Tuesday, October 15
When I was in college, I had a co-worker who ate Burger King jalapeño poppers for lunch almost every day. I thought she was bananas. I mean, they were good, in a fast-foody kind of way. But every day? For her entire lunch? She was obsessed! Ever since, whenever I see or eat jalapeño poppers, I think of popper-crazy Lily and it makes me happy.
What I have to share with you today is waaaaaaaaayyyyyy better than the Burger King jalapeño poppers. And, in addition to being incredibly delicious, these poppers are beyond easy to make. The “recipe” comes from my mother-in-law Pat, the source of so many of my favorite easy and delicious recipes.
I made these poppers with Pat over the summer when the family was all together on Cape Cod. I didn’t get a chance to photograph them very much because there were about 8 people standing around the pan while I shot a few photos. They were like vultures! Okay, so I was one of the vultures who couldn’t wait to get the camera out of the way and dig in!
If you have latex gloves lying around, wear them when you make these. Pat and I never do, much to our detriment. I rubbed my eyes TWICE within 24 hours of making the poppers and just about blew my eyeball out of the socket. If you don’t wear gloves, just be smarter than me and keep your hands aways from your eyes for about 1 day.
Easy Homemade Jalapeño Poppers
- About 20 jalapeño peppers
- 1 8-ounce package cream cheese, softened to room temperature
- Fresh, shredded parmesan cheese (if you don’t have any, don’t worry about it!)
- A handful or so of chopped chives or green onions (again, if you don’t have this, don’t worry about it)
- About 20 strips uncooked bacon, cut in half
- Vegetarian version: bread crumbs, plain or mixed with a bit of parmesan cheese plus a dash of salt and pepper
Preheat oven to 375 – 400 degrees F.
Cut jalapeño peppers in half the long way. Clean out the seeds and membrane (if you have latex gloves, this is the time to wear them!).
If you are adding parmesan cheese and chives/green onions, mix them with the softened cream cheese. Fill each cut jalapeño pepper with cream cheese, filling them to the top but not overfilling too much so that the cheese doesn’t melt all over the pan. Wrap each stuffed pepper with a piece of uncooked bacon. Place on a large cookie sheet. You don’t need to space them apart too much, so go ahead and pack them in.
If you want to make the vegetarian version, stuff the pepper with the cheese then roll the stuffed pepper in the breadcrumbs, sprinkling a bit of extra breadcrumbs on top and pressing into the cheese gently.
Bake until bacon is cooked. The longer you cook the poppers, the less hot the peppers will be, so if you want them less spicy, cook on the lower end of the temperature range for a longer time. Total cook time will probably be about 20 – 30 minutes.
This recipe is easy going and can be modified to your tastes – feel free to experiment!
Tuesday, October 1
Since I first shared Catherine McCord’s chocolate chip granola bar recipe with you. I have made a lot of granola bars. We are going through them like water! I am loving it because they are cheaper than store-bought granola bars and I love that we aren’t throwing out a wrapper with every granola bar we eat, instead using our reusable Lunchskins pouches.
Catherine’s recipe is perfect just the way it is, but I still couldn’t stop myself from experimenting! The original recipe I shared is a nice combination of crispy and chewy. I actually think crispy is probably a good description, although it’s not crispy like a Nature Valley granola bar, so I hesitate describing it purely as crispy. ANYWAY…I wanted to see if I could make a chewier granola bar based on the recipe, and I did!
I think I prefer the chewier version myself, but every time I quiz Cate and Nate about which one they like better, they can’t decide. So, this new version is not an improvement over the previous version, it’s just different. If you’re looking for a chewier granola bar, then this version of the recipe is for you!
Chewy Chocolate Chip Granola Bars
Adapted from Catherine McCord’s Weelicious Lunches
- 4 cups rolled old-fashioned oats
- 1 cup brown crisped rice cereal
- 1/3 cup whole wheat flour
- 1/2 cup shredded unsweetened coconut
- Heaping 1/3 cup brown sugar
- 1 cup mini chocolate chips
- Generous 1/2 teaspoon kosher salt
- 2/3 cup canola or coconut oil
- 2/3 cup honey
- 1 teaspoon pure vanilla extract
Preheat oven to 325 degrees F.
