Corn From My Freezer

I have been hording my frozen corn all winter.

Kinda funny, right?

I mean, the reason why we freeze or can food in the summer is so we can eat it all winter.

I think that is right, right?

So, why am I hording it?

Maybe, I have a problem with sharing.

Maybe, I was saving it to eat on a snow day from school….which we did not get any…well, maybe we got one. (but I did not feel like sharing that day).

But, I think the real reason I have turned into a corn hoarder is…

drumroll…….

Cause it taste so good!

And ya know, cooks in the kitchen want that taste to last the whole year.

Two more months till fresh sweet corn from the Amish.

I better count my supply to make sure it last until then.

Making Cheesy Corn Chowder, find the recipe HERE.

Grand girls and great nephew playing in the corn bind when we went to the corn maze last year.

Sweet Freezer Corn recipe HERE.

I am giving the recipe I used, but I tried a new one last summer and I will get that one posted soon so you can compare the two and see which one  you like better.

I guess I better get out of here and go teach summer school!

Becky

 

 

 

Grilled Fruit Couscous Salad

I have been buying small little boxes of couscous at Aldi’s every few times that I go there to shop.

The funny thing is, is that I had never used any of it.

I think I must like buying it because of the cool name. Couscous Couscous…..

Or maybe it is the interesting shape of the tiny little pastas that have me intrigued.

Maybe, I just like buying groceries. Ha!

Needless to say, I was glad I had some in my pantry when I came across this recipe for Grilled Fruit Couscous Salad!

I love about anything grilled on a grill. I used my indoor grill to grill the fruit, and I am kinda glad I did because I did not have to worry about the fruit falling through the grates on my outdoor gas grill.  I cut my fruit in fourths and grilled it, but if  you were to do it outside you just grill the fruit that was cut in half. This would prevent the fruit from slipping. So really, indoor or outdoor, it does not matter which one. Just be careful no to let the fruit stick on the grill.

I also loved the ingredients in the salad dressing…olive oil, lime juice, spices and sweetened with honey. YUM!

Fresh cilantro and parsley too.

AND topped with those roasted and salted pumpkin seeds called pepitas. I love those things! They added that bit of tasty crunch to the salad.

I hope you will give this recipe a try!

Here is what you will need : )

Chicken broth, couscous, olive oil, pepper, salt, honey, lime, nectarines and plums (I forgot to put the plums in the picture), fresh cilantro and parsley and the pepitas. I found these in the health food section of my grocery store. I have also bought them in bulk at my local Amish store. (Also I did not add an green onion to the salad, even though I love onions, because Company does not like onions.)

First t hing I did was quarter my fruit.

I drizzled olive oil on the fruit to keep it from sticking to the grill.

Then I put them on my indoor grill (feel free to use your outdoor grill) and I grilled both sides of them.

This is what they looked like grill. I love grill marks!

Then in a medium sauce pan I poured in my chicken stock and brought it to a boil. The chicken stock seasons the couscous, so be sure and taste your stock and make sure you do not need to season it up a bit.

When the broth is boiling add in the couscous. Take the couscous off the heat and let it stand for 5 minutes and then fluff with a fork.

Now, lets make the dressing. In a medium bowl pour in the olive oil.

Add in some pepper.

Add in some salt. I used sea salt.

Add in some fresh lime juice.

My favorite part….the honey.

Mix together. This can also be done in a small blender. Give your dressing a quick taste and add more honey or seasonings to suit your taste.

Cut your fresh parsley and cilantro, be sure and take out the stems of the cilantro.

Put the cooked couscous in a large serving bowl.

Add in your grilled fruit.

Top with your fresh herbs and if  you are using a chopped green onion, now is the time to add that in too.

Drizzle with the dress and gently toss.

Top with the roasted pepitas (roasted and salted pumpkin seeds).

I decorated the salad with my squeezed lime and large parsley leaf.

Do you wish you had a fork??

I was glad I had a fork and a large bowl!

Enjoy!

Becky

Here is the recipe:

Adapted from Better Homes and Garden

Ingredients:

2 fresh plums, pitted and halved

2 fresh nectarines, pitted and halved

1/4 cup olive oil and 1 tablespoon to coat the fruit before grilling

1 1/2 cup chicken broth or you may use vegetable broth

1 cup couscous

2 scallions or green onions diced small

3 tablespoons lime juice (I used the juice from one lime)

2 tablespoons honey

2 tablespoons snipped fresh cilantro

1 tablespoon snipped fresh parsley

Garnish with salad toppings or I used roasted salted pumpkin seeds called pepitas. I buy them in the bulk health food section.

Directions:

Brush the fruit with olive oil. I cut mine in quarters and then put olive oil on them. I used my indoor grill and grilled both sides of the fruit unit I got nice grill marks. If you are using an outdoor charcoal or gas grill leave the fruit in half then quarter. In a medium saucepan bring the broth to a boil. Add in the couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.

Mix the dressing together in a small bowl. Whisk together the olive oil, lime juice, honey, 1/4 teaspoon each of salt and pepper.

In a large serving bowl, put in the couscous and then the fruit. Drizzle with the dressing and then cilantro and parsley. Toss together.

Garnish the salad with  your favorite salad topping or with roasted salted pumpkin seeds call pepitas.

Here are some other post you may enjoy! ; )

     

Freezing Fresh Corn                                                                Sausage Stuffed Acorn Squash

 

Eggciting News! Counting Eggs for May

This is my highest number of eggs for one month since I started this backyard chicken adventure a little over a year ago.

