tag:blogger.com,1999:blog-42782549566942836132024-03-13T17:29:32.128-04:00What's Cooking in the Orange KitchenJessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-4278254956694283613.post-71669789535206311032011-04-15T10:59:00.002-04:002011-04-15T11:06:14.751-04:00Making a move!Obviously life has seriously gotten in the way of this blog. I haven't posted in almost 2 years. To quickly catch you up, I finished nursing school, Jesse got a new job, and we moved to San Diego. Because I have had so many life changes in the past year and half I've decided it would be appropriate to start a new blog. So on the off chance that anyone sees this post, my new blog is called <a href="http://jessicainsd.blogspot.com">Sunny Side Up in San Diego</a>. Please stop by, get comfy and leave some comments!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com0tag:blogger.com,1999:blog-4278254956694283613.post-45144726159753438232009-10-26T15:03:00.007-04:002009-10-26T15:44:16.640-04:00Halloween Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGO-fBEx-mJVGe_1v0mlLMN9rKAhA48W_YMwOPryxhhBNPZ3CUhgYHhdJoOfrs4LnOLVdvOdKT8cTH0HLmOld4eecCLkAVkrpjc8Ier2WA_pdu1WMnL7rOQw61hAz1aw2O17SfznN-_s/s1600-h/028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGO-fBEx-mJVGe_1v0mlLMN9rKAhA48W_YMwOPryxhhBNPZ3CUhgYHhdJoOfrs4LnOLVdvOdKT8cTH0HLmOld4eecCLkAVkrpjc8Ier2WA_pdu1WMnL7rOQw61hAz1aw2O17SfznN-_s/s320/028.JPG" alt="" id="BLOGGER_PHOTO_ID_5396995774231074882" border="0" /></a><br /><br /><br /><br /><br />I know, I know! I made several promises in my last blog post for different recipes, but I made these last week and they were too cute to be pushed to the end of the line. As many of you know I am in nursing school and because of that I had to quit my full time job last year. But I still love to go back and visit all of my coworkers (especially since one of them happens to be BFF :)) Last week I promised said BFF that I would come have lunch one day since I was off of school. Then she reminded me that there was a birthday earlier that week and politely suggested that I make a special treat for her. Who am I turn down baking? After some secret super spying she reported that the birthday girl really liked chocolate cupcakes with white frosting, the almond flavored kind. Since I had lots of left over buttermilk from Jesse's birthday cake the week before I searched for a chocolate buttermilk cake recipe. The one I found turned out to be amazing and I will definitely make it again. As for the frosting I just went with a basic buttercream and added almond extract. The flavor pairing was perfect. Since it is also my favorite season of all, I colored the buttercream and added some candy corns to the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYobVg5t8-fxvNfFyO2sz-7xX1rIA_3O7lhGUgBJfkcJDY3Dl8grM-lekJcRzYeHddy25GTVJNgKYfcXPJRoEfqMrgO7Ch-_Lfvq6puGAnOJ9yvsaXR25gYnHEhBT2ulafNLGIk1m-h2U/s1600-h/031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYobVg5t8-fxvNfFyO2sz-7xX1rIA_3O7lhGUgBJfkcJDY3Dl8grM-lekJcRzYeHddy25GTVJNgKYfcXPJRoEfqMrgO7Ch-_Lfvq6puGAnOJ9yvsaXR25gYnHEhBT2ulafNLGIk1m-h2U/s320/031.JPG" alt="" id="BLOGGER_PHOTO_ID_5396995778838775762" border="0" /></a><br />Chocolate Buttermilk Cupcakes with Almond Buttercream Icing<br />(Cake source: <a href="http://www.goodhousekeeping.com/recipefinder/chocolate-buttermilk-cake-425">Good Housekeeping</a>)<br /><br />Ingredients<br /><br />2 cups all-purpose flour<br />1 cup unsweetened cocoa<br />1 1/2 tsp baking soda<br />1/2 tsp Salt<br />1 1/2 cups buttermilk<br />2 tsp vanilla extract<br />1 3/4 cup granulated sugar<br />3/4 cup (1 1/2 sticks) butter, softened<br />3 large eggs<br />2-3 cups almond buttercream frosting<br />~50 Candy Corns<br /><br />Directions<br /><br /><span>Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners. (24 total)</span><br /><span>In a medium bowl sift together flour, cocoa, baking soda, and 3/4 teaspoon salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.</span><br /><span>In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.</span><br /><span>Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.</span><br /><span>Pour batter into prepared muffin tins. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes.</span><br />Using the 1M or 2D pastry tip, pipe the frosting on the top of the cupcakes. Place 1-3 (depending on style) candy corns on top of each cupcake.<br /><br />Almond Buttercream<br />1/2 cup vegetable shortening<br />1/2 cup softened butter<br />1 lb confectioners sugar<br />1 "cap" full almond extract (~1/2 tsp)<br />1/2 tsp vanilla extract<br />2-3 tbsp buttermilk<br />4-5 drops yellow food coloring<br />4-5 drops red food coloring<br /><br />Beat the shortening and butter together in a mixing bowl for 2-3 minutes or until well combined. Slowly add the confectioners sugar, about 1/2 cup at a time. Half way through adding the confectioners sugar add the buttermilk.<br />Continue to beat until the frosting is a smooth spreadable texture, but not too soft. If it appears to stiff or dry add a little more buttermilk. If it appears too wet or runny add more confectioners sugar.<br />When the frosting is the texture you want add the food coloring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfUHAxaCxTV5wmpR0EmwteAqxa_eVDGXKQpeqMlFwRIbihky0C8hVtxu4J0MpwhmPJvKbLEhBipRiLpwIz7rgI-O-i7Cw9rvynOdx_EHXSJX0zENhGt-qniS9nN_WMX6aGpUOw3QLA6Y/s1600-h/011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfUHAxaCxTV5wmpR0EmwteAqxa_eVDGXKQpeqMlFwRIbihky0C8hVtxu4J0MpwhmPJvKbLEhBipRiLpwIz7rgI-O-i7Cw9rvynOdx_EHXSJX0zENhGt-qniS9nN_WMX6aGpUOw3QLA6Y/s320/011.JPG" alt="" id="BLOGGER_PHOTO_ID_5396995768444180674" border="0" /></a>Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com5tag:blogger.com,1999:blog-4278254956694283613.post-81391850879958810572009-10-05T14:30:00.009-04:002011-07-11T02:20:35.398-04:00Pumpkin Blondies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3456/3984850208_e873c1e3ef.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 200px;" src="http://farm4.static.flickr.com/3456/3984850208_e873c1e3ef.jpg" alt="" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/10/pumpkin-blondies.html">Sunny Side</a> :) Click the link to find the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com5tag:blogger.com,1999:blog-4278254956694283613.post-85263306491449995682009-09-30T14:24:00.005-04:002009-09-30T14:54:05.800-04:00Individual Cheesecake Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn72Cd-tN7CPtroXY0twJprPGP9BUziXVo0v43L1R7W_mx3pjv7E0gVfeTQ0pD91dvtItxc2BVgWOOb299PrtxeesOlOKKNow6NE6C5IqLQ0jNGXWCHyNRwsWSHGLu1o0D1M_8xHItgs/s1600-h/IMG_8112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn72Cd-tN7CPtroXY0twJprPGP9BUziXVo0v43L1R7W_mx3pjv7E0gVfeTQ0pD91dvtItxc2BVgWOOb299PrtxeesOlOKKNow6NE6C5IqLQ0jNGXWCHyNRwsWSHGLu1o0D1M_8xHItgs/s320/IMG_8112.jpg" alt="" id="BLOGGER_PHOTO_ID_5387335126457922050" border="0" /></a><br />Eek! I am so far behind in blogging. Can you believe that this recipe is actually from a party I went to on Labor Day weekend? I have several other recipes and pictures that are just waiting for me to take the time to write the post and post them. I guess that's what happens when you're in nursing school, a new dance season starts and you're still working! Anyhow, you can look forward to pumpkin blondies, three bean five alarm chili, a simple but delicious grilled cheese, pork chops and pumpkin cream cheese muffins in the next week or so.