Happy Wife, Happy Life TUNA PASTA CASSEROLE - Church PotLuck Main Course

I file this dish as "Happy Wife, Happy Life" Tuna Casserole.  This is one of those dishes that my wife will ask for when ever I ask her what she would like me to cook.  But, to be honest... Hot fish casserole is not my favorite dish (by a very long way).  But that's a personal taste issue.  She LOVES this.

The little Fish Crackers (get it, fish casserole, garnished with fish) are my favorite cracker.  One of those, "bet you can't eat just one" bags of food that I would sit and eat every one.  Brings out the inner 5 year old in me.  Which makes this a great casserole dish for a PotLuck, Family gathering, even fits into a Holiday meal for those folks who do not care for turkey.

And speaking of a Holiday meal... How about saving this for a Left Over Turkey dish.  Just change the tuna to turkey and you are set.

But leave in the fish crackers.

OK... Here's what I did...

Fishy Parmesan
TUNA PASTA CASSEROLE

Ingredients

• 3 Cans (5 OZ each, 15 OZ Total) Water Packed Tuna, drained
• 1 Pound Dried Pasta (I used Campanelle shaped), can substitute Egg Noodles
• 2 TBS Olive Oil
• 1/2 Medium Red Bell Peppers, small dice
• 1 Medium Onion, small dice
• 1 Can Sweet Peas, drained
• 8 OZ Cream Cheese
• 1 Cup 1/2 and 1/2
• 1/2 Cup Whole Milk
• 3/4 Cup plus 1/4 Cup Grated Parmesan Cheese
• 2 tsp Thyme
• 2 tsp Chives
• Salt and Pepper to Taste
• 1/4 Cup Fish Shaped Crackers, Crushed to crumbs
• Additional Whole Fish Shaped Crackers to Garnish

Cooking Directions

1. Preheat oven to 250 Degrees
2. Follow the directions on the Pasta box and cook... BUT 2 minutes less than suggested (Pasta will finish cooking in oven) Drain
3. Meanwhile in a large ceramic coated Dutch Oven Casserole pot, heat the Olive Oil over medium high heat.
4. Add Onions and red peppers. and saute until the onions cook through and begin to turn translucent.
5. Add Cream, Sour Cream and 1/2 and 1.2 to the Casserole pot, stir to combine and mix.
6. Add the cooked Pasta, 3/4 Cup Parmesan Cheese and Peas and the spices. Stir again to combine.
7. Add additional milk as needed to thin sauce.
8. Top with most of the cracker crumbs, fold, add final couple of tsp of crumbs and Parmesan Cheese to top.
9. Bake for 1 hour until top becomes golden brown and delicious looking.
10. Serve with additional whole fish crackers as garnish and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Philly Inspired BEER CHEESESTEAK SOUP (or is it Cheese Steak???) - Cooking with Beer

This is a variation on a "Normal" Beer Cheese Soup...

Plenty Creamy, Plenty Cheesy and plenty of beer (OK, 1 bottle... But if you prefer you can always substitute Chicken Stock for the Beer).  As always, cook with a regular bottle of beer, no Light or chemically altered beer.  I like to shop and eat local for produce and for beer.  Kansas City has their own Brewery, Boulevard Brewing Co.  They are most famous for their Boulevard Unfiltered Wheat, a citrusy flavored with low bitterness beer... PERFECT to cook with!

Of course the inspiration is the classic Philly Cheese Steak sandwich!  The Sandwich that puts the LOVE in the city of Brotherly Love!

Steak, Peppers and Onions, lots of Cheese and top everything off with a golden brown and delicious piece of garlic toast!

Hearty, rib sticking, beautiful, filling and DELICIOUS!!!

OK... Here's what I did...

CheeseSteak Soup

Ingredients

• 3 TBS Olive Oil
• 1 Small Onion, Diced
• 1 Peeled Carrot, Diced
• 4 Cloves Garlic, Smashed and minced and pressed to paste
• 1/4 Cup Flour
• 4 TBS Worcestershire Sauce
• Several Shakes of Tabasco Sauce (I used 10 Drops)
• 1 Bottle Beer (I used Boulevard Wheat... Can substitute 1-1/2 Cup Chicken Stock)
• Cups Chicken Broth
• 8 Ounces Sharp Cheddar Cheese (buy the brick and grate yourself)
• 8 Ounces Provolone Cheese (buy the brick and grate yourself)
• 1 Pound Cooked Sliced Beef Steak,thin pieces (divided, save 1/4th for Garnish on top of soup)
• 3 Large Green Bell peppers, Cored and seeded, Thin Slices (divided, save 1/4th for Garnish on top of soup)
• 1 Medium Onion, cut into strips same size as the Green peppers
• Large piece of Garlic Bread

