I just got done making a bunch of Rice Krispie treats for a football fundraiser. Who doesn’t like that ooey gooey treat? This classic treat is so easy to make and the original recipe only calls for 3 ingredients: butter, marshmallows and Rice Krispie cereal. When I make these treats I like to make them bigger and…of course, I have to tweak the recipe.
First, let me give you the classic recipe: 3 Tablespoons butter, 1 package (10 oz) marshmallows and 6 cups Rice Krispie cereal.
In my recipe we are going to add to other ingredients…salt and vanilla. Salt? YES! Salt brings out the richness and overall flavor. Since we are adding salt make sure you are using unsalted butter and USE REAL BUTTER! It will make a difference.
- 12 Tablespoons (1 1/2 sticks) of UNSALTED butter
- 2- 10 oz bags of marshmallows (set aside 1/2 of one of the bags)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 8 1/2 C Rice Krispies
Line your 9 X 13 pan with foil and spray with cooking spray to make it easy for removal.
Heat butter over medium heat in a large pot to melt. Once melted add the salt, vanilla and a 1 1/2 bags of marshmallows. Turn down the heat to low- meat and stir until marshmallows are melted. Remove from heat, add cereal and remaining marshmallows. Stir until all ingredients are incorporated.
Pour into your prepared pan and even out. I find the best way is to lightly spray a rubber spatula with cooking spray and use that to spread the mixture. Another trick…after you have it pretty evenly spread out cover with plastic wrap and take another 9 X 13 pan and use it to press down lightly over the mixture. This will give you a nice even top.
Let cool (at least an hour). Flip you pan over on a cutting board and the treats should easily come out and you just have to remove the foil. Slice to your desired serving size and enjoy. I like to individually wrap in plastic wrap and then place in a plastic ziploc bag or container to keep fresh.
- Can I use regular size marshmallows? Yes, however the reserved 1/2 bag that is added with the cereal will have to be cut. You don’t have to add more “mini” marshmallows at the cereal stage but it adds a nice surprise through the treat. Hint: If cutting your full size marshmallows use a little cooking spray on your scissors/knife.
- Do I really have to use 12 Tablespoons of butter? Of course not…but as the saying goes “everything tastes better with butter”. I provided you with the original recipe and you can see it only calls for 3 Tablespoons of butter, 1 bag of marshmallows and 6 C of cereal. You can easily lower the amount of butter but I would still use at a minimum 6 Tablespoons. The great thing about rice krispie treats is as long as you have the general ratios it will all be okay!! Trust me there have been times when I had to use less butter, more or less marshmallows/ cereal and guess what??? The treats were still all gone in a flash.
Black cod, aka Sablefish or Butterfish, is caught in Alaska, Washington, Oregon, and California. The mistake most people make when trying black cod for the first time is not realizing this is not Atlantic or Pacific Cod. Atlantic and Pacific cod is a versatile mild white fish and what most think of when hearing “cod”. Trust me when I fist tried it years ago I was one of those. As a side note, young Atlantic cod is called haddock or scrod.
Black cod is meaty like halibut although it is an oily fish. It has a pearly white flesh and mild flavor. The oil content lends it great fish to be grilled and where the flavor comes from. You might have seen my other post marinating the tips brown sugar and soy sauce (which is delicious- by the way), but I wanted to change it up so decided to try a teriyaki version.
- 1/2 cup teriyaki sauce
- 1/4 cup apple cider vinegar
- 1/4 cup OJ
- a squeeze from 1/2 lime
- 1 lb black cod tips
Let marinate a few hours or overnight. I didn’t want to get the grill going so I used the cook top. Heat a pan with a little oil and cook tips until done. Adding some of the marinade will make a glaze as it reduces.
This fish does well on its own with a side of veggies and rice or you can use in stir fry of cabbage and noodles…think yakisoba or a regular stir fry.
Poaching chicken is my favorite way to prepare chicken for chicken salad, enchiladas and other recipes where you need shredded/ cubed chicken. The following recipe is what I just used when I poaching some chicken for chicken salad, however once you have the basics down you can adjust and use what you have on hand to change the flavor profile.
In a large pot place your vegetables and aromatics. Place your chicken on top- season- cover with poaching liquid (enough to cover chicken). Your can use any type of chicken parts you desire, with or without bones and skin. The skin really has no use in poaching so feel free to remove before hand if you desire. I like use bone in as it adds depth to the broth, especially if you are saving the broth for future use.
Let come to boil for about 3 minutes. Cover partly and reduce to med-low simmer for 5 minutes. Turn heat off and let sit for 15-20 minutes. Chicken should register 165 degrees at thickest part.
Remove chicken and shred or cube. The broth can be separated from any solids and used for other recipes.
