Plated-Pork-

Rolled Stuffed Pork Loin

Rolled Stuffed Pork Loin

We slice open this roast and fill it with proscuitto ham, spinach, apples, and onion and a tiny bit of cheese. We top the roast with fresh sage and ground sage for fall flavor and a nice brown coloring.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Dinner
Cuisine American
Servings 8
Calories 319 kcal

Equipment

  • Baking Pan or Cassoulete

Ingredients
  

  • 3.5 Lb Pork Roast
  • 1 Apple Peeled, Cored, Sliced Thin
  • 3 Oz Ham We use Prosciutto sliced paper thin
  • 1 Onion Rough cut
  • 1 Tbsp Garlic Minced
  • 2 Cups Spinach Leaves
  • 2 Tsp Grated Cheese
  • 1/4 Cup Fresh Sage Leaves Chopped
  • 1 Tsp Ground Sage
  • 1 Tsp Olive Oil

Instructions
 

  • Starting with a whole roast
  • Holding your hand very flat slice the roast to half its thickness without cutting all the way through. Slice it like you are making a book.
  • Then slice it again on both sides to open it up further (this is a little tricky because you do not want to cut open the seam of your book)
  • Wash your hands well
  • Pre heat the oven to 425 degrees F
  • Wash and Peel and core the apple
  • Using a separate clean cutting board and knife cut the apple into small slices
  • Rough cut the onion
  • Mince the garlic
  • Set the apple onion and garlic aside
  • Layer the Prosciutto on the pork
  • Add the apple mixture ton top of the prosciutto to the middle 3rd way in of the pork so you will be able to roll it. Stay away from the ends as much as possible.
  • Cut 3 to 4 pieces of butcher twine and have them ready to tie the roast as you roll it
  • Place your rolled roast in a braising dish or baking pan
  • Place in the middle rack of the oven and cook for 25 minutes, take the temperature of the meat it must be cooked to at least 145 before removing it to rest. I like to temp the interior of the roast as well to make sure they are also at temp.
  • Rest the stuffed roast 10 minutes before slicing into it to maintain the juices
  • Serve with wild rice and carrots or a spinach stuffed tomato

Video

Nutrition

Calories: 319kcalCarbohydrates: 5gProtein: 48gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 133mgSodium: 249mgPotassium: 866mgFiber: 1gSugar: 3gVitamin A: 727IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword Dinner, Dinner Party, Entertaining, Fall Meal, Meal Prep Party Item, Pork
Tried this recipe?Let us know how it was!
No Knead Bread Recipe

No Knead Bread 

No Knead Bread Recipe

This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal

Equipment

  • 1 Dutch Oven
  • 1 Mixing Bowl

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
Tried this recipe?Let us know how it was!
Yogurt-Recipe

Homemade Instant Pot Yogurt

Homemade Instant Pot Yogurt

We like yogurt mixed with all kinds of fruits, homemade jams, and even with homemade, air-fryer granola. One day about a year ago. I had some leftover milk and decided to make it just to see how involved the process actually was. We now make this quite often. Especially if we have leftover milk.
While the ingredients are simple, the process and time to make this does require a little commitment. Once you get the hang of it you and your family can be eating homemade yogurt in many of your meal prep meals.
The set up can be done in under 60 minutes but the yogurt needs to process in the Instant Pot for 8-12 hours. Then it is another 20 minutes to strain and scoop. What I am trying to say is you need to plan to make yogurt around your schedule. Why bother? Well, simply because it tastes so much better, is a great way to use up extra milk, and costs less than factory processed yogurt!
Cost per serving is approximately $1.09 using organic milk and as low as .40 cents per serving if you buy your whole milk at a discount grocery store like Aldi.
Prep Time 1 hour 20 minutes
Processing Time 8 hours
Total Time 9 hours 20 minutes
Course Breakfast, Condiment, Dressing, Drinks
Cuisine Mediterranean
Servings 4
Calories 144 kcal

Equipment

  • Instant Pot
  • Silicone Spatula
  • Pyrex Glass Measuring Cup
  • Tablespoon
  • Steaming Rack
  • Clean Drying Mat or Rack
  • Sauce Pot
  • Thermometer
  • Mesh Colander
  • Cheese Cloth or Coffee Filters

