Category: MISC

CHARDONNAY/MOSCATO CHICKEN, BEET CHEDDAR APPLE TARTS & BEER BATTERED ZUCCHINI

CHARDONNAY/MOSCATO CHICKEN
1 chicken fillet per person
2 + 3 tablespoons butter
2 1/2 tablespoons Wondra flour + flour for dusting
Fresh ground salt and pepper, to taste
1/2 cup favorite wine (I alternate between white Moscato and chardonnay)
Juice of 1 large lemon
1/2 cup heavy cream
Angel Hair pasta
diced green onions
diced tomatoes
Parmesan Cheese

  • Melt 2 tablespoons of butter over medium high heat.
  • Generously salt and pepper chicken pieces.
  • Dredge chicken pieces in flour and add to melted butter.  Brown both sides evenly.
  • Plate Chicken over prepared angel hair.
  • In a small saucepan melt 3 tablespoons butter over medium heat.
  • Whisk in 2 1/2 tablespoons flour until well blended and golden.
  • Whisk in lemon juice and wine, bring to a SLOW boil.
  • Whisk in cream and serve immediately.
  • Pour over chicken pieces and top with green onions, tomatoes and Parmesan cheese.

BEET CHEDDAR APPLE TARTS (from an old recipe page – source unknown)
1 sheet Puff Pastry, thawed and cut into fourths and edges rounded
3/4 cup shredded white cheddar cheese
1 apple peeled, cored and sliced thin
1 beet peeled and slice thin
4 green onions, sliced thin
Fresh ground salt and pepper medley

  • Preheat oven to 400°.
  • Line cookie sheet with parchment paper.
  • Place pastry circles on parchment paper.
  • Sprinkle with salt and pepper.
  • Sprinkle half the cheese on the rounds.
  • Arrange apple slices and beet slices alternately on pastry circles.
  • Top with remaining cheese and green onions.
  • Sprinkle again with salt and pepper.
  • Bake 15 minutes until pastry is golden and slightly puffed.

BEER BATTERED ZUCCHINI 
2-3   zucchini, sliced (I used round – love them)
1 1/2 cup four
1 cup+ Angry Orchard Summer Ale
2 egg yolks
1 tablespoon Avocado oil
Wondra flour for dredging
fresh ground salt and pepper, to taste
Coconut oil for frying
Jalapeno Ranch dressing

  • Whisk together flour, salt and pepper in a large bowl
  • In a smaller bowl whisk together the eggs and avocado oil.
  • Drizzle egg mixture over flour and mix together with a fork until you have a rough dough.
  • Add beer slowly while whisking until you have a smooth batter.
  • Cover with saran and chill at least 1 hour.
  • Bring coconut to frying temperature over medium high heat.
  • Slice zucchini.
  • Dredge in Wondra flour.
  • Drop into batter and coat both sides well.
  • Drop pieces in the oil making sure NOT to crowd.  Brown both sides. 
  • Drain. 
  • Repeat until all pieces are fried.
  • Serve with Jalapeno Ranch dressing.

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

  • Prepare 8 inch square baking dish with parchment paper or foil.
  • Spray well with non-stick cooking spray.
  • Mix together the nuts and toffee bits.
  • Arrange half the nuts evenly in bottom of the pan.
  • Using a double boiler, melt caramels with heavy cream.
  • When caramel mixture is smooth add marshmallows and stir until smooth.
  • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
  • Cool 2-3 hours until set before cutting.
  • Store in air tight container with wax paper between the layers.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

PEACH BLACKBERRY CRUMBLE GALETTE

PEACH BLACKBERRY GALETTE
CRUST – do NOT over mix
1 1/4 cups all purpose flour + flour for rolling
1/4 teaspoon fine ground sea salt
2 teaspoons sugar
1/2 cup cold unsalted butter, chopped
3 tablespoons ice cold water

  • In food processor pulse flour, salt and sugar until combined.
  • Add butter pieces, pulsing until becomes coarse crumbs.
  • Sprinkle with ice water.
  • Pulse again JUST until dough is crumbly, but holds together when squeezed together. You can add 1-2 more tablespoons as necessary to get desired texture.
  • Form dough into a disc, wrap in plastic wrap and chill at least 1 hour.

