Golden Silverware
  • Recipes & Mealtime Traditions
  • October14th

    Butternut Squash Soup
     
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    This is Tad’s favorite meal. He asks for it every birthday.
    Author:
    Recipe type: Soup
    Serves: 8

    Ingredients
    • ¼ c. butter
    • 1 red onion, chopped
    • 4 lb. butternut squash, peeled and cubed
    • 3 c. chicken broth
    • 2 T. fresh thyme
    • 2 T. fresh sage
    • 1+ t. salt (add more to taste)
    • ½ t. fresh ground pepper
    • 2 c. half & half
    • Fresh Parmesan cheese (not canned)
    • Real maple syrup

    Instructions
    1. Saute onion in butter over medium heat.
    2. Add squash, broth, herbs, salt and pepper.
    3. Bring soup to boil; reduce heat and simmer until squash is tender.
    4. Puree soup in blender.
    5. Return to pot; add half & half.
    6. Add more salt as needed.
    7. Add maple syrup as desired. (1-2 T. depending on the sweetness of the squash).
    8. Heat soup, but do not boil.
    9. Serve garnished with fresh grated Parmesan cheese.

    Notes
    I use homemade chicken stock made from the bones/skin of a rotisserie chicken. Because I don’t add salt to my stock, I’ll often add chicken bouillon to the soup instead of salt.

    The maple syrup adds just a touch of sweetness. Don’t over-do it, though. Sometimes, I’ll also stir in a little Parmesan cheese into the soup as it is heating.

     

  • May12th

    Sedona White Corn Tortilla Soup, Vitamix Style
     
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    Adapted from The California Pizza Kitchen Cookbook
    Author:
    Recipe type: Soup
    Serves: 4

    Ingredients
    • 2 T. olive oil
    • 2 corn tortillas cut into 1″ squares
    • 2 T. onion, diced
    • ½ seeded jalapeno, diced
    • 1¾ c. white corn kernels (divided)
    • 2 cloves garlic (unpeeled)
    • 1 14.5 oz. can tomatoes
    • 2 T. tomato paste
    • 1¼ t. ground cumin
    • 1½ t. kosher salt
    • ⅛ t. white pepper
    • ½ t. chili powder
    • ¾ c. water
    • 1 pint chicken broth
    • ⅓ c. cilantro (stems and leaves)
    • GARNISHES
    • Shredded sharp cheddar cheese
    • Crumbled tortilla chips

    Instructions
    1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add onion and jalapeno; cook 1 to 2 minutes until onion becomes translucent.
    2. In microwave, heat the corn, water and chicken broth. This will reduce blending time. Put in the Vitamix. Add the jalapeno/onion/tortilla mixture, HALF the corn, and all the other ingredients (except the garnishes). Blend on high until steamy, approximately 5 minutes or so. Add in the reserved corn and pulse briefly to roughly chop.
    3. Serve garnished with shredded cheese and crumbled tortilla chips.

     

     

  • January24th

    Thai Peanut Salad Dressing
     
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    Yummy Salad Dressing to go with the Thai Peanut Noodle Salad
    Author:
    Recipe type: Salad Dressing
    Serves: 8

    Ingredients
    • ½ C peanut butter
    • 1 lime, juiced and zested
    • 2½ t sesame oil
    • 1 T seasoned rice wine vinegar
    • 2 T soy sauce
    • 3 T honey
    • 2 cloves garlic, roughly chopped
    • 1 T minced ginger
    • ½ C roughly chopped cilantro (stems and all)
    • ½ C vegetable oil
    • ¼ t kosher salt*
    • 1-3 t sriracha chili sauce*
    • 2-4 T water*

    Instructions
    1. The need for salt may differ depending on the brand of PB you use. Taste first and then add.
    2. I use 1 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
    3. Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
    4. Place everything in a blender and mix until smooth. Makes about 2 cups.