Ingredients
  

  • 32 Oz Milk
  • 2.5 Tbs Yogurt

Instructions
 

  • Gather all your ingredients, and equipment
  • Be sure to use only cultured yogart, read the ingredients it will say cultured, if so
  • Use whole milk
  • Step 1. is to Sterilize your equipment. You can do this in the Instant Pot or on the Stove Top or both for items that do not fit in the Instant Pot. This is what we did!
  • To Sterilize in the Instant Pot place 2 cups of water and the items on the rack in the pot. We like to use the Instant Pot whenever possible since it sterilizes the pot as well.
  • Click the Instant Pot button titled manual setting, and use the plus sign to reach a 3 minute cook time.
  • When the 3 minutes is up release the steam, dump excess water, and very carefully remove your items.
  • For the stove top fill the pot with water and boil the items for 10 minutes.
  • When the items are sterlized regardless of the method used, move them to a clean drying mat or rack to be air dried.
  • Once the items are dry you are ready to start cooking the milk
  • Step 2. will take approximately 40 minutes This step is to get the milk ready, this is called denaturing the milk. See notes if you want to understand more about why we do this.
  • Pour the 1/2 gallon of milk into the Instant Pot
  • Place the cover on the pot
  • Push the Yogurt button and the adjust + button until you see the yogurt more light come on let the pot start counting up. The pot will now give you a message of boil this is what you want to happen.
  • When the milk has boiled it will change to a message of yogurt.
  • Remove the lid and take the yogurt's temperature. We are trying to reach a temperature of 180F - 200F
  • Stir the milk with your silicone spatula and take the temp to make sure it is at least 180F and not over 200F. If it needs to be heated more, click the slow cook button and let it cook for an additional 10 to 15 minutes. If it is too hot let it sit to cool for 10 minutes and check the temp.
  • Step 3 will take less than 5 minutes and it is to cool the milk down.
  • Note that we brought the milk up to temp to denature it we are going to bring it down in temp to 111F to do so fill your cleaned sink up 1 /4 of the way with cold water remove the inner pot fron the Instant Pot and place it into the sink. Stir the mik in the pot so it is evenly cooling.
  • Measure the temperature every few minutes until it reaches a temperature of 111F
  • Step 4. is to temper the cultured yogurt into your heated milk. Do not just dump it into the hot milk. Remember we are working with live cultures. You must temper it by adding the cultured yogurt to your sterilized meauring cup.
  • Then add a 1/2 cup of hot milk to at a time into the cultured yogurt and stir.
  • Once your measuring cup is full.
  • Pour it all back into the instant pot for thr last time, I promise.
  • Step 5 will take 8-12 hours, yes, I said hours! This step is the the process of Incubating the yogurt.
  • Press the yogurt button and this time use the normal function, adjust your time to 8- 12 hours. If you use the 8 hours your yogurt will be less tangy and the tanginess will adjust for each hour you add. So if you have 12 and a 1/2 hours left in your day to spare you will be rewarded with tangier yogurt. (We rarely get past 8 or 10 hours)
  • When your yogurt is done, whisk it to combine
  • Step 6. will take 12-20 minutes depending on how thick you like your yogurt. Here is the good news, let's say you like a thick Greek style yogurt, but others in your household likes the thinner American style. You can strain them into seperate bowls and leave more whey in one verses the other.
  • Strain your yogurt using either a cheese cloth
  • Or a coffee filter
  • Once strained and cooled you can place your yogurt into the refrigerator and enjoy over the next 7-10 days.

Video

Notes

Tip: Start the process of making your yogurt earlier in the morning so that you have time later in the day to finish it. The culturing process can take from 8- 10 hours and then you have to strain it and refrigerate it as well. 
Tip: Use only a cultured non flavored starter yogurt
Tip:Make sure you know the difference between the Yogurt More Button and the Yogurt Normal. Yogurt More is applied by adjusting using the yogurt and  + sign until the more light appears. 
Tip: If you are focused on frugal, save the whey left over after straining and add it to smoothies. Milk whey is packed full of protein and adds a rich texture to the drink.
Notes: According to Milk.com Denaturation is an advantage in yogurt production because it increases the amount of water that the proteins can bind, which improves the texture of yogurt.
Add-Ins for Yogurt - We love using our homemade yogurt for smoothies, parfaits, and even to tenderize meat. 

