Caramel Popcorn- The Best!

My husband and I love caramel popcorn, we could both eat a whole bag of it by ourselves! I usually only make this in the fall but we are going on a 36 hour road trip and I thought this would make the trip a little more bearable! :)
I love reserving a little of the caramel and drizzling it over the top after I've poured the caramel corn on the wax paper, that way there are hidden chunks of caramel, so so so good! If you like your caramel corn crunchy you can place it in the oven at 250 for 20 minutes after you've mixed the popcorn and caramel together. The flavor of this homemade caramel is so delicious, the best I've tasted.

Caramel Popcorn

1 1/3 c. brown sugar
4 Tbs. butter
2/3 c. sweetened condensed milk
1/2 c. Karo syrup (light corn syrup)
1 c. peanuts shelled (optional)
2 bags buttered popcorn, popped

Pour popcorn into large bowl, shake bowl so that the seeds fall to the bottom. With hands place popcorn in another bowl, throw out seeds (do this to remove all seeds, there is nothing worse than eating caramel corn and getting a seed!) Add peanuts in with popcorn.
Combine first 4 ingredients in a medium saucepan, turn heat to medium/high and bring to a rolling boil (a boil that you can't stir down). Continue boiling and stirring for 3 1/2 minutes, remove from heat. Pour most of it over the popcorn and stir gently to coat all popcorn. Place on wax paper, pour over remaining caramel, let cool for a few hours. At this point you can bake it at 250 for 20 minutes if you like crunchy caramel corn instead of placing on wax paper. I would probably use parchment paper to cover pan if putting in the oven.

Homemade Butter Pound Cake

This cake was absolutely to die for, it was so good, the best pound cake recipe I have ever made! So much better than any store bought cake. I made it in two loaf pans, but next time I think I will make it in a tube or bundt pan, the loaves weren't quite high enough. It is important to follow these directions precisely, sift the flour three times and beat batter for the amount of time indicated. Delicious served with strawberries and fresh cream!

Butter Pound Cake

1 c. butter, softened at room temp
3 c. cake flour, sifted before measuring(not self rising)
3/4 tsp salt
3 c. sugar
6 large eggs, room temp
2 tsp vanilla
1 c. heavy whipping cream

Place oven rack in middle position but do not turn on oven yet.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together salt and cake flour, then sift together again into another bowl (flour will have been sifted 3 times)
Beat together butter and sugar for 4 minutes. Add eggs, one at a time, beating well after reach addition, scrape down bowl when needed. Add vanilla. Add half of flour mixture, beat, and then add all of whipping cream. Add remaining flour and beat at medium speed for 4 minutes, batter will become smooth and satiny (and it will smell delicious!)

Spoon batter into pan (or pans if making loaves) and rap against counter to remove any air bubbles. Place in cold oven and turn on temp to 350. Bake until golden brown and a toothpick comes out clean. I made two loaves and it took about 50 minutes, but if you're using a bundt pan it will take longer, probably about an hour.
Let cakes cool on rack for 30 minutes. Run knife along edge and invert onto plate to cool completely.

Yellow Rice

My family loved this rice, it kind of had an Indian flavor to it. It was very good served with the enchiladas.

Yellow Rice

2 c. long grain rice, rinsed
4 c. chicken broth (or water)
1/4 tsp garlic powder
1 Tbs. turmeric
1 tsp Kosher salt
1 bay leaf

Place all ingredients into a pot and stir well. Bring to a boil over medium high heat, cover and reduce heat to simmer. Cook about 15-20 minutes or until rice is done and all the liquid is gone. Remove bay leaf and serve!

Chicken Enchildas with Roasted Tomatillo Salsa

This recipe came from Tyler Florence of the Food Network. It was so delicious, I loved the creamy filling. I only had red onions and so when I made the salsa, it turned purple! Ha ha, next time I will definitely use white!

Chicken Enchiladas with Roasted Tomatillo Salsa

For Salsa:
1 lb. tomatillos, husked and rinsed
1 white onion, peeled and quartered
4 garlic cloves, peeled
1 jalapeno
2 tsp ground cumin
1 tsp salt
1/2 c. chopped cilantro
juice from 1/2 a lime

Preheat oven to 400.
On a baking tray coated with cooking spray roast tomatillos, onion, garlic, and jalapeno for 12-15 minutes. Transfer the roasted vegetables and their juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
I made my salsa earlier in the day and stored it in the refrigerator until I was ready to use it.

