Pickled Watermelon Rind

Pickled Watermelon Rind

Sweet and spicy and using as much of the fruit as possible. This tasty little snack pickle is more than we could have hoped for.

Ingredients
  

  • 1 Cup Watermelon Rind
  • Ginger
  • 1 Star Anise
  • 1 Tablespoon Red Pepper Flake
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup Water

Instructions
 

  • Add spices and vinegar to the water and boil for 60 seconds
  • Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate
  • Will keep in the fridge up to 3 weeks

Video

Notes

Many recipes call for Allspice. In the first batch I made I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice
Tried this recipe?Let us know how it was!
  • 1 Cup Watermelon Rind
  • Ginger
  • 1 Star Anise
  • 1 Tablespoon of Red Pepper Flake
  • 1/4 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Apple Cider Vinegar
  • 1 Cup of Water

In the first batch, I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice  

  • Add spices and vinegar to the water and boil for 60 seconds
  • Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate 
  • Will keep in the fridge up to 3 weeks 
Rosemary Pop Opt

Rosemary Popcorn w Lemon Zest-Recipe

Rosemary Popcorn

Movie night will never be the same. This is our favorite homemade popcorn. Zesty, salty and satisfying. We have often made a large batch of this for parties and it is a big hit!

Ingredients
  

  • 1- 2 Tablespoons Olive Oil enough to coat the bottom of the saucepan
  • 1/4 Cup Popcorn Kernels
  • 1 Stick of Butter
  • 2 Sprigs of Fresh Rosemary minced fine
  • 1/3 Cup Parmigiano Reggiano grated
  • 2 Tablespoons Lemon Zest minced
  • Salt to Taste

Instructions
 

  • Prepare the rosemary, lemon zest, and the cheese, then set aside.
  • Add the butter to a small saucepan and heat on low.
  • Add the rosemary to the butter.
  • Heat the oil on medium/high heat
  • Add in 2-3 popcorn kernels and place the lid on the pan. When those first kernels pop, the oil is ready for you to add the rest.
  • Move the pot around by lifting it off the direct heat and by making back and forth motions so that the kernels keep moving until you have popped the entire pan.
  • Pour into a large brown paper bag.
  • Add in the cheese, salt, and lemon zest.
  • Slowly add the butter-rosemary sauce to the popcorn.
  • Shake it well.
  • Pour into a bowl and enjoy!

Video

Tried this recipe?Let us know how it was!

Makes 2 Quarts 

  • 1- 2 Tablespoons of Olive Oil (enough to coat the bottom of the saucepan) 
  • 1/4 Cup of Popcorn Kernels 
  • 1 Stick of Butter
  • 2 Sprigs of Fresh Rosemary (minced fine)
  • 1/3 Cup of Parmigiano Reggiano (grated)
  • 2 Tablespoons of Lemon Zest (minced)
  • Salt to Taste
  1. Prepare the rosemary, lemon zest, and the cheese, then set aside.
  2. Add the butter to a small saucepan and heat on low.
  3. Add the rosemary to the butter.
  4. Heat the oil on medium/high heat
  5. Add in 2-3 popcorn kernels and place the lid on the pan. When those first kernels pop, the oil is ready for you to add the rest.
  6. Move the pot around by lifting it off the direct heat and by making back and forth motions so that the kernels keep moving until you have popped the entire pan. 
  7. Pour into a large brown paper bag.
  8. Add in the cheese, salt, and lemon zest.
  9. Slowly add the butter-rosemary sauce to the popcorn.
  10. Shake it well.
  11. Pour into a bowl and enjoy! 
Italian Wedding Soup opt

Italian Wedding Soup

Italian Wedding Soup

here are so many things to love about a wedding, but Italian weddings are special. They are full of traditions and flavors. One thing you can almost always be sure of is there will be soup to start and it will likely be a traditional Italian wedding soup. We love it and see no need to wait for someone to get hitched to have it, we make it year round.

