Monday, September 27, 2010

Caramel Popcorn

This is one of those snacks that
I have attempted to make with
awful results.  

I'll be giving this a try . . .
however, it is a huge recipe, 
so I will be cutting it way back.


12 quarts plain popped popcorn
1 pound peanuts
2 cups butter, cubed
2 pounds brown sugar
1/2 cup dark corn syrup
1/2 cup molasses


Place popcorn in two large bowls.
Stir 1/2 pound nuts into each bowl.

In a Dutch oven, combine the remaining ingredients.
 Bring to a boil over medium heat; cook and stir for 5 minutes.

Pour half of syrup over each bowl of popcorn and stir to coat.

Transfer coated popcorn into a large roasting pan. 

Bake at 250° for 1 hour. 

Remove from the oven and break apart while warm. 

Cool. Store in airtight containers. 

Yield: 48 servings ( 1 cup per serving).

Nutrition Facts: 

1 serving (1 cup) equals 267 calories, 15 g fat (6 g saturated fat), 
20 mg cholesterol, 189 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Caramel Corn published in Taste of Home February/March 1994, p64

Photo by: Taste of Home

Thursday, September 23, 2010

Apple Cobbler Oatmeal

Image source:  Food Network website

Oatmeal is one of my favorite meals.  Over the years, I have experimented with the basic oatmeal recipe by adding various ingredients such as nuts, raisins . . . my favorite is substituting flavored coffee creamer for milk (Amaretto flavor is awesome).

Can't wait to try out this oatmeal recipe!


1 cup water
1/2 cup old fashioned oats
Pinch salt
1 apple, cored and diced
1 tablespoon brown sugar
1 tablespoon crushed walnuts
1/4 cup fat free milk
dash of cinnamon

    Cook oatmeal on the stove top according to instructions (with a pinch of salt, if desired). Stir frequently as it boils. Add diced apple about halfway through cooking. Remove from stove and stir in brown sugar, walnuts, milk, and cinnamon.

    This recipe is for 1 Serving

    Source:  The Food Network website

    Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog,Eat Well with Janel, and follow her on Twitter @DietitianJanel. Catch up on her previous posts here.

    Wednesday, September 22, 2010

    Skillet Rosemary Chicken

    Chicken . . . so versatile . . . yet the question always remains . . .

    What to do with chicken that is new and appealing?

    It is during these "bored of food" times that I have found some of my favorite recipes. Looks like this time my search for new recipes has a real winner.

    The compliment of rosemary with chicken has always produced delicious results with my roast chicken that I stuff with rosemary, lemons, onion and garlic. The simplicity of cooking these simple ingredients in a skillet sounds like a great idea to use with the bagged frozen chicken tenderloins (skinless and boneless) that I love to use since they require no cleaning and I don't like chicken skin.

    My spin on this recipe will be to make it stir-fry style,
    with the chicken tenderloins cut into bite sized pieces,
    served over white rice.

    By the way, my favorite source of finding new recipes is the Food Network Website!


    3/4 pound small red-skinned potatoes, halved, or quartered if large
    Kosher salt
    2 sprigs fresh rosemary, plus 1 tablespoon leaves
    1 clove garlic, smashed
    Pinch of red pepper flakes
    Juice of 2 lemons (squeezed halves reserved)
    2 tablespoons extra-virgin olive oil
    4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
    10 ounces cremini mushrooms, halved


    Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

    Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

    Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

    Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

    Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

    Photograph by Antonis Achilleos

    Sunday, September 12, 2010

    Fish in a Bag Tilapia Recipe . . . Red Lobster

    Red Lobster is one of my favorite restaurants!

    Personally, I can't visit without ordering their
    fried shrimp with a baked potato and house salad.

    This recipe is one of my aunt and uncle's favorites
    and was no longer on the regular menu
    the last time we visited.

    However, they were extremely accomodating
    and made it special to order for them.

    This recipe is for my aunt and uncle!

    Ingredients (makes 4 servings):

    8 sheets parchment paper
    4 servings Vegetable Mix (see recipe below)
    12 lemon wheels, each cut into 1/4" pieces
    4 thyme springs, approximately 3-5" each
    1 tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™
    4 8-10 oz. pieces of tilapia, skin off

    Vegetable Mix Recipe:

    1 medium red onion, cut into half slices
    1 medium red pepper, cut into 1-1 1/2" x 1/4" strips
    2 stalks of celery, sliced into 1/4" pieces
    8 oz. carrot slims
    2 tbsp. of McCormick's “It's a Dilly” Seasoning Blend™
    2 baking potatoes
    2 tsp. kosher salt
    1 tsp. black pepper
    2 tbsp. fresh thyme, chopped
    1 tsp. Chef Paul Prudhomme's Vegetable Magic



    Wash all vegetables.

    Peel the onion and cut in half.
    Slice into 1/4" half moons.

    Cut the red pepper into 1-2" long
    by 1/4" wide strips.

    Trim the celery and cut into 1/4" pieces.

    Cut the potatoes in half in the middle and
    then into 1/6 ths. Steam potatoes for
    approximately 8 to 10 minutes or until tender.

    Cool in ice water to stop cooking.

    Once cooled, drain well.

    Place all vegetables into a mixing bowl.

    Add the following to the vegetables:

    It's a Dilly seasoning blend, kosher salt,
    ground pepper, chopped thyme and
    Chef Paul Prudhomme's Vegetable Magic.

    Mix well.


    Make 3 to 4 1/4" slices approximately 1/2" apart.
    This will ensure even cooking.

    Brush with liquid butter and then
    season with kosher salt.

    Lightly sprinkle Chef Paul Prudhomme's
    Blackened Redfish Magic on the fish.

    Layering the Bag:

    Brush each piece of parchment paper lightly
    with liquid butter (one side only).

    Place 1/4 of the vegetable mixture in the
    center of one sheet of parchment paper.

    Place one piece on top of the vegetable mixture.

    Place three lemon wheels across the fish.

    Place one large thyme sprig on top.

    Repeat with the other three pieces of fish.

    Sealing the Bag:

    Place one sheet of the buttered parchment paper
    on top of one piece of fish.

    Crimp the two sheets of parchment paper like a
    piecrust until the bottom and the top are completely sealed.

    Repeat with the other three pieces of fish.


    Place the bags onto a cookie sheet.

    Cook in a 450-degree oven for
    approximately 12 to 15 minutes.

    To check the temperature, insert a probe into
    the side of the bag until you have reached
    the middle of the fish. The temperature of the fish
    should be between 140-150 degrees.

    Place the bag onto a plate.

    Slice the parchment open right at the table to enjoy!

    Source: Red Lobster

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