Tuesday, July 29, 2014

Easy Rhubarb Pineapple Jam

 This is such an easy, delicious jam to make. Totally worth repeating this timeof year. 

The rhubarb in our yard is growing like a weed-finally! 

Summertime is here, with hot days and somewhat cool nights, the weather that this weird celery looking plant loves. 

I remember as a little kid trying to eat it by dipping pieces in a little bag of sugar-it's so sweet/tart that way- the original "sweetart"!

Rhubarb is actually a vegetable plant, but is mainly used in dessert or sweet things so it is generally thought of as a fruit. Ancient medicine used this plant for its laxative benefits?! Another name for Rhubarb is "Pie Plant" for its most used form-Rhubarb Pie. 

I chose to make this super simple Rhubarb Pineapple jam. I even "canned" the jam so that it has a pantry shelf life, but this could easily be made and frozen or refrigerated. 

Believe it or not it uses a box of Jello as the thickening agent and that is also what gives this jam its vibrant color. 

I think it gives this jam a fruit punch flavor that goes so well with the tartness of the rhubarb and pineapple. It is so good paired with something creamy, like I have pictured. That's a buttery, flaky croissant, spread with a Greek yogurt cream cheese and then slathered with the jam. 

It was soo good! I wouldn't be surprised if I wasn't making joyful sounds while I was eating it!

I love how simple it is to make and if you chose to can the jars just follow the jar makers basic instruction or canning instructions for jam here.


10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 oz. or two-3 oz.) package strawberry or cherry flavored gelatin


  1. Place the rhubarb, pineapple and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 18-20 minutes. 
  2.  Stir in gelatin until completely blended and cook for another 2-3 minutes. Remove from heat.
  3. Ladle into sterile glass jars to can per instructions or plastic containers to refrigerate or freeze.    
  4. These freeze beautifully for a year, once thawed they last about a month in the frig(if it takes that long to eat it!). Of course if you choose to can these they would have a pantry shelf life of 1-2 years. Mine don't last that long because I give them away as gifts and we really enjoy eating it on toast, bagels, in smoothies and over ice cream.

This recipe is adapted from Rhubarb-Central.com


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Monday, July 21, 2014

Crunchy Oriental Chicken Salad

It's true, we are all relishing this time of year to grill just about everything we can get our hands on right?

Wait-maybe that's a little too strong a statement-don't try grilling cereal, believe me it's a mess...

No really, from 60 ways to grill chicken, big fat juicy hamburgers, to the brats, to the lucky steak now and then. We got our grill on!

Which means there's a lot of leftover grilled meat, especially chicken in our house.

This recipe is the ultimate for leftover grilled chicken. It's a throwback to the 1970's and probably one of the few good ones from that era too. 

When it comes to leftover grilled chicken, step away from the mayo, don't touch the microwave and whatever you do, don't feed it to the dog. 

Instead make this:

It's THAT salad. The one your mom (okay, maybe your grandma) made back in the day. I know my mom did and she rocked it to! 

I made it much lighter as well by dramatically reducing the amount of oil an damping up the flavor with ginger and soy. 

It's full on Umami! Crunchy, salty, tangy, cool, sweet and you want to eat more and more and more. One of the great things about this salad is it really is better the next day or even the next-if it lasts that long.


2 (3 ounces) pkts. Chicken flavor ramen noodles

2 tbsp sesame seeds

1/4 cup sugar

1/4 cup white vinegar

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp low sodium soy sauce

1 tbsp grated ginger-fresh or frozen

1/2 tsp pepper

2 cups cut-up cooked chicken

1 cup sliced celery

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix

Slivered almonds-opt.

  • Mix sugar, vinegar, oil, sesame oil, soy sauce and ginger and pepper in large bowl. Add seasoning packet if desired-I look for ramen that does not use MSG.
  • Place package of ramen in a plastic bag and break up using a heavy spoon or edge of a pan.
  •  Add remaining ingredients and toss.
  • This is best made 1-2 hours or more before serving. Toss again and taste to correct seasoning.
  • For extra flavor and color, stir in an 11-ounce can of drained mandarin orange slices.
This recipe is adapted from Betty Crocker


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Monday, July 14, 2014

Baked Croissant French Toast

This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish 
This dish is right on so many levels and wrong on just one...

