Grandma's Raspberry-Jalapeno Jam

Don't be intimidated, it is WAY easier than it seems & makes the PERFECT gift for holidays or birthdays.

Ingredients:
* 5 cups of fresh raspberries, washed.
* 1/2 Green Bell Pepper, washed, seeded, finely chopped.
* 4 Jalapeno Peppers + seeds from 2, washed, finely chopped.
* 5 cups Sugar
* 1/2 cup cider vinegar
* 1 box low-sugar or no-sugar pectin (in the Jello aisle).

Materials:
*8 jam jars for canning (8 oz size)
*8 canning lids and rings
**You can purchase these at Michaels, Wal Mart, Target & sometimes even the dollar store carries them! OR start saving little jars now and by the holidays, you will have plenty! ;)

Instructions:

Jar Sterilization:
1. Fill a large kettle with water and bring to boil.
2. Put jars upside down along with their lids.--Boil for 10 minutes.
3. Drain on clean dishtowels(bottom up) and set aside.
4. Fill kettle with water and bring to boil, set aside to seal jars once the Jam is finished.

Jam:
1. Measure out raspberries in a bowl and mush them until they produce some juice (Make sure that there are still large chunks of raspberries remaining.)
2. Add the chopped bell pepper, jalapenos and vinegar to the berries mix.

3. In a separate bowl, mix 1 box of pectin and 1/4 cup of the sugar.

4. Measure out remaining sugar in another bowl (4 3/4 cups).

5. Place berry-pepper mixture in a pot and bring to full boil over high heat, stirring the entire time so that the mixture does not burn.
6. Once the mixture is boiling, stir in the pectin mixture and bring back to a boil.
7. Add the remaining sugar to the pot and stir.
8. Bring to a vigorous boil again, while stirring continuously. Boil HARD (meaning, the mixture will continue to boil with BIG bubbles WHILE stirring vigorously.)--Stir for one minute after HARD BOIL begins.
9. Remove from heat, stir, ladle hot jam into sterilized jars. (***Place jars on a towel and then spoon the jam in, DO NOT touch the jars because they will be VERY hot.)
10. Wipe the rim of the jars completely clean and put on lids.
11. Place jam jars in your kettle of boiling water (LIDS UP) and boil for 5 minutes.

12. Remove the Jars of Jam and allow them to cool on a towel!

IDEAS:
* Spoon over cream cheese or warm brie.
* Mix 1/3 cup jam with 2 tablespoons of Balsamic Vinegar--use as a glaze over chicken or pork.

***I made a little recipe card and attached it to the jar-- if you plan on giving the jam as gifts! ENJOY!

Chicken Puttanesca with a twist!

...I used a "standard" Puttanesca recipe, took out the anchovies (not a fan!)and substituted other delicious ingredients...here you go!

Ingredients:
2 boneless, skinless chicken breasts --cubed.
2 tablespoons olive oil
1 small onion--minced
3 cloves garlic--minced
2 cups chopped tomato --ROMA work great.
1/4 cup sliced green olives
1/4 cup sliced artichoke hearts
1/2 cup sliced mushrooms
1.5 cups of your favorite Marinara sauce (The more basic, the BETTER! I am a HUGE fan of the White Linen brand from Costco.)
1 tablespoon capers (or more, if you love them, like me!)
1 tablespoon Oregano
2 teaspoon basil
1/2 teaspoon crushed red pepper (or more, if you like a kick!)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white or red wine---OPTIONAL (If you have an open bottle in the fridge, why not!)

Directions:
1. In a large nonstick skillet over medium-high heat, add 1 tablespoon of oil to pan; swirl to coat.
2. Add diced chicken, onions, garlic, salt and pepper to pan. Cook for 5-7 minutes until chicken in done.
3. Add remaining 1 tablespoon oil, chopped tomatoes and wine. Cook until tomatoes give off a decent juice. (Approx. 5 mins)
4. Add green olives, artichoke hearts, mushrooms, capers, basil & oregano. Cook for 5 minutes.
4. Add Marinara sauce and crushed red pepper flakes.
5. Cook on LOW for 30 minutes.

Serve over angel hair (or your favorite) pasta w/freshly grated Parmesan cheese! Delicious. <3

My Childhood Favorite- Cedric's Casserole

...Don't judge by the ingredients, I promise that you will be pleased! & you will have a carb-free meal that will satisfy your hunger!

