Friday, August 29, 2014

Strawberry Jam

 
 
With the last of summers bounty sitting on my kitchen counter, I can only think of yesterdays baking of rustic bread sitting nearby...lonesome and yearning to be slathered with fresh homemade strawberry jam.  Perfect for my morning coffee. And the other jars for fall and a long winter of cold mornings.
 
Makes 8 1 cup Jars
Directions:
5 cups strawberries, stems removed, cored and crushed
3 teaspoons grated lemon peel
1/4 cup lemon juice
1 box Fruit Pectin
1/2 teaspoon butter
7 cups  sugar
 
Ingredients:
Just a note before I start with the directions. I want to add that I do not own a canning pot. My Grandmother is up in Heaven right now grimacing at these words. My answer to a canning pot is my big stock pot with two dish towels in the bottom. I use empty jars with no lids on them to fill any empty space if I'm only doing  three or four jars. Don't worry about it if your using more jars they will stand up right without falling over. It's just better if you can fill empty space to keep the jars from turning over when the water is boiling, etc. Also the dish towels act as a buffer between the jars and the heat of the burner.


Fill your stock pot or canner 1/2 full of water and bring to a boil. Immediately turn heat down to a simmer. Next, wash jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids and keep in a saucepan off the heat. Set jars in the pot of hot water until you're ready to use. Make sure they are dry before filling them with jam.   

Add the 5 cups of crushed strawberries, the grated lemon peel and lemon juice into a large sauce pan. Stir pectin into fruit.


Add butter and bring mixture to boil on high heat, stirring constantly. Stir in sugar. Bring to a boil again for  1 minute. Be careful. mixture can burn easily. You must stir constantly! Remove from heat. Skim off foam with a spoon.

Immediately ladle the strawberry jam into the clean, dry jars leaving 1/4 inch of room at the tops of jars. Dry jar rims and glass threads thoroughly. Dry rims and lids and screw tightly onto jars. Place jars on in prepared canner rack or into stock pot. Lower rack if using a canner.  Add boiling water, covering the jars by 2 inches, Cover pot and bring water to a boil. Process for 10 minutes.

Remove jars and place upright on a towel, Allow to cool completely. You can check the seal of the jar by pressing the middle of  the lid with your finger. If the lid springs back they are NOT sealed and must be refrigerated. 

Adapted from Kraft. 

Wednesday, August 20, 2014

Oven Roasted Gingerale Can Chicken



Ingredients:
1 (3-lb.) whole chickens
1/8 cup vegetable oil
1/4 cup Dales meat seasoning or like
1/2 tablespoon salt 
2 teaspoons chopped fresh rosemary
2 teaspoons minced garlic
1/2 teaspoon pepper 
1 can ginger ale
Directions:

Preheat oven to 350 degrees F.

Remove giblets and necks, if necessary. Rinse chicken and pat dry. Place chicken in a large zip-top plastic freezer bag.

Whisk together oil and next 5 ingredients. Pour evenly over chicken. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.

Open can of ginger ale. Remove one-fourth ginger ale from can,  leaving remaining ginger ale in can. Place can in a lightly greased large roasting pan. Place chicken upright onto a ginger ale can, fitting can into cavity. You may need to remove a rach from oven. Turn oven temperature to 325 degrees F. Pull legs forward and tie legs and wings allowing chicken to stand upright.

Bake, uncovered in oven, at 325° for 1 hour and 40 minutes. Insert a meat thermometer into thigh. If it registers 170° and chicken is golden brown, it is done. Let stand 10 minutes; carefully remove can before serving. Garnish, if desired.


Tuesday, August 19, 2014

Swedish Meatballs and Noodles




Ingredients:

Meatballs:
2 slices white bread
1/4 cup milk
Olive oil
1 onion, finely diced
1 pound ground chicken
1 pound ground pork
2 tablespoons butter
2 large egg yolks
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper


1 package egg noodles



Gravy:
1/4 cup butter
1/3 cup all-purpose flour
3 1/2 cups chicken stock
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions:
Soak milk and bread in a bowl and set aside.  Heat a small amount of olive oil in a large skillet over medium heat. Add diced onion and cook until onions are tender and translucent, about 2 to 3 minutes; set aside.
In a large bowl, add ground chicken, ground pork, soaked bread, egg yolks, nutmeg and onion, salt and pepper.  Stir or mix with gloved hands until well combined. Using a spoon or a scoop to measure, roll meat  mixture into 1 1/2-inch meatballs. This recipe makes about 2 dozen meatballs. Add a small amount of olive oil to the skillet. Arrange meatballs in pan, (cook in batches if necessary). Brown meatballs evenly. This will take about 5 minutes. Lay browned meatballs on a paper towel lined plate and set aside while you make the gravy.

Make egg noodles according to package directions.

Melt butter in the skillet. Whisk in flour and cook about 1 minute to remove the floury taste. Gradually whisk in chicken broth and constantly whisk until slightly thickened. Stir in sour cream, salt and pepper. Add meatballs and cook until heated through and sauce has thickened. Check for seasoning and adjust if necessary.  Garnished with parsley. Enjoy!

Monday, August 18, 2014

Kit's Easy Shrimp Scampi

 

Ingredients:

1/4 cup olive oil
1 lb  large shrimp, peeled and deveined  (raw 20 to 25 per pound) 
3  garlic cloves, minced finely
1/2 teaspoon dried hot red-pepper flakes
1/2 cup Italian dressing (Not zesty)
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter 
1 pound spaghetti, linguini or capellini pasta 
1 good handful parsley, rolled and chopped finely

 

Directions:

Bring a large pot of salted water to a boil. Cook pasta in boiling water according to package directions. Reserve 1 cup pasta water and drain pasta in a colander.While pasta is draining, heat a large skillet, add oil and heat over medium high heat. When oil is hot, sauté shrimp until just pink. About  1 1/2 to 2 minutes. Remove from heat and transfer to a bowl. To same skillet, add garlic and pepper flakes, Italian dressing, salt, and pepper and cook over high heat, for about 2 minute. Stir in butter, add shrimp back in and toss to combine. Do not leave on heat or hot burner as shrimp will become rubbery.
Add parsley to pasta and toss with shrimp in large bowl. Add reserved cooking liquid as needed to keep pasta moist.Plate and serve with crusty bread and a salad.

Friday, August 15, 2014

Stuff on a single (It's a family blog :)

I grew up with stuff on a shingle. I'm pretty sure we always said SOS because of all the kids, but nevertheless, we knew what it was and loved it. All of us. It was flavorful and tummy warming. A kind of comforting, stick to your ribs recipe. And I'm sure my mom loved the simplicity of this recipe,  not to mention the fact that you could feed a lot of people for very little money.
Ingredients: 

Ingredients:

1 pound ground beef
1 small onion to medium, chopped
1 teaspoon garlic powder
1/2 cup butter
2 cups whole milk
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper

Soft or toasted bread

Directions: 
Add beef and onion to skillet. Add garlic and cook until beef is brown and onion is translucent and tender. Drain off excess fat and set aside.
In same pan melt butter. Add flour to butter and  make a roux. Stir and cook until floury taste is cooked out.
Add milk and stir until thick and smooth.
Add cooked beef and onion back to skillet of roux and stir to combine. Add salt and pepper.. Taste and adjust the seasoning if needed. Pour over soft bread or toast. Plate and serve with a side salad and cottage fries for a perfect hearty dinner you family will love. Enjoy!

Tuesday, August 12, 2014

Healthy Fruit Pops





About 1/2 cup of each fruit. Strawberries, blueberries, peaches, kiwis.
2 cups white grape juice

Directions:
 
Push fruit into tip of mold.  Arrange assorted fruit pieces inside mold until mold is full. Fill each mold with fruit juice. Insert ice cream sticks and freeze for 6 hours or more.

Sunday, August 10, 2014

Stuffed Mexican Shells




Makes 30 shells

Ingredients:
3 boneless, skinless chicken breasts, poached in chicken bouillon, cooled and chopped
1 cup black beans, chopped roughly
2  15 ounce cans tomato and green chiles, undrained
8 ounces cream cheese, softened
1 1/2 to 2 tablespoons Mexican seasoning, depending on how spicy you like it.
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 8 ounce jar of your favorite salsa
30 large pasta shells, cook according to package directions.Drain, and set aside to cool. Spread out on a large sheet pan to prevent them from sticking together.

Directions:
In a large bowl, add chopped chicken, chopped black beans, tomatoes and chiles and taco seasoning. In another bowl, mix cream cheese and salsa together until it resembles a sauce a sauce. Add 3/4 of the sauce to chicken mixture and mix well, reserving 1/4 cup. Pour the 1/4 cup of sauce into the bottom of one large or two smaller baking dishes. Stuff pasta shells with filling and place in baking pan. Smother the top with Monterrey Jack cheese and cover with oiled or sprayed foil (Prevents sticking). Bake at 350 for 30 to 35 minutes, Keep an eye on them so not to brown cheese. Once cheese is melted, pull off foil and bake an additional 4 to 5 minutes. Add dollops of sour cream and chopped fresh cilantro. Serve with additional salsa and guacamole. I like a side salad of shredded lettuce and diced tomato.