Microwave Caramels

I made these quite a while ago but have not had a chance to put them up.  Before that, I had bookmarked this for quite some time as a fun project to try.  It worked very well, although there is a bit of babysitting.  But not as much as making caramels on the stove top, and they're done much, much faster!  They taste great, too.  I thought I had corn syrup on hand for these, but I didn't, so I used honey and it worked perfectly.

Microwave Caramels

adapted from Cooking Classy

1/2 cup unsalted butter (don't use salted; it will splatter)
1/2 cup light corn syrup or honey
1/2 cup granulated (white) sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
fancy sea salt or fleur de sel (optional; I used grey salt from Brittany, France)

1.  Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (do not use plastic, use glass or ceramic), heat in microwave until melted. (Keep in mind mixture will boil up; use a bowl big enough for this.)

2.  To bowl with butter, add corn syrup or honey, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes. (Original author recommends taking it out around 6 and testing either with a candy thermometer which should register between 238 - 242 degrees, or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball - nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine took a little bit past 7 minutes.)

3.  Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with fancy sea salt or fleur de sel. Place in refrigerator until set, about 20 - 30 minutes. Cut into rectangular pieces and wrap in cut rectangles of wax paper.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Microwave Single-Serve Mac & Cheese

This recipe is cool because it's made with one bowl, right in the microwave.  I made this for my toddler and myself for lunch a while back.  It doesn't really seem to double or triple well, though, so I might use the stove if I want to do that next time.  It was very flavorful; I enjoyed it and so did my three-year old.

Microwave Single-Serve Mac & Cheese
adapted from the Kitchn

1/2 cup macaroni pasta (or any small pasta shape)
1/2 cup water
1/2 teaspoon salt

squirt of good mustard
1/4 cup milk, any percent
1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)

1.  Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.

2.  Stir in the mustard, milk, and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Hotel Eatin'

We're in the hotel still, but I when we first got here, I bought a small 220v crockpot so I could cook here if needed, and I knew I'd need a 220v one soon enough anyway.  (I had 3 110v, or "American" crock pots before moving from our last place, but I finally sold the one I bought in 2001.  Lol.  Still have the others, coming.)  Anyway, last Sunday I made this shredded taco beef for tacos in the crockpot.  (BTW; in lieu of the spices I don't have on hand right now, I used half a taco seasoning packet.)  Since the kids don't love eating this meat in tacos for some reason, we had a lot leftover.

The next day, I wanted to use the rest of the beef, so I made quick microwave nachos with it.  This isn't really a "recipe" fit for a food blog, but I really got nothin' else.  Lol.  If we do eat in the hotel, it's been bread & cheese, fruit salad, Frito Pies, toast, crackers & cheese, ice cream and hot fudge...... (there is a small stove and a small pan, so I did make homemade hot fudge recently).  Luckily there is a plethora of delicious Italian restaurants out there for us to explore, so we're not eating too poorly.  I do want my own, larger  kitchen though.

Anyway, I'll be posting this as a recipe.... I know you can figure it out yourself, but you're welcome anyway. And loooook!!!  My first microwave recipe!!!  I think.

Shredded Beef Microwave Nachos
from yours truly

leftover shredded beef from tacos
shredded sharp cheddar cheese
favorite tortilla chips
sour cream
pickled jalapeno peppers
any extras you like, like fresh tomatoes, veggies, garnishes, etc.

1.  First, you need to warm up the leftover beef and break it into small enough pieces.  Place it on a microwave-safe plate and warm up for 30 seconds or until warm.  Cut or shred into smaller pieces using 2 forks or a knife.

2.  Lay out chips in a mostly single layer on a larger micro-safe plate.  Lay on shredded cheese, as much or as little as you like.  Then, layer on the warmed shredded beef.  Microwave for 30-60 seconds, or until cheese is melted.  Top with sour cream, jalapenos, and anything else you like.  Eat.  :)

**This post and photos are property of http://dishingwithdish.blogspot.com/ **