Delicious Roasted Beets

Roasted beets are so delicious and don’t take long to make. I paired the roasted beets with herb goat cheese, balsamic drizzle, olive oil drizzle, and some fresh parsley. Soooo good!

Delicious Roasted Beets​
Delicious Roasted Beets
Roasting Beets on YouTube ⬆️

Ingredients:

  • 3 large beets, peeled, or washed and scrubbed well with a vegetable brush, whichever you prefer
  • 2 Tablespoons of neutral oil, such as olive oil, or avocado oil
  • 1/2 teaspoon of Sea Salt
  • Pepper, to taste
Roasted Beets, Herb Goat Cheese​, Balsamic Drizzle, Olive Oil Drizzle, and Fresh Parsley
Roasted Beets, Herb Goat Cheese, Balsamic Drizzle, Olive Oil Drizzle, and Fresh Parsley

Instructions:

  1. Preheat oven to 375°.
  2. Slice beets into wedges, toss in oil, sea salt, and pepper, place on parchment lined baking sheet.
  3. Roast beets in oven for 35 to 40 minutes.

Enjoy!

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Grocery Outlet Bargain Market Haul: September 8, 2022 🛒

See what I purchased at the Grocery Outlet Bargain Market. It’s one of my favorite places to shop, such awesome savings!

Grocery Outlet Bargain Market Haul, September 8, 2022 🛒
Grocery Outlet Bargain Market Haul: September 8, 2022 🛒
Watch This Grocery Outlet Bargain Market Haul: September 8, 2022 on YouTube ⬆️

Please let me know what deals you are finding at your local grocery outlet in the comments.

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Homemade Peach Vanilla Bean Jam

This jam is made from fresh peaches and vanilla bean paste. This recipe uses less sugar than typical jams but certainly does not sacrifice on fresh peach flavor.

Homemade Peach Vanilla Bean Jam
Homemade Peach Vanilla Bean Jam
Homemade Peach Vanilla Bean Jam video Short on YouTube ⬆️

Ingredients:

  • 4.5 cups of finely chopped peaches
  • 2 Tablespoons of fresh lemon juice
  • 3 cups of sugar
  • 1 Tablespoon of vanilla bean paste
  • 1/2 teaspoon of butter to prevent foaming
  • 1 1.75 Oz. package of Sure Jell Pectin for use in less or no sugar recipes

Instructions:

  1. Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
  2. In a stock pot, combine chopped peaches, sugar, lemon juice, vanilla bean paste, butter, and pectin.
  3. Bring to a rolling boil, on high heat, and stir constantly.
  4. Pour jam into jars, use a butter knife to remove any air bubbles. Wipe the rims of the jars with a clean towel, place on lids and rings.
  5. If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator and consume within a week. Or store in the freezer until ready to use.

Enjoy!

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Homemade Pepper Jam

Sweet, tangy, and a little spice makes this jam versatile to serve with cream cheese on crackers, on toast, or to accompany your favorite meats and cheeses.

Homemade Pepper Jam
Homemade Pepper Jam
Watch me make homemade Pepper Jam on YouTube ⬆️

Ingredients:

  • 3 cups of red, yellow, and green bell peppers, finely chopped
  • 1 cup of jalapeño peppers, finely chopped
  • 1 1.75 Oz. package of Sure Jell Pectin for use in less or no sugar recipes
  • 3 cups of sugar, I used Domino Golden Sugar
  • 1 cup of Apple Cider Vinegar
  • 1 cup of water
Homemade Pepper Jam​
Homemade Pepper Jam

Instructions:

  1. Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
  2. In a stock pot, combine chopped peppers, apple cider vinegar, and Sure Jell Pectin. Bring to a boil.
  3. Remove from heat and add in sugar.
  4. Place back on heat and stir frequently until sugar is dissolved.
  5. Pour jam into jars, use a butter knife to remove any air bubbles. Wipe the rims of the jars with a clean towel, place on lids and rings.
  6. If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator and consume within a week. Or store in the freezer until ready to use.

Enjoy!

