Shoney’s Strawberry Pie a Perfect Valentine’s Dessert

I miss our Shoney’s Big Boy. I don’t know where they went…but I miss them. What I really mean is: I miss Shoney’s Strawberry Pie.  I think anyone who has ever had one will agree…it’s hard to beat. 

Even tho we no longer have a Shoney’s Big Boy in our town, I do have the recipe for their delicious Strawberry pie. Thankfully. 

Read More….

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Roasted Beef Bone Broth

roasted beef bone broth ad

It was the last week before school starts back.  I’d been helping my daughter with her children’s last minute needs, as she worked to get her classroom ready for Open House on Thursday and Kindergarteners on Friday.

Last week I put up 8 bushels of white acre peas, made 5 makings of my meatball recipe to freeze, painted and worked in my daughter’s house, marbleized her vanity top….which I will be posting about soon… and ordered her sink which came in 3 days! They install it tomorrow and we can’t wait!

In the midst of all this,  was a little discussion on a Facebook page about bone broth…and mainly about chicken feet bone broth. yikes. Some commented how unpleasant it sounded, but there’s lots of great nutritional value to be found in those little toes….Of course, you have to clean them and peel the skin off, so that leaves the feet clean and very nutritious addition to a pot of bone broth.

I’ve yet to have the pleasure of using chicken feet… 😉

As all this was being discussed, I had to make room for all my peas in my little bitty freezer. I came across some beef bones I had used before and froze to use again, that were in my way.   I decided to make a new pot of Roasted Beef Bone Broth and that’s when someone asked for the recipe and I realized I had never actually posted it……I said all of that to say this: here you go. Roasted Beef Bone Broth.

Roasted Beef Bone Broth is so good and so nice to have on hand for a warm cup of broth and to use in all sorts of soups and sauces.

I found a butcher who was nice enough to help me with my bones. He cut them into about one inch pieces. I brought them home and placed them on a baking sheet.

beef bone broth tray

I  roasted beef bones for 45 minutes at 400*.

beef bone broth roasted

After roasting, remove the bones to a stock pot and the fat (tallow) will be rendered and  left in the pan.

tallow

Save it to cook with!

beef tallow

I had 2 pints of tallow.   The picture below shows one pint cooled, the other, still hot. I store it in my refrigerator and use it to cook with.

tallow hot and cold

Once the bones are roasted, add bones to a large stock pot.

beef bone broth full

Cover bones with water, Apple Cider Vinegar and Sea salt. Allow to stand about an hour. then proceed with recipe.

Bone Broth beef pot

Add celery, onion, carrots, garlic, pepper, egg shells (great calcium) and simmer very gently for 18-24 hours. Yes, you may cook over low heat in a crock pot.

bone broth beef veggies

Strain and cool. Remove fat on top. Ladle into jars to freeze (be sure to leave an inch for expansion in the freezer)  or into a container to store in fridge. It will keep about 2 weeks in fridge.

The next day, after it is completely cooled… this is what you want. This is the goody.

beef bone broth congealed

Congealed broth is full of collagen and tons of minerals needed by our bodies for optimal health. You can read my post on the benefits of bone broth here, which include reducing inflammation, symptoms of arthritis and reducing joint pain, not to mention,  promoting healthy hair, strong bones and nails. But one of the best reasons to include Bone Broth in your diet is its ability to heal a leaky gut which is the root cause of many autoimmune diseases.

If your broth doesn’t congeal quite to this degree, never fear. It still has great nutritional value that exceeds anything store bought.  Just remember….This is the goal. 🙂

To serve,  season with salt, pepper and your favorite herbs or/and seasonings and enjoy a cup of broth.

bone broth cup

Or use bone broth to make soup…. French Onion Soup is awesome with bone broth. Use your bone broth for sauce or gravy or simply enjoy a cup.

Bone broth may be made with any bones or combination of bones. Here is more info on bone broth on my Easy to Make bone broth recipe.

beef bone broth easy to make

Enjoy!

 

Roasted Beef Bone Broth

Ingredients

  • Raw Beef Bones (5-10 pounds bones) or more:)
  • 2 -3 TBLS Organic Apple Cider Vinegar (I use Braggs)
  • 1 TBLS Sea Salt
  • 1 TBLS Peppercorns
  • 2 large onions coarsely chopped
  • 4 celery stalks coarsely chopped
  • 1 head of garlic, quartered
  • 1-2 cups chopped carrots
  • 2 Bay Leaves
  • Your choice of Seasoning salt, salt, pepper, spices, herbs

Instructions

  1. Place bones on a shallow roasting pan and roast for 45 minutes in a 400* oven.
  2. Remove pan of bones from oven.
  3. Using a slotted spoon, spoon bones into 6 quart Stock Pot. (Or your large stock pot)
  4. (The roasting pan will have a good amount tallow which you can pour up, once cooled, into jars to use for cooking.)
  5. Cover bones in 6 quart stock pot with water.
  6. Add onions, celery, garlic, carrots, bay leaves
  7. After simmering 4-5 hours I usually remove vegetables with a slotted spoon: carrots/celery/onion/bay leaves and continue to cook.
  8. Simmer bones, on the lowest heat, in broth 18-24 hours
  9. Allow to cool in pot. Add seasoning herbs now, to steep as it cools, if you like, or wait and season by the cup or recipe.
  10. Once cooled, strain through a sieve and pour into freezer containers or jars to freeze or refrigerate.
  11. Season with salt and pepper and/or seasoning salt or herbs
  12. Delicious by the cup... or use in soups, sauces, and gravies.
  13. Incorporating bone broth into your family's diet is beneficial for everyones health.
  14. **May be cooked in a slow cooker.
  15. **I turn my stove all the way down to the lowest temp, so that it is barely simmering. This is especially important at night. Rarely, do I add more water.
  16. **The bones may be cooled and either frozen until you are ready to make another batch or go ahead and start another batch with same bones and new vegetables. Bones are good until they are soft. You may add various other bones to this recipe: lamb, oxtail, pork etc.
  17. Enjoy.
http://joytomyheart.com/roasted-beef-bone-broth/

 

 

Salted Caramel Pecan Ice-cream

About 5 years ago, I stumbled upon a Sea Salt Caramel gelato. I fell in love. My daughter’s birthday that year sent me on a search for a salted caramel ice cream recipe I could make for her celebration.

