Yum-a-licious Temple Crab Salad

Have you ever eaten something thinking it would be okay, only to find yourself thinking about it and craving hours or days later?  That doesn’t happen to me that often, but, when it does, OH BOY!  Thankfully, I know I am not the only one who feels this way.

 

My friend, Brooke, (remember her guest post featuring tips to deal with unemployment?) and I were driving to the LA LDS Temple a couple of weeks ago, and the traffic was so good, that we thought we would have time to go to the cafeteria.  That’s when Brooke started talking about this awesome crab (okay, it’s imitation crab) salad they serve in the Temple cafeteria.  Apparently, we are both HUGE fans and tried making it at home, but it wasn’t quite right.

 

Brooke, being the bold lady she is, asked one of the ladies in the cafeteria if she  would share the recipe.  She was willing, but the person who had it was not there.  Darn!  When I went to the Temple with my son a week or so after mine and Brooke’s visit, I went by the cafeteria, and I asked for the recipe.  There was this cute gal, wearing an adorable headband, who gave it to me!  WAHOO!  I could not wait to try it out, so when I got home from the Temple, I went to the grocery store, bought the one additional ingredient I needed (imitation crab), and make it.  WOW!  It was so yummy!  Because I love Brooke so much, I brought some by to her, and she loved it too.  I promised her I would share the recipe, so here it is.  Enjoy!

 

Temple Crab Salad

 

Temple Crab Salad

Serves 6

 

1 pound imitation crab

1/4 – 1/2 cup mayonnaise

1/6 – 1/4 teaspoon dill weed, more or less to taste

1/3 – 2/3 cup celery, diced

1/6 – 1/3 cup onion, diced

1/6 – 1/3 cup fresh onion, diced

1/6 – 1/2 cup black olives, sliced

 

Separate crab and break into pieces (or “shred” with two forks).  Mix together mayonnaise, dill weed, celery, onion, and black olive.  Stir into crab.  Add additional mayonnaise if dry.  Let flavors marry for at least 1 hour (overnight is best) before serving.

 

Nutritional Information (per serving as I prepared it): Calories – 147, Fat – 8 g, Carbohydrates – 13 g (includes 1.6 g fiber), and Protein – 5.6 g.

 

Total Cost – About $4.50 for 6 servings!  Not to shabby, huh?

 

Here’s my photo step-by-step.

 

I started by assembling my ingredients. Notice something missing? Yes, it’s the olives. They were sitting in a bowl near my ingredients “display.” I forgot to put it in the picture. Oops!

 

I opened the package containing the imitation crab and transferred the contents to a bowl.

 

Using two forks, I “pulled” the imitation crab, breaking up any large pieces.

 

Next, I measured the mayo and added the dill weed (I used a scant 1/4 teaspoon). As you can see next to my mayo, I also chopped up my veggies.

 

I added the veggies to the mayo and stirred to combine. I used red onion, because I had one from my garden, and I really like it in salads. Notice what’s missing? The olives. I actually love olives, so I find it ironic that I keep forgetting to photograph them.

 

Next, I transferred the mayo/veggie mixture to the bowl containing the imitation crab and gently stirred to combine.  See?  The olives made it into this picture!

 

See how pretty that is after mixing everything together?  For the best flavor, refrigerate for at least one hour before serving, however, overnight is best.

 

And, Voila! You have a super simple “crab” salad.

 

You can serve this delicious dish over lettuce or with avocado. It’s especially good with avocado!  Unfortunately, I’m out, but I’m heading to the store in a few minutes, so I’ll have avocado when I eat it for dinner.  It’s a good thing no one else in my house will try this, because I want it all!  This will be part of my menu for the next couple of days, and there are no complaints here!

 

Do you have a quick, easy, indulgent dish you *LOVE* to eat?

 

Laurel Laurie Staten Nguyen Newhall, CA

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A Family Favorite – Funeral Potatoes – Made With Food Storage

Funeral Potatoes, sometimes called Utah Potato Casserole, are delicious!  I love them!  Creamy, potato-y, cheesy, with some crunch on top.  Perfecto!

