Friday, November 13, 2015

Mushroom Asiago Chicken

Mushroom Asiago Chicken
Prep time  - Cook time
Total time
Serves: 4
  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1½ cups dry white wine
  • ½ cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • ½ cup heavy cream
  • ¼-1/2 cup shredded asiago cheese
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • seasoned flour:
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  1. Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about ¼-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
  2. Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
  3. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
  4. Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
  5. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
  6. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  7. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use ½ cup; not as strongly flavored, use the ¼ cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used ½ cup).
  8. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.
  9. Add chicken back to pan and heat through.
  10. Garnish with sprigs of fresh thyme. May be served over any pasta.
Recipe Source:

Thursday, February 13, 2014

Candied Jalapenos!!

3 pounds of whole jalapenos equals out to about 8 cups of sliced peppers. *Makes approximately 6 half pint jars

3 pounds of whole jalapenos equals out to about 8 cups of sliced peppers.

Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!
3 pounds fresh jalapenos, washed (about 8 cups sliced)
2 cups apple cider vinegar
6 cups granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 garlic cloves, chopped
1 teaspoon ground cayenne pepper
Make sure to wear protective gloves when cutting off the stems and slicing the hot peppers!
1. *Hint - Wear gloves during this step to prevent your hands from burning the rest of the day.   Remove stems from all of the jalapenos and slice into 1/8 to 1/4 inch rounds. Set aside.
2. In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
3. Add the pepper slices and simmer for 5 minutes.
Add sliced jalapenos to the hot liquid and boil before adding to mason jars.
Add sliced jalapenos to the hot liquid and boil before adding to mason jars. 4. Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.
5. Turn the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeno peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets by sliding a plastic utensil down the inside of the jars. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.
Jars filled and ready to water bathed….Do not eat for 2 weeks for best flavor!
Jars filled and ready to water bathed....Do not eat for 2 weeks for best flavor!6. To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars onto a thick towel to let cool. Leave them undisturbed for 24 hours.  Check to make sure that all lids have sealed by pressing on the center of the lid.  If the lid moves, place the jar in the refrigerator.  All sealed jars can be stored in a cool dark place for up to a year.

Adding candied jalapenos to the canning pantry has been an unexpected but welcomed addition!
7. **Hardest part** – Wait 2 weeks before you eat them — the flavors need time to meld.  I know, but they are worth the wait!!!
Ideas for use:  Once you start eating these, you’ll find all sorts of places to sneak in this sweet, spicy, and tangy treat—sandwiches, potato salad, grilled meat, and pasta, and my favorite – as a topping to crackers and cheese, just to name a few.

Found on Old World Garden Farms

Strawberry Honey Jam with 4 Ingredients

Strawberries, Grated Apple, Lemon and Honey - 4 simple ingredients for All Natural JamStrawberry Honey Jam

Strawberries, Grated Apple, Lemon and Honey – 4 simple ingredients for All Natural Jam
6 lbs of fresh strawberries
3 3/4 cup raw honey
As the ingredients boil, skim off the foam and discard.2 small granny smith apples
1 1/2 tablespoons of freshly squeezed lemon juice (about 1/2 of a large lemon)

As the ingredients boil, skim off the foam and discard.
1. Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot
Pour into hot mason jars to begin the canning process.2. Cut the sides of the apples away from the core and grate the apple leaving the skins on.  (I used my food processor) Place in pot with the strawberries.
3. Juice a lemon until you get 1 1/2 tablespoons of juice and poor into the stock pot.
Pour into hot mason jars to begin the canning process.
4. Pour the honey into the pot and stir.
Water bath for 10 minutes, remove from heat and let cool overnight.  5. Heat mixture on high until boiling stirring occasionally.  As soon as the mixture begins to boil, reduce heat to medium low to simmer.

