That's Sweet: 10-Minute Toffee Treats

This recipe comes courtesy of my talented mother-in-law, who has co-authored a book full of Christmas recipes, ideas, and stories including this amazingly simple yet impressively delicious candy recipe:

10-Minute Toffee Treats

1 sleeve saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
1/2 cup chopped nuts

Preheat oven to 400 degrees. Line a cookie sheet with foil, then line with a single layer of saltines. In saucepan bring butter and sugar to boil. Boil 3 minutes. Immediately our over saltines. Spread. Bake for only 4-5 minutes. Remove from oven and sprinkle chocolate chips over top. Wait 4 minutes and spread. Sprinkle with nuts. Cool and break into pieces.

December 9 - December 22, 2008

9 T – Chop Suey (GHIAC 192)
10 W – Dinner at Flora and Ella’s
11 R – Cookout in Ft Myers
12 F – Fish Sticks, Tater Tots, Carrots
13 S – Rob & Leah’s Christmas Clambake!
14 U – Spaghetti, Corn, Garlic Bread
15 M – Swiss Chicken and Noodles, Little Green Peas
16 T – Skillet Hash (BC 241), Salad
17 W – Grilled Chicken, Black Beans and Rice, Carrots
18 R – Rob’s Folks – Mystery Meal!
19 F – Rob’s Folks –
20 S – Mexican Beef and Beans Casserole (BC 239), Corn
21 U – Pizza, Salad
22 M – On the Road to Arkansas!

November 25 - December 8, 2008

25 T – 1M - Thanksgiving Trip
2 T – Meatloaf, Corn on the Cob, Biscuits
3 W – Chop Suey (GHIAC 192)
4 R – Fruited Chicken Curry, Rice, Salad
5 F – Call FM event in Ft. Myers
6 S – French Onion Pork Chop Skillet (Kr. W’09, 52)
7 U – Pizza, Salad
8 M – Parmesan Chicken, Sweet Potatoes, Broccoli

Tastes Like Chicken: Paprika Chicken

I remember as a kid my mom sprinkling paprika on deviled eggs. I don't remember it having much taste, but this easy recipe adds a lot of flavor.

Paprika Chicken

Bone-in Chicken Pieces
Paprika
Salt
Pepper
Butter
Lemon Juice

Sprinkle the chicken pieces with paprika, salt, and pepper. Lay out on a baking sheet lined with foil and dot with butter (how much butter you use depends on how much chicken you're cooking, about 1/2 tbsp per piece), drizzle pieces with lemon juice. Bake at 350 for about an hour or until internal temp of dark pieces is 180.

November 11-24, 2008

11 T – Chicken and Yellow Rice, Black Beans
12 W – Beef Enchiladas (GHIAC 181), Mexican Rice, Corn – Mako’s Birthday
13 R – Sweet Pepper Chicken, Rice, Broccoli
14 F – Glazed Pork Chops (GHIAC 190), Salad, Yeast Rolls
15 S – Paprika Broiled Chicken (GHIAC 149), Sweet Potatoes, Broccoli
16 U – Pizza, Salad
17 M – Spicy BBQ Chicken, Potato Salad, Corn on the Cob
18 T – Scampi Style Fish (GHIAC 137), Egg Rolls
19 W – Louisiana Chicken Casserole (GHIAC 154), Red Beans and Rice
20 R - Taco Soup, Tortilla Chips
21 F – Chop Suey (GHIAC 192)
22 S – Country Captain Chicken (GHIAC 152), Cous Cous, Peas
23 U – Grilled Cheese Sandwiches, Tomato Soup, Carrots
24 M – French Onion Pork Skillet, Green Beans, Carrots

Sometimes I rediscover a cookbook and plan a meal plan almost exclusively out of it. This time it was the Good Housekeeping Illustrated American Cookbook, which we received as a wedding gift and has a full color section at the beginning that is much more mouth-watering to thumb through than the actual recipe section. It's a nice cookbook that focuses on authentic American fare and made me feel kind of culinarily patriotic and proud to be certain that "American Food" isn't limited to hamburgers and pizza.

