We can get 5 packages of FREE meat with a new Bar-S Rebate! The qualifying products are:
* Beef Franks
* Jumbo Beef Franks
* Hot Links
* Deli Ham
* Deli Turkey
These are great items to have on hand for packed lunches. I will be stocking up on the turkey!
Summer is pretty much over here in New England, and that means the end of fresh corn. I’m making the most of what’s left today, with a new recipe for Corn Relish!
To make Corn Relish, you will need:
* 2 Cups Corn (Can be fresh or frozen)
* 1 Cup red bell pepper, chopped
* 1/2 Cup scallions, chopped
* 3 TBS fresh parsley, chopped
* 4 TBS vinegar (I used white, but apple cider is ok, too)
* 2 TBS veggie oil
* 2 TSP honey
* Salt/Pepper to taste
* Dash of tabasco
In a large bowl, whisk the oil and vinegar together, then drizzle in the honey and tabasco. Mix well! Add all of the remaining ingredients. Let it sit in the fridge for at least 4 hours, but overnight is even better.
One of the nice things about relish is that they actually taste better the next day, so it’s a perfect make-ahead idea—great to have in the fridge for frazzled/busy times.
This can be eaten straight from the bowl, spooned over chips, or used as a side dish for a meal. It pairs very well with Tilapia Delight. Yum!
Recently, I found a bunch of discounted veggies and an almost-expired jar of capers in the kitchen. (Strange combo, I know!) Naturally, my creative wheels began spinning. After thumbing through a few of my favorite cookbooks, I stumbled upon multiple recipes for broccoli & cauliflower salad.
Most of these were dripping in mayo, covered in cheese, and one even had chopped bacon—yuck! I like my salads to be flavorful, but not calorie bombs. If you’re looking for something that’s unusual yet tasty, I think you’ll love this healthier version of broccoli & cauliflower salad.
To make broccoli & cauliflower salad, you will need:
* 3 Cups broccoli florets
* 3 Cups cauliflower florets
* 3 TBS fresh parsley
* 2 TBS capers
* Juice of a lemon
* 1 Medium red onion, sliced thin
* 1/4 Cup homemade salad dressing or store bought vinaigrette
* Salt/pepper to taste
Steam the broccoli & cauliflower for 4-5 minutes until crisp-tender (this can be done on the stove or in the microwave) and set aside to cool. In a pan, sauté the onion until translucent. Add the parsley, lemon juice, and capers, then remove from the heat. Take the cooled veggies and mix with the vinaigrette and contents of the pan. Toss until thoroughly coated.
The result? A delicious, room-temperature veggie side that tickles the taste buds. We didn’t find the capers overpowering at all, but they can be left out if so desired.
After learning how to make my own jam, I’ve been feeling inspired to incorporate it into other recipes. When my lovey hurt his knee, I offered to bake him a “Get Well” treat. After thinking it over for a bit, he suggested a jam cake. (Pretty creative answer, I thought.)
Making raspberry jam cake is simple, but it does require a time investment (if you’re short on time, by all means, use a mix). It’s equally good with white or chocolate cake; I chose to make a white one with 2-layers. I’ve always used the same basic cake recipe that I learned as a girl from my grandmother.
To make a raspberry jam cake, you will need:
Combine the flour, baking powder, and salt in a bowl, mixing well. Place the butter and sugar in a separate bowl and beat on medium speed for about 4-5 minutes, or until very soft and light. Add in the vanilla. In a third bowl, whisk together the eggs and milk by hand until combined.
Take the creamed butter/sugar mixture, and beat in the flour mixture and the milk mixture, incorporating a little of each at a time until everything is totally combined.
Grease the 2 cake pans very thoroughly and pour the batter into them. Smooth the tops and tap once onto the counter, getting out all the air bubbles.
Put the cake pans into a pre-heated 350-degree oven and bake 30-35 minutes. Cool the layers in the pans for 15 minutes, then unmold. Let the cakes cool completely before you try to assemble! When totally cool, lay first layer on a plate and spread with jam. Put second layer on top. Add a crumb layer of frosting and let dry, then add a final coat of frosting.
The final result is a delicious cake! I love the slightly tart jam sandwiched between the layers, because it cuts down on some of the sweetness.