Meatballs in Amaretto BBQ Sauce: A Tribute to Daniel

     Last week a sad event occurred in the food blogging community.  One of our friends, Daniel Saraga, passed away suddenly at the age of 37.  Daniel and his wife Meredith write the wonderful food blog the Haggis and the Herring.   Not only was Daniel a member of the blogging community, he was also a part of the Secret Recipe Club and through that I got to know him and enjoyed reading his blog posts.  Please visit the beautiful tribute written by his wife.

     As part of the Secret Recipe Club we felt that there is no better way to pay tribute to the passing of our fellow food blogger then to make some of his recipes and share them with our readers.  The recipe I chose was a very easy decision.  I've been in the mood for meatballs and I just used half a bottle of Amaretto in a canning recipe and was wondering what I could do with the rest of the bottle.  These delicious meatballs were just what I was looking for.

      I began by cooking the sauce and wasn't thrilled with the smell of it when it began cooking.  I had a taste after 15 minutes of cooking and started getting worried.  It tasted strongly of vinegar and sugar but I kept on cooking it.  Meanwhile I started on the homemade meatballs.  In his post Daniel said that he wished he had had time to make his own meatballs so I decided to do this tribute right and make my own meatballs to go with this sauce.

     After 45 minutes of cooking the sauce it had reduced by about a third and was thick.  The color has also deepened and I was pleasantly surprised by the resulting flavor.  It was sweet, tasted slightly of almonds, and had a rich tomato flavor.  I poured it over top of the meatballs and continued cooking for 10 minutes.  We then poured the meatballs over top of rice which worked perfectly with these meatballs.

Meatballs in Amaretto Barbecue Sauce (slightly adapted from the Haggis and the Herring, the meatball recipe is my own)
For the Amaretto Barbecue Sauce:
3 T. butter
1 large onion, chopped
3 garlic cloves, minced
1 c. ketchup
6 oz. can of tomato paste
12 oz. Dr. Pepper
1 oz. Amaretto liqueur
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/4 c. brown sugar
1 t. black pepper
2 t. chili powder
1/2 t. salt

For the meatballs:
1 lb. lean (93/7) ground beef
2 garlic cloves, minced
1/4 cup onion, minced
1/4 c. seasoned breadcrumbs
1 egg
1 t. black pepper
1 t. salt

1.  In a large saucepan, melt the butter over medium heat.  Saute the onions and garlic for 10 minutes in the butter.

2.  Add in the remaining sauce ingredients and bring to a boil.

3.  Reduce the heat and simmer for 45 minutes to 1 hour.

4.  While the sauce is simmering make the meatballs.  Combine the ground beef, garlic cloves, and onion in a large bowl.  Add in the egg and mix well.  Stir in the breadcrumbs, pepper, and salt.

5.  Heat 1 tablespoon of olive oil in a large skillet over medium heat.

6.  Form the meatball mixture into 1 inch meatballs and place them in the skillet.  Cook for 10 minutes, browning on all sides.

7.  When the sauce has thickened pour it over top of the meatballs and allow them to simmer for 10 minutes.

8.  Serve over top of rice or mashed potatoes.

    

This post linked to: 
Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Tasty Tuesday,  Totally Tasty Tuesday,

Chipotle Honey Lime Pork Tenderloin #SundaySupper

      Fall is prime grilling season, even more so then summer.  At times in the summer it's just too hot outside to be standing by a grill that's heated to 450 degrees.  In the fall the air is cool and crisp which is perfect for grilling meat.

     This week #SundaySupper challenged us to make a meal with 5 ingredients or less.  I had a really hard time coming up with a dish that only had 5 ingredients but I'm happy I did.  It's nice to have simple dishes in my repertoire because they are quick and easy.   

      Thinking of grilling and of using only 5 ingredients I went looking for larger pieces of meat such as pork tenderloin, london broil, and steaks.  I've found it's easier to grill one large piece of meat then to worry about a ton of little pieces.  Many time I use marinades that are pre-made or I just end up throwing things into a zip top bag and then putting the meat in over top of it.

