Caramel Apple Cider

This recipe is in the Macbeth Family Cookbook, coming from a good friend of mine who makes it when I host my cookie exchange party.  I was in charge of bringing a beverage to our RS Christmas Social this past Sunday and decided to make this delicious drink.  People went wild over it.  It might have something to do with the fact that I accidentally doubled the caramel amounts and then purposely decided not to make further adjustments.  It is delicious either way.  I have quadrupled this recipe for you, because the small amount it makes from the cookbook recipe is not nearly enough to enjoy properly.  This stuff is amazing.  Try it.

Caramel Apple Cider

In a saucepan, while stirring, heat over medium heat until it boils:

1 c cream

1 c brown sugar

Add to mixture and heat until it starts to steam:

2 c water

3 quarts apple juice or cider

dash of cinnamon or a cinnamon stick

Serve warm; delicious with a dollop of whipped cream and a swirl of caramel sauce on top.

If you, too, are living on the wild side and would like to enjoy my happy mistake, increase your cream and brown sugar to 2 cups, and the water to 4 cups.

Oven tacos!

I've been a lump of goo lately.  This is the busiest time of year for me at work, and I have had ZERO desire or motivation to cook.  My poor family thinks it's a good day when there is a home-cooked meal on the table and they don't have to fend for themselves.  I've tried several recipes found on Pinterest, some of which have been so-so.  This one broke the mold!  Both Mona and I made this meal for dinner this week, and it's a keeper!!

Oven Tacos

2 lbs ground beef (or turkey/chicken - I used turkey)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded cheese
18-20 hard taco shells

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Monterey Jack Cheese Soup

I love soup but I'm fairly picky about the soups I like.  I found this the other day and had a feeling it would be a keeper.  The whole family loved it, and it was super easy to throw together because instead of finely chopping the veggies as directed, I roughly chopped the onion and tomato and threw it in the pot with the broth and then pureed them in the blender before adding it to the base, mainly because I'm lazy and didn't want to spend time chopping but also because my kids will eat soup better if it's not chunky.  Delicious!!!

From The Girl Who Ate Everything

Monterey Jack Cheese Soup

• 2 cups chicken broth
• 1 (4 ounce) can diced green chiles
• 1 cup tomatoes, diced
• 1 cup onion, finley chopped
• 1/2 teaspoon garlic, minced
• 6 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 5 cups milk, hot
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups)

Instructions

1. In a medium pot bring broth, chiles, tomatoes, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
2. While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
3. Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
4. Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy. Enjoy!

World's best granola

This is a recipe that I modified from one that I found online. It's pretty much the best granola I've ever had. Period. Mind you, it's not low-cal by any stretch of the imagination, but despite that, I still pretend that it's really healthy and I eat it twice a day, if not more. Enjoy!

• 4 c. oats (quick oats or old-fashioned, I've used both)
• 2 c. Rice Crispies cereal
• 1/2 c. butter
• 1/2 c. brown sugar
• 1/2 c. honey
• 1/2 c. peanut butter
• 1 tsp. vanilla extract
• Add-in ideas: chopped or slivered almonds or walnuts, dried banana chips or any other dried fruit (but the banana with the peanut butter equals yum so I'd give it a try), sunflower seeds, chocolate chips if you're feeling naughty, and then I add a few tablespoons each of wheat germ and flaxseed meal, just to add to my illusion that it's a healthy food. All of your add-ins here are optional and totally up to your personal preference. Make it how you like it.

In a large mixing bowl, combine the oats, rice crispies, and any add-ins that your taste buds desire. Set aside.

In a saucepan, melt the butter, then stir in the brown sugar, honey, and peanut butter. Bring to a boil. Give it stir or two, then remove from heat and add the vanilla. The vanilla will bubble like crazy for a few seconds, so just stir it in until it calms down.

Immediately pour the peanut butter sauce over the dry ingredients and gently stir to combine. Eat immediately with some milk for a warm treat, or store or the fridge and eat it cold the next day. Makes about 8 cups of goodness.

Here's a zucchinin bread recipe I recently got from a friend.  Bob says it is good enough to eat without jam -- a real compliment from him!

