Kettle Corn

30 01 2011

Who doesn’t like Kettle Corn? Nobody I know.  A great mix of sweet and salty and you can make this treat at home.  Just be very careful since popcorn burns easily.

kettle corn

Kettle Corn

~ 2 Tbsp. vegetable oil

~ 2 Tbsp. butter

~ 1/2 cup popcorn kernels (unpopped)

~ 3 Tbsp. sugar

~ 1 tsp. fine salt

 

1. Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.

2. Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.

3. Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot.)

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Kettle Corn





Marinated Grilled Shrimp

30 01 2011

This recipe goes great with chicken, steak, or could stand alone on its own. It has a bit of a kick with the cayenne pepper and you can make it as hot as you want by playing with the amount you put in.

 

Marinated Grilled Shrimp

~ 3 cloves garlic, minced

~ 1/3 cup olive oil

~ 1/4 cup tomato sauce

~ 2 Tbsp red wine vinegar

~ 2 Tbsp chopped fresh basil

~ 1/2 tsp salt

~ 1/8 tsp cayenne pepper

~ 2 pounds fresh shrimp, peeled and deveined (or as much needed for your meal)

~ skewers

 

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Save a bit of the marinated to baste shrimp with later. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Marinated Shrimp on Skewers

Preheat grill for medium heat. Soak skewers in water for about 10 to 20 minutes so they don’t burn on the grill.  Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Grilled Shrimp

Lightly oil grill grate if necessary. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

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Marinated Grilled Shrimp

~ 3 cloves garlic, minced

~ 1/3 cup olive oil

~ 1/4 cup tomato sauce

~ 2 Tbsp red wine vinegar

~ 2 Tbsp chopped fresh basil

~ 1/2 tsp salt

~ 1/8 tsp cayenne pepper

~ 2 pounds fresh shrimp, peeled and deveined (or as much needed for your meal)

~ skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Save a bit of the marinated to baste shrimp with later.  Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Soak skewers in water for about 10 to 20 minutes so they don’t burn on the grill.  Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate if necessary. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

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Marinated Grilled Shrimp





Pan-Fried Pork Chops with Glazed Apples

29 01 2011

After about 5 years of marriage my sister gave us the Bride & Groom First and Forever Cookbook by Mary Corpening Barber & Sara Corpening Whiteford and said that she knew we were not newlyweds but that her and her husband had the book and loved almost every recipe inside it.  It sat on our shelves for many years and recently we pulled it out and began cooking some of the recipes from it.  One of the things that I love about it is that most of the recipes feed just 2-4 people which is great.  That means there isn’t usually much left over.  I am not a big fan of leftovers so I love this.  Tonight we tried another recipe from the book and it was amazing.

Pan-Fried Pork Chops with Glazed Apples

 

~ 2 Tbsp firmly packed brown sugar

~ 1 Tbsp plus 1 tsp salt

~ 1 Tbsp chopped fresh rosemary

~ 4 thin cut pork chops

~ pepper

~ 1 Tbsp bacon grease

~ 2 small to medium red apples, peeled, cored, and cut into 1/2-inch pieces

~ 1 1/2 cups chicken stock

~ 1/3 cup apricot jam, preferably fruit sweetened

~ 1/4 cup apple juice

~1/4 tsp ground cinnamon

 

Marinating

Combine the brown sugar, kosher salt, and rosemary in a small bowl and stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 minutes. Rinse the chops and pat dry with paper towels. Season the chops on both sides with pepper to taste.

Cooking

Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chops, and cook until crispy brown, about 2 minutes on each side.

Sauce bubbling

Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry. Add the stock, jam, apple juice, and cinnamon and stir well. Cook until the sauce thickens and is rick brown in color, about 10 minutes. Add the pork chops back into the pan and cook for a few more minutes.

Pork in sauce

My family, including my 1 year old and 3 year old loved this meal.  I hope your family enjoys it too!

