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.

Ingredients

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

Directions

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

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!

Ingredients


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

Directions:

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.

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!

Ingredients

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

Directions

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

Source: Food Network Website

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

Preparation

Vegetables:

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.

Fish:

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.

Cooking:

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

How to oven-dry tomatoes

Prepare:

Roma tomatoes are best for oven-drying.

Remove their stems, rinse them under water and pat dry.

Cut the tomatoes in half lengthwise. Core and remove the seeds.

Line a baking sheet with parchment paper.

Place the tomato halves, skin side down, on the parchment.

Bake:

Preheat the oven to 200 degrees.

Bake for 8 to 10 hours for tomatoes that are about 3 1/2 inches long.

Smaller tomatoes will take less time.

Start checking them after about 6 hours.

The tomatoes should be drying out and shriveling.

When done, they will be reddish-brown flat pieces about 1 1/2 inches long.

Store:

Keep them in the refrigerator for about a month or in the

freezer for six months for best quality.

Use:

Rehydrate them in hot water. Use kitchen scissors to cut them

and use on pizzas and in sauces, soups and pasta dishes.

Source:

Susan M. Selasky

Detroit Free Press Test Kitchen
July 28, 2010

California Tamale Pie

1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated

In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt, tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.

No-Bake Turtle Cheesecake

From the Pillsbury website...


Prep Time: 20 min ; Start to Finish: 3 hr 20 min
Makes: 16 servings

Keep cool while you make a crowd-size cheesecake. No baking required!

Crust

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling

2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1 . In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2 . In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3 . Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4 . To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Chicken Parmesan Filled Shells

Ingredients:

1-1/2 cups ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
2 cups cooked, shredded chicken
16 jumbo pasta shells, cooked and drained
2-3 cups spaghetti sauce



Directions:

1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.

2. Preheat oven to 350º.

3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Yield: 4-6 servings.

Root Beer Float Cake

Root beer floats . . . one of my all time favorites. One of our favorite cafes has recently introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu. We have made it a tradition to visit the cafe after work on Friday afternoons . . . the root beer float is my TGIF treat, a reward for making it through another stressful week of work. Can't wait to try this cake . . . will post comments after we have made it . . . post your comments if you try it out before we do.

Ingredients

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup canola oil 2 eggs
1 envelope whipped topping mix (Dream Whip)


Directions

In a large bowl, combine dry cake mix,
1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean.

Cool completely on a wire rack.

In a small bowl, combine the whipped
topping mix and remaining root beer.

Beat until soft peaks form.

Frost cake.

Store in the refrigerator.


Yield: 12-16 servings.


Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Source: Quick Cooking May/June 2000, page 40

Pasta-Broccoli Salad

Ingredients:

1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Dressing:

Mix sour cream, mayonnaise, scallions, and dill.


Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.




Recipe source: Cooking Light

Photo: Randy Mayor; Styling: Mary Catherine Muir

Easy Italian Coconut Cream Cake

Cake:

1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut



Frosting:

4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut


Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.

Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.

Bake at 350 for 40 minutes.

Combine all frosting ingredients and spread on cooled cake.


Source: semissourian.com

Creole seasonings . . . a guide

Herbs and spices add important flavors to Creole dishes.

Here are the main seasonings used, as described by The Spice Hunter, a
firm that packages herbs and spices.

Bay leaves: Used whole to add a signature pungent flavor to hearty
dishes such as gumbo and red beans and rice.
Remove before serving.

Black and white pepper: From the berries of the pepper plant, black is
hot with a slightly piney flavor while
white is milder and more delicate. Both are used liberally in Creole
cooking.

Cayenne pepper (also called ground red pepper): Made from the dried pods
of chili peppers, it adds heat to red beans and rice, etouffee and jambalaya.

Celery seed: Lends the slightly bitter flavor of fresh celery to any dish.
Used in most Creole seasoning blends.

Garlic powder: Dehydrated ground garlic often is used because it
disperses better in dishes.
To use fresh garlic, 1 clove equals 1/8 teaspoon of garlic powder.

