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Homemade Caramels

I was inspired over the Christmas holidays to try a candy recipe from one of my favorite cookbooks, Better Homes & Gardens Prizewinning Recipes. I chose the caramels because it's one of John's favorite candies and I wanted to make a candy that could be individually wrapped (to be cute). The only equipment I needed to purchase was a candy thermometer and a few basic ingredients. Caramels, for the most part, are pretty simple to make as long as you have lots of patience and don't take any shortcuts. The only change I made to the recipe was the addition of the sea salt sprinkled onto each caramel. I love the salty mixed with the sweet!

Caramels with Sea salt
1 cup butter
2 1/4 cups packed brown sugar
2 cups half-and-half
1 cup light corn syrup
1 tsp vanilla
Sea salt (for sprinkling on each caramel)

Line a 8x8x2 inch baking pan with foil, extending foil over the edges.

In a 3 quart heavy sauce pan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently until the thermometer registers 248 degrees F (*firm ball stage - about 45 to 60 minutes). Be prepared to stand at the stove and stir for a long time!

Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use foil to lift candy out of pan. Use a buttered knife to cut into 1 inch squares. Sprinkle each caramel with a few granuales of sea salt and then wrap pieces in wax paper.

Firm ball stage: Using a wooden spoon, remove a small amount of hot candy from pot and drop into bowl of cold water. When the candy is removed from the cold water and is firm enough to hold its shape but then quickly flattens, firm ball stage has been achieved.

Peanut Chicken with Cilantro Rice

This recipe came from my new crock pot cook book, a Christmas gift from my mom and Richard. Thank you Mom and Richard! The actual name of the recipe is "Thai Chicken", but I think my title is a little less generic. I also added cilantro to the rice and lime zest to the peanuts.

Peanut Chicken with Cilantro Rice
2 1/2 lbs chicken pieces with bone and skin
1 cup hot salsa (or mild)
1/4 cup peanut butter
2 tbsp lime juice
1 tbsp soy sauce
1 tsp minced fresh ginger
Cooked Jasmine rice
large handful chopped cilantro, divided
1/2 cup peanuts, coarsely chopped
zest of 1 lime

Place chicken pieces in a 4 quart crock pot. In a bowl, mix together salsa, peanut butter, lime juice, soy sauce and ginger. Pour over chicken.

Cover, cook on LOW 8 to 9 hours or HIGH 3 to 4 hours or until done.

Crush lime zest into the peanuts with a mortar and pestle (or with the back of a spoon) until the lime flavor is infused into the peanuts.

Cook rice according to package directions. Stir in cilantro just before serving.

Serve chicken pieces with rice and sauce. Garnish with chopped cilantro and chopped peanuts.

Chicken Pad Thai

This was really delicious and lite, but slightly out of season. I went to 3 different grocery stores looking for bean sprouts and just could not find them. I finally remembered the Sunrise Mart, a Japanese grocery store a few blocks away and guess what...they had bean sprouts!

I did make one change to the recipe - I eliminated the 3 tbsp of fish sauce, which I think made the dish so much better! I added a little more lime juice, vinegar, and chile sauce to keep the sauce juicy.

Chicken Pad Thai
8 oz rice noodles
1/4 cup salted peanuts, finely chopped
1/2 tsp grated lime peel
2 1/2 tbsp fresh lime juice
2 tbsp packed brown sugar
5 tsp rice vinegar
2 tbsp Asian chile sauce
3 tbsp cooking oil
1 lb boneless, skinless chicken breast, cut into strips
1 tbsp finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion (about 3)
2 tbsp snipped fresh cilantro

Place noodles in a large bowl. Add enough hot water (just off a boil) to cover them; let stand for 10 to 15 minutes. Drain well.

Combine peanuts and lime peel, gently crushing with back of spoon.

In a small bowl combine lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

In a 12-inch skillet heat 1 tbsp oil over medium high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more. Remove egg from skillet; chop and set aside.

In same skillet heat remaining 2 tbsp oil over high heat for 30 seconds. Add drained noodles and the sprouts; stir fry for 2 minutes. Add vinegar mixture and chicken; cook for 1 to 2 minutes more or until heated through. Divide noodle mixture among plates. Sprinkle each serving with egg, peanut topping, green onion, and cilantro.