Nutrition

Serving: 1CupCalories: 144kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 92mgPotassium: 360mgSugar: 11gVitamin A: 380IUVitamin C: 1mgCalcium: 294mgIron: 1mg
Keyword Dairy, family, Healthy, topping
Tried this recipe?Let us know how it was!
Chunky-Chix-Taco-Close-up-

Chicken Breast Taco Bowl

Chicken Breast Taco Bowl

This bowl comes togethers so easily when you are making other dishes. Even faster if you have pre-cooked chicken breast. If you are pre-cooking peppers and onions, all you will have to do is drain your beans, add cheese and salsa over some lettuce and you are ready to enjoy some Mexican flavors.
Even when making from scratch this salad comes together quickly in under 30 mins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 2
Calories 792 kcal

Equipment

  • 1 frying pan
  • 1 Thermometer
  • 1 Colander
  • 2 Cutting Boards
  • 2 Chef Knives
  • Bowls
  • Measuring Spoons
  • Can Opener

Ingredients
  

  • 1 Lb Chicken Breast
  • 8 Oz Black Beans canned
  • 3/4 Cup Cheddar Cheese
  • 1 Cup Lettuce
  • 1 Poblano Pepper
  • 1 Jalapeno Pepper
  • 1 Onion
  • 1/2 Cup Salsa prepared
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Cumin
  • 1/8 Tsp Cayenne Pepper
  • 1/4 Tsp Salt
  • 1 Lime
  • 1/2 Avocado

Instructions
 

  • Trim and slice the chicken breast into bite sized cubes set aside
  • Wash peppers, avocado, lime, and lettuce
  • Rinse the black beans
  • Rough chop peppers and Onion
  • Add olive oil to a frying pan over medium high heat
  • When the pan is hot add the chicken, and stir
  • Add your salt and dry seasonings to the chicken
  • Add peppers and onion to the pan with the chicken
  • Cook until chicken temp reaches 165°F
  • Remove cooked ingredients to a bowl to cool
  • Assemble the salad starting with the lettuce first
  • Add the cooked ingredients
  • Add the black beans, cheese, and avocado
  • Add the salsa
  • Add the cilantro and squeeze the lime

Video

Nutrition

Serving: 2gCalories: 792kcalCarbohydrates: 50gProtein: 75gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 202mgSodium: 1371mgPotassium: 2000mgFiber: 18gSugar: 8gVitamin A: 1724IUVitamin C: 80mgCalcium: 507mgIron: 5mg
Keyword chicken, Dinner, Low Calorie, Lunch, Repurpose Leftovers, Spicy
Tried this recipe?Let us know how it was!
pork belly stuffed mushrooms opt

Pork Belly Stuffed Mushrooms

Pork Belly Stuffed Mushrooms

This recipe was born out of an experiment of leftover barbecued pork belly, also known as "poor man's burnt ends". I thought since bacon is often added into stuffed mushrooms then why not pork belly? What I was hesitant about was just how the barbecue sauce would translate. I was pleasantly surprised as these were so yummy.
The sweet tang of the sauce with the saltiness of the pork combined with the earthiness of the mushrooms all worked together so well. I added breadcrumbs and cream cheese to bind it all together. So simple, so good, and what a great way not to waste leftover pork belly.

Ingredients
  

  • 6 Large Mushroom Caps washed stems removed
  • 2 Tablespoons Cream Cheese
  • 2 Tablespoons Chopped BBQ Pork Belly
  • 2 Tablespoons Italian Bread Crumbs
  • Olive Oil

Instructions
 

  • Preheat the oven to 350 F
  • Chop the barbecue pork belly into bits
  • Mix the cream cheese in and add the breadcrumbs
  • Fill the mushroom caps
  • Place on a baking sheet lined with foil or a silpat
  • Drizzle Olive Oil on top
  • Bake for 15 minutes until brown
Tried this recipe?Let us know how it was!

