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Pendulum Court Café  
the pendulum court café
NDFS 375 lab
Located in the ESC
Week 1 - Tropical Tilapia Fish Taco
1 teapoon   lime juice
2 tablespoons   chili powder
3 tablespoons   canola oil
1 teaspoon   salt
1/2 teaspoon   ground pepper
1 and 1/2 teaspoons   ground cumin
1 pinch   ground cloves
1   dried bay leaf in pieces
1 pound   deboned, skinned tilapia
4 cups   shredded cabbage mix
3-4   limes
1 and 3/4 cup   sour cream
2 tablespoons   water
2 tablespoons   distilled white vinegar
1   rinsed and stemmed jalapeno with seeds removed
1   peeled garlic clove
1/2 cup   lightly packed cilantro
1/4 teaspoon   pepper
to taste   salt
For the fish:
1. In a large bowl, mix lime, ground dried chili, oil, pepper, 1 teaspoon salt, garlic powder, cayenne, cumin, cloves, bay leaf.
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade. Cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9x13 inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test) about five minutes for 1/2 inch thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on platter.
5. Cut fish along the grain into 1/2 inch slices, season to taste with salt.
For the dressing:
1. Combine sour cream, water, vinegar, jalapeno, garlic clove, cilantro, and pepper in a blender.
2. Salt to taste
To assemble:
In a corn tortilla, wrap fish, cabbage mix, and dressing. Enjoy.

Week 2 - Lime Sugar Cookie
2 and 1/4 cup   all purpose flour
1/2 teaspoon   baking soda
1 teaspoon   baking powder
1/2 teaspoon   salt
1 and 1/2 cups   sugar, plus more for rolling
2 ounces   cream cheese
6 tablespoons   unsalted butter, melted and warm
1/3 cup   vegetable oil
1   egg
1 tablespoon   milk
1 and 1/2 teaspoons   finely grated lemon zest
1 tablespoon   fresh lime juice
1. Preheat your oven to 350 F and line two sheet pans with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
3. In a larger bowl, add the sugar and cream cheese. Pour the melted butter over the cream cheese to soften slightly. Whisk until there are only small lumps of cream cheese left (they will mix in later on and you'll never know they were there). Whisk in the oil until smooth. Then add the egg, milk, lemon zest, and lemon juice and mix until smooth.
4. Pour all of the dry ingredients into the wet ingredients and use a rubber spatula or large spoon to mix together.
5. Put a couple tablespoons of sugar into the bottom of the dry ingredient bowl (which is now relatively clean). Portion the dough into about a tablespoon and a half size portions. Roll into balls and roll the balls into the sugar to coat. Place the balls on the lined baking sheets, no closer than two inches apart.
6. Once all the dough has been portioned, use a glass with a flat bottom (or the bottom of a measuring cup) to slightly press on the balls just to flatten them. They should be about a half inch tall and two inches in diameter.
7. Bake for about 10-13 minutes or until just starting to brown. Let cool on the sheet pan for five minutes before transferring to a cooling rack. Store in an airtight container.

Week 3 - Tender Monterey Chicken
Tender Monterey Chicken
5 each   Chicken Breast
1 tsp   Black Pepper
1 T   Margarine
5oz   Monterey Jack Cheese
5 each   Bacon
1.25 cup   Barbeque Sauce, Original
Preheat oven to 350º. Spray a cake pan with non-stick pan stray. Lightly sprinkle both sides of thawed chicken breast with the black pepper. Put margarine in a skillet. Sear both sides of the chicken until each side is golden brown (2-3 minutes each side) but chicken not cooked through. This is intended to give a deeper flavor, not to cook meat through. Immediately place chicken breasts in prepared pan. Spread 2 T of barbeque sauce over seared chicken breast. Bake
uncovered for 20-25 minutes.
While chicken is baking, fry bacon until crisp.
Remove grease and crumble into small pieces when cool enough to touch. Slice cheese into 5 thin slices.
When chicken is cooked through, top each chicken breast with a slice of cheese and 1 T of bacon. Cheese should melt and may have to be put back in oven. Serve immediately.
Suggested sides: Baked potato and steamed broccoli.

