Salted Toffee Chocolate Squares

 Craving something salty?  Craving something sweet?  I've got the treat for you!

Salted Toffee Chocolate Squares

source: Everyday Food by Martha Stewart, adapted by Amy's New Kitchen
serves 12

Ingredients:

• 13 graham crackers
• 1 bag (8 oz) toffee bits
• 1 1/2 cups almonds, toasted & coarsely chopped
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter
• 3/4 cup semi-sweet chocolate chips
• 3/4 tsp coarse salt

Preheat oven to 350º. Line a rimmed baking sheet with foil. Crush graham crackers and place in an even layer on the bottom of sheet. Sprinkle toffee bits and almonds over graham crackers.


In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, ~2 minutes. Immediately pour evenly over graham crackers. Bake until sugar topping is bubbling, ~12 minutes. Remove from oven and immediately sprinkle chocolate chips and salt over graham crackers. 


With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)  

The original recipe calls for the graham crackers to be placed whole on the bottom of the cookie sheet.  The way I did it, they make a nice graham cracker crust and once cooled, the foil peels away easily to perfectly cut squares.

Jambalaya

I make a lot of chicken and rice.  I'm not gonna lie.  But I'm always trying to come up with more flavorful ways to cook it.  Jambalaya seems to fit that bill!

Jambalaya

Original recipe: Cooking Light  Adapted by Amy's New Kitchen
Serves 5

Ingredients:

• 2 tsp vegetable oil
• 1 cup chopped onion
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 2 jalapenos, seeded and chopped
• 3 cloves garlic, minced
• 1 3/4 cups uncooked, long-grain white rice
• 3 cups low-sodium chicken broth
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp  ground cayenne pepper
• 1 bay leaf
• 1 tsp of your favorite hot sauce (or to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato sauce
• 2 boneless, skinless chicken breasts, seasoned then grilled and cut into bite-sized pieces
• 3 beef smoked sausages, grilled and cut into bite-sized pieces

Heat oil in a a dutch oven over medium-high heat.  Add onion, bell peppers, jalapenos and garlic and saute 5 minutes or until vegetables are becoming tender.


Stir in rice, cook 2 minutes, stirring constantly. Add broth, paprika, oregano, black pepper, thyme, cayenne pepper, bay leaf and hot sauce; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken, sausage, tomatoes and tomato sauce; cook, uncovered, 5-10 minutes or until liquid is absorbed.  Remove from heat and remove bay leaf.  Let stand 5 minutes.

This is a fun and easy recipe that is a great weeknight meal.   It's not too spicy but has a nice kick to it that won't let you down.  Make some cornbread, or maybe some Garlic Cheddar Biscuits on the side and you've got yourself a seriously delicious meal! 

Garlic Cheddar Biscuits

Why do people go to Red Lobster?  For those amazing cheddar biscuits of course!  Well, I know that's why I go anyway.  Since I'm allergic to seafood - it's pretty much my only option on their menu.  So when I heard of recipes out there that are damn close to the real thing, I jumped on that grenade.

Garlic Cheddar Biscuits

Source: Paula Deen, God love her.
servings: 12 biscuits


Biscuit Ingredients:
1 1/4 cup biscuit mix
1/2 cup sharp cheddar cheese, grated
1/2 cup water


Garlic Butter Ingredients:
1/2 stick unsalted butter, melted
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp dried parsley flakes


Preheat oven to 400º.  Line a baking sheet with parchment paper.


Combine the biscuit mix and cheese in a small bowl.  Add the water and stir until just combined.  Drop the dough by the spoonful onto the parchement paper.  Bake for 10 minutes.  The biscuits will just be beginning to brown.


Meanwhile, while the biscuits are baking, make the garlic butter by combining the melted butter, garlic powder, salt and parsley in a small bowl.  As soon as the biscuits are removed from the oven brush each with the garlic butter.  Serve warm.

These were amazing!  They were the first thing at dinner that everyone sunk their teeth into.  And between 5 people, there weren't any left by the end of the meal.

And on that note-it's time to get out of Dodge.  It's the July 4th weekend and we're getting out of here!  Camping here we come.   I hope everyone has a safe and happy 4th and thank you to all the soldiers for keeping us free and independent!