Hungry now? muhaha!
I am eating one of the most incredible peaches that I’ve had in a lonnnng time. So good, in fact, that I bought a case of them. We have a man who sets up a van in town and he goes right to the farms to get his produce. It’s VERY fresh. Definitely way better than the stores get. Because he is the only middleman, he passes those savings on to his customers. You can’t get this stuff for this price in ANY of the markets around us.
Today we bought another dozen corn on the cob. These are a particular variety that is only grown up here apparantly. I’m telling you.. this corn is better even than sugar corn. It’s called Providence corn. Did you know that you can eat corn on the cob raw right off the cob? I didn’t!!! Oh boy was it good. It was so sweet it was as of it had sugar sprinkled on it. Hopefully we’ll be able to get more when pay day rolls around. I have a LOT of corn put up already, but I may thaw that, cut it off the cob and dehydrate it and freeze this for eating off the cob instead. Should be able to dehydrate it still, right? I don’t see why not.
Anyway, the sweetie is going to be working the next three days again. God Bless him… he is working overtime for us so we can get caught up with a couple things and so we can take our gun courses for our licenses. I have to plan out all his meals and count his carbs and stuff for each day and I’m trying a new recipe tonight. It’s called Maui Chicken. You make it in the crockpot and let me tell you. This is AWESOME! He gets more comments about his meals from the other guys at work. hehe. The recipe is at the end of this post and I’ll add it to my Diner category as well.
Tomorrow I’ll be cutting and freezing peaches. It says to blanch them first, but honestly I don’t see why. I like the skin. I’m going to cut them in wedges and lay them on cookie sheets and lay them in the freezer so they freeze individually. Then I’ll vacuum pack them. That way I can use them for anything from smoothies to jams to cobblers by just reaching in and taking out the amount I want. Some of them will get dehydrated also. I love dried peaches in my oatmeal.
I will also be making my first batch of homemade household cleaner. I ordered 3 bottles of Tea Tree Oil and 3 bottle of Peppermint Oil as well for a couple other things. The jury is still out on my homemade deodorant. I don’t know if that caused a little rash and burning under my pits or if it was something else. Still trying it out and will keep you all posted. (Yes, I know you are just rivetted to your seats waiting to hear how my pits are doing. <winks> )
MAUI CROCKPOT CHICKEN RECIPE
4 boneless, skinless chicken breasts
2 TBS. Oil
1 (14.5 oz.) can of chicken broth
1 (20 oz.) can of pineapple chunks
1/4 cup vinegar (apple cider vinegar if you have it. If not plain is ok)
2 TBS. Brown Sugar
3 tsp. soy sauce
1 clove garlic, minced
1 minced onion
1 med. bell pepper, chopped
3 TBS. cornstarch
1/4 cup water
1. Brown chicken in oil in heavy bottomed skillet
2. Place chicken into bottom of crockpot
3. Combine remaining ingredients. Pour over chicken.
4. Cover; cook on low for 4-6 hours
5. Serve over hot jasmine rice or whatever rice you have on hand.
A friend of mine made Honey Blackberry Butter yesterday. It sounded so good! But I didn’t have blackberries. I did, however, have red raspberries from my garden frozen! So into the kitchen I went.
I also only had lightly salted butter so I had to make do with that. I blended a stick of butter, approx. 4 tbls. honey and approx. 1 cup of raspberries. You can tweak it to your own tastes. Here’s a picture of it all finished.
Pretty isn’t it? Tastes as good as it looks, too!
But then what to spread it on?
Well, I had made a huge crockpot of bean soup yesterday as well so what better than a loaf of homemade bread to go with both the soup and the butter? This is one of my favorite recipes. It’s an egg bread. (aka Challah).
So as I sat there with my raspberry butter, my empty bowl from the soup I’d just eaten, I had to conclude…it’s been a great day. Thanks Bridgett!