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Pan-Fried Pork Chops with Glazed Apples

 

~ 2 Tbsp firmly packed brown sugar

~ 1 Tbsp plus 1 tsp salt

~ 1 Tbsp chopped fresh rosemary

~ 4 thin cut pork chops

~ pepper

~ 1 Tbsp bacon grease

~ 2 small to medium red apples, peeled, cored, and cut into 1/2-inch pieces

~ 1 1/2 cups chicken stock

~ 1/3 cup apricot jam, preferably fruit sweetened

~ 1/4 cup apple juice

~1/4 tsp ground cinnamon

1. Combine the brown sugar, kosher salt, and rosemary in a small bowl and stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 minutes. Rinse the chops and pat dry with paper towels. Season the chops on both sides with pepper to taste.

2. Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chops, and cook until crispy brown, about 2 minutes on each side.

3. Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry. Add the stock, jam, apple juice, and cinnamon and stir well. Cook until the sauce thickens and is rick brown in color, about 10 minutes. Add the pork chops back into the pan and cook for a few more minutes.

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Pan Fried Pork Chops with Glazed Apples





Mini Florentine Cups

27 01 2011

For a while I was receiving Kraft’s Food and Family Magazine until they decided to charge for it and I saw these absolute amazing looking spinach dip in turkey cups other wise known as Mini Florentine Cups.  Now the picture on the recipe looked amazing as usually and if you are anything like me your recipes don’t always look quite as pretty as the picture.  I gave them a try anyways and let me tell you, they are so simple to make and they look so fancy.  I have brought them to many gatherings and they are always raved about.  They are a great appetizer for a fancy gathering or for sitting around and watching a great game.

 

mini florentine cups

 

Mini Florentine Cups

~ 1 10 oz pkg frozen chopped spinach, cooked, well drained

~ 1/2 cup shredded mozzarella cheese

~ 1/3 cup cream cheese spread

~ 1 Tbsp. grated Parmesan cheese

~ 1 Tbsp. finely chopped onion

~ 1/4 tsp. garlic powder

~ 24 slices shaved turkey breast (Carl Budding works great)

 

Preheat oven to 350o F. Mix all ingredients except turkey until well blended. Flatten turkey slices; place 1 slice in each of 24 miniature muffin pan cups. Fill each with 1 1/2 tsp. of the spinach mixture. Bake 15 min. or until heated through. Serve warm.

 

* To make this more figure friendly use reduced fat mozzarella cheese and light cream cheese.

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Mini Florentine Cups





Strawberry Filled Butter Cookies with Lemon Glaze

27 01 2011

Baking is one of my favorite things to do.  Since an early age I was helping my mom in the kitchen and baking cookies, cakes, and other treats on my own.  I especially like cookies and am always on the look out for a great cookie recipe.  So I was excited to try this recipe that came on the cookie sheets that I just bought.  Not only did the picture look amazing but it reminded me of a recipe that I used to make all the time called thump prints.  The other great thing about this recipe is that it only makes 2 dozen cookies which means that I don’t have 5 dozen cookies to eat before they go bad and pack on a extra 5 pounds because of it. I hope you give it a try and enjoy!

 

stawberry cookies

 

Strawberry Filled Butter Cookies with Lemon Glaze

~ 3/4 cups butter, room temperature

~ 1/4 cup granulated sugar

~ 1/4 cup brown sugar

~ 1 egg

~ 1 tsp almond extract

~ 3/4 cups flour

~ 1/4 tsp salt

~ 1/4 cup strawberry jam

~ 1/3 cup powdered sugar

~ 2-3 tsp lemon juice

 

Preheat oven to 375o F. Beat butter and sugars on medium speed until well blended. Add egg and almond extract, beating until well incorporated. Slowly add flour and salt and mix until combined. Form dough into 1 inch balls and place on baking sheet about two inches apart. Press into the center of each cookie with your finger to make a well. Fill each well with about 1/2 teaspoon strawberry jam. Bake until golden brown on the bottom, about 9-11 minutes. While the cookies are baking, stir together the powdered sugar and 2 teaspoons lemon juice; if necessary add additional lemon juice to get a drizzling consistency. Remove cookies from oven and drizzle with lemon glaze. Drizzle with additional glaze after cookies have cooled, if desired. makes about two dozen cookies.

 

*I refrigerated my dough for an hour or so to make the dough easier to roll into balls.

