When it comes to Father’s Day, our featured cook, Rosalyn Green, has three reasons to celebrate: her father, Weston Klingler; her father-in-law, Dale Green; and her own husband, Brody Green.
Rosalyn grew up in Newdale, Idaho. She attended and graduated from Sugar-Salem High School as did her husband, Brody. Brody was raised in Salem, Idaho. They were high school sweethearts. Brody went on to serve a mission for his church in North Carolina, and Rosalyn went to beauty school.
Since their marriage, Rosalyn and Brody have lived in Rigby and now make their home in Salem with their three sons. Brody works for Doug Andrus Trucking in the parts department. Rosalyn has her own home business as a clothing retailer, LuLaRoe.
Three boys make up the Green family and are the best reason for Brody to celebrate Father’s Day. They include Dalton who is 11 and attends Kershaw Intermediate School in Sugar City. His favorite school class is physical education. He likes steak to eat, just like his dad. He also likes chicken and dumplings. Dalton enjoys baseball, wrestling, hunting and fishing.
Kace is 8 and attends Central Elementary in Sugar City. His favorite food is floating tacos and mashed potatoes and gravy. He also enjoys physical education and music at school. Baseball, basketball and riding his bike are his fun activities.
Cooper, age 3, likes eating vinegar chicken, just like his grandpa. Cooper likes noodles too and is excited to go to preschool next year. He likes to swim in the new family blow-up pool and play on the bounce house.
June 20 has been set aside to honor fathers. Of course, every father has a favorite food. Rosalyn’s father Weston’s favorite food and specialty is vinegar chicken. Father-in-law Dale Green would choose floating tacos. Brody would choose slow cooker Italian chicken.
Rosalyn’s mom, Teresa, was her cooking teacher along with grandmothers Betty and Melvena and mother-in-law, Annette Green. Rosalyn does enjoy cooking when she has time. She is fortunate that her family is willing to eat almost anything she cooks. Her all-time favorite food would be mashed potatoes and chicken noodles. She likes a variety of cooking, from baking to entertaining family and friends. Brody does the grilling and is a great breakfast cook.
The Green family grows a garden, and they freeze some of the produce as well as eating it fresh. They grow corn, red and russet potatoes, pumpkins, tomatoes, carrots and beans.
Hobbies for Rosalyn, because of her training, include styling hair for family members. She also likes to garden and do yard work. Best of all, she likes spending time with her kids in their sports.
Brody enjoys golfing, hunting and fishing with his boys. He likes almost any outdoor activity or any sports with a racquet. His latest adventure is running.
The entire family likes to do sports, camp, fish, go to the park, snowboard and ski.
This Father’s Day, the Green family will join the Klingler family to spend a traditional Father’s Day cooking hot dogs around the fire pit. They will also be eating lots of other side dishes and desserts to celebrate their special fathers on this national holiday. However, on many other days throughout the year, they find time to honor the special men in their lives as well.
The Green family sends their wishes to all fathers for a great Father’s Day.
1 pound hamburger
1 medium chopped onion
Brown hamburger and onion in large skillet. Then add:
One 8-ounce can tomato sauce
One 6-ounce can tomato paste
3 cups water
2 tablespoons sugar
¼ teaspoon garlic power
1 teaspoon accent
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon cumin
Simmer for 40 minutes. Then add:
1 cup cooked rice
1 cup cooked kidney beans
Heat through. Serve over Frito chips and top with your choice of the following: cheese, lettuce, chopped onions, tomatoes, olives, avocados and ranch dressing.
Weston’s Vinegar Chicken
(Weston Klingler and Rosalyn Green)
2 cups vinegar
½ cup salt
Mix together. Coat chicken with this mixture thoroughly, rolling one to two pieces at a time. Then put onto hot grill. Grill until desired doneness.
Healthy Shrimp Scampi with Zucchini Noodles
(Weston Klinger and Rosalyn Green)
1 tablespoon butter
1 tablespoon olive oil
1/3 cup onion, finely chopped
4 cloves garlic, minced
1 pound large raw shrimp, peeled and deveined (fresh or frozen and thawed)
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ cup chicken broth
Zest of ½ lemon
¼ cup freshly squeezed lemon juice
1-1/2 pounds zucchini noodles (from 3-4 zucchini)
1 chopped tomato
2 tablespoons grated Parmesan cheese
Heat butter and olive oil in a large skillet over medium heat. Add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add shrimp, salt, red pepper flakes and black pepper. Saute for 3 minutes until the shrimp are beginning to cook but are still somewhat translucent. Add the chicken broth, lemon zest and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce, and heat just until warmed through. Add the chopped tomato at the very end and stir in. Sprinkle with Parmesan. Serve warm.
Note: Don’t overcook or the zucchini noodles will become mushy.
Chicken and Shrimp Chowder
(Annette Green and Rosalyn Green)
Boil until tender:
2 cups chicken broth
2 cups chopped butternut squash
1 cup chopped carrots
1 cup diced celery
½ cup diced onion
Salt and pepper to taste
Blend above ingredients with hand blender until almost smooth. Stir in 2 cups fresh, frozen or canned corn. Make cheese sauce with the following:
¼ cup butter
½ cup flour
2 cups milk
10 ounces sharp cheddar cheese
Melt butter and stir in flour, then add milk and cheese. Heat and melt cheese to make thick sauce and then add to veggie mixture. Stir in 2 to 3 cups chopped, cooked chicken and 2 to 3 cups fresh, sautéed shrimp with juices. Heat through. Serve.
Slow Cooker Italian Chicken
(Brody Green and Rosalyn Green)
4 boneless, skinless chicken breasts or thighs
½ cube butter
1 package Italian salad dressing mix (dry)
Mix butter and seasoning in slow cooker. Add chicken, turning to coat well. Cook 6 to 7 hours on low or 3 to 4 hours on high. In saucepan, 1 hour before done, mix:
1 can cream of chicken soup
One 8-ounce package cream cheese
Pour over chicken and cook for the last hour. Sauce is good on baked potatoes, pasta or rice.
Instant Pot Chicken and Dumplings
(Brody Green and Rosalyn Green)
1 pound chicken breasts
2 cups cubed potatoes
1 small diced onion
3 cups chicken broth
1 cup heavy cream
One 16-ounce bag of frozen mixed vegetables
One 8 count roll of Pillsbury biscuits
Place cubed chicken breast into the pot along with potatoes and mixed vegetables. Pour over your chicken broth. Place on manual high pressure for 14 minutes. Do quick release. Place pot on saute. Stir in heavy cream and bring to a low boil. Cut biscuits into little squares and drop them into the broth. Cover with a glass lid and cook for 5 to 7 minutes or until the biscuits no longer look doughy. Will thicken more as it cools.