<br /><br />Now for today's recipe. I love the idea of individual desserts because they are not only cute but also handy. Like a nice little compact brownie to go. For that reason, they are a perfect addition to any outdoor cook out. For this I didn't use a brand new recipe but instead I put a new twist on my old <a href="http://jessicasfoodspot.blogspot.com/2009/01/my-new-favorite-brownie.html">favorite</a>. I did mostly plain cheesecake brownies with chocolate chips but I also did a few peanut butter cheesecake brownies using this <a href="http://jessicasfoodspot.blogspot.com/2008/07/peanut-butter-marbled-brownies.html">filling recipe</a>. They both were a great hit at the party!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWvKPGPCyxuH-dQDMHTsov0pIjyneId5VnvQJMJKEYBA9BqEBz5Y6OnM2zyWDvUrMDyHW7YtlqXMWXhIgfJ34sU_g6AgbIUWpWNL3TZo8OBGQinpqfD94JkmWiJQ0eGUulzePOwdCdaw/s1600-h/IMG_8115.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWvKPGPCyxuH-dQDMHTsov0pIjyneId5VnvQJMJKEYBA9BqEBz5Y6OnM2zyWDvUrMDyHW7YtlqXMWXhIgfJ34sU_g6AgbIUWpWNL3TZo8OBGQinpqfD94JkmWiJQ0eGUulzePOwdCdaw/s320/IMG_8115.jpg" alt="" id="BLOGGER_PHOTO_ID_5387335133239781266" border="0" /></a><br />Individual Cheesecake Brownies<br /><br />Supplies<br /><br />1 batch of <a href="http://jessicasfoodspot.blogspot.com/2009/01/my-new-favorite-brownie.html">brownie batter</a> with 1 cup of chocolate chips added<br />1 batch of cheesecake filling (below)<br />2 muffin tins (the 12 muffin size)<br />toothpicks<br /><br />Directions<br /><br />Start by greasing all of the muffin wells. Next fill each well half way with brownie batter. Then add 2-3 tbsp of cheesecake filling to each. Top that with a dollop of brownie batter. Next swirl the brownie batter and cheesecake filling with a toothpick. *My batter was pretty thick so it took a little coaxing on my part to get a nice pretty swirl* Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean.<br /><br />Cheesecake filling<br /><br />1 block (8 oz) cream cheese*, at room temperature<br />1 tsp vanilla extract<br />1 egg<br />1/4 cup sugar<br /><br />Use a handmixer to thoroughly blend ingredients. Store in fridge until ready to use.Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com2tag:blogger.com,1999:blog-4278254956694283613.post-89332718623687831102009-09-15T14:12:00.017-04:002009-09-17T22:48:20.369-04:00So You Grew a Garden... Veggie Round-Up!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l1ux5MmWFHfZR3BjwIsp7coNzagvolcQpG6NfUNd3rGguHPixhCgI6i_FzszPIQVamvWJAA3mUKrYOYZT3uUtal773Ym4gq8E80QxOCUjQDyO3BYCv811soi6q5YNW03WH1ATac4V_M/s1600-h/veggieroundup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8l1ux5MmWFHfZR3BjwIsp7coNzagvolcQpG6NfUNd3rGguHPixhCgI6i_FzszPIQVamvWJAA3mUKrYOYZT3uUtal773Ym4gq8E80QxOCUjQDyO3BYCv811soi6q5YNW03WH1ATac4V_M/s200/veggieroundup.jpg" alt="" id="BLOGGER_PHOTO_ID_5381766325193870386" border="0" /></a><br />It's time for the round-up! I have to admit I was drooling every time I opened a new email submission. These are all really great and wonderfully colorful recipes! As much as I love fall, I am already looking forward to next summers garden so I can personally try all of these fantastic recipes! For my own submission, I used a new recipe for a great dip, it is down at the bottom!<br /><br />Thanks again to all of my participants. Your recipes are a great inspiration to all gardeners that have run out of ideas for their harvest, as well as non-gardeners just looking for a new way to cook up some veggies!<br /><br />First up we have Amy from <a href="http://thefrenchkitchen.wordpress.com/"target=”_blank”>the French Kitchen</a>. She submitted this drool worthy recipe for a <a href="http://thefrenchkitchen.wordpress.com/2008/08/31/cheesy-vegetable-medley/"target=”_blank”>cheesy vegetable medley</a>. I love how simple AND delicious this looks. Amy says, "This is such an easy but flavorful dish. I used vegetables from my grandfather's garden and the recipe comes from my mother-in-law. It's simply sauteed chopped veggies and melted cheese. Need I say more?" Nope, no need to say more. You had me at cheese.<br /><br /><a href="http://thefrenchkitchen.wordpress.com/2008/08/31/cheesy-vegetable-medley"target=”_blank”><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJtLL97s94EGSJIO5WxLKUYPmrHpiviYRTkvtCZfMUBHN5Q2V4TKDaA2_ZUbL-_UmeSOICM6_OeMSodcU5lhpNdV6-YVGShkH4dHilOZD6zkjqiYNfBiLO826KzE15A2H_uIZKVr8vDs/s1600-h/imgp1962.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJtLL97s94EGSJIO5WxLKUYPmrHpiviYRTkvtCZfMUBHN5Q2V4TKDaA2_ZUbL-_UmeSOICM6_OeMSodcU5lhpNdV6-YVGShkH4dHilOZD6zkjqiYNfBiLO826KzE15A2H_uIZKVr8vDs/s200/imgp1962.jpg" alt="" id="BLOGGER_PHOTO_ID_5381761680027902130" border="0" /></a><br />Next is Jessica from <a href="http://www.thenovicechefblog.com/"target=”_blank”>the Novice Chef</a>. Her <a href="http://www.thenovicechefblog.com/2009/07/sauteed-eggplant.html"target=”_blank”>sauteed eggplant</a> sounds absolutely amazing. I was excited to see an eggplant submission because I have never actually cooked eggplant before. Now I have a great recipe to start with! Jessica says, "This recipe is one of my favorite ways to cook eggplant. The lemon really gives it something special!"<br /><a href="http://www.thenovicechefblog.com/2009/07/sauteed-eggplant.html"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkzxCbidssE5zZS-6SDAbZa-rJ3oWuhVHKbc3MES9HXN03mMSy4s9uUSQsTgXPq1dR44vdjy4sbKreV_qIVdLLkscJm7eJWLmC_q2G3VSDsDRC8fq6AP2LOqohQpofyWAc260uO1gnco/s1600-h/eggplant+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkzxCbidssE5zZS-6SDAbZa-rJ3oWuhVHKbc3MES9HXN03mMSy4s9uUSQsTgXPq1dR44vdjy4sbKreV_qIVdLLkscJm7eJWLmC_q2G3VSDsDRC8fq6AP2LOqohQpofyWAc260uO1gnco/s200/eggplant+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5381764433452776050" border="0" /></a><br />Molly, from <a href="http://www.therookiechef.com/"target=”_blank”>the Rookie Chef</a>, submitted this super <a href="http://www.therookiechef.com/2009/08/rainbow-kabobs.html"target=”_blank”>colorful kabob</a>. Kabobs are a really fantastic way to use vegetables and make a great presentation on a plate, as you can see from her picture. Molly says, "Rainbow Kabobs are a great way to incorporate six different vegetables into your diet. The wider variety of color, the wider variety of nutrients!"<br /><br /><a href="http://www.therookiechef.com/2009/08/rainbow-kabobs.html"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZylx8aPlqZrjt6S-WRBPqdcPvMRHv4134aX_Dgs45va2vMx2PN8L7wOwsukety9DKYyywwM9JZG284f6edhhTuM885C4T_sCgVHZCMH0KF6lALZ-InMDVRFUSE-CEBwSMyEkZyiXcjyE/s1600-h/roundup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZylx8aPlqZrjt6S-WRBPqdcPvMRHv4134aX_Dgs45va2vMx2PN8L7wOwsukety9DKYyywwM9JZG284f6edhhTuM885C4T_sCgVHZCMH0KF6lALZ-InMDVRFUSE-CEBwSMyEkZyiXcjyE/s200/roundup.jpg" alt="" id="BLOGGER_PHOTO_ID_5381766328668200626" border="0" /></a><br />The next submission comes from Yudith at <a href="http://blissfullydelicious.wordpress.com/"target=”_blank”>Blissfully Delicious</a>. This<a href="http://blissfullydelicious.wordpress.com/2009/09/09/tomato-tart/"target=”_blank”> tomato tart</a> looks and sounds so delicious! It makes me extra sad that the darn deer ate my tomato plants! Yudith says, "I love how simple this recipe was. It really showcases these homegrown tomatoes that my mom planted this summer!"