Tis the Season for Strawberry Jam

Some of my favorite recipes are the ones that have been passed down through the family. You know... the ones that are passed down from generation to generation. There are so many recipes I have that come from my grandmother, who got them from her mother. This homemade strawberry jam recipe is one from my mom. I am sure that I will pass it down the family later on in life. It is a perfect recipe to try on a beautiful Spring day. The nice thing about jam is that it not only goes great on toast, but other things as well. I like to eat mine on some vanilla ice cream. I absolutely love this recipe and wanted to share it with everyone!

Happy Jammin' !

-Kym's Kitchen


Mom's Homemade Strawberry Jam
(From: My Mom)

Ingredients:

5 cups strawberries, crushed (about 2 qts.)
7 cups sugar
1 box Sure Jell Fruit Pectin
1/2 tsp butter or margarine

Directions:

Prepare the Jars:

1. Boil jars in large pot filled with water for about 10 mins.
2. Place the flat lids and rims in water. Bring to boil for about 10 min.
3. Let the jars and lids stand in the hot water until time to cover jars.

** If you want, you can take the jars out of the water and then just keep them warm in the oven by placing them on a cookie sheet at about 200 degrees, until ready to use**

Prepare the strawberries:

1. Cut the stems off the strawberries and cut into fourths.
2. Using a masher (like a potato masher), crush the strawberries until it is a little chunky. Don't leave big chunks.
3. Measure the 5 cups into a large saucepan.
4. Measure the sugar in a separate bowl and set aside.
5. Using a metal spoon, stir the fruit pectin into the strawberries and add butter. Bring to full rolling boil on high heat, stirring constantly.
6. Quickly stir in sugar and return to full rolling boil. Once boiling, stir constantly for an additional 1 minute. Remove from heat.
7. Skim off any foam with the spoon.

** The heating/boiling process does take a some time, so be patient! **

Putting it all together:

1. Quickly ladle into prepared jars, filling to within 1/8  inch of the top.
2. Make sure to wipe the rims and threads to get any excess jam off.
3. Cover with the flat lid and rim. Screw on tightly.
4. Invert the jars for 5 minutes.
5. After 5 minutes, turn back over and let stand. Soon you will start hearing the seals of the lids popping ( It is such a cool sound).
6. Once they have cooled check the seals to make sure they have all popped.
7. Enjoy!

Bang Bang Shrimp

If you love spice and you love shrimp, then you are going to love these "Bang Bang Shrimp." Some places call them "Dynamite shrimp", but they are the same thing! When I served these, I put them with some white rice. It really balanced the spice, so it wasn't too spicy. One suggestion that I would have is to make extra sauce. If you make the recipe as is, there will be enough sauce to coat the shrimp, but if you want more to dip them, then double the sauce recipe. I absolutely love this meal and would highly recommend it!

Enjoy some spice in your life!

-Kym's Kitchen

Bang Bang Shrimp
(from: http://fakeginger.com/2011/10/02/bang-bang-shrimp/ )


Ingredients

 

1 lb. medium shrimp, peeled and deveined 

 

For the sauce:

½ cup mayonnaise

4-5 teaspoons chili garlic sauce, such as Sriracha sauce

1 teaspoon granulated sugar

1 teaspoon rice vinegar 

 

For the egg mixture:

1 egg, beaten

1 cup milk 

 

For the breading mixture:

½ cup all-purpose flour

½ cup panko breadcrumbs

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried basil 

 

For frying:

8 to 12 cups vegetable oil

 

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Combine beaten egg with milk in shallow bowl; set aside.
3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

Boyfriend cookies? Yes... Boyfriend cookies!!

I know that the title "Boyfriend Cookies" sounds funny but seriously these are the best cookies ever! There is a little bit of everything in these! Peanut butter, chocolate, sugar, Reese's...  Everything but the kitchen sink. These are suppose to help you get a boyfriend or at least make your boyfriend happy with these cookies, hints the name. Unfortunately, I haven't gotten the boyfriend but I have had raved reviews of these cookies! So many people have requested that I make them over and over again. Here is a little warning: THEY ARE ADDICTING! You can't eat just one!

This recipe like most of them, are very simple. The only thing that I would say is tricky, is since there are so many goodies that get added to the mix, the batter is very thick! After I add everything, my mixer sounds like it is going to die. With that said, I would suggest adding the goodies by hand. Don't worry, you will get a nice arm workout!

Hopefully you will enjoy these amazing cookies! Make sure to share them! Oh... and add whatever goodies you want! Make them your own!!

Enjoy!

