Monday, June 29, 2015

Peach and Jalapeno Pepper Jelly


Oh my goodness. This jelly is so good, probably one of the best I've ever made or tasted. The sweet of the peach and the heat of the peppers combine beautifully in this jelly. Serve over cream cheese on crackers or baste on grilled pork, it's amazing. This the perfect gift for friends and family at the holidays, or it makes a great party appetizer.












Recipe

Ingredients
10 medium peaches, peeled, pitted and diced (or approx. 4 cups)
3 large jalapeno peppers, seeded and minced
2 tbls. lemon juice
2 tsp. butter (to reduce foaming)
1 package Sure-Jel (fruit pectin)
5 cups sugar

Method
Blanch peaches in boiling water 60 seconds, then immediately plunge peaches into an ice bath. Once cooled, slip off skins, remove pit and dice peaches.

Place diced peaches in a large stock pot. Add seeded and minced jalapeno peppers, lemon juice, butter, and 1 package Sure-Jel (fruit pectin).

Bring to a boil over medium high heat, stirring often. Reduce heat slightly and let cook about 5 minutes, to soften the fruit. 

Add sugar all at once, stir well, increase heat to high, and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute, stirring constantly.

Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes.

Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.

Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute peach and pepper pieces throughout the jelly.

Store jars on pantry shelf up to one year. Refrigerate any opened jars.

Yield: 6 - 8 oz. jelly jars


















Enjoy,
Mary


Sunday, June 28, 2015

Betty's Peach Marmalade


Updated May 2020

Vintage family favorite recipe from my husband's grandmother. It's a wonderful combination of fresh peaches, oranges and cherries. There is no pectin used, you simply cook low and slow, stirring often, until the marmalade thickens naturally.


Wonderfully delicious spread on top of toasted English muffins or scones, and equally good spooned over top of vanilla ice-cream or pound cake.


What do I need to make Peach Marmalade?
  • 12 fresh peaches
  • 3 oranges
  • 1/2-1 cup sweet cherries (optional)
  • sugar
  • butter
  • a LARGE stock pot
  • a food processor (or you can hand chop)
  • time - marmalade can take up to an hour to thicken

RECIPE

Ingredients
12 good sized peaches
3 oranges (I used naval oranges)
1/2-1 cup sweet cherries, pitted and petite diced (optional)
Sugar equal to the amount of fruit, 1:1 ratio
1 tbsp. butter, to prevent foaming

Method
Blanch peaches 30-60 seconds in boiling water. Immediately plunge peaches in ice water to stop cooking process. Slip skins off peaches, remove pit and dice or process peaches in a food processor.

Cut oranges into wedges, rind and all, and process using the "pulse" setting on your food processor until pieces are quite small.

Dice the cherries into small pieces, if using (I almost never add them)

Combine peaches, ground oranges, and diced cherries and measure to see how much fruit you have.

Place fruit mixture in a large stock pot and add 1 cup sugar for every cup of fruit. Stir well and bring to a boil over a medium-high heat. Add butter, reduce heat to low and simmer, stirring often to prevent sticking. Be careful, the marmalade will bubble up a lot so you need a very large pot!

Marmalade will thicken as it cooks, and reduce down. This process can take an hour, and possibly longer.

How to tell when your Marmalade is ready?

Use a candy thermometer. When you’re making jam with traditional amounts of sugar, you’re aiming to cook it to 220°F. That’s the temperature at which sugar forms a gel. Monitoring the temperature can give you confirmation that you’re on the right track.

Use the freezer test. At the beginning of cooking, put two or three small plates or bowls in the freezer. As you begin to approach the end of cooking, pull one out and put a small dollop of jam into the middle of the dish. Tuck it back into the freezer for two or three minutes (take your jam off the heat during this time, because if it the test tells you it’s done, you will have just spent three minutes overcooking your jam).When the time is up, pull the dish out of the freezer and gently nudge the dollop of jam with the tip of your finger. If it has formed a skin on top that wrinkles a bit when pushed, it is done. If it is still quite liquid and your finger runs right through it, it’s not done yet.

Give it time. Marmalade can take several days to achieve its finished set. Don’t declare it a failure ten minutes out of the canner.





Fill jars leaving 1/4" head-space. Cover with lids and process 10 minutes in boiling water bath or steam canner. Remove jars and let sit 24 hours undisturbed on your kitchen counter-top. Store unopened jars in your pantry up to one year.

*Recipe is easily doubled since there is no added pectin. Simply keep your fruit to sugar content equal.

Yield: approx. 6 - 8 oz. jelly jars or 3 pint jars

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.



Thursday, June 25, 2015

Simple Veggie Frittata


A Frittata is an Italian-style omelette baked in a skillet. Fritatta's are quick and easy to make and a wonderful option for Sunday brunch, or light lunch/dinner anytime.


Because they are so versatile, you can make them with anything you like; ham, sausage, your choice of cheese, mushrooms, bell peppers, broccoli, fresh tomatoes and more.




