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Instant Vanilla Chai Mix | Make Ahead Mondays

December 10, 2012 by 21 Comments

Tea has a way -unlike coffee- of making time slow down just a bit. This time of year and this season of life, I feel like time needs all the slowing down I can possibly get.

I’m trying, with varying degrees of success, to accomplish parenting and homeschooling five boys (two of whom are teenagers), being a good wife, running a home based business, maintaining a free-lance writing career including a newspaper column, participating in my community and its activities, and keeping in touch with family and friends.

God bless my friends. They are a patient lot. For some reason or another, my time management skills lately have been more strained than usual. In fact, I committed the unpardonable friendship sin.

I forgot a commitment and it’s even worse than it sounds.

My whole family -all SEVEN of us- were invited to dine with our friends Tim and Shannon and their four kids up the road. I asked Shannon what I could bring, and she sweetly informed me that she was making the whole thing. DINNER FOR THIRTEEN PEOPLE. I balked. I insisted she let me bring a pot of beans and some homemade salsa to go with the pulled pork she would be slow cooking. The plans were set. Later that week we would show up, beans and salsa in hand, and enjoy a friendly dinner all together.

Two days before our dinner date, I spoke with Shannon on the phone and she told me how another friend had forgotten to come to dinner one night and her kids were so disappointed. I talked about times it had happened to us and we commiserated. Are you feeling some foreshadowing here? Ugh.

The day of our dinner arrived and I completely forgot what I was supposed to be doing that evening. I was running late on a couple of writing deadlines, so after finishing school with the kids, I sat down -nose to the grindstone- and finished what was due. I submitted them, tidied the kitchen and started working on two other recipes I was developing that would be due in the next week or so. My husband called and uncharacteristically offered to bring home something for dinner. I jumped on it, ran some errands I had promised other folks I would run, then came back to finish the work I’d started. The Evil Genius arrived home -late!- with dinner in  hand. We all descended on it like locusts. I settled in to go through our new healthcare plan papers that were due the next day and the kids hollered, “Someone’s in the driveway… It’s Mr. Tim!”

… You know those scenes in movies where one thing suddenly comes into sharp focus and the rest of the background drops away in a blur? Yeah. That’s how I looked at my friend.

Tim had come down the road because to top everything else off, our phone had been busy for two days because of a problem with the line.

In that moment, all my friend cred washed down the driveway with the light rain that was falling. I felt like a giant jerk. I gathered the kids, pulled a brush through my hair and said we were coming up anyway. Half an hour late and fed. In their kitchen, our troops rallied at the sight of the beautiful meal Shannon had prepared for us. Our kids played together beautifully, and I apologized profusely.

What I wouldn’t have given at that moment for a time machine. Something that would’ve granted me extra time during the day so that I could actually consult my calendar (where the date was written in Sharpie marker) and think about what I was supposed to get done that day. Isn’t that the kicker? It was written down!

I took that as a sign that I needed to find a way to make more time in my holiday season. I’m partnering with Frigidaire who has invented -wait for it- a TIME MACHINE. Not an H.G. Wells type of time machine, granted, but it’s a time machine nonetheless. Frigidaire is giving the gift of time, both in the form of gifts to enjoy time and actual Frigidaire appliances! There are daily, weekly and grand prizes. The daily prizes are indulgences like spa gift cards, the weekly prizes are honest-to-goodness Frigidaire Double-Oven Ranges (Oh, how I’d love one of these!), and the grand prize? Sit down, please. Someone is going to win an ENTIRE SUITE OF FRIGIDAIRE APPLIANCES. Seriously, that would be a gift to remember, wouldn’t it? Click on over to the Frigidaire  app on Facebook and play to win! They have some hilarious free cheer cards you can post on Facebook, Twitter or email to friends and family, too.

That is so true I almost shudder a bit…

I have a little gift of time for you, too! Foodie with Family is powered by tea, glorious tea: morning, noon and night, loose leaf, bagged and instant. I just plain can’t get enough tea. I have a tea for every occasion and whim and I love it that way. Most days, I start the morning off with a stiff black tea- something of which the purists would approve. As the day goes on, I sip on black tea blends, mixes and then move into herbal teas like lemongrass and my perennial favourite, Sleepytime Tea.

When time is short, and I have a hankering for something sweet and warming, I reach for my homemade Instant Vanilla Chai mix. It’s satisfyingly homey. It reminds me of the store-bought instant chai mixes, takes mere minutes to put together and yields enough for a generous jar for yourself and gifts for your favourite tea lovers without breaking the bank. How can you beat that? With the time you save making this for gifts, you can scoot over to the Frigidaire Time Machine and be entered to win that sweet suite of Frigidaire appliances.

As for me? I’m probably going to take a couple jars of this up the road to my friend along with a big hug.

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Instant Vanilla Chai Mix | Make Ahead Mondays

Instant Vanilla Chai Mix | Make Ahead Mondays

Creamy, spiced, sweet instant vanilla chai mix hits the spot when you want something warming and satisfying in a hurry! As usual, homemade beats store bought hands-down!

Portioned into small jars with gift cards or instructions on the label, this chai mix makes a unique and affordable holiday or hostess gift for the chai and tea lovers in your life!

Ingredients

  • 1 1/2 cups instant unsweetened tea powder (I use Nestea.)
  • 2 cups granulated white sugar
  • 1 cup non-fat instant dry milk powder
  • 1 cup plain non-dairy creamer powder
  • 1 cup French vanilla or vanilla non-dairy creamer powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground black pepper (This is optional, but makes the chai spicier.)
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves

Instructions

Add all of the ingredients to a large mixing bowl and whisk until evenly combined. Process 1 cup at a time in pulses in a blender or food processor until it is a fine powdery consistency much like powdered sugar. Wait until the dust in the blender or processor dies down before removing the lid, then spoon into airtight containers for storage. Repeat until all of the mixture has been finely powdered.

Tightly covered, this mix is good for 6 months to a year, stirring every so often to prevent clumping.

