For my first post, I figured I would break ya’ll in the easy way and post about two things that I’ve cooked so many times that I could probably cook it in my sleep! The first dish is something I call Olga Noodles. My family has a Mexican lady that comes to clean the house about once a week and every now and then she’ll cook for us. The first time she cooked she made us these unbelievably good noodles. I mean, I could have eaten a whole pot of them all by myself; they were creamy, buttery, and garlicky (my fave!). Of course, she doesn’t speak a lick of English, so, while I’m raving about how amazing these noodles are, she has no clue what I’m talking on and on about. Finally, I talked to her granddaughter who told me that it was just spaghetti noodles, butter, salt, pepper, garlic salt, and “Mexican cream”. I got her to show me what in the world “Mexican Cream” was and I set off to learn how to make it and realized that it was SO simple and easy, that I wondered why I’d never thought of it before. Obviously, it was because I had never been introduced to the wonder that is “Mexican cream.” What Olga’s granddaughter called “Mexican cream” is Nestle Crema or Table Cream. It’s like a lighter condensed milk and it’s used in a lot of low carb cooking. Don’t get me wrong there is nothing low carb or healthy about this recipe; I just found out that that’s what this is used for and found it quite amusing since I use it in the least healthy way possible. 😉 ANYWAY, the recipe is as follows:
1 package spaghetti noodles,
1 can Nestle Cream, found in the ethnic cuisine aisle in a can similar to sweetened condensed milk,
1 stick butter, yes a whole stick, I know, devilish,
Garlic salt, all to taste.
Cook the noodles as you normally would and drain them, while they’re still hot, add the stick of butter, salt, pepper, and garlic salt as you like. I like a lot of garlic and a lot of pepper! Then shake up the crema really well, pop the top, and add a little at a time, mixing as you go, until the whole can is incorporated into the noodles. Taste and make sure you don’t want more of anything and then fix yourself a big ole bowl of deliciousness because ya’ll, it will not take long for these heavenly noodles to disappear. You can add some grilled chicken or steak or ham or whatever you want. You can use it as a sort of pasta sauce, similar to alfredo, whatever! It’s your meal! I’ll post a picture of my finished product tomorrow… all this talking about it has made me insanely hungry for some!
Now! The dessert portion of our night together! I love to bake and for the Super Bowl one year I decided I wanted Homemade, from Scratch, chocolatey, caramely (is that a word), crunchy brownies! Sooooo, I got in the kitchen and went to work!! This is the outcome!
1 cup butter
1 package semi sweet or milk chocolate, chocolate chips
2 cups sugar
5 large eggs, beaten
1 tsp vanilla
1 cup all-purpose flour
Melt butter and chocolate together; I don’t care how ya do it! I like simple and easy so I stick it in the microwave for about 40 seconds while I move on to the next step, which is: cream sugar, beaten eggs, and vanilla together. Then add the two mixtures together! Stir in the flour. Here is the tricky part… You can get some Pam and spray it on a baking dish if you want, I’m not one to judge, it’s easy and it’s fast; but, I like to take a little butter, half a stick or so, put it in the baking dish, and stick it in a 350 degree oven for a few minutes. Once the butter melts, take the dish out, and spread the butter around, making sure you get all the corners and the whole bottom of the dish covered. Pour in the brownie mixture, spread evenly, and bake at 350 for 40 to 50 minutes; depending on your oven. They will be moist, chewy, and delicious all on their own; BUT, I take it just a little step further. Which brings me to my recipe for caramel sauce.
Caramel Sauce portion- This is what you’ll need. I use Kraft Caramels, but you can use any kind of soft caramel candy.
1 bag of Kraft Caramels, about 15 candies, unwrapped of course,
1/2 cup light brown sugar,
1/2 cup heavy whipping cream,
1 stick of butter,
1/2 cup of light Karo syrup,
2 tbs lime juice.
These babies are fabulous!
Now you take the stick of butter, let it melt in a sauce pan on medium heat; once it’s melted, take it off the burner, slowly incorporate the heavy whipping cream into the hot butter, stirring as you pour so the cream doesn’t curdle. Once that’s fully incorporated, put the brown sugar, the Karo syrup, and lime juice in and stir quickly. Then add the caramels and let them melt. Now, this can be made without the brown sugar, the Karo, and the lime juice; but, it helps the caramel not to get too hard. You can also make it with more brown sugar, and maybe a little more butter and take out the caramel candies but I think it adds more of a creamy texture. When you have it done, you’ve stirred all you can stir, and you’ve pulled the brownies out of the oven; you can top the brownies with this deliciousness and kick it up one more notch with some toasted pecans. Just a few chopped pecans, a little butter, a little salt, and throw it in the oven for about 10 minutes on 350 degrees. You’ll be the belle of the ball with both of these dishes!!