Josie, a commenter at Balloon Juice, put this recipe up in an open thread:
Graham Cracker Toffee
16 graham cracker sheets
1 cup brown sugar
1 cup butter
1 cup chopped pecans
6 oz. milk or semi sweet chocolate chips
Preheat oven to 350 degrees F.
Line cookie sheet with foil and spray with cooking spray.
Cover prepared cookie sheet with whole graham cracker sheets.
In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F.
After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top.
I made the recipe in 2 quarter size sheet pans because they were new and I really wanted to use them for something, anything!We used Kroger’s house brand crackers and I’m thinking they were sized differently than the ones Josie wrote the recipe for, but cover the bottom with crackers and you’ll be on the right track. I used way more chocolate chips than the recipe called for, at least twice as many or more, and I’m thinking that it would be better to melt the chocolate separately and then pour it over the toffee after it comes out of the oven, but these came out OK. I did put the trays with the chips back into the hot oven to help the melting.
They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
I saw these potatoes on a new food show on TV and they were pretty good looking, better than these. He used a deep fryer to finish his off and I went with the oven for mine. Start by boiling/steaming large Russet potatoes – put them in a pot and add enough water to half cover them, bring to a simmer on the stove, then cover the pot and finish them in a 400 oven for about an hour. When they cool a little break them up into pieces, add salt, and douse them with olive oil on a baking tray. Toss on a couple of sprigs of fresh rosemary and roast them in the hot oven until they brown sufficiently. Toss the roasted potatoes with grated Parmesan and serve .I’ve been seeing people using basil butter here and there for a while now so I decided to give it a try. I used a good handful of basil leaves, a couple cloves of garlic, a squirt of lemon juice and the zest of a lemon along with a little sugar. Chop those up and run them in a food processor until they are are a fine paste, then add butter and spin that until everything combines. Roll the soft butter mixture into a tube in some plastic wrap and then refrigerate to make handling it easier. It’s pretty good on steak.
This was very good and really easy to put together. I saw an off hand comment someone made about having lemon butter pasta with Brussels sprouts the other day and a search turned up a NY Times recipe that looked good. I went with bacon and prosciutto for this one, and an entire head of garlic. A couple of tablespoons of butter went into it at the end along with a splash of good olive oil and the juice of half a lemon.I followed the “pinch of red pepper flakes” option instead of the pretty red chilies in the recipe photo because I didn’t have any. Mrs J got one of the pepper flakes on the tip of her tongue after enjoying half of her plate and quit eating, declaring the bottom half to be too hot. I have to admit, my pepper flakes from the cayennes I dried from last summer’s crop are actually hot, unlike the ones they sell at the Kroger spice aisle.