Cooking Archives - Page 446 of 566 - Garden Seeds and Honey Bees

White Chocolate covered Caramel Apples

*15 Apples, Granny Smith or Red Delicious
*1 1/2 bags (12 ounce bags) fresh Guittard White Chocolate Chips
*2 1/2 packages fresh Kraft Caramels (13.5 ounce bags), unwrapped
*1 tablespoon Water, per package of caramels to be used when melting
*3/4 cup fresh Brown Sugar
*3/4 cup Granulated Sugar
*1/2 to 1 tablespoon Cinnamon
*15 Wood Apple Sticks, or sticks of your choice

Wash and dry apples. Tip: if you are using purchased apples with a wax on them use 1 tablespoon Lime Juice and 1 tablespoon Baking Soda in a large glass bowl of water. Place apples into bowl and let sit a minute or so and wash/scrub apples, this will help the caramel to stick better to the apples.

Melt 1 bag of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

Push apple sticks into bottoms of apples and dip into melted caramel 1/2 to 3/4 of the way up the apple or more if desired.

Let caramel set, meanwhile melt white chocolate chips in another small glass bowl in the microwave, watching and stirring occasionally until chips are melted.

Dip the set covered caramel apple into melted white chocolate, dipping as high-up on the apple as desired.

Apple “Pie” Sugar-Coating Mixture:

Combine and mix well the granulated sugar, brown sugar and cinnamon in a bowl or container. Place or set the caramel/wet white chocolate covered apples one at a time into mixture and scoop/sprinkle apples with apple “pie” sugar-coating.

Drizzle on white melted chocolate, as desired.

Place covered apples on (Pam (cooking spray) sprayed if desired) parchment paper or use Silpat on 1/2 baking sheet for easy removal and allow to dry and Enjoy!!!

Recipe adapted from Your Hone Based Mom

Also see Joy in my Kitchen

Enjoy!

Jessica, Lindy and Jacque

Curry Chicken

Ingredients:

*4-5 fresh Chicken Breasts, cut into chunks, browning in cast iron pan in oil
3-4 tablespoons Extra light Olive Oil
*3 medium Onions, julienned
*3 medium Red Bell Peppers, julienned
*3 medium Green Bell Peppers, julienned
*2 whole dry Chili Peppers, diced
*1 teaspoon Sea Salt
*1 tablespoon Curry
*1/2 teaspoon Cumin
*1/2 tablespoon Sugar
*1/2 tablespoon Brown Sugar
*13.5 ounces canned Coconut Milk
*1/2 cup Greek Yogurt

***Serve over Basmati Rice

Directions:

Heat a cast iron skillet on medium heat, then add 2 tablespoons of extra light olive oil and chicken chunks and cook the chicken until fully cooked and golden brown. Then deglaze the pan with a small amount of water. Remove the chicken from the skillet and set aside.

Then to the heated skillet add 1 to 2 tablespoons of extra light olive oil and the Julienned onions and peppers and sauté 1 to 2 minutes or until tender. Add 1/2 of the sautéed vegetables to the chicken and place the other the 1/2 to a blender. Note: You can blend all the vegetables if you want a just a creamed curry sauce.

In a bowl whisk together the curry sauce ingredients: Salt, curry, cumin, sugar, brown sugar, coconut milk and yogurt.

In the blender with the sautéed vegetables, add the dried chili pepper and curry sauce. Blend until smooth.

Add the sautéed vegetables and chicken back to the skillet. Then add the blended curry sauce and simmer together for 15 to 20 minutes or until heated through. Serve over Basmati Rice, cooked in rice cooker or according to recipe on the package or see our baked rice recipe below.

Baked Rice

Ingredients:

*3/4 cup Jasmine White Rice
*3/4 cup Brown Rice
*2-3 tablespoons Extra Light Olive Oil
*3 teaspoons Powdered Low Sodium Chicken Broth

Directions:

Mix or toss together in bowl the white rice, brown rice, olive oil and powdered chicken broth. Then put rice mixture in a medium size baking dish sprayed with cooking spray. Then add 2 and 1/3 cups Boiling Water. (In small pot add the water and bring water to a boil and add to the Rice mixture.

Cover the baking dish with rice tightly with two layers of aluminum foil and bake for 55 minutes in a pre-heated 375* F. oven.

Then after baking remove from oven and let rest for 5 minutes, covered. Then remove foil and fluff the rice with a fork and Serve!

Also see Baked Rice for more picture instructions.