Popcorn is my absolute favorite snack, and possibly my favorite food, in the whole world. I think I could live on popcorn with nothing more than butter and salt if I needed to. 

Though popcorn is a very popular American snack, it actually started off as a a breakfast food. Ahead of its time and very likely a role model for breakfast cereals to come, during the late nineteenth and early twentieth centuries, popcorn was eaten just as we eat cereal today.

Discovered in the Americas thousands of years ago, popcorn has captivated people for centuries with its mythical, magical charm.

At the heart of this endearing little kernel is a healthful whole-grain, naturally low in fat and calories, gluten-free, and non-GMO, which makes it a great fit for today’s health conscious consumer. It’s easy to understand why popcorn has remained so popular over time.

Corn today is completely different than what “corn ” meant in the ancient times, in different parts of the world. Biblical accounts of “corn” stored in the pyramids of Egypt are misunderstood. The “corn” from the Bible was probably barley. The mistake comes from a changed use of the word “corn,” which used to signify the most-used grain of a specific place. In England, “corn” was wheat, and in Scotland and Ireland the word referred to oats. Since maize was the common American “corn,” it took that name – and keeps it today. The earliest record of actual corn as we know it today, was from about 4000 years ago in the Americas.

Popcorn in the New World

Popcorn was integral to early 16th century Aztec Indian ceremonies. Bernardino de Sahagun writes: “And also a number of young women danced, having so vowed, a popcorn dance. As thick as tassels of maize were their popcorn garlands. And these they placed upon (the girls’) heads.” In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.

An early Spanish account of a ceremony honoring the Aztec gods who watched over fishermen reads: “They scattered before him parched corn, called momochitl, a kind of corn which bursts when parched and discloses its contents and makes itself look like a very white flower; they said these were hailstones given to the god of water.”

Writing of Peruvian Indians in 1650, the Spaniard Cobo says, “They toast a certain kind of corn until it bursts. They call it pisancalla, and they use it as a confection.”

In South America, kernels of popcorn found in burial grounds in the coastal deserts of North Chile were so well preserved they would still pop even though they were 1,000 years old.

Anyone who knows me knows how much I LOVE popcorn. There were two popcorn related gifts this Christmas, though the new popcorn popper was really to replace the old one that died. I guess it had just popped to much corn and gave out. 

My friend Lauren knows my love for popcorn, and gave me this big tube of gourmet popcorn as part of my Christmas gift. :) I guarantee it won’t take too long for me to get through it either, but I don’t eat it all by myself. I have help from our roommate at the moment, and of course Juneau and Dorrie like to nibble on mommy’s popcorn too. Larry eats a little, but his snack of choice is ice cream.

This tube has 3 different kinds and colors of gourmet popcorn. We are just working on the purple corn now. The different styles and colors of popcorns all have a slightly different taste and texture as well. Play with them all and see what you like best. Or better yet, mix and match and create your own style of popcorn.

Not only is popcorn my favorite snack, but it has been dinner on many occasions as well. Last night was one such night. We had a big lunch and weren’t hungry for dinner, but there was definitely room for … POPCORN.

The popcorn itself is a very healthy snack. It is ALL the other things we add to the popcorn that make it fattening and not so healthy. I LOVE butter, and butter makes everything better, and a dash of salt. I am also a popcorn purist, and butter and salt are the ONLY things I want on my popcorn, though today, there are many different options. Larry says I like popcorn because it is a butter delivery system. I think he is on to something. :)

Pop, pop, pop away and have a great time with it. Enjoy this ancient snack, however you like it. Happy New Year. I hope 2024 is full of great things for all of us. Stay safe and stay well. ’Til next time.

This Christmas I received a lot of fun food related goodies as gifts. HMMMMM!!!! Imagine that. :) I was lucky enough to get some fabulously delicious cookbooks, spices, gourmet coffee and even some gourmet popcorn as gifts this season. I feel so special and so blessed. You all know me so well. You definitely know that food is the way to my heart. :)

One of the cookbooks I was gifted was a beautiful Lebanese cookbook called Rose Water & Orange Blossoms by Maureen Abood. This came with a jar of za’atar seasoning and a bag of ground sumac seasoning as well, all wrapped in beautiful silver and purple individual gift bags. That you my dear friend Julia, our very own from Julia from Retirement RV Dream at https://retirementrvdream.com/.

