Name: Pickled Sweet Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 16 ounce jars
Ingredients: 1 tablespoon kosher salt; 6 cups cider vinegar; 2 cups white vinegar; 4 cups water; 6 cups granulated sugar; 8-10 cloves garlic (smashed); 1/2 tablespoon turmeric powder; 1 tablespoon whole peppercorns; 1 teaspoon mustard seed; 1 teaspoon celery seed; 4 1/2 to 5 pounds red, green, and orange bell peppers (sliced 1/4-inch thick); 1 large onion (halved and sliced thinly)

Pickled Sweet Peppers

February 18, 2018 by Jessica Robinson 9 Comments

Homemade Pickled Sweet Peppers are simple to make and so flavorful. Add them to your favorite sandwiches, omelets, and cheese and crackers.

Are you ready for spring? I’m looking forward to warm sun, rich soil, and a lush vegetable garden. Being raised on a small farm, we always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of homemade marinara sauce, jams, jellies, Bread and Butter Pickles and vegetables used for ourselves, often we used them to barter with other farmers. Pickled Sweet Peppers are a favorite in our household. Place them on top of your favorite ham and cheese sandwich or add to an omelet. You can even serve them with extra sharp cheddar cheese and crackers.

These peppers are super simple to make and you’ll be enjoying them all year long. As quick as I can make them, they’ve been consumed because they’re so addicting! With very simple canning equipment you’ll be making, jams, jellies, pickles and these Pickled Sweet Peppers. All you need is the same Ball Water Bath Canner that your grandmother probably used. The same equipment she used, still works just as good today. Ball canning jars have been updated. You can re-use jars, but the lids need to be replaced with each new use.

Looking for more great canning recipes? You’ll find many in my latest cookbook, A Farmgirl’s Table.

Try my Mixed Berry Jam recipe.

Pickled sweet bell peppers in vintage Mason jars

5 from 7 votes

Pickled Sweet Peppers

So simple to make at home in your own kitchen. They're amazing on sandwiches, steak and cheese subs, and in salads.

Course Preserves

Cuisine American

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 16 ounce jars

Author Jessica Robinson

Ingredients

1 tablespoon kosher salt
6 cups cider vinegar
2 cups white vinegar
4 cups water
6 cups granulated sugar
8-10 cloves garlic smashed
1/2 tablespoon turmeric powder
1 tablespoon whole peppercorns
1 teaspoon mustard seed
1 teaspoon celery seed
4 1/2 to 5 pounds red, green, and orange bell peppers sliced 1/4-inch thick
1 large onion halved and sliced thinly

Instructions

In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.
Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing. Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.
Once opened, store in the refrigerator.

Sugaring Season and Producing Pure Maple Syrup

February 13, 2018 by Jessica Robinson Leave a Comment

Do you love pure maple syrup as much as I do? Sugaring Season and Producing Pure Maple Syrup has been a tradition throughout New England and New York for generations. We all love maple syrup on our pancakes, but did you know you can use it to sweeten your coffee or use in your favorite cake recipe?

Right now, aromas of sweet sugary steam burrowing out of cupola doors on sugarhouses throughout New England and New York fill the crisp air this time of year. And with the abundance of snow that has been dropped up North this season, they should be blessed with enormous amounts of the sweet sticky goodness. During the early spring, for about six to eight weeks, farmers work frantically day and night to produce every last drop of maple syrup. The season will end abruptly when trees start to bud.

My dad, Rob Lamothe started out with six taps and now has over 6,000 taps. Our family’s farm, Lamothe’s Sugar House has been producing pure maple syrup for over 40 years. What started as galvanized buckets. Today, everything is on plastic tubing. Hundreds of miles of blue tubing run throughout sugar bushes, into large collecting tanks. Sap is collected on a daily basis and brought back to the farm to boil down into maple syrup. Sap is perishable and has to be boiled within 24 hours. It takes approximately 43 gallons of sap to make ONE gallon of pure maple syrup. Isn’t that crazy?! You are probably realizing right at this moment, why the real stuff costs so much! Well worth every penny for something made from a local farmer!