                          devils food cake jennifer

I found one, tried it and it was very similar to my favorite gelato.  A few tweaks later, along with the addition of pecans, made it next to perfection.

Our favorite home Churned Salted Caramel Pecan Ice Cream was born.

This recipe is one to add to your Bucket List of Ice Cream recipes to try…..

You do have a homemade ice cream bucket list, don’t you? 🙂

Salted Caramel Pecan Ice-cream ad

To begin with, if I’m churning ice-cream,  I want to make a whole gallon. I mean, this is work, so I want to make sure I have plenty from the get-go.  I have a 4 quart churn, which BTW I picked up at our local Goodwill Store for a fraction of the retail price…and it was new in the box, never even opened!

4 quarts equals one gallon, incase you’ve forgotten.

The first thing you want to do is measure out all ingredients so everything is ready to go, when needed.

Ready?

Pour 2 cups of milk in a large stainless steel bowl ( I use my Kitchen-Aid large mixing bowl.) Place the bowl of milk in another bowl of icewater. Allow the milk to chill while you make the caramel custard.

Begin by browning the sugar in a HEAVY pan. You must stay with it and watch it, stirring constantly because sugar will burn and you don’t want burnt icecream….who knew that was even possible?

   Salted Caramel Ice cream sugar      salted caramel ice cream sugar cooking

As the sugar heats over med-low heat, it will begin to melt and it may seem to be lumping up but it will melt down and begin to brown and you will have a nice caramel color.

    Also…make sure there are no children in the kitchen. This stuff is Hot!

Cook, stirring constantly, until the sugar is browned. When you begin to see smoke, ever so slightly, IMMEDIATELY  REMOVE  pan from heat and add sea salt (don’t use regular table salt) (mine was coarse sea salt and it was fine) and butter, stirring until melted.  Gradually whisk in cream, stirring constantly. Stir in the other 2 cups of milk. (Not the milk on ice)
salted caramel ice cream browning

salted caramel ice cream browned

salted caramel icecream cooking

salted caramel ice cream milk

Whisk egg yolks.

Very gradually/slowly stir in a small amount, (about a cup) of the caramel mixture into the egg yolks, stirring to incorporate mixture and temper the eggs.

Add the tempered egg mixture back  into the pan with the caramel and cook slowly until the custard reaches 160-170*F  (71-77* C)

salted Caramel Ice Cream eggs        salted caramel ice cream ice cream cool

Pour cooked custard through a sieve and into the bowl of cold milk.

( To be safe, I placed the bowl of cold milk in the sink (lower position) and poured the HOT custard into the bowl, rather than lifting the hot custard above the counter top to pour………………

actually, I placed it in the sink and had my husband do the pouring )

Next, stir in vanilla, Eagle Brand Milk and chopped pecans.  Refrigerate overnight or for at least 8 hours.

salted caramel ice cream custard

When ready to churn, pour custard into 4 qt. churn canister and add additional cream (or half n half) to the fill line. Churn according to instruction.

Once the ice cream has finished churning,  allow ice-cream to ‘ripen.’  To do this: remove dasher from churn and replace lid. Add additional rock salt and ice around canister in churn and cover with dishtowels. Allow to sit (ripen) for at 20-30 minutes. This allows the ice-cream to harden properly.

salted caramel pecan ad

This recipe is so perfect that leftovers can be frozen and the ice cream remains soft enough to easily dip. I save my store bought gelato containers…they came in handy to freeze my very own leftover~  Salted Caramel Pecan Ice Cream!

salted caramel leftovers

Salted Caramel Pecan Ice-cream ad

It’s what’s for dessert!

Salted Caramel Pecan Ice-cream

Ingredients

  • **4 Quart Ice Cream Churn**
  • 4 cups whole milk, divided
  • 3 cups sugar
  • 1 stick salted butter (8 tablespoons)
  • 1 1/2 teaspoons SEA salt
  • 2 cups heavy cream
  • 10 large egg yolks
  • 2 teaspoon vanilla extract
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1 1/2 cups toasted salted pecans, coarsely chopped

