Microwave Carmel Corn

This is a recipe that I made with my mom growing up.  The recipe is super easy, super delicious, and one that you can make with kids.  In fact, I have memories of shaking the brown paper bag with my mom when I was little and now I get to do the same thing with my kids; total dejavu!  I love it!!  The recipe you do have to be careful about what kind of paper bag you use though...Some are made using recycled material and contains metal which doesn't belong in a microwave...just use caution ;)

1/2 cup of popped popcorn kernels (about 3 quarts popped popcorn)
2 cups cashews, optional
3/4 cup brown sugar
6 tbsp butter
3 tbsp corn syrup
1 tsp sea salt
3/4 tsp vanilla extract
1 tsp baking soda
large brown paper grocery bag

Pour the popcorn and nuts into the paper sack.  Be sure to pick out all the un-popped kernels as you see them!!  Place the brown sugar, butter, corn syrup, and vanilla in a large microwave safe bowl.  Microwave on high for 2 minutes, stir, and then microwave another 2 minutes...until the mixture boils.  Immediately stir in the baking soda and pour over the popcorn, in the bag.

Fold the top of the bag over a few times and shake well.  Place the bag in the microwave and cook for 1 minute.  Shake the bag vigorously again and microwave for 45-60 seconds.  Check at 45 seconds  to make sure it's not burning.

Open the bag and pour the caramel corn our on waxed paper.  Break up clumps if needed and check for any un-popped kernels.  Cool completely to harden.  Enjoy!!

Sweet Potato Casserole

This was the most requested recipe from our Papenfuss family Thanksgiving for 5 years in a row.  My wonderful Aunt Darcy made it and was reluctant at first to give out the recipe.  There's just something nice about being the only one who can create such a delectable masterpiece.  Well this is the first year that she gave it out and the first year in a while that we have attended the Finlayson family Thanksgiving extravaganza (I call it that because there is usually over 60 people in attendance).  With 3 other sweet potato recipes being made, this was by far everyone's favorite.  But don't be fooled...just because it's made with a vegetable and served as a side dish...this is full of sugar and butter and definitely belongs with the desserts!!  So good!!

2 big yams
1/2 cup butter
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
2 eggs

Topping
1/3 cup flour
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Rub yams in olive oil and wrap in tin foil.  Bake at 350 degrees for 2 hours or until they are fork tender.  Scoop out insides and add the remaining 5 ingredients until they are well incorporated.  Pour into a greased 9x13 pan.

For the topping, place all ingredients into a bowl and cut together until the butter is pea sized and the mixture starts to come together.  Sprinkle over the top of the sweet potato mixture.  Bake at 350 degrees for 30 minutes.

Pesto Mushroom Chicken

This is a simple and delicious meal that will feed a crowd.  I served it on a bed of angel hair pasta and the meal was perfect.  While it may not be my kids favorite meal (anything green seems to be quite the deter-ant) TJ and I love it!!

6 boneless skinless chicken breasts
1/4 cup butter, melted
1/2 cup panko breadcrumbs
1/4 cup pesto
1 tsp olive oil
8 oz mushrooms, sliced
6 slices provolone cheese

Preheat oven to 350 degrees.  Brush chicken with butter and coat completely with bread crumbs.  Place chicken into a greased 9x13 pan and bake for 20 minutes or until chicken is cooked through.

While chicken is baking, heat olive oil in a skillet and saute mushrooms until they give up their juices.  When chicken is done, spoon pesto sauce evenly over the chicken and top with the mushrooms.  Cover each breast with a slice of provolone cheese and bake in the oven until the cheese is melty and golden brown.  Serve over a bed of pasta with some additional pesto sauce.

Grilled Hawaiian Chicken Bowls

This is a take on my regular teriyaki chicken bowls...but elevated to the next level.  This recipe is a bit of a labor of love but the flavors all combined can not be matched.  Everything there is to love about teriyaki chicken, combined with the flavors of Hawaii (well stateside version of Hawaii I guess).  Perfection!!  So if you are feeling frisky and want to chop lots of veggies and slave over the grill...then give this recipe a try; I promise it will be worth it!!!  I also love, love, love the flavor that thighs give this recipe.  You can sub white meat, but the dark meat is so rich and flavorful I'm not sure why anyone would want to.  The other secret to this recipe is the 3-4 day marinade...yes you heard that right!  Something magical happens with this delicious sauce over the course of several days that takes the meat from good to euphoric.  I'm salivating just thinking about it!!

10 boneless, skinless chicken thighs
1 zucchini, sliced
2 peppers, any color...I like orange, red, or yellow to keep with the "tropical theme"
1/2 pineapple, peeled and cut into spears (I toss mine in cinnamon and drizzle with honey but this is totally optional)
1 red onion, peeled and quartered
10 baby bella mushrooms cut in half
Olive oil
salt
pepper

Coconut Rice
2 cups water
1 1/2 cups canned coconut milk
2 tsp light brown sugar
1 tsp salt
2 cups white rice

Teriyaki Sauce
1/2 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup brown sugar
1 tbsp honey
1 tsp ginger
1 garlic clove, minced
2 tsp cornstarch
2 tsp water
1/4 tsp crushed red pepper

Toppings
1/2 cup toasted coconut flakes
1/2 cup cilantro, chopped
Sweet red chili sauce
Siracha

Make the coconut rice by adding water, coconut milk, sugar, and salt to a large saucepan.  Bring to a boil, then stir in rice.  Return to a boil and reduce heat to low.  Cover and cook for 20 minutes.  Remove from heat and let stand 10 minutes, before fluffing with a fork.