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Summer Tomato Jam

This tomato jam is off the charts delicious! Preserve it using traditional canning methods, or store it in the refrigerator for at least a week. Either way, savor the sweet tomatoes of the summer!

Summer Tomato Jam
Summer Tomato Jam

I had some of the sweetest homegrown beefsteak tomatoes coming out the Wazoo 🤣 and was panicked because I didn’t want them to go to waste. A wonderful friend suggested tomato jam, challenge accepted! It’s so delicious and it preserves, maybe even intensifies that delicious tomato sweetness of summer we all wish to have year round! 🍅🍅🍅

This recipe makes three 8 ounce jars of jam.

Summer Tomato Jam
Summer Tomato Jam
Summer Tomato Jam YouTube Short ⬆️

Ingredients:

  • Approximately 2 lbs. of tomatoes, cored, and deseeded as best you can, and chopped, I used mostly garden grown beefsteak and some cherry tomatoes.
  • 2 small jalapeños, stemmed, deseeded, membrane removed, finely diced
  • 1 cup of sugar, I used Domino Golden Sugar
  • 2 Tablespoons of Fresh lime juice
  • 1 Tablespoon Ginger Paste, found in produce aisle
  • 1 teaspoon of Cumin
  • 1/4 teaspoon of Cinnamon
  • 1 teaspoon of Salt

Instructions:

  1. Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
  2. In a stock pot, combine all ingredients and bring to a boil, once boiling, bring to a simmer.
  3. Allow to simmer for at least an hour and a half, stiring frequently, until thick and condensed. Jam should look glossy and thick.
  4. Once Jam is at a thicker consistency, spoon tomato jam into prepared jars, leaving a 1/2 inch headspace from the top of the jar. Wipe rims clean before adding lids and rings.
  5. If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator for up to a week.

Enjoy!

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Easy Corncakes

These easy, cheesy corncakes are so delicious for any quick weeknight meal or side.

Easy Corncakes
Easy Corncakes
Easy Corncakes YouTube Short ⬆️

Ingredients:

  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups flour
  • 3/4 cup cornmeal
  • 3 cups corn (if using canned corn, use 2 cans, drained)
  • 1 whole large tomato, or 2 plum tomatoes, cored, and seeded, chopped
  • 1/4 cup chopped parsley, or cilantro, whichever you prefer or have on hand, or you can substitute with dried parsley flakes
  • 1/2 large onion, diced
  • 1 Tbsp olive oil
  • 1 1/2 teaspoons baking soda
  • 3/4 cup of sharp cheddar cheese (or any cheese you prefer)
  • 2 teaspoons salt, pepper to taste
  • Oil or butter or Cooking spray for the pan
  • Garnish suggestions below

Instructions:

  1. Mix all the ingredients together in a bowl.
  2. Heat skillet on medium high heat. Add oil, or butter to the pan.
  3. Use a 1/4 cup measuring cup to spoon out corncake batter. Spread pancakes thin.
  4. Flip when bubbling on top and golden brown on bottom.
  5. Sprinkle with sea salt while hot.

These are so good with any, or all of these delicious toppings:

  • Sour cream
  • Salsa, (I love peach salsa)
  • Shredded cheddar cheese, or Feta, or Cotija cheese
  • Avocado
  • Guacamole
  • Queso
  • Fresh diced tomato
  • Scallions
  • Jalapeños
  • Fresh Cilantro
  • Or Spread with Butter
  • Black or refried beans on the side

Enjoy!

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Which Variety Wins the Tomato Taste Test?

One of our followers suggested we do a taste test of our garden grown tomato varieties and we loved the idea! Check out which tomato variety was the winner.

Which Variety Wins the Tomato Taste Test?
Which Variety Wins the Tomato Taste Test?
Find out which variety wins the tomato taste test on YouTube ⬆️

What tomato variety is your favorite? What kind of tomatoes should we plant next year? Please let us know in the comments.

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Simple Fresh Bruschetta

Homegrown tomatoes are the star in this simple and delicious classic bruschetta.

