Strawberry Habanero Jam

IMG_3296t

Howdy!  It’s been awhile since I posted an actual recipe!  Today I’m sharing a Strawberry Habanero Jam recipe that I found online.  It tastes yummy with ice cream, biscuits, and cream cheese!  This jam is not really spicy but it does some heat in every other bite.  I recommend putting 5 habaneros for a spicier taste instead of just 3.

Strawberry Habanero Jam

  • Servings: 8, 8oz jars
  • Time: 24 hrs
  • Difficulty: intermediate
  • Print

Author: Jenny B – Honey and Birch

honeyandbirch.com

IMG_3296t

*Gloves are recommended when using Habaneros.

Ingredients:

  • 3¾ cups crushed strawberries
  • 4 Tbsp lemon juice
  • 7 cups sugar
  • 3-5 habanero peppers, chopped
  • 1 pouch of liquid pectin
  • 8, 8 ounce canning jars with lids and bands

Directions:

  • Bring boiling-water canner, half-full with water, to simmer.  (water canner=your pot)
  • Wash jars and screw bands in hot, soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.
  • Mix strawberries, sugar, lemon juice, and habanero peppers in a saucepan. Bring to a rolling boil over high heat. When you cannot stir down the foam, gradually stir in the pectin. Return the mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly for 1 minute.
  • Remove from heat and skim off any foam.
  • Ladle the hot jam into the jars leave 1/4 inch space at the top.
  • Wipe rims clean and place lids on jars.  Apply screw bands.
  • Process in boiling-water canner for 10 minutes.  Remove jars and let cool/sit for 24 hrs.  The lids will make a ‘tink’ sound and the button on top of the lid will cave in showing that it has sealed properly.  If it doesn’t seal during that 24 hrs you can still use the jam just put in the fridge for up to 2 weeks.

Katy  from http://www.redbirdrecipes.com

All photos are property of Katy from http://www.redbirdrecipes.com

 

 

Dewberry Cheesecake

IMG_3294t

Howdy!  Here’s the dessert I made this week!  DEWBERRY CHEESECAKE!! Oh heavens it was yummy!  I’m not typically a cheesecake eater but this was DIVINE!  It only made it 2 days before it disappeared!  Try it out!

Dewberries were hand picked by my father in law!

*Note: If you don’t have dewberries you can use black berries or raspberries.*

Recipe adapted from The Pioneer Woman

Dewberry Cheesecake

  • Servings: 8
  • Time: 1 hr
  • Difficulty: easy
  • Print

IMG_3294t

Crust Ingredients:

  • 1/2 heaping cup of finely chopped Pecans
  • 1 whole box of Vanilla Wafers (you can sneak a few for yourself, I won’t tell)
  • 1/2 cup of melted Butter

Filling Ingredients:

  • 3, 8oz packages of Cream Cheese
  • 1 & 1/2 cup Sugar
  • 4 Eggs
  • 1/2 cup Sour Cream

Berry Topping:

  • 2 cups of Berries
  • 1/2 cup of Sugar
  • 2 tbsp Water

DIRECTIONS:

  • Heat oven to 350*F.
  • Use a food processor to chop the vanilla wafers and pecans.
  • Add in melted butter to the processor and pulse to fully combined.
  • Pressed mixture into a 10 inch spring form pan.  *NOTE:  I always wrap the outside bottom of the pan to prevent leaks.  Better safe than sorry.
  • In a large mixing bowl, beat cream cheese and sugar until combined.  Add eggs in while beating.  Add sour cream.
  • Add filling into pan.  Smooth top over if necessary.
  • Bake for 1 hr.  Turn oven off and let set for 15 minutes with the oven door open.
  • In a sauce pan bring the berries, sugar, and water to a boil and cook for 5 minutes and set aside.
  • Pour topping onto cheesecake after removing it from the oven.  Let cheesecake cool then refrigerate for 2-3 hours before serving.

Adapted from The Pioneer Woman

Katy from http://www.redbirdrecipes.com

All photos are the private property of Katy at http://www.redbirdrecipes.com

 

Jalapeno Cream Cheese Sliders

IMG_3267t

Howdy!  Here’s what I’m whipping up for the Super Bowl this Sunday!  Jalapeno Cream Cheese Sliders!  Make these in small or large batches!  This is expert pub grub right here!  I was inspired by a burger I had here in town at Harvey Washbangers.  It’s safe to say I have surpassed their burger with this slider!  😀  ::toots own horn::

Try it out!  Let me know what you think!