This recipe was born out of an experiment of leftover barbecued pork belly, also known as “poor man’s burnt ends”. I thought since bacon is often added into stuffed mushrooms then why not pork belly? What I was hesitant about was just how the barbecue sauce would translate. I was pleasantly surprised as these were so yummy.

The sweet tang of the sauce with the saltiness of the pork combined with the earthiness of the mushrooms all worked together so well. I added breadcrumbs and cream cheese to bind it all together. So simple, so good, and what a great way not to waste leftover pork belly.

Ingredients

  • 6 Large Mushroom Caps (washed stems removed)
  • 2 Tablespoons of Cream Cheese
  • 2 Tablespoons of Chopped BBQ Pork Belly
  • 2 Tablespoons of Italian Bread Crumbs
  • Olive Oil

Instructions

  1. Preheat the oven to 350 F
  2. Chop the barbecue pork belly into bits
  3. Mix the cream cheese in and add the breadcrumbs
  4. Fill the mushroom caps
  5. Place on a baking sheet lined with foil or a silpat
  6. Drizzle Olive Oil on top
  7. Bake for 15 minutes until brown
Arachuvitta Sambar 1 opt

Arachuvitta Sambar

It was a winter morning in Bloomfield Hills, Michigan. We were newlyweds. He called me from work asking if it was okay to bring a friend home for lunch. I had never cooked an Indian meal before but said “Sure!” Quickly I ran to my suitcase and pulled out my special red recipe book, tied with a nice burlap bow. A book I had put together with all the cool South Indian recipes my mom made. A “Sail through your Marriage” collection.

So, arachu vitta sambar is what came to my mind. It is full of lentils, proteins to fill the stomach with.

Look, I made arachu vitta sambar from scratch!

And of course, I had an amazing lunch with my guests!

Arachuvitta Samabar

Ingredients
  

  • 2 Cup Pigeon Pea Lentils
  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 2 Dried Red Chilis
  • 1 Pinch Coconut

The Vegetables

  • 3/4 Cup Okra Cut into 1/2 inch divisions
  • 1/2 Onion Sliced lengthwise

The Mixture

  • 2 Tbsp Vegetable Oil
  • 1/2 Tsp Mustard Seeds
  • 1 Branch Curry Leaves
  • 2 Tsp Split Chick Peas
  • 1 Pinch Asafoetida
  • 1/2 Tsp Tamarind Paste
  • 1 Cup Water
  • 1 Tsp Sambar Powder

Instructions
 

The Spice

  • Dry roast the coriander, cumin, chilis, and coconut
  • Blend without water and set aside

The Mixture

  • Start by boiling 2 small cups of split pigeon peas lentils and set aside
  • Heat 2 teaspoons of vegetable oil in a pan. Into the hot oil, add mustard seeds, let them sputter and then add one branch of curry leaves and 2 teaspoons of split chickpeas.
  • Once the chickpeas are brown add a few shakes of asafoetida and then add the cut onion, once the onion caramelizes, add the okra, sautéing it into the oil mixture.

Prep The Tamarind Concentrate Paste

  • Take half a teaspoon of this paste and dilute it in 1 cup water making a cup of tamarind solution. Warm it up for a minute in the microwave and pour it into the frying okra.
  • This is what adds tanginess to the sambar. Then add one teaspoon of Sambar Powder…it is a quintessential ingredient for south Indian preparations and available in any Indian grocery store. In fact, all the ingredients I’ve used in this recipe so far can be shopped for at an Indian store.
  • When the tamarind water and okra ensemble start to boil and the raw smell of the sambar powder starts to diminish, you can now add the cooked pigeon pea lentils and give a good whisk so that everything blends well. Also stirring in the blended mixture of spices adding enough water, to give the sambar a chunky yet watery consistency.
  • Make sure to add salt to the sambar. When the whole thing comes to a good boil, turn off the stove and put a lid on the container.

Notes

You can serve it with rice, and you could make my favorite roasted potato vegetable and dream of the greener pastures of Tanjore district in Tamil Nadu, India where this delicacy was born. 
Tried this recipe?Let us know how it was!