     This pork came from a very simple recipe and smelled amazing while it was grilling.  The spiciness of the chipotle chiles smelled divine with the citrus in the lime juice.  The pork came out perfectly with a crisp outside and juicy inside.  I was surprised by the amount of flavor in the pork and enjoyed the spicy lime and garlic.

Chipotle Honey Lime Pork Tenderloin (adapted from So Tasty So Yummy)
1-2 lb. pork tenderloin
1/4 c. lime juice
2 T. honey
1 t. kosher salt
1 t. black pepper
3 garlic cloves, minced
2 chipotle chiles in adobo sauce, chopped



1.  Place the pork tenderloin in a large zip top bag.

2.  Combine all the remaining ingredients in a bowl and mix well.  Pour over top of the pork loin.  Seal the bag and refrigerate for at least 2 hours or overnight.

3.  Ten minutes before cooking remove the pork loin from the refrigerator.  Heat the grill to medium high heat.

4.  Remove the pork loin from the marinade and place on the grill.  Cook on one side for 5 minutes and then flip over to the other side for 5 minutes.

5.  Continue to rotate the pork tenderloin every 5 minutes until the internal temperature reaches 145 degrees.  Remove from the grill and allow to rest for 5 minutes before slicing.

6.  Slice into thin pieces and serve hot.

Breakfast, Starters, Butters and Jams:

• Pa Jun or Korean Scallion Pancakes – Kimchi Mom
• Homemade Instant Oatmeal – Home Cooking Memories
• GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
• Caprese Bites – My Catholic Kitchen
• So Simple Pizza Puffs – Hip Foodie Mom
• Toast Topper #11: Allspice Peach Butter – What Smells So Good?
• Strawberry Balsamic Jam – The Messy Baker Blog
• Broccoli and Feta Frittata – Kwistin’s Favorites

Main Dishes:

• Fresh Basil and Tomato Pasta – I Run For Wine
• Gulasch – Galactosemia in PDX
• Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
• Appley Kielbasa – The Meltaways
• Shrimp Stuffed Potatoes – Juanita’s Cocina
• Hawaiian Chicken Sandwiches – Supper for a Steal
• Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
• Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
• Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
• Crockpot Chicken Tacos – The Hand That Rocks The Ladle
• Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
• Peanut Butter Noodles – In the Kitchen with Audrey
• Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
• Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
• Herbed Butter Pork Chops – Brie’s Bites
• Creamy Ham Linguine – The Daily Dish Recipes
• Pesto, Tomato & Feta Pizza – Momma’s Meals
• Quick Black Bean Burritos – Diabetic Foodie
• Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
• Stuffed Shells – Cravings of a Lunatic
• Potato Kugel – From Fast Food to Fresh Food
• Garlic Butter Fried Rice – My Trials in the Kitchen
• Goat Cheese Alfredo – Family Foodie
• Roasted Moroccan Rack of Lamb – Maroc Mama
• Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
• Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
• Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
• Grilled Polenta Cakes – Lovely Pantry

Desserts:

• Nutella Ice Cream – Shockingly Delicious
• Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
• Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
• Honey Macaroons – Pippis In the Kitchen Again
• Strawberry Frozen Yogurt – Damn Delicious
• Homemade Caramel Sauce – Chocolate Moosey
• Easy Chocolate Chilli Fudge – Soni’s Food for Thought
• White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
• Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
• Chocolate-Caramel Ice Cream – Basic N Delicious
• Pumpkin and Chocolate Swirl Cheesecake – Baker Street
• Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

• Five Most Food Friendly Wines – ENOFYLZ Wine Blog

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

This post linked to:
The Bulletin Board, Scrumptious Sundays, Mouthwatering Mondays, 

Beef and Broccoli Lo Mein

   Whenever I go out for Chinese I tend to lean toward the chicken and rice dishes.  My favorite take out meal is General Tso's chicken with broccoli.  I also enjoy sweet and sour chicken with rice and General Tso's tofu.  I never get beef when I go out to dinner.  It's just not my thing. I recently got to thinking that I never get noodles with my meal which is a big surprise because of my love for pasta.  I don't know if it's because when I think pasta I think Italian or if I just like rice with my Chinese food.

