For The Love of Jah: recipe round up

Showing posts with label recipe round up. Show all posts

Recipe Of The Week: Homemade Jam

I bought Ball Freezer Cups to use as cups for the man child because they have the lids. But I found this recipe on the package and thought, "Why Not?". It sounds easy enough. So the man child and I went to the farmers market and got fresh peaches for our jam.

INGREDIENTS:
*4 cups crushed fruit (apricots, berries, cherries, grapes, pears, plums or other tender fruit)
*1 1/2 cups sugar or SPLENDA, granulated
*1 pk Ball Instant Fruit Pectin

1. STIR sugar and pectin in a bowl.
2.ADD crushed fruit. Stir 3 minutes.
3.LADEL jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

You can enjoy your homemade jam for up to 3 weeks in the fridge or freeze it for up to 1 year. I may never buy jam/jelly again. Another tip from BALL, says that you can use frozen fruit but let it thaw in the fridge until soft enough to mash with potato masher (some ice crystals may remain). I'm so excited and hope you will join me in whipping up a batch this week.

Post a comment letting me know what flavor you'll make or your experience using the recipe. I'm looking forward to sharing tips and ideas that may make it even better or which flavors don't work so well.

***PLEASE NOTE FRIENDS: If this even tastes remotely good, it's what you all are getting for Christmas.

Recipe Round Up: Honey Baked Chicken & Black Bean Fiesta

Here are a 2 good recipes, I think are worth trying. Add one or both to your meal plan this week.

Honey Baked Chicken [The Congressional Club Cookbook p. 207]

This recipes uses 6 ingredients and tastes sooooo good. I hate chicken recipes don't taste like anything other than baked chicken when it's done. If you took the time to make a sauce, dog-on-it, you should be able to taste it. Not the case with this one, you will be pleased!

(I also recommend, using the drippings over rice. The man child couldn't get enough).

2 2-lb chickens cut up, or 8 chicken breasts

1/2 cup butter (I used a lactose free for the sake of the man child)

1/2 cup honey

1/4 cup dijon mustard

1 tsp salt

1 tsp curry powder

Preheat oven to 350 degrees.

1. Place chicken in a shallow baking pan (I am addicted to cast iron skillets for most everything).

2. Melt butter and whisk in honey, mustard, salt, and curry.

3. Pour over chicken.

4. Bake 1 1/2 hours, basting every 15 minutes.

*The time you must tend to this dish while cooking is well worth it*

Black Bean Fiesta

Every since FTLOJ friend Mai saw this in my meal plan a few weeks ago, she's ask for the recipe. And I have neglected to post it. So here goes:

1 lb. seasoned ground beef or turkey

1/4cup finely chopped red onion

1 can black beans (rinsed & drained)

1 can diced fire roasted tomatoes -or- tomatoes w/ green chilles

1 cup corn

2 cups shredded cheese

1/2 cup water

1 box of taco shells (broken)

*Optional toppers: cilantro, salsa, sour cream, guacamole, bacon, or made to order fried egg*

Preheat oven to 375 degrees. Cook beef and onions until beef is browned. Drain. Stir in water, black beans, corn, and tomatoes. Heat on low for about 5 minutues.

In a casserole/baking dish, layer half of the broken shells on the bottom. Cover with half of the meat mixture, sprinkle with 1 cup of cheese. Repeat with remaining ingredients. Bake for 20-25 minutes or until bubbly and cheese is melted. Top with desired toppings and Enjoy.

Recipe Round-Up: Cheat Chicken & Dumplings, Cheat Chilli, & Cheat BBQ Chicken!

I'm so glad the meal plan is inspiring you to not only cook something new this week but to plan ahead as well. Here are the recipes you've requested from me this week, along with my two cents on what I do or don't do according to the recipe, lol. Enjoy.

Double Cheat Chicken & Dumplings

1 Rotisserie Chicken

1 Can Cream of Chicken Soup

1 Can Cream of Celery Soup

1 Large Can of Chicken Broth

2 Rolls of Canned Biscuits

See, it sound easy already. From here you debone the chicken and chop. In a large pot add soups and broth and bring to a rolling boil. Add chicken. Roll out biscuits and cut into small pieces. Add to broth and simmer about 20 minutes.

*Now, I'm not a big rule follower when it comes to recipes, so of course I altered this a bit. Here's what works for me. I haven't used the rotisserie yet, I just use shredded chicken that I almost always have in the freezer ready to go. I also use 2 cans of cream of chicken and omit the cream of celery. I do cut up about 3-4 celery stalks to add in when you start to heat the soups and broth.

You almost can't get it wrong. And it's sooooooo good every time.

Cheat Chilli

1 lb. ground beef or ground turkey

2 cans Bush's Grillin' Beans Black Bean Fiesta

Seriously, that's it! I make a mean pot of chilli and I make it from scratch. But thanks to a few coupon deals and being short on time, I made this fab pot of chilli in no time. It's definitely something you should keep on hand, especially for unexpected company. Heat and Enjoy.

Cheat BBQ Chicken

(my cheat version to Patti LaBelle's "Best-Ever Barbecue Chicken w/ Bodacious Barbecue Sauce")

*I don't make my own sauce, I just used bottle*

8 Chicken parts (thighs & drumsticks)

2 tablespoons olive oil

Salt & Pepper

1 Bottle Favorite BBQ Sauce or make your own:

1 tablespoon vinegar

1 garlic clove, minced

14 oz. bottle of ketchup (1 1/4 cup)

2 tablespoons light brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

1 tablespoons hot red pepper sauce

1 tablespoons fresh lemon juice

1/4 teaspoon ground cayenne pepper

1/2 teaspoon Liquid Smoke

Preheat oven to375 degrees. Rinse chicken under cold water and pat dry with paper towels. Arrange the chicken in a single layer in a large roasting pan ( I used a cast iron skillet). Brush with olive oil and season with salt and pepper to taste. Cover tightly with aluminum foil. Bake for 45 minutes. In a medium saucepan, slowly heat your barbecue sauce (may I recommend Sweet Baby Rays?)

Pour off fat from pan. Spread the sauce over chicken. Return to the oven and bake, uncovered, until the chicken is glazed and shows no sign of pink when pierced at the bone, about 15 minutes.

Transfer the chicken to a large platter. Stir the sauce and juices remaining in the pan together, and pour over the chicken. Serve hot.

Can't wait to hear how these recipes work out of you. Here's wishing you an easy week.

Recipe Round-Up: Skillet Chicken

I needed a dinner on the fly. So I threw together what turned out to be a super easy, one pot meal. I took 3 chicken thighs, 1 quartered onion, baby carrots, frozen fingerling potatoes w/ skin on and put them in a gallon ziplock bag. I seasoned it all with some Mesquite Chicken Seasoning and tossed in about 2 tablespoons of canola oil. Poured it all in a cast iron skillet and baked at 375 for 30-45 minutes.

You've got your meat, veggie, and starch all in one browned to perfection skillet. It was wonderful and easy. I will definitely whip this up again. Try your own variation but remember the oil is the trick to this roasted goodness. Enjoy!