Ingredients
  

  • The Meat From a Small Cooked Chicken
  • 6 Carrots peeled and diced
  • 3 Stalks of Celery diced
  • 1 Large Onion diced
  • 2 Cloves Garlic minced
  • 4-6 Cups Shredded Kale Spinach or Escarole (escarole is the traditional green)
  • 12-20 Meatballs I made mine from ground turkey and they were great fresh, however, I believe pork and or beef would have held its flavor better in the freezer. For our Meatball Recipe click here You can also cheat by purchasing pre-made, frozen meatballs but beware your soup takes on the flavor of the meatballs.
  • 2 Bay Leaves
  • 2-3 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Red Pepper Flake
  • 4-6 Quarts Chicken Stock
  • 3-4 Cups Small Pasta I used Farfalini, but could use Acini de Pepe, Ditalini, Orzo or any other tiny pasta.

Instructions
 

  • Cook the chicken and pull all the meat from the bones. This can be done a day ahead of time. I did mine in a crockpot for ease.
  • Save the stock for the soup.
  • Add some olive oil to the bottom of a soup pan and cook the onions,  carrots, and celery until translucent.
  • Add in the stock, the chicken meat, and the spices, including the bay leaves.
  • Next, add in the kale or whichever green you selected.
  • Cover the pot and bring it all to a boil.
  • Once it has all cooked together by boiling for 10 minutes or so, add the meatballs and reduce to low and simmer. Keep the pot covered.
  • Simmer for at least one hour.
  • Do not add the pasta until you are ready to serve.

Video

Tried this recipe?Let us know how it was!
  • The Meat From a Small Cooked Chicken 
  • 6 Carrots (peeled and diced) 
  • 3 Stalks of Celery (diced)
  • 1 Large Onion (diced)
  • 2 Cloves of Garlic (minced) 
  • 4-6 Cups of Shredded Kale, Spinach or Escarole (escarole is the traditional green)
  • 12-20 Meatballs (I made mine from ground turkey and they were great fresh, however, I believe pork and or beef would have held its flavor better in the freezer.) For our Meatball Recipe click here You can also cheat by purchasing pre-made, frozen meatballs but beware your soup takes on the flavor of the meatballs. 
  • 2 Bay Leaves
  • 2-3 Teaspoons of Garlic Powder
  • 2 Teaspoons of Onion Powder
  • 1 Teaspoon of Red Pepper Flake
  • 4-6 Quarts of Chicken Stock 
  • 3-4 Cups of Small Pasta ( I used Farfalini, but could use Acini de Pepe, Ditalini, Orzo or any other tiny pasta.)
  • 1 Tablespoon of Olive Oil
  • Salt and Pepper to Taste
  • ( If you need more chicken flavor I recommend adding in some chicken base such as Better than Bullion or Knorr’s Stock Cubes)
  1. Cook the chicken and pull all the meat from the bones. This can be done a day ahead of time. I did mine in a crockpot for ease. 
  2. Save the stock for the soup. 
  3. Add some olive oil to the bottom of a soup pan and cook the onions,  carrots, and celery until translucent. 
  4. Add in the stock, the chicken meat, and the spices, including the bay leaves. 
  5. Next, add in the kale or whichever green you selected.
  6. Cover the pot and bring it all to a boil. 
  7. Once it has all cooked together by boiling for 10 minutes or so, add the meatballs and reduce to low and simmer. Keep the pot covered. 
  8. Simmer for at least one hour.
  9. Do not add the pasta until you are ready to serve.
Stuffed Shells 1023