Instructions

  1. Place 2 cups of milk in a stainless steel bowl (I used my large Kitchen Aid Mixing bowl)
  2. Place bowl of milk into a larger bowl or pan of ice.
  3. Cover ice with water.
  4. Set aside while making Caramel Custard.
  5. Place 3 cups of white granulated sugar in a heavy pan.
  6. Over medium low heat, using a heat resistant spoon, stir sugar as it heats and melts. Watch it and stir constantly as sugar burns easily!
  7. Once it BARELY begins to smoke and has turned a nice medium brown REMOVE from heat IMMEDIATELY
  8. Add Butter and salt, stir to melt
  9. Gradually whisk in cream and then add 2 cups of milk (Not the milk that's over ice)
  10. Whisk eggs yolks in a small bowl
  11. Slowly whisk about 1/2 cup of the caramel mixture to temper the yolks
  12. Add tempered yolks back into the caramel mixture
  13. Continue to cook over med heat until the custard reaches 160*-170* F or 71-77* C
  14. Strain the custard into the chilled milk.
  15. *** for safety, I place the chilled milk in it's bowl in the sink and pour HOT custard into bowl from there, rather than lifting it above the counter and into the bowl***
  16. Add Sweetened Condensed Milk to mixture
  17. Finally, Stir in Pecans and vanilla
  18. Allow to chill in refrigerator overnight or at least 8 hours.
  19. Pour mixture into churn and add cream or half N half to the fill line.
  20. Churn according to directions.
  21. Allow ice-cream to ripen for 20-30 minutes for best results
  22. Freezes beautifully, if you want to make ahead.
  23. Garnish with additional chopped, toasted pecans.
  24. Enjoy!
http://joytomyheart.com/salted-caramel-pecan-ice-cream/

French Toast a la Doughnuts

Most Saturday mornings find us on treasure hunts. We like to frequent yard sales and estate sales and the like, looking for that perfect find or something to re-purpose. Lately my husband will run out to get us a biscuit to go with our coffee, for our Saturday morning journey,  but this weekend we decided to forgo the adventure and stay home.

french toast donuts

Still he offered to pick us up a biscuit. As I thought about it, I remembered we had leftover doughnuts from the day before. But they tend to give me a sugar rush.  I was about to say yes to the biscuit, when it hit me……  I could make French toast using the doughnuts!!!  I’d never done that before, but I knew the protein of the egg would take care of the sugar rush for me and it sounded kinda Paula Deen’ish, good. hmmmm

Did I ever tell you Paula Deen and I are from the same hometown? Yes, and Bubba and I went through school together?  I wish I could say I remember when his mother died and his father, too, but we were children and the great sadness of what he was going through, never registered with me.  I was too busy being a child to notice. The only thing I remember is his big sister coming to pick him up one day. I remember she was pretty, with dark hair. We were probably in the 5th grade at Magnolia Elementary School.  Anyway, I wish I had understood what was happening. Bubba never talked about his great loss. And I never realized.  (I’m sorry Bubba)

Here we are, after one short autobiographical paragraph…fast forward to Saturday morning.

I had four leftover doughnuts.

french toast doughnuts slicing

So I split them in half and that gave me 8….see…. that Magnolia Street Elementary School taught me well.

french toast doughnuts sliced

I used 3 eggs with about 1/4 cup of milk, a dash of salt. Scrambled. Dip the doughnuts in one at a time and cook on a medium hot, lightly buttered griddle until lightly browned.

One important tip….PLEASE don’t smash down your french toast or pancakes…..they will cook just fine without all of that.  If you flip them and they are still undercooked on one side…flip them back over and cook little more. There’s no need to flatten them down. They are so much prettier and tastier and fluffier if you just allow them to cook. js

french toast doughnuts cooking

Flip them over and brown the other side.

French toast doughnuts flipped

I actually dipped them twice and cooked twice on the uncut side.

french toast doughnuts plated

They were delicious! I drizzled a tiny bit of pure maple syrup over the top and served with butter and bacon.  And coffee…..

french toast doghnut clup

It was a perfect breakfast on the back porch.

french toast doughnuts trio

You’ll want to buy extra doughnuts to save so you can make French Toast a la Doughnut! Or the next time you want to have a special breakfast….this is what to serve….and your husband will say…you hit a home run with this one….least that’s what mine said.

Happy Week,  y’all!

Julia’s Beef Bourguignon Sorta

beef bourguignon ad

In no way would I ever attempt to compete with Queen Julia in French cooking…..well, okay, maybe kinda sorta. But, like you and me,  even the Queen had to start someplace.

Did you know that Julia Child’s TV show, The French Chef, debuted on February 11, 1963, with a simple dish, beef bourguignon?  Fancy sounding isn’t it? It only sounds difficult,  but the truth is that this recipe originated in the poor peasant cottages of Northern France in a region called Burgundy.

Allow me to introduce you to Julia’s Beef Bourguignon, sorta.

Because the poor peasants in France could not afford the more expensive cuts of meat, Beef  Bourguignon was traditionally made with tougher and cheaper cuts.  (Although, today, nothing is cheap…)  Don’t be dismayed.   There is magic to be found in cheaper, tougher cuts.  You see, because the meat was so tough, it was necessary to simmer and stew the meat longer…. which in turn allowed the meat to be infused with flavors of the garlic, onion, herbs and wine….Ahhhhhhh, that’s the secret….the peasants discovered that wine makes, even the toughest cuts of meat, tender. This delightful process transformed their poor shabby (chic) cottages into dining rooms fit for a king.

This is where we come in…..it’s Saturday, the kids are playing.  I have all day to do as I please, but I know by evening everyone will be exhausted and starving…what to do…..easy. Put this dish on to cook and get busy doing what needs to be done….all the while, a delightful aroma wafts through the house leaving everyone anticipating supper.

Or it’s Sunday morning and time for Sunday School, then church, and the dreaded ride home with everyone hungry for food. Real food because they’ve had fast food too much this week,  but what to do? Begin preparations on Saturday and have this ready to pop into the oven before you leave for church. 2-3 hours later….dinner’s ready. The house will smell heavenly when you walk through the door.

It’s worth the wait.

Start with a heavy pot. Heavier the better. I use my enamel pot. It’s the heaviest, I have.

Begin by frying 5-6 slices of chopped bacon….