Dawn Bates’ Zucchini Bread

2 1/4 c flour    

2 tsp cinnamon

1/8 tsp ground cloves    

1/2 tsp salt

1 1/2 tsp baking soda    

1/2 c canola oil

3/4 c sugar

1/2 c brown sugar    

3 eggs

2 tsp vanilla

zest from one large orange

1/2 c sour cream

3 c grated zucchini

optional: 2/3 c chopped pecans, toasted*

Topping

2 T white sugar

2 T bro sugar

1/2 tsp cinnamon

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine.  Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds.  Add sour cream and orange zest and beat to combine.

Mix in zucchini.  Add dry ingred and mix just until combined.  Divide batter to 2 loaf pans greased and floured.

Sprinkle topping evenly over tops.  Bake at 350 for 50-60 minutes or until a knife comes out clean.  Let loaf rest on

cooling rack for 10 min before removing from pan.

The versatility of quinoa

I'm just starting to cook with quinoa, and so far I've done a stew and a Spanish-style side dish.  This recipe is for a salad - which looks delish!  I usually soak my quinoa in cold water for 20 minutes before cooking.

Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta

Ingredients:

For the Dressing:

1/3 cup red onion, finely minced

3 Tbsp. grapeseed oil

1 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

1 Tbsp fresh parsley, chopped

1 tsp. lemon zest

A pinch of salt

Freshly ground black pepper, to taste

For the Salad:

1 cup quinoa, rinsed

1 Tbsp butter

4 oz. prosciutto, torn into small pieces

1 Tbsp. extra virgin olive oil

1 cup pecans, shelled (or you could do candied pecans!)

1/2 cup arugula

1 cup quartered strawberries

1 cup crumbled feta cheese

Directions:

Preheat the oven to 350 degrees F.

Add all of the dressing ingredients to a small bowl, and whisk well to combine.  Set to the side.

Combine 1 cup quinoa with 2 cups of water in a medium saucepan and bring to a boil.  Add 1 tablespoon of butter and stir well.  Turn heat to low, cover and simmer for 15 minutes.  Remove from heat and let cool for 5 minutes.

While the quinoa is cooking, add 1 tablespoon of extra virgin olive oil to a large skillet over medium heat.  Add the prosciutto and sauté for approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy.  Remove to a paper towel -lined plate.

Next, lightly spritz a baking sheet with cooking spray and spread the pecans on the baking sheet in a single layer.  Place on the middle rack in the preheated oven and bake for 5 minutes, or until the pecans become aromatic.  Keep a close eye on the pecans, as they will burn quickly.

Fluff the quinoa with a fork and pour into a large bowl.  Add the arugula while the quinoa is still warm and stir well, allowing the arugula to wilt slightly.  Next, add the prepared dressing, sautéed prosciutto, toasted pecans and strawberries.  Carefully fold in the feta cheese, and serve immediately.

Salted Caramel Ice Cream

A few weeks ago I had the privilege of attending a cooking class with 11 of my girlfriends.  I always love learning new techniques and discovering new recipes, tastes, etc.  Here's the menu and my thoughts on each dish, along with a recipe.  I'd be glad to share others as well...

Salad
Seared Tuna Niçoise Salad with a Lemon Vinaigrette
Seared Market Tuna, Baby Greens, Green Beans, Fingerling Potatoes, Kalamata Olives,
Soft cooked Eggs and Roasted Tomatoes
**This was delicious!  I'm normally not a fan of green beans, but dredge them in this dressing and I'm in.  We used a very fresh tuna tenderloin (your local Asian grocer will have the freshest) and cooked it to  medium/medium-well

Small Plate
Pan Roasted Market Sole
Caper-Meyer Lemon Brown Butter, Roasted Brussels Sprouts
**I don't like brussels sprouts but I went into this with the expectation that I would try everything.  I still don't like brussels sprouts - I'd go so far as to say they are GROSS.  But the fish was delightful!

Main Course
Dungeness Crab and Ricotta Gnocchi Ricotta Gnocchi, Oregon Dungeness Crab, Meyer Lemon Brown Butter and Herbs
**YUM

Dessert
Chocolate Lava Cakes
Dark Chocolate Molten Cakes with Salted Caramel Ice Cream
**The chef over-baked the lava cakes, so they were less than fabulous - use Mona's recipe instead.
The ice cream on the other hand was AMAZING.  So much so that I made it at home the next day.  I had problems with my caramel seizing up, but I will try again for sure.