FILLING
2 1/2 pounds white peaches, pitted, peeled and sliced
1 bag frozen blackberries, thawed and drained well
1/4 cup light brown sugar
2 tablespoons Wondra flour

  • Toss fruit together and then sprinkle with flour and brown sugar tossing again until well coated.

CRUMBLE
1/3 cup packed light brown sugar
1/3 cup Wondra flour
1/3 cup old fashioned rolled oats
6 tablespoons cold unsalted butter, chopped

  • Combine flour, brown sugar and rolled oats.
  • Using your hands add butter and work into large crumbs.

ASSEMBLY

  • Preheat oven to 375°.
  • Lightly flour rolling pin and work surface.
  • Roll out dough to 12 inches.
  • Place dough in a 9 inch pie pan or make free form galette on prepared cookie sheet.
  •  Add filling and top with crumble mixture.
  • Bake 1 hour until golden and bubbly.
  • Let cool on wire rack 1-2 hours before serving.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Last week was not a real busy week, but it sure went by quickly. Haven’t had much energy to do anything special. We did head to the coast for a father’s day dinner and ran across a chainsaw competition/exhibition and I found a few favorites to get pictures of.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.  

WEATHER OUTSIDE
Things are heating up here again this week to triple digits by the end of the week, so I am planning indoor projects.  We went to the local farm stand Friday and found some great finds so I made a fantastic fruit salad for dinner over the weekend and plan on making another one this weekend.

TO DO FOR THE WEEK

  • a few phone calls
  • a little filing
  • cleaning and laundry
  • Starting my Christmas cards (yep, you read that right) I’m going to actually make my own this year and NOT wait until last minute

CURRENTLY READING

  • What a Girl Wants by Kate Perry
  • Resurrection in Mudbug  by Jana DeLeon
  • Dead Wrong by Leighann Dobbs

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • Proof
  • Dark Matter
  • The Last Ship

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
Chardonnay Chicken
THURSDAY
Scrambled Eggs with cheese & Toast
Lemon Parsley Chicken
FRIDAY
Yogurt with Blueberries & Granola
Sweet & Sticky Pork Chops w/ Dirty Rice
SATURDAY
Biscuits & Gravy
Salted Caramel Chocolate Cheesecake
SUNDAY
Ham & Cheese Omelets
Mahogany Chicken & Broccoli

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER
A couple weekends ago we went down to the Local Relay for Life garage sale and it was a real bust, but I was in the mood for bargain so went a little further to a favorite antique mall and found a great garage sale along the way.  I ran across a real bargain on some recipe magazines and bought the whole lot.  Here are some of the recipes we’ll be trying:

  • French onion BACON soup
  • Fruit Jellies
  • Beet, Cheddar & Apple tarts
  • Spooky Rum Coolers
  • Caramel Popcorn Pretzel Bars
  • Slow Cooker Green Chili
  • Roasted Beef, mushroom & Barley Soup
  • Apple Sour Cream Coffee Cake
  • Slow Cooker Bacon Jam
  • Chicken with Cornmeal Dumplings
  • Pepperoni Pasta Bake
  • Jamaican Spiced Upside Down Cake
  • Buttered Toast and Jam Pudding
  • Coconut Buttermilk pound cake
  • Blackberry Oat Bran Muffins
  • Backyard Jerk Chicken
  • Apricot Bourbon Glazed Ham
  • Bacon Pancakes
  • Strawberry Rhubarb Slab Pie
  • Lemon Herb Dressing
  • Cappuccino Chocolate Cupcakes
  • Chicken in Garlic Oil
  • Slow Cooker Brisket & Onions
  • Salmon with brown sugar mustard glaze
  • Rocky road fudge bars
  • Turnip Au Gratin
  • Sausage Cheddar Balls
  • Orange Cumin Pork Loin
  • Baked Bacon Tortellini
  • Sweet and sour sesame wings
  • Frozen honey cream
  • Blueberry Cream Cheese hand pies
  • Lemon Pudding
  • Peanut Butter stuffed French Toast
  • Sticky Orange Chicken
  • Chicken Gazpacho
  • Spiced Parsnip Cupcakes
  • Apple Raisin Cookies