It was a winter morning in Bloomfield Hills, Michigan. We were newlyweds. He called me from work asking if it was okay to bring a friend home for lunch. I had never cooked an Indian meal before but said “Sure!” Quickly I ran to my suitcase and pulled out my special red recipe book, tied with a nice burlap bow. A book I had put together with all the cool South Indian recipes my mom made. A “Sail through your Marriage” collection.

So, arachu vitta sambar is what came to my mind. It is full of lentils, proteins to fill the stomach with. You start by boiling 2 small cups of split pigeon peas lentils. Then dry roast 1-2 teaspoons of coriander seeds, cumin seeds, 2 dried red chilies, and few shreds of coconut. After dry roasting, blend them in a blender, without water and keep aside. This is the spice mixture. Cut the choice of your vegetable. I choose 3/4th cup of okra and half and onion sliced lengthwise for the purpose of this recipe. Cut one-inch divisions of okra. 

Heat 2 teaspoons of vegetable oil in a pan. Into the hot oil, add mustard seeds, let them sputter and then add one branch of curry leaves and 2 teaspoons of split chickpeas. Once the chickpeas are brown add a few shakes of asafoetida and then add the cut onion, once the onion caramelizes, add the okra, sautéing it into the oil mixture. Another thing to prep is the tamarind concentrate paste. Take half a teaspoon of this paste and dilute it in 1 cup water making a cup of tamarind solution. Warm it up for a minute in the microwave and pour it into the frying okra. This is what adds tanginess to the sambar. Then add one teaspoon of Sambar Powder…it is a quintessential ingredient for south Indian preparations and available in any Indian grocery store. In fact, all the ingredients I’ve used in this recipe so far can be shopped for at an Indian store. When the tamarind water and okra ensemble start to boil and the raw smell of the sambar powder starts to diminish, you can now add the cooked pigeon pea lentils and give a good whisk so that everything blends well. Also stirring in the blended mixture of spices adding enough water, to give the sambar a chunky yet watery consistency. Make sure to add salt to the sambar. When the whole thing comes to a good boil, turn off the stove and put a lid on the container. Look, I made arachu vitta sambar from scratch!

You can serve it with rice, and you could make my favorite roasted potato vegetable and dream of the greener pastures of Tanjore district in Tamil Nadu, India where this delicacy was born. 

And of course, I had an amazing lunch with my guests!

Butternut Squash Lasagna 1023 (13)

Butternut Squash Lasagna w Sausage and Sage

  • 1 Large Butternut Squash
  • 2 Cups of Chicken Stock
  • 5 Mild Italian Sausages
  • 8 oz. of Ricotta Cheese
  • 1 Cup of Mozzarella Cheese
  • ½ Cup of Fresh Sage (chopped)
  • 1 Stick of Butter
  • 2 Eggs Beaten
  • ½ Cup of Heavy Cream
  • 1 Small Onion
  • ½ Apple (chopped)
  • 1 Box of No Bake Lasagna Noodles
  • ⅓ Cup of Olive Oil
  • ½ Teaspoon of Salt
  • Pepper to Taste
  • ½ Cup of Grated Parmigiano Reggiano
  1. Prepare the squash by peeling and cubing squash into ¼ inch chunks,  discard seeds.
  2. Toss in 2 tablespoons of olive oil and a pinch of salt.
  3. Roast on a lined cookie sheet at 350 degrees F for 35 to 40 minutes until softened and set aside.
  4. Remove sausage meat from the casing and discard the casing, brown the sausage meat and when meat is half browned add onion and apple until all meat is browned and apples are soft, then remove from heat.
  5. Prepare the sage butter sauce by melting the butter at medium-high high heat in a frying pan. 
  6. Add the sage to the butter and let it crisp as the butter browns, set aside to cool. 
  7. To prepare the cheese, mix the ricotta and beaten eggs with the cream and sage butter mix.
  8. Preheat oven to 350 degrees
  9. Assemble the lasagna by adding a small amount of squash mixture to the bottom of a baking pan.
  10. Add the first layer of the no bake lasagna noodles.
  11. Spread the cheese mixture and then drop dollops of squash and spread evenly. 
  12. Drizzle a bit of chicken stock on top and grate some Parmigiano Reggiano.
  13. And repeat layers until pan is full, ending with the pumpkin and lastly the cheese.
  14. Drizzle last of chicken stock and add a handful of mozzarella cheese, sprinkle some grated Parmigiano Reggiano, some cinnamon, salt and pepper.
  15. Bake for approximately 45 minutes, longer if you have a deep dish.