(You don’t have to use bacon and can skip this step altogether and just use bacon drippings you’ve saved or beef tallow.  A few tablespoons of olive oil will  also work)

beef bourguignon bacon

Cut the bacon into pieces and fry until  crispy and the grease is rendered out of the meat. Careful not to burn. Save the cooked bacon to garnish prior to serving.

beef bourguignon crispy

While bacon is cooking, rough chop a large onion and 4-5 cloves of garlic.

beef bourguignon onion gralic

Once the bacon is removed from the pot, brown the roast in the bacon drippings, on both sides.  I use a chuck roast. You may use a rump roast, shoulder roast, round roast. Julia, and most recipes, cut the meat into large chunks…maybe a chuck roast into 8 pieces. Brown on all sides.  I prefer to leave mine whole and cut it afterwards. Once both sides of the roast is browned, remove the roast to a platter or board to sit while you cook onions in the drippings, until translucent. Be careful not to cook too high heat, so as not to burn anything.

beef bourguignon onions cooking

Now lay that pretty browned roast on top of these onions and cover with 4-5 cups of beef (bone) broth or you may use chicken stock (or a combo of both).

This is a great way to add more bone broth into your family’s diet…and you do know the benefits of bone broth? Oh, you don’t? Read this! And this for how to make you own…;)

Now, add the garlic and  1-2 cups of carrots…a little bunch of thyme would be nice, too. I usually add my herbs later…some now, some later, works, too. One tablespoon of tomato paste. Add one cup of red wine.

Julia suggests “a full-bodied young red wine: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti.”   Normally, more of an ordinary kitchen wine is used,  rather than an expensive one…these were peasants, remember?   “Bourgogne” Burgundy is a region in France and the red wine made there is from Pinot Noir grapes. I use whatever I have. Red wine doesn’t last long once it is opened.

beef bourguignon pot filled

Place this on the burner on medium heat until it begins to simmer. Reduce heat to low, cover and allow to cook for 3 hours. It should barely be simmering….just barely.

beef bourguignon pot cracked

I make sure my pot is barely cracked so it can let off steam. You will want to check from time to time to be sure it’s not losing too much liquid. If it’s boiling too much, you’ll want to lower heat. If it still is cooking fast on low, then crack the lid some more, to slow it down.

If I were leaving the house, for church or for most of the cooking time,  I would probably cook this in the oven, to be safe.  Bake at 325* covered for 3 hours. In fact, I suggest cooking this recipe a time or two before leaving it alone to cook. Stoves are all different and you will need to cook this to see what works for your stove.

beef bourguignon veggies added

After the roast is done, remove it again to a cutting board.  Add mushrooms, which have been quartered and pearl onions to broth. Add a bunch of thyme and cook over medium heat until tender, about 20 minutes.

Cut meat into chunks and add back to pot with onion and mushrooms. Combine 3 tablespoons cornstarch with 1 cup water. Stir until dissolved. Add to pot and simmer a few minutes until gravy thickens. Salt and pepper to taste. Stir in the crispy bacon prior to serving.

beef bourguignon

You can see how much the liquid cooked down in this pot. There is plenty of gravy left.  Perfect served over garlic mashed potatoes or rice.  Julia served with boiled potatoes and a salad.

beef bourguignon plate

I served with mashed potatoes and butterbeans. Don’t forget a nice roll to sop up all that goodness…you won’t want to waste one drop.

Enjoy!

Or as Julia would say “Bon Appetit !”

Julia’s Beef Bourguignon Sorta

Ingredients

  • 4-5 sliced or bacon cubed and cooked...reserve drippings and bacon
  • 1 3-4lb Beef Roast: Chuck, Round, Rump, or Shoulder
  • 1 cup red wine
  • 1 large onion, coarsely chopped
  • 1-2 cups baby carrots or coarsely chopped carrots
  • 4-5 cloves of garlic, chopped
  • 2 cups mushrooms, quartered
  • 1/2 lb pearl onions, peeled...(or frozen)
  • 1 TBLS Tomato paste
  • 1/4 cup fresh thyme or 1/2 tsp dried
  • 5-6 cups beef bone broth...preferably homemade 🙂 Or chicken Stock....or a combination
  • 1 cup water
  • 3 Tbls Cornstarch

Instructions

  1. Fry bacon until crispy in heavy pot, drain bacon and set aside..reserve drippings in pot
  2. In pot of drippings brown meat on all sides...careful not to burn
  3. Remove roast from pot (place on a plate or board while you sauté large onion)
  4. Cook large chopped onion in drippings until transparent
  5. Place Roast back on top of the onions
  6. Add beef broth, wine, tomato paste, garlic and carrots to pot with roast
  7. Simmer over low heat until tender...about 3 hours
  8. Remove roast to a cutting board and cut into large pieces ..about 6-8
  9. Add pearl onion, mushrooms, thyme to broth and simmer until tender about 20 minutes
  10. Add beef back to pot with cornstarch that has been dissolved in 1 cup cold water.
  11. Simmer until gravy is thickened
  12. Add crispy bacon and additional thyme or parsley for garnish, prior to serving
  13. Serve with/over mashed potatoes or noodles or rice
  14. If you'd prefer to cook in oven, Bake covered in 325* preheated oven for 3 hours
  15. OR in crockpot/ slow cooker on LOW heat for 6-8 hours or 4-5 hours on HIGH
http://joytomyheart.com/julias-beef-bourguignon-sorta/

Easy to Make Bone Broth

Easy to Make Bone Broth

Easy to Make Bone Broth has become a favorite project of mine. I try to keep it on hand at all times….for so many reasons. Bone broth helps to ward off sicknesses and heals your leaky gut, which if you haven’t heard is the reason for many autoimmune disorders, including the Hashimoto’s Thyroiditis that I struggle with.   Even if you don’t have an autoimmune disorder, it’s still a good idea to help keep your body healthy and strong and possibly even keep autoimmune disorders from happening. Did you know autoimmune disorders have become epidemic in our nation? Me, neither. It’s serious!

