Old Fashion Caramel Corn
From my mom's kitchen
Ingredients
5-6 Quarts of Popcorn
2 c. brown sugar
1 c. oleo (aka butter)
1/2 c. light corn syrup
1 tsp. cream of tartar
1 tsp. baking soda
Directions
Bring
all ingredients, except for popcorn AND Baking Soda, to a boil. Boil
for 5 minutes, stirring often. Add baking soda and stir. Remove from
heat. Pour over popcorn in a large roasting pan. Stir to cover all
popcorn completely. Bake at 250 degrees for an hour, stirring every 15
minutes.
Monday, September 23, 2013
Sunday, September 15, 2013
Smokey Chicken Wraps
Smokey Chicken Wraps
Ingredients
Rub:
1 Tbls. brown sugar
2Tbls. Old Bay Seasoning
1/2 tsp. paprika
1/4 tsp. ground chipolte pepper
1/8 tsp. ground pepper
1.5 lbs. chicken breasts
6 -8 flour tortillas, warmed
Lettuce
Shredded Cheese
Tomato
1/4 cup Low-fat Ranch Dressing
Directions:
Preheat Grill. Combine rub ingredients into large Ziploc bag. Remove 1 tsp of rub mixture and add ranch dressing, set aside. Add chicken to Ziploc bag and toss, cover chicken completely. Remove chicken from bag and grill. Watch closely that it doesn't burn. Cook until juices run clear, approx. 12 minutes.
Allow chicken to rest for a few minutes. Slice thinly. Spread ranch dressing mixture on tortillas. Add chicken, lettuce, cheese and tomato. Roll and serve with tortilla chips and fresh pico de gallo.
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Ingredients
Rub:
1 Tbls. brown sugar
2Tbls. Old Bay Seasoning
1/2 tsp. paprika
1/4 tsp. ground chipolte pepper
1/8 tsp. ground pepper
1.5 lbs. chicken breasts
6 -8 flour tortillas, warmed
Lettuce
Shredded Cheese
Tomato
1/4 cup Low-fat Ranch Dressing
Directions:
Preheat Grill. Combine rub ingredients into large Ziploc bag. Remove 1 tsp of rub mixture and add ranch dressing, set aside. Add chicken to Ziploc bag and toss, cover chicken completely. Remove chicken from bag and grill. Watch closely that it doesn't burn. Cook until juices run clear, approx. 12 minutes.
Allow chicken to rest for a few minutes. Slice thinly. Spread ranch dressing mixture on tortillas. Add chicken, lettuce, cheese and tomato. Roll and serve with tortilla chips and fresh pico de gallo.
crazyloucreations.blogspot.com
Wednesday, August 28, 2013
Grilled Shrimp & Red Potatoes
Grilled Shrimp
(adapted from a Bobby Flay recipe)
1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste
Combine marinage ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniades, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.
Grilled Red Potatoes
1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste
Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.
(adapted from a Bobby Flay recipe)
1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste
Combine marinage ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniades, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.
Grilled Red Potatoes
1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste
Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.
Monday, August 19, 2013
PMS Cups
PMS Cups
Makes 24
1 Roll of Prepared Chocolate Chip Cookie Dough
1 Bag Full Size Reese's Peanut Butter Cups
1 Box of Brownie Mix (prepared)
Spray muffin tins lightly with cooking spray. Add a small scoop (1 TBLS) (I used the small scoop like this one.) of cookie dough and press into the bottom of each muffin tin hole. Place one Reese's PB Cup (upside down) ontop of the cookie dough. Spoon prepare brownie mix over the PB Cup, making sure to cover it completly but not filling the hole to the top.
Bake in a preheated 350 degree over for 13-15 minutes, checking to make sure they are evenly cooked. Remove and allow to cool about 3 minutes. Carefully, use a plastic knife and gently go around each muffin tin hole, releasing the cup. Allow to cool another 5-10 minutes before taking out of pan.
TIPS:
Makes 24
1 Roll of Prepared Chocolate Chip Cookie Dough
1 Bag Full Size Reese's Peanut Butter Cups
1 Box of Brownie Mix (prepared)
Spray muffin tins lightly with cooking spray. Add a small scoop (1 TBLS) (I used the small scoop like this one.) of cookie dough and press into the bottom of each muffin tin hole. Place one Reese's PB Cup (upside down) ontop of the cookie dough. Spoon prepare brownie mix over the PB Cup, making sure to cover it completly but not filling the hole to the top.
Bake in a preheated 350 degree over for 13-15 minutes, checking to make sure they are evenly cooked. Remove and allow to cool about 3 minutes. Carefully, use a plastic knife and gently go around each muffin tin hole, releasing the cup. Allow to cool another 5-10 minutes before taking out of pan.
TIPS:
- I do not recommend skipping the plastic knife step. It makes the removal process easily. I use this trick when I make the brownie covered Oreo's, too.
- Sprinkle with powdered sugar if desired.
- Don't try in a mini-muffin tin. They aren't pretty. They are still good, but they are very difficult to remove from the pan and once they are out--they look horrible. I'd still eat them because I know how yummy they are, but if you take them to a gathering, I'm sure they won't be chosen unless you pass them out yourself and swear they are tasty!!
Monday, August 12, 2013
Summer Sausage Saute
Summer Sausage Saute
Serves 4
Ingredients
1 lb baby red potatoes, quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt and black pepper
1 pkg. Johnsonville Chicken Sausage links
1/2 red onion, chopped
2 tsp chopped garlic
1 red pepper, chopped
2 Tbls fresh Rosemary, finely chopped
Directions
Place oil and potatoes in a large, deep non-skillet with lid on high heat, season with garlic powder, salt and pepper. When the skillet is hot and sizzles, reduce heat to low and cook with lid on for 20-30 minutes. Shake pan occasionally to prevent potatoes from sticking. Remove from heat and let them sit for 5 minutes (keep lid on). Set aside.
Add sausage to the skillet and saute on med-low until browned. Add veggies, garlic and Rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Return the potatoes back to the skillet and mix well. Cover and cook 5 more minutes.
**Add any additional summer veggies you may have on hand. Skinnytaste.com adds in zucchini in her recipe, although I didn't have any on hand at the time, but I think it would be yummy!
Serves 4
Ingredients
1 lb baby red potatoes, quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt and black pepper
1 pkg. Johnsonville Chicken Sausage links
1/2 red onion, chopped
2 tsp chopped garlic
1 red pepper, chopped
2 Tbls fresh Rosemary, finely chopped
Directions
Place oil and potatoes in a large, deep non-skillet with lid on high heat, season with garlic powder, salt and pepper. When the skillet is hot and sizzles, reduce heat to low and cook with lid on for 20-30 minutes. Shake pan occasionally to prevent potatoes from sticking. Remove from heat and let them sit for 5 minutes (keep lid on). Set aside.
Add sausage to the skillet and saute on med-low until browned. Add veggies, garlic and Rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Return the potatoes back to the skillet and mix well. Cover and cook 5 more minutes.
**Add any additional summer veggies you may have on hand. Skinnytaste.com adds in zucchini in her recipe, although I didn't have any on hand at the time, but I think it would be yummy!
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