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Strawberry Filled Butter Cookies with Lemon Glaze





Taco Chili

26 01 2011

My husband is a big fan of chili mainly so he can make Frito boats.  It took us awhile before we found a recipe that we both liked because  I am kind of a wuss and don’t like things to spicy.  So after many attempts here is what we found.  The best part is that you can make it ahead of time and freeze it if you like. Also there happens to be a recipe for 4 and 16.  I hope you enjoy it as much as we do.

 

chili

 

Taco Chili for 4

~ 1 lb. lean (at least 80%) ground beef

~ 1/2 cup frozen or fresh chopped onion

~ 2 tablespoons Taco Seasoning Mix (from 1.25-oz. pkg.)

~ 1 15.5 oz con diced tomatoes with green chilies, undrained

~ 1 8 oz can tomato sauce

~ 1 cup frozen corn

~ 1 15.5 oz can southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

 

1. In a 3-quart saucepan, cook ground beef and onion over medium-high heat until beef is browned, stirring frequently. Drain.

2. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until beef is thoroughly cooked and corn is tender, stirring occasionally.

3. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

4. Spoon into individual serving bowls. Sprinkle each serving with Fritos and cheese.

* I am never able to find the black beans with seasoning or the tomatoes with green chilies and I also buy the cheap stuff so I just use regular black beans and tomatoes.

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Taco Chili for 4

 

chili 2

 

Now for my family this feeds us with leftovers but if you have a bigger family here is the recipe to feed 16 and directions for freezing it and reheating it.

 

Taco Chili for 16

~ 3 lb. lean (at least 80%) ground beef

~ 2 cups chopped onions

~ 2 1.25 oz pkg. Taco Seasoning Mix

~ 4 15.5 oz cans diced tomatoes with green chilies, undrained

~ 2 15 oz cans tomato sauce

~ 1 lb pkg frozen corn

~ 4 15.5 oz cans southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

 

1. In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

2. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

3. Spoon 6 cups of the chili into each of four 6-cup freezer/microwave-safe containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

4. Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.

5. To heat refrigerated or thawed chili, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls and sprinkle each with Fritos and shredded cheese.

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Taco Chili for 16





Bountiful Baskets

26 01 2011

I lived in Utah for the past 5 years and while I was there I was fortunate to learn about a food co-op called Bountiful Baskets.  It was a great way for me to provide my family with lots of fresh fruits and veggies at a great price.  Not to mention I was able to volunteer which helped out my community and allowed me to meet some great people.  Sadly my husband got a job in Kingman, Az and we had to move.  I was so sad to learn that Kingman did not have a Bountiful Basket.  I have been working very hard to bring it to Kingman and I am happy to say that the time has come.  On February 12th I will run Kingman’s first Bountiful Basket.  Many of you have heard about this great food co-op so now I would like to walk you through the process of getting your self a basket on Saturday.

The first thing that you need to do is go to www.bountifulbaskets.org Once you are there you need to create an account by clicking on Register for an Account

Register for account

Now that you have an account you have to wait until the site opens up.  The site opens up on Mondays at noon and stays open until Tuesday at 10pm or until the baskets are all taken.  When the site opens up you will click on the Participate Now link on the left hand side.

Participate Now

Once there select Arizona and make sure that the date matches the day you are planning on picking up.  The picture below does not show the correct date.

Arizona

Next you will need to select your site from the drop down menu (Kingman – Neal Butler Park).  Then choose how many baskets you want up to 3. Click yes on First Time Basket, you will only have to do this your first time even if you pick up at a different location in the future.  Then if you want any of the extras that are offered that week type in the number you want.  Extras are things like breads, granola, cases of seasonal fruits and veggies, olive oil, hone and many other yummy things.  Keep in mind that the extras change from week to week.  Once you have everything that you want click the submit button on the bottom.

offer

Once you click submit you are taken to your cart.  At this point make sure that everything you want is correct.  Once you type in your credit card and click submit your contribution is final and there is no refunds or changes to it.  If everything is correct click checkout and then follow the checkout instructions.

Cart

Once you are all done you should be able to print a receipt with a confirmation number.  You should also receive an immediate confirmation email from bountiful baskets as your receipt.  Please bring this with you AND something to take your produce home in (a laundry basket, box, bags, etc.)








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