All the recipes in this book sound fabulous, but alas, I can’t cook everything all at once. Everything has to be tried one recipe, maybe two or three, if I am lucky, at a time. 

We had some leftover Christmas lamb, so making something Middle Eastern was a perfect idea to re-use and repurpose my lamb. I made the Lebanese tomato salad from this book, as well as the cover picture, to go with my lamb.

This salad is beautifully delicious, and so simple to make too.

Lebanese Tomato Salad

As you all know, I love tomatoes, and I love to mix and match them. I wanted to use heirloom tomatoes, but none were available this time of year. No problem. There are plenty of other tomato varieties available right now that work almost as well. Of course, I changed the recipe slightly and as my friend Gabe would say, I “Jeannified” it.

2 lbs tomatoes, any kind and any variety, diced in large pieces

1 medium sized sweet onion, sliced very thin

1 TBSP lemon juice

2 TBSP olive oil

1 TBSP lemon olive oil, optional

1/2 tsp garlic

kosher or sea salt and fresh ground black pepper to taste

1-2 tsp za’atar seasoning

parsley

Mix everything together and toss gently. Refrigerate until ready to use. That’s it. Easy-peasy, beautiful and super delicious! It doesn’t get much better than that.

I served this fabulous salad alongside some lamb atop a pita spread with hummus, and a glass or two of Malbec to complete the meal. This is another recipe in the book, but I already had the lamb so I just heated it up. I did however present it like it was featured in the book.

Earlier in the season, I received another deliciously fabulous cookbook, Kool Kosher Kitchen https://ajeanneinthekitchen.com/2023/11/28/cooking-with-dolly/ again from own of our very own, and another dear friend Dolly, over at Kool Kosher Kitchen at https://koolkosherkitchen.wordpress.com/

Both Julia and Dolly are dear friends of mine. We all met from our WordPress family, through our shared passion for cooking and living life to the fullest. Thank you both, not just for these fabulous gifts from the heart, but mostly for your treasured friendships. We have lots of fun and delicious times still yet to come and to share.

Have a great day and make everyday great. Stay safe and stay well. Happy New Year. I hope 2024 brings peace, love and prosperity to everyone. ’Til next time.

There are many ways to cook a turkey. I have cooked and eaten turkey cooked many ways. In fact, the possibilities are endless, just like with chicken. But we all have our favorites. My favorite way to cook and to eat a turkey is the old fashioned way. I like to brine it overnight then roast it in the oven for about 4-5 hours. That’s how I cooked it for Christmas dinner too. I did, however, try a new brining recipe and a new flavor of gravy to serve with the turkey. They both were very popular.

This year I brined my turkey in an apple cider brine.

Apple Cider Brine

8 cups apple cider

2/3 cup sea salt or kosher salt

2/3 cup sugar

2-4 bay leaves

2 tsp peppercorns, crushed

6-8 whole cloves or about 1 tsp of ground cloves

1 tsp juniper berries, crushed

1-2 tsp ginger

cups ice water

Combine everything together except the ice water. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes. 

Clean the neck and giblets from the turkey cavity. Place the turkey in a large oven bag and place in a large roasting pan. 

Once the brine is ready, cool it down with the ice water and stir to make sure all the ice melts. Then pour it in the turkey cavity and all around the turkey in the bag. Seal tightly, place the turkey breast side down and let set in the refrigerator overnight. 

When you are ready to cook the turkey, discard the brine and pat the turkey down with a paper towel.

Wrap your roasting pan with aluminum foil. This will make clean up so much easier. Lay a layer of apple slices, celery and shallots on the bottom of the pan. Place a wire rack on top of the apple mixture. Add a little water and/or broth on top of the apple mixture. This will help keep the turkey moist.

The Brown Sugar Rub for the Turkey

1/4 cup firmly packed brown sugar

4 tsp kosher salt

1 TBSP parprika

1/2 tsp cayenne pepper or to taste

1 stick softened butter

olive oil

Preheat the oven to 350-375* F or 180-191*C.

