Almond Roca

Welcome friends, foodies, and beloved bloggers! Today we will be making a delicious candy. No really, this candy is to die for. It's called Almond Roca. If you are a candy-holic, much like myself, you can find Almond Roca at any of your local stores, walmart, and so on and so forth.

If you have NO idea what we are talking about, let me explain. Almond Roca is a candy manufactured by Brown & Haley Co. in Tacoma, Washington. It's a hard toffee, almond butter crunch, to be exact. It's coated in chocolate and sprinkled with almonds. It is very similar to English toffee. It was invented in 1923 and you can find all sorts of Roca such as: peppermint, macadamia nut, mocha, dark chocolate, and cashew. This is one version of their packaging:

Okay, okay, I'm uuber salivating. I'm ready to get into the kitchen so we can make this. As usual, I invite you to join me. I hope to see you all there!

Almond Roca

Makes One (7x11-inch) pan

You will need:

• 3/4 cup toasted, chopped almonds
• 1 cup light brown sugar
• 1 cup (2 sticks) butter
• 6 oz (about 1 cup) milk chocolate chips

Ready?

1. Butter a 7x11 inch pan.  
2. Sprinkle half of the almonds on the bottom of the pan.  
3. In a heavy saucepan, over medium high heat, melt the butter and then add the brown sugar.  
4. Stir gently until boiling.  
5. Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  
6. Use a candy thermometer. 
7. If it gets hotter than 320 degrees it will NOT remain solid.  
8. Pour the hot mixture over the almonds in the buttered pan.  
9. Pour the chocolate chips over the top and let them sit for a minute or two to melt.  
10. Once they are melted, use a spatula to spread them evenly over the top.  
11. Sprinkle the remaining chopped almonds over the melted chocolate.  
12. Let the whole thing cool until the chocolate has set.  
13. Use a sharp knife to break the almond roca into pieces.
14. Enjoy!

This recipe would make for an awesome gift for the holidays, birthdays, and what not. Enjoy it, and I'll be back tomorrow with a yummy dinner recipe. I'll see you all then! Have a great day and happy blogging to all!

Dani Wednesdays: Confetti Tuna Salad

This salad is a delightful low-fat version of a traditional tuna salad. Usually, I would use pickles or something, but the salt content is too high. The lemon juice will give you a similar tang or you can substitute white wine vinegar. This is a great way to enjoy tuna salad without a lot of salt and calories.

Confetti Tuna

Serves 4-6

Ingredients:

• 1 can of your favorite tuna
• 1 sm zucchini (finely diced or shredded)
• 1 sm carrot (finely diced or shredded)
• 1 stalk of celery ( chopped)
• 1/2 tsp of your favorite seasoning ( I use Salt free 22 spice blend from Fresh and Easy)
• 1 lemon juiced
• 2 tbsp light mayo
• 2 tsp dijon mustard
• 1/4 - 1/2 c fat free yogurt (depending on how saucy you like your tuna)

Directions:

1. drain tuna and place in a large mixing bowl
2. add veggies
3. mix to combine
4. create dressing; place mayo, yogurt, mustard, spice and lemon in bowl and blend until smooth. Tip: go slowly at first or the lemon juice will splash all over the place
5. Mix tuna mixture and dressing together until well combined; this usually best with a fork.
6. Serve as a sandwich, on crackers or on a bed of lettuce.

Enjoy!

Butternut Squash Mac and Cheese & Country Fried Squash

Hey foodies, friends, and bloggers! Welcome to another entry to The Tasteful Texan. Today I really felt like utilizing squash. I love butternut squash, heck I love all squash. Both of the recipes we will be making include butternut squash. The second recipe, country fried squash, you can use any sort of squash you prefer or that's in season.

I'm going to keep things short just because we have two recipes instead of just one. I invite you into the kitchen with me and I hope to see you all there!

Butternut Squash Mac and Cheese

Serves 4

You will need:

• ½ box whole grain elbow macaroni
• 1 cup canned butternut squash puree
• ¼ cup + 2 tablespoons evaporated milk
• ¼ cup chicken or vegetable broth
• 1 ounce low fat cream cheese
• 1 teaspoon salt
• ½ cup shredded cheddar cheese
• 1 tablespoon butter
• ½ cup onions, sliced thinly
• 1 large crispy apple, chopped or grated
• 4 tablespoons crumbled bacon

1. Heat butter in a skillet over low heat. 
2. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. 
3. Keep heat on low/low-medium.
4. Cook the pasta according to directions. 
5. Drain and return to pan over low heat. 
6. Add butternut squash, chicken broth, evaporated milk, and cream cheese. 
7. When combined, add in salt.
8. Add onions and apples to the pasta. 
9. Stir to combine and add a tablespoon more broth or milk if needed.
10. Just before serving, mix in cheese and stir until melted. 
11. Top each serving with 1 tablespoon bacon.