<br /><br /><a href="http://blissfullydelicious.wordpress.com/2009/09/09/tomato-tart/"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb8Hiin_0-eKDMTc8waZMHCrFLjGAHx05E7aBcdpkj_3pMiIV1ADCG9ifEyD8wMYoMRmuDx5k7w_KQMlDUthueKHicCijuEFDtwuI6hguEM05Sqfijh2H1MLjgQiJRF14fA8x3p7RoUI/s1600-h/dsc06933.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXb8Hiin_0-eKDMTc8waZMHCrFLjGAHx05E7aBcdpkj_3pMiIV1ADCG9ifEyD8wMYoMRmuDx5k7w_KQMlDUthueKHicCijuEFDtwuI6hguEM05Sqfijh2H1MLjgQiJRF14fA8x3p7RoUI/s200/dsc06933.jpg" alt="" id="BLOGGER_PHOTO_ID_5381768375871912290" border="0" /></a><br />Cate, from <a href="http://catesworldkitchen.com/"target=”_blank”>Cate's World Kitchen</a>, submitted another great <a href="http://catesworldkitchen.com/2009/06/grilled-eggplant-salad/"target=”_blank”>eggplant recipe</a>! Again, another reason for me to pick up an eggplant the next time I'm at the grocery store! Cate says, "The smokiness from the eggplant is what makes this salad, but the citrus and all the fresh vegetables keep it light and perfect for summer."<br /><a href="http://catesworldkitchen.com/2009/06/grilled-eggplant-salad/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4y0ENRg3j5iZAKNYHPTRXvfEEyH4hf2hFvUMDGKunbcVJ3i4l7HyV5qG23BeOgJ3SgCzJT7fA4m_ocpogMi7PDBSZjTzmJcL_zhcFVte9Lbt_kAS8Za_Fa9J7ZwTbwYmsrQBTycUrvw/s1600-h/eggplant-salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4y0ENRg3j5iZAKNYHPTRXvfEEyH4hf2hFvUMDGKunbcVJ3i4l7HyV5qG23BeOgJ3SgCzJT7fA4m_ocpogMi7PDBSZjTzmJcL_zhcFVte9Lbt_kAS8Za_Fa9J7ZwTbwYmsrQBTycUrvw/s200/eggplant-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5381769447675191890" border="0" /></a><br /><a href="http://www.beantownbaker.com/"target=”_blank”>The Beantown Baker</a>, Jen, submitted this incredible looking <a href="http://www.beantownbaker.com/2009/07/goat-cheese-potato-salad.html"target=”_blank”>potato salad</a>. I love how unique this recipe is, it's a great play on an old favorite. Jen says, "I love heading to my farmers market and just grabbing whatever looks fresh to throw something together for dinner that night. I came home one week with snap peas, cucumbers, and tomatoes which turned into this delicious potato salad."<br /><br /><a href="http://www.beantownbaker.com/2009/07/goat-cheese-potato-salad.html"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOalH2x0nrJZ2fKUKUeOiHrmYlJHVFlz0CjtnWLIH6wr9xwKuaUVnNn4jXeFunfXD_aXkw5URPm20SEex_qfBT7ggiYV61MjRXmvaJdOfZeKzsyfiXfHB5sTCOdI3sHiOtHZtZgl1LIc/s1600-h/DSC_5963.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOalH2x0nrJZ2fKUKUeOiHrmYlJHVFlz0CjtnWLIH6wr9xwKuaUVnNn4jXeFunfXD_aXkw5URPm20SEex_qfBT7ggiYV61MjRXmvaJdOfZeKzsyfiXfHB5sTCOdI3sHiOtHZtZgl1LIc/s200/DSC_5963.jpg" alt="" id="BLOGGER_PHOTO_ID_5381770891628719106" border="0" /></a><br /><a href="http://cookingincucamonga.blogspot.com/"target=”_blank”>Janet</a>, from Cooking in Cucamonga, sent me 3 great links from her blog. Spinach and ricotta stuff portabellas, chock full of veggies pasta sauce, and <a href="http://cookingincucamonga.blogspot.com/2009/08/black-bean-and-corn-salsa.html"target=”_blank”>black bean and corn salsa</a>. I am such a sucker for any kind of salsa and hers looks really delicious, so I chose it for the round up. Janet says, "The name 'salsa' is misleading in this recipe. This is not really a salsa, or even a garnish; It is more of a side dish. It's a great summery addition to a bbq or burgers, and can be made even better by using fresh corn."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VxXcjIpYpkETVi3uvjvs-VDyWkiNZp0WqQsZrEE_iOLDfp8BLytKHarOVSxtuw4chLf3lZ5JeKAiWjil8Ws8S5eg4azZf4K0EGyhW4wnBUcOgEHBZw-bqPLwoLvvlpi9kx6LI0Ha3bc/s1600-h/P1010012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VxXcjIpYpkETVi3uvjvs-VDyWkiNZp0WqQsZrEE_iOLDfp8BLytKHarOVSxtuw4chLf3lZ5JeKAiWjil8Ws8S5eg4azZf4K0EGyhW4wnBUcOgEHBZw-bqPLwoLvvlpi9kx6LI0Ha3bc/s200/P1010012.JPG" alt="" id="BLOGGER_PHOTO_ID_5381773014829059410" border="0" /></a><br />I almost forgot this next submission! I apologize, Amy! Amy, from <a href="http://skinnyfoodbyamy.wordpress.com/"target=”_blank”>Skinny Food by Amy</a> submitted a very unique<a href="http://skinnyfoodbyamy.wordpress.com/2009/09/12/jalapeno-pepper-jelly/"target=”_blank”> jalapeno pepper jelly</a>. This jelly looks like so much fun to make, and as she points out in her post, what a great Christmas gift! Amy says, "I've never canned anything before, but I was really excited to try to make this jalapeno jelly. It is going to make great gifts for my family and friends this holiday season!"<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6xlkNP9i5JT85tp3IzjS_GtkZxGljFdkpVCwxJvoTcqIcs1FLSPzOrHW3irKmBR44DzChSF9A45EEJfVeb4X6gdA20e2FmN6sIva_gNXS-L0kFHMkb1WfjtUSIXZmKMHKGw0uubyMQY/s1600-h/jelly6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6xlkNP9i5JT85tp3IzjS_GtkZxGljFdkpVCwxJvoTcqIcs1FLSPzOrHW3irKmBR44DzChSF9A45EEJfVeb4X6gdA20e2FmN6sIva_gNXS-L0kFHMkb1WfjtUSIXZmKMHKGw0uubyMQY/s200/jelly6.jpg" alt="" id="BLOGGER_PHOTO_ID_5381879525612335090" border="0" /></a><br />Finally, my own submission for the round-up. I have just a few straggling Serrano peppers from my garden and I was looking for a way to use them. When I decided to have a few fellow nursing students over for a study session, I wanted to make a good dip and this recipe seemed like the perfect way to meet both of those needs. This dip certainly did not disappoint me or my guests. It's flavorful, spicy and creamy all at the same time. This will be a must for football Sundays which have FINALLY begun! Also, I used the leftovers as a spread on a burger and it was *amazing*. Give this great dip recipe a try!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dr3S_yyHU_mRRrhvYMd7oj_Y2qkopP_J61pp3fwdtqYrW0iX62_TKe21ZTnVJ_zzqjEXijF0ckNKqr3hrf352lMLDEQSGBBmmm7938QTmyOqJN9eXade7f6xQklY8UdbLjE6tLuneZY/s1600-h/IMG_8238fg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dr3S_yyHU_mRRrhvYMd7oj_Y2qkopP_J61pp3fwdtqYrW0iX62_TKe21ZTnVJ_zzqjEXijF0ckNKqr3hrf352lMLDEQSGBBmmm7938QTmyOqJN9eXade7f6xQklY8UdbLjE6tLuneZY/s200/IMG_8238fg.jpg" alt="" id="BLOGGER_PHOTO_ID_5381775489433802530" border="0" /></a><br />Jalapeno Popper Dip<br />(Adapted from <a href="http://www.therookiechef.com/2009/07/jalepeno-popper-dip.html">The Rookie Chef</a>)<br /><br />Ingredients<br /><br />1 block of neufatchel (reduced fat cream cheese), softened<br />1/2 cup light mayonnaise<br />4-5 serrano peppers, seeded, roasted and finely chopped<br />1/4 cups jarred jalapeno rings, finely chopped<br />1/2 tsp garlic powder<br />salt and pepper to taste<br />1/2 - 3/4 cup monterey jack shredded cheese<br /><br />Combine ingredients in a bowl. Transfer the dip to a nice oven proof serving dish. Bake at 375 for 15-20 minutes, or until the cheese starts to turn golden brown on the edges and is bubbly in the middle. You can also put the ingredients in a crockpot, if you do that I would recommend doubling the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmucu4oPPK3V-V6H5e_9A7Nw-acBVsJ7ZI7HKOOaZlR9IfrgChS1IlcIcVbE7FzETGGFJ3vewxZtk5W4NVfcx-bJlPpunjkrJqL1cSnuaSf0tSvDUqFYo1On7AhFtSFRslHu-tFjGqPvk/s1600-h/IMG_8244.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmucu4oPPK3V-V6H5e_9A7Nw-acBVsJ7ZI7HKOOaZlR9IfrgChS1IlcIcVbE7FzETGGFJ3vewxZtk5W4NVfcx-bJlPpunjkrJqL1cSnuaSf0tSvDUqFYo1On7AhFtSFRslHu-tFjGqPvk/s200/IMG_8244.jpg" alt="" id="BLOGGER_PHOTO_ID_5381775701221030194" border="0" /></a>Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com10tag:blogger.com,1999:blog-4278254956694283613.post-90783811165337160192009-09-07T22:07:00.007-04:002009-09-11T22:04:46.667-04:00So You Grew a Garden... Event!