Cooking Directions

1. Heat three TBS Olive Oil in a large Dutch Oven. Add Onion and Carrots and saute for 5 minutes until the onion softens and turns opaque.
2. Add garlic and saute for an additional minute.
3. Add Flour, Worcestershire Sauce and Hot Sauce and stir over medium heat for 5 minutes until well combined,
4. Add the bottle of beer and heat until simmering. Continue to simmer for 20 minutes to meld flavors. Transfer to a blender and blend until smooth.
5. Return to the pot, add additional 4 cups Chicken stock and stir to mix.
6. After liquid begins to simmer, add both cheeses, stirring again to mix and melt cheese.
7. Add 3/4 pound each of the chopped steak and peppers
8. Simmer on low for another 20 minutes, stirring occasionally.
9. While the soup is simmering, in a large saute pan, heat 3 TBS Olive Oil and saute remaining 1/3 pound each Onions, Peppers and steak for 6 minutes, until Onion has softened.
10. Serve in bowls, adding additional steak and peppers as garnish, serve with a piece of Garlic Toast.
11. Serve HOT and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

I have also made this one of my  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sauteed Snap Beans with Caramelized Shallots - 52 Simple but Next Level Dishes

Beans... LOVE EM...

But sometimes I HATE EM!

Have you ever had that limp over cooked, oil soaked serving of green beans that just taste over cooked and day old?  Hate those.

But, have you ever had those snappy beans, Al Dente, just a little bit raw, enough to have a snap and crunch, but warm and cooked throughout?  Those are the ones I LOVE!

The surprising thing is that cooking them properly actually is easier than that oil soaked over cooked nonsense.

Only a few ingredients, Only a couple of quick flips or turns while on the heat and you have restaurant quality side dish.  It is always the simplest dishes that taste the best!

EASY - TASTY - And FAST!!!

OK... Here's what I did...

Sauteed Snap Beans with Caramelized Shallots

Ingredients

• 1 Pound Beans, ends trimmed
• 1/2 small Shallot (those tiny onion like vegetables), cut into thin slices
• 2 TBS PLUS 4 TBS Olive Oil
• Salt and Pepper to Taste

Cooking Directions

1. Over medium low heat, in a large saute pan, add 2 TBS Olive Oil. Add the shallot slices and saute for about 20 minutes until the shallots begin to turn caramelized brown.
2. Add additional 4 TBS of Olive Oil and raise heat to medium high.
3. Add the Beans and mix with the oil to coat.
4. Saute for 5 minutes, moving beans around constantly in order to heat evenly. For extra flair points, do that TV chef thing and flip the beans around the pan.
5. Taste Test the beans and make sure they are heated throughout but still retain some of their snap.
6. Salt and Pepper to taste
7. Serve immediately, Serve HOT and ENJOY!

This is a wonderful simple dish.  Only draw back is that it needs to be served immediately after removing from heat.  Which is just about the right amount of time to "rest" meat before cooking... Like these Pork Chops with beans and sliced tomatoes.  Simple indeed but very tasty!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Yukon Gold Potatoes and Corn Salad - Church PotLuck Side Dish

Yes, yet another potato salad... But isn't this one pretty???

Unusual mix of ingredients, but very logical.  Taters and corn, what could be better?

But also this has the advantage of being NOT a mayonnaise based salad.  meaning that this will stay fresh even if left out at room temperature during a large PotLuck (church dinner), family buffet or big Holiday meal.

But let's get back to the taste.  the sweet corn is naturally sweet, the vinaigrette used has plenty of honey for an Earthy natural sweetness... Pair all of this with (optional) jalapeno slices (You can use sweet peppers to get the look without the heat if you like).  Zesty lime and hints of BBQ sauce makes for a full complex mix of tastes.

The dish travels well... You can make this up in the morning, put in a covered dish while still hot, wrap in a towel and it will still be ready to serve hours later.  In fact, the extra couple of hours will allow the flavors to mix better.

Just one hint, it is always a good idea to mix the potatoes with the vinaigrette while it is still hot.  The pores (yes, potatoes have pores) are open and the sauce is absorbed making it part of the potatoes.  If you add sauce on a cold potato it is just a coating.... Better when added to hot potatoes, honest!!!