HEALTH & BEAUTY TIPS
I’ve recently begun using doTerra essential oils and have been having great success with one combination in particular for easier breathing by clearing your sinuses.

Peppermint oil
Breathe
DigestZen

  • Put one drop of each oil on the palm of your hand.
  • Rub hands together.
  • Form a tent with your hands and breathe deep 2-3 times.

HOMEMAKING/COOKING TIP
Tips for better batters:

  • ALL your ingredients should be at room temperature (eggs, butter, milks, …
  • When you cream butter and sugar, DO IT SLOWLY.  This step in your recipe is meant to aerate your batter creating a lighter and fluffier cake.
  • Choose your ingredients carefully. For example, using cake flour instead of all purpose flour creates a softer, finer crumb to your cake.
  • Use the proper tools for measuring For example, measure wet ingredients in liquid measures and dry ingredients in dry measures. Don’t pack ingredients unless told to do so. Flour in particular should be lightly spooned in and leveled off with a knife.
  • Alternating wet and dry ingredients creates a smoother batter and prevents toughness. 
  • Cake batter cannot be made in advance, but cakes can as long as you don’t frost them, they will freeze well. for 3-4 weeks.  Be sure and let them cool completely before freezing. Conversely allow them to thaw completely before icing.

MAKE AHEAD SMOOTHIES – Perfect for busy weeks

  • Instead of making one serving of your favorite smoothie whip up a whole batch all at once.
  • Place one serving each in freezer bags.
  • Lay them flat and stack in the freezer.
  • Transfer one to the refrigerator the night before and they are perfect the next morning for a meal on the run.

    My favorite flavor combination is:
    Bolt House Farms Green Goddess
    Pomegranate juice
    a banana
    a handful of wild blueberries

    • The secret of life isn’t what happens to you, but what you do with what happens to you.  
    • Help other people cope with their problems and your own will be easier to cope with.
    • Never use the word “impossible” seriously again.
    • Self-trust is the first secret of success.  So believe in and trust yourself.
    • Stand up to obstacles and do something about them. You will find that they haven’t half the strength you think they have.
    • Joy increases as you give it, and diminishes as you try to keep it for yourself.  In giving it, you will accumulate a deposit of joy greater than you ever believed possible.
    • How you think about a problem is more important than the problem itself, so always think positively.
    • Go at life with abandon, give it all you’ve got. And life will give all it has to you.
    ~Norman Vincent Peale “Positive Thinking Every Day”


    THINGS THAT MAKE ME HAPPY

    • A lazy summer afternoon napping on the patio
    • Marathon afternoons catching up with favorite shows
    • Freshly painted walls
    • A day at the beach

    FAVORITE PHOTO FROM THE CAMERA

    Awesome moon on June 3rd.