Maple syrup never goes bad. It’s bottled at 190 degrees F into food safe containers. As long as the container is sealed, it will last on your pantry shelf indefinitely. Once the syrup cools, it sucks down the Styrofoam seal on the lid. Refrigerate after opening the container. Should the maple syrup get mold, simply pour into a saucepan, bring to a boil, and skim off the mold. Place back into a clean container and let cool completely before refrigerating. Learn all about the grading of maple syrup. The darker the color, the deeper the depth of flavor.

Maple syrup is made into many unique confections. Everything from granulated maple sugar and pure maple candies to barbecue sauce and meat spice rubs. Below, maple candies dry on a baking rack. At our family’s sugar house, maple candies dry and then are dipped into a crystaling coating. This coating gives them a natural outer coating which gives them a longer shelf life. Most of the Golden syrup is saved to make pure maple candies and sugar coated nuts. The reason being, the lighter the syrup, the higher the invert sugar, and the easier it will crystallize. My mom always said making maple candy is an art, not a science. If the weather was rainy or muggy, she wouldn’t make it, because candies might not set and harden.

Granulated maple sugar is the granular form of maple syrup. Absolutely nothing added. It’s heated to a higher temperature and stirred to remove moisture. For baking recipes substitute equal parts of granulated sugar, adding the touch of maple sweetness, without adding any liquid. If you’re not in New England, the easiest place to find granulated maple sugar is on Amazon.

We love everything maple. Be sure and try my Maple Whiskey Grilled Chicken

Grilled Maple Balsamic Pork Chops

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Mixed Berry Jam

February 8, 2018 by Jessica Robinson 1 Comment

Making and canning homemade jams and jellies in your own kitchen is simple. Get the recipe for my Mixed Berry Jam and use berries in your freezer.

My mom and dad taught us so much. I remember asking my mom one day, how hard is it to make your own jam?? She said simple. You start with fresh ingredients, a little sugar, citrus pectin and cook it on the stove top. Then can it up. Simple. I will say that homemade jam takes patience and time. You need to focus completely on the pot of jam or you will burn it. Do it on a day you can completely focus on a great pot of homemade jam. I’ve been asked many times, what is the difference between jam, preserves and jelly? Jam is made up of slightly more sugar than fruit, preserves are more fruit than sugar and jelly is made out of fruit juice. All of these will typically have some sort of citrus pectin to make them gel.

If you are looking for a great recipe to try, you’ll love my Triple Berry Jam. It’s a combination of strawberries, blueberries and blackberries. A very tasty combination. I picked up some Driscoll’s blackberries at our local store to add to the ones I saved from the farmers markets last season. I love to stock up on berries when they are in season and plop them in the freezer. Make sure you check out Driscoll’s berries website for lots of wonderful recipes with blackberries. There is absolutely nothing wrong with freezing berries. If you freeze them at the peak of perfection, they maintain impeccable taste when you need them later.

(note: I do use a commercial pectin, called Pomona’s Pectin in all of my jams- you can buy it online. I also use a vegetable defoamer to eliminate foam. This is something used in the production of maple syrup and is also available online.)

Looking for other ideas for your fresh berries? Try my Mini Berry Swirl Cheesecakes!

5 from 1 vote

Mixed Berry Jam

Making homemade jam is super simple and oh so yummy!

Course Preserves

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12 jars

Author Jessica Robinson

Ingredients

3 cups strawberries
2 1/2 cups blueberries
2 1/2 cups blackberries
7 cups granulated sugar divided
1 1.75-ounce package fruit pectin
1 tablespoon freshly squeezed lemon juice

Instructions

In a 8-quart saucepan, cook the strawberries, blueberries and blackberries over low to medium heat until soft. Lightly mash the fruit with a potato masher. Meanwhile, prepare a boiling water canner. Heat the jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
In a large measuring cup, combine 2 cups sugar with the pectin. Add the lemon juice and sugar-pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining 5 cups of sugar immediately, and bring back to a hard boil for 1 minute, stirring constantly. Turn the heat on low to medium. Skim foam if necessary.
Ladle hot jam into the hot jars, leaving 1/2 inch head-space. Wipe the rim of the jar with a damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and allow to cool completely. I use a pair of rubber-tipped tongs to easily handle hot jars. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Store jars in a cool, dry place.

