Berry Picking Adventures

A couple of weeks ago, my sisters and I decided to take the kids and go berry picking.  It was the perfect day.  Blue skies, and mild temperatures, and the picking was great.  We picked for about an hour and a half and I came home with almost 4 pounds of raspberries, scratches all over my arms, and a little sunburn, and it was all worth it!  We wasted no time making raspberry jam.  Raspberry picking is on our summer bucket list next year, and will probably become a new  summer tradition.  Great way for our kids to see where some foods come from, and work to making them into something they love.

Raspberry Jam

makes about 7, 8 ounce jars

5 cups crushed raspberries

1 package, 1.75oz powdered fruit pectin

7 cups granulated sugar 

Wash and sterilize jars and lids.

In a large pot, crush raspberries with a potato masher (I've found this is the easiest way to get the best consistency).  Whisk in pectin until dissolved.  Bring it to a boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and skim off foam (I just put it in a small bowl, and stick it on some toast as a reward for all my hard work).

Meanwhile, place lids in a pot and cover with water.   Heat until boiling, and reduce to a simmer until needed.

Ladle hot jam in to jars leaving about 1/4 inch space.  Clean off the rim of each jar using a clean wet rag or paper towel.  Place prepared lids on jars, screw the band on until resistance is met, then increase to fingertip tight. 

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid, wait 5 minutes, then remove jars, cool and store.  

If your house is like mine, it won't last long...  I'm already wishing I'd have made more.  

*From the Ball Complete Book of Home Preserving

Fresh Creamed Corn

There are endless reasons why I love summer, many of them come in the form of summer foods.  This year a friend and I decided to grow a garden together.   Of course we had to plant corn.  There is nothing like corn on the cob, fresh from the garden.  After we'd eaten all the corn on the cob we could, I decided to try my hand at creamed corn.  I will have to say, it was delicious.  Fresh, creamy, and well, perfect.  Really put the canned creamed corn to shame. 

Creamed Corn

serves 4

Ingredients

8 ears corn, husks and silk removed 

1 tablespoon butter  

1 small onion, finely chopped (1/2 cup) 

1/2 cup heavy cream (I used half and half because that is what I had on hand)

1 teaspoon sugar 

Coarse salt and ground pepper

Directions

1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
   

adapted from Martha Stewart

Memorial Day Grilling - Margarita Chicken (minus the tequila)

Nothing says Memorial Day like a hot grill, lots of food, with family and friends to share it with.  This Memorial day, try something a bit different. Margarita Chicken is a great crowd pleaser, full of flavor, not to spicy, and pairs well with corn on the cob, brown rice salad and fresh fruit.  Sure to be a hit at your next get together!

Margarita Chicken (minus the tequila)
Serves 4

Juice of 4 limes
1 tsp lime zest
juice of one lemon
1 tbsp honey
1 tbsp cilantro
1 tbsp corn oil
1 small jalapeno
1 clove garlic
1/2 tsp dried tarragon
1/2 tsp salt
fresh ground black pepper to taste

4 chicken breasts (can be bone in, or boneless, skinless)

Place all ingredients, except chicken in a food processor or blender.  Blend until combined.

Place the chicken in a gallon size zip top bag and  pour the marinade over the top.  Arrange so all are covered with marinade.  Refrigerate for 8 hours or overnight, turning at least once during marinating time.

Grill chicken until no longer pink in the middle, basting with marinade as it cooks. If you wan to bake it,  bake at 450 for 15-18 minutes in a covered dish, uncover it for the last 2-3 minutes of cooking.

With either method of cooking, let it rest for 5-10 minutes. Then slice and serve.

Dark Chocolate Sorbet (Dairy Free!)

The other night I decided it was time to start making ice cream regularly again.  Last summer I don't think we ever bought any ice cream, but made it fresh weekly.  Narrowing down which flavor to make is always the hardest part for me.  I like them all, from salted caramel, to roasted strawberry and buttermilk, to a deep dark chocolate.  It is so hard to choose.  So, naturally, I put it out onto Facebook, asking my friends to help me decide.
One of my friends, whose son has numerous food allergies, asked if I'd do a dairy free recipe, either with coconut milk/cream or a sorbet with no dairy at all.  I loved that idea, especially since it is Food Allergy Awareness Week!  Dark Chocolate Sorbet was the way to go.  A rich dessert that will leave you satisfied and not missing the milk or cream at all.  Minimal ingredients and super easy instructions make this a great alternative for anyone really!

