Getting Ready for 4th of July Festivities - Jello Parfaits, Licorice Bundles, Hot Cheese Sticks & Crack-tastic Crackers

I am spending time this morning getting ready for the various 4th of July parties that we will attend. I decided to bring the same thing to both dinner parties so that I could focus on fewer tasks.

The Jello parfaits were quick, easy and fun. I would totally suggest you try them out, if you like this kind of thing. I have the recipe and hints I learned below. The star shaped Rice Krispy treats are fun, but boy were they a lot of work. This may be the only time I add them. They took me about 2 hours to get how I wanted them to be.

I was thrilled when I found that Twizzlers put out special red, white and blue pull n' peels for the holiday. You know I had to make something with those.

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Jello Parfaits

2 small boxes (3 oz size) or 1 large Strawberry or Cherry JELL-O
2 small boxes (3 oz size) or 1 large Berry Blue JELL-O
4 cups boiling water, divided
2 tubs (8 oz) COOL WHIP whipped topping, thawed
4th of July Sprinkles, optional
2 8x8 pans
10 small jars or disposable glasses, clear
Resealable bag or Decorator Bag

1. Pour the strawberry or cherry jello powder into an 8 x 8 pan. Add 2 cup boiling hot water and stir until the jello is fully dissolved. Next, add in 1 cup of cold water. Repeat the same process in the other pan using the Berry blue jello powder. Cover each pan with plastic wrap and refrigerate. It will take the jello about 4-5 hours to fully set up.
In a medium bowl, combine 3 boxes of Cherry JELL-O and 4 envelopes unflavored gelatin

2. After JELL-O is set, cut into small squares. Score the jello with a butter knife. Add a few pieces of blue JELL-O to the bottom of each jar.

3. Place the Cool Whip in the bottom of a gallon size baggie with a small hole cut out of the corner or decorator bag. Pipe into jar on top of Jello. Top with a few pieces of cherry Jello. Add more COOL WHIP whipped topping and sprinkles, if desired.

I made these in small canning jars because I had them and thought they would be cute. You could also make these in clear disposable cups.

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Star Shaped Rice Crispy Treats
via: Rice Krispie Website

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
- OR -
6 cups Kellogg's® Cocoa Krispies® cereal
Assorted sprinkles
12 wooden ice cream sticks
Why use Kellogg's® Rice Krispies®?

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. (Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. This method did not work well for me. I found that it was best to butter the inside of the cookie cutter and press the mix into it, then push it out.) Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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Mozzarella Egg Roll Cheese Sticks

String Cheese
Egg Roll Wrappers

Mozzarella sticks- use egg roll wrappers and string cheese. Lightly wet the edges of the wrappers to make them stick in place. Bake at 350 for 15-20min. Yum!

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Crack-tastic Crackers
via: Sweet Teeth Blog

1 – 1 1/4 cup canola oil (you decide how much you want to use)

1 packet Ranch dressing mix

2-3 Tbs. red pepper flakes (I used close to 3…a little warm)

4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)

1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.

2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.

3) Let them cool and store in a big ol’ baggie. Or a few little baggies. My husband has his bag ready to take to work.

That’s it! So very easy and a great snack for a game or party. Or a Tuesday.

Pasta with Sausage and Cream Sauce

Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137

1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced

In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.

Zucchini Chips

Zucchini Chips
via: Table for Two blog

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours


1 large zucchini
2 tbsp. olive oil
Kosher salt

INSTRUCTIONS:

Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.

Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.

Keep in an airtight container for no more than 3 days.

This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/

No Bake Energy Bites

Here's a recipe that Ellie is trying out. It is pretty tasty!

No Bake Energy Bites
via: Gimme some Oven blog

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds (optional)
1 tsp. vanilla extract
Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Salmon With Ham Hock Vinaigrette & Cheesy Chicken Enchilada Style Burritos

Here's what I think we will have for dinner.

Salmon With Ham Hock Vinaigrette
via: The Wall Street Journal
The braising liquid from a slow-cooked ham hock brings smoky depth—but little fat—to the vinaigrette on this pan-fried salmon.

Active Time: 1 hour Total Time: 5 hours Serves: 4

1 smoked ham hock
1 carrot, coarsely chopped
½ onion, coarsely chopped
1 celery stalk, coarsely chopped
10 sprigs thyme
5 sprigs rosemary
1 fresh bay leaf
3 cups veal or beef stock
2 small shallots, minced
¼ cup red wine vinegar
1 tablespoon chopped chives
3 tablespoons olive oil
Four 5-ounce salmon fillets
Salt
2 tablespoons canola oil


1. Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham is very tender, about 4 hours.

