Toffee

Why would I bother to make toffee when it can be so easily purchased ready-made? The answer is simple - I can eat mine! I have yet to find toffee that is soy-free and dairy-free. And I really missed toffee - so here it is, drum roll please, Michelle's Toffee!

Toffee

1 cup granulated sugar of choice, such as dark brown sugar (not stevia or "sugar" substitutes)
3-1/2 tablespoons olive oil
2 tablespoons water
1/2 teaspoons pure vanilla extract
dash of fine sea salt (less than 1/8 teaspoon)
Candy thermometer

1. In a small saucepan, stir together choice of sugar, oil and water; place pan over medium heat. Stir until mixture comes to a boil; stop stirring and place Candy thermometer inside the pan, being careful to not touch the bottom of the pan; slow boil until temperature reaches at least 240 degrees F (soft chewy toffee) and up to 320 degrees F (brittle).
2. Remove pan from heat and stir in vanilla and sea salt; pour liquid out onto parchment-covered baking sheet or large plate; quickly smooth to an even thickness (an offset spatula from Wilton is the perfect tool).
3. Set toffee aside to cool until set, about 1 hour.
4. Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.

Chocolate-Coated Toffee

Toffee recipe, prepared through step 2.
1/4 cup vegan soy free chocolate chips (Enjoy Life)

1. Set toffee aside to cool 5 minutes.
2. Meanwhile, grind or crush chocolate chips (us a Magic Bullet or blender, or place in plastic freezer bag and crush with a rolling pin).
3. Sprinkle an even layer of prepared chocolate chips over toffee; set aside for 5 minutes; smooth chocolate topping with offset spatula or butter knife; set aside to cool until set, about 1 hour.
4. Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.

Variation
Chocolate Almond - sprinkle crushed almonds over top of smoothed chocolate.

Dry Seasoning Rub for Meats

Making your own BBQ sauce can be frustrating. Finding a delicious balance between sweet, tangy, rich, and most often a burnt red color can be nearly impossible - especially sans tomato ... so, I say, "Let the meat speak!" Dry seasoning rubs allow you to use a little or a lot, and the natural juices that ultimately come from any meat being cooked serve as the sauce. I like this recipe quite a bit, and so do my kids!

Versatility is important - feel free to adjust the level of sweet, heat, and ingredients.

Mild Spice Rub (for 1-1/2 pounds meat of choice)

2-1/2 teaspoons paprika of choice (I split it between smoked and sweet)
2 teaspoons ground cumin
1 teaspoon dark brown sugar
1 teaspoon sea salt (not finely ground)
1/4 teaspoon chili powder of choice
1/4 teaspoon celery seed

Combine all in small container with a lid; shake vigorously to combine. Sprinkle evenly over meat surface and rub. Roast coated meat in closed container, such as oil-sprayed foil or covered roasting pan in middle of preheated grill or oven. If using low-moisture meat (such as a tenderloin or fish), add up to 1/4 cup liquid of choice (such as broth, wine or water) to pan prior to roasting. Allow meat to rest, wrapped, at least 10 minutes prior to cutting or serving.

Variations

• Sweeter: increase dark brown sugar to 1 tablespoon.
• Spicier: Increase paprika to 1 tablespoon, chili powder to 1/2 teaspoon, and add 1/4 teaspoon ground coriander to dry mix.
• Tomato: add one of the following -
• 6-ounce tomato paste (shake with 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)
• 2 tablespoons dried tomatoes - grind to paste or small crumbs then combine with 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)
• 2 tablespoons ketchup of choice - stir into 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)

Corn on the Cob

Okay so many people cannot consume corn - but for those of us who can, here is the best way I have ever discovered to prepare sweet, crunchy, moist, perfectly-cooked corn every time - did I mention it is also very easy?

