Fellowship Bible Church in Tacoma, Washington Fellowship Bible Church in Tacoma, Washington is a place where people can meet Jesus, believers can engage in life-giving community, and everyone is welcome. We believe in creating a space where people can have authentic encounters with Christ, discover their gifts and use them for Him. Join us for our Sunday service! https://fbctacoma.org Wed, 01 May 2024 19:21:06 +0000 Wed, 01 May 2024 19:21:06 +0000 hourly 1 3600 SnapPages.com Marry Me Chicken Tortellini https://fbctacoma.org/blog/2026/04/03/marry-me-chicken-tortellini Fri, 03 Apr 2026 16:48:02 +0000 https://fbctacoma.org/blog/2026/04/03/marry-me-chicken-tortellini

From the kitchen of Meghan Cuddeback

INGREDIENTS

  • 1lb chicken breast, cut into 1-inch chunks
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup sun-dried tomatoes in oil, finely chopped
  • 1/4 cup (3oz) tomato paste
  • 2 cups chicken broth
  • 1lb (16oz) cheese tortellini
  • 1 cup heavy cream
  • 3 cups spinach, roughly chopped
  • 1/2 cup parmesan cheese, freshly grated
For serving: Fresh basil, black pepper, red pepper flakes, parmesan

DIRECTIONS

Season the chicken: Cube the chicken, I like to cut it into pretty small chunks, and place in a medium bowl. Season with salt, pepper, Italian seasoning and smoked paprika and toss to get the chicken coated in the seasonings. Add the flour and gently toss so the chicken is lightly coated.

Cook chicken: Heat a large cast iron skillet or ceramic-coated nonstick skillet over medium heat and add the butter and one tablespoon olive oil. When the oil is hot add the chicken in an even layer. Cook the chicken, tossing two or three times, until browned and cooked through. Remove it to a bowl or plate.

Build the sauce: Add the remaining tablespoon of olive oil and the garlic, shallot and sun-dried tomatoes. Saute for three minutes, stirring often, until softened and fragrant. Season with the red pepper flakes and another pinch of salt and pepper. Add the tomato paste and broth. Stir to combine, use your spatula to scrape up all those yummy bits on the bottom.

Add pasta: Stir in the tortellini, bring to a simmer and reduce heat to maintain a low simmer. Cover and let simmer for 3-4 minutes until tortellini is cooked. Stir halfway through, at the 2-minute mark, to make sure tortellini is cooking evenly.

Finish it up: Remove lid and stir in the chicken, spinach, cream and parmesan cheese until everything is well combined. Serve hot with fresh basil, more parmesan and freshly cracked black pepper




]]> Sheet Pan Mini Meatloaves https://fbctacoma.org/blog/2026/03/04/sheet-pan-mini-meatloaves Wed, 04 Mar 2026 15:59:32 +0000 https://fbctacoma.org/blog/2026/03/04/sheet-pan-mini-meatloaves

From the kitchen of Dianna Watkins

A fresh take on a comfort classic!

INGREDIENTS

  • 12 ounces baby new potatoes, quartered
  • 8 ounces fresh green beans, trimmed and cut in half
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 pound lean ground beef
  • 1/4 cup very finely minced onion
  • 1/4 cup fine dry bread crumbs
  • 1/2 cup barbecue sauce, divided
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • pinch of crushed red pepper flakes

DIRECTIONS

  1. Preheat the oven to 400°F. Coat a large, rimmed 15×10-inch baking sheet with nonstick spray.
  2. Place the quartered baby potatoes and cut green beans on one half of the baking sheet pan. Drizzle with olive oil and sprinkle with some salt and pepper. Toss to coat, then push them to the side, trying to keep them in a single layer, with the potatoes cut side down.
  3. In a large bowl combine lean ground beef, finely minced onion, breadcrumbs, 1/3 cup barbecue sauce, coarse salt, black pepper, garlic powder, dried Italian herbs, and a pinch of crushed red pepper flakes. Mix lightly until incorporated.
  4. Divide the mixture into 4 equal sections.
  5. Shape beef mixture into (4) 3 & 1/2 x 2-inch mini meat loaves, then place on the baking sheet with the veggies.
  6. Transfer to the oven and bake for 23 to 25 minutes or until loaves are done (160°F internally) and vegetables are fork tender.
  7. Remove from the oven, baste the meat loaves with the remaining barbecue sauce. Loosely cover with foil and let stand 10 minutes.
  8. Serve and enjoy!



]]> Date Night Rigatoni with Sausage and Kale https://fbctacoma.org/blog/2026/01/30/date-night-rigatoni-with-sausage-and-kale Fri, 30 Jan 2026 20:06:07 +0000 https://fbctacoma.org/blog/2026/01/30/date-night-rigatoni-with-sausage-and-kale

From the kitchen of Christina Engels

Hands down our favorite special dinner recipe!

