warm berry compote.

In the house I grew up in, in sweet Pleasant Valley, we had raspberry bushes that lined the fence between our yard and our neighbors. My dad would make a warm berry compote from our fresh raspberries for our Saturday morning pancakes. This stewed fruit sauce can add something special to so many things- pancakes, waffles, french toast, yogurt or ice cream, angel food cake or pound cake...the sky's the limit!

I used four different types of berries- strawberries, blueberries, blackberries and raspberries- to create my compote. You don't need to make it from four different types of berries- it could be a three berry compote, two berry compote or even just a berry compote. Use what is on sale, in your house or what you like best. It is a great way to put mushy berries to good use.

1 pint of berries (fresh, washed or frozen)

1/2 cup sugar

1/4 cup water (only needed when using fresh berries)

1 tablespoon cornstarch

In a sauce pan over medium heat, combine berries, sugar, water and cornstarch. Mash berries with fork or potato masher. When the sauce starts to bubble, reduce heat to low. Let simmer for 20 minutes. Stir occasionally.

You can adjust the thickness of the compote. Add more water to thin it out. Add more cornstarch to make it thicker.

xx.

val

stephie's lemon tarragon vinaigrette.

Stephie's delicious lemon tarragon vinaigrette with wonderful fresh flavors- fresh lemon zest and lemon juice and fresh chopped tarragon.

1/4 c. olive oil

1/2 t. lemon zest

3 T lemon juice

1- 2 cloves garlic, minced

1 T dijon mustard

1 - 2 T fresh tarragon, washed and finely chopped

salt and pepper

Combine all ingredients in a salad dressing shaker. Shake well. Enjoy over salad greens.

xx.

val

homemade dijon mustard.

1 t. mustard seeds, ground

1/2 t. salt

1/4 t. turmeric

1/2 c. water

1/4 c. vinegar

1 t. cornstarch

Grind mustard seeds in a magic bullet (with the flat blade attachment) or in a coffee grinder (be careful to clean before and after throughly!)

To the ground mustard seeds, add salt, turmeric, water and vinegar. Blend to combine. Pour into a small saucepan. Add 1 t. cornstarch to the mixture and whisk to combine. Bring dijon mustard to a boil in the saucepan. Whisk often. When it is boiling and the mustard has thickened, take off heat and let cool.

xx.

val

mustard sauce.

So it is a few days past Easter...opps! But if you still have any leftover ham and you want to give your leftovers a yummy, little kick, try this mustard sauce on them.

1/3 c. chopped green onion

1/3 c. chopped red bell pepper

1/4 c. butter

1 T flour

1 1/2 c. evaporated milk

1/3 c. water

1/4 c. mayo

1/3 c. prepared mustard (I like to use spicy or dijon mustard for a little kick!)

salt and pepper, to taste

In a medium saucepan, saute chopped green onions and peppers in butter over medium heat. Stir in flour. Gradually add evaporated milk and water until it boils. Take off heat and add mayo and prepared mustard. Stir to combine. Add salt and pepper to taste. Serve warm. Store in refrigerator and reheat before use.

xx.

val

caesar dressing.

1 c. mayo

1/2 c. Parmesan cheese

3 to 6 T milk

1 clove garlic, minced (more or less based on your taste)

1 T Dijon mustard

1 T vinegar

1 T lemon juice

salt and pepper to taste

Whisk together ingredients, except for milk. When ingredients are blended, add 3 T milk. If you want it more thinned out, then continue to add milk 1 tablespoon at a time until you reach your desired consistency. Add salt and pepper to taste.

xx.

val

blue cheese dressing.

4 oz blue cheese, crumbled

1/2 c. sour cream

1/2 c. mayo

1/2 clove garlic, minced

1/2 t. pepper

1/2 t. apple cider vinegar

1/8 t. Worcestershire

half and half

Chunky blue cheese: Stir together all ingredients. Add half and half to thin out, if desired.