RECIPE
Ingredients
2 farm fresh eggs, scrambled
Salt and pepper, to taste
Fresh broccoli florets, diced
Black olives, sliced
Fresh cherry or grape tomatoes, sliced
1 cup shredded cheddar cheese

Method
Preheat oven to 350. Spray a 6-inch skillet (I use cast iron) with cooking spray. Place all chopped, diced and sliced veggies evenly around the bottom of the skillet. Pour scrambled eggs over top of veggies; top all evenly with shredded cheddar cheese.

Bake covered for 20 minutes. Remove lid and continue baking 10 more minutes or until eggs and set and cheese is melted.

Serve immediately with a slice of  hearty bread toasted and a side of fresh fruit.

Cooks note - recipe is easily doubled or even tripled to make a larger frittata. Increase skillet size and cooking time to insure frittata is cooked through.

Yield:  2 lunch size pieces

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


Tuesday, June 23, 2015

Sweet Honey Mustard Wine Grilling Sauce


The other day my husband made up this grilling sauce because we were tired of some of the everyday standard ones we use. This uses white wine, grainy mustard, honey and more to make it perfect for chicken, pork, shrimp or veggies.

Delicious just basted on while cooking, but we especially enjoy it when foods are grilling.















Recipe

Ingredients
1/2 cup butter melted
1 clove garlic, finely minced
1/2 cup white wine
1/2 cup grainy brown mustard
1 small sprig fresh rosemary, finely minced
3 tsp. Worcestershire sauce
3 tsp. lemon juice
1/2 cup honey

Method
Blend everything together in a small saucepan and simmer until mixture thickens and reduces slightly, approximately 30 minutes, or until desired thickness.

Remove from heat and use to baste on grilled food or store in your refrigerator, Keeps well refrigerated up to 2 weeks.

Enjoy,
Mary

Old-Fashioned Homemade Buttermilk Pancakes


This is another great recipe from the cookbook Deep South Dish Home-Style Southern Recipes. It's quick and easy to make, and the pancakes are delicious. You can also find Mary on the internet at Deep South Dish.

I whipped some of these up for my husband for breakfast and all he could say was "mmmm, mmmm, yummmm, now I have a happy tummy."









Recipe

Ingredients
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
3 tbls. sugar
1 tsp. sea salt
2 cups buttermilk (make your own by adding 2-3 tsp. lemon juice to milk)
2 tbls. butter melted
2 large farm fresh eggs
1 tsp. vanilla extract

Method
Whisk together flour, baking powder, baking soda, sugar and salt; set aside.

Combine milk with 2 tbls, butter, eggs and vanilla. Add buttermilk mixture to flour mixture and gently combine. Batter should be fairly thick and lumpy, but pourable; avoid over-mixing.




















Heat griddle or skillet over medium high heat. Spoon or pour 1/3 cup batter onto pan leaving at least 1/2"-inch between each. When pancakes begin to bubble up and edges appear dry, turn over to brown other side.

Serve immediately with additional melted butter and syrup.

Enjoy,
Mary

Friday, June 19, 2015

Creamy Asiago and Peppercorn Salad Dressing


Best ever salad dressing, so easy to make. Once you make this, you won't want to buy it from the store.


It's best with fresh greens such as arugula, spinach and any of the lettuces. Stop by your local farmers market, or farm stand, and buy the freshest you can get. Bring your bounty home and enjoy your fresh greens with some of this phenomenal salad dressing. Really good with sliced garden fresh tomatoes too.



RECIPE
Ingredients
1/2 cup Asiago cheese, grated
1 to 2 tsp. freshly ground peppercorns
1/2 tsp. salt
1/4 cup mayonnaise
1/2 cup buttermilk (make your own by adding 1 tsp. lemon juice to 1/2 cup milk)
1/2 cup sour cream
1 tsp. Worcestershire Sauce
1 tsp. lemon juice

In a small bowl, whisk together mayonnaise, buttermilk, and sour cream. Add in the remainder of ingredients, stirring well.

Pour into a mason jar and cover with the lid. Chill for at least an hour before using, overnight is even better.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


Taco Loaded Baked Potatoes


Loaded baked potatoes are so good, and extremely versatile. I've made them with creamy chicken and broccoli, shredded roast beef with gravy and more.


These Taco Loaded Baked Potatoes are family-friendly and make a quick weeknight dinner everyone will love. Change it up and use ground turkey, chicken or pork for the ground beef; any option is delicious.


RECIPE
Ingredients
1 lb. grass-fed beef
4 baking potatoes
1/2 cup salsa
2 tbls. taco seasoning mix
1/3 cup water
Sour cream
Sharp cheddar cheese, shredded
Slice jalapeno peppers (optional)
Sliced black olives (optional)

Method

Preheat oven to 400. Scrub potatoes, place on a baking sheet and bake 40 minutes or until cooked through.