INGREDIENTS

  • 1 lb. rigatoni + 2 cups reserved pasta water
  • 3 tablespoons olive oil
  • 2 cups chopped fennel or celery
  • 1 large yellow onion, chopped
  • 1 lb. ground mild Italian sausage
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed or chopped*
  • 1/4 cup tomato paste
  • 1 cup dry white wine or chicken broth
  • 1 1/4 cups heavy cream
  • 2 cups chopped kale
  • 1 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes

DIRECTIONS

Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.

Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.

Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.

Fall In Love: Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

* Fennel seeds: I would recommend using 2 teaspoons of fennel seeds if you are using celery instead of fennel. It will give you more fennel-y flavor.
]]> White Chili Chicken https://fbctacoma.org/blog/2025/12/29/white-chili-chicken Mon, 29 Dec 2025 15:30:45 +0000 https://fbctacoma.org/blog/2025/12/29/white-chili-chicken

From the kitchen of June Corley

Makes 6 to 8 servings.

INGREDIENTS

  • 2 cups chopped onion
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 2 cans (15 oz each) white beans, drained
  • 1 can (14.5 oz) chicken broth
  • 2 cans (4 oz each) chopped green chilies
  • 2 T Italian seasoning
  • 4 cups shredded rotisserie chicken
  • Shredded jalapeno Monterey Jack cheese
  • Salsa
  • Chopped fresh cilantro

DIRECTIONS

  1. Sauté onion and garlic in oil in 4-quart stock pan until onions are tender.
  2. Stir in beans, chicken broth, chilies and seasoning.
  3. Bring to boil; Reduce heat and simmer 10 minutes.
  4. Stir in chicken.
  5. Garnish each serving with cheese, salsa, and cilantro.



]]> Italian Sausage Kale Tortellini Soup https://fbctacoma.org/blog/2025/11/30/italian-sausage-kale-tortellini-soup Sun, 30 Nov 2025 11:18:08 +0000 https://fbctacoma.org/blog/2025/11/30/italian-sausage-kale-tortellini-soup

From the kitchen of Amy Potts

If you enjoyed this dish at the FBC Fall Potluck of 2025, you can now make it at home for your family and friends!

INGREDIENTS

  • 1 onion chopped
  • 6 carrots chopped
  • 6 cloves garlic
  • 10ish Italian sausage links, crumbled (I use the ones that come from Costco in the casings & cut the casings off each link)
  • 1 bag Kale
  • 1-2 boxes Chicken Stock
  • 1 big can tomato sauce
  • 1 pkg Tortellini
  • Salt, pepper, Italian herbs, to taste
  • Grated parm cheese as garnish

These are just rough estimates of how much of each ingredient you need. Because it’s soup you really can do as much or a little of each ingredient as you like.

DIRECTIONS

  1. Chop up the carrots and onions and sauté them in olive oil.
  2. Once they start softening, you can cut the casings off the Italian sausage and brown the sausage right in with the carrots and onions.
  3. Season with salt, pepper, and Italian herbs (to taste); add chopped up garlic.
  4. Once the meat is brown and carrots and onions are soft, add in your bag of kale and cook down slightly.
  5. Add in the chicken stock and can of tomato sauce.
  6. Once everything is warm and bubbling, you can add the tortellini in for the last 15 minutes before you serve it.
  7. Garnish with parm cheese

]]> Drinking Chocolate https://fbctacoma.org/blog/2025/11/07/drinking-chocolate Fri, 07 Nov 2025 17:06:10 +0000 https://fbctacoma.org/blog/2025/11/07/drinking-chocolate

From the kitchen of Alexa Pedersen

Recipe dupe for the hot ganache at Disney World’s
The Ganachery, honed and refined by the good
people of the internet.

A little goes a long way! This European style drinking
chocolate is very rich, nothing like your typical Swiss
Miss hot chocolate. A standard serving size is 3-5oz,
perfect to be served in an espresso cup or
demitasse.

INGREDIENTS

  • Heavy Cream - 20oz
  • 2% milk - 5oz
  • Milk Chocolate - 6oz
  • Dark Chocolate (70% cocoa or less. Semi-sweet chocolate chips also work) - 6oz
  • Caramel - 4oz
  • Vanilla extract - 1/2 tsp
  • Sea Salt - to taste (optional)

DIRECTIONS

  1. Chop milk and dark chocolate and add to a large bowl. Use high quality chocolate.
  2. Combine milk and heavy cream in a sauce pan over medium heat and bring to a simmer. Be careful not to boil it.
  3. Remove milk/cream from heat and immediately pour it over the chocolate. Stir until glossy and smooth.
  4. Return mixture back to saucepan, stirring until completely combined.
  5. Add in your caramel, vanilla, and sea salt and stir until combined. Let simmer for 3-5 minutes, stirring constantly to avoid boiling.