Tonight I made the most wonderful snack! Cheesecake-stuffed Strawberries. How can you go wrong with that? The recipe came from The Sweets Life . I’ll print the recipe as is, but I did mine a little differently. First the recipe.
I cheated a little. I used Jell-O brand No Bake Cheesecake. I had that, but did not have any cream cheese. I’d like to try it the original way, too, but trust me, this was still wonderful. First I hollowed out the strawberries. There has to be an easier way to do this than the way I did it. It was kinda tedious. I wonder if a melon baller would work? Hmm… have to think on that. Anyway…
Then I made up the cheesecake mixture and put it in a ziploc bag and snipped off the corner to use like a cake bag.
Here they are all filled and topped with a sprinkle of the graham cracker crust mix. I had leftover cheesecake and crust mix so I added the butter to the crust mix and patted it into a bowl. I squeezed in the remaining cheesecake mix and topped it with cinnamon.
Here is the original recipe:
Cheesecake Stuffed Strawberries
from Nutmeg Nanny
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Last week I found out you could make homemade Beef Pepperoni. I had no idea that was possible so I just had to try it. I combined 2 recipes, mostly because I had trouble finding ingredients. Both recipes were similar so it wasn’t really a big deal.
First recipe called for Morton’s Quick Tender Curing Salt. Well, the stores here don’t sell that. So after having looked at other recipes who just used meat tenderizer, I got some of that.
Second recipe called for Liquid Smoke. I didn’t have that and, again, couldn’t find it, so I just omitted it.
The only real difference in the directions was length of time to cook the logs. Also, the recipes called for setting the oven at 150 degrees. My oven only goes down to 170 degrees.
So I went for the longer time, then took some off for the higher temp and popped them in the oven.
So the result? They look like the pictures in the other recipes, however… they taste awful. Now I love salt, but these are so salty even I can’t stand them. The texture is more like an overcooked meatball. They are also very spicy, of which I’m not a huge fan. I don’t know if they toughen up when they cool, but right now they are skinny logs of horribly salty, very spicy overcooked meatloaf logs.
I think I’ll look into getting the right items. I may have to order them. And this time I’ll do it with 1 lb. of meat. I did half this thankfully, so only wasted 2.5 lbs.
Anyone else ever try this and have some advice for me?
(my card reader died or I’d have a picture of the meat logs for you…sighs)
This soup was a delicious lifesaver one year when the beans in my garden decided to just go wild with producing. I had beans coming out of my ears and out of all my friend’s ears as well since they got lots of fresh beans as “gifts”. My friends were starting to duck me if I had any kind of bag in my hands. lol. A friend’s husband who is a true Pennsylvanian Dutchman saved the day with this rich luscious soup. It not only tastes good fresh but freezes nicely as well. Thanks Dutch!
Green Bean Soup
Cook till soft: diced potatoes, onions and celery. When soft, drain and add green beans but in bite sized pieces, small bites of spam or ham, salt, pepper, and parsley. Cover with milk
and add a clump of butter. Heat till hot, but don’t let the milk boil. You can thicken it with some cornstarch for a little thicker soup.
Options: You can also add chopped hard boiled eggs.
When I was a teenager
I had friends who lived on Long Beach Island. They had friends who belonged to Temple Beth Yeshua in New York, a messianic temple. This recipe came from one of
their friends and passed on to me through my friends. (You CAN make it non-vegetarian by adding some bacon, ham or a hambone.)
Vegetarian Jewish Lentil Soup
Soak 1/2 cup lentils in water while doing the veggies.
In large pot add:
1 TB butter and 2 TB oil
3-4 cloves of fresh garlic, finely chopped
2 small chopped onions
1 large stalk celery, chopped
1/4 cup celery leaves
2 carrots, sliced diagonally
2 TB parsley
Cook, stirring, for 5 mins over medium heat. When onions are soft, drain lentils and add to pot. Add 1 1/2 quarts water, salt
and pepper. Bring to a boil. Cover and simmer till veggies are soft and tender; 1-1 1/2 hours.