Caramel Apple Taquitos
Diane's Caramel Apple Jam (click here)
Flour tortillas (room temperature)
Powdered sugar (optional)
Grated cheddar cheese (also optional)
Wooden toothpicks or skewers
Spread a generous portion of Diane’s Caramel Apple Jam across tortilla, roll and pin with toothpicks. Cook in 325F oven or airless fryer about 10-15 minutes, until golden brown. Serve hot with a sprinkle of powdered sugar or cheddar cheese.
Tip: if jam isn’t very thick, put taquitos on a sheet of aluminum foil, with ends folded up to prevent leakage.
Guest Post by: JD Provence for Canning and Cooking at Home
This is a flavorful dish and perfect for dinner any time. If you have the time, let the chicken sit/marinate in a covered dish in the fridge with the spice rub on it for a few hours. I prefer to make the rice and chicken separate (the chicken has a better crust to it if kept separate.) Enjoy! Diane
Chicken Spice Rub
for 5-6 chicken thighs (boneless, skinless):
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon pink salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Italian seasoning
Directions for Chicken:
Add 2 Tablespoons of olive oil to a large ovenproof skillet over medium-high heat.
Once oil is hot and just starting to smoke, add in spice rubbed chicken.
DO not flip chicken until it moves freely from the skillet, about 4 minutes.
Cook on opposite side for another 4-5 minutes. Turn chicken back over and
place chicken in skillet into a 375F oven to hold until rice is ready. I like to start the rice first so that the chicken is in the oven about 10-15 minutes. Always use a meat thermometer to confirm your chicken is cooked to at least 165F. If you do not have a large ovenproof skillet, transfer chicken to oven using a baking skeet instead.
Spanish Rice Ingredients
for each one cup uncooked rice:
1 medium onion, chopped
2 tablespoons olive oil
2 1⁄2 cups chicken broth (preferred) or water
1 (8 ounce) can tomato sauce
1 small green or red bell pepper, finely chopped
1 1⁄2 teaspoons salt
3⁄4 teaspoon chili powder
1⁄8 teaspoon garlic powder
1 cup frozen peas
1/4 teaspoon saffron threads, optional
Directions for the Rice:
In a dutch oven, heat the oil over medium heat.
Add rice, onion and peas and cook about 8-10 minutes, stirring occasionally, until rice is golden brown and onion is tender.
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and simmer 25-30 minutes, stirring occasionally, until rice is tender.
Serve Chicken over Rice.
I really do think that everyone needs to give Tiramisu a try - just once. A light and airy dessert with a deep coffee and brandy taste. It was my birthday the other day and I decided to make my own Birthday Tiramisu. This is truly the closest I've come to authentic Italian Tiramisu. Enjoy! Diane
6 large egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese (room temp)
1 3/4 cup heavy whipping cream
2 7oz packages of Italian LadyFingers
1 cup of strong coffee (cold)
2 Tablespoons brandy
unsweetened cocoa for dusting
You'll want to gather all your ingredients and bowls and go over what order you will need items as this moves from step to step at a slightly quick pace. Here is my suggestion: Place the 6 egg yolks and sugar into a bowl, Set out the mascarpone cheese, Place the heavy whipping cream into a steel mixing bowl and set in fridge. Have your baking dish (9x9), ladyfingers and a pastry brush at the ready. A hand-mixer is preferred for this recipe.
Now, you're ready to start! Add the eggs and sugar to the top of a double boiler and let the sugar dissolve into the eggs, keep a constant stir so you do not end up with scrambled eggs. You want to stir this mixture for about 6 minutes over a medium-high heat. The yolks should be thickened and lemon yellow colored. Once ready, set aside to cool slightly while you move onto the next step.
Take your heavy whipping cream out of fridge and using a hand mixer, start on low speed, increasing the speed every 2 minutes until you're at the highest setting (whipping heavy cream slowly will let the cream retain its fullness without having to add a stabilizer.) After about 8-10 minutes you should have thick whipped cream with stiff peaks. Once ready, set aside for a moment.
Go back to your egg yolk mixture and add in the mascarpone cheese. Using the hand-mixer from whipped cream, blend the cheese into the egg mixture. (no need to clean off whipped cream from beaters.) Once blended, add egg mixture to whipped cream bowl. Using a large spatula, fold in the whipped cream until fully combined.