Bonus: Jazz it up with other flavors like cinnamon, nutmeg, instant coffee powder, paprika, chili powder, cayenne pepper, or maple syrup.

Sip slowly, savor, and enjoy!

]]> The Best Crockpot BBQ Chicken https://fbctacoma.org/blog/2025/10/02/the-best-crockpot-bbq-chicken Thu, 02 Oct 2025 19:19:05 +0000 https://fbctacoma.org/blog/2025/10/02/the-best-crockpot-bbq-chicken

From the kitchens of Emily Manning
& Mandy Nordberg

INGREDIENTS

  • 2 lbs boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

DIRECTIONS

  1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours.
  4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

]]> Shrimp Stew with Leeks https://fbctacoma.org/blog/2025/09/01/shrimp-stew-with-leeks Mon, 01 Sep 2025 00:57:38 +0000 https://fbctacoma.org/blog/2025/09/01/shrimp-stew-with-leeks

From the kitchen of Matt White

INGREDIENTS

  • 8 tablespoons (1 stick) unsalted butter
  • 3 cloves garlic, peeled and minced
  • 4 medium leeks, white parts plus ½ inch of green, outer leaves discarded, cut on the bias into ½-inch pieces, well washed, and dried
  • 1 cup dry white wine
  • 2 cups store-bought, reduced-sodium chicken broth or homemade Chicken Stock
  • Coarse salt
  • Freshly ground black pepper
  • 30 large shrimp, preferably head on, peeled and deveined
  • 2 tablespoons minced fresh chives
  • Juice of ½ lemon
 

DIRECTIONS

1. Melt 4 tablespoons of the butter in a heavy-bottomed pot over medium-high heat. Add the garlic and saute for 2 minutes, taking care not to let the butter or garlic brown. Add the leeks and sauté gently until tender, about 4 minutes.

2. Stir in the white wine, bring to a boil, and cook for 2 to 3 minutes. Add the chicken broth, bring to a boil, and season with salt and pepper. Lower the heat so the liquid simmers gently, and whisk in the remaining 4 tablespoons butter. Add the shrimp and cook for 4 minutes. If the shrimp aren't totally immersed, flip them after 2 minutes and cook for another 2 minutes.

3. Divide the shrimp among 6 bowls, arranging them like the spokes of a wheel.
Stir the chives and lemon juice into the broth, then spoon some broth over the shrimp in each bowl. Serve at once.

]]> Vegan Waffles https://fbctacoma.org/blog/2025/07/31/vegan-waffles Thu, 31 Jul 2025 22:07:47 +0000 https://fbctacoma.org/blog/2025/07/31/vegan-waffles

From the kitchen of Michael Lennox

INGREDIENTS

  • 1 1/2 cups Oatmilk
  • 1 1/12 tbsp Apple cider vinegar
  • 1/4 c melted coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 2 tbsp flax seed meal
  • 1 tsp cinnamon
  • Pinch of sea salt

    (Optional: diced apples, sliced banana, pumpkin puree, etc)

DIRECTIONS

  • Preheat waffle iron
  • Combine oatmilk and apple cider vinegar; let sit for 5 minutes
  • Add coconut oil, maple syrup, and vanilla
  • In a large bowl combine dry ingredients
  • Pour wet ingredients into dry ingredients and mix until just combined
  • Scoop batter into waffle iron
  • Serve with Whipped Cream, Maple Syrup, fresh fruit, etc!
]]> Raspberry Oatmeal Bars https://fbctacoma.org/blog/2025/07/02/raspberry-oatmeal-bars Wed, 02 Jul 2025 18:48:19 +0000 https://fbctacoma.org/blog/2025/07/02/raspberry-oatmeal-bars

From the kitchen of Jessica Vailencour

(with help from the Taste of Home Brownie and Bars cookbook)

Cake mix makes the prep work a snap for these bars.  Jessica loves the simplicity and the ease of keeping the ingredients on hand in the pantry.  It’s a perfect last-minute dessert!