As you know I have raised these girls since they were one day old.

Many poopy butts and days of changing dirty water and I still love having backyard chickens.

When I stick my head in the coop where the girls sleep and lay eggs, it smells like the barns on my grandparents farms. The warm straw and earthy wood smell reminds me of younger days and long ago memories when my grandparents were still here on earth.

It warms my heart!

The only pictures I have of my siblings and I playing with the chickens with their baby chicks and hunting eggs, are the ones from my memory.

They are good memories!

Funny how chickens and eggs can make you happy!

Until  you have to clean the coop! HA!

Becky

Other Post you may enjoy reading:

A Meal Fit for a Chicken

Mark Your Calendar a Chicken Laid an Egg

 

 

Raspberry and White Chocolate Scones

Not sure if I have ever told you that I do not like to eat eggs.

Yes, I have backyard chickens and love collecting, counting and sharing my little egg shell wrapped yumminess, but I really do not like scrambled eggs. I technically eat eggs in backed goods…but that is like a cake or a cookie. : )  Believe it or not, I have really gotten better about eating eggs over the last few years. I have started eating the occasional boiled and deviled egg. Progress!

So, why am I talking about eggs when I am posting a recipe about delicious and moist, fruit and white chocolate filled scones covered in a drizzle of vanilla bean glaze.

Well, it is because these are the things that I like to eat for breakfast.

For those of us who do not eat that traditional breakfast of eggs, bacon and toast, we are experts at finding other breakfast combinations.

Pancakes, biscuits and cereal (which is what I had for breakfast this morning).

Which by the way…does include bacon! Ha!

Let’s talk scones. I do not want a dry, tasteless, biscuit like scone that you need a ton of marmalade to make it taste good. That does not mean that I do not like a scone that is covered in marmalade…you should know me better than that. Let just forget the dry and tasteless part…ok?

This recipe for Raspberry and White Chocolate Scones is moist and every crumb taste gooooood! It is sweet but not too sweet and the raspberries add that bit of tartness that I love.

These scones lasted for about 5 minutes after they were glazed.

Yes, about 5 minutes….I barely got to take a picture of them!

It is cool this morning in Mid Missouri. So, make you some hot tea and some warm scones and warm up that tummy.

It will make you happy!

Here is what you will need for the scones, the ingredients for the glaze is a little further down:

You will need flour, salt (I forgot to put the salt in the picture), baking powder, sugar, whipping cream (I was out so I used half and half and it worked fine), butter, raspberries, white chocolate chips and a course sugar to top them with. I used turbinado raw can sugar, but you can use a course sanding sugar like this too.

This is from Wilton brand sanding sugar.

I used by little blender to mix my scones together, but you can definitely use a pastry blender to cut in your butter. First, measure out your flour and put it a bowl or your little blender.

Add in the salt.

Now the baking powder and mix together.

Stir in the sugar.

Add in the cold butter slices and cut in with a pastry blender or pulse a few times on your blender.

Your dough should start looking like crumbs with small pieces of butter.

I transferred my flour and butter mixture to a bowl. Now, pour in the whipping cream (I used half and half) and stir together, gently.

The dough will start to take shape.

Measure out your raspberries and white chocolate chips.

Add in to your dough and gentle knead in the dough. Be care not to break apart all the berries and be gentle during this process.

Form the dough into a nice circle.

Cut like a pizza into  8 wedges.

Place the scones on a parchment lined cookie sheet.

With a pastry brush, brush the tops of each scone with half and half.

Sprinkle with turbinado sugar or sanding sugar. I love the little sugar crunch on the top. YUM! Put the scones in the oven and start baking. While the scones are baking, make the glaze.

You will need some more half and half, powdered sugar and vanilla bean paste. If you do not have vanilla bean paste, just use vanilla.

Add the powdered sugar, half and half and the vanilla bean paste.

Stir together until smooth. I LOVE the little bits of vanilla beans.

When the scones are warm and just out of the oven, drizzle the glaze over each one.

There you go!

You might not even need bacon to go with them : ).

If you are looking for a special breakfast or an afternoon tea scone, I think you will love these!

Here is the recipe:

Adapted from Southern Living

Raspberry and White Chocolate Scones

Ingredients:

2 cups of all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter cut into 1/2 inch cubes

1 cup whipping cream (save 2 tablespoons to brush on top of scones)

2/3 cups of fresh raspberries

1/2 cup white chocolate chips

Sanding sugar

Ingredients for the glaze:

1/2 powdered sugar

1 to 2 tablespoons milk to thin consistency ( I just went ahead and used my half and half)

1/4 teaspoon vanilla (I used vanilla paste)

Direction:

In a large bowl (I used my little blender) mix together the flour, salt, baking powder and sugar. Cut in the cold butter with a pastry blender until the mixture starts to look like crumbs. Pour in the half and half (save 2 tablespoons to brush on top of the scones) and gently stir to start forming a dough. Add in the raspberries and white chocolate chips. Gentle knead them in. Take the dough out of the bowl and form into a circle. Cut the dough like a pizza into 8 wedges. Brush each scone with the reserved whipping cream and sprinkle with turbinado sugar or a sanding sugar. Place the scones into a  450 degree preheated oven and bake 13 to 15 minutes until light golden color.

While the scones are baking, stir together the milk, powdered sugar and vanilla paste.

When the scones come out of the oven, drizzle with the glaze.

Now, try not to eat all of them!

Enjoy!

Becky

Here are some other post that might interest you:

         

Chocolate Peanut Butter Mousse Cake             Broccoli Rice Casserole