Gumbo file: Dried, ground sassafras leaf, used to add flavor to and
thicken gumbo.

Onion powder: Dehydrated, ground onions are used in Creole seasoning
blends for meat and fish.

Oregano: Used with meat, fish and vegetable dishes, oregano has a
pungent odor and flavor that lend depth to meat and vegetable dishes.

Sweet basil: Intensely fragrant and slightly sweet, basil can be added
to any dish but is especially good with meat, cheese and eggs.
One tablespoon of fresh equals 1 teaspoon of dried.

Sweet paprika: A warming spice with a pungent flavor, it's great for
fish and vegetable dishes and remoulade sauce.

Thyme: Found in most traditional Creole dishes, thyme adds a slight
minty flavor and subtle aroma to gumbos and etouffee.
The leaves from three to four sprigs of fresh thyme equal about 3/4
teaspoon dried thyme.

Source : Your about.com guide to cajun/creole cooking

Stuffed Shrimp

Ingredients

1 lb.large shrimp, cooked
1 pkg. (3 oz.) cream cheese with chives, softened
to taste paprika
1 tbsp. each white horseradish, grated parmesan cheese
1/4 cup dried parsley



Directions

Slice cooked shrimp in half lengthwise (de-veined) and set aside.

In a small bowl combine cream cheese, horseradish and parmesean.

Spread mixture between shrimp halves and press gently to hold together.

Spread parsley on a piece of wax paper and sprinkle paprika
on another piece of wax paper.

Dip outside edge of shrimp in parsley or paprika,
making an equal number of each.

Chill until ready to serve.

Source: Seafood Recipes Only Yahoo Group

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie Recipe photo by Taste of Home

Ingredients

1 cup sugar
1/3 cup baking cocoa
1/3 cup flour
pinch salt
2-1/3 cups water
1 Tbs. butter or margarine
1 tsp. vanilla extract
1 (9") pastry shell, baked
Whipped cream and chocolate sprinkles


Directions

In a large saucepan, combine the sugar and cocoa, flour and salt.
Gradually add water. Cook and stir over medium heat until mixture
comes to a boil.

Cook and stir for 1 minute or until thickened.

Remove from the heat; stir in butter and vanilla.

Pour into pastry shell.

Refrigerate for 2-3 hours before slicing.

Garnish with whipped cream
and chocolate sprinkles.


Source:  Taste of Home

Butter Pecan Fudge

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
2 cups powdered sugar
1 cup pecan halves, toasted and coarsely chopped


Directions:

1. In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in the vanilla. Stir in the powdered sugar until smooth. Fold in pecans.

2. Spread into a buttered 8-inch square dish. Cool to room temperature. Cut into 1-inch squares. Store in an airtight container in the refrigerator.


Tip:

When making fudge, you can simply butter or grease the pan with cooking spray to prevent the candy from sticking. But many recipes suggest first lining the pan with foil. This allows the fudge to be lifted out of the pan in one piece. Cutting the fudge outside of the pan prevents the pan from being scratched by the knife and also allows for more evenly cut pieces. To prepare a foil-lined pan, line the pan with foil extending over the sides of the pan. Grease the foil with butter or coat with cooking spray.


Source: Taste of Home Holiday, December 2009 Christmas Cookies & Candies

Rich Cheesecake Bars

Ingredients:

1 pkg. (9 ounces) yellow cake mix
3 tablespoons butter, softened
1 egg


For The Topping:

1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 egg



Instructions:

In a large bowl, combine the cake mix, butter, and the egg
until well blended.

Spread into a greased 9 inch square baking pan.

In a small bowl, beat the cream cheese, the confectioners' sugar,
and the egg until smooth. Spread evenly over the batter.

Bake at 350 F for 30-35 minutes or until a toothpick inserted
near the center comes out clean.

Cool on a wire rack. Cut into bars. Store in the refrigerator.

Makes 2 dozen

Recipe Source: Taste Of Home - Tammy Helle