Stuffed Pasta Shells

  • ½ Lb. of Ground Sausage (cooked, drained)
  • ½ White Onion (minced)
  • 2 Cloves of Garlic (minced)
  • 4 Cups of Spinach
  • 1 Teaspoon of Butter
  • 1 Egg
  • 1 Box Pasta Shells (cooked, cooled)
  • 2 Cups of Low-fat Ricotta Cheese
  • 2 Cups of Marinara Sauce
  • 2 Cups of Shredded Mozzarella
  • 1 Tablespoon of Dry Italian Seasoning
  1. In a frying pan, heat on high, add butter, once melted add the onion, cook for 2 minutes.
  2. Reduce the heat to medium and add the fresh garlic, cook for 1 minute.
  3. Add the fresh spinach and cook until wilted, once cooked, remove and allow mixture to cool down.
  4. In a separate bowl add ricotta, cooked/cooled sausage, egg, and Italian seasoning mix together. Then fold in the spinach-onion mixture into the ricotta (make sure it’s cooled).
  5. Get your sheet pan out or whatever other vessels you will cook the shells in.
  6. Lay down a few spoons full of marinara sauce on the bottom to prevent shells from sticking.
  7. Take one of the cooked and cooled pasta shells; place 1 tablespoon of the mixture in the shell, fold it closed, and place open side down in the pan.
  8. Repeat until all shells or mixture is done.
  9. Layer some sauce on each shell and then sprinkle some shredded cheese and fresh parsley on top.
  10. Cook in the oven right away at 365 degrees F for 45 minutes or place in the fridge covered until your ready to cook.
Whipped Cream Cake

Fruit and Whipped Cream Cake

This cake is very light and not overly sweet. I like to serve this after a rich or heavy meal. I have made it several times since I made the video and each time it tasted great and I think got better at decorating too. 

For The Cake

  • 2 1/4 Cups of Flour
  • 1 and 1/2 Cups of Sugar
  • 1 and ½ Sticks of Butter (softened)
  • 2 1/4 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Salt
  • 3 Eggs (room temperature)
  • 1 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Milk (room temperature)

For The Whipped Cream Frosting

  • 1/2 Cup of Powdered Sugar
  • 2 Teaspoons of Vanilla Extract
  • 3 Cups of Heavy Cream
  • 3 and 1/4 Teaspoons of Cornstarch

For The Filling

  • 2 Fresh Kiwi
  • 10-15 Fresh Strawberries
  • 1/2 a Can of Peaches
  •  

For The Cake 

  1. Preheat your oven to 350 degrees F.
  2. Cut parchment paper circle and place in the bottom of your cake pans.
  3. In a bowl add the flour, baking powder, and salt then set aside.
  4. Using a stand mixer, add your sugar,  butter, and vanilla and mix slowly till combined, then mix in the eggs.
  5. Slowly add ¼ of the flour mixture and ¼ of the milk repeat 3 more times until all the mixture and milk are gone.
  6. Pour into your pans and bake for 25-30 minutes until you insert a toothpick in the center and it comes out clean.
  7. Let them sit for 10 minutes then turn over on the racks to cool.
  8. Cakes must be fully cooled before icing.

For The Filling 
Slice the fruit for filling as paper thin as you can get them.

For The Whipped Cream Topping 

  1. Set the metal mixing bowl and whisk from the stand mixer in the refrigerator 45 minutes -to an hour before using or the freezer for 15 minutes.
  2. Add ingredients and whisk on low to start, turning up the speed as the cream starts to form.
  3. Once you have stiff peaks, stop mixing or you will end up with a soupy mess that will not form.

Assembling The Cake

  1. Add the whipped cream to the top of the bottom cake and them place fruit filling slices all over the cream.
  2. Add the whipped cream filling to the top of the fruit and add the second layer.
  3. Spread the whipped cream as you would normally to frost a cake, or if you have a piping bag pipe the whipped cream on the cake for a more polished look.