 

Dark Chocolate Sorbet

Makes 6 servings

2 1/2 cups water

1 1/4 cups sugar

1/2 cup unsweetened cocoa powder

3 ozs bittersweet chocolate, chopped fine

2 tbsp vanilla

In a medium saucepan, bring water to a boil.  Stir in the sugar and cocoa powder.  Reduce the heat and simmer for 5 minutes, stirring frequently.  Remove from the heat and add chopped chocolate, and vanilla, stir until chocolate melts.

Pour mixture into a gallon size zip top bag and place in a large bowl filled with ice water. (make sure the bag is completely closed).  Let it sit for 30 minutes to cool completely.

Prepare your ice cream freezer, turn it on, and snip the corner of the zip top bag to pour contents into the, already running ice cream freezer.   Freeze according to manufacturers instructions.  Transfer to a freezer safe container, and freeze for at least 1 hour to set completely.

Enjoy!

Adapted from Cooking Light

Grapefruit Sorbet

I keep thinking that Springtime weather is finally going to hit us, only to wake up every morning to continue feeling that crispness that is usually only in the autumn air.  We are getting a bit stir crazy here, ready for summer!  So, what better way to bring that summer feeling indoors than a frozen treat.  My wonderful neighbor brought me a bag of fresh oranges and grapefruit from her sister's house in California.  I knew exactly what I was going to do with them...  I had to make sorbet!  I've been thinking about sorbet for a few weeks now so it was perfect.   Not too sweet, this tart, tangy sorbet will take your taste buds straight to a warmer climate even if it is still 45 degrees outside.

Grapefruit Sorbet

1 1/4 cups water
1 cup plus 1 tbsp sugar
1 tbsp grapefruit zest
1 1/2 cup fresh squeezed grapefruit juice (strain out the seeds and pulp)

In a 2 quart pot combine water and sugar in a saucepan over medium high heat.  Bring it to a boil and stir until sugar dissolves.

Remove from the heat and stir in the zest.  Set it aside and let cool.

Once it has cooled, stir in the grapefruit juice, cover and refrigerate the mixture for a couple of hours.

When it has chilled for two hours or more, follow manufactures directions on your ice cream maker and freeze.  Place in the freezer to set up.

Before serving, set it out for about 5 minutes to soften a little.  Then scoop up a serving and enjoy!

*I used a cuisinart ice cream maker and the amounts were spot on.

Toasted Onion Buns

It seems that as the weather gets warmer, and stays consistently warmer, more and more of our neighbors are firing up their BBQ's, filling the air with that wonderful smell of smoke.   As dinner time approaches you can almost pick out what everyone is eating for dinner (thanks to condo life), and more often than not it is the smell of Hamburgers.  The Hubs loves a good toasted onion bun for his burgers, pulled pork, or even chicken sandwich.  This recipe seems to fit that bill.  With a subtle onion flavor, this moist bun can hold up to even the sloppiest of sandwiches.

Toasted Onion Buns 
Makes 8 buns
1 cup warm water
2 tbsp softened butter
1 large egg
3 1/2 cups All-purpose flour
2 tbsp vital wheat gluten
1/4 cup sugar
1 tsp salt
1 tbsp instant yeast
1 tsp onion powder
2 tbsp dried toasted onions, plus more to top buns if desired

Combine all the ingredients in a stand mixer and mix, using the dough hood for 8 minutes.  You will have a soft, smooth dough.  Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.  Let it raise until doubled in size, about one hour.

Lightly punch down the dough, divide it into 8 pieces (about 4 ounces each), and shape each piece into a flattened ball.  Place the buns on a greased baking sheet  and let raise 30-40 minutes until they are quite puffy.

Preheat the oven to 375 degrees Fahrenheit.  bake the buns for 12 to 15 minutes, until they are golden brown.  Remove them from the oven and cool on a wire rack.  Split buns, fill with your favorite burger, or sandwich and enjoy.

For Hot Dog Buns: (These would be incredible with a Chicago style dog)
Divide the dough into 10 equal pieces, roughly 3 ounces each.  roll into a log shape the length of a hotdog and flatten slightly, let raise 30-40 minutes.  Follow baking instructions.

Mediterranean Orzo Salad

I'm excited to share this recipe with all of my readers, and the Smitten By readers as well!  I will be guest posting a couple of times a month on Smitten By for my friend Kallie.  Take a few minutes and check out her blog.  She is amazing!  Kallie has made it her goal to find ways to empower women of all ages, no matter where you may be in life.