Salted Caramel Ice Cream Makes 1 ½ quarts Caramel Sauce
1 cup sugar
1 teaspoon fine sea salt, such as Maldon
1 cup heavy cream, hot Ice Cream Base 6 egg yolks
¼ brown cup sugar
¾ cup heavy cream
1 ¼ cups whole milk
1 teaspoons vanilla extract or vanilla bean paste
¼ teaspoon kosher salt
½ cup sour cream

1. To make the caramel sauce heat a medium size sauté pan over low heat until it is warm, but not hot. Add the sugar and spread in out evenly over the surface of the pan. Increase the heat to medium high and wait for the sugar to start to melt on the edges. Stir the sugar with a heat proof spatula until most of the sugar has dissolved. Any leftover clumps will melt as the sugar cooks. Cook the sugar, swirling it in the pan as is cooks, until it has a deep amber color. Remove the pan from the heat and immediately add the salt and the hot cream and whisk until smooth.

2. To make the ice cream base combine the egg yolks and brown sugar together in a large mixing bowl and whisk until they are pale and fluffy.

3. Place the cream and milk in a sauce pan. Add the vanilla and salt and bring the cream to a simmer over medium heat.

4. Slowly add the hot cream to the egg yolks while whisking. The goal is to temper the eggs without coagulating them. Return the custard to the sauce pan and continue to cook over medium heat until it reaches 180˚F, constantly stirring the custard with a heat resistant rubber spatula to avoid cooking the eggs.

5. Whisk in the sour cream and caramel sauce. Strain the custard through a fine mesh strainer and cool the mixture in a mixing bowl over an ice bath.

6. Once the ice cream base is cool make the churn according to the ice cream maker manufacturer’s directions.

Orange and Avocado Salsa

My friend Jody made this delicious "dip" for Girls' Night and it was fantastic!

Orange and Avocado Salsa

3 cups orange sections, chopped (about 4)

2 1/2 cups pink grapefruit sections, chopped (about 2 large grapefruit)

1/4 cup minced red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeño pepper

2 teaspoons fresh lime juice

1/2 teaspoon kosher salt

1 diced peeled avocado

Combine all ingredients in a bowl; toss gently. Serve immediately.

Butternut squash and chicken stew

My tastebuds have definitely matured as I have in age, and I can finally tolerate butternut squash.  None of the other types of squash, but this I can handle.

Hearty Chicken Stew with Butternut Squash & Quinoa

Yield: Serves 6

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp olive oil

1 medium yellow onion, finely chopped

1/2 tsp kosher salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 cup uncooked quinoa

3/4 cup pitted and quartered kalamata olives

Freshly ground black pepper, to taste

1/4 cup minced fresh flat-leaf parsley

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil.

Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.

Add minced garlic and oregano. Cook, stirring, for 1 additional minute.

To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.

Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Shred the chicken with your fingers or a fork.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Stir in parsley and serve.

Time for a little black magic

Now that I am officially off of my strict diet, I have been starting to dream of decadent foods, especially desserts!  Nothing says "eat me" more than a good chocolate cake.


Black Magic Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Fresh Tomato Tart

I can't remember if I've posted this one or not, so if I have - sorry.  I know it's not the time for fresh tomatoes, but when it is, you MUST try this!

Fresh Tomato Tart

Yields 8-10 servings

Buttermilk Pastry:

4 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 cup butter ( 1 1/2 sticks)

1 1/4 cups cold buttermilk

Tomato-Basil filling:

12 medium fresh tomatoes, diced ( about 3 3/4 lbs.)

2 cups fresh basil, chopped

1 teaspoon salt

4 cups cheddar cheese, grated

4 cups swiss cheese, grated

1 1/2 cups mayonnaise, preferably homemade

Preheat oven to 400 degrees.

Combine flour, baking powder, sugar and salt in large bowl.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.  Gradually mix in buttermilk until dough just comes together.

Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish.

Peel off 1 sheet of waxed paper; invert dough into dish.  Press dough into bottom and up sides; flute edges.

Bake until puffed and golden, about 15 minutes(if center rises, gently press down).  Set crust aside; reduce oven temperature to 375 degrees.

For Filling:

Mix tomatoes, basil and salt.  Spoon into crust.  Blend cheeses and mayonnaise; pat evenly over tomato mixture.  Bake until filling is heated through and cheese melts, 20 to 25 minutes.

Serve tart immediately.