I made a Pear Crisp the other day….first time ever. I wanted something kinda salty to add to it so I thought I’d throw this together and drizzle it on top. Quite honestly, they both were really tasty…but I thought there was too much sweet on one dessert (I know…how is that possible, right?) So….here is the recipe for the Salted Caramel Sauce…it is amazingly yummy on ice cream…let me know if you would use it differently? (perhaps for apple-dipping?????)
Salted Caramel Sauce (fast and easy…and Make-Ahead)
1 stick of butter, room temp
1 1/2 cup brown sugar
1 1/2 tsp sea salt
1 C. heavy cream
1 Tbs vanilla
In a heavy pan, add the butter, salt and cream. Melt to combine on low heat. Once melted, turn heat to medium and bring it to a boil. Boil, stirring constantly, for 10 minutes. Remove from the heat and stir in the vanilla extract. (can be made ahead)
What did I love about this recipe? I love caramel. It is so rich! Add salt to it and the sweet-salty taste is killer!
What didn’t I love about this recipe? Well, the only thing I didn’t like about it was that it was just too much for the Pear Crisp I made. So…I would definitely make it again…just as more of a topping for ice cream or perhaps a thin layer on a cake of some sort.
Friday night was a fun night here for our family here in Northern California. Our two older kids came to dinner with their bf/gf. It was another glorious outdoor dining night…probably our last of the year, sadly. I wanted to make a chicken recipe for the gang. Our daughter, Em, isn’t a HUGE chicken gal, but I knew that if I made it with an Asian-type of marinade that she would enjoy it. So…I did a whole lot of homework and decided on these ingredients to add to the recipe. It was quite good and was scent of the sauce brought everyone into the kitchen wondering, “Oooh…what is for dinner? That smells so goooood!” Of course, that was music to my ears…and I was so happy it turned out well.
Asian Glazed Chicken Breasts
1 cup rice vinegar (or apple cider vinegar)
1/2 cup plus 2 Tbs Honey
2/3 cup low salt soy sauce
1/4 cup sesame oil
3 Tbs Asian Chili garlic sauce
6 Tbs garlic, minced
8 chicken breasts
1 tsp sesame seeds, roasted til golden
1/4 cup chopped green onion
Combine first 7 ingredients above. (vinegar through salt).
Marinate the chicken breasts in 1/2 of this marinade for about an hour (you can probably get away with longer than that, but that is how long I did mine) and put the remaining marinade in a saucepan. Bring to a boil and let cook for 15-30 minutes and thickened and boiled down a bit.
When ready to cook, remove the chicken from the marinade (toss the marinade) and grill the breasts on the grill until done. Be sure to baste the chicken with the cooked marinade at least one time. (I don’t do the grilling part, so I am not sure how long they take…you can also cook these in the oven)
Remove from grill and put on platter. Sprinkle with the sesame seeds and the green onion.
What did I love about this recipe? I love the way this made the house smell. Plus it tasted just like it smells…deeeeeLISH!
What didn’t I love about this recipe? Well, I guess that I had to buy a few of these ingredients especially for this recipe. No biggie…I will incorporate these into other recipes!
We decided to do a little last-minute end-of-the-driveway get together for our own entertainment while waiting for the little Trick Or Treaters and I wanted to put out a few snacks…but I wanted EASY! I saw something like this on Pintrest or Instagram or….??? I couldn’t remember what was in it so I just winged it and used what I had in the ‘frig. This took me, literally, 10 minutes to throw together. Isn’t it pretty? It tastes great too!
2 English Cucumbers, peeled (or you can leave some on for the pretty factor), sliced into 1/2″ rounds
Hummus (I bought 2 kinds at Costco…Mediteranean and Red Pepper)
Take a small spoon and hollow out the center of the cucumber slices, leaving a bit of cucumber on the bottom. Spoon some of the hummus into a small baggie and squish the hummus into the corner. Clip the corner of the bag and squeeze the hummus into the cukes. Garnish with roasted pine nuts, sesame seeds or with whatever you like. (total cheat….I used the sauce and the pine nuts that were on top of the hummus when I bought it! )
What do I like about this recipe? EASY! EASY! EASY! Tasty too!