While rice is cooking add all of the teriyaki sauce ingredients to a saucepan.  Over medium heat, bring to a boil, stirring constantly.  boil for 1 minute or until the sauce thickens.  Pour 1/4 cup sauce over the raw chicken and marinate for at least 15 minutes (like I mentioned above though...marinating for 3-4 days makes the chicken magical).

Prepare your grill to medium heat.  Toss your veggies in olive oil and salt and pepper.  Using a grill pan, cook your veggies until charred and your desired tenderness.  Grill the pineapple until the honey/cinnamon and pineapple juices start to caramelize and you get those beautiful grill makes.  Next grill the chicken until cooked through.  Remove and rest before slicing.

To serve the bowls, layer rice, chicken, veggies, pineapple...and then top with coconut and sauces.

Cookies and Cream Cookies

I'm never one to get too fond of a cookie recipe.  With the millions of recipes out there I have a hard time picking a favorite...that is until this recipe came along.  I find myself going back to this recipe again and again and every single time I make them people are demanding the recipe.  I don't say "demand" loosly either...after the first bite people are addicted.  The fact that there is crushed cookies within this cookie does push them over the edge into the realm of addiction.  Instead of trifeling through my recipe database they are finally making it onto the blog.  It's time!

Yields about 3 dozen 2" cookies

3/4 cup salted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tst baking soda
1/2 tsp baking powder
2 1/2 cups flour
1 1/2 sleeves oreo cookies, crushed
1/2 (12 oz bag) white chocolate chips

Preheat oven to 350 degrees.  Cream together the butter and sugar.  Add in the eggs one at a time, until well incorporated.  Add the vanilla and mix just until incorporated.

Add the salt, soda, powder, and flour and mix until the dough comes together.  Add in oreos and white chocolate chips.

I like to use my 2" cookie scoop to form the dough...but use whatever tickles your fancy.  Bake the cookies at 350 degrees for about 9 minutes or until the bottom of the cookies are golden brown and the top of the cookie is no longer shiney.  Enjoy!!

Chicken Tikka Masala

This is the first Indian Curry recipe that I have ever made where I could see it being in a restaurant.  The flavors were so rich and creamy, with that knock you in the face Indian flavors that seriously transport you right there.  The spice mix I used was premade and I bought it in bulk at Costco, but you can find it on Amazon or in quite a few grocery stores.  If you like Indian Curry you will LOVE this recipe!!!

2 tbsp. olive oil - divided
1 lb cubed boneless/skinless chicken thighs - use thighs please...so much deeper and richer flavor
2 tbsp. butter
1 medium onion, chopped
1/4 cup Indian Essentials tikka masala seasoning mix - you could probably mix your own seasoning mix but this made things so easy!
1 15oz can tomato sauce
1/2 cup heavy cream
Chicken Stock - amount will vary

1/2 cup milk
1/2 cup plain greek yogurt
chopped cilantro

Rice
1 cup Jasmine long grain rice
1 cup coconut milk
1 cup water

Heat 1 tbsp. olive oil in large skillet on medium-high heat.  Add chicken and cook until no longer pink; remove.  Heat remaining olive oil and butter in skillet on medium-high heat.  Add onion and cook until translucent.  Add seasoning mix, tomato sauce and chicken.  Cook 10 minutes stirring occasionally.  Stir in heavy cream and reduce heat.  Simmer an additional 10 minutes or until slightly thickened, stirring occasionally.  At this point you can add chicken stock to make the curry your desired consistency.  I usually add about 1/2 cup. 

For the rice, add all ingredients into a rice cooker and cook until rice is nice and tender. 

Mix together the milk and greek yogurt and drizzle over the top of your curry - this is optional and just adds another creamy level to the curry.  Sprinkle the cilantro over the top...and enjoy!!

Taco Rice

On November 14, 2010, a total combined weight of a whopping 1,644lb 10oz of rice, beef, lettuce, cheese, and tomatoes were combined to make Kin Town as one of Okinawa's Guinness World Record holders.  Taco Rice is no stranger to Kin Town (where we live).  In face, popular legend has it that the first taco rice ever made was at a local taco shop just outside of Camp Hansen...making this world record all the more special.

Taco rice is pretty much just as it sounds; white rice topped with beef, lettuce, tomatoes, sometimes cheese, and a sauce (usually salsa).  The flavors are all individually simple, but together become explosive.  Chalk it up to our three years here in Okinawa but I have grown to love this Okinawan dish.  Simple to make and always delicious; just the way I like to cook!!

2 cups cooked white rice - sticky rice is best
1lb ground beef
2 cups shredded lettuce
1 cup shredded cheese
1 cup diced tomatoes
jar of salsa
cilantro lime ranch
lime or lemon for additional pop of tang
crushed tortilla chips

Taco Seasoning - you can just use 1 packet of pre-made taco seasoning...but the recipe below is so much tastier and healthier.  I like to make it in bulk and then just pull out a tablespoon or two when I need it!

1 tbsp. chili powder
1/4 tsp garlic
1/4 tsp onion powder
1/4 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper

Brown your ground beef and drain once all the pink is gone and the beef is completely cooked.  Add in your taco seasoning and mix thoroughly. 

To assemble, layer white rice, taco beef, lettuce, tomatoes, cheese, sauces, and chips.  Squeeze a little fresh lemon or lime on top and enjoy!!  Indulge in this delicious Okinawan treasure!!