Strawberry BBQ Sauce

Strawberries aren't just for shortcake!

Ingredients:
2 cups sliced strawberries
1/4 cup salsa
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 garlic clove
1 tbsp maple syrup (or your favourite pancake syrup)
1 tbsp brown sugar
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp smoked paprika

Blend everything together in a food processor until smooth. I had a mild salsa and the amount of cayenne, smoked paprika and chili powder I used gave me just a nice oh-that's-a-little-spicy kick. Depending on the heat of your salsa and your preference adjust these accordingly.

Once smooth transfer sauce to a saucepan. Bring to a boil, then simmer on low to medium-low until the mixture is reduced by half. Should take about 30 minutes.

While it simmers, sterilize jars by pouring boiling water into them (Mom always put a piece of cutlery in each so that's what I do) and pour boiling water over the lids too. Turned out I only needed 2 of these jars.

Pour hot sauce into the sterilized jars and place the lids on.
Process by placing jars in pot and cover with water. Bring water to a boil, time 10 minutes, then remove to the counter. After 24 hours if lids have not popped down to seal then store jars in refrigerator, otherwise they should be good on the shelf until opened.

First taste was on my burger, 

but can't wait to try it on chicken and ribs!

If you're interested in homemade salsa here's the recipe I use:

http://hotandcoldrunningmom.blogspot.com/2013/09/cooked-tomato-salsa.html

Sex in a Pan

This almost no-bake dessert is light and creamy and almost better than, well...you know 😉

Crust:
1 cup chopped walnuts or pecans
3 tbsps sugar
1/2 cup melted butter
1 cup flour

Cream cheese layer:
8 oz (250g) cream cheese
3/4 cup icing sugar
1 cup Cool Whip topping

Vanilla pudding layer:
4 serving size instant vanilla pudding mix
1 3/4 cup milk (less milk than required on package)

Chocolate pudding layer:
4 serving size instant chocolate pudding mix
1 3/4 cup milk

Topping:
2 cups Cool Whip
Dusting of cocoa powder

Pulse the crust ingredients together in a food processor until crumbly but you don't want to completely pulverize the nuts.

Spray a 9 X 13" baking dish and press the crust mixture into the bottom.

Bake at 350F for 20 minutes. Cool competely.

Prepare each pudding separately and set aside.

Cream the cream cheese and icing sugar together until smooth, then add the Cool Whip. Spread over the cooled crust.

Next spread the vanilla pudding over the cream cheese layer and then the chocolate layer. 

Surprisingly, there is no need to chill between layers.

Top with Cool Whip and dust with cocoa powder. Cover loosely with foil and refrigerate overnight to set.

The cocoa powder stays nicely and doesn't melt into the topping. Wipe the knife off regularly to make nice clean cuts.

Optional garnish with mint leaves

Enjoy responsibly!

Serves 16

Breakfast Tacos with Homemade Salsa

Hey now!

2 mild Italian sausages, casings removed
1/2 red pepper, sliced
1 or 2 green onions, sliced
salt and pepper to taste
salsa (the amount depends on how much you like salsa)
2 eggs
whole wheat tortillas
sriracha, optional

Brown the sausage meat in a fry pan, breaking it up and cooking until no pink remains. Toss in the sliced red pepper and remove from heat. Keep warm.

Fry eggs in butter or bacon fat. We like ours over-easy. Salt and pepper to taste.

Lay a tortilla on the plate topped with sausage/pepper mix. Add the fried egg and salsa and some sliced green onion. And a squirt of sriraccha if you're so inclined.

Serves 2

Here's the link to my Cooked Tomato Salsa
http://hotandcoldrunningmom.blogspot.com/2013/09/cooked-tomato-salsa.html

Jello Strawberry Jam

No need for fruit pectin just look in the back of your pantry for that forgotten box of Jello. Some berries and sugar and you've got jam!

