Strawberry Lemonade

June 26, 2019 by

We don’t drink soda, outside of root beer floats once or twice a year.  But I do love having some homemade berry lemonade concentrates ready in the freezer for BBQ’s in the summer.  I love this Blueberry Thyme Lemonade.   Don’t get me started on this Blackberry Basil Lemonade.  Or if lime is your jam there’s Cherry limeade or Raspberry limeade.   Of course you can swap lemon or lime with each other on any of these to suit yourself.

FREEZER FRIENDLY STRAWBERRY LEMONADE CONCENTRATE
Yield: 1 quart concentrate (makes 3 quarts lemonade)

1 1/2 cups lemon juice
1 1/2 cups sugar
1 pound strawberries

Heat the lemon juice and sugar in a pot over medium heat and stir until the sugar is dissolved.
Set aside and cool.
Puree the strawberries in a blender and strain.  Mix with the lemon juice and sugar.
You should have approx 1 quart concentrate.  Freeze for later use or mix and chill.
To serve add 2 parts water to 1 part concentrate.

Filed Under: Drinks, Freezer

Strawberry Soak

June 17, 2019 by

I don’t care if you buy your strawberries at Costco or at a farm.  Odds are those little gems aren’t going to last near as long as you want them to.
I swear by this simple solution to keep them fresher longer.  Even if I just use a regular container in the fridge it really helps.  But if you love your berries as much as I do I suggest getting some produce containers, they help even more.
And you don’t have to throw out too many cartons of moldy berries for them to have paid for themselves…

As I am drying off the berries I will also separate the berries into 2 containers, one for now and one for later, according to how firm or soft they are.

STRAWBERRY SOAK

4 cups water
1/2 cup white vinegar

Put the water and vinegar in a bowl and add strawberries.  (They don’t have to be completely submerged, but I usually do a double or triple amount if I’m doing a bunch of berries).  Stir gently so berries get coated with solution.
Let soak for 5 minutes.  Scoop berries out of the water without stirring (there is usually some sediment that will sink to the bottom).
Gently rinse and pat dry.
Place in a container in the fridge.  I love the Rubbermaid Freshworks produce saver containers, the long rectangles for berries.

Filed Under: DIY / How to...

Sourdough Cinnamon Pikelets

May 20, 2019 by

What’s a pikelet you say?   Well, it’s the adorable little cousin of pancakes.  The sweet little sibling of crumpets.
Crumpets are made using a ring mold so they are perfectly circular.  Pikelets are made using the same batter, only without a mold and smaller.
They are basically a little pancake but come on, you know pikelets sounds way cuter.
If you aren’t accustomed to working with sourdough and don’t have a starter I recommend King Arthur Flour for a great resource. My starter was actually purchased from them but they also have recipes for making your own.

SOURDOUGH CINNAMON PIKELETS

2 cups sourdough starter, unfed/ discard
2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Whisk all ingredients together until well combined.
Heat a griddle over medium heat and lightly coat with melted butter or oil.
Drop spoons of batter onto griddle and flip when covered with bubbles.
Continue to cook on second side until cooked through and lightly browned.
Serve with butter and jam, syrup, berry syrup, or just fill your kids hands with them as soon as they’re cool enough to handle!
I freeze leftovers and toast for quick breakfast or snack.

Recipe adapted from King Arthur Flour

Filed Under: Breakfast, Sourdough

Cake Mix Crepes

May 5, 2019 by

My daughter asked for a crepe cake a couple birthdays ago… but she kind of wanted cake too.  So the compromise was crepes made from cake!
To say this was a hit is the understatement of the year. Especially since it was decorated in lots of colorful candies!  These are way easier than you think and they are so fun for kids to make. They don’t have to look perfect and piping skills aren’t needed.  Just spread the tops of crepes with frosting or whipped cream and layer them up.  No need to frost the sides!
You can make them with any flavor cake mix you want and add all kinds of fun twists with whatever you want to sprinkle in between the layers for texture.

CAKE MIX CREPES
makes approximately 22 (7″ across) crepes

For crepes:
Cake mix of choice (made according to package directions)
3 extra eggs
1 1/2 cups milk
melted butter

For Stabilized whipped cream:
2 cups heavy whipping cream
1 1/2 cups powdered sugar
2 teaspoons instant clearjel
2 tablespoons vanilla extract

Place cake mix and ingredients on package in a large bowl.  Add the 3 extra eggs and the milk and mix several minutes until smooth.
Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.
Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn’t too thick.
I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.

When you see bubbles on top and edges are setting flip crepe over.

Cook until second side is lightly golden.  Place crepes on a tea towel lined tray while you finish the batter.

While crepes cool make filling or frosting.  If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape.  (I use a hand mixer or stand mixer).

Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)

And have fun decorating!

It totally needed candy, I know.  And edible gold stars.  I know.