    INSPIRATION

    ITALIAN CHICKEN & DUMPLINGS

    ITALIAN CHICKEN & DUMPLINGS serves 6
    3 tablespoons unsalted butter
    5 boneless skinless chicken breasts
    1 bunch green onions, minced
    1 medium red bell pepper, chopped
    2 stalks celery, diced
    2 carrots, diced
    4 cloves garlic, minced
    1 teaspoon thyme
    1/4 cup Wondra flour
    1 28 ounce box Passata (Italian tomatoes)
    Fresh ground salt and black pepper, to taste
    2 bottles ShockTop beer
    2 tablespoons balsamic

    • In a large pot melt butter over medium high heat.
    • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
    • Add remaining butter to pot and melt.
    • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
    • Stir in thyme and flour, blending well.
    • Season with salt and pepper.
    • Stir in beer and vinegar.
    • Add tomatoes.
    • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
    • Drop dumplings in top of stew.
    • Cover and simmer 10-15 minutes until dumplings are cooked through. 

    Prepare dumplings while chicken mixture is simmering.

    DUMPLINGS
    2/3 cup Wondra flour
    1/3 cup fine yellow cornmeal
    1 1/2 teaspoons baking powder
    1 teaspoon sugar
    1/2 teaspoon sea salt
    1 tablespoon unsalted butter, cut into pieces
    1/2 cup buttermilk

    • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
    • Add buttermilk and work into a smooth dough.
    • Roll dough pieces into ping pong size balls.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    I can’t believe it is Monday already. Last week just whizzed by and I’m not done with everything I started!  

    Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.   

    WEATHER OUTSIDE
    So much better this week.  There has been a wonderful breeze and temperatures are down around 80 at the heat of the day and around 50 at night.

    TO DO FOR THE WEEK

    • Eye Doctor appointment
    • a few letters
    • several phone calls
    • filing
    • Oncology check up – 4 1/2 years – almost there!

    CURRENTLY READING
    I’m still reading Jana DeLeon.  I finished her Miss Fortune series and am awaiting the newest book in that series, but have begAn her Ghost-In-Law Series for a fun summer read and am on book 3.

    TELEVISION / DVR

    • When Calls the Heart season finale
    • Dark Matter (new)
    • Beauty and the Beast
    • Astronauts Wives Club (new)
    • Royal Pains
    • Melissa & Joey
    • Devious Maids
    • The Whispers (new)
    • Proof (new)
    • Rizzoli & Isles
    • Major Crimes
    • Wayward Pines – just not sure about this one yet

    MENU PLANS FOR THE WEEK
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Cereal & Fruit
    CHARDONNAY CHICKEN
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    HERB ROASTED CHICKEN & VEGGIES
    THURSDAY
    Scrambled Eggs with cheese & Toast
    Y.O.Y.O. / C.O.R.N.
    FRIDAY
    Yogurt with Blueberries & Granola
    TOMATO PORK CHILI
    SATURDAY
    BRUSCHETTA CHICKEN BAKE
    CHOCOLATE CHEESECAKE
    SUNDAY
    MAHOGANY CHICKEN & BROCCOLI

    SUCCESSFUL RECIPE LINKS FROM LAST WEEK

    RECIPE FINDS TO TRY LATER

    • Salted Caramel Chocolate Cheesecake Cake
    • Black Forest Dump Cake
    • Mocha Madness Dump Cake
    • Apple Caramel Pecan Dump Cake
    • Chicken Caesar Burgers
    • Sicilian Burgers

    HOMEMAKING/COOKING TIP
    When frying food add 2 teaspoons of natural cocoa powder (non-dutched anti-oxidant form).  You WON’T taste it, but it blocks the absorption of fats and carbohydrates.

    GIVE LAVISHLY! GIVE ABUNDANTLY!
    The more you give, the more you get –
    The more you laugh, the less you fret –
    The more you do unselfishly,
    The more you live abundantly…
    The more of everything you share, 
    The more you’ll always have to spare –
    The more you love, the more you’ll find
    That life is good and friends are kind…
    For only what we give away
    Enriches us from day to day.
    ~Source Unknown

    THINGS THAT MAKE ME HAPPY

    • Clean counter tops
    • Clean baseboards
    • Cool breezes
    • Smiles and hugs from my favorite neighbor kids

    FAVORITE PHOTO FROM THE CAMERA

    INSPIRATION

    SALTED CARAMEL POTS DE CREME – BAKING PARTNERS

    Swathi asked me to select a recipe for this month and I’d been dying to try these, so guess what we’re baking? Yep, you guessed it, SALTED CARAMEL POTS DE CREME. I cannot tell you where I first got the recipe because all I have is a photocopied page.  The salt brings out the rich buttery flavor of these simple creamy custards.

