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Recipe

The Help

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Last week I finished reading The Help. I honestly never even heard of it until the movie came out, and with my reading list so large I’m just now getting to it. Any-who, I thought it was a fabulous book. While I was reading I couldn’t help but to think that it was strange how this was placed in the 1960’s that was only a little over 50 years ago. It seems so foreign to me that African Americans were viewed that way so recently. I mean I know when Martin Luther King was assassinated, and JFK, but that always seemed like the distant past to me. This when my grandparents were my age!
It makes me wonder what my grandparents were like then. What did they think? How did they treat those of different races? How did they treat women for that matter? Looking at my grandparents now I can’t imagine any of this, but I also can’t imagine the things I did and thought when I was 16, so 50 years later who knows how they feel about their former selves.
The book touches on several different messages or themes; a young woman coming of age during a time when women were just beginning to emerge as equals; the struggles of African Americans during a time of great change; and the idea that everyone has secrets. It is a dynamic, thought provoking and eloquently written novel, which I would recommend to anyone and everyone.
Food, as it should, seems to play a large part in the book so I decided to make Grilled Brown Sugar Pork Chops with Peach Barbeque sauce. While cooking this dish I can almost see the Phelan farm house, plopped in the middle of never-ending cotton fields. You can almost taste the love and care that is cooked into this recipe. One I will definately be making again before the summer is out.

July 20, 2012 December 1, 2017 Filed Under: Recipe Tagged With: books, Pork

A Visit North

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This past weekend I finally made it up to the Adirondacks. It’s been so long, I know but I’ve been so busy! It was really nice to get away, without cell phones, or computers and just take in the beauty that surrounds.
I LOVE camping, hiking, fishing, and just hanging out outdoors. I love cooking over the fire, and reading by its light. I feel like the best stories, songs, and fairytales come out during camping. I remember all the nights’ playing cards with my dad and my grandpa and hearing stories of all the adventures that my grandfather had growing up in the backwoods of northern NY. In fact the camp that my family now owns only feet from the foundation where my grandfather and his three brothers grew up. Though it all looks very different from when he was young.
One of my favorite stories is about my great grandfather and one of his sons, whom we will call Henry. Living so far out in the woods it was not uncommon for most houses to lack running water and electricity. One day in school the teacher asked who in the classroom had running water. Henry raised his hand, thinking that the little creek behind their house counted as running water, since it was in fact running. The poor boy couldn’t have been much older than 8 or 9 and the teacher was not so kind, telling him to put his hand down; laughingly saying that no one as poor as him could possibly afford running water. Feeling bad about himself Henry came home and told the family about what his teacher had said. His father was not pleased hearing that his child was picked on by his own teacher, so he made a resolution to show that teacher a thing or two. Somehow he scraped up all the equipment he needed. It took some time, a few long hours digging a hole in the ground for the pipe, and getting everything to work properly, but he managed to pull the water directly from the small creek into the house and create running water in their little shack. Once everything was in its place, he had his son invite the teacher over for dinner. The teacher came and was shocked to see how very wrong she had been. They were the only house for miles to have running water.
This was the story I told Chuck while we cooked dinner our second night there. Nothing makes me more proud than sharing these stories about my family, except maybe sharing our favorite camping recipes. That night we made Steak on a Stick, and Foil Potatoes. Both are fairly simple and convenient for weekend trips.

 

Steak on a Stick may be the easiest most convenient camp food ever, plus its way better than hotdogs. Simply buy boneless stewing meat, pop it in a plastic bag with your favorite marinade, and freeze. When spending the whole weekend camping freezing as much of the food as possible is great because then you don’t need to bring ice, and end up with a cooler full of water. If the meat isn’t fully thawed a few hours before dinner, just take it out. Then once the fire is going take the individual pieces, place them on a sharpened stick, and hold them over the fire like you would a hot dog. The cool thing about it is everyone can cook their own to the internal temperature they want.
Foil Potatoes are probably just as easy. The recipe is listed below. I hope you enjoy!

