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Homemade Caramels

Ingredients:

• 1/4 cup unsalted butter

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/2 cup corn syrup (Karo Syrup)

• 1/4 teaspoon salt

• 1/2 cup sweetened condensed milk

Directions:

1. Mix all ingredients in a medium pan (the mixture will bubble up so make sure there is lots of room in the pan).

2. Heat over medium-high until mixture bubbles. Let mixture bubble for 6-7 minutes, stirring continuously.

4. Pour into a 8×8 buttered dish and allow to cool completely. Cut into small squares.

5. If desired, drizzle with chocolate and a sprinkle of sea salt.

Beef and Butternut Squash Chili

Ingredients:

• 1 pound extra-lean ground beef

• 1 green bell pepper, chopped

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 (14.5-ounce) cans stewed tomatoes,

• 1 (16-ounce) can chili beans

• 1/2 small butternut squash, peeled and cubed (about 2 1/2 cups)

• 1 cup low-sodium beef broth

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons chili powder

• 1 cup frozen corn kernels, thawed

• Shredded cheddar cheese for serving

• Fresh cilantro for serving

Directions:

Cook beef, bell pepper, onion and garlic in a Dutch oven over medium-high heat until meat crumbles and is no longer pink.

Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.

Stir in corn, and cook, uncovered, 5 minutes or until squash is tender and chili is thickened.

Serve topping with cheese and cilantro or your chili topper preferences!

Spritz Cookies

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup confectioners’ sugar

• 1/4 teaspoon almond extract

• 1/2 cup cornstarch

• 1 cup butter, softened

• 3 drops of food coloring, optional

Directions:

• Preheat oven to 350 degrees F

• In a medium mixing bowl, cream together butter, confectioners’ sugar, and almond until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.

• Bake for 8 to 10 minutes in the oven.

Cauliflower Alfredo Sauce with Chicken

This is soooo delicious!!! Please make this! 🙂

Ingredients:

• 5 to 6 cups cauliflower florets (1 large head of cauliflower)

• 7 cups water + 1 cube chicken bouillon (optional)

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• pinch of crushed red pepper flakes

• 1/2 cup milk

• 1 cup grated parmesan cheese

• 1 lb fettuccine noodles

• 2 large chicken breasts, cut into 1” pieces

Directions:

1. Combine the water and bouillon cube in a large pot over high heat and bring to a boil. Add the cauliflower florets and cook, covered, until fork tender (about 7 minutes).

2. Bring a large pot a water to a boil. Salt water and add pasta. Cook according to package directions. (about 8-10 minutes)

3. Meanwhile melt the butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.

4. Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and chicken. Season with salt and pepper and cook until done.

5. Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. Add the garlic butter mixture to the blender as well as the salt, black pepper, crushed red pepper and milk. Remove the center of the lid to the blender to vent and cover with a clean towel. Blend until smooth and creamy (about 20 to 30 seconds).

6. Pour the cauliflower sauce into the large skillet with the cooked chicken and return to medium low heat. Add the grated parmesan cheese to the sauce and stir until melted and combined. Serve the sauce hot over a bed of cooked noodles.

Bacon and Crab “Chowdah”

This is perfect for a chilly evening. Warms the belly!!

Ingredients:

• 4 slices of bacon, chopped

• 1 russet potato, peeled and cut into 1/2-inch dice

• 1 medium onion, chopped

• 3 celery ribs from the heart with leaves, finely chopped

• 1 bell pepper (any color), finely chopped

• 1 fresh or dried bay leaf

• Salt and freshly ground pepper

• 3 tablespoons all-purpose flour

• 1 cups chicken broth

• 3 cups whole milk

• 16 ounces lump crabmeat

• 3 tablespoons chopped fresh thyme

• 1 teaspoon seafood seasoning, such as Old Bay

• 2 green onions, chopped

• Oyster crackers

• Hot sauce

• Extra virgin olive oil

Directions:

Put a medium pot over medium-high heat, add a drizzle of extra virgin olive oil and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes.

Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

Uncover the pot, stir in the crabmeat, thyme and seafood seasoning. Simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the crispy bacon, chives, oyster crackers and hot sauce.

