Popcorn

I absolutely love popcorn! It is one of my favorite snacks. I decided I wanted to make popcorn balls-- a simple recipe I was taught in my culinary class. So as I'm making the sugar mixture to pour over the popcorn, I think to myself, "man I don't really wanna ball up all this popcorn into equal sized balls."

So I didn't.

Instead, I poured the mixture over the popcorn, let it cool for about 30 second, and broke it all apart. It in a sense made kettle corn. Nothing fancy, just sugar coated popcorn.... Mmmm!

Here's my recipe:

Sugar Coated Popcorn

2 C. White Sugar
1 1/2 C. Water
1/2 C. Light Corn Syrup
1 tsp. Vanilla Extract
5 Quarts Popped Popcorn (I like Home-style popcorn)
1/2 tsp. Salt

Directions

Popcorn
1. Pop the popcorn
2. Put in an oven safe cooking pan.
3. Place in oven at 200 degrees F to keep it warm.

Sugar Coating
1. In a sauce pan combine the sugar, water, salt, and corn syrup.
2. Cook over medium heat to the hard crack stage(test this by placing a little bit of the mixture into cold water. If hardens almost instantly, it's ready.) or 290 degrees F (use a candy thermometer).
3. Stir in the vanilla.
4. When ready, slowly pour over the popped popcorn. Stir with a wooden spoon to coat each piece.
5. Let it cool for about 30 seconds. If not too hot, break apart the pieces and place into a dry bowl.
6. Enjoy with your favorite movie :)


I have learned also 1/4 tsp of peppermint extract tastes great on your popcorn! Try experimenting with your favorite flavors, but don't get crazy as it could ruin your sugar mixture.

If you want to make popcorn balls, rub butter on your hands, pour sugar onto popcorn, stir well, then grab a handful and roll into a ball. :)

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

Blue Chicken? What?

Okay ladies and gents, especially the ones who like meat, I have a recipe that calls for not one, but TWO kinds of meat.

That's right.

Chicken and ham. Two of the best kinds of meat out there. Also, there is cheese, and a white wine sauce... Is any of this ringing any bells? Maybe you have heard of that yummy French recipe Chicken cordon Bleu? Yeah, that's right. You remember now, that delicious but expensive item on the menu at that fancy restaurant you only go to once a year...

Well today, you my friends are in luck! I am about to spill the recipe to Chicken cordon Bleu.


Chicken Cordon Bleu

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
  
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

I have only made this recipe once before and wasn't too crazy about the white wine sauce. Personally I would let it be without the sauce, or just make a chicken broth sauce. I have not made any changes to this recipe and found it at http://allrecipes.com//Recipe/chicken-cordon-bleu-ii/Detail.aspx

Tonight I made strawberry banana smoothies for dessert. They were pretty good. Refer to my I Dream of Smoothies post for info on how to make them. Just substitute the peaches for 1/2 cup bananas and 1/2 cup strawberries. :) Anyways, tell your friends about me and leave me feedback!!

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

Stressed spelled backwards is Desserts

I'm not entirely sure if crepes are a breakfast item or a dessert item... I loved crepes from the moment I took one sniff of the amazing creation in my culinary class. I had never had one before then. That day, we made apple filled crepes and I must say, it was a little bit of heaven.

Anyhoo... I have this easy recipe that makes for amazingly yummy apple crepes. If you don't like apples, try peaches, strawberries, or blueberries.


Apple Crepes

3 Eggs
2 tbsp. Flour
2 tbsp. Milk (or Water)
1 tbsp. Margarine or Butter
Pinch of Salt

Directions

1.Whip egg and milk together. Add the salt and flour.
2. Heat frying pan on medium heat and add margarine or butter to the pan. Melt all the way.
3. Pour 1/8 cup crepe batter into hot pan and swirl so batter covers only the bottom of the pan.Cook until the batter turns light yellow.
4. Loosen edges with a spatula.
5. Flip over and cook for about 30 seconds.
6. Remove and place onto a plate.
7. Repeat those steps until all of the batter is used. Should make around 4.

Apple Filling

3 Apples
3 tbsp. Sugar
1/4 tsp. Cinnamon
2 tbsp. Margarine or Butter.

1. Wash apples and cut out core.
2. Dice into small pieces.
3. Add sugar and cinnamon into heated frying pan with the margarine or butter.
4. Add the apple chunks to the syrup. Cook until thick and caramelized.
5. Add apple mixture to each crepe, and roll it up like a burrito, without closing the ends.
6. Sprinkle with powdered sugar or top with whip cream, and Enjoy!

Be careful not to rip the crepes. If one starts tearing, you may have too much filling and need to take some out.

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

Almond Rocca

Every Christmas, my mom buys almond rocca. As kids we used to joke around saying it looked like cat turds. Gross I know. It is one of my favorite candies, and the only time I ever got it was during the Christmas holiday.

