Thursday, May 31, 2012

Peach-Mango Sangria

Memorial day weekend means lots of BBQ's and fun times with friends. Big get together happenings always means a batch of my fruity but strong Sangria. This weekend I made my Peach-Mango version. It's definitely a great warm weather cocktail but be careful, it goes down very smooth yet packs a great big punch!


Peach-Mango Sangria
Makes about 72 oz or 14 Servings

1 Bottle Sauvignon Blanc
1 Can Frozen Orange/Mango Juice
3 C. Water
1/2 C. Vodka
1/4 C. Limonchello
1/2 C. Sliced Peaches & Heavy Syrup
1/2 C. Sliced Mango
1/2 C. Sliced Strawberries

-Mix all & Chill for 6-8 hrs. Serve Chilled.

Sunday, May 27, 2012

NRW 20&21: Two Mango Jams

Things have been really busy around here. Between event planning, home life, visits catching up with friends, and my son's bad teething episodes, I haven't been able to post as often as I'd like. As a matter of fact I missed my new recipe last week (didn't actually try a new recipe since most nights where short on time.)

So I was out shopping this week and found some absolutely beautiful mangoes (I bought 12), I also grabbed a pineapple and went home to figure out what to make with them.




Since I had so much fruit I decided to make some jams and made two different recipes this week, as well as making up some others I'll post about later. I made these jams in large batches and canned them using a water bathh, but you can easily make these in small batches and put in your fridge in air tight containers.


I'm very excited about these jams and the taste tests were so yummy, my friends are going to be very happy when I hand these out!



I have both of these Jams for sale here

New Recipe Week 20: Pineapple-Mango Jam
Adapted from Food.com
Makes 3 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

2 C Fresh Pineapple (Skinned, cored & diced small)
2 Lemons (Juiced)
2 1/4 C Sugar (Divided)
3 Tbsp (or 1 Box) Low or No Sugar Pectin

-Prep the Mangoes & Pineapple and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 3/4 cups of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.



New Recipe Week 21: Mango-Saffron Jam
Adapted from Food.com
Makes 2.5 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

1 Lemon (Juiced)
4 Saffron Threads
1 1/3 C Sugar (Divided)

2 Tbsp (or 2/3 Box) Low or No Sugar Pectin

-Prep the Mangoes and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 cup of Sugar and Saffron Threads to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/3 cup Sugar & Pectin and set aside.

-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

Thursday, May 24, 2012

Build a Fort-Hand Made

We recently went to a birthday party for our friend's 4 year old son. I had no idea what to get him so I found this cute idea on Pinterest, a build your own fort kit! You buy all of the supplies and then combine them in a bag. I made both the supplies bag & fort kit bag as well as the sheet ties and kit card.


The task was pretty simple, attach 6 ties to each sheet (I only included 2 sheets) and stuff together in bags. The fun part was making the bags but you could buy some if you want and just put all the supplies in it. I made the kit card in a simple photo editing software by using a camo-fabric photo from the internet and adding text boxes and boards.


Here's what's in the kit:
2 Sheets with ties attached to each corner and then mid-way on each long side (6 ties total)
4 Suction Cups
4 Heavy Duty Clips
12 Laundry Clips
1 Flashlight (with batteries)
50' Nylon Rope
1 Bag for the Supplies
1 Big Bag for the Sheets & Supplies Bag


I bought the supplies at a dollar store & wal-mart and the sheets at good will. The bags & sheet ties I made with scrap fabric. In all I spent about $15. Such a wonderful gift!


btw, these work great for young girls too, everyone loves playing in a fort!!!

Wednesday, May 23, 2012

Cream Pesto Lasagna


My mom isn't a cook, as a matter of fact I learned how to cook when I was 10 and have been the family chef ever since then, but she does have a few recipes that she's known for, and one of them is lasagna. Unfortunately, as some of you might know and some not, but I'm allergic to tomatoes. Well, not technically allergic, it's an intolerance, but I can't digest them and it's pretty painful when I do eat one, so in my boat it's the same as an allergic reaction.


So as you can imagine, I can't have red sauce lasagna, even though I absolutely loves my mom's lasagna, it's just not worth it...


Several years ago, I was telling my best friend Goldi about my mom's lasagna and she asked if I had ever tried making it with a cream pesto sauce...hello! I can't believe I hadn't thought of it. So here we are many years later and I've finally typed up my recipes for you to enjoy.

Below is the lasagna recipe and here you can find the Cream Pesto Sauce recipe.



Cream Pesto Lasagna
Serves 4-6

8x8 square baking pan (opt. prep with butter/olive oil)
Enough Lasagna Pasta for 2 layers plus Top (ie. if using Barilla Pasta, 6 should do) & soaked in milk till pliable.
2 C Cream Pesto Sauce
1/2 lb. Meat (either sliced Sausages or some type of Ground Meat cooked with seasoning & olive oil)
1 C Chopped/Sliced Raw Veggies (I use Broccoli/Cauliflower)
1/2 C Sliced Raw Mushrooms
2 Eggs (boiled & chopped up)
2 C Grated White Cheese

-Spoon a little sauce into pan then add 1st layer of Lasagna and coat with sauce.
-Add meat, egg, & veggies, then lightly coat with sauce & top with cheese.
-Repeat sequence.
-Once 2nd layer is done, top with remaining lasagna, sauce & cheese.
-Bake covered with foil @ 350 for 30 mins. Remove foil and continue baking for 15 min.

Cream Pesto Sauce

For those of you who love cream sauces here's my cream pesto. I use it in lasagna, with pasta and in casseroles. This version is really rich so if you'd like to cut the richness use a combo of water/milk or just nonfat milk (which is actually what I usually use).

Cream Pesto Sauce
Makes 2 Cups

2 Tbsp Butter
2 Tbsp Flour
~2 C Milk (or 1 C. Cream & 1 C. Milk)
1/4 C Pesto Sauce
Salt & Pepper to taste

-Melt butter & flour in sauce pan on low to form paste (this is called a roux).
-Gradually add in milk 1/2 cup @ a time, mixing in while doing so. Keep stirring entire time so that clumps don't form.
-Once desired consistency is meet, add in pesto sauce, S&P, and cook for a couple of minutes.







So many projects, so little time

Hey Everyone, Sorry for missing a recipe post this last Sunday. I actually have a lot of food pics & recipes to share, I just haven't had the chance to do my write up. I'm working on some now so soon you'll be able to see.

For now, here's a teaser pic of something I'll be concocting tomorrow!


Wednesday, May 16, 2012

Fingerling Potatoes with Basil&Cream

In a previous post I wrote about my best friend Goldi and her impact on my gardening. Well this weekend her fingerling potatoes were ready for harvesting and she gave me a handful to cook up. Oh my, there really is nothing like a home grown fresh picked potato!

Look how beautiful these are:


When I started cooking them, I was going to keep it simple: some good olive oil (from our trip in italy) and some basil from the garden. But as I got into it, my ingredients evolved and the result was wonderful. I've actually made some potatoes like this before and they're one of my favorite. This recipe works best with fingerling or baby new potatoes, so enjoy!


Fingerling Potatoes in Cream Reduction
Serves 2

1/2 lb Fingerling or Baby New Potatoes
1 Tbsp Fresh Basil (Chopped)
1 Tbsp Olive Oil
Salt & Pepper to taste
1 Tbsp Butter
2 Tbsp Dry White Wine
1/4 C Heavy Cream

-Clean Potatoes, cut any large ones (1.5+ inches in width) in half lengthwise, place in bowl.
-Add Basil, Oil and S&P to bowl and coat potatoes.
-In a heavy skillet or saucepan, heat butter on medium-high heat, add potatoes (scrape out bowl) to pan and cook for 5-7 mins.
-Add Wine and cook until dissolved, about 5 mins, then add Cream and reduce, about 8-10 mins.

Sunday, May 13, 2012

Happy Mom's Day!!!

May all of you mom's have a wonderful day!

-momma mary

NRW 19: Lemon-Mint Chicken

New Recipe Week 19: Lemon-Mint Chicken

It's spring and as every gardener knows, it's mint season, and boy do we have a ton!


It's so pretty!

So I'll be exploring many ways to cook with and store mint. My first recipe this season is Lemon-Mint Chicken, and yes, it was delicious! The original recipe calls for broiling the chicken but it was a hot day so we grilled (indoor) and it came out great, but I think it would be even better grilled outdoors, so bookmark this one for summer time grilling for sure!


Lemon-Mint Chicken
Serves 2
Adapted from Epicurious.com

Zest of 1 medium Lemon, removed with a vegetable peeler
1/4 C fresh Lemon Juice
1 Tbsp Olive Oil
1 Tbsp Mint Leaves (Chopped)
1 Tsp Minced Garlic
1/4 Tsp Paprika
1/8 Tsp Cayenne Pepper
1/4 Tsp Kosher Salt & Pepper
2 Boneless Chicken Breasts
Lemon wedges for serving

-Stir together all ingredients, except chicken, in a small bowl. Poor into a ziplock bag and add Chicken. Place in refrigerator for 30 mins or more.
-Preheat grill then cook chicken for about 5 minutes on each side.
-Transfer chicken to a plate and garnish with lemon wedges & mint.

Friday, May 11, 2012

Nutella Oat Balls

Oat Balls at a whole new level. A Nutella Level.

You MUST make these, now. I'm almost done with the batch, actually I'm thinking about hiding the last 6 from Ana...



Nutella Oat Balls (Originally from Sunday Baker)
~2 dozen 2 inch Balls

1.5 C Rolled Oats
1 C Crushed Pretzel Pieces
1/2 C Hazel Nuts
1/4 C White Chocolate Chips
1/3 C Cran-Pomegranates
1/2 C Nutella

-In a food processor, pulse Oats, Pretzels, Nuts & Chips until grainy (corn meal consistency).
-Add in Cran-Pomegranates and pulse until also grainy.
-Add in Nutella, pulse until combined.
-Scoop out about 2 Tbsp dough and roll by hand into a ball and slightly flaten, set on cookie sheet lined with wax paper, repeat with remaining dough.
-Freeze for about 1 hour then place in bag or container and refrigerate or eat!

Wednesday, May 9, 2012

NRW 18: Rainbow Chard with Italian Sausage

New Recipe Week 18: Rainbow Chard with Italian Sausage

I think I'm going to give up on chard, kale and collards for a while. I know I shouldn't start a recipe post with this viewpoint, but I've been trying really hard to like them for the last couple of years, never having had them until 2010, and I just don't seem to have the winter greens in me.

Don't get me wrong, all the dishes I've made with them have been wonderful, but I just don't enjoy them like I do squash or broccoli, I LOVE broccoli, I could eat a ton of broccoli in one sitting...

This dish was actually pretty good. The Italian Sausage paired perfectly with the chard and the spice was just right. It can be made as a side dish or main, I served it with my Kickin' Sweet Potato Mash which made for a well rounded meal.


Rainbow Chard with Italian Sausage
Serves 4
Adapted from Epicurious.com

1 Tbsp Bacon Grease or Butter
1 Tbsp Olive Oil
1lb bunch Rainbow Chard
2 links Italian Sausage
1/4 Tsp Kosher Salt
1/4 Tsp Pepper

-Cut stems from Chard & then cut crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves. 
-Cut Italian Sausage in half lengthwise & again in quarters lengthwise. Then cute in 1/2 inch chunks.
-Heat Bacon Grease and Oil in a heavy skillet over moderately high heat, then sauté Chard Stems and Sausage with Sea Salt & Pepper, stirring occasionally, about 5-8 minutes.
-Add Chard Leaves and continue to sauté, stirring frequently, until wilted.

Monday, May 7, 2012

New Posts Coming Soon!

Sorry, my 7 month old has been teething big time so I haven't had time to blog...but I do have some yummy recipes & fun crafts to share. Hopefully soon!

-mary