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< Back Canning leftover ham and broth Prep Time: 20 Minutes Cook Time: 75 Minutes - 90 Minutes Serves: 6 Level: Beginner About the Recipe Canning ham is NOT difficult in any way and when done correctly, it is completely safe. It absolutely requires you to use a pressure canner. Read that again. You must use a pressure canner. If this is your first time using a pressure canner, you may want to check out my detailed instructions here. Ingredients Ham broth Preparation The first thing we want to do is cut all the ham off the bone. I cut mine into fairly larger chunks, so it didn’t fall apart during the canning process. You can also freeze the bone for some ham and bean soup in your future. Set your ham aside while you get everything else ready. Once I had all the ham chunked up it was time to start filling the jars. Fill your hot sterilized jars with the cut meat. I packed it in really well, getting as much as I could in there while still leaving 1″ headroom. If you aren’t sure how to keep your jars hot, you can always run them through a cycle in the dishwasher. That’s normally what I do when I know I’m going to be canning that day. Next you need to add liquid in with your ham. You can either pour boiling water over the meat or, if you’re as lucky as I was, your Mama saved you all the ham broth! I brought the broth to a boil on my stove and ladeled it over top of the ham, again leaving a 1 inch head space. I had enough of that precious broth left to do a quart of it as well. That broth will be a nice addition to my ham and beans that I make with that fabulous ham bone! Make sure you wipe the rims of your jars before putting your hot lids and rings on them. I wiped the jar rims with a cloth with a little vinegar to help remove any of the greasy residue. Now it’s time to process! Place the jars into the canner base making sure that there is space between them. Make sure you remember to add your hot water in your canner. Check your manual to see what your canner calls for, my canner requires 3 quarts of water. Put your lid in place. I highly suggest setting a timer so you know when the specified time is up. Processing times are: 75 minutes at 11 lbs for pint jars 90 minutes at 11 lbs for quart jars Make sure to read your manual as additional pressure is needed for high altitude, over 2000 feet. When your timer goes off, turn the stove off. Actually, turn the stove off and walk away. Go take a much deserved seat for a while. You HAVE to leave the lid on and allow the pressure canner to return to normal pressure. I just let mine sit for quite a while. Once the pressure is down to normal you can remove the lid and take your jars out. I use the jar lifter to remove them. And I always set them on a kitchen towel then cover them with another towel. I don’t want them to cool down too quickly. Besides the benefit of stocking up on ham when it is very cheap, having canned ham and stock on the shelf is a HUGE convenience. I can grab a can and have my ham pot pie halfway done, all I need to add is some potatoes and pot pie dough. Previous Next

< Back Applesauce Oatmeal Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 12 Level: Beginner Ingredients 2 cups white sugar, granulated 1 cup vegetable shortening 2 medium eggs 2 cups applesauce 2 teaspoons baking soda 4 cups all-purpose white flour 2 teaspoons cinnamon 2 teaspoons nutmeg 1 teaspoon salt 2 cups rolled oats 1 cup raisins (optional) 1 cup nuts, your choice (optional) 1 cup chocolate chips (optional) Preparation Cream sugar and shortening; add eggs. Add remaining ingredients except optional items and mix thoroughly. Stir in choice of optional ingredients. Put rounded tablespoons of cookie dough on greased cookie sheet and bake for 10 minutes, or until brown, at 425 degrees. Previous Next

< Back Roasted Vegetable Butternut Squash Lasagna Prep Time: 30 Minutes Cook Time: 1 hour 45 minutes Serves: 12 Level: Beginner About the Recipe Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don’t forget those incredible layers of melted cheese in every bite! Comfort food at its finest. Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered ½ teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) ⅔ cup milk (I like unsweetened almond milk, but any milk will work) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon allspice ½ teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg ½ teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided. To garnish: Fresh chopped parsley Preparation Step 1 Preheat the oven to 400 degrees F. Step 2 Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash. Step 3 Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper. Step 4 Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven. Step 5 Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside. Step 6 Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!) Step 7 In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside. Step 8 To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese. Step 9 Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese. Step 10 Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12. Previous Next