When I was taking my culinary class in high school, we made almond rocca. It was good, but there were no almonds due to some students being allergic to them. So we made rocca I guess you would say :) Anyways, I have taken this simple chocolate-less, almond-less recipe and have added those two key ingredients to it. Now if you are allergic to almonds, or chocolate, just don't add it to the recipe when you make it. Here it is:


Almond Rocca

1 pound butter (NOT MARGARINE)
1 pound brown sugar
1 C. finely choped almonds*
2 C. semi-sweet chocolate chips* (or dark chocolate chips)
1 piece of wax paper the size of your cookie sheet

Directions

1. Prepare a cookie sheet with Crisco (or any shortening you have). Make sure you cover the ENTIRE sheet, sides included as well as corners. Place in the oven at 200 degrees to warm up.
2. Melt the butter in a medium sized saucepan on high heat. If you have an electric stove, use setting 9. Stir until completely melted.
3. Add all of the brown sugar and stir CONTINUALLY, or else it will burn.
4. Cook to hard crack stage. Test it by placing small amounts of the hot melted sugar and butter in a bowl of cold water. It has reached to the hard crack stage when the sugar breaks when bitten. If it sticks, keep cooking and repeat the process often.
5. Remove the cookie sheet from the oven.
6. Mix almonds into the sugar mixture. Carefully pour the hot sugar mixture into the middle of the cookie sheet. DO NOT SCRAPE THE BOTTOM OF THE SAUCEPAN! And burnt sugar on the bottom of the pan will ruin the candy.
7. Let it cool completely on a counter top. Do not put in the fridge. It will not set properly.

Chocolate
Make sure the almond rocca is completely cooled. This should be about an hour and a half to two hours.

1. Break the almond rocca into small pieces.
2. In a double boiler, add water to the bottom, and the chocolate chips in the top.
3. Place wax paper to your cookie sheet.
4. stir chocolate until melted.
5. One by one, dip the almond rocca into the chocolate, and place onto cookie sheet.
6. When all pieces are covered, place cookie sheet in freezer for 5 minutes.
7. Enjoy your homemade almond rocca!


Typing up this recipe makes me want to go make some :)
Instead of spending gobs of money on almond rocca during the holiday season, instead use this recipe to make the delightful treat.

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

I Dream of Smoothies

Before bed last night, I had watched part of Arachnophobia. It was getting late so I turned off the movie and crawled into bed. As I lay there thinking, I realized my dream to follow would most likely involve spiders. I hate spiders as much as the main character Ross does. So I said whatever and went to sleep. Now before I continue with my dream, I would like you to know I did not have a plan for this blog post. I thought over and over about what I should post for today.

Anyways, I'm there, in my dream, being chased by tons of small black spiders.

Just kidding... I was making smoothies. Seriously, smoothies. I am not sure what kind of smoothie I was making, but it wasn't turning out the way it was supposed to. The vanilla ice cream I was using was half frozen milk, and half water. Now I make smoothies every now and then, and half of the time, they end up being failed experiments. I like making new things, but I have a feeling I'm not processing it right in my vita mixer.

I'm certainly no smoothie queen, but I do know a recipe that has yet to fail me. I have made this smoothie oh I don't know, about a thousand times at the least. Here it is:


Peach Smoothie

1 C. Cold Milk
1 C. Cold Peaches (fresh or canned)
1/4 tsp. Salt
2 Drops of Almond Extract
1 C. Vanilla Ice Cream

1. Put all ingredients except vanilla ice cream into your blender. Cover and process at Liquefy until smooth (or Frappe depending on the blender).
2. Stop and add the vanilla ice cream, cover and process at Puree for 3-5 seconds (or Whip).
3. Enjoy!

This recipe makes two servings. Also, if you don't like peaches, add 1 cup of your favorite fruit. For a mixed berry smoothie, add 1/3 cup raspberries, 1/3 cup blackberries, and 1/3 cup strawberries. Experiment and find out what you like best!


So there you have it, a wonderful recipe for a wonderful drink! Now go try it, and smile because it's good :)

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

History of Pasta

While searching for my Paula Deen Recipe Diary, I found my Culinary notebook from my freshman year. I was reading through everything and came across some History of Pasta notes. I decided to share because I thought everyone could use a little food history lesson.

400 B.C.- Pasta dates back to the Etruscans
Pasta making was a day long, labor intensive process.
Royalty ate pasta stuffed with meat and cheese (sounds like ravioli!).
Thomas Jefferson was a HUGE fan of pasta and made it known.
In 1848, the National Pasta Association (NPA) was established in America by the Zeregas family.
In 1890, Franco American made canned spaghetti.
In 1930, spaghetti and meatballs was considered a main course.

There's some interesting facts to let you chew on. I was deciding whether or not to give the recipe to my yummy fantastic spaghetti that everyone drools over, or a homemade noodle, and alfredo recipe. I opted with the second. The alfredo sauce that I will be sharing is one I learned in my culinary class, but with a few minor changes of my own (*). The astrix let's you know that I added that ingredient so if you choose, you can make it the original, or my way.


