Strawberry Preserves, Part II

You may remember my "back in the day" post from last year making strawberry preserves. This recipe is very similar, except this time, it was done in the Smoky Mountains... at Nany's Cabin!... and the combination of those two factors alone make these the best strawberry preserves you'll ever put in your mouth!

Let me apologize for the lighting in some of this pictures. Most were shot at night! We made two different batches with two different methods:

The first method was with this bad boy! This is a grinder... an old timey grinder to be exact. Nany said this was her mother's who had given it to her, and her grandfather had given it to her mother before that, so we're estimating this grinder has been in the family since the early 1900's. Information like that amazes me... especially in a world where nothing lasts, and we're always looking for the next best thing. And let me tell you, this thing still gets the job done!

This grinder was solid iron... no repair needed... even after almost a century.

I wish you could smell this bowl right now.

The other method was the smashing method. Dice your strawberries, and in a pot, coat them with sugar, and as they begin to soften and liquify, begin to smash them until you reach the desired consistency thats right for you. Either way you go, bring to a boil, and as white foam comes to the top, scrape the surface with a spoon to remove the foam.

Also, the amount of sugar you use also depends on how sweet your strawberries are. If they're very sweet, use a little less sugar.

These are delicious. I've been fighting back the urge to eat them on everything. I hope you like it!

Strawberry Preserves

10 cups strawberries, diced or ground
10 cups of sugar

Hull, and dice (or grind) your strawberries
In a pot, mix in equal amounts of sugar and bring to a boil.

If you diced your strawberries, smash them as they soften by the heat.

Continue to boil until you reach the desired thickness you want, skimming the white foam off of the surface as you go.

Spoon into sterilized jars, seal, and let rest overnight.

Strawberry Banana Bread Budding

It's getting that time. Time for soups, stews, breads, cakes, and pies. FALL. My favorite time of the year! Cool air, corn mazes, and FOOTBALL. Warm comfort food that not only fills your stomach, but fills your soul.

This bread pudding is incredibly rich, yet... INCREDIBLY HEALTHY. It's true. And please take my word for it. It's a new favorite dessert around our house. It resembles a version of banana nut bread, but without the nuts. And it's so easy to make.

Dice your bananas, hull your strawberries and slice then in halves.

Then, throw them into a bowl with skim milk, sugar, and some ground cinnamon. With a potato smasher, smash the mixture slightly, just to let some of the flavor explode into the milk. Then, let it come to room temperature.

While that's going on, let's start on the rolls. Go to your supermarket, and buy whole wheat dinner rolls, or if you want this dish to really be amazing, follow this recipe for warm whole wheat dinner rolls:

Whole Wheat Dinner Rolls
*From Whole Foods Kitchen

1 1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115°F) milk
3 tablespoons butter, melted
1 large egg, lightly beaten
1 cup all-purpose flour


To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes

Either way, the dish comes out good, but I've found the homemade rolls absorb the fruit mixture so much better. I usually will makes these with dinner one night, and then use left overs to make the bread pudding.

So... Cut your rolls into cubes, and then cover the bottom of an oven safe dish with the bread. After that, pour your mixture on top, and let it cook!

I hope you like it!

Strawberry Banana Bread Pudding

nonstick cooking spray
1 cup fresh strawberries, hulled and cut into halves
2 bananas, sliced
1 3/4 cup skim milk (almond milk works great too)
1/2 sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 350*, and lightly spray a casserole dish with nonstick spray.

In a large bowl, combine the bananas strawberry, milk, sugar, and cinnamon, and slightly mash. Then, stir to make sure all ingredients are incorporated.

Cube your rolls, and place in your casserole dish. Then, pour your mixture on top, and then bake for one hour.

Potato Pancakes

Guys... I have to tell you about this book! It doesn't matter who you are, if you love food, you'll love it! Jenna Weber, author of the blog Eat Live Run, and has just released this book as her first novel. It follows her throughout culinary school, the ups and downs, the pitfalls... the possibilities.... wait... I'm quoting Back to the Future.

Anyway,

get this book. Take it from me, you'll love it! It's heartfelt, sincere, and will stir something inside of you that can't be explained. Get it here!

One of my favorite recipes so far in the book is "Potato Pancake for the Blues." It's an incredibly easy recipe, and is so satisfying after a long, hard day... wherever you are. I may or may not have fixed these twice yesterday.

Start by grating a russet potato. Then, in a bowl, add an egg, salt, and pepper, and then fry it in a cast iron skillet until golden.

Amazing. The recipe calls for one jumbo pancake, but I split mine in half, and made my wife and I two smaller pancakes.

I hope you like it!

Potato Pancakes for the Blues
from White Jacket Required by Jenna Weber

1 large russet potato
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 egg, lightly beaten
1 tablespoon canola oil for light frying.
Applesauce or sour cream for topping (I used ketchup)

Peel the potato and grate using a box grater. Season with sea salt and pepper and add the beaten egg, mixing everything until well combined.