How to: Make Rice in the Microwave

It never occured to me to make rice in the microwave, but my favorite celebrity chef - Alton Brown - says anything that does not need to be browned can be cooked in the microwave! So the other night when I realized I was using my normally rice pot for something else, I thought, there must be a way! And there is....and I was so happy with the results, I think I will cook it in the microwave from now on.

To do it...

Put 2 cups of water in a microwave safe bowl that also has a lid
Stir in however much salt you prefer.
Stir in 1 cup of long grain white rice.
Microwave uncovered on HIGH for 5 minutes, then cover and microwave on HALF POWER for 15 minutes.

The awesomest thing about doing it this way is that the bottom does not burn! Hooray! The dish is so much easier to clean out. The rice is a little sticker, but we like it that way.

If you're going to cook another kind of rice, consult the package or the internet. :)

October 28 - November 10, 2008

T 28 – Chicken Curry, Rice
W 29 – Brined Pork Chops, Cranberry Cornbread Stuffing, Green Beans
R 30 – Crock pot Pork Chops, Egg Noodles, Green Peas
F 31 – out
S 1 – Salisbury Steak, Mashed Potatoes, Sesame Snap Peas and Pearl Onions
U 2 – Pizza, Salad
M 3 – 40 Cloves and a Chicken, Green Beans, Carrots
T 4 - Teriyaki Chicken, Rice, Sesame Snap Peas and Pearl Onions
W 5 - Spaghetti, Garlic Bread, Salad
R 6 – Crock Pot Roast
F 7 – L.O. Crock Pot Roast
S 8 - Miss Stoker’s Lasagna, Garlic Bread, Salad
U 9 – L.O. Lasagna
M 10- Chicken with Yellow Rice, Green Beans

Can you tell I like Sesame Snap Peas and Pearl Onions? I watched ONE episode of Quick Fix Meals with Robin Miller and she made this side dish. She made it look so yummy and it is! I saw the show while we were in Ft. Myers and the Publix there never had frozen pearl onions, but here in Miami they DO!! Anyway, the recipes only needs 1/2 bag, so we're having it twice. She used fresh sugar snap peas, but I buy a box of them frozen, that way if I have to push the meal back a few days, I won't find they've gone south in my fridge.

How to: Store Cilantro

One thing I am not crazy about is buying fresh herbs. Not because they are expensive, but because they always end up going south on me before I can use them. But I had two recipes calling for cilantro, so I went ahead and bought the bunch.

After my celery experience, I searched online for tips on storing cilantro and here is what I learned:

Fill a glass with about 1 inch of water and put the cilantro in like a big green bouquet:


Cover everything with a paper sack and stick it in your fridge.


As it turned out, I forgot to add cilantro to the first of the two recipes and had to move the 2nd recipe back a couple of days - a full week after I bought the cilantro, it still had a strong aroma and was quite fresh.

October 14-28, 2008

14 T – Out
15 W – Ham and Broccoli Bake
16 R – Greek Garlic Chicken , Couscous, Salad
17 F - Lentil Soup with Turkey Bacon, Peppers, and Herbs, Crescent Rolls
18 S – Fiesta Chicken Chowder , Yeast Rolls
19 U – Pizza, Salad
20 M – Saucy Broccoli Beef Bake, Glazed Carrots – Annalise’s Birthday Cake!
21 T – Tasty Salmon Casserole, Salad
22 W – Monterey Chicken, Baked Beans, Biscuits
23 R – Cajun Style Pot Roast, Rice, Green Beans
24 F – Chicken and Yellow Rice, Broccolini
25 S - Meatloaf, Mashed Potatoes
26 U - Chicken Curry, Rice
27 M – Brined Grilled Pork Chops , Cranberry Cornbread Stuffing, Green Beans
28 T – Chicken Alfredo Lasagna, Salad

October 1-13, 2008

W 1 - Catfish, French Fries, Salad
R 2 - Slow Cooker Chili, Corn Bread
F 3 - Grilled Chicken Quarters, Baked Sweet Potatoes, Creamed Corn
S 4 - Barley Vegetable Beef Stew
U 5 - Chicken Tetrazzini, Carrots
M 6 - Manicotti, Salad, Garlic Bread
T 7 - Chicken Curry Pot Pie
W 8 - Cornbread Deep Dish Pizza, Salad
R 9 - Sloppy Joes, Mac & Cheese, Carrots
F 10 - L.O. Sloppy Joes, Glazed Carrots, Green Peas
S 11 - Asian Chicken Noodle Bowls, Egg Rolls
U 12 - Ham and Broccoli Bake
M 13 - Chicken Curry, Rice

