strawberry vanilla bean jam

A great freezer jam recipe! The vanilla bean adds a wonderful richness that I love!

INGREDIENTS:

• 2 pounds (900 grams) strawberries, hulled and sliced
• ¼ cup (60 ml) lemon juice 
• 2 cups (400 grams) granulated sugar
• 2-3 teaspoons balsamic vinegar, to taste
• 1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
2. After 60-90 minutes jam should be thick and drop from a spoon in thick drips.
3. Remove vanilla bean pod if you added one, and spoon into desired storage container(s).

TO STORE IN FRIDGE:

1. Store in an airtight container for up to 1 month.

TO STORE IN THE FREEZER:

1. Store in a sturdy airtight container for up to several months.

TO PROCESS IN A HOME CANNER:

1. If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
2. Let cool to room temperature before removing rings and storing.
3. Canned jam will store for up to one year at room temperature.

cherry cheese sweetbread

I love this recipe from makeit-loveit.com. The original recipe was frosted, but I find it almost too sweet even without frosting, so I skip it.

Cherry Cheese Sweet Bread

• 1/2 c warm water
• 2 Tb yeast, plus a dash of sugar
• 1/2 cup scalded milk (meaning hot, just before boiling)
• 1/2 cup sugar
• 1/2 cup salted butter (or margarine)
• 1 tsp salt
• 2 large eggs, slightly beaten
• 4 1/2 – 5 cups flour

Filling:

• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 21-oz can of cherry pie filling (or filling of choice…..raspberry, blueberry, lemon, etc.)

Frosting:

• 4 cups sifted powdered sugar
• 3 Tb softened butter
• 1/4 cup milk (approximately…..always differs)
• 1/2 tsp almond extract (add more if you like the flavor)

Topping:

• 3/4 cup chopped walnuts/pecans (optional)

First, combine yeast and warm water in a small bowl and add a dash of sugar.  Stir minimally but enough to help dissolve the yeast.  Let it sit and foam up and grow while you continue onto the next step.

Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.  Pour into your mixer bowl and then add sugar and salt.  Use your paddle to combine and let the mixture cool off a bit.  Then add your 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one.  Then, if using a heavy duty mixer, mix for 3 minutes with a paddle.  (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.) Switch to a dough hook and add 2 more cups of flour, a little at a time. Then, allow your dough hook to beat your dough another 5-7 minutes.  (If kneading by hand, knead until really well combined……could take up to 10 minutes.)  If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if  you’re kneading by hand and it just keeps sticking to your hands). Now, grease the inside of a large bowl and place the dough inside. Cover with a small towel and place in a warm spot and let raise for 1.5 hours, or until double in size.

When the dough is ready, it will look nice and full and doubled. Punch down the dough with your hands and then divide into 3 even balls.  Let rest for 10 minutes.  (While resting, blend the cream cheese and powdered sugar for your filling, until smooth.) Then, grab one ball and roll into a 12 inch square. Then spread 1/3 of the cheese filling into a 3 inch strip down the center of the dough. And then spread 1/3 of the cherry pie filling (or whatever flavor you prefer) on top. Then cut both sides into 1 inch strips. Starting at one end, begin alternately folding over strips to the opposite side, creating a nice woven look.  Be sure to push down the end into the dough just a bit with your finger, to help secure them in place. Once you reach the end, tuck the ends under. Use 2 spatulas to carefully lift the bread onto the back side of a tin foil covered LARGE cookie sheet.  Place the bread onto the cookie sheet sideways, so that all 3 sweet breads can fit. Repeat with the other 2 balls of dough. Cover with a small towel and let rise in a warm place for 30 minutes. Then place into preheated oven, at 350 F, for 25-30 minutes, covering with foil for the last 15 minutes (so the top won’t burn).

Keep the sweetbreads covered while you make the frosting. To do so, combine all frosting ingredients in the mixer, until consistency is thin enough to spread on top.  (Or if you’d rather a thin glaze, add a little more milk to thin it out.)  Divide between the 3 breads and spread (or drizzle) on top.  Then sprinkle with about a 1/4 cup of the chopped nuts for each one. Let frosting set for 30 minutes before covering with plastic wrap (otherwise it will stick).

penne with corn and spicy sausage

I regularly make this Giada Di Laurentiis recipe for lunch using Trader Joe's frozen roasted corn, spicy chicken italian sausage, and farro instead of pasta.

Ingredients

• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil 
• 12 ounces spicy Italian sausage (about 4 links), casings removed 
• 2 shallots, diced 
• 2 cup frozen corn, thawed 
• 1/2 teaspoon kosher salt, plus for the pasta water
• 8 ounces mascarpone, room temperature 
• 1 tablespoon Calabrian chile paste
• 1 cup freshly grated Parmigiano Reggiano, plus for serving 
• 1/4 cup fresh basil leaves, chopped 

Directions

Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.

Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.

To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

breakfast biscuit cups

These are a really yummy (not so healthy) breakfast from Taste of Home that Kory and I really love to grab and go from the fridge in the morning.

INGREDIENTS

• 1/3 pound breakfast sausage 
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1 tablespoon butter
• 2 large eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. 

apple galettes

These individual apple galettes from Ina Garten were a simple, fun fourth of July recipe that turned out really well and the kids liked getting their own, individual dessert.

Ingredients

• 2 sheets frozen puff pastry, thawed in the refrigerator
• 6 Granny Smith apples
• 3/4 cup sugar
• 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
• 3/4 cup apricot jelly or warm sieved apricot jam
• 3 tablespoons Calvados, rum, or water

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

curried chicken salad

This is great lunch recipe either plain or on a pita or naan from Ina Garten. I follow the recipe exactly but use golden raisins instead of regular.

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups good mayonnaise 
• 1/3 cup dry white wine
• 1/4 cup chutney
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted, salted cashews

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

grilled thai beef salad

This recipe from Ellie Krueger is one of my favorite lunches.

Ingredients

• 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
• 3 tablespoons lime juice, divided
• 3 tablespoons low-sodium gluten free soy sauce
• 3 tablespoons canola oil
• 2 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 1/2 teaspoons minced ginger
• 1 1/4 teaspoons red curry paste or chili-garlic sauce
• 1/2 head red-leaf lettuce, torn (about 6 cups)
• 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
• 1/2 cup cilantro leaves, rinsed and dried
• 1 cup basil leaves, sliced into ribbons

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

chicken shawarma

Kory and I really liked this recipe from Jo Cooks and the kids didn't complain too much either.

Easy Oven Roasted Chicken Shawarma

Prep Time

25 mins

Cook Time

45 mins

Total Time

1 hr 10 mins

 

Ingredients

Chicken Shawarma

• 3 chicken breasts boneless and skinless
• 2 tsp smoked paprika
• 1/2 tsp turmeric
• 2 tsp cumin powder
• 1/2 tsp cinnamon
• 2 tsp ground black pepper
• 1 tsp salt
• juice from 2 lemons
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 large onion sliced
• fresh parsley for garnish
• 4 cloves garlic minced

Garlic Sauce

• 1 cup vegetable oil
• 1/3 cup lemon juice
• 6 cloves garlic peeled
• 1 egg white*
• 1 tsp salt

Chicken Shawarma Wraps

• hummus
• tabbouleh salad
• garlic sauce
• pita wraps

Instructions

Chicken Shawarma

1. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
2. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.
3. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
4. Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce

1. Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

Chicken Shawarma Wraps

1. To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.