Thursday, February 4, 2016

Yummy Healthy Spinach Salad

This recipe was shared on Facebook with no title, so I gave it one.  Oh goodness.  Here is a quote from the original post: "This SPINACH-based salad will boost the thyroid gland's output of metabolism-reviving hormones!"


5 oz. fresh spinach (half a 10-oz. bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds.  I used the mandarins.)
1 large Granny Smith apple, cut in bite-size pieces
1 t. lemon juice
1/3 cup pecans--I toasted mine in butter and a little sea salt
Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)

Dressing: (I made this separately, in case I needed to adjust the amount I poured on the salad):
4 T. olive oil or vegetable oil
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 t. white sugar (or honey or Stevia to taste)--I used 3 t. sugar
1/8 t. each of paprika, onion powder
1 T. poppy seeds

Just throw it all together and enjoy!

I also added grilled chicken to this.  Makes a great main dish salad that way.

Source:  Tammy Elmore, Facebook, 1/5/16.

Thursday, January 28, 2016

Fried Corn Cakes

I made these corny, crispy critters to go with some Sausage Okra Gumbo--a perfect pairing with the snow and brisk temperatures provided to us by Winter Storm Jonas.  I am sure you experienced some of the same weather if you are on the East Coast.  So, next time you are snowed in, hunker down with some of these and a nice hot stew or soup.  Or not.  They are good all by themselves.


1 cup fine cornmeal
1 cup water
oil for frying--I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon,  minced onion, chopped green chilies, shredded cheese, etc.

1.  Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don't even need to add anything.  These are yummy on their own.

2.  Heat about 1/4 inch of oil in a skillet to medium-high.

3. Drop corn mixture by tablespoonfuls into hot oil.  Fry until golden brown and flip to brown other side.

4.  Remove from skillet and place on paper towels to drain excess oil.  Lightly salt each side.  You can also add the salt to the mixture before frying, if desired.

These will be crispy on the outer edge and chewy in the middle.  What?!

Thursday, January 14, 2016

Broccolini with Chicken

This recipe originally posted on November 7, 2013.  I am cheating today, but now that I look at this dish, I am inspired to make it really soon!

This started out as someone else's recipe but when I couldn't find a key ingredient, I just changed it into my own with a different sauce.  Hope you enjoy it.  It's quick and easy and has some healthiness to it.


1 13-oz. package frozen cheese tortellini, about 3 cups
1 10-oz. package frozen broccoli florets, about 3 cups
2 T. butter
1 1/4 lb. boneless, skinless chicken breasts (I used the tenders) cut into 1-inch cubes
Creamy Cauliflower Sauce. 

1.  Cook tortellini and broccoli in large pot of boiling water for 10 minutes or until tender.  Drain well.

2.  Melt butter in large skillet on medium-high heat.  Add chicken and stir fry for 5 minutes or until lightly browned.

3.  Add chicken to tortellini and broccoli mixture. Gently mix well until chicken is distributed evenly. 

4.  To serve, spoon desired amount of tortellini mixture onto plate and top with the Creamy Cauliflower Sauce or your favorite Marinara.

(Image provided by me. Twice.  For two recipes.  It's all good.)

Thursday, December 31, 2015

Happy New Year from Mormon Mavens

On this eve of a new year, we would like to take the time to wish you and your families a joyous 2016.   We hope it will bring everything you need, with some good surprises along the way.

2016 will bring new and exciting things to our blog, so stay tuned for news from us as we update and refresh Mormon Mavens--for real.  We know you have been waiting patiently for us to do something.  Good things take time.

Meanwhile, here is a little food-related quiz that we would love to hear your answers to:

  In the South, we have some food traditions on New Year's Day.  Collards, black-eyed peas and cornbread all stand for something for the new year.  Do you know what they represent?  Post a reply and let us know!  

If you have your own traditional New Year's fare, reply and let us know what you will be having to ring in 2016 at your house.

Thursday, December 17, 2015

Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It's a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here's a quick and easy appetizer or snack for a party. It's a spicier take on the traditional cranberry based sauce--you know that's why it's named after Jezebel...

 1 ( 18-oz.) Jar pineapple preserves (couldn't find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.
     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Thursday, December 3, 2015

Kristen's Lime Punch

This recipe was originally published on December 4, 2014.

It's party planning time and you know what that means--scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name?  I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s.  Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello!  Last time I got a Christmas card you guys were still in the midwest and your husband was working at...hmmm...Indiana University?

1 cup sugar
1 cup water
6-oz. can of frozen  limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda

Boil sugar and water together until sugar dissolves.  Chill.  Squeeze juice of 2 limes and add to chilled sugar water.  Make the limeade according to directions on can.  Add to sugar-lime water.  Add lemon-lime soda to taste--don't use the whole 2 liter bottle.  Just taste as you go.

Toast to America! (my family will totally get this.)

  • I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  • Just googled this great tip from for rimming glasses with sugar (or salt)--get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass.  Dip glass in sugar and viola!

Thursday, November 19, 2015

Butternut Squash Soup

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro's in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!


6 Tablespoons chopped onion
4 Tablespoons butter
6 cups cooked butternut squash - cooking instructions below (about 2 squashes)
3 cups of water
4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
½ teaspoon dried marjoram
Black pepper to taste
¼ teaspoon cayenne pepper
1 8-oz package cream cheese
Oregano to taste (about 1 teaspoon)

1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here's a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.

2. While your squash is cooking, cook your onion in butter until soft.

3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from--splatter city!

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.

5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl.....must try that myself.

SOURCE: Jordan Page