Herbed Chicken Breasts

Herbed Chicken & Veggies

12 oz boneless skinless chicken breast cut into 3 oz pieces
¼ cup flour
1 tsp dry basil leaves
1 tsp dry oregano leaves
1 tsp paprika
¼ tsp ground marjoram
¼ tsp pepper
2 tbsp canola oil
1 cup chicken broth
1½ cups frozen green beans
2 carrots cut into fourths
1 small onion, quartered
2 baking potatoes, peeled and quartered
1 tbsp corn starch
1 tbsp cold water

Mix flour, basis, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in non stick Dutch oven until hot; cook chicken until light brown on all sides, (15 minutes).

Remove chicken and wipe out pan. Add broth, carrots, onions, green beans and potatoes, then lay chicken on top. Heat to boiling; reduce heat, cover and simmer 30-35 minutes until veggies are tender.

Remove chicken and vegetables and place in warming dish. Mix cornstarch and cold water together and add to liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with chicken and vegetables.


© Crackerberries 2013

Roasted Pecans

Spicy Pecans

6 tbsp butter

2 egg whites

1 tbsp sugar

¼ tsp kosher salt

½ tsp cayenne pepper

1 tsp cinnamon

1 tsp cardamom

3 cups pecan halves

Line baking sheet with foil; preheat oven to 325°.

In medium bowl, beat egg whites until frothy.  Stir in sugar, salt and spices and mix until well combined.  Toss pecans in mixture. 

Spread in even layer on pan.  Bake 25-30 minutes, gently stirring once half way through, until golden brown, and nuts appear dry. 

Let cool completely and store in air tight container.

© Crackerberries 2013

Amish Cinnamon Bread

Amish Cinnamon Bread (A.K.A. Friendship Bread Dough)

A starter dough was given to me back in June and I thought it would be fun to share.  I am still experimenting with it.

DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING.  DO NOT REFRIGERATE!  If air gets in the bag, let it out.  It is normal for the batter to rise, bubble and ferment.

DAY 1 Mash bag

DAY 2 Mash bag

DAY 3 Mash bag

DAY 4 Mash bag

DAY 5 Mash bag

DAY 6 Add to bag: 1 cup flour, 1 cup sugar, 1 cup milk: mush bag

DAY 7 Mash bag

DAY 8 Mash bag

DAY 9 Mash bag

DAY 10        Pour entire contents of bag into large NON metal bowl. 

Add 1½ cups of flour, 1½ cups sugar, 1½ cups milk; mix well. 

Measure out 4 separate batters of 1 cup each into 4 gallon size zip lock bags. Keep one starter for yourself and give three to friends with a copy of this recipe.

Use the remaining batter in your non-metal bowl:
Follow these instructions to bake your bread:

Preheat oven to 325°

Add the following ingredients to the remaining batter in the bowl:

3 eggs

1 cup vegetable oil (or ½ cup oil and ½ cup applesauce)

½ cup milk

1 cup sugar

2 tsp cinnamon

½ tsp vanilla

1½ baking powder

½ tsp baking soda

½ tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease 2 loaf pans.  Mix an additional ½ cup sugar and 1½ tsp. cinnamon.  Dust pans with this mixture.  Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon mixture over top.  Bake for 1 hour (check after 45 minutes).  Cool until bread loosens from the pans evenly (about 10 mins).  Turn bread onto serving dish.  Serve warm or cold.

If you keep a starter for yourself you will bake every 10 days.  The bread is very good and makes a great gift.  Only the Amish know how to create a starter, so if you give them all away you will have to wait until someone gives you one back.                                                                              

© Crackerberries 2013

Homemade Wheat Thins

Whole Wheat Sesame Seed Crackers

¾ cup whole wheat flour

¾ cup all purpose flour

1½ tsp sugar

½ tsp baking soda

½ tsp salt

½ cup non-fat buttermilk (place ½ tablespoon lemon juice in measuring cup and top to half with skim milk; stir, and let stand 5 minutes then stir again.)