Broccoli and Beef Noodle Bowl

Ingredients:

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 onion, diced

• 1 green bell pepper, chopped

• 12 ounces broccoli florets

• 1 green onion, thinly sliced

• Small handful of cilantro, chopped

• Toasted sesame seeds

• 3 packages ramen noodles, seasoning packets discarded

For the sauce:

• 1/4 cup reduced sodium soy sauce

• 2 tablespoons rice wine vinegar

• 2 tablespoons brown sugar, packed

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 teaspoon sesame oil

• teaspoon Sriracha, optional

Directions:

1) In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.

2) In a large pot of boiling water, cook ramen noodles according to package instructions; drain well.

3) Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

4) Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in ramen noodles and soy sauce mixture until well combined, about 2-3 minutes.

5) Serve immediately, garnished with green onion, cilantro and toasted sesame seeds.

Pan Fried Halibut Cheeks

These halibut cheeks were so good! Perfectly crispy crust and flaky inside!! This recipe would work great for any firm white fish such as cod, sea bass, monkfish, etc.

Ingredients:

• 2 lbs Alaskan halibut cheeks

• 2 cups corn meal

• 1/4 teaspoon celery salt

• 1/4 teaspoon parsley flake

• Sea salt

• Freshly ground black pepper

• 2 tablespoons vegetable oil

• Lemon wedges

Directions:

1. Place corn meal into a plastic bag and add celery salt, parsley flakes, ground pepper, and sea salt.

2. Add halibut cheeks (1/2 lb. per serving) and shake until well coated.

3. Pour oil in large frying pan over high heat and carefully add the coated cheeks, frying until crisp, about 2 to 3 minutes per side.

4. Serve immediately with lemon wedges.

Spaghetti Stoup

“Stoup” is a term invented by Rachael Ray. Is a term for a meal that is thicker than soup and thinner than stew. Watching Rachael Rays “30 Minute Meals” was how I learned how to cook in college! This recipe is adapted from her Spaghetti and Meatball Stoup recipe.

Spaghetti is my favorite meal. By far! This is just another way for me to eat it!😬

Ingredients:

2 tablespoons extra-virgin olive oil

1 carrot, peeled and chopped into a small dice

1 medium yellow onion, chopped

2 ribs of celery, chopped

3 cloves garlic, minced

3 cups tomato sauce

3 cups chicken stock

1 pound ground beef

Parmigiano for serving

2 tablespoons chopped parsley leaves

1/2 pound spaghetti, broken into 2 inch pieces

1 cup basil leaves, torn or shredded

1 loaf Italian crusty bread, for dunking

1 tsp salt

1/2 tsp ground black pepper

Directions:

• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, and ground beef and salt and pepper. Stir, breaking it up, until meat is no longer pink.

• Add carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.

• Remove lid from soup and then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender. Stir in basil And parsley and remove “stoup” from the stove. Serve soup with bread and cheese.

Oven roasted sweet BBQ venison

I am a daily patron at our local Dunn Brothers Coffee. I see the other regulars and chat. Word got out on the street that I enjoy cooking. One thing led to another and I was gifted this fresh white tail tenderloin.

To me it tasted like a spiced beef tenderloin. I didn’t tell my family until they were done eating. Nobody suspected a thing and actually complimented the taste!!

The rub I used is the rub from the BBQ cauliflower posted a while ago.

Ingredients:

2.5 lb venison loin (beef, pork, turkey would also be good)

Sweet BBQ rub: This recipe makes a large amount of rub!

• 1 cup turbinado sugar

• 1/2 cup kosher salt

• 1/2 cup granulated sugar

• 3 tablespoons chili powder

• 3 tablespoons smoked paprika

• 2 tablespoons granulated garlic

• 1 tablespoon onion powder

• 1 1/2 teaspoons cayenne pepper

• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper

Directions:

Preheat oven to 400 degrees.

Heavily coat both sides of the loin with the rub.

Wrap the rubbed loin in tin foil and place on a baking sheet.

Place in oven for approximately 40 minutes or until internal temp reaches 120 degree. (For medium-rare)

Let meat rest for at least 10 minutes. Unwrap from foil and slice meat on a biased.