     Last week I had a 2 pound cut of sirloin in my freezer and I used up half of it to make soup.  When searching for a meal to make with the remaining beef I came across the recipe for beef and broccoli.  I also happened to have 2 bunches of broccoli in the refrigerator and a half used box of spaghetti in my cupboard so it was meant to be.

     Frank and I ended up really enjoying this meal.  It took 20 minutes to make and it had a subtle soy, ginger, and beef flavor.  The noodles soaked up the sauce which was delicious.  The broccoli was tender but not soggy.  This is the perfect weeknight meal!

Beef and Broccoli Lo Mein (adapted from Family Fun)
8 oz. spaghetti, broken in half
1 T. sesame oil
1 T. olive oil
3 c. broccoli florets
1/2 t. black pepper
1 c. onion, sliced
1 T fresh ginger, minced
4 garlic cloves, minced
12 oz. sirloin steak, sliced thin
1/4 c. beef broth
4 T. soy sauce
1 T. brown sugar
1 T. oyster sauce
1 T. garlic chili pepper sauce

1.  Cook the spaghetti according to the package directions.  Drain and toss with the sesame oil.  Set aside.

2.  Heat the olive oil in a large skillet over medium high heat.  Add the broccoli, onion, and black pepper and saute for 3 minutes.  Add in the ginger and garlic and cook for 1 minute.


3.  Move the vegetables to the edges of the skillet and place the beef in the beef.  Cook, stirring frequently, for 5 minutes.

4.  In a small bowl combine the beef broth, soy sauce, brown sugar, oyster sauce, and garlic chili sauce.  Stir well and pour over top of the beef and broccoli.

5.  Add in the pasta and mix well.  Continue cooking for 2-3 minutes or until everything is heated through.

This post linked to:
Shine on Friday, Foodtastic Friday, Foodie Friday, Gingerbread Sweet Saturday,

Cherry Amaretto Jam

     I can't believe it's already the end of September.  That means it's time to start thinking about Christmas and homemade gifts!  I'm excited to be a part of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  Every Thursday from now until Christmas we'll be sharing homemade treats that are perfect for holiday parties.

     Last weekend the weather was cooler so I figured it would be a great time to start canning items for Christmas.  I started with this cherry amaretto jam that is a fabulous hostess gift for all those holiday parties.  I like to give this jam with a loaf of crusty bread all wrapped up in a festive dish towel and tied with a holiday ribbon.  Another idea is to give the jam with a bottle of amaretto to enjoy after the party guests have left.

     The smell of this jam while it was cooking was amazing.  There was the sweet and tartness of the cherries mingling with fragrant almonds.  I spooned a little bit out of the pan to try and ended up eating several spoonfuls before the jam made it into the jars.  This jam goes wonderfully with bread, crackers, or even in thumbprint cookies.  Put a fabric square over the lid and place a colorful label on it to give as a gift at Christmas time.

Cherry Amaretto Jam (slightly adapted from Ball's Blue Book Guide to Preserving)
2 (16 oz) bags frozen sweet cherries, thawed and drained
6 T. classic pectin
3/4 c. amaretto liqeur
3 T. lemon juice
4 1/2 c. sugar

1.  Prepare your canner and 7 half pint jars.

2.  Finely chop the cherries.  

3.  Combine the cherries, pectin, amaretto, and lemon juice in a large saucepan over medium high heat.  Bring to a boil, stirring frequently.

4.  Add the sugar and stir well until it has dissolved.  Return to a rolling boil and boil hard for 1 minute, stirring constantly.  Remove from heat.