And candles if it’s your birthday!

 

When you cut into it.. look at all those layers and sprinkles!

Filed Under: Cake / Cake Pops, Desserts

Sourdough Crackers

April 11, 2019 by

My husband and girls love crackers.  I love making them homemade crackers since they are so much healthier!  I don’t make them every week but when I do they just love them! Animal crackers are definitely cuter but simple squares are so quick and easy.

These are surprisingly quick and easy to make, especially if you have a sourdough starter and are always looking for fun things to make with it.  You can make your own, I purchased mine from King Arthur Flour and have been really happy with it.  If you don’t want to dabble with sourdough you can find my wheat thin recipe here.
I buy all of my spices from Savory Spice Shop now, they are always great quality and if you think buying spices from spice shop is more expensive than a grocery store you might be surprised!
I love serving crackers and cheese ball for holidays, maybe because that’s what my mom always did!

 

3 SEED WHOLE GRAIN SOURDOUGH CRACKERS
1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
1 cup sourdough starter, unfed/discard
1/4 cup unsalted butter, room temp
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds
1 teaspoon dried green onion flakes (or dried parsley or chives)
1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)

Mix together all ingredients until well combined to make a smooth dough.
Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
Sprinkle with additional sea salt if desired.
Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired.  This just reduces bubbles, my kids kind of like when it bubbles though!)
Bake at 350 degrees for 20 to 25 minutes.  Repeat with second half of dough.
Store in an airtight container for a week, or freeze for longer storage.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes, Sourdough

Cold Oatmeal Bowls

March 25, 2019 by

This isn’t a RECIPE recipe… if you know what I mean.  But let’s face it, the best recipes are the ones you use constantly and make your life better.  Right? Well this is something I make more often than not for breakfast and my youngest actually requests it for breakfast. I try to make a few times a week but this totally saves my day.  I made it a goal a couple years ago to slow down and stop skipping breakfast before my girls started copying me.  And this recipe has kept me on track.
I use instant or quick oats because they are still whole grain but will soften up in cold milk.  My youngest actually likes old fashioned rolled oats, they will soften a little but have more chewiness.  My go to is banana and berries but my girls like a little peanut butter powder and honey.  For special days I add some sprinkles and mini chocolate chips for them.  (Hey, oatmeal can be cool too!) Now go forth, and conquer the morning rush!

COLD OATMEAL BOWLS
Instant oats
Milk, or milk substitute
Fruit
Peanut butter powder
Honey, or sweetener of choice
Sprinkles and chocolate chips, if it’s your birthday
Coconut
Nuts
Seeds  (chia, flax, sunflower)
cacao nibs

Filed Under: Breakfast

Grilled Chicken Teriyaki

March 6, 2019 by

I have a soft spot for teriyaki.  While pregnant with both my daughters it was the thing I craved.  Especially from our favorite teriyaki restaurant piled high with a mound of sauteed cabbage, carrots, and broccoli.  Weirdly, we didn’t have teriyaki once while pregnant with my youngest.  If I had just made this recipe back then we would have had it every week I think!  Better late than never though, right?!
I used boneless skinless chicken thighs but you could use chicken breasts as well.  Just watch you don’t overcook them on the grill.
No grill? No problem, just use a grill pan or heavy skillet indoors.  I usually make extra of the sauce and keep some in the freezer too for a quick dinner.

GRILLED CHICKEN TERIYAKI

For Chicken:
1 to 2 pounds boneless skinless chicken thighs
1/4 cup soy sauce
2 Tablespoons brown sugar
1/4 teaspoon black pepper
6 garlic cloves, minced
1 Tablespoon sesame oil

For Teriyaki Sauce:
1 1/4 cups brown sugar
1/2 cup soy sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
2 cups cold water
2 Tablespoons cornstarch

For serving:
Rice
Steamed or stir fried vegetables
Sesame seeds

For Chicken:
Place everything in a ziplock bag and seal, removing as much air as possible.
Massage marinade into chicken making sure all surfaces are covered.  Chill for at least an hour, up to 4 hours.
Remove chicken from marinade and grill over medium high heat until cooked through.
Serve with teriyaki sauce, stir fried vegetables, and rice.

For Sauce:
In a small saucepan whisk together the brown sugar, soy sauce, ginger, garlic, and 1 cup of the water.
Whisk over medium heat.
In a small bowl, whisk together the remaining 1 cup of water with the cornstarch.
Slowly add the simmering sauce while whisking.  Simmer to desired thickness. (It will thicken as it sits as well.)

Filed Under: Asian, Chicken / Turkey

Salt and Pepper Chicken Wings

February 1, 2019 by

If you’ve never had Chinese five spice it isn’t a hot heat, more of a numbing heat from the szechuan peppercorns.  Totally addictive and just my kind of heat.  While we may not be football fans if it’s a reason to make these delicious bites I’m in!  You can buy 5 spice all ready made but I added my recipe to make your own.  If you want some extra spice you can double the 5 spice used in the recipe.  And because these are double fried they are super crunchy and you can even do the first fry a day ahead and just do a quick fry before serving.