For Gift Giving:

Divide the powdered mix between small 4 or 8 ounce jars. Label jars with instructions on how to prepare the chai.

http://www.foodiewithfamily.com/2012/12/10/instant-vanilla-chai-mix-make-ahead-mondays/

This post is sponsored by Frigidaire.  I received monetary compensation for my participation, but my review and opinions are my own.

Filed Under: Beverages, Make Ahead Mondays, Rebecca, Recipes Tagged With: , , , , , , ,

Holiday Cookies and Goodies Round-Up

December 7, 2012 by 5 Comments

Were you to be looking for me this past Tuesday or Wednesday, you would’ve found me in the basement of the student center at Houghton College in Houghton, New York, selling tasty goodies at a table set up at the 26th Annual Houghton Arts & Crafts Fair. This was the first year the college did two floors of vendors and I was there on a mission: to sell as many baked goods as I could possibly turn out of my kitchen to benefit the Cookies for Kids Cancer organization.

First I want to say a word about this fabulous group. Cookies for Kids’ Cancer was the brainchild of a mother who was inspired by her two and a half year old son’s own battle with pediatric cancer. She took what is most parents’ worst nightmare and turned it into a mission to help other families touched in the same way. Here are some important statistics to know about pediatric cancers.

  • Cancer claims the lives of more children annually than any other disease ” more than asthma, muscular dystrophy, multiple sclerosis & AIDS combined.
  • 46 children per day are diagnosed with cancer totaling nearly 13,000 new cases per year.
  • Cure rates have improved dramatically and advances in childhood cancer research has provided seminal insights into the cancer problem in general. Today, 4 out 5 children diagnosed with cancer can be cured.
  • Combined funding for all pediatric cancers accounts for less than 4% of the National Cancer Institute TOTAL cancer funding budget.*

All statistics sourced from Cookiesforkidscancer.org.

The opportunity to take part in the arts & crafts fair was pretty last minute, so I didn’t have a ton of time to recruit friends and family to donate baked goods for sale, but I wasn’t about to give up the chance to use my partnership with the GLAD Product Company to help as many people as I possibly could. Why was this such an opportunity? Because GLAD was going to donate up to $1.00 for every single cookie (or goody) I sold, up to $100,000. I knew I couldn’t dream of turning out one hundred thousand cookies, but my kitchen kicked into as high a gear as I could make it go. I made a monstrously huge batch of Chex mix (as in three boxes worth of cereal, a bag of pretzels, a mega-box of Goldfish crackers,  three-quarters of a pound of butter and various other bits and pieces), a quadruple batch of salted caramel corn, and a bunch of homemade instant vanilla chai mix. I took them to the sale on Tuesday, hoping I might be able to sell out before the six o’clock end time to get home with plenty of day left to make things to sell the next day.

I had no idea.

I was cleaned out by two o’clock in the afternoon. The pleasant surprise spurred me to have more the next day, so the boys and I went home to make something REALLY spectacular for day two. I turned out forty eight Hot Chocolates on a Stick, four batches of homemade marshmallows (Bourbon Vanilla, Coffee, Orange Vanilla and Mint flavoured, respectively), another roaster pan of Chex mix and four batches of kettle corn (two classic, two spicy/sweet chipotle). Phew. I bagged everything maniacally Wednesday morning, pulled a brush through my hair and threw some makeup at my face, hoping it would land in the right place and had everything on my table to start selling at ten in the morning. My prayer was that I’d once again be able to sell most of what I had brought. I promised the kids they could eat whatever I didn’t sell.

Again? Whoa.

Houghton students and community members from the county really know how to kick it into gear when it comes to charitable giving. I sold out again by two.

One student came by and listened sweetly to my spiel then opened her wallet and stuffed what she had into the donation jar with the simple statement, “I am cancer. I survived.”

That makeup I threw at my face melted off as I thanked her tearfully.

All in all, I sold two-hundred and fifty items at that sale. My word.

You can get in on the giving, too, from the comfort of your own home or office and without baking a thing! Exchange a virtual cookie with a friend at the GLAD Cookie Exchange. GLAD will donate up to $1.00 to Cookies for Kids’ Cancer for each virtual cookie sold, exchanged or given this November and December 2012 – up to $100,000! In other words, all you have to do to help is click! Keep on clicking, folks. Together we can take a bite out of Pediatric cancers. Please visit the Glad Cookie Exchange and Cookies for Kids’ Cancer to see what you can do to help!

Now let’s talk goodies and cookies round-up, shall we? All of these recipes are suitable for holiday cookie exchanges, giving or bake sales.  First, let me show you what we offered at our bake sale.

Hot Chocolate on a Stick

Sweet and Spicy Chipotle Kettle Corn

Salted Caramel Corn

…And now for other cookies and goodies that make great gifts or holiday cookie exchange items!

Ada and Anna’s Maple Sandwich Cookies (Maple Whoopie Pies)

Homemade Twix Cookies

Amish Cookies

Almond Joy or Mounds Cookies

Pumpkin Chocolate Chip Cookies

…And because not EVERYONE has a sweet tooth, include this for your favourite savoury snack lovers!

Rosemary Garlic Almonds



I have partnered with The Glad Products Company through DailyBuzz to help promote their Food Storage products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!

Filed Under: Rebecca, Round Ups Tagged With: , , , , ,

Banana Churros with Butter Rum Caramel | A Party Wrap-up

December 6, 2012 by 9 Comments

Hello, gorgeous dessert. Of all the recipes  I’ve done for the Captain Morgan’s Spice Up the Holidays campaign, this is the one that disappeared the fastest. I guess it’s natural, what with being deep-fried and all…

I introduce to you my final recipe that I developed for the contest: Banana Churros with Buttered Rum Caramel Dipping Sauce. I was bouncing ideas off of my little sister (and culinary genius), Christina. She texted me with one word: Churros. DING! We looked no further. Somehow the churros morphed into Banana Churros and I replaced the usual thick chocolate dip with a seriously festive Butter Rum Caramel Dipping Sauce. Can I get an amen?

Would you just look at those babies on the party table?

