Christmas Toffee

Christmas Toffee

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Butter Toffee

1 cup sugar

1/2 tsp salt

1/4 cup water

1/2 cup butter (1 stick)

12 oz Semi-sweet Chocolate chips (to melt on top of the toffee)

nuts (optional)

This makes about 2 dozen pieces (depending on how large you break them)

1. Mix sugar, salt, water, and butter in a medium sauce pan. Cook at a medium heat and without stirring until the mixture reaches 285 degrees F. You can measure this with a candy thermometer. It will reach 285 degrees very soon after it starts to turn brown. As soon as it does I turn the heat off, mix it quickly and then...

2. Pour onto a very well greased sheet pan (one with edges). Cool.

3. Once cooled flip over the toffee and melt chocolate chips in a double broiler. Coat with melted chocolate chips. I spread mine over the top with a rubber scraper. Top with desired chopped nuts.

4. Refrigerate.

You have the option of putting a chocolate layer on the other side of the toffee as well. I chose not to for the sake of time.

5. Break and serve.

Jerked Chicken Marinade - picture needed

Very, very tastey and unique!  Beware, this is not for the "plain Jane" type of eater.

1 1/2 lbs chicken breasts, halved
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded, diced (I will do half of this if I'm cutting down the spice)
3/4 cup soy sauce
1/2 cup vinegar
1/4 cup extra virgin olive oil
2 T brown sugar
1 T chopped fresh thyme (I never have fresh so I use about 1/3 to 1/2 T of dried)
1/2 tsp ground cloves
1/2 tsp ground allspice

Throw everything but chicken in blender or food processor and blend until well mixed.  Place chicken halves in liquid in refrigerator for 6-8 hours.  Grill, Bake, or Pan fry your chicken until juices run clear.  Serve over rice if desired. 

I've used leftovers of this as the center of the Greek Taco recipe instead of the sausage and it was great!

Cucumber Hummus - picture needed

Best hummus recipe I've found (and I've tried several). 

4 cloves garlic, minced
1/4 cup tahini paste (found in international section of grocery store, but if not...it's just ground sesame seeds and water)
1 lemon juiced (or, if you don't want the lemon you can use some of the liquid from the can of chickpeas)
1 tsp extra virgin olive oil - sometimes I'll use a little more.  Your choice on this one.
1 (15 oz) can of garbonzo beans (chickpeas)  I call them "garbonzos"
1 cucumber, sliced up
Salt and pepper to taste
1 pinch paprika (for sprinkling on top before serving)

Blend up all ingredients in the blender or food processor.  Add extra liquid if needed.  Let sit in refrigerator for 6 or more hours before eating to let the flavors of the tahini mix together.  Serve as a veggie dip, pita spread/dip, or sometimes with chips if you're a wild child. 

Bean Quesadillas - Needs picture

Meatless, but filling! These Bean Quesadillas are far more delicious than they sound.  You have to give them a try before you can really judge this recipe. 

1 T   Extra Virgin Olive Oil
1 Green Bell Pepper, sliced to your taste
1 Onion, finely chopped
2 cloves Garlic
1 (15 oz) can Black Beans, rinsed, drained
2 Tomatoes, chopped
5 oz (roughly 5 oz.) Corn
Tortillas of your choice (corn for gf)
Cheeses
Olive oil for cooking quesadillas on frying pan

Cook green pepper in 1 T olive oil on medium heat.  Add onion and cook until both are soft.  Add garlic, beans, tomatoes, corn until well heated.  Mix well in pan.  Shred your cheese.  In a frying pan place just enough olive oil to coat and place your tortilla down in the pan.  Spread cheese on tortilla, then put desired amount of the bean filling.  Fold over and flip once cheese is melted. 
The quesadillas should be slightly crispy outside and warm and cheesy inside.  Top with salsa, more cheese, sour cream, olives, green onions, or whatever floats your boat.  :) Enjoy!

Awesome Pork Chops (slow cooker)

Awesome Pork Chops (Slow Cooker edition)

I tried these tonight and they were amazing!  Pork chops are like a game to me.  I'm sure you've played it too.  You know the one.  "Don't Let The Pork chops Dry Out!"  (To me it sounds like a game title).  Ok.  Sad excuse for humor is over.  Now on to the recipe!

Here is the original recipe.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning (this came with my spice rack and I thought I'd never use it.  It's made up of Sage, Oregano, Thyme, Rosemary, Basil, and Salt)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 thick cut boneless pork chops
• salt and pepper to taste (I won't lie - I used a lot of pepper)

Directions

1. Cut small slits in each pork chop with the tip of a knife and season with salt and pepper.
2. In a frying pan, heat some oil and garlic on medium heat.  When hot, cook pork chop for about a minute on each side.  This is the step where I added my pepper.  I did a dash on each side of the pork chop while it seared in the pan.
3. In the crock pot, whisk together the olive oil (use remaining from pan + any more to make 1/4 cup), chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Place pork chops into the slow cooker, cover, and cook on High for 4 hours (The original directions said high for 4 hours but I did high for about 2 hours and low for 2 hours). Baste periodically with the sauce.

Serve with rice (I did a 50/50 white and brown rice) and veggies.  We poured sauce over the top of the rice and veggies.  YUM! 
To save time:  The original recipe did not call for searing the pork chops in a pan before slow cooking, but I thought it would just make them more "awesome" if I did.  Your choice. 

Index

Main Dishes
Cheesy Potato Bake
Mexican Lasagna
Enchiladas and homemade Enchilada Sauce
Greek Tacos
Crockpt Fajitas
Awesome Porkchops
Jerked Chicken Marinade
Bean Quesadillas

Soups
Zuppa Tuscana

Side Dishes
Onion Roasted Potato Chunks
Mexican Rice
Hummus

Desserts
Apple Crisp
Mini Cheesecakes
Christmas Toffee

Cookies
Gingersnaps

Odds
Flour Mix
Cream Soups

GF Products I Like
BC Chocolate Chip Cookie Mix
Pamela's Chocolate Cake Mix
Pamela's Gluten-Free Bread Mix
Pamela's Baking and Pancake Mix
Tinkyada Pasta

Onion Roasted Potato Chunks

This is my absolute favorite way to eat potatoes now. 10 bonus points for serving potatoes with no butter!

Ok.  This recipe is my own so you'll have to bear with me a little bit on this one because I kinda change it every time and never measure.  I'll just say that you want to really coat your potatoes. 

5-6? Potatoes

Olive oil

Garlic Salt (or garlic powder and salt or minced garlic and salt)

Onion (I have used dried, minced onions and onion powder and both have worked well)

Parsely

Oregano

Rosemary

maybe some black pepper

Take a 9x13 pan and cut enough potatoes into cubes until you have a shallow layer, some overlap is fine (see picture).  Coat potatoes in olive oil (I have a 9x13 pan that has a lid so I add the olive oil, put the lid on, and shake, shake, shake.  You could also use a bowl with a lid or a ziplock bag).  You want enough oil so that your potatoes are covered.  If you don't mix everything in the baking pan you might need to coat your pan with oil to prevent the potatoes from sticking. 

Add seasonings.  I listed them according to the amount I use:  Most of the seasoning is made up of garlic salt and onion.   Next comes a decent amount of parsely.  Then small amounts of oregano, rosemary and pepper for extra flavor and aroma.  All of these are according to your tastes.  I sprinkle them on, snap on the lid, and shake, shake, shake.  I check the potatoes to see if they all look covered.  If not, I add more seasonings. 

Bake, uncovered, at 350 degrees for about 30-45 minutes (depends on the size of your potato chunks) until the potatoes can easily be poked through with a fork.