apple pickin = apple pie!

yesterday,we packed up the minivan and headed out to our favorite apple pickin' location...http://www.berlinorchards.com/?gclid=CJus3_f_uqsCFUnc4AodQTLldg...what a great place it is! family owned, huge selection of apples, hayrides, pumpkins, farm critters and beautiful scenery!

little boo!

when we got home, i got to work on my first apple pie of the season...i used a combo of macs, honey crisp and golden supreme...yummy!

my apple pie w/ crumbly top!

end of summer- tomato chutney

6-7 good sized tomatoes (roughly chopped)...you can use green tomatoes also!
1 medium onion (chopped)
2 apples (peeled & chopped)
1 small cucumber (peeled & chopped)
3/4 cup golden raisins
1/4 red wine vinegar
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp kosher salt
1 tbsp red pepper flakes
2 tsp garlic powder OR 3 cloves finely chopped
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cumin

combine all ingredients into a large sauce pot...heat to a boil...reduce heat and simmer for 45 minutes to 1 hour (until reduced and thickened)...stir to prevent sticking...pour into prepared canning jars...process jars for 10 minutes in boiling water.
*i did not peel the tomatoes...i did pick out any really large pieces of peel that floated to the surface.*

lots of tomatoes and a bee update...

"black krim" heirloom

i have been waiting all summer for my tomatoes and they are finally ripe!! we have had weird weather this summer...only a few really hot days, several weeks of just rain, and alot of days in the 70's or 80's...i grew a few different varieties this year, and my fav is the "black krim"! they have a deep red/ purple skin, and a really strong flavor. i really love slicing them up for tomato sandwiches...toasted bread, mayo, tomatoes, salt...perfection!

in bee news...all 4 hives are doing well! here is a video of hive #2 "washboarding"...they are dancing forward & back. no one knows why they do this "social activity", but it is really cool to watch!

strawberry~cranberry jam :)

here is my recipe for strawberry~cranberry jam! me & the kids picked the strawberries and the cranberries were harvested last fall, from a family friend's cranberry bog...enjoy!

~4 cups freshly picked strawberries, roughly chopped

~1 1/2 cups fresh or frozen cranberries

~7 cups white sugar

~1 pouch of liquid pectin

~1 tsp of ground cinnamon

~1 tsp vanilla extract

~1 tbsp butter

combine the berries, sugar, cinnamon in a large sauce pan; heat on medium/ medium high; use a potato masher to mash the berries as they cook down; bring to a full rolling boil (a boil that doesnt stop bubbling when stirred);  add the butter and boil for 3-5 minutes (stirring constantly); stir in the pectin and stir constantly for 1 full minute; laddle into prepared jars! 



linguica & cheese quiche...

this easy quiche is great for breakfast, lunch or dinner...i used ground linguica for this recipe, but you could also substitute bacon or ham...i also made my own pie crust, but you could use store bought/ frozen crust.

5 eggs, beaten
1 cup milk
8 oz/ 2 cups shredded cheese (i used a "pizza" blend)
1 small onion, chopped
1 cup ground linguica
1 medium potato, chopped into small pieces
1 tbsp salt
1/2 tsp ground pepper
pie crust

~preheat oven to 350 degrees; combine the beaten eggs, milk, shredded cheese, salt & pepper; pour egg mixture over unbaked pie crust; add potatoes, linguica and onions over egg mixture; bake for 1 hour 20 minutes or until top browns.

honey oatmeal raisin cookies!

