Yummy... Jerky Time

Dear Blog Followers........I am Back in the kitchen....
Today is the day.. I am marinading my beef strips for jerky. I  make this every year for Christmas gifts and thought I'd tweak the recipe a bit and sample this batch before making a the "gift batch."
Using your choice: ( I am using Beef today.)

Here is My Blue Sky Beef Jerky recipe:

(Beef,Chicken,Pork,Turkey, Buffalo, Deer, Elk )
Serves 15 or so..

4 lbs, Top round, flank steak, London broil, or carne’asada beef
2 tsp Black pepper
2 tsp chili powder
2 tsp garlic powder
2 tsp cayenne pepper , more if you like  it hot
2 tsp onion powder
1 tsp original  liquid smoke or mesquite flavor
¼ cup soy sauce or low sodium soy sauce
½ cup Worcestershire sauce
1/4 cup brown sugar

1. Trim all fat off meat
2. Cut steak into 4 in strips
3. Meat  should be about 1/4-to ½ inch thick
4. It’s easier to cut meat partially frozen
5. Pound meat lightly, you don’t want it too thin
6. Add all ingredients in a large bowl
7. Mix well
8. Cover and refrigerate over night at least 8 hours
9. Line a cookie sheet with tin foil
10. Place steak strips on sheet, don’t overlap
11. Set oven to lowest temp.150-175)
12. Bake 6-7 hours, turn after 3 ½ hours
13. Jerky is done when the meat is dried out, depending on your oven.
14. Worth the wait!

Tomatoes are ripening

My tomato  crop was huge this year.. Heirloom of three varieties.  I harvested them before the frost and  now they are nicely ripening in the garage. I love eating fresh ripe tomatoes they taste so good and remind me how grateful I am to have them for  the fall. I will make spaghetti sauce and freeze a few for soup.

It fall and its soup time...

I got recipe from a friend. It is a nice hearty think soup and really really yummy...I used Yukon gold potatoes from our garden....made it for our guests for lunch today.

Crockpot Loaded Potato Soup

4lbs red or yellow potatoes cut 1/4 inch thick or 
cubed


1/2 C. chopped onion


3 2/3 C chicken broth

2 tsp. salt

1/2 tsp. pepper

2 C. half and half

Bacon, Sharp Cheddar Cheese, green onions, grilled onions, broccoli, sour cream, etc. 


(any of it, or ALL of it - optional)

Layer potatoes in slightly greased large crockpot. Top with onion. Stir together broth, 


s&p, and pour over potatoes. Cook on low for 8 hours. Mash w/potato masher, pour in 


half and half...Cook on high setting for 20 more mins. Put into bowls and top with the 


optional goodies. There you have it..
Bon Appetite~

It's Crock pot time!

 I love my crock pot... It makes meal time so easy.


 Here is my recipe for Fiesta Chicken

Pour 14 oz of chicken stock ( I use Low fat)
1 can of red kidney  beans or Black beans drained
1 cup of frozen corn
1 can of diced tomatoes or I used 2  fresh choppe
1 small can of green chillies
1/2 cup chopped cilantro
1 med chopped onion
1 tsp garlic powder
1 tsp ground cumin]
2 tsp red pepper flakes ( if you don't like it hot reduce to your liking)
 1 tsp salt & pepper
Place 4-5 frozen med chicken breasts or thighs on top

 Set the dial to 7 hours on high or 10 hours on low. When done remove the chicken remove from crock pot ( shred it and place  back in with other ingredients. Serve over rice  or with tortillas.
Bon Appetite.

Tomato Tart and Quiche

Today I made this  yummy tart for dinner, My sister passed on the recipe to me and I am doing the same for you. I have  some gorgeous heirloom tomatoes and they needed to be used. I can hardly wait for dinner... I also made a spinach quiche. Easy makes for a late summer meal.
I am  lucky my husband likes quiche and yes, real men do eat them. There are many recipes. This one is from the "Betty Crocker"  cookbook.    Bon Appettite!

Peanut Butter Cookies go camping too...

Did  I say how much I like Martha Stewart & her recipes? Heaven Knows I do.. and these
Camping would not be complete with out yummy treats to munch on while  fishing, reading, or just sitting around the campfire don't you agree?
Here is the recipe for her Peanut Butter Cookies ( just like mom used to make)

These cookies can also be made with chunky peanut butter.

Martha Stewart Living

• YieldMakes 2 dozen

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Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• Dry-roasted, salted peanuts, for sprinkling (optional)

Directions

1. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3. In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4. Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5. Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Maple Pecan Granola

 Here's whats cooking today at Blue Sky Farm.,

I am making a batch of this today. Will take it camping. We like to have cereal  often while camping and it hits the spot either as a morning meal or even late night snack while catching up on reading or just sitting around the campfire munching.


Maple Pecan Granola

5 cups coarse rolled oats
½ cup untoasted sesame seeds
½ -¾ cup raw sunflower seeds
1 cup raw peanuts with skins
½ cup chopped pecans
½ cup sliced almonds
½ cup slivered almonds
1 cup flake coconut

1.2 cup maple syrup
½ cup honey
1/8 cup canola oil
1teaspoon  vanilla

Mix dry ingredients in a large bowl,  Mix syrup, honey, oil & vanilla together & stir into the dry oat mixture.
Mixture will be crumbly & sticky
Spread  onto a jelly roll pan. Bake 250 degrees stirring every 15 minutes until dry &golden brown
Cool well and store in airtight container…
I added 1 cup raisins when granola cooled. Very good over yogurt

Bon Appetite!