 

Cucumbers

Sweet Heat Canned Pickles

To Make a Quart of Pickles

  • 1 Cup and a Half of Cucumbers (peeled and sliced)
  • 1 Bay Leaf
  • 1/8 of a Teaspoon of Red Pepper Flake 
  • 1/8 of a Teaspoon Chipotle Powder 
  • 1/8 of a Teaspoon Chili Powder 
  • 1/8 of a Teaspoon of Onion Powder
  • 1/8 of a Teaspoon of Pickling Spice 
  • 5 Tablespoons of Sugar 
  • 2 Tablespoons of Kosher Salt
  • 2 Tablespoons of Jalapeno Peppers (in a jar or fresh)
  • 1/2 Cup of White Vinegar
  • 2 Cups of Water 
  • A Quarter of an Onion (peeled)
  • A Few Cloves of Garlic (peeled)  
  1. This is a traditional canning recipe. These pickles are meant to be put into sterilized jars and heat sealed. 
  2. Add in all ingredients and follow instructions on sealing the sterilized jars. 

To learn how to can please visit How to Can Pickles

 

Beef Bone Broth Jar Fixed

Vietnamese Bone Broth

Vietnamese Bone Broth

Ingredients
  

  • 4 Lbs. Beef bones approximately 12 pieces
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions halved
  • 2 Shallots peeled/ whole
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4 ” Piece of Fresh Ginger
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves

Instructions
 

  • In a large stock pot add the beef bones and the oxtail and cover with water
  • Preheat the oven to 450 degrees F.
  • Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  • After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  • Bring the stock to a simmer and hold there cooking for 8-10 hours
  • Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  • The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.

Notes

Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.
 Make sure broth does not boil, just keep a nice steady simmer
Tried this recipe?Let us know how it was!
  • 4 Lbs. Beef bones (approximately 12 pieces)
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions (halved)
  • 2 Shallots (peeled/ whole)
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4” Piece of Fresh Ginger  
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves
  1. Large stock pot add the beef bones and the oxtail and cover with water

Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.

  1. Preheat the oven to 450 degrees F.
  2. Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  3. After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  4. Bring the stock to a simmer and hold there cooking for 8-10 hours

          Make sure broth does not boil, just keep a nice steady simmer

  1. Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  2. The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.
opt jalapeno cream Sauce

Jalapeño Cream Sauce

  • 1/2 Stick of Butter
  • 2 Tablespoons of Flour
  • 2 -3 Jalapeno Peppers (sliced and chopped, seeds and strings removed)
  • 2-3 Tablespoons of Cream Cheese
  • 1 Chicken Stock Cube and 1/2 Cup of Water or 1/2 Cup of Chicken Stock
  • 1/4 Teaspoon of Chili Powder
  • 1 Teaspoon of Lime Juice
  1. Add the butter to the pan.
  2. Add the Jalapenos to the pan.
  3. Stir in the flour.
  4. Add in the Cream Cheese.
  5. Add the Stock or Stock Cube with Water.
  6. Stir until creamy and mixed well.

Enjoy!

Steak and Quail Eggs

I have these wonderful neighbors who raise quail and I am the fortunate recipient of these beautiful eggs most all year around. I say “most” because during the winter months the egg production does slow down a bit.

The consistency of the egg is a bit different from the chicken egg as it holds more yolk than white, however, the flavor is very similar and mild.

The shell is different, aside from being a beautiful speckled design, it is quite thick. For cracking the egg my neighbor bought me a special tool that looks like a strange pair of scissors and it works wonderfully when poaching eggs as we have done here. 

This simple but wonderful dish was made with a previously marinated London broil steak (that I sliced up for breakfast and will have the rest on a salad for lunch during the week). Our Chimichurri sauce was drizzled over the steak. Served alongside some of our home-fried potatoes. The quail eggs are poached and plated on top of the hashbrowns. 

