Happy Easter

Strawberry Lemonade Concentrate & Dehydrated Strawberries

There was a recipe on pinterest and the photo of the dehydrated strawberries looked like I could eat handfuls of them. Mine looks nothing like that photo but they were good.

Would I make them again. No. They were good but the time it took to achieve the finish product wasn't worth it.

If you want to try dehydrating strawberries check this out.

                                                               Strawberry Lemonade Concentrate

Divingabe has a friend whose lemon tree had an abundant crop and gave Gabe quite a few.

Since I didn't want to bake I had to find another use for the lemon juice.

I had strawberries which I picked up at Hitchcock's. I wanted to make jam but didn't have vanilla beans and the berries were waiting to jump into a recipe.

 
3 cups hulled strawberries
2 cups freshly squeezed lemon juice
2 cups granulated sugar

1. Prepare canner, jars and lids.
2. In a blender or a food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Add Lemon juice, which I strained and the sugar. Transfer to a large stainless steel saucepan as completed. Heat to 190F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
3. Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store

There was a recipe that was "hot" on one of the canning sites. I went back and found it and adapted from this site.







 

Jerk Chicken Chili Recipe

Adapted the recipe from HERE. Yes, I changed quite a few things as usual.


1 tablespoon olive oil(used pam spray)
1 medium yellow onion, medium dice
1 medium yellow bell pepper, cored, seeded, and medium dice(had a green pepper and cut up one and used 1/2 of another I had in the fridge)
3 medium garlic cloves, finely chopped
Kosher salt(didn't add)
Freshly ground black pepper
3 tablespoons chili powder
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice (didn't use)
1/4 teaspoon ground nutmeg
1 1/2 pounds shredded, cooked turkey or chicken (about 6 cups)(I used the legs and thighs from a chicken I roasted)
4 cups (1 quart) chicken stock or low-sodium chicken broth( This is where I really changed this recipe. I didn't want it to be a soup and I felt adding all the stock would of done that. I added one cup of chicken stock I made and then added roux to the pot to thicken it up)
1 (28-ounce) can stewed or diced tomatoes (do not drain)
1 (15-ounce) can black beans (do not drain)
1 (15-ounce) can small white beans, such as cannellini (do not drain)( I drained BOTH black beans and white beans)
1/4 cup small-dice pickled jalapeños(used 1 large fresh jalapeno)
1/2 cup coarsely chopped fresh cilantro
1 ounce bittersweet chocolate, coarsely chopped (about 1/4 cup)
2 tablespoons fine- or medium-ground cornmeal (optional)

1. Heat oil ( I used Pam Spray Olive Oil) in a large pot over medium-high heat.

2.Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3.Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4.Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

5.Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving ( I cut the amount of broth as noted above and made a roux to thicken it up)

Additional Note:I had egg roll wrappers that were about to expire.  I added some of the above chili to a egg roll wrapper with leftover chili with shredded Mexican cheese and baked for about 10-15 mins. I couldn't add a photo because we ate them as soon as they came out of the oven.

MM 36 Weeks

We  never had a dog that takes out every single toy and plays with each one. I wonder if he's going to miss the ones I leave in Florida.

Mission Impossible Squirrel

Stuffed Green Pepper Casserole

 I picked up green peppers at Winn- Dixie for 69 cents each
 
Gregory gave his Dad  a huge box of cajun food this Christmas and boudin balls was included in the package, AND THREE boxes of Zaps!!!!!


I've made stuffed peppers and I wanted to try something different and this was perfect for what I had on hand.

This is the original recipe which I adapted .
 
1 lb lean ground beef or ground turkey( I used a package of boudin balls)
small package frozen corn kernels( 1 14 oz can corn-drained)
2 cups prepared brown or white rice( I don't like rice so I only added 1/2 a cup)
3-4 green peppers, cut into thin strips( 2 large pepper, the first one I sauted  and the second one I put in raw
1 large can tomato sauce ( I can rotel sauce)
1 cup shredded cheddar cheese( used a mexican blend)
I also added about 2 cloves of minced garlic
1/2 onion-cut into small pieces

I browned the boudin balls in a small amount of EVOO, which I  added the onion and garlic to a med. size pan.
Once cooked I added to a large bowl.
Added the first pepper, which did a whirl in the food processor into the pan a saute until soft.
Added that pepper to the meat mixture.
The second pepper wanted a ride in the food processor and when it was done I added it to the meat mixture.
I added my can of drained corn and the rotel sauce and the tiny amount of rice.
I added a few hand fulls of the Mexican cheese mixture and put it in a 9 inch dish.
To the top I added more Mexican cheese till the entire mixture was covered.
Baked it at 350 for 30-45 mins.


Other ideas - would make a good dip.

My Divingabe said next time it would be great over nachos!  Now that's an idea that I'll definitely try.

Pork Boudin Balls This is the type I used




 

Spring

Trenton Quilt Show March 16th 2013

I enjoy going to quilt show and I'm in awe of the time and effort that goes into each quilt.

MM 35 Weeks

Saturday was the Trenton Quilt Show. I was going to go by myself then Gabe said he would drive me . Max............
                                       Quilt Show! WHY do I have to go?

 

My guys waiting  for me.

 

 

 

 

 

 

Max was wearing the "green" yesterday! Took awhile to get the photo but I did get a smile!

Age-Activated Attention Deficit Disorder

Strawberry Gazpacho

 
1 pound tomatoes, rinsed, cored and quartered
1 pound strawberries, rinsed and hulled
2 teaspoons strawberry-flavored balsamic vinegar (or regular balsamic)

Purée tomatoes, strawberries and balsamic vinegar in food processor. Refrigerate until cold, at least 2 hours.

adapted from here

Manchurian Roasted Cauliflower

If you enjoy cauliflower you have to try this recipe! I'm lucky Divingabe won't eat cauliflower , I had the whole recipe to myself and I enjoyed every bite.

 

1 big head fresh cauliflower

olive oil (I used Pam Olive Oil)

coarse sea or kosher salt and fresh black pepper(didn't use salt)

1 onion, finely chopped

1 (15 ounce) can petite diced tomatoes

1 tablespoon red wine vinegar

1 tablespoon balsamic or white wine vinegar

3 teaspoons sugar

4 large cloves of garlic, minced

1/2 teaspoon chile powder( added my favorite Tony Chachere's)

3 scallions, chopped, for garnish

1. Preheat oven to 400 degrees.  Cut the cauliflower into florets that are fairly even in size. Placed on a large baking sheet and sprayed with olive oil Pam, 1 teaspoon coarse salt and lots of black pepper. Roast until fork tender.
2.  In a large skillet cook the onion in a tablespoon of oil over medium heat until soft. Add the tomatoes, juice included along with both vinegars, the sugar and a couple pinches of salt. Bring to a boil, then simmer for 20-25 minutes. I used the immersion blender to smooth it out.
3. In a separate large skillet heat another tablespoon of oil over medium-low heat and saute garlic for a minute or two . Add the tomato sauce and turn heat up to medium. Cook stirring often about 5 minutes, stir in chile powder and season well with salt and pepper to taste.
4. Add the florets and toss well until they are completely coated.

adapted from Norish Me

 

MM 34 Weeks

Walk? That means we have to bring home a souvenir. He use to pick up empty water bottles and now the branches are getting bigger and bigger. Once he picks it up he has to carry it ALL the way home.

This is a tiny portion of the "toys" he has . Every room with the exception of Gregory's and the treadmill room has is stuff lying around. When we get home I'm going to get a bin and try to teach him to put his "toys" away. Like that's gonna happen!

My original idea was to get a photo of him bring home mail. Gabe gives his junk mail and he carries it into the house and then shreds it. There was no mail the day I took this. Gabe saw me at the end of the driveway and took him off the leash. We live on a dead end road so I didn't have to worry about traffic. When he spotted me he took off like a bolt of lighting.

