how NOT to make caramel

so i was experimenting in the kitchen today (as always) and found out the hard way how NOT to make caramel to drizzle over brownies. you need more than just sugar and butter. i'd thought maybe i would need corn syrup or a simple syrup and possible some cream, but i ignored the thought and paid for it. FORTUNATELY, the brownies and caramel still TASTE good, they just don't look too pretty. i didn't realize the caramel would instantly harden, so when i tried to cut the brownies into squares, the caramel cracked in all the wrong places, but not where my knife was. :( so yeah, when i try again, i'll make sure to have some kind of syrup and cream on hand as well. (i'll post a picture of my battle-worn brownies soon)

german pear pancake w/ pear syrup

this german pancake recipe was originally supposed to be made w/ apples, but pears are great w/ it too. i got this recipe from my aunt sam - i hope you love it as much as i do! the syrup is something i came up w/ on my own, and goes well w/ this, as well as french toast, pancakes, and much more.

german pear pancake

2 tablespoons butter, melted
3 medium pears, skinned, cored, and sliced
3/4 c brown sugar
1 c milk
1/4 teaspoon almond or vanilla extract
5 eggs
1/4 c sugar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 c flour
1 1/2 teaspoons baking powder

brush bottom and sides of heavy, ovenproof skillet w/ butter and heat over medium heat till butter foams. add apples and saute 30 seconds. add brown sugar and 1 teaspoon cinnamon, the increase heat to high and keep turning apples till evenly coated and sugar is thick and bubbly (about 3 minutes). in a separate bowl, beat eggs, sugar, and salt on high till tripled in volume (about 5 minutes), then add milk and extract. fold in dry ingredients just until moist, them pour over apples in pan. place skillet in bottom rack and bake at 450 for 15 minutes or till top is golden brown and springy in the middle. remove from oven and loosen sides. cool 15 minutes, then invert on platter. serve immediately w/ cinnamon-sugar or syrup. serves 8.

pear syrup

3 pears, pureed
3/4 c brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons butter
1 c water

combine all in saucepan over medium heat, stirring till bubbly. remove from heat and let cool 5-10 minutes. blend or process if any pieces of pear remain, then strain. discard pulp. store leftover syrup in fridge.

fried chicken

i've never made fried chicken before, but decided to give it a try. it turned out to be very simple and incredibly delicious!

boneless, skinless chicken pieces (i used thighs)
2 eggs
1/4 c milk
2/3 c italian seasoned bread crumbs
1/2 c flour
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon paprika
oil for frying

heat oil in skillet in stove top. whisk milk and eggs together. in a separate dish, combine bread crumbs, flour, and spices. dredge chicken in egg mixture, then flour mixture. repeat as desired. place coated chicken in hot oil and fry 5-7 minutes on each side. let rest on paper towels for a few minutes to drain excess oil before serving.

cheesy salsa burgers

i LOVE burgers, but i like to play around w/ what goes into the meat. here's my latest creation:

2 lbs. ground beef
6 oz. shredded pepper jack cheese
1 c salsa verde
1-2 eggs

mix together by hand and form into 6 patties. grill to desired done-ness. serve w/ a bun and topped w/ your favorite condiments (we LOVE these w/ chipotle mayo on top). serves 6.

berry french toast bake

this is a recipe i found a while back and just never got around to making. today i finally did it, and i'm glad i did! :)

1/2 c flour
1 1/2 c milk
4 tablespoons sugar, divided
1 teaspoon vanilla
6 eggs
10 slices french bread, cut into 1-inch cubes
3 oz. cream cheese, cubed
1 c berries (if frozen, do NOT thaw!)
1/2 teaspoon cinnamon

beat flour, milk, 2 tablespoons sugar, vanilla, and eggs. add bread and toss to coat. pour into greased 9x13 inch baking dish. top w/ berries and cream cheese. combine cinnamon and remaining sugar and sprinkle over top. bake at 400 for 20-25 minutes. serves 8.

cafe rio style pork tacos

these pulled pork tacos these are seriously one of the BEST things i've ever tasted in my life. here's the recipe (well, it's actually 3 recipes):

pork barbacoa

3 lb. pork loin roast
1/2 c dark brown sugar
1/2 c worchestershire sauce
1/2 teaspoon dry oregano
1/2 teaspoon powdered ginger
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon minced onions
1 can el pato salsa de chili fresco (you can find it in the mexican/latin section of the grocery store; it's a little yellow can)

place all but salsa in crockpot and cook on high 5 1/2 hours. shred meat and stir in salsa just before serving. (this has very little liquid, so i HIGHLY recommend using a crock pot liner! and don't worry, i promise it's juicy and tender!)

cilantro rice

2 c uncooked rice
2 c minced cilantro
1 teaspoon salt
1 c salsa verde
2 tablespoons minced onions
2 c chicken broth (more or less, according to directions on the rice packaging)

cook on stovetop - DO NOT USE A RICE COOKER! place all ingredients in a saucepan and simmer for 20 minutes. turn off heat, cover pot, and let steam till tender.

creamy tomatillo dressing

1 packet ranch dressing mix
1 c mayo
1/2 c buttermilk
3-4 tomatillos
1 c fresh cilantro
1/2 teaspoon pepper
2 cloves garlic, minced

peel and wash tomatillos till soapy residue is gone. combine all ingredients in blender or food processor and blend/process till smooth. store excess in fridge.

layer tortilla chips, meat, rice, and your favorite taco toppings (cheese, lettuce, black beans, tomatoes, etc.), then top w/ creamy tomatillo dressing. yum!