So every year there is a father and sons campout in our ward. Me and few friends always get together and do a fondue party and stay up late chatting. Normally we do a chocolate fondue and cheese. But this year my friend Michelle had a baby, adorable Brigham does NOT like chocolate! So I decided to do a caramel fondue for her and it was yummy!
2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2 cups heavy cream
1 stick butter, room temperature and cut into pieces
2 tsp vanilla
In a sauce pot combine, water, syrup and sugar. Over low heat cook for about ten minutes till the sugar is completely dissolved. Increase heat to moderate and cook till syrup begins to turn a golden brown. Swirl the pan or brush down the sides with a pastry brush with water. Continue to cook till the syrup is a deep amber color. Remove from heat and add butter and heavy cream. Return to heat and bring to a simmer. Remove from heat and add vanilla. Allow to cool for 30 minutes. Serve warm or cold with fresh fruit, angel food cake or our personal favorite scones. Supper yummy!
Monday, June 28, 2010
Tuesday, June 15, 2010
Sweet and sour Chicken
We really enjoy chinese food so I decided to take a stab at making it from home and oh my was it yummy! We served it with some fried rice!
Chicken:
6 boneless skinless chicken breasts (cut into 1” cubes)
Flour to coat
4 egg yolks
2 Tablespoons soy sauce
Oil for frying
Toss the chicken in flour then in the yolks and soy sauce then again in the flour. Deep fry till completely cooked. Remove from oil and season with salt.
Sweet and Sour sauce:
1 can pineapple chunks (reserve juice for sauce)
1/2cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
Combine all ingredients except for corn starch. taste and adjust sourness or sweetness to your liking. Bring to a boil then add corn starch to thicken. toss chicken in sauce nad serve over rice.
Chicken:
6 boneless skinless chicken breasts (cut into 1” cubes)
Flour to coat
4 egg yolks
2 Tablespoons soy sauce
Oil for frying
Toss the chicken in flour then in the yolks and soy sauce then again in the flour. Deep fry till completely cooked. Remove from oil and season with salt.
Sweet and Sour sauce:
1 can pineapple chunks (reserve juice for sauce)
1/2cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
Combine all ingredients except for corn starch. taste and adjust sourness or sweetness to your liking. Bring to a boil then add corn starch to thicken. toss chicken in sauce nad serve over rice.
Tuesday, June 8, 2010
Grandma Macbeth's Scones
I'm posting this just for my friend Heidi who loves all things fried and requested this for her upcoming visit. Best served fresh and hot with honey butter and powdered sugar. Also good with perserves.
2 T yeast
1/2 c water, lukewarm
2 c milk, scalded then cooled
1/2 c shortening
1/2 c sugar
2 tsp salt
3 eggs
6 c flour
combine water and yeast and allow to dissolve. Combine all ingredients well to form a soft dough. chill for at least one hour preferably overnight. Roll out dough on a floured surface then cut into strips or shapes and deep fry. Serve hot.
2 T yeast
1/2 c water, lukewarm
2 c milk, scalded then cooled
1/2 c shortening
1/2 c sugar
2 tsp salt
3 eggs
6 c flour
combine water and yeast and allow to dissolve. Combine all ingredients well to form a soft dough. chill for at least one hour preferably overnight. Roll out dough on a floured surface then cut into strips or shapes and deep fry. Serve hot.
Never Fail Dinner Rolls
These rolls are the best and they really are never fail! You can also use this recipe for a braided loaf or just do it as the crossiants. I've done it with an herb butter and cheese butter and just butter all are great! Super Yummy!
2 T yeast
1/2c warm water
1 1/2 c canned milk*
1 c very warm water
2 eggs
1/2 c sugar
1 tsp salt
6-8 c flour
2 T butter, melted plus extra for later
Dissolve yeast in the 1/2 c water. In large bowl combine very warm water and sugar, and salt. Mix till dissolved. Add eggs and milk and then the yeast. Add 3 c flour then the melted butter. Add 3-5 more cups of flour. add enough flour till it forms a soft ball of dough, which will seperate from the side of the bowl. Depending on the altitude and mositure in the air will depend on how much flour you need. I use 8 here. Knead on a floured surface until smooth and elastic. Let rise for 1 1/2 hours. Seperate the dough into 3 sections. roll out each section and coat with the reserved melted butter. Use a pizza cutter and cut into wedges. Roll each wedge into a crossiant starting with the wide edge. brush tops with more melted butter. Place on pan and allow to rise about 30 minutes or until they double in size. Bake at 400` for 10-12 minutes.
* if you don't have canned milk you can use regular milk, I perfer using whole milk if I don't have canned. Using the canned milk just makes for a richer dough.
2 T yeast
1/2c warm water
1 1/2 c canned milk*
1 c very warm water
2 eggs
1/2 c sugar
1 tsp salt
6-8 c flour
2 T butter, melted plus extra for later
Dissolve yeast in the 1/2 c water. In large bowl combine very warm water and sugar, and salt. Mix till dissolved. Add eggs and milk and then the yeast. Add 3 c flour then the melted butter. Add 3-5 more cups of flour. add enough flour till it forms a soft ball of dough, which will seperate from the side of the bowl. Depending on the altitude and mositure in the air will depend on how much flour you need. I use 8 here. Knead on a floured surface until smooth and elastic. Let rise for 1 1/2 hours. Seperate the dough into 3 sections. roll out each section and coat with the reserved melted butter. Use a pizza cutter and cut into wedges. Roll each wedge into a crossiant starting with the wide edge. brush tops with more melted butter. Place on pan and allow to rise about 30 minutes or until they double in size. Bake at 400` for 10-12 minutes.
