Gleanings of Wheat

I got this one at Food Network's site , I'm a huge fan of caramel apples but the whole idea of paying $2 for 3 is insane. 2c sugar 1/4c light corn syrup 1/2c water 2 tbsp unsalted butter 1 tsp vanilla extract pinch of salt Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

So the other day when I watched the Food Network Sandra Lee did this recipe. I'm not a huge steak fan (have I mentioned that?) but I had a top round steak in the freezer I needed to use. This turned out great! Seriously. I didn't have any shredded cheese, though, and couldn't go to the store so I tried to use cheese from a shaker. Just so you know, that "cheese" WILL NOT melt. Ever. In fact, I'm convinced it could withstand a nuclear attack and am in the process of building a fall out shelter with it. 1 1/2 pound top round steak Kosher salt and freshly ground black pepper 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon spicy brown mustard 1 teaspoon chopped rosemary leaves 1/2 teaspoon red pepper flakes 4 hoagie rolls, sliced down the middle 1 cup shredded Monterey jack cheese 1/2 cup mayonnaise 1 tablespoon hot sauce Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler. Season the steak with ...

I watched the Food Network today for the first time in months (I've been so busy, guys, it isn't even funny) and have new recipes I'm dying to try. Oh, and William likes Bobby Flay. Here's my to do list for the next couple of weeks: From Sandra Lee: Shrimp Scampi with Pesto Couscous - the left overs from this will allow me to make Shrimp Bruschetta . I don't know if my kids will eat S'mores Pudding Parfait , but I know I sure will. From Bobby Flay: Thai BBQ Chicken Thai-Style Grilled Vegetables Korean Grilled Chicken Bibimbap Salad

I'm fixing pork chops for dinner tonight - pork is one of those things I'm not great with, so here's hoping this Tyler Florence recipe turns out great! 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the p...

I'm using this Paula Dean recipe tonight on my chicken. My alterations to follow. 1/2 cup (1 stick) butter 1 cup Worcestershire sauce 1/4 cup crunchy peanut butter 2 lemons, juiced Chicken: 2 (2 1/2 to 3-pound) chickens split into 2 halves, to yield 4 halves House Seasoning, recipe follows Heat butter in a skillet. Add the Worcestershire sauce, peanut butter, and lemon juice, and blend well. Simmer for 10 minutes. Prepare grill for direct grilling. When coals are white hot, spread them evenly and place grate on grill to heat. Spray grate with cooking spray to avoid sticking. Rub chickens thoroughly with House Seasoning. Place chicken halves onto your grill to begin the cooking process, this could take up to 1 hour depending on your coals. Turn as often as necessary to prevent burning. About 10 to 15 minutes before serving, start basting with the grilling sauce on both sides, turning constantly. Chicken is done when leg moves easily at joints. House Seasoning: 1 cup...

Ignore me, I'm posting a bunch of recipes I want to try ASAP. Chicken Chicken Sate with Spicy Peanut Dipping Sauce Butterflied Chicken Greek Style Spinach and Mushroom Stuffed Chicken Breasts Fish Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise Grilled Tilapia with Peach BBQ Sauce Misc Seafood Crab cakes with lemon dill sauce - side dish Other Orange Spiced Chai Lemon Potatoes - side dish My Sweet Italian Angel - dessert (booze involved, anyone know a substitute for limoncello?) Grilled Pizza Brushed with Butter, Cinnamon, Sugar and Star Anise, served with Chocolate Sauce - dessert? dinner? amazing?!

This recipe was linked to over at Charm City Cakes (Ace of Cakes on the Food Network), I found it after attempting to find a photo of their red dragon wedding cake. BTW, if you have an image of that thing please email me! Anyway, I'm posting this in case any of you want to try making a big chocolate dragon. ;) 7 ounces (200 grams)bittersweet chocolate, chopped 1/4 cup (60 ml) light corn syrup Semi-Sweet Chocolate Modeling Paste: 7 ounces (200 grams)semi-sweet chocolate, chopped 3 1/2 - 4tablespoonslight corn syrup White Chocolate Modeling Paste: 7 ounces (200 grams)white chocolate, chopped 1 1/2 - 2 tablespoons light corn syrup Milk Chocolate Modeling Paste: 7 ounces (200 grams)Milk Chocolate 2 1/2 - 3 tablespoons light corn syrup Note:  To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.  Stir the chocolat...

I made this for dinner tonight...regular potatoes instead of purple though. It turned out great. The chives really brightened up the dish a lot. Even my kids loved it. 4 (4- to 6-ounce) tilapia fillets 8 to 12 ounces purple potatoes, peeled and very thinly sliced 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon 2 tablespoons  olive oil 2 tablespoons  butter 1/2 cup extra-virgin olive  oil 1/3 cup minced fresh chives 1/2 teaspoon  salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted ...

A couple days ago my BFF (and I have to mention her or she'll throw a fit <3) asked me to find her a recipe for scones. So I found this one from the Food Network. This morning I planned to make them...except I forgot to buy heavy whipping cream so I found a substitute on Google and moved forward. If you use the substitute make 1 1/2 cups worth - the batter was too dry. The three in back were how they originally turned out, the three in front had a bit extra milk added. Also, my BFF suggested freezing the butter and then grating it - it made incorporating it much easier. You should know, I've never actually had a scone before, so I can't tell you if they turned out how they were supposed to, but they did taste good and even my kids enjoyed them. Blueberry Scones: 2 cups all-purpose flour 1 tablespoon  baking  powder 1/2 teaspoon  salt 2 tablespoons  sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the ...

