Apple Season Earns You A Giveaway

I don't know about you, but the Fall season makes me crave apples. The best condiment for apples is caramel. Here is an easy way to make the most delicious and creamy caramel. Along with my caramel recipe comes a lovely giveaway. It was difficult to choose from all the amazing options CSN stores has to offer. CSN stores offers everything from kitchen gadgets, furniture, toys, and so much more!I am currently perusing their selection of dining chairs. They have every kind of chair you could think of. They would look great at my table as I enjoy this dip.

Take one can of condensed milk. and turn it into the most amazing caramel!

Creamy Caramel Sauce

Ingredients:

-One can of condensed milk
-Favorite apples for dipping

Directions:

First, remove label on can. Place it on a mason jar ring lid in a large deep pot. Cover with water and bring to a boil. Once boiling, reduce to a simmer for 3 hours. Keep adding water to ensure can is always covered in water. Explosions (which are messy) can occur. Don't worry, I was scared too, but it worked out just fine adding about a cup of water an hour. When 3 hours are up, it is done! Simply open can and pour out to serve. You can also let it cool and just pour it directly into your mouth. That's what I would like to do!

Warning: I don't know what happens for sure, but I hear that it is a sticky mess if the can isn't continuously covered in water.

Here is the best part:
Thanks to www.csnstores.com I will be giving an apple slicer away.


Isn't it pretty?

Stay tuned for my review and giveaway of this fantastic apple slicer. In the meantime, Happy Halloween!

Lasagna

La-zag-na has been around for quite sometime, but proves to be a tasty treat whenever it is consumed. I am sure it is delicious everywhere, but I confess that I have never ordered it at a restaurant because I compare all lasagna to this recipe. It is cheesy, gooey, and just darn yummy! You too might have a family recipe floating around that raises the bar for all others. Here is mine!

Ingredients:
lasagna noodles ( I used whole wheat, about 16 noodles cooked as directed)
2 cloves of garlic minced
1 can evaporated milk
1/4 cup whole milk
5 oz. can Parmesan cheese
4 Tbs. butter
3 Tbs. flour
1 1/2 lbs ground beef
1 can tomato paste
1 large can diced tomatoes
4 bay leaf
1 pkg Lowery's spaghetti sauce (I know I cheated, you could always use your favorite spaghetti sauce)

Directions for Meat sauce:
Cook onions and garlic with ground beef. Add Italian seasonings to taste once hamburger is browned. Add tomatoes, tomato paste, Lowery's seasoning, bay leaf, and salt and pepper.

Cheese Sauce:
Melt butter, add flour and stir. Add evaporated milk and whole milk while stirring constantly. Sauce should thicken as it boils. This is to create a basic white sauce. Add Parmesan cheese. I use a lot for a really cheesy flavor.

Layer noodles first, then meat sauce, followed by cheese sauce. Continue for about 3 layers. Top with remaining meat sauce, and then cheese sauce. Bake at 350 degrees until heated through. I like my sauce to be boiling. Serve and enjoy!

Love and Heartache with Steak

My brother at rkadetokens usually does the restaurant reviews. He gets out much, I do not. However, I was able to go out on a hot date with my husband celebrating 5 years of marriage and I learned a few things I really wanted to share.

Since I don't get out much I really wanted to pick THE RESTAURANT. THE RESTAURANT had to be affordable for us poor folks, yet special. I spent a good part of the day going through all of the restaurant options on restaurant.com. It is a handy little site where, for example, you can purchase a 25 dollar gift certificate for the price of 3 dollars to their selection of local restaurants. It is a great way to save money on a nice restaurant. None of them grabbed me though. I wanted a really good steak.

Lo and behold it turns out it was restaurant week in Arizona. That means (check your city for the same thing) that once a year all of the high class restaurants offer a 3 course meal for 29 to 39 dollars a person. I was so excited to learn that our anniversary fell on such an event. There are about 140 restaurants offered. I researched their 3 course menus and locations. I found a steakhouse called Monti's. It is not a franchise. Their menu looked amazing: appetizer, steak, and then dessert. Then I came across The Keg restaurant. It seemed that they offered more sides and such with your main course than any other option. The frugal and hungry side of me thought that was the best option.

A quick glance at Yelp.com told me they had great reviews and were known for their prime rib. I ordered the Iceberg wedge for an appetizer. This is common for a steakhouse to offer, but funny since it probably costs about 50 cents to make. I always love me an iceberg lettuce wedge covered in bacon slices, tomatoes, and bleu cheese dressing (the good stuff). My husband ordered the garlic cheesy shrimp. I was grateful after 5 years of marriage we had learned to share.