In this recipe I placed one onion- quartered, handful of baby carrots, chopped 2 celery stalks, and a 2 inch piece of ginger sliced. Chicken was seasoned with garlic salt, black pepper, crushed red pepper and I added a couple bay leaves. Poaching liquid: vegetable broth and water to cover chicken.
Other ideas to use: For the poaching liquid you can use any type of broth, wine, water, and even beer….or combination thereof.
If I am poaching for enchiladas I may add hot chopped peppers, minced garlic or hot sauce.
I also like using fennel as the fennel and ginger to make a tasty broth for soups afterwards!
With summer here, salads are what I usually have in the fridge for quick, easy and tasty lunches. Currently, I have egg salad and chicken salad in the fridge. Let’s take a look at the Chicken Salad!!
To my husband’s dismay, I am not a nut fan so I don’t put nuts in this chicken salad. If you are “nutty” feel free to add pecans or walnuts to this salad for a nice crunchy texture.
- 1 cup mayo (I prefer Miracle Whip, but use your favorite brand)
- 1 tablespoon poppy seeds
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon
- 2 poached chicken breasts, shredded or cubed
- 3 celery stalks, chopped
- ~ 1 cup red seedless grapes, halved
- 1 green onion, chopped
- 1/2 cup pecans/ walnuts, chopped (optional)
What I love about this is you can add more or less of the celery, grapes, nuts to what suits your taste.
I will discuss poaching chicken in the next post but you can shred or cube your chicken. If I use chicken breasts I will cube the chicken. This time I used bone in whole chicken breasts with ribs, so it was easier to shred after I poached the chicken. Either way is fine.
Looking for a time saver? Use store bought rotisserie chicken or canned chicken.
Combine all dressing ingredients together then add your dry ingredients. Stir and refrigerate to allow the flavors to come together.
You can make the dressing ahead of time and refrigerate while you are poaching your chicken. Allow your chicken to cool before adding to your dressing.
Use in a sandwich or on top of greens.
Cabbage has been one of my go to veggies this year. I just love how versatile it is. I was at a free Farmer’s Market where I heard and saw a lot of people pass over the cabbage because they didn’t know what to do with it. Coleslaw, soups, sauerkraut, cabbage rolls, bierocks, egg rolls, salads, and more!
I have been wanting to add more turmeric in my diet for its anti-inflammatory properties and was excited when I saw a recipe in February’s Food & Wine for Sautéed Cabbage with Cumin Seeds and Turmeric. The recipe is great as is and super simple. Sauté 3 lbs of finely shredded cabbage in 2 Tablespoons of Olive Oil with 1 1/2 teaspoons each of cumin seeds,turmeric and kosher salt until cabbage is soft (about 15-20 minutes).
Always thinking how to make it my own – why not add some ginger root. It is also an anti-inflammatory and I like the brightness it can bring to a dish.
A great side dish or serve with some rice for a meatless Monday dish. Can’t give up the meat? Sauté some chicken to add in or a lean ground meat. This basic dish can be the basis for your own creativity. Next time I am going to add large pieces of carrots to add some texture.
Probably not on the diet list, but if you are looking for a scrumptious, hearty dish here it is! My husband said it was AWESOMEY GOODNESS.
I wish I could take the credit for this dish but it is from The Pioneer Woman. The only thing I added was a sprinkling of smoked paprika over each layer. Almost all the ingredients came from my stash in the deep freeze. We all love cooking fresh, but when you have kids, activities and more sometimes you have to be prepared. To accomplish this we cut up left over ham from the holidays and freeze. What else in our “freezer stock”… that we can use for this dish…diced onions, butter and cheeses. I try to buy butter and cheese when on sale and freeze so I never run out.
I know you are excited to make this for dinner tonight and rather than copy her recipe I am including the link right HERE.
I hope you try this one as it is easy and so delicious.
I am a little late posting this…and sorry for the fuzzy picture, but definitely a vegetable to be familiar with. We discovered this banana squash at a local farm stand in October. I had to know what it was and what do you do with it. I can’t remember but it was 3 for $5 or 3 for $10. Seeing the size of one either price is a good deal!!! Yes we did buy three of these monsters.
Come to find out you can use this squash the same as pumpkin or butternut squash. In fact, research told me that a lot of pumpkin pies are actually banana squash. If you make a lot of pies around thanksgiving this is a great deal for you. We did use it for a pie with excellent results. I have also used it for just squash sauté and in soups. Our freezer now has a lot of cubed squash and pureed ready to go for any squash type recipe.
Do you want some more information on this wonderful find? Check out this blog post from Firesign Farm along with a pie recipe.
FYI: In the same shopping trip we picked up some Canary Melon to try as it was cheaper than the honeydew and cantaloupe. It is bright yellow and has a sweet flavor. We were pleasantly surprised. If you like melon then this is one to try if you see it at your farmer market.