Combine oats, crisped rice, flour, coconut, brown sugar, chocolate chips and salt. Mix well.
Combine oil, honey and vanilla. Whisk well. Add to dry ingredients and mix well (stir a lot!).
Line a large cookie sheet with parchment paper. Pour granola bar mixture onto the lined cookie sheet. Press mixture out into a large, uniform rectangle, about 9″ x 13″.
Bake for about 30 minutes until golden and dry to touch (watch out, it’s hot!).
Cool on the baking sheet for 10-20 minutes until completely cooled. Slide granola bar along with parchment paper onto a large cutting board. Cut into bars using a long serrated knife. Makes 24 bars (8 rows, 3 columns). Bars will keep for several weeks in an airtight container.
Wednesday, September 18
I have had a recipe for ‘chicken croissants’ archived on my site since the very beginning but have never actually written about it, which is a crying shame because it is delectable. Plus, it’s time I actually wrote the recipe out with solid directions rather than vague descriptions. So, today, chicken croissants!
First, a bit about the name of this recipe. Years ago our friends with the last name Chimento ate dinner at my parent’s house and raved over this recipe. From then on, our family fondly called this recipe “Chimento Chicken.” The original name is chicken croissants, which is a bit more descriptive. When I presented both names to my girls yesterday, they voted for Chimento Chicken. I must admit, it has a nice ring to it. Chimento Chicken it is!
There are two ways to make Chimento Chicken: using phyllo dough or using quick crescent rolls. In terms of taste, using phyllo is heavenly and I much prefer it. Nate disagreed and said both phyllo and crescent rolls are equally as tasty, although he did admit the phyllo is a lot prettier. Despite Nate saying both versions are just as good, I just love the crispy, clean butter taste of the phyllo version. Crescent rolls are good, but, you know, they taste like crescent rolls and have just a bit more flavor. BUT, that all said, if you use crescent rolls, it is still mighty delicious! And crescent rolls are SUPER easy. I mean, there’s cream cheese no matter what dough you’re using so take your pick!
Also, don’t be scared of trying the phyllo. I once made this recipe for 100 people and had 10 college-aged kids help me put the phyllo triangles together. If we could do it factory style in a terrible kitchen, you can tackle this!
Chimento Chicken, aka Chicken Croissants
- 1/4 of a large onion, chopped (feel free to add more onion if you like more onion flavor)
- 1 package fresh mushrooms, chopped
- 1 8-ounce package of cream cheese, softened to room temperature
- 1 chicken breast, cooked and cut into pieces
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Pillsbury (or equivalent) refrigerated crescent rolls (2 packages of 8) OR Phyllo dough (in the freezer section at the store)
- 6 tablespoons butter (only if using phyllo)
- 1 cup chicken broth, cooled
- 1 tablespoon butter
- 1 tablespoon flour
You can just use a boneless, skinless chicken breast. However, if you’re feeling resourceful: I like to buy a package of 2 chicken breast WITH bones and skin, cover breasts in a big pot with water, boil until cooked through, and then use one of the breasts plus 1 cup of the broth for this recipe and use the other chicken breast and the rest of the broth for chicken soup.
Sauté the onion in a bit of olive oil over medium heat for a few minutes. Add the chopped mushrooms and sauté until cooked through. Remove from heat.
Mix together onions, mushrooms, cream cheese, chicken breast, salt and pepper in a large bowl.
If using crescent rolls:
- Lay out crescent roll triangles. Plop about 1/8 cup of filling onto the wide end (divide the filling evenly between the 16 rolls), then roll up the crescent roll starting at the wide end, sort of tucking the ends around the filling once it’s rolled up. Bake on an ungreased cookie sheet in a 375 degree F oven until dark golden brown, 10-20 minutes.
