Tag Archives: brown sugar

Spiced Carrot Strips

As promised here is the recipe I make with the Honey-Glazed Chicken. Carrots are one of my favorite vegetables and this is another very easy recipe to make. It only takes about 8-10 minutes to cook so it’s fast as well. Great way to get kids to eat veggies too. I remember as a kid having plain frozen sliced carrots. Maybe with a little butter. Boring!!! This recipe is much more exciting. Well as exciting as carrots can get anyway! No strange ingredients either. Give it a try, even if you don’t like carrots. You may change your mind!

INGREDIENTS:

5 large carrots, julienned or cut into thin sticks

2 tablespoons butter/butter substitute, melted

1 tablespoon sugar/sugar substitute

1 teaspoon salt

¼ teaspoon ground cinnamon

DIRECTIONS:

1. Place carrots in a saucepan and cover with water.

2. Cook until tender, about 8-10 minutes. Drain.

3. Combine the butter, sugar, salt and cinnamon and pour over the carrots. Toss to coat.

Serve immediately.

Makes 4-6 servings

Honey-Glazed Chicken

I used to make this recipe quite a bit many years ago. For some reason I haven’t made it for a while. I don’t know why. It’s delicious and very easy to make. The recipe calls for a broiler/fryer chicken cut up but when I make it I like to use chicken thighs. Love chicken thighs. It also works with any chicken parts you want. I will also swap the honey for agave nectar and brown sugar for Splenda brown sugar substitute. But that’s just me. Feel free to use regular honey and sugar.

This is a great meal for family dinners and even to serve to company. I will definitely be making it again very soon. I will have to be planning my dinner menus out now so this will be one of the first ones I add to the menu. It will be a hit. I also like to serve this with my recipe for Spiced Carrot Strips. (Recipe will be posted tomorrow!)

INGREDIENTS:

½ cup all-purpose flour (or soy flour)

1 teaspoon salt

½ teaspoon cayenne pepper

1 broiler/fryer chicken or parts (about 3 pounds), cut up

½ cup butter or margarine, melted, divided

¼ cup packed brown sugar (or brown sugar substitute)

¼ cup lemon juice

¼ cup honey or agave nectar

1 tablespoon soy sauce

1½ teaspoons curry powder

DIRECTIONS:

1. In a bowl or bag, combine flour, salt and cayenne pepper; add the chicken pieces and dredge or shake to coat.

2. Pour 4 tablespoons butter into a 13″x9″x2″ baking pan; place chicken in pan, turning pieces once to coat.

3. Bake, uncovered, at 350ºF for 30 minutes. Combine the brown sugar, honey/agave, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken.

4. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.

Makes 4-6 servings

Southern Bourbon Sweet Mashed Potatoes

Today’s recipe is courtesy of The Wave Restaurant at the Contemporary Resort in Disney World in Florida. Once again mixing food and booze, always a good thing! I don’t know if I have mentioned it before but I love Disney World. Don’t worry though I am not one of the fanatics who have their entire being transformed into Disney. Disney house, clothes, car, tattoos, etc. No, I am not like that. But Disney World is my happy place. I love going anytime of year and just wandering around the parks checking out all the new stuff as well as the old. Living in Florida I have become spoiled. We are only a little over 2 hours away by car so we can make the trek a couple of times a year at least. Plus Florida residents get a really awesome discount on annual passes. My goal is to stay at all the resorts on the property. I’ve done most of the Value and Moderate resorts and a few of the deluxe but the Contemporary has still eluded me. One day…So instead I came across this recipe for their version of mashed sweet potatoes. I have not made this yet but it looks incredible.

Don’t these look delicious!

INGREDIENTS:

2 cups diced sweet potatoes
2 tablespoons butter
4 tablespoons heavy cream
2 teaspoons brown sugar
pinch of salt
pinch of black pepper
3 tablespoons Jim Beam Bourbon
DIRECTIONS:
1. Steam the sweet potatoes until well cooked. 

2. While the potatoes are cooking place butter, sugar, cream and bourbon in a small pot and heat up. Don’t boil it.

3. When potatoes are done, place them in the oven for 5 minutes or so at 350º to get some of the moisture out of them.

4. Place potatoes in a large bowl and add a whip attachment to an electric mixer, whip until desired consistency. If you don’t have a whip attachment just use a regular mixer attachment.

5. Add cream mixture and then season with salt and pepper to taste

6. Re-season with more salt, pepper or Jim Beam if you think it needs more.

Serves 4

Pina Colada Oatmeal Cookies

Ok my Christmas tree is up and decorated! Woo Hoo! Now I just need to clean up and finish up the loose ends for the inside decorating. Spent all morning and part of the afternoon Christmas shopping so I got a late start on the tree today. I had promised myself I would write the blog in the morning also. Didn’t happen! It is amazing that even though I am not working (unemployed but not by choice!) you would think I had so much time on my hands! I seem to have even less. Looking for a job is a full-time job in itself so I am happy to take time and just write about my recipes and research photos and just escape into my own little food blog world. It’s a great place!

My Christmas tree

Great places have great food and drinks. The piña colada is a wonderfully decadent and delicious drink and it definitely brings up images of palm trees, warm weather, sandy beaches, tiki huts…You get the picture. So I found a recipe for my last cookie exchange that took that wonderful cocktail and made it into a cookie! The recipe calls for rum extract but I like to use the real thing. Or even use a coconut rum. It’s a small amount so don’t worry that anyone will be getting plastered from eating these cookies. They are tasty and tropical and they even go great with a real piña colada to wash them down! Why not! It’s the holiday! Enjoy! (I know the picture is small but I didn’t have a close up them by themselves. Never thought I’d be doing a blog when I made them!)

Pina Colada Oatmeal Cookies

INGREDIENTS:

1½ cups firmly packed dark brown sugar

1½ sticks butter, softened

1 egg

1 can (8 oz.) crushed pineapple in juice

1 teaspoon rum or coconut rum (or use rum extract)

2 cups flour

½  teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½  cups rolled oats (not quick cooking)

½ cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350º. In a large bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in egg, pineapple with its juice, and rum extract until well blended.

2. Add the flour, baking powder, baking soda, and salt. Beat until well blended. Stir in oatmeal and coconut.

3. Drop by teaspoonfuls onto greased cookie sheets. (Those silicone mats or parchment paper work great also). Bake for 15-20 minutes. Let cookies cook on sheets for 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies

Creamy Tomato Soup

Now that the weather is finally cooling down a little bit here I am starting to think of soups more. Yes, even in sunny and warm south Florida our winter’s get cooler and soup is a welcome meal. Now, I was never a big fan of tomato soup but my husband likes it but I am willing to give it a try. This recipe sounds very  good and is pretty easy to make. It makes 10 cups and serves 6. If you want to freeze it for later or make a double batch freeze it before you add the half-and-half. Just add it when you defrost it to use again. When you reheat the soup don’t let it boil either or the half-and-half will curdle. I love sweet things so this soup is great for me. But if you don’t want it too sweet just reduce the sugar in it. This soup is great with a nice crusty loaf of bread or crackers. Make it a delicious meal for dinner or lunch. Top it off with some parmesan cheese also if you like, you know we will! You can also cut the garlic in half as well if you don’t like too much garlic. I of course added more than the recipe originally called for.

Photo is for illustrative purposes only!

INGREDIENTS:

2 tablespoons olive oil

1 medium sweet onion, chopped

1 carrot, peeled and chopped

1 bay leaf

2 garlic cloves, minced

2-3 tablespoons brown sugar (or brown sugar substitute)

Pinch of ground cloves

3 cups reduced-sodium vegetable broth

2 (28- ounce) cans crushed tomatoes

½ teaspoon salt

½ cup half-and-half (you can also use fat-free to save some calories)

DIRECTIONS:

1. Heat the olive oil in a large saucepan. Add the onion, carrot and bay leaf and cook over medium high heat, stirring occasionally until the vegetables are soft, about 5 minutes. Add garlic and cook, stirring for 1-2 minutes. Add the brown sugar and cloves. Stir until vegetables are well coated.

2. Add the vegetable broth and tomatoes, bring to a simmer. Cover and reduce heat to medium-low and cook, stirring occasionally, about 30 minutes.

3. Remove the pan from the heat. Remove and discard the bay leaf. Puree the soup with an immersion blender or in a regular blender until smooth. You may have to do it in batches until it’s all blended.

4. Add the salt and pepper. Slowly pour in half-and-half, stirring constantly. Serve right away or refrigerate until ready to serve. Remember not to let the soup boil when reheating or the cream will curdle!

Enjoy!
Makes 10 cups: Serves 6.

Pumpkin Carrot Bars

Yes I am still in Fall mode. Trying to pretend it’s cooler outside and that the leaves are changing here. But then I look outside and see nothing but green palm trees, green leaves on the maple trees, green everywhere! Ok, so the leaves really don’t change here. They do fall on some trees but they aren’t pretty about it. Oh well, the sacrifice for living in the Sunshine State. Maybe they change in northern Florida? And right now the temperature is still 79 degrees. It’s 7pm! But I did buy a couple little pumpkins at Walmart yesterday! I will use them for pies or something later in the year. They actually last a long time after the fall! I’ve had pumpkins that lasted till April!

Well I found this recipe and changed it a bit to make it a little less fattening. I substituted Splenda and Splenda Brown Sugar Blend for the sugars and I use light cream cheese in place of regular. As always, feel free to use the real stuff if you want. I was also very happy to hear that the pumpkin shortage is officially over as well. Last year I had stocked up on the canned pumpkin when I found it. It was like gold! But the crop was good this year and we can all breathe easily now! Whew!

INGREDIENTS:

2 cups flour or whole wheat flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated Splenda (sucralose)

1/3 cup light butter/margarine, softened

½ cup Splenda Brown Sugar Blend

2 eggs

2 large egg whites

1 can (15 ounce) pumpkin

1 cup carrot, finely shredded

Cream Cheese Topping/Icing:

4 ounces light cream cheese, softened

¼ cup Splenda

1 tablespoon fat-free half-and-half (or whatever milk product you want)

DIRECTIONS:

1. Preheat oven to 350º.  Grease a 15 x 10 jelly roll pan. (or similar pan)

2. In a small bowl combine flour, pumpkin pie spice, baking powder and baking soda.

3. In a larger bowl, beat together sugar (1 cup), butter and brown sugar until crumbly. Add eggs, egg whites, canned pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread into greased pan.

4. Mix together cream cheese, sugar (¼ cup) and milk until thoroughly blended.

5. Drop teaspoonfuls of topping over pumpkin batter and swirl mixture with a butter knife.

6. Bake for 25-30 minutes or until toothpick or cake tester comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

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