-Kym's Kitchen


Boyfriend Cookies
(from: http://everycollegegirl.com/how-to-make-boyfriend-cookies/)

Ingredients:

1 cup butter, softened
1/4 cup white sugar
3/4 cup brown sugar
3 1/2 oz vanilla pudding (usually it is 1 pack)
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1 cup milk chocolate chips
1 cup semi-sweet chips
1/2 cup white chocolate chips
1/2 cup peanut butter chips
1/2 cup M&M's, any kind is fine
1/2 cup Reese's pieces

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, mix together the butter and sugars
3. Add the pudding mix, eggs, and vanilla into the mix and stir well
4. Next add the flour and baking soda to the mixture, and continue to mix well
5. Finally, mix in the chocolate chips and the rest of the candy
6. With a regular spoon or a scooper, drop a spoonful of the dough onto regular ungreased baking sheets
7. Bake for about 10 minutes or until golden brown
8. Remove and cool before packaging

A Girl Can Grill: Flank Steak and Oven Potatoes

Typically, men are the ones who take over the grilling duties, but women can grill too! I love to grill everything! BBQ chicken, steak, vegetables... you name it, I'll grill it! A little while back I tried a Red Wine Pomegranate Hanger Steak recipe from Food Network's Sunny Anderson. Since hanger steak was hard to find, I use flank steak. It worked just as good as if it were hanger steak. This time, I paired it with some herb oven red potatoes. This turned out to be such a good meal!

Don't be afraid of the grill!  Yes you are going to burn things, believe me! I have burned everything! My first time barbequing chicken, turned out to be more like a blackened, charred chicken! We all have done it! So just get out there and grill whatever you want, try new things and it's ok if you burn something, as long as it isn't the house!

Grill on!

-Kym's Kitchen

Red Wine and Pomegranate Hanger Steak

(From:  http://www.foodnetwork.com/recipes/sunny-anderson/red-wine-and-pomegranate-hangar-steak-with-cipollini-onions-recipe/index.html?oc=linkback)

Ingredients

2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper
2 tablespoons sugar
2 cups pomegranate juice
1 cup Merlot wine
1 teaspoon whole black peppercorns
2 tablespoons vegetable oil
1 (1 pound, 6-ounce) hanger steak *or Flank Steak*
8 to 10 cipollini onions, peeled and ends trimmed
3 cloves garlic, smashed

Directions

In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine. Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend.

Pour half of the mixture into a large resealable plastic bag. Add to the bag the peppercorns, vegetable oil, and steak. Seal and massage the steak a bit before letting it rest at room temperature for 1 hour. If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it.

Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat. Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes. Set aside.

Heat the grill or grill pan to medium-high heat.

Remove the steak from the plastic bag and gently pat dry. Discard the marinade from the plastic bag. Season the steak on both sides with a sprinkle of salt. Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak.

Cook until the steak easily releases from the grill, about 5 minutes. Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut. Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it. Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results. Place the slices of steak in a serving dish and pour the glaze and onions over the top.

Herbed Oven Potatoes

1 bag red potatoes

1 medium onion , chopped

Garlic Powder

Olive oil

Salt and Pepper

Basil

1. Preheat oven to 425 degrees.

2. Cut potatoes into quarters and place in a big bowl. Coat potatoes with olive oil.

3.  Add chopped onion, garlic powder, basil, salt and pepper (all to taste).

4. Mix potatoes good. Spread evenly on baking sheet. 

5. Bake for 45 minutes or until tender. 

6. Enjoy!!

Pecan Toffee to Die For

During the holidays, I received two huge bags of pecans from a friend. I had no idea what to do with them until one day I Googled "pecan recipes" and found this amazing toffee from Southern Living. I made it once for Christmas, just to see how it went over. Then I took some to work. Everyone wanted to know where I got the recipe and when I would make it again! So I decided that I needed to post it here so that I could share it with everyone! I would recommend that if you do not have a candy thermometer to get one, because I think that it is one of the most important things in making this properly. Other than that, it is a super easy recipe and great for any occasion.

Enjoy feeding your sweet tooth! :)

-Kym's Kitchen


Pecan Toffee 
(From: http://www.myrecipes.com/recipe/pecan-toffee-10000000410629/)
  
Ingredients

1 1/2 cups chopped pecans, divided
1 cup sugar
1 cup butter, softened 
1/3 cup water
5 (1.55-ounce) milk chocolate bars, broken into small pieces *Or 1-2 Bags of Milk Chocolate Chips*

Preparation 

1. Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

2. Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

3. Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.

** I added some of the Heath Bar Toffee Bits to the top which really added a nice touch! **