Cinnamon Toasted Almonds

Cinnamon Toasted Almonds

2 egg whites

6 teaspoons vanilla extract

4 cups unblanched almonds

1/3 cup sugar

1/3 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. 

Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 250 calories, 18 g fat (1 g saturated fat), 0 cholesterol, 166 mg sodium, 16 g carbohydrate, 4 g fiber, 8 g protein. 

Recipe source: Taste of Home

Waffles with Macadamia Nuts and Coconut Syrup

I am new to liking the flavor of coconut so I wasn't quite sure if the syrup would be good but let me tell you, it is amazing!! The waffles alone were great too but the mixture of the crunchy macadamia nut flavor along with the coconut taste what a great combination.

Waffles with Macadamia Nuts and Coconut Syrup 

1 cup whole-wheat flour 
1 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
2 cups nonfat buttermilk
1 large egg, separated 
1 tablespoon canola oil 
1 tablespoon vanilla extract (optional) 
2 large egg whites 
2 tablespoons sugar
  
Stir whole-wheat flour, all-purpose flour, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil, and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.   

Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula. 

Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.

Coarsely chop about a 1/4 cup macadamia nuts. Sprinkle over waffles and top with syrup.

Coconut Syrup

7-8 Tbsp. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp. baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in small saucepan. Warm over medium heat and stir until butter melts and sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and add baking soda and extract. It will bubble up; just continue stirring and give it a few minutes for the "fizz"  to reduce before serving.  

Chicken Jerusalem

This is such a good recipe. It has been a favorite of our family for quite a while. I don't make it very often due to the amount of heavy cream in it. You could probably try using half and half and get a similar result.  If you prefer not to cook with wine you can buy a cooking wine at any grocery store near the vinegar. If you don't want to do that, you can just use chicken broth but you don't get that zing flavor. I would season with little salt if you choose to use broth.

Chicken Jerusalem

1 Tbsp. butter
2 Tbsp. olive oil, divided
2-3 garlic cloves, minced
1 tsp. shallots
1/2 - 1 c. white wine or chicken broth
1 c. heavy cream
2-3 c. fresh mushrooms, sliced
1 can artichoke hearts
1/2 - 1 c. Asiago cheese (or parmesan cheese)
1 Tbsp. sour cream (optional, it is just for coloring)
2 chicken breasts

1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, over medium heat melt butter. Add 1 Tbsp. olive oil, garlic and shallots. Saute for a couple of minutes. Do not let the garlic turn brown. Once they are good and fragrant. Remove garlic and shallots from pan and set aside in a small dish.

Combine the flour, salt and pepper in a shallow dish. Flatten the chicken breast with mallet to desired thickness.

Add remaining tablespoon of oil to skillet. Dredge chicken in flour mixture. Pat off any extra flour and place in the skillet. Brown on each side until nearly done. Add white wine or broth and cook off for about 1 minute. Add cream, mushrooms, artichoke hearts, sauted shallots and garlic, and Asiago cheese. Reduce heat and cook to desired consistency. Before serving add sour cream.

Serve alone or over pasta or rice.

*Sometimes the sauce doesn't get thick enough for my liking so I will mix about 1 tsp. corn starch with cold water and add at the end to thicken it up.

Mini Ham Quiches

These are quite tasty little buggers. I didn't add the olives because I don't like them. I just added a little extra cheese and ham to fill it's place. I think next time I am going to try a some bacon instead of ham.

Mini Ham Quiches

¾ cup diced fully cooked ham
½ cup shredded sharp cheddar cheese
½ cup chopped olives
3 eggs, beaten
1 cup half-and-half
¼ cup butter or margarine, melted
3 drops hot pepper sauce
½ cup biscuit/baking mix
2 tablespoons grated Parmesan cheese
½ teaspoon ground mustard

In a bowl, combine the ham, cheddar cheese, and olives; divide among 12 greased muffin cups (or you could use foil muffin liners).In a mixing bowl, combine the remaining ingredients just until blended. Pour over ham mixture. Bake at 375 for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Makes 1 dozen.

French Breakfast Muffins

These muffins have been a "special occasion" breakfast item as long as I can remember. I always asked to have these on my birthday. I have carried on the tradition with my own family. For birthdays, Mother's Day, Father's Day, etc. these are usually what we make. They are completely devoured by my husband and son. They LOVE them!

French Breakfast Muffins
Makes 12 muffins

1/2 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour *(You can use self rising flour, just omit baking powder and salt)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter or margarine, melted

Heat oven to 350. Grease 12 muffin cups or use paper liners. Mix thoroughly shortening, 1/2 c. sugar and 1 egg. Stir in the flour, baking powder, salt and nutmeg alternately with milk. The batter will be thick.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 c. sugar and the cinnamon.

Immediately after baking, roll muffins in melted butter, then in cinnamon sugar mixture. Serve hot.

Chocolate Frosting

This is a very rich chocolate frosting. It takes a little more effort to make but it pays off in the end.


Chocolate Frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
1/4 tsp. salt
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven't already and set aside to cool.  You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able. 

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding.  Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate mixture until well combined and fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.  If desired, add additional cocoa powder to taste, up to 4 tablespoons more.  Spread or pipe frosting on to cupcakes or cake.


*If you are like me and don't particularly like the strong chocolate taste and like something a little sweeter, you can add about 1 - 1 1/2 lbs. powdered sugar or to taste.

Makes enough to frost 24 cupcakes.

Store unused frosting in fridge and bring to room temperature before using again.  If needed, beat with an electric beater before using. 


Recipe adapted by Our Best Bites from Sugar Plum

Sticky Coconut Chicken with Coconut Rice

This chicken has such wonderful flavor and a little kick to it from the red pepper flakes. If you do not like spicy you may want to adjust the amount of red pepper flakes. The coconut rice is wonderful!

Sticky Coconut Chicken
from Leigh Anne with slight adaptations from Mel's Kitchen Cafe

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinate chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue about 6-7 minutes each side or until no longer pink. 

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes 

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! It will thicken as it cools. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. 

Use the left over coconut milk as part of the liquid for cooking rice. I put the milk in a liquid measuring cup and filled remainder with water to get 2 cups. Then used 1 cup of rice and boiled on low, covered, about 20 minutes.  The extra glaze is fantastic over the rice.