Monday morning, we welcomed out little girl to the world!
She is perfect and tiny and everything we dreamed of! Her brothers love her!
Navita Mercedes Mentzer
6 pounds, 14 oz
21 inches long
Born at 1:38pm, October 7, 2013
So, here it is….the recipe everyone asks for! I got this recipe years ago from a woman in my class. I was at the Community Center and this lovely woman walked up and said, “You have to try this.”
Well, for those of you who know me, I hate that! I like knowing what I am eating BEFORE I eat it! For being a chef, I am a very picky eater. I made a mistake of trying something once and regretted it for days afterward. That memory has stuck with me for a very long time. The moment she walked up to me, I had that flash back and shuddered!
So, the food she had. It looked safe enough. It was a jam, ruby red in color and had seeds in it. Taking a look at it, the seeds were like bigger strawberry seeds…..or the more I looked, TOMATO seeds. Now I was interested.
She had crackers with it, so throwing caution to the wind, I tried it. It was FABULOUS! It was sweet and tart and had an amazing red raspberry burst of flavor. I loved it! I could see the potential….over fish, over cream cheese……so many choices…..
Of course I asked for the recipe, and bless her heart, she rattled it off without hesitation. I scribbled it down as fast as I could. That night found me outside at dusk, pulling off all the green tomatoes I could find on our vines. Over the course of the next week, I made tons of batches of this jam, even going to the local farm market for green tomatoes. My freezer was stocked, and I gave it as gifts. Everyone who tried it loved it! Give it a try and see what you think!
Green Tomato Red Raspberry Jam
2 cups sugar
2 cups green tomatoes
1 package (3oz) red raspberry or black raspberry gelatin powder
Mix sugar and tomatoes together in a food processor and liquefy. Pour into a pot and bring to a boil for 2 minutes. Add gelatin and boil again for 2 more minutes. Put in sterilized jars and freeze, can in hot water bath or top with 1/8-inch paraffin wax seal.
**I have made this recipe doubled or tripled and had great results!
So lately I have not been in the writing mood. Life has been so busy, and my hands have hurt so bad, that it didn’t seem appealing. Among other things! Here is some of the craziness!
….visiting the surgeon. Yep, it’s time. My carpal tunnel has gotten so bad in my right arm, that next Thursday I get it fixed! I am so excited!! I am even more excited that I don’t have any anesthesia except local, since I am pregnant.
….being outside. My boys love being outside, and Seeley LOVES the sand box. We have enjoyed these beautiful days.
….making new recipes. Even though I haven’t been sharing, I have been making new things. Mashed Potato Casserole, Toffee Dip, Ultimate Lasagna…all good, and all shared in the future.
…getting big. This baby is my third, and I am noticing a little….early growth! I am big, but loving it now that the morning sickness seems to be gone. This is the first time I have actually LOST weight during a pregnancy!
…enjoying yogurt and fruit. I make a Strawberry Blueberry Compote with just the berries, a little sugar and a splash of water, cook it down and chill. I like it over yogurt with honey and chopped walnuts.
What have you been up to? Share your fun!!
Thanks to everyone who participated in our giveaway! Our big winner is……
Enjoy your fun gift, and let us know what you made!!
A few weeks ago I was contacted by Eggland’s Best eggs to try their product and see how I like it! After receiving an amazing package in the mail, I got to work!
Last weekend I had a few people over! Too bad none of them were over 7!!! Who better to have breakfast on a Sunday morning with than my favorite group of boys! (and my firend Nicola!)
On to breakfast! I had seen a few recipes I wanted to try. One was a Carmelized French Toast from the Food Network Magazine, and one was an egg casserole I make on a regular basis. The French toast was easy!
Simply cut a loaf of sourdough. The recipe says to cut a round loaf into wedges. After having made the recipe, I liked cutting it into slices better. It seemed to absorb the egg mixture better. The other thing is the recipe uses buttermilk. I really liked the slightl flavor it gave, and the richness in the bread. When you cook the bread, you sprinkle each side with powdered sugar. As it cooks, it caramelizes and creates a beautiful crispy crust.