< Back Traditional Homemade Scottish Tablet Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 12 Level: Beginner Ingredients 2lbs granulated white sugar (32oz or 7.5 cups. Yes, that much sugar!) 1 cup of full-fat milk (250ml) 1 tin of sweetened condensed milk 3oz butter (85g) Preparation Traditional Scottish tablet is a delicious, sugary, sweet or candy with a slightly grainy texture that melts in your mouth. When I try to explain it to people who’ve never heard of it or tasted it I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft. I remember people talking about it when I first moved to Scotland, telling me that I just had to try it. When I finally did I wasn’t disappointed! It’s delicious sugary goodness and seriously addictive. Not so good for the waistline but definitely the perfect treat when you want something sweet! Where does tablet come from? You’ll often hear it referred to as “Scottish Tablet” but there are actually lots of similar sweets to tablets around the world, although they often tend to be a bit softer than the traditional tablet here. I realized we had something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added in it too. In Latin America there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called the Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. But having now lived in Scotland for years, I have to say I’m most partial to Scottish Tablet! It’s become a part of my life here. Most weddings I’ve attended feature tablet after the main meal or as a favour to take home with you, and we even had tablet on the cake table at our wedding! It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found like Tablet Ice-cream and Tablet Cheesecake. Basically, you can’t visit Scotland without trying tablet! But I have to say the homemade stuff has always been better than the bought kind because it doesn’t need preservatives or any substitution for milk products (not saying all bought ones have these but many do!), so why not try your hand at making your own with the Scottish tablet recipe below? Is tablet hard to make? I had my first try at making tablet one Christmas when we were visiting some of Phil’s family. His stepmother showed me her family recipe and with plenty of supervision, I helped to make it. She gave me a copy of the family tablet recipe but in all my moves abroad I unfortunately lost it! I recently decided I wanted to give it another go on my own, so Margaret sent me “Aunt Grace’s Scottish Tablet Recipe” and here we are! The Scottish tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. It still needs lots of attention so it doesn’t catch on the bottom of the pan so you won’t be multitasking while you make this one. The recipe makes quite a lot and tablet always makes a great gift… if you can bear to part with it! Aunt Grace’s Scottish Tablet Recipe Ingredients: 2lbs granulated white sugar (32oz or 7.5 cups. Yes, that much sugar!) 1 cup of full-fat milk (250ml) 1 tin of sweetened condensed milk 3oz butter (85g) Don’t try to take any shortcuts with low-fat products! You’ll need full-fat milk and butter for it to work correctly. Method: Here’s the main method, with step-by-step photos below and extra tips: Slowly dissolve the sugar, milk, and butter until it’s smooth. This can be done in a pot on the stove but it’s also easy to do in the microwave and lowers the risk of burning. Put in a microwave-safe bowl and blast for 90 seconds at a time on a low or defrost setting. It’ll take approximately 6 goes in the microwave for it to melt into a smooth mixture. Pour the liquid into a large pot on the stove. If you’re using an electric stovetop you can use a trivet to stop the mixture burning. Add the condensed milk and bring it up to a boil (stir continuously to stop it catching on the bottom of the pan) Briskly simmer for exactly 20 minutes, stirring continuously Take off the heat, quickly beat the mixture and pour it into a buttered swiss roll tin tablet is definitely not diet-friendly! But I firmly believe we all deserve a treat now and then so why not tablet? Moving from New Zealand to Scotland and having lived for a while in the United States means I’m never quite sure what measurement system belongs where, so I’ve tried to put everything you might want above but let me know! I weigh things on the scales but you can also measure it out in cups if that’s what you prefer. Margaret always melts the butter, sugar, and milk together in the microwave and I find that much easier too! You can put it in the pot you intend to use on the stove though and just melt it together on a low heat there, taking care to make sure it doesn’t catch on the pan or burn. I have seen some other recipes use water instead of milk here but milk gives the tablet a much creamier taste! Definitely note that you should use a bigger pan than this! You’ll see why in the next photo… This is the mixture once I had melted the first lot of ingredients together in the microwave and then added to the pan with the condensed milk. From here you need to bring it to a boil which is really important as if you don’t get the mixture hot enough the tablet won’t set properly later on. You need to have a big pot because as the tablet mixture rises in heat and comes to a boil it’ll expand. As you can see I only just managed to keep it in the pot! This first batch actually didn’t set the first time I poured it and I ended up putting it back again so that it would set properly. If your tablet doesn’t set it is possible to rescue it by putting it back into the pan and bringing to a boil again, but it can sometimes mean it gets a little more cooked and won’t taste quite as smooth. The finished texture is usually a tad grainy but it then melts in your mouth and becomes smooth. The recipe calls for a “brisk simmer” for 20 minutes which means not fully boiling but not on a low heat either. The mixture will come down a bit in the pan and you should keep stirring the whole time. You get a bit of a work out when making tablet! This is me continuously stirring the mixture. It will usually darken up a bit too. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although I’ve never used them and you will just get to know that it’s right if you make it a few times (and why wouldn’t you?). I did some research and the setting point is 120 degrees if you want to use a thermometer. This means you get it to that point and know it will set. Alternatively, you can do the drop test in a glass of water. Take a bit of the mixture with the spoon or stirrer and drop it into a glass of cold water and if it sticks together and forms a ball it’s ready. As I said, you can add it back to the pan if it doesn’t end up setting, but it’s riskier and better to get it right the first go round! Once you’ve been simmering and stirring the Scottish tablet for 20 minutes you need to take it off the heat and beat it until it thickens up. Traditionally this was done with a wooden spoon and that’s how I’ve always done it too, but I know some people do use an electric beater as well. At this point, you can also add some whisky (not too much just a bit for flavoring) if you want to make it even more Scottish! You will notice some recipes call for vanilla essence but traditional tablet never had it and it’s not really necessary. The mixture usually darkens and thickens up and then you know it’s ready to pour! Whenever I’ve seen homemade tablet it’s been done in a greased tin like this, but you could also do it in a lined or greased baking tray or lasagne type dish. It depends how thick you want the pieces to be when you cut them later on. The mixture above is still hardening up. After it’s been sitting for about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines as it can shatter if you just try and cut it without the lines. And that’s how you make a traditional Scottish tablet at home! It sounds complicated but it’s really not too bad. You just need to keep an eye on it! I really hope my little step by step tips will help you out along the way too. Previous Next