Week 4 - Zuppa Tuscana
Zuppa Tuscana
½ lb Italian sausage
4 slices bacon
1 lb Baker potatoes
½ c chopped onion
1 ½ tsp minced garlic
2 cups chicken broth
2 cups water
½ tsp red pepper flakes
Pinch salt
Pinch black pepper
½ bunch kale
½ cup Heavy cream

Fry sausage over medium heat until cooked. Cook bacon as well and drain the fat. Crumble cooked bacon. Rinse potatoes and make sure they’re really clean. You don’t need to peel them. Slice them to about 1/4 inch thick slices. You may need to cut large potato pieces in half. Combine potatoes, chopped onion, garlic, chicken broth, and water into a pot. Cook on medium heat for 15 minutes or until potatoes are cooked. Add sausage, bacon, red pepper flakes, salt and pepper. Simmer for another 10 minutes and stir occasionally. While simmering, wash kale and remove the stems. Add kale and whipping cream to soup and heat on low for 5 minutes or until cream is heated through. Serves 4-5.

Week 5 - Baked Mac n' Cheese
Baked Mac n' Cheese
1 lb   Macaroni Noodles
4 Tbsp   Butter
1/4 cup   All-purpose flour
3 cups   Milk
1 can (12 oz)   Evaporated milk
4 1/4 Tbsp   All-purpose flour
1 Tbsp   Dijon mustard
1 Tbsp   Chicken Boullion (or 1/2 tsp chicken soup base)
1 tsp EACH   Onion powder, garlic powder, dried parsley, salt
1/2 tsp   Pepper
1/4-1/2 tsp   Red Pepper Flakes (optional)
4 cups   Sharp cheddar cheese, shredded
3/4 cup   Panko Breadcrumbs
2 Tbsp   Butter
1 Tbsp   Olive oil
1. Cook pasta just until al dente according to package instructions. Strain and rinse with cold water.

2. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.

3. Melt butter in a large saucepan over medium heat then whisk in 2 ¾ tablespoons flour. Cook while stirring for 2 minutes. Turn heat to low then gradually whisk in milk.

4. In a separate bowl, whisk 1 ½ tablespoons flour into evaporated milk until it is combined and gradually add to saucepan (keeping the heat on low).

5. Add Dijon mustard, garlic powder, onion powder, black pepper, crushed red pepper, parsley, salt, and chicken bouillon (or chicken soup base) to the saucepan. Increase heat to medium and whisk constantly scraping the bottom of the pan until sauce reaches a boil. Remove from heat and whisk in sharp cheddar cheese until melted. Pour sauce over pasta and toss until evenly coated (in 9x13 pan).

6. Breadcrumb Topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add breadcrumbs and stir to coat. Cook until crumbs are golden brown. Sprinkle over mac n’ cheese. Bake at 350 degrees F for 10 minutes (or until top becomes lightly browned).

Week 6 - Bacon, Avocado, Chicken Wraps
Bacon, Avocado, Chicken Wraps
4 burrito sized   Flour tortillas (warmed)
1 lb   Cooked, pulled/shredded chicken
8 slices   Pre-cooked bacon
7 1/4 Tbsp   Sour cream
1/3 cup   Salsa verde (medium)
1 1/3 cups   Monterey Jack cheese
9 Tbsp   Cilantro (finely chopped)
3 3/4 Tbsp   Guacamole (or 1 large avocado, diced)
1. Cook bacon until crisp and set aside.
2. Mix together sour cream and salsa verde. (Does not need to be smooth but get rid of large clumps)
3. Chop cilantro finely and add to sour cream and salsa mixture. Add cheese and mix well.
4. Lay out tortillas. Spread ¼ cup of sauce mixture onto each tortilla. Be sure to spread mixture over entire tortilla.
5. Spread about ¾ cup of chicken onto each tortilla. Place avocado chunks (or 2 ½ tsp of guacamole) and 2 slices of bacon on each tortilla.
6. Fold tortillas burrito style and enjoy!
7. (Optional) heat both sides of wrap in a pan or heat entire wrap in an oven for a few minutes to enjoy a toasted effect!

