Join the fun with Isabella and I, and learn how to can spicy carrots. Canning is such a wonderful way to preserve your favorite vegetables.
You can view our entire “How to can” video at the link below:
We hope to inspire families and children to try canning. It’s a great learning activity that everyone can enjoy!
Thanks for the views!
Strawberry Blueberry Pie
I stumbled on the best tasting strawberries and blueberries in town. I went a little pie crazy and baked a few for my friends.
Ingredients
6 cups fresh strawberries, hulled and sliced in half
1 ½ cup fresh blueberries
½ cup sugar
½ brown sugar
¼ cup cornstarch
Pinch of salt
2 tablespoons fresh lemon juice
¼ teaspoon ground ginger
¼ teaspoon orange juice
1 tablespoon vanilla extract
1 large egg
Cinnamon
Use your favorite crust recipe or purchase pre-made crusts. I love to use Marie Calendars frozen crusts.
Now let’s get to baking!
Preheat your oven to 350 degrees . Line your cookie sheet with foil to help with easy clean up. The juices from this pie tend to flow over.
Wash and dry strawberries very well. Slice in half and place in a small bowl . Drizzle a little white sugar and lemon juice over the berries. Stir well and set aside for about 10 minutes.
In a medium bowl toss together sugar, brown sugar, cornstarch, salt, lemon juice, ginger, orange juice and vanilla extract. Add the strawberries and its juices. Slowly add the blueberries and gently stir mixture. Pour pie filling into the crust. Use a wooden spoon to even out the filling and set aside.
Roll out pie crust on a lightly
floured surface. Using a pastry cutter or small sharp knife, cut crust into ½ inch-wide strips. Using the pie crusts strips, weave a lattice pattern. If necessary, trim the edging of the crust. Gently pinch the edging of the crust to seal, and crimp as desired.
Beat the egg in a small bowl. Brush crust with egg wash and sprinkle with cinnamon. Line edging of pie with non-stick foil to prevent from burning. Bake your delicious pie for about 1 ½ hours at 350 degrees . When the juices are boiling in the center of pie and the crust is golden brown, your pie is ready!
Place pie on a wire rack and let cool for a few hours. I know it’s hard not to just slice into a pie, however they taste so much better once the flavors have set.
I love to make this for family bbq’s or summer backyard parties! Enjoy this recipe and remember Strawberry Fields Forever!
Happy Baking!
Xo, G-
A Taste of Homemade
Ingredients
4 large Granny Smith apples
2 ½ tablespoons sugar
¼ cup butter, melted
1 cup white wine
1 cup brandy or sherry
2 teaspoons ground cinnamon
Salt and pepper
4-6 pork chops
5 tablespoons butter
2 tablespoons flour
1 beef bouillon cube
1 bunch fresh parsley bunch
Now lets’s get to cookin’!
Peel, core and halve the Granny apples. Using a cutting board, place the apples flat side down. Slice each half as a shingle in 5 or 6 slices. Be careful not to cut completely through the apple. Butter a shallow baking dish and dust with ½ tablespoon of the sugar.
In a small bowl, combine the ½ cup white wine and ½ cup brandy/sherry. Pour this mixture over the chicken. Sprinkle with the remaining 2 tablespoons sugar and cinnamon.
Place the chicken in a preheated broiler 6-8 inches from the flame. Cook, basting often, for approximately 25 minutes or until apples are golden brown and tender. Keep the apples warm in the oven.
Salt and pepper the pork chops. In a deep skillet melt 3 tablespoons of the butter and brown the chops on both sides over med-high heat, 3-5 minutes per side. Add ½ cup wine, ½ cup brandy and beef bouillon cube. You can use a few tablespoons (2-3) of beef bouillon powder if you don’t have a cube. Bring the mixture to a boil, turn heat to low, and simmer the chops covered for 20 minutes or until tender. Remove the chops and set aside.
In the cooking skillet melt the remaining 2 tablespoons butter, stirring to loosen any particles on the bottom of pan. Add the flour and stir until thick. Add more wine or brandy if needed. I used a little more of the brandy and butter. I like this dish saucey! Simmer over low heat for 5 minutes. Place pork chops back into skillet, cook for about 5 minutes, salt and pepper to taste.
When serving, place an apple half on each chop and drizzle the sauce over the top. Garnish with parsley. Serve a wild pilaf rice and a fresh garden salad as side dishes. Happy cooking friends!
From our kitchen to yours,
Isabella and Gina
In this family we like it super cheesy!
Ingredients
1 stick of butter
1 cup finely minced onion
1 cup peeled and finely minced carrot
1 cup finely minced celery
6 tablespoons flour
2 teaspoon salt
½ teaspoon white pepper
½ teaspoon paprika
dash or two of cayenne pepper
6 cups chicken broth – 2 boxes, 32 oz
1 cup heavy cream, 8 oz
3 tablespoons dry sherry
6 cups grated sharp Cheddar cheese
Now let’s get to cookin’!