What didn’t I like about this recipe? Not one teeny thing.
I had a bunch of food in the house that I kind of wanted to use up…mainly potatoes and cheese…I need to stop buying these things at Costco because I end up with far too much! Well, my son will be happy about that because I doubled this recipe and made him one to bring back to college (post-Thanksgiving break). The boy loves scalloped potatoes.
These were super rich and creamy. You can use regular milk instead of the evaporated milk if you want them a bit looser…you can also choose the cheese of your choice. I just happened to have these cheeses in my frig…use what you have or like. I think next time I make these, I will saute up some diced onions to add in. I think that will add another dimension to this creamy concoction. What do you think? Add them or no?
Michael’s Scalloped Potatoes
4 -6 cups thinly sliced Yukon Gold Potatoes
(I don’t peel mine because the skins on Yukon are so thin)
4 Tbs. flour
4 Tbs butter
1 -12 ounce can 2% evaporated milk
1/2 tsp salt
1/2 tsp pepper
1-2 tsp dried shallots/minced onion
1 clove garlic, minced
1/4 tsp nutmeg
1/4 tsp cayenne
paprika (I used a blend of sweet, spicy and smoked)
1 cup plus 1/2 c. grated cheese, separated
(I used 1 cup 3-cheese blend and 1/2 grated Gruyère, combined)
Preheat oven to 350 degrees. Grease a casserole dish with butter or spray with baking spray.
In a small pan, melt 4 Tbs butter. Once melted, add the flour and let cook for about 30 seconds, stirring. Now add the milk. Bring to a boil and stir with a whisk. Add the salt, pepper, shallots, garlic,nutmeg and cayenne. Allow to combine. While still warm, add 1 cup of the cheese and melt through, stirring. Once smooth, set aside.
Add half of the potatoes to the baking dish. Add half of the cheese sauce. Add the other half of the potatoes and top with the remaining cheese sauce and the remaining grated cheese. Sprinkle with paprika. Bake for about an hour…til it is golden.
What did I love about this recipe? C’mon! It is potatoes and cheese…what isn’t to love??? (okay…it is a bit rich….)
What didn’t I love about this recipe?: It is super rich. It is super cheesy. If that is a reason not to love a recipe, then…there you go. (but, c’mon….!!!)
Hi Everyone! While most of the country is enjoying crisp autumn nights with the chill of winter around the corner, we have been blessed with some amazing weather as well…not quite what you would call “autumn temperatures, ” but lovely, nonetheless. Saturday night was a beautiful, warm evening with a bit of humidity in the air. Here in northern CA, a bit of humidity means it feels warmer…a special treat if it happens around dinner time because eating dinner outdoors becomes a no-brainer. That is exactly what we did. We had some friends over and ate dinner outdoors (without using the heater!). Hard to believe the end of October brought us such a treat! Fantastic!
I made steaks and marinated them in this marinade for about 8 hours. They were perfect and my hub, the master bbq’er, nailed the grilling!
(sorry no picture today…trust me, it’s yummy)
Shelly’s Steak Marinade
Combine the following:
1/4 c. soy sauce
1/4 c. olive oil
1/4 c. balsamic vinegar
1/4 c. Dijon mustard
2 Tbs. Worcestershire Sauce
1 1/2 Tbs. garlic powder (not salt)
3 Tbs. dried basil
1 1/2 Tbs. dried parsley
1 tsp. minced garlic
1 tsp chopped rosemary
1 tsp pepper
1/2 tsp salt
1/4 tsp hot sauce of your choice
Add marinade to marinating pan. I use a Tupperware marinating container, but you can use a 13 x 9 inch pan as well. Coat steaks with the marinade and let sit in frig, covered, for 6-12 hours before grilling.
