Italian/Mediterranean:
Nicole –
Shrimp Scampi
Ashley –
Italian Mac and Cheese
Asian-Indian:
Kristine –
Honey Ginger Chicken with Noodles
Kellie –
Pineapple Ginger Flank Steak
Southwestern/Latin American:
Erin –
Taco Chicken Bowl
Stay tuned for recipes…another great menu!
Canning is a time-honored tradition that allows us to preserve the best of our summer gardens until the return of growing season…who wouldn’t want to enjoy fresh tomato salsa, dilly beans, sweet crunchy pickles, delicious strawberry preserves and so many more?
Whether you’re just starting to preserve your garden’s bounty or you’re a seasoned pro, there’s sure to be something new for everyone to try, like this super-simple and tasty recipe from Gooseberry Patch’s Mom’s Favorite Recipes cookbook!
Salsa for a Year
Makes 15 jars
15 lbs. roma tomatoes, cored, peeled and chopped
2-1/4 lbs. jalapeños, chopped
3 lbs. onions, chopped
2 c. cider vinegar
3 T. plus 1 t. canning salt
25 cloves garlic, peeled and chopped
1/2 c. sweet paprika
15 1-pint canning jars and lids, sterilized
Combine all ingredients in a 5-gallon stockpot. Stir well. Heat to a boil, stirring often; reduce heat and simmer for 10 minutes. Spoon salsa into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure lids and rings. Process in a boiling water bath for 15 minutes. Set jars on a towel to cool for 24 hours; check for seals.
About the Creators of the recipe above…
Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.
We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasn’t long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.
Hard to believe it’s been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we’ve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we’re best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.
One thing’s for sure, we couldn’t have done it without our friends all across the country. Each year, we’re honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you’ve been with us since the beginning or are just discovering us, you are welcome to the use Gooseberry Patch recipes!
Vicki and JoAnn
NOTE TO READERS: We make our recipes to serve 6 adults. Also as you know we have updated, added, and changed content of this blog. We would love to hear feedback from you all. Thanks for following and I’m still enjoying every minute of cooking for my swappers.
Hope you enjoy this month’s menu!
North American/European:
Chicken with Mango Chutney
6 servings
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Agave marinate with salt and pepper
2 (1/2 lb.) chicken breast cut in strips (can use turkey tenderloin)
salt and pepper to taste
1/3 cup ginger mango chutney from Trader Joes
Prep Day: Prepare marinate 1 cup agave syrup to 3 cups water. Put marinate in freezer bag with chicken. Add salt and pepper.
Serve Day Preparation: Thaw. Prepare grill and heat to medium high. Place on grill, 4-6″ from coals. Cover grill and cook for 20-30 minutes, until juices run clear when pricked with a fork. Turn tenderloins twice during cooking time. Slice and serve chicken with mango chutney. Can also cook on stove but will be sticky.
Chicken Bacon Bundles
6 boneless skinless chicken breasts
12 slices of bacon
6 pieces of mozzarella string cheese
1tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
Prep/Freezing Directions: Thin chicken breast with a meat tenderizer. Cut one string cheese in half and lay in center of chicken breast. Lightly season entire breast with Italian seasoning, salt, and pepper. Roll chicken up around cheese. Wrap 2 slices of bacon around chicken bundle and secure with toothpicks. Place prepared bundles into freezer bag and freeze flat.
Serving Day: Preheat oven to 400 degrees. Heat 1 Tbsp. Olive Oil in a large nonstick skillet over medium-high heat. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken to oven and bake 30 minutes if thawed and 45 minutes if frozen or until juices of chicken are clear. Optional to top with grated Parmesan Cheese.
Italian/Mediterranean:
Meg’s Stuffed Shells
Adapted from http://megduerksen.typepad.com/
1 box jumbo shells
1 24 oz cottage cheese
2 c shredded italian cheese
1/4 c parmesan cheese
1 tsp minced garlic
spices – any variety of italian seasoning, onion powder, garlic salt, rosemary, oregano, smoked paprika, smoky bbq rub (pampered chef)
1 egg
1 jar spaghetti sauce
***I was using up a bunch of what I had so everyone got a little of this and a little of that for spices!
prep day: cook pasta according to box. drain and cool. combine egg, cottage cheese, parmesan cheese, 1/2 cup shredded cheese and spices of your choice. fill each shell with a large spoonful of cheese mixture. place shells carefully into freezer bags. bag remaining 1 1/2 cup of shredded cheese and add to shell bag.
serve day: I advise SLIGHTLY THAWING entree so that you can pour shells from the bag into baking dish and let it continue to thaw there. this will avoid mushy, messy pasta in the bag. once it’s thawed, pour jar of sauce over shells. cover with included shredded cheese. bake at 350 for 25 minutes.
Chicken Tetrazzini
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Prep Day: Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine.
Fill gallon size bag with 6 servings ( be careful because this recipe makes 8 servings) and freeze flat. Also, sent a small baggie of remaining parm cheese with each meal.
Serve Day: Thaw tetrazzini overnight in refridgerator. Empty chicken terazzini into a 9X13 baking dish and spinkle baggie of parm on top. Bake uncovered at 400 degrees for about 25 minutes or until center is warm and cheese has browned.
Asian – Indian:
Beef Skewers with Red Miso Glaze
1/4 c. Plus 2 Tbsp. Vegetable oil 4 garlic cloves, thinly sliced
1/4 c. low-sodium soy sauce
2 Tbsp. red miso paste
1 tsp Asian sesame oil Pinch of sugar
Pinch of salt
1-1/4 lbs. sirloin
Prep Day: In saucepan, heat veggie oil. Add garlic and cook over low until crisp, stirring, about 3 min. Using slotted spoon, transfer garlic to blender, reserve oil for another use. Add soy sauce, miso, sesame oil, sugar, salt to blender. Purée. Freeze. Cut meat thicker than 1/4 inch. Freeze.
Serve Day: Preheat grill to high. Thread meat on skewers. Lightly brush with miso glaze. Grill 1-2 min. Brush with miso glaze a 2nd time and grill, turning, until charred, about 2 min. depending on preferred meat temperature.
Southwestern/Latin American:
Southwestern Steak
Flank Steak
Chimichurri Sauce:
1/2 cup vegetable oil
2 tablespoons white wine vinegar 1/2 cup chopped cilantro
2 tablespoons minced onion
2 teaspoons crushed red pepper
1/2 cup extra-virgin olive oil 1/2 cup chopped parsley
4 garlic cloves, minced
1 tablespoon fresh lime juice Salt and freshly ground pepper
Prep Day: In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes. Freeze.
Grilled Marinated Flank Steak Marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Prep Day: Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight or freeze at this point.
Serve Day: Thaw. Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. Spoon some of the chimichurri sauce over the steak and serve.
Your Choice:
Border-town Burger
1 1/2 lb. lean ground beef
3 tbsp Tabasco chipotle pepper sauce
1/4 c chopped cilantro
1/4 c chopped green onion
1 tsp salt
6 slices Monterey jack cheese
6 hamburger buns
Serve with lettuce and sautéed onions (you provide)
Prep Day: Combine ground beef, cilantro, green onion, salt and Tabasco sauce; mix and form into 4-6 burgers. Place in ziplock bags. Put 6 slices cheese in separate bag and freeze.
Serve Day: Thaw and cook on grill over medium-high heat to desired doneness. Top each burger with a slice of cheese and grill until melted. Serve on grilled buns with lettuce and sautéed onions.
Chipotle Crusted Pork Tenderloin
6 servings
1 teaspoon onion powder
1 teaspