Traditional recipes

Smokey Corn and Tomato Bruschetta

Smokey Corn and Tomato Bruschetta

Ingredients

On the grill

  • 1 large ear of yellow corn, husked
  • 1 small red onion (about 6 ounces), peeled, halved through root end
  • 1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
  • 1 small country bread, sliced

For the dish

  • 1 tablespoons fresh lime juice
  • 1/8 teaspoon hot smoked Spanish paprika

Recipe Preparation

  • Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side.

  • Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.

Reviews Section

Tomato Bruschetta

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Original recipe makes 10 servings

Ingredients

2 large tomatoes, diced
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1/4 cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
1/4 cup olive oil
1/4 cup shredded mozzarella cheese

Directions

  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  3. Arrange French bread slices on a large baking sheet drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Nutrition

Calories: 248 kcal
Carbohydrates: 28.8 g
Cholesterol: 2 mg
Fat: 12.2 g
Fiber: 1.8 g
Protein: 6.5 g
Sodium: 313 mg


Grilled Tomato Ricotta Pesto Vegetable Bruschetta

This bruschetta is a great way to make use of summer vegetables, such as zucchini. While I selected zucchini, yellow summer squash, sweet onions, sweet red peppers and mushroom, most vegetables suitable for grilling can be swapped in. The are simply tossed in a 50/50 mixture of Filippo Berio‘s Classic Pesto cut with olive oil (the same mixture used to baste the bread slices for grilling).

The smokey flavor from the grill infuses into the pesto veggies and grilled pesto bread. When a jar of their rich Tomato & Ricotta Pesto is slathered on each slice, simple bread and veggies is elevated to divine. I am sure most of you are familiar with classic basil pesto, but the other may be new to you. Tomato & Ricotta Pesto is quite spreadable and is a fantastic addition to sandwiches and sauces. Here it adds flavor and creaminess while adhering the pesto vegetables to the grilled bread.


Instructions

Mix butter and 1/4 teaspoon of the OLD BAY. Brush on corn. Spray jalapeño pepper with no stick cooking spray.

Grill corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally. Cool slightly.

Cut corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeño. Remove stem and seeds then coarsely chop. Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve.

Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.


15 Ways to Use Cherry Tomatoes

You go to the grocery store or farmer’s market, ready to stock up on fresh vegetables. You have so many ideas and recipes you’d like to create in the next week. But, as happens with life, you wind up too busy to cook, instead opting to order a few dinners from your favorite hometown restaurants.

Before you know it, your veggies are starting wilt, and the likelihood of eating them is getting slimmer with each day. The good news, however, is that cherry tomatoes tend to last a bit longer than other veggies. Their lifespan is usually a couple of weeks, whereas those cucumbers and peppers need to be eaten days sooner.

Below you’ll find 15 delicious recipes that call for cherry tomatoes. This way, you won’t have to let a single one go to waste! Whether you’re in the mood for zucchini caprese salad, something with romesco sauce, or even your own personalized pizza, there’s something to cook up here.


Spiced Mexican Tomato & Corn Soup

4 tbsp (80ml) extra virgin olive oil
900g ripe tomatoes, halved
1 red onion, cut into 6 wedges
2 banana chillies (yellow paprika), halved and seeds removed
2 red paprika, halved and seeds removed
2 large red chillies, halved and seeds removed (Optional)

4 cloves garlic, finely chopped (Thermomix: peeled only)
2 tbsp extra virgin olive oil
750ml chicken stock (or vegetable stock)
(75g) 3 chipotle chillies in adobo* (reduce to one (25g) or two (50g) chipotle chillies in adobo, if you prefer less spice)
500g fresh or frozen (defrosted) corn kernels
2 avocadoes
2 limes
½ cup coriander leaves

*Chipotle chillies in adobo are available in tins from Specialty Food shops. Freeze any unused portions for later use.

  1. Preheat oven to 220C.
  2. Place halved tomatoes, onion wedges, banana chillies, red paprika and red chillies into a large mixing bowl. Drizzle over oil and gently toss to coat.
  3. Place all ingredients, skin-side up, onto a baking paper-lined baking tray and roast in oven for about 20 minutes until vegetables are tender. Turn grill on to hot and grill for about 5 minutes until skins have blistered.
  4. Remove from oven and let cool slightly, then discard blistered skins from tomatoes, chillies and paprika.

TO PREPARE SOUP – THERMOMIX METHOD

  1. Add garlic to TM bowl and chop SP5 / 5 sec
  2. Add oil and sauté: 5 min / 100C / SP1
  3. Add grilled vegetables and chipotle chillies to bowl and blend: 10 sec / SP3
  4. Add stock and cook: 20 min / 100C / SP1, without Measuring Cup (MC)
  5. Add corn and continue to cook: 8 min / VAROMA / SP1, or until corn is tender. (Place the rice steamer basket onto lid to prevent soup from sputtering, but to release steam)
  6. Insert MC and slowly bring speed up to SP6 for 5 seconds, until soup and corn are coarsely processed. Season to taste.
  7. Coarsley mash avocado in a small bowl and stir in chopped coriander and the juice from one lime. Season to taste.
  8. Serve soup in bowls, topped with avocado and a wedge of lime.

TO PREPARE SOUP – CONVENTIONAL METHOD


Asparagus and halloumi pasta with smoky tomato pesto

Hellllooo, halloumi. Bringer of happiness, upgrader of barbecues, squeaker of teeth. I use halloumi all the time, but I realised the other day* that 99% of the time, I serve my halloumi with bread. Halloumi burgers, halloumi pittas, halloumi bruschetta&hellip all good stuff, but today I thought I&rsquod make something different &ndash halloumi pasta! Cheese and pasta are a match made in heaven, but somehow I&rsquove always overlooked halloumi as a pasta accompaniment. Never again. It&rsquos brilliant.

*when I&rsquom alone, my mind often wanders to thoughts of cheese.

Did you know that there are now five times as many online searches for &lsquohalloumi&rsquo than there were 5 years ago? I&rsquom not even sure I&rsquod heard of the stuff five years ago (though I always knew there was something missing from my life&hellip), and now it&rsquos one of my favourite ingredients to cook with. To be honest quite a large chunk of those online searches were probably made by me, but hopefully you guys have become as enamoured with the stuff as I have, and hopefully you&rsquoll enjoy this asparagus and halloumi pasta.

I started with some pretty little twisty pasta that I found at Waitrose (if you want to try it, I believe it&rsquos called &lsquostrozzapreti&rsquo, which is impossible to say in anything other than an extremely exaggerated Italian accent). Waitrose have very much got behind the recent halloumi trend, with a whole section of their site dedicated to halloumi recipes (I will definitely be trying roasted halloumi very soon!).

Then I just tossed the lovely Waitrose pasta and the squidgy halloumi together with some veggies and the beautiful smoky tomato pesto, which is super easy to make. It starts life as a simple sun-dried tomato pesto, but instead of adding olive oil, I used Greek yogurt to make it nice and creamy (does it still count as pesto? meh), and also some smoked paprika, which adds an incredible flavour. The crispy halloumi goes so, so amazingly well with the smoky sauce. I&rsquom kicking myself for not putting paprika in pesto sooner.

Are you as big a lover of halloumi as I am? If you&rsquove never tried it before, check out my guide to cooking halloumi perfectly, and then try out my halloumi pasta &ndash or one of the other lovely halloumi recipes on the Waitrose site!


Summer Corn Salad

Summer Corn Salad is one of those recipes that should be on your summer food bucket list. There are a thousand different ways to turn fresh corn off the cob into a salad. One of our favorite versions has a kick from Daddy Hinkle’s seasoning, peppers and hot sauce, and it’s mellowed with lime juice and Roark Acres honey. Avocado and cilantro round out this delicious salad. A couple of tips when making this salad – one, grilling the corn intensifies the flavor. And second, let the flavors come together by allowing the salad to sit for at least an hour before serving. This is a great salad for serving at summer gatherings at the lake or backyard get-togethers. It’s a crowd-pleaser, and it goes well with grilled meats or Oklahoma barbecue.

Step 1

Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning. Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.

Step 1 -- Prepare a grill for medium-high heat. Brush ears of corn with butter then season with Daddy Hinkle’s Seasoning. Grill, turning occasionally until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.

Step 2

Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown. Refrigerate 1 hour before serving.

Step 2 -- Meanwhile, whisk lime juice, honey and Sriracha in a large bowl to combine. Add corn, avocados, chile and cilantro to dressing, and toss to combine. Season with salt and pepper to taste. Cover with plastic wrap, pressing down to prevent any air from coming into direct contact with the salad to prevent avocados from turning brown. Refrigerate 1 hour before serving.

Ingredients

  • › 4 Ears Of Corn, Husks Removed
  • › 1 1/2 Daddy Hinkle’s Original Seasoning
  • › 2 Tbsp Roark Acres Honey
  • › 1 1/2 Avocados, Coarsely Chopped
  • › 1/2 Cup Chopped Cilantro Leaves
  • › 2 Tbsp Hiland Unsalted Butter, Melted
  • › 3 Tbsp Fresh Lime Juice
  • › 1 1/2 Tsp Sriracha Hot Sauce
  • › 1 Serrano Chile, Thinly Sliced

You may also like these recipes

You can make these on the grill or pop them in the oven. Our jalapeno poppers are next-level good since they’re packed with MIO ingredients including Southern Roots Sisters Peach Pepper Jam, Bar-S smoked bacon, Head Country seasoning and Hiland cream cheese. These poppers are the kind of fun food you want to make when you have time on the weekend for appetizers. You may want to make a double batch because everyone will love the smoky-sweet flavor of these poppers, which we serve alongside the peach and pepper jam for dipping.

Our Easy Grilled BBQ Chicken Thighs check the boxes for summer grilling perfection. They have a ton of flavor, use only three ingredients and are super simple to make. John’s Dry Rub and Bar-B-Q Sauce are all you need to add flavor to the chicken thighs when you use the dipping technique from John’s Bar-B-Q in Okemah. Continuing to dip the chicken in the sauce while cooking adds layers of sweetness and smokiness. Of course you’ll want to discard the dipping sauce afterward, and open up a fresh bottle of John’s Bar-B-Q Sauce.

It’s hard to turn down dessert when it’s as good as our Blueberry Crisp. Shawnee Mills flour, Braum’s butter and Miller pecans are the perfect base for the crumb topping for this crisp. The blueberry base melds together with the buttery oat topping to make this delicious dish. We love serving it with Braum’s Homestyle Vanilla Ice Cream. This crisp is super easy to make and can be made with any of your favorite berries. Don’t expect any leftovers with this one, but do expect for people to ask you for the recipe.

Our Loaded BBQ Baked Potatoes are a favorite. These potatoes are great for company because they can be made ahead, and then toppings are set out for everyone to choose their favorites. And these aren’t skimpy baked potatoes. A potato becomes a meal when stuffed with great MIO products, starting with J.R.’s Family Bar-B-Q Sauce. J.R.’s sauce is sweet with a little spice, making it great either to marinate, cook with or to pour over the top of any of your favorite meats. Our recipe begins with a pork roast, cooked in a slow cooker with J.R’s plus Southern Roots Sisters Raspberry Chipotle Jam. Cover the baked potato in the shredded pork, then pile high with cilantro, cheese, avocado and sauteed bell peppers.

We’re also loving the Okie Italian Pasta Salad. It’s full of flavor from Bar-S bacon, mini pepperonis, Lovera’s cheese, Scissortail Farms fresh-picked basil, cucumber and tomatoes. Della Terra’s fusilli pasta is the perfect base for this salad. The pasta, which is artisan and made locally in small batches, is as authentic as you can get. And the whole salad is tossed with Diane’s Legendary Italian Salad Dressing, which lives up to its name. This pasta is great made a day ahead. Add extra Diane’s dressing according to your taste.

For something special after dinner, try our Coffee Martini. This elegant drink uses the very best vodka and dark coffee liqueur, both from Prairie Wolf, made in Guthrie. Compadres ground espresso beans are rich and make a luxurious coffee when combined with Hiland cream. Our recipe serves one, but it’s so delicious, you may want to double it.

The simple ingredients are deceiving for the amount of great flavor in this delicious dish. Mountain View Meat Company’s Polish sausage combines with Seikel’s Oklahoma Gold Old Style Mustard for a classic combination of sausage and mustard, but instead of being thrown on the grill, these sausages are roasted in the oven with peppers and Daddy Hinkle’s seasoning. Stuff the sausage and pepper mixture into a sub roll, dress with a spread of mustard and Roark Acres Honey, and you have a stand-out sub that couldn’t be easier to make but tastes as good as a restaurant sandwich.

Make waffles even tastier with cocoa powder and dark chocolate. This fun treat makes breakfast feel more like dessert when topped with whipped cream, chocolate syrup and a cherry.

This roast ham is glazed with Prairie Wolf Dark, Seikel’s mustard, and brown sugar--a sure crowd pleaser!

Easter is here, and it's time for the glorious foods of spring, including ham, scalloped potatoes and biscuits so good they'll make you say "hallelujah."

Let guests serve themselves by setting out toasted French bread and this savory bruschetta.

Layers of spinach and mushrooms are tucked between lasagna noodles and a creamy sauce in this rich vegetarian dish. Perfect for a Meatless Monday dinner.

Sometimes we need our food to be healthy, nourishing, easy to prepare. But there are times when we want something decadent, rich and luxurious. Risotto is a labor of love, a dish that requires tending and stirring to create a creamy, dreamy dish. The addition of J-M mushrooms, Scissortail Farms fresh thyme, Hiland butter and Lovera’s cheese create a fabulous dinner that’s as good as any that requires a reservation.

Start by making homemade flatbread, then assemble your sandwich with Lovera’s Summer Sausage, Lovera’s Caciocavera cheese, Scissortail lettuce greens and Seikel’s Oklahoma Gold Mustard.

This impressive looking trifle is filled with layers of berries, cream and pound cake.

A smoothie bowl is the perfect breakfast in a bowl-fresh fruit, natural yogurt, honey and nuts

This white chicken chili is a great alternative to traditional chili.

A simple tomato salad, with herbs and a little sweetness is just what you want o a hot summer day.

Mushrooms, peppers and chicken are added to a creamy white sauce for comfort food that's easy enough to make on a busy weeknight.

Individual servings of cobbler are made right inside coffee mugs. It’s a perfect ending to a holiday meal.

Serve this savory sausage quiche to friends and family for brunch.

Have fun mixing your favorite flavors to make your own popsicles. These fruit pops​ combine frozen fruit juice with yogurt, cream and honey to make the coolest, creamiest ice pops.

These unique pancakes have a savory flavor but are sweetened with Andrews Honey and Griffin's syrup.

Shawnee Mills cornbread mix makes a great coating for onion rings.

Our recipe for Fudge Turtle Brownies come together in a snap. A Shawnee Mills brownie mix is the base for these brownies, which are filled withBedre milk chocolate bars and Braum’s caramel topping. Miller Pecan Co. pecans top these brownies,which are perfect for Valentine’s Day or any special treat this month.As easy as they are to make, these brownies make an elegant presentation when plated. The only thing that could make them better is if served with a glass of cold milk. When preparing a special dinner this month, buy local and eat local. It’s good for you and good forOklahoma!

Thsese stuffin' muffins are great to make for Thanksgiving.

Biscuits and gravy with a punch of flavor!

This recipe is perfect for a family picnic or a quick lunch!

Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.

A great dessert to share with family this summer, this coffee ice cream is perfectly creamy and will keep you cool in the warm August nights.

A classic, pillowy white coconut cake is great for a birthday or celebration.

Classic Steak Diane: Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambé. This is just the thing to make for that special someone on Valentine’s Day. The combination of the steak with J-M crimini mushrooms, Daddy Hinkle’s marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.

The best way to add some creative magic to the Christmas morning!

These cupcakes are as fun to make as it is delicious! This is the perfect treat for a hard day's work.

Enojoy these Chocolate Chunk Pancakes with Honey-Cinnamon Syrup to bring the whole family around the table, and have them come back every morning wanting more!

This is a sweet recipe for a Valentine's Day treat.

Cheese and beer combine in this creamy, rich soup.

This Okie-inspired pizza combines the great flavors of chicken, bacon and ranch dressing. Pizza is on the dinner rotation for most people for good reason. It’s something everyone in the house can agree on. But if you’re looking for something beyond marinara sauce and mozzarella cheese, try a chicken, bacon and ranch pizza. This pizza, which starts with a Shawnee Mils pizza crust mix, can be made in a round pizza pan or shaped into a rectangle for flatbread. The base is a mixture of Braum’s sour cream combined with Head Country seasoning. This creamy, smoky spread is great on pizza or as a dip. A layer of cooked and sliced chicken, J-M mushrooms and Bar-S bacon add a great depth of flavor. You’re going to want more than one slice of this pizza!

It’s everything you love about chicken parmesan - in a slider! These addictive little sliders are great for feeding a crowd. Make a pan of them, and watch how fast they go.

The small size of these corn dogs makes them fun for a kids’ birthday party or fall get-together.

Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicky biscuit with each bite of warm gumbo.

The tater tot bake is different from a basic breakfast casserole. For one, tater tots instead of shredded hashbrowns give a great texture and flavor. The casserole is also full of flavor from Bar-S bacon, Greer’s Ranch House spicy sausage, Lovera’s cheese and J-M mushrooms. We love this breakfast bake served with Ace in the Bowl salsa. Overnight breakfast bakes are perfect when you have company or want to spend time with family. And this one is packed with flavor.

You won't need side dishes with this filling Mexican-inspired enchilada casserole.

Fudge is made even better when studded with chocolate-covered cherries and pecans.

Your guests won’t be able to stop eating this addictive snack mix.

This crustless quiche comes together easily and is wonderful for brunch.

Here’s the perfect March Madness snack food. These tasty wings have great flavor from Oklahoma ingredients. When eating out, chicken wings are a perennial favorite. If you wonder if you can make them at home as good as your favorite restaurant, give our version a try. Make your own honey-mustard sauce with Seikel’s Oklahoma Gold Mustard, a hearty whole-grain style mustard, plus Cheatwood’s Honey. A little all-purpose Head Country Championship Seasoning kicks up the flavor. Preparation and cleanup for these wings couldn’t be easier. Everything is tossed in a sealed plastic bag, placed on a sheet pan and baked in the oven. It’s a true one-dish dinner. These wings would also be perfect for snacking during March Madness. If you’re expecting a crowd, make a double batch because everyone’s going to love them!

Dig into this delicious dip loaded with bacon beer and cheese!

It's easier than you think to make a coffee house-style chai latte at home.

Have the best spa brunch experience at home with this fabulous fruit and yogurt bowl.

Hot off the grill pork kabobs is an easy and quick fix. This recipe would be a great recipe to prepare ahead of time to take camping or to a cookout.

Candied bacon is called so for a reason. It's so delicious you'll want to eat it like candy. It makes a good appetizer, breakfast or a topping on burgers.

Unwind and relax through the summer heat with this sangria recipe that is sure to keep you and your party cool.

A great combination of flavors comes in our Iced Cinnamon Honey Latte. This drink is just what you want as an afternoon pick me up or to get yourself going first thing in the morning. It starts with a homemade simple syrup made with Roark Acres Pure Raw Honey, plus cinnamon and Griffin’s vanilla. The syrup is so delicious you may want to make extra to use in hot coffee, tea or iced drinks. The syrup can be made ahead and stored in the refrigerator for a week. Once the syrup is made, it’s combined with Compadres cold-brewed coffee and Braum’s milk. One special touch that’s worth it is to make some coffee ice cubes ahead of time. Remember to pour a little coffee into an ice cube tray a day or so before making the latte. Popping those coffee ice cubes into your latte is a real treat – a coffee shop perk you can have at home.

