Archive for June 20, 2011

Vanilla Toffee Sauce

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Oh my….where do I begin?  I need a word that is bigger than LOVE. Divine! Heavenly! Bliss!

This sauce tastes like the slurry you get on your plate at the end of your apple pie a la mode.

Vanilla Toffee Sauce
1/2 C. butter
2 C. golden brown sugar
1 C. dark corn syrup
2 T. water
2 T. maple syrup
14 oz. can of sweetened condensed milk
1 tsp. vanilla
1/2 tsp. cinnamon

In a double boiler or heatproof bowl over a pan of simmering water, melt the butter.  Add the rest of the ingredients:  brown sugar, corn syrup, water, maple syrup, condensed milk, vanilla and cinnamon.  Stir until the butter combines and the brown sugar has dissolved completely and the sauce is thick and smooth – about 6-7 minutes. Remove from heat, put in jars or a pitcher. Serve warm over ice cream. .

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Hummingbird Nectar

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Hummingbirds excite me; they really do.  We have a feeder hanging on our front porch. I don’t know why, but I feel compelled to announce, “Look, a hummingbird!” every time they land on it. We had a hummingbird fly into the house one summer.  It got caught up behind the blinds on the window and I actually had to catch it and cradle it in my hands to take it back outside.  It felt like I was holding a cotton ball.

Have you ever looked at the ingredients in those store bought nectar packets?  Sucrose (sugar), a preservative, and food coloring…that’s it.  Here’s how to make your own:

2 C. boiling water
1/2 C. granulated sugar

Dissolve the sugar completely in the boiling water. Let cool. Fill feeder. The kind of feeders I like are the ones that have a large opening so it can be cleaned easily. If you are putting out a feeder for the first time, or even in a new spot, a drop of red food coloring may help attract the hummingbirds, but once they know the feeder is there, you no longer need the coloring..

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Albertsons sale June 15 – 21

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These are the deals I will be going after this week. For the full list, check out Queen Bee here.
KC Masterpiece BBQ sauce – $0.99 with in-ad coupon
$1/1 KC Masterpiece Barbecue Sauce or Marinade 5/15/2011 SS Insert (exp 7/17/2011)Final Price = FREE
I don’t see a limit on this one

Bar-S meat franks – $0.99 with in-ad coupon
$1/2 Bar-S Franks or Bologna 5/22/2011 RP Insert (exp 7/3/2011)
Final Price $0.49 each

Country Farm bread – 2 for $3 with in-ad coupon, limit 2

Tilamook cheese 2lb. – $5.99 with in-ad coupon, limit 1

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Coconut Chicken

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If you like coconut shrimp, you’ll love this coconut chicken.  It does take some planning as you need to marinate the chicken overnight.

Marinade:
2 C. orange juice
4-5 orange slices
4-5 minced garlic cloves
1 C. chopped fresh cilantro
2 tsp. jerk or cajun seasoning

Chicken:
4-5 boneless, skinless chicken breasts cut into 1 1/2″ strips
2 C. panko bread crumbs
1 C. flour
1 C. coconut flakes
1 can coconut milk
Canola oil

Mix all the marinade ingredients together in a bowl; add the chicken making sure every piece is coated and cover tightly.  Let sit in the refrigerator overnight. When ready to cook, preheat the oven to 375 degrees.  Arrange the chicken pieces on a shallow cooking sheet; discard the marinade.  Bake for apx. 20-25 mins. until chicken is just done. Let cool slightly.

Pour the coconut milk into a medium sized bowl; add the cooked chicken, stir and set aside.  In a shallow dish, mix the panko, flour, coconut flakes, salt (or seasoning salt) and pepper. Heat the oil in a large pan.  In small batches, take the chicken out of the coconut milk and roll in the flour mixture, pressing to coat.  Fry each piece 2-3 minutes or till just golden and crispy.  Serve with sweet and sour sauce or pepper jelly..

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