In a large saucepan over medium heat melt the butter and sauté the onion, carrot and celery for 10 minutes. Stir the vegetable mixture often to combine all the flavors. Sprinkle in the flour and all the seasonings, blending well. Slowly add the chicken broth stirring until well combined. Reduce the heat to simmer. Add the heavy cream, sherry and grated cheese. Stir constantly until the cheese has melted.
Take a taste test and add any seasonings. I like it with a little extra kick, so I usually add extra cayenne pepper and salt. Use extra sharp or sharp cheddar cheese preferably in a block. Its melting consistency is the best for this recipe. Save a little extra time and use a food processor, Cuisinart, for the vegetables and cheese.
Serve this soup hot, garnished with parsley or dill. A fresh spring mix salad with a homemade vinaigrette will complete this dinner. Enjoy!
From our kitchen to yours,
Isabella and Gina
Easter time is a time for eggs and a time for eggs is, Easter Time!
Ingredients
12 large white or brown eggs, range free is best
¾ cup mayonnaise
1-2 tablespoons Dijon or yellow mustard
1-2 teaspoons white vinegar
½ teaspoon paprika
¼ teaspoon cayenne pepper
3-4 twigs French thyme, garden fresh
Salt and pepper to taste
1 jar cut beets in vinaigrette, Trader Joe’s
Hippity Hop here’s how we did it!
In a large pot, fill ½ way with lukewarm water. Gently place the eggs in pot. Bring to a boil about 15-18 minutes and remove from heat. Drain hot water and fill with cold water adding ice cubes. This process is often called an, ice bath. Let the hard-boiled eggs cool completely before removing the shells. Dunking the egg in cold water, often helps with the shell removal.
Using a sharp knife, halve eggs lengthwise and remove yolks. Set the yolks aside in a medium bowl. I clean my knife with a towel after each cut of an egg. I find this helps with achieving a clean cut egg white.
Fill a small shallow bowl with the vinaigrette beet juice, carefully placing whites in bowl. Let the whites soak for about an hour. Remember to turn over a few times, so that the juices dye all of the egg. I used beet juice as a safer alternative to food coloring. Don’t forget to wear an apron as you don’t want to stain your clothes.
Mash the yolks with a potato masher or fork. Mix the mayonnaise, mustard, white vinegar, paprika, cayenne pepper, salt and pepper. Mix all these ingredients well.
Because Isabella and I are big on presentation, we used a Wilton cake icing tool. You can also use a pastry bag. Fill the tool with the yolk mix and slowly pipe into egg whites. Garnish with fresh french thyme leaves and paprika.
Deviled eggs on Easter is a family tradition that has been carried on for generations. I’m happy to teach my daughter Isabella, and she was fascinated by the dying process. It was a great learning experience for all!
Happy cooking friends and enjoy!
With Love and Peace in my Heart,
G-
My lil chef, Isabella, made this dish extra magical with her cooking talent!
Ingredients,
5 Leeks
2 tablespoons olive oil
6-8 slices of bacon, one package
3 cloves garlic, crushed or chopped
1 28-ounce can Muir Glen Organic, fire roasted crushed tomatoes
¼ cup parsley
2 packages garlic basil pasta, Trader Joe’s
Parmesan cheese, freshly grated
1 bunch fresh basil, chopped
Salt and pepper
Oh the smell of bacon…Now let’s get to cookin’!
Trim the tough tops and root ends of the leeks. Make sure to clean well as leeks often tend to have dirt on the roots. Thinly slice with a knife or use a food processor for the leeks, basil and parsley. Save some whole basil leaves for garnish.
In a large skillet heat the olive oil on medium heat. Coat the bottom of skillet. Slowly add the bacon and cook until crisp. Remove bacon from the pan and roughly chop in your food processor (Cuisinart, everything, is my favorite!) Add the leeks and garlic to the bacon. Cook for 6 or so minutes.
Add the tomatoes to the pan and mash using the back of a wooden spoon. Simmer for 10-15 minutes over low heat. Stir a few times to mix the flavors.
In a large pot, salt the water and bring to a boil. Cook pasta to al dente. Drain the pasta well and place back into pot. Slowly mix the tomato mixture in with the pasta. Season with salt and pepper, if desired. Garnish with parmesan cheese and basil.
The pasta pictured above, I purchased at Trader Joe’s. I love both flavors and use them often during the spring and summer months. The Muir Glen tomatoes can be found at any grocery store or online. Serve with a fresh green salad, steamed asparagus or any fresh vegetable your family enjoys.
Happy cooking friends and enjoy!
With love and peace in my heart,
G-xx
Gina Misty and Isabella Gwen 