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA3Ho31G_KrwODefJkXK214sZry0LW5JDhJPCS4y_utVwG-tEwb83vJ64IkkIgdhFJQH7s5vonaAoNaKKOoxDN7rRJqJKka_UA7UwEBmJXPGs7RIYEO3BRGK9_cItWtENlwFKU9E_ylI/s1600-h/roundup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA3Ho31G_KrwODefJkXK214sZry0LW5JDhJPCS4y_utVwG-tEwb83vJ64IkkIgdhFJQH7s5vonaAoNaKKOoxDN7rRJqJKka_UA7UwEBmJXPGs7RIYEO3BRGK9_cItWtENlwFKU9E_ylI/s320/roundup.jpg" alt="" id="BLOGGER_PHOTO_ID_5378921462661152674" border="0" /></a><br /><br />Summer is coming to a close and that means an end to my vegetable garden. Other than the sad loss of our 14 tomato plants (darn deer!) we had a pretty good run this summer. But this post is not about <span style="font-style: italic;">my</span> garden, I want to see the fruits of <span style="font-style: italic;">YOUR</span> labor! <span style="font-weight: bold;">I am very excited to announce the Orange Kitchen's first blogging event!</span> A Veggie Round-Up! What I am looking for are recipes that really highlight garden vegetables. If you would like to participate create a blog post (old posts are OK) and email me your entry! Just check out the guidelines below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs20BEy6Nzn3noroeFtaiVqhCeDkYflT9X8uNHL9AL3GVSnPjRIyKwpu30sHCEZLehDdG0hGPeU6mfpRmTnlIF-O0EN6_riBhCw2lZtO2vK1OlptKvb4G6mSF09xZa-KvZGT_dOsu-dpg/s1600-h/veggieroundup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs20BEy6Nzn3noroeFtaiVqhCeDkYflT9X8uNHL9AL3GVSnPjRIyKwpu30sHCEZLehDdG0hGPeU6mfpRmTnlIF-O0EN6_riBhCw2lZtO2vK1OlptKvb4G6mSF09xZa-KvZGT_dOsu-dpg/s200/veggieroundup.jpg" alt="" id="BLOGGER_PHOTO_ID_5378921598424496754" border="0" /></a><br />Here are a few simple rules:<br /><br /><ul><li>The recipe MUST highlight a vegetable. It's <span style="font-style: italic;">great</span> if you grew the vegetable yourself, but don't worry if your veggies are from a farmers market or grocery store. </li><li>All entries should be submitted via email to orangekitchencooking@gmail.com. </li><li>The email should include: your name, blog name and URL, permanent link to your entry post, the picture you wish to be used in the round-up, and a short (sentence or 2) description of the recipe or your experience making it. </li><li>If you do not have a blog feel free to email your name, a photo of the food, a link to where you found the recipe that you used and a short description of the recipe/your experience.</li><li>Entries should be submitted by <span style="font-weight: bold;">midnight on Saturday, September 12th</span> <span style="font-weight: bold;">**EDIT I have decided to make the deadline midnight on Sunday, September 13th! Hopefully the extra weekend day will be helpful to some people</span>! The round up will be posted by Monday, September 14th. </li><li>Feel free to use the round-up graphic I created and link back to my site!<br /></li></ul>I can't wait to see all of your yummy creations!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com1tag:blogger.com,1999:blog-4278254956694283613.post-70321149496849851292009-09-04T14:42:00.007-04:002011-07-11T02:21:48.630-04:00Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUOjZhfCAZrUrSXlh-KM-QwDb5uRCCbEk89p5OBGs2YYgwFqC0754UxemYLFKJzrNqtvoklHPRAXEGxig5jyrDxnFO9Ngqga9HhIZ0FAXNny7atM1Nwz2HDFLWFXKRDc_E_BJ61i93MM/s1600-h/_MG_7485FG.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUOjZhfCAZrUrSXlh-KM-QwDb5uRCCbEk89p5OBGs2YYgwFqC0754UxemYLFKJzrNqtvoklHPRAXEGxig5jyrDxnFO9Ngqga9HhIZ0FAXNny7atM1Nwz2HDFLWFXKRDc_E_BJ61i93MM/s320/_MG_7485FG.jpg" alt="" id="BLOGGER_PHOTO_ID_5377688807737402194" border="0" /></a><br /><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/09/ribs.html">Sunny Side</a> :) Click the link to find the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com7tag:blogger.com,1999:blog-4278254956694283613.post-56649898237638414082009-08-27T20:50:00.005-04:002011-07-11T02:22:53.848-04:00So You Grew a Garden... Now What? 11<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87uphkReCBPpHHLGJgjFU4YxB88T_kFrWIu7BdGGrDB3iCDJk0_51_R_nG7b6GDfmjNlVZoeF_uhqZZUoeqDFf3Uh6rx6sY5PYOye65yQ-_ecZ19-z8NBSeRRvm_gkkQOA_41P8-3M7A/s1600-h/IMG_7765.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87uphkReCBPpHHLGJgjFU4YxB88T_kFrWIu7BdGGrDB3iCDJk0_51_R_nG7b6GDfmjNlVZoeF_uhqZZUoeqDFf3Uh6rx6sY5PYOye65yQ-_ecZ19-z8NBSeRRvm_gkkQOA_41P8-3M7A/s320/IMG_7765.jpg" alt="" id="BLOGGER_PHOTO_ID_5374816407693372962" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/08/so-you-grew-garden-now-what-11.html">Sunny Side </a>:) Click the link to find the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com10tag:blogger.com,1999:blog-4278254956694283613.post-43367750134385030742009-08-26T18:54:00.007-04:002011-07-11T02:25:18.770-04:00Sour Cream Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYey85X6EssKZTBtDO5AHmqGJgxJI6OKnWplrN3N-BeB_I24XEgZTOVIvGY-JJS3Y01vyMg0x6bmzWEuEPfUQvcolM0bvc3NmZMYgZyJuCF3IYUGFteYDMFYaT1CeCTYg8IPiAbR2T2-Y/s1600-h/IMG_7579.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYey85X6EssKZTBtDO5AHmqGJgxJI6OKnWplrN3N-BeB_I24XEgZTOVIvGY-JJS3Y01vyMg0x6bmzWEuEPfUQvcolM0bvc3NmZMYgZyJuCF3IYUGFteYDMFYaT1CeCTYg8IPiAbR2T2-Y/s320/IMG_7579.jpg" alt="" id="BLOGGER_PHOTO_ID_5374413348781964258" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/08/sour-cream-chocolate-cake.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9IysMad8_teQjutDQ3CLnRvUEP9OxuQgZ2E9lj7guiUxmDwali7l3euCb1VPemzXQFm-BSVTGLzkuuBD4XvymSKKaNrHV4REA2Ra1wfQFKCrvmHigDypuOWybb2QUIH8D0ieFuZx5yc/s1600-h/IMG_7577fg.jpg"><br /></a>Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com8tag:blogger.com,1999:blog-4278254956694283613.post-40544402102619332452009-08-20T19:01:00.004-04:002011-06-27T23:45:10.073-04:00Bolognese Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX0PdIs_o4fGrblEZkTlWVCtflJS5h88YFnQgF8waQ-5iwLpXUEz-ESWZ-h5cIsDjXNo4akys4rrjDCpl4zXR41pgJ-UabIS7dnVeb76Y3aewiIiFUsOMg_iY-TWXtv7kPLCFq6x6_sI/s1600-h/IMG_7596.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX0PdIs_o4fGrblEZkTlWVCtflJS5h88YFnQgF8waQ-5iwLpXUEz-ESWZ-h5cIsDjXNo4akys4rrjDCpl4zXR41pgJ-UabIS7dnVeb76Y3aewiIiFUsOMg_iY-TWXtv7kPLCFq6x6_sI/s320/IMG_7596.jpg" alt="" id="BLOGGER_PHOTO_ID_5372190404027024834" border="0" /></a><br />This is another recipe from Pastor Ryan (via Pioneer Woman). I loved the <a href="http://jessicasfoodspot.blogspot.com/2009/08/so-you-grew-garden-now-what-10.html">zucchini cakes</a> so much I figured he wouldn't steer me wrong when it came to pasta sauce. In all honesty, I NEVER follow a recipe when making my pasta sauces. I'm normally just a throw-it-all-together kind of girl, taste testing along the way until I find the flavor I'm looking for. For this I tried to be a good girl and actually follow the recipe.... But it turned out that there were a few changes that I HAD to make :) First I thought the salt and pepper should go in way sooner and I thought red pepper flakes would be a nice addition. Also, I used half carrots and half zucchini because I still have zucchini coming out of my ears! Finally, I like to use half ground beef and half italian sausage in sauce recipes because I like the flavor. I am listing the recipe below with the changes I made.