Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still […]
Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll). Having picked an abundance of apples from my backyard orchard, making chutney was a great way to use up and preserve some of the goodness and have plenty of jars ready for gifting. Apple chutney is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat! Thanksgiving turkey will never be the same… and that’s a good thing! You can bet I’ll be serving alongside the traditional cranberry sauce for equal opportunity slathering of sweet and savory sauciness at my Thanksgiving table.
This recipe makes quite a bit so I’ve included instructions for canning as well. If you’re not into canning, this chutney keeps for several months in an airtight jar or you can certainly half or quarter the recipe. The uses for this apple chutney know no bounds. Spread it on crackers, biscuits, naan, or my favorite: spread it on chicken or pork (oh, the HAM!) and then let it bake up to beautiful sticky golden goodness.
- 2 cups honey or organic cane sugar
- 2½ cups vinegar (white distilled or apple cider vinegar)
- 8 cups peeled and diced apples
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard seeds
- 2 tablespoons salt
- ⅔ cups raisins or golden raisins
- Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
- Add apples and remaining ingredients and simmer, uncovered, about 25 minutes, stirring as the chutney thickens.
- When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
- To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
- Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
- Canned chutney will remain good for 12-18 months or more.
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.
Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!
Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.
- 2 pounds ground pork, chicken, or turkey
- 1 teaspoon Himalayan pink salt or smoked salt
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½-1 teaspoon garlic powder
- ¼ teaspoon thyme
- In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
- Form sausage into patties.
- Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.
We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let this pineapple salsa be the foodie fireworks while we watch a smaller display this year. Either way, good company plus good food, means a really good time.
Pineapple salsa might just be my new favorite summer snack food. Loaded with fruity salty sweet goodness, the flavors simply dance on your tongue and are perfect paired with chips or smothered over chicken or chops. I’m not usually a fan of salty sweet parings but the slight zip of spiciness balances out to a tropical tastiness only pineapple and jalapenos can provide. Bite by bite, I’m reminded of many moments lounging poolside in the Mexican Riviera. Minus the handsome helpful poolboy, of course. I’ll have to have hubby fill in for the role of poolboy and keep bringing me pineapple salsa and fresh made pina coladas 😉 Alas, I may have to settle to scarfing down this healthy snack by the campfire instead as we’re heading out camping soon for a 3 night getaway in one of Minnesota’s abundant forest landscapes. I’m excited for this pineapple salsa but even more excited to just be escaping the demands of daily life and getting in touch with nature. I hope all of you enjoy a Happy 4th of July too!
- 2 cups fresh pineapple, finely diced
- 2 tomatoes, seeded and diced
- 1 small onion, diced
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
- Place all ingredients in a bowl and stir to combine.
- Enjoy with chips, or on top of chicken, chops or sweet potatoes!
My adorable nephew came over recently to hang out with auntie and his cousins. I sure miss the days when my kids where that young, snuggly and innocent. Now my not-so-innocent angels are traveling to different states with the grandparents and going off to overnight […]