When I started this competition, I really didn’t think I had much in the way of entertainment tips, but the more I thought about it, the more I realized I do. Maybe my tips won’t win praise from a traditionalist, but this is how I do things.

Foodie with Family Entertaining Tips:

  1. Don’t think a party has to include a full meal. A table full of appetizers and beverages keeps people full and happy. Mingling is easier with finger food than sitting down and serving multiple courses. Bonuses: Most appetizers can be done ahead of time and no seating plan necessary. People, I didn’t even assign tables at my wedding. I’m consistent.
  2. Remember the particular talents of your guests and take advantage. Do you have friends who are exceptional musicians? Ask them to bring their instrument to play instead of or in addition to a dish to pass. Do you know someone who makes an incredible pastry? Ask them to bring it along to share. Do you have a friend who makes killer homebrew? (You lucky dog.) Have them bring some to sample with your friends.
  3. Don’t be who you aren’t for the sake of the party. Your friends love you for a reason. There’s nothing wrong with challenging yourself, but do decor and food that you’d normally love. Grab pine boughs from the woods. Use items you already own in different ways (see the cheese box top in various party photos). If you’re a super casual person, keep the party kicked-back. If you’re a heels-and-pearls kind of gal, go formal!
  4. Candles: use them. This is optional if you are having, oh say, a Jedi fancy-dress party where everyone will be swinging pretend light sabres, but otherwise, use as many candles as you practically can. Why? I just like ‘em.
  5. Serve cheese and nuts. This is not as random as it sounds. There’s a good chance that if someone dislikes everything else on the table, they’re still going to dig cheese and nuts unless they’re a vegan with a nut allergy. Since they’re both substantial foods, it’ll help.
  6. Speaking of cheese, splurge on it! If you’re going to dip into the rainy day fund for a party, splash the biggest cash on a variety of cheeses. You don’t need many -two or three is plenty- but get good ones. If you’re not sure what to pick, ask someone at the cheese counter what they recommend for an after dinner cheese plate.

Our weeknight just-because-we-could party was a riot. I spiced things up by not telling anyone what was going on. You have to love a group of friends who shows up when you text them and ask them to come “dressed festively from the waist up.” Sharon said, “it was so mysterious, this text. How could I not come?”

The cocktails and nibbles were a welcome respite in the middle of the workweek.

 

I think Gena was pleasantly surprised by the Dark & Stormy Orchard…

Bob was reaching for some goodies. Was he going for the Jerk Chicken Bites with Rum-Glazed Grilled Pineapple?

…Or the Rosemary Garlic Almonds? The cheese?

 

Staci and Sharon loved the churros. The Evil Genius and I loved the churros. Bob and Gena loved the churros. In short, churros ruled the party. Everyone seemed surprised by how light and crispy the churros were. Bob declared them to be superior to Krispy Kreme. In fact, I believe his words were, “These are four times as light and crispy as Krispy Kreme.”  I’ll totally take that.

A mellow, weeknight get together was spiced up with the help of our Captain Morgan menu from the vittles to the Dark & Stormy Orchards.

 

 

Happy Holidays and Merry Christmas everyone!

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Banana Churros with Butter Rum Caramel

Banana Churros with Butter Rum Caramel

Light-as-a-feather and deep fried don't usually describe the same food, but that's exactly what these mildly-banana-flavoured churros are. Crisp on the outside, airy and moist on the inside, these Banana Churros with a creamy, rich, rummy dipping butter caramel sauce are a surefire hit wherever and whenever they're served.

Ingredients

    Ingredients for Butter Rum Caramel:
  • 3/4 cup granulated sugar
  • 1/4 cup warm water
  • 1 cup heavy cream
  • 3 tablespoons Captain Morgan's Original Spiced Rum
  • 1 tablespoon cold butter, cut into small pieces
    • Ingredients for the Banana Churros:
  • 1 very ripe banana
  • fresh water
  • 4 tablespoons unsalted butter
  • 1 cup ( 4 1/4 ounces by weight!) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 large eggs, room temperature
  • enough peanut or canola oil (or lard) to fill a heavy-bottomed, high-sided frying pan or pot with at least 1-inch of oil
  • cinnamon sugar for sprinkling finished Banana Churros

Instructions

To Make the Butter Rum Caramel:

Add the sugar and water to a heavy-bottomed saucepan. Swirl to start the sugar dissolving. Place over a high flame or high heat and bring to a boil. Do NOT stir this. Swirl it when necessary, but don't stir! Cook like this, swirling every so often, until it reaches a deep orange brown colour. Remove the pan from the heat and add the heavy cream all at once. Be careful, as it will splatter and spit quite a bit.

At this point you're going to think you've done something terribly wrong. The caramel you coaxed along so carefully will seize up in a horrid lump in the middle of the cream. Don't worry. It will all come out right in the end!

Place the pan back on the burner and reduce the heat to medium. NOW you can STIR! Stir frequently to help melt the caramel into the cream. It will bubble, that is okay! After about 5 minutes, the caramel should be fully melted into the cream. Remove the pan from the heat and stir in the rum and cold butter pieces until the butter is fully melted and incorporated.

Remove the pan from the heat and cover it, letting it cool, while you prepare the Banana Churros.

To Prepare the Banana Churros:

Peel and mash the banana until totally smooth. Scrape this into a liquid measuring 2-cup measuring cup and fill with water to the 1 1/4 cup line. Stir together and pour into a heavy-bottomed 3 quart saucepan. Add the butter and salt and bring to a rolling boil. Add the flour all at once, stirring vigorously to combine, over LOW heat. Continue stirring until the mixture forms a ball, about 1 minute. You'll know you've done it right if there's a little film on the bottom and sides of your pan.

Remove the pan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle or a heat-proof bowl you can use with a hand mixer. Let it rest for 5 minutes.

While the dough rests, bring 1-inch of peanut or canola oil, or lard, up to 375°F in a heavy-bottomed, high-sided frying pan.

Back at the mixer, add the eggs in all at once and beat on high speed until fully incorporated and the dough holds the shape of the beater or paddle in it.