Water bath for 10 minutes, remove from heat and let cool overnight.
6. Simmer for approximately 15 minutes until the strawberries become soft.  Using a potato masher, mash the strawberries so there are no recognizable sections.  If you have an immersion blender, you can use this instead.
7. Simmer for another 15-45 minutes, stirring occasionally.  The longer the mixture simmers, the thicker the consistency.  (Remember, this will not be as thick as the consistency made with sugar and/or pectin).
8. Strawberry Honey Jam can either be placed in freezer safe jars, or canned using a water bath for 10 minutes.

Found on Old World Garden Farms

Wednesday, December 18, 2013

Rumtopf - How to preserve Fruit in Alcohol


I’m one of those people who have a closet with a corner dedicated to the gifts I buy throughout the year instead of making the sad trip to the mall at 9pm on Christmas Eve. This year, I decided to start getting ready for holiday eating and drinking in the summer as well. I’m talking about Rumtopf, or a Rum Pot.

Rumtopf is a fantastically delicious way to preserve fruits in alcohol. The idea is to start in early summer and add layers of seasonal fruit as they become available (and more booze) until fall. Then the batch is put away and forgotten about until the holidays when it becomes a fruity, boozy base for cocktails and desserts.

Although its fall now, it’s not too late to get your Rumtopf on. There are only a few rules to the Rumtopf.

Choosing your fruit: Choose firm fruit and create a blend. Ideally your blend would include stone fruit like peaches and apricots, berries such as blackberries, and tree fruits like pears. I was warned that apples and raspberries don’t fare well to the fermentation process so skip those.

Choose your booze: Classic Rumtopf would use rum but the process would work just as well with brandy or vodka. Again, think of what flavors you would like in your alcohol and what alcohol you would like in your fruit. The alcohol should be at least 80 proof if not higher.

Assemble: Using a clean glass jar (like a canning jar), add your fruit in layers throughout the season. Each time fruit is added, you need to add 50% as much sugar by pound. One pound of fruit means ½ pound of sugar is needed. Fill the jar with alcohol to cover all the fruit and use something to weight the fruit down if it starts to float. It’s very important the fruit is completely submerged.Store in a cool, dark place…. like a gift closet.

Let it sit: Around October, stop adding fruit and let it sit for at least 2 months. Add a cinnamon stick and star anise if you like. Then just in time for the holidays, crack it open and add a couple teaspoons to a glass of champagne. The fruit goes great on ice cream or in a tart.

Wednesday, March 27, 2013

Garlic Ranch Dressing for Salad or French Frys

1 cup real mayonnaise
3 Tbsp rice milk or regular milk
1 tsp lemon juice
1 large garlic clove, crushed Use the largest you can find on the clove…or several small ones!
2 Tbsp finely chopped onion
1 tsp tarragon or parceley
2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
Add mayonnaise to a medium bowl. Whisk in the milk and lemon juice. Stir in the crushed garlic and finely chopped onion. Stir in the tarragon, dried dill, salt and pepper. Taste. Add a little of whatever else you think it needs! Pour over salad or fries.

Friday, March 15, 2013

Homemade Baileys Irish Cream

Here is the homemade Baileys Irish Cream recipe for all of my friends, both on and offline. It's easy enough that you should have time to whip up a batch to take to your one of your parties!

    1 cup light cream (I used heavy whipping cream, which made it even richer)
    14 ounces sweetened condensed milk
    1 2/3 cup Irish whiskey (The cheaper
whiskey tastes better in this recipe than expensive )
    1 teaspoon instant coffee
    2 tablespoons Hershey's chocolate syrup (I used Nesquick Chocolate Syrup as it does not contain Corn Syrup)
    1 teaspoon vanilla
    1 teaspoon almond extract (I skipped this entirely)

Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.

Homemade Kahlua

 1 12-cup pot very strong coffee (chocolate flavored is best)
2 lbs. light brown sugar
4-6 tablespoons vanilla extract
1 bottle 190 proof Clear Springs or Everclear

Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).

When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.

Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.