Sunday, September 25, 2011

Welcome Fall, Caramel Apples!

This weeks dessert is a classic favorite~Caramel Apples. I used this opportunity to welcome fall, my favorite season, although it has yet to come to the desert. I hope it gets here soon~We are ready for cooler weather!!
Welcome Fall, Caramel Apples!
(adapted from taste of
1 cup Butter
2 cups packed Brown Sugar
14 oz. Sweetened Condensed Milk
1 cup Light Corn Syrup
1 teaspoon Vanilla Extract
1 cup chopped Cashews
8 sticks for Apples
8 Granny Smith Apples
I used long skewers as the sticks for the apples. 
I wanted them rather long. I measured the first one,
then used  it as a guide to cut the others.
Wash and dry the apples, insert the sticks and then 
refrigerate the apples until you are ready to dip.
In a heavy pan combine butter,
brown sugar,
and corn syrup.
Bring the mix to a boil over medium high heat. 
Cook and stir constantly until mix reaches 248 degrees. 
This will take about 30-40 minutes.
248 degrees is the firm ball stage.
Please remember to keep a close eye on your temperature.
Allowing the mix to get too hot can ruin it.
Dip each apple in the hot caramel.
Allow the caramel to drip off slightly.
Place the chopped cashews on a plate.
Cover bottom and a little bit up the side with cashews.
You may have to help the cashews on to the apple
by patting them on with your hands.
Set the apple on a parchment lined cookie sheet.
Let cool.
Decorate the apples however you would like!

Thank you for joining me today!

Please join The Freshman Cook Sunday for 
next weeks menu and grocery list!

See you then!!

Friday, September 23, 2011

Tomato and Pesto Whole Grain Linguine

This weeks side dish is a simple pasta. It's healthy. It's delicious. It can be served hot or at room temperature. It really has no down side!!Oh, it's also pretty!
Tomato and Pesto Whole Grain Linguine
(adapted from

Whole Grain Linguine
1/2 lb Roma Tomatoes
Salt ~to taste
Ground Pepper~to taste
2 cloves chopped Garlic
4 tablespoons Kraft Italian Five Cheese
4  tablespoons shelled Pistachios
1 teaspoon Dried Basil
10 Leaves Fresh Italian Parsley
1/2 teaspoon dried Oregano
1/2 cup Extra Virgin Olive Oil
 Chop the ends off of the roma tomatoes.
Cut each of the tomatoes in half.
Cut each half into quarters.
Chop each of the quarters.
Put the chopped pieces in a bowl.
Season them with salt and pepper.
Peel the garlic.
Chop the garlic.
I don't know why I did this because we are putting 
it in the food processor!!?
Drop garlic into food processor.
See what I mean!! I don't know what I was thinking.
Perhaps the problem is that I wasn't thinking.!!
Put the cheese in a bowl. 
Add pistachios, basil, parsley, and oregano..
Add everything in the bowl to the food processor.
Pulse, Pulse, Pulse,
until mixed thoroughly.
Add the olive oil while pulsing, until mixed.
Add pulsed mix to tomatoes, and mix well.
Marinate for 30 minutes.
Fill a pan with hot water. Add a teaspoon of oil so the pasta
won't stick to one another or to the bottom. Bring to a boil.
Add fettuccine noodles and cook for 7-9 minutes.
Drain noodles.
Put noodles on a plate, top with tomato mixture,
and toss lightly.
Top with Italian Five Cheese, and a side of Italian bread.

Thank you for joining me today.

Please join me tomorrow when we will be making
Caramel Apples!!

Thursday, September 22, 2011

Chicken Caprese Sandwich

This weeks entree is a sandwich. A really good sandwich! It's also a copy of my favorite sandwich from a local pizza parlor. The first time I had this sandwich, I was in love with it. It's that wonderful! But I can't keep sneaking down to the pizza place to eat this sandwich anymore. People are starting to talk! So I tried my best to replicate it at home, so I could share it with all of you, and of course, so I can keep indulging this obsession of mine. Try it~You'll like it!
Chicken Caprese Sandwich
1 large Chicken Breast
Fresh Mozzarella
1 Roma Tomato
Fresh Arugula
2 Submarine Roll
1 sleeve Low Salt Saltines
1 teaspoon Garlic Powder
1/2 teaspoon Parsley Flakes
1/2 teaspoon Paprika
2 Eggs
2 tablespoons Milk
1 cup Flour
Vegetable Oil
Empty the crackers into a zip lock bag.
Crush crackers with a rolling pin until the crackers are
finely crushed. Measure out the garlic powder, 
parsley flakes, and paprika. Add to the bag. Shake.
 Slice tomatoes for sandwich.
Wash lettuce.
Pat dry. Carefully.
Trim the fat off the chicken breast.
Butterfly the chicken.
In your work area, set up a bowl of the flour,
a bowl with the eggs and milk mixed together, and 
the saltine mix.

Heat the oil in a  frying pan to 350 degrees.
Dredge the chicken by dragging it through the flour.
Cover both sides.
Coat both sides of the chicken with the egg mix.
Coat both sides of the chicken with the saltine mix.
When the oil is to temperature, place the chicken breast 
in the oil and let it start to fry. It should take about
3-4 minutes on each side.
Here is a restaurant trick I have used many times: 
To check the  interior of a piece of meat or chicken,
slide a knife into the side of the chicken to check
if it is done. By sliding it into the side, you are not ruining
the look of the food by slicing it in half, or putting a 
cut into the meat. By slicing it on the side, it can't be seen.
Prepare a plate with a paper towel on it so you can
drain the chicken.
Let chicken rest for 2-3 minutes.
Place mozzarella pieces on the chicken.

Place chicken in microwave for 20 seconds
to melt the chicken. This could also be done
in the broiler.
Place tomato slices on sandwich.
Put a little mayo on the bread.
Place chicken on bread.

Thank you for joining me today!

Please stop by tomorrow. We will be making a
pasta side dish.

See you then!