Scrape the dough into a large pastry bag fitted with a large star (1/2-inch opening) or a large blank tip (1/2-inch opening). Twist the top of the pastry bag and use a twist-tie to cinch it shut. Carefully pipe 4-inch strips into the hot oil. Use a blunt side of a butterknife to help release the strips from the pastry tip if necessary. I almost always need to do this. Only pipe 4 or so strips at a time, do not crowd the pan because they will expand as they fry!

Fry them until golden brown for about 2 minutes per side, turning with tongs when necessary. Drain the churros on paper towel lined plates. Sprinkle lightly with cinnamon sugar and serve with a bowl or squeeze bottle of Butter Rum Caramel.

Pssst! Store the leftover butter rum caramel in a squeeze bottle in the refrigerator. Drizzle over ice cream, mochas, coffee and directly into your mouth. You're welcome.
http://www.foodiewithfamily.com/2012/12/06/banana-churros-with-butter-rum-caramel-a-party-wrap-up/

A reminder: Please check out all the great work my competitors put into their parties and say howdy to them! Also, be sure to check in next week to find out who won!

 Disclosure: I am a participant in the Spice Up the Holidays contest sponsored by Captain Morgan USA. I received products to use in my recipe development and compensation for additional ingredients but all opinions are my own.

 

Filed Under: Desserts, Rebecca, Recipes Tagged With: , , , , , , ,

Salted Caramel Corn | Make Ahead Mondays {GIVEAWAY CLOSED}

December 3, 2012 by 280 Comments

 

Update: The Pick Giveaway Winner plugin chose Christi P. as the winner of the Whirly Pop and Coconut Oil. Look for the email I’ve sent you, Christi! I can’t even wait for you to get to try these things. Congratulations!

My Grandma is one of my biggest cooking heroes. She has spent the majority of her life feeding people. My Grandpa, her husband, was a pastor who couldn’t walk away from someone who looked hungry, and everyone looked hungry to Grandpa. I’ve mentioned it before, but it bears repeating that one of my most treasured possessions is my collection of recipe cards handwritten for me by Grandma in my first years of marriage. There is just nothing to compare to road-tested recipes written by the hand of someone you love bigger than the bay. The only drawback? Well, maybe I get just a touch weepy whenever I make her recipes. In other words? I weep a lot.

The recipe I’m sharing today is a holiday staple. I only allow myself to make it from December first through January thirty first because otherwise I’d be the size of a house. We give bags of this to friends, Romans and countrymen. In other other words? We give it to EVERYONE. If you walk near my house in Advent, you’re getting a bag full of Salted Caramel Corn shoved in your hands. It’s just the way we do things, because it’s how Grandma does it.

And since we’re talking about Grandma, let me tell you, she was ahead of her time. Grandma was doing Salted Caramel WAY before anyone else. As in decades. When salted caramel hit the food scene I was all, “What? You mean other people DIDN’T salt their caramel?” Honestly. I was agog. Aghast. Alarmed. Arsey-versey. Shall I stop now? Please say yes. I’m all out of words that mean agape that begin with ‘A’. Oh, no I didn’t. Oh yes, I did… Astounded, awestruck, astonished, amazed…

We were, however, talking SALTED Caramel Corn. On the back of the recipe card, Grandma wrote about the final step of the process, “This is what makes it crisp and it does not stick to your teeth-” I’m neither an orthodontist nor have I played one on t.v., but many of my kids’ braces wearing friends are able to eat this with no issues! If you’re looking for a caramel corn that fits the bill for your favourite dental appliance sporting pals, this is the one!

Think of this as the ultimate in caramel corn. It’s perfectly caramelled (new word. I made it up), just a touch salty, crispy and not at all sticky and is totally simple to make. I promise you many accolades and much affection (more ‘A’ words!) if you make a batch of two of these to give away. Here’s where ‘Make Ahead Mondays’ comes into play. This caramel corn is good for about ten days after it’s made. One batch makes roughly eight quarts. Make a batch, bag it up and give it away for the next few days. If it starts softening a bit, crisp it up in a 250°F oven for a few minutes. This is a room-temperature storage item. You want to spread some joy? ” The best way to spread Christmas cheer is singing loud for all to hear” AND give them a bag of this stuff. I’m pretty sure Buddy would approve. (My final ‘A’ word.)

If you want to try a sample of this good stuff, I’ll be selling it as a fundraiser for Cookies for Kids’ Cancer at the 26th Annual Arts and Crafts Fair at Houghton College in Houghton, New York tomorrow (Tuesday, December 4th) and Wednesday the 5th. Come on down and see me!

 

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Salted Caramel Corn | Make Ahead Mondays

Salted Caramel Corn | Make Ahead Mondays

There is nothing that can compare to Grandma's Salted Caramel Corn with its brown sugar, nutty browned butter and touch of salt. Grandma is a genius.

Ingredients

  • 2 cups brown sugar
  • 1 cup butter
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 8 quarts plain (unseasoned, unsalted) popcorn in a very large mixing bowl

Instructions

Line 2 half-sheet pans with silpats, parchment paper or non-stick foil. Preheat oven to 250°F.

Combine brown sugar, butter, corn syrup, vanilla and salt in a heavy, medium-sized saucepan over medium high heat. Bring to a boil. Boil for 5 minutes, stirring occasionally. Remove the pan from the heat and add the baking soda. It will foam up big time! Don't worry, it's to be expected.

Pour the molten caramel over the popped corn in the bowl and stir gently but thoroughly to evenly coat the popcorn. Split the popcorn between the two prepared pans and spread it out evenly. Bake in the oven for 1 hour, stirring well every 15 minutes. Grandma says "Watch it closely during baking to ensure it doesn't stick and burn. If it tends to do this, lower the temp a tad. This step is what makes it crisp and it does not stick to your teeth!"