You probably shouldn't eat it everyday.

There, I said it. 

I'd really like to make it for breakfast or brunch every single day of the week but I really can't afford to go out and buy bigger clothes, nor do I want to.

But man, these babies almost make it seem worth it. 

Croissants. Those light airy curved horns of butter deliciousness. 

These are spread inside with a creamy, yogurt filling and then submerged in a egg custard. Baked until they are fluffy and full on with that eggy goodness as well. You probably don't need more butter melting on top or to pour over maple syrup, but why the heck not? 

You've already come this far right? Go right ahead baby.

Start by spraying a large baking dish with non stick spray and slice the croissants in half lengthwise. 
Spread them with an easy creamy filling made from Greek Yogurt Cream Cheese (yep-Greek yogurt cream cheese!) and peach yogurt-or whatever flavor knocks your socks off. 

Top with some fruit if you so desire-I did. And nestle the other half on top. 

No whip up some eggs with milk and vanilla and maple syrup-just like French toast-and pour all over the top. Push them down and give em some time-say while your preheating your oven to 350F-to soak up most of that custard. Then pop them in the oven for 35-40 minutes and 

Voila! Gorgeously fluffy, crunchy exterior and creamy interior. You almost feel guilty eating it.


Nah, give me another one.

Haha-here's the recipe as adapted fromPoMan Meals


  • 4croissants - cut lengthwise
  • 4 oz. softened or whipped cream cheese (I used a Greek yogurt cream cheese-yum!)
  • 6 oz. container of yogurt (I used peach)
  • 6 eggs
  • 1 1/2 cups milk or half and half
  • 1/4 cup maple syrup
  • 1 tsp Vanilla
  • 1/2 tsp cinnamon (I used Pumpkin Pie spice)


  1. Preheat oven to 350 degrees.
  2. Generously spray with non stick spray a 9x13 inch baking dish.
  3. Cut croissants in half lengthwise and place the bottoms in the dish.  
  4. In a small bowl, beat the cream cheese and yogurt and spread the mixture over the bottom croissants.
  5. Add fruit at this point or just put the tops on the croissants.
  6. Whisk the eggs, milk, maple syrup, vanilla and cinnamon well in another bowl and pour over top of the croissants.
  7. Let the croissants sit, mashing them down occasionally for about 15 minutes or cover and refrigerate for 8 hours or overnight.
  8. Bake uncovered for 30 - 45 minutes, until a knife inserted comes out clean.
  9. Serve with butter, powdered sugar, syrup and/or fresh berries.


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish

Sunday, July 6, 2014

Baked Frittata with Salami Bacon

Salami Bacon.

Bacon made from salami?

You betcha!

I have made this all my life. Being from the San Francisco Bay Area I grew up with awesome dry salami. Now that I live in the Midwest, they don't have it so much, but it's slowly making it's way here. 

What they do have, Genoa salami, makes awesome salami bacon though. 

If you like salami , frying or baking it to make it "bacon" makes it an even more intense, crispy, salty bite of salami goodness. 

We eat it as bacon, on Frittata's (duh), in sandwiches, on salads...

Anywhere you would use bacon. 

This here ol' Frittata is a no brainer. 

They are so good and easy. I make them to clean out my frig.


Leftover cooked meats, veggies, the ends and little bits of greens or cheese. 

Chop, sauté and then pour over beaten eggs. 

Throw that baby in the oven and 15-20 minutes later....


But the salami bacon....

To die for. 

Bake or fry them whole and top a burger...it's insane.

So here's the low down on making Salami Bacon.

Preheat a saute pan to medium or oven to 350F.

Saute the salami rounds or pieces until darkened and crispy. Place on a paper towel lined plate to drain. 


Line a large baking sheet with foil (ease of clean up). Place salami flat on the foil, not touching and bake for 12-15 minutes.
Watch carefully that they don't get too dark or burn-it can happen fast!

Believe me I know. (But my family knows I kinda like them dark).

Remove and place on a paper towel lined plate to drain.

A great recipe for Frittata can be found Here.


This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish