Coconut Syrup

This.  This. is. so. good.  I printed this recipe forever ago and every time I came across it I made a mental note to try it and then I forgot about it.  So last night we made orange french toast (was o.k. but needed more orange flavor, which is why I'm not posting it).  Anyway, I thought that this syrup would be amazing with that but of course then I couldn't find the recipe.  Tonight we had waffles for dinner (can you tell that Jeff is out of town?  Ha!)  I found the recipe and I am so glad I did.  It's so good in int's coconutty deliciousness.  It was great with the Southern Living Out of This World Waffles but would be great with fruit flavored pancakes/waffles, on fresh fruit, or just eaten with a spoon!  :)  I used vanilla bean paste because I just felt like it and I wouldn't recommend that simply because the syrup isn't very thick, so the little flecks of vanilla bean all settle to the bottom.  Not a big deal, but still.  Anyway, if you like coconut, ya gotta try this.

Coconut Syrup

1 can coconut milk (NOT light)
1 C. water
1 C. sugar
1 tsp. vanilla
1 pinch of salt

Using a mesh strainer, separate thick coconut cream from coconut milk and set aside.  (A lot of the cream still went through the strainer so I just skimmed it off the top of the coconut milk when it wsa time to add it in.)
Combine water and sugar in a small saucepan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
Reduce heat and stir coconut cream into simple syrup.  Whisk together until smooth.  continue to simmer until thickened.  Stir in vanilla and salt.  Serve over favorite waffle, pancake, bowl of fruit - whatever you want!  Enjoy!

Recipefrom shefshanan.com, which doesn't seem to exist anymore.

Creamy Chicken Tortellini Soup

We all really liked this soup - it's a bit spicy, but my kids even enjoyed it.  You can always cut back on the crushed red pepper as well.  Also, I just used canned chicken breast, rather than cooking two whole chicken breasts in the soup.

Creamy Chicken Tortellini Soup

YIELD: 6 servings

PREP TIME: 10 minutes

COOK TIME: 32 minutes

Ingredients:

• 1 tablespoon DeLallo Extra Virign Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups sliced carrots
• 4 garlic cloves, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounce package DeLallo Three Cheese Tortellini
• 1/4 - 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions:

1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

Disclosure: This post is sponsored by DeLallo Foods. All Italian-loving opinions are my own.

This delicious recipe brought to you by A SPICY PERSPECTIVE
http://www.aspicyperspective.com/creamy-chicken-tortellini-soup/

Panko Crusted Tilapia

This is fast and easy so it would be good for a weeknight. We enjoy Cherry Creek Seafood Seasoning from Savory Spice shop in downtown Littleton so we use that instead of Old Bay seasoning. The fish is so moist and soft and the breading is perfectly crunchy. Yum. 

Panko Crusted Tilapia

6 tilapia fillets, rinsed & patted dry 

1/2 C melted butter

1/4 tsp garlic powder 

2 Tbsp lemon juice 

1 C panko bread crumbs 

2 Tbsp Old Bay Seasoning (or Cherry Creek Seafood Seasoning) 

Lemon wedges 

Heat oven to 375.  Spray baking pan with non-stick spray.

In a shallow dish, combine butter, garlic powder and lemon juice.  In another shallow dish, combine bread crumbs and Old Bay seasoning. 

Dip each filet in butter mixture, then in panko mixture.  Cover fish well, pat on if necessary. Place each filet onto prepared baking pan. 

Drizzle some of the remaining butter over filets.  Bake for 12-14 minutes, until flaky.  Turn oven to broil and broil 2 minutes until bread crumbs are nicely browned.  

Serve with lemon wedges. 

**Tweaked just a bit from a recipe on Food.com

Disneyland Monte Cristo Sandwich Recipe

These are really delicious... I was a little unsure about the strawberry jam as dipping sauce, but the flavor combo was actually really good.  Just think of these as kind of a breakfast sandwich... that you can have a dinner.

Disneyland Monte Cristo Sandwich Recipe

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4 sandwiches

 

This Monte Cristo Sandwich tastes just like the one from Disneyland! Make your own at home for a fraction of the price!

Ingredients

• For the batter:
• 1 cup flour
• 2 teaspoons baking soda
• 1 large egg
• 1 cup milk
• ¼ teaspoon salt
• 2 Tablespoons sugar
• For the sandwiches:
• 8 slices Texas Toast (or thick white bread)
• 8 slices turkey breast
• 8 slices ham
• 8 slices swiss cheese
• Vegetable oil, for frying
• Powdered sugar, for garnish
• Strawberry jam, for dipping

Instructions

1. In a large pot or deep fryer, heat at least 1-inch of vegetable oil to 350 degrees F.
2. In a large mixing bowl, whisk together all batter ingredients until smooth. Set aside.
3. Make the sandwiches by layering a piece of swiss cheese, 2 slices of turkey, 2 slices of ham and another slice of swiss cheese between two pieces of bread.
4. Place toothpicks in each corner of the sandwich.
5. Dip the whole sandwich in the batter, covering completely.
6. Fry the sandwich until golden brown on each side.
7. Remove from oil and sprinkle powdered sugar on top.
8. Cut in half and serve with strawberry jam for dipping.

http://www.familyfoodfun.com/easyrecipe-print/1771-0/

Amish Oatmeal Bread

This is our favorite bread recipe from an Amish cookbook I checked out at the library. I've checked the book out several times and I always make this bread. It's delicious!

Amish Oatmeal Bread
3 1/2 c. boiling water
2 c. quick oats
1 c. honey (I usually do part brown sugar and part honey)
2 T. salt
1 c. warm water
2 T. active dry yeast
4 eggs
3/4 c. oil
4 c. whole wheat flour
8-10 c. all-purpose flour

In a large bowl, mix boiling water with oats, honey, and salt. Let stand 15 minutes, stirring occasionally, until lukewarm (this will happen faster if you pour it out and spread it on something like a plate). Mix yeast with warm water. Once it is foamy, add to the oatmeal mixture with the eggs and oil; mix well. Mix in wheat flour. Add enough white flour to make a soft dough; knead until smooth. Cover and let rise until double (or at least rest for 15 minutes). Form into 4 loaves and put in greased loaf pans. Allow to rise until almost doubled. Bake at 350 for 30-35 minutes.

Altered slightly from Gather Around the Amish Table by Lucy Leid

Mom's Maple Butter

I recently happened to notice this recipe that Mom put in the old Columbine First Ward cookbook. We tried it tonight on some biscuits and it's yummy!

Maple Butter
1/2 c. butter, softened (no substitutes)
2 T. maple syrup
1/4 tsp. cinnamon

Mix together well. If you keep it in the refrigerator, remove it and let it stand at room temperature for about 30 minutes before using.

SLOW COOKER ENCHILADA ORZO

This is a really quick (hooray) and tasty dinner.  Watch it toward the end, or you might loose too much liquid (just add some more chicken broth if you do).

SLOW COOKER ENCHILADA ORZO

INGREDIENTS:

• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (10-ounce) can Old El Paso™ mild enchilada sauce
• 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
• 1/2 cup vegetable broth, or more, as needed (or chicken broth)
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup canned black beans, drained and rinsed (I added a whole can)
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces cream cheese, cubed
• 2 cups uncooked orzo pasta
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
4. Serve immediately, garnished with cilantro, if desired.