This is why we actually ENJOY vegetables! :)

Garlicy Parm Zucchini

Ingredients:

• 1 Zucchini, sliced
• 2 Tbsp. Parmesan cheese
• 1 Garlic clove, diced
• 2 Tbsp. onion, chopped
• Seasoned Salt
• Pepper
• olive oil

Directions:

1. Drizzle olive oil over the sliced zucchini and sprinkle with seasonings. Add garlic and onion, toss. 
2. Placed zucchini in frying pan, cook until softened but not mushy. 

Most Basic Pasta Salad You Can Make

Italian Dressing Pasta Salad

Ingredients:

• pasta of choice
• vegetables of choice
• grated cheese of choice
• Italian salad dressing

Directions:

1. Cook pasta according to directions on package.
2. Chop vegetables. We used green onion, black olives, tomatoes, cucumber, and green pepper.
3. Mix pasta, vegetables, cheese, and Italian dressing in bowl and serve.

Great For Sunday Night Dinner!

This recipe was inspired by Megan. She said that she likes to throw a couple chicken breasts, package of cream cheese and some italian seasoning in her crock-pot and cook it on low for several hours. You could totally make that and love it! But of course Russ decided to embellish it a little bit :) This is our version... Everything on here is optional! You can choose which flavours to add and which to omit!

Creamy Crock-Pot Chicken

Inspiration: Megan Schmidt
Ingredients:

• 2 Chicken breasts
• 1 package of cream cheese
• 1/2 onion, chopped
• 1/2 Anaheim pepper, chopped
• handful mushrooms, chopped
• 1/2 c. pine nuts
• 1/2 c milk
• 1 packet Italian Dressing Mix
• seasoned salt
• pepper
• fresh basil

Directions:

1. Put everything in the crockpot on low-heat and allow to cook for 4-5 hours. 
2. Serve with pasta or rice!

Happy Birthday to....

So Megan wants to do a little surprise birthday party for one of the sisters in the ward and she asked me to make the birthday card. She told me that she just knew that I would be creative and do a good job. So I tried, I felt it didn't turn out that great... But oh well! I did a lot of work and I wasn't willing to start over again! :)

This is such a Utah thing!

Russ's Fry Sauce

Ingredients:

• Ketchup
• Mayonnaise
• Mustard
• BBQ Sauce
• Red wine vinegar

Directions:

1. No real measurements for this one! It's all based on taste. But it is mostly mayo. About half as much ketchup as mayo, just a little bit of mustard and BBQ sauce, and a dash of vinegar. It lasts for a while so make as much as you want! If it doesn't taste right, try adding a little more of this or that until you find what you like! :) Super easy.

Finger Lickin' Goodness!

 Mozzarella Sticks

Ingredients:

• 2 eggs, beaten
• 1/4 c water
• 1 1/2 c italian seasoned bread crumbs
• 1/2 tsp garlic powder
• 1/2 c all-purpose flour
• 1/3 c cornstarch
• 1 quart oil for deep frying
• 8-12 mozzarella sticks
• dash red pepper flakes
• 1 Tbsp parmesan cheese

Directions:

1. Put the mozzarella sticks in the freezer several hours before cooking.
2. In a small bowl, mix the eggs and water.
3. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
4. In a large heavy saucepan, heat the oil to 350 degrees F.
5. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs. Let sit approximately 10 mins, then dip in egg mixture and breadcrumbs a second time. 
6. Fry until golden brown, about 30 seconds. They do fry quickly so make sure to pay attention! Remove from heat and drain on paper towels.   

I altered this recipe just a bit to make these. Seriously delicious!

I love that my husband can cook!

Sweet N' Crunchy Salmon and Rice

Ingredients:

• 2 Salmon Fillets
• 1/2 c finely chopped almonds
• 1T brown sugar
• 1 tsp fresh basil, chopped
• dash cayenne pepper
• 2 garlic cloves
• 1/2 c onion, chopped
• 1/2 c rice
• 1 c water
• 1/2 tomato, chopped
• 1 tsp. fresh thyme, chopped
• 1 chicken bouillon cube
• 2 T butter
• salt and pepper to taste

Directions:

1. Mix together chopped almonds, brown sugar, cayenne pepper, basil, and salt and pepper.
2. Place 3/4 of onion and garlic in pan and saute in butter. 
3. Bread salmon with almond mixture. Saute salmon in pan with onions and garlic until golden brown. Flip and put garlic and onions on top of salmon. (If using salmon with skin, cook top first, when flipping you want to place onions and garlic on top, not on skin)
4. Cover and cook on low for 5 mins or until done.
5. Saute remaining garlic and onion with left over breading in small sauce pan. Add rice, continue to saute until rice is translucent. 
6. Add chicken bouillon, thyme, salt and pepper, and water. Bring to a boil. 
7. Cover, reduce heat, simmer for 10 minutes. Add tomatoes, cook for an additional 5 minutes.