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Showing posts from May, 2018

Kettle Corn Two Ways

I love popcorn. It is my favorite snack. Watching TV, I frequently have a bowl. At the movies or theme parks, I have at least one or two boxes. I even have a couple of commercial machines. We're not talking little reproduction machines, but full size poppers.  For church movie night, I'll have a machine there. I think you get the hint, I am obsessed.
These two recipes will make some of the best kettle corn you have ever eaten. No burned kernels, no burned sugar, just sweet and salty goodness. The first is my version of typical kettle corn, the second is a brown sugar cinnamon treat.

Traditional Kettle Corn

12 cups of popcorn
2 tablespoons butter
1/2 cup sugar
2 tablespoons Karo syrup
2 tablespoons water
Salt to taste

You can use pre-popped corn from you local store, microwave popped corn, or pop your own according to the package directions.  Salt to taste. In a small sauce pan add the butter, sugar and Karo syrup and bring to a boil over medium heat. Stir the ing…

Buttermilk Biscuits

It's rainy season here in the south. To me, that means making breakfast special. The aroma of fresh baking buttermilk biscuits is a great way to start the morning. These easy to make treats are a great addition to a hearty breakfast.

Ingredients: 2 cups all purpose flour 1 stick of unsalted butter cut into 1/4 inch cubes 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups cold buttermilk 1/4 teaspoon salt   Begin by preheating your oven to 425 degrees. In a second oven, preheat a cast iron pan to 300 degrees. If you don't have a second oven, heat your pan for a few minutes in the preheated oven. You want your pan very warm, but not smoking hot. Grease the pan with clarified butter. Use caution with cast iron, it can get extremely hot. Use appropriate pot holders or gloves when handling.

In a food processor, add 1 cup of flour and a half stick of butter. Blend until small beads form in the flour. Add to mixing bowl. Add baking soda, salt and baking powder. Repeat with…

Grilled Chicken Wraps with Citrus Salsa

We love salsa at our house. This recipe was inspired by a recent pico de gallo I made at work. It was delicious, but I felt it could be improved. Extra tomatoes and jalapeno add a more complex flavor profile. I also make it the night before, giving the flavors a chance to meld. As an added bonus, by using a low carb whole wheat wrap, each wrap is only 1 point for those on Weight Watchers.

1 jalapeno
2 medium peppers
1 red onion
2 Roma tomatoes
1 yellow tomato
1 small beefsteak tomato
2 cloves of garlic
1 tablespoon lime juice
2 navel oranges
1/4 cup cilantro

Remove leaves from cilantro and chop to a fine cut. Zest one orange, then remove sections and chop coursely. Remove seeds from tomatoes and chop. Remove seeds from peppers and chop. Dice onion. Mince garlic, add lime juice and juice from second orange. Mix thoroughly. Refrigerate overnight.
 Lightly season chicken breasts and grill over low heat to an internal temperature of 165 degrees. Let rest for 5 minutes, then …