Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste
Float Cover

Let’s Float Through Summer

There is a certain treat I do enjoy from time to time during the hot months…an ice cream float!

Author Deanna Martinez

When I was little, my mom used to enjoy Root Beer floats. To this day, I still enjoy Root Beer! However, there are so many flavor combinations you can choose to make an ice cream float. I am here to get your creativity flowing with a few ideas to get you started.

First, pour your carbonated beverage into a tall glass. Then, add a scoop or two of ice cream. Finish off with a straw.

For a special treat, you can top your float with whipped topping! 

Classic Root Beer float

  • Root Beer and vanilla ice cream

 Punch bowl float

  • Ginger ale and sherbet

Creamsicle float

  • Orange soda and vanilla ice cream

Cranberry float

  • Cranberry ginger ale and your choice of vanilla ice cream or a fruity variety

Fruitsicle float

  • Cheer Wine and vanilla ice cream

The possibilities are truly endless. How about vanilla coke and chocolate ice cream? I could go on and on.

On a side note, we should all have a great ice cream scoop in our kitchen. I have two great options for you here:

Tupperware Ice Cream Scoop (with Kathy)

Pampered Chef Ice Cream Scoop (with Laura)

Fun fact: The ice cream float was invented by Robert McCay Green in Philadelphia, Pennsylvania, in 1874. He sold vanilla ice cream with soda and offered a choice of 16 flavored syrups. 

Click on the Photos Below for More Ice Cream Float Recipes

Untitled design (11)

We Make Mexican Street Corn Multiple Ways

Who doesn’t love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? The light char from the grill adds a depth of flavor you could not achieve in a pot of steaming water.

The last time we grilled corn, my dear friend Ana, who just so happens to be an amazing chef, rolled up her sleeves and properly dressed this corn on the cob for me. It was delicious and we loved the spicy flavor she created. When I cook, I simply can not justify the messiness of it all. Usually, by the time I am plating the corn on the cob, it is a signal that the rest of the meal is ready and I am rushing just to place the dish on the table. I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

The problem was solved when I came across a recipe for a summer corn salad. I thought I would give it a try using the spices that made Ana’s corn so delish. I simply grilled the cobs making sure to brown the kernels just a bit using medium-high heat. I was careful not to dry the kernels out, I pricked one with the tine of a fork and when the kernel gave away slightly is when I removed it. The corn will continue to cook as it starts to cool down so don’t worry if you think it is not done.

Once the corn was cool enough to handle. I took a kitchen knife and sliced the kernels from the cob in long strips. I could have dropped it in a cool ice water bath if I was in a hurry. I then broke up the kernels in the bowl and added the chopped red onion, the jalapeno, the poblano pepper, the cilantro, green onion, garlic, salt, and the most important ingredient, the cheese. Truth be told, I did not have Cojita cheese on hand so I substituted feta cheese, it is a great alternative since it is salty and has the same crumbly texture.

In a separate bowl, I mixed the dressing for the salad using sour cream, lime, olive oil, and chili powder. You could use mayo instead of olive oil, however, I had company coming and one of my guests is allergic to eggs. By substituting all the mayo for olive oil it worked out just fine.

We all enjoyed the street corn salad that evening. Because this salad has red onion, I do not recommend it as leftovers. You can however make this salad a day in advance to save time by simply keeping the onion and dressing separate until just before serving.

Look how beautiful it is the colors pop as does its fresh taste. It will be a great addition to your next summer barbeque or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup of Minced Red Onion
  • 1/3 Cup of Chopped Cilantro
  • 1 Clove of Minced Garlic
  • 1/4 Cup of Chopped Green Onions
  • 1/3 Cup of Cotija or Feta Cheese
Dressing
  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions

  1. Husk the corn and wash in cold water
  2. Place directly on the grill grate over medium high heat
  3. Roll the corn as it begins to lightly brown
  4. Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  5. Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  6. Break the kernels up in the bowl with your hands.
  7. Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  8. Mix the dressing and place in the refrigerator along side the salad until ready to serve.
Driftwood Cropped

Eating The Outer Banks

The Outer Banks of North Carolina is one of the best beach destinations on the coast and according to a recent study done by rent.com, and published by The Outer Banks Voice in early May, that looked at which travel destinations across the United States were the least affected by Covid-19  in terms of search traffic on Google. The Outer Banks ranked #1, meaning people still continued to search for it more than any other destination spots in the US to be followed by Yellowstone National Park, and Fairbanks Alaska.

Photo Credit: The Outer Banks Voice

I have visited the Outer Banks for several years now. Each time I try to do something a little different, which is easy to do since there is so much diversity in the activities. One year I climbed the Hatteras Lighthouse, 210 feet high to the top, and peered out over the marsh with winds that made me a bit scared that I would be whisked over the railing and plummet to my death. 

Another time I ventured to Jockey’s Ridge State Park in Nags Head to experience the tallest living sand dune on the Atlantic seashore where I climbed the enormous sand dunes and watched hang gliders drift off the peaks and fly over the sea.

photo courtesy of Outerbanks.com

I have visited the Wilbur and Orville Wright Museum, attended a festival by the Marina in Manteo. I have walked the trails along the marsh in Kitty Hawk, and shopped at the adorable little shops at Osprey Landing in downtown Duck, NC. 

I have eaten some of the best food the North Carolina coast has to offer, everything from fresh oysters harvested that morning from Hatteras Sound to the best hush-puppies this side of Louisiana. This visit was short and sweet but was no different. During our stay we visited three restaurants, all very different from each other and want to share our experience with you. 

1. I Got Your Crabs

If you want a very casual atmosphere you need not look too far down the road to 3809 North Croatan Highway Kitty Hawk in The Sea Dunes Shoppes plaza. This little strip mall houses a Jerky store and a few other little shops but the gem of the plaza is called I Got Your Crabs Seafood Market and Steam Bar. The restaurant opened its doors in 2012 and has quickly become a place that the locals enjoy year-round. The owner of the restaurant is a third-generation commercial fisherman. He crabs daily in the Currituck Sound. You likely drove on the bridge that goes over the sound when you were entering the Island. One of their specialties is those local blue crabs that are known for their sweet salinity.

Crab Facts

According to Bluecrab.info the male is the one with all blue claws, the female has red tips on hers. It is rumored that the female crab’s meat is sweeter than the male’s.

While visiting I Got Your Crabs our server made the recommendation of the popular crab dip to start our meal, She made a fabulous suggestion. When the dip arrived we were excited to see that it was served with homemade deep-fried wonton chips. These chips were the perfect vessel for this hot and cheesy, crabby dip.

When you are dining at I got your crabs you will find no shortage of oysters. Oysters are of the Crab Slough variety which are known to be sweet and buttery. I ordered mine fried, served with a Remoulade Sauce. They were so plump and juicy!

My friend wanted clam strips, of which I am not a fan. Give me those juicy bellies all day long. Her clam dish was however worth mentioning because they were served with a side of the yummiest hush-puppies. Those hush-puppies sweet with a little onion flavor cooked to a perfect golden brown could have been sold as an appetizer.

Dessert was available, however, we had eaten too much food already so we opted for takeout boxes for our meals. We will go back on a future visit and next time maybe we will check out that Jerky shop before we fill up on seafood.

2. Steamers Restaurant and Catering

On my last visit to OBX, I had some of the freshest oysters on the half-shell that I had ever tasted at a place called Coastal Provisions Oyster Bar and Wine Bar Cafe. Opened in 2006 by Daniel Lewis and Scott Foster, former head chefs for a specialty gourmet food chain. Let me share a little irony with you. That last visit, I had not intended to eat at Coastal Provision, I was headed to a restaurant in the same plaza called Steamers. Steamers, however, was not open for lunch so I ended up at Coastal Provisions eating those amazing oysters. As I was planning my trip this time all I could think about was having those amazing fresh oysters on the half-shell from Provision Company however, much to my dismay when I pulled into the parking lot I saw a sign saying they were closed, I was so disappointed. Steamers however was open! You have to snicker a bit at that twist of fate.

When doing my research for this article I discovered Daniel Lewis is also the President of the Outer Banks Restaurant Association and owner of Coastal Cantina and Coastal Cravings in Duck, NC. In an interview about Covid-19, he told The Outer Banks Voice he made the decision to close Coastal Provisions and focus on his other restaurants. You can be sure I will be visiting Coastal Cravings on my next OBX visit, so stay tuned!