SALT AND PEPPER CHICKEN WINGS

2/3 cup flour
2 Tablespoons cornstarch
1/2 teaspoon five spice powder*
1/2 teaspoon kosher salt
2/3 cup water
3 pounds wings or wing drumettes
Oil, for frying
Green onions, sliced
Kosher salt and black pepper

Heat 2 inches of oil in a deep pot and heat over medium high heat to 350 degrees.
Line a baking sheet with paper towels and place a wire rack upside down on top of the paper towels.  Set aside.
Whisk together the flour, cornstarch, 5 spice, salt, and water in a medium bowl until smooth.
Add chicken and toss to coat.
Work in batches to fry the chicken (don’t overcrowd your pot or the oil temperature drops too much) until chicken is cooked through to 165 degrees.
Drain on prepared rack when done.  When done raise the oil temperature to 375 degrees and re fry all the chicken. (You can do the first fry the day before even and do the second fry before serving.)
Drain chicken and sprinkle with additional salt, pepper, and green onions while hot.

DIY Chinese Five Spice Blend:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon fennel seed
2 star anise pods
1 teaspoon szechuan peppercorns

Combine all in a spice blender.  Store in an airtight glass jar.

Filed Under: Appetizers / Dips / Snacks, Asian, Chicken / Turkey

Spiced Beef Street Tacos

January 30, 2019 by

If we’re going to be friends there is something you should know about me.  I don’t get sports.  Not only do I not get sports, my whole household does. not. get. sports.  That’s not saying I have anything against organized sports.  I just don’t get them.  And have no desire to.  We’re more of the board game and puzzle making glitter throwing kind of family.  Once our family was eating in a restaurant and on a far wall a large tv was playing a football game.  Our then 6 year old loudly exclaimed “What are those silly men DOING?!”  (You have to admit parts of the game do look pretty silly especially if you have no idea what it’s about!)
So I’m thinking this Sunday instead of missing out on the celebration we’ll have a “Salsa bowl Sunday”! Because that’s really the one bowl my husband can’t live without!

The other day I panicked when the store was completely out of skirt steak, which is what I usually use for my favorite carna asada tacos.  Now I try to be flexible, but I just really felt like steak tacos. So I adjusted slightly since I did have some round tip and made a spiced beef taco instead.  And they are our new favorites! (Well.. it’s tacos.  So you can’t really have ONE favorite!)  Round tip is very lean so marinating with a little acid really helps tenderizing and cutting the meat thinly as well.  I found them very tender and flavorful.

SPICED BEEF TACOS

2 1/2 pounds round tip steak (or roast, sliced in 1/2″ to 3/4″ steaks)
1/3 cup lime juice
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho powder*
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper

For serving:
small corn tortillas (the street taco size is our favorite)
radishes, thinly sliced
salsa (my roasted red salsa is great with these)
cilantro leaves
lime wedges

Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice.  Seal bag and massage into the meat, making sure all sides are coated well.  Let marinate in the refrigerator for at least 2 hours.
When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness.  Let rest for at least 10 minutes before slices thinly or chopping.
Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.

*If you like spicier tacos, use chipotle powder here (more if you like).  Ancho has a great chili flavor without being hot and even our kids love it.

Filed Under: Beef, Mexican

Beef and Cabbage Potstickers

January 23, 2019 by

Potstickers.  Gyoza.  You might as well call them what they really are.. delicious and addictive!  Once you’ve had homemade you won’t be able to eat the frozen ones anymore!  They are much easier than you think.  They can be really fun for kids to help make too.  You can make them with ground pork, turkey, or chicken as well.  Just make sure you use a leaner meat.    And green cabbage would work well too.  But my girls loved the purpley color of the filling!
If you want some more step by step pictures you can look at my Pork potsticker recipe here.

Beef and Cabbage Potstickers

1 pound lean ground beef
1 medium carrot, finely grated
1/4 small head red cabbage, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons ginger powder
4 teaspoons soy sauce
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
2 Tablespoons cornstarch
2 packages round wonton wrappers

For cooking:
Oil
Water

In a large mixing bowl mix everything together until well combined.
Place a tablespoon of filling in the center of a wrapper.  Dip your fingers in water and wet the edges of wrapper.
Press together close to the filling, pleating one side if desired.
Repeat with remaining wrappers and filling.  Place on a cookie sheet covered with a damp paper towel as you work.
Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
Pour 1/3 cup water into skillet, cover, and turn heat to medium. Cook for 3 minutes.
Uncover, and let all the liquid cook off, then repeat with remaining potstickers.

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Filed Under: Asian