5.  Skim the foam from the jam and ladle the hot jam into the hot jars leaving 1/4 inch of headspace.   Remove any air bubble from the jars and readjust the headspace.

6.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.  

**Makes 7 half pints** 

This post linked to:
Tastetastic Thursdays,  Full Plate Thursday, Seasonal Inspiration, Meatless Mondays,

Empanadas for Daring Bakers

     Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!  The dough recipe is her grandmother's and I couldn't wait to start thinking of ways to fill it.

     I was a little surprised by this recipe because when I think of empanadas I think of the hand held dough pockets.  It turns out many different countries have variations on the empanada.  This version has a yeast dough for the crust and the top and it is then filled with almost anything imaginable!
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    Because I was stuck on a Mexican theme, I decided to fill my empanada with beef, black beans, rice, vegetables, and tons of spices.  The dough was smooth and easy to roll out.  I was worried about my filling being too moist when I put it into the dough but it ended up working perfectly.  The crust was thick but soft and it paired wonderfully with the spicy, fragrant Mexican filling.  I loved that I could pick up the empanada by the bread and eat it with my hands.

     I really wanted to try this stuffed with apples and cinnamon but I didn't get around to it.  I do plan on trying a sweet empanada soon though.  It's super easy to use this dough recipe with any combination of fillings.

Empanadas (dough recipe from Patri's grandmother, filling is my own)
For the dough:
3 1/2 c. flour
1 c. warm water
1/3 c. vegetable oil
1 T. dry yeast
1 t. salt
1 t. paprika

For the filling:
1 lb. lean ground beef
1 T. olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 c. rice, cooked
1 c. black beans, drained and rinsed
1 (5 oz) can green chilies
2 medium tomatoes, chopped
1/2 medium onion, chopped
1 T. cumin
1 t. chili powder
1 t. salt
1 t. black pepper
2 t. garlic powder
1/2 t. red pepper
1 t. paprika
1/2 t. ground ancho 
1 t. cocoa powder

1.  Place the flour in a large bowl making a well in the center of it.  Add in the remaining dough ingredients and mix well with a wooden spoon.

2.  Turn the dough onto a table and knead for 8 minutes.

3.  Make the dough into a ball and allow to rise, covered, for 45 minutes.

4.  While the dough is rising make the filling.  In a large skillet over medium high heat, brown the beef.

5.  Once the beef is browned add in the olive oil, red pepper, green pepper, green chilies, tomatoes, and onion.  Saute for 4-5 minutes or until the vegetables have softened.

6.  Add the rice, black beans, and remaining spices to the mixture in the pan.  Cook for 5 minutes, stirring occasionally to incorporate the spices.

7.  Remove the filling from heat, transfer to a large bowl, and refrigerate until ready to use.

8.  Once the dough has risen, turn it out onto a table.  Cut the dough in half.  Cover one half to prevent drying.

9.  Place the dough on a large piece of waxed paper.  Roll the dough with a rolling pin until it is a thin rectangle.




10.  Gently pick up the waxed paper and turn it over on top of a 9 x 9 square pan.

11.  Fill the dough with your cooled filling.

12.  Preheat the oven to 350 degrees.

13.  Take the other half of your dough and roll it out on top of a piece of waxed paper.  Gently pick up the waxed paper and place it on top of the filling.

14.  Using your fingers, join the top and bottom doughs together, pinching to seal in the filling.

15.  Make a hole in the center of the top dough to vent the steam during cooking.

16.  Use any remaining dough to make decorations for the top of the empanada.  

17.  In a small ball beat an egg and one tablespoon of water.  Brush over top of the empanada.

18.  Bake for 45 minutes or until golden brown.  Make sure the bottom dough has cooked through and let cool for 5 minutes before cutting. 

This post linked to:
Fantastic Thursdays,  Tasty Thursdays, 

Seasoned Tomato Sauce

     After buying 19 pounds of tomatoes at the farmer's market I had to think of some creative ways to can them.  I wanted to make tomato sauce but it takes a lot of time and effort in order to can the sauce.  The tomatoes have to be peeled, the sauce has to be boiled down, and then the jars have to be processed for a lengthy period of time.

