I was first introduced to pairing fruits with meats when I was a little girl by my French grandfather. He would always eat turkey with fresh applesauce. So, as long as I can remember, our family has had fresh applesauce along with our Thanksgiving turkey.
I love to pair meat with fruit! It really helps to bring out the flavor of the meat, and it really tastes nice together.
If you are new to the idea, here are a few combinations to get you started…
I made a lot of freezer jam this summer and since it was my first time (can you believe I waited so long?!), I did a lot of research beforehand and learned some valuable information from seasoned jammers. Here is what I learned:
Who says that patriotic parties are only for the 4th of July??
Did you know that in 2008, over 1 million people became US citizens?
The is going to be a lot barbecuing this holiday weekend for many of us. If you are still deciding what to serve your friends and families, and are sick of the go-to hamburger and hot dog option, you may want to give pork ribs a try.
Ribs are a great option for serving at your next barbecue, and they are actually quite easy to prepare.
Popsicles are a staple in the summer in my household. But, as with many pre-made foods, store bought popsicles are usually full of a lot of sugars and dyes. But, it is really simple to make popsicle’s at home! My kids love them, and I feel good about giving them a healthier summer treat that is full of real fruit!
Read more for the recipe and tips..
Continue reading “how to: make all natural homemade popsicles” »
I love summer, not only for the nice weather, but also for the abundance of fresh produce available. I love to eat fresh salads, and this salad encompasses many summer veggies.
For this particular salad, I basically threw in just about every vegetable I had in my fridge. That is the beauty of a nice summer vegetable salad, there really are no limitations.
I was at the grocery store yesterday buying my weekly groceries, and as the checker was ringing everything up, she stopped on the leeks I had and pulled out her little cheat sheet. I figured that she just didn’t know the code, but then as she was typing in the code, she asked me “this is bok choy, right?” Right then and there I decided that a post on leeks would be a great idea!!
Now that summer is here, many of us our dusting off our barbecues and getting ready to do some heavy-duty grilling the next few months. I love to cook on our barbecue! Some good barbecue really is the essence of those long summer nights.
I recently starting cooking my pork ribs with a rub, and I have fallen in love with the great flavor it gives to the ribs. A spice rub can consist of a combination of any spices you like. There are many who claim that their rub is the best, but when it comes down to it, it is all about personal preference. Read more for my favorite spice rub recipe.
A couple weeks ago I shared a recipe for a strawberry, orange and maple salad. When I serve oranges or grapefruit in salads, I cut them a certain way so there are no skins. It’s actually very easy, although it may seem difficult your first time trying it. But once you have practiced it a few times, you will have beautiful citrus slices to serve in salads, atop cakes, or any other place you want to show them off.
Here’s a step by step tutorial.
Slice off the top and bottom ends of the orange.
With the orange sitting on one of the newly sliced ends, cut off the peel, exposing the citrus flesh.
While holding the orange in your hand, cut along the edge of the skin, on both sides of the wedge. The citrus wedge should easily come out, leaving the skin and peel.
Not every orange is symmetrical, so don’t worry if you can’t cut perfectly uniform wedges.
You can squeeze the remaining skins and peel for the juice.
I am a pickle addict. Pickles are not just a pregnant thing for me. In fact, it’s not an uncommon sight to see me sitting down with a jar of giardiniera as a snack.