Combine everything together excluding the olive oil to make the rub. You want the consistency of coarse sand. Get a boning knife or a small-medium sized knife with a serrated edge. Carefully lift the skin from the meat all over the bird. Add the brown sugar mixture to the meat, under the skin of the turkey, and cover as much as the meat as you can, packing it down as firmly as you can.

When the turkey is coated with the rub, place it breast down on the wire rack, coat with olive oil and roast for about 40-60 minutes. The carefully flip the turkey over. You can cover it with aluminum foil so it doesn’t brown to fast and/or burn and cook for about 2-3 hours. Then remove the foil and continue cooking until the internal temperature reaches 160* F or 71*C. Once the foil is removed, once again coat with the olive oil. The oil helps crisp up the skin.

When the turkey has reached the desired internal temperature, cover it once again with foil and let it rest for about 10-15 minutes before slicing. The turkey will continue to cook. You want the internal temperature to be about 165* F at a minimum.

Then slice it and enjoy. Tehvia is helping Larry with the turkey.

I made an apple bourbon gravy to top both the turkey and the mashed potatoes for anyone who wanted gravy. I am not a gravy fan, so mine was without. 

Apple Bourbon Gravy

2 cups chicken or turkey broth

1 TBSP flour

2 TBSP butter

1 TBSP apple cider vinegar

2/3 cup bourbon

1/2 tsp black pepper or to taste

Combine everything together except the bourbon. Bring to a boil, whisking constantly. Then reduce the heat to a simmer and carefully add the bourbon. Whisk until the gravy begins to thicken. The serve over the turkey and/or the potatoes, and anything else you like gravy served upon. Slice the turkey and enjoy the festivities and the feast.

It doesn’t matter what type of rub you use for the turkey. The method is the same.

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.

We had a small little group for Christmas Eve dinner, but we had a simple feast complete with lots of fun, laughter and presents after. I literally kept things very simple this year. I made a turkey with gravy, mashed potatoes, macaroni and cheese, rolls and asparagus, with some cookies and a Black Forest cake for dessert. Black Forest Cake None of my menu items are new to you, but sometimes, you just have to stick with the basics and keep it simple (K.I.S.S). Lauren made some delicious lamb that we added to our feast as well. Though it was a simple meal, we had all that matters – a lot of LOVE and good cheer, and of course, plenty of food. We kept waiting for the second shift to come in and help us, but they never showed. I guess that means there will be a few few leftovers. Oh darn! :)

I hope you all enjoyed your Christmas festivities. Happy New Year to one and to all. Stay safe and stay well. ’Til next time.

Merry Christmas. I hope you all have a safe, fun holiday spent with loved ones.

One of the most beloved Christmas stories is ‘Twas the Night Before Christmas. While almost everyone is familiar with the sweet holiday rhyming tale, the story behind the story is one that is largely untold and unknown.

The poem, originally titled A Visit or A Visit From St. Nicholas, was first published anonymously on Dec. 23, 1823, in a Troy, New York newspaper called The Sentinel.

It wasn’t until 1837 that Clement Clarke Moore accepted credit for writing A Visit. He reportedly wanted to keep his authorship secret initially because he was a professor and the piece wasn’t considered a scholarly work at the time of its initial writing. Moore is said to have based his vision of Santa Claus on both St. Nicholas and a local Dutch handyman where he lived in New York. Legend has it that the handyman operated the sleigh that took Moore home.

A Visit from St. Nicholas

BY CLEMENT CLARKE MOORE

‘Twas the night before Christmas, when all through the house
not a creature was stirring, not even a mouse.

The stockings were hung by the chimney with care,
in hopes that St. Nicholas soon would be there.

The children were nestled all snug in their beds,
while visions of sugar plums danced in their heads.

And Mama in her ‘kerchief, and I in my cap,
had just settled our brains for a long winter’s nap.

When out on the roof there arose such a clatter,
I sprang from my bed to see what was the matter.

Away to the window I flew like a flash,
tore open the shutter, and threw up the sash.

The moon on the breast of the new-fallen snow
gave the lustre of midday to objects below,

when, what to my wondering eyes should appear,
but a miniature sleigh and eight tiny reindeer.

With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.