2. Remove casserole from oven and let ham cool completely in liquid. Once ham is cool, place it on a cutting board and remove meat from bone, discarding fat and skin. Finely dice meat and set aside.

3. Strain liquid through a fine-mesh sieve into a heavy-bottomed pan. Place pan over medium heat and cook, skimming often to remove any fat rising to the surface, until liquid is reduced by about half and reaches a syrupy consistency, 15-20 minutes.

4. In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined.

5. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes. Season salmon with salt. Swirl canola oil into skillet, then add salmon. For rare fillets, sear 1-2 minutes per side. Divide fillets among four plates and spoon vinaigrette over salmon. Serve immediately.

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Here's what I think I will make for Tuesday:

Cheesy Chicken Enchilada Style Burritos
via: Kevin and Amanda blog

1 cup rice
2 tablespoons lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
8 medium (soft taco sized) flour tortillas
1 cup Sabra Roasted Garlic Hummus
3 cups (12 oz) chopped chicken
2 cups shredded cheese
10 oz enchilada sauce

1. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
2. Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, 1/3 cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
3. Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 8 burritos.


Read more at http://www.kevinandamanda.com/recipes/#ixzz2WU8JQq56

Vegetable Tian

Here's a recipe that I found on Facebook that I want to try:

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

(Recipe adaptations: I made a variation of this recipe. I left out the tomatoes because Ellie does not like them and I used a yam (usually called a Sweet Potato)in place of the potato. It turned out great. Larr and Ellie both liked it. I added some left-overs into the scrambled eggs I made the next morning and it was good.)

Grilled Corn with Lime and Paprike + Fingerling Potatoes with Garlic and Rosemary

Grilled Corn with Butter, Lime and Paprika

Fresh ears of corn with the husks attached
Butter
Limes, quartered
Paprika
Salt and pepper (optional)

Pick out ears of corn that have husks that are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky.

Gently pull back the husks and remove the corn silks. Sometimes I run the ear of corn under cold water as this helps make it easier to remove the silks. Don't worry if you leave a few on there. They will burn off. put the husks back in place and soak the whole cobs in a pot of cold water for 15-20 minutes. Be sure they are completely covered. This will help steam the corn kernals.

While the corn is soaking, preheat the grill to about 350 degrees. Place the corn on the grill, shifting and rolling the ears a few times to make sure that all of the sides are heated equally. Some of the husks will burn. This is okay.

To serve them, putt the husks back (be careful - they will be hot) and run butter over the ear to coat it. Serve this with pieces of lime and some paprika. Have a light hand when seasoning, or let each person season his/her own.
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Seasoned Fingerling Potatoes

2-3# Fingerling Potatoes
Olive Oil
Sea Salt (optional)
Rosemary (Powdered, if you have it. You'l find it at spice shops like Penzy's)
1-3 Cloves Garlic, minced

Scrub the fingerling potatoes and cut them into similarly sized pieces. Toss them with olive oil to coat them. Heat a skillet to medium high. Add in the potatoes. Saute, stirring often. About 10-15 minutes into the cooking add the garlic and rosemary. Saute until tender and nicely browned. Season, or not, to your taste.

Tex Mex Black Eyed Pea Casserole

Here's what we had for dinner tonight. I think it could be a good recipe to make ahead of time and heat up for dinner some night on a camping trip. I altered the recipe a bit, of course.

Tex Mex Black Eyed Pea Casserole
adapted from the recipe found over at RecipeGirl.com
Yield: 6 servings


1 1/2 cups dried black eyed peas, rinsed (or 2 cans Black Eyed Peas
5 slices bacon, cooked and crumbled (or more!)(I made about 10 slices of bacon)
1 tablespoon olive oil
1 cup chopped onion (about 1/2 medium)
2 cloves garlic, minced
1 1/2 cups rice
3 cups chicken or vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
One 10-ounce can Ro-tel (tomatoes + green chilies)
3 cups fresh spinach, cut into strips
2 cups grated sharp cheddar cheese, divided
4 Chicken Breasts, cubed, seasoned with Creole Seasoning and North Woods Fire Seasoning, then sauteed in butter until done
chopped cilantro, sour cream and sliced avocado (for serving)


1. Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned black bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.

2. In a deep medium skillet, heat the olive oil at medium heat. Add onions and cook until softened, 3 to 4 minutes. Stir in garlic, then rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the rice has *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use (20 minutes for white rice, but longer for brown, etc).

3. Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add peas, tomatoes, spinach, 1 cup of the cheese, bacon and chicken. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.

4. Serve in bowls topped with sour cream, fresh cilantro and sliced avocado.

Peach Cake

We also spent part of the weekend with Uncle Doug, who was in town from Seattle, Don, Mark and Lilia. They invited us over for dinner. Here is a nice, simple and tasty recipe that Lilia shared with me:

Peach Cake
via: Lilia

3 eggs, beaten
1 1/2 cup Sugar (white)
1 cup Vegetable Oil
2 cups Flour
1 tea. Salt
1 tea Cinnamon, ground
2 cups Peaches, fresh, peeled, pitted & sliced.
1/2 cup Pecans

Preheat the over to 375 degrees (190 degrees C.) Grease and flour a 9" x 13" pan.
In a large bowl, combine all of the ingredients. Mix thoroughly by hand, being careful to not over mix.
Pour into the prepared pan and bake for 50 minutes, or until done.

A New Adventure for Kohlton and Excitement for Ellie + Recipes

This weekend Ellie took Kohlton for a mountain bike ride. Kohlton knows how to ride a bike, but this was a different experience for him. He was all smiles when he returned. They've gone on a ride every day since then. Yeah!


It is handy that Kohlton happens to be the same size at Ethan. Thanks to Ethan for loaning him stuff to give mountain biking a try.

Here's a nice, simple and quick dinner I made recently.

Warmly Spiced Pork Tenderloin with (served with Peas and Homemade Applesauce)

1 Pork Tenderloin, cut into bite size pieces (the tenderlion I used was intended for BBQ)
1 teaspoon kosher sea salt
1/2 tea Black Pepper, freshly ground
1/2 tea Cinnamon
1/4 tea Turmeric
1/4 tea ground Cumin
1/4 tea ground Coriander
1/4 tea ground Cardamom
Pinch Ground Cloves
Pinch Cayenne Pepper

2 TBL Olive Oil or Bacon Drippings
1 cup Homemade Applesauce

Mix all of the spices. In a large baggie toss in some of the diced pork. Sprinkle them with some of the spices and shake the bag. Repeat this until all of the diced pork is lightly spiced. Let this sit for at least 30 minutes.

Heat the oil/bacon drippings in a large, heavy skillet over medium-high heat. Sear the pork until browned, about 3 minutes per side.Be sure to not crowd the pork or it will sweat instead of cook. Saute the meat in batches, if necessary. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 3 to 5 minutes.

In another pot boil water for the peas. Cook the peas with a small bit of Rosemary. Drain when done and add a touch of butter. Serve with the spiced pork and applesauce.

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Here are some cookies that Ellie made this weekend. They are soft, nice and not too sweet.

Soft Brown Sugar Cookies with Brown Butter Frosting
via: Susie QT Pies Cafe blog

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen

Browned Butter Frosting

1/4 c. butter
1-1/2 c. powdered sugar
2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

Valentine's Day Dance at AVS

I made a fun jello dessert for the party. It was a hit. I usually make it in the colors of the rainbow (ROYGBIV), but wanted to stay with the party colors. Although I used many colors and flavors of jello, it was more monotone than I had expected.

Here's the recipe from another blog. (I am reposting it here since it is from 2007 and I worry that the link will go dead soon.)

Rainbow Jello Dessert
via: Tip Junkie via Rachel Perlow on the EGullet forums.

Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. Ideally, you want the finished mold to set up at least over night. However, I made it that morning and it was finished 5 hours before the party. It was still fine and unmolded perfectly.

People ask what it tastes like. It tastes like Jell-O. Since you are eating many flavors at once, it's hard to differentiate, so it doesn't matter which flavor of red you choose, except that Watermelon is too light in color and Black Cherry is too dark. The kids, along with some adults, like to eat it layer by layer. It is really kind of fun.

Begin with the color that you want to show at the top of your mold. Be thoughtful about what colors you will end with since the bundt pan flares towards the bottom you will need to make double batches of the last few colors. If you don't do that, the layers will be very thin. You don't have to use Jell-O brand gelatin. If you can't find all the colors you need in one brand, it doesn't really matter if you substitute a store brand . If you want to get fancy, you can use unflavored/unsweetened gelatin and make your own flavors with juice, but the colors will be hard to achieve without a lot of food coloring, so I just go with the boxed stuff.