If using phyllo dough:
- Defrost phyllo in fridge overnight or at room temperature for about 5 hours. Keep in packaging until ready to use.
- Melt 6 T. butter and have it ready with a pastry brush.
- Lay out a large piece of waxed paper or parchment paper on your counter.
- Dampen a clean dish towel. Unwrap dough from packaging and unroll, setting to the side, placing damp towel on top.
- Your phyllo will come in sheets about 12″ x 16″. You will cut those sheets into 4″ x 16″ strips. You will need 20 of those strips total. Once cut, replace under damp towel. (Roll up and wrap in plastic wrap any remaining phyllo dough and keep refrigerated for up to 10 days.)
- Remove one 4″ x 16″ sheet from the pile, re-cover pile with damp towel, place single sheet on waxed paper/parchment paper on the counter. Brush on butter, starting at one end, holding that end with one hand and brushing away from the hand holding the sheet down, covering entire sheet with a thin layer of butter. Add a second sheet and repeat process. The phyllo can break easily but don’t stress. It will all work out! Just be gentle but don’t be too stressed about it.
- Place appx. 1/4 cup of the filling on one end, in a triangle shape. Fold like a flag from the stuffed end all the way down, ending with a triangle stuffed with filling. This website has an excellent set of photos to illustrate the stuffing and folding process. Click here to see! Repeat to make 10 stuffed triangles.
- Place triangles on a Silpat- or parchment paper-lined cooke sheet. Brush tops with butter.
- Bake in a 350 F oven until dark golden, about 20 minutes or so.
To make the gravy:
- Melt 1 tablespoon butter over medium heat. Add 1 tablespoon floor and whisk well. Let cook for about 5-10 minutes, whisking fairly regularly. Add cold chicken broth to roux and bring to a simmer. Simmer about 5 minutes, remove from heat. Gravy will thicken a bit as it cools.
Makes 16 stuffed crescent rolls or 10 stuffed phyllo triangles. Serve with gravy.
Thursday, September 12
When you have a lot of food blogger friends, you end up with a lot of friends writing and publishing really cool cookbooks! I have another one of those cookbooks to share with you this week from my friend Catherine McCord of Weelicious.
Catherine is every bit as cute and sweet as her recipes. She is gracious and kind and generous and I am so grateful to know her!
Her second book Weelicious Lunches just came out and it’s great! The photography is beautiful, there are SO many recipes to choose from, and my kids were excited to read through the book to get ideas for their lunches (something I always need help with). This book is great inspiration if you’re looking for wholesome and delicious lunch inspiration for your kids (or even yourself!).
I have been wanting to make my own granola bars for some time now. I’m on Year Two of trying to use less plastic and one of the specific goals I set for myself this year was to replace some or all of the store-bought snacks that we regularly include in packed lunches, including granola bars. I haven’t really found a recipe that caught my eye until my review copy of Catherine’s book arrived last week. She has a simple granola bar recipe in the book that looked like just what I needed!
The granola bars are wonderful (recipe below!). They are a little bit crispy, a little bit chewy, with just the right amount of sweetness and a hint of salt. I’ve already eaten a few and they’ve only been out of the oven for an hour! Cate and Owen are equally as addicted. The best part was the bars were so easy to prepare and the ingredients are accessible and inexpensive, making this a much more affordable option than buying granola bars. Plus, we’re using less packaging, contributing to our family’s environmental goals. Yay for homemade granola bars!
The giveaway is now closed. Thank you!
And, of course, we are giving away Catherine’s book! Two of you lucky commenters will each receive a copy of Weelicious Lunches. Please leave a comment on this post by Midnight PT on Wednesday, September 18.
Good luck to you all with the giveaway! And happy granola bar cooking!
Chocolate Chip Granola Bars
From Weelicious Lunches by Catherine McCord
- 4 cups old-fashioned rolled oats
- 1/4 cup whole-wheat flour
- 1/2 cup shredded unsweetened coconut
- 1/3 cup packed brown sugar
- 1 cup chocolate chips (or raisins or other dried fruit) Jane note: I used mini chocolate chips
- 1/2 teaspoon kosher salt
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup honey
1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. Combine the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl.
