Hillman Family Recipes

This recipe comes from Saving Dinner  by Leanne Ely.  It is pretty tasty as our family tries to increase our fish intake. :D Serves: 3 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup brown sugar 1/4 cup green onions, chopped 1 1/2 tablespoons lemon juice 1-2 cloves garlic, pressed 3 salmon fillets In a large plastic, zipper-topped bag, combine first six ingredients and mix well. Add fish and marinate in fridge for an hour, turning bag occasionally.  Preheat broiler. Transfer marinade to a bowl.  Place salmon on broiler pan and cook about 4-6 minutes on each side (depending on the thickness of your fish and your broiler - I'd watch it pretty carefully). Baste fish with marinade every time you check on it.  When fish flakes when tested with a fork, it is done. Serving Suggestions: Baked potatoes, salad, and steamed baby carrots.

This chicken has a kick with a variety of flavors!  It is very fast and easy. 4 skinless, boneless chicken breast halves 1 1/2 C salsa or picante sauce 3 T brown sugar, packed 1 T dijon-style mustard Place chicken in a baking dish (I use an 8 x 8 inch).  Mix picante sauce, sugar, and mustard.  Pour over chicken.  Bake at 425 for 20-25 minutes or until chicken reaches internal temperature of 165 F.  Serve with hot cooked rice if desired (I use the extra cooked "sauce" on top of the rice).  A funny story behind this recipe: When I was a teenager, my mom asked my sister, Lindsey, and me for dinner ideas.  Lindsey loved (and I believe still does) this recipe and suggested it, while I suggested one of my favorites, Italian Chicken Bake.  My mom chose my recipe to have for dinner. About a week later, my mom asked us again for suggestions with Lindsey answering first, "Texas Two-Step Picante." My mom said, "No, we had that recently." I suggest...

This is a very yummy chicken that we got from Saving Dinner  by Leanne Ely.  We halved the recipe from the book to fit our family size...the chicken was so tasty that there wasn't anything left! Serves: 3 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon thyme 3 boneless, skinless chicken breast halves 1 tablespoon butter 1 tablespoon olive oil 2 tablespoons lime juice 1/4 cup chicken broth On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side and internal temperature reaches 165 F. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve. ...

I tried this recipe from Saving Dinner by Leanne Ely and it was a big hit with my three kids and husband. We halved the recipe and still had leftovers for lunches. Serves: 3 1/2 lb kielbasa, cut into 1/4-inch-thick slices 1/2 onion, chopped 1 clove garlic, pressed 1/2 bell pepper, chopped 1 can red beans, drained 1/2 cup tomatoes, chopped 1/4 teaspoon thyme 1/8 teaspoon cayenne pepper, optional Salt and pepper to taste 1 1/2 cups brown rice, cooked In a skillet over medium-low heat, cook sliced sausage for about 2 minutes. Add onion, garlic, and bell pepper, and sauté till veggies are tender. Add beans and tomatoes with their juice. season with thyme, cayenne pepper (optional), and salt and pepper to taste. Serve over rice. Serving suggestions : A big green salad.

I got this recipe from my friend, Katie Linton. We made them for a Valentine's Day in 2012 and they were yummy and soft. I have modified the original recipe some. Preheat oven to 350.  5 C flour 2 tsp baking powder 1 tsp salt 1 tsp nutmeg 1 C sour cream 1 tsp baking soda (stirred into sour cream) 2 C sugar 1 C shortening or butter 2 eggs 1 tsp vanilla Combine dry ingredients (except baking soda) in a separate bowl.  In another bowl, combine sour cream and baking soda    In (yet) another bowl, cream shortening or butter and sugar. Add egg and vanilla and beat well.  Alternate adding dry ingredients and sour cream to the creamed mixture. May need to add extra 1/4 C flour until dough is the right consistency. Refrigerate before cutting out cookies. Don't roll out the dough, pat it out. Make cookies 1/3-1/2 inch thick. Bake at 350 for 8-10 minutes.  Cool on cookie sheet for 5 minutes before removing. Note: Makes about 48 h...

I cooked this recipe in college as part of a class running the small cafe, PenCourt. This recipe celebrated the elections in 2008 and these were called "Biden Beans" and went a long with a delicious "Republican Roast" and other foods. The recipe that follows is from my memory, so it may be a little bit changed from that class.  2 cups green beans, fresh or frozen 1/2 tablespoon oil 1-2 teaspoons garlic 1/4-1/2 onion. chopped 1/2 red pepper, chopped (you can also use green, but the red is so pretty) Pepper Salt If your green beans are frozen, thaw them a little in the microwave.  If they are fresh, stem them a little in the microwave.  Heat oil in a saute pan and then add garlic and onion.  Saute for a minute or two.  Then add green beans and red pepper and saute another minute of two (or until to your desired veggie tenderness). Season with salt to taste and pepper (I use quite a bit of pepper in this recipe so the veggies have a little bit to...

I make these waffles for my family and freeze the extras.  They make for quick breakfasts and even my kids will eat.  This amazing recipe is from Our Best Bites . 1 3/4 cups 100% whole wheat flour 2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 1 1/2 cups milk 1/3 cup canola oil 1 egg 1 teaspoon vanilla Whisk together flour, baking powder, sugar, and salt. In a separate bowl mix together milk, oil, egg, vanilla, and oil and whisk until combined. Add wet ingredients to dry and whisk until just mixed together, (it’s okay to have some lumps) don’t over-mix. Ladle into an electric waffle iron and cook according to your waffle-maker’s instructions until golden brown. (I use a  1/2 cup batter for my 8″ round waffle iron). Serve warm with desired toppings. I often will make a double recipe so I have just a little over a week's worth of waffles for our family of 6. 3 1/2 cups 100% whole wheat flour 1 tablespoons + 1 teaspoon baking powder 1/4 cu...