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Larry H. Miller Downtown Honda Spokane

1125 West 2nd Avenue
Spokane, WA 99201

Sales: (888) 587-6419
Service: 888-318-0857
Parts: 888-318-0574

LHM Downtown Honda Recipes

Nutritional Information

Amount Per Serving Calories: 301 | Total Fat: 3.1g | Cholesterol: 137mg Powered by ESHA Nutrient Database

Nutritional Information

Amount Per Serving Calories: 314 | Total Fat: 8.8g | Cholesterol: 65mg Powered by ESHA Nutrient Database

Nutritional Information

Amount Per Serving Calories: 211 | Total Fat: 8.7g | Cholesterol: 56mg Powered by ESHA Nutrient Database

QUICK LEMON DIJON CHICKEN

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min

Ingredients:

2 skinless, boneless chicken breast halves - cut into 2 inch pieces

1/4 lime, juiced

1/2 lemon, juiced

4 tablespoons Dijon mustard

freshly ground black pepper

Creole-style seasoning to taste

Directions:

Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes
Next, enjoy your meal!

BEEF TIPS AND NOODLES
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min

Ingredients:

1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

Directions:

Preheat oven to 400 degrees F (200 degrees C)
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well
Bake in a preheated oven for 1 hour
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles

PUMPKIN GINGER CUPCAKES

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 1hr 30 Min

Ingredients:

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack