Wednesday, June 29, 2016

Patriotic Jello Shots

Have you ever made these cute little patriotic Jello shots?

Its easier than it looks, all you need is Jello, booze and some patience!

First, you need some sort of disposable cups. I’m sure you can find them at any party supply store.





What you’ll need;

(50) 1 oz plastic cups, or (25) 2 oz cups

Red & Blue layers:
3oz box of red Jello
3oz box of blue Jello
2 cups vodka ( I used Smirnoff Raspberry)
2 cups water

White layer:
2/3 cup heavy cream
2/3 cup milk (I used fat free)
2/3 cup vanilla vodka (I used Absolut Vanilla)
1/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons Knox powdered gelatin
1 1/2 tablespoons water


Directions:

1. Blue layer; Heat 1 cup water, add blue Jello mix, stir until dissolved. Add 1 cup vodka, stir. NOTE; this recipe is pretty strong. If you want less intense Jello shots I would go with 1 1/4 cups water to 3/4 cups vodka. I wouldn’t make them any stronger though, because the gelatin in the jello needs the water to set the alcohol. Not enough water, and they might not set.

2. Distribute evenly into 50 1oz cups, filling only 1/3 full, then refrigerate until set, about 1-2 hours.

3. Next is the white layer; this is the most difficult part of these tricolor shots! Place powdered gelatin and water in small bowl, let soak for 5 minutes to allow the gelatin to “bloom”. In a medium saucepan, heat cream, milk, sugar and vanilla extract to a simmer, stirring occasionally. Remove from heat, add gelatin and stir to dissolve. Add vanilla vodka. Let cool 10-15 minutes before topping blue layer.

4. Once blue layer is set and the white mixture has cooled, pour an equal amount of the white mixture on top of the blue. You’re almost there!

5. Finally the red layer; it is the same exact thing as the blue. Heat 1 cup water, add red Jello mix, stir until dissolved. Add 1 cup vodka, stir. Cool 5-10 minutes.

6. Once the white layer has set, and red mixture cooled, fill the cups the rest of the way until full. Refrigerate until set, about 1-2 hours.

7. Enjoy some patriotic Jello shots!! =] Garnish with mini flags on toothpicks. Looks super cute, plus using the toothpick to release the Jello from the sides of the plastic cup makes it come out easily without breaking apart.


Plastic cups, vanilla vodka and powdered gelatin.

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Mixing up the red layer!!

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Blue and white layers set, ready for red!

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Finished!! Serve on a party platter with mini American flags =]

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You can see here I skimped on the white a little bit. If you get them as close to even as you can, you should have the perfect amount for 50 shots!

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Everyone have fun and be safe this 4th of July!

Don’t drink too many jello shots =]



Sunday, June 19, 2016

Favorite Summer Sandwiches

Anyway you slice it, summer is made for sandwiches. If you can use the grill it avoids heating up the kitchen and adds interest and flavor to "sandwich making". Also, leftovers are a great place to start.



Here are some delicious sandwich ideas




  • Thin slices of grilled Rib-Eye Steak on a grill toasted sourdough with Gouda cheese, onion and lots of arugula.






  • A Ballpark Brat using Harter House Homemade Brats or Italian Sausage (on Sale this week for $3.99 lb. June 22 - 28, 2016)) topped with any number of delicious topping. I really like a Dickinson's Sweet & Hot Pepper and Onion Relish (Find it at Harter House World Flavors)


  • Pizza Panini - slices of Ciabatta Bread (available in our fabulous Harter House Bakery) spread with pizza sauce, layered with a little pepperoni. Add a slice of Part Skim Mozzarella and lots of grilled veggies; pressed on the grill using a large spatula and applying pressure on each side until cheese is fully melted.





  • Mexi- Melt - features a few thin slices of grilled flank steak or chicken on flour tortillas with refried black beans, a little jack cheese and grilled onions and peppers.




  • A Shrimp Roll - a few grilled shrimp, chopped and tossed with lightly mashed garbonzos, green onions, mayo, lemon juice and dried dill served on a soft roll or bun with shredded lettuce.


  • A few pieces of smokey grilled chicken tossed with BBQ sauce and piled with loads of tangy coleslaw on a roll or burger bun.



  • Grilled balsamic-marinated portobello mushrooms on grill-toasted whole wheat bread with roasted red pepper slices and pesto. (You can find all these ingredients at Harter House World Flavors)
Give these summer sandwiches a try and enjoy the savings on your favorite items on sale this week!!!

Sunday, June 12, 2016

Tomato and Avocado Fruit Salad

I found this recipe many years ago and enjoy making it this time of year when tomatoes and fruits are at their best.