More rapid than eagles, his coursers they came,
and he whistled and shouted and called them by name:
“Now Dasher! Now Dancer!
Now, Prancer and Vixen!
On, Comet! On, Cupid!
On, Donner and Blitzen!
To the top of the porch!
To the top of the wall!
Now dash away! Dash away!
Dash away all!”

As dry leaves that before the wild hurricane fly,
when they meet with an obstacle, mount to the sky
so up to the house-top the coursers they flew,
with the sleigh full of toys, and St. Nicholas too.

And then, in a twinkling, I heard on the roof
the prancing and pawing of each little hoof.

As I drew in my head and was turning around,
down the chimney St. Nicholas came with a bound.

He was dressed all in fur, from his head to his foot,
and his clothes were all tarnished with ashes and soot.

A bundle of toys he had flung on his back,
and he looked like a peddler just opening his pack.

His eyes–how they twinkled! His dimples, how merry!
His cheeks were like roses, his nose like a cherry!

His droll little mouth was drawn up like a bow,
and the beard on his chin was as white as the snow.

The stump of a pipe he held tight in his teeth,
and the smoke it encircled his head like a wreath.

He had a broad face and a little round belly,
that shook when he laughed, like a bowl full of jelly.

He was chubby and plump, a right jolly old elf,
and I laughed when I saw him, in spite of myself.

A wink of his eye and a twist of his head
soon gave me to know I had nothing to dread.

He spoke not a word, but went straight to his work,
and filled all the stockings, then turned with a jerk.

And laying his finger aside of his nose,
and giving a nod, up the chimney he rose.

He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.

But I heard him exclaim, ‘ere he drove out of sight,
“Happy Christmas to all, and to all a good night!”

From my house to yours, Merry Christmas and Happy Holidays.

I make enchiladas quite frequently. Usually when I make them, I am using up some of my leftover meats. This time I used the last of our pulled smoked pork. I also used some of my pickled onions. But enchiladas are a dietary staple of the Mexican people. 

Versatile and nutritious, enchiladas are easily customizable to suit personal preferences. With such a wide variety of meats, cheeses, and toppings, they are a great choice for anyone seeking to get a taste of a traditional Mexican dish that has a long and rich history. Enchiladas and rolling food in corn tortillas has been a apart of the Mexican culture for hundreds, if not 1000’s, of years.

Enchiladas date back to the time of the Mayans. Corn was a staple crop at the time and corn tortillas were common. These were originally called tlaxcalli. The Spanish conquistadors changed the name from tlaxcalli to tortilla upon their arrival to the Western Hemisphere. The conquistadors documented a feast in which participants served a type of enchilada. Later, the first Mexican cookbook, El Cocinero Mexicano, recorded accounts of this dish. Originally, the dish was an empty corn tortilla dipped in chili sauce. Over time, people stuffed the tortillas with various meats and cheeses and they became the enchilada dish we know and love today. The word enchilada comes from the Spanish word enchilar, which means to season with chili.

You can make enchiladas in a variety of ways, with many different ingredients. Traditionally the enchilada is a dish that features a tortilla wrapped around other food such as meat, cheese, or vegetables. You can even make sweet enchiladas. In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

Pulled Pork Enchiladas in Red Sauce

I make enchiladas with all kinds of things, but I had some pork I needed to use, so this time pork was my filling. You all know how much I like stuff in my stuff, so I added some corn, red peppers, garlic, oregano, cumin, and some of my leftover pickled onions to the mix as well. 

When you have everything in your filling that you want, cook everything for about 5-7 minutes or until warmed and the vegetables have softened a bit.

Spray a baking dish with cooking spray. You can use any size dish you like, and just fill it with either rolled or layered enchiladas, using wither flour or corn tortillas. Preheat the oven to about 375* F or 191*C. Spread a little of the sauce you are using on the bottom of the pan.

Heat the tortillas slightly to make them more pliable. I usually just heat mine in the microwave for about 30 seconds of less. Then dip them in a little bit of the sauce, add the filling and carefully roll the tortillas around the filling. If the tortillas are filled to full, they will break. But no one will notice once you top them with more sauce and cheese.

