Blueberry, Lemon, Basil Jam

 Blueberry, Lemon, Basil Jam

3 Cups of Sugar (I used cane sugar)

6 Cups of Blueberries

2 Tablespoons of Lemon Juice

Zest from 1 lemon

10 Basil Leaves

Add all ingredients to a pot on medium heat on the stove. Once the blueberries start to pop blend (I used an emersion blender) Bring to a low boil and cook for 15 min. Test doneness by dipping in a cold spoon if the jam sticks to the spoon its done. Add jam to clean warm jars making sure to clean the rims before placing on the lids. fill jars leaving 1/2 inch head space. Water Bath for 10 min. Leave on the counter undisturbed over night. Check to make sure jars sealed before adding them to the pantry.

 

Makes 5 1/2 small jars (cups)

High Protein Chocolate Pudding

Homemade High Protein Chocolate Pudding

6 hard boiled eggs

5 Tablespoon Coco Powder

3/4 Cup of Milk

1/2 Cup Maple Syrup or Honey

1 Tablespoons and 1 Teaspoon of Vanilla

Mix all ingredients with an emersion blender and refrigerate for 4 hours.

Makes 6 1/2 Cup Servings

Chili Crunch

Chili Crunch 

 1/2 Cup Dried Onion

1/2 Cup Dried Onion

1/2 Cup Red Chili Flakes

1/2 Cup Toasted Sesame Seeds

1/8 Cup Sugar

1 tsp. Salt

1 Tbs. Paprika

1/4 Cup Soy Sauce

2 1/2 Cups of Avocado Oil

-Bring oil to 340 degrees on stove

-Mix all ingredients together in a mixing bowl and pour hot avocado oil over the top and stir... Let sit for 10 min.

Makes 4 6oz jars

Shredded Beef Enchiladas

 

Ingredients:
Stewed meat
Beef bouillon
Red enchilada sauce

Flour tortilla
Mexican style cheese

Add to a crockpot: stewed beef*, one cube beef, bouillon, and enchilada sauce. Cook on low 4 to 6 hours, until meat falls apart.
Placed meat and cheese in tortilla roll and a line in pan. Top with more red enchilada sauce and cheese. Pop in the oven under the broil setting for 3 to 4 minutes until you get a melted crusted cheese.

* I like to Sear my meat before placing it in the crock-pot, this is a preference only, not necessary

Chicken in Creamy Garlic Sauce

 

Ingredients:
3 to 4 chicken breasts
One to 2 tablespoons olive oil
Half a stick of butter
Garlic
1 cup chicken broth
2 to 3 tablespoons flour
1/2 cup to 1 cup of heavy cream
1/2 Tablespoon Italian
Salt and pepper to taste


Season chicken breast with favorite seasoning. Drizzle olive oil in cast-iron or Dutch oven pan. Brown both sides of chicken. Remove chicken set aside, in the same pan add a half a stick of butter and garlic, saute for a few seconds. Add a chicken broth and scrape bottom of pan. Add flour whisk together for a few minutes. Add heavy cream and Italian seasoning, salt, and pepper. Whisk for 2 to 3 minutes. Throw chicken back in and bake in oven at 350° for 20 minutes.

Serve over rice or mashed potatoes

Mom's Sourdough recipe

*new starter 1/3 starter, 1/3 flour, 1/2 water** Easy sourdough bread. -2/3 cup Sourdough starter -1 TBsp + 2 tsp olive oil -4 cups flour
-1 1/2 tsp sea salt 1 cup + 1/4 cup - minus 1 TBsp water 1. Mix all ingredients together + squish between fingers until no dry bits remain 2. Let sit 15 - 30 mins 3. Kneed for 30 seconds to 1 minute, cover & let rise for 7-24 hours or overnight until doubled in size 4. Preheat oven to 550 degrees or as high as the oven will go.  Prepare cookie sheet or dutch oven with cornmeal or parchment paper 5. Knead a second time for 30 seconds to 1 minute. 6. Shape into a ball & place on cookie sheet/dutch oven 7. All to rise for another 30 minutes to  1 hour 8. Cut 1-2 slits in the top of dough just before placing in oven 9 Turn oven to 425 degrees and bake another 20 mins 10. When timer dings turn oven down to 350 and bake another 30 min.s 11. Allow to cool completely.

Savory gravy for biscuits and gravy

 

• 1lb breakfast sausage
• 1/2 tsp salt
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1 tsp black pepper

Brown meat and mix in seasoning 

• 3 tbsp butter
• 1 tbsp Worcestershire sauce
• 1/2 cup all purpose flour

Add and cook for two or three minutes to cook off the flower taste

• 5 cups milk

Stir until thickened. Serve over biscuits.