Saturday, June 19, 2010

Recipe: Caramel Cups

I absolutely love caramel! When I came across this recipe my mouth started to water as I imagined the smooth, sweet, taste of the caramel and couldn't wait to try these little desserts out. These desserts are quite sweet. I whipped my own cream using heavy whipping cream and left it unsweetened, which evened out the sweetness.

1 (1.9 ounce) package mini phyllo shells
about 20 soft caramel candies, unwrapped
1/4 cup half and half
whipped cream
1 (1.4 ounce) Heath candy bar, finely chopped

Preheat oven to 350 degrees.

Arrange phyllo shells on a baking sheet.

Bake phyllo shells at 350 degrees for 5 minutes or until crisp; cool slightly.

In a glass microwave safe bowl, add caramels and half and half.

Heat for 1 minute; stir, and continue to heat until mixture is smooth, 30 seconds at a time.

Spoon caramel mixture into each phyllo cup filling about 3/4 full.

Add a dollop of whipped cream and a sprinkle of Heath candy bar.

Serve immediately.

Makes 15 phyllo cups.

Recipe revised from Cooking Light Fresh Food Fast Weeknight Meals
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Recipe: Tostada with Egg

Lately, as I have been flipping through recipe books to get inspired and get my foodie creative juices running, I've seen a lot of recipes for Huevos Rancheros, which is Spanish for "rancher's eggs," although the more common translation is "country" or "country-style" eggs. Huevos rancheros consists of fried corn tortillas topped with fried eggs and then a layer of salsa.

All the pictures have looked so delicious, so I put my own take on it. I took a tostada shell and put a layer of refried beans, shredded mexican style cheese, chopped tomatoes, green onions, avocados, salsa, sour cream, and a fried egg on top. It turned out so delicious!
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Random Post: Ways of Summer

Some of us are still waiting for Summer to arrive in our state. I came across this list of fun things to do in the summertime. I have picked out my favorites, and hopefully whenever the sunshine decides to shine here I might just be able to enjoy one or two of these on this list:

  • Eating a ripe peach at its peak.
  • Dig into a funnel cake or corn dog at a state fair or hometown street festival.
  • Watermelon juice for a day at the beach: puree the fruit in a blender and don't forget the ice.
  • Make homemade barbecue sauce for grilled chicken or ribs.
  • Strawberry ice cream in a waffle cone is worth sticky fingers.
  • Sharing a box of saltwater taffy on the boardwalk.
  • Throw summery herbs like basil and cilantro into a dinner salad.
  • BLTs with heirloom tomoatoes and smoky, thick-cut bacon.
  • After picking blueberries and eating your fill, freeze the rest for pancakes.
  • Corn on the cob with salt, pepper, and fresh lime.
  • Cooking what you've bought at the farmer's market as soon as you get home.
  • Making jam.
  • Cracker Jacks and a foot-long hotdog at the ballpark.
  • A special occasion calls for a double-crusted jumble-berry pie with raspberries, blueberries, and blackberries.
  • Delicious potato salad: toss the spuds with dressing while they're still warm.
  • Sipping the perfect iced coffee.
  • Salads for dinner because it's too hot to cook.
  • Best tomato sandwich: thick slices of juicy beefsteaks, mayonnaise, salt, and pepper, on lightly toasted bread.
  • Any excuse for a pool party.
  • Stir pesto into softened butter and add to grilled vegetables, corn, or steak.
  • Nothing beats chips and salsa.
  • A big jug of iced tea with fresh spearmint.
  • Finding the perfect stick for roasting marshmallows.
  • Sitting in the pool eating watermelon.
Taken from Martha Stewart Everyday Food Summer 2010
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Tuesday, June 8, 2010

Recipe: Chicken Breasts with Brown Onion Gravy

Of course after an excellent dinner has been consumed and no evidence remaining, I sit down to write about it and NOW remember I should of taken a picture. I am completely bummed I don't have a picture for this recipe.

This is my own recipe. I served the chicken with mashed potatoes (mixed with butter and heavy whipping cream), fresh corn cut off the ear (browned in some butter), and a ceasar salad.

4 tablespoons olive oil
2 chicken breasts, flattened to 1/4 inch thick
1/2 cup all-purpose flour
1/2 white onion, thinly sliced
1 cup less sodium beef broth

Heat oil in a large skillet over medium-high heat.
Flatten the chicken breasts till about 1/4 inch thick.
Dredge chicken in flour.
Add chicken to hot pan and cook 2 to 3 minutes on both sides or until chicken is browned; transfer to a plate.
Reduce heat to medium.
Add onions to pan and cook 3 minutes or until tender.
Stir in broth, scraping to loosen browned bits.
Return chicken to pan.
Bring to a boil; reduce heat and cook until chicken is done; about 8-10 minutes.
Makes 2-4 servings
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