Sunday Lemony Pancakes

Well where have I been? I sure have slipped  up  on my Blogging from the kitchen. Its not that I have been Out of the kitchen, just  well  lets face it... Keeping two blogs going is a full time job. So having said this  bit..... I am going to really try to get back to it.. at least weekly.. And for today  ... Sunday Morning Light and lemony pancakes.

 Sure, I know you all have had Aunt Jemima, Bisquick and other cakes to brag about, but these I found extra good in my "Great Good  Food  Cookbook" lucious lower-fat cooking  by Julee Rosso co-author of the "Silver Palate" cookbooks and the "New Basic Cookbook.
These jewels can stand alone or top with  raspberries, blueberries, bananas,or even peaches. They are soooooooo yummy and light and the best part...only 39 calories per a 2 inch cake! ( but who can eat just one right?) anyways...here  is the recipe.
Lemon Pancakes
Yield: 16 2-in pancakes

1/2 cup flour
3  teas. baking powder
3  Tbls sugar
1/4 tsp salt
1/4 cup skim milk
1/2 cup club soda
1 egg yolk
2 Tbls lemon zest. ( more if you want)
1 tsp vanilla extract  ( I always use pure vanilla)
2 egg whites.

1. In a large bowl, combine the dry ingredients. Add  milk,club soda, egg yolk, lemon zest,vanilla and oil. and beat well.
2, In a separate bowl, beat egg whites until stiff on high with a mixer.( they want to be beat stiff)... Carefully fold into the batter
3. Lightly spray or wipe a large non-stick skillet over med highheat: drop the batter into the pan by Tablespoonfuls to form 2 inch cakes, and cook until they are golden brown, flip them gently and cook the other side the same.
I topped mine with raspberries and ( a dollop of whipped cream)  and Oh MY.. Dessert Delicious! You could  toss the berries into the batter at the last minute before cooking them if you wanted too...  Go ahead try them... You will Love them.

Until  next time... Bon Appetite!

Lobster was on the menu

Do you like lobster? 
OMG!  I love it and prepare it occasionally when I find it on sale. It was found last week so I froze it and Tonight it appeared on my menu.  It is easy to fix.  I cut the back from the open end to the tail with a pair of kitchen shears. (but not removing it from the shell until it has steamed). I steam it until the brown is orange tail turns bright red orange and the meat is white. You will see it is no longer opaque as it is when  it is raw.  I melt  butter and season it with garlic and paprika and lemon juice. Pour that over the cooked tail and you are ready to enjoy a piece of heaven. Tonight I served it with some pasta and tomato/ basil sauce and sliced avocado. 

A small dinner party

Tonight we have invited two couples over for a small dinner party.  Here I have prepared a tray of stuffed  baby portabella mushrooms with ham  & cheese bits to be broiled  and A caprese salad appetizer.
 I  think we will enjoy our time together as food and friends always serve up well don't you think? 


The menu our Dinner Party:
 Starter:

Stuffed  Broiled Mushrooms
Caprice salad appetizers
Main course:
Sesame Coated Tilapia
Ginger seasoned  Green Beans
Grilled Sweet Potatoes with lime and cilantro.
Light Dessert:
Fresh Blueberries & Cream puffs

Chicken for dinner

Well I have not been  doing a very good job of posting as of late in this blog..  But today I am back to creating .This morning I made a tangy chicken marinade for grilled Chicken thighs we will have for dinner. The chicken needs to marinade for about 4-6 hours. Be sure to taste as you add ingredients.. pleasing your own palate.
Lemon Ginger Chicken Marinade
1 cup of white wine vinegar
1/4 cup olive oil
1/2 cup sugar  (taste  add more for sweeter flavor)
1/2 tsp garlic powder
1/2 tsp ground sage
1 tsp ginger ( I use the kind in a tube found in  produce section of supermarket
1/2 tsp  dried rosemary
2 tbls Lemon Pepper
1/2 tsp onion powder.
mix all together pour enough to coat chicken  into a plastic bag and add   4 chicken thighs  ( skin on ) and leave in refrigerator for at least 4 hours. Reserve some marinade for basting as you grill.
Now we're cookin!

Oh, the famous Crock Pot

 Did you get a crock pot for Christmas? Perhaps like me, you already have one or have just relocated it in the back of your pantry cupboard? 

I love my crock pot.  Tomorrow we are going back on our "healthy meal plan" starting tomorrow. I know the word DIET is ugly so we prefer to call our food intake now as our eating healthy meal plan. 

First of all I had to remove all the goodies from sight.( no not to the trash,, or given away) I still have those  just tucked away ... for a better time..

We are going to be shopping the"outside" aisles of the grocery stores and using food from our pantry & freezer that are the "Good for us foods"..  I hope you will follow along and try some of these "good for us" meals..I'd like to hear from you as to what you have tried and how you like them.

One of the easy & best dishes I like is on our meal plan and delicious.

Crock-pot Chicken Cordon Bleu

4 chicken breasts

 4 low fat mozzarella cheese slices

4 ham slices halved 

1 can of cream of mushroom soup

3 Tablespoons  milk

1 Tablespoon Sherry ( optional)

1/4 teaspoon Seasoned Pepper

Flatten the chicken breasts with a wooden mallet ( or rolling pin) be sure to thoroughly wash the utensils and board you used for the chicken.

Cover each flattened breast with a slice of cheese and ham.  Roll in half & Secure with toothpicks. In a skillet brown the chicken. Arrange in crock pot. Combine the soup and remaining ingredients and pour over the chicken. Cover the crock pot and cook on low for 4-5 hours. Serve with a salad of  fresh lettuce or spinach.  

Now you are cookin' ....  Bon Appetite!