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZew1WD51hi2MgbM6ncP3OSjYWjJjFvUh66ykshFS985GmIyiTd4Ti8qE4HKI1a12WUds-Lzp19IlkbnRSqKQKMoOw_AX0x12vPyW7uxvKALgyIiDLnbUpSVtg7TDmfqcy4S5cTViWjL8/s1600-h/IMG_7595.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZew1WD51hi2MgbM6ncP3OSjYWjJjFvUh66ykshFS985GmIyiTd4Ti8qE4HKI1a12WUds-Lzp19IlkbnRSqKQKMoOw_AX0x12vPyW7uxvKALgyIiDLnbUpSVtg7TDmfqcy4S5cTViWjL8/s320/IMG_7595.jpg" alt="" id="BLOGGER_PHOTO_ID_5372190410796407698" border="0" /></a><br />Bolognese Sauce<br />(Adapted from <a href="http://thepioneerwoman.com/cooking/2009/05/ryans-bolognese-sauce/">The Pioneer Woman courtesy of Pastor Ryan</a>)<br /><br />1 carrot, grated<br />1 medium zucchini, grated<br />1 large onion, diced<br />1/4 cup olive oil<br />1 pound ground beef<br />1/2 pound Italian sausage<br />2 tablespoons Oregano<del datetime="2009-05-19T16:38:13+00:00"></del> flakes<br />2 tablespoons dried basil flakes<br />1 tsp red pepper flakes *less if you don't like things very spicy<br />1 6-ounce can tomato paste<br />5 cloves garlic, minced<br />1 1/2 cups red wine<br />2 tablespoons Worcestershire<br />salt<br />pepper<br />1 14.5 ounce can crushed tomatoes<br />1 14.5 ounce can petite diced tomatoes<br />1 28 ounce can tomato puree<br />1 cup milk (I did add this, but I'm really not convinced it added anything to the sauce, so I may omit next time)<br />Fresh Parmesan cheese<br /><br />Heat oil in a large Dutch oven over medium heat. Add grated carrots, zucchini and diced onions and cook for a few minutes.<br />Make a well in the center of the mixture, then add in the ground beef and sausage. Cook for a few minutes until brown, gradually stirring it into the carrot mixture. Add a pinch of salt and a dash of pepper<br />Add oregano and basil and red pepper flakes.<br />When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.<br />Add garlic and stir to combine.<br />Make a well in the center of the mixture and add red wine. Stir together, scraping up any bits that stick to the bottom.<br />Add Worcestershire and stir.<br />Add canned tomatoes.<br />Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com1tag:blogger.com,1999:blog-4278254956694283613.post-22153450449386467202009-08-12T21:45:00.010-04:002011-07-14T21:05:05.518-04:00So You Grew a Garden... Now What? 10<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6wPgsCx59RBybVKZUH2DKW3FexRELH15A1sNqJAiXtVvIwBpRLH5CBETmcbmuXQpi9iW7slyRhJ8i_CAxr-9ZLhf3oh9ksATQCg8OwOQ2W642KmS-lCK_gijVm3kTeIuYxgXHsW-dvw/s1600-h/_MG_6796.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6wPgsCx59RBybVKZUH2DKW3FexRELH15A1sNqJAiXtVvIwBpRLH5CBETmcbmuXQpi9iW7slyRhJ8i_CAxr-9ZLhf3oh9ksATQCg8OwOQ2W642KmS-lCK_gijVm3kTeIuYxgXHsW-dvw/s320/_MG_6796.jpg" alt="" id="BLOGGER_PHOTO_ID_5369264123774318354" border="0" /></a><br /><br />This post has moved to the<a href="http://jessicainsd.blogspot.com/2009/08/so-you-grew-garden-now-what-10.html"> Sunny Side </a>:) Click the link for the recipe, I promise it's worth it!<br /><br />**Link fixed 7/13/11 to go to the correct post, sorry for any confusion!**Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com2tag:blogger.com,1999:blog-4278254956694283613.post-61149037278181144452009-08-09T18:15:00.008-04:002011-07-11T02:28:38.520-04:00So You Grew a Garden... Now What? 9<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXedvI_WNkkL6hxhptvxGP_Bfxw3jKGuJ4Df1EBLB1S_T_je9Bd4U6DKU12zFDFCdihsv2ToRXRu1giSLOCULvEJ-hPpij1l6vjzxuBDSi5GzWdl0NN9O0_ZozYQi2Cj2IS-r9UQ0B0I/s1600-h/_MG_6925.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXedvI_WNkkL6hxhptvxGP_Bfxw3jKGuJ4Df1EBLB1S_T_je9Bd4U6DKU12zFDFCdihsv2ToRXRu1giSLOCULvEJ-hPpij1l6vjzxuBDSi5GzWdl0NN9O0_ZozYQi2Cj2IS-r9UQ0B0I/s320/_MG_6925.jpg" alt="" id="BLOGGER_PHOTO_ID_5368096179508728034" border="0" /></a><br /><br />This post has move to the <a href="http://jessicainsd.blogspot.com/2009/08/so-you-grew-garden-now-what-9.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com3tag:blogger.com,1999:blog-4278254956694283613.post-53753340787950010432009-08-06T05:07:00.002-04:002011-07-11T02:30:28.247-04:00Honey Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2424/3795592221_4df61e0430_m.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://farm3.static.flickr.com/2424/3795592221_4df61e0430_m.jpg" alt="" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/08/honey-peanut-butter-cookies.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com10tag:blogger.com,1999:blog-4278254956694283613.post-27007395864341748912009-08-02T14:02:00.008-04:002011-07-11T02:31:18.429-04:00Dah dah dah dah... It's Elmo Time!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw8o-p-pN7RWktmc3lvqXxKsEGsXWZsXKnugsRlOsOMIm_zn9tW0HNKYXodP3nAEiqdNZKmpOxr-62d_ZvKcwud6H87xOoIa8OstDnCmQMldLddDCMXYUCRHtWBlGrCd9k56l1LJT4cg/s1600-h/_MG_7041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw8o-p-pN7RWktmc3lvqXxKsEGsXWZsXKnugsRlOsOMIm_zn9tW0HNKYXodP3nAEiqdNZKmpOxr-62d_ZvKcwud6H87xOoIa8OstDnCmQMldLddDCMXYUCRHtWBlGrCd9k56l1LJT4cg/s320/_MG_7041.jpg" alt="" id="BLOGGER_PHOTO_ID_5365443504381481570" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/08/dah-dah-dah-dah-it-elmo-time.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com14tag:blogger.com,1999:blog-4278254956694283613.post-40741960648301999542009-07-28T16:53:00.008-04:002011-07-11T02:32:09.483-04:00So You Grew a Garden... Now What? 8<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SQT_3kQ5DdZuSXY-nEkMloBc43bOCR29yDqExODfYgqwvYApSto7vFEHRSIQoA9avTo_SUHSHdBx3cpQmLkaLn6W9KaurDCIY39AhBfcjkBCXBGvKSGyEwaoXjXtXNvCQmwDMZfIR_Y/s1600-h/_MG_6834.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SQT_3kQ5DdZuSXY-nEkMloBc43bOCR29yDqExODfYgqwvYApSto7vFEHRSIQoA9avTo_SUHSHdBx3cpQmLkaLn6W9KaurDCIY39AhBfcjkBCXBGvKSGyEwaoXjXtXNvCQmwDMZfIR_Y/s320/_MG_6834.jpg" alt="" id="BLOGGER_PHOTO_ID_5363628949542901842" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/so-you-grew-garden-now-what-8.html">Sunny Side </a>:) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com2tag:blogger.com,1999:blog-4278254956694283613.post-6476250059126246492009-07-26T11:53:00.007-04:002011-07-11T02:32:58.608-04:00Buffalo Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGANJCphmVKa2BMAG_UVfT96kh2Wzc4ThkcH9YncY7c_hRPbpUiE1QHr2YZghCdzRZZc67hWLjSLYXzdcyEg9UUbBmPbTx76vMqYxE8Wojve6HUvF2QYKL539kOkmjMWf8W0lGonJKwc/s1600-h/_MG_6098.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGANJCphmVKa2BMAG_UVfT96kh2Wzc4ThkcH9YncY7c_hRPbpUiE1QHr2YZghCdzRZZc67hWLjSLYXzdcyEg9UUbBmPbTx76vMqYxE8Wojve6HUvF2QYKL539kOkmjMWf8W0lGonJKwc/s320/_MG_6098.jpg" alt="" id="BLOGGER_PHOTO_ID_5362803686136132546" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/buffalo-chicken-salad.html">Sunny Side </a>:) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com5tag:blogger.com,1999:blog-4278254956694283613.post-39708260502887401742009-07-16T08:47:00.006-04:002011-07-11T02:33:41.629-04:00Mahi Mahi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO1SXqZQcc4h4MgBc6GA1c70p69zPHXMnY4RtyR14PL1SNhFXs9GBbINi2LMOhKP46y1Js4XkENuO_0ZQJPzvodOEvzK8j1A8y6AJLjKS3ycyIRS2rueZ1K31kwck-QyvoJhIIOLs0pA/s1600-h/_MG_6065.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO1SXqZQcc4h4MgBc6GA1c70p69zPHXMnY4RtyR14PL1SNhFXs9GBbINi2LMOhKP46y1Js4XkENuO_0ZQJPzvodOEvzK8j1A8y6AJLjKS3ycyIRS2rueZ1K31kwck-QyvoJhIIOLs0pA/s320/_MG_6065.jpg" alt="" id="BLOGGER_PHOTO_ID_5359179135854645826" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/mahi-mahi.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!