Caramel Corn

I never really took much liking to Caramel Corn until I came across this recipe by How Sweet It Is which incorporated any and all favorite halloween candy.  I immediately fell in love.  What a triumph to make my own caramel and turn it into an ooey gooey popcorn treat?

I made this last week but am just posting now since it was a secret santa sort of gift for my Baller-ina.  (Baller-ina's are secret gift givers to get all of BPG pumped for the big semester show.)

Check out the recipe over at How Sweet It Is and give it a try.

For the candy I chose Crunch Bars, Kit Kat, Snickers and Milkyway. The different chocolatey textures really added to the whole mix.

I also figured I should throw in some of my nutrition interest when I recognized this new "easy read" label. It breaks down the main nutritional values for you in big bold print. Makes me not want to eat this candy anymore!

Light Corn Syrup. An evil enemy. This stuff is ridiculously sticky and thick. yuck! Sure does make a good caramel when mixed with butter and brown sugar though!

Finally, mix everything in together and volia! Caramel corn :)

Guest Blog: Apple Galette

When Hayley from, Silly Little Love, asked me to guest blog for her this weekend, I simply couldn't say no. I was introduced to Hayley's blog through our mutual friend Maureen and she remains, to this day, my inspiration for blogging. So here we are faced with a bit of sadness since Halloween is over and a reason to celebrate, November has just begun! We are in serious need of something fall-ish to indulge in.

My previous post, the Pumpkin Scones, were going to be my staple recipe for this weekend.  However, if you read what happened, you'll understand why I started over.  I don't really feel like spending time describing their dense texture and all so just take my word when I say, they weren't up to my standards of baking.

Luckily, I came back and made something even better, Apple Galette. What is a Galette? It is a type of French flat, free-form pastry crust that is garnished with your favorite toppings. Constantly reading food magazines and blogs I had noticed that these desserts were gaining popularity so I decided to give it my own spin.

Apple Galette

Crust:

2 cups all purpose flour

1/4 tsp salt

2/3 cup crisco (shortening)

2 tbsp milk

2 tbsp apple cider vinegar

Filling:

4 large cortland apples (sliced)

3 tbsp cinnamon (more to taste)

1/2 tbsp all-spice

1/3 cup sugar

1 tbsp flour

Glaze:

1 large egg

1/4 cup sugar

2 tbsp milk

Preheat oven to 425 degrees F and prepare a baking sheet with parchment paper (Again, easy removal and clean up!)

The crust is a recipe passed down from my grandmother (hence the crisco) and must not be messed with much, the less "working in" the better because this will allow the crust to be light and flakey.

Mix salt and flour together. Slowly "fork" in crisco until clumps are smaller than a pea. Combine milk and vinegar in separate container and slowly mix into flour mixture. Form a ball in plastic baggy and place in fridge for 20 minutes.

To roll out: use two pieces of LARGE saran wrap.  Wet the counter with water so that it does not move about. Roll to desired thinness and don't forget to flip over at some point. (Lift saran on top layer and place back on top, then flip and do the same).

Filling, simply combine all ingredients to taste and don't forget to try an apple slice to make sure you added enough spices to your liking.  Also, make sure apples are sliced thin.

Place crust on baking sheet and add apple mixture to the middle of crust. Fold crust edges up over some of the apple and drizzle with glaze!

Bake at 425 degrees F for 45 minutes or until crust is golden brown, cool and enjoy!

Now thats what I call a Galette :)

French Dining & Classic Movies.

Last night Brendan and I decided to tackle my new cookbook Around My French Table by choosing Chicken Diable or more literally, Chicken Devil.  The dish, which incorporates a rather rich grainy mustard sauce was juicy and a perfect way to end our thursday.  For a side we paired the chicken with some broiled asparagus brushed with EVOO, salt and pepper and topped with a glass of dry white wine from Bully Hill Vineyards.

perfection.