The main course was much anticipated. I ordered the 12 oz new york strip steak. My husband who apparently grew up in a barn (the kind without cows) ordered the Prime Rib thinking it was just a fancy name for a steak. After laughing at his confusion when our plates arrived I dived into my steak. "Sigh"....it was just average. After all of my research I had landed us in an expensive Sizzlers. There was absolutely nothing special about my steak. In fact, my husband said I had made better at home which means it was REALLY not good to him. His prime rib was tender, pink, and offered with Au jus sauce just as it should. However, the poor thing was just average was well. They both came with twice baked potatoes which were good. Good was the word of the night. After 5 years of marriage I wanted to be blown away with this amazing expensive steak house. Sadly, I was not. We finished with our creme brulee dessert and contemplated where we went wrong.

Here is what I have decided you should get from my experience:

1. When given the choice between a local, native, "mom and pop" type restaurant vs a franchise, always always go with the local non-franchise choice. Therefore I should of picked Monti's.

2. I really need to stay away from medium- well, that will toughen up any steak, but the pink scares me a little.

3. I had my choice of a chipotle seasoned steak. If I thought my plain steak was boring I should stay away from plain steak! Duh right?

4. Expensive doesn't always mean tasty.

What tips do you have for avoiding the expensive "average" meal?

Honey Lime Chicken Enchiladas

In the words of my mother, "these are the best enchiladas I have ever had!" I wish I had thought of the lime and honey combination myself. You have probably seen this recipe floating around. I adapted mine from Double Batch. Everyone adds their own special touch. My change was to cook the chicken in chicken broth for extra flavor, add black beans to the filling, and omit cumin powder (no thanks on cumin ever!) The sweetness of the honey with the twist of lime was the perfect marriage of flavors. I can never get enough of any chicken enchiladas, but this might have to be the only recipe I use from now on. Thanks for stopping by. Have a bite when you can!

Ingredients:
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons chili powder
2 cloves of garlic, finely minced
About 3 boneless skinless chicken breasts cooked and shredded
1 cup chicken broth (for cooking chicken)
1 can black beans
12 corn tortillas
2-3 cups cheese, grated (the Mexican blend is best)
28 oz. can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream

Directions:
Simmer chicken with 1 cup chicken broth until cooked and easy to shred. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a medium bowl whisk together the honey, lime juice, chili powder, and minced garlic.

Place chicken in bowl with mixture and stir together. Allow to marinate while you prepare the tortillas, about thirty minutes in the refrigerator.

Heat the oven to 350. Heat tortillas in oil for about 20 seconds on each side. Be careful not to burn them. For a healthier version simply place tortillas in microwave for 20 seconds covered in paper towel.


In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 3/4 cup of the mixture in the bottom of the oiled baking dish.

Drain can of black beans. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Add one spoonful of black beans on top of the line of chicken in each tortilla. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Pour enchilada sauce mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve and enjoy!

Lazy Sunday Stew

Who are we kidding? Every day is lazy around here! Not for long though, I feel that given my last pregnancy I only have about a month left of the sickies. Don't be fooled by my plastic bowls and plates. This stew tasted like it deserved to be served on a golden platter.

The meat was so tender it melted in my mouth. The flavors of the carrots, potatoes, and peas with the tomato flavor in the sauce was the epitome of comfort food. It may seem like a strange meal for Arizona in the middle of August, but I do very little normal around here. Might I add the cornbread is the perfect touch to a dish like this.

Ingredients:
4 lbs bottom round, trimmed and cut into 2-in pieces or 4 lbs precut stew meat
1 cup all-purpose flour
1/3 cup olive oil
2 large yellow onions, chopped
1 6-oz can tomato paste
1 cup dry red wine
1 pound Yukon gold potatoes, cut into 2-in pieces, peel if desired
8 oz baby-cut carrots
1 14.5 oz can beef broth
1 T kosher salt
1 T fresh thyme leaves or 1 tsp dried thyme
1 bay leaf
1 cup frozen peas

Directions:
Heat oven to 350 degrees. Lightly coat the beef in the flour. Heat 3 tablespoons of the oil in a Dutch oven over medium-high heat (Dutch oven matters here--the lid has to be heavy enough to really trap moisture and heat). Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes per side. Transfer to a plate; set aside. Repeat with remaining oil and beef. Reduce heat to medium, add the onions and cook for 10 minutes. Add the tomato paste and stir. Add the wine and cook, stirring to scrape up any browned bits, for 1 minute. Add the beef, potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and bring to a boil. Transfer to the oven. Cook until the beef is tender, 2 to 2 1/2 hrs. Remove and discard the bay leaf. Add the peas and cook over medium-high heat for 3 minutes or so. Ladle into individual bowls.

TO FREEZE: Omit the peas. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.