Tips and Variations

If cooking longer than 45 minutes cover with tinfoil for the first 20 minutes.

For a leaner option substitute turkey sausage for the mild Italian sausage

For a vegetarian option replace chicken stock with vegetable stock, and omit sausage.

Red pepper jelly opt

Red Pepper Jelly

Red Pepper Jelly - Canning Recipe

We love red pepper jelly served with hard Italian cheese such as parmigiano reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. I have used this jelly in a marinade and it is fantastic that way also.

Ingredients
  

  • 2 Cups Sweet Red Bell Red Peppers
  • 1 Cup Green Bell Pepper
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons Red Pepper Flakes
  • 1.5 Cups Apple Cider Vinegar
  • 6.5 Cups Sugar
  • 1.75 to 2 Ounces Dry Pectin

Instructions
 

  • When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.
  • Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes.
  • Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  • Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  • Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  • Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly.
  • Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  • If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  • Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes.
  • Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool.
  • Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  • If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage.

Notes

Always follow the official Ball canning instructions as improperly canned foods can can be toxic. 
As a side note: Several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze.
Tried this recipe?Let us know how it was!

We love red pepper jelly served with hard Italian cheese such as Parmigiano Reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. Since it is so diverse, I decided to make some of my own. This is the recipe I used.

If you like it very hot adjust the jalapeno and red pepper flake amounts. 

 

  • 2 Cups of Sweet Red Bell Red Peppers 
  • 1 Cup of Green Bell Pepper 
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons of Red Pepper Flakes
  • 1 and 1/2 Cups of Apple Cider Vinegar 
  • 6  and 1/2 Cups of Sugar
  • 1.75 to 2 Ounces of Dry Pectin 
  1. When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.  
  2. Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes. 
  3. Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  4. Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  5. Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  6. Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly. 
  7. Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  8. If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  9. Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes. 
  10. Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool. 
  11. Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  12. If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage. 

Enjoy!

As a side note: I understand several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze. 

Recipe pIcs Fixed

Easter Bunny Antipasto

Easter Bunny Antipasto

The Easter Bunny Antipasto Salad made the first appearance at my extended family’s Easter celebration. Being of Italian descent they celebrate Easter and derived a lot of joy out of this festive and elaborate salad. The kids ranged in ages, but all loved seeing the bunny make his appearance on a salad.  It has become an Easter tradition. Enjoy!

Ingredients
  

  • 1 Small Head of Romaine and or Iceberg Lettuce as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix.
  • 1 Carrot Sliced into thin strips for the whiskers and save 1 piece to cut a triangle for the nose
  • 2 Stalks of Celery Sliced into “u” shapes
  • 4 Fresh Mushrooms sliced
  • 1 Small Cucumber remove seeds
  • 1/4 Fresh Green Bell Pepper Sliced thin
  • 4 Green Onion ( Slices the tops of them making slits in the stalks and use for the grass)
  • 1 Large Tomato sliced or 8 Cherry Tomatoes cut in half
  • 1 Small Can of Sliced Beets
  • 1 Small Jar of Marinated Artichoke Hearts
  • 1/2 Cup of Marinated Mushrooms
  • 6 Baby Corn from a jar or can found in the Asian aisle of any supermarket
  • 1/4 Cup of Red Roasted Peppers from the Jar
  • 12 Baby Gherkin Pickles sweet
  • A Dozen or so Green Olives
  • A Dozen or so Black Olives cut one of the black olives in half for the eyes and one into thirds for the buttons
  • 6 Pepperoncini
  • 12 Slices of Genoa Salami very thin (Halve one of the slices for the inside of the ear, and shape out the belly and the feet with another 2 slices)
  • 12 Slices of Prosciutto Ham paper thin
  • 12 Slices of Roast Beef thin
  • 12 Slices of Provolone Cheese very thin ( 4 Slices are used to make the outline of the bunny. Cut one slice in half for the ears)
  • 1/4 Lb. of Sharp Provolone cut into very small cubes
  • 12 Med-Large Shrimp Peeled, deveined, cooked, and cooled
  • 6 Anchovies rolled with capers
  • 1 Can of Tono aka: Italian tuna fish
  • 1/2 Small Red Onion sliced thin
  • 1 Hard-boiled Egg sliced and use one slice for the tail

