postheadericon Buttered-popcorn Ice Cream

  • 2 cups popped popcorn
  • 1 1/2 Tbsp. unsalted butter, melted
  • tsp. kosher salt (divided use)
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup light corn syrup
  • 5 Tbsp. sugar (divided use)
  • 8 large egg yolks

 

  1. Place a strainer over a large bowl and set aside. Place popcorn in a sauce pot. Drizzle butter over popcorn and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and steep for 10 minutes. Stir in corn syrup and 1 Tbsp sugar.
  2. Working in batches, puree popcorn mixture in a blender until smooth. Transfer to a large saucepan; bring to a simmer over medium heat.
  3. Using an electric mixer, beat yolks in a large bowl. Add remaining sugar and salt, mixing until thick ribbons form.
  4. Gradually whisk hot popcorn mixture into yolk mixture. return to the saucepan and cook over medium-low heat, stirring constantly with a high temp spatula, until custard is slightly thickened. Your finger should leave a path when drawn across the back of the spatula and an instant-read thermometer registers 175° F. Pour mixture through the strainer.
  5. Process in an ice cream maker according to manufacturer’s instructions. When complete, transfer mixture to a container, cover and freeze. If you don’t have an ice cream maker, you can put the strained mixture in a Tupperware container, cover and freeze overnight.

 

Print Friendly

postheadericon Pumpkin Chocolate Chip Cookies

  • 1 cup butter, room temperature
  • 3/4 cup canned pumpkin
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 1/2 cups flour
  • 2 cups chocolate chips

 

  1. Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
  2. In bowl of standing mixer, beat the butter and pumpkin together until well-combined, 2-3 minutes. Add sugars; beat another minute. Add egg, vanilla, baking soda, pumpkin pie spice and salt; beat until smooth. Turn mixer to low and add flour. Mix until well-combined. Add in chocolate chips.
  3. Drop by large rounded spoonfuls onto baking sheet; bake for 9-11 minutes (until centers are set and edges are golden). Allow to cool for 3-4 minutes on baking sheet, then transfer to wine rack to continue to cool. Store airtight for up to 3 days.
Print Friendly

postheadericon San Antonio Buttermilk Pralines

  • 2 1/2 cups sugar
  • 1 cup buttermilk
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/4 cup butter
  • 1 1/2 cups pecan halves

 

  1. In a buttered, heavy 8-quart saucepan, stir together sugar, buttermilk, soda and salt over medium heat. Cook and stir occasionally until mixture turns golden brown and reaches 235° F on candy thermometer.
  2. Remove from heat; add vanilla and butter. Do not stir. Allow mixture to sit for 5 minutes. After 5 minutes, begin beating the candy with a wooden spoon. Beat until the candy is very smooth and loses most of the shine.
  3. Immediately add the pecans and stir to coat. Drop with large spoon onto parchment paper to cool.

 

Print Friendly

postheadericon Spanish Tortilla (Egg and Potato Dish)

  • 1 lb. potatoes, washed and cut into 1/2 inch slices
  • 1/4 cup olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp. fresh flat leaf parsley, finely chopped
  • 6 eggs
  • 1 tsp. each salt and black pepper

 

  1. Place potato slices in a large pan, cover with cold water and bring to a boil over high heat. Boil for 5 minutes; drain and set aside.
  2. Heat the oil in a deep-sided, nonstick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens. Add potatoes and parsley to the pan; stir to combine. Cook over medium heat for 5 minutes, gently pressing down into pan.
  3. Whisk eggs with salt and pepper; pour evenly over potatoes. Cover and cook for about 20 minutes, on low-to-medium heat until the eggs are just set. Slide onto a serving plate or serve directly from the pan.

 

Print Friendly

postheadericon Green Bean Bundles With Bacon And Brown Sugar

  • 1 lb. bacon
  • 6 Tbsp. butter, melted
  • 1 1/2 tsp. Kosher salt
  • 3/4 tsp. garlic powder
  • 1 1/2 lbs. whole green beans
  • 1/4 cup light brown sugar

 

  1. Preheat oven to 350° F.
  2. Line baking sheets (with sides) with parchment papaer
  3. Cut bacon in half. In a small bowl, mix butter, salt and garlic powder. Bundle 8-10 green beans together and wrap with bacon. Place bundles on baking sheet, putting the cut end of bacon on the bottom. Sprinkle each bundle evenly with brown sugar and drizzle with butter mixture.
  4. Bake for 20-25 minutes, or until bacon is browned.