Cute little smile huh?

Next Tim Hortons commercial?

Buffalo Chicken Cupcakes

My divingabe will tell you, I like crunch. The top of these give you plenty of that!

This is really good and a great way to use leftover chicken. Very easy to prepare. Everything went into the food processor.

I pulsed the chicken in the food processor, removed the chicken to a small bowl. Added the cream cheese, hot sauce, cheddar and ranch dressing to the food processor. Pulsed to a good consistency. Removed and added to the chicken and mixed till well blended.
 
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (used hot sauce)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers (had eggroll wrappers so used them)
1/4 cup blue cheese crumbles( did NOT use)
 Preheat oven to 375 degrees

Spray muffin tins lightly with cooking spray.

 I pulsed the chicken in the food processor, removed the chicken and put it in small bowl. Added the cream cheese, hot sauce, 3/4 of the cheddar and ranch dressing back to the food processor. Pulsed to a good consistency. Removed cream cheese mixture and added to the chicken and mixed together.

Start layering your cupcakes. Press wonton wrapper into the bottom of each muffin tin.Spoon about a tablespoon of the chicken mixture onto the wonton in the muffin tin. Top with another wonton ( I did it but will omit this step next time).On top the additional wonton place another tablespoon of the chicken mixture. Sprinkle with remaining cheddar cheese and the blue cheese, if you like blue cheese.

Bake at 375 for 18 mins. or until edges are brown. If the edges are browning after 10 place some foil over them for the remaining 8 mins.

Let them cool for about 5 mins.

They come out really easy but you might need a butter knife to help them along.

You could make these in a  mini muffin pan and serve as an appetizer

Recipe adapted from here

Sesame Chicken

Recipe from a friend that I met at the gym many years ago. I had it at her house and it was delicious!

Ingredients:

1/2 cup flour
2 teaspoons garlic salt
8 chicken thighs ( I deboned them)
4 tablespoon butter
3/4 cup light brown sugar
1/2 cup low sodium soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoon cider vinegar
3 minced cloves garlic
1 teaspoon ginger
1 onion- sliced
2 tablespoons toasted sesame seeds
2 tablespoons chopped green onions



Directions:

In a medium size bowl combine flour and garlic. 

Wash and dry thighs and coat with the flour mixture.

Melt butter in a large skillet, add thighs. Brown on all sides and place in a 9 X 13 baking dish.

Add sliced onion to the skillet and saute until tender. Combine sugar, soy, ketchup, honey, vinegar, garlic and pour over onions in the skillet and combine.

Pour the onion mixture over the thighs in the baking dish.

Cover with foil and bake at 350 degrees for 30- 40 minutes or until the thighs reach 165 degrees with internal probe thermometer.

Remove from oven and sprinkle with sesame seeds. Garnish with green onion.

CROCK POT VARIATION: This can be modified for the crock pot. Skip the pounding of the chicken. Also, do not dredge chicken in flour or brown in a skillet. Simply place onions in the bottom of a crock pot, top with chicken pieces. Combine sauce ingredients and pour over chicken. Cook on high for 5-6 hours or until chicken is tender. Stir in sesame seeds and garnish with green onions

MM 33 Weeks

                       Gabe and Gregory aren't around so someone has to keep this spot warm!

Can't we play?

 

Some mint so my kisses will tingle

 

 

Be Happy

Strawberry Mango Salad

I had a coupon for 50 cents off mangos and they happen to be on sale so it was the perfect time to try this.

1 mango- peeled and chopped into small pieces

1 cup washed and dried cut up strawberries

3 tablespoons orange juice

2 tablespoons honey       

Mint Leaves -chopped and washed and dried-( I used cilantro leaves)

 Add the mango and the strawberries to a medium size bowl. 

Mix the orange juice and the honey until well combined.

Pour over the mango and strawberries.

Refrigerate for one to two hours.

Garnish with mint leaves. I used cilantro 





Recipe adapted from Here