CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Dilly Drop Biscuits

7/31/2015

0 Comments

 
Picture
Dilly Drop Biscuit - fresh from the oven
I have Dill. Lots and lots of dill coming in my garden - I think it's my gardens way of making up for getting annihilated last year from rain, snow, hail and earwigs (yuck!)  My favorite part of dill isn't using the dill weed but, waiting for the dill seeds to plump up, turn brown and shake off!  I really liken fresh dill seeds to a similar taste - rye seeds.  Last year I had to settle for buying dill seed from a store and let me say - there is NO comparison!  Fresh is so much MORE tasty and full of flavor!  In this recipe I used both dill weed and seed. it's a nice compliment to a fish dinner too... In this recipe - I use my 'Homemade Baking Mix' (link in recipe below) If you cannot grow or find fresh dill weed/seed in the stores - check with your local Farmers Market - a lot of purveyors will have it for you to buy... ~Enjoy! Diane   

Dilly Drop Biscuits 

Ingredients: 
2 1/4 Cups of Homemade Baking Mix 
2/3 cup of milk
1/2 cup cheddar cheese, shredded
1 heaping Tbs fresh dill seeds
1/4 cup fresh dill weed, chopped
1/2 tsp parsley flakes, crushed
1/4 tsp garlic powder 

Directions:
Preheat oven to 450 F.
Combine all ingredients in a mixing bowl with a large spoon, until a raggy dough forms, drop by spoonfuls onto parchment lined baking sheet and bake until golden brown - approx 8 mins.  Brush with melted butter and bake an additional 2 minutes, remove from oven and serve warm.  Makes 9 Biscuits. 
#recipe #baking #biscuits 

0 Comments

{One Pot} Pasta with Chicken

7/31/2015

0 Comments

 
Picture
I kept seeing this dish everywhere - from Williams Sonoma to Martha Stewart & Pinterest. I make a similar dish cooking my pasta in a broth that creates its own sauce but, has far less ingredients...then I noticed a friend and fellow food blogger: Michaela over at "An Affair from the Heart" gave it a whirl and thought "ok - I must try this one!"  We love it - just as easy to make as it is to eat!  Thanks Michaela! 
~Enjoy! Diane 

{One Pot}  Pasta with Chicken

INGREDIENTS
  • 12 ounces spaghetti pasta 
  • 2 cans (14.5 ounces) diced tomatoes, do not drain 
  • 1 medium sweet onion, cut in ¼ inch julienne strips 
  • 4 cloves garlic, very thinly sliced
  • 3 cups fresh spinach, rough chop
  • ¼ tsp red pepper flakes *optional: more if you like it spicy
  • 2 tsp oregano  
  • 2 tsp basil 
  • 2 tsp parsley
  • 32 oz. chicken broth (use regular broth and NOT low sodium)
  • 2 cups chicken, cooked & diced *optional
  • 1 Tbs extra virgin olive oil
  • Parmesan cheese for garnish
  • 1/2 tsp sea salt 
  • 1/4 tsp  pepper 

INSTRUCTIONS
  1. Break pasta in half to fit a large pot. Place pasta, tomatoes, onion, spinach and garlic in the pot. Pour in broth. Sprinkle in the pepper flakes, oregano, basil and parsley. Drizzle top with oil. Mix well but, gently until ingredients are combined and broth covers ingredients. 
  2. Cover pot and bring to a rapid boil. Uncover and add in the cooked chicken; cook for about 15 minutes on medium, stirring every 2 minutes, or so. Cook until almost all liquid has evaporated. DO not drain pot. 
  3. Season to taste with salt and pepper.  Serve garnished with Parmesan cheese.


Recipe Adapted from:  An Affair from the Heart "Italian Wonder Pot" 
Photos by: Diane Baker for Canning and Cooking at Home 



Picture
0 Comments

{How To} Make the Best Grilled Bratwurst

7/30/2015

0 Comments

 
Picture
This is so easy that it's almost a crime.  Ever hear the word 'Bratwurst' and think "oh no! a greasy, spiced, tube on a bun!"  Not anymore. You've been doing it all wrong and its so easy to fix.  This method prepares the Brats for the grill - keeps the brats moist and flavorful but, not greasy and prevents the skins/casings from splitting. 
Ready... 

take one beer, pour into a sauce pan/pot and add in Brats (5 brats for every 8 oz of beer or so) Add just enough beer to cover the brats - bring beer to a medium-high boil, reduce heat and simmer uncovered a good 15 minutes before transferring to grill to finish up cooking and charring.  

Amen to Wisconsin for Beer & Brats!! Everyone knows they go hand-in-hand!  or Hand to Mouth?!  
~Enjoy! Diane  

Cooking Tip by: Diane Baker for Canning and Cooking at Home  
0 Comments

Strawberry Clafoutis Dessert

7/29/2015

0 Comments

 
Strawberry Clafoutis
Strawberry Clafoutis
As easy to making pancakes or waffle batter, this classic French dessert involves pouring the simple batter over fresh berries and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between cake and custard and reminds me of flan. You can use any berry or but, the most traditional are cherries (other fruits like pear work great too!) This is best baked/served in a pie pan, tart pan or even small ramekins.  This dessert is easy and elegant.  I used vanilla bean paste with my strawberries - and I think if using cherries, I'd use almond extract or paste.  You can mix it up all you want.  There are even chocolate clafoutis (cla-flew-tee) with nut toppings (a mix of chunk and melted chocolate with toasted nuts on top) oh my!
~Enjoy! Diane 

Strawberry Clafoutis

Ingredients: 
  • 1 cup whole milk
  • 3 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1 1/2 cups diced strawberries

Directions:
 Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
 Now sprinkle in your favorite fruit and paste or extract flavoring. Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately. Serves 4-6.

0 Comments

  Courgette Allioli  {zucchini noodles in garlic olive oil}

7/27/2015

0 Comments

 
Picture
Do you love pasta?  We do!  Want a healthy substitute with really pronounced & full flavors? We Do!  This is the perfect dish - you can make as a main dish or a side.  The "noodles" are easy to make - even if you don't have a spiraling tool.  A vegetable peeler works just a great - cutting the zuc lengthwise into long ribbons...I used my potato spiral peeler/apple peeler (I just needed to adjust the blade once after the initial pass through with the blade. Most people toss their "middle/cores" but, I chose to cut mine up in bite sized pieces and add to my dish. Easy, Fresh, full of Flavor! ~Enjoy! Diane 

Courgette Allioli

Ingredients: 

Zucchini, two smaller sized ones feeds 2 people for a lunch 
Tomatoes, I used a handful of my ripe super sweets from the garden
Garlic, Minced
Dill weed, fresh if you have it
Olive oil
Sea salt 
Course ground pepper

Directions: 
Prepare your zucchini noodles, wash and cut ends off - use a vegetable peeler to peel into long strips (you can remove skin or leave on, I leave mine on.)  Pour about 2 Tbs of olive oil in large skillet, add in minced garlic and cook on medium heat until garlic is fragrant (but, not burned - scorched garlic is very bitter tasting) Add in tomatoes and larger zucchini rounds (from the core) and cook approx 2 mins, add in all the zucchini noodles and toss to coat, cook approx. 5 minutes over medium heat, add in dill weed with salt and pepper to taste.  Toss to coat well and serve warm. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 
 


0 Comments
<<Previous
    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email