What did I love about this marinade? I loved the taste of this marinade…balsamic and Dijon mustard are a few of my favorite products to cook with. They rarely lead you wrong…
What didn’t I love about this marinade? Nothing. It came together easily, had simple ingredients, and it tasted fantastic!
….So it was requested that I make some chicken for the hubby. He doesn’t often request a particular food type, so I know when he does, that he really has a “hankering” for something. He didn’t ask for a particular type of chicken dinner either,(he is always so sweet when he says, “I know I will like whatever you make…”), but I had a few ideas.
My friend threw out the thought of Chicken Picatta…well that sounded good to me…but I didn’t really want to do the caper thing or a heavy flour/frying type of recipe, so I decided to basically a lighter version with a lot of the same ingredients. I hope you like it!
Chicken with Lemon and Garlic
4-6 chicken breasts (pounded flat) or thighs
2 Tbs. e.v. olive oil
2 Tbs. butter
4 garlic cloves, minced
juice of one lemon
zest of one lemon
1/2 c. white wine
1/2 c. chicken stock (or broth)
1 tsp dried parsley
1 Tbs. chopped chives
lemon slices for garnish (optional)
Rinse then dry chicken with a paper towel. Season with salt and pepper. Add the oil and butter to a pan then turn on to medium/medium-high heat. Once it is hot, add the chicken and do not move it until you turn it over, about 3 minutes. Flip it over and cook until golden and no longer pink in the middle. Don’t overcook. Remove the chicken from the pan and cover to keep warm.
To the pan, add the garlic. Stir and cook until fragrant (do not burn). Now add the lemon juice, zest, wine, stock and parsley. Let it simmer for 5 minutes. Season with salt and pepper. Pour the sauce over the chicken and garnish with the chives and lemon slices.
I served this over jasmine rice and it was a great combination. The rice kind of soaked up some of the sauce so it was extra yummy!
What did I love about this recipe? Well, it was really lemony! We love lemon so it hit the spot! No complaints and lots of compliments from the Hub.
What didn’t I love about this recipe? Well, it comes together so quickly so be sure you don’t overcook the chicken!
Hi Woodenspoons fans! I am so sorry it has been so long since I have done a recipe on here. Truth be told, I got a bit burnt out. I had to decide if I wanted to keep up the blog or not. I decided YES. I just needed a break. That is reality, isn’t it? We all get tired of cooking sometimes.
Anyway….my boys came back for dinner on Sunday night and Michael requested a Shrimp Scampi kind of thing, so I just threw this together, thankful that I had everything I needed in the ‘frig. It was a hit! They loved it! And it took about 15 minutes to throw together…my kind of meal!
(You can add and take away…these measurements are estimates)
1 1/2 lbs shrimp, peeled and cleaned
1 lb pasta, cooked (I used spaghetti, but you can use linguini or any kind you like)
(I usually cook mine while I cook up the shrimp)
3 Tbs butter
3 Tbs olive oil
5 cloves of garlic, minced finely
1 1/2 tsp fresh oregano, chopped
3 Tbs. fresh parsley, chopped
pinch red pepper flakes
zest of one lemon
1/4 cup fresh lemon juice
1/4 c. dry white wine
1/2 cup freshly grated Parmesan
1/2 lemon, sliced thinly for garnish (optional)
To a heavy pan on med high heat, add the butter to melt. Now add the olive oil. Add the garlic and let cook until golden….do not burn. Now add the shrimp and cook until it is almost cooked through. Add the lemon juice, zest, wine, herbs, lemon and 1/4 cup of the cheese. When cooked through, remove from heat.
Top pasta with the shrimp scampi and sprinkle with a bit of the parmesan. Add lemon slices for garnish.
What do I love about this recipe? I love that it is so easy and tastes so fresh!
What don’t I love about this recipe? Nothing…I buy my shrimp deveined, so it is a cinch to throw together!