The egg casserole is a recipe I have used for a long time. Again, start with bread! Tear up half a loaf of Italian bread and put it into a 9×13-inch pan. Top with choice of veggies and meat, and pour over an egg mixture. Top with cheese and bake!
Both recipes are super easy, and I was glad I chose these to use Eggland’s Best eggs in. I have always loved their eggs, simply because of the beautiful color of the yolks. They are like sunshine in the pan! They were great with the buttermilk from the French toast, they just added to the richness. When it came to the egg casserole, the eggs were showcased, and they stood up to the challange!
When cutting into the egg casserole, it had a nice creamy, rich texture and flavor. When combined with peppers, onions and cheese, they were perfect!
A few other benefits??? They are a healthy egg! Look at all the fun facts about Eggland’s Best!
- 10 times more vitamin E
- Double the amount of omega-3′s
-Twice the amount of vitamin D
-3 times more vitamin B12
-25% less saturated fat
-38% more lutein
(When compared to regular eggs)
Here are some pics of our yummy breakfast!
Here is what you have to do!!! Just leave me a comment and let me know your favorite recipe that you would use Eggland’s Best Eggs in. On April 16 I will pick a winner and Eggland’s will send you your gift pack! So simple!
Here are the recipes!
Caramelized French Toast
1/2 round loaf crusty sourdough bread
4 lare eggs
1/2 cup buttermilk
1/4 cup heavy cream
3 tbsp sugar
1 1/2 tsp vanilla
1/4 teaspoon cinnamon
1/2 to 3/4 cup powdered sugar
2 TBSP butter, more if needed
Cut the bread into 8 large wedges or sliced. Whisk the eggs, buttermilk, cream, sugar, vanilla and cinnamon in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat oven to 250 degrees F. Put the powdered sugar in a fine-mesh sieve. Melt 1 TBSP butter over medium heat in a large non-stick skillet. Add half the bread and dush generously with the powdered sugar; cook, turning onve and dusting with more sugar, until golden brown and caramelized, 10 to 12 minutes. Transfer to a baking sheet and keep warm in the oven. Add 1 more TBSP butter to the skillet and repeat with the remaining bread. Serve with syrup. Serves 4
Tear up 1/2 loaf Italain bread into bite-sized pieces and place in bottom of 9×13-inch baking pan. Add desired vegetables or cooked meats (about 3/4 cup each: I usually do peppers, onions and ham or sausage). Combine 10 eggs and 2/3 cup milk in large bowl and whisk to combine. Pour over bread. Top with desired cheese and cover. Refrigerate overnight. Preheat oven to 350 degrees F. Uncover casserole and bake 35-45 minutes until knife inserted in center comes out clean. Serves 6-8.
Remember to leave a comment about your favorite breakfast!!!
** The Eggland’s Best coupon, information and two gift packa shave been provided by Eggland’s Best**
Ok, so this post isn’t necessarily about waffles, since you can use both of these syrups on pancakes, French toast, or pound cake, but I thought I would pass them on because we love them!
Don’t you love my tablecloth? Thank you, it is from Ikea, and has been in the package for the last 3 years. I never had a table that it fit on, but now I do!
Ok, now on to more important things! Syrup!! A few weeks ago we had our great new friends Harry and Erika, Zak(Keegan’s best friend from school) and their daughter Kendal, over after ice skating lessons(oh yes, Keegan on ice skates. Thank goodness he is not AS clumsy as his mother.) for waffles. I had a taste for waffles, and brought out a whole bunch of recipes for different ones!
Then I thought about syrup……..yummmmm. There is a recipe my mom made a few years ago for an Orange Syrup. The recipe she had was for a baguette-style french toast. The syrup is fabulous. Then I remembered a buttermilk syrup recipe I had come across……more yummmmm. Ok, so I made some syrup too!
On to syrup recipes! Try one of these on your next pancake or waffle morning!
1/2 cup orange juice
1/3 cup corn syrup
1/4 cup sugar
4 teaspoons butter
1 teaspoon grated orange peel(optional)
Combine all ingredients in a small saucepan. Bring to a simmer over medium-high heat, stirring. When thickened slightly, remove from heat and keep warm until use. Makes about 1 cup.
* This is a great way to use leftover buttermilk!