How to Cut Up a Whole Chicken

I'm no Alton Brown, but you'll get the gist :)

September 9 - 22, 2008

T 9 – Catfish, Hush Puppies, French Fries, Cole slaw
W 10 – Spaghetti, Salad, Garlic Bread
R 11 – Brisket with Cranberry Gravy , Broccolini, Carrot sticks
F 12 – BBQ’d Chicken , Corn on the Cob, Baked Beans
S 13 – Dinner in a Packet
U 14 – Hamburgers, Onion Rings, Broccolini
M 15 – Chicken Picadillo , Salad
T 16 – Caleb’s birthday dinner – Pizza, Salad, Cake (CAKE!)
W 17 – Pineapple Chicken Fajitas, red beans and rice
R 18 – Slow Cooker Pork Chops, green peas, carrots
F 19 – Tortellini Sausage Alfredo , Salad
S 20 – Millie’s birthday party
U 21 – Asian Chicken Noodle Bowl , Egg Rolls
M 22 – Manicotti, Salad

In Season: Honeydew Melon

In a world of hothouses, far from the farm, we city-folk tend to forget that fruits and vegetables have peaks in their harvest season and that they are unspeakably better during that time. No fruit is quite as different in and out of season as the honeydew melon. Other times of the year, it serves as pale green squares of styrofoam adding filler to fruit salad, but for a few brief weeks in late summer, it is candy sweet.

This melon is a "King of the West" and they've been in season for about a month already, so it is about to peak out. Honeydew season is almost over...just in time for college football!

Meal Plan Hiatus

I am taking a meal plan hiatus while we eat up accumlated food in our Ft. Myers pantry. We are moving back to Miami September 6th and space in the van will be tight, so we are going to have some mismatched meals. I hope to resume meal plans around the 2nd week in September.

How To: Get Serious about Saving Money in the Kitchen

The economy, ugh what a dreary word. It seems like everywhere I go everyone is gloomy about the economy, the price of milk, the cost of oil. Ugh. And then I think of the Little House books and how incredibly poor they were...but how wonderfully resourceful! Honestly, we have been penny pinching at the grocery store (pretty much the only place I spend money besides Target) for quite a while now, so I didn't really notice that food prices have spiked. So here are some tips for those who really want to feed their family for pocket change...and no, none of them are about coupons!

1. Seriously curtail eating out. - when we eat out, we usually spend the same money on one meal that could have fed us breakfast, lunch, and dinner for 3 days. Dining out is a real luxury.

2. Learn how to cut up a whole chicken. There are a million recipes for boneless skinless chicken breasts - and of course they are good for you, but they cost the most of any cut of chicken. So eliminate the middle man and buy a whole bird - cut it up yourself. Cutting up a whole chicken is a bit of a lost art. I consulted several books and cooking shows to craft a technique that works for me. My first bird took an hour to disassemble, but now I can par down a broiler/fryer in under 10 minutes. I plan to either photograph or video tape myself doing this and post it in the future. It is a skill that can save you big bucks over time.

3. Think outside of the recipe. A lot of those boneless skinless chicken breast recipes can be easily modified for leg/thigh quarters.

4. Eat your oatmeal. When Caleb was a baby, we were probably in our tightest pinch ever, so I didn't want to buy expensive food for him to throw on the floor. Enter oatmeal - at 13 cents per adult sized serving, this humble whole grain is not going to bother me much on days my kids decide they just aren't hungry. Just be sure to skip the instant, it's expensive and who needs it when 1-minute oats can be cooked in the microwave in 45 seconds. Old fashioned oats must be cooked the entire 5 minutes or they will not be fully cooked.

