October 3, 2012
I’ve kind of been obsessed with cooking in the crockpot lately, so when I saw that this apple butter recipe was simmered for 14 HOURS in the crockpot I immediately had to try it. This takes no time to throw together. The biggest task is peeling the apples. After that, just toss everything in the crockpot and cook overnight. You will be rewarded with this thick, sweet apple butter that is delicious served over a biscuit, stirred into oatmeal or atop a pork chop.
A very important step of this apple butter recipe is selecting your apples. You want half tart and half sweet. I chose to use four Granny Smith and four Gala apples. This combo was the perfect balance.
Let me know what apples you like to mix!
Easy Apple Butter
- 2 3/4 pounds apples – peeled, cored and finely chopped (I chopped them in the food processor)
- 2 cups white sugar
- 1 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
Place the apples in a slow cooker. Add the sugar, cinnamon, cloves and salad and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thick and dark brown Uncover and continue cooking on low 1 hour. Spoon the mixture into a Mason jar and store in the fridge for up to a year.
August 30, 2012
Pesto is such a flavorful condiment, I honestly don’t know why I don’t make it more often. The variations on this basic recipe are endless and the fact that there’s no cooking involved in preparing it, makes it perfect for whipping up on a hot summer day. It’s so versatile it can be used on pasta, fish or even a burger.
Tell me, what do you like to serve your pesto on?
- 1 bunch fresh basil leaves
- 1/4 cup pine nuts
- 2 large garlic cloves, peeled and smashed
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
Pulse the basil, pine nuts, garlic, salt, and pepper in a food processor until finely chopped. With the motor running, slowly add the olive oil and continue processing, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.
- Linguine with red pesto, Ulysses & the Pillars of Hercules (kitchen-memories.com)
- Parsley “pesto” pasta & blogging about cooking (twospoons.wordpress.com)
- Asparagus Pancetta Pesto Pasta (jennieism.wordpress.com)
July 18, 2012
This relish was served as a condiment at most of the restaurants throughout Belize. If you like a little heat, then this is definitely something you might want to make a weekly batch of and keep on hand to use on, well…anything. You can adjust the heat slightly by omitting the seeds of the habanero, but either way, it’s going to pack some kick. We’ve used this on tacos, quesadillas, mole, enchiladas and more!
What will you serve it with?
Hot Habanero Relish
- 1 white onion, roughly chopped
- 1 habanero, roughly chopped and deseeded (for less heat)
- 2 tbs white vinegar
- 1tbs water
Mix everything together in a small dish and refrigerate. The longer it sits, the bigger the punch it packs.
- Habanero compound butter (culinaryengineering.me)