Home Canned Mandarins

 http://theartisticfarmer.blogspot.com/2014/01/home-canned-mandarin-oranges.html?m=1

{the amount for everything will depend on how many jars, how many pounds of fruit and what size the fruit are}

-fresh ripe clementines {you know they are perfectly ripe when they are super easy to peel}

-water

-sugar

1. Peel clementines.

2. Start syrup mixture; I made a very light syrup so I used 5 1/2 cups water and 1 1/4 cups sugar.  Simmer in a large sauce pan until the sugar has dissolved. 
{This should make enough for about 6 or 7 pints; I ended up doubling this for the 7 quarts I could can at once.} 
NOTE: I just used white sugar, although you could use raw or brown sugar if you'd like.

3. Separate clementine sections and pack into clean, sterilized jars leaving about 1 inch headspace.

5. Wipe the rims clean, top with a warmed lid, tighten ring to finger tightness and place jars in a water bath. Make sure the water covers the jars by at least 1-2 inches.

6. Process jars in water bath for 10 minutes for pints and 15 minutes for quarts.

7. Remove canner lid and allow jars to sit for 5 minutes.

8. Remove jars to a wire rack or a clean kitchen towel to seal and cool completely.

If any jars do not seal you can re-bath them within 24 hours or place them in the refrigerator and enjoy within a week.

Sautéed Veggie Breakfast Baked Frittata

 Adapted from https://cookieandkate.com/healthy-breakfast-casserole-recipe/

1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups) -I used a bunch of the small sweet peppers)
¾ cup thinly sliced green onion (about 1 small bunch)

1/3 cup chopped sun-dried tomatoes
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper

4 ounces (1 cup) crumbled feta or goat cheese

1 tsp oregano 

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and sun-dried tomatoes and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork about ¼-inch into the center of the eggs and make sure the fork comes out clean
8. Place the frittata on a cooling rack until you’re ready to serve. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.

Brown Soda Bread

 Callen checked out a Test Kitchen kids cookbook from the library and we made the brown soda bread for St. Patrick's Day from it. It was super easy and turned out really tasty. We enjoyed the whole grain. Loved it plain, with butter or with jam. We had it with beef stew over mashed potatoes. It makes a good sized loaf. 

2 cups all-purpose flour, plus extra for counter

1 1/2 cups whole wheat flour

1/2 cup toasted wheat germ (did in a dry, warm pan for a few minutes, stirring constantly)

3 TBSP sugar (could do 2)

1 1/2 tsp salt

1 tsp baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk (I used a small bit of extra as it was coming together, adjust to your conditions)

2 TBSP butter, melted

1. Preheat oven to 400. We used a baking sheet with a silicone mat. (maybe try 375, our bottom was a bit dark)

2. In a large bowl whisk flours, wheat germ, sugar, salt, baking powder, baking soda until combined. 

3. Stir together buttermilk and butter until small clumps form. Add liquid to flour mixture. 

4. Use rubber spatula to stir until comes together

5. Sprinkle counter with decent amount of flour. Knead until smooth until a ball forms. Pat and shape into 7 inch circle. Use a knife to cut a big X across the top (I cut into it about an inch). Place on baking sheet and bake for 45-50 minutes. I wanted the middle cooked so we did the full 50. The bottom was dark. But cooked well inside and not dry. 

Takes about 1 hour to make. Can cool an hour or two but we're not patient or good enough planners for that. 

From America's Test Kitchen: The Complete Cookbook for Young Chefs, page 144,145

Zucchini Stir-Fry with Chicken

 Yet another new Zucchini recipe I tried this summer when we had zucchini coming out our eyeballs. Super yummy. Love stir-fries. 

• 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
• 4 tablespoons low sodium soy sauce divided
• 2 teaspoons apple cider vinegar divided
• 2 teaspoons granulated sugar divided
• 1 tablespoon minced fresh ginger
• 3 cloves minced garlic about 1 tablespoon
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes
• 2 medium zucchini yellow squash, or a mix
• 1 large red or yellow onion
• 2 tablespoons extra virgin olive oil
• Sesame seeds optional for garnish
• Chopped green onion for garnish

1. In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.

2. In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.

3. Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.

4. In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.

via: https://www.wellplated.com/zucchini-stir-fry/

Apricot Crisp Bars

 These make a yummy bar but if I only want a crisp I just leave the bottom half of the topping and freeze it to use when I make it again. My mother-in-law made these and I had to make them again. Yummy especially when we have apricots coming out our ears. 