Smooth blue cheese: Put all ingredients into the food processor or magic bullet. Blend until smooth. Add half and half to thin out, if desired.

xx.

val

raspberry vinaigrette dressing over strawberry and feta salad with candied walnuts.

Serves 2 big salads or 4 side salads.  

4 c. salad greens, washed and chopped (Suggested: Romaine, baby spinach, or arugula)

1/2 c. fresh strawberries, washed and diced

1/2 c. feta

1/2 c. candied walnuts or pecans*

2 pieces of chicken, optional

3 T olive oil

1 t. salt

1/2 t. pepper

 

In a bowl, combine washed lettuce, strawberries, feta and cooled candied walnuts.  Drizzle with raspberry vinaigrette dressing and toss to combine.  Divide onto plates.  Top with chicken, if desired.

Salt and pepper two pieces of defrosted or fresh chicken.  Cook in olive oil on the stove top over med high heat.  Chicken will be done when internal temperature reaches 170 degrees and juices run clear.  Let rest for 5 minutes.  Slice. 

*To make the walnuts (or pecans), preheat your oven to 350.  Spray a cookie sheet with cooking spray or lay down a piece of parchment paper.  Spread one layer of nuts out evenly over the cookie sheet.  Don't overcrowd the nuts or stack the nuts.  Bake for 5 minutes in the oven.  While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat.  When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture.  Stir to coat.  Turn the nuts out onto parchment paper to cool.   

Raspberry Vinaigrette Dressing

1 c. extra virgin olive oil

1/2 c. fresh raspberries, washed

2 t. red wine vinegar

2 t. balsamic vinegar

1/2 t. salt

1/4 t. pepper

Place all ingredients except the olive oil in the food processor or blender.  Combine until smooth.  Add olive oil in a slow, steady stream while food processor or blender is still on.

xx.

val

pulled pork bbq with carolina bbq sauce.

5 lb. boneless pork shoulder (suggested: Boston butt)

1/4 to 1/2 c. coffee or water

whole wheat buns

Spice Rub:

1/4 c. brown sugar

2 t. cumin

2 t. chili powder

1 t. garlic powder

1 t. paprika

1 t. salt

1 t. pepper

Pour 1/4 to 1/2 cup coffee or water in the bottom of a crock pot. Combine spices to create a rub for your pork. Cut the 5 lb. boneless pork shoulder into 3 or 4 sections. Rub each pork section in the spice rub. Place in the crock pot for 6 to 8 hours on low heat. Drain liquid off the pork. Shred the pork with two forks. Put shredded meat back into the crock pot on low heat. Add 1 cup to 1 1/2 cups carolina bbq sauce over the meat. Stir to combine and heat on low for 1 more hour. Serve on whole wheat buns with carolina bbq sauce on the side.

Carolina bbq sauce is vinegar and mustard based. Kansas city bbq sauce is tomato and molasses based. You can use either type of bbq sauce over pulled pork. If you don't enjoy carolina bbq, stay tuned to the blog - I'm going to be making some kansas city bbq sauce soon!

Carolina BBQ Sauce:

1 c. white vinegar

1 c. Dijon mustard

1/4 to 1/2 c. brown sugar (depends on how sweet you want it)

2 t. cumin

2 t. chili powder

1 t. garlic powder

1 t. paprika

1 t. salt

1 t. pepper

Combine all ingredients in a saucepan. Heat over med- low heat for 15 to 20 minutes. Taste test for sweetness, add 1/4 cup at first and if you like it sweeter add another 1/4 cup. Let sauce cool before pouring into a glass container for storage.

xx.

val

homemade taco sauce.

1 (12 oz) can tomato paste

1 1/2 c. water

2 T white vinegar

3 T Frank's hot sauce

2 t. cumin

1 t. chili powder

1/2 t. paprika

1/2 t. pepper

Whisk all ingredients together.  

Variation- Use tomato sauce rather than paste.  You won't need to add as much water with tomato sauce.  

xx

val