 

Print Friendly

postheadericon Stuffed Jalapenos

  • 1 8-oz pkg. cream cheese, softened
  • 1/4 cup cilantro, finely chopped
  • 1 8-oz pkg. shredded cheddar cheese
  • 4 green onions, chopped
  • 1 pkg. Hormel Real Bacon Bits
  • 1 tsp. garlic powder
  • 15 medium jalapenos, halved lengthwise and seeded

 

  1. Preheat oven to 350° F.
  2. Mix first 6 ingredients thoroughly.
  3. Stuff jalapeno halves with mixture and place on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes, or until peppers are tender.

 

Print Friendly

postheadericon Bacon Wrapped Stuffed Chicken Breasts

  • 4 cloves garlic, minced
  • 1 10-oz. pkg. fresh spinach leaves
  • 1 Tbsp. olive oil
  • 1/2 cup pepper jack cheese, shredded
  • 4 boneless, skinless chicken breasts, butterflied and pounded thin
  • 8 slices bacon
  • 3 tsp. McCormick Grill Mates Molasses Bacon Seasoning

 

  1. Saute garlic and spinach in olive oil until spinach is wilted. Remove from heat and add cheese, Mix until combined. Let cool slightly.
  2. Spoon equal amounts of mixture onto each chicken breast and roll up. Wrap each roll with 2 strips of bacon. Sprinkle with McCormick Molasses Bacon Seasoning.
  3. Grill on outdoor grill until chicken is cooked through and bacon is browned.

 

Print Friendly

postheadericon Artichoke Parmesan Fillo Shells

  • 3 6-oz jars marinated artichoke hearts, drained
  • 3/4 cup fresh Parmesan cheese, grated (divided use)
  • 1 tsp. garlic salt
  • 1 tsp. fresh lemon juice
  • 8 oz. cream cheese, softened
  • 3 pkgs. Athens Mini Fillo Shells

 

  1. Preheat oven to 350° F.
  2. Combine artichoke hearts, 1//2 cup of Parmesan cheese, garlic salt and lemon juice in food processor. Pulse until finely chopped. Add cream cheese and mix well.
  3. Fill each fillo shell with mixture, using a Ziploc or pastry bag. Place shells on baking sheet; sprinkle with remaining cheese.
  4. Bake for 15-20 minutes.
Print Friendly

postheadericon Adult French Toast

  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 1/4 cup Grand Marnier liqueur
  • 1/2 cup milk
  • 3 large eggs
  • 4 slices of Texas toast
  • 1 Tbsp butter
  • Powdered sugar, to taste

 

  1. In a dish, combine cinnamon, vanilla and liqueur. Whisk to incorporate the vanilla and eliminate the lumps of cinnamon. Add milk and eggs; whisk together. Submerge Texas toast in mixture for 5 seconds.
  2. On a warmed griddle or pan, melt butter; add the bread and cook each side for 2 1/2 minutes.
  3. Slice in half diagonally and sprinkle with powdered sugar.
Print Friendly

postheadericon Lemon Pepper Wings

  • 1 24-oz pkg. chicken wings
  • 2 cups canola oil
  • Pinch of flour (optional)
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 3 Tbsp. McCormick lemon pepper seasoning

 

  1. Wash chicken and pat dry.
  2. In a saucepan, heat canola oil to 350° F. If you have a thermometer you can add a pinch of flour, when it dances you know your oil is hot enough. Add wings and cook until they reach an internal temperature of 165° F or about 15 minutes. They should be golden brown.
  3. Combine olive oil and butter in a separate bowl. Microwave for 45 seconds; add the seasoning and mix together. Add the wings into the mixture and toss. Serve.
Print Friendly
Recipe Newsletter




Cyber Cucina