Ingredients:
* 1 lb lean ground turkey
* 1 medium onion
* 1 tbsp butter
* 1 tsp Italian Seasoning
* 1 tsp salt (and/or garlic salt)
* 1 tsp pepper
* a drop of minced garlic ---OPTIONAL!
* 6 cups chopped cabbage
* 1 can tomato soup --undiluted

Directions: Preheat oven to 350 degrees.
1. Cook onion in the butter until tender.
2. Add ground turkey, Italian Seasoning, salt, pepper and minced garlic (optional) to the onion and butter mixture. Cook until meat is done.
4. In a 8" x 8" square Pyrex glass dish, add 3 cups of chopped cabbage.
5. Pour turkey mixture over cabbage.
6. Pour half of the can of tomato soup over mixture.
7. Spread the extra 3 cups of cabbage over meat mixture and top it off with the rest of the tomato soup.
8. Sprinkle with salt and pepper.
9. Bake at 350 degrees for 1 hour.

Serves 2-3.

Grilled Corn on the Cob with Roasted Jalapeno Butter

Ingredients:
1 Jalapeno Pepper
Cooking Spray
7 teaspoons unsalted butter, melted
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn

Directions:
1. Preheat grill to medium-high heat
2. Place Jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred; turning occasionally.
3. Place jalapeno in a small paper bag and fold tightly to seal. Let stand for 5 minutes.
4. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes.
5. Finely chop jalapeno and combine with butter, lime rind, honey and salt in small bowl; stir well.
6. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally.
7. Place corn on a serving plate; brush with jalapeno butter.

...perfect side dish with grilled chicken, flank steak, etc.

Shrimp 'n Grits

...Thanks to my dear friend, Tory!! xo

**Sauce will be more red in color than this picture because of the hot sauce and salsa...but this is just for a visual! (You can remove the tails when cleaning the shrimp as well so that there is less work to do when devouring this delicious dish!)

Sauce:
4 tbsp. butter
2 cups 2% milk
1/4 cup flour
2 cups freshly grated Extra Sharp Cheddar Cheese
1 cup fresh salsa
Tabasco or Cholula –OR a different hot sauce—to taste!
Cayenne pepper (powder) —to taste
Salt & pepper—to taste

1. In a frying pan melt butter, add flour over medium high heat. Mix until mixture looks like dough.
2. Slowly add milk stirring rapidly. Cook until mixture is same texture, add more milk, continue until thickness desired.
3. Add cheese, salsa, hot sauce, chili powder, salt and pepper. Stir until cheese is melted and sauce becomes nice and cheesy!

Grits:
To make it easy, buy instant grits and use 6-7 packets.
Empty all packets into a pan and add hot water –follow directions on the packet for the amount of water to use x how many packets you use! Stir until good consistency (thick, not runny).

Shrimp:
Clean shrimp –approx 20-25 shrimp if they are medium to large in size or more if they are small.
1 tbsp butter
**Cook in a frying pan for approx 2-3 minutes until pink.

Place 5 shrimps over a dollop of grits, cover with the spicy, cheesy sauce and top with green onions (green onions are optional—it tastes great without them as well)!

Perfect Summer Smoothie

What tastes better for breakfast or lunch on a HOT Spring/Summer day than a delicious smoothie?!

**ALL INGREDIENTS FROM TRADER JOE'S** AKA: My favorite place, ever! :)

Ingredients:

• 1/2 cup frozen mango chunks
• 1/2 cup frozen strawberries
• 1/2 cup TJ's Vanilla Nonfat Yogurt
• 1 small-medium banana
• 3/4 cup TJ's Orange, Peach, Mango Juice

Combine all of the ingredients in a blender and blend until smooth!

That is all. Enjoy! :-)

Rhubarb Crisp With Cinnamon Ice Cream

...the perfect summer dessert! :)

Ingredients:

Rhubarb: 

• 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 1 tablespoon unsalted butter, melted.
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon ground cinnamon

Streusel:

• 2/3 cup (packed) golden brown sugar
• 1/3 cup chopped toasted walnuts
• 1/4 cup all purpose flour
• 2 tablespoons unsalted butter, melted.

Preparation:

For rhubarb: 
1. Preheat oven to 375 degrees.
2. Mix all ingredients in large bowl to combine.
3. Divide mixture among six 1-cup ramekins (mini-dishes) OR a pie dish.
4. Place 6 dishes on large baking sheet if  you use the ramekins or pie dish with mixture in oven.
5. Bake rhubarb for 10 minutes.


...while baking the rhubarb, prepare streusel:
1. Mix golden brown sugar, chopped walnuts, flour and butter in a medium bowl.
2. Crumble streusel over rhubarb, dividing equally.
3. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Yield: 6 servings.
Serve with a scoop of cinnamon, buttermilk or french vanilla ice cream.