<span><br /></span>Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com5tag:blogger.com,1999:blog-4278254956694283613.post-59481393154702136112009-07-14T10:25:00.001-04:002011-07-11T02:35:09.153-04:00Milk Chocolate Ice Cream with Reese Whoppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtF84jrM9RvmXU44PBU1fkziSZFCv9PPExiH39JGXtoujF_Q_iNLpKP415WghPMSf-RKSIV3XFOc1PmuqiZtg_YnI7VXWpjw5IJC3oDJlmTMTWgGQte5zJGUT7U1xfgWHybAs6TTF2OQ/s1600-h/_MG_6081fg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtF84jrM9RvmXU44PBU1fkziSZFCv9PPExiH39JGXtoujF_Q_iNLpKP415WghPMSf-RKSIV3XFOc1PmuqiZtg_YnI7VXWpjw5IJC3oDJlmTMTWgGQte5zJGUT7U1xfgWHybAs6TTF2OQ/s320/_MG_6081fg.jpg" alt="" id="BLOGGER_PHOTO_ID_5358076334182555378" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/milk-chocolate-ice-cream-with-reese.html">Sunny Side </a>:) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com10tag:blogger.com,1999:blog-4278254956694283613.post-7621074369990990002009-07-13T18:35:00.000-04:002009-07-13T19:11:09.978-04:00So You Grew a Garden...Now What? 7<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9enNekbLbZoXcuWICcCww7bs0GV09Vie4thOQYk7lVYsFA2AsDbRcdG-rJ2rM_rR9QR-11inI-gGDLBTuXVUMpM9IaRPQeHHDytuTPte95g0F6-7g9ymnvepWGEtR2sxDRG0QLwzqh3k/s1600-h/_MG_6071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9enNekbLbZoXcuWICcCww7bs0GV09Vie4thOQYk7lVYsFA2AsDbRcdG-rJ2rM_rR9QR-11inI-gGDLBTuXVUMpM9IaRPQeHHDytuTPte95g0F6-7g9ymnvepWGEtR2sxDRG0QLwzqh3k/s320/_MG_6071.jpg" alt="" id="BLOGGER_PHOTO_ID_5358086203067476658" border="0" /></a><br /><br />I can't believe I am already on my seventh "So You Grew a Garden... Now What?" post! If you've been following the series I hope you are finding it to be helpful (and thanks for reading!) If you are just now finding it I hope you get comfy and stay awhile :)! Now onto the actual post!<br /><br />Today I am sharing another (very very very easy)summer squash recipe because let's face, those babies know how to grow! If you've never grown summer squash before you should try it! It is one of the "easier" vegetables that we've grown. In the past even when we've slacked on caring for our garden and skipped a few days of watering the squash and zucchini just keep on growing. I never seem to run out of either. I only used squash for this recipe today but really it is great for squash, zucchini, broccoli, carrots, you name it (think restaurant vegetable medley). The only reason I used only squash is because I gave several zucchinis away and now I'm waiting for the many many blooms to sprout.<br /><br />Easy Summer Squash (or zucchini!)<br /><br />2 1/2 cups of squash or zucchini cut into bite size chunks (This is about 2-3 medium size squash)<br />3/4-1 cup chicken broth (It could possibly be more depending on the amount of vegetables you use)<br />2 tbsp lemon garlic butter (see below)<br />1 tbsp fresh chopped flat-leaf parsley<br /><br />In a large skillet or wok add the squash and just enough chicken broth to come half way up the squash. Bring to a simmer and cook until the broth is just about gone (this took about 15 minutes). Then add the lemon garlic butter and stir until the butter has melted. Finish with the fresh chopped parsley.<br /><br />Lemon Garlic Butter<br /><br />2 tbsp butter, softened<br />1/2 tsp garlic powder<br />juice squeezed from half a lemon<br />1/4 tsp black pepper<br />1/4 tsp salt<br /><br />Using a fork, combine all of the ingredients until well blended.Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com4tag:blogger.com,1999:blog-4278254956694283613.post-90161123496466617962009-07-12T09:18:00.001-04:002009-07-16T14:00:13.388-04:00So You Grew a Garden...Now What? 6<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYFqwDoZh_0rGsA8DAH4-bWBeP9IvhNVtEQVV3vUGpITVTYZafQp7rdL5JH6Kg9L1baE8dS5BI0xWbPDbQXiHmQjdbOKK8IhnBSU_0gmzxcNMo13RDuAoLejb5ECR23TAe_dFcEEuDg/s1600-h/_MG_6031fg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYFqwDoZh_0rGsA8DAH4-bWBeP9IvhNVtEQVV3vUGpITVTYZafQp7rdL5JH6Kg9L1baE8dS5BI0xWbPDbQXiHmQjdbOKK8IhnBSU_0gmzxcNMo13RDuAoLejb5ECR23TAe_dFcEEuDg/s320/_MG_6031fg.jpg" alt="" id="BLOGGER_PHOTO_ID_5357570868847706242" border="0" /></a><br />Anyone that has grown a garden with cucumbers will tell you that at one point in the summer they will have SO MANY cucumbers they will start leaving them on neighbors doorsteps in the middle of the night, just to get them out of the house. It's only July and I am tempted! We planted a lot of cucumber plants (I thought we planted 5 or 6 but I counted last time I was out there and it's actually 7) this year and all but 2 of them are thriving. The funny part is the Jesse doesn't even like raw cucumbers. But, he does like pickles! So I knew from the beginning that I would be making my own this year. And man oh man am I glad I did! They are so good, crisp and delicious and they will only get better with time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTHHCTJV2g68IIsCDH-V7sK9PMv3mh4exCRpNhAKJNQVsEyU25cvnyXKD1wyHQHksq4Uwo2iibhu7BP3252bHDiEDkgFuEtkdHR2b74cuE9zcmy3-8r8Qyeop5yyZaEjYtcSKMlfXhs8/s1600-h/_MG_6003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTHHCTJV2g68IIsCDH-V7sK9PMv3mh4exCRpNhAKJNQVsEyU25cvnyXKD1wyHQHksq4Uwo2iibhu7BP3252bHDiEDkgFuEtkdHR2b74cuE9zcmy3-8r8Qyeop5yyZaEjYtcSKMlfXhs8/s320/_MG_6003.jpg" alt="" id="BLOGGER_PHOTO_ID_5357570880507533714" border="0" /></a><br />The process I used was pretty similar to the process for the <a href="http://jessicasfoodspot.blogspot.com/2009/07/so-you-grew-gardennow-what-5.html">banana peppers</a>. I used some pickling cucumbers and some of our other types. I made spears from the pickling cucumbers and one of the English cucumbers (by cutting into half and then cutting the halves into spears) and with the "normal" cucumbers I made chips.<br /><br /><br /><br />Dill Pickles<br />(I didn't use one specific recipe, instead I read about 100 different kinds and pulled pieces from each one to come up with what I thought was best)<br /><br />Supplies:<br />5-6 Pint size jars with lids and rings<br />1 medium saucepan<br />1 large stock pot (Like with the banana peppers I used my pasta pot)<br /><br />Ingredients:<br />Lots of cucumbers!<br />5 cups water<br />2 1/2 cups white vinegar<br />1 tbsp salt<br />1 tsp dry ground mustard<br />1 tbsp whole pepper corns<br />10-12 cloves of garlic (I put 2 cloves in each jar which is pretty garlicky, if you are not big on garlic only use one)<br /><a href="http://us.st12.yimg.com/us.st.yimg.com/I/litehousefoods_2027_4056286">Dill</a> - I wanted to use fresh but my grocery store was out so I found this f<a href="http://us.st12.yimg.com/us.st.yimg.com/I/litehousefoods_2027_4056286">reeze dried dill</a> (right by the garlic) it's supposed to be as close to fresh as you can get. I used about 1 tsp per jar and I am very happy with the taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTw8-Mm0LCFMaSO5GQR1wyEiI6eViADgfZuM0izSElqWu2qwwxStLqOOyReXvxeJazj8vGBZOQNhIY1YkbjT1DuO0Kgv6VgpCWH04WCbq_nFWl3unbY0_Wp3iOZvQ5v3-7bpwmXaVfg8/s1600-h/_MG_6019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTw8-Mm0LCFMaSO5GQR1wyEiI6eViADgfZuM0izSElqWu2qwwxStLqOOyReXvxeJazj8vGBZOQNhIY1YkbjT1DuO0Kgv6VgpCWH04WCbq_nFWl3unbY0_Wp3iOZvQ5v3-7bpwmXaVfg8/s320/_MG_6019.jpg" alt="" id="BLOGGER_PHOTO_ID_5357570875891166786" border="0" /></a><br />Directions:<br /><br />Start by sterilizing your jars. (You can read about that in my <a href="http://jessicasfoodspot.blogspot.com/2009/07/so-you-grew-gardennow-what-5.html">banana pepper pos</a>t) While waiting for my jars to come out of the dishwasher I filled 3 big bowls with ice water and a tsp of salt and let the cucumbers soak for at least an hour (hence the shiny cucumbers in the picture). In my research I found that this helps to make the pickles crisp.