5. Learn to love salad. Salad is one meal that has just gotten cheaper and cheaper for me. I love salad, when I was a kid I hated it. At first we saved by buying spinach to make salad with - I could make 6-8 individual salads with a $2 bag - and add my own carrots (whole is cheaper and tastes much better than baby), etc. Lately, I buy a whole head of romaine - about $1.69 per head, stays fresh over a week and makes 8-10 salads. Carrots are up about 25% in cost, but are still under $1/lb and make their way into my meal plan several times a week.

6. Waste not, want not. I have to repeat this old adage to myself often. Leftovers make great lunches! Be sure to do a full inventory before making a grocery list. It's annoying to find I didn't have enough money to buy something I wanted because I bought something I already had on hand.

7. CC your shopping - carry a calculator and use cash. Using cash puts a clear STOP sign on how much you can buy. Using a calculator helps you find that stop sign before you get to the check out!

August 5-18, 2008

T 5 – 40 Cloves and a Chicken, Broccoli, Spicy Sweet Potatoes
W 6 – Pork Tenderloin, Scalloped Potatoes, Fried Apples n’ Onions
R 7 – Ravioli with Spaghetti Sauce, Garlic Bread, Salad
F 8 – Garlic Chicken, Couscous, Broccoli
S 9 – Prairie Land Pot Roast
U 10 – L.O. Prairie Land Pot Roast
M 11 – Mango Pork Stir Fry , 5 Spice Peas and Carrots
T 12 – Fish Fillets in Lemon Butter, Sesame Peas and Onions, Carrots
W 13 - Roast Chicken, Stuffing, Cumin Veggies
R 14 - Cherry Chicken Salad Sandwiches, Mozzarella Sticks
F 15 - Call FM Concert in Naples
S 16 – Call FM Concert in Ft. Myers
U 17 – Pizza, Salad
M 18 - Parmesan Chicken, Green Peas, Carrots

Check this out!

http://www.cheapcooking.com/costperserving.htm

How To: Make a Giant Cinnamon Roll

Nothing says "Good Morining!" like a GIANT cinnamon roll!

To make a giant cinnamon roll the easy way, you need a roll of "counter-whop" cinnamon rolls. Set one roll in the middle of the pan. Unroll 3 rolls* and starting where the first roll ends, add on the 2nd, then 3rd and then 4th rolls. Bake according to package directions (my package said to cook them longer if they are all bunched up rather than spread out on the pan, so that's the time I cooked them for.) Ice with half of the icing for the roll.

*It used to be that only store brand cinnamon rolls were simply cinnamon studded buns cut into circles, but I bought PILLSBURY and they are now only cut into cirles and STAMPED with circles to APPEAR to be rolls, when they are not! I cut mine into spirals using my kitchen shears, which was perfectly easy, but I really had higher expectations for Pillsbury.

RFW: Day 6

Today's Meal:
Skinny Skillet Steaks
Hashbrowns with Onion
Cumin Veggie Stir Fry

It's the last day of Recipe Free Week! Yipee! It was fun, but I'm glad to have my cheat sheet back. (I think Rob is too.)

Skinny Skillet Steaks

1/2 lb ground beef
1/4 cup oatmeal
1/2 tbsp steak seasoning (I have McCormick's)
1/4 cup sauted onions
1 egg
flour for dredging
2 tbsp oil + 2 tbsp butter

Mix beef through egg like you would meatloaf. Pour flour into a shallow pan and portion out 3 or 4 "steaks". Smush them pretty flat and dredge in flour, dusting off extra. Fry in oil and butter until cooked through. Serve with brown gravy sauce (I used an envelope.)



Hashbrowns with Onions

1/2 a big Vidalia Onion
1 big baking potato
salt
pepper
2 tbsp butter

Shred onion and potato, season with salt and pepper, mix well. Fry on both sides in butter in a large skillet.

...on a side note, this recipe did not go quite right. I guess I'm just not an experienced hashbrown cook. Rob did not like it!