Tonight I'm making an old favorite. Both portions of the dinner are from Giada, you can find the links  here and here . I made this for the first time about 4 years ago and it was such a hit I made it two nights later for some friends. I've been craving it lately, so I decided tonight was the night to make it again. Chicken Saltimbocca 6 (3-ounce) chicken cutlets, pounded to evenly flatten Salt  and freshly  ground  black pepper 6 paper-thin slices prosciutto 1 (10-ounce) box frozen chopped spinach, thawed 3 tablespoons olive oil 1/4 cup grated Parmesan 1 (14-ounce) can low-salt chicken broth 2 tablespoons fresh lemon juice Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, t...

This one come from Alton Brown of Food Network! 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

This one comes from Alton Brown (of the Food Network)- what I love about Alton is how nerdy his shows tend to be, just my style. 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately ...

From Food Network. Grilled Nectarine-Mint Chutney: 4 nectarines, halved and pitted Canola oil Salt and freshly ground black pepper 1 small red onion, halved and thinly sliced 1 serrano chile, finely diced 1 clove garlic, finely chopped 1 (1-inch) piece fresh ginger, grated 1 teaspoon whole mustard seeds 1/2 cup white wine vinegar 1/4 cup brown sugar 1/4 cup golden raisins 3 tablespoons unsweetened coconut 3 tablespoons finely chopped fresh mint leaves Skewered Lamb Curry with Grilled Pita: 1/4 cup coriander seeds 2 tablespoons cumin seeds 2 teaspoons brown mustard seeds 1 teaspoon whole black peppercorns 2 teaspoons ancho chili powder 2 teaspoons turmeric 3 cloves garlic, finely chopped 1-inch piece fresh ginger, finely grated 1/4 cup canola oil 1/4 cup white wine vinegar 1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice 6-inch wooden skewers, soaked in cold water for 20 minutes Kosher salt Olive oil, for drizzling 4 pita breads, with pockets For the chutney: Heat the grill to ...

Food Network for the win! 3 tablespoons vegetable oil 1 medium onion, diced Salt and pepper 2 cloves garlic, minced 1 tablespoon curry powder 1 tablespoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1 cup whole milk plain yogurt 3/4 cup half-and-half 2 (10-ounce) packages frozen chopped spinach, thawed 1 (15-ounce) can chickpeas, drained and rinsed Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

Alton Brown is my favorite male Food Network star because he is a bit nerdy (female award goes to either Giada or Rachel - I can't decide) and this morning after I spent an hour and 15 minutes hitting refresh on my school email account and the school website (at 5am the kids' schools called to tell me school was canceled due to the ice storm, eventually my school decided to cancel finals as well) I went in search of a cinnamon roll recipe. This one will certainly do. Dough: 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch sa...

Now that I'm without cable it makes watching the Food Network impossible. I miss it. Today I found the next best thing! YouTube Delicious is a collection of recipes on YouTube. So excited.

I got this one from Food Network too. I forgot to pick up more sun-dried tomatoes so they lacked a bit of color, but over all I was thrilled. I made enough of the filling that I was able to fill some green bell peppers with it in addition to the portobellos. It was a light, easy meal. Very nice. Cooking spray 2 cooked chicken breast halves, diced 10-ounce package frozen chopped broccoli, thawed and undrained 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar 2 tablespoons seasoned dry bread crumbs 4 large portobello mushroom caps, stems removed Preheat oven to 400 degrees F. Coat a baking sheet with coo king spray. In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine. Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.

These things are delicious. I got them from Robin Miller on Food Network . As I was making them I started to wonder if I'd like them, well I ended up LOVING them. My entire house did, actually. I didn't do white chocolate like she calls for b/c I hate white chocolate, so I melted down some plain ol' semi sweet and drizzled the top of the cookies with it. There really isn't a recipe, basically you purchase your favorite store bought sugar cookie dough and mix in as many dried cherries and pistachios as you want. I ended up doing two pistachios and one cherry in each cookie, it was a nice balance.

I got this one from here . The cheese sauce didn't quite turn out, but I think that had more to do with me than the dish. The steak was nice and tender and I dribbled some of the messed up sauce over the top to give it a bit of extra flavor. I ended up not making the orzo, I just made spaghetti and sprinkled a mixture of olive oil, basil, and oregano on top of it. 2 tablespoons olive oil, divided 4 boneless sirloin steaks Salt and freshly ground black pepper 4 ounces garlic and herb soft cheese (recommended: Boursin) 1/4 cup vermouth 1 pound cooked orzo 1 fennel bulb, diced 1 cup diced fresh tomatoes 1/4 cup fresh chopped oregano leaves 1/4 cup sherry vinegar Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown b...

I got this one from the Food Network too. It turned out pretty ok, nothing to scream about. My daughter really liked the breading, but yea. The peppers completely over powered the taste of the rest of the dish**. If I ever make this again I'm going to skip the peppers entirely. If you absolutely hate fish chicken may work as a substitute pretty well. 20 corn tortillas 1 large egg 1/4 cup milk 1/4 cup water 1/2 cup flour 2 teaspoons Southwestern Essence, plus more for dusting, recipe follows 1/2 teaspoon baking powder 2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips 4 cups vegetable oil, for frying 4 cups shredded mixed green and red cabbage Lime wedges Chipotle Crema, recipe follows Salsa Fresca, recipe follows 1 cup chopped fresh cilantro, garnish Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use. In a large pot or deep fryer, heat the oil to ...