Mormon Life - Food Nanny tag

Spaghetti with Quick Tomato Sauce from BYUtv's Food Nanny

Wed, 22 Jun 2011 11:46:00 -0600

by The Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch The Food Nanny Thursday nights at 6 and 9 p.m. on BYUtv. Watch past episodes on byutv.org.

Spaghetti with Quick Tomato Sauce
4 servings

8 ounces uncooked spaghetti
1/4 cup olive oil
6 to 8 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon coarse salt
1/3 cup thinly sliced fresh basil, or 2 teaspoons dried
Grated Parmesan cheese

Cook the spaghetti according to package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the tomatoes, crushed red pepper, and salt. Stir and cook over medium-high heat about 10 minutes.

Reserving some of the water, drain the pasta and add it to the sauce. Using tongs, coat the pasta with the sauce. If it is too dry, add some reserved pasta water. Cook over medium heat another 5 minutes. Add the basil and cook 1 minute.

To serve, divide among four serving plates and pass the cheese.

Serve with a tossed green salad and Italian bread.

Variations:
Substitute 6 to 8 medium vine-ripened or Roma tomatoes, peeled and diced (about 3 1/2 cups) for the canned tomatoes.

Add 6 ounces cooked bulk Italian sausage to the sauce with the tomatoes.

Serve the sauce over fresh pasta.

White Chili from BYUtv's Food Nanny

Mon, 20 Jun 2011 12:17:00 -0600

by The Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch The Food Nanny Thursday nights at 6 and 9 p.m. on BYUtv. Watch past episodes on byutv.org.

White Chili
8 servings

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, add more chicken broth, up to 6 cups total.

The Food Nanny --No Regrets

Thu, 09 Jun 2011 12:49:00 -0600

source: byutv.org

Sweet & Sour Chicken from BYUtv's Food Nanny

Thu, 09 Jun 2011 00:01:00 -0600

by The Food Nanny
source: MormonLife.com

Preheat the oven to 300 degrees.
Place the chicken pieces in a 9x13 baking dish. (You may remove the skin if desired.)
In a small bowl, combine the brown sugar, pineapple, soy sauce, and dry mustard.
Pour the sauce over the chicken.
Bake 60 to 70 minutes, turning the chicken halfway through the cooking time. The chicken is done when the juices run clear, or if you prefer them well-done, when the meat falls of the bone.
Transfer the chicken to a platter and pour the sauce into a small bowl. Serve with brown or white rice. Spoon the sauce over the chicken and rice. Add a salad and a cooked vegetable if desired, such as peas and carrots, or cauliflower.

Variations:
Substitute chicken breasts for the legs and remove them from the oven when the flesh is no longer pink. You could also make this with a mix of legs and breasts, but be aware that the breasts may dry out while you wait for the legs to finish cooking.

Grill the chicken, along with fresh pineapple slices.

Marinate the chicken (briefly or all day) in the sauce from step 3. Pour 1/4 cup of the sauce into a separate cup and brush it onto the chicken and the pineapple as they grill. Boil the remaining sauce and place it in a bowl to serve at the table.

Pizza Dough Recipe from BYUtv's Food Nanny

Thu, 02 Jun 2011 00:00:00 -0600

by The Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch The Food Nanny Thursday nights at 6 and 9 p.m. on BYUtv. Watch her prepare this dish tonight, and watch past episodes here.

Basic Pizza Dough
One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas

1 tablespoon active dry yeast
1 cup warm (105-115 degrees) water
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note)

   1. Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.
   2. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon. If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.
   3. Lightly grease pizza pan(s) or a cookie sheet(s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).
   4. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.

Note: I like this pizza crust best with half all-purpose flour and half whole wheat. I now keep my whole wheat flour in a canister right beside my all-purpose so I can add whole wheat to almost any bread dough, and pancake or waffle batter.

Food Nanny Recipe: Fresh Tomato Bruschetta with Basil

Wed, 01 Jun 2011 00:01:00 -0600

by The Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch The Food Nanny Thursday nights at 6 and 9 p.m. on BYUtv. Watch past episodes, here.

Fresh Tomato Bruschetta with Basil
3 to 4 servings

2 large hothouse or vine-ripened tomatoes, coarsely chopped
2 tablespoons olive oil
2 teaspoons chopped fresh basil
1/2 loaf crusty Italian bread, cut into 1/2 inch-thick slices
2 whole garlic cloves, cut in half (optional)
Olive oil, for brushing on the toasted bread
1/4 cup freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper

1. Combine the tomaotes, oil, and basil in a medium bowl. Set aside.
2. Preheat the broiler to low broil and adjust the oven rack to the middle position.(Broiling on a higher rack will broil the bread too fast.)
3. Arrange the bread on a cookie sheet, place it under the broiler, and toast it on both sides to light brown. Watch slowly so the bread doesn't burn.
4. Remove the pan from the oven. Rub the cut side of the garlic, if using, over one side of each slice of bread. Brush a tiny amount of oil over each slice. Divide the tomato mixture and spread it evenly over the slices. Sprinkle evenly with the cheese.
5. Put the pan under the broiler and broil just until the cheese is melted and the tomato mixture is hot. Season to taste with salt and pepper and serve immediately.

