Once more before I go~

                                    
Happy New Year ~

I thought I was done posting until we get back from the beach, but Cook's Corner arrived this morning after everyone left to go skiing for a week.  There were so many great recipes and interest in this issue that I had to post a few of the recipes I am going to try until Andy and I depart to pick up Joe and Glenda for our adventure.

Spiced popcorn with pecans and raisins:
5 cups popped popcorn
2 cups pecans
2 tablespoons unsalted butter or virgin coconut oil
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons pure maple syrup
1 cup golden raisins
Heat your oven to 300 degrees
Line a rimmed baking sheet with foil
Toss popcorn with pecans.  Set aside. Melt butter in a small skillet over low heat and add the seasonings and spices, stirring 30 minutes. Stir in syrup. Pour over popcorn mixture and mix to coat.
Spread popcorn on the prepared baking sheet and bake, tossing every 10 minutes until dry and the nuts are toasted. About 30 minutes. Let cool and stir in the raisins. (Don't put the raisins in during the oven bake or they will turn dry and hard.)

Veal piccata

8 veal scaloppine, less than 1/4 inch thick
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2/3 cup low-sodium chicken broth
2/3 cup fresh lemon juice
1/4 cup capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley leaves

Sprinkle veal with salt and peer then dredge the veal lightly in the flour, shaking off excess.  In large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat.  add half of the veal cutlets and cook JUST until brown, about 3 minutes per side.  Using tongs, transfer the scaloppine to a plate and repeat with the other veal, remove from pan.  In the same saute pan, add the broth, lemon juice and capers and bring mix to a boil over medium heat scraping the brown bits from the bottom of the pan.  Simmer 2 minutes and whisk the remaining 4 tablespoons of butter into the sauce.  Return the veal to the pan just to heat through. Don't over do the heat or you will have shoe leather to chew. Arrange veal on platter and pour over the sauce. YUM.