Butter Toffee Popcorn

This is seriously the best Caramel popcorn that you'll ever try. Yes, it's time consuming to make, but it's sooooooooo worth the effort to make the popcorn from scratch. In fact, I know I'll be making this popcorn again when Christmas rolls around for our Christmas treat tins. 

Butter Toffee Popcorn

(Source: Cooks Country)

3 quarts popped popcorn (about 2/3 cup unpopped popcorn)

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/2 cups packed light brown sugar

1/2 cup dark corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 cups salted peanuts

Adjust oven rack to middle position and heat oven to 250 degrees. Grease large roasting pan. Place popcorn in pan.

Melt butter in large saucepan over medium-high heat. Add brown sugar, corn syrup, and salt and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off heat, stir in vanilla and baking soda (mixture will foam). Add peanuts and pour mixture over popcorn, tossing to coat.

Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1 1/2 hours. (I stir my popcorn mixture every 10 minutes so all the kernels are coated evenly with the toffee mixture.) Cool to room temperature. Serve. (Popcorn can be stored in airtight container at room temperature for 5 days.)

Almond Raisin Granola

I love eating granola with my yogurt every morning and Dr. Sweetpea loves snacking on them or with a big bowl of milk like cereal. Unfortunately, it can be too expensive or too dry when we buy them in the grocery stores which is why I've started to make ours from scratch. I found this recipe in my Cooks Country magazine a few months ago and finally gave it a try and it turned out amazing!! This is definitely a keeper for us. The only thing I didn't do was add the raisins since we like eating our granola with fresh fruit.

Almond Raisin Granola 

(Source: Cooks Country) 

1/2 cup vegetable oil

1/3 cup maple syrup

1/3 cup packed (2 1/3 ounces) light brown sugar

4 teaspoons vanilla extract

1/2 teaspoon Salt

5 cups (15 ounces) old-fashioned rolled oats

2 cups (10 ounces) raw almonds, chopped coarse

2 cups (10 ounces) raisins, chopped

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. (I used a jelly roll baking sheet that's approximately 15.75"L x 11.25"W x 1.63"H.) Spray parchment with vegetable oil spray.

Whisk oil, maple syrup, sugar, vanilla, and salt together in large bowl. Fold in oats and almonds until thoroughly combined.

Transfer oat mixture to prepared sheet and spread across entire surface of sheet in even layer. Using stiff metal spatula, press down firmly on oat mixture until very compact. Bake until lightly browned, 35 to 40 minutes, rotating sheet halfway through baking.

Transfer sheet to wire rack and let granola cool completely, about 1 hour. Break cooled granola into pieces of desired size. Stir in raisins and serve. (Granola can be stored in airtight container for up to 2 weeks.)

Buttermilk Drop Biscuits

Dr. Sweetpea asked me if I can make biscuits to go with our dinner one evening but I didn't want to take out the food processor to make it. So I simply looked for drop biscuits and came across this wonderful recipe from Cooks Country. It's the easiest and fastest biscuits that I've ever made and it'll be our go-to for easy biscuits.

Buttermilk Drop Biscuits

(Source: Cooks Country)

2 cups (10 ounces) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon salt

1 cup buttermilk, chilled

8 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown, rotating sheet halfway through baking, 12 to 14 minutes.

Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

Note: To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

Oven Fried Pork Chops with Hasselback Tomatoes

Dr. Sweetpea loves pork chops for his dinner during the week. I found this great oven fried pork chop recipe on a whim and it was a total hit! Actually, he loves this recipe much more than the recipe that I tried a few weeks ago. This is definitely a keeper. I also made Hasselback Tomatoes for a side dish and Dr. Sweetpea raved about how good the tomatoes were as well.

Oven Fried Pork Chops

(Source: MyRecipes.com)

2 cups panko or other coarse bread crumbs 

1 (1 oz) packet onion soup mix

1 teaspoon paprika 

Pepper 

1/2 cup Dijon mustard 

2 tablespoons flour 

6 (6 oz) boneless pork chops, trimmed of excess fat 

6 tablespoons butter, melted

Arrange a rack in bottom third of oven. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.

Mix bread crumbs with soup mix, paprika and pepper in a shallow bowl. In a separate shallow bowl, combine mustard and 2 Tbsp. water. Spread flour on a plate. Dredge pork chops in flour. Coat both sides of each pork chop with mustard mixture, and then dredge in bread crumbs to coat well. Place chops on prepared baking sheet.

Drizzle 1 tablespoon melted butter over each chop. Bake until cooked through, 10 to 15 minutes, turning chops over halfway through cooking time for even browning. Let chops rest for 10 minutes before serving.

Note: After I coated my pork chops in the mustard mixture, I dipped them into 2 eggs to ensure the bread crumbs stick to the pork chops. This is totally optional. 

Hasselback Tomatoes

(Source: Cooks Country)

8 ripe plum tomatoes, cored

7 ounces Gruyère cheese, shredded (1 3/4 cups)

1 1/2 cups fresh basil leaf

6 tablespoons extra-virgin olive oil

1/4 cup panko bread crumbs

1 garlic clove, minced

Salt and pepper

Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1/4-inch-thick slice from 1 long side of each tomato. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1/4-inch intervals, leaving bottom 1/4 inch of each tomato intact.

Process 3/4 cup Gruyère, basil, oil, panko, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl as needed, about 10 seconds.

Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt-pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato).

Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyère over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve.

Tomato Crostini with Whipped Feta

We love fresh ripe tomatoes in the summer and Dr. Sweetpea is known to eat just tomato salads for dinner since they're absolutely delicious. I recently bought a big package of cherry tomatoes and made this Tomato Crostini with Whipped Feta by Ina Garten and it was absolutely fabulous. In fact, we ate these as our dinner and didn't even eat any of our actual meal. This recipe is definitely staying in my repertoire.

Tomato Crostini with Whipped Feta

(Source: Ina Garten) 

6 ounces good feta, crumbled

2 ounces cream cheese, at room temperature

2/3 cup good olive oil, divided

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper 

2 tablespoons minced shallots (2 shallots)

2 teaspoons minced garlic (2 cloves)

2 tablespoons good red wine vinegar

2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

3 tablespoons julienned fresh basil leaves, plus extra for serving

20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted

2 tablespoons toasted pine nuts

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Note for the crostini: Preheat oven to 350 and brush both sides of the baguette slices with some olive oil and sprinkle a little bit of salt on top. Bake for 15 - 20 minutes until crisp.

Chocolate Zucchini Bread

I remember my mom making zucchini bread a lot when I was a kid. In fact, as a child, I preferred zucchini bread over pumpkin bread. Now as an adult, I love all types of bread but I still crave zucchini bread like the type I had as a child. I came across this Chocolate Zucchini Bread recipe a few days ago and it was AMAZING. Dr. Sweetpea couldn't stop raving about how good this zucchini bread was.

Chocolate Zucchini Bread

(Source: Taste of Home) 

2 cups sugar
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

*Note: I used one 9X5 bread loaf pan instead of two smaller pans and baked for about 1 hour 20 minutes.

King Ranch Chicken Casserole

King Ranch Casserole, the quintessential meal to try if you're ever in Texas. I've heard about this many times but never tried it since it always sounded like rotisserie chicken mixed with canned condensed soup (gross). Then I came across this recipe in Southern Living and it seemed really good and gave it a whirl. The consensus? It's pretty damn good! Even Dr. Sweetpea who was very hesitant about trying this casserole raved about how good it is. Another keeper recipe for us. 

King Ranch Chicken Casserole

(Source: Southern Living)

6 tablespoons butter

1 1/2 cups chopped yellow onion

1 cup chopped red bell pepper

1 cup chopped poblano peppers (about 2 medium peppers)

1 jalapeño pepper, seeded and chopped

2 garlic cloves, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

1 3/4 cups reduced-sodium chicken broth

1 (10-oz.) can diced tomatoes with green chiles, drained

1 1/2 cups sour cream

2 pounds coarsely chopped smoked chicken (about 5 cups)

1 cup loosely packed fresh cilantro leaves, chopped (I omitted)

2 cups (8 oz.) shredded Monterey Jack cheese

2 cups (8 oz.) shredded sharp Cheddar cheese

18 (8-inch) soft taco-size corn tortillas

1/4 cup canola oil

Vegetable cooking spray

Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.

Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.

Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.

Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.

Line bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.

Bake at 375° for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.

North Carolina Dipped Fried Chicken

I saw this recipe for North Carolina Dipped Fried Chicken in my Cooks Country magazine a few months ago and gave it a try since it seemed very similar to the Nashville Hot Fried Chicken recipe that I have. Dr. Sweetpea can't decide which one he likes better because they're both excellent! Definitely a keeper recipe for us!

North Carolina Dipped Fried Chicken

(Source: Cooks Country)

CHICKEN

Salt and pepper

1/4 cup sugar

3 pounds bone-in chicken pieces (drumsticks, thighs, and/or wings), trimmed

1 1/4 cups all-purpose flour

3/4 cup cornstarch

1 teaspoon granulated garlic

1 teaspoon baking powder

3 quarts peanut or vegetable oil

SAUCE

1  1/4 cups Texas Pete Original Hot Sauce

5 tablespoons Worcestershire sauce

5 tablespoons peanut or vegetable oil

2 tablespoons molasses

1 tablespoon cider vinegar

FOR THE CHICKEN: Dissolve 1/2 cup salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for at least 1 hour or up to 4 hours.

Whisk flour, cornstarch, granulated garlic, baking powder, 2 teaspoons pepper, and 1 teaspoon salt together in large bowl. Add 2 tablespoons water to flour mixture; using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form.

Set wire rack in rimmed baking sheet. Working with 1 piece at a time, remove chicken from brine, letting excess drip off; dredge chicken in flour mixture, pressing to adhere. Transfer to prepared rack. Refrigerate chicken, uncovered, for at least 30 minutes or up to 2 hours.

Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to pot and fry until breasts register 160 degrees and drumsticks/thighs/wings register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

Transfer chicken to paper towel–lined side of prepared rack. Let chicken drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Let chicken cool for 10 minutes.

FOR THE SAUCE: Meanwhile, whisk all ingredients together in bowl. Microwave, covered, until hot, about 2 minutes, stirring halfway through microwaving.

Transfer chicken to shallow platter. Spoon sauce over chicken. Serve.