JOFR Challenge #2 - N is for November!

November is for mustache-growing, Thanksgiving-feasting, and now… nuts. Mr. Oliver asked us to create a dish incorporating ingredients that begin with the letter N. After some thought, I decided to make caramel-covered apples dipped in nuts since that totally has "autumn" written all over it. I chose to stray a bit from the classic caramel apple and create a homemade honey bourbon caramel. As for the apples, I chose a large, bulbous variety that Trader Joe's often has in stock--opal apples. The gorgeous yellow color caught my eye right away, and they have the perfect crispness to pair with the caramel. The addition of pistachios and pink sea salt add texture and flavor.
My roommate and I decided to have a "Friendsgiving" potluck dinner. I thought the caramel apples, in addition to the turkey, would be a great for the party. I figured it would be nice to share the love instead of indulging in a full ton of molten sugar alone. Needless to say, tons of molten sugar was ingested. What can I say? I needed a taste tester… no regrets!
This was my first attempt at making caramel and I do not have a candy thermometer, so I was a bit intimidated. Sugar quickly burns, especially at high temperatures and this leaves your candy tasting bitter. Instead of the thermometer, I used a method involving cold water. In this method, bits of caramel are dropped into the water at different stages of the candy-making process. The caramel cools quickly, due to the coldness of the water, and can be picked up and felt for the right consistency. This website explains it perfectly and was my best friend through the cooking process.
Here's the recipe (adapted from this honey caramels recipe):

Bourbon Salted Caramel Apples with Pistachios

1/4 cup bourbon (I used Maker's Mark)
1/3 cup turbinado sugar
1 cup honey
3/4 cup heavy cream
1 tsp vanilla extract
2 tablespoons butter

opal apples, whole
pink himalayan sea salt, to taste
raw pistachios, roughly chopped

In a large pot (the caramel will boil over 2x the size), add heavy cream, bourbon, turbinado sugar, and honey and mix over high heat. Be careful to keep the alcohol from the flame.

If you are using the "cold water trick" make sure you have 2-3 small dishes of ice cold water nearby. Every 5 minutes or so, add a teaspoon of caramel to the dish and after a few moments pinch it to feel for consistency. Here's a photo where you can see the difference between the consistencies at different stages of the candy-making process (excuse the muffin tin repurposing):

When the caramel is ready, remove from heat. Mix in the vanilla extract and butter. Let the caramel cool to a slightly thicker consistency, so it will stick to the apples.

Dip the apples in the caramel, roll them in pistachios, and sprinkle sea salt. Refrigerate on wax paper for at least 1 hour. Serve!

These caramels are very versatile. I poured the extra caramel into a separate dish to cut into squares. If you do this, make sure to keep the caramel somewhat cool. If left at room temperature for too long, it will melt into a blob (who's complaining?). 

All in all, our Friendsgiving was a hit. We had all sorts of unique family recipes and treats, from corn soufflé to ooey gooey butter cake. It was awesome to see friends, new and old, come together to make that happen. I woke up this morning feeling with a happy heart, truly feeling full (in every sense of the word) and thankful for all the good people and experiences in my life.

I wish you all a happy November, and lots of good eats to come!

XO, Kris

November Challenge #1 - Slow Cookin'!

Hello ladies and gents!

It's that time again, and I am rarin' and ready to go! Mr. Oliver has presented us with 3 new challenges for this month, and the first one is to share our favorite slow cooker recipe. Well, it just happens to be a funny coincidence that last weekend my roommate came home with a crockpot that her mother gave her! I've been so excited to use it! Crockpots are an amazing kitchen essential for those who are gone for the majority of the day. Students, those who work, and busy mamas & papas rejoice!

First off, here are some tips for first time crockpot users:

1. Add enough liquid. It can get dry if the liquid cooks out a bit, especially if you are leaving the house. You don't want your yummy meal to burn! I'd add at least 1/3 cup of your liquid of choice (e.g., stock, water, beer?!).
2. If you are going to be gone all day, make sure the temperature is on low. This will prevent vegetables from wilting or skipping passed the caramelization processes due to burning.

You know I love "gettin' funky" in the kitchen! So after Pinterest-ing for some inspiration, I came up with a recipe for chicken fajitas. Simple, and easy to make nutritious. 

Chicken Fajitas

-2 to 3 chicken breasts, whole

-1 large yellow onion, sliced

-1 yellow bell pepper, sliced

-1 red bell pepper, sliced

-2 tsp chili powder

-1 tsp dried oregano

-1 tsp cayenne

-2 tsp garlic powder (or 2 cloves fresh garlic, minced)

-2 tsp onion powder

-1 to 2 tsp Sriracha

-4 TBSP Bragg's Liquid Aminos

-1/4 cup water

~1 tsp salt/pepper

If preparing the night before, place all ingredients except bell peppers and onions into a Ziplock bag and shake. Marinade in the refrigerator over night. The following morning, put the marinaded chicken, bell peppers, and onions into the crockpot. More water can be added. Put on low for 5-7 hours. Use a fork to shred the chicken, which will fall apart. Serve!

I served my fajitas with low carb tortillas and fat-free black beans with jalapeño from Trader Joe's, AKA my favorite place ever.

You can, also, add greek yogurt in place of sour cream, fresh salsa, avocado, and cilantro. Get creative and think outside of the box. That's the most exciting part about cooking--it's something that you've created!

I hope you all enjoy your (extra long) weekend! Much love and good vibes to you all.

XO, Kristina