BONE BROTH keeps you BEAUTIFUL

There are 50 million other reasons why bone broth is so good for you. To begin with it keeps you beautiful…What? Oh yes…by helping you to sleep better, by giving you healthy, strong bones, hair and nails. Plus the added benefit of keeping your skin healthy and strong, so it doesn’t break down into a wrinkly mess. Some say it’s better than botox. I’ve noticed a major improvement in my fingernails, so I know it’s working. If your skin or hair is dry,  I suggest you get a pot brewing right away!   I’ll keep you posted on the wrinkles… 🙂

BONE BROTH Cures what AILS YOU

I know, keeping you beautiful is a huge claim…but, it’s true! Not only that, it also has many other major benefits that make it worth the effort.  Our grandmothers were right! Bone broth is good for what ails you, including colds and flu. It’s good to keep pot on the stove…or at least keep some on hand in the freezer…

START BY COLLECTING BONES           

To begin with, you’ll need lots of bones.  The boney bones are the best. I started out buying chicken/turkey wings, backs and necks. I also save the carcass of any chicken I bake in my clay pot. I freeze them until I have enough to fill my stock pot.  You can use any bones. I have tossed in a ham bone, roast beef bones, lamb chop bones, pigs feet bones (My Husband’s mother makes them for him…not me) soup bones, marrow bones, ox tail bones.

Whatever bones you have will work. Yes, you may mix the bones. Or not. Sometimes I do, sometimes I don’t. I keep a large freezer bag in the freezer and add bones, as I have them, until I have enough.  Keep in mind you may also keep a bowl in the fridge of leftover vegetable scraps to add to the pot. The more, the better.

BONE BROTH IS GOOD FOR COOKING

Bone broth is perfect to use in any recipe that calls for stock, broth (or wine). You can use it to cook vegetables, such as rice or peas and also to make your own soups. I use it to make white sauce and gravies, too. The only difference is you’ll be adding loads of nutritional value to the dish.  It’s so much better than store bought.

Now it’s your turn to make your Bone Broth.  Just throw it in the pot, turn it on low and forget about it…your house will smell divine. And you’ll be cooking up something that keeps you and your family healthy …..and looking good, too!

Enjoy a warm cup of bone broth for breakfast, lunch and supper….and any time in between! Just season to taste.

Easy to Make Bone Broth

Ingredients

  • Lots of bones...chicken. hen, turkey, ham, beef
  • I use thighs, wings, necks, ox tails and beef marrow bones from the butcher. Leftover carcasses from whatever you have cooked. Freeze until you have enough for a pot.
  • 2 TBLS Apple Cider Vinegar
  • A large onion, quartered
  • 3-4 stalks celery
  • 5-6 cloves garlic
  • poultry seasonings or herbs of your choice (Optional) (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  • Sea Salt or Himalayan or Mediterranean salt
  • pepper

Instructions

  1. Fill a stock pot with assorted bones.
  2. Cover bones with water.
  3. Add vinegar. Allow to stand for one hour.
  4. Add vegetables
  5. S&P, Preferably sea salt
  6. Bring almost to a boil and then reduce heat to barely a simmer
  7. After 6-8 hours of cooking I spoon the vegetables out of broth and continue cooking without them. You may leave them in if you wish.
  8. Simmer 24-48 hours
  9. Strain
  10. Add herbs of choice. Any personal favorites or a combination of thyme, sage, rosemary will work.
  11. (I use 'Litehouse' freeze dried Poultry Seasoning, Herb Blend)
  12. Cool, stirring occasionally to infuse herbs
  13. Store overnight in refrigerator.
  14. Scrape fat from top of cold broth.
  15. It should be congealed or thick. Even if it's not, it is still good and nutritious!
  16. At this point I spoon into jars or freezer containers.
  17. I keep some in refriderator to use during the week and freeze any extra.
  18. Season each cup to your taste with salt, pepper and/or herbs
  19. You may use in any recipe that calls for stock or broth for added nutrition to your dish.
  20. *** This recipe is perfectly suited to cook in a crock pot/slow cooker***
  21. Enjoy
http://joytomyheart.com/easy-to-make-bone-broth/

 

The Health Benefits of Bone Broth

bone broth ad

If you are one of the few who has not heard about the health benefits of bone broth you need to stop what you’re doing and read this. I had no idea. I’ve always made my own stocks and soups from scratch, so saving my chicken carcasses was nothing new to me. I have a freezer full of bones at any given time, ready to make soup or stock for a sick child or a cold day. But lately there has been quite a buzz about the health benefits of simmering those bones for hours on end to allow all the goody to be released from the bones into the broth.

Bone Broth Recipe HERE

Every time one of the my kids come in the door, I offer them a cup of Bone Broth. They laugh. They’re expecting coffee.  Once you read how good it is for your body, you’ll agree. There’s nothing like it. My granddaughters are all on board. Even my 2 year old, Kate, loves a cup of bone broth. They don’t know what it does for their little bodies, they only know it tastes delicious!

So what are the health benefits?

1. Bone Broth promotes healthy skin look by providing two amino acids, glycine and proline which are responsible for the fibrous structure of collagen (also known as gelatin).  Without these amino acids in our diet, our cellular structure eventually breaks down, leading to physical signs of aging. This gelatin (aka collagen) is one of the main benefits of bone broth, as you will see. Not only does the collagen provide these two important amino acids, it also also promotes deep sleep, which happens to be another benefit that will aid in a youthful appearance. Win-Win.

2. Bone Broth improves joint health and reduces inflammation.  Glucosamine in bone broth stimulates the growth of new collagen, repairs damaged joints and reduces pain and inflammation. Also, gelatin provides glycine, an amino acid that promotes healthy cartilage and promotes healing, reducing joint pain and symptoms of arthritis.

3. This gycine rich gelatin provides a huge boost of minerals, including calcium, phosphorus, potassium and magnesium!  Bone broth helps to prevent bone loss while building healthy hair, nails and skin. BTW,  I’m happy at how strong my fingernails have gotten….;)

4. Bone broth balances blood sugar and reduces levels of cortisol (stress hormone) and promoted deep sleep, which by the way, is when your body heals itself.  It helps our immune system fight off infections including colds and flu. Plus it’s one of the first steps in healing a leaky gut which relieves chronic diseases, including autoimmune disorders.

5. One of the most important benefits is that it boosts glutathione, which is critical in our ability to ward off diseases caused by free radicals from toxins and stress.  Glutathione is also the most critical and integral part of your detoxification system.  It is glutathione that carries toxins into the bile and the stool — and out of your body.  Add to this, Glycine which helps your liver  function more effectively– detoxifying and cleansing your body.

6. Bone broth greatly enhances cellular health. By facilitating healing of the digestive tract, bone broth heals damaged cellular walls and heals a leaky gut. In fact, I’ve read  a 3 day bone broth fast does wonders to promote gut health. The autoimmune problems many people suffer with is a direct result of a leaky gut.

This is not an exhaustive list. There are so many benefits I’ve only scratched the surface. But this is enough to convince me that one of the best things I can do for my health and the health of my loved ones is encourage the use of bone broth.  Drinking it is wonderful, but don’t forget about using it in sauces, soups and stews. There are many ways to incorporate bone broth into your daily menu.

bone broth ad2

Cooking bone broth is very simple. You’ll need bones. Lots of bones. They can be leftover bones from a hen or chicken or ham or roast, ox tail or turkey.  Or a mixture thereof. Save up enough until you can fill a soup pot with them. Most times I buy boney pieces like turkey necks, backs, wings,  ox tails, thighs…whatever has bones and is on sale….or not~ to add to the pot. The more bones, the more connective tissues, the better.

Friday, I simmered a couple of whole chickens. Once the chickens were done, I removed the meat from the bones and then put all the bones back into the pot. I also saved bones from a hen that had been roasted earlier this week.  So, I had one hen and 2 chicken carcasses in pot of water. I added a package of chicken necks for good measure.

You may also choose to roast  your bones prior to simmering them on top of the stove for a richer broth. The hen I used had been roasted and it made for a richer more flavorful broth. Beef bones are especially good if roasted first. Simply place bones in a shallow roasting pan and roast at 400* for about 45 minutes. Once roasted, add bones to a large pot, cover with water and continue with recipe…

Add a splash (2 TBLS) of apple cider vinegar. This helps to leach the minerals out of the bones. Don’t worry.  You will not taste the vinegar.  Allow it to stand for an hour before cooking.

Add a large onion, several stalks of celery, 4-6 cloves of garlic, sea salt and some pepper. Leave vegetables in large chunks so you can easily remove them after it cooks awhile. Turn your stove on low and simmer all day, all night. I remove the vegetables after 8 hours but leave the bones. You don’t have to,  but I prefer to remove them.

Simmer the bones (over the lowest heat) in the broth for from 24-48 hours.

Bring your pot of bones to a boil then reduce heat. I want to barely-barely simmer.  I cover my pot, leaving a slight crack for steam to escape. Some people keep a pot going all the time and continue to remove old bones and add fresh bones all week. I prefer to stop cooking after 24 hours. At this point I remove the bones.  Reserve the bones, though, because you can uses them over and over until they become too soft.  Just freeze them until next time.

Now,  I like to add poultry seasonings. (I use ‘Litehouse’ freeze dried Poultry seasoning, Herb Blend)  You may use the herbs of your choice or none at all. I add a couple tablespoons and stir them into the broth giving them time to steep, as it cools. It takes hours for it to cool. I stir the pot several times.

Once it is mostly cool,  I drain it through a colander.  With the broth drained and all bones removed, I strain it through a strainer. Then I allow the cool broth to get cold overnight in the refrigerator.

In the morning you should have a beautiful congealed broth/ gelatin. It may be a softly congeal or it may be thick. It depends on how many bones you used. Either way it’s very healthy for you.

In the morning I scrape the fat off the top, place congealed gelatin (broth) in jars to store in fridge ( use within a couple weeks) or freeze them.  Make sure to leave at least an inch at the top of a glass canning jar for expansion, if  you are freezing.

Or keep a pot on your stove top to enjoy throughout the day. Salt and pepper each cup to your taste.

Bone broth is great to drink or you can use it in any recipe that calls for stock or broth.

You may also cook bone broth in a crock pot over low heat.

bone broth cup

For me, there’s nothing better on a cold afternoon than to ladle a cup of warm broth from the stove and grab my favorite book. It’s great in the morning before breakfast and at night before bed…..and any time in between.