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Country Fried Squash

Makes roughly 4 servings

You will need:

• 6 pounds butternut squash - peeled, seeded and sliced
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1 cup oil for frying

1. Combine egg and milk together in a small bowl, mix well.
2. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. 
3. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
4. Heat 1/2 inch of oil in a deep skillet over medium heat. 
5. Fry squash until golden brown.
6. Enjoy!

Okay guys and gals, I'll be back on Thursday with yet another recipe. Stay tuned for Dani Wednesday. I'm sure she has something positively scrumptious to share with you all! Have a great day, and happy blogging to all!

Sauteed Chicken, Corn, and Edamame

Welcome everyone to another edition of The Tasteful Texan. If this is your first time joining us, my name is Mandie. Tonight we will be making sauteed chicken with corn and edamame. If you aren't familiar with edamame, it's a wonderful little vegetable. Edamame is basically the early stages of a soybean that are taken while still in their pod, then boiled or steamed and served with salt.

I had my first ever edamame when I was 15. It was amazing. Yes, amazing. To this day, I will ALWAYS recommend edamame to people looking to try something new. Okay, so back to the topic. Edamame is popular in Hawaiian, Chinese, and Japanese cuisine. Obviously, we aren't making any of those things, but I urge you to rush out to your local market and find a bag in your frozen food section (unless you can find them fresh elsewhere). No really, go. Haha, anyway. I'm itching to get in the kitchen and make dinner, so I invite you all with me. I hope to see you all there!

Sauteed Chicken, Corn, and Edamame

Yields 4 Servings

You will need:

• 4 ounces sliced bacon
• 1 tablespoon olive oil
• 4 (6-ounce) boneless, skinless chicken breasts
• kosher salt and black pepper
• 1 large red onion, thinly sliced
• 2 cups frozen shelled edamame, thawed
• 1.5 cups corn kernels, fresh or frozen

Ready?

1. Heat oven to 400 degrees. 
2. In a skillet, over medium heat, cook the bacon until crisp, about 6 minutes. 
3. Transfer to a paper towel-lined plate. 
4. Discard the drippings.
5. Wipe out the skillet and heat the oil over medium-high heat. 
6. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown, about 3 minutes per side.
7. Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.
8. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.
9. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
10. Break the bacon into pieces and add to the skillet. 
11. Stir in the remaining ¼ teaspoon each salt and pepper. 
12. Spoon onto plates and serve with the chicken.
13. Enjoy!

Thanks for joining me. As I stated in yesterday's blog entry, I may or may not be back tomorrow. It's a holiday here and my husband doesn't work. That means I get to spend a little more time with him before he does have to work. If I am around tomorrow I'll post a dessert recipe or something equally tasty. For now, have a great day and happy blogging to all!

Breakfast Saturday: Peanut Butter Oatmeal Bars

Hey foodies, friends, and bloggers! Today I really wanted to make a breakfast that was simple and incorporated peanut butter. I love grabbing a spoon, dipping into the jar of peanut butter, and calling it a day. There's nothing better than peanut butter sticking to the roof of your mouth and then washing it all down with a tall glass of milk. Or soy milk. Whatever floats your boat.

Anyway, today's recipe is super simple. It makes 8 bars total, and the plus side? They're healthy. This is a great way to get your kids to eat right without sacrificing on flavor. There's no oil, no white sugar, and no butter. The ingredient that gives this flavor would be the brown sugar which I love to use in many recipes. Anyway, I'm going to mosey along into the kitchen. I invite you all to join me. I hope to see you all there!

Peanut Butter Oatmeal Bars

Yields 8 squares

You will need:

• 1.5 cups quick-cooking oats
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 large mashed banana
• 1/4 cup creamy peanut butter

Ready?

1. Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
2. Add in the vanilla extract, milk and egg. 
3. Mix the ingredients together.
4. Add in the mashed banana and peanut butter. 
5. Combine all of the ingredients.
6. Pour the mixture into a lightly greased 8x8-inch metal baking pan. 
7. Bake at 350 degrees for 20 minutes.
8. Cut into squares and dig in!