1 - 4 serving size box strawberry Jello
6 cups chopped strawberries
2 cups sugar

Cut the strawberries into a large bowl and add sugar. Stir and refrigerate 12-18 hours to release the juices.

Place the berries and sugar in a large saucepan, bring to a boil then reduce heat and simmer 12-14 minutes. Continue stirring. You can mash them a little at this point.

Remove from heat and stir in the Jello powder until dissolved.

Pour into sterilized jars and place lids on finger-tip tight.

Process in a hot water bath for 10 minutes.

Remove to a dishtowel on the counter to cool. Sit them upside down after about 1  1/2 hours, then after an hour or so return upright.  This helps distribute the fruit in the jam.

After 24 hours check that all the lids have popped down to seal. Any poorly sealed jars will have to be refrigerated. 

Banana Sour Cream Muffins with Blueberries

Truth be told, these were supposed to be blueberry muffins through and through but sometimes things happen and you just have to improvise. 

1 egg
1/3 cup milk
1/2 cup oil
1/2 cup sour cream
1 cup mashed banana (2 bananas)
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 cups frozen blueberries (or 1/2 cup, you'll see why later)

Streusel top:
1/2 cup flour
1/4 cup sugar
2 tbsps melted butter

Glaze:
1/4 cup icing sugar
1 tbsp cream or milk

In a large bowl beat egg, milk, oil, sour cream and mashed bananas together.

In a separate bowl combine flour, sugar, baking powder and salt and add to the wet ingredients, mixing just until combined.

FOLD IN THE 2 CUPS OF BLUEBERRIES !! 
I'm yelling this because I forgot to do it : (

In a small bowl mix streusel ingredients together with a fork.

Spoon batter into muffin papers then add 1 heaping teaspoon of streusel to the top, pressing very lightly.

Then, if you're like me and forgot to add 2 cups of blueberries...

press a few onto the tops of each muffin. That's where I only used 1/2 a cup of berries.

Also, parchment lined tins happen when one forgets to buy more muffin papers. (I really wasn't on the ball today!)

Anywhoooo... bake the muffins at 400F for 20-25 minutes, then cool completely on rack.

Super as they are, but if you like glaze, then drizzle away!

Makes 24 medium muffins.

Tropical Papaya Banana Muffins

Tasty tropical muffins for breakfast...

1  2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon, nutmeg and allspice
1 egg
1/3 cup oil
1/2 cup sugar
1/2 cup mashed banana (about 1 banana)
1 cup mashed papaya

Combine the dry ingredients and set aside.

Mash the papaya and banana

and add the rest of the wet ingredients together.  
Stir the dry ingredients into the wet and mix just until combined.

Spoon into muffin papers

and bake at 375F for 20 minutes.

So if you put cream cheese icing on them does it make them cupcakes!

Makes 12

Adapted from: http://kahakaikitchen.blogspot.com/2011/03/papaya-banana-muffins-with-pineapple.html

Boneless Chicken Thighs Florentine

Yes, that means with spinach!

6 boneless skinless chicken thighs
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
Salt and pepper to taste
1/4 cup chopped sundried tomatoes
1 tbsp flour
1  1/2 cups milk
1/4 tsp red pepper flakes
1 1/2 - 2 cups chopped spinach or mixed greens
1/3 cup parmesan

In an oven safe skillet heat oil and brown thighs over medium heat about 10 minutes.  Salt and pepper to taste and place skillet in a 375F oven for 15 minutes.

In the meantime prepare the sauce.
Heat butter in a saucepan and lightly brown the garlic. Add the sundried tomatoes. Stir in the flour and cook 1 minute until lightly golden, about 1 minute. Pour in the milk and stir until slightly thickened.

Add the red pepper flakes which give the sauce just the right amount of spice. Remove from heat and stir in the greens and parmesan.

Pour the sauce over the chicken...

Serve with rice or pasta.

Nothing wrong with a little mid-week elegance.

Serves 3-4