Cumin Veggie Stir Fry

1/2 bag of Eat Smart stir fry mixed vegetables
A few cherry tomatoes
1 carrot cut into thin "coins"
1 tbsp oil
1 tbsp butter
Salt
Cumin
Garlic Powder

Mix up veggies, stir fry until tender crisp, sprinkle with salt, cumin, and garlic powder (I didn't use exact measurements), stir well and serve

RFW: Day 5

Today's Meal was:
Hidden Dragon



I called it "Hidden Dragon" because it was an "Asian Inspired" flavor in a foil packet (hidden). If I had only been cooking for myself and Rob I would have made it spicier (more "dragon"), but Caleb can't handle really spicy foods yet

Hidden Dragon

2 cups cooked rice
2 boneless skinless chicken breasts
1/2 tsp 5 Spice Powder
1/2 bag of "stir fry" veggies (I like Eat Smart brand, I usually buy their broccoli because it's on sale a lot and is only florets, no one in my house is crazy about the stem part)
1/2 cup teriyaki sauce (which I would have used if there had been some in the fridge, since there was not, I mixed soy sauce, sweet chili sauce, minced garlic, and ketchup)
2 large retangles of aluminum foil
cooking spray

Heat the oven to 400. Lay out one retangle of foil. Spray the middle with cooking spray and spoon on half of the rice in a retangle to make a "bed" for the chicken. Put the chicken on the rice. Sprinkle the chicken with the powder. Top the powder with half of the veggies. Drizzle the veggies with half of the sauce. Fold up the foil and crimp all edges well to completely seal. Place on a cookie sheet and bake for half and hour or so or until the chicken is completely cooked.



What I love about this meal? EASY CLEAN UP!!!

RFW : Day 4

Today's Meal was:
Sausage Cornbread Dressing
Green Bean Almondine

The view from above:





Sausage Cornbread Stuffing

1 8.5oz Cornbread Mix (I use Jiffy)
(plus 1 egg and 1/3 cup milk)
1 7oz package sausage links
1 tbsp butter
1/2 cup red onion, diced
1/2 cup shredded colby jack cheese
1/4 cup craisins
1/2 cup shredded carrots (about 2)
2 cups chicken broth

Prepare cornbread according to package directions (it doesn't matter how - ie muffins or whatever, I like to just spread it out on a cookie sheet so it cooks faster). Allow to cool then crumble in a large bowl. Grease an 8x8 baking dish and preheat the oven to 350. Melt butter in a small skillet and cook onions until tender. Prepare sausage links according to package directions (I use the microwave - cleaner and fast). Slice sausages into 1/4 inch pieces and add to crumbled cornbread. Add onions, cheese, carrots, and craisins. Stir to combine, then spoon into greased baking dish. Press to distribute it evenly, then pour the chicken broth on top. Bake for 40 minutes.



Green Bean Almondine

**Obviously I didn't invent this title, but I couldn't think of anything else to call it.**

1 1/2 cups frozen cut green beans
1 tbsp butter
1 green onion, sliced
salt
1 tsp minced garlic
1/4 cup almonds

In a microwave proof bowl, combine beans and a little water. Cover with plastic wrap and pierce a few times. Microwave for 2-4 minutes (depending on how you like your green beans, maybe longer). Meanwhile, melt butter in a skillet over medium high heat. Add onions, sprinkle with salt and cook for about a minute. Add garlic and cook briefly (garlic shouldn't be cooked for an excessive amount of time), add almonds and stir for a minute or two. Drain green beans and add to skillet. Stir while cooking another minute or two. Serve immediately.



This cake if from a box mix, so no recipe! We have been having some potty battles lately and also Caleb has been saying how he misses Miami. I am at a loss because I think these two things are related and we just won't be going back to Miami anytime soon, so I thought we'd have a Miami party and a Miami cake (hence "Happy Miami"). Caleb's not thinking South Beach and plantains, just Miami is his home and he's homesick. But I think it helped. He did much better potty-wise today.

RFW : Day 3

Today's meal was:
Spicy Lime Shrimp and Angel Hair Pasta
Five Spice Peas and Carrots

Behold: protein, carbohydrates, fiber, and fat.