Week 7 - Chocolate Peanut Butter Scone
Chocolate Peanut Butter Scone
1/3 cup   Whipped topping (for glaze)
1 1/8 qt   All-purpose flour
2 1/4 Tbsp   Baking powder
1 tsp   Salt
1 1/4 cups   Sugar
7 1/2 Tbsp   Cocoa powder, dry, unsweetened
1 1/8 cups   Peanut butter chips
1 tsp   Vanilla extract
2 3/4 cups   Heavy whipping cream
1 5/8 cups   Peanut butter chips (for glaze)
1 1/2 tsp   Margarine (for glaze)
1. Preheat oven to 375 degrees F. Mix together flour, baking powder, salt, sugar, cocoa powder, and chocolate chips in a bowl.
2. Line 1 10-inch round cake pan with plastic wrap.
3. Add heavy whipping cream (not whipped topping) to the dry mixture from step 1. Mix until well-combined but do not overmix. Fill cake pan with dough and pat flat, cover with plastic wrap and chill/freeze for an hour.
4. Line cookie sheet with parchment paper. Cut dough into 12 slices using knife and place them on cookie sheet. Bake at 375 degrees F for 25 minutes.
5. GLAZE: Place peanut butter chips, margarine, and whipped topping in a small saucepan over low heat until thoroughly melted and smooth. Once scones are cooled, drizzle with glaze and enjoy!

Week 8 - Chicken Enchilada Soup
Chicken Enchilada Soup
3 Tbsp.   Corn Oil
1 1/4 Cup   Onion, chopped
1 clove (1/2 tsp.)   Garlic, minced
2 Cup   Chicken, cooked and shredded
3/4 Cup   Green Chilies, chopped
1 1/2 Tbsp.   Beef Bouillon Granules
1 1/2 Tbsp.   Chicken Bouillon Granules
18 oz.   Cream of Chicken Soup, condensed
1 Tbsp.   Worcestershire Sauce
1 1/2 Tbsp.   A-1 Steak Sauce
1 1/2 tsp.   Cumin, ground
2 tsp.   Chili Powder
1/2 tsp.   Black Pepper
2 1/4 Cup   Cheddar Cheese, grated
20 each   Corn Tortillas
1/2 tsp.   Paprika
In a soup pot, saute onions and garlic in corn oil over high heat until onions are translucent but not browned. Add all remaining ingredients except tortillas, cheese and paprika. Bring to light boil. Cover and reduce heat and simmer about 20 minutes. Meanwhille, cut tortillas into 1/2" wide strips and set aside. Reduce heat of soup to about 150 degrees. Add cheese, stir as it melts. Do not boil. Add tortillas strips gradually to prevent them from sticking together. When tortillas are softened, the soup is ready to serve. Garnish with paprika. Makes 8, 1/2 Cup servings.

Week 9 - Chocolate Strawberry Cupcake
Chocolate Strawberry Cupcake
2 1/4 cups   Devil's food cake mix
10 3/8 Tbsp   Chocolate instant pudding mix
4 large   Eggs
1 1/4 cups   Sour cream
7 1/2 Tbsp   Warm water
7 Tbsp   Canola oil
1 3/4 cups   Milk chocolate chips
1 1/4 cups   Fresh strawberries
1 cup   Salted butter
15 1/4 Tbsp   Powdered sugar
3/4 tsp   Vanilla extract
2 1/2 cups   Powdered sugar
(cupcake)
1. Preheat oven to 375 degrees F.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl and mix on low speed for 1 minute.
Increase mixing speed to medium and beat for 2-3 more minutes.
3. Fold in chocolate chips.
4. Spray jumbo muffin tins with non-stick cooking spray and fill muffin tins.
Bake for 22-25 minutes.

(frosting)
1. Weigh out strawberries, wash, dry, and cut the tops off of them.
2. Puree the strawberries in a blender until smooth.
3. Transfer strawberry puree to a saucepan over medium heat and bring to a boil, stirring often until puree is reduced by half. (Puree should be thick). Remove from heat and cool completely.
4. Beat softened butter in the mixer until light and fluffy.
5. Beat powdered sugar in the mixer until just blended.
6. Beat the vanilla into the mixture until just blended.
7. Gradually add in the rest of the powdered sugar.
Frost cupcakes and enjoy!