When the tortillas are filled and the pan is full, cover the top with more of the sauce. You can use any kind of sauce you like. Once again, my friend the Queen of Leftovers came over and helped me clean out my fridge, and I used the rest of my store bought red sauce that I mixed with a spicy remoulade I had made earlier to make a spicy, creamier version of red sauce. Then cover the dish with shredded cheese of your choice. Bake for about 30-40 minutes, or until the cheese is completely melted and the center of the enchiladas are hot.

Normally I would serve enchiladas with rice and/or beans, but this time I wanted to try something a little different instead, and served them with an interesting quinoa salad. And I still had avocados that needed to be used, so of course I made some guacamole to go with the enchiladas as well. !Esta mui delicioso! !Que bueno!

Have a great day and make everyday great. Stay safe and stay well. Feliz Navidad, Merry Christmas, Happy Chanukkah and Happy Holidays. ’Til next time.

With the new year quickly coming upon us, it is also a time for new beginnings. It’s a time to start new projects, or to go to the gym, or to take classes, or do whatever you always thought you might like to do but haven’t done, yet. If you are already doing things you like doing as a hobby, maybe the new year will be a time to take those hobbies to a new level. Maybe now is the time to start turning them into something you can make some money at while doing. Maybe now is the time to turn that hobby into a career.

Once again, I am featuring an article from guest blogger, Abby Holt. Her new article The Art of Skill Transformation: How to Craft Hobbies into Careers may have the answers you are looking for on how to transform your hobbies into money making options. I for sure will be looking into the photography options. :) Thank you once again Abby, for all these great tips. 

The Art of Skill Transformation: How to Craft Hobbies into Careers

In the ever-changing realm of personal development, the pursuit of new skills and hobbies is not just a leisure activity but a gateway to self-discovery and potential career paths. This exploration, courtesy of https://ajeanneinthekitchen.com/ takes you through seven unique areas of learning and growth. Each of these realms offers personal fulfillment and the possibility of transforming a newfound passion into a rewarding professional pursuit.

Discovering a New Language

Learning a new language is akin to unlocking a treasure trove of global cultures
and insights. This endeavor goes beyond mere communication; it’s a way to
immerse oneself in diverse cultural experiences. Mastering a new language also sharpens cognitive skills, making you more adaptable and marketable in today’s interconnected world. It’s an asset that broadens your social horizons and enhances your professional opportunities in various sectors, from international relations to global business.

making you more adaptable and marketable – https://www.goabroad.com/articles/language-study-abroad/10-best-ways-to-learn-a-new-language

Culinary Creativity

Embarking on a culinary journey is a blend of art and skill. As you experiment
with recipes and cooking techniques, you’re not just feeding your body but also
nourishing your creativity. This form of expression can be immensely satisfying, with the potential to evolve into more than just a hobby. Whether you dream of becoming a celebrated chef, a food blogger, or a culinary instructor, the world of cooking offers a plethora of opportunities to turn your passion into a thriving career.

becoming a celebrated chef – https://www.webstaurantstore.com/article/40/how-to-start-a-restaurant.htm

Artistic Exploration through Painting

Painting is a canvas for your imagination. Whether your preference is oil,
watercolor, or acrylic, each stroke offers a therapeutic release and a chance to
explore your creative depths. Pursuing painting can lead to opportunities in the art world, from showcasing your work in galleries to engaging in community art projects. It’s a field where your passion for art can become a fulfilling career, connecting you with like-minded individuals and opening doors to unexpected collaborations.

lead to opportunities in the art world – https://www.darkyellowdot.com/make-money-as-an-artist/

Diving into Information Technology

For individuals captivated by the digital realm, exploring Information Technology offers a journey of profound transformation and discovery. This extensive field includes diverse areas such as IT management, data analytics, cybersecurity, and an opportunity to learn about software engineering. 