 

Funeral Potatoes, aka Utah Potato Casserole, made with Emergency Essentials Dehydrated Hash Brown Potatoes

 

You know what is not a favorite thing of mine?  Prepping the potatoes for this dish.  I hate the cooking and shredding (or chopping), so I don’t make these as often as I’d like.  Also, we’re not big baked potato eaters, so when the craving for these hits, I rarely have potatoes on hand.  Yes, it’s a first world problem, so I’m not complaining too loudly about it.

 

When I received the prize for this month’s giveaway (enter here!), I realized that the shredded hash browns could be used in all sorts of recipes and not only for traditional hash browns.  As soon as I opened the package Emergency Essentials gave to me to test, I realized that these were absolutely *PERFECT* for Funeral Potatoes.  I resolved to make them asap and did last night.  Let me begin with my recipe.

 

Delicious Funeral Potatoes – Fresh From The Oven!

 

Funeral Potatoes

Adapted from a recipe in The Essential Mormon Cookbook

 

4 cups dehydrated hash browns (or one 32-oz package frozen shredded hash browns)

2 cans cream of chicken soup (10 1/2 oz cans), or your favorite cream soup

2 cups sour cream

1 cup grated cheddar (I used sharp cheddar, you can use freeze-dried without reconstituting it)

1/2 cup butter, melted (salted or unsalted, your choice)

2 tablespoons dried onion (or 1/3 cup chopped onion)

2 cups crushed corn flakes or corn chex cereal

2 tablespoons butter melted

 

Rehydrate potatoes according to the directions on the package (for mine, I put 4 cups of dehydrated Emergency Essentials’ Hash Browns into 16 cups of salted boiling water and let it simmer for 7 minutes).  Drain hash browns and transfer to a 9×13 casserole dish.  (If using frozen hash browns, it works best if you let them thaw a bit before putting them in the casserole dish, but they do not need to be heated through.)

 

In a mixing bowl, mix together soup, sour cream, cheese, 1/2 cup melted butter and dried onion until well combined.  Pour over potatoes in casserole dish and stir until the soup mixture is evenly distributed among the potatoes.  Set aside.  Mix together crushed corn cereal and 2 tablespoons melted butter.  Spread over top of potato mixture.  Bake in a 350 degree Fahrenheit oven for 30 minutes or until the mixture is bubbly along the edges and the corn cereal is slightly brown.  Serve warm.

 

Here’s my photo step-by-step.

 

 

Before I assembled my ingredients, I boiled some water, added a touch of salt, and added 4 cups of dehydrated Emergency Essentials Hash Brown Potatoes.

 

 

While the potatoes were cooking, I assembled my ingredients.

 

I mixed the soup and sour cream together, then I added the grated sharp cheddar cheese.

 

Next, I added dried onion. Personally, I prefer fresh onion, but my kids don’t like the “crunch” of fresh onion, so we compromise and I use dried onion.

 

Next, I added the melted butter (I used salted butter), and stirred well to combine.

 

After 7 minutes, the potatoes were re-hydrated and ready to use.

 

I drained the potatoes and transferred them to a 9×13 casserole dish.

 

Next, I poured the soup mixture over the potatoes and stirred until the potatoes and soup were well combined.

 

I crushed my corn chex cereal with my rolling pin.  (You know, I love using corn chex in my chex crispy treats.  See my super easy recipe here.)

 

Then, I mixed it with 2 tablespoons melted butter.

 

Finally, I topped the potato mixture with the corn cereal/butter mixture and popped the casserole dish in the oven for 30 minutes at 350 degrees.

 

30 short minutes later, I had delicious Funeral Potatoes!

 

Don’t those look good?

 

Now, I’ve showed you three different ways to use dehydrated hash brown potatoes. 

Can you think of another way to use them in your every day cooking?

 

 

Laurel Laurie Staten Nguyen Newhall, CA

Chicken Enchiladas – They’re Americanized, But, Hey, They’re Fast And They’re Good!