Enchiladas:
2 Tbs. extra virgin olive oil
1/2 medium onion, chopped
3 garlic cloves, chopped
1 1/2 tsp cumin
1/4 c. all purpose flour
2 c. chicken broth
1/4 c. chopped cilantro
1 precooked roasted deli chicken (I like Costco's the best)meat removed and shredded
salt
pepper
8-10 large flour tortillas
12 oz. shredded Monterey Jack cheese

Heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized- this should take 5-7 minutes. Add the garlic and cumin, then cook for a further minute.
Sprinkle the flour and stir to ensure the flour doesn't burn, then gradually whisk in chicken broth. Continue cooking and stirring over low heat until the mixture thickens. Turn off the heat and add half of the roasted tomatillo salsa, the additional 1/4 c. chopped cilantro, and chicken meat. Season to taste with salt and pepper.

Preheat oven to 350.
Take a large baking dish (13X9 or bigger) and smear some of the salsa onto the bottom to prevent sticking. Place a scoop of chicken mixture onto each tortilla and top with cheese, fold over each side and then roll up. Place side by side in pan. I was able to fit 8 in a 13X9. Pour remaining salsa over top and in all of the nooks and crannies and top with remaining cheese. Bake uncovered for approximately 30 minutes. Serve hot with sour cream and guacamole.

Pork and Bean Chalupa Filling

My friend Nikky shared this dish with me and I loved it! The flavors all go so well together, and what could be easier than cooking in a crockpot? Thanks Nikky!

Pork and Bean Chalupa Filling

3lb. pork roast or pork tenderloin
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
water

Cover beans with water and soak overnight in slow cooker (do not turn slow cooker on)
In the morning, remove beans and their water (don't throw away the water!), and put pork in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.

Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
Cook on High 1 more hour.
Serve with tortillas, or over a bed of lettuce and top with grated cheese, chopped onion, tomatoes, guacamole, sour cream.

Strawberry Cupcakes!

These cupcakes are amazing! My friend Stefany said they tasted just like Belgian waffles with fresh strawberries and cream. These are very moist and chewy. This recipe makes 12 regular cupcakes or 44 mini. The strawberries are so cheap right now, so it's a great time to make them!

Strawberry Cupcakes

1/2 c. pureed strawberries
1 1/2 c. all purpose flour
1 tsp baking powder
1/4 tsp coarse salt
1/2 c. sour cream
1 tsp vanilla extract
1/2 c. butter, room temp
1 c. sugar
2 eggs, room temp

Preheat oven to 350.
Line a 12 cup muffin tin with liners, or 2 mini muffin pans with 44 liners; set aside

In a medium bowl whisk together flour, baking powder, and salt; set aside.
In a small bowl mix together sour cream, vanilla, and strawberry puree; set aside.

In bowl of electric mixer beat butter until fluffy, about 1 1/2 minutes. Slowly add sugar and cream together for 2 minutes. Reduce mixer speed to low and eggs one at a time until just blended.

With mixer on low add half of flour mixture, scraping down sides of bowl.
Add in strawberry puree mixture.
Add in remaining flour mixture, scraping sides, until just combined.

Fill muffin cups about 2/3 full. (I made the mini version and I used my Pampered Chef mini scoop and it was perfect)

Bake for approximately 12 minutes, until toothpick inserted in center comes out clean.
Let cool on wire rack.

Strawberries and Cream Frosting

1/3 c. strawberry puree
4 Tbs. butter, room temp
6 oz. cream cheese, room temp
1/2 tsp vanilla extract
Pinch of coarse salt
4-5 c. powdered sugar (depending on how thick you want it)

Combine first five ingredients, gradually add in powdered sugar until you reach the right consistency.

Frost cupcakes and store in refrigerator.
These are so delicious and perfect for a summer treat!

Salmon Burgers with Dill Mayonnaise

This is also a recipe from the Food Network, but I changed it so much I'll call it mine! I had Costco rolls on hand so I made mini salmon burgers, my family loved them! I like Dill, but I don't love Dill, so I put less of it in the Dill mayo than was called for. If there is a lot of dill in a recipe, I just can't taste anything else! If you love it though put the original 2 Tbs. in the mayo recipe instead of the 1 Tbs. I'm writing in.