3. In a separate bowl, whisk together the canola oil, vanilla and honey.
4. Pour the wet ingredients over the oat mixture and stir to combine. (Jane note: stir and stir and stir!)
5. Spread the granola mixture on the baking sheet and shape it into a large rectangle about 1 inch thick.
6. Bake for 40 minutes, or until golden and dry to the touch. (Jane note: mine cooked for 35 minutes.)
7. Cool on the baking sheet for 10 minutes, then cut into 3 x 1 inch bars using a serrated knife. These bars will remain fresh for several weeks if wrapped individually in parchment or wax paper. (Jane note: I am planning to store in an airtight container.)
I had a box of brown crisped rice cereal and I love it when granola bars have crispies in them, so I modified things a bit. Since I was adding dry ingredients, I upped the amounts for some of the other ingredients. Here are my modifications:
- Add 1 cup brown crisped rice cereal to the dry ingredients
- Increase to 1/3 cup whole-wheat flour
- Make the 1/3 cup packed brown sugar heaping
- Used 5/8 cup of canola oil
- Used 5/8 cup honey
Posted by Jane Maynard at 3:17 pm 207 Comments
Categories: fab faves, featured recipes, Giveaways, Recipes, sweet things, the goods Tags: chocolate chip granola bars, eat well. heal the planet., homemade granola bars, weelicious lunches |
Thursday, September 5
One of the very best features of our new house is the back patio. The landscaping in the yard is beautiful, complete with lighting at night, and the patio is large with a beautiful pergola, from which I will be hanging twinkle lights.
Ever day I count my lucky stars that we ended up getting this home. The previous owner lived here forever and took such good care of the home, looking out for every detail. Once such detail that we discovered a week or two after moving in was the gas line wired out to the patio. How cool is that?
The gas line comes up on the left side of the patio, near the post you see on the left in this photo.
I never thought a gas line could look so beautiful, but it does!
Over the next few months we are going to be working with Lowe’s to put in a grill and an outdoor shower in our fabulous new yard. We have started the planning process and I am really itching to get the grill installed!
I started browsing the Lowe’s website yesterday to see what’s available before we hit the store, and I honestly felt a bit overwhelmed. I figure if I feel overwhelmed, other people must, too! And I know that some of you have knowledge and opinions about gas grills that would be very beneficial for the clueless ones among us.
So, we’re doing a Call for Recipes, except there are no recipes involved! Today we are calling for your tips and advice when shopping for a gas grill! Which features are “must-have” and which are not so important? What do you love most about your grill? What do you hate most about your grill? Any and all tips at all different budget levels are welcome!
Thursday, August 29
When I was in Salt Lake a few years ago, I met up with some friends at Bruges Waffles & Frites. It was the first time I had eaten a Liege Belgian waffle and I instantly fell in love. The sweetness and the texture come together to create waffle magic. (P.S. Bruges’ fries are amazing, too! Here is my post about our visit to Bruges if you’re interested.)
Not too long after that, my Aunt Sue posted a recipe for Liege waffles on our family Facebook page. I’ve had that recipe tucked away for two years waiting for the moment I finally got around to purchasing Belgian pearl sugar so I could make the waffles.
That still hasn’t happened, BUT…when we moved away from Menlo Park earlier this year, our Swedish friends the Montags gave us a box of Swedish pearl sugar as a going away gift. They know how obsessed I am with bulle and Swedish pearl sugar is what you traditionally top the bread with. It was such a great gift, they know me too well!
These waffles are a dream, best eaten at brunch or even as dessert. They are CRAZY sweet. As Sue points out in the recipe, you sort of feel like you had sugar shot straight into your veins! But in a good way, of course.
I highly recommend this recipe and Liege waffles in general. Such a delectable treat! And, yes, cleaning your waffle iron afterwards is a big pain, but it’s worth it!
