Baked Caramel Popcorn

Amber's popcorn, I moved it to this blog for those who want to make this popcorn on a regular basis(I do)!!!

This has been a long time family favorite. Just be careful...once you start munching on it, there's no stopping!

Ingredients:

6 quarts popped popcorn
1 c butter
2 c firmly packed brown sugar
1/2 c corn syrup, light or dark
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla (add coconut flakes if you choose...I don't normally, but I did for coconut night... :) )

Preparation:

Preheat oven to 250. Oil or spray a large roasting pan (or 2 cookie sheets) with vegetable coking spray. Pour popcorn into the pan. in a heavy pan, slowly melt butter; stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes (I stir it a bit just cause I can't help myself). Remove from heat and stir in the banking soda and vanilla. (add coconut here if desired) Gradually pour the syrup over popcorn, stirring to blend well. Bake for 1 hour, stirring every 10 minutes (or every 20 to 30 if you're lazy like me). Remove from oven; let cool completely and break apart. Now DEVOUR!

Curried Coconut Chicken

This was the same for Amy Engar's too, I just added rice to mine!

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes (I used real tomato's)
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions
1-Season chicken pieces with salt and pepper.
2-Heat oil and curry powder in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, and cook 10 minute more or until onions are transparent. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3-Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Chicken Satay with Peanut Dipping Sauce

Ingredients
Makes 20 to 24 pieces
4 skinless boneless chicken breast halves or 1 pork tenderloin (about 1 pound)
1 teaspoon coarse salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 3/4 cups (14-ounce can) light unsweetened coconut milk
Vegetable oil cooking spray

Directions
1.If using chicken, cut each piece lengthwise into 1/2-inch-wide strips; you should get about 5 strips per half. Place strips between two sheets of plastic wrap, and pound lightly to an even thickness of about 1/4 inch. If using pork, cut crosswise into 1/4-inch-thick slices. You should get about 24 slices; set aside.
2.In a 9-by-13-inch baking dish, combine salt, turmeric, coriander, and cayenne pepper; whisk to combine. Whisk in coconut milk. Add meat, turning to coat. Cover with plastic wrap, and let marinate, refrigerated, for at least 2 hours and up to overnight.
3.Soak skewers in hot water to cover for 30 minutes. Preheat grill pan over medium-high heat.
4.Meanwhile, remove marinated meat from refrigerator, and thread onto skewers, letting excess marinade drip off. Spray grill pan with cooking spray. Working in batches, grill until cooked through, 1 to 3 minutes per side. Transfer to a serving platter. Serve hot with sauce.

Peanut Dipping Sauce

Ingredients
Makes about 1 cup
2 tablespoons peanut oil
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 to 2 teaspoons chile paste
1/2 teaspoon curry powder
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 tablespoons packed dark-brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons coarse salt
1/4 cup coarsely chopped roasted unsalted peanuts
Directions
1.In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.
2.Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

Chicken cutlets with mint herb sauce

Chicken cutlets with mint herb sauce

1/4 C. all purpose flour
8 thin chicken cutlets ( 1 1/2 pounds total)
Coarse salt and ground pepper
2 T. Olive oil
3/4 C. sparkling cider
2 T. cold butter, cut into pieces
3 T. finely chopped fresh mint

1. Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 T. oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 min. per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

2. Add sparkling cider and accumulated juices from chicken to skillet and boil until liquid had reduced by half, about 4 min. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Spinach Orzo Salad with Minted Chicken

Minted Chicken

1 cup cilantro
1/2 cup fresh mint leaves
1 Tablespoon ginger
2 cloves of garlic
1 Tablespoon lemon juice
1 Tablespoon green chile
1 teaspoon (or less) salt
1 pound or more of boneless, skinless chicken breast - cut into chunks

1. In a small processor, puree the cilantro, mint leaves, ginger, garlic, lemon juice, green chile, and salt. Place the chicken in the bowl, and rub with the mixture. cover, and refridgerate 2 to 3 hours.
2. Skewer the chicken and grill!

Spinanch Orzo Salad

1/2 cup uncooked orzo pasta
1 teaspoon or more olive oil
2 cups fresh spinach leaves, chopped
1 tomato, seeded and chopped
juice from 1/2 a lemon
1/8 cup chopped fresh mint leaves
1/8 cup chopped fresh parsley
2 green onion tops, chopped
1/2 cup crumbled feta cheese

1. Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 6 minutes, or until al dente. Drain.
2. In a large bowl, mix the spinach, tomatoes, lemon juice, mint, parsley, green onions, and olive oil. Toss with the orzo and feta cheese to serve.

strawberry swirl cheesecake ice cream

Strawberry Swirl Cheesecake Ice Cream
•1 cup sugar
•4 ounces softened cream cheese
•1 large egg
•1/2 tsp. vanilla extract
•3/4 cup half-and-half
•1 tsp. fresh orange zest , grated
•1 1/2 cup strawberries
•1/4 cup brown sugar
•1/4 strawberry jam or jelly
Directions:

Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla; set aside. Quarter some strawberries and mash the others. Combine strawberries and brown sugar in small bowl; set aside. Bring half-and-half to a boil in heavy, medium saucepan. Slowly beat the hot cream into the cheese mixture.

Pour all back into pan; place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil or the mixture will scramble. Remove from heat; pour though strainer into large, clean bowl. Allow custard to cool slightly, then stir in orange zest and cream. Cover and refrigerate overnight or until cold. Stir chilled custard; freeze in 1 or 2 batches in ice cream machine according to manufacturer's instructions. Add strawberries when ice cream is semifrozen and allow machine to mix in, then stir in the jam or jelly and do not overstir. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.

Berry Berry Smoothie

1 pkg. silken tofu
1 pkg. frozen berry mix
1 tbsp. sugar
2 c. ice cubes
water to fill blender/smoothie maker

Thaw and drain berries for a few hours before mixing. Place all ingredients in a blender/smoothie maker and fill almost to the top with water. Pulse a few times and then blend for a minute or so. This recipe is great for those counting calories or who are lactose intolerant.

Roasted Chicken

Roasted Whole Chicken

Chicken
Salt
Pepper
Paprika
Rosemary
Apple
Onion
Sage

Soak frozen or fresh chicken in a bowl of water and a cup of salt overnight or all day. Just before cooking rinse the chicken and pat dry. Stuff the chicken with as much rosemary, apple and onion that fits. I had added sage since I ran out of rosemary, but I think rosemary is better. Sprinkle the outside with salt, pepper and paprika. Tie the wings and legs together. Preheat your oven as high as it will go and sear the chicken for 5 or 10 minutes to lock the juices in. Then reduce the temerature to 350 and bake until it's done. Some people will cover the breast or wings with aluminum foil if it's getting to dark before the chicken is done but I don't.

Salted Carmel Cupcakes

It takes me a few days but here you go....

Vanilla Cupcake

2 C. cake flour
1 t. baking powder
2 t. kosher salt
12 T. unsalted butter, at room temp.
1 1/2 C. granulated sugar
1 T. vanilla
2 large egg whites, at room temp.
2 large eggs, at room temp.
3/4 C. whole milk, at room temp.

1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
5. Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Salted Carmel frosting

INGREDIENTS

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 teaspoon kosher salt
• 1 cup powdered sugar

INSTRUCTIONS

1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Cocktail Sauce

1 3/4 C Ketsup
2 T vinegar
1/4 C horseradish (grated)
2 drops tobassco sauce
1/4 C lemon juice
1 T worchestire sauce
3 stalks of celery

Blend all ingrediants together in blender. Makes a large batch.