Steamers Restaurant and Catering is located at 1 Ocean Boulevard Ste 115 in Southern Shores. We sat at the bar but I am told they do have upstairs seating with ocean views. It is co-owned by Linda Coats. I am told she often checks in on her guests and ensure they are feeling welcomed. Our visit was no different. A woman that I am almost sure was Linda stopped by as we were seated at the bar and asked us if we were having a good time and we were! Why wouldn’t we be, we had a heaping pile of Steamed Spicy Shrimp and two cold beers in front of us. The shrimp was fresh and crisp and seasoned with a generous amount of Turmeric. When you licked your fingers your tongue burned a little, but then the shrimp cooled it down. It was a fun albeit messy experience. That is what good seafood is all about! Our servers brought us lots of steamed napkins and lemons for our hands and kept our area of the bar tidy at all times.

For our entrees, we chose the steamed lobster special for $30.00. It was a great value, fresh, and scored to make it easier to crack open. It came with drawn butter, lemon, and a side of corn on the cob. If you want to learn more about these amazing sea creatures and the people who catch them, be sure to read Love of Lobster.

I am sure we were offered dessert but can tell you I was too full to even finish my corn and certainly did not listen if they had. I did notice while researching their site for this article they do offer on their takeout menu a New York-style cheesecake and a chocolate tuxedo cake. We enjoyed it all and would recommend this restaurant to others.

3. Trio OBX

The Outer Banks does not have to be just about seafood and to prove that we went over to Trio Restaurant and Market. Located 3708 Croatan Highway, Kitty Hawk. This is a place that I visit each time I am in OBX. This is the ultimate grown-up hangout where you can relax and tantalize your taste buds.

There is wine as far as the eye can see, a store filled with sundries and gourmet treats, and a cheese counter that will make you drool. They serve the best local craft beer and make gourmet small and large plated meals. On this visit like all visits we order a meat and cheese tray to start our evening. We tantalized our palates with flavors from all over the world and rinsed it down with the nectar of the gods.

We shared a New York Strip Steak served on a bed of the most flavorful homemade mashed potatoes with a truffle sauce. For dessert there was a rich and dark chocolate cheesecake,

Our Trio Experience

We Interview One Of Trio’s Owners Ken Hyman

Wine

Summer Wine and Seafood Pairing

Summer wine, what is it exactly?
When asking other people they may say Pinot Grigio or White Summer Sangria. While those certainly are wines that come to mind, I recently went to a wine pairing this summer that proved that Sauvignon Blanc, Rose, and even Chardonnay are perfect summer pairings with summer seafood. 

Sauvignon Blanc, Rose, and even Chardonnay are perfect summer pairings with summer seafood. 

This dinner was held at the Mayton Inn, Cary, North Carolina. It was built after I moved from the area and I was surprised to see such an opulent venue in the middle of what used to be a quiet lazy, downtown area. Much has changed about the City of Cary in the last 10 years. The downtown is abuzz with nightlife. There are so many places for adults to convene. There are two breweries, Bond Brothers and Cotton House,  and Pharmacy Bottle Shop serves craft beers on tap. There are many cafes, a movie theater and The Mayton Inn with a full bar, restaurant, function room, and nearly fifty guest rooms. 

I was surprised to see such an opulent venue in the middle of what used to be a quiet lazy, downtown area.

The Mayton Inn was charming as you can see in some of the photos. We plan to go back to order a drink from the Highball lounge (especially for half price bourbon night on a Monday). The lounge name came from Cary’s history as a “train city”. You can still board the Amtrak to many destinations right from downtown.  Highballing is apparently a term used to describe a steam engine moving at its highest speed.  

Tonight we dined in the function room and the food was prepared by Executive Chef, Steven Zanini, III, and his staff. Steve’s food is known around the area as he has cooked at Dean’s, Jimmy V’s, and Midtown Grille.

Executive Chef, Steven Zanini, III, and his staff.

We will explain the food that was served in each course and describe these summer wines that were paired. We were lead through this wine tasting journey by oenophile, Emily from Empire Distributors who was kind enough to share her experience and knowledge with us.

Amuse Busche

First up, the Amuse Busche. It was a Summer Crab Salad served on a wonton soup spoon. It was made with the appropriate balance of panko and crabmeat that enabled us to taste the salty, light, crab flavor and give us the crunchy mouthfeel the chef was going for. It was quite delicious. The wine this dish was paired with was the Emmol Sauvignon Blanc made by Jenny Wagner. She comes from the same family of vintners who make the more well known Caymus. What I loved about this wine was it was the opposite of a New Zealand Sauvignon Blanc. It was minerally with fresh notes of citrus, peach and wood char. This made perfect sense since the Wagner family are the owners both the Rutherford and Oak Knoll vineyards. 

