Eve’s Silky Caramel Sauce

caramelNext to chocolate, caramel is best.

Silky smooth, deliciously mouth satisfying.

It pairs so well with apples it should be sinful.

It’s not.

The very first thing Eve did after biting into that apple, was declare, “Adam, some caramel sauce would be just perfect with these.”

And so it was.


  • 1 1/2 c sugar
  • 1 c heavy cream
  • 6 tbsp butter, cubed
  • 1 tsp vanilla
  • 1/4 tsp salt


  1. Assemble all the ingredients ready to go, because the process is fast once you get going.
  2. Place the sugar in a heavy-duty sauce pan and let it melt, stirring regularly.
  3. Stir until it is a golden color.
  4. Slowly pour in the cream. This will cause the sugar to seize up into a glob. Don’t worry, just continue stirring and it will melt back down quickly. Turn the heat down to medium and stir until the sugar is smoothed out and silky. This can take five minutes.
  5. Add the rest of the ingredients and continue stirring until the butter has completely melted.
  6. Take off the heat, cool, and use as desired. Store in the fridge in a container.

SERVES:  1 1/2 cups of sauce

NOTES: works wonderfully on ice cream or over a banana cream pie for instance.

SOURCE: Serious Eats

Southwestern Eggrolls Ole’!

eggrollsI first ran into these things at a Chili’s many years ago.

Now they are pretty darn common.

Lots of recipes out there.

I liked this one a lot, and hope you will too.


  • One half of a chicken breast, partially frozen and sliced into three layers
  • oil for frying
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 1/3 cup frozen corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 1 jalapeno minced (seeds removed if you wish)
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 3/4 cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas


  1. Salt and pepper both sides of the sliced chicken breast. Saute in oil until done (3-4 minutes per side). Set aside to cool.
  2. Place the onion, and peppers (sweet and hot) in the pan and saute until softened.
  3. Add the corn, black beans, spinach and seasonings and stir, heating through.
  4. Chop up the cooled chicken and then add to the pan. Stir well so that all is evenly mixed.
  5. Put into a bowl and add the cheese, mix and allow the cheese to partially melt.
  6. Place the tortillas in a damp towel and put in microwave for 30-60 seconds to warm. (this is essential since it makes the tortillas pliable and they won’t tear or break when folding.
  7. Take a tortilla and place a couple of tablespoons of the chicken mixture at one end, fold, tucking in the ends and secure with a toothpick.
  8. When all are done (5 is about what you should expect), place on a baking pan large enough so they don’t touch and place in freezer for at least 4 hours, or longer (up to six months).
  9. When ready to heat, preheat oven to 400°. Place on a parchment lined baking sheet for about 20 minutes until the tortillas have crisped up. Remove toothpicks.


NOTES: You can vary the heat obviously by hotter chilis or change the cheese. You can deep fry these as well if you desire. Deep fry at 375° until golden brown. Do not defrost first. These can and probably should be served with a dip. I would suggest either a guacamole or a sour cream base with Mexican seasonings, i.e, cumin, chili powder, etc. This is a great appetizer for a Sunday football brunch

SOURCE: Adapted from All Recipes

OVEN: 400°

OVEN TIME: 20 minutes