We completed the evening with watching Casa Blanca, yes a classic indeed.  I remember the first classic I saw, Some Like it Hot and all I could think was oh no it's black and white!  Luckily Brendan assured me that my time would not be wasted and I was pleasantly surprised.

Casa Blanca proved to be a true classic film and I suggest it to anyone who will take the chance with a B&W.  Set during the time of WWII in unoccupied Africa, a couple comes to Casa Blanca in hopes of reaching America.  Victor and Ilsa had escaped Occupied France together as a married couple but surprises and secrets are revealed once they enter Rick's Cafe American.

Sun-Dried Maters & Eggs.

Who doesn't love eggs?  I quite honestly don't know a soul who does not like some sort of egg, including myself.  Quite honestly though, eggs get boring!  So we fix this problem with omelets and adding toppers such as cheese or veggies.  A new one to try?

Sun-dried Tomato with Spinach and Feta!

Avocado & Pepper Jack Panini.

Summer has finally arrived, and while I am not quite used to the 85 degree weather, I have managed to make myself used to the kitchen once again.  Today I spent the morning looking for a skirt/suit/dress...something to match my black Ann Taylor suit jacket whose pants don't fit quite right at the moment (a bit too many late night snacks at school).

Afterwards I ventured over to the Tall Trainer to have my fitness assessment prior to starting some personal training (or small group!).  Even the short 10 minute assessment was a bit of a shock having not exercised much since before spring break but the trainer, Bo, was very friendly and knowledgable about nutrition and fitness--I loved it!

So, being 3pm and not really lunch, I decided to splurge a bit and make this amazing sounding Avocado & Pepper Jack Panini on Whole Wheat (WW).  And what do you get out of it?  A tutorial on how to cut avocados, since I didn't know how to either, and a great recipe!

What you'll need:

2 slices of Pepper Jack Cheese (milder cheese if you don't like spicy)

Panini Roll or crusty bread

1 Avocado

Small cup of Salsa for dipping

Equipment: Knife; Panini Press

 Avocado "slicing" (in case you didn't know, like myself!) Take your knife and cut to the core, a dull-ish knife is fine since the ripe avocado should be soft.  Go around the entire outer area and then gently "wiggle" the two halves apart until you have this:

 Then take your knife and slice like so.  Make sure to run your knife around the edges and turn over to POP out.

 pick out the slices you'd like and lay then on top of the cheese.

 Assemble like this:  Butter the outer sides of the bread to make sure they don't stick to the panini press.

 Place it in until the cheese is melted (4-5 minutes) and enjoy!

 TIP: I read in a magazine that you can place avocados in ziplock baggies and place them in the freeze to avoid browning.  Make sure to suck the air out first though!

Chicken Salad SANS Mayo.

Okay so we all have those foods that we crave or are tempted to purchase at a restaurant/ cafe.  Mine? Chicken Salad.  The dilemma comes when I realized just how much mayonnaise is added in the process of making it so delicious.  The other serious issue?  The mushy texture that somehow creeps into my favorite summery sandwich and completely ruins the experience. 

However, I give you the CURE to all chicken salad nightmares in both realms of taste & health.

Introducing: Greek Yogurt!  You may commonly use it as a breakfast or snack item but this yogurt does wonders as a substitution as well.

For those of you who still like a tiny hint of mayo flavor, you may modify this with a tablespoon of mayo (no not a heaping spoonful either!)

What you'll need:

Cooked Chicken breast or Bird as my mom uses

Celery Sticks

Onion

1 Cup Greek Yogurt (Plain variety)

1 Teaspoon Mayo (if you choose)

Red Grapes

1-2 apples

This is simple if you've ever made chicken salad.  Chop the Chicken into small bite size cubes.  Add some salt and pepper to taste while mixing in chopped onion and celery.

After this is in a bowl, mix in the greek yogurt and mayo.

Finally, cut grapes in half and chop apple into small pieces, garish this on top for a more summery salad.