I love tomatoes on their own, sliced and sprinkled with salt and pepper.  But also, topped with mayo, or drizzled with olive oil and topped with fresh basil and mozzarella pearls.  I love a BLT, with the tomatoes dripping between two chewy slices of Rustic French Bread and crispy fried Harter House Thick Sliced Bacon.  I also like tomatoes on a bagel with cream cheese.  If it has tomato in it, I know I am feeding my body well.


By the way, are tomatoes really a fruit?  Well, yes they are.  But I continue to think of them as a healthy vegetable.


This recipe uses fresh tomatoes and avocados, with a tart bite of fruits, an acidic tang of grapefruit and orange, deep richness of cherries combined together to create a perfect union.  I ate this salad immediately after tossing, but it is good the next day as well.




Tomato and Avocado Fruit Salad
(serves 2 as a full meal or 4-6 as a side)


2 large nectarines
1 large pink grapefruit (remove peel and seeds)
2 large heirloom tomatoes, any variety
1 large avocado
1 1/2 cups pitted, halved cherries (use a dark, sweet variety, like Bing)
1 large navel orange (remove peel and seeds)
1-2 plums


Cut fruit into chunks, and toss together with their juices.  Enjoy this salad on it's own, or top with yogurt (honey flavored Greek Yogurt is my favorite)  I also enjoy it with a whole wheat bagel with a little cream cheese and a drizzle of honey.











Monday, June 6, 2016

Fish Tacos & Stuffed Portobello Mushrooms

Perfect for the weekend. I'm getting hungry as I make my grocery list. 
Cod is on sale this week (June 8 to 14, 2016)


Grilled Fish Tacos
Makes 4 servings

Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your neighborhood Harter House Supermarket fish department to find the best varieties.

Ingredients:
1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or cod)
4  flour tortillas
2 ounces  Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

Directions:
1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light Poppyseed dressing
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Stuffed Portobello Mushrooms
Makes 4 servings

Ingredients:
4 portobello mushroom caps, stems removed
1 large garlic clove, cut in half
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 cup seeded, chopped tomato
1/2 cup seeded, chopped yellow bell pepper
1/2 cup fresh whole wheat breadcrumbs
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking spray
2 ounces - 50% Reduced Fat Cheddar, grated (about 1/2 cup)

Directions:
1. Preheat grill.

2. Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.

3. Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.

4. Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.

Sunday, June 5, 2016

Upside-Down Breakfast Muffins

If you're looking for ways your family can spend more quality time together, consider bringing back breakfast this weekend.  

You'll find everything you need at Harter House and Harter House World Flavors.

Enjoying each other's company and a delicious breakfast is the perfect opportunity for your family to reconnect. Use the added time weekend mornings provide to prepare a wonderful, warm meal for your family to sit down and create lasting memories. Make your morning meal a weekend tradition the whole family can look forward to all week long.

Here are some easy tips to help make breakfast a family occasion:

Make Breakfast Special - Each week, request that a family member choose a fun theme for the breakfast table. From sports teams to movie themes to favorite colors - you'll see that the choices are endless and they can inspire creative breakfast menus.

Find Some Breakfast Helpers - Let the whole family practice their cooking skills by helping you in the kitchen. Serve foods that are easy to dress up, like Hungry Jack® pancakes. Sometimes the simple pleasure of a warm plate of pancakes is all you need to create the perfect start to your weekend mornings together.

Create Breakfast Menu Magic - The sky is the limit when you have extra time to craft a hearty breakfast, so serve a variety of foods your family will love. You can't go wrong with breakfast classics - from fresh veggie and egg dishes to the warm, fluffy goodness of a stack of Hungry Jack pancakes. Does your family enjoy creating breakfast masterpieces? Try these Upside-Down Breakfast Stacks, made with Hungry Jack pancakes, sausage patties, cheddar cheese and eggs, for a magical take on an ordinary meal.

For more recipes and breakfast tips to bring families together on the weekends, visit www.hungryjack.com.

©/® The J.M. Smucker Company



Upside-Down Breakfast Stacks


Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 large eggs, lightly beaten
  • 6 fully cooked sausage patties (Try Harter House's Homemade Breakfast Sausage)
  • 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix
  • 1/2 cup water
  • Shredded sharp cheddar or pepper jack cheese (optional)
  • Hungry Jack Original Syrup

Preparation
    1. HEAT oven to 375°F. Coat 6 muffin cups or glass custard cups generously with no-stick cooking spray.
    2. DIVIDE eggs evenly into prepared muffin cups. Top with sausage patty. Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
    3. BAKE 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Invert onto baking sheet. Sprinkle immediately with cheese, if desired. Serve warm with syrup.

Preparation Time
15 min
Cook Time
15 min
Serves
Yield: 6 stacks

SOURCE: Hungry Jack