Posts Tagged ‘recipe’

postheadericon Pretty Pomegranate Jelly Recipe

Even though both of my grandmothers were expert jam and jelly makers, I didn’t learn the craft from them. I picked it up later in life and never looked back. Today I’m sharing one that my entire family (on all sides) has enjoyed for years. Along with being tart and sweet, it is one of the prettiest jellies we make. Enjoy our Pretty Pomegranate Jelly Recipe and make it a favorite in your household too.

Pomegranate Jelly Recipe at Red Barn Blue Skies

 

Pretty Pomegranate Jelly Recipe

Ingredients

5 Cups Pomegranate Juice

1/4 cup lemon juice or juice from 1 large lemon

1 tsp Butter

1 box Powdered Fruit Pectin (1.75 oz)

6 1/2 cups Granulated Sugar

Instructions

Prepare your sterilized canning jars , lids and rings before starting.

Bring the water in your water-bath canner to a boil with rack installed.

Combine pomegranate juice, lemon juice and powdered fruit pectin in a large stainless steel pot .

Add butter (to reduce mixture foaming) and bring to a rolling boil, stirring continuously.

Add sugar and bring back to a heavy boil. Boil for exactly one minute, still stirring.

Remove from heat.

Skim off any foam that has developed.

Carefully ladle jelly into prepared jars, leaving about 1/4" headspace.

Wipe rims clean of any spilled jelly before placing lids on jars.

Attach rings to finger-tight snugness.

Place in water bath and boil for 5 minutes.

Once processed, remove from water and place on towel on counter to cool.

Check to see if jars are sealed by pressing finger in middle of lid. If lid springs back, the jar isn't sealed and will need refrigeration.

Notes

This recipe is easily customized by using other juices or mixing various liquids. Cranberry and grape are two popular choices to make tasty jellies.

http://redbarnblueskies.com/pretty-pomegranate-jelly-recipe/

This jelly is fantastic with fresh baked bread. We really enjoy all of the different flavors when we pair it with our Basil Beer Bread. YUM!

Pretty Pomegranate Jelly Recipe and Fresh Bread at Red Barn Blue Skies

postheadericon Scottish or Scotch Eggs Recipe – A Family Favorite

One of our ultimate favorite recipes around here is for Scottish or Scotch Eggs. Although I’ve always loved hard boiled eggs, I never knew about this lovely treat until I met the hubby. He was a big fan and taught me how to make them. I’ve tweaked the original recipe he used, mostly in order to make it a bit healthier, but the taste is still amazing.  We like to make them ahead and take them on picnics or trips as they keep and travel well. Plus they are quite filling. I’m sure they will become a favorite in your household as well.

 

Scottish or Scotch Eggs at Red Barn Blue Skies

 

Scotch Eggs

12 hardboiled eggs

2# ground sausage

1 cup finely chopped onion

1/2 cup flour

4 eggs, beaten

1 1/2 cups breadcrumbs

 

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Peel the hard boiled eggs and set aside.

Mix the sausage and onions together well. Divide into twelve equal portions.

Roll each egg in the flour and then wrap with sausage mixture.

Dip the wrapped eggs into the beaten eggs and then roll in bread crumbs.

Place each egg on the baking sheet and place in oven.

Bake for 20-30 minutes until the breadcrumbs are browned and the sausage is cooked thoroughly.

 

The traditional method of cooking these is to fry them. I decided to bake them in order to cut down on the grease as the sausage provides enough on its own. You can also further spice them up with sage, garlic or other add-ins to make it your own. Enjoy!

 

Scottish or Scotch eggs at Red Barn Blue Skies

postheadericon Extra Eggs Recipes – Chile Relleno Casserole

Today’s offering for my Extra Eggs Recipes feature is a new favorite – Chile Relleno Casserole.
 
As many of you know, I have chickens. LOTS of chickens. One of the bonuses and sometimes headaches, that goes along with this is LOTS and LOTS of eggs!
I have been developing and trying quite the collection of egg-heavy recipes to help use up these lovely little presents I’m gifted with daily. This is one of my (and the hubby’s) favorites. We pretty much eat this once a week when the girls are laying in abundance. Enjoy.
Chile Rellano Casserole at Red Barn Blue Skies
 
Chile Relleno Casserole
 
Preheat oven to 350 degrees.
 