INGREDIENTS

  • 1 package yellow cake mix (regular size)
  • 2 ½ cups quick-cooking oats
  • ¾ cup butter, melted
  • 1 jar (12 ounces) seedless raspberry preserves or jam (Jessica uses seeded jams also)
  • 1 T water

DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the cake mix, oats and butter until crumbly
  • Press 3 cups of crumb mixture into a greased 13x9-in. baking pan
  • Bake 10 minutes.  Cool on a wire rack for 5 minutes
  • In a small bowl, stir preserves and water until blended.  Spread over the crust.
  • Sprinkle with remaining crumb mixture.
  • Bake for 25-28 minutes or until lightly browned.
  • Cool on a wire rack.  Cut into bars.
]]> 25+ Gourmet Hot Dog Recipes https://fbctacoma.org/blog/2025/06/03/25-gourmet-hot-dog-recipes Tue, 03 Jun 2025 17:24:34 +0000 https://fbctacoma.org/blog/2025/06/03/25-gourmet-hot-dog-recipes

From the kitchen of Sheri Pedersen

From the backyard of Sheri Pedersen… many of these were featured at Caden’s grad party
  1. Bacon Mac Dog – Mac and cheese and bacon with chives
  2. Loaded Chili Dog – beef and bean chili, cheddar cheese and diced onions is a classic Detroit ‘Coney Dog’. Add sour cream, chives and crumbled corn bread to turn it into a Loaded Chili Dog.
  3. Deli Dog – Sauerkraut and diced onions with grainy mustard
  4. BLTA – bacon crumbles, lettuce, tomato, avocado and ranch or mayo
  5. Emerald City – Make like a Seattle-ite and top your dog with sauteed onions, cream cheese, sauerkraut and a drizzle of sriracha or sliced jalapenos. Add grilled mushrooms to turn it into a Pacific Northwest Dog.
  6. Chicago Dog – diced onions, diced tomatoes, pickles, pepperoncini peppers + mustard
  7. The Jersey – grilled onions and bell peppers, pepperoncini peppers, diced tomatoes + pesto. Add sliced salami, ketchup and/or balsamic glaze to make it a “Messy Jersey”.
  8. The Elote – grilled corn, cotija cheese, cilantro, and mayo
  9. Thai Peanut Dog – sriracha + mayo, jalapeno, cucumber, lime, carrots + cilantro + red cabbage and peanut butter and/or peanuts
  10. The LA Dirty Dog – Crumbled bacon (or bacon wrapped dog), grilled peppers and onions and sliced jalapenos
  11. The Green Goddess – sprouts + cabbage + cucumber + avocado + chimichurri, and edible flowers or chive blossoms (if you have ‘em!)
  12. The Bacon Wrapped Jalapeño Popper – grilled or fresh jalapeno slices, cream cheese + crumbled bacon and jalapeño chips or even take it over the top and add some sliced jalapeno poppers too!
  13. Beanie Weenie –baked beans, crumbled bacon, cheddar cheese, and crushed chips
  14. The Porker – a pulled pork sandwich but make it hot dog. Pulled pork, crispy coleslaw and sweet pickles or pickle relish.
  15. All American Hot Dog – plain with mustard and ketchup
  16. Sonoran Hot Dog – crumbled bacon, pinto beans or baked beans, diced onion, mustard, mayo, chopped tomatoes, sliced jalapeño
  17. Tex Mex Hot Dog – sauteed peppers and onions, salsa, avocado, jalapenos, cilantro, lime and sour cream
  18. BBQ Bacon Dog – bacon crumbles, bbq sauce and fried onions (or onion rings)
  19. The Grecian Dog – hummus, cucumbers, olives, tomatoes, pickled onions and crumbled feta on pita
  20. Island Dreamer– pineapple, avocado, teriyaki sauce, and crispy fried onions or pickled onions
  21. Korean BBQ Dog – kimchi, scallion, basil, shredded lettuce, chili garlic crunch (or sriracha)
  22. Korean Dog – Top a hot dog with crumbled corn bread, French fries and ketchup for a riff on Korea’s french fry coated corn dogs.
  23. The Rueben Dog– thousand island dressing, sauerkraut and grilled onions
  24. Peanut Butter Bacon Dog – peanut butter, bacon crumbles, pickled red onions, sriracha and peanuts
  25. In-N-Out Animal – French fries, cheese, onions, and thousand island dressing
  26. The Caprese Dog – mozzarella, diced tomato, fresh basil and cream cheese and a drizzle of reduced balsamic glaze
]]> Creamy Limone Shrimp Scampi https://fbctacoma.org/blog/2025/05/01/creamy-limone-shrimp-scampi Thu, 01 May 2025 21:09:09 +0000 https://fbctacoma.org/blog/2025/05/01/creamy-limone-shrimp-scampi

From the kitchen of Sheri Pedersen

A Mother’s Day favorite!
This is not healthy or low calorie, so don’t even worry about it! 

