with Creamy Cilantro Dressing
• Green Beans
• Peaches and Cream Crumble for Dessert

It turned out delicious! I was too busy preparing and eating so I didn't get pictures of everything, but it all turned out wonderful, take my word (and the missionaries word) for it.

Grilled Honey Lime Chicken: (I let the elders do the grilling so they would feel like men. They very much enjoyed it.)

Ingredients:

NOT COOKED - after adding the marinade

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime (2 tablespoons)
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions:

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Avocado Egg Rolls

Ingredients:

• 3 or 4 ripe avocados
• salt to taste
• cilantro to taste
• 1 can fire roasted tomatoes with garlic
• 1 pkg egg roll wraps

Instructions:

1. Smash avocados in bowl with salt and garlic. Poor in tomatoes and mix.
2. Put a medium amount diagonally on an egg roll wrap. Fold up the bottom over the avocado/tomato mix. Fold over the sides, finish rolling in up, wetting the end corner to seal it.
3. Heat enough vegetable oil to submerge egg rolls in to 350 degrees. Put 3 or 4 egg rolls in at a time (depending on the size of your skillet). Turn egg rolls after about a minute, then take out after another minute. Let drain on paper towels.

Creamy Cilantro Dressing

Ingredients:

• 2/3 cup mayonnaise
• 1/3 cup buttermilk
• 2 or 3 large tomatillos, huk removed
• 1 or 2 cloves garlic, outer skin removed
• 1/2 bunch cilantro, about a cup
• 1/2 a lime's juice (1 tablespoons)
• 1 jalapeño, seeds removed
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teasoon black pepper
• more salt and pepper to taste

Instructions:

1. Throw everything into a blender and blend until smooth, about one minute. Taste the dressing on a piece of lettuce and adjust the seasonings as needed. It keeps covered in the fridge for up to 10 days.

note: Miracle Whip or salad dressing can’t be used in place of the mayonnaise.

Green Beans

Sorry to disappoint, but they were just out of a can, into a dish, and heated for 2 minutes. Not my best work, but the guests had already arrived.

Peaches and Cream Crumble

Ingredients:

• FOR THE SHORTBREAD:
• 2 sticks unsalted butter, cut into small chunks
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 2 cups flour
• FOR THE FILLING:
• 1 Tablespoon Butter
• ½ cups Peach Jam
• 3 Large Peaches, Pitted And Thinly Sliced
• 12 ounces, weight Cream Cheese, Softened
• ¼ cups Sour Cream
• ½ cups Sugar
• 1 Tablespoon Flour
• 2 Eggs
• 1 teaspoon Vanilla
• FOR THE CRUMB TOPPING:
• 1 cup Flour
• ¼ cups Sugar
• ¼ cups Brown Sugar
• ½ teaspoons Ginger
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Unsalted Butter, melted

Instructions:

1. For the shortbread crust: Preheat the oven to 350 F. Line a 13 x 9 inch baking dish with foil, then grease the foil on all sides. Set the dish aside. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown. When it’s done remove it from the oven and start the next step.
2. For the filling: Brush shortbread crust with 1 tablespoon of melted butter. Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, put the cream cheese and sour cream in a bowl and beat on high speed until smooth. Add sugar and 1 tablespoon flour and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside. (The cheesecake filling also makes a GREAT fruit dip minus the eggs.)
3. For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 F for 30 minutes or until crumbles are golden brown and center is set.

Happy Homemaking!

-Jaron