Fig Jam

Fig Jam
Fresh Figs In Season, Spread This On A Biscuit Or Use In a Sauce!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 15-20 minutes

Ingredients

16 oz. fresh figs

1/2 cup apple juice

3/4 cup raw sugar

1/2 tsp vanilla bean extract

2 tbsp pectin

Cooking Tools

Medium saucepan

Jam jars

Directions
In a saucepan, add; figs, juice, sugar.  Cook down for 15 minutes, break down figs as they cook.  Add in vanilla and pectin and cook for additional minute.  Cool down and place in jam jars.  Refrigerate and store Fig jam in the refrigerator.
Yields 2

Old Fashioned Biscuits

Old Fashioned Biscuits
Served With Butter & Jam
Difficulty: Easy

Ingredients
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk or buttermilk
1 tbsp butter, softened

Directions
In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.  Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky). On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet or parchment lined sheet pan. Brush tops with soft margarine. Bake in a 450 Degree F oven for 11 to 15 minutes or till golden brown. Serve warm.
yields 8

 

 

Homemade Harvest Granola Bars

Homemade Harvest Granola Bars
Difficulty: Easy

Ingredients
2 cups old-fashioned rolled oatmeal
1 cup sliced almonds
1 tbsp sesame seeds
1/4 cup sunflower seeds
1/4 cup shredded coconut, loosely packed
3 tbsp unsalted butter
2/3 cup honey
1/2 cup light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 cup chopped dried papaya
1/2 cup raisins
1/2 cup chopped dried apricots or mangos
1/2 cup dried cranberries

Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the raisin, papaya, apricots, and cranberries, sesame, sunflower seeds and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares or rectangles. Serve at room temperature.
Serves 12 bars

 

Grilled Chicken Corn Tortilla Tacos with Homemade Pico de Gallo

Grilled Chicken Corn Tortilla Tacos
Difficulty: Moderate

Ingredients for Chicken & Tacos:
2 large chicken breast
1 lemon
2 limes
1 tsp garlic minced
1/2 cup olive oil
1 tbsp sugar
1/4 tsp cumin
1 package corn tortillas
1 avocado
1 bag of washed and rinsed mixed greens
1 package queso fresco (crumbled)
Salt & Pepper for taste

Directions
Pound out the chicken breast until double in size, place in plastic freezer bag and set aside.  Prepare to make the marinade, in a mixing bowl add the juice of 1 lemon and 1 lime, garlic, olive oil, sugar, cumin, pinch of salt, pepper, then whisk.  Add marinade in freezer bag with chicken and marinade in refrigerator for 2 hours.  Grill the chicken until done, set aside.  Prepare the toppings by slicing the avocado, pico de gallo (recipe below) mixed greens, tortillas and queso.  Slice the chicken in thin strips then start building your taco. Slice 1 lime into wedges for squeezing on tacos.
Serves 4

Ingredients for Pico de Gallo:
2 cups tomato diced
1/4 cup red onion diced
1/4 cup cilantro chopped
1/2 tsp jalapeno minced (optional) if you like spicey
1 lime (juice of lime)
salt

Directions
Add all ingredients into a bowl, mix and place in refrigerator until ready for use.

Go to our Sopa de Pollo recipe to learn how to make the soup pictured with our chicken tacos!