INGREDIENTS

  • 1 box bow tie pasta – cook al dente according to box directions
  • 1 onion - diced
  • 1 stick butter
  • 1-3 tsp garlic, minced (to taste)
  • 2 cups snow peas, roughly julienned
  • 1 box butter garlic shrimp from Costco (or similar product)
  • 1 jar Limone Alfredo Sauce from Trader Joe’s (or substitute with any alfredo with lemon juice to taste – the alfredo can even be left out if desired)
  • Tomatoes – diced
  • Bacon bits (from Costco)
  • Parmesan or romano cheese, shredded

DIRECTIONS

  • Start your salted water boiling for pasta – cook according to box directions as the sauce is cooking.
  • In a LARGE frying pan, sauté the onion in a stick of melted butter until tender.
  • Add garlic and snow peas, cook a couple of minutes until slightly tender.
  • Add frozen shrimp scampi, cook according to package instructions.  Make sure to keep moving shrimp around the pan so they cook evenly.
  • Toss in cooked pasta and limone alfredo sauce
  • Garnish each serving with fresh tomato, bacon bits, and cheese
]]> Ham Bone Dinner https://fbctacoma.org/blog/2025/04/01/ham-bone-dinner Tue, 01 Apr 2025 21:18:33 +0000 https://fbctacoma.org/blog/2025/04/01/ham-bone-dinner

From the kitchen of Sarah Tompkins

(serves 6-8)

COMBINE IN A LARGE KETTLE

  • 2 C dried yellow or green split peas
  • 4 peppercorns
  • 1 ham bone
  • Salt to taste
  • Water to cover

Bring to a boil, then simmer 2-3 hours until peas are done, adding water if necessary.
Remove the ham bone, cut off meat and chop finely.

ADD TO SOUP

  • Ham bits
  • 6 carrots, sliced
  • 1 green pepper, chopped
  • 2 onions, diced

Cook until carrots are done, about 30 minutes.  Check seasonings and serve.

OPTIONS

Substitute chopped bacon or salt pork for the ham bone or omit meat entirely and flavor with herbs.

Just before serving, add several chopped hard-boiled eggs.

Add dumplings:
Combine:
  • 2 C flour
  • ½ tsp salt
  • 4 tsp baking powder
Rub in:
  • 1 T margarine
Gradually add:
  • 1 C water
Place on top of simmering soup in large spoonfuls.  Cover and cook without peeking 15 minutes. Use dumplings when all the soup can be eaten at once  -- they do not reheat well.
]]> Keila's Lasagna Soup https://fbctacoma.org/blog/2025/03/03/keila-s-lasagna-soup Mon, 03 Mar 2025 23:45:38 +0000 https://fbctacoma.org/blog/2025/03/03/keila-s-lasagna-soup

From the kitchen of Keila Mingo

INGREDIENTS

FOR SOUP
1-2 tbsp. olive oil
1 yellow onion, diced
6-8 (or a million) cloves of minced garlic, to taste
1/2 lb. Italian sausage*
1/2 lb. lean ground beef*
2-3 tbsp. tomato paste
1 tsp. dried basil
1 tsp. dried parsley + 1 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. garlic powder (or the whole container — whatever floats your boat)
1 tsp. red pepper, to taste
salt & pepper, to taste
24 oz. preferred marinara sauce
1/2 cup heavy cream
6 cups beef broth
1/2 lb. lasagna noodles, broken
Handful of freshly torn basil
*(note: can use a full lb. of preferred protein)

FOR RICOTTA MIXTURE
1 cup freshly grated parmesan cheese + 1 cup ricotta
1 cup grated mozzarella
1/4 cup fresh parsley
salt & pepper, to taste 

DIRECTIONS

  • In a pot, heat olive oil over medium heat. Add in your onion, salt, pepper, dried basil, dried parsley, dried oregano, Italian seasoning, garlic powder and red pepper. Sauté until softened, about 5 min.
  • Throw in your garlic and cook until fragrant, about 30 sec.
  • Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt and pepper. Cook until no longer pink (optional: drain the grease).
  • Clear a center in the pot and add the tomato paste. Let it sit undisturbed for a minute or two before incorporating with the rest. Then cook for another 2 minutes.
  • Pour in your beef broth and marinara. Bring to a gentle boil.
  • Pour in your lasagna pieces, reduce the heat, and simmer for about 10min., or until al dente, stirring occasionally.
  • While your noodles are cooking, in a medium mixing bowl, combine the ricotta, fresh parmesan, mozzarella, parsley, salt, and pepper. Stir until thoroughly mixed (you may use your hands if you want... it’s more fun that way).
  • Once your noodles are done, turn the heat off, add in your heavy cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.
  • Serve with a dollop of the ricotta mixture and fresh basil and/or parsley... and enjoy the warm, fattening embrace of the lasagna soup (LOL)
]]> Macaroni and Cheese https://fbctacoma.org/blog/2025/02/03/macaroni-and-cheese Mon, 03 Feb 2025 16:30:42 +0000 https://fbctacoma.org/blog/2025/02/03/macaroni-and-cheese