2 tbsp vegetable oil

1 tbsp olive oil or melted margarine

Fresh ground pepper

Sea salt

1 tbsp sesame seeds

Heat oven to 350°

Mix flours, sugar, baking soda and salt.  Stir in buttermilk and 2 tablespoons oil.  Shape dough into six balls.  Roll each ball into a 9-inch square on lightly floured cloth-covered surface.  (Wrapping a cotton dish towel around a cutting board works well).

Cut into 2¼ inch squares; (a pizza cutter is perfect for the job); brush lightly with margarine or olive oil and sprinkle with sea salt, fresh ground pepper and sesame seeds.

Bake 8-10 minutes until crisp and golden brown.

Yield 48 crackers.

Try using cookie cutters to cut out squares for festive gatherings.  Or for a sweet cracker, change to sesame seeds, sea salt and pepper to a combination of cinnamon and sugar.

© Crackerberries 2013

Salsa

Garden Fresh Salsa

1 cup green peppers, finely chopped

1 cup onions, chopped

2 cups (2 medium sized) tomatoes, chopped

2 cloves garlic, minced

5 Chile peppers, thinly sliced

10 black olives, sliced

1 tsp tarragon leaves

½ tsp kosher salt

7 fresh basil leaves, finely chopped

1 tbsp extra virgin olive oil

2 tbsp red wine vinegar

½ tsp fresh ground pepper

Combine all ingredients in a bowl to combine.  Stir well and chill in fridge four hours or more before serving.  This goes great on salads instead of dressing or as a low fat condiment on burgers and hot dogs, or just as a side all by itself. 

© Crackerberries 2013

Venison Sloppy Joes

Open-Face Venison Sloppy Joes

Venison Sloppy Joes

10 oz can of diced tomatoes with Chiles, drained, reserving liquid

3 oz tomato paste

½ cup chopped onion

1 small green pepper, chopped

3 cloves garlic, minced

½ cup water

1 tbsp Worcestershire sauce

½ tsp cayenne pepper

6 oz cooked venison meat*

1 cup fig BBQ sauce*

1 tbsp olive oil

Heat olive oil in large skillet over medium heat and sauté the onions, garlic and green pepper for 5 minutes.  Add tomatoes, tomato paste, water and spices and cook until bubbling.  Add meat and BBQ sauce and cook until heated through.  Serve over herbed pizza crust, or between if you'd rather have a sandwich style sloppy joe.  This herb crust is thick enough to slice.

 *Substitute venison and fig BBQ sauce for any meat and BBQ sauce of your choice.

Herb Pizza Crust

1½ tsp active dry yeast

½ cup warm water

½ cup whole wheat flour

1¾ cup all purpose flour

½ tomato juice (reserved from diced tomatoes)

1 tbsp chopped fresh rosemary leaves

4 fresh basil leaves, snipped

1 tsp olive oil

¼ tsp fresh ground pepper

Sea salt

Combine all ingredients in bread machine and select dough option.  If a bread machine is not an option follow these instructions:

Dissolve yeast in warm water in medium bowl.  Stir in remaining ingredients except for the all purpose flour, then add the APF ½ cup at a time to make dough easy to handle.

Turn onto lightly floured surface and gently roll dough in flour to coat.  Knead dough for about 5 minutes or until smooth and elastic.  Spray a medium size bowl with nonstick cooking spray.  Place dough in bowl and cover with dish towel.  Let rise in warm place on hour or until double in size.  (Dough is ready if indentation remains when touched.)

Punch down dough and roll out on lightly floured 13 x 9 inch metal baking pan.  Using pizza cutter, slice dough almost all the way through into six portions.  Let stand 10 minutes while oven preheats to 400°.  Brush with olive oil and sprinkle with sea salt.  Bake 20-23 minutes, until lightly browned on top.

© Crackerberries 2013

Fig BBQ Sauce

We were getting overwhelmed with the figs so we had to come up with a way to use them.  Instead of using tomatoes in a homemade barbeque sauce, we replaced them with figs and what a tasty BBQ sauce it turned into.  Here’s the recipe.