Grilled Maple Balsamic Glazed Pork Chops

July 22, 2017 by Jessica Robinson 6 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrillPorkLikeASteak #CollectiveBias

Summer is in full swing and I’ve been cooking and baking up a storm. My kitchen these days looks like a tornado rapidly twisted through and left a sticky, messy disaster in my kitchen. For the last few weeks, I’ve been testing and photographing 5 to 7 recipes per day for my second cookbook. Cooking dinner is one of the last things I want to think about after an exhausting day in the kitchen. But, we’ve got to eat and I’d much rather whip up a home-cooked meal in my own kitchen than be spending on a ton on fast food. Besides the huge waste of money, take out isn’t the best for us to eat. For this delicious “Grill It Like a Steak” meal, I’ve created a Grilled Maple Balsamic Pork Chops. You’ll be licking every little bit of juice off of your plate- believe me this one is a breeze to make and so tasty! Smithfield All Natural Fresh Pork is high quality, easy to prepare and versatile enough for easy weeknight cooking as well as weekend entertaining.

Smithfield All Natural Fresh Pork is proudly raised in the USA by Smithfield farm families. Which is a huge plus for me personally. See, I was raised on a small farm in Connecticut where we raised our own pork and produced pure maple syrup. So being able to purchase Smithfield All Natural Fresh Pork at our local Walmart store that was raised by farm families in the USA means so much. I’m huge on supporting farm families and having freshly produced pork. These flavors go hand in hand. Salty and sweet with a kick of spice with freshly ground black pepper. Yum- paired perfectly with heirloom tomatoes, still warm from the summer sun, sprinkled with salt and black pepper. I walked out into our vegetable garden and harvested some green beans to go along with these Grilled Maple Balsamic Pork Chops. Delicious, home cooked dinner in about 35 minutes. As soon as you light the charcoal briquets, smoke from the grill floats throughout the entire neighborhood and smells like summer.I topped these wonderfully moist pork chops with a maple and roasted garlic whipped butter. This adds even more depth to an already flavorful grilled pork chop. Smithfield All Natural Fresh Pork is naturally tender and juicy without added steroids, hormones or artificial ingredients.

Make the Maple and Roasted Garlic Whipped Butter ahead of time, place in a bowl and wrap with plastic wrap so it’s ready for your grilled pork chops. Multi-task and while you heat up the charcoal grill, get your potatoes ready. It’s all about prepping and keeping calm in the kitchen. You’ve got this!

If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.

Be sure to visit SmithfieldThrowdown.com to enter the Hog Wild Throwdown Sweepstakes for a chance to win some amazing prizes, including a Ford F150! Head over to your local Walmart store for Smithfield All Natural Fresh Pork! What are you going to whip up for dinner this week?!

Maple glazed pork chops sitting on light blue plate in galvanized serving tray

5 from 4 votes

Grilled Maple Balsamic Glazed Pork Chop

Maple and Balsamic vinegar glazed pork chops are the perfect summer dinner.

Course Main

Prep Time 20 minutes

Cook Time 6 minutes

Total Time 26 minutes

Author Jessica Robinson

Ingredients

Smithfield All Natural Boneless Pork Chops
Salt and Pepper to taste
Maple Balsamic Glaze:
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/3 cup dark pure maple syrup
1/4 cup balsamic vinegar
ground pepper to taste
Maple & Roasted Garlic Whipped Butter:
1/2 cup 1 stick salted butter, room temperature
2 tablespoons dark pure maple syrup
1 head garlic roasted
Sour Cream Cheddar and Chive Mashed potatoes:
6 to 7 Russet potatoes
1/2 cup 1 stick butter, softened
2/3 to 3/4 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup finely chopped chives
salt and pepper to taste