This made perfect sense since the Wagner family are the owners of both the Rutherford and Oak Knoll vineyards. 

The next course was a Grilled Peach Ceviche that sat in an edible bowl of crispy fried wonton dough. When eating this fresh seafood dish the calamari’s texture gave way to a slight pop but was not chewy between my teeth. The peach and citrus flavor sprinkled with cilantro leaves and a hint of heat kept me wanting another forkful. It was paired with a pretty Sokol Blosser Rose because of its aromas of peach and jasmine along with a lingering rhubarb taste on the finish. This bright, delicate, rose is 100% Pinot Noir and 100% estate grown in Dundee Hills which is part of the Willamette Valley in Oregon. The Sokol vineyard is owned by a brother and sister, Alex and Allison Sokol who are second-generation wine growers whose family was into organic farming before sustainability was a thing. 

The next course was a Grilled Peach Ceviche that sat in an edible bowl of crispy fried wonton dough.

Next was the main course which was a pan-seared tile-fish. The fish had a sweet buttery flavor that is similar to crab or lobster. It was served over a finely shredded cabbage and carrot slaw accompanied by a citrusy, sweet sauce to drizzle on top. On the side was a rice cup that had been crusted on the top giving it a more nutty flavor, and color on the plate with a crunchy texture. The main course was paired with the Diatom Chardonnay.  This central coast, Santa Barbara, CA wine was unoaked with lemon and citrus on the nose. The winemaker for this one is Greg Brewer who is known for making Chardonnay wines in stainless steel to maintain the grapes in their purest state. He named the wine from the diatomaceous earth found in this region that is composed of much-fossilized plankton. 

The fish had a sweet buttery flavor that is similar to crab or lobster.

Our last course of the evening was a Raspberry Clafouti. This is a French dessert that is baked in a well-buttered dish that is coated with a thick flan-like batter. The clafouti was served warm and dusted with powdered sugar. With it was paired another Rose, this one was a sparkling, from the Languedoc Region of southern France. It tickled our noses with its very tiny bubbles and its strawberry and raspberry goodness flirted with our taste buds. This wine is made from mostly Cabernet grapes that are hand-harvested. This all-organic, no sulfate wine is fermented using the ancestral method. According to Wine Spectator, “the ancestral method is an inexpensive but risky and difficult-to-control method of producing sparkling wine, and almost certainly the oldest, in which the primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. There is no dosage, or sugar added, to kick-start the secondary fermentation, and the wine is not disgorged to remove any sediment or lees remaining afterward.”

It tickled our noses with its very tiny bubbles and its strawberry and raspberry goodness flirted with our taste buds.

We met some great people and a good time was had by all!

If you are thinking of hosting a summer dinner party with friends, I highly recommend trying some of these wines yourself to see how they will fit with your menu. If you need help our culinary team of expert chefs and assistants are hand-selected to shop, cook and clean up for your hosted dinner party. 

Pickled green toms opt

Pickled Green Tomatoes

Pickled Green Tomatoes

Green tomato recipes are mostly battered and fried. We pickle them for a surprising zesty addition to a sandwich or burger.

Ingredients
  

  • 2 Cups Cut Green Tomatoes Remove stems
  • 4 Cloves Garlic Peeled but Whole
  • 1/4 of an Onion Whole
  • 1 Tablespoon Sea Salt or Kosher salt
  • 1/4 Teaspoon Mustard Seed
  • 1/4 Teaspoon Fennel Seed
  • 1/8 Teaspoon Celery Seed
  • 1 Cup White Vinegar
  • Water to fill the Jar

Instructions
 

  • Wash and slice the green tomatoes and add them to a Mason jar
  • Peel and slice the onion and add it to the jar
  • Peel the garlic and add the cloves to the jar
  • Add the salt and spices
  • Add the vinegar
  • Add the water to cover the tomatoes
  • Seal the jar and shake it
  • Refrigerate for a few days these will get better over a week
  • Can keep for up to 3 weeks in the refrigerator
  • Enjoy!