* if you don't have canned milk you can use regular milk, I perfer using whole milk if I don't have canned. Using the canned milk just makes for a richer dough.
Monday, May 31, 2010
Spicy Grill Rub
Sorry it has been while, between end of the school year, beginning of summer things, Darwin's work and a trip to Colorado, we've been really busy. Not to mention the eye appointments, broken leg and me being in the hospital for cysts. Oh well. Well since it is getting to be summer time I figured I put on a spice rub that is great on anything from chicken to ribs to steak and shrimp. Also is a spicy BBQ sauce that is great to coat everything with or to put on corn on the cob. Beware though it is spicy! You can adjust it easily enough for your liking though!
Spicy Grill Rub
1 T cayenne pepper
2T garlic powder
2T onion powder
2T paprika
1T crushed red pepper flakes
1T chilli powder
1 T salt
2 tsp black pepper
1 tsp cumin
combine all ingredents and rub down your choice of meat, coat with spicy BBQ sauce and grill serve with reserve sauce.
Spicy BBQ sauce
1 cup prepared BBQ sauce
2T prepared hot sauce
combine, and serve.
Spicy Grill Rub
1 T cayenne pepper
2T garlic powder
2T onion powder
2T paprika
1T crushed red pepper flakes
1T chilli powder
1 T salt
2 tsp black pepper
1 tsp cumin
combine all ingredents and rub down your choice of meat, coat with spicy BBQ sauce and grill serve with reserve sauce.
Spicy BBQ sauce
1 cup prepared BBQ sauce
2T prepared hot sauce
combine, and serve.
Thursday, May 6, 2010
Chicken Enchiladas
One of Darwin's favorite is Chicken enchiladas. I love how easily you can adjust them to your preferences. We like ours with a red sauce and floour tortillas, but you could easily switch it to corn and green sauce.
Flour Tortillas
8 chicken breast
2 T cumin
2 T garlic powder
3 T onion powder
1 tsp cayenne pepper*
1 lg can red enchilada sauce
1 large onion diced
2 T garlic
1 can diced green chiles
grated cheddar cheese
toss the chicken in garlic powder, cumin, onion powder, and cayenne. Place on baking sheet and roast till cooked through. Set aside to cool. In a saute pan, cook the diced onion and garlic and green chiles. Dice ore shred the chicken and then add to the onions and chiles. toss to combine. Add a few tablespoons of the enchilada sauce to moisten the chicken. Fill and roll the tortillas and place in dish. Top with the remaining sauce and then top with the shredded cheese. Bake for 20 minutes and serve hot.
*More or Less for you heat preference
Flour Tortillas
8 chicken breast
2 T cumin
2 T garlic powder
3 T onion powder
1 tsp cayenne pepper*
1 lg can red enchilada sauce
1 large onion diced
2 T garlic
1 can diced green chiles
grated cheddar cheese
toss the chicken in garlic powder, cumin, onion powder, and cayenne. Place on baking sheet and roast till cooked through. Set aside to cool. In a saute pan, cook the diced onion and garlic and green chiles. Dice ore shred the chicken and then add to the onions and chiles. toss to combine. Add a few tablespoons of the enchilada sauce to moisten the chicken. Fill and roll the tortillas and place in dish. Top with the remaining sauce and then top with the shredded cheese. Bake for 20 minutes and serve hot.
*More or Less for you heat preference
Tuesday, April 27, 2010
Chicken Pesto Pasta
On my trip to Vegas my friend Kari made this for me, which for Kari is a big deal. Growing up she was never much of a cook, but now that she married she has grown emensly in that department! I liked it enough that I'm adding it to my blog and tweeking it just a bit.
1/2 cup prepared pesto
1/4 water
1 onion diced
1 tsp garlic, minced
2 tomatoes, diced
3 chicken breast
1 tsp parsley
salt and pepper to taste
1 pkg penne pasta
1/4 cup Romano cheese, grated
Start the pasta and cook till al dente. set aside. In a saute pan, add a bit of olive oil and saute the garlic and onions. Carmelize slightly, add the chicken breast with the parsley and salt and pepper. allow chicken to get golden brown and cooked through. In a smaller pan heat the pesto and the water to make a thin sauce. When the chicken is completely cooked, shred with forks add to the pasta, add the tomatoes and then the thin pesto sauce. Toss till coated and serve hot top with Romano cheese. Serve with rolls and a salad.
1/2 cup prepared pesto
1/4 water
1 onion diced
1 tsp garlic, minced
2 tomatoes, diced
3 chicken breast
1 tsp parsley
salt and pepper to taste
1 pkg penne pasta
1/4 cup Romano cheese, grated
Start the pasta and cook till al dente. set aside. In a saute pan, add a bit of olive oil and saute the garlic and onions. Carmelize slightly, add the chicken breast with the parsley and salt and pepper. allow chicken to get golden brown and cooked through. In a smaller pan heat the pesto and the water to make a thin sauce. When the chicken is completely cooked, shred with forks add to the pasta, add the tomatoes and then the thin pesto sauce. Toss till coated and serve hot top with Romano cheese. Serve with rolls and a salad.
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