Easy sheet pan kebobs

2 lbs ground beef

1 small white onion, grated 

3 garlic cloves, minced

1/4 c fresh dill, chopped

1/4 c fresh parsley, chopped

zest of 1/2 lemon

Pinch of black pepper

Pinch of salt

1 TB cumin

1 TB smoked paprika

1 tsp coriander

1/4 tsp cinnamon

Yogurt Sauce:

3/4 c Greek Yogurt

Juice of 1/2 lemon

1.5 TB olive oil

1 tsp date syrup

pinch of salt

Pinch of pepper

Parsley, freshly chopped

Dill, freshly chopped

Preheat the oven to 425. Add all kebab ingredients to a large bowl and mix with your hands. Once thoroughly mixed in, spray a sheet pan with avocado or olive oil, then toss the meat onto it and press the meat evenly across making a rough rectangle. It should be about 1/2 to 3/4 inch thick. Score long vertical lines almost to the bottom (don't cut through), both vertically and horizontally creating your kebabs.  Bake for 20-22 min. While they bake in the oven, combine all your yogurt sauce ingredients in a bowl until it becomes a creamy consistency.  Remove the kebabs from the oven. Spoon out excess liquid, mix with 1 TB tomato paste, and brush over kebabs. Broil for 2-3 minutes browned. Let rest a few minutes, then cut along the score lines. Enjoy as delicious wrap with the yogurt sauce, tomatoes, and lettuce or eat as is with the sauce. 

 

Cabbage and Noodles

1 small head green cabbage, cored and thinly sliced (about 6-7 cups)

1 medium yellow onion, thinly sliced 

3 TB butter, melted

2 TB olive oil

1 1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 cup vegetable broth or chicken broth

8 oz wide egg noodles

1 TB soy sauce or Worcestershire sauce

2 TB chopped fresh parsley or chives

Add the cabbage and onion to a 4-6 quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 tsp of the salt, black pepper, garlic powder, paprika. Toss everything together to coat the cabbage. Pour in the broth and soy sauce. The cabbage will look very full, but it cooks down a lot as it simmers. Cover and cook on low for 4-5 hours, until the cabbage is very tender and reduced in volume. About 20 minutes before you're ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente.  Drain well. Stir the cooked, drained noodles into the low cooker with the cabbage mixture.  Taste and add the remaining 1/2 tsp salt or more and extra butter if you want it richer. Cover and cook on low for another 15-20 minutes.  Stir in the parsley. 

 Eggs and Rice (like fried rice)

Cook rice.

While rice is cooking, make scrambled eggs.

Assembly:

Rice

Soy Sauce

Chili Sauce

Seasoned Rice Wine Vinegar

Pepper

Top with Scrambled eggs.

Stir all together.

 Mimi’s Creamy Chicken Noodle Soup:

16 oz. *Country pasta noodles
1 C. shredded carrots
1 C. chopped celery
Rotisserie chicken, shredded (you decide how much to use)
1-10 oz. can of chicken broth
1 stick butter
8 oz. Cream cheese, softened
1-2 C. sour cream
1 can cream of chicken soup
2-4 Italian Dressing packets

Cook pasta in just enough water to cover for 20 minutes. Add veggies the last 5 minutes of cooking time (start 5 min. cooking time once it’s starts to boil again). Everything else can be added in after that. I add the Italian dressing packets based on taste but it’s usually all 4 packets but you decide after 2 packets.

*Country Pasta Noodles stay firm (in a tender way), never soggy…the best noodles for this soup♥️ Lucie Gibbons (I’m Mimi)


~ Lucie Gibbons ~

June 28- Sister Lee's Corn Flake Cookies

The mission leader for the mission that I am a secretary for, the Utah Salt Lake City Mission, Sister Lee brought these in for us to try.  

Corn Flake Cookies 

Bring to slow boil

     1 cup corn syrup

     1 c peanut butter

     1 c sugar

Take off stove and add 8 cups corn flakes.

Press down in 9 x 13.

Jun 28- Strawberry Bread Pudding

Strawberry Bread Pudding

1 lb brioche bread, cut into large cubes

10 oz fresh strawberries

4 eggs

1/2 c sugar

1/4 tsp salt

2 tsp vanilla 

1/2 tsp cinnamon

2 c milk

1/2 c whipping cream

1 TB butter

Preheat the oven to 300 degrees. Cut the bread into large cubes. Transfer to a baking sheet. Toast the bread in the oven for bout 5 minutes. Cut the fresh strawberries into smaller pieces Grease with butter a 2 qt baking dish. Add a layer of bread cubes. Spread about half of the strawberries. Cover with the remaining brad cubes. In a large bowl mix, whisk eggs with sugar, salt, vanilla and cinnamon. Gradually add milk and cream. Pour milk mixture over the bread cubes. Press with a spatula to evenly coat the bread with milk mixture. Spread the remaining strawberries and let it rest for 10-15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake the strawberry bread pudding for about 35-40 minutes until golden and puffed. While warm drizzle with cream cheese frosting. Let rest for 30 minutes before serving. 

Italian Sandwiches ian and savannah