Microwave Carmel Corn

Recipe for Microwave Caramel Corn 

2 1/2 qt (10 cups) popped corn.  Place cooked popcorn in a large brown paper bag. 

1 stick butter

1/4 cup white Karo syrup

1/2 cup brown sugar

1/4 teaspoon salt

  Place these 4 ingredients in a 4 cup measuring bowl, microwave on high for 4 minutes, stirring twice. 

    Add 1 teaspoon vanilla

  and 1/4 teaspoon baking soda to the cooked syrup.  Stir till creamy.

  Pour syrup over popcorn in paper bag, shake well.  Microwave on high 1 1/2 minutes.  Shake. 

 Microwave on high 1 1/2 minutes more, shaking every 30 seconds.  Pour out onto cookie sheet to cool. 

 ENJOY 

Popcorn Shrimp

Serves 4

Leave plenty of space between the frying shrimp to prevent them from sticking.

INGREDIENTS

• 1 1/2pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
• 3quarts peanut or vegetable oil
• 1teaspoon grated lemon zest
• 1garlic clove, minced
• 1 1/2tablespoons Old Bay seasoning
• 1 1/2cups Bob's Red Mill all purpose GF baking mix
• 1/2cup cornstarch
• 2teaspoons pepper
• 1teaspoon baking powder
• 1 1/2cups bottled clam juice

INSTRUCTIONS

• 1. Toss shrimp, 1 tablespoon oil, lemon zest, garlic, and ½ teaspoon Old Bay in large bowl. Refrigerate, covered, for at least 30 minutes or up to 1 hour.
• 2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 375 degrees. Combine flour, cornstarch, remaining Old Bay, pepper, and baking powder in large bowl. Stir clam juice into flour mixture until smooth. Fold marinated shrimp into batter until evenly coated.
• 3. Working quickly, add quarter of shrimp, 1 at a time, to oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel-lined plate, then transfer shrimp to wire rack set inside rimmed baking sheet. Place shrimp in oven. Bring oil back to 375 degrees and repeat with remaining shrimp. Serve.
  
  

Enciladas Mole

Enchiladas Mole

Hamburger Enchilada Mole (flavorful not to spicy)
By David Sylvester---6/15/2012


Ingredients:
Hamburger 1 lb
1 can tomato sauce
Peppers according to taste (1 Habanero, 1 Jalapeño, 2 Serrano chili’s)
½ sweet onion
Cinnamon to taste
Semi sweet chocolate chips or milk chocolate chips (my favorite)
Corn tortillas
Cheddar cheese (or Mexican blend)
1 can olives
sour cream

cut up chilies very small (remove capsation...the seed and the membrane)
cut up onion very small
add to hamburger cook together, drain when meat is done (put meat back into pan)
Add 1 can of tomato sauce, ½ cup of water let simmer for about 15 minutes
Add cinnamon to taste
Pour in ¼ cup semi sweet chocolate chips or milk chocolate chips stir turn heat down to low
Add 1 cup of olives (I cut them up in the can then pour them in, drain the liquid first)

Quick fry tortilla shells 3 seconds on each side in hot oil
Put some sour cream on the bottom of the now soft tortilla, add some sauce, add some cheese roll and place seam down in 9x13 tray.
When tray is full cover the rolled tortillas with sauce then cover with cheese.
Bake in oven at 350 degrees for 15 minutes. (if frozen bake for 1 hour.)
Serve hot

* I like to add extra chocolate chips to the top while baking

Swedish Apple Pie

Mix together 1/2 cup flour (or GF baking mix), 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 1/2 cup peeled diced apples, 1/2 cup walnuts chopped, 1 beaten egg, 1 teaspoon vanilla. Mix well..
Spread into a 9" pie pan..Bake 25 minutes at 350 degrees...
Excellent with ice cream wile warm...Develops it own crust...

Cream of Broccoli Soup with Quinoa

Cream of Broccoli Soup with Quinoa

A soup for all seasons, this variation on a classic cream of broccoli is equally at home when served hot for an elegant dinner party, or chilled for a picnic.

I found this soup to be absolutely delicious and very hearty when served in a cup the spoon stood up.

Ingredients:

2 tablespoon Unsalted Butter or margarine

1 cup chopped onions 

1 cup thinly sliced leak (use 2 inches of the green)

2 garlic cloves, minced

1 1/2 pounds broccoli

3 cups hot water

4 chicken or vegetable bouillon cubes (I use gluten free chicken bouillon paste)

1 cup 2% milk

½ cup whipping cream (optional)

¼ teaspoon white pepper

½ teaspoon dry mustard

1 teaspoon lemon juice

2 cups cooked Quinoa, thourghly rinsed and cooked according to basic directions

Course salt

Cayenne pepper

In a heavy saucepan melt butter or margarine over moderate heat, add onions, leek and garlic, cover and cook without browning, stiring occasionally for 10 minutes.

Rinse and trim broccoli, separating the flowerets from the stalks. Slice the stacks in 1/2 inch rounds.

To the saucepan with the onions add water, bouillon cubes and broccoli stalks, bring to a boil and simmer for 15 minutes. Add flowerets, simmer for 10 more minutes after it comes back to a boil. Puree the soup in a blender or food processor, pass it through a sieve, return to saucepan, add milk, optional cream, pepper, mustard, lemon juice and quinoa. Bring the soup back to a simmer, add more milk or water if too thick (I don’t think it can be too thick personally). Season with salt to taste. Serve hot with a sprinkling of cayenne, or chilled cold.

 My notes: I used only broccoli tops from Costco. No stalks. Simmer 10 minutes after bringing to a boil. I did not use a sieve. Turned out very thick and tasty.

Makes 12 cups

Per cup 81.3 calories, 3.2 g. fat, 1.8 mg. cholesterol, 410.6 mg. sodium, 3.6 g. protein, 1.1 g. fiber

Cardini's Caesar Chicken

2/6/2012
This evening I decided to try something new. I made Cardini's Caesar Chicken. First I cut up two boneless skinless chicken breasts into 1" chunks. I then marinated the cut up chicken in 1/8 cup of Cardini's Caesar Dressing for about 30 minutes. I cooked up some gluten free pasta according the the instructions on the package.
While the pasta was cooking I put he cut up, marinated chicken breast into a 10" cast iron skillet along with all the marinate and cooked on medium heat until almost all the marinate was gone and the chicken was fully cooked. I then combined the cooked chicken and the pasta into one pan (after draining off all the water from the pasta). I served the dish with some steamed broccoli. I was really surprised at how well everything tasted....That is what happens when you think outside the box and are not afraid to try something new or different.

*I found the Cadini's Caesar Dressing in a two pack at Costco. It is one of those dressing that my wife can eat without complication.