2020 update:  we have been working on this for years and every year we come up with a new twist that makes it better than the last.  We have added mesquite whiskey, hot peppers, etc.  It is a never ending challenge to make it better than the year before.  Here is the basic recipe.  Feel free to experiment. 

10 cups chopped fresh figs

2 whole heads of garlic, cloves peeled and separated

4 cups chopped onions

1 tbsp. paprika

½ tbsp. cayenne pepper

2 cups dark brown sugar

12 oz. can of tomato paste

2 cups cider vinegar

Place figs, garlic and vinegar in preserving pot.  Bring to a boil; reduce heat and simmer for 2 hours, stirring often.  After two hours, when the figs have cooked down considerably, add cayenne pepper, paprika, brown sugar and tomato paste.  Cook one more hour stirring more often, until thickened to desired consistency.

Ladle into hot sterilized jars and process in boiling water bath for 15 minutes. 

Yield: 7 pints.

© Crackerberries 2013

White Bean Stew with Venison

Tuscan White Bean Stew with Venison

2 cups white beans, soaked overnight

6 cups water

1 tsp salt

1 bay leaf

2 tbsp olive oil

1 onion, coarsely chopped

3 carrots, peeled and chopped

3 stalks celery, diced

6 cloves garlic, chopped

½ tsp fresh ground pepper

1½ cups chicken broth

1 cup venison neck meat

Combine beans, water, ½ tsp salt and bay leaf in Dutch oven or kettle.  Bring to a boil over high heat.  Reduce heat to low, cover partially and simmer until the beans are tender (about 1- 1½ hour).  Drain the beans reserving ½ cup liquid.  Discard bay leaf.

Combine reserved liquid and ½ cup of the cooked beans in a bowl or food processor and mash until it forms a paste.  Stir the bean paste into the cooked beans and set aside.

Add olive oil to the kettle to heat.  Stir in onion, carrots and celery and cook 10-15 minutes until tender crisp.  Stir in garlic and cook until softened (2-3 minutes).  Stir in salt, pepper, beans, venison, and chicken broth.  Bring to a boil and reduce heat to low and simmer until the stew is bubbling and thick.  Serve with croutons.

Croutons: 

2 tbsp extra virgin olive oil

3 cloves garlic, quartered

2 slices bread, cut into 1 inch cubes

In large cast iron fry pan, heat oil over medium heat.  Add the garlic and sauté for one minute.  Remove from heat and let stand for ten minutes to infuse garlic flavor into the oil.  Remove and discard garlic and return pan to stove over medium heat.  Add bread cubes and stir often cooking until lightly browned 5-7 minutes.  Transfer to bowl until ready for use.

Venison Neck Roast

1 4-5 lb deer neck roast

Marinade

½ cup cider vinegar

½ cup brown sugar

1 tbsp liquid smoke

1 tsp garlic powder

1 tsp red pepper flakes

¼ cup canola oil

1½ cups chicken broth

1 tsp salt

½ tsp fresh ground pepper

Combine marinade ingredients in large zip lock bag.  Add roast and let stand overnight in fridge.  Remove roast from marinade and place in crock pot.  Discard marinade.

Pour 1½ cups chicken broth over roast.  Add salt and pepper and cover.  Cook on low for 6-8 hours flipping roast half way through cooking time.  Remove and let cool before pulling meat from bone.

© Crackerberries 2013

Watermelon Pickles

Pickled Watermelon Rind

6 lbs watermelon rind, about a 15 lb watermelon

¾ cup canning salt

3 quarts water

2 trays ice cubes

9 cups sugar

3 cups white vinegar

3 cups water

1 tbsp ground cloves

1 tbsp whole allspice nuts

6 one inch pieces cinnamon sticks

1 lemon, thinly sliced

                                                                                                       

 

Combine canning salt and 3 quarts water and stir until salt dissolves.  Pare green rind and pink flesh from watermelon.  Cut into one inch squares and cover with the salt brine.  Top with ice cubes and let stand in refrigerator overnight.  Next morning drain and rinse watermelon.  Place watermelon in preserving pot and cover with fresh cold water.  Bring to a boil and cook until barely tender (10 minutes or so after the water comes to a boil.)  Drain and place watermelon in large container.