Now that your Sabayon (custard like filling) is ready - you're ready to assemble the dessert. It's just like layering a lasagna. Place a layer of ladyfingers down into baking dish, add the brandy to the cold coffee and stir. Using a pastry brush, brush the coffee mixture over the ladyfingers ((most ladyfingers sold are super moist and delicate, if you "dunk" the cake into the coffee - you'll have a mess!)) Spoon half the cream filling over the ladyfingers and repeat the layering process ending with a layer of cream filling on top. Refrigerate at least 6 hours. Dust with cocoa before serving.
**IF you have true HARD Italian LadyFingers (which are harder then the American version, then you can soak them in the coffee/brandy mixture) Otherwise, IF they are SOFT - use the pastry brush method.
**I used my 10x7 baking dish and 3 layers
the most common is a 9x9 baking dish and 2 layers
**you can omit the brandy but, its preferred.
Recipe adapted from: Chef Dennis Littley
Photos by: Diane Baker for Canning and Cooking at Home
You have to try this cherry jam! It's amazingly simple to pull together.
If you prefer cherry fruit butter, cook down the mixture to a thicker (but, loose) consistency leaving out the pectin. Fruit butter can be used in a variety of ways (think cake filling, ice cream additions, oatmeal toppings - you get the idea.)
I like using a small amount of pectin so that I get a gel but, not a super hard gel, I get a firm but, spreadable jam consistency. These cherries from Northwest Cherries are superb in flavor and really make this jam something you want to sit down and eat with a spoon straight from the jar!!
I want to thank Northwest Cherries and The Washington State Fruit Commission for sending me such fabulous fruits as part of my 2019 Canbassadorship!
Cherry Almond Jam
*small batch jam
1 quart chopped pitted sweet cherries
1/2 box SureJell Low Sugar Pectin (pink box)
2-4 Tablespoons almond liqueur *optional
1 teaspoon almond extract
3 cups sugar, divided
Place all your chopped fruit in a large bowl, add 1/4 cup of sugar, toss to coat, cover and set in fridge overnight. This will macerate the fruit (this releases the juices and deepens the fruit flavor in finished product)
Take Macerated fruit, and all the juices in bowl and scrape into a large jam pot. Cook down 15 minutes on medium (keep an eye on it and stir to prevent scorching) Add in
2 & 1/2 cups of the sugar. Stir and cook down the entire mixture another 20-35 minutes (it should start to thicken as it cooks down)
Add in 1/8 tsp butter, if needed. (helps lessen foaming), then use an immersion blender (or mash with a potato masher) and break up large chunks of fruit until you get the consistency of jam you prefer **do not liquefy the mixture. Take your pectin and the remaining 1/4 cup of sugar and stir together in a small bowl. Raise the heat on your jam mixture to High. Add in the sugar/pectin mix and stir/whisk constantly until you are at a boil that cannot be stirred away - boil hard for one minute. I look for a 'craggy skin' to start to form around the edges of the pot/mixture...indicating gel stage has been released. Remove pot from heat, do freezer plate test to ensure gel stage has been reached, and prepare to jar jam for processing.
Waterbath or Steam Can at 1/4" head-space for 10 minutes, adjusting for your altitude. Remove to a draft free area and let sit undisturbed for 12-24 hours. Wash & Label Jars. Store in Pantry up to One Year. Once opened, this lower sugar jam can be refrigerated up to 3 weeks.
This casserole is great tasting! I love how the garlic mixes in with the rest of the ingredients to produce a deep, rich flavor. I saw the original recipe over at KetoCookingChristian, and needed to give it a try. While this is listed as low carb and keto friendly, I also created my own lower fat version of the original recipe, all listed below. Enjoy! Diane
**MY LOWER FAT VERSION IS LISTED (UNDER DIRECTIONS SECTION)
Spinach & Artichoke Chicken Casserole
3-4 cups cooked chicken, chopped
9 ounce package frozen spinach thawed and well drained
14 ounces artichoke hearts (plain) drained and chopped
8 ounces cream cheese, room temperature
1/2 cup parmesan cheese, finely grated
1 1/2 cups shredded mozzarella cheese
2/3 cup sour cream
1/2 cup heavy cream
1/4 cup mayonnaise
3 cloves garlic minced
salt and pepper to taste
Preheat oven to 375F.
Add all the ingredients (excluding the mozzarella cheese) to a large mixing bowl. Mix until combined. Spoon the mixture into a lightly greased/buttered 9" x 13" baking dish. Sprinkle top with the shredded mozzarella cheese and bake for 35 minutes or until the cheese is slightly golden and bubbly. Allow to cool before serving. Store any leftovers in the fridge.
**MY LOWER FAT VERSION IS AS FOLLOWS:**