Let the caramel corn cool on the pan (if it is sufficiently done, you'll hear it crackling as it cools!), then store in an airtight container at room temperature.

http://www.foodiewithfamily.com/2012/12/03/salted-caramel-corn-giveaway-and-make-ahead-mondays/

Now the GIVEAWAY! This one is sponsored by ME! Just me! No one else! Several years ago, my Aunt Molly sent my family a Whirly Pop. Have you ever heard of one of these? I hadn’t until she sent me one. It is, in short, the ULTIMATE popcorn popper. It’s a funky pan with built in stirring mechanism that makes up to SIX QUARTS of theatre style popcorn in under THREE MINUTES. I’m telling you, this is on the short list of things I would replace the same day if it broke, not that I see it breaking any time soon. Honestly, folks… it has a 25 year warranty on all moving parts. Can you beat that? We’ve put this thing through its paces for almost seven years and it’s still going strong! We seriously use this every. single. day.  Sometimes we eat three batches a day! Oh! And you can make the best kettle corn of all time in these bad boys, too!

It is so much more inexpensive and incredibly healthier to pop your popcorn this way. Plain bagged popcorn is FAR less costly than and contains none of the weird, nasty preservatives found in the microwave stuff. You can get away with using much less oil when using the Whirly Pop than you would using a big pot on the stove. It’s pretty much the best way ever to make popcorn.

So here’s what I’m giving away. ONE WHIRLY POP…

 

and ONE JAR OF EXTRA VIRGIN COCONUT OIL.

Believe me, you haven’t had popcorn until you’ve had it popped with coconut oil in a Whirly Pop.

Here’s how to enter! (Be sure to leave a separate comment for each entry method you use so each one is counted!)

Mandatory Entry:

What’s your favourite popcorn topping? Hot sauce? Plain old salt? Sardines? (What? Could happen!) Nutritional yeast? Talk to me!

Optional Entries:

Like Foodie with Family on facebook.

Follow Foodie with Family on Instagram.

Follow Foodie with Family on Pinterest.

Follow Foodie with Family on Twitter.

Tweet the following, “I want to win a Whirly Pop and coconut oil for the perfect popcorn from @foodiewithfam ”

Disclosure: This giveaway is sponsored by me and paid for by me. Sadly, I can’t ship this package outside of the continental US, so this giveaway is only open to residents of the aforementioned!

 

Filed Under: Appetizers & Snacks, Desserts, Make Ahead Mondays, Rebecca, Recipes Tagged With: , , , , , , , , , ,

Jerk Chicken Bites with Rum Glazed Pineapple

December 1, 2012 by 10 Comments

As a participant in the Captain Morgan’s Spice Up the Holidays Contest, I was charged with -among other things- developing three recipes (a cocktail, an appetizer, and a dessert) featuring either Captain Morgan’s Original Spiced Rum or their Black Spiced Rum to serve at a party. My first recipe was the Dark & Stormy Orchard; an appley twist on the classic combination of dark rum and ginger beer. When it came time to make an appetizer, I knew EXACTLY what I wanted. This girl wanted jerk chicken. I’m assuming most of you are familiar with jerk chicken whether or not you’ve tried it. This Jamaican spa treatment for chicken is a total flavour explosion. If you’ve not had or heard of it, let me assure you that it doesn’t involve finding a badly behaved bird, although if you’re so inclined, I have a really foul (fowl pun alert) tempered rooster I’d volunteer for the job.

Jerk seasoning is a complex tasting combination of spices and aromatics. There are both dry-rubs and wet marinades, but both usually have a mixture of green onions, ginger, cinnamon, allspice, nutmeg, black pepper, thyme and habanero peppers. The wet marinade usually adds vinegar, lime juice and rum to the mix . I prefer the punch of flavour that goes all the way through the meat with wet marinades. Dry jerk seasonings and wet marinades can usually be purchased in the store, but I prefer mixing my own because I can control every single nuance of spice that goes into it. I like my jerk seasoning heavy on onion and a little lighter on allspice and nutmeg than is usually found in dry mixes. And since I also prefer a wet marinade, my blender makes quick work of making the marinade.

In my first Spice Up the Holidays post, I asked for your best entertaining tips. Wow! You all are GOOD! The decor is what was daunting me the most, being the sort of girl who piles rocks she collects on her table, puts reading glasses and a hat on her bust of Beethoven and calls it good enough. You guys made it sound less frightful, so thank you! I do believe I’m going to have a gorgeous table.

Also sharing tips was our judge for the contest, Chef Spike Mendelsohn himself. Yes, I got to chat up Spike! I did it from my freezing van in the parking lot at the church where I was about to teach cooking class. The point was this, Spike had some fabulous ideas to share with me. He said that aside from dancing on the tables, he liked to liven parties up by making them interactive. He likes to ask his guests to bring a dish to share and have everyone get involved while at his house. Conversation can’t help but be easy when you’re all working together to produce a meal you’ll share. You’re an angel, Spike. Thank you!

Jerk Chicken Bites are the perfect party appetizer because they can be done entirely ahead of time (minus the garnish) leaving you more time to mingle with your guests. You can have these out to nibble while you’re all putting your meal together. Nothing sparks hunger like being around food, so if you’re going to put your friends to work with you, it’d be awfully nice for you to take the edge off. They’re good hot, warm and room temperature, but I doubt they’ll last long enough to get much cooler than warm.

The recipe can be doubled or tripled easily and yields a large amount for a small cost. I chose to cook mine on the grill in a more traditional approach, but if you don’t have (or don’t like using) a grill, you can cook the chicken under the broiler or in a frying pan on the stove top. The stove top yields a pretty splattery mess on the stove top but a moister final product.

If you’re invited to a holiday party this season and asked to bring a dish to pass, I guarantee you’ll get more oohs and aahs than you know what to do if you show up with a plate full of this. No parties? No problem, make yourself a plate, eat ‘em in your yoga pants and congratulate yourself on not having to go anywhere. Either way, you win big.

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Jerk Chicken Bites with Rum Glazed Pineapple

Jerk Chicken Bites with Rum Glazed Pineapple

This simple but stunning appetizer of juicy, spicy, Jerk Chicken Bites is topped with grilled, caramelized Rum Glazed Pineapple. This gorgeous dish will be a hit for any party and is easily scaled up to feed more.