Salmon Burgers

2 tsp freshly chopped Italian flat leaf parsley
1/2 sweet onion, diced
2 eggs
1/2 c. panko or regular bread crumbs
1/2 tsp ground black pepper
1 tsp kosher salt
1 lemon, zested
4 Tbs. Dill mayonnaise, recipe follows
13-15 oz. can boneless, skinless Alaskan salmon, drained well
2 Tbs. olive oil

Preheat oven to 400.
In medium bowl, combine parsley, onions, eggs, panko, black pepper, salt, lemon zest, and dill mayo together. Add drained salmon and mix well. Form into 4 large patties or 6 small patties.

In large skillet heat the olive oil over medium heat. Place burgers in skillet. Cook until browned, turn over and repeat. Place in oven for 4 minutes.
Serve on buns with Dill mayo and lettuce.

Dill Mayonnaise:

1/2 c. mayo
1/2 lemon, juiced
1 Tbs. fresh chopped dill leaves
pinch cayenne pepper
1/2 tsp salt
1/2 tsp ground black pepper

Combine all ingredients in small bowl and set aside.

Grilled Cheeseburger with Green Chile Sauce

I have been craving hamburgers lately! And then the Food Network had a special on them so I went online and printed out some of the recipes they featured. This cheeseburger recipe came from Bobby Flay. The homemade green chile sauce is really, really, good!

Grilled Cheeseburger with Green Chile Sauce

2 lbs. ground chuck (80-85% lean)
1 tsp kosher salt
1 tsp freshly ground black pepper
8 slices provolone or monterey jack cheese
4 good quality buns (I like using homemade or ciabatta rolls)
green chile sauce (recipe follows)
Romaine lettuce
4 thick slices tomato

Heat grill to medium heat. Form meat into 4 8 oz. patties and season each burger on both sides with 1/4 tsp salt and 1/4 tsp pepper. Grill until charred on both sides and cooked to desired doneness.
Place 2 slices of cheese on each burger, at the same time cut buns in half and place cut side down on grill to toast. Close BBQ lid and grill until cheese is melted and buns are toasted, usually takes just a few minutes. Place burgers on buns and top with green chile sauce and lettuce, tomato, and mayo.

Green Chile Sauce:

1 poblano chile (they are big and green)grilled, peeled, seeded, and chopped
1/2 medium white onion, grilled and chopped
1 clove garlic, chopped
1 Tbs. fresh epazote (it's an herb) or 1 Tbs. fresh cilantro chopped
1/4 c. cold water
1/2 Tbs. honey
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

I grill my onions and pepper at the same time that I put on the burgers. I rubbed olive oil all over the pepper and onions and grilled until they had grill marks on them and were soft to the touch.

Combine all ingredients in blender, blend until smooth.

Labels!

I have now implemented Labels, so you will be able to look up recipes by categories located in the side bar instead of scrolling through past months to try and find a specific recipe, Enjoy!

Grilled Chicken Caesar Salad

I LOVE Caesar salad, in fact, it's the only salad I ever eat. I found this recipe on the Kraft foods website and I just loved the presentation so much I wanted to try it. It was delicious! The best Caesar salad I've ever made. I love marinating the chicken in the Caesar dressing, it gave it so much flavor, and cutting into bite size pieces really shortens the grilling time. I would highly recommend using Ciabatta bread with this recipe.

Grilled Chicken Caesar Salad

3 boneless skinless chicken breasts, cut into bite sized pieces
Caesar dressing (I love the Girard's Light Caesar)
1 head Romaine lettuce
Ciabatta or french bread
Grated Parmesan (not the powdered stuff)
Bamboo skewers (about 8)

Place your chicken pieces in a gallon sized ziploc bag. Add enough dressing to coat chicken, place in refrigerator and let marinate for 30 minutes. Place skewers in water to soak to prevent burning. Let soak for 30 minutes while meat is marinating.
Preheat grill to medium/low heat.
Thread about 6-8 pieces of chicken onto each skewer.
Slice bread into 1" thick slices, brush with melted butter or olive oil.
Oil grill.
Place chicken on grill and cook until done, turning once. On my grill it took about 5 minutes on each side, but if your grill tends to be hot it may only take 3-4 minutes, watch carefully to prevent burning. When chicken is almost done, add bread slices and toast on each side. Remove bread and chicken from grill and set aside.
Wash and cut lettuce, place in large bowl and coat lightly with Caesar dressing. Place bread slices around perimeter and lay chicken sticks on top of lettuce. Sprinkle liberally with Parmesan cheese and enjoy!