    SALTED CARAMEL POTS DE CREME
    1 1/2 cups sugar
    1/4 cup water
    1/4 teaspoon sea salt
    1 1/2 cups heavy whipping cream
    1/2 cup whole milk
    6 egg yolks
    1 teaspoon flaked sea salt*

    *I used Himalayan Pink fresh ground salt

    • Preheat oven to 325 degrees.
    • Adjust racks as necessary so your baking dish will be centered evenly in your oven.
    • Place six 6 ounce ramekins in a large baking dish. As you can see I used a combination of what I had available at the time.
    • Add enough water to the baking dish to go half way up the sides of the ramekins.
    • In a medium saucepan combine the sugar, water and 1/4 teaspoon sea salt.
    • Heat and stir until sugar is completely dissolved.
    • Increase heat to medium high and bring mixture to a rolling boil.
    • Boil for 8 minutes without stirring until you reach a deep amber color.
    • Remove from heat.
    • Whisking constantly, whisk in whipping cream and milk in a steady stream. Mixture will steam and sugar will begin to harden.
    • Return to heat cooking and whisking about 2 minutes until sugar has dissolved.
    • In a large bowl whisk egg yolks until light and foamy.
    • Slowly whisk whipping cream mixture into beaten egg yolks.
    • Pour mixture through sieve into a 4 cup spouted measuring cup.
    • Carefully pour strained mixture into ramekins.
    • Bake 40 minutes or until edges are set and centers jiggle just slightly.
    • Transfer to wire racks to cool, cooling completely.
    • Cover with saran and chill 4-24 hours.
    • Before serving sprinkle with flaked sea salt.
    I have made something similar in the past if you want one not quite so rich. These Salted Caramel Cheesecakes were really good too.Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
    SALTED CARAMEL CHEESECAKE CUPS
    CHEESECAKE
    1/2 pound softened cream cheese
    1/2 cup sugar
    2 JUMBO eggs at room temperature
    1/2 cup sour cream
    CARAMEL
    6 tablespoons light corn syrup
    1/2 cup + 2 tablespoons sugar
    3 tablespoons unsalted butter, cubed
    1/2 cup heavy cream
    1/2 teaspoon sea salt
    • Preheat oven to 325°.
    • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
    • Add eggs, beating until incorporated after each egg.
    • Beat in sour cream.
    • Pour into ramekins.
    • Set ramekins in a baking dish and add water to midway up the ramekins.
    • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
    • Turn off oven and leave cheesecakes undisturbed for 1 hour.
    •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
    • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
    • Meanwhile make the caramel.
    • In a heavy saucepan heat the corn syrup.
    • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
    • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
    • Add the heavy cream in a thin stream, stirring constantly until smooth.
    • Add salt and blend well.
    • Transfer the caramel to a heatproof container and allow to cool.

    To serve:

    • Heat caramel in small increments until desired temperature.
    • Pour a spoonful over each cheesecake and serve.

    PAPRIKA CHICKEN and the RUB RUB RUB!

    There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

    PAPRIKA CHICKEN
    1/4 cup tomato paste
    1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
    1 teaspoon oregano
    2 cups buttermilk
    2/3 cup cornstarch
    1 1/4 cup self rising flour
    Fresh ground salt and black pepper, to taste
    Avocado oil & Crisco

    • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
    • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
    • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
    • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
    • Heat a combination of avocado oil and Crisco over medium high heat.
    • Place remaining flour in a shallow dish.
    • Remove each chicken piece from the buttermilk shaking off excess.
    • Dredge each piece in flour mixture.
    • Fry until golden, turning only once about 15-20 minutes.
    • Using a wire rack place chicken pieces to drain.

