Friday Foodday

Thank goodness! Here are my have recipes from this week.


Peanut Butter Carmel Corn
c/o Stephanie Cooks

Ingredients
 3 bags natural popcorn, popped (standard size bags, not mini)
1 2/3 cups brown sugar
1 2/3 cup light colored corn syrup
5 tbsp butter
1 tsp salt
1 cup creamy peanut butter
2 tsp vanilla

Directions:
1- Preheat the oven to 250.
2- Grease 2 9x13 dishes with cooking spray. Pour the popcorn evenly into the dishes and set aside.
3- In a small saucepan heat the sugar, syrup, butter, and salt. Cook about 3 minutes, then remove from the heat. Stir in the peanut butter and vanilla, stirring until completely melted.
4- Pour the peanut butter sauce evenly over the two pans of popcorn. Gently stir to coat.
5- Bake 1 hour, stirring every 15 minutes. Once done allow it to cool completely, then break the popcorn into pieces.

Asian Dumplings

c/o Annie Bakes

Ingredients
1/2 pound ground pork-cooked
2 large Napa cabbage leaves-finely diced
2 green onions-diced
2 tablespoons bamboo shoots-finely chopped
1 teaspoon powdered ginger
1 tablespoon garlic-finely chopped
2 tablespoons lite soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch


Directions

Mix the pork, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil and cornstarch together.

Place a small spoonful of the filling in the center of the wrapper, wet all four sides with a little water, fold two sides over the center and pleat the edges to seal in the filling, adding more water if you need to make sure it is closed tightly.

Boil the dumplings in lightly rolling water for about 3-4 minutes or until they float to the top.

Serve with soy sauce mixed with sliced green onions.

Buffalo Mac and Cheese

c/o Table for Two 

Ingredients

6 tbsp. unsalted butter, divided

Salt, to taste

1/2 pound elbow macaroni

1 1/2 cups shredded chicken (I used a rotisserie chicken)

1 clove garlic, minced

3/4 cup Frank’s hot sauce, divided

2 tbsp. flour

1 tsp. dry mustard powder

1 cup milk (I used 2%)

1/4 cup heavy cream

1 1/4 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

1/3 cup sour cream

1/2 cup panko bread crumbs

1/2 cup crumbled bleu cheese

Directions

1. Preheat oven to 350 degrees and grease a large casserole dish.
2. Bring a pot of water to a boil, season with salt, and add the pasta and cook until al dente. Drain and set aside.
3. In the meantime, in a large skillet over medium high heat, melt 2 tbsp. of butter and stir in the chicken and garlic. Cook for a couple minutes then add 1/4 cup of the hot sauce and mix it all together until well combined. Put the chicken mixture in a bowl and set aside. Quickly rinse out your skillet and return to stove.
4. Melt 2 tbsp. butter in the skillet over medium heat and whisk in the flour and mustard powder until smooth. Then whisk in the milk and cream and add the remaining 1/2 cup of hot sauce and stir until thick. Whisk in the cheddar and pepper jack cheese until melted and smooth then whisk in the sour cream until all combined.
5. In the prepared baking dish, spread half of the macaroni in the bottom of the dish then top with the buffalo chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly on top.
6. Put the remaining 2 tbsp. of butter in a small bowl in the microwave to melt. Stir in the panko and bleu cheese then sprinkle over the macaroni.
7. Bake for 30-40 minutes or until bubbly. Let rest 10-15 minutes before serving.