How to Soften Brown Sugar

Quick Fix: How to Soften Brown Sugar

What a waste! Your brown sugar is one giant clump of almost unbreakable sugar. You’ll have to throw it out and buy a new one to finish this cake! Or do you? Don’t throw out your “ruined” brown sugar just yet; you may be able to save it with these tips below!

Immediate Fix:  Place the hard brown sugar in a glass, microwave-safe bowl, next to another bowl with a ¼ cup of water in it. Microwave on Medium for 30 seconds. If your sugar is not yet soft, try it for another 30 seconds at a time until you have soft brown sugar again.

Overnight Fix:  Place one of the following in a sealed container with your brown sugar.  Over the years I have tried almost all of these and they work like magic!!

• a slice of apple
• a slice of bread
• 2 fresh marshmallows
• place a damp paper towel over the top of the bowl  (do not seal it with this method, leave it in an open bowl)
• OR….BEST is to

Purchase an Amazing Brown Sugar container
at Linen World and so much more!!!
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Grilled Salmon with Avocado Salsa

 

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp ancho chili powder
• 1 tsp black pepper
• for the Avocado salsa:
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. refrigerate for at least 30 minutes.
3. Pre-heat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness.
6. Top with avocado salsa and enjoy!

3-Minute Microwave Peach Cobbler

My husband loves my peach cobbler. I make it whenever he wants one and it usually lasts for a few days because I make a huge pan. He can eat it everyday until it’s gone, but I have to take a break. Instead of me having to make a huge pan the next time he wants one, I’ve come up with a recipe that can be made in single servings (and one that he can easily make himself). It literally takes just a few minutes from start to finish. Enjoy!

3-Minute Microwave Peach Cobbler

Serves 2

Ingredients

1. 1 ½ Cups Frozen Peaches
2. 3 Tbsp. Light Brown Sugar
3. 1 Tsp. Ground Cinnamon
4. 1 Tbsp. Butter
5. 2 Tbsp. All-purpose Flour
6. 2 Tbsp. Milk
7. 1 Tbsp. Granulated Sugar
8. ¼ Tsp. Vanilla Extract
9. ¼ Tsp. Baking Powder
10. Pinch of Salt

Instructions

1. In a small microwavable bowl, combine peaches, 2 tbsp. brown sugar, and ½ tsp. cinnamon.
2. Heat in microwave on high for 1 ½ minutes or until peaches are completely defrosted.
3. Stir mixture.
4. Place butter into a microwavable ramekin.
5. Heat on high for 30 seconds or until butter is completely melted.
6. Evenly pour peach mixture over butter.
7. Set aside.
8. In a small mixing bowl mix flour, milk, ½ tsp. cinnamon, granulated sugar, extract, baking powder, and salt.
9. Spread flour mixture on top of peach mixture.
10. Heat in microwave for 1 minute or until dough is done.
11. Do not overcook.
12. Remove from microwave and immediately sprinkle 1 tbsp. brown sugar on top of cobbler.

So Good Creamy Chicken Soup

Ingredients

• FOR THE ROUX (to thicken soup…this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter – unsalted
• ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
• 2 T butter – unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion – diced
• 4 cups chicken stock or broth (or a combo) – low salt or unsalted
• 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1½ t Herbs of Provence
• ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken – cubed or shredded and cooked
• ¼ cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

1. start by making the roux (directions above)
2. chop the vegetables and set aside until ready to saute.
3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
4. Add all other ingredients including the roux, stir well.
5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
6. Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
8. stir frequently – the soup is milk-based and can burn easily.
9. before ready to serve, take out the bay leaves
10. pour into bowls and sprinkle with shredded gruyere cheese
11. NOTES:
12. You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
13. this soup freezes VERY well
14. it is terrific used as a topping on baked potatoes – a really delicious meal
15. i often microwave a couple of yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes)
16. serve with french baguette or other crusty bread
17. enjoy!

Egg White Delight

 

 

healthy homemade version of McDonald’s Egg White Delight. Yum!

Ingredients

• 1 slice candadian bacon
• 1 slice vermont white cheddar
• 1 whole wheat english muffin (or regular english muffin)
• egg white from one egg 
• herbs, salt, and pepper to taste (optional)

Instructions

1. slice the english muffin in half and toast in a toaster
2. microwave egg for approximately 1:20 or cook to desired consistency on the stove
3. (if using herbs, salt, and pepper, sprinkle them into egg before cooking. I used Herbs of Provence)
4. place cheese, canadian bacon, and egg on english muffin.
5. Enjoy!

Grilled Honey Lime Chicken

Ingredients

• 1.5 - 2 lbs boneless skinless chicken breast halves or chicken thighs
• 1/4 cup fresh lime juice
• 2 tsp lime zest
• 1/4 cup honey
• 2 Tbsp extra virgin olive oil
• 1 Tbsp soy sauce
• 1 Tbsp packed light-brown sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder or 1 clove finely minced garlic
• 1/8 - 1/4 tsp cayenne pepper (optional)

Directions

• If chicken isn't an even thickness then place chicken in a large ziploc bag and seal bag. Using the flat side of a meat mallet, pound chicken to an even thickness.
• Place chicken in a non-reactive dish in a single layer. In a mixing bowl whisk together remaining ingredients. Reserve 2 Tbsp of the mixture in a non-reactive, airtight container in the refrigerator. Pour remaining mixture over the chicken, cover dish and allow to marinate 8 hours or overnight in the refrigerator.
• Preheat grill to medium high heat. Once preheated, brush grill lightly with olive oil. Place chicken on grill and cook (with lid closed) 5-8 minutes per side until juices run clear (cook time depends on the thickness of the chicken, internal temp should register to 160 when done), baste each side of chicken with reserved marinade during the last minute of cooking. For juicier chicken, plate chicken, cover with foil and allow to rest 5 minutes. Serve immediately.
• Notes for better grilled chicken: don't flip chicken over and over again, it only needs to be flipped once, and if you like the cross marks as pictured you can flip it a second time during the last minute of cooking. For the mouth watering grill marks brush the grill with olive oil before cooking and then when flipping to opposite side, this also prevents sticking as well. Don't press down on chicken when grilling or poke continuously, this will release the juices and that delicious marinade. Don't overcook or chicken will be tough, for tender chicken cook until internal temperature registers at 160 degrees on an instant read thermometer. Don't lift grill lid more than necessary.

ACID REFLUX Smoothie

ACID REFLUX Smoothie
 How many of your friends have acid reflux and could benefit from this? They can't if you don't share it.

Ingredients: 1 and 1/2 cups diced fresh pineapple, 1 banana, 1/2 cup Greek yogurt, 1/2 cup ice, 1/2 cup pineapple juice or water. Blend to consistency of a smoothie.