Instructions
 

  • Start with a large platter and place lettuce as the bottom layer.
  • Add the fresh vegetables first, spreading them out evenly so someone will receive a taste of each on a spoonful of salad (reserve what you will need for the bunny decoration).
  • Next layer on the jar and canned vegetables (hold out some of the olives for decorating, reserve what you will need for the bunny decoration).
  • Then layer the deli meats and cheeses (reserve what you will need for the bunny decoration). I roll most of the meats and cheese whenever possible.
  • Lastly, add the seafood, I always place the tono in the top middle unless I know someone hates it, then I place to one side so they can avoid it.
  • Make the bunny decoration on top of the entire salad.
  • Serve with a simple vinaigrette.
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Turkey Spring Roll opt

Turkey Spring Rolls

Turkey Spring Rolls

These hand rolled Spring Rolls are made with turkey instead of the traditional pork. They are still as delicious, and better than take out.

Ingredients
  

  • 2 -15 Spring Roll Wrappers
  • 1.5 Tbsp Olive Oil
  • ½ Lb. Ground Turkey
  • ¼ Cup Mushrooms chopped
  • 2-3 Green Onions/Scallions chopped
  • ½ Cup Diced Cabbage
  • 2 Carrots Minced
  • 1 Tablespoon Oyster or Other Fish Sauce
  • 1 Teaspoon Fresh Ginger
  • 1 Clove Garlic
  • 1 Teaspoon Soy Sauce
  • ½ Teaspoon Red Pepper Flake
  • Salt and Pepper to Taste
  • ½ Cup Vegetable Oil for Frying

Instructions
 

  • Heat the olive oil in a frying pan.
  • Add the turkey meat and cook until no pink color is seen.
  • Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens.
  • Remove the turkey mixture from the heat and set aside.
  • Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl.
  • Add in the cooled turkey mixture.
  • Lay out a few of the egg roll wrappers on a dry, clean, surface.
  • Fill a tablespoon and drop it on one side of the mixture.
  • Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together. You can dip your finger in water and wet the end. (you do not want the filling to leak out into the oil when frying).
  • Heat the vegetable oil over medium heat.
  • Place the rolls one at a time in the pan when the oil is ready.
  • When browned, remove the rolls with tongs and place on a paper towel to drain.
  • Serve with our Chinese Brown Duck Sauce or an Asian chili sauce.
Tried this recipe?Let us know how it was!

In picture one, I tried these with rice paper wrappers and they were good, but the second time I made them I used traditional spring roll wrappers and liked them better. 

  • 12 -15 Spring Roll Wrappers
  • ½ Lb. of Ground Turkey
  • ¼ Cup of Mushrooms (chopped)
  • 2-3 Green Onions/Scallions (chopped)
  • ½ Cup of Diced Cabbage
  • 2 Carrots (Minced)
  • 1 Tablespoon of Oyster or Other Fish Sauce
  • 1 Teaspoon of Fresh Ginger
  • 1 Clove of Garlic
  • 1 Teaspoon of Soy Sauce
  • ½ Teaspoon of Red Pepper Flake
  • Salt and Pepper to Taste
  • ½ Cup of Vegetable Oil for Frying
  1. Heat the olive oil in a frying pan.
  2. Add the turkey meat and cook until no pink color is seen.
  3. Before the meat is nearly done, add in the garlic to cook for a few minutes until it glistens.
  4. Remove the turkey mixture from the heat and set aside.
  5. Prepare the mushrooms, green onion, cabbage, carrots and spices and place in a bowl.
  6. Add in the cooled turkey mixture.
  7. Lay out a few of the egg roll wrappers on a dry, clean, surface.
  8. Fill a tablespoon and drop it on one side of the mixture.
  9. Roll it tight like you would roll a burrito, being careful to tuck in sides and pinch any openings together. (you do not want the filling to leak out into the oil when frying).
  10. Heat the vegetable oil over medium heat.
  11. Place the rolls one at a time in the pan when the oil is ready.
  12. When browned, remove the rolls with tongs and place on a paper towel to drain.
  13. Serve with our Chinese Brown Duck Sauce or an Asian chili sauce. 
Sous vide filet opt

Sous Vide Filet Mignon

Sous Vide Filet Mignon

When you want to cook your steak to a perfect temperature, the sous vide is your best kitchen tool. It allows you to cook the steak without ever going over temp. Restaurants have used these for years. You can then sear your steak to reach your preferred level of char.