From the kitchen of Laura Nyhuis

INGREDIENTS

4 tbsp unsalted butter, divided
¾ cup Panko breadcrumbs
¼ oz Parmesan, finely grated (about ¼ cup)
2 tsp fresh thyme leaves
1 tsp kosher salt, divided, plus more
8 oz cavatappi or other short curly pasta
2½ cups whole milk
½ small onion, grated
1 garlic clove, finely grated
2 tbsp all-purpose flour
4 oz Fontina cheese, grated (about 1 cup)
4 oz Gruyère, grated (about 1 cup)
4 oz sharp white cheddar, grated (about 1 cup)
½ tsp English mustard powder (like Colman’s)
Pinch of cayenne pepper

DIRECTIONS

  • Preheat oven to 350°. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown; they won’t darken much during baking).
  • Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. salt. 
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done).
  • Drain pasta; let cool while you make the sauce.
  • Bring milk to a bare simmer in a small saucepan; keep warm. Melt remaining 2 Tbsp. butter in a medium saucepan over medium-high.
  • Add onion and garlic and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes.
  • Sprinkle flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute.
  • Add warm milk in a few additions, whisking to combine after each addition.
  • Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce).
  • Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth.
  • Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.
  • Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8–10 minutes longer. Let cool in pan 15 minutes before serving.
]]> Minestrone Soup https://fbctacoma.org/blog/2024/12/31/minestrone-soup Tue, 31 Dec 2024 13:40:32 +0000 https://fbctacoma.org/blog/2024/12/31/minestrone-soup

From the kitchen of Kathy Absher

INGREDIENTS

1 ½ lbs hamburger
1 medium onion, chopped
½ C chopped green pepper
¾ C chopped celery
¼ C chopped fresh parsley
3 carrots, peeled and sliced
½ box chopped, frozen spinach
(more below)

DIRECTIONS

  • Fry hamburger; add onions, celery, green pepper and cook for 5-10 minutes
  • Drain fat
  • Add parsley, carrots, and spinach
  • Add just enough water to cover vegetables.
  • Cover and simmer until carrots are tender (about 15-20 minutes)
  • Add the following:
1 can kidney beans, drained and rinsed
1 large can (28 oz) tomato sauce
1 large can (28 oz) diced tomatoes
1 large can (from above) water
1 cube beef bouillon
1 ½ tsp garlic powder
1 tsp oregano
Salt & pepper to taste
  • Simmer 3-4 hours, stirring occasionally
Small pasta shells
  • Before serving, cook small pasta shells until just done (in a separate pot of boiling water).  Rinse and store until ready to serve soup.
  • Add the pasta to each bowl and then pour soup over.  Don’t add pasta to soup because they get overdone and thicken the soup, making it too starchy.
]]> BLT Bites https://fbctacoma.org/blog/2024/12/01/blt-bites Sun, 01 Dec 2024 18:17:01 +0000 https://fbctacoma.org/blog/2024/12/01/blt-bites

From the kitchen of Sheri Pedersen

INGREDIENTS

Campari tomatoes (I get the package from Costco)
Bacon Bits (either fresh cooked, or the Costco package)
Green onion, finely sliced
Mayonnaise – to taste

DIRECTIONS

  • Slice tomatoes in half, through the stem/core.
  • Scoop out the insides (it helps to have a tomato corer).  Set cut-side down on a paper towel to drain.
  • Mix the bacon and green onion with enough mayo to hold the mixture together.  You can use more or less onion, according to your taste.
  • Put a small spoonful of bacon mixture in each tomato half.  Enjoy!

TIP: They are best eaten right away.  Refrigeration will change the texture of the tomato.

]]> Butternut Squash Soup https://fbctacoma.org/blog/2024/12/01/butternut-squash-soup Sun, 01 Dec 2024 18:15:00 +0000 https://fbctacoma.org/blog/2024/12/01/butternut-squash-soup

From the kitchen of Matt White

INGREDIENTS

6 pounds butternut squash
6 tablespoons unsalted butter
Coarse salt
Freshly ground black pepper
8 slices double-smoked bacon
2 tablespoons olive oil
1 large Spanish onion, peeled and cut into small dice
3 thyme sprigs, plus extra leaves for serving
1 bay leaf
1½ quarts Chicken Stock
2 tablespoons heavy cream or unsalted butter, optional
Sugar, if needed
Extra-virgin olive oil