Simple Fresh Bruschetta
Simple Fresh Bruschetta
Simple Fresh Bruschetta short on YouTube ⬆️

Ingredients:

  • 3 beefsteak tomatoes, cored and diced (seeds removed if you prefer, they don’t bother me, LOL)
  • 2 cloves of finely chopped garlic
  • 3 to 4 Tablespoons of olive oil
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 cup Basil, chopped
  • Salt and pepper, to taste

For the toasted bread:

  • Italian bread, or baguette, sliced on a diagonal
  • 3 Tablespoons of Olive oil to brush or drizzle on bread
  • Garlic clove to rub on the bread
  • Lightly sea salt the bread

Instructions:

  1. Preheat oven to 350°
  2. Add chopped tomatoes, garlic, basil, olive oil, balsamic vinegar, and salt and pepper in a bowl. Mix together.
  3. Place bread slices on a sheet tray and drizzle or brush with olive oil. Rub bread with garlic clove and lightly sprinkle with sea salt.
  4. Toast bread slices at 350° for about 10 minutes, or until slightly toasted and brown. Let cool on sheet tray.
  5. Spoon the tomato mixture onto the bread slices, plate, and enjoy!

Do you make bruschetta? Some put chopped onions or shallots in theirs, that would be good too.

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Creamy Gorgonzola Garden Veggie Pasta

Use whatever vegetables you have on hand to make this delicious creamy Gorgonzola pasta. This dish is so scrumptious!

Creamy Gorgonzola Garden Veggie Pasta
Creamy Gorgonzola Garden Veggie Pasta
Watch me make Creamy Gorgonzola Garden Veggie Pasta on YouTube ⬆️

Ingredients:

  • 1 lb. Of your favorite pasta
  • 4 Tablespoons of butter
  • 1 small onion, finely diced
  • 1 to 2 cloves fresh finely minced garlic, or 1 teaspoon of refrigerated garlic paste
  • 1 cup half and half
  • 1 cup heavy cream
  • 6 to 8 ounces of Gorgonzola cheese, reserve an ounce or 2 of cheese to garnish, if desired
  • 2 cups sliced zucchini and yellow squash, sliced in half and cut into half moon shapes, or bite size pieces
  • 1 cup of asparagus tips, or chopped full asparagus, briefly blanched in salted water
  • 1 cup of reserved salted pasta water (water you cooked pasta in) if sauce becomes too thick
  • Salt and pepper, to taste
  • Parsley, rough chopped for garnish
  • Basil, for garnish
Creamy Gorgonzola Garden Veggie Pasta Sauce before adding in the pasta
Creamy Gorgonzola Garden Veggie Pasta Sauce before adding in the pasta

Instructions:

  1. Put pasta water in a stock pot to boil. Add salt to the pasta water.
  2. Add the butter to a pan on a medium low heat.
  3. Once butter is melted add the onion and sauté until it has softened about 2 minutes. Do not burn the butter.
  4. Add the garlic, yellow squash, and zucchini to the pan and briefly sauté, about two minutes. Do not burn the garlic.
  5. Add the half and half and cream and stir together when it begins to bubble, lower the heat and add the Gorgonzola cheese, reserve 1 to 2 ounces of some cheese for pasta garnish.
  6. Stir sauce until cheese is melted, remove from the heat.
  7. Meanwhile, cook your pasta until al dente, reserve one cup of pasta water before straining the pasta. I use a spider tool to remove the pasta to add it to my sauce.
  8. Add the blanched asparagus and the pasta to the the Gorgonzola Cream sauce.
  9. If the sauce becomes too thick, add in some of the reserved pasta water to the pasta.
  10. Salt and pepper to taste.
  11. Garnish pasta with Gorgonzola cheese, chopped parsley, and basil.

Enjoy!

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Homemade Bread and Butter Pickles

Garden fresh homemade bread and butter pickles preserved to enjoy anytime of year. Thank you to Kaleb from The Wyse Guide for the recipe! 💗💕😊

Homemade Bread and Butter Pickles
Homemade Bread and Butter Pickles
Watch me make Homemade Bread and Butter Pickles on YouTube ⬆️

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