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Lunch dates with The Doctor are the best.

Wednesday, October 1, 2014

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Monday, September 29, 2014

Zesty Corn Relish

Printable Recipe


8 c. cooked sweet corn kernels, cut from the cobs of 10 to 12 medium ears
1-1/2 c. diced red bell pepper
1 c. finely chopped onion
1/2 c. diced poblano pepper (I added a jalepeno too)
2-1/2 c. distilled white vinegar
1-1/4 c. sugar
2 tsp. mustard seed
1 tsp. cumin
1 tsp. coriander seed
1/2 tsp. celery seed
1/2 tsp. crushed red pepper
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Blanch the corn.  (Put the corn into boiling water.  Boil for 3 minutes.  Remove from boiling water and place immediately into cold water.)  Remove the corn kernels.

In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.

In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for ~15 minutes. Spoon off any accumulated foam.

Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Process in a water bath canner for 15 minutes.

Holly's Notes:
My aunt swore that she remembered my grandmother making corn relish, but no one could find Grandma's original recipe.  I found this recipe at A Farm Girl's Dabbles.  The recipe was a refrigerator recipe, but I canned it instead.

Friday, September 26, 2014

Family Favorite Friday: Pasta with Sun-Dried Tomatoes

Easy and yummy.  Quick and completely done on the stove top.



4-5 leaves of fresh basil, diced
2 T. olive oil
2 garlic cloves, minced
1 cup sun-dried tomatoes (not the kind in oil)
1/2 cup white wine
1 can (14 oz) chicken broth
1 1/2 cup heavy cream
1 pound of pasta, cooked and drained (linguini works well, as does mini penne, which we prefer)
1 bunch green onions, sliced
2 chicken breasts, cooked and cut into bite-size pieces

Warm the olive oil. Sauté the garlic, but don’t let it brown. Add the tomatoes and sauté about one more minute. Add the wine, broth and cream. Bring it to a simmer. Cook until the sauce is thick enough to coat the back of a spoon (about 12-15 minutes), stirring often. Add onions, basil, and chicken. Stir together and cook another 2-3 minutes. Pour sauce over the pasta, toss to coat, add grated parmesan cheese if desired and serve.

Holly's Note:
This is even better second day. It is fabulous when paired with green salad and Herbed Bread Rolls.




Monday, September 22, 2014

Rolo Stuffed Ritz Crackers

Printable Recipe


1 bag Rolo candies
1-2 rolls of Ritz crackers

Place Ritz crackers on a cookie sheet salted (face) side down, and top each one with a Rolo candy.

At 350 degrees, bake for ~3-5 minutes to soften the Rolos.  You don't want them melted. Remove from the oven and immediately top the Rolos with a second Ritz cracker, salted (face) side up. Cool completely before storing in an airtight container.

There are about 49-56 Rolos candies per bag (serving size suggests 49, my bag had 56).


Holly's Note:
I found this via Pinterest on Lick the Bowl Good.  It's oh so easy and delicious.  I made some for the gals in my husband's office and they were a huge hit.  I think they would also be good dipped in chocolate.  I love that the total process takes so little time.



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