Organic, non-GMO, unhusked sweet corn
Rimmed baking sheet *optional

1. Preheat oven to 425 degrees F; place baking rack in center of oven.
2. Check corn for bugs/mold by carefully dividing silk of corn and peeking in to see top of cob (do not peel away the silk or husk)
3. Place corn on baking sheet, or directly on oven rack; close preheated 425 degree F oven and bake for 30 - 40 minutes. You will experience a strong scent of corn, and husks may blacken - this is as it should be!
4. Remove corn to a preparation area; allow to cool 5 minutes, then carefully grab silk and husk, dividing it in half between your hands, and pull one side of husk to base of cob, repeat with other side - careful it's hot! You can break off the end or serve with the husk peeled away from the kernels. Serve immediately.

To hold for later serving: place cooked unhusked corn to paper bag to keep hot until served (close bag to trap in heat), corn will keep hot for up to 1 hour this way. Bag can then be used to collect husks.

Variations

• To used husked corn: wrap each ear in parchment paper and proceed with recipe as stated.
• To serve as kernels: Peel off husks of cooked cobs, place cob upright balancing on cob base then run a very sharp kitchen knife along cob to remove kernels; gather up cut corn and place in bowl - season if desired and serve while hot.
• To freeze cut corn: line a baking sheet with parchment paper then spread cooled kernels evenly over surface, cover in plastic wrap and place in freezer for 45 minutes or until kernels are frozen throughout. Transfer frozen kernel to a freezer bag - store frozen up to 2 months, to reheat place frozen corn into rapidly boiling water, boil 2 minutes then drain and serve immediately.
• Seasonings: Paprika, coarse sea salt, freshly-ground black pepper, ground cumin.

Classic Supreme Chicken

As with many who follow a special diet, eating out is a no-go - so I have fun figuring out "restaurant" style dishes at home. This dish is an all-around people pleaser - highly modifiable to fit each person's taste. Enjoy!

I begin with the version my family likes the very best, then I note variations at the end of the recipe.

 

4 boneless skinless organic chicken breasts

8 slices preservative-free Canadian bacon or thin-sliced ham of choice

1 cup shredded cheese of choice (Diaya is allergen free) *optional

1 cup sliced cooked mushrooms of choice *optional

2 large roasted red peppers - skins removed, rinse well if using jarred peppers (Trader Joes produces jarred peppers that are great for this)

Olive oil

4 sheets aluminum foil or parchment paper

1. Place oven rack in the middle of the oven (3rd position); preheat oven to 425 degrees F. Lightly coat aluminum foil with olive oil - if using parchment no oil is needed. Lay sheets out on counter.
2. Rinse and dry chicken breasts; using very sharp knife, make a slice to form a large pocket along the side of each breast; lay prepared breast on oiled foil or parchment, pocket-side up.
3. Lay Canadian bacon or ham slice out flat; place 1/4 cup shredded cheese and 1/4 cup sliced cooked mushrooms in center of meat; roll or fold meat over to enclose filling; place meat, filling-side facing interior of pocket, into chicken; lay roasted pepper over pocket opening; wrap foil or parchment around chicken breast then lay wrapped package on a rimmed baking sheet; prepare remaining breasts in this way.
4. Place baking sheet into preheated 425 degree oven; bake 40 minutes; remove from oven and allow to rest 5 minutes then open packets and lift chicken out with tongs to a serving plate (be careful as there may be liquid in pouch that is very hot!); serve immediately.

Servings: 4

Prep time: 20 minutes

Preheat: 425 degrees F

Baking time: 40 minutes

Variations/Additions

• Cooked artichoke hearts, drained and coarsely chopped (in place of mushrooms)
• Hummus of choice (in place of cheese)
• Prosciutto (in place of ham), or any protein of choice (even white kidney beans)
• Cooked, sliced onions/garlic
• Raw uncured, preservative free bacon slices (about 8) - in place of red peppers
• Sauerkraut (stuff along with cooked onion then wrap in bacon)

Notes

• I usually serve this dish with brown rice pasta (coated with extra virgin olive oil and minced garlic) or whole grain brown rice prepared as risotto.
• This dish can also be frozen and cooked later - prepare recipe through step 3, placing wrapped chicken into plastic freezer bag; store frozen up to 1 month; to bake: do not thaw! Place frozen wrapped chicken on rimmed baking sheet and place in 450 degree oven; bake 40 minutes.

Enjoy!