Ingredients

    For the Jerk Chicken::
  • Tops to an entire bunch of green onions (from 6-10 onions)
  • 1 red onion, peeled and coarsely chopped
  • 2 whole habaneros or jalapenos (for less heat), stems removed but seeds left intact
  • ½ cup malt or cider vinegar
  • ½ cup lime juice
  • 1/4 cup Captain Morgan's Black Spiced Rum
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon molasses
  • 4 teaspoons ground cinnamon (preferably Vietnamese)
  • 4 teaspoons ground ginger
  • 4 teaspoons ground allspice
  • 2 teaspoons ground or grated nutmeg
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground or cracked black pepper
  • 1 1/2-3 pounds boneless skinless chicken thighs
    • For the Rum Glazed Pineapple:
  • 1 can (20 ounces) pineapple slices in juice, juice drained but reserved
  • 1/4 cup brown sugar
  • 1/4 cup Captain Morgan's Black Spiced Rum
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon cider vinegar
  • 1 tablespoon ginger beer or ginger ale
  • 2 teaspoons cornstarch
  • zest of 1 lime
  • olive oil
  • salt
    • Optional for Garnish:
  • Fresh pomegranate arils
  • chopped cilantro or parsley

Instructions

To Marinate the Jerk Chicken Bites:

Add all ingredients EXCEPT the chicken thighs to a blender and blend until mostly smooth. Cut the chicken into 1-inch cubes and add to a resealable zipper top bag. Pour over the chicken in the bag. Squeeze as much air out as you can and marinate the chicken in the refrigerator overnight or at least 8 hours.

To Cook the Jerk Chicken Bites:
On a gas or charcoal grill:

Soak a handful of wooden skewers in warm water for 30 minutes while preparing the grill and chicken.

Heat a gas grill on HIGH or build a hot bed of coals to one side in a charcoal grill. Thread the chicken onto the skewers taking care not to crowd them. Grill them over direct heat on an oiled grill for 3- 4 minutes before turning them. Flip them sooner if they're cooking too quickly. Cook on the second side for 3-4 minutes. Continue cooking and turning, trying to get colour all over the chicken as long as necessary to cook through to 165°F internally, about 2 minutes. Transfer the skewers to a clean plate and let rest while preparing the pineapple.

Under a Broiler:

Soak a handful of wooden skewers in warm water for 30 minutes while preparing the broiler pan and chicken. Lightly spray a broiler pan with non-stick cooking spray. Thread the chicken onto skewers, taking care not to crowd them. Line them up on the broiler pan and cook 5 inches under the broiler, for about 6 minutes per side or until chicken cubes measure 165°F internally.

On a Stove Top:

Add just enough canola or olive oil to coat the bottom of a non-stick pan. Drain as much marinade off of the chicken as possible. Cook the chicken over medium high heat, flipping frequently, for 6-8 minutes or until has taken on colour all over and measures 165°F internally. Take care as the oil will spatter because of the marinade.

To Make the Rum Glazed Pineapple:

Pour the pineapple juice from the can into a saucepan. Add the brown sugar, rum, jalapeño, and cider vinegar to the pan. Bring to a boil then reduce heat and simmer for 5 minutes. In a separate small bowl, whisk together the cornstarch and ginger beer or ginger ale. Whisk this into the simmering juice mixture and bring to a boil, stirring constantly. Lower the heat and let the mixture simmer for 1 minute, then remove from the heat and stir in the lime zest.

Brush the pineapple slices with oil and sprinkle lightly with salt. Space them on the hot grill (or on a hot, oiled grill pan). Flip them when they have grill marks on the first side. Brush with the glaze and let it cook on the second side until that too has grill marks. Flip the pineapple again and brush generously with more glaze. When the first side has caramelized a bit (has some small blackened areas and is sticky to the touch) flip it and caramelize the second side. When that side is also sticky to the touch, transfer the pineapple slices to a cutting board, cut into pieces that are roughly equal to the size of your jerk chicken bites. You can save the additional glaze to use as a dip at the table, if you wish!

To Put the Bites Together:

Remove the chicken from the skewers (if they were used.) Skewer one piece of Rum Glazed Pineapple on top of each Jerk Chicken Bites with a toothpick. Arrange them on a platter and sprinkle, if desired, with pomegranate arils and chopped cilantro. Enjoy!

http://www.foodiewithfamily.com/2012/12/01/jerk-chicken-bites-with-rum-glazed-pineapple/

Remember my big old rummy dessert is coming next week. You REALLY don’t want to miss it. Trust me. Oh, trust me. And also, please remember to check out my fellow contestants gorgeous offerings!

 

Disclosure: I am a participant in the Spice Up the Holidays contest sponsored by Captain Morgan USA. I received products to use in my recipe development and compensation for additional ingredients but all opinions are my own.

Filed Under: Accessible Ethnic, Appetizers & Snacks, Rebecca, Recipes Tagged With: , , , ,

Peppermint Mocha or Hot Chocolate and a {GIVEAWAY CLOSED}

November 29, 2012 by 231 Comments

Update: The Pick Giveaway Winner plug-in chose Pamela and Miranda as the winners. Congratulations, ladies! Please respond to the email I just send to you with your mailing addresses and details and I will send it onto our friends at Korin.com!

I promised a Peppermint Mocha to end all Peppermint Mochas today and I am a girl of my word. I also promised a giveaway, and that’s coming up, too, but first a word or two about the ne plus ultra of mochas.

This was inspired by my poor friend who went to a place that rhymes with Flickschmonalds and ordered a seasonal Peppermint Mocha because it sounded cozy and warm and Christmasy. She left with the impression of having consumed a cup of coffee laced with vinegar and sugar immediately after brushing her teeth. I knew I could do better for my friend.

And I did.

Oh. I diddlydiddid.

Flickschmonalds, Blartucks, and Punkin’ Gonuts have nothing on my Peppermint Mocha. It screams CHRISTMAS, and WINTER, and CUDDLY, yes, but it also screams I’M AFFORDABLE ENOUGH TO DRINK EVERY DAY. …though given the quantity of half and half in it, it may not be a well-advised decision. Mmmm. Half and half.

