With so many watching their carbs, this easy Egg Salad Stuffed Celery appetizer recipe fits the bill.
Ingredients:
3 celery stalks cut into 4” pieces
3 hard boiled eggs, chilled
3 TBLS mayo, olive oil type is best
½ TSP dill
½ TSP chives
Dash of dry mustard
Salt and pepper to taste
**OPTIONS*** top with pieces of smoked salmon(pictured), sliced olives, capers or anything you like.
Directions:
Wash and cut the celery stalks and set aside. Mix all other ingredients until smooth. Fill the stalks with the egg mixture and top with my suggestions or anything you like.
Fresh figs are around Spring, Summer and Fall depending on the variety.
Any kind of fresh fig will work with this Fig Jam recipe.
Fig jam is great served with cheese; such as poured over a log of goat cheese or a
block of cream cheese and served with crackers.
Ingredients:
5 LBS fresh Figs, makes 8 cups of puree
4 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
1 TSP cinnamon
2TSP vanilla, I use the paste type
10 eight ounce mason jars with the two piece lids
Directions:
Wash the figs and cut them in half removing the small stem. Place the figs in a food processor and puree. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.
Fast and easy way to use all those garden tomatoes, Fresh Garden Tomato Sauce.
It’s a classic fresh and light tomato sauce. 30 minutes from stove to table.
I list a few optional additions at the bottom.
12 garden fresh tomatoes, diced, plum/Roma type are preferred
2 cloves of fresh garlic, sliced thin
¼ cup virgin olive oil
6 fresh basil leaves, sliced thin
¼ cup grated Parmesan cheese
Salt and red pepper flakes to taste
1LB any type pasta; spaghetti, angel hair, ziti cooked according to the box directions and drained(I like Barilla or DeCecco pastas)
Directions:
In a large frying pan sauté the garlic in the olive oil for 2 minutes then add the other ingredients except the pasta and cheese. Simmer for 15 minutes. Pour over pasta and serve garnished with grated Parmesan cheese.
**Optional; add 1/2 cup dry white wine, 2 TBLS capers, 1/2 cup pitted olives(any type you like) for the last 5 mins of simmering
This is an easy and quick impressive dish to make. Serve Shrimp Scampi on a large platter garnished with lemon slices.
Ingredients:
1 LB linguini, cooked according to the box directions (I prefer Barilla or DeCecco pasta)
1LB raw shrimp, peeled and deveined
4 TBLS butter
5 TBLS extra virgin olive oil
2 shallots, minced
3 cloves garlic, minced
2/3 cup dry white wine
Juice of one lemon
¼ cup finely chopped parsley leaves, fresh is best
Dash of red pepper flakes
Salt to taste
Directions:
In a large skillet pan on med heat melt the butter and add the olive oil, shallots and garlic. Sauté for 2 minutes and add the lemon juice. Turn the heat up and add the shrimp and the balance of the ingredients sauté shrimp for just 2 minutes on each side. Pour over cooked pasta, garnish with lemon slices and serve in a large platter.
My mother made this Green Beans Marinara recipe often.
Simple and something different to do with fresh green beans.
Ingredients:
1LB fresh green beans, ends cut off and cut in half
16oz can of diced tomatoes (if you have fresh Roma use about 6 of them)
1 med onion, diced and sautéed
1 clove garlic, minced
2 TBLS extra virgin olive oil
3 Basil leaves cut up or 1 TSP dried
Salt and pepper to taste
Directions:
Steam the green beans until tender. In a skillet place the oil and sauté the onion until soft. Add the garlic the last minute or so. Add the tomatoes and sauté for 5 minutes. Add the cooked green beans, basil, salt, pepper and toss.
This Cannoli filling recipe can be piped into a cannoli shell or used as a cake filling. For a dip; serve with pound cake cubes, broken cannoli shells pieces, brownie cubes or fresh strawberries .
Ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
1 TBLS cornstarch
½ TSP cinnamon
1/2 cup mini chocolate chips, plus a few for the ends
6 store bought cannoli shells
A piece of cheesecloth
**Optional;
8-10 shelled and crushed Pistachios
or a few pieces of dried candied fruit
like orange peel or red cherries
Put the ricotta cheese in a food processor for a few spins just to cream it, so it’s not grainy. Place the cheesecloth in a strainer, fill with ricotta cheese and set over a bowl. Cover with plastic wrap place in the refrig overnight to drain off the extra liquid. Mix the drained ricotta cheese with all the other ingredients (except the nuts/fruit). Fill a freezer bag with the filling. You can store it like this for up to 2 days. When you want to use it cut a small slit in the corner and pipe into shells just before serving. Sprinkle the ends with the crushed nuts, mini chips or the candied fruit and dust with a little more confectioner’s sugar.
A classic German Style Kraut and Grilled Wursts recipe changed for an easy work night dinner.
Ingredients:
1 LB bag Sauerkraut
1 TBL veggie oil, any kind
1 Med onion, large diced, sautéed
½ TSP caraway seeds
6 Juniper berries (if you can locate them)
6 Knockwursts or any kind you like
Directions:
Place the kraut in a colander and rinse with cold water, drain well. In a skillet sauté the onion in the oil, add the kraut and the balance of the ingredients(not the wursts), cover a simmer on low for 30 minutes. Grill the wursts and serve them on the side or cut into pieces and add to the kraut mixture and simmer a few minutes more.
Pureed plums for making plum jam. This is how it looks BEFORE you cook it!
My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.
Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids
Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.
put the lid or cap on firststep 2 screwing on the lid
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.
A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.
Ingredients:
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla
Directions:
Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.