Instructions

To make roasted garlic:
Preheat the oven to 400 degrees F.
Slice the top off of the head of garlic. Place on a double layer of aluminum foil. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Gently bring the aluminum foil together like a tent and place in the oven for about 20 to 25 minutes. Let cool. Squeeze the garlic into a bowl and whisk together with maple syrup and softened butter. Place in a small bowl and refrigerate until needed.
For the potatoes:
Peel the potatoes and cut into 1/2-inch cubes. Place in a pot of cold water and sprinkle with salt. Bring to a boil and cook until tender, about 12 minutes. Drain. Smash the potatoes with a potato masher or electric hand mixer. Add the butter, sour cream, salt and pepper to taste. Sprinkle with shredded cheddar cheese and chopped chives. Cover and set aside.
To make the Maple Balsamic Glaze:
In a small saucepan, over medium heat, cook the garlic in the olive oil. Add the balsamic vinegar and maple syrup and let simmer for about 5 to 6 minutes. This will thicken it slightly. Pour into a liquid measuring cup.
For the pork chops:
Sprinkle the pork chops generously with salt and pepper. Grill on a preheated grill for about 3 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
Coat each pork chop generously with the maple balsamic glaze and place on the grill with no direct heat. This will caramelize the glaze without further cooking the pork chops. Let the meat rest for 5 minutes before cutting. Serve with your choice of seasonal vegetables.

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A Farmgirl’s Table

January 30, 2017 by Jessica Robinson 2 Comments

My first cookbook New England Farmgirl was a great success. That book was a foodie tour of New England and highlighted beautiful farms, sugar houses’, farm stands and such, along with recipes from my family’s farm. When it came to writing a second one (A Farmgirl’s Table) I was overflowing with ideas. This time around I knew I wanted to step up my game- take the images to a whole new level. Even the recipes- they needed to be more diverse and just better. (like my Brown Sugar Whiskey Steak with a Roasted Garlic Blue Cheese Butter, pictured up above)

Scott saw me standing on my head (practically) taking images and decided he needed to fix me something else, a little more safe. Can you picture this?! I had set up a pallet on plastic sawhorses from his tool shed in our living room. This pallet is something I got for free, salvaged from the horse barn. I ripped it apart and put the boards close together. Then I whitewashed the pallet with dry brush technique, making it looked aged. But, it wasn’t sitting on anything very sturdy. So, he built me a table out of 2×4’s and a thick wainscoting top. In addition, I have a whitewashed wainscoting backdrop- so you don’t see the crap in our living room (or my desk). And, by crap, I mean the billions of vintage flatware, linens, dishes, bowls, wooden trays and so on. Us women call that goodies- men call it crap.

It’s HOT here in North Carolina. For the first cookbook, I was stupid and photographed everything outside. (because we all love natural light!) Even the ice cream. Not smart! For this one, I’ve got the newly built backdrop sitting in our living room, right up against a large picture window. Sheer white drapes and tea clothes are pinned up when I need to filter the super intense North Carolina sun rays. This was way more efficient of a set up! It’s like having the best of both worlds. Beautiful natural light situated inside your central air-conditioned home. Right around the corner from your kitchen that you’re producing all this goodness in!

I’m a one of a kind type of woman- who does it all! Grows most of our own food, cans jellies, pickles, barbeque sauce, marinara sauce, makes homemade meals and can bake pretty much anything. I can also swing a 50-pound bail of hay into the barn loft without a lot of effort, muck stalls and back up a trailer. Yup. Not a ton of women can say that. So, knowing my independent, spitfire personality and the DIY woman I am. I set forth to create a cookbook that would be inspiring for many. A Farmgirl’s Table was forged for anyone who has farm-fresh cooking inside of them. You can read all about our farm stories too. The good and the bad.

Homemade pie crust. Yes, you can make this crust and everyone will be begging you for the recipe! The recipe for my Farmer’s Quiche, which features a cornmeal crust is to die for. Even better, bake it in a Lodge cast-iron skillet. Ever thought about making your own spice rub or barbeque sauce? Now you can- with my Maple Sugar Spice Rub and Smoked Apple Barbeque Sauce. And to go along with those Backyard barbeque-style recipes, you’ll definitely want to try my Yankee Pulled Pork, Tangy Farmhouse Coleslaw and Maple Home style Baked Beans. Be sure and bottle up your own homemade barbeque sauce to give as gifts during the holidays!