July 17, 2012 August 30, 2016 Filed Under: Camping/Hiking, Recipe Tagged With: Beef, Camp Food, Camping/hiking, Life, Vegetarian

Double Crunch Honey-Garlic Chicken Breasts

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Ok so it appears this recipe, by Rock Recipes is travelling around the internet and of course since I’ve come across this mouthwatering picture at least a millions times I have to try it. So here it goes!
Now I never follow recipes exactly, I almost always change or alter something based on my own tastes, however for once I thought it might be beneficial to follow this one to a tee to the best of my ability, right down to using fresh chives from my garden.
Now when constructing meals I try to create a balance of flavors, if the entre is sweet such as in this case I will counteract it with something savory, or with high acidity as a side. So I made sautéed green beans with onions, and a drizzle of lemon juice, as well garlic parmesan bowtie pasta.
Overall the meal was so satisfying I was positive that my stomach would explode after. I have no idea how it managed to stay together. The chicken had a thick crispy crust and a delectable sauce.  That married well with this simple pasta dish (recipe below). The green beans were only lightly sautéed so they added a burst of freshness and color to the dish that was desperately needed. I am a firm believer in eating pretty, not only for your health, but for your spirit.  
Garlic Parmesan Pasta
Ingredients:
3 cloves of garlic
Parmesan cheese to taste
Teaspoon of salt
1 cup uncooked pasta
3 tablespoons oil
Directions:
Cook pasta according to package instructions. Remove from heat when done and strain. In the empty pan sauté garlic in oil until soft, no more than 1 minute. Remove from heat, add salt and pasta, tossing to coat. Sprinkle with parmesan cheese to taste (I usually go with about .25 cups) and serve.

June 22, 2012 December 1, 2017 Filed Under: Recipe

Poached Egg Crostini with Spinach and Hollandaise Sauce

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I made the most amazing breakfast Sunday morning for Kirsten and me. Since I was having ladies night and Chuck was gone she ended up staying all weekend. It was great because as my old college roommate I felt like I was back to lazy weekend days and had a blast. Any way I digress back to this delicious breakfast I made, that was actually super easy, once I got the poaching down of course.Poached Egg Crostini with Spinach and Hollandaise Sauce
Here is a trick I learned for poaching eggs. Take the outer ring from a canning lid and put it in the bottom of the pan. When you add the egg to the poaching liquid aim for the ring and it will stay together better.
Now constructing this delightful meal is fairly easy. I made four pieces of bacon in a cast iron skillet and removed the bacon once it was done cooking, as well as most of the grease. I then took two large pieces of Italian bread and toasted both sides in the bacon greased pan. Once they were toasty brown on both sides I placed them on the plate and covered them with spinach. I then place a poached egg on each and drizzled hollandaise sauce over the top. I added a couple grapes and two pieces of bacon each to complete the meal.

June 19, 2012 January 21, 2016 Filed Under: Recipe Tagged With: Brunch

Lemon Garlic Chicken & Pasta

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Well my detox is all over for now, and I can’t wait to indulge! Bad I know, but alas tonight again I am on my own so I thought I would add another recipe to my dinner for one series and of course I’m having wine with it!
When cooking for just myself I hate to have a ton of dishes leftover to clean up so I try to keep as many of my meals as possible down to one pan, and this is one of them. This recipe is great because once mastered it is super versatile and can be used in so many different ways, plus it can easily be made for larger groups. It has a light, refreshing taste that is sure to wow any guest into thinking you are a true chef, but it is so incredibly easy you won’t even break a sweat!

Lemon Garlic Chicken & Pasta
1 tbsp extra virgin olive oil
1 chicken breast, cut into 1 inch pieces
2 cloves of garlic, minced
½ cup of dry white wine
1 cup of chicken broth
1 tsp lemon zest
1tbsp lemon juice
1 cup cooked pasta of choice
1 tbsp chopped fresh parsley
Parmesan cheese for garnish
 

 

Heat oil over medium
high heat, and saute chicken until no longer pink, about 3 minutes. Add the
garlic and cook for an additional minute before adding the wine. Allow the wine
to reduce to about half before adding in the broth. Stir gently and allow the
mixture to again reduce to half. Add the lemon zest and juice and remove from
heat. Add the pasta and toss to coat. Serve warm topped with parsley and
parmesan cheese. (Serves 1)
I really think the parsley is a must with this sauce, it really ads color and texture to the dish. I also want to note that the sauce is a little thin so some of you may want to add a little flour to thicken it up, or add the pasta right to the hot pan so some of the starches blend and the sauce is able to “stick” to the pasta better. Lastly (I Swear!) be careful with the addition of parmesan cheese, you really don’t need a lot, and it will drastically change the flavor of the dish. I suggest starting without it and then adding a little at a time until you find your perfect balance.
This recipe can also be paired with seafood’s, such as shrimp or scallops without much change to the original recipe. I have also made the sauce over just pasta and cooked the meat portion of the meal separately; the sauce is so good it stands on its own quite well.

June 15, 2012 March 10, 2017 Filed Under: Recipe Tagged With: Chicken, Dinner 4 1, Pasta

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Hi, I'm Jessica. I'm an herbalist living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions and helping people feel their best. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

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