Combine sugar, vinegar, 3 cups water and spices (place allspice and cloves in cheesecloth) in preserving pot and bring to a boil.  Pour hot liquid over watermelon and cover with lemon slices.  Place dish towel or other loose fitting cover over watermelon and let stand on counter 8-9 hours.

Heat watermelon and syrup in preserving pot until boiling and cook until watermelon is translucent 10-15 minutes.  Spoon melon into hot sterilized jars; divide lemon and cinnamon sticks amongst jars and cover with hot syrup leaving ¼ inch head space.  Seal and process in boiling water bath for ten minutes.

Yield: 7 pints

© Crackerberries 2013

Tossed Rice Salad

Tossed Rice Salad

Are you tired of the same old salads at picnic gatherings?  Try this alternative to potato salad or macaroni salad.  I was try to think of something different to serve with chicken quesadillas and wanted something cool, not hot.  I had these mixed frozen veggies that aren’t really good by themselves, so this is what I came up with.

3 cups cooked white rice, cooled completely

2 cups frozen mixed veggies (gumbo blend), thawed

1 small green pepper, diced

1 cup chopped *TARD cucumbers

½ dozen or so, cherry tomatoes, halved or quartered, depending on size)

½ tsp celery salt

½ cup creamy Caesar dressing

Hot sauce and sliced green olives (optional)

Combine all ingredients except the hot sauce and green olives, in bowl and toss; chill four hours and salt and pepper to taste before serving.  Garnish with olives and the hot sauce really adds to the flavor.  Not too much, now!

© Crackerberries 2013

Peach French Toast

Peachy Keen French Toast

1 6 oz container peach yogurt

2 eggs, lightly beaten

¼ cup milk

1 tsp vanilla

Half loaf white bread

Combine yogurt, eggs, milk and vanilla in medium bowl and mix well.  Dip bread in bowl to cover, place on grill and cook 2-3 minutes per side.  Sprinkle with powdered sugar (optional) and serve with your favorite breakfast side.

© Crackerberries 2013

No Bake Cookies

No Bake Cookies

In the summer no one likes to get the oven going.  These are a perfect cookie alternative.  The granola healthy version

2 cups sugar

½ cup cocoa

4 tbsp butter

½ cup milk

½ cup crunchy peanut butter

1 tbsp vanilla extract

1 cup whole grain quick oats

2 cups granola cereal (Quaker Natural oats, honey & almonds)

Place sugar, cocoa, butter and milk in a medium sauce pan.  Bring to a boil, stirring mixture constantly.  Add peanut butter, vanilla, oats and granola.  Stir well and remove from heat.  Drop by spoonfuls onto wax paper.  Let cool completely and harden.

Yield:  40 cookies

© Crackerberries 2013

Fig and Chicken Bake

Baked Fig & Basil Chicken

1¾ lb skinless chicken leg pieces

¼ cup fresh basil leaves

1½ tbsp lemon juice

3 cloves garlic

1 tsp fresh grated ginger

4½ tbsp brown sugar, divided

Kosher salt

2 tbsp cider vinegar

6-8 Kodata figs

Wash chicken and place in lightly greased baking dish.  Sprinkle with kosher salt.

Combine basil, garlic, lemon juice, ginger and 2½ tbsp brown sugar in food processor and blend until smooth.  Pour over chicken.

Combine remaining brown sugar, cider vinegar and 4-5 figs in processor and blend until smooth.  Pour over chicken.

Cut up remaining figs and spread around chicken.

Bake 375° one hour and 15 minutes.  Cool slightly before serving.

© Crackerberries 2013