     With that said, opening a jar of fresh tomato sauce in the winter is well worth the effort.  The sauce tastes just as fresh as it did the day it was canned.  This amounts in this recipe need to be followed as written in order to produce a safe product due to the addition of the onions which are a low acid food.

      This recipe tastes over 3 hours from start to finish so allow proper time to complete it.  I like to remove the skin and seeds of the tomatoes before placing them in the saucepan for the first time but if you would rather make the sauce and then put it through a food mill that would work as well.

     The seasoned tomato sauce is really delicious.  It's full of fresh tomato flavor as well as strong flavors from the garlic, onions, and herbs.  It goes well on top of fresh pasta or store bought ravioli.

Seasoned Tomato Sauce (from Ball's Complete Book of Home Preserving)
10 lb. tomatoes, seeded, cored, and peeled
2 1/2 c. onion, minced
5 garlic cloves, minced
1 1/2 t. dried oregano
2 bay leaves
1 t. salt
1 t. black pepper
1 t. sugar
1/2 t. red pepper flakes
Bottled lemon juice

1.  Cut the peeled and seeded tomatoes into quarters.  Place a few of them in a large saucepan over medium high heat.  Bring to a boil then use a potato mashed to crush the tomatoes and release the juices.  Stir frequently to prevent burning.

2.  Continue adding tomatoes and crushing them until they are all in the saucepan.  Once all the tomatoes have been added, stir in the onions, garlic, oregano, bay leaves, salt, pepper, sugar, and pepper flakes.  Bring to a boil then reduce heat to medium.

3.  The sauce should continue at a gentle boil for at least an hour, stirring occasionally, or until the sauce has thickened and reduced by half.

4.  Meanwhile, prepare the boiling water canner, jars, and lids.

5.  If desired, press the tomato sauce through a fine sieve or food mill and then return to the pot.  (I skipped this step because I enjoy chunky tomato sauce).

6.  Before filling the pint jars add 1 tablespoon of lemon juice to each jar.  Ladle the hot sauce into the jars leaving 1/2 inch of headspace.  Remove the air bubbles and adjust headspace.  Wipe the rims and place the lid on the jars.  Place the screwband on top and screw to fingertip tight.

7.  Place the jars in the boiling water canner making sure they are completely covered by water.  Process for 35 minutes.

8.  After 35 minutes remove from heat and remove the lid.  Allow to rest in the water for 5 minutes then remove the jars.  Allow the jars to cool for 24 hours then check the seals and store for up to 1 year.

**Makes 5 pints**

This post linked to: 
Cast Party wednesday, Whatcha Whipped Up,  Recipe Box Wednesday, Wonderful Food Wednesday,

Quick Bread Two Ways: Pumpkin Spice and Strawberry for What's Baking?

    This month the What's Baking challenge, hosted by Jenna of Jenna's Cooking Journey, was to make a quickbread.  I love making quickbreads and do it quite often.  This challenge came at the perfect time because one of my friends recently had a baby and to help her out I wanted to take her some freezer meals and some quick breakfast items.  I thought making her a few quick breads that she could freeze and then take out and eat whenever she needed something for breakfast was the perfect idea.

     I'm always looking for base recipes that can be mixed up and then turned into different flavors.  I've done this many times with muffins and knew there had to be a recipe like this for quick breads.  Sure enough I found a great one that can be made into just about any flavor of quick bread.

     I had just bought a 2 pound container of strawberries so I made one of the breads strawberry and for the other I made pumpkin spice bread.  The strawberry bread turned out moist and sweet.  The pumpkin bread was filled with spices and turned a gorgeous orange color.  I can't wait to try making other flavors!