While potatoes are baking, brown ground beef in a small sauce pan. Drain grease. Sprinkle ground beef with add  2 tbls. taco seasoning mix and 1/3 cup water. Return to burner and simmer until water is absorbed.

To Assemble

Cut cooked baked potatoes in half lengthwise, being careful not to cut through potato skin. Repeat by cutting potatoes in half width-wise, again being careful not to cut through skin.

Using your thumbs and forefingers on both sides of the cut potato, push cut potato together towards center, causing potato to fluff up.

Top each potato with 1/4 cup ground beef mixture; sprinkle each with shredded sharp cheddar cheese. Divide salsa evenly on each and top with a dollop of sour cream. Add any optional ingredients at this time and serve immediately.

Also seen on Weekend Potluck

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sunday, June 14, 2015

Blueberry Spice Jam



Oh my goodness! This is a great way to make good use of summer's blueberry bounty. The secret is a tiny bit of nutmeg or cinnamon, which makes all the difference, turning plain old blueberry jam into something amazing, and a feast for your palate.



Recipe

Ingredients
1 1/2 pints ripe blueberries (approx. 3 cups)
1 tbls lemon juice
1 tsp. butter
1/2 tsp ground nutmeg or cinnamon
5-1/2 cups sugar
3/4 cup water
1 box powdered pectin (I use Sure-Jell)

Method
Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in the pectin and bring mixture to a full, rolling boil over high heat, stirring frequently.

Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, if any. Ladle jam into jars, cover with lids and rings, leaving 1/4-inch head-space.

Process pints and half-pints 5 minutes in a boiling water bath. Remove jars and let cool undisturbed on a kitchen towel on your counter-top 24 hours.

Store sealed and unopened jars in your pantry up to one year. Refrigerate after opening.

Yield: About 5 half-pints

Enjoy,
Mary

Friday, June 12, 2015

Father's Day "Man Foods"


Updated and republished June 2020

Check out this great collection of 20 "Man Foods" for the special man in your life this Father's Day, because all dads are special and deserve the BEST! Whether dad is a beef and steak lover, fried chicken freak, grilled ribs aficionado, or a seafood fanatic, there's a little something here for everyone.

1. Barbecue Beef Brisket

Barbecue Beef Brisket


2. Crispy Fried Chicken

Fried Chicken


3. Beef Tenderloin Roast

Beef Tenderloin


4. Grilled Beef Ribs

Grilled Beef Ribs


5. Spice Infused Grilled Pork Chops

Spice Infused Grilled Pork Chops


6. Grilled Barbecue St. Louis Ribs

Grilled Barbecue St. Louis Ribs


7. Grilled Swordfish Steaks

Grilled Swordfish Steaks


8. Perfectly Grilled London Broil

Grilled London Broil


9. Man 'O Steak

Man 'O Steak


10. Low Country Boil


Low Country Boil


11. Grilled Beef Rump Roast

Grilled Beef Rump Roast



12. Sweet and Hot Sticky Wings

Sweet and Hot Sticky Wings


13. Pulled Pork BBQ

Pulled Pork BBQ



14. Steamed Shrimp
Steamed Shrimp



15. Baked Honey Mustard Pork Chops
Baked Honey Mustard Pork Chops



16. Grilled Beef Tenderloin Filet
Grilled Beef Tenderloin Filet



17. Honey Barbecue Wings
Honey Barbecue Wings


18. Grilled Rack of Lamb
Grilled Rack of Lamb


19. Moroccan Leg of Lamb
Moroccan Leg of Lamb



20. Smoky Grilled Skirt Steak

Grilled Smoky Skirt Steak


 Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.






Tuesday, June 9, 2015

Baked Honey Mustard Pork Chops

Ready to eat! Dig in!

Oh my goodness, these are so good! It is literally a taste explosion in your mouth; sweet honey, tangy mustard and tender bites of pork.

Baked slow and low for 1 1/2-2 hours, they come out extremely tasty and tender. The honey mustard mixture caramelizes during the baking time, so frequent turning of the pork chops coats them evenly and beautifully in the delicious sauce.

Sticky, sweet and tangy

Recipe
Ingredients
2-4 center cut pork chops
3-4 tbls. raw, local honey
2 tbls. grainy mustard, or mustard of your choice

Method
Preheat oven to 275-300 degrees. Spray a large baking dish well with cooking spray. In a small bowl, whisk together honey and mustard to blend well.

Place pork chops in baking dish, and spoon a bit of the honey-mustard sauce evenly over the pork chops and bake 30 minutes.

Remove baking dish from oven, turn pork chops over and baste other side of pork chops with sauce. Return to oven and repeat turning pork chops and basting on more sauce every 30 minutes, or until chops are done and well caramelized with honey-mustard sauce.

Serve immediately with your choice of side dishes.

All caramelized and ready to serve!

Cook's note - this would also be good with a slow cooked Pork Shoulder Roast.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.