Monday, September 22, 2014

Blackberry Honey Jam

Last week sissy and I went to a local farm to pick some berries. We drove up into the hills, finally turning up a dirt road which ended at the most quaint farmhouse. The farm overlooked the entire valley and was so beautiful covered in a blanket of morning sunlight.

After this last season of The Bachelorette, my sister-in-law and I decided farms are the way to go. #teamchris

We came home with a whole pail full of juicy blackberries. So naturally we had to make some jam. Although Tyson would have been content to eat all 5 lbs by himself.

Start by measuring your berries.

Then grab a little helper to mash those berries right up.

And if you need to.... switch to a bigger pot like we did. Try to stick with your widest one, but you want enough depth that you can really cook that jam down without a ton of splatter.

Once your jam is set you can processes it in a water bath or keep it as freezer jam.

Now I just need to make some bread. Or biscuits. Or maybe I'll just grab a spoon...

Blackberry Honey Jam
Adapted from: Food in Jars via 100 Days of Real Food

3 lbs fresh ripe blackberries
16 oz. honey
1 lemon
1 sprig of mint (optional)

Directions: Pour berries into a deep but wide pot. Smash berries with a potato masher. Add honey and lemon and gently mix until ingredients are well combined. Add mint if desired.

Place pot over medium-high heat and bring mixture to a boil. Stir regularly and allow jam to cook 20-25 minutes or until jam has set. See these tips to ensure your jam is set; I like the cold plate method.

Proceed to process jam in a water bath to make it shelf stable, or divide into containers and keep in the freezer.


And one last word of advice from Tyson, rock that top knot because, and I quote, "you don't want hair up in your jam."

Shared HERE.

Wednesday, September 10, 2014

How to: Scrambled Eggs

So here's my story. I ran out of cleaning supplies as in, I had nothing. So after a day of attempting to conquer the world by organizing my life but accomplishing a whole lot of nothing, I loaded the girls and my scraggly-looking self into the car to run to the store. Oh ya, and we were totally out of diapers, as in not one single diaper left. 

Well we got there and I realized girl number one had no shoes on. Good start Shan good start. So I run and grab one of those gigantic kid carts and loaded up the girls, and the diaper bag, and a baby doll.. you know, just for good measure, and in we went.

Paper towel-check, laundry detergent-check, windex-check, hmmm now where did that list go?? Oh don't worry, Sis was eating it. The girl is obsessed with eating paper. So I snatched it from her slobbery baby fingers and tried to flatten it out, at which point she decided to scream, not because she was mad, nope, just for fun. And Monkey-girl decided to join in. Greeaaattttt. 

Finally the cart is full, the girls were still screaming, and I was just ready to check-out and get out of there when it dawns on me, what are we going to eat for dinner? I couldn't bare the thought of buying something for dinner knowing I was already spending an obscene amount of money. I ran through a list of dinner possibilities as we paid and proceeded to walk out, finally deciding on egg sandwiches. At which point some nice stranger points out that I forgot one of my bags, and then a lady runs up with my forgotten wallet and says, "The life of a mom." Oye.

So this method for scrambled eggs is one that Tyson learned via Gordon Ramsay. Now I'm sure this explanation won't do it justice, but this is the way I do it... 

Okay ready??

Take two eggs

Crack them into a bowl. I like to stick to a ratio of one egg yolk for every two egg whites, that way I get the added benefits of the yolk without overdoing it on the cholesterol. 

Next you are going to want to heat a nonstick pan over medium heat. Add a little butter and allow it to melt--just enough to barely coat the pan. Once the butter has just melted add your eggs and begin stirring with a heat resistant rubber spatula. 

The idea is to get a really creamy texture by placing the eggs on and off the heat as they cook and by stirring constantly. As you stir, the egg whites and yolk will combine to give almost a milky appearance. Begin by leaving it on the heat about 10 seconds or so, and then off the heat for maybe 5, being sure to never stop stirring. You will repeat this maybe 3-4 times. Remember, just keep stirring! :)

Once your eggs are close to finished but still wet in appearance, remove them from the heat and continue to stir allowing the heated pan to finish cooking your eggs.

Then season to taste.

Or throw them on an English muffin and voilĂ  - dinner!

Shared HERE

Tuesday, September 2, 2014

Zucchini Banana Chocolate Chip Muffins

Fruit, veggies, whole grains, and chocolate...gotta love when you can get four major food groups in one muffin.

This girl has been really into helping in the kitchen these days, and by helping I mean taking over. "By self Mama, by self!" Shes an independent girl that one. 

And heaven knows I love nothing more than baking up some breakfast with her while sissy sucks on cheerios and the sun is poring in our kitchen window.

Zucchini Banana Chocolate Chip Muffins
Recipe from: How Sweet Eats
Yield: 12

2 c. white whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 egg
1/3 c. brown sugar, packed 
1/3 c. milk
1 1/2 tsp vanilla extract
1/4 c. butter, melted and cooled
1 1/3 c. grated zucchini
1/3 c. mashed banana 
1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and set aside. 

In a medium bowl combine flour, soda, salt, and cinnamon. Whisk together. 

Next in a large bowl whisk together the egg and brown sugar until smooth. Add milk, vanilla extract, and butter. Add the zucchini and banana.Slowly add the dry ingredients to the wet ingredients. Mix until all ingredients are just incorporated and have made a thick batter. Finally, fold the chocolate chips into the batter. 

Distribute batter evenly and bake for 15-17 minutes. Cool and enjoy.

Shared HERE

Thursday, August 28, 2014

Goodbye Summer

This summer was year FOUR spent out East. But as much as we loved it, it always feels good to get home. Over the years I have come to appreciate the beauty and history of the east coast, but boy do I miss the dry Utah heat and the towering mountains surrounding me. I love this little town we call home.

This was the summer of princesses and was filled with cousins, boating, the farm, great friends and die-hard Sunday game nights.

These Mini Blueberry Galettes created by The Pioneer Woman were the star of new recipes discovered this summer. They are delicious. Like so delicious. We made them with homemade pie crust and I'm telling you... blueberry heaven. YUM!

And of course the annual Lake George camping trip to finish off the Summer; which, this year, will forever be fondly remembered as "The Debacle."


Goodbye Summer. Can't wait to see you next year!