The original recipe calls for 3 Tbs yogurt for each layer, I go with 2 Tbs, or really just a big soup spoonful, otherwise the creamy layers are too pale. I use the regular Cool Whip. The Extra Thick Cool Whip does not mix in as easily as the usual stuff.

Recipe:

8 x 3/4 c Boiling Water
7 pkg flavored Gelatin, 1 each of the 6 different colors of the rainbow, plus one extra, either red or purple* (I used 5 colors)
1-1/4 c Vanilla Yogurt (smooth and creamy works best), or sour cream, or cool whip (I used Cool Whip)
Whipped Topping or Cream for service (optional)


Line up your boxes of gelatin in rainbow order (remember ROY G BIV?), next to 5 large cups, and one quart sized bowl. Put each flavor of gelatin in its own bowl or cup, use the larger one for the double batch. Stir 1.1/4 cups boiling water into each flavor at least 2 minutes until completely dissolved (do one at a time, to make sure each is completely dissolved), use 2.5 cups for the double batch.


Lightly spray a 10 cup Bundt pan with cooking spray, wipe out excess with a paper towel. Beginning with your first color, pour 3/4 cup of the dissolved gelatin into the bundt pan. Refrigerate about 15-20 minutes or until set but not firm (gelatin should feel tacky and stick to finger when touched).

Meanwhile, stir 2 Tbsp. of the yogurt or Cool Whip into the 1/2 cup of dissolved gelatin remaining in the cup, use a small whisk or fork to get out all the lumps. Refrigerate this remaining gelatin about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Leave the rest of the flavors at room temperature, lightly covered with plastic wrap.

Spoon the creamy gelatin over the set, but still tacky gelatin in pan. Refrigerate about 10-15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

Repeat this with each remaining gelatin flavor. If the gelatin waiting to be used sets at room temperature, fill a bowl the cup will fit into with hot water and stir to loosen it up again. Refrigerate gelatin as directed to create a total of 12 alternating clear and creamy gelatin layers. See tips below.

Refrigerate overnight until firm. Unmold. Garnish servings with whipped cream (optional).

TIPS FOR SUCCESS:

When making all the gelatin at once, instead of using bowls, the gelatin can be made in large, individual, plastic cups (facilitates cleanup). Mark each cup with its flavor and line the cups up in the order they are going into the mold. Put each color of gelatin in its own cup. This saves having to reboil water every 1/2 hour. Leave the gelatin waiting to be layered on the counter, at room temperature, lightly covered with plastic wrap.

Mold type and size: This is a versatile recipe, and special molds aren't needed, but a bundt cake pan makes a beautiful mold. To calculate the mold's volume, fill it with water to measure it. Plan on 1-2/3 cup of gelatin per box. For a 10-cup mold, seven boxes of gelatin work well. If you are using a smaller mold, use less of each flavor, fewer colors, or make a second "sampler" serving. Even for a large mold, making a small sampler in a clear glass will hit the spot after taking 3 hours to make this and not being able to have any until the next day.

Order: For a nice look the colors of the rainbow (red, orange, yellow, green, blue, violet) are most commonly used, but variations can be beautiful. For example, school colors for a school banquet or bake sale, or colors appropriate to a holiday, i.e. red and green at Christmas.

Setting: To set properly, the gelatin must be cold and not warm when it is put in the mold. It is also important that the layers are tacky to the touch and not solidly firm, as each successive layer is added. Otherwise the layers may not stick to each other. To prevent the layers from cracking as each layer is added, pour the gelatin over a spoon to break the fall, close down to the set gelatin. Each time the mold is put into the refrigerator to set, give it a quarter turn. This will keep the layers even. It takes less time for each progressive layer to set.

Unmolding: For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Having a spotter brings peace of mind!

Lemon Chicken and New Red Potatoes

Here's a recipe that I adapted and served for dinner recently:

Lemon Chicken
Adapted from Cooking Light Magazine

4 Chicken Breast, skinless and boneless, cubed
3/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 pound small red potatoes, sliced into coins
2 lemons, cut into 1/4-inch-thick slices and seeded
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme leaves
1 cup chicken stock
1 teaspoon cornstarch
Cappers (to taste, perhaps 3 TBL. would be good if you like them, if not, omit them.)
2 tablespoons fresh lemon juice
2 tablespoons butter
1 tablespoon fresh parsley leaves

1. Begin by sauteing the chicken in olive oil or butter.

2. Remove chicken from pan; keep warm. Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add the garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. (I did these parts ahead of time and finished constructing the dish later.)

3. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and cappers to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.