Fantastic Alfredo Sauce

4 tbsp butter
1 C. heavy cream
1/4 C. Parmesan cheese
1 egg yolk
Pinch of nutmeg
2 cloves. garlic (peeled and diced)*
1/4 tsp. oregano*
1/2 tsp. salt*

Directions

1. Melt the butter in a sauce pan.
2. Add heavy cream and stir until light and fluffy and the sauce starts to thicken slightly.
3. Add the Parmesan cheese one tablespoon at a time.
4. Take sauce pan off the stove. In a small bowl, rapidly whisk together egg yolk, nutmeg, garlic, salt, oregano, and about 2 tablespoons of the hot white sauce.
5. Then whisk the Parmesan mixture into the sauce mixture and cook until yolk is cooked.
6. Top your homemade noodles.


Now for the homemade noodles. This is a basic noodle recipe I learned as a child. I remember dad making chicken noodle and dumpling soup... Not the best thing I've ever eaten, but I always loved the noodles.

Pasta

2 C. Flour
1 large egg
2 tbsp. Oil (whichever you have access to)
1/2 tsp. salt
1/4-1/2 C. water approx.

Directions
(You'll need a CLEAN counter top for this recipe!)

1. Measure flour, and place on the counter in a heap.

2. Make a "well" in the center.
3. In a bowl, crack the egg, and whisk together with the salt, oil, and water (only use 1/4C. water at a time)
4. Add the egg mixture to the well in the flour. Mix with hands (add more water if needs to be softened).
5. Knead dough for 10 minutes, if dough gets sticky, add a little four while kneading. It should be shiny and elasticky.
6. Roll the dough out until it is thin. Cut noodles very thin (with a knife or a pizza cutter) and drop into a pot of boiling water. Pasta will float when it is cooked. Around 7 minutes.
7. Strain noodles and pour alfredo over pasta!
8. Enjoy!!!


So there you have it, homemade Alfredo and Pasta! Now I shall be off to find my Paula Deen Recipe Diary... There's only so many recipes of my own I can share off the top of my head. And while I am thinking about it, I hate dry cake. I know, "What does that have anything to do with pasta or Paula Deen?" Well, nothing actually. It was just a thought that popped into my head. NEVER make a dry cake again!

Here's how; So when using a cake mix from a box, add 1 package of Jell-O pudding mix (whatever flavor you want), and add half of the milk called for. If it calls for 1 cup of milk per box, add 1/2 cup of milk. Still add the water, oil, and eggs the mix calls for. It will make it dense, and super moist :) There is no additional baking time needed. So there you have it, a dinner recipe and a dessert tip!

Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!

I can hear your tummy growling.

I love food. That's about it. Why say more? Because I am nice, and nice people share. Food is yummy. Food is our fuel. Food is an important part of life. Without it, we would be extinct.

Unlike Julie Powell (The Julie/Julia Project), I will not be using "Mastering the Art of French Cooking" as my Bible, nor will I be cooking up 524 recipes in 365 days, for it might just kill me. It's simple. This blog is to share my experiences with food. From preparing it, to cooking it, to eating it, then digesting it... Ok maybe not that far, but you get the idea.

I will be sharing some of my own recipes, my mother's recipes and my grandmother's recipes with you. I can't wait to get my hands on that chocolate cream pie recipe my mama makes. It's sure to hate you and make you gain about ten pounds, but it is so worth it. Also I will be sharing recipes I have tried, liked, perfected, and loved.

Just like Remmy (Ratatouille) has Chef Gusteau, and Julie Powell has Julia Child, I have Paula Deen and Betty Crocker. Like Paula, I love butter. I use it in almost every dish I make, and I always make sure there is some in the house just in case I need it for a random unplanned dish. If the recipe isn't quite good enough, add more butter!!! Betty Crocker has not failed to amaze me yet. Her 7 Minute Frosting is AMAZING! If I forgot frosting, I can literally whip some up in about 7 minutes. I will be sharing this recipe later on. Don't get too excited and take the fun out of it by looking it up yourselves.

For Christmas 2010, my grandmother gave me a Paula Deen Recipe Diary. The diary is awesome as it has a few of Paula's recipes, and tips and tricks in the kitchen. I never knew that if soup is too salty to just add a few potato chunks to it to absorb excess salt. Amazing little tip I just shared (thanks Paula!). I will also be sharing those little tips and tricks with you, along with the ones I have found out on my own. :)

With that all being said (and my first post down!), I will let you go with you one of my own simple yet amazingly delicious recipes that I thought of on a hot sunny day.


Cucumber Apple Salad

4 C. Baby Spinach
3 Fuji Apples
1 Medium Cucumber
1/4 C. Dried Cranberries
Dash of Salt

Directions:

1. Dice apples and cucumber
2. In a bowl, combine spinach, apples, cucumbers, and that little dash of salt.
3. Toss....
4. Add dried cranberries to the top
5. Add your favorite vinaigrette (I eat it plain)
6. Enjoy!

Makes for a tasty, and healthy side dish or snack... Especially one for a hot summer day!


Feel free to send me recipes to try or perfect. I will add them to my blog so be careful if you don't want me to unleash the secrets of your great-great-great-great-great-great-great-grandmother's chunky corn bread. Check back often to see what else I'm cookin' up!