Just sayin’

 

The Health Benefits of Bone Broth

Ingredients

  • Lots of bones...chicken. hen, turkey, ham, beef
  • I use thighs, wings, necks, ox tails and beef marrow bones from the butcher. Leftover carcasses from whatever you have cooked. Freeze until you have enough for a pot.
  • 2 TBLS Apple Cider Vinegar
  • A large onion
  • 3-4 stalks celery
  • 5-6 cloves garlic
  • poultry seasonings or herbs of your choice (Optional) (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  • Sea Salt or Himalayan or Mediterranean salt
  • pepper

Instructions

  1. Cover bones with water.
  2. Add vinegar. Allow to stand for one hour.
  3. Add vegetables S&P
  4. Bring to a boil and then reduce heat to barely a simmer
  5. simmer 24-48 hours
  6. Strain
  7. Add herbs of choice
  8. Cool.
  9. Scrape fat from top of cooled broth.
  10. Season each cup to your taste with salt, pepper and/or herbs
  11. (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  12. Enjoy
http://joytomyheart.com/the-health-benefits-of-bone-broth/

 

 

How to Create Your Own Favorite Pound Cake Recipe

Have you ever wanted to break away from a recipe and make it your own?  Me, too.  And while I don’t claim to be a great baker, I have baked enough to know that recipes are often very similar and changes can be made without messing up the recipe. Something as simple as changing the flavoring in a cake can make a huge difference.

Do you remember a couple months ago I posted a recipe for a Cream Cheese Pound Cake? It is absolutely the BEST pound cake recipe ever.   If you haven’t tried it,  please take my word and do. In fact, it was so good I decided to experiment and you won’t believe the variations I have used to make this same cake.

And the great thing is: You can do it,  too!

Cream cheese pound cake3

To begin with I decided I wanted  to add coconut to my Cream Cheese Pound Cake. I added 1 cup sweetened coconut plus some coconut flavoring. It was wonderful. (Sorry. no pic)

Next,  I made the Cream Cheese Pound Cake  and iced with chocolate icing.  It was divine. I used HALF the recipe for my chocolate icing from my Chocolate Layer Cake. I don’t normally ice my pound cakes but this was nice.

Coconut marbled cake

 

I couldn’t resist making a cake chocolate ~ Cream Cheese Chocolate Pound Cake:  The cream cheese lends a cheesecake like flavor to the chocolate….Served with vanilla bean ice-cream…Perfect.

cream cheese chocolate pound cake4

cream cheese chocolate pound cake3

I always loved making a Marbled Cake with my Mama when I was a little girl….so, why not?  Marbled Pound Cake. You know, cause sometimes you want chocolate and sometimes you don’t….. ….Perfection.

marbled cake

 

Simply divide the batter  into 2/3 and 1/3 and add cocoa to the 1/3 portion. Spoon into greased and floured pan and swirl. Bake as usual.

marbled cream cheese pound cake

This was all working out so well that I decided to combine the two…. chocolate, coconut and the cream cheese pound cake…. “Almond Joy Pound Cake”….was born.   I added coconut flavoring to the batter and to the chocolate icing, topped with almonds and sprinkled with coconut. wow….

Almond Joy Pound Cake

I would say the Almond Joy is my favorite…but I really like a plain cream cheese pound cake with coffee, too….

The cream cheese becomes richer and more flavorful each day. This cake rises beautifully and stays moist until the very last slice.

 

Here is the scoop: Want to create your favorite Pound Cake Recipe?

Start with my Cream Cheese Pound Cake recipe:

Chocolate Pound Cake: Remove 1/3 cup flour and add 1/3 cup cocoa powder use vanilla flavoring

Coconut Cream Cheese Pound Cake: Add 1 cup shredded sweetened coconut and 2 tsp coconut flavoring in place of vanilla extract. For variation top with a Vanilla or Lemon Glaze

Almond Joy Pound Cake: Make Coconut Pound Cake above and ice with 1/2 recipe of chocolate icing that is flavored with 1 tsp coconut flavoring.  (Keep in mind that this icing will not take as long to cook since it’s only halftone recipe…. maybe 4 minutes.) Top with sliced toasted almonds and sweetened coconut.

Marbled Pound Cake: Remove 2/3 of batter to a separate bowl. To the remaining 1/3 batter add 2-3 TBLS cocoa powder and mix until combine. Spoon half the plain batter into well greased and floured pan. Spoon chocolate batter on top and remaining plain batter onto of that. Swirl with a kitchen knife in an “S” pattern. Bake as usual.

Or what about a Lemon Glazed Pound Cake?  Add Lemon Zest to batter and Lemon flavoring. Top with a Lemon Glaze found on my whipping cream pound cake recipe.

The sky is the limit. Don’t be afraid…experiment.  Just stick to the original recipe and switch it up a bit. You may be pleasantly surprised.

Happy Cooking!

 

 

Browned Butter Brown Sugar Cookies

Browned Butter Cookies ad

It’s almost Fall Y’all!   I love baking in the Fall. I love homemade apple pies, sweet potato pie, sourdough bread ~ fresh from the oven, slathered with fresh butter! This week, I decided to make these delicious Browned Butter Brown Sugar Cookies. I’m not a fan of sugar cookies. They’re just too sweet to me. But these made a sugar cookie lover out of me!  A Browned Butter Brown Sugar Cookie lover!  If you’re ready to kick off the baking season with me,  grab a stick of butter! Just make sure it’s real Butter!

browned butter browning

I’m surprised at how many recipes call for browned butter! I’m so thankful for who ever discovered how delightful it is to brown your butter first. If you haven’t done this before….just wait!