Liege Waffle Recipe
From my Aunt Sue
- 2 C flour
- 1 C Belgian pearl sugar*
- 1 C melted butter
- 3 eggs
- 1 package yeast (2 T)
- 1/3 C lukewarm water
- 1 1/2 T granulated sugar (vanilla sugar if you have it)
- 1/8 t salt
1. Mix yeast, 1 1/2 T sugar and salt into the lukewarm water. Let yeast dissolve and sit for 15 minutes (it should get foamy). In the meantime, melt the butter.
2. Put flour in a large bowl. Make a hole in the middle and pour in the yeast mixture. Whisk together the eggs and melted butter and add to the flour as well. Knead until you get a nice, even dough. Let it rest and rise until dough doubles.
3. Gently mix in the pearl sugar.
4. Let dough rest for another 15 minutes. Preheat Belgian waffle iron.
5. Place waffle dough into the waffle maker (see Sue’s notes below for a tip on this part) and bake for 3-5 minutes. Because the sugar was mixed into the dough later in the process, it will melt and caramelize and give you that special Liege waffle taste. Be careful when removing waffles from the iron as the sugar can be hot and sticky. Place on a cooling rack so the waffles can crisp up.
Sue’s notes: I can’t find the original website to credit the brilliant person who wrote this recipe. Also, you need to think of the batter as a ball, almost like picking up a blob and being able to chuck it at someone across the room. It does not pour AT ALL! You will press the iron down over the dough to flatten it out to bake. Also, when the waffles are cooked, they will need to be prodded out of the waffle iron. They seem kind of floppy when first baked. Place them on a cooling rack and as they cool a bit, they become crispy as the caramelized sugar needs to cool to get hard. They are crispy and amazingly delicious. I could only eat a quarter of a waffle without feeling like I had literally shot sugar straight into my veins. BEWARE OF SUGAR SHOCK! P.S. I only use the Waring Pro Waffle Baker that you flip once you place the batter in the baker.
Jane note: I don’t have a fancy Waring Pro Belgian waffle iron. Mine is a simple iron, but it IS a Belgian maker – you want the thicker waffle plates for this recipe.
*Here is a website where you can Belgian pearl sugar straight from a town called Tienen in Belgium. You can also get Belgian pearl sugar on Amazon. Sue has also used turbinado sugar (sugar in the raw) and says you get a similar effect. Liege waffle purists don’t even like using the Swedish pearl sugar, but you can do whatever you want as far as I’m concerned!
Thursday, August 22
I don’t normally “celebrate” National Doughnut Day because, well, it’s sort of silly, right? BUT…this past June 7 I kept seeing Facebook status updates and Instagram photos of people eating lots and lots of doughnuts and, wouldn’t you know it, I found myself wanting doughnuts! The house we were living in at the time was nowhere near a decent doughnut shop, plus dragging all the kids in and out of the car seemed like too much work. So, I hit the computer and started looking for recipes.
You need to know two other things leading up to today’s recipe.
1) Dan’s grocery stores in Utah used to carry Dunford’s Chocolate Cake Donuts. The latest I heard is that Dan’s no longer carries the donuts and that they are impossible to find (Update: Harmon’s apparently sells them and the Dunford’s in South Jordan is still around). Dunford’s were the greatest chocolate cake donuts of all time. I have never had a chocolate cake donut that compares. I am on a constant quest to find a Dunford’s replacement and I am constantly disappointed.
2) A doughnut is not a doughnut if it is not fried. Yes, there are a lot of good recipes for “baked doughnuts” out there but, if you ask me, they’re basically muffins in a doughnut shape. They aren’t really doughnuts.
With these two thoughts in mind, I decided that since I can’t buy Dunford’s donuts I was going to have to make them. I read through a lot of recipes and finally decided to use a Chocolate Cake Doughnut recipe from Sunset Magazine.
I made a few batches and the final final product was MIGHTY FINE. Still no Dunford’s, but close! And they were better than any other store-bought chocolate cake doughnuts I’ve had, so this recipe was a winner!