For everything beyond dessert and dinners, we’re stocking your pantry with plenty of jams, jellies and homemade pickles. Blueberry Lavender Jam is a huge hit with blueberry lovers and Spiced Apple Jam is great in the fall. Since we’re digging up all the heirloom recipes, let’s talk about my great-grandmother’s recipe for Farmhouse Bread and Butter Pickles. Oh, this one is a keeper! There are so many wonderful, easy to make recipes, I cannot name them all! Be sure to pre-order yourself a copy now on Amazon!

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Citrus Fresh Pick Event at The Fresh Market

January 25, 2017 by Jessica Robinson Leave a Comment

This is a sponsored post. All opinions are my own. #sponsored #ad

We recently started trying to lose weight and are looking for innovative ways to spice up meals. What better way than with the flavors from the Citrus Fresh Pick Event at The Fresh Market going on this month!? Have y’all been there to taste all the samples they have? Oh you should! I’m serious, doesn’t this Blood Orange Salmon look beyond delicious?!

At The Fresh Market, you’ll always find fresh produce brimming with flavor to enjoy on its own or as a key ingredient to your favorite dishes. We’re featuring the season’s most tantalizing flavors with The Fresh Pick – a celebration of what’s in season now and how they love to serve it, from their fresh produce tables to their bakery and grocery aisles!

This month The Fresh Market is focusing on the refreshing flavor and versatility of citrus! These sweet, tart and juicy winter favorites deliver a taste of sunshine even on the coldest days.

Learn all about our favorite varieties, from classics like Cara Cara Oranges to the less familiar Pummelo, and explore a special selection of recipes that place citrus at the center of your menu and your plate this season. The Fresh Market team has created so many creative recipes that you’ve got to check out! Be sure and visit their website, and check out a store near you this week!! Get inspired at The Fresh Market!

Now while this yummy, citrus dessert is not on my diet. I’ve always said that everything in moderation and I’m definitely making this flavorful treat! This Creamsicle Trifle is super easy to make and consists of decedent, refreshing, citrus layers of pound cake, Meyer lemon custard and layered with Mandarin slices. Oh my goodness. Can you just taste it?? Get the recipe for this yummy treat and more at The Fresh Market’s website. Be sure and stop in stores right now to taste test all the Citrusy goodness.

Strawberry Mango Ice Pops

June 7, 2016 by Jessica Robinson 2 Comments

Boy is it hot outside and it’s only June! Can you imagine how hot it’s going to be this summer!?? I am sporting my typical farmers tan and have been wearing a tank top in an attempt to even it out a bit. The kids are almost done with school and we’ll be spending our days soaking up the Southern sun poolside.Tomorrow is their last day! Summers are scorching in North Carolina, so we need invigorating treats like this one!

After a full day of activities at the pool, we love to cool down with something cold. These strawberry mango ice pops hit the spot with their tropical summer flavors. Refreshing ice pops with goodness of fresh fruit and very little sugar. If you don’t have one of these ice pop molds- you seriously need one. (Better yet- order two! One to wash and one to use) I searched high and low in Walmart, Target and other stores and could not find an ice pop mold I loved- so I ordered this one on Amazon. Best purchase ever! Don’t forget to order a few extra wooden craft sticks for all of the amazing ice pops you’ll be making this summer! More refreshing summer recipes will be coming- so check back soon!

Honestly, I had never cut up a mango myself before today. I’ve always loved the taste of mangoes, but never cut one myself. It’s really not that hard- just peel and dice up. Similar to a peach, the mango has a pit in the center of the fruit. These tropical beauties are not only delicious, low fat, low in sugar, but offer a wide range of nutrients, vitamins and minerals. Now, combine them with sweet ripe strawberries and you’ve got one of the most flavorful ice pops you could ever create! While it’s strawberry season, be sure and put a few extra in your freezer. You can easily make this recipe using frozen strawberries. Feel free to adjust the amount of granulated sugar. Want to get a even more creative and feel like you are sitting on some amazing tropical island? Add a ripe banana to this mixture, blend and viola! Let me know if you make these!

