Food Fun Friday--Caramel Apples

Oh, I love caramel apples. Considering the number of pieces of caramel, or even those pre-made caramel wraps that you can buy, are only around 150 calories, I think it's well-worth the extra half hour of walking you have to do to burn off those calories (or the 12 oz Dr Pepper you sacrifice) for the yummy treat.

During NaNoWriMo, I made a batch to keep my writing strength up and boy, was it worth it, even if I messed up and used wax paper when I should have used parchment paper. So, I figured, what better way to close out 2012 than with a sweet treat. LOL

Here's the quick recipe:

caramels and apples, the perfect combination

1 bag, approximately 50 pieces of caramel candy, unwrapped
5-6 small apples, washed, dried, and stems removed
2 tbs water
5-6 popsicle sticks
a piece of parchment paper approximately 24" x 12" (enough to accommodate all the apples) (the packaging says wax paper, but I'd go with parchment paper)
1-2 tbs butter, softened

Instructions:

Insert the popsicle sticks into the tops of the apples, leaving 2/3 to 3/4 of the stick for easy holding

Brush the softened butter onto sections of the parchment paper wide enough for the bottoms of the apples and a bit of caramel. You may want to place the parchment paper on a cookie sheet so it's easier to transfer the batch of apples to the refrigerator so they can cool


Place the unwrapped candies and water in a small to medium sauce pan over medium-low heat.



Stir constantly until the candy is melted. Remove from heat.

Being careful not to burn yourself, swirl the apples in the melted caramel, making sure to coat all of the apple.

Then carefully place the apple onto a buttered section of the parchment paper. 


Repeat these last two steps until all the apples are coated. 

If there is any left over caramel sauce in the pan, feel free to drizzle it over some yummy vanilla ice cream, or simply add a little more to the tops of the apples.

Place the apples in the refrigerator for a few hours or overnight until the caramel cools.


Then enjoy!






I do love me some caramel apples. Here's hoping your Christmas (if you celebrate it) was Merry and your New Year is very, very Happy!


 Q

Food Fun Friday: Turkey Soup

So after Thanksgiving there're always leftovers to deal with. For me, I actually take care of the leftovers on Thanksgiving Day and the day after by making Turkey Soup. It's great comfort food and just the right thing on a chilly night. Or even when you're feeling less than perfect.

For Thanksgiving, I baked my turkey breast in an oven-safe pot. After the turkey is finished and dinner is over, it's time to make the soup.

Ingredients:

turkey breast remains
juices from the baking
6-12 c water
4-6 yellow potatoes, peeled and cubed
12-16 baby carrots, peeled and sliced
6-10 celery stalks, rinsed and sliced
1-3 c chicken stock



I make sure I get the majority of the meat off, but leave some on the bones. After returning it to the pot, I add enough water to just cover the bones and turn the temperature up to medium. I let the turkey boil at a medium temperature covered for at least three hours, stirring occasionally to keep it from boiling over. If it's late enough in the evening, I'll turn the temperature down to low and leave the lid on the pot.





While the turkey is boiling, I peel the potatoes and cube them, chop the celery (I put water in the bowl with the celery to keep the slices fresh), and slice the carrots. Then I set the vegetables aside.






After the carcass is done boiling, I strain it through a colander and into a bowl so that I separate the meat and bones from the stock. I set the colander aside to cool a bit so I can easily separate the meat, bones, and skin without burning my fingers. LOL





While the turkey remains cool, I pour the stock back into the pot, add 1-2 cups of chicken stock, salt, pepper, and the prepared vegetables--celery, carrots, and potatoes, and let it cook.

I carefully separate the bones, skin, fat, and meat, then tear the chunks into small bite-sized pieces before I add the meat to the soup.




I let the soup cook for several hours until the potatoes, carrots, and celery are soft.

After I enjoy a bowl or two, I carefully fill several containers. I put one or two of the containers into the freezer and leave a couple in the refrigerator for lunches over the next week or so.



I have to admit, I love to make soup during the holidays, because it's great to heat up a bowl and snuggle into the couch and watch a great movie.

Hope you enjoy it too!
Q

Food Fun Friday: Chili Omelet

Food Fun Friday is coming in a day late, but with a spicy start to the weekend!

So, I'll never be normal...I love to eat breakfast for dinner and dinner for breakfast. My favorite quick meal? A steamy, spicy chili omelet with toast and milk.

Ingredients:
2 large eggs
1/2-1 c chili with beans
2 slices of bread, toasted
3 tbs unsalted butter
2 c and a splash of milk

In a small bowl, scramble eggs with a splash of milk. Melt 1 tbs butter in omelet pan or small frying pan over medium heat.

Pour eggs into the pan, swirling the eggs so the bottom is completely covered and let them cook. I like my eggs well-done, no soft or slimy consistency for me! So I let the eggs cook until the top is no longer shiny.

cook until eggs aren't shiny on top

While the eggs are cooking, heat the chili on the stove or in the microwave.

Once the chili is warmed, spoon half of it over the center of the eggs. Reduce the heat. 

spoon chili over the center of the eggs

fold egg over chili

flip the omelet over

Depending on how you like your omelet, fold the egg in half or thirds, keeping the chili inside then flip it over and allow it to cook for 1-2 minutes.

Toast the bread and use the remaining butter on the slices.

Slide the omelet onto a plate. Spoon the remaining chili over the top. If you include cheese, sprinkle that over the chili. Pour the 2 c of milk into a glass, set the toast beside the omelet and enjoy!

toast, omelet and an oh so yummy meal