I'll share my recipe, if you'll share yours, September 9, 2012

11 years ago

Red Onion & Blueberry Jam

Serves: 2 cups

2 tsp canola oil 30 mL

1 large red onion, diced

1/4 tsp each salt and pepper 1 mL

1/2 cup each dry red wine; cranberry juice; Compliments Pure Natural Liquid Honey; and Compliments Red Wine Vinegar 125 mL

1 cup blueberries 250 mL

2 tsp Compliments Thyme, chopped 30 mL

1 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena 15 mL

Tips

Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.

Directions

In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min.

Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min.

Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min.

Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.

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Comments (4)

Jasdip
11 years ago
This looks so good! If I had an abundance of veggies I would definitely make this.

Open-Faced Veggie Sandwich (Taste of Home)

2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium eggplant, thinly sliced
2 medium zucchini, halved and sliced
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 slices Italian bread (1/2 inch thick), toasted
1 medium tomato, thinly sliced
4 slices Muenster cheese

In a large bowl, combine the oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans.

Bake, uncovered, at 425 for 15-20 minutes or until lightly browned, stirring occasionally.

Combine the mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4 servings.
gadgets
11 years ago
Pan Scalloped Potatoes
(from Encyclopedia of Cookery)

3 T butter or margarine
3 cups diced raw potatoes
2 cups milk
Salt and pepper to taste

Melt the butter in a frying pan, add the potatoes, and stir over a low flame
until the fat is absorbed. Add the milk and seasonings, and cook very slowly
about 30 minutes, adding more milk if needed. (Serves 4)

(I cook for 5 to 7 minutes uncovered, then 5 to 7 covered. Each time I
switch, I stir the potatoes.)

Shirley
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Balsamic Chicken (Recipe.com---Diabetic Living) 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total) 1 tablespoon paprika 1 tablespoon olive oil 1/2 teaspoon snipped fresh rosemary 2 cloves garlic, minced 1/4 teaspoon ground black pepper Nonstick cooking spray 1/4 cup dry red wine or water 3 tablespoons balsamic vinegar Fresh rosemary sprigs (optional) 1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. 2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 1392-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours. 3. Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.) 4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.
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The toasted breadcrumbs give this recipe a nice crunch. Don't leave it out. Shrimp or chicken would also be a nice addition. Linguine with Roasted Red Peppers and Tomatoes (Fine Cooking) 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta. Add the red pepper mixture to the hot pasta, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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patti43
11 years ago
Thanks, Shirley--seems easier than baking it and definitely faster!

I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake.

HONEY BUN CAKE (Serve at Once)

For the Cake:
1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 cup vegetable oil

For the Swirl:
1 cup light brown sugar
2 teaspoons cinnamon, or to taste

For the Glaze:
2 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside.

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Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15
glenda_al
11 years ago
By special request, mine, friend is taking this, again, to Monday's potluck luncheon.

Blackberry Wine Cake

Cake Ingredients

1 box white cake mix
1 3-oz.box blackberry gelatin
4 eggs
1 cup Blackberry wine
1/2 cup chopped pecans
1/2 cup cooking oil

Glaze Ingredients

1 cup powdered sugar (plus extra)
1/2 cup butter
1/2 cup blackberry wine

Cake: Combine cake mix and gelatin; add eggs, oil and wine. Beat with mixer on low speed until moistened, then on medium for 2 minutes, scraping bowl often. Grease and heavily flour Bundt pan. Sprinkle pecans on bottom of pan. Pour in batter and bake in preheated 325 degrees oven for 45 minutes. When done, remove from oven and punch holes in the cake with a wooden spoon handle. Pour half of the glaze over warm cake while still in the pan. Cool for 10 minutes, then turn cake out of pan and cool.

Glaze: Mix glaze ingredients together and bring to a good boil. More powdered sugar may be added if needed to thicken. Pour over cake.

I'll share my recipe, if you'll share yours, September 9, 2012

Comments (4)

Jasdip

gadgets

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patti43

glenda_al

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