Begin by browning your butter, gently. Use a stainless steel frying pan because it allows you to see exactly how dark your butter is. You don’t want to burn it. Just cook until a medium dark brown, stirring it continuously. Do not leave to answer the phone or door.  Butter burns really fast, so stay with it until  it’s browned.  Remove it from the burner. My husband had to stand outside and watch me finish my browning…yes, he did. He was thankful later. It will have a delicious aroma when it’s browned.

browned butter

Mix the brown sugar in with the browned butter…yum.

browned butter batter

Continue with the recipe. …then….  roll in sugar mixture before baking….

browned butter cookies

Cool on wire rack…..

brwoned butter cookies baked

Get ready for the most delicious cookie ever….

browned butter brown sugar cookies

Enjoy!

Browned Butter Brown Sugar Cookies

Ingredients

  • 14 Tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups packed brown sugar
  • 2 cups plus 2 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract

Instructions

  1. Heat 10 tablespoons of butter until melted and then continue to cook until browned, being careful not to burn! pour into heat proof bowl and add 4 tablespoons of butter, stir to melt. Allow to COOL for 15 minutes.
  2. Line 2 cookie sheets with parchment paper. Preheat oven 350*
  3. Add 2 cups of packed dark brown sugar to melted butter and mix with electric mixer until smooth.
  4. Add eggs and vanilla. Combine dry ingredients and mix with wet. Combine until smooth.
  5. Mix 1/3 cup white and 1/3 cup dark brown sugar in a small bowl. Mix with fingers until there are no lumps left. Keep this to roll dough in before baking.
  6. Preheat oven to 350*. Line two cookie sheets with parchment. Roll dough into 24 balls. About 2 tablespoons each. Roll into sugar mixture. Space 12 evenly on baking sheet and bake 10-12 minutes. Do Not Overcook!
  7. Cool on cookie sheet for 5 minutes and then transfer to wire rack complete cooling.
  8. Adapted from Cooks Illustrated Recipe
http://joytomyheart.com/browned-butter-brown-sugar-cookies/

 

 

 

 

 

 

Easy Summertime Dinner Party

easy summertime dinner party

My husband’s birthday in August is something I look forward to every year. I love planning the meal. Last year’s Italian Dinner Party  has been one of the most viewed posts on my blog!  I love inviting our friends, decorating my table, planning the menu and most importantly deciding on the perfect dessert. An Easy Summertime Dinner Party is my annual time to bless my husband and our friends. I get to spoil them all.

Summer tablescape

Simplicity is the secret to a successful dinner party menu. I want everyone to feel great and not miserable after the meal. Food shouldn’t be so heavy everyone wants to go home and go to bed as soon as dessert is served. And most importantly, it shouldn’t be so time consuming you can’t enjoy it yourself! I’ve certainly been guilty of that.

Over the many years of hosting dinner parties, I’ve learned that the best parties are the ones that have one delicious entree with a delightful salad, rustic bread and an amazing dessert. Then instead of slaving over a hot stove all evening, I get to enjoy my friends’ company.

summer tablescape zinniass

So, for this dinner party I decided on a Roasted Vegetable Frittata. It’s light and delicious. Combined with an arugula salad with strawberries and mozzarella and a French baguette made the perfect dinner. Roasted vegetable Frittata

My friend brought me two buckets of her beautiful zinnias. They matched my meal! I used my white tea caddies for vases. A new piece of fabric (I’m planning on making curtains) was folded and used for the table runner and lots of blue and silver candle holders made a happy looking table for a Happy Birthday celebration.

summer tablescape zinnia

The salad was made with baby arugula,  strawberries, red grapes, yellow sweet peppers, mozzarella, and cherry tomatoes. Tossed with a fruity dressing. A perfect Summer Salad. Strawberry Arugula Salad…yum.

Strawberry arugula salad

The baguettes are Sister Schueber rolls found in the frozen food section.

summer tablescape zinnias

And for dessert, (of course we had birthday cake,too)….but the ‘dessert’ is a blackberry mousse.

blackberry mousse2

Perfection in a parfait, I say.

Before Summer wanes into Fall, plan yourself an Easy Summer Dinner Party to bless your loved ones and friends.  It’s such a delightful way to say ‘I love you’ ……..and to say goodbye to Summer.

Roasted Vegetable Frittata

Roasted Vegetable Frittata

Ingredients

  • 12 large eggs
  • 1 large red bell pepper seeded and chopped
  • 2 cups sliced mushrooms
  • 1 medium red onion chopped
  • 3-4 cups raw spinach, chopped
  • 1/4 cup grated parmesan cheese
  • 4-5 cloves garlic, minced
  • 1 cup half N half
  • 1/4 cup olive oil
  • 1 1/2 cups swiss cheese, divided
  • 2 Tsp Salt
  • 1 tsp Pepper

Instructions

  1. Preheat oven to 425* Toss onion, bell pepper, mushrooms with olive oil and bake for 15 minutes. Remove from oven and add minced garlic. Bake 15 more minutes. Remove from oven and reduce heat to 350*.
  2. Add butter to a 10" skillet and melt. (I use my cast iron skillet) Add roasted vegetables.
  3. Stir spinach and 1 cup swiss cheese into egg mixture.
  4. Pour egg mixture over roasted vegetables in skillet. Do not stir.
  5. Cook for 2 minutes on stove top over low heat without stirring.
  6. Place skillet in oven and bake 20 minutes until frittata is risen in the middle and a knife comes out clean.
  7. ***Sprinkle with 1/2 cup additional cheese on top during last 5 minutes of baking.
  8. Slice into 8 wedges and serve immediately.
http://joytomyheart.com/perfect-summertime-dinner-party/