Looks great, unusual mix of flavors and tastes fantastic!  you and your guests, family and friends will LOVE this!

OK... Here's what I did...

Yukon Gold
Potatoes and Corn Salad

Ingredients

• 2-1/2 Pounds Yukon Gold Potatoes (I used Red Skin Gold Potatoes for the contrasting color), Cut into 1 inch cubes, Boiled until cooked through and tender
• 1 bag Frozen Corn, Thawed under running hot water
• 2 Red Jalapeno Peppers, sliced thin (Optional for a less HOT spicy salad, use Sweet Peppers)
• 3 Green Onions, Sliced thin
• Small handful Fesh Cilantro, Chopped
• For the Vinaigrette
• 2 TBS Your Favorite BBQ Sauce
• Juice and Zest of 1 Lime
• 3/4 Cup Extra Virgin Olive Oil
• 4 tsp Honey
• 4 tsp Champaign Vinegar
• 3 Cloves Garlic, Minced
• Pinch Cayenne
• Salt and Pepper to Taste
• Optional, Garnish with sprinkle of Paprika

Cooking Directions

1. While the potatoes are cooking, combine the ingredients for the vinaigrette (BBQ Sauce, Lime Juice and zest, honey, vinegar, garlic, cayenne spice and Salt and Pepper). Whisk together until mix completely.
2. Thaw the corn under running HOT water for several minutes until warm.
3. In a large bowl, combine the cooked potatoes, thawed and heated corn, pepper and green onion slices and the cilantro. Gently fold, to mix.
4. Drizzle the vinaigrette over the potato mixture and fold again.
5. Transfer to a serving dish, drizzle with a little more of the vinaigrette,
6. Optional to garnish with Paprika.
7. Serve WARM and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pina Colada Bread Pudding with (Virgin) Rum Sauce - Church PotLuck Side Dessert

You know the song... now know the BREAD PUDDING!

I LOVE LOVE LOVE Bread puddings.  Stale worthless bread is transformed into an amazing dessert (or a wonderful savory side dish... but that's a post for another day).

This particular one is loaded with wonderful tropical tastes and flavors.  Pineapple and Coconut (primary ingredients in a Pina Colada) are mixed with pecans and white chocolate chips (just to make it more festive).  And then everything is mixed with a typical bread pudding (egg custard combines into a cake texture).

Yum indeed!

I should address the sauce before you tackle the recipe.  If indeed you are making this for a Church function, I would suggest the Virgin Rum Sauce.  In place of the rum, use Coconut Milk to make the sweet sauce.  Also, since there are so many sweet items in this pudding kids will naturally gravitate to this.  If you are serving this to a family potluck, special occasion, consider having the sauce on the side as an option... Or even making half portions of both a Rum sauce and a Virgin Sauce.

This is a beautiful pudding, delicious and makes a wonderful presentation.  One of my favorite GOTO desserts whenever I am asked to bring something a little special!

OK... Here's what I did...

Pina Colada Bread Pudding with (Virgin) Rum Sauce

Ingredients

• 1 Loaf stale French Bread, Cut into 1 inch cubes (6-8 Cups)
• 2 Cups Milk
• 2 Cups` 1/2 and 1/2
• 1 Stick Butter, melted
• 2 Cups Sugar
• 4 Large Eggs, Whisked
• 1 tsp Vanilla
• 1 TBS Coconut Rum
• 1 Cup Shredded Coconut
• 1 Cup Crushed Pineapple, drained
• 1 Cup Whole Pecans
• 1 Cup White Chocolate Chips
• For the (Optional Virgin) Rum Sauce
• 1 Stick Butter, Melted
• 1-1/2 Cups Powdered Sugar
• 2 Large Egg Yolks (Yolks Only)
• 1/2 Cup Coconut Rum
• Or for a Virgin Sauce, Use Coconut Milk

Cooking Instructions

1. Preheat oven to 325 degrees
2. In a large bowl, combine the Milk, 1/2 and 1/2, Butter, Sugar, eggs, vanilla, Rum Coconut, Pineapple and White Chocolate Chips. 
3. In a 9X12 sprayed pan, add bread cubes.  pour liquid over the cubes and gently mix with your hands.  DO NOT OVER MIX but be sure everything is well coated and mixins are evenly distributed. 
4. Let stand for 15 minutes or until bread is softened and mix is soupy.
5. Bake, uncovered, at 325° for 45 minutes or until a knife inserted near the center comes out clean. 
6. While the pudding is baking, make the sauce...
7. Cream butter and sugar over medium heat til all the butter is absorbed. 
8. Remove from heat and blend in egg yolk. 
9. Add Rum (or coconut Milk) to your taste, stirring constantly. The sauce will thicken as it cools.
10. When the pudding is fresh out of the oven, allow to cool for 10 minutes. drizzle sauce throughout the top.  Allow this to rest for 10 minutes before serving.
11. Serve warm and ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Raspberry Habanero Jam - HOT STUFF - Small Batch Canning

