Aunt Joy's Caramel Corn

Aunt Joy's Caramel Corn
-1 cup Margarine-not vegetable spread, it has water whipped in that deflates the popcorn
-2 cups brown sugar, light or dark
-1/2 cup light corn syrup
-1 tsp. salt
-1/2 heaping tsp. baking soda
-1 tsp. vanilla extract
-11/2 cups peanuts-add more or less according to taste
-6 quarts naked popcorn (24 cups)


-Preheat oven to 250 degrees F. Place popcorn in shallow roasting pans pour peanuts over top of popcorn. Do not stir.
-In a medium/large saucepan over medium heat, melt butter. Whisk in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly 5 minutes. Remove from heat and stir in soda and vanilla. The soda will cause the caramel to rise. Be extremely careful, this is HOT candy and it will burn if you get it on you. Pour over popcorn, stirring to coat.
-Bake in preheated oven, stirring every 15 minutes, for 1 hour.
-Remove from oven and let cool completely before breaking into pieces.

Chicken Scaloppine

Chicken Scaloppine 

-4-5 Boneless skinless chicken breasts

-Poultry seasoning

-Kosher salt and freshly ground black pepper

-1/2 cup all-purpose flour

-2 tbsp. canola oil

-4 tbsp. unsalted butter

-1 (14.5-ounce) can chicken broth

-4 tbsp. lemon juice

-2 tbsp. chopped garlic

-1 tbsp. parsley leaves

-1 tbsp. cornstarch 

-Pound chicken breasts until they are about 1/4 inch thick. I used my damn big skillet.
-Season breasts with salt, pepper and poultry seasoning. Dredge in flour and shake off excess. Meanwhile, heat 2 tbsp. butter and oil in a skillet.
-Cook chicken 6-8 minutes on each side or until cooked through. Remove to warm oven.
-Mix cornstarch into COLD broth. Deglaze pan with chicken broth. Add garlic, lemon juice, parsley, and adjust seasoning.
-Cook sauce until bubbly and thick. Then add remaining butter to make the sauce silky and delicious. Serve over rice.

Beef & Pepperoncini Sandwiches

Beef and Pepperoncini Sandwhich

-3 pound Chuck Roast
-16oz jar Pepperoncinis, stems removed
-6 cloves chopped Garlic
-2 Beef Bouillion cubes
-Salt & Pepper
-Sourdough rolls
-Provolone cheese 

Add roast, bouillion, garlic, salt and pepper,& pepperoncini's including juice to crockpot.
Cook on low 6-8 hours.
Use 2 forks to pull apart meat.
Serve on rolls with cheese.

*This can also be prepped and frozen in gallon bags to double as a freezer meal! 

GABI Collaboration!

Butterbeer Latte

Last night I was craving some creamy coffee, but alas Starbucks is so expensive! Then I remembered a pin I saw on Pinterest. It was for Butterbeer Lattes. It sounded amazing and even better, I had all the necessary ingredients! Never fear, it doesn't normally look greenish. During October we add green food coloring to our milk to make "witches brew." This recipe was very good and very sweet, bordering on too sweet. We tried it hot, then Michael chilled it and we drank some over ice, I also used some as creamer. It was delicious each way we tried it.

Butterbeer Latte

-2tbsp Butter

-2tbsp Brown Sugar

-1tsp Vanilla Extract

-1 1/2 cup Milk

-Dash Cinnamon 

Melt and whisk butter and brown sugar in a sauce pot. 

Add milk, vanilla, and cinnamon. 

Bring to a slow boil. Stirring constantly.

*Please watch your milk, it boils very fast.

GABI COLLABORATION

Creamy Mustard Pork Chops

I think I found this recipe on Food Network a few years back. Hubs really likes it and I love how easy it is. This week the grocery store had a really good deal on pork chops, so I pulled out this old favorite.

Creamy Mustard Pork Chops

4 boneless pork chops, 3/4" thick 

1 1/2 tsp. lemon pepper seasoning

1 tbsp. butter

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup

1/2 cup milk

1 tbsp. Dijon-style mustard

2 cartons sliced mushrooms

3 cloves garlic diced
**Cayenne pepper, about 1tsp

-Sprinkle chops with lemon pepper seasoning and cayenne. Heat butter in skillet. Cook chops 10 min. or until browned. Remove from pan.

-Add garlic and mushrooms to pan, cook 3-5 minutes.

-Add soup, milk, and mustard. Stir well then add chops back to pan. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done.

We normally serve ours over rice. But this week we had mac and cheese and corn.

Quinoa

This is a recipe that I adapted from the Shayloss YouTube channel. They added more ingredients than me, I just used what I had on hand.

I cooked the quinoa according to the package.

Chop 1 jalapeño, 1/2 onion, 1 green bell pepper, and 1 bunch of cilantro.

Drain a can of corn.

Mix all your goodies in a bowl. Squeeze the juice of 1 or 2 limes, depending on preference.

Add your quinoa, salt, and pepper to taste.

We ate ours with chips. I thought it was very good. The hubs thought it was, "Okay."

*Looking back I wish we added chopped tomatoes.