My word people. If I carry on like this there’s gonna be trouble in the fitting-into-my-pants realm. These taste so darned good that I don’t really care, though. On the plus side, there is some coffee in it (which turns me into MRS. HYPER which is why I keep TYPING IN CAPS. Somebody stop me.) which is supposed to boost your metabolism. So there. And also, can someone come scrape me off of the ceiling where I’ve been parked since beginning working on this recipe?

It’s not enough just to have the half and half, AND the Peppermint Hot Fudge Sauce AND the coffee AND a thick cap of whipped cream. I sprinkle the top with crushed candy canes and use a chocolate covered peppermint stick as a swizzle stick. Apparently I have a thing for swizzle sticks these days.

Drive right past that drive-through window and straight to the store to buy your ingredients. I use Bogdon’s Chocolatey Candy Sticks for the job, but use whatever little peppermint sticks you can find. If it’s coated with chocolate? Well, buy two boxes -no- buy four. Those little puppies are seasonal and Peppermint Mochas are good all winter long!

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Peppermint Mocha or Peppermint Hot Chocolate and a {GIVEAWAY}

Peppermint Mocha or Peppermint Hot Chocolate and a {GIVEAWAY}

Try this ultra decadent, rich, creamy Peppermint Mocha for a wintery treat. There simply isn't anything better to have on Christmas morning than this frothy treat!

Ingredients

  • 2 tablespoons Peppermint Hot Fudge Sauce
  • 6 ounces half and half (Whole milk can be substituted for a less decadent mocha)
  • 1 shot of espresso or 2 ounces double-strength brewed coffee (omit coffee if you're making a Hot Chocolate.)
  • whipped cream
  • 2 peppermint sticks (or 2 small candy canes), divided

Instructions

Brew the espresso into a standard sized mug (or pour the still-hot double-strength coffee into your mug.) Omit the espresso or coffee if you're making a Peppermint Hot Chocolate.

Heat the hot fudge sauce and Half and Half together in a canning jar in the microwave or a small saucepan until steaming hot. Use a small whisk or a milk frother to vigorously combine the two until the hot fudge sauce is thoroughly melted into the mixture and it is slightly frothy. Pour it over the espresso or double-strength coffee in the mug. Dollop a generous amount of whipped cream on top of the drink. Crush one of the peppermint sticks or candy canes and sprinkle over the whipped cream. Use the remaining peppermint stick or candy cane to gently stir the drink and leave it in place as garnish.

Enjoy!

http://www.foodiewithfamily.com/2012/11/29/peppermint-mocha-or-hot-chocolate-and-a-giveaway/

Now for the giveaway! Do you see that gorgeous mug that’s holding the decadent mocha? Korin.com -one of my favourite online kitchen wares retailers- sent those Mugtails to me about a month ago. They have scarcely had an empty moment since. They’re so charming and so sweet and so pretty I haven’t wanted to put them on the shelf. The mugs are a beautiful stark white and the fawn and squirrel impressions in the mug are slightly thinner than the rest of the mug. When held up to the light, it comes through the shapes slightly. If you were to drop a tea light into the mugs, they’d be stunning!

For those of you who -like me- are mug crazy, these are the sort you wrap your hands around. The tail on the fawn mug is obviously not designed as a method to hold the mug. The squirrel mug’s bushy tail is perfect for holding the mug, but you can still cup your hands around it if that’s your preference.

Korin.com has kindly offered to give away one of the Fawn Mugtails (pictured above: ARV $16) and one of these adorable Squirrel Mugtails (ARV: $16).

 

The Fawn Mugtail is a standard sized mug that holds a generous mocha or tall cup of coffee while the Squirrel Mugtail is more of a demi-tasse, espresso sized cup. You’d still have room for a goodly cap of whipped cream in the squirrel cup if that dings your chimes… Just imagine these beautiful cups for holiday entertaining! How do you win? I’m glad you asked! Be sure to leave a separate comment for each entry method you use so they’re all counted!

Mandatory Entry

Leave a comment here telling me which of the two mugs you’d prefer and tell me what you’d use to fill the mug!

Optional Entries:

You have until 9 a.m. EST on Monday, December 3rd, 2012 to enter! Winners will be announced here sometime on Monday. Good luck, everyone!

Disclosure: Korin Knives provided mugs for me to review and is giving two mugs away, but I was not compensated for this post and all opinions are mine alone!

Filed Under: Beverages, Desserts, Rebecca, Recipes, Uncategorized Tagged With: , , , , , ,

Peppermint Hot Fudge Sauce

November 28, 2012 by 27 Comments

I’ve spoken before of my deep, deep love for the hot fudge sauce made by my stepmom, Val. Grandma Val’s Hot Fudge Sauce is a staple around the Foodie With Family household. It goes on ice cream, to be sure, but it is also drizzled on cake and stirred into hot milk for fabuloso hot chocolate. On days when I feel particularly frazzled or mom’ed out, a spoonful of it applied directly to my mouth is sometimes the only thing standing between me and stark raving lunacy.

The other day, a friend complained loudly about the quality of the peppermint mocha she purchased at a big name restaurant. Her description was:

If you’re considering trying McD’s peppermint mocha drink cuz it looks good and nice and warm and holiday-ish with the oncoming cold weather, here’s a tip to save some money: Make a pot of coffee, and while that’s brewing, go brush your teeth (some mouthwash after is good too). Then come back to the pot, pour some sugar and vinegar into it, pour yourself a mug, and drink up! Voila! Now you don’t have to go buy one.

Blech. That was enough to dissuade me. With all that, though, I still wanted a Peppermint Mocha. I decided to turn the ubiquitous Grandma Val’s Hot Fudge Sauce into the vehicle for the world’s best Peppermint Mocha. I turned it into Peppermint Hot Fudge Sauce.

Mercy.

I’ll share the Peppermint Mocha recipe tomorrow, but first? First you must make this Peppermint Hot Fudge Sauce. Believe me. All by itself it is a holiday treat second to none. If you can resist eating this by the spoonful then you’re a better animal than I am. But when you drizzle this over a bowl of Perry’s Mint Tingaling or Peppermint Stick ice cream? Oh Holy Night. It is something to remember.