<br /><br />In a medium sauce pan bring the water, vinegar, salt, ground mustard, and whole peppercorns to a boil. (In the meantime fill your large stock pot with water and get the water boiling) After bringing it to boil remove from heat and set aside.<br /><br />While the brine is cooking cut your cucumbers (I made 3 jars of "chips" and 2 jars of spears). Then cut the garlic cloves into slices.<br /><br />Fill the jars by alternating garlic, dill and cucumbers. Finish with a slice of garlic and some dill. Then pour the brine into each jar leaving 1/2 inch space at the top.<br /><br />Put the lids on the jars, making sure the seal is good, then put the rings on. Then carefully place each jar in the boiling water and let boil for 10 minutes. After 10 minutes carefully remove the jars from the water and let cool on a rack or towel.<br /><br />Let the pickles rest for at least 24 hours and then, finally, you can enjoy them! Of course they will get better with time so if you can make yourself wait for 3 or 4 days.....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWo8xWzs974CiCb9tgRtQKGpxy2osqM49r8zis9vYXd_sNCyf_Bm0COQGokKhjRJbNMzhgkmUCGuNZdsypG0nOYNdopXxHfD453Vfy3UjyI79mV3rlDr2G9hezdHrUurXnlXNcGgSRe4g/s1600-h/_MG_6027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWo8xWzs974CiCb9tgRtQKGpxy2osqM49r8zis9vYXd_sNCyf_Bm0COQGokKhjRJbNMzhgkmUCGuNZdsypG0nOYNdopXxHfD453Vfy3UjyI79mV3rlDr2G9hezdHrUurXnlXNcGgSRe4g/s320/_MG_6027.jpg" alt="" id="BLOGGER_PHOTO_ID_5357570871989252306" border="0" /></a>Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com7tag:blogger.com,1999:blog-4278254956694283613.post-61609574967322325122009-07-11T09:40:00.001-04:002009-09-04T14:33:54.771-04:00So You Grew a Garden...Now What? 5<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUIgNAijfDizziqV6PS0F2QtsN840pzS_ShJzsc2VwC0mgIS77kPUB4WE7IRY7BAoeS9iQgUliXJZLJgLVJPf6CwRP1EWtRMn0M1smTyfPXH1k1DQQFbmjZUOG9DgIFx8wjSHX6spgis/s1600-h/_MG_5990.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUIgNAijfDizziqV6PS0F2QtsN840pzS_ShJzsc2VwC0mgIS77kPUB4WE7IRY7BAoeS9iQgUliXJZLJgLVJPf6CwRP1EWtRMn0M1smTyfPXH1k1DQQFbmjZUOG9DgIFx8wjSHX6spgis/s320/_MG_5990.jpg" alt="" id="BLOGGER_PHOTO_ID_5357205295918261554" border="0" /></a><br />Every year banana peppers always seem to be our fastest growing and most proliferate pepper plant. We have already picked a ton this year and I thought this would be a perfect opportunity to start canning (well technically jarring). Pickled banana peppers from the jar make a perfect sandwich or salad topping. I drool just thinking about biting into a big italian salad with pepperoni, Italian dressing and a banana pepper with some bite. Yum!<br /><br />The processing of canning these peppers was so much easier than I had expected. It is really just a simple brine poured over banana peppers. Then you put the lid on the jar and boil for 10 minutes. I didn't have any fancy canning tongs to pull the hot jars out of the boiling water so I improvised. I used my large pot with the pasta strainer insert (like <a href="http://www.amazon.com/gp/product/B000YA9E4Y/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0007WZOYI&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0Y7QJHN0S43ZGZ3G84QA">this</a>). So when ten minutes was up I just pulled out the strainer and set it on a towel on the counter. When the jar was cool enough I put it in the fridge and just 2 days later I had perfect peppers :)<br /><br />Pickled Banana Peppers<br />(I used these 2 sites for inspiration, The Yummy Banana and Clean Eating Club)<br />Since this was my first time canning I started small and only used enough to fill one jar.<br /><br />Ingredients<br />10-12 banana peppers<br />1 hot pepper<br />1 cup white vinegar<br />1 cup water<br />1/2 tsp salt<br />1/2 tsp dry mustard seed<br />1 tsp pepper corns<br />2 cloves garlic, peeled<br /><br />Directions<br />The first thing you need to do is sterilize your jar. A hot water dishwashing cycle should work with a hot dry cycle. After removing from the dishwasher be sure to thouroughly dry the jar, lid and ring.<br /><br />In a saucepan bring the vinegar, water, salt, peppercorns and mustard seed to a boil. Then remove from heat. In a large stock pot bring plain water to a boil.<br /><br />While the brine is coming to a boil, slice the peppers into rings. Cut on of the garlic cloves into fourths and layer the peppers and garlic in a jar. Put the second garlic glove on top of the peppers.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMdRLzUJRKTLeGDCo183CIQVSfljsj3VwHTAipz-qvXfKXsBDQ2CpJ2YZosNK0kBXUke-sNx209d34L9kEfSfZ_sBY5Xdv4RZhfHOIKdvqXwJQRu7S4fmVVKbZOmfwaPJTontfmzF8S8/s1600-h/_MG_5978.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMdRLzUJRKTLeGDCo183CIQVSfljsj3VwHTAipz-qvXfKXsBDQ2CpJ2YZosNK0kBXUke-sNx209d34L9kEfSfZ_sBY5Xdv4RZhfHOIKdvqXwJQRu7S4fmVVKbZOmfwaPJTontfmzF8S8/s320/_MG_5978.jpg" alt="" id="BLOGGER_PHOTO_ID_5357205307528030642" border="0" /></a><br />Pour the bring over the peppers, leaving 1/2 inch space at the top of the jar. Place the lid on top of the jar making sure that seal is tight, then screw on the ring. Place the jar in the large stock pot of boiling water and boil for 10 minutes. Carefully remove the <span style="font-weight: bold;">hot</span> jar from the boiling water. After cooling for a few minutes check to make sure the jar sealed (If it is not sealed the middle of the lid will pop up and down). If it didn't seal just be sure to always keep it refrigerated. If it did seal you can keep in the pantry until the seal is broken, but I put mine right in the fridge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZOo9xcNAi4Rbc1GHATnUgburseLilHSHg4gojqlskw2wBGnTb2EUclJ2sq8X1J7eQYTWmkbZ9gs38vVg_ZJkO8lW7WYFbvMZJwCvHohK1VSfzhyGYYeRTCtwG8CAwDsUpovYUdD1nr8/s1600-h/_MG_5985.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZOo9xcNAi4Rbc1GHATnUgburseLilHSHg4gojqlskw2wBGnTb2EUclJ2sq8X1J7eQYTWmkbZ9gs38vVg_ZJkO8lW7WYFbvMZJwCvHohK1VSfzhyGYYeRTCtwG8CAwDsUpovYUdD1nr8/s320/_MG_5985.jpg" alt="" id="BLOGGER_PHOTO_ID_5357205301534903090" border="0" /></a><br />After letting the peppers sit for 2 days they are ready to eat! They can be served on top of sandwiches, in salads, in calzones, you name it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com11tag:blogger.com,1999:blog-4278254956694283613.post-2782243794391517912009-07-09T16:59:00.004-04:002011-07-11T02:37:55.370-04:00Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTxG4tGjJC29QZLDT6UXBTZS4_H8HRurV6ZvIwGcKybf6Xz5J9vOLyY-A_csPsAuuEjeYjgGDy89kqbgIf4QNdCX4MHbUdqxPfkQVgo_DK2YbGzsuGMWpaFVqIhTRWsjBZSHmiuHodKI/s1600-h/_MG_5972.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTxG4tGjJC29QZLDT6UXBTZS4_H8HRurV6ZvIwGcKybf6Xz5J9vOLyY-A_csPsAuuEjeYjgGDy89kqbgIf4QNdCX4MHbUdqxPfkQVgo_DK2YbGzsuGMWpaFVqIhTRWsjBZSHmiuHodKI/s320/_MG_5972.jpg" alt="" id="BLOGGER_PHOTO_ID_5356573746426642306" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/enchiladas.html">Sunny Side</a> :) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com14tag:blogger.com,1999:blog-4278254956694283613.post-32037029347939461892009-07-08T20:03:00.000-04:002011-06-27T23:45:10.081-04:00So You Grew a Garden...Now What? 