In a large skillet cook the sausage & hamburger together. Once browned, add the onion and garlic in with the meat. When onion is soft, drain the fat from the skillet and mix in salt, pepper and cumin.
 
Line a deep 13″x9″ baking dish with chilies split in half, save the remaining chiles for later; top with 2 cups cheese. Layer in the meat and top with remaining chiles,
chopped up; set aside.
 
Beat eggs with flour until smooth. Blend in milk. Pour mixture over meat in the casserole dish.
 
Bake uncovered for about 45 minutes until center is done. Sprinkle remaining 1 cup cheese on top.
 
Let stand 10 minutes before serving. Makes 6-8 servings.
 
A side note about the Chile Relleno Casserole – it freezes very well. I now make two at a time so I have some to use for freezer dinners.

postheadericon Guacamole – It’s What’s For Dinner

This time of year Mr. Mooncat and I don’t really like to eat a heavy dinner. (This also translates to “I” don’t like to spend a lot of time in the kitchen when we’re dealing with temperatures in the high 90s, low 100s!) We tend to either snack or just have an appetizer instead of an actual main course. This makes healthy avocados turned into guacamole the perfect fit.

Guacamole at Red Barn Blue Skies

My favorite guacamole recipe is a bit of a hodgepodge of several I’ve come across over the years. I play around with it quite a bit, but this one seems to be the hubby’s favorite, so we stick to it – the fact that it’s easy helps.

 

Knorr guacamole at Red Barn Blue Skies
image courtesy of Knorr, Inc. 
Makes 4-6 servings.
4 Large Avocados
3 Roma Tomatoes, diced
1 Red Onion, medium – diced
1 Fresh Lime, juiced (lemon can be substituted if desired)
2 TBsp chopped Cilantro, fresh preferred
2-3 large cloves finely chopped fresh garlic
1 pinch sea salt (optional)
1 pinch coarse black pepper (optional)
1 tsp extra virgin olive oil (optional)
In a large bowl, mash avocados and lime juice (& optional salt). Add in the tomatoes, onion, garlic and cilantro. Finally stir in the pepper and (optional olive oil.)


I like to cover the guacamole and let it chill in the refrigerator for 2-3 hours before serving. But it can be served right away if desired. I think the flavors tend to be better blended if you wait though.

postheadericon Basil Beer Bread Recipe

Basil Beer Bread Recipe at Red Barn Blue Skies

While I do grow most of my basil from seed, I sometimes can’t help myself and MUST buy a beautiful plant when I see it. I recently snagged two gorgeous basil plants while out shopping. I was pleasantly surprised when one of them had the following basil beer bread recipe printed on the plant marker. Because I had all of the ingredients on hand and just reading the recipe made my mouth water, I tried it. And I loved it….So here it is…

Baked Basil Beer Bread at Red Barn Blue Skies

Basil Beer Bread

Basil Beer Bread Recipe

Ingredients

3 cups self-rising flour

3 tbsp granulated sugar

12 oz warm beer

1/2 cup finely chopped basil

Instructions

In large mixing bowl , mix all ingredients together.

Pour mixture into a well-greased loaf pan or dish.

Place loaf pan into an unheated oven.

Turn oven on and set it at 350 degrees.

Bake for 50 minutes or until lightly browned on top. (Oven temps vary so keep an eye on it.)

Remove from pan and place on a wire rack to cool.

http://redbarnblueskies.com/recipe-basil-beer-bread/

 

***I think I would leave it in the oven for a few minutes longer and just keep a close eye on it.  This first loaf didn’t get quite as brown as I would have liked.

 

The basil smell alone was enough to get the hubby wandering into the kitchen to find out what I was up to.  I  sliced it up while still warm and used some of this overly delicious herbal butter that I had made up the day before.  I followed the recipe I found at my idol Nancy aka The Lemon Verbena Lady‘s blog.  (Be sure to visit her site for great recipes and herbal wisdom.)

 

It was a huge success as we skipped dessert and opted for another piece of bread instead.  Needless to say, this will be a recipe that we’ll use quite a bit in the coming months.  Many thanks to the lovely Nancy for the awesome herb butter recipe 🙂

Red Barn Blue Skies Basil Beer Bread Recipe