< Back Basically the BEST Chocolate Pudding (or pie filling) Prep Time: 5 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. This recipe is yummy and soooo very easy to make, and a lot cheaper than buying it in a box or pre-made.

< Back Easy Shepherd's Pie Put this Easy Shepherd's Pie on the table tonight in just 30 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and enough cheese to make your heart happy! Previous Next

< Back Chicken Parmigiana Prep Time: 10 min Cook Time: 25 min Serves: Level: Beginner About the Recipe Ingredients 4 Chicken Breast Halves (skinless boneless) ½ cup Flour 2 Eggs ⅔ cup Panko Bread Crumbs ⅔ cup Italian Seasoning Bread Crumbs ⅓ cup Parmesan Cheese (grated) 2 tablespoons Parsley 4 tablespoons Oil (or as needed) 24 ounces Marinara Sauce (homemade or jarred) 1 cup Mozzarella Cheese (shredded) ¼ cup Parmesan Cheese (shredded) add Basil & Parsley (fresh, chopped) Preparation Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to ½" thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.

< Back Rhubarb and Strawberry Jam Prep Time: 10 minutes Cook Time: 1 hr 34 mins (total time) Serves: Level: beginner About the Recipe Ingredients 2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.) 2 lb. strawberry, cut up or not either way works (about 7 c.) 2 1/4 c. granulated sugar 1/4 tsp. kosher salt 1 tbsp. fresh lemon juice Preparation Step1 In a large saucepan over medium-high heat, combine rhubarb, strawberries, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Start heating up your water bath pot, so it is boiling by the time your jars are ready. Step 2 Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars Step 3 Put lids in boiling water for 5 min to warm up the rubber. Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. Step 4 Remove jars careful because they are not sealed yet. Cool to room temperature for 24 hours. After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage. *** Side note I like my jam smooth, so I alway blend it with a stick blender FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them! Previous Next

< Back Homemade Marshmallows Prep Time: 25 Minutes Cook Time: 15 Minutes (time may vary depending on how quick it reaches 240F) Serves: 4 dozen Level: Beginner Ingredients 3 packages (21g) unflavored gelatin 1 cup (227g) cool water, divided 1 1/2 cups (298g) granulated sugar 1 cup (312g) light corn syrup 1/8 teaspoon table salt 1 tablespoon (14g) Pure Vanilla Extract confectioners' sugar, to sprinkle on top Preparation 1. Combine the gelatin and 1/2 cup (113g) cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside. 2. Combine the sugar, corn syrup, salt, and 1/2 cup (113g) cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. 3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat. 4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Add vanilla towards the end of the mixing time. 5. Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. 6. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness. 7. For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper. Tips from our Bakers For softer, "creamier" marshmallows (though still stiff enough to cut), reduce the amount of gelatin to 2 packets. For gingerbread marshmallows: Instead of light corn syrup use dark corn syrup, which provides a more nuanced, caramel flavor closer to molasses. If you really love the rich, dark taste of molasses, you can replace half or even all of the corn syrup with molasses by volume. In addition, omit the vanilla and add 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves (or 1 to 2 tablespoons Gingerbread Spice) to the stovetop syrup before cooking for a dose of wintry spice. For eggnog marshmallows: Follow the recipe as written, adding 1 teaspoon nutmeg to the syrup mixture before cooking. If possible, use freshly grated nutmeg instead of ground; the flavor is much brighter, fresher, and more vibrant. Add 1/2 teaspoon rum extract in addition to the vanilla, if desired. For chocolate-dipped marshmallows: Once marshmallows are cooled and cut, dip them in a bowl of melted chocolate and let rest for a few minutes to set. You can also sprinkle peppermint crunch, toasted nuts, or cacao nibs on the dipped chocolate section before it sets for some added flair. Previous Next