Spicy Lime Shrimp
**I did not add enough spiciness or limieness, but these are the amounts I used**

3/4lb raw shrimp - peeled and deveined
cornstarch
1 tsp salt
1/2 tsp garlic powder
2 egg whites (beaten until frothy)
panko bread crumbs (for dredging - about 2 cups)
1 large green onion, sliced thin
1 tsp chipotle sauce
1 tbsp freshly squeezed lime juice

First combine the cornstarch, salt and garlic powder. Meanwhile heat about 3 tbsp oil in a skillet - add onion when hot. Coat shrimp completely in cornstarch mixture. Then dunk in beaten egg whites, then dredge in panko. Fry immediately until meat is pink - about 3-4 minutes. Serve over angel hair pasta.



Five-Spice Peas and Carrots

3 medium carrots cut into "coins"
1 cup frozen green peas
1 tbsp oil
1 tbsp butter
1 tbsp sesame seeds
2 tbsp soy sauce
1/2 tsp Five Spice Powder

In a skillet, heat oil and butter, add carrots and cook about 2 minutes, add peas, cook another minute or so. Add soy sauce, sesame seeds, and Five Spice powder. Serve immediately.



**This one has been my favorite so far. Five Spice powder is a mix of Anise, Cinnamon, Ginger, Cloves, and Pepper. The smell straight from the jar is a little overwhelming, I was surprised at how good the food tasted.

RFW: Day 2

Today's meal was:
Stuffed Meatloaf
Scalloped Sweet Potatoes
Broccolini

Here's my plate:

Due to popular request, I'll keep Caleb's opinions posted in addition to Rob's. Rob's ratings are 1 to 5.

Stuffed Meatloaf

This is my regular meatloaf stuffed with cream cheese, onions and garlic and with a new glaze. Also I usually only use beef, but this was a nice change.

LOAF
1/2 lb ground beef
1/2 lb ground pork
1/2 cup chopped onion
1 diced carrot
1/2 cup chopped frozen broccoli
1 tbsp butter
1 egg
1 cup panko bread crumbs
1/4 tsp cumin
1/8 tsp thyme
1/2 tsp garlic powder
STUFFING
5 oz cream cheese
2 green onions, diced
1 tsp minced garlic
GLAZE
1/2 cup Sweet Chili Sauce (Asian section)
2 tbsp ketchup
1 tbsp honey
1 tsp soy sauce
pinch cayenne pepper

A couple hours before you plan to assemble the loaf, cut the cream cheese into cube and set out for 20 minutes or so to soften up. Once softened, stir in green onions and minced garlic. Spoon onto plastic wrap and form a log :Refridgerate until you assemble the loaf - you could also put it in the freezer, just not until it's frozen.

In a skillet, melt the butter and saute chopped onion, diced carrot and chopped broccoli for 5-7 minutes. Meanwhile combine meats, egg, panko, and spices in a big bowl. Remove veggies from heat and let cool a little, then pour over meat. Combine with your fingers. On a greased sheet pan, place half of the meat mixture in a loaf shape, then indent the middle leaving a "wall" on the two ends. Trim the cream cheese log to fit in the indention, cover completely with the other half of the meat mixture, being sure to seal the edges well - you should not see the cream cheese at all.

Bake at 350 for 10 minutes while you assemble glaze. Then quickly brush glaze over the loaf (top & sides) and return to oven for 40-50 mintues or until internal temp is 170 degrees.

Here's what it looks like sliced.

I guess it sounds pretty involved, but it wasn't that hard. I always add sauted veggies to my meatloaf and I highly recommend it as an easy way to get vegetable into your toddler stomach!



*Rob liked the meatloaf part, but downgraded his rating because of the cream cheese*

Scalloped Sweet Potatoes

2 medium sweet potatoes (sliced into thin rounds)
1/2 vidalia sweet onion (sliced into thin rings)
1 tbsp butter
1 tbsp flour
1 tsp cinnamon
1 cup milk
1 tbsp brown sugar (divided)

In a small skillet, melt butter over medium heat, mix flour and cinnamon in a small bowl, sift mix over melted butter. Cook for 1 minute. Add milk, cook til slightly thickened. In a greased casserole, layer 1/3 of sweet potatoes, 1/2 of onion, sprinkle with 1/3 of brown sugar, pour on 1/3 cinnamon sauce, repeat, add final third of potatoes and sugar and sauce. Bake uncovered at 350 for an hour.



*Personally, I discovered that there is a reason they don't scallop sweet potatoes!*

Broccolini




Recipe posted here