     

     

  • January24th

    Thai Peanut Noodle Salad
     
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    One of my favorite salads.
    Author:
    Recipe type: Salad
    Serves: 8

    Ingredients
    • 8 oz Linguine Fini (or regular linguine)
    • 4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
    • 2 C thinly sliced purple cabbage
    • ½ red bell pepper, thinly sliced
    • ½ yellow pepper, thinly sliced
    • 1 medium carrot, julienned
    • ½ medium cucumber, halved and sliced
    • ¼ of a red onion, thinly sliced
    • 3 C diced grilled chicken
    • honey roasted peanuts (about ½ cup)
    • Thai Peanut Dressing

    Instructions
    1. Bring a pot of water to a boil. Add a spoonful of salt and then add your pasta.
    2. While pasta is cooking, start cut up vegetables.
    3. When pasta is done, drain it and run some cold water over it until it’s cool. If you’re not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
    4. When you’re ready to assemble the salad, place noodles, veggies, and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

     

     

     

  • December17th

    Italian Wedding Soup
     
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    Bryan professes this to be his favorite soup.
    Author:
    Serves: 8

    Ingredients
    Meatballs
    • ½ lb. ground beef
    • ½ lb. mild Italian sausage
    • 2 T. finely chopped fresh parsley
    • ½ c. fresh grated Parmesan cheese
    • 1 egg
    • ½ t. salt
    • ¼ t. pepper
    Soup
    • 2 cups carrots, diced
    • 1 cup yellow onion, diced
    • 2 cups celery, diced
    • 2 cups orzo pasta
    • 3 quarts chicken broth
    • 3 cups fresh baby spinach
    • salt and pepper to taste

    Instructions
    Meatballs
    1. Combine all ingredients together in a medium bowl. Mix with clean hands until thoroughly blended.
    2. Roll into ½ inch balls.
    3. Bake on greased cookie sheet in a 375 degree convection oven for 10-15 minutes.
    4. Cut a meatball open to make sure it is no longer pink inside.
    5. If you don’t have a convection oven, turn meatballs halfway through cooking time.
    Soup
    1. Saute carrots, onion and celery in oil until soft and starting to brown.
    2. Add Chicken stock. Let the mixture reduce on high heat.
    3. Reduce heat and add pasta to soup. Simmer until pasta is almost done, and then add meatballs and spinach for the last 5 minutes of simmering.
    4. Season with salt and pepper as needed.

    Notes
    The meatballs freeze well. I like to double (or more) the meatball ingredients, cook them all, and then freeze the extras for later. Because of the orzo, the soup will be thicker the next day. Dilute with water or chicken broth as needed.

  • December9th

    Chicken and Vegetable Dumpling Soup
     
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    A great dish to bring in to sick friend. One of my personal favorites because it’s easy to make, pretty dang healthy, and is SO good!
    Author:
    Serves: 8-10

    Ingredients
    Chicken and Broth:
    • 4 cups chicken broth
    • 4 cups water
    • 2-3 chicken breasts (about 1½ pounds)
    • (See note about using a rotisserie chicken instead)
    Vegetables:
    • 1½ tablespoons olive oil
    • 2 stalks celery, chopped
    • 2 large carrots (6-7 baby carrots), chopped
    • 1 onion, chopped
    • 1 ½ teaspoons salt
    • 1 teaspoon dried thyme
    • ¼ teaspoon pepper
    Dumplings:
    • 1½ cup flour
    • 3 teaspoons baking powder
    • ¾ teaspoon salt
    • ½ teaspoon dried thyme or sage
    • ¾ cup sour cream
    • ¾ cup milk
    • 1½ tablespoons vegetable or canola oil

    Instructions
    1. In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.
    2. While the chicken is boiling, in a large skillet, heat 1½ tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.
    3. In a small bowl, blend ½ cup cold water and ¼ cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined.
    4. For the dumplings, mix the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix).
    5. Heat the soup to boiling and drop small (teaspoonful) amounts of the dumpling dough into the boiling soup, trying to avoid making more than one layer of dumplings. Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Be patient and DO NOT lift the lid of the pot while the dumplings cook.

    Notes
    I usually use a Costco or Sams rotisserie chicken in this recipe. I remove the meat and set aside. I put everything else (bones, skin, juice) in my large Le Creuset pot and add a sliced onion, rough-cut carrots, and celery. I add enough water to cover everything. Bring to a boil and then reduce to a simmer. Simmer for 45 minutes or longer (I like to let it go for a couple of hours). The longer it simmers, the better the flavor. Strain broth through a sieve and discard everything except for the liquid. If you have time, refrigerate to allow the fat to rise to the top and solidify. Skim it off before using the broth, if you’d like. I like. I don’t add salt or pepper because I like to season my broth as I am using it in the recipe. Use the stock in place of the broth, adding some extra salt or chicken bullion as needed. Pour the rest of the stock in pint or quart jars and freeze. Make sure to leave sufficient room for expansion so your jars don’t break. Ask me how I know about this.