~1 cup (2 sticks) softened butter
~1 1/4 packed brown sugar
~2 eggs
~2 tsp vanilla ext
~2 tbsp honey
~1 1/2 cups flour
~3 cups rolled oats
~1 tsp baking soda
~1 tsp cinnamon
~1/2 tsp ground ginger
~1 cup raisins

using a stand mixer cream together softened butter, brown sugar, eggs, honey and vanilla ext; in a separate bowl combine flour, oats, baking soda, cinnamon and ginger; add 1/3 of the dry mixture at a time to the wet ingredients; once mixed together, stir in raisins...bake at 350 degrees, for about 12-15 minutes.

an ode to the duggars...my tater-tot casserole

i ♥ the duggars...and the husband has always wanted me to make their "tater-tot casserole". well, im not really a lover of cream-of-mushroom soup, so i changed up the recipe! mine is more like shepherd's pie meets tater-tots. it's quick, easy, and yummy :)

1 lb ground beef

1 1/2 tbsp flour

1 tbsp dijon mustard

2 cups beef stock (add more if needed to make gravy)

1 chopped onion

1 cup chopped carrots

1/2 cup frozen peas

1/2 cup frozen corn

1 cup grated cheese

@ half a package of tater-tots

salt, pepper, garlic powder

brown the beef in a high sided skillet; once browned, add the flour, to make a rue; stir in mustard; gradually stir in stock, add in veggie; season with salt, pepper, garlic powder; simmer for about 10 minutes, until carrots are mostly cooked through; transfer mixture to a baking dish; top with cheese and tots; bake at 350 degrees for 20 minutes; turn heat up to 425 degrees and bake for 10 more minutes (to brown tots); let cool 5 minutes; enjoy with the fam...duggar style :) 

cheddar & chive beer bread...dinner tonight...

our dinner for tonight is seafood chowder and cheddar & chive beer bread! the bread recipe is from a blog i love to read... http://www.farmgirlfare.com/ ... no joke, this bread is so awesome! and takes under an hour to make! i can't wait to try it again with different flavor combinations! any bottle of beer can be used...the darker the beer the deeper the flavor. i used what i had on hand, sam adams spring seasonal. farmgirl's original recipe was for cheddar & dill...i did not have any dill on hand, so i substituted dried chives. i think next time, i want to try making an herb & feta cheese combo! seriously...try this bread!! it is really good :)

3 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
2 tsp dried chives
1 cup grated cheddar
12 oz bottle of beer

preheat oven to 375 degrees; combine ingrediants, adding beer slowly into the dry ingrediants (dough will be thick); fill greased loaf pan with batter; bake for 45 minutes; let cool on baking rack.

slow cooker honey bbq pulled pork!

i love this recipe for an easy supper or for a party! so good on rolls, for pulled pork sandwiches!

i start with a 3 1/2 lb boneless port butt (this makes ALOT, we like leftovers in our house)...i marinate it over night in 1/4 cup olive oil, 1 tbsp brown mustard, 2 tbsp honey, 1 tbsp kosher salt and 1 tsp pepper.

add the meat and all the marinade into the slow cooker...and pour 1 bottle of beer ( i use whatever i have in the fridge) over meat...put the lid on the cooker and cook on high for about 6 hours, or until the meat pulls apart easily with a fork.

if there is too much cooking liquid, use a spoon and pour some off...pull apart the meat, discard any really fatty pieces...add 1 full bottle of "sweet baby ray's honey barbeque sauce", 1 tbsp honey, and a sprinle of salt & pepper... heat on low for another 30 minutes...ready to serve!

homemade remedy...

try my remedy for congestion/ sinus pain!

1 large mixing bowl, tea kettle full of hot water, 1/2 cup lemon juice, 1 tbsp dried rosemary

pour the hot water over the lemon juice and rosemary... i put a towel over my head, and stick my face over bowl! the vapors really help :)

is anything better than homemade bread?!?

nope...easy to make...even easier to eat :)

2 packets of dry active yeast

2 1/4 cups warm water

3 tbsps + 2 tbsps local honey

4 tbsps melted butter + more for buttering the bowls and loaf pans

7 cups all purpose flour

2 tbsps kosher salt

1) whisk yeast into 1/2 cup of warm water and 3 tbsp honey; let sit for 5 minutes (until mixture becomes foamy)