Okay everyone, I'll be back tomorrow with yet another recipe. More than likely I'm going to be taking Monday off due to the holiday. I might come around that day with a recipe, but then again, I might have a movie day with the hubby. Who knows? Anyway, have a great day and I'll catch you on the flip side. Happy blogging to you all!

Nutella Swirled Pumpkin Pie

Hey foodies and friends! I thought long and hard about what I wanted to do for our blog entry today, and well, I just couldn't think of a single dinner recipe that I wanted to do. That lead me to start thinking about other things we could do here. Ultimately, I settled on dessert.

I'm fairly certain that that's how things work. If normal food doesn't sound appetizing, we automatically go for the snacks and sweet stuff. Today, we are combining the hazelnut deliciousness of Nutella with pumpkin pie, thus: Nutella Swirled Pumpkin Pie. Sounds amazing right? I normally don't whip out the pumpkin pie supplies until Thanksgiving rolls around, but I figured football season is upon us, and that means Thanksgiving is nearing so why not? I enjoy both nutella AND pumpkin pie, so this seemed a logical choice for our blog entry. Okay, okay, enough chatter. I'm headed toward the kitchen. I invite you all to join me. I hope to see you there!

Nutella Swirled Pumpkin Pie

For the Crust, you will need:

• 1.5 cups gingersnap cookie crumbs
• 2 Tablespoons sugar
• pinch of salt
• 5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling, you will need:

• 3 large eggs, room temperature
• 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup dark brown sugar (may also use light brown sugar)
• 1.5 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup Nutella (or 4 oz melted quality chocolate)

Ready?

1. Preheat oven to 350 degrees. 
2. Spray a 9-inch pie dish with nonstick spray, then set aside. 
3. Grind the gingersnap cookies into a fine crumb. 
4. Mix with melted butter, sugar, and salt. 
5. Press the mixture into the pie dish. 
6. Bake crust for 10 minutes and allow to cool.
7. In a large bowl, whisk the eggs. 
8. Add the remaining ingredients (sans the Nutella) and stir to combine. 
9. Pour the mixture into the pie crust, reserving 1/2 cup. 
10. Mix the reserved cup of pie filling with Nutella. 
11. Drop globs of the Nutella mixture onto pie, swirling with a knife (or other pointy utensil). 
12. Do not over swirl.
13. Bake for 40 to 45 minutes or until the filling is set.
14. Allow to cool completely, and enjoy!

I'll be back tomorrow for Breakfast Saturday. Stay tuned because as usual, there will always be something scrumptious served up! I'll catch you all on the flip side. Happy blogging to all!

Crunchwrap Supremes

Hola friends, foodies, and bloggers! Tonight I was scrolling through pinterest and spotted this awesome recipe for crunchwrap supremes. If you have a Taco Bell anywhere in your city, then you know exactly what I'm talking about. If you aren't familiar with Taco Bell, crunchwrap supremes are like tacos, neatly folded into a pretty design inside of a tortilla. By pretty, I just mean nice and neat.

Now I could just go out and shell out a couple bucks to get one of these delightful items, but I would rather make half a dozen for myself (for the same price I'd pay for one). Well, I'm not actually sure what the costs would be to make a half dozen, but one can expect a lower price for homemade as opposed to a fast food joint. Okay, okay. I'm blabbing your ears off, so stay tuned and I hope to see you in the kitchen!

Crunchwrap Supremes

Makes 6

You will need:

• 6 large flour tortillas
• 6 small corn tortillas (or tortilla chips)
• 1 pound ground beef
• 1 package taco seasoning
• sour cream
• nacho cheese (or shredded Mexican blend cheese)
• shredded lettuce
• diced tomatoes

Ready?

1. Brown ground beef in a skillet, then add taco seasoning. 
2. Set aside.
3. Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.
4. Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. 
5. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.
6. Lay out the flour tortilla. 
7. Spoon some of the seasoned beef into the center of the tortilla. 
8. Top with some nacho cheese, or shredded cheese. 
9. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.
10. Starting with the bottom of the tortilla, fold the edge up to the center. 
11. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. 
12. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 
13. Spray a frying pan with cooking spray.  
14. Carefully place the Crunchwrap, seam-side down, in the pan. 
15. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. 
16. Flip it over and cook for another 3 minutes. 
17. Serve and enjoy!

Okay ladies and gents. I'll be back again soon. Have a great day, and stay tuned for our Breakfast Saturday post. It'll be delicious! See you all soon, and happy blogging to all!