Strawberry Mango Ice Pops

Summer made fun with these flavorful ice pops!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 10 pops

Author Jessica Robinson

Ingredients

1 pound strawberries halved
2 mangoes peeled and cut up
1/2 cup water
1/4 to 1/2 cup granulated sugar

Instructions

In a medium saucepan, over low medium heat cook the mango pieces and strawberries in the water to soften. Cook them for 10 to 20 minutes or until softened. Remove the pan from the heat and let cool slightly. Add enough sugar for your liking, adjusting depending on how sweet your strawberries. Place this mixture into a blender and blend for a few minutes until smooth. Let the fruit mixture cool to room temperature.
Pour the strawberry-mango mixture into the ice pop molds. Place the aluminum lid on the mold. Place wooden craft sticks in each mold. Place in the freezer for a minimum of 4 hours or overnight.
Gently run the ice pop mold under warm water to easily remove frozen treats. Place into individual sandwich baggies and return to the freezer until ready to enjoy.

Made From Scratch

January 4, 2016 by Jessica Robinson Leave a Comment

The new year is upon us. It’s going to be a great year! I’ve come to realize that there are a few things this year I need to accomplish. Ride my horse more, lose weight, love more, eat better, continue to develop and photograph recipes, and most importantly surround myself with positive people who help motive me. All of these things will help improve the life we live.

Times are obviously much different than when we grew up. But, coming to North Carolina has given us the opportunity to create a life very similar to the one we knew as kids for our own children. Pace is much slower, much like 30 years ago in Connecticut. We live in a very rural area. Small, Mom & Pop style grocery stores and meat markets are still thriving. Many are generations old. When we were little, my Mom had a small business out of our farmhouse. She made wedding cakes, baked goods and farm-fresh breads. Everything was made from scratch, with lots of love. My Dad took a simple paper order form to work with him each week. At the end of the week, she had probably a dozen or so orders he would deliver. That gave her a little extra money and sparked her own self-taught genius baking business. Her ability to create such amazing works of art was astounding. Hand-painted, edible sugar flowers. Hours and hours many times to create over-the-top wedding cakes were beyond her time. My Mom inspired me to create such a business at home. This gives us a little extra income to buy groceries, pay board for my horse and anything else we might need. I never dreamed we would ever move to North Carolina. But God guided us here. For many reasons.

There are so many wonderful, made from scratch things you can make. God gave so many of us wonderful gifts. The trick is figuring out what gift God gave you. Use that incredible gift to better your family and the ones that surround you with love. This week I’m working on many upcoming blog posts and some new recipes for my second cookbook. I’ve been blessed by God with the creative talents of my parents and the need to teach my abilities to others. Boyajian Inc. sent me some amazing essential oils to cook and bake with. I’m baking my little heart out this week with some goodness from them! More to come soon!

Buttermilk Fried Chicken Sandwich

October 20, 2015 by Jessica Robinson 2 Comments

I keep several note pads in the house, with a list of possible future recipes. (okay, I really keep a stack in every room- you never know when ideas will flow into this crazy strawberry blonde head) This Buttermilk Fried Chicken Sandwich was on the top of my list. Especially after seeing the yummy sandwich that Jennifer Lover made. Not sure what to make for dinner this week? This should be at the top of your list.

This yummy buttermilk fried chicken sandwich is topped with North Carolina grown heirloom tomatoes from Cane Creek Farms and red leaf lettuce from RambleRill Farm. You can find both of these farmers at the Hillsborough Farmers Market each Saturday. Drizzle the top of the sandwich with Ken’s Buttermilk Ranch dressing and you’ll be licking every little drop.

You could also cut the chicken into strips and make yummy fried chicken strips for the kids. They would be incredible over a fresh salad too. I don’t always keep buttermilk in the house. So for a quick substitution, use heavy whipping cream and a teaspoon or so of lemon juice. Don’t forget to tell me what you think of this chicken sandwich!

4.5 from 2 votes

Buttermilk Fried Chicken Sandwich

This yummy chicken sandwich will leave your taste buds singing.