Quick Bread (recipe adapted from Allrecipes)
3 c. flour
1 1/2 c. sugar
1 T. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
12 T. butter, melted
3 eggs

For the strawberry bread:
1/2 c. milk
1 1/2c. strawberries, diced
1 t. vanilla

For the pumpkin spice bread:
1 1/2 c. pumpkin puree
1/2 c. milk
1 T. pumpkin pie spice

1.  Preheat the oven to 350 degrees.  Spray mini loaf or regular sized loaf pans with cooking spray.

2.  In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.  Mix well.

3.  In a small mixing bowl combine the melted butter and the eggs.

4.  Pour the egg mixture into the dry ingredients and mix until a dry dough forms.  Divide the dough in half (or into 4 if you want more flavors-variations above are for the half the dough).

5.  Add the strawberry bread ingredients to half the dough and mix well.  Add the pumpkin spice bread ingredients to the other half of the dough and mix well.

6.  Pour the bread into 16 mini loaf pans or 4 regular sized loaf pans.  Cook the mini loaves for 20-25 minutes or the regular loaves for 45-50 minutes.  When a toothpick inserted into the middle of the loaf comes out clean it is cooked.

7.  Remove from the oven and cool on a wire rack.

**If freezing wrap the loaves in plastic wrap and then with foil.  Place in a freezer bag.  Quick breads can be frozen for up to 3 months.  To defrost simply place on the counter for 3 hours or in the refrigerator overnight.**

This post linked to: 
Tasty Tuesdays,  Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo

     In the summer I have a difficult time with lunches.  It's often to hot to cook and I don't want leftovers.  I've been tired of sandwiches and cold salads as well.  So when I was perusing my saved recipes I saw these cheesy zucchini fries with sriracha mayo.

     While the zucchini fries are baked, the oven isn't on for too long.  Plus dipping them in the cool sriracha mayo helps on a hot day. The fries are crisp with a light, cheesy taste.  The mayo is cool and spicy.  It's the perfect summertime lunch but it would also be a wonderful appetizer.

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo (adapted from Tracy's Culinary Adventures)
For the zucchini fries:
2 T. flour
1 large egg
1 c. breadcrumbs
1/4 c. grated Parmesan cheese
1 t. kosher salt
1 t. black pepper
1/2 t. garlic powder
1/4 t. red pepper 
1 medium zucchini

For the sriracha lime mayo:
3 T. mayonnaise
1 1/2 t. Sriracha 
1 t. lime juice
1/2 t. salt
1/2 t. black pepper

 
1.  Preheat oven to 425 degrees. Line a baking sheet with foil.

2.  Place the flour in a shallow dish.  Beat the egg in a second shallow dish.  Mix the breadcrumbs, Parmesan, salt, pepper, garlic powder, and red pepper in a third shallow dish.

3.  Slice the top and bottom off the zucchini. Cut into about 3-inch long pieces that are about 1/2 inch thick.

4.  Dredge the zucchini through the flour and shake off the excess.  Then dip the zucchini in the egg mixture and dredge in the breadcrumb mixture, pressing to coat completely. Place the fries on the baking sheet.

5.   Bake for 20 minutes, or until the coating is golden brown and crisp.

6.  While the fries are baking, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo and marinara sauce. These are best served while hot.

This post linked to:
Meatless Mondays, Mouthwatering Mondays, Mrs. Happy Homemaker,  Mangia Mondays,

Uncontrollable by S.R. Johannes

Uncontrollable is the second book in "The Nature of Grace" series by S.R. Johannes. Untraceable, the first book in the series, has won and been nominated for several awards including Winner of the 2012 IndieReader Discovery Award (YA), 2012 Georgia Author of the Year (YA Nominee), and a finalist in The Kindle Book Review's "Best Indie Book of 2012 (YA)".

Kirkus reviewed Untraceable as "A thrilling story is a dramatic entanglement of mystery, deception and teen romance.  The action flows like a brisk mountain stream interspersed with rapids, holding suspense to last page."

If you like a page turner, you will love this series!

Head over to Mundie Moms for a Big Uncontrollable Launch Party with tons of prizes and then over to SR Johannes blog for even more.

