Roasted Almond and Maple Butter, soooo good!

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)

Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good! 

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For additional recipes and more, come visit at Moms Sunday Cafe, we love having company!

SAUCY SPICY GRILLED BBQ CHICKEN

 
SPICY GRILLED BBQ CHICKEN
2 pounds chicken wings
salt & pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon garlic rice wine vinegar
1 teaspoon crushed red pepper flakes
2 green onions, minced

• Heat gas grill to medium high or a charcoal grill to medium hot fire. 
• Wash and dry chicken wings. 
•  Generously salt and pepper the wings. 
• When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp. 
•  In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions. 
• When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce. 
• Sprinkle with remaining onions.

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

• Cook bacon until crisp. Leave drippings in pan and allow to cool.
• Drain on paper towels and crumble when cool.  Set aside.
• In a medium bowl lightly beat the egg.
• Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
• Mix until well blended.
• Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
• When cool, add the crumbled bacon.
• Enjoy!

SPICY APRICOT GLAZED BBQ PORK CHOPS

These are the easiest and yummiest pork chops!
SPICY APRICOT GLAZED BBQ PORK CHOPS
2 large center cut pork chops
1/3 cup apricot jam
1/3 cup Sweet Baby Rays BBQ sauce
2 tablespoons Frank's Red Hot Sauce

• Blend together until well mixed.
• Grill chops, topping with glaze during last few minutes.
• Enjoy!

BEAN & BACON ROLLS

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

• Preheat oven to 350˚.
• Spread Beans on each slice of bread.
• Roll bread up and secure with 2 slices of bacon with toothpicks.
• Bake for 30-45 minutes until bacon is crisp.

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS

2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

1/2 lemon, juiced

2 cans Pillsbury crescent roll dough

1 cups sugar

1 tablespoon cinnamon

1 teaspoon nutmeg

1 can Squirt soda

4 tablespoons butter, sliced thin

• Preheat oven to 350˚.
• Spray a baking dish with PURE.
• Submerge apple wedges into a bowl of ice water with the lemon juice.
• Separate the crescent roll triangles.
• Remove the apples and dry on paper towels.
• Roll each apple in a triangle, starting at the small end.
• Put the rolls in the baking dish.
• In a small bowl combine the sugar, cinnamon and nutmeg.
• Sprinkle evenly over the rolls.
• Top with the thin slices of butter.
• Pour the soda over everything.
• Bake until golden brown (about 40-45 minutes).
• Serve with vanilla ice cream or whipped cream.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

OUR KraZy kitchen is going on hiatus.  All your favorite recipes will still be here for reference.  Thank you for your readership and following.

Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

• Preheat oven to 325˚.
• Generously grease baking dish.
• Scatter onions, carrots and garlic along the bottom.
• In a small food processor pulse 3/4 of all the leaves together until well blended.
• Add butter until well blended.
• Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
• Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
• Spread the remaining butter over the outside of the bird.
• Generously sprinkle the entire bird with salt and pepper.
• Sprinkle with remaining herbs.
• Roast 1 1/2 hours or until desired temperature.
• Remove from pan and let rest 15-20 minutes.
• Strain vegetables and make gravy with drippings if desired.
• Carve and serve.