In a world where technology is constantly advancing, there’s an escalating need
for professionals with a deep understanding of these areas. Engaging in this field not only promises a rewarding career but also positions you at the cutting edge of technological progress, where you play a pivotal role in addressing intricate challenges and influencing the future of the digital world.

learn about software engineering – https://www.wgu.edu/online-it-degrees/information-technology-bachelors-program.html

Capturing Perspectives

Photography is more than just taking pictures; it’s the art of capturing moments and perspectives. Whether you’re drawn to landscape, portrait, or abstract photography — whatever your specialty, it can morph into a lucrative career. The skills acquired through photography are valuable in various sectors, from media and advertising to fine arts. It’s a field where your unique vision can be celebrated, leading you to travel, meet diverse people, and tell stories through your lens.

capturing moments and perspectives – https://photographylife.com/types-of-photography

from media and advertising to fine arts – https://www.format.com/magazine/resources/photography/how-to-make-money-with-photography

Musical Mastery

The pursuit of learning a musical instrument is both enchanting and challenging. This discipline nurtures your musical talents and develops patience, dedication, and creativity. Whether it’s for personal satisfaction or public performance, music has the power to connect people. Turning this passion into a career can lead to various avenues, from teaching and
performing to composing and recording. The dynamic music industry offers
numerous opportunities for those willing to explore its depths.

personal satisfaction or public performance – https://dittomusic.com/en/blog/how-to-make-money-from-music

Wrapping Up

Exploring new skills and hobbies is a journey that can lead to discovering hidden passions and potential career paths. Each skill learned and hobby pursued holds the potential to enrich your life significantly. It’s about embracing these opportunities, honing your talents, and possibly
allowing your newfound interests to become a cornerstone of a fulfilling career.
The path to success often begins with a step into the unknown, and it’s driven by curiosity and a desire to grow.

Links:

A Jeanne in the Kitchen – https://ajeanneinthekitchen.com/

making you more adaptable and marketable – https://www.goabroad.com/articles/language-study-abroad/10-best-ways-to-learn-a-new-language

becoming a celebrated chef – https://www.webstaurantstore.com/article/40/how-to-start-a-restaurant.html

lead to opportunities in the art world – https://www.darkyellowdot.com/make-money-as-an-artist/

learn about software engineering – https://www.wgu.edu/online-it-degrees/information-technology-bachelors-program.html

capturing moments and perspectives – https://photographylife.com/types-of-photography

from media and advertising to fine arts – https://www.format.com/magazine/resources/photography/how-to-make-money-with-photography

personal satisfaction or public performance – https://dittomusic.com/en/blog/how-to-make-money-from-music

Today is Larry’s work potluck holiday party. Of course I was volunteered to make something to contribute. Larry asked for my caramels Video #18 – Making Caramels with Priscilla, Making Caramels, but I couldn’t just give caramels, so I made cookies too. I made two variations of the same cookie. One was just plain cinnamon swirl cookie, and the others were apple cinnamon swirl cookies. I’ll find out later how everything went. I’m going out on a limb to say they will be very well received and liked. I have a feeling they will all disappear pretty quickly. :)

Had I read the recipe first, I might not have made these delicious cookies because of the time it takes to make them, but the few that have been sampled so far, and NOT by me by the way, have received rave reviews, making them worth the time and effort. and Larry loves anything with apples and/or cinnamon.

Cinnamon Swirl and Apple Cinnamon Swirl Cookies

The recipe is the same for both of these variations with the exception adding finely chopped apples to one batch. Adding the apples were an after thought, just to add some variety. I knew I was going to have to double the recipe, so I made one batch plain and one batch with apples.

1 cup or 2 sticks of softened butter

2/3 cup sugar

1 egg

1 TBSP vanilla

2 cups flour

1 egg lightly beaten

1/2 cup brown sugar

2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp ground ginger

2 cups peeled and finely chopped apples if making them with apples

2 cups powdered sugar

2 TBSP milk

1 tsp vanilla

Beat the butter and sugar together for 2 minutes, then add the egg and vanilla. Add the flour 1/2 at a time, beating in between each addition. When the dough is made, wrap it in plastic wrap and chill in the refrigerator for at 30-60 minutes before the next step.

While the dough is chilling, mix together the brown sugar and spices together, and apples if using, or you can add the apples separately on top.

When the dough is ready, roll it out into a rectangle about 1/4 inch thick. Brush the dough with the beaten egg. Evenly spread the cinnamon and brown sugar mixture over the dough. If using apples, add them on top of the mixture.