  • 1 Marinated London Broil Steak Sliced Thin
  • 3-4 Quail Eggs Per Dish
  • 1 Teaspoon of White Vinegar
  • Chimichurri Sauce (See our recipe) 
  • Home-fried Potatoes (See our recipe)
  1. Grill the London Broil and slice thin (3-4 Slices per plate). The steak can be served room temperature.
  2. Prep the Chimichurri sauce according to our recipe.
  3. Cook your home-fries potatoes according to our recipe. 
  4. Boil water for the quail eggs and add a tablespoon of vinegar. (This helps the white to stay together in the water).
  5. Crack the eggs one at a time and drop into the boiling water. 
  6. Reduce the heat and only cook each egg for 2-3 minutes as you want the yolk to be lightly cooked but the white firm. 
  7. Tip: Have your meal plated before dropping the eggs so all you have to do is top with the Chimichurri sauce.  
Raspberry Cake Cropped

Dark Chocolate Raspberry Buttercream Cake

The inspiration for this cake was Valentine’s Day.  The deep, dark-chocolate mixed with the beautiful pink raspberry-buttercream frosting gave this cake a romantic look and taste. The buttercream melts in your mouth and the cake is left on your tongue absorbing all raspberry flavor. 

For the Cake

Since this was a small romantic style cake, I used an 8-inch tall cake pan

  • 1 Cup of Sugar
  • 1 Cup of Flour
  • 1/3 Cup of Cocoa
  • 3/4 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • 1/3 Cup of Butter (melted)
  • 1 Egg (beaten)
  • 1 Teaspoon of Vanilla
  • 1/2 Cup of Boiling Water 
  • 2 Drops of Red Food Coloring

For The Frosting

  • 1 Stick of Butter (softened)
  • 3 – 4 Cups of Powdered Sugar (Varies on how you frost. Do you want the frosting thick or thin?) The cake shown was on the thin side.  
  • 2-3 Drops of Raspberry Extract (taste your frosting at 2 drops to understand if it has enough flavor).

For the Cake

  1. Preheat the oven to 350 degrees F.
  2. Cut a circle of parchment paper to fit the bottom of the pan. 
  3. Lightly grease and flour the side of the pan. 
  4. Mix all the dry ingredients together.
  5. Mix all wet ingredients except the boiling water together. 
  6. Mix everything together and add the boiling water slowly. This is going to seem like a lot of water in your mix but make sure you use it all or the cake will be dry.
  7. Fill your cake pan(s)
  8. Cook for 30-35 minutes and test with a toothpick. 

For the Frosting

  1. Add the softened butter to the mixing bowl of your stand mixer (you can also use a hand mixer).
  2. Add the first cup of confectioners’ sugar. 
  3. Add the raspberry extract.
  4. Mix on low at first and then turn up speed.
  5. Stop the mixer, add the second cup of sugar and mix again slowly at first. 
  6. Stop mixer to taste for raspberry flavor,  if you need more add it,
  7. Add 2 drops of red food coloring to achieve the pink color.
  8. Mix in the next cup of sugar.
  9. If you want thicker frosting, add more sugar. 
  10. If your frosting is too thick you can add a little warm water.
Fixed Pics in LOF 1023 (8)

Braised Lamb Stew

  • 3 Lbs. of Lamb Shoulder (I used lamb shoulder chops)
  • 4 White Potatoes (wedges)
  • 2 Celery Stalks
  • 5 Carrots
  • 8-10 Pearl Onions
  • 12 Oz. of  Crushed Tomato
  • 1 1/2 Cups of Red Wine
  • 1 Cup of Chicken Stock
  • 1 Cup of Beef Stock
  • 6-7 Garlic Cloves (chopped)
  • 6-7 Sprigs of Thyme
  • 2 Tablespoons of Olive oil
  • 2 Bay Leaves
  • Salt and Pepper
  1. In a cast iron pot add olive oil and turn the heat on high.
  2. Salt and pepper both sides of your lamb.
  3. Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
  4. Brown and sear for 3 minutes on each side, locking in the juices.
  5. Take the lamb out of the pan and set aside.
  6. In the same pot add the garlic, celery, onion, and carrots.
  7. Cook on medium heat for 6-7 minutes.
  8. Add the red wine, tomatoes, chicken, and beef stock.
  9. Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
  10. Cover and cook in the oven at 275 degrees F for 2 hours.
  11. Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½  hours.
  12. You can then decide if you want to keep the braised lamb as it, or thicken it with a little slurry and turn it into a braised lamb stew.