Strawberry Balsamic Jam

Yes, this should have made an appearance back in June when local strawberries were abundant, but better late than never.  We have had some great luck with organic California strawberries within the last couple of weeks, so while there is nothing better than being able to pick your own, they may just be a stand in if you still want to put up some jam to enjoy through the cooler months ahead. 
I have always made good ol' freezer jam and will continue to do at least one batch a summer, but I was longing for something more out of the ordinary.  I love the combination of fresh strawberries drizzled with balsamic vinegar, so a quick search yielded a recipe from food writer Eugenia Bone.  Don't be afraid of the seemingly odd sounding flavor combination.  The two are really meant for one another and with the syrup you are sure to have left after you can the thickest portion of the mixture, pour a bit over a dish of vanilla ice cream, sit back and enjoy the fleeting days of summer.

Strawberry Balsamic Jam

from the book Well Preserved

INGREDIENTS:

8 cups washed and hulled strawberries (about 1 1/2 pounds, halved if large)
5 cups sugar
1/2 teaspoon unsalted butter
5 Tablespoons balsamic vinegar

DIRECTIONS:

Pour the strawberries into a large, deep, heavy pot and bring to a boil over medium heat.  Once the strawberries are boiling, add the sugar and stir until it is dissolved.  The sugar tends to burn on the bottom, so keep it moving until it is thoroughly dissolved.  Bring to a boil and then add the butter.  (The addition of butter keeps the foam volume down.)  Turn the heat down to medium low and boil the jam gently for 40 minutes, until thickened to a loose, soft jam.  Stir in the balsamic vinegar.

Bring 6 half-pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don’t need to be sterilized). Simmer new lids in a small pan of hot water, to soften the rubberized flange. When the jars are dry but still hot, use a slotted spoon to fill the jars with the strawberries, leaving 1/2 to 3/4 inch of headspace. Wipe the rims, set on the lids, and screw on the bands fingertip tight. You will probably have leftover juice. You can water bath can the syrup the same way you do the jam, refrigerate it for around 3 days, or discard it.

Place the jars on a rack in a big pot and add enough water to cover the jars by 3 inches. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 10 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to rest on a dish towel for 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Servings: 6 half-pints

Stuffed Buffalo Chicken

While I could eat cheese with a side of cake for every meal, I am realistic in knowing that we do have to throw some healthy meals in the rotation for good measure.  We have had great success using the recipes found on Gina's Skinny Taste website, and this chicken dish was no exception.  I used Gina's recipe as an inspiration, but made some changes based on the ingredients I had on hand.  Round it out with a cold beer, some blue cheese, and carrot and celery sticks and you almost feel as if you are sitting at B-Dubs living vicariously through the inappropriate banter of college kids at the table next door. 

Stuffed Buffalo Chicken

5 thin boneless skinless chicken breasts

1/2 cup low fat plain yogurt

Juice of 1/2 lemon

Salt

Pepper

4 wedges Laughing Cow Blue Cheese

1/3 cup celery, minced

1/4 cup green onion, minced

1/4 cup carrot, minced

1 cup plain bread crumbs

1 packet dry ranch dressing

1/4 cup Frank's Red Hot sauce

1 1/2 T. Butter

2 T. Honey

1 T. Vinegar

Cooking spray

In a gallon ziploc bag combine the chicken, yogurt, lemon juice, and salt and pepper to taste.  Let sit in refrigerator for 4 hours.  Combine the Laughing Cow, celery, green onion, and carrot and set aside.  Combine bread crumbs and ranch dressing mix in another ziploc bag and set aside.  Remove chicken from refrigerator and shake off any excess yogurt mixture.  Spread the Laughing Cow mixture on the middle of each chicken breast and roll up.  Gently place the rolled up chicken breast in the bag with the bread crumb mixture and coat chicken evenly.  Place chicken on a foil lined pan and  lightly spray each breast with cooking spray.  Bake at 400 degrees for 30 minutes.  Meanwhile, in a small pan melt butter and add hot sauce, honey, and vinegar.  Cook over low until heated and season with salt and pepper if necessary.  Remove chicken from the oven and drizzle sauce over each breast.

Salted Caramel Cupcakes

It has been such a long time since my last post, but we sure haven't gone hungry.  These simple cupcakes are inspired by the blog Everyday Occasions.  I made a few simple changes to the cake mix, but otherwise followed her frosting recipe.  I will post the cake recipe below, but feel free to follow the link to Jenny's site for the decadent frosting.

Cake

1 box Duncan Hines Devil's Food

3 eggs

1/3 cup melted butter

1 cup water

1/2 cup sour cream

Combine first four ingredients with a hand mixer and beat on low to 30 seconds.  After the mix is slightly combined, turn the mixer to medium high and mix for two more minutes.  Add the sour cream and stir until just combined.  I use a 1/4 cup measure to fill the cups.  Bake at 350 degrees for 15 minutes.  *My oven runs a little hot, so you may need to increase the time just a bit.

I Scream, You Scream!

Although these will do nothing to cool you off on a hot day, I had to share! I loved the new royal icing so much that I couldn't wait to make more cookies. My mom came down this afternoon and we cranked out several summer themed cookies, but these were by far our favorite design. I think they would be really cute favors for a party and the bonus is they won't melt on you!

Watermelon Decorated Sugar Cookies

We had another Throwdown yesterday and to sweeten my chances of victory I made these tasty cookies to compliment my watermelon lemonade.
They are by far my favorite sugar cookie recipe and though I didn't think I could find a better "royal icing" recipe, I think I hit the jackpot. The royal dried hard enough to stack and package the cookies nicely, but was still soft enough to be delicious and not break your teeth.
Now I am looking forward to the cookie orders I have in August because I am confident they will travel well and taste fantastic.

Chocolate Zucchini Cake

Not only is this a great way to burn through your stash of zucchini, it is a really delicious dessert. The deep chocolate flavor is complimented by the small amount of coffee, and the zucchini makes for an incredibly moist cake. A simple way to wow your guests and get a small dose of veggies while you are at it!

Chocolate Zucchini Cake
via Clotilde's Chocolate and Zucchini blog
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 scant cup light brown sugar
1/2 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
1 cup good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar to garnish

Serves 12.

Preheat the oven to 350°F. Grease a 10-inch round springform pan.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.

Zucchini Slaw

I have been on a slight Sara Foster kick lately, so when I ran across this recipe for zucchini slaw I thought it would be a new and delicious way to use up all that zucchini.
Although some readers may scoff at the idea of using raw zucchini and summer squash, I urge you to give it a go. Because the veggies are julienned, the texture is crunchy and the taste is fresh, much like you would expect from any slaw recipe. Unless you have mad knife skills, I would highly recommend that you purchase a julienne peeler. For under $10 you can impress your friends and family and sway them into believing that you are on the fast track to auditioning for the next Top Chef.
Note: I have included the Sweet and Tart Dressing recipe if you would like a lighter version of this slaw.

Zucchini Slaw

Serves 4-6
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienned
1/4 cup chopped flat-leaf parsley
Creamy Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar **I used Raspberry Vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.