Jalapeno Cream Cheese Sliders

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

IMG_3271t

Ingredients:

  • 6 Slider Buns
  • 1 Lb Ground Beef
  • Worcester Sauce
  • Salt
  • Pepper
  • Chili Powder
  • Garlic Powder
  • Sriracha Mayo (Mayo with desired amount of Sriracha)
  • 1 whole Vidalia Onion, diced
  • 4 oz Cream Cheese
  • 1-2 large Jalapenos
  • Spinach Leaves
  • Butter (for toasting buns)

Directions:

  • Form beef into 6 small patties.
  • Season patties with salt, pepper, chili powder, and garlic powder.
  • Cook patties in skillet until done.  Set aside wrapped in foil to stay warm.
  • Toast buns in a skillet using butter. Set aside.
  • Caramalize onions: Cook on medium high heat for 15 minutes uncovered.  Stir onions then cover and cook for another 10 minutes.  Uncover onions and add 3 tbsp water and cook for another 5 minutes or until water is cooked out.
  • Melt cream cheese in a covered container using the microwave.  It will only take about 15 seconds.  Be careful or it will explode if you microwave it too long.
  • Put Sriracha mayo in a zip lock bag and clip corner.
  • Build the burger in the following order: meat, dollop of cream cheese, scoop of onions, 2 jalapeno slices, a drizzle of Sriracha mayo, and finally 2 spinach leaves.
  • Serve immediately!

Katy from http://www.redbirdrecipes.com

IMG_3262t

IMG_3271t

Hot Chocolate Peppermint Sticks

IMG_3225t

Howdy!  Keeping it short and simple today.  Here is an easy, affordable treat for the winter months!  Peppermint sticks to stir your hot chocolate!  Yum!  I gave these out in little treat bags this year and they were a hit!  This is also a great activity in the kitchen for little helping hands! Enjoy!

IMG_3229t

Hot Chocolate Peppermint Sticks

  • Servings: 10
  • Time: 10 minutes
  • Difficulty: easy
  • Print

IMG_3225t

Ingredients:

  • Bob’s Peppermint Sticks (I found them at Walgreens for under $2)
  • Almond Bark, vanilla flavored
  • Jet Puffed Mallow Bites

Directions:

  • Heat 2-3 almond bark squares in a glass bowl using a microwave as directed.
  • Spoon in melted vanilla bark into a tall shot glass.
  • Dip each peppermint stick into the shot glass half way.
  • Lay dipped peppermint sticks onto a sheet of parchment paper.
  • Sprinkle Marshmallow Bits onto dipped peppermint sticks.
  • Let sticks set for 20 minutes.

Katy at http://www.redbirdrecipes.com

Red Snapper with Cilantro, Garlic, and Lime

IMG_3216t

Howdy!  Here is a dish I whipped up about two weeks ago.  It’s simple and a great recipe to whip up for a date night at home!  I kept it simple and paired it with warm avocado that I drizzled with the same sauce as the fish!  This is not hard at all folks!

Red Snapper with Cilantro, Garlic, and Lime

  • Servings: 2
  • Time: 15-20 minutes
  • Difficulty: easy
  • Print

IMG_3216t

Ingredients:

  • 2, serving size Red Snapper Fillets (skinned and de-boned)
  • Juice from 1 large Lime
  • Zest from 1 large Lime
  • 2 tbsp freshly, chopped Cilantro
  • 1 large clove of Garlic, minced (fresh)
  • 4-5 tbsp Olive Oil for cooking
  • 1/2 cup of Flour
  • Salt & Pepper

Directions:

  • Heat oil in skillet to medium heat.
  • Mix cilantro, garlic, zest, and lime juice.  Set aside.
  • Pat dry the fish then season with salt and pepper.
  • Coat fish in flour on both sides.
  • Cook fish in skillet until crisp and flaky.  (Fish should easily flake when pulled open with fork.)
  • Serve immediately with desired amount of cilantro/lime drizzle.

Katy from http://www.redbirdrecipes.com

Poblano and Beef Tex Mex Lasagna

Redbird Recipes

Poblano and Beef Tex Mex Lasagna

Happy Thursday Y’all!  It’s been a rainy few days here in my part of Texas!  It was finally nice to see the sun yesterday!  😀  Texas, bless your heart and your moody weather!  😀  Anyhoo!  I’m excited to share this home run with bases loaded that occurred last night!  Poblano and Beef Tex Mex Lasagna!  OH MY GOODNESS it’s DELICIOUS!!!  I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!!  😀  It’s addicting and it’s hard to turn down seconds.

This was definitely one of those “how do I use what’s in the pantry” recipes.  I’m sure there are some guys and gals out there that know exactly what I’m talking about!  🙂  Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.

It’s got corn, meat…

View original post 74 more words