DIRECTIONS

  • Preheat the oven to 400°F.
  • Cut the butternut squashes in half lengthwise. Scoop out and discard the seeds Place the squash halves cutside up on a rimmed baking sheet. Divide the butter among the hollowed-out seed cavities and generously season the squash with salt and pepper. Lay 1 to 2 strips of bacon lengthwise along the surface of each half. Roast in the oven for 35 to 40 minutes, until a thin-bladed, sharp knife pierces them easily.
  • Remove the baking sheet from the oven. Transfer the bacon to a paper-towel lined plate to drain. Once cool, mince or crumble into small bits and set aside. Once the squash have cooled slightly, scoop out the flesh with a tablespoon. Reserve flesh and discard the skins.
  • Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stir until softened but not browned, about 5 minutes. Stir in the thyme sprigs and bay leaf, and then add the squash. Cook, stirring to integrate the flavors and keep the quash from scorching, for 1 to 2 min
  • Add the broth to the pot, stirring to incorporate, and bring to a boil over high heat. Lower the heat and simmer the soup for 15 minutes.
  • Use tongs or a slotted spoon to fish out and discard the thyme sprigs and bay leaf. Transfer the soup to a food processor or a blender. (An immersion blender can work but because of the sheer volume of squash it is more easily handled with a processor or blender. If you'd like to use a regular blender, work in batches, and follow the safety tips to avoid a hot messy explosion.) Add the cream, if using, and process for several minutes until uniformly thick and creamy, but be careful to not turn this voluptuous beauty into a thin soup by overblending! If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month.
  • Return the soup to the pot and gently reheat it. Taste and adjust the seasoning with salt, pepper, and sugar if necessary (I have never added sugar)
  • To serve, ladle some soup into each of 8 bowls and scatter some of the minced bacon over the surface. Top with thyme leaves and a drizzle of extra-virgin olive oil. We have added chorizo, kielbasa, ham, linguisa, or favorite cured meats
    Serve at once.
]]> Butter Mochi https://fbctacoma.org/blog/2024/11/01/butter-mochi Fri, 01 Nov 2024 17:05:50 +0000 https://fbctacoma.org/blog/2024/11/01/butter-mochi

From the kitchen of Jenne Stabbert

INGREDIENTS

½ cup butter (1 cube)
2 ½ cup white sugar
1 box Mochiko Flour
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1 (12 oz) can coconut milk
2 cups milk (must be 2% OR homogenized)
Pinch of salt if butter is not salted 

DIRECTIONS

  • Heat oven to 350 degrees
  • Soften the butter at room temperature
  • Cream the butter and sugar
  • Add Mochiko, baking powder, vanilla, eggs, coconut milk, 2% milk
  • Blend on medium speed until smooth
  • Pour into glass or foil 9x13 pan
  • Bake for 1 hour
  • Use a plastic knife to cut mochi after it is cooled.
]]> Autumn Chowder https://fbctacoma.org/blog/2024/10/02/autumn-chowder Wed, 02 Oct 2024 02:51:00 +0000 https://fbctacoma.org/blog/2024/10/02/autumn-chowder

From the kitchen of Kathy Absher

INGREDIENTS

6 slices bacon, chopped
1 C onion, chopped
1 C water
2 ½  C potatoes, peeled and diced
1 C carrots, peeled and diced
2 tsp chicken bouillon
3 C milk
2 cans corn, drained
3 C Velveeta cheese, cubed
½ tsp pepper
3 T flour

DIRECTIONS

  • Fry bacon; add onion and brown until bacon crisps; drain fat.
  • Stir in water, potatoes, carrots, and bouillon.
  • Cook until potatoes are tender.
  • Add the heated milk and corn.
  • Mix cheese flour, and pepper; add to soup, stirring constantly until cheese is melted
  • Serve immediately.


Serves 5
]]> Sandwich Makers https://fbctacoma.org/blog/2024/08/02/sandwich-makers Fri, 02 Aug 2024 20:22:26 +0000 https://fbctacoma.org/blog/2024/08/02/sandwich-makers

From the campsite of Jenne Stabbert & Sheri Pedersen

Jenne and I were introduced to “Sandwich Maker Night” while camping with the Nyhuis clan many years ago.  It inspired us to concoct gourmet versions (complete with recipe cards) using fun “foodie” ingredients… they fast became a favorite!

Sandwich Makers use a cast iron hinged pocket-griddle with a long handle.  They are sometimes called Pie Irons, Sandwich Makers, or Hobo Pie Cookers.  These cookers can be purchased on Amazon or at sporting goods stores.  Between two slices of well-buttered bread, a savory or sweet selection of ingredients are cooked in the pie iron over the fire.  Part of the fun is in choosing your own filling, part is in cooking over the fire…testing the doneness, then sharing bites of your creation.  It makes a perfect potluck night with everyone bring ingredients and taking turns cooking.  If you don’t like to wait for your turn at the fire (and you have electricity) you can also use a regular griddle or panini press.

