food isn't any good unless you have some fun!

come on in and enjoy!

Monday, April 20, 2015

Jalapeño Poppers

Hey everyone, this post is written by me, but all the work was done by the BF, so all credit to him for the idea and execution, start to finish!

So we were at the store and saw some frozen jalapeño poppers, but figured they were awfully expensive, so why not make his own? We already had cream cheese for stuffing, so we bought some jalapeños and bread for crumbs and below is the result!

Most of your ingredients- simple!
Your halved jalapeños and homemade breadcrumbs.
The stuffed jalapeños!
And here's your dredging setup, post-chilling.

Jalapeño Poppers
-cream cheese, flavored, mixed, or otherwise, for filling
-breadcrumbs or bread for breadcrumbs (toast, then pulse in food processor)
Halve the jalapeños and de-seed and de-vein to your preference.
Fill with your choice of cream cheese based filling. Chill.
Put egg in one bowl, well beaten, flour in a second bowl, and bread crumbs in a third.
Dredge the stuffed jalapeños in egg, flour, egg, and breadcrumbs.
Heat your skillet over medium heat. Place your jalapeños, however many will fit without crowding at a time, in the pan and fry until browned nicely.
Place jalapeños on a baking sheet and bake at 350 F for 5-7 minutes.
Serve with jam or your choice of sauce!
(p.s. next time the BF says he will try baking the jalapeños before stuffing so you don’t need to bake at the end for them to be tender.)

Frying up the poppers- just don't let them go past brown to burnt!
And the finished product- enjoy!!

Savor it!
love, rue (and BF)

Monday, April 13, 2015

Cookie Butter Popcorn

Hi again everyone!

This stuff is delish. "Like crack" delicious. And, it's super easy to make- what did you expect? This is based on the Peanut Butter Popcorn recipe I blogged a long time ago, I just tweaked it slightly and it's incredible. And I literally just had the very dangerous idea of drizzling chocolate on it or throwing in some mini chocolate chips- danger danger! Let's go!

Your ingredients: popcorn, sugar, honey/corn syrup, cookie butter, vanilla, and salt.
After melting your sugar, honey, and corn syrup together, add your cookie butter, vanilla, and salt. Mix well.
Pour over your popcorn and toss/mix/coat very gently but thoroughly and here's your finished product- yumm!

Cookie Butter Popcorn
-1/2 cup popcorn kernels, popped (air popper, in a pot- just no toppings)
-1/3 cup white sugar
-1/2 cup honey & corn syrup, adjust ratios to your taste
-1/2 cup cookie butter (I used Biscoff brand)
-1/2 teaspoon vanilla
-1/4 teaspoon salt, or to your taste
Put sugar, honey, and corn syrup in a metal pot (not non-stick!) and stir over medium heat until melted together fully.
Pull off of heat and quickly add cookie butter, vanilla, and salt- stir well.
Pour mixture over your popcorn in one very large bowl or two large bowls- it’s good to have room to maneuver here.
Mix the popcorn and the cookie butter topping well, but very gently- I like to use two forks.
Store airtight, and enjoy!

Savor it!
love, rue

Monday, April 6, 2015

Waffled Cinnamon Rolls

Hi there everyone!

This is more of an idea than a recipe- I mean, I totally "cheated" and used cinnamon rolls out of a tube- fast and cheap because I bought them at the discount store Grocery Outlet. Anyway, it's also an encouragement to use your kitchen tools creatively- your waffle iron is not just for waffles. So the BF and I decided it would be a great idea to take the cinnamon rolls we had grabbed up for fun and waffle them to see how that turned out- great! You should totally give it a shot- just waffle your cinnamon rolls on a well greased iron- simple as it sounds- let me show you!

Ingredients: cinnamon rolls from a tube, oil for the waffle iron, and you also need a waffle iron of course! This one is Belgian style.
Grease up the waffle iron, then put your cinnamon rolls on there!
Take them off when they've firmed up and seem cooked (this is not the conventional way of cooking, so use your best judgement- don't eat if the dough is gooey, for example).
Drizzle on your icing and enjoy a fun snack- way more fun, fast, and easy than making them in the oven- I've done this a couple of times since then because it really is a great way to make them!

Savor it!
love, rue

Monday, March 30, 2015

Breakfast Shrimp Melts

Hi everyone!

This is a post inspired by the cooking of the BF at the beach the other weekend, but I'll be doing the writing. This is a really simple recipe that I'm told is also made without the egg on top, and is hence not a "breakfast" melt anymore. I for one had never heard of a shrimp melt, though I might be in the minority- let me show you, it's super simple!

Breakfast Shrimp Melts
-English muffins (one half muffin per melt)
-mini shrimp (1/4-1/3 cup per melt)
-cheddar cheese (or your choice) (one slice per melt)
-eggs (one per two melts)
Toast your English muffins and warm your shrimp up either in a pan or in the microwave real quick.
Assemble melts by putting English muffins on a baking sheet, putting the shrimp on top, then place your slice of cheese on top.
Broil/toast, watching carefully, until the cheese is melted and starting to bubble/brown.
Quickly fry up however many eggs you need (to the doneness you prefer), then slide one on top of each pair of melts you've made. Enjoy!

Finished Breakfast Shrimp Melts!

Savor it!
love, rue

Monday, March 16, 2015

Caramels- in general!

Hey there everyone!

This post won't be about sharing a specific recipe, but more of a process, as most caramels are made similarly. These are special caramels, denoted as "Carmels" in the family cookbook it's handwritten in- this is a very protected recipe from my boyfriend's family. But even if you don't make them with exactly the same ratios or ingredients, this post will probably (hopefully!) give you more confidence to get out that heavy-bottomed pot and candy thermometer and give it a whirl- this was my first time making caramels alone- I've watched before, but never done it, and these turned out just about perfect for a first try, so give yourself that chance!

Most caramels are made with a mix of sugars, dairy, butter, corn syrup, and flavoring agent(s)- in this case, good vanilla and a healthy sprinkling of sea salt across the top.

Our dairy(s) (milk and heavy cream), sugars, butter, corn syrup, flavorings, and a heavy bottomed pot with a good candy thermometer.
Add all to the pot except your butter and flavoring agent(s).
Stir constantly over medium heat until it starts to come to a boil, then...
Add in your cubed butter, and stir well until all melted and combined.
Turn heat higher and stir frequently- the boiling will start out like this, with thin, smaller bubbles.
Then over several minutes of stirring and watching, the mixture will darken, and the bubbles get little bigger and more substantial- thicker, too.
And here's the caramels right when I pulled them off the stove, before pouring in my vanilla- with eating caramels people mostly prefer finishing temperatures between 239-244 F. Then take off the heat, stir in your flavor, then pour into a well buttered pan- very well buttered!!
And here's what they look like, just poured out and sprinkled with salt.
Om nom nom, am I right? So give it a shot and make your own caramels- it's surprisingly easy, and completely worth it!

Though I'm not at liberty to disclose this particular recipe, I'd just try to find one that doesn't have too many ingredients or steps beyond what I've showed you here, at least to start with, then make it your own once you've got a handle on things!

Savor it!
love, rue