When it’s still hot it’s a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more.

…Speaking of coming back for more, be sure to check in tomorrow for a Peppermint Mocha recipe that DOESN’T taste like toothpaste, vinegar and bad drip coffee and a GIVEAWAY that you will NOT want to miss.

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Peppermint Hot Fudge Sauce

Peppermint Hot Fudge Sauce

When it's still hot it's a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more. This is also the base for the best homemade Peppermint Mocha of all time!

Ingredients

  • 6 tablespoons unsalted butter
  • 6 ounces unsweetened chocolate
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • ¾ cup boiling water
  • 1½ teaspoons peppermint extract
  • 3/4 teaspoon vanilla extract (homemade is best! )
  • pinch of salt

Instructions

Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.

Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.

To Reheat:

Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.

http://www.foodiewithfamily.com/2012/11/28/peppermint-hot-fudge-sauce/

Filed Under: Condiments, Desserts, Rebecca, Recipes Tagged With: , , , , , , , , , ,

Whiskey Vanilla Extract | Make Ahead Mondays

November 26, 2012 by 17 Comments

 

I am obsessed with vanilla extract. Since I started making my own extract several years ago, I haven’t bought vanilla extract (either faux or pure) once. Once you’ve made your own and tasted just how much better it is (and realized just how easy the entire process is) it’s hard -if not impossible- to go  back.

Why bother when you can get pure vanilla extract relatively cheap? First, the homemade stuff is customizable. You can make it as strong or as weak as you’d like it. Normally, the method involves splitting beans, pouring a neutral high-alcohol spirit such as vodka over it, capping it, shaking it and letting it age until you can’t really taste an alcohol burn from it. The idea is that the alcohol becomes a vessel for mega vanilla flavour delivery. I told you it was easy, didn’t I? That’s wonderful, isn’t it? It’s fabulous. I have a giant jug of the stuff in my cabinet… but…

Yes, there’s a but…

Sometimes I WANT a little burn to help cut some sweetness: I want that presence of alcohol WITH the vanilla. And in those cases, I reach for this stuff; Whiskey Vanilla Extract. The process is every bit as easy. I split vanilla beans lengthwise and stuff them into an empty bottle. The prettier the bottle the better. It’s not like it effects the overall outcome, but life is hard enough: Let’s try to get some beauty in there where we can.

I pour something drinkable but not expensive* (ask the clerk at your local liquor store for a good, inexpensive but sippable whiskey or bourbon.) over the top, cap it, shake it and let it go for a week.

*I did NOT use Templeton Rye Whiskey for my extract, merely the empty bottle.

A bottle of that on your pantry shelf invites you to use it, and since we’re not going with a neutral alcohol here but highlighting the richly flavoured, slightly smokey whiskey taste, you can start using it about a week or two after starting it. It will mellow with age, so if you find it’s a little too brassy and bright at the beginning, just stash it in a dark corner and retrieve/retry it later.

I love to use this in place of the ‘regular’ vanilla extract in whipped cream, pecan pies, fruit crisps, and hot fudge sauce. What would you make with Whiskey Vanilla Extract?

A Note on Making This for Gifts:

You can use canning jars to prepare this if you’d like, but I find using an actual liquor bottle makes it easier to use the finished vanilla extract without spilling it. If you don’t have access to empty liquor bottles or want to prepare it in smaller containers for gifts, dollar stores and big box stores usually have a nice selection of small decorative bottles with corks or twist caps. Just be sure the caps fit snugly to prevent spilling when you shake them.

A Note on Finding Inexpensive Vanilla Beans (because it CAN be done!)

You can use whatever vanilla beans you prefer, Madagascar, Tahitian, Bourbon (Hey! Bourbon Bourbon Extract!). I don’t actually have one that I love better than others, I love ‘em all! I buy my vanilla beans in bulk through one of two places. Here they are in order of preference.

  1. My beloved Amazon.com has them When you consider that the best price I have found in grocery stores is about $10 per package of 2 beans, and that there are about 50 beans in a half pound, that’s akin to saving $223. Trust me. My math is good, I’m  a homeschooling mom. And better yet, when the beans are properly stored (at a steady room temperature out of direct light) they last for at least a year.
  2. eBay. Seriously! I have bought pounds of vanilla beans via eBay over the years. Sometimes you can get a better deal on eBay, sometimes Amazon has the better price. Keep your eyes peeled and get bargain happy!

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Whiskey Vanilla Extract | Make Ahead Mondays

Whiskey Vanilla Extract | Make Ahead Mondays

With its smokey, richly flavoured, high alcohol content, whiskey makes the perfect vehicle for homemade vanilla extract. There's nothing neutral about this vanilla extract, so use it where you'd love a little bite: in whipped cream, pecan pie, fruit crisps, and the like. This makes a wonderful and unique hostess gift for the holidays.

Ingredients

  • 1 clean and empty 750 ml liquor bottle with a tight fitting lid (or a glass container that can hold about 3 cups of liquid with a tight fitting lid.)
  • 5-20 whole vanilla beans, depending on how strong you'd like the vanilla flavour
  • about 3 cups whiskey, depending on the container you use

Instructions

Split the vanilla beans lengthwise then in half. Slide them into the empty liquor bottle. The fewer the beans you use, the weaker the vanilla presence will be. I like a LOT of vanilla and stuff as many into the bottle as I can while still leaving enough room for the beans to be covered by liquid and the lid to be added when I'm done.

Insert a funnel into the top of the bottle and pour in as much whiskey as you can, being sure to cover the beans completely. Add the lid, shake vigorously for about 2 minutes, then place in a dark, cool place for at least one week, shaking the bottle daily, before using. The longer the extract ages, the more mellow the whiskey and the more pronounced the vanilla will be.

http://www.foodiewithfamily.com/2012/11/26/whiskey-vanilla-extract-make-ahead-mondays/

Filed Under: Component Foods, Condiments, Rebecca, Recipes Tagged With: , , , , , ,
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