When the weather changes from frigid to warm and the sun begins to warm everything up, I start craving salads.  It must be the fresh ingredients, the tang in the dressings, or the light meals they provide.  Pasta salads are a great way to transition from heavy winter cooking to light spring and summer fare.   If you've never cooked with orzo you are in for a treat.  Orzo is a tiny rice like pasta that cooks up fast and  is the perfect addition to soups and salads alike.

Mediterranean Orzo Salad
Serves 4
1 cup uncooked orzo
3 tbsp olive oil
1/2 tsp orange zest
2 tbsp freshly squeezed orange juice
1 1/2 tsp freshly squeezed lemon juice
2 tbsp chopped fresh basil
1/4 tsp salt, plus additional to taste
1/4 tsp fresh ground pepper
1/4 cup crumbled feta cheese
2 tbsp coarsely chopped sun dried tomatoes
3 tbsp toasted pine nuts

Cook the orzo following package directions.  Drain and let it cool.  (It will become about 3 cups cooked orzo.)

In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil 1/4 tsp salt, and the pepper.

Transfer the orzo to a large bowl.  Stir in the feta, sun dried tomatoes, and pine nuts.  Pour the citrus dressing over the orzo and toss to combine.  Add more salt if needed.

*Add some cubed grilled chicken to make this delightful salad into a full meal.

Asian Chicken Kebabs

Tonight we made a double size dinner so we could take a meal to our neighbor who recently welcomed a new baby into their family.  It was so fun to meet him and welcome him into our neighborhood.  We were kind of scrambling to get everything done and packed up to take to them, that I totally forgot to take pictures of our meal tonight, so this post will just be links and recipes.  But trust me it was delicious!  Even the kids ate every bite. 

For the Kebabs we used this recipe from My Baking Addiction.  The kebabs were savory, had a nice little spicy kick, and full of flavor.  We added zucchini, and mushrooms to the kebabs (I had them in the refrigerator and they needed to be used), and it was a wonderful addition. 

Along with them we served Sweet and Savory Coconut rice from Our Best Bites.  I LOVE this recipe.  I substituted brown rice for the white and added more water to follow my rice cookers directions.  When the rice cooker beeped I added the chopped green onions and it was perfect!

For dessert, because you have to have dessert when taking meals to friends, we tried out another Our Best Bites recipe (love everything we've tried from them).  Apple Streusel Bars.  I love apple pie, and I think that I may have a new favorite.  So easy, and really delicious!.  All the flavor of an apple pie without all the fuss from the crust.  Next time I want an apple pie, I think this will make another appearance.

Pulled Pork Sliders and Ciabatta Buns

I am so ready for summer... I thought if I made a meal that was reminiscent of summer it would help me get over the never ending feeling of "this winter is never going to end". Pulled pork is always a hit around here, and I had everything for coleslaw in the refrigerator, so this meal was meant to happen.

For the pork I use this recipe from Little Blue Boo.  It is always delicious and full of flavor.  I like to add the bbq sauce to the meat after shredding.  And a big bonus... it freezes so well!

The coleslaw recipe was one that I have combined a couple of favorites to make this perfect combo.

Cole Slaw
1/2 head of cabbage, sliced thin, or shredded
1-2 carrots shredded
1/2 cup mayonaise
1/4 cup sugar
1 tbsp apple cider vinegar
1/2 tsp celery seed
1 tsp chopped chives

combine the mayo, sugar, vinegar, celery seed, and chives in a large bowl.  Whisk until well combined.  Add in the cabbage and carrots, stir to combine then refrigerate until ready to use, at least 30 min.


I have tried so many different recipes for hamburger buns, and was just about to give up when I came across this roll recipe.  We gave it a try and it has become our favorite go to recipe for buns.  They are simply wonderful, and incredibly easy!

Ciabatta Buns
1 1/2 cups very warm tap water

1 tsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
3 1/2 cups all purpose flour

In a stand mixer, add water, yeast, sugar, salt and olive oil.  Stir to combine.  Add the flour.  Mix on low for 7-10 min.  Dough will be sticky.  Place dough in a large, lightly greased bowl and place in a warm, draft free place.  Cover with plastic wrap or a clean, dry kitchen towel.

When the dough has doubled in size, gently punch it down and divide the dough into 8 equal pieces for regular size buns, and 21 equal pieces for sliders.  Place on a greased cookie sheet and cover with the towel again.  Let buns raise for about 30 minutes or until double in size.

Preheat the oven to 400.

Bake for about 20 minutes or until the rolls are golden brown and sound hollow when tapped.  Transfer to a wire rack and cool.