Video

Tried this recipe?Let us know how it was!

Ingredients

  • 2 Cups of Cut Green Tomatoes (Remove stems)
  • 4 Cloves of Garlic (Peeled but Whole)
  • 1/4 of an Onion (Whole)
  • 1 Tablespoon of Sea Salt (or Kosher salt)
  • 1/4 Teaspoon of Mustard Seed
  • 1/4 Teaspoon of Fennel Seed
  • 1/8 Teaspoon of Celery Seed
  • 1 Cup of White Vinegar
  • Water to fill the Jar

Instructions

  1. Wash and slice the green tomatoes and add them to a Mason jar
  2. Peel and slice the onion and add it to the jar
  3. Peel the garlic and add the cloves to the jar
  4. Add the salt and spices
  5. Add the vinegar
  6. Add the water to cover the tomatoes
  7. Seal the jar and shake it
  8. Refrigerate for a few days these will get better over a week
  9. Can keep for up to 3 weeks in the refrigerator
  10. Enjoy!

Watch How To Make It

opt pickled shrimp

Pickled Shrimp

Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.
Course Appetizer

Ingredients
  

  • 1 Lb. of Raw Shrimp
  • 2 Lemons sliced
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil I purchased mine at the spice store
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water

Instructions
 

  • Remove head and peel the shell and legs (I leave the tail on)
  • Devein shrimp if not already purchased this way
  • Boil a pot of lightly salted water (½ teaspoon of salt)
  • Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
  • Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  • With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  • Slice the lemon and the rest of the onion in thin rings
  • In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
  • Add the teaspoon of salt
  • Add the oil and vinegar
  • Place the lid on the jar and shake a few times
  • Place this in the refrigerator for a minimum of 8 hours
  • Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten with in a day or two. 
Tried this recipe?Let us know how it was!
  • 1 Lb. of Raw Shrimp 
  • 2 Lemons (sliced) 
  • 1 Large Onion 
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store) 
  • ½ Cup of White Vinegar 
  • ½ Cup of Olive Oil 
  • 1 Teaspoon of Salt 
  • ½ Teaspoon of Salt for the Boiling Water
  1. Remove head and vein from shrimp if not already purchased this way
  2. Peel the shell (I leave the tail on) 
  3. Boil a pot of lightly salted water (½ teaspoon of salt) 
  4. Add the shrimp along with half of the onion and slowly as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil.  Repeat until all are gone. 
  9. Add the teaspoon of salt 
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours 
  13. Make sure the shrimp is covered if you need to add a little water and more of the olive oil and vinegar mix to the brine. 

Enjoy!

marinated baby bella opt

Marinated Baby Bella Mushrooms

Marinated Baby Bella Mushrooms

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

Ingredients
  

  • 3 8 Oz. Packages of Whole Baby Bella or White Mushrooms Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size.
  • 1 Cup Red Onion
  • ½ Cup White Vinegar
  • ½ Cup Apple Cider Vinegar
  • 1 Cup Olive Oil
  • Cup Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced optional

Instructions
 

  • Fill a pot with water
  • Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  • Scoop out the mushrooms with a slotted spoon
  • Plunge the mushrooms into a bowl of ice water.
  • In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  • the raw onion, garlic, and Italian seasoning
  • When the mushrooms are cooled add to your Mason jar
  • Fill jar and gently shake with all the ingredients.
  • Put on the lid and shake gently to incorporate all the seasoning

Video

Notes

You can eat these after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.
Enjoy! 
Tried this recipe?Let us know how it was!

Ingredients

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

  • 3, 8 Oz. Packages of Whole Baby Bella or White Mushrooms (Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size).
  • 1 Cup Red Onion
  • ½  Cup of White Vinegar
  • ½ Cup of Apple Cider Vinegar
  • 1 Cup of Olive Oil
    ⅓ Cup of Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced (optional)

Instructions

  1. Fill a pot with water
  2. Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  3. Scoop out the mushrooms with a slotted spoon
  4. Plunge the mushrooms into a bowl of ice water.
  5. In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  6. the raw onion, garlic, and Italian seasoning
  7. When the mushrooms are cooled add to your Mason jar
  8. Fill jar and gently shake with all the ingredients.
  9. Put on the lid and shake gently to incorporate all the seasoning

Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.

Enjoy!

Watch How To Make It

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.