Carefully start rolling the dough into a 15×10 inch tube, firmly pressing as you go to seal it. Place the dough on a sheet pan, cover and place in the freezer for about 30 minutes. This will make it easier to slice. Silly me, I forgot to add the brown sugar to my spices, so I just added a little bit on the top of each cookie, and gently worked it in. The results were the same, and if I never said anything, no one would have ever known about my little faux pas. :)

When the dough is ready, preheat the oven to 375* F or about 191*C.

Slice the dough with a serrated knife, into slices about 1/4 inch thick. Place the dough on a baking sheet lined with parchment paper about 2 inches apart.

Bake for about 10 minutes or until the edges lightly brown. Allow the cookies to cool for a couple of minutes on the tray, then place on a cookie rack to cool completely.

When the cookies are completely cooled, add the frosting.

The frosting is the powdered sugar with milk and vanilla. Make it the consistency you like. If you like a thinner frosting, add a little less powdered sugar. If you like a thicker frosting, add a little more. You can also add a cream cheese frosting too if you prefer. I also added a few festive sprinkles on to differentiate between the two variations. The apple version was spruced up with the sprinkles.

And voila. Larry’s cookies and caramel tray was ready to party.

Have a great day and make everyday great. Merry Christmas, Happy Chanukkah and Happy Holidays. Stay safe and stay well. ’Til next time.

Chinese food, and American styled Chinese food, are very popular everywhere you go. And people enjoy both cashew chicken and cashew shrimp dishes in these American-Chinese restaurants a lot too. You would think, since these dishes are so popular in Chinese restaurants that they would be actual Chinese dishes. Nope. They were created by Chinese- American Chef David Leong in the 1960’s, in Springfield, Illinois, though they are based on a Cantonese dish served all over the Southeast parts of China and Hing Kong.

Cashew chicken (Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. To make cashew shrimp, just substitute shrimp for the chicken, and make it the same way.

I made my own version of this Cantonese-American classic, and it was a big hit. When I find recipes that give me all kinds of options, I typically choose as many of the options as I can and throw them all together. As you all know, I like stuff in my stuff. :) And I did exactly that with this version of cashew shrimp too. I served it with some pork potstickers and some red wine on the side. 

I chose a red blend instead of white that I would normally serve with shrimp because of the spicy, zesty sauce. When it comes to serving wines with meals, the basic rules are whites with lighter or spicy meals and/or sauces and reds with heavier or bolder meals and/or sauces. This is so the foods don’t get lost in the wines. You want the wines to compliment the foods, not over power them. Though in reality, drink what you like and all will be fine too.

Cashew Shrimp

My recipe is a mixture of about four different versions that I combined together in order to make one. I found one version that called for black beans, one for carrots, one for mushrooms and one for red pepper flakes. Well, I like ALL of those things so I combined them all in my recipe, as well as some other goodies, like baby corn. Needless to say, by the time I was done with this dish, it was loaded with all kinds of fresh and delicious ingredients that all came together to make the recipe just pop.

1- 1 1/2 lbs large shrimp, peeled and deveined

1-1 1/2 cups sliced mushrooms

1/2 cup baby corn, cut into pieces about 1 inch in size

2-3 carrots, peeled and sliced at an angle or Asian style

1 can black beans, drained and rinsed

2 stalks celery, cut Asian style

2 TBSP garlic

2 TBSP ginger

1-2 tsp chili oil

2 TBSP soy sauce

2 TBSP rice vinegar

1 cup cashews

1/4 cup green onions, sliced Asian style

oil for cooking

Get a large skillet or wok very hot, then add the cooking oil and the chili oil. Carefully add the shrimp and cook for about 3-5 minutes, or until it is completely cooked. Remove from the heat, set aside and keep warm.

Add the vegetables, garlic and ginger to the hot oil and cook for about 3-5 minutes, or until they are softened, stirring frequently. 

Add the cashews and continue to cook for about 2 more minutes.

Re-add the shrimp and add the soy sauce and rice vinegar. Mix together thoroughly and cook until everything is heated through. 

Top with the green onions and serve over cooked rice or noodles. This dish got rave reviews, and it will at your house too. It’s so bright and colorful, and just loaded with all kinds of good stuff. Why stop at just one or two good ingredients when you can load it up and really make it special, right? 🙂

Have a great day and make everyday great. Merry Christmas, Happy Chanukkah and Happy Holidays. Stay safe and stay well. ’Til next time.