Sweet and Sour Chicken

This recipe has been floating around our family for years. The funny thing is, it has been called barbecue chicken. I, however, feel it is more accurate to name it sweet and sour chicken. It is pretty easy to make and a real crowd pleaser. I served this with fresh pineapple on the side. I have to say lately I have been quite the fruit picker. If you can, try to take me along the next time you need a pineapple or cantaloupe. I am on a roll for picking some good ones.

Sweet and Sour Chicken

Ingredients:

3 lbs chicken breasts skinned and boned. Season with garlic salt and seasoning salt.

1/2 cup vinegar
3/4 cup sugar
1/3 cup chicken broth
3/4 Tbsp ketchup
1 Tbsp Soy Sauce
1 tsp Accent

Directions:
Prepare chicken and place in casserole dish. Combine the remaining ingredients in a bowl. In separate bowl combine 2 Tbsp cornstarch and 1/2 cup of water. Mix well and add then add to the sauce mixture. Stir and mixture to the chicken. Cover and bake at 325 for 90 minutes. Serve and enjoy over rice!

NOTE: We all know that the more fat, the tastier it is. You can also make this a little tastier, but not as healthy by coating the chicken with cornstarch and then cooking in oil before adding the sauce and baking. If you do this, omit the cornstarch mixture above. The sauce will thicken from the coated chicken breasts.

An Interview with a Foodie

Let me introduce you to my favorite foodie. His name is Kade from rkadetokens.

I am so grateful he agreed to this interview. If this goes over well, perhaps I can interview more Chefs and food connoisseurs from my favorite blogs in the future. Kade's sense of humor is killer which is why his blog is one of my favorites. He blogs about the many places and types of food he tries and does it so creatively you want to be invited to his next lunch break.


Me: So you are a an attorney by day for a very successful law firm. You have your pick of amazing steak houses, gourmet cuisine on the Strip, or pretty much anything. What compels you to go to places like Han Shik Taco, a random Taco truck in Las Vegas?Hhadfasdfasdfasfdlkjdfalskdf

Kade: While I technically have my pick of a million great restaurants, because I am not rich, I have been compelled to find my culinary joy at less expensive establishments. Also, since eating is a sensual experience, taco trucks stimulate my senses differently than a regular restaurant. If you eat at a taco truck or "hole in the wall" spot, you aren't eating at an organization, it is more like you are eating at someone's house. McDonalds is an impersonal corporation. People say things like "I want to sue McDonalds", but people don't often say, "I want to sue El Bocadillo Sabroso, that taco truck down the street." I think one reason for that is that you see the taco truck as personal, not corporate. If you eat out enough, I think you will want to start sharing your meals with people, not faceless corporations.

Me: Why do you have such a passion for food and a desire to try it all?

Kade: I have a passion for food because I am hungry. It makes sense, kind of, but we HAVE to eat, and we have to do it regularly. I guess it logically follows that we would make eating a ritual/diversion. However, we also HAVE to breathe, but no one is doing TV shows about those stupid oxygen bars at the airport. Humans are weird, I guess. It's also subjective. I am very competitive, but don't have a lot of real skills. If you want a guaranteed win, choose a game with no objective measure of success. If I want to be the world's fastest runner, someone has written down the fastest time for 100 meters. That is an objective measure of success. With food, it only has to be tasty. But no one has objectified taste, so even if a critic hates it, you can flip them off and call them stuck up and wrong. Thus, you can always win at the food game (unless someone dies of food poisoning).

Me: I know you have tried, alligator, kangaroo, and questionable cow parts. To this date, what has been the most random thing you have tried? Was it truly tasty?

Kade: Sweet breads. At an Argentinean restaurant (that I blogged about), I ordered a grilled platter. Included were "sweet breads." I thought it would be bread. It looked like chicken and it tasted like nothing. I thought I might have been eating brains, but my phone told me it was glands.

Me: Do you think the more food a person exposes himself too, the more flavors the palette grows to appreciate?

Kade: Sure. I thought I hated bleu cheese as a kid, until I tried it. However, I still haven't learned to appreciate dirt, though I have definitely tasted it.

Me: If you were a type of food or a certain dish, what would you be and why?

Kade: I would be sweet breads. I would have a misleading appearance and an unfamiliar taste paired with a shocking real identity. Or, I'd be a rutabaga because it sounds funny.

Me: Are you familiar with the Travel Channel series Man Vs Food featuring food enthusiast Adam Richman? He has taken on the biggest hamburgers, biggest breakfast burritos, gallons of ice cream at a time, and I just watched an episode where he had to complete a bowl of the spiciest Thai food made in the U.S. It was so hot that the preparer of the dish wore a gas mask. What challenge do you feel you would be up to if you were Adam Richman?

Kade: I am familiar with the guy and his show. I also am familiar with Andrew Z, and his exotic food show. I would be up to a challenge where I had to see how much delicious money I could "eat" by cramming it in my wallet. I would also be up to eating buttloads of Creme Bruelee'.