HOT AIR CARAMEL POPCORN

• 1⁄2 cup of popcorn kernels popped
• 1 stick butter
• 1 cup brown sugar
• 1⁄4 cup white Karo syrup
• 1⁄4 to 1⁄2 teaspoon baking soda (depending on how long you bake it for)
• 1⁄2 teaspoon vanilla

Cook butter, sugar and Karo on medium heat until it boils…Boil for 2 minutes, then take it off heat and add 1⁄4 to 1⁄2 teaspoon baking soda, then add 1⁄2 teaspoon of vanilla.

Pour caramel over popcorn in a bowl. Next spread it on a cookie sheet and bake at 250 for 10 to 30 minutes depending on how crunchy you would like the popcorn. Take popcorn out and stir it around and put it back in for another 10 minutes until you've done it for a total of 30 minutes. My family likes it gooey so we DO NOT bake the popcorn, we just dump the caramel on top, stir it around and eat it!!

*Cool tip* You can take 1⁄4 a cup of popcorn kernels and put them in a paper lunch sack taped shut and pop for about 1 min and 40 seconds in the microwave. Do that twice and you have a ton of fresh popcorn to dump the caramel over.

Jen's Yummy Salsa

• 1 medium tomato
• 2 avocados
• 1 cup of sweet corn 
• 1 bunch of green onions
• 1 can of black beans
• 2 tsp minced garlic
• *fresh lemon juice from one lemon
• Tapatio Sauce to taste 
• Season with salt and pepper to taste

Place drained black beans and corn into a large bowl.
Dice up the tomato and green onions and add them in the bowl.
Add in the minced garlic.
Season with the salt, pepper, and tapatio sauce to taste.
Mix everything around and then taste it to check seasoning.

Add chopped avocado.  Season it with salt, pepper, and the lemon juice. Mix it around one more time (I put the avocado in last so the little diced pieces don’t get all mushy in the initial mixing process).

Mexican Rice

• 3 tablespoons butter
• 1 cup uncooked long-grain rice
• 2 teaspoon garlic salt
• 1 teaspoon ground cumin

• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth
• Add all ingredients to list

Directions

• Prep
  5 m
• Cook
  25 m
• Ready In
  30 m

1. Heat butter in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
3. 
   

Super Easy Enchilada Casserole

• 9x13 pan
• 1o ounces Homemade enchilada sauce (recipe here)
• Prepared Chicken filling (recipe here)
• 2 cups of mozzarella cheese
• 1 Tbs of canola or olive oil
• Bag of corn tortillas
• Tin Foil

Put a very thin layer of enchilada sauce on the bottom of the 9x13 pan. Just enough to coat it.

Lay down corn tortillas, you can overlap them. I usually have 6.

Cover the tortillas with a thin layer of enchilada sauce.

Next layer with chicken mixture

Next layer with mozzarella cheese

Lay down another layer or tortillas

Put enchilada sauce on top

Put another layer of cheese (At this step you can repeat steps 5-7, but I usually don't I just build another 9x13 if I need to feed a lot of people)

Cover with tin foil and bake for 30 mins at 375 degrees.

Parmesan Roasted Potatoes

• 1 1/2 pounds new potatoes, unpeeled, cut into 1-inch chunks
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) grated Parmesan
• 8 sprigs fresh thyme

Heat oven to 400° F.

In a medium bowl, combine all the ingredients. Transfer to a roasting pan or 9-by-13-inch baking dish. Roast, stirring once, until golden brown and crisp, about 50 minutes. Serve hot or at room temperature.


Yield: Makes 4 servings

Chicken and mixed vegetable stir-fry with noodles recipe Gordon Ramsay

Serves 4
Ingredients

• 2 boneless, skinless chicken breasts, cut onto the diagonal into strip 1 cm (1/2 in) wide
• Vegetable oil
• Sesame oil
• 1 garlic cloves
• 2 carrots, peeled
• ½ red pepper
• ½ yellow pepper
• ½ green pepper
• 2 celery stalks
• 200g bean sprouts
• 1 tbsp dark soya sauce
• 3 tbsp oyster sauce
• Sesame seeds, toasted
• Egg noodles
• Method: How to make chicken and mixed vegetable stir-fry

Cook the noodles in a large pan of boiling water for 2-3 minutes until soft.

Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.

Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.

Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts. Add another splash of soya sauce and then take out of the wok and set to one side.

Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.

Baked Chicken Taquitos

Serves 4

This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.
Ingredients

1 tablespoon olive oil, more for brushing tortillas
1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
2 cups low-sodium, gluten-free chicken broth
12 (6-inch) corn tortillas
1 cup crumbled queso fresco or shredded Monterey jack or cheddar
Method

Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
Nutrition

Per serving (About 3 taquitos/376g-wt.): 450 calories (150 from fat), 17g total fat, 5g saturated fat, 33g protein, 44g total carbohydrate (6g dietary fiber, 3g sugar), 85mg cholesterol, 540mg sodium

Oven-Baked Sweet Potato Fries

Servings: Serves 4

Ingredients:

Oven-Baked Sweet Potato Fries
1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. dried Italian herb seasoning
Directions:

Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.