To continue on with the blog tour, check out the line up! Where SR talks about anything from marketing to writing to her books to personal interviews and giveaways.

Book Summary

As 16-year-old Grace recovers from tragedy, her science class is chosen by Agent Sweeney at the U.S. Fish & Wildlife Service to help with research on the new "Red Wolf Reintroduction Program". 

While she’s excited about helping with the conservation of the endangered wolves, Grace knows this means being outdoors in the worst winter recorded, in a place she no longer feels comfortable. It also means working closely with Wyn (her ex) and his annoying girlfriend (Skyler), a girl whose idea of getting close to nature is picking silk plants and growing fake plants. 

After a couple of wolves show up dead, Grace almost quits. However, when a fellow project team member goes missing, Grace continues the assignment under a renewed suspicion that someone might be sabotaging the conservation program. She quietly begins to hunt for clues. 

Little does she know, she is being hunted too. 

On Sale Now! 

Uncontrollable is on sale in paperback and ebook at all major booksellers including Amazon, iBooks/Apple (coming soon),  Smashwords, and B&N. If you haven't read Untraceable, you can get it in paperback and ebook at all major booksellers including Amazon, Apple, Smashwords, and B&N.

Author Bio

S.R. Johannes is the author of award-winning and Amazon bestselling Untraceable (a teen wilderness thriller) and new tween paranormal, On The Bright Side. She has also published short novelettes as well as a teen romance anthology with 16 other authors titled, In His Eyes.  Uncontrollable, the sequel to Untraceable, is scheduled for September 2012.

S.R. Johannes is a winner of the 2012 IndieReader Discovery Awards (Young Adult) and was also recently nominated for 2012 Georgia Author of the Year (Young Adult). Untraceable was also recently named a Finalist in The Kindle Book Review's Indie Book of the Year (YA)

After earning an MBA and working in corporate America, S.R. Johannes traded in her expensive suits, high heels, and corporate lingo for a family, flip-flops, and her love of writing.  She lives in Atlanta, Georgia with her dog, British-accented husband, and the huge imaginations of their little prince and princess, which she hopes- someday- will change the world. 

Connect!

Follow S.R. online on her website, Twitter, Facebook, and Pinterest

You can also sign up for her newsletter to keep up on author or book news.

Caramel Apple Crumble Bars #SundaySupper

     I love apples.  I love the different colors, the different flavors, and even the different textures of the apples.  So when I heard that this week we were having an Autumn Apple Party for #SundaySupper I couldn't wait to get started!  What a better way to welcome fall then to start cooking with apples?

     The hardest part of choosing a dish was picking out the apple that I wanted to use.  Before I could decide on the dish I had to find my apple and see how sweet or tart it was.  When I went to the market last weekend the McIntosh apples were calling my name.  The brilliant red color of the skin with hints of green were just gorgeous.  I went home and ate one, savoring the tartness of the apple.  

      In the end I decided on a caramel apple bar because the tartness of the apple would be wonderful with the sweetness of the caramel and oatmeal cookie.  First I put the apples into a pan with butter and sugar and cooked them down until they are caramelized.  Then I made the oatmeal sugar cookie base of the bars. 

      The cookie layer is baked in the oven and then when it is taken out caramel is poured over top and then is covered by the caramelized apples.  The oat topping is sprinkled over top of everything and then the bars are baked.  There is nothing quite like the smell of apples and cookies baking in the oven together.  I couldn't wait for them to be finished so I could sneak a bite.

     Both my husband and I adored these cookies.  There was a nice crunch to the cookie, the caramel was soft and sweet, then the apples added a bit of sweet and sourness to the bars.  The oat topping just added a little extra crunch to the bars.  I took these to a party last weekend and they were gone before any of the other desserts.  I'll be making these again soon!