Course Main

Prep Time 1 day

Cook Time 8 minutes

Total Time 1 day 8 minutes

Servings 4 sandwiches

Author Jessica Robinson

Ingredients

4 boneless skinless chicken breast halves
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons ground pepper
1 teaspoon kosher salt
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon Cajun seasoning
Canola oil for frying
4 kaiser or Brioche rolls
Sliced tomatoes
Green leaf lettuce
Buttermilk dressing

Instructions

Place the chicken between two sheets of wax paper or large resealable bag, one piece at a time and pound with a meat mallet or wooden rolling pin until 1/2-inch thick.
Place chicken in a large resealable bag. Add buttermilk and push around with your fingers to coat all sides. Refrigerate for 24 hours, turning occasionally.
In a shallow dish, combine the flour and spices with a spoon.
Pour about 1-inch of oil into a large cast iron pan. Heat until very hot, about 360 degrees.
Lift one piece of chicken at a time, without wiping off any buttermilk and dredge both sides in the seasoned flour. Lightly press with the chicken with your hands until completely coated. Gently shake off any excess flour and place into the hot oil.
Fry chicken until lightly golden brown and cooked all the way through. About 3-4 minutes per side. Use tongs to flip and remove the chicken from the hot oil. Transfer the chicken on paper towels.
Assemble the sandwiches and serve warm.

Fresh Made Simple

October 19, 2015 by Jessica Robinson 1 Comment

My theory has always been simple is always better. Especially when cooking. That’s one of the many reasons I love the new cookbook, Fresh Made Simple. This lovely little cookbook (set to release October 20, 2015) written by Lauren Stein and illustrated by Katie Eberts is a very unique way to present simple recipes to families looking for healthy meals that are easy to prepare. A creative collaboration that took them a little over a year to complete. Lauren Stein, who was a journalist before having two little ones and spending lots of time creating wholesome recipes in her Boston kitchen.Fresh Made Simple offers the home cook a wonderful spin on fresh ingredients. This book is ideal for the person who loves using fresh, local ingredients. Do you love shopping at the local farmers market? This cookbook would be right up your alley. Roughly 75 simple recipes with beautiful illustrations, rather than typed instructions are easy to follow. It’s a very creative way to show flavorful recipes using seasonal ingredients. Whether it is an Asparagus Avocado Salad with diced apples or homemade oatmeal using pure maple syrup, you are sure to be pleased with the recipes. This cookbook would make a wonderful gift for anyone who loves supporting local farms, artisans and farmers markets. Also, fabulous for vegetarians. Lauren Stein and Katie Eberts have definitely created a very unique cookbook, perfect for any home cook. Beautifully laid out and organized well. Each illustration guides you through the recipe to make tasty and healthy meals, snacks and salads. Most of the time, the ingredients are things you’ll likely already have in the house. If you do need to shop, many ingredients can be easily obtained in your local grocery store. Again, your local farmers market is a great source for seasonal ingredients. This time of year pecans are being harvested in North Carolina and readily available. I always store nuts sealed up in a Ziploc bag placed in the freezer. This keeps them fresh all year round.

While this cookbook is not intended as a kids’ book. The recipes are so easy to follow that children could easily recreate them without having to read text. This is a wonderful way to get kids in the kitchen helping with meal preparation.

I tried out the Granola recipe on page 86 & 87. The recipe calls for macadamia nuts but, since walnuts and maple syrup go hand in hand, I opted to use those. Maple syrup is something I always have on hand. This granola recipe is crunchy, sweet and salty, all mixed into one bite. It is great just by itself, but put in on top of Greek yogurt, vanilla ice cream or even into my streusel topping for my farmhouse blueberry muffins. YUM!

Fresh Made Simple

This yummy granola is a great combination of crunchy, sweet and salty. Adapted from Fresh Made Simple cookbook.

Course snacks

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2 1/4 cups

Author Jessica Robinson

Ingredients

1 cup old-fashioned rolled oats
1/4 cup pure maple syrup dark
1 teaspoon pure vanilla extract
1 tablespoon canola oil
1/3 cup sweetened coconut flakes
1/3 cup walnuts roughly chopped
pinch of kosher salt

Instructions

Place the ingredients in a medium bowl. Mix together with your hands or a rubber spatula.
Spread on a half sheet pan lined with parchment. Bake in a preheated 300 F degree oven for about 25 minutes or until lightly golden brown. Let cool. Store in a airtight container.