2)add yeast mixture, 2tbsps honey, melted butter and 1 3/4 cups warm water, into the mixing bowl of a stand mixer (i used the dough hook attachment); whisk flour & salt together; add 3 cups of the flour/ salt to the yeast mixture; mix on low; add remaining flour/ salt in 1 cup at a time, until dough forms

3) knead dough on a floured surface for 5 minutes; shape into a ball; put dough ball into a buttered ball; cover ball with a clean kitchen towel; let rise for an hour (dough should double in size), in a warm & draft free spot

4) take the dough ball out of the bowl; punch the dough down; divide in 2; fill 2 buttered loaf pans with the dough; cover pans with clean kitchen towel, let the dough rise for another hour; preheat oven to 450 degrees

5) turn oven down to 400 degrees; bake loaves for 20 minutes

6) enjoy!

winter larger onion soup

nothing is better in the winter than SOUP! here is my recipe for "winter larger onion soup". i use sam adam's winter larger. but any good beer you like would work...this soup is excellent with a roast beef sandwich on the side!

4 small- medium yellow onions (roughly chopped)

3 tbsp butter

1 tbsp flour

1 bottle of samuel adams "winter larger"

1 32 oz carton of beef stock

1 bay leaf

1 tsp dried parsley

sea salt, pepper, garlic powder (to taste)

in a medium pot, heat butter over medium heat; add onions & season with salt and pepper; cook onions until the start to soften; add the flour, let the flour cook for 1 minute; add the beer a little at a time; stirring constantly to work in the flour; add the beef stock, bay leaf and parsley; season to taste with salt, pepper, and garlic powder, let simmer until onions cook (only 10 minutes or so).

homemade honey cornbread

with this cold weather... there is not much to do besides keeping warm indoors and cooking yummy food! this recipe is for a delicious honey cornbread! it is really good on its own...BUT even better with a hot bowl of chili!

1 cup all purpose flour
1 cup cornmeal

1 tbsp baking powder

1 tsp kosher salt

1/4 white sugar

1 cup milk or cream

1/4 cup local honey

1/4 cup vegetable oil

2 eggs (lightly beaten)

in a large mixing bowl; combine flour, cornmeal, sugar, salt, baking powder; make a well in the center of the dry ingredients; add the oil, honey, eggs, milk; combine all ingredients; pour into a greased loaf pan, bake at 375 degrees for 30 minutes, or until a toothpick comes out clean!

kale soup

1 lb ground linguica or ground chourico (mild or spicy depending on your family's taste)

1/4- 1/2 rotisserie chicken (i use white and dark meat, whatever i have left on the chicken from a previous meal)

1 large bunch of fresh kale (rinsed well)

4 carrots (peeled & roughly chopped)

2 large potatoes (chopped)

1 large onion (chopped)

1 large can white beans or any beans you like (drained & rinsed)

1 large 49.5 oz can of organic chicken broth

1/2 cup short cut pasta (optional)

2 dried bay leaves

sea salt, pepper, garlic powder

heat a couple of tbsp of olive oil in a large stock pot; brown the linguica; add the large can of broth (if you needs more liquid, add more stock or water); add the bay leaves (discard before serving); add in the onions, carrots and potatoes; season with sea salt, pepper, garlic powder; bring to a simmer; roughly chop the kale and add it in (it will look like a lot, but it wilts down); after the kale is wilted, add the beans & the chicken; while simmering add in pasta; simmer until all the veggies are tender; serve with crusty bread!!

honey pumpkin pie

this the recipe for my "honey pumpkin pie"...i make my own crust, but you could also use a frozen pie crust.

1/2 cup white sugar

1/2 cup local honey

3 beaten eggs

1/2 tsp salt

1 cup milk or cream

1 can of pumpkin

~wisk together all ingrediants and pour over an unbaked pie crust. bake at 375 for 45-60 minutes. let cool. enjoys with lots of real whipped cream :)