Caramel Apple Crumble Bars (adapted from Annie's Eats)
For the filling:
2 T. butter
5 medium apples, peeled, cored, and sliced
3 T. sugar
1 t. cinnamon
1/2 t. nutmeg
For the caramel:
9 oz. caramel candies, unwrapped
2 T. half and half
1 t. sea salt
For the dough:
1 1/2 c. flour
1 c. oats
1/3 c. sugar
1/3 c. brown sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 stick (8 tablespoons) butter
1/2 c. applesauce
1 egg yolk
1 t. vanilla

1.  Preheat the oven to 375 degrees.  Line a 9 x 9 baking dish (or an 11 x 7 baking dish) with parchment paper.

2.  In a medium skillet melt the butter over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook, stirring occasionally, under the apples are golden brown and caramelized, about 20 minutes.  Remove from heat.

3.  In a medium mixing bowl combine the flour, oats, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.  Stir well to blend.

4.  Add the butter pieces to the flour mixture and cut into the flour using a pastry cutter.  Stir in the applesauce, egg yolk, and vanilla, mixing well.

5.  Place two-thirds of the dough mixture into the bottom of the prepared pan.  Press down into an even layer.  Bake for 12-14 minutes or until it is a light golden brown.

6.  While the cookie layer is baking, combine the caramels and half and half in a medium saucepan over medium heat.  Melt the caramels, stirring frequently, until the mixture is smooth.  Add in the sea salt and stir.  Remove from heat.

7.  Once the cookie layer is baked, pour the caramel over top of it.  Layer the cooked apples on top of the caramel.  Crumble the remaining dough over top of the apple slices.

8.  Bake for 22-25 minutes or until the top is golden brown.  Place on a wire rack to cool.  Allow to cool completely before cutting.

Soups, Salads, Starters and Breads

• Cinnamon Apple Chips- Shockingly Delicious
• Apple Celery Salad- In the Kitchen with Audrey and Maurene
• Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
• Overnight Apple Cinnamon French Toast- In the Kitchen with KP
• Curried Apple and Leek Soup-Soni’s Food for Thought
• Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
• Homemade Apple Jam – My Trials in the Kitchen
  
• Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
• Caramel Apple Bread – famfriendsfood
• Apple Pie Bread Baker Street
• Apple, Bacon & Brie Popovers- I Run for Wine
• Apple and Almond Brie Puff Pastry- Family Foodie
• Apple, Leek and Gruyere Tarts- There and Back Again

Main Meals

• Slow Cooker Honey Apple Pork Loin- The Meltaways
• Apple-Glazed Meatballs- The Messy Baker
• Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
• Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
• Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
• Baked Tilapia Apple Crisp- Daddy Knows Less
• Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
• #SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites

Sides

• Harvest Rice- Webicurean
• Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
• Apple Topped Sweet Potato Mash- Momma’s Meals
• Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz

Desserts

• Double Apple Pot Pie- What Smells So Good?
• Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
• Apple Streusel Cobbler- Big Bear’s Wife
• Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
• Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
• Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
• Apple Strudel - Magnolia Days
• Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
• Apple Cheesecake- Vintage Kitchen
• Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
• Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
• Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
• Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
• Apple Crisp Ice Cream- Cravings of a Lunatic
• Bavarian Apple Torte- The Lovely Pantry
• Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
• French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
• Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
• Apple Butter Spice Cake – Home Cooking Memories
• Apple Pie and Custard- Happy Baking Days
• #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
• Apple Brownies That Skinny Chick Can Bake
• Country Apple Dumplings- Mom’s Test Kitchen
• Apple-Gingersnap Cookies- Tora’s Real Food
• Apple and Cranberry Turnovers- Flour on my Face
• Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
• Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
• Apple and Pecans Cake- Basic N Delicious
• Apple Pull Apart Monkey Bread- Gotta Get Baked

Beverages
• Spiced Apple Ale Small Wallet Big Appetite
• Apple Chia Tea- Pippi’s in the Kitchen Again

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

This post linked to:
Scrumptious Sundays, Crazy Sweet Tuesdays,Sweets for a Saturday,