Chocolate Cake Doughnuts Sort of Like Dunford Use to Make
From Sunset Magazine, but I changed a few things up based on my experience with the recipe
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch-process cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 1/3 cup buttermilk
- 3 tablespoons butter, melted
- 6 to 8 cups vegetable oil for frying
- Chocolate Doughnut Frosting (See recipe below)
In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
Scrape dough onto a generously floured surface.
If you have a doughnut cutter: With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again.
If you do not have a doughnut cutter, this is what I did and it worked wonderfully: Roll dough out into a rectangle that is about 5 inches wide and 1/2-inch thick. Cut into strips about 1 inch wide (so you end up with pieces 1″ wide and 5″ long). Shape the strips into circles. With a little bit of water wet the ends with your fingertips and then seal the ends. Trust me, it actually works really well and made about 16 doughnuts.
Place doughnuts on a well-floured baking sheet or back on your floured surface.
Add about 4 inches of oil into a 5- to 6-quart pan; heat to 375° (I have an instant read thermometer that I use throughout the entire cooking process – it’s important!). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying three at a time. Cook, turning once, until puffy and cooked through. The original recipe says to cook 3 to 4 minutes total, but that was WAY too long. I cooked each donut 1 minute per side and that was perfect – cooked through completely but also not burned or dried out. With a slotted spoon, transfer doughnuts to paper towels to drain. Test temperature of oil, reheat to 375 if needed. Repeat process to fry remaining doughnuts.
Let cool on a wire rack. Dip top half of each doughnut in the chocolate frosting and place back on wire rack to set for about 5 minutes (or longer).
Chocolate Doughnut Frosting (Sunset’s recipe was more of a glaze, I changed mine to match the Dunford’s frosting more)
- 6 ounces chopped semisweet chocolate
- 1/2 cup whipping cream
- 1 tablespoon butter
- 2 teaspoons corn syrup
- Powdered sugar (amount TBD)
In a heatproof bowl, combine semisweet chocolate, whipping cream, butter and corn syrup. Place bowl over simmering water, stirring occasionally until melted and smooth. Remove from heat and add powdered sugar until the frosting thickens but is still of a consistency where you can dip the doughnuts into the frosting.
These doughnuts come Owen Approved!
Posted by Jane Maynard at 12:31 pm 14 Comments
Categories: featured recipes, Recipes, sweet things, Way Gourmet Tags: chocolate cake donuts, chocolate cake doughnuts, donuts, doughnuts, dunford's donuts, homemade donuts, homemade doughnuts |
Thursday, August 15
It’s been many years since I declared my undying love for real maple syrup, so I think we should revisit the topic! Before I met Nate, I had only ever eaten fake maple syrup – you know, of the Log Cabin and Aunt Jemima variety. Then I married a boy from New Hampshire and everything changed.
Truly, I haven’t bought a bottle of the fake stuff since we got married. Even in the early years when we had negative money in the bank account, we still found a way to get our hands on pure maple syrup. Good chocolate and good maple syrup are top priorities in my kitchen!
Anna and Cate’s former preschool teacher Miss Ferneyn once gave me a photocopy of a maple balsamic chicken recipe she found in a cookbook or magazine. (Miss Ferneyn and Miss Erika were always giving me great recipes and they have made appearances on the blog before. I sure miss those ladies, and not just for their good food!) I made the recipe and it was AMAZING. And then I lost the photocopied page and haven’t been able to find it no matter how hard I look. I pestered Miss Ferneyn a few times and she can’t find the recipe either! I finally bit the bullet and tried to figure out the recipe on my own. and we had success! Welcome back to my life, beautiful recipe.
I made this chicken for my family in New Jersey and everyone raved. My sister-in-law has already made it for guests. It’s really really really really really good. Are you convinced yet?
