Sunday, June 21, 2015
Sunday, June 7, 2015
Between my garden and the local Farmers market I ended up having over 10 pounds of green beans to process today.
Most of those I quickly blanched and frozen, but I saved a few to pickle.
Picked beans are something I've never tried but I just love Dill so I gave it a try.
2 1/2 cups white vinegar
2 1/2 cups water
1/4 cup pickling salt
2 tsp Dill Seed
2 tsp Dried Dill Weed
4 cloves Garlic (optional)
2 pounds fresh Green Beans
4 pint jars
Trim beans to fit in jars and put them into jars.
Place all other ingredients in a small pot and bring to boil. Remove garlic. PoUr brine over beans and then wipe and cap jars.
Process in boiling water bath for 10 minutes or keep in refrigerator for 3 weeks.
Thursday, May 21, 2015
Rosemary Chicken with roasted Lemons
Yield: 4 servings
Serve the chicken on a platter over arugula greens.
- 4 skin-on boneless chicken breasts, about 6 ounces each
- 1 ½ teaspoons kosher salt
- 2 lemons, cut in half
- A few sprigs rosemary
- Put the chicken breasts on a rimmed baking sheet – I use a 13 x 9 inch quarter sheet pan - and drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil.
- Season the chicken on both sides with the salt. Let the chicken sit at room temperature 25 minutes, skin-side up. Strip the rosemary leaves from their branches and chop finely; scatter over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.
- Meanwhile, heat the oven to 400 degrees.
- Roast chicken 12 minutes; baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).
- Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.
I used my homemade Pimento Cheese in the above photo, but this filling is delicious!
Wednesday, May 20, 2015
Ice cube tray, mini muffin pan or butter molds.
For every stick of butter you will need 2 tablespoons of finely minced Rosemary.
Bring butter to room temperature, place in mixer, add Rosemary and mix well.
Scoop into ice cube tray of other container and place in freezer until firm.
May be frozen in airtight container for several months.
This past Christmas, my friend Marie came over with her mom's recipe for Chocolte Covered Cherries.
A favorite of my husband's I was eager to learn to make this sweet treat.
They are simple, easy to make and were a huge hit. I ended up making two more batches and used the same recipe minus the cherries to make homemade Coconut Candy Bar Bites by adding a cup of coconut to the mixture.