Saturday, December 31, 2016

A Cranberry Bubbly

I was playing around with these Cape Cod cranberries and I suddenly got thirsty, so I got creative and came up with this:

In a saucepan add :

16 ounces orange juice
1 cup cape cod frozen cranberries
1 cardamom pod
Pinch fennel seeds
2 lavender flowers

Slowly simmer until reduced by half.  Strain and Cool to room temperature.  Add 1 tablespoon of the reduction and pour chilled champagne on top for a great adult beverage.... Make it for the kids by using carbonated soda!

Cranberry Sweet and Sour Sauce

Every year during the holidays we are all faced with what to do with leftovers.  Well, with this sauce, the possibilities are endless.  I started my taking some of my mothers leftover dressing, dipping it in egg, then cracker meal, the frying until golden brown and delicious!  But what makes this recipe stand out is the Cranberry Sweet and Sour Sauce that I made to go with them!

1/4 cup brown sugar
12 oz orange juice
1/2 teaspoon fennel seeds
1/2 cup Cape Cod Select Cranberries

In a sauce pot on low heat combine all ingredients and let simmer for about 15 minutes.  I then took my immersion blender and made the mixture smooth.  Let cool to thicken slightly!  This makes a great dip for any fried foods or even as a tangy salad dressing!

*TIP* you can strain the sauce before serving to make it even smoother.

Cranberry Cashew Bread

Looking for something different other than the seasonal banana bread? Try this recipe.

2 cup Cape Cod Select Frozen Cranberries
1 cup cashews
3 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup butter
2 cups sugar
4 eggs
2 cups mashed bananas
2 tsp vanilla
1 cup Sr. Cream

This one is easy, add everything into a bowl, stir well. Pour into a WELL greased and floured baking dish, cook until toothpick comes out clean. About an hour in a regular loaf pan!

Thursday, December 1, 2016

Making Salsa

I work at a grocery store and sometimes I have the fortune of buying large amounts of tomatoes that don't measure up to showroom standards.  These tomatoes are perfectly fine and I cant stand to see them go in the trash, so I buy them.

6 pounds tomatoes

3 cloves garlic

2 onions

1 serrano pepper

2 jalepeno peppers

3 tomatillos

8 oz fire roasted corn

8 oz canned black beans

In a blender I completely decimate the tomatoes and add them to a large sauce pot on low heat.  I then seed the peppers and finely dice them along with the onions.  Those too are added to the pot.  I add the tomatillos and garlic to the blender until finely chopped, then add to the pot.  Your mixture should be slightly boiling now, let bubble away for about 5 minutes.  Add the corn, beans, and S&P to taste.

I spoon thes hot into mason jars and let cool on the counter before storing in a ajr in he fridge

Sunday, October 2, 2016

Need a Beef Cake?

My birthday came and went this year and due to my diet I have to cut out a lot of sugar, that meant NO BIRTHDAY CAKE.  So I came up with this!

I turned meatloaf into my birthday cake.  I cooked my meatloaf recipe in a bundt pan, iced it with the best mashed potatoes you will taste, and decorated it with green beans. It was an entire meal in every slice!  Watch the video below to see how I did it!

Friday, June 24, 2016

Super Simple Curry

When I was working for a large retail chain in East Texas, one of my employees would make me dinners from her native country, India.  I kept asking for her recipes but she would never tell, so I had to recreate them myself.  


1/2 head cauliflower (chopped)
1 sm onion (chopped)
1 clove garlic (chopped)
1 cup pre cooked chicken (leave out to make vegetarian)
1 can chickpeas (drained)
1 yellow squash (chopped)
1 tablespoon curry powder 
1 teaspoon graham Marsala 
1 teaspoon turmeric 
Handful of raisins
1 cup coconut milk
1/2 cup tomato sauce
1 teaspoon oil
S&P to taste

I know it looks like a lot of ingredients but it is really simple.  In a large pan add the oil, cauliflower, squash, onion, chickpeas, and garlic... Gently sauté until tender.  Once tender, add everything else and simmer for about 15 minutes.  Garnish with parsley or green onions and serve over rice or egg noodles.   Too Simple! 

Sunday, April 17, 2016

Homemade Whipped Cream

I must admit, buying those tubs of pre made whipped topping is just too easy, but have you seen what's in them?  It contains hydronated oil, high fructose corn syrup and etc....  A long time ago my mother taught me how to make whipped cream, but I've changed it up a bit.

My mother just whipped cream and added a little table sugar.

How I make it:

2 cups heavy whipping cream
6 tablespoons powdered sugar
Teaspoon vanilla

Keep your cream as cold as you can, whip it with a whisk until peaks start to develop.  The lightly whisk in the sugar and vanilla.  
This homemade whipped cream is so good it can be eaten as a dessert, but if you add this to pies (even store bought) it will make you look like a master chef!