Variations:
* Top each toast slice with one leaf of fresh basil, a thin slice of tomato, and a sprinkling of freshly grated Parmesan, mozzarella, or Cheddar cheese. Broil.
* Lay a trimmed spear of cooked asparagus on each bread slice before sprinkling on the cheese (my favorite!).

The Food Nanny - Making Memories

Wed, 25 May 2011 10:48:00 -0600

source: byutv.org

Chicken Tacos by BYUtv's Food Nanny

Wed, 04 May 2011 11:59:00 -0600

by BYUtv's Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch Thursday nights at 6 and 9 p.m. on BYUtv. To watch the Food Nanny prepare this recipe, click here.

Chicken Tacos
6 servings

2 tablespoons butter
Canola oil, for frying
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
3 tablespoons chopped onion
2 to 3 garlic cloves, minced
2 vine-ripened tomatoes, chopped
1/2 cup chopped fresh cilantro
Salt, ground black pepper, garlic salt
12 corn tortillas

TOPPINGS:
Shredded Cheddar cheese, pepper Jack cheese, or a combination
Sour cream
Fresh spinach, thinly sliced
Fresh Salsa or Tabasco sauce
Lime wedges

   1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium-high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems to dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

   2. Heat 3/4 cup of canola oil in a small skillet over medium high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on remaining towels. Place the tortillas in the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)

   3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa and lime.

Serve with Mexican Rice with Fresh Tomatoes and refried beans with a little shredded cheese on top.

Tuna Nicoise by BYUtv's Food Nanny

Tue, 19 Apr 2011 10:25:00 -0600

by The Food Nanny
source: MormonLife.com

Enjoy this recipe from BYUtv's Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch Thursday nights at 6 and 9 p.m. on BYUtv. (Learn more about the show here.)

Tuna Nicoise
4 servings

2 eggs
4 medium Yukon Gold or red potatoes
1 cup fresh green beans, trimmed
1 pound tuna steak
Coarse salt
Freshly ground black pepper
1 1/2 cups baby arugula
3 cups mixed baby greens
1/2 cup pitted black olives
1 cup grape tomatoes

Dressing:
1/4 cup olive oil
Juice of 1/2 small lemon
1/4 teaspoon coarse salt
Freshly ground black pepper

   1. Begin heating the grill to medium, if using (see step 4).
   2. Place the eggs in a small saucepan and cover with cold water. Bring to boiling over high heat. Decrease the heat to the lowest setting, cover, and cook 15 minutes. Immediately run cold water over the eggs to stop the cooking; add ice cubes to the water to cool the eggs quickly. Crack the egg shells and slide them off. Quarter the eggs and set aside.
   3. Peel and quarter the potatoes. Steam or boil them until tender, 15 to 20 minutes. Steam the beans until crisp-tender, about 10 minutes. Stir the beans after the first 5 minutes.
   4. Season the tuna with coarse salt and freshly ground black pepper. Cook by grilling (on aluminum foil sprayed with cooking spray), broiling, or pansearing in 1 tablespoon olive oil over medium-high heat. Cook just a few minutes per side or until the tuna begins to flake with a fork. Tuna is best served rare or medium rare.
   5. To make the dressing, combine the oil, lemon juice, salt, and pepper to taste. Set aside.
   6. Rinse the arugula. Pat dry with paper towels and tear into bite-size pieces. Mix with the baby greens and arrange on a large platter. Place the warm tuna on the greens. Pile the potatoes, eggs, beans, olives, and tomatoes on top. Let things fall as they will. Drizzle the dressing over the top. Serve immediately.

Serve with garlic bread with fresh or dried basil sprinkled over the cheese.

Mormon Life - Food Nanny tag

Spaghetti with Quick Tomato Sauce from BYUtv's Food Nanny

White Chili from BYUtv's Food Nanny

The Food Nanny --No Regrets

Sweet & Sour Chicken from BYUtv's Food Nanny

Pizza Dough Recipe from BYUtv's Food Nanny

Food Nanny Recipe: Fresh Tomato Bruschetta with Basil

The Food Nanny - Making Memories

SPONSORED: Food Nanny: Dinner and a Song

Chicken Tacos by BYUtv's Food Nanny

Tuna Nicoise by BYUtv's Food Nanny