Western Food

Caramel Popcorn

INGREDIENTS
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn


DIRECTIONS
1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces


SERVINGS: 20
Your Favorite Recipe - Caramel Popcorn

Honey Chicken Kabobs

Ingredients :

•    1/4 cup vegetable oil
•    1/3 cup honey
•    1/3 cup soy sauce
•    1/4 teaspoon ground black pepper
•    8 skinless, boneless chicken breast halves

      cut into 1 inch cubes
•    2 cloves garlic
•    5 small onions, cut into 2 inch pieces
•    2 red bell peppers, cut into 2 inch pieces

•    skewers

Directions :

1.    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.    Preheat the grill for high heat.
3.    Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.    Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Serving : 12

Honey Grilled Chicken

Ingredients :

•    1/3 cup Dijon mustard
•    1/4 cup honey
•    2 tablespoons mayonnaise
•    1 teaspoon steak sauce
•   4 skinless, boneless chicken breast halves

 

Directions :

1. Preheat the grill for medium heat. 

2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 

 
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! 

Serving : 04 

Simple Honey-Lemon Roasted Chicken

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: Serves 4 to 6

Recipe

6 tablespoons unsalted butter, softened

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon dry thyme

1/4 teaspoon finely minced garlic

Sea salt and freshly ground black pepper to taste

1 (approximately 4-pound) whole chicken

1. Preheat the oven to 500 degrees F.
2. In a small bowl, mix the softened butter with the lemon zest, lemon juice, honey, thyme and garlic. Season to taste with salt and pepper.
3. Remove the insides of the chicken, rinse inside and out, and pat dry with paper towels. Place the chicken, breast side up in a small roasting pan that's at least a few inches larger than the chicken, on all sides.
4. Rub about half of the butter mixture under and on top of the skin. (This should include all of the chicken that's facing up -- breasts, legs, etc.) Set the remaining butter aside.
5. Place the pan in the preheated 500 degree F oven and roast until the surface of the chicken is golden brown, about 20 minutes. Remove the chicken from the oven and reduce the heat to 350 F degrees.
6. Very carefully, using tongs, placing one part inside the cavity and one gently on the top of the breast side, flip the chicken over so it's breast side down. Coat the back of the chicken with the remaining butter mixture and then return the chicken to the oven.
7. Continue to roast the chicken until internal temperature is 155 degrees -- this should take about 40 minutes. (For an accurate reading of the temperature, place the thermometer deep into the flesh, away from bones.) During the roasting process, every 15 or so, use a spoon or basting brush to baste the chicken, with the butter and juices from the bottom of the pan.
8. The final internal temperature will be about 165 degrees, as the chicken will continue to cook for several minutes outside of the oven. It should be nicely browned, the juices should run clear and the legs should move easily when it's done. (If you think it's getting too brown before the chicken is cooked, lightly cover it with foil in the oven.)
9. Wait least 15 minutes before carving, to allow the juices to settle.