Yesterday was my son’s 21st birthday.  I know it’s hard to keep track of all the birthdays and special occasions around here.  My birthday was a little over 2 weeks ago, my third son’s birthday was last week, my second son’s birthday was yesterday, Mother’s Day was this past Sunday, and my anniversary is coming up on the 25th.  All that craziness coupled with the regular end-of-school insanity makes for fun times in our house.  But I wouldn’t have it any other way.

 

Of course, I add to the craziness by making whatever my kids what for their birthday dinner. It’s a fun tradition which my kids look forward to.  The only requirement for the meal is that it has to be something I can actually make (no restaurant meals).  It can be something the birthday boy loves and everyone else hates.  It’s their choice.  Sometimes the birthday boy goes for a complicated dish (like Chicken Tikka Masala, which takes hours), and other times, like last night, my son went for Chicken Enchiladas, American style.

 

Enchiladas!

 

What do I mean by American style?  There is no ounce of authenticity in these.  NOT ONE!  But they’re quick and easy to make, and they taste good.  Everyone can eat them, except for my husband who has a hard time with cheese.  But it was my son’s birthday, and if 5 out of the 6 family members can eat dinner, I consider it a success.  Usually, I would feel bad if my husband (and sole financial provider) can’t eat what I make for dinner.  But it was youth night at church, and we usually eat out for youth night.  So he grabbed a burger at In-N-Out and was quite happy with it.  Problem solved.

 

How do I make these little gems?  Let me tell ya!

 

Easy, Delicious Americanized Enchiladas

 

Chicken Enchiladas

Adapted from a recipe by Rachel Anderson

 

Flour or Corn Tortillas, soft taco size (8 per 9×13 pan)

Chicken (I use chicken breast, about 1 pound per 9×13 pan)

Oil (I use olive oil)

Cheese (I use sharp cheddar and, occasionally, Monterrey jack – use at least 2 cups per 9×13 pan)

Enchilada sauce, homemade or canned (I use Old El Paso or Great Value Brand, mild.  I don’t like it too spicy.)

Salt and pepper, to taste

 

Cut up chicken into small pieces and cook over medium high heat in a skillet (with oil).  Season with salt and pepper.  Set aside when chicken is cooked through.  Pour a small amount of the  enchilada sauce into a 9×13 pan, then pour remaining sauce into a flat dish which will allow you to dip the tortillas in the sauce.  Remove one tortilla from the package, dip both sides into the enchilada sauce, then set it in the pan.  Fill with chicken and cheese, then roll it up with the seam down.  Continue until all enchiladas are rolled.  Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.  Bake at 350 degrees Fahrenheit for 30 minutes.  Serve and Enjoy!

 

Here’s my photo step-by-step.

 

All ingredients assembled, except for the chicken…

 

Which I cooked in a non-stick skillet with olive oil and seasoned with salt and pepper.

 

I prepped my 9×13 casserole dish by pouring a little enchilada sauce in the bottom of the pan, then I poured the remaining sauce into a pie tin. I find it is the perfect size and shape for dipping the tortillas in the sauce.

 

See? It fits perfectly. I dipped both sides of the flour tortilla, leaving the edge sauce-free to keep my hands cleaner.  I know that flour tortillas are not traditional for enchiladas, but I said these were Americanized, didn’t I?

 

Next, I transferred the tortilla to the pan and filled it with chicken and cheddar cheese.

 

Then, I rolled it up with the sauce-free side of the tortilla on the outside (since the sauce in the pan would coat it). Then I placed it in the pan with the seam side down.

 

It took less than 10 minutes to roll all of these and get them ready for the oven by pouring the extra sauce over the enchiladas and sprinkling them with cheese. Next, I popped them in a 350 degree Fahrenheit oven for 30 minutes.

 

And, Voila! My son’s favorite dinner was served!

 

I think there are only 2 enchiladas left this morning, so dinner was a great success.  This little tradition helps make birthdays special and I love it!  It’s quite a bit of fun for me to let one of my sons be “king for the day,” or at least for dinner.

What birthday traditions do you have in your house?  Please share them!

Also, DON’T FORGET!  Enter to win a great prize in my May giveaway here.