    Rubs will store, but I prefer to make them fresh for each recipe. 

    Here are a few of my other favorite flavor combinations for rubs:

    CHILE COFFEE – great for beef
    1 teaspoon espresso powder
    2 tablespoon ancho-chile powder
    1/4 cup packed dark brown sugar
    1/2 teaspoon fine sea salt 
    1/2 teaspoon fresh ground black pepper
    pinch of cinnamon
    pinch nutmeg

    • Mix together and store at room temperature.

    SESAME SPICE – great for chicken
    1/4 cup sweet paprika
    1 1/2 teaspoons cumin
    2 teaspoon sesame seeds
    1/2 teaspoon fresh ground Himalayan Pink salt
    1/2 teaspoon fresh ground black pepper
    pinch sugar

    •  Mix together and store at room temperature.

    ORANGE CORIANDER – great for fish
    2 tablespoons finely grated lemon zest
    2 teaspoons finely grated orange zest
    2 teaspoons finely ground coriander
    1/2 teaspoon fresh ground Himalayan Pink salt 
    1 teaspoon fresh ground black pepper

    •  Mix together and store at room temperature.

    Here are a few other flavor combinations that are great for fried chicken:

    SPICED MUSTARD
    1 tablespoon ground mustard
    4 teaspoons OLD BAY seasoning
    flour
    buttermilk
    2-3 teaspoon Frank’s hot sauce

    • Add dry seasoning to dredge mixture.
    • Add hot sauce to buttermilk.
    • Coat chicken pieces with buttermilk mixture for several hours.
    • Drain chicken pieces, dredge through flour mixture and fry as normal.

    LEMON PEPPER
    1 teaspoon fresh ground black pepper
    Fresh ground Himalayan pink salt
    Zest from 1 lemon
    4 cloves garlic, minced
    Juice from 1 lemon
    flour
    buttermilk

    • Add dry seasoning to dredge mixture.
    • Add garlic, zest and lemon juice to buttermilk.
    • Coat chicken pieces with buttermilk mixture for several hours.
    • Drain chicken pieces, dredge through flour mixture and fry as normal.

      BBQ CARROTS
      1 bag baby carrots
      2/3 cup favorite BBQ sauce
      1/4 cup honey

      • Steam or boil carrots until tender.
      • Whisk together the honey and BBQ sauce.
      • Heat sauce mixture for 30-45 seconds on high in the microwave.
      • Toss together and serve.

        HAPPY HOMEMAKER & MENU PLAN MONDAY

        I can’t believe it is Monday already. Last week just whizzed by! Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday. 

        WEATHER OUTSIDE
        MAJORLY HOT ESPECIALLY FOR THIS AREA and time of year! Today is supposed to be 97. We only hit 93 yesterday, but it wasn’t too bad in the afternoon in the shade with the heavenly breeze that made its way in.

        TO DO FOR THE WEEK

        • Hair appointment
        • Pedicure
        • Cleaning
        • a few small projects
        • a couple recipe development projects

        CURRENTLY READING
        I’m still reading Jana DeLeon.  I finished her Miss Fortune series and am awaiting the newest book in that series, but have begun her Ghost-In-Law Series for a fun summer read.

        TELEVISION / DVR
        A few new shows have started, but I’m still not sure about a couple of those.  I’m still trying to finish up a few from the spring that are on the DVR.