Maple Balsamic Chicken
From Jane Maynard, inspired by a recipe buried in my kitchen somewhere
- 2-3 boneless, skinless chicken breasts – cut into thirds width-wise, then halved height-wise
- 1 cup chicken broth
- 1/2 cup real maple syrup
- 1/4 cup balsamic vinegar
- 1/2 cup flour
- 1 t salt, divided in half
- 1/2 t pepper
- 5 ounces mushrooms, sliced
- 1/4 of an onion, chopped
- 1 large clove garlic, minced or pressed through a garlic press
- olive oil
Mix flour, 1/2 tsp salt and the pepper in a plastic bag. Pound chicken nice and flat then toss in the flour mixture.
Heat a couple tablespoons of olive oil in large pan over medium to medium-high heat. Brown chicken in oil then set aside on a plate.
Put onions in the pan and sautée over medium heat until translucent, adding a bit of oil to the pan if needed. Add garlic and mushrooms, and cook until the mushrooms are cooked and liquid has evaporated. Add broth, syrup, vinegar, 1/2 tsp salt and browned chicken. Bring sauce to a simmer then reduce heat to medium-low, so sauce is still simmering. Cook about 10 minutes until chicken is fully cooked through. Salt and pepper to taste and serve with pasta or mashed potatoes.
To see other yummy maple syrup recipes, visit the Federation of Quebec Maple Syrup Producers ‘Recipe of the Month’ Page. This post was not sponsored, but my recipe will be featured on their site. I’m happy I can help spread the maple syrup love!
Wednesday, August 7
Right now we are at my in-law’s home in New Hampshire. My mother-in-law Pat is the best mother-in-law on the planet. No joke. Yesterday as my sister-in-law and I slept in, she played with all the kids and even sewed THREE skirts. She’s Super Grandma.
This morning she made Cinnamon-Sugar Doughnut Drops with my nephew Colby. He was complete engaged the entire time they were cooking, it was adorable. And the doughnut drops were DELICIOUS. Because they’re fried, as doughnuts should be! (Sidenote: A baked doughnut is NOT a doughnut. It’s a muffin posing as a doughnut. You need OIL to make a doughnut a doughnut! Okay, ranting done.)
We also renamed these doughnut drops “Turkey Leg Donuts,” because a large quantity of them looked like, you guessed it, turkey legs! Sadly, I didn’t photograph any of the turkey leg donuts. What was I thinking?!
Cinnamon-Sugared Doughnut Drops
From a magazine but I can’t tell which one from the cutout Pat has in her recipe box
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 2 tablespoons oil
- 1/2 teaspoon vanilla
- 1 egg
- Oil for frying
- 1/2 cup sugar
- 1 teaspoon cinnamon
In a medium to large heavy saucepan, heat 2 to 3 inches oil to 375. (Pat note: make sure you heat it to the right temperature!)
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in milk, oil, vanilla and egg with a fork until dry ingredients are moistened.
Drop by teaspoonfuls into hot oil. (Pat note: make sure it really is just by TEASPOONful.) You can cook 5 to 6 at a time. Fry doughnut drops 60-90 seconds on each side until deep golden brown. Drain on paper towel.
Mix 1/2 cup sugar and 1 teaspoon cinnamon together and roll hot doughnuts in the sugar mixture.
The recipe says this makes 30-36 doughnut drops. I suppose it’s right, but I can’t believe how FAST we ate them, it seemed like about 10!
Monday, August 5
I hate to use the words “Back to School” right now because it just reminds me that summer is ending in a few short weeks. But, alas, we are nearing that time of year and it’s time to get ready!
One of my least favorite things about the school year is packing lunches. For me the biggest challenges are providing variety as well as a balance of healthy food with what my kids will actually eat. It’s oh-so-fun!
Attune Foods recently asked me to contribute to a Back to School Lunch Ideas E-Book, using either their Uncle Sam cereal, Erewhon cereal or grahams. Chocolate-covered raisins ended up being my inspiration and I came up with a recipe that Cate could not stop eating. This new wholesome treat will definitely be making an appearance in her lunchbox this coming school year!
Click here to download the free cookbook and see what recipe I created! Plus, you want to check out all the recipes as they were created by a group of food bloggers that I love!