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTSf2lTLLtcqSnI_PlApCCMxUPlJ8mLrZqgpr86XA66qf6vS3MbEZsDlqcQPtJ9nqqEwGdLkDA66iOodpnfj53W_BShyGZNY9KVKBupL34Otd6ZGavX7dymVeuHyf86Oq5T1_4plxfr0/s1600-h/_MG_5929.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTSf2lTLLtcqSnI_PlApCCMxUPlJ8mLrZqgpr86XA66qf6vS3MbEZsDlqcQPtJ9nqqEwGdLkDA66iOodpnfj53W_BShyGZNY9KVKBupL34Otd6ZGavX7dymVeuHyf86Oq5T1_4plxfr0/s320/_MG_5929.jpg" alt="" id="BLOGGER_PHOTO_ID_5356252729976486962" border="0" /></a><br /><br />Yesterday I picked the first head of broccoli from the garden. Not just for the year, but ever! I was so excited when I saw the first tiny florets popping up in the middle of the plant a few weeks ago that I have been dreaming about what I would make with it. My original thought was broccoli cheddar soup. But it's not really soup season and the first head probably would not have been enough to make soup. So I did some more research and I came across something that seemed like a a great unique side dish. Spicy roasted broccoli and peppers. It was the perfect (and different)pair for the enchiladas I made for dinner last night (recipe will be posted tomorrow!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8DKJyanqDPgtKAz9VElZX9m6N_HSnvMHs65iJNRclAY4A9P58Ylz5anZkksGl2-NZwO4yzeOTsFwMFQSDkAJekS03IbDjamg0x_ky77AXe8huj0f1-nuo3P9ZRQVrzt4OQhm246pmno/s1600-h/_MG_5959fg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8DKJyanqDPgtKAz9VElZX9m6N_HSnvMHs65iJNRclAY4A9P58Ylz5anZkksGl2-NZwO4yzeOTsFwMFQSDkAJekS03IbDjamg0x_ky77AXe8huj0f1-nuo3P9ZRQVrzt4OQhm246pmno/s320/_MG_5959fg.jpg" alt="" id="BLOGGER_PHOTO_ID_5356251220806927538" border="0" /></a><br />Spicy Roasted Broccoli and Peppers<br />(Adapted from <a href="http://allrecipes.com/Recipe/Roasted-Broccoli/Detail.aspx">Allrecipes</a>)<br /><br /> 2 cups broccoli florets<br /> 1 red bell pepper, sliced<br /> 1 tablespoon Montreal steak seasoning<br /> 1 teaspoons chili powder<br /> 1 teaspoon garlic powder<br /> salt and pepper to taste<br /> 1 tablespoon extra-virgin olive oil<br /><br />Preheat an oven to 400 degrees. Toss all ingredients together in a bowl. Spread out on a baking sheet or stone. Bake for 15-20 minutes.Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com5tag:blogger.com,1999:blog-4278254956694283613.post-52187428181850795792009-07-06T19:25:00.000-04:002011-06-27T23:45:10.082-04:00So You Grew a Garden...Now What? 3<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qXTxNUhBJjMj0irPMg-JFAXvdXSAkvt2_zKK8P_32NDmb0IiGJr3hp9Wb-SO7DFdXCyhTPl9pQncojSvG3oZ2jcN9E1-LVqieUISQqxoE6C8aoYRgJ06ccGSGAWxuXIqMD-cjeFZfRY/s1600-h/_MG_5763.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qXTxNUhBJjMj0irPMg-JFAXvdXSAkvt2_zKK8P_32NDmb0IiGJr3hp9Wb-SO7DFdXCyhTPl9pQncojSvG3oZ2jcN9E1-LVqieUISQqxoE6C8aoYRgJ06ccGSGAWxuXIqMD-cjeFZfRY/s320/_MG_5763.jpg" alt="" id="BLOGGER_PHOTO_ID_5355505687145431906" border="0" /></a><br />Today I am going to feature 2 vegetables. Yellow squash and zucchini. I love zucchini and in the past it has been one of our best successes in the garden. This year is starting out no different. I have already picked 5 or 6 really beautiful zucchinis. The yellow squash is also growing really fast and I've picked several of them as well. If you would like to learn a little more about these vegetables I found <a href="http://urbanext.illinois.edu/veggies/ssquash1.html">this </a>website to be very informative.<br /><br />I found this recipe on the Food Network website and I am so glad that I tried it. Even my dad who claimed to not like "that kind of stuff" (stuff = vegetables) loved it. The zucchini and squash really soaked up all of the flavor from the garlic, onion and thyme and the egg and cream just helped to smooth it all out. If you have a garden full of zucchini/squash and you want to try something a little different, definitely give this a try. I served this casserole with <span style="font-weight: bold;">*</span>Orange <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Roughy</span> (using <a href="http://allrecipes.com/Recipe/Garlic-Parmesan-Orange-Roughy/Detail.aspx">this recipe,</a><span style="font-weight: bold;"> </span>but please read my note below!<span style="font-weight: bold;">*</span>) and plain risotto but it could be paired with just about anything!<br /><br />Zucchini and Summer Squash Casserole<br />(Source:<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/zucchini-and-summer-squash-casserole-recipe/index.html"> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Emeril</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lagasse</span> via <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Foodnetwork</span>.com</a>)<br />I cut the original recipe in half and it easily fed 5 people with left overs. Below I am listing the half recipe as I made it.<br /><br />1 tablespoon unsalted butter, divided<br />1 tablespoon olive oil<br />1/2 cup chopped onions<br />3/4 teaspoons salt<br />1/2 teaspoon freshly ground<span style="font-weight: bold;"></span> black pepper<br />1 teaspoon minced garlic<br />1 pounds summer squash (about 3 medium), sliced into thin rounds<br />1 pounds zucchini (about 3 medium), sliced into thin rounds<br />1/2 tsp dry thyme<br />1 large egg<br />1/4 cup heavy cream<br />1 cup crushed butter crackers (I only had saltines so I crushed them up in a bowl and added 1 tbsp of melted butter)<br />1/2 cup grated Parmesan cheese, optional (It says optional but I say, Why would you not add cheese? ;))<br /> <!--concordance-end--><span style="font-weight: bold;"><br /></span> <p> Preheat the oven to 350 degrees F. Spray a casserole baking dish with nonstick spray or grease with 1/2 tbsp of butter. </p><p>Heat the olive oil and butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">occasionally</span>, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid. </p><p>Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">incorporated</span>, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes. </p>*After buying this fish, <a href="http://en.wikipedia.org/wiki/Orange_roughy">I learned that Orange <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Roughy</span> is highly susceptible to overfishing</a> because they are very slow to mature and many stocks have already crashed. Next time I will buy a more sustainable fish.Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com6tag:blogger.com,1999:blog-4278254956694283613.post-24539811889974207362009-07-03T17:25:00.001-04:002011-07-11T02:39:18.933-04:00Red, White and Blue Cupcakes!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusXm6digk840p_ZMYEaJWWpjo6qluKU0Hoe2oJQbTVCUhrKL6qyYpSLgJUCJGUr1YDJcdIzQXH4lj5AjTls2rce8wmtB2hxgIoyKnlg41wASb2LKGllBM7cvEuYiHsGBS6s1P9FHbDqE/s1600-h/_MG_5689.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusXm6digk840p_ZMYEaJWWpjo6qluKU0Hoe2oJQbTVCUhrKL6qyYpSLgJUCJGUr1YDJcdIzQXH4lj5AjTls2rce8wmtB2hxgIoyKnlg41wASb2LKGllBM7cvEuYiHsGBS6s1P9FHbDqE/s320/_MG_5689.jpg" alt="" id="BLOGGER_PHOTO_ID_5354357496681248962" border="0" /></a><br />This post has moved to the <a href="http://jessicainsd.blogspot.com/2009/07/red-white-and-blue-cupcakes.html">Sunny Side </a>:) Click the link for the recipe, I promise it's worth it!Jessicahttp://www.blogger.com/profile/17449285974958403056noreply@blogger.com9