  • December9th

    Brown Sugar Spiced Pork Loin
     
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    One of my favorite Sunday main dishes because it can be prepared so quickly after church but still seems fancy. It’s also delicious!
    Author:
    Recipe type: Entree
    Serves: 8-10

    Ingredients
    • Rub Ingredients:
    • 2 teaspoons salt
    • ½ teaspoon black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon cinnamon
    • 2 pork tenderloins (2½ lb. total), each tenderloin cut into two chunks
    • 2 tablespoons olive oil
    • Glaze ingredients:
    • 1⅓ cup packed dark brown sugar
    • 4 teaspoons finely chopped garlic (about 8-9 cloves)
    • 1 tablespoon tabasco sauce

    Instructions
    1. Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. See note below about doing this step ahead of time.
    2. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my Le Creuset skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch) or disposable half-steamer pan.
    3. Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Don’t overcook or the meat gets dry.
    4. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

    Notes
    Pork loin is different than pork tenderloin. Use tenderloin. If I’m on the ball, I’ll do the spice rub on the meat in the morning, wrap in plastic wrap, and refrigerate it until I’m ready to make dinner. We aren’t huge meat eaters, so I usually half this recipe, and there’s plenty for our family of 5.

     

  • December9th

    Pulled Pork Sandwiches, Slow Cooker
     
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    Often served at our large family reunions because it’s yummy, easy to make, and serves an army.
    Author:
    Recipe type: Entree
    Serves: A lot

    Ingredients
    • 3 to 4 pounds boneless country style pork ribs, boneless pork shoulder, boneless pork loin (but not tenderloin because it’s too lean)
    • 1 tablespoon hickory flavored Liquid Smoke
    • Barbecue sauce
    • Rolls

    Instructions
    1. Thoroughly salt and pepper meat and place in crock pot. Add Liquid Smoke.
    2. Cook on low for 6-8 hours until pork shreds easily.
    3. Drain meat and serve on rolls with barbecue sauce.

  • December9th

    Baked Oatmeal
     
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    Healthy, yummy, and a great school-morning breakfast because it can be made the night before.
    Author:
    Recipe type: Breakfast Entree
    Serves: 12

    Ingredients
    • 6 cups oatmeal, either quick or old-fashioned
    • 1½ cups brown sugar (I substitute ¾ agave nectar and only use ½ c. sugar)
    • ½ cup oil (I substitute ½ c. plain yogurt)
    • ½ cup applesauce
    • 2 cups milk
    • 4 beaten eggs (I substitute 1 c. Egg Beaters)
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 2 teaspoons salt

    Instructions
    1. Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit.
    2. The recipe can be easily halved and baked in an 8X8-inch pan.

    Notes
    My kids love it when I toss a few chocolate chips into the batter before baking this. This meal also reheats well in the microwave.

  • December9th

    Lion House Raspberry Pretzel Salad
     
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    One of Bryan’s favorites . . . truly divine!
    Author:
    Recipe type: Dessert
    Serves: 12

    Ingredients
    • 2 C Pretzels, crushed
    • 3 T Sugar
    • ½ C Margarine/Butter
    • 1 8-oz Package Cream Cheese softened
    • 1 C Sugar
    • 1 12-oz Container Whipped Cream
    • 1 16-oz Can Crushed Pineapple, drained VERY, VERY well
    • 1 6-oz (large box) Package Raspberry Jello Gelatin
    • 3 C Water, boiling
    • 1 10-oz Package Raspberries, frozen

    Instructions
    1. Preheat oven to 400 degrees F.
    2. Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9×13-inch baking pan. Bake 5 minutes. Cool.
    3. Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in well-drained pineapple. Spread mixture onto cooled pretzel crust. Make sure to completely cover crust so that no jello seeps through and makes the pretzels mushy. Yuck! Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy (important to do this). Pour over cream cheese layer very slowly and carefully. Refrigerate till set. Garnish with whipped cream.

    Notes
    Best the first day . . . so don’t be shy about having seconds. Or thirds. :)