Heat the canola oil in a large cast-iron skilled over medium-high heat. When oil is sizzling, gently drop in the potato batter and fry until golden brown and crispy, about 3 minutes per side.

Remove and serve immediately with applesauce or sour cream, alongside pork and eggs!

This Summer...

Guys... this summer was a whirlwind! From Tennessee, to Georgia, to South Carolina, through Alabama, and into Mississippi... it's been one crazy fun summer!

At the end of June, we went to Tybee Island, Georgia for a mini-vacation. It was a lot of fun! The highlight of our trip was climbing this lighthouse. The view from the top was amazing... too bad for some reason, that picture got deleted. Oops. I have no idea how that happened. Just take my word for it!

Then, we spent one day in Savannah, Georgia. We'd never been before, but we definitely want to go back! Especially when it's not so hot!

Look at these temperatures! It's definitely one of those towns you want to visit when you can walk around, and not almost pass out from the heat. We see a fall trip in our future.

We (obviously) visited The Lady and Sons while we were there. For those who might not know, this is Paula Deen's restaurant. Let me tell you. IT. WAS. GOOD.

We opted for the buffet.. Just the usual fried Chicken, Mac 'n cheese, mashed potatoes, and lima beans... you know, the major food groups. That's why I love vacation. Guilt free indulgence.

For dessert, we had Chocolate Gooey Butter Cake. Bring your insulin shot. You'll need it.

After that, we drove up the coast to Hilton Head, South Carolina, and Beaufort, South Carolina. Beaufort reminded us of a smaller, less busy Savannah. We definitely want to come back there also!

When we got back to reality, I began an internship with EMI Christian Music Group. EMI CMG is an amazing company to work for, and I would love to work there again. It's awesome to be part of such a caring community of individuals. I've seen so much jealousy, and competitiveness in the workplace. It was truly a breathe of fresh air to see individuals come together as a team.

Then, literally the last day of my internship, we started moving to a new place, for the second time this summer...

Have I ever mentioned how much I hate moving?? My wife and I figured it up... We've moved an average of 3 times per year, since we've been married. That's incredible.

After we barely got moved, we headed to Mississippi to visit family for a few weeks. During that time, we took a family trip to Destin, Florida. We had a GREAT time. The beach is always a relaxing place for us.

Have I ever told you about my wife's heart of gold? I'm serious. My wife is so generous and caring, and the perfect example of this is when we rescued this little dude off the side of the road, and found him a home.

yep... I'm blessed.

I leave you with this... A friendly reminder that I probably should print out and tape to my forehead. Everything we do is part of what God has in store for us... even when we can't see it.

Macaroni and Cheese

Guys, fall is coming. I can feel it! And it's my favorite time of year! Cool weather, FOOTBALL, and good cooking. I made this macaroni and cheese right after we moved for the second time this summer about a month ago, but more on that later.

This macaroni and cheese requires a little attention. This isn't your out-of-the-box mix. This is the real thing.

And when you taste it, you can tell.

For this recipe, you will need butter, flour, milk, dry mustard, and an egg, to start.

First things first... Let's get our pasta going. I like egg shell pasta. I don't know. Maybe my mom used it a lot when I was young, but it's by far my favorite pasta for mac and cheese. Those scrawny little noodles just don't do it for me.

Now... let's make a roux. Don't let this freak you out. WE can do this. Melt half a stick of butter, and sprinkle in flour.

Begin stirring immediately on medium low heat, being careful not to burn it. Stir constantly until completely combined. Continue to stir constantly for about 5 minutes until cooked.

Then, pour in your milk, and your dry mustard, mix and cook for about 5 additional minutes until it's extremely thick like gravy.

Now, let's temper the eggs. In a separate bowl, whisk an egg, and drizzle a small amount of the roux into the box whisking constantly, until the mixture is combined. This prevents scrambled eggs in your mac and cheese. After blended, pour into the mixture, and combine.

Then throw in your cheese. I add sharp cheddar and pepperjack, because I like a little kick.

Look at it. Man. Feel free to throw in some salt and fresh cracked pepper at this point.

Next, throw the noodles into the hot tub.

You're so close now.

Pour into a baking dish coated with butter, and top with additional cheese, and bake for 15 minutes in a 350* oven, or until cheese is completely melted on top.

Dig in! I hope you like it!

Macaroni and Cheese

16 oz egg shell noodles
1/2 stick butter
2 1/2 cups milk
1 egg, beaten
1/4 cup all-purpose flour
2 heaping teaspoons dry mustard
1/2 lb sharp cheddar cheese, plus more for topping, shredded
1/2 lb pepperjack cheese, shredded
salt, to taste
pepper, to taste

Preheat oven to 350*.