< Back Instant Pot Yogurt Prep Time: 5 Minutes Cook Time: 9 hours Serves: 16 Level: Beginner About the Recipe Ingredients ½ gallon milk 2 tablespoons prepared yogurt with cultures Preparation Pour milk into the inner pot of Instant Pot. Push the yogurt button until the screen reads "boil." (Usually you will need to hit the yogurt button two times) This will take about an hour. Once the Instant Pot beeps that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees Fahrenheit. Let the inner pot sit in the instant pot for 5 minutes and then remove the inner pot. Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath. Gently skim off the "skin" on the yogurt and discard. Whisk in the prepared yogurt. Place the inner pot (be sure to dry off well if you have an ice bath), put the lid on and press the yogurt button again and then adjust until the screen reads 8:00. (The pressure should also read normal--if it reads less, hit adjust again until normal is lit up.) Once the pressure cooker beeps that the yogurt cycle is complete, remove the inner pot from the inner pot and cover it with plastic wrap. Refrigerate for 8 hours before transferring to individual containers or stirring the instant pot. Once refrigerated for 8 hours, you can strain the yogurt to prepare Greek yogurt and/or set some yogurt aside for future yogurt making. To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over a large mixing bowl while draining.) Equipment Needed Electric Pressure Cooker with Yogurt Function Notes Instead of prepared yogurt as your starter, you can use a yogurt starter. Just follow directions to determine how much starter to add to ½ gallon milk (each brand is a bit different.) You can use any percentage of fat to make homemade yogurt. To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place it over a large mixing bowl while draining.) Homemade yogurt should last for about 10-14 days. If sweetening yogurt, I have found it is best to add in sweeteners/vanilla after the yogurt has set up in the fridge for at least 8 hours, or after straining. If you find your milk is not reaching 180 degrees after the boil cycle, you can turn to saute function for a few minutes, watching VERY closely to help it reach to 180 degrees. Nutritional values are approximate and have been calculated using 2% milk. The serving size is approximately 4 ounces. Previous Next

< Back Honey BBQ Chicken Wraps Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. Ingredients 1/2 recipe baked popcorn chicken 4 large flour tortillas 2 cups packaged coleslaw (or broccoli slaw) 1 1/2 cups shredded cheddar cheese Honey BBQ Sauce: 1 cup barbecue sauce 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation If we ever go out to eat at a chain restaurant like Buffalo Wild Wings, Red Robin or some place like that, I always go straight for the “wrap” options on the menu. Wraps always sound good to me, and I also love to get ideas from the menu of ways I can make them from home. They make great, EASY dinners, and I can always count on my family to eat them happily. These Honey BBQ Chicken Wraps were developed in the aftermath of making this yummy baked popcorn chicken. We loved this crispy, juicy popcorn chicken so much (especially dipping it in BBQ sauce!) that I knew immediately that I wanted to transform it into a wrap. I kept this recipe pretty simple because crispy baked chicken smothered in BBQ sauce is the real star of the wrap. I added some coleslaw for crunch and flavor and the end result was completely DELICIOUS! For the sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Place the baked popcorn chicken bites into a large bowl. Pour most of the warm honey BBQ sauce on top (reserve a little extra for dipping or adding to the wraps) and gently toss to coat. Assembly: Sprinkle a handful of shredded cheese on the base of the tortilla. I like to place them on a hot skillet for a minute or two for the cheese to begin to melt. Top with 5-6 pieces of BBQ popcorn chicken. Drizzle with a little more BBQ sauce if you like a lot of sauce. Top with a handful of coleslaw mix. Roll and secure with a toothpick, if needed. Serve immediately. Previous Next

< Back Couche Couche - Cajun Breakfast Cereal Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4-6 Level: Beginner About the Recipe Ingredients 1/2 cup cooking oil (vegetable, canola) 2 tablespoons butter or bacon drippings 2 cups all-purpose cornmeal 2 tablespoons all-purpose flour 1 teaspoon granulated sugar, optional 1-1/2 teaspoons salt 1 teaspoon baking powder 1-1/2 cups milk, plus additional milk, buttermilk or heavy cream for individual servings Preparation INSTRUCTIONS Heat oil with butter in a 12-inch cast iron skillet over medium-high heat. Whisk together the dry ingredients; add the milk. Pour batter into the hot oil and allow to cook until a crust forms on the bottom, 8 to 10 minutes. Using a metal spatula or spoon, begin turning batter over as it cooks, so the browned part is on top. Once all has been turned, reduce heat to medium low, cover and allow to continue crusting on the bottom and steaming, turning occasionally, until cooked through and has the appearance of cooked, crumbled cornbread. Serve as you would with cereal, spooned into individual bowls, sprinkled with sugar or topped with butter and drizzled with cane syrup or honey. Pour milk, cream, buttermilk or hot coffee milk, around the cereal. NOTES: May be seasoned with salt and pepper only for a more savory version. I also like to cook bacon as a side and serve the couche couche with crumbled bacon and a fried egg on top. Previous Next