DIRECTIONS

Generously butter two slices of white bread.  On the non-buttered side, fill with ingredients being careful to avoid the outside edge.  Place your sandwich in the pie iron, buttered sides out, and clamp the pie iron closed.  Cut off any bread crust sticking out – it will burn.  Cook over fire until bread is golden brown.  The first sandwich will cook more slowly as the cast iron heats up; subsequent sandwiches will go faster.

INGREDIENTS

Here are some of the crowd pleasers:
Reuben (pastrami or corned beef, sauerkraut, swiss cheese, 1000 Island)
Pizza (pizza sauce, pepperoni, canadian bacon, pineapple, olives, mozzarella, arugula, etc)
Italian Grinder (pesto, balsamic, salami, ham, grilled onions, pepperoncini, provolone)
Turkey Club (turkey, bacon, havarti, mayo, tomato, avocado)
Taco (taco meat, tomato, mexican cheese blend, avocado, salsa)
Breakfast for Dinner (scrambled egg, pepper jack cheese, ham or sausage, grilled onion, bell pepper)
BACM (crispy bacon, thinly sliced apple, sharp cheddar, whole grain mustard)
Caprese Plus (mozzarella, tomato, fresh basil, balsamic, olive oil, prosciutto)

More savory add-ins:
Roasted garlic paste (roast garlic and mash with butter until it makes a paste)
PB & J

Dessert:
Pie Filling (cherry or blueberry pie filling, sour cream or sweet cream)
Peach Cobbler (peaches, sweet cream, granola)
S’mores (marshmallow cream, fudge, graham cracker crumbles)
Nutella (Nutella…need we say more?)
Reese's (peanut butter, fudge)
Cinnamon Roll (sweet cream, cinnamon/sugar)
Black Forrest (cherry pie filling, fudge)

More sweet add-ins:
Sweet cream (blend 2 parts sour cream + 2 parts cream cheese + 1 part sugar)
Banana
]]> VBS Baked French Toast https://fbctacoma.org/blog/2024/07/01/vbs-baked-french-toast Mon, 01 Jul 2024 18:45:40 +0000 https://fbctacoma.org/blog/2024/07/01/vbs-baked-french-toast

From the kitchen of Kristel Fazio

INGREDIENTS

1 loaf sourdough bread or brioche, challah or French bread
8 large eggs
2 cups milk
½ cup heavy cream
1 tablespoon vanilla extract
¾ cup sugar

Topping:
½ cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter cut into pieces

DIRECTIONS

  • Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
  • In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
  • When ready to bake, preheat the oven to 350°F.
  • Unwrap the baking dish and sprinkle the topping evenly over the bread.
  • Bake, uncovered, for 45–60 minutes, depending on how soft you like it.
]]> Tom's Dip https://fbctacoma.org/blog/2024/06/01/tom-s-dip Sat, 01 Jun 2024 16:10:00 +0000 https://fbctacoma.org/blog/2024/06/01/tom-s-dip

From the kitchen of Kathy Absher

INGREDIENTS

1 can diced green chiles
1 can chopped black olives, drained
1 tomato, chopped
1 bunch green onions, chopped
1 T red wone vinegar
2 T olive oil

DIRECTIONS

  • Mix together
  • Chill at least one hour
  • Serve with tortilla chips
]]> Cajun Chicken Pasta https://fbctacoma.org/blog/2024/06/01/cajun-chicken-pasta Sat, 01 Jun 2024 16:08:00 +0000 https://fbctacoma.org/blog/2024/06/01/cajun-chicken-pasta

From the kitchen of Michael Lennox

INGREDIENTS

Cajun Seasoning:
2 tsp paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper

Pasta:
1 tbsp olive oil
1 tbsp Miyokos vegan butter or regular butter
1 lb boneless skinless chicken breast
1 yellow onion diced
1/2 lb penne pasta
15 oz can of fire roasted diced tomatoes
2 cups chicken broth
Green onions

DIRECTIONS

• Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

• Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

• Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

• Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

• Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and sauce.
• Top with green onions and serve
]]> Ensalada Mexicana https://fbctacoma.org/blog/2024/05/01/ensalada-mexicana Wed, 01 May 2024 19:21:06 +0000 https://fbctacoma.org/blog/2024/05/01/ensalada-mexicana

From the kitchen of Kathy Absher

DRESSING

Mix all the ingredients in a blender until smooth:
1 ripe avacado
2 T. lemon juice
½ cup sour cream
1/3 cup oil
½ t. sugar
1 t. seasoning salt
½ t. chili powder

SALAD

Place in large bowl and add dressing just before serving
1 head iceberg lettuce, bitesize pieces
¼ cup grated cheddar cheese
¼ cup chopped green onions
1 small can sliced black olives, drained
Fritos  (as desired)  I use about 2 cups
Garnish with tomato wedges
]]>