Cook egg shell noodles following the instructions on the box, and drain. Next, in a small bowl, beat an egg, and set aside.

In a large pot, melt your butter, and sprinkle in flour. Whisk together, on medium tow heat, and cook for 5 minutes.

Next, pour in milk and dry mustard. Cook for an additional 5 minutes until it becomes a thick consistency like gravy. At this point, reduce heat slightly to prevent burning.

Take a small amount of roux, and drizzle it into the bowl with the egg, whisking constantly. When completely combined, pour egg mixture into pot, and combine with the roux.

Add your cheese, and combine until completely melted. Add salt and pepper, to taste. Next, pour in noodles, and combine.

Pour into a greased baking dish, top with additional sharp cheddar cheese, and bake for 15 minutes, or until cheese is completely melted.

Shrimp Pasta with Parmesan Cream Sauce

Say what?

A RECIPE??!?!

I know... It's been a while... a long while, and I have a perfectly good explanation for it... but you'll have to find out on another day, another post. Let's just say it's been a crazy, yet exciting summer! I'd be telling you the truth if I said we had been in five states over the past two months, and let's just face it... I have trouble keeping up. I always say, know you're strengths and weaknesses, but more on that later!

Shrimp Pasta with Parmesan Cream Sauce!

My wife and I ate with her grandmother at an italian restaurant in Mississippi called Amerigo. They also have locations in Tennessee as well. While there, I ate the Seafood Pasta with Parmesan Cream Sauce! It was the best pasta I think I had ever eaten! In a bed of angel hair pasta, they smothered it in creamy parmesan sauce, and shrimp! Is it weird it's 8:30 a.m., and just writing this is making me crave it?

From that moment forward, I knew I had to recreate it at home. And I was surprised at how simple it was. Anyone can do this, and my mom is in town visiting, so I thought it would be the perfect time.

Let's get started. Run water into a pot about half way full, turn your burner on high, drop in a big pinch of salt, and bring to a boil. Pour in 8 ounces of angel hair pasta, and cook for 4-5 minutes. (TIP: If your pasta finishes cooking before you finish the cream sauce and shrimp, turn burner off, and leave sitting in water so it won't dry out and get gummy).

Meanwhile, let's grate two cups of parmesan cheese. The good stuff. FRESH. None of that packaged stuff that is in a plastic container. But a wedge, and grate it! You can do it!

Set the parmesan cheese aside, and get out the butter, and the cream. Melt a stick of butter in a saucepan. After the butter is completely melted, pour in one cup of heavy cream. Now we're talking.

Next, add half of your grated parmesan into the saucepan, and melt completely. At this point, leave the cream sauce on low, stirring occasionally. You can also add salt and pepper to taste, although the parmesan cheese adds mostly all the seasoning you need.

While your cream sauce infuses and becomes the best thing you've ever had, drizzle two tablespoons of olive oil into a separate saucepan with a lid.

Now, shrimp is a little tricky if you don't know what you're doing. If you don't watch out, your shrimp will turn into a rubber tire. Shrimp takes only a few minutes to cook. 3-5 Max. I always start cooking my shrimp in an uncovered saucepan for about a minute, until they begin to change color, and then flip them, and cover with a lid. Cook about 2-3 more minutes, checking often until they are no longer transparent. Once they are a pinkish white color, they are done. Turn your burner off, and set them aside.

Now, let's bring it all together. Pour your pasta into the cream sauce mixture, and boom... You're done. You can also add the shrimp if you'd like, but I served mine on top of the pasta.

I suggest you serve this up with some homemade garlic bread. Just an idea.

To serve, pour pasta and cream sauce mixture into a bowl, top with shrimp, grated parmesan cheese, and fresh parsley.

I hope you like it!


Shrimp Pasta with Parmesan Cream Sauce

8 ounces angel hair pasta
1 stick of butter
1 cup of heavy cream
2 cups of freshly grated parmesan cheese
1 pound shrimp
3 tablespoons fresh parsley
salt and pepper, to taste

Cook Pasta according to directions on package.

Next, in a saucepan, melt the butter. Then, add the cream. Place half of your grated parmesan cheese into the sauce mixture. Meanwhile, prepare your shrimp in a separate saucepan or skillet.

After your pasta is cooked, drain, and place into saucepan with cream sauce.

Serve with shrimp, additional parmesan cheese, and fresh parsley sprinkled on top.

(Obviously, there are several variations to this recipe. Instead of cooking shrimp separately, you could just add it to the mixture. It would also be great with chicken, or as a vegetarian dish as well).

!00 Years Young

Today would've been Julia Child's 100th Birthday, and I think, as a food blogger, that it's important to take a moment, and honor the woman that changed cooking in America forever!

Julia Child is truly a legend. After all these years, no one can match her.

Happy Birthday, Julia!