Ingredients 

• ▢ 4 cups chopped apricots (I leave them halved)
• ▢ 2/3 cup sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 tablespoon arrowroot or cornstarch
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 teaspoon almond extract
• ▢ 1 1/3  cups brown rice flour or oat flour *
• ▢ 2/3 cup tapioca starch * (I leave out)
• ▢ 1 1/2 cups old fashioned oats
• ▢ 1 cup light brown sugar
• ▢ 1 cup butter, melted
• ▢ * If you do not need a gluten free version of this recipe simply substitute 2 cups total of all purpose flour for the items with an *.

Instructions

• Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust.
• In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

via: https://barefeetinthekitchen.com/apricot-crisp-bars-recipe/#wprm-recipe-container-21155 

Shrimp & Cheesy Grits

 My sister shared this with me and it is delicious. I wasn't sure I'd like grits but they are super good. I ended up buying a big bag so we could make it more often. We like to serve it with sautéed Swiss chard from the garden. Cornbread if we're really fancy. 

Ingredients

• 1 lb shrimp peeled and deveined
• ½ tsp Cajun seasoning
• 4 slices center cut bacon chopped (I use some bacon bits from Costco)
• 1 onion chopped
• 2 tablespoons lemon juice
• 1 cup diced tomatoes
• 2 packets instant grits I use Quaker
• 2 wedges spreadable light Swiss cheese like The Laughing Cow
• ½ cup fat free cheddar cheese
• 1 scallion chopped

Instructions

• Chop the bacon and the onion.
• Add the bacon and onion to a frying pan over medium heat with a little cooking spray. 
• Cook them for 12-15 minutes or until the onions are caramelized and browned, and the bacon is crispy and all fat has rendered off. 
• Once cooked, remove the bacon and onion from the pan with a slotted spoon and place into a bowl to the side. 
• Keep the residual grease in the pan for the next step.
• Season the shrimp with the Cajun seasoning in a bowl, and toss to coat.
• Add the shrimp to the same pan with the remaining grease, and cook for a couple of minutes on each side until firm, pink and opaque. (Approximately 5 minutes).
• Once the shrimp is cooked, add the lemon juice followed by the diced tomatoes.
• Add the bacon and onion back to the pan. Stir to combine. 
• Cover with a lid for 5 minutes allowing everything to simmer together and the tomatoes cook down.
• Cook the grits according to package directions using water.
• Once cooked, stir in the two cheese wedges and the cheddar.
• Plate the grits with the shrimp, and chopped scallions for garnish.

via: https://sweetsavoryandsteph.com/shrimp-and-cheesy-grits/

 

Christmas Crack

 I decided to try Christmas crack this year and it is ADDICTING! I like to bake mine a little longer and let the Carmel caramelize a bit longer so it's all dissolved and a little crispier. Best stored in the fridge. We also like a few mint m&m's sprinkled on with the sprinkles.

Ritz Cracker Toffee Recipe

Ingredients:
40 Ritz crackers (enough to fill cookie sheet, also can do saltines but the ritz are super good)
1 cup butter
1 cup brown sugar
12 oz bag semi-sweet chocolate chips

Sprinkles, m&m's

Directions:

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Place ritz crackers on the sheet and spread out into rows
4. In a pan, bring butter and brown sugar to a boil
5. Boil, stirring constantly, for 2 – 3 minutes, until thickened (at least 5)
6. Pour over ritz crackers and spread out evenly with a rubber spoon or spatula
7. Bake at 350 degrees for 3 – 5 (closer to 10) minutes, until the edges start to brown and bubble. The whole cracker will bubble.
8. Remove from oven and sprinkle immediately with the chocolate chips over the top
9. Allow chocolate chips to set and melt for around 5 minutes, then use the back of a spoon or spatula to spread the chocolate out evenly. Top with sprinkles or toppings of your choice
10. Place ritz toffee in the fridge or freezer for 30 minutes, or until set
11. Once hardened, use your hands to break the toffee into pieces
12. Store ritz toffee in an airtight ziploc bag or glass jars in the fridge or freeze if needed to save longer.

via: https://www.lifeoncedarlane.com/the-ritz-cracker-toffee-recipe-you-need-to-try-now/