CAUTION... Rubber Gloves Time.  Habanero Peppers are about as hot a pepper as you can easily find at most grocery stores.  there are hotter peppers but for the most part, these are the hottest you will find outside of a specialty store.  When you make this you will want to use rubber gloves.  The stems, seeds and inner white membrane needs to be removed.  All that handling, slicing and trimming will release pepper oil.  When that oil gets on your hands, no amount of washing will easily remove that oil.  And after a bit that oil will burn your skin.  Especially around your fingernails pr if you have any scratches. And God help you if you have any on your fingers and you wipe your eyes.  Even using a rag to wipe your hands and then wiping your face with the same rag will become a torture session that would break Bond.

Fair warning, be careful.

Now you might think that this stuff is Sooo Hot that it is indigestible.  So hot only the most adventurous eaters would even try a bite.  And you are mostly correct.  The natural sweetness of the raspberries does cut the heat a bit.  The Jam process/recipe (Lots of Sugar) also balances the heat and sweet.  But it is still too hot for me or most people to have on a piece of toast.  this is a jam in name only.  It is actually a mixer.

My very favorite way to use this is to add a tsp to a bowl of chili or soup.  If you know the people eating the chili, you can add a couple of TBS to a pot as it cooks if everyone is a HEAT fan.  But my wife and I like different levels of heat in our chili.  She like it mildly spiced, I prefer something between milk and HOT.  Just a single tsp of this added to a single bowl and I am very happy!  (as is my wife when I do not season the entire pot... Happy Wife, Happy Life).

I also made some absolutely amazing BBQ Sauce.  The jam acts not only as a sweetener for the sauce but also adds a spicy peppery ZING to a new favorite sauce!

But that's a recipe for another day.

It also makes a great last minute appetizer... Everything tastes better on a Ritz...

Just a couple of tsps on a slice of cream cheese and you have a very memorable spread for a cracker.  The cream in the cheese does cut that KILLER heat a lot.  Still there but no one is put off by the heat anymore...

Not only is fantastic tasting, but also gives you plenty of impressive Oohs and Aahs once your surprise guests learn that you made this yourself.

This is a perfect example of why I like small batch canning so much.  This makes 15 jars that will last the entire year.  I did do a full 20 minute water bath that allows these to be stored on a shelf in the basement instead of taking up refrigerator space.

Once you have a jar of this in your fridge you will come up with plenty of uses... Add a bit to a vinaigrette for a zip to a simple salad.  Feeling in a southern mood, a pinch worth in grits... Hamburgers-Zippy... Meatloaf-WOW... even mixing this with store bought ketchup and your table is set for surprise from your family and friends!!!

And it is VERY EASY TO MAKE!

OK... Here's What I did...

Raspberry Habanero Jam

Ingredients

• 3 Pints Raspberries (I used fresh, frozen works as well_
• 1 Cup Apple Juice
• 1/2 Cup (I used 18 peppers to get a 1/2 cup) Habanero Finely minced to juiced (Run them through a food processor) Habanero Peppers
• Juice of 1 Medium Lemon
• 3 tsp Pectin Powder (use a couple tsp more if you want a more solid jam. Using three tsp will get a more runny semi solid consistancy
• 4 Cups Sugar

Cooking Directions

1. Combine Raspberries, Peppers, Apple and Lemon Juices and Pectin in a large sauce pan (non-stick works best for this).
2. Slowly bring to a simmer over medium to medium low heat, stirring often.
3. Simmer for an additional 20 minutes until the raspberries have broken down and most of the pan is liquid.
4. Add all of the sugar.
5. Mix, increase the heat and boil for 2 minutes.
6. Remove from heat.
7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
8. Place lids and screw on bands fingertip-tight.
9. Process in a boiling water bath for 20 minutes, adjusting processing time for elevation as necessary.
10. Allow to cool to room temperature
11. Store and use as you like... and of course, ENJOY!!!