        • America’s Got Talent
        • DIG
        • The Americans

        CRAFTS & PROJECTS
        no actual crafts his week

        MENU PLANS FOR THE WEEK
        BREAKFAST
        DINNER
        DESSERT
        MONDAY
        Cereal & Fruit
        Y.O.Y.O. / C.O.R.N.
        TUESDAY
        Bagel & cream cheese
        EXPERIMENT NIGHT
        WEDNESDAY
        Yogurt with Blueberries & Granola
        Chicken Wings South of the Border
        THURSDAY
        Scrambled Eggs with cheese & Toast
        Bun Less Burgers Beer Baked White Beans & Salad
        FRIDAY
        Yogurt with Blueberries & Granola
        BBQ Pork Ribs & Potato Salad
        SATURDAY
        Quiche Lorraine
        Peach Crumble Pie & Homemade PayDay Bars
        SUNDAY
        OUT
        Paprika Fried Chicken

        SUCCESSFUL RECIPES  FROM LAST WEEK

        RECIPE FINDS TO TRY LATER
        My mom found these cute little books for camping recipes to make in pie irons.  Now, I’m NOT going to go camping to try them, but am going to try and convert them into everyday oven recipes.

        • Individual chicken casseroles
        • Muffin Tin Meals
        • Buffalo Chicken Hand Pies
        • Sloppy Joe Pockets
        • Pepperoni Snails
        • S’mores Hand Pies
        • Potato Pancakes
        • Dream Pies
        • Chicken Pot Pies
        • Caramel Banana Jumbles
        • Extreme Brownies
        • Onion Puffs
        • Peanut Butter Waffles
        • Sweet & Spicy Crescent Clubs

        HEALTH & BEAUTY TIPS
        The old adage, “you are what you eat” has never been truer than in life today. I try to do anti-oxidant fruits and veggies everyday in form or another.  If you are on a tight schedule, you can make smoothies in large batches and then freeze in ziploc freezer bags.  Just place a frozen one in the frig the night before and it will a perfect on the go breakfast the next day.

        My favorite recipe is Bolthouse Farms Green Goodness, pomegranate juice, banana and wild blueberries.

        HOMEMAKING TIP
        On sticky or squeaky drawers use a bar or soap or an old candle on the tracks to create a smooth edge for the drawer to slide along.

        A life spent making mistakes is not only more honorable, but more useful than a life spent doing nothing. 

        THINGS THAT MAKE ME HAPPY

        • Reading a good book that engages my imagination
        • When my favorite team wins
        • Starry nights

        FAVORITE PHOTO FROM THE CAMERA

        These two really are inseparable (pun intended)
        INSPIRATION

        AZTEC CHICKEN

        AZTEC CHICKEN
        1 chicken breast per person
        1 slice thin tavern ham per person
        1 thin slice mozzarella or provolone cheese per person
        2-3 pieces sun dried tomatoes, drained of oil
        3 tablespoons Taco Bell mild sauce
        1/2 teaspoon Italian seasoning per person
        egg wash
        flour for dredging
        Panko crumbs, finely ground
        1 tablespoon butter per breast
        Salt & Pepper to taste

        • Preheat oven to 350 degrees.
        • Spray baking dish with non-stick cooking spray.
        • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
        • Salt and pepper each breast.
        • Spread a layer of ham and then cheese.
        • Sprinkle with Italian seasoning and place several tomato pieces on top.
        • Begin with smallest edge and begin rolling. Secure with a cooking band.
        • Roll chicken bundle in egg wash.
        • Mix together flour and Panko crumbs,
        • Dredge chicken bundle first in egg wash and then in Panko mixture.
        • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
        • Sprinkle with lemon juice and melted butter.
        • Bake 20-35 minutes until chicken is cooked through.

        SAUCE
        1/2 cup sun dried tomatoes, drained of oil
        2 cloves garlic, minced
        Juice of 1 lemon
        3 tablespoons butter
        1/2 cup heavy cream
        1 tablespoons Wondra

        • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
        • In a small sauce pan melt butter over medium high heat.
        • Whisk in flour until golden.
        • Add cream, blending until smooth.
        • Bring to a SLOW boil and reduce eat to a simmer.
        • Whisk in tomato mixture and heat through to desired consistency.