One of our favorite recipes for holiday breakfasts is for Jam Crescent Rolls. Kids can help make these easy rolls, which start with crescent roll dough. Fill with your favorite jam, then drizzle with a powdered sugar glaze, and you have a super easy breakfast treat. It’s fun to make these in an assortment of flavors with different jams and jellies. These rolls are delicious to eat and fun to make.

Celebrate the end of summer with campfire cooking. These sausage packs are great for an outdoor camping trip, but are also good on a backyard grill.

Looking for a new potato salad recipe? Give this one a try!

Our Jerk Chicken recipe is full of flavor from peppers, garlic and onion, plus allspice, bay leaves, cloves and thyme. Made in Oklahoma’s Prairie Wolf Distillery makes an amazing Obahoshe Rum that takes this Jerk Chicken to the next level. Jerk Chicken is great right off the grill, eaten just as it is. It’s also great eaten alongside coconut rice, grilled plantains or stewed black beans. If you have any leftovers, pull the chicken apart to make jerk chicken tacos. Summer will be over soon, so make the most of it by firing up the grill and using some of your favorite Made in Oklahoma ingredients.

Delicious barbecue cooked low and slow takes hours, but our recipe brings a lot of flavor in a fraction of the time. It all starts with Oklahoma pork and John’s Bar-B-Q sauce and dry rub, made in Okemah. John’s championship-style sauce and rub, plus the sweetness of Cheatwood’s Honey, gives great flavor to the pork. Marinate overnight for the most intensity, then cook in the oven or an outdoor grill for a one-of-a- kind barbecued pork. Barbecued pork tenderloin is great sliced and eaten with everything from cheese grits to baked potatoes to roasted veggies. Or, shred it for barbecue pork sliders served with classic sides like potato salad and baked beans. This pork tenderloin is so good, you may want to double the recipe and freeze a portion to have for quick weeknight dinners. Serve it with John’s Bar-B-Q sauce in either mild or hot on the side.

The Busy Day BBQ Beef Short Ribs recipe is perfect for the family on the go or when your day is hectic, but you still need to cook dinner. The juicy meat falls off the bone. No one needs to know you weren't slaving away all day cooking ribs. It is our secret!


Easy Preserving Recipes, Tips & Resources

It's no secret I love preserving food from our garden since I've written about canning, freezing, and drying produce since the beginning of AOC in 2009. But what you might not know is this:

I didn't grow up learning about canning and preserving, and didn't really know many people who did.

It was only when I started growing our own food that made me want to find ways to preserve this garden goodness - no way was I going to let it go to waste! I started to check out books from the library to learn what I could about preserving food, but I still remember being so scared the first time I canned something! (Which was jam - the best thing to start with, by the way.)

It was easy, safe, and produced a wonderful "I made this" feeling that turned out to be kind of addicting.

It was so empowering to make my own foods that passing on what I've learned and helping you to preserve your own food is one of the main reasons I started this blog (along with Pantry Basic recipes which we're also so empowering and enlightening to me - yes, you CAN make mayo and ketchup at home!).

So preserving recipes are a cornerstone of AOC and my goal is for you to be inspired and armed with both knowledge and tried-and-true recipes that are safe and easy to do.

Consider this page as all-in-one resource for everything preserving: recipes, tips, and needed supplies. This will be continually updated, so pin this for future reference when when you're surrounded by baskets of tomatoes, berries, or whatever produce you love. (You can hop over to the preserving recipe visual index, too, if you'd like to see pictures of the recipes.)

NEW! Subscribe to grab your Preserving Record Notebook from the VIP Library to keep track of all the food you put up:


Watch the video: Corn (December 2021).