Ingredients
  

  • 2 Filet Mignon Steaks salted
  • 1/2 Cup of Shallots
  • 2 Sprigs of Rosemary
  • 1 Tablespoon Olive Oil for Searing

Instructions
 

  • Seal the steaks with a vacuum sealer machine (some people say that you can use a good ziplock bag. I did not want to take the chance with a baggie so I sealed mine with the machine to protect the steaks).
  • Set the Sous Vide in a container or pot. (If using a metal pot as I did, I would suggest moving it to your stove top as it gets hot).
  • Turn the Sous Vide to the desired temperature you want the steak to be when you reverse sear it. (If you want a medium/rare set the Sous Vide stick to a temp of 133 degrees F.
  • Set the sealed steaks in the container and wait.
  • These did not take long to come up to temp, less than 45 minutes. (Keep an eye on the temp but don’t worry you won’t overcook them or dry them out with the Sous Vide method).
  • When the stick reads the temperature you set or very close to it.
  • Set up your frying pan or grill on a medium high temp, add or brush the olive oil.
  • Add the steaks when it is really hot and only keep on for a few minutes on each side. Just long enough to sear.
  • Remember to let them rest before serving.

Video

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  • 2 Filet Mignon Steaks (salted) 
  • 1/2 Cup of Shallots 
  • 2 Sprigs of Rosemary
  • 1 Tablespoon of Olive Oil for Searing 
  1. Seal the steaks with a vacuum sealer machine (some people say that you can use a good ziplock bag. I did not want to take the chance with a baggie so I sealed mine with the machine to protect the steaks).
  2. Set the Sous Vide in a container or pot. (If using a metal pot as I did, I would suggest moving it to your stove top as it gets hot).
  3. Turn the Sous Vide to the desired temperature you want the steak to be when you reverse sear it. (If you want a medium/rare set the Sous Vide stick to a temp of 133 degrees F.  
  4. Set the sealed steaks in the container and wait. 
  5. These did not take long to come up to temp, less than 45 minutes. (Keep an eye on the temp but don’t worry you won’t overcook them or dry them out with the Sous Vide method). 
  6. When the stick reads the temperature you set or very close to it. 
  7. Set up your frying pan or grill on a medium high temp, add or brush the olive oil. 
  8. Add the steaks when it is really hot and only keep on for a few minutes on each side. Just long enough to sear. 
  9. Remember to let them rest before serving.
Enjoy! 

 

Avocado Hummus Opt

Avocado Hummus

Avocado Hummus

Kick your hummus up by making it with avocado! This is a pretty green dish and tastes delish!

Ingredients
  

  • 1 Can Chick Peas/Garbanzo Beans
  • 2 Small Avocados
  • 1/2 Teaspoon Garlic minced
  • 1/4 Cup Fresh Cilantro chopped fine
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Water

Instructions
 

  • Mix all ingredients in the blender or food processor except the water.
  • Blend on high and add the water as needed.
  • Blend again and taste, add more more if needed.
Tried this recipe?Let us know how it was!
  • 1 Can of Chick Peas/Garbanzo Beans
  • 2 Small Avocados
  • 1/2 Teaspoon of Garlic (minced)
  • 1/4 Cup of Fresh Cilantro (chopped fine)
  • 1/4 Cup of Olive Oil 
  • 1 Tablespoon of Water 
  • Juice From 1 to 1 and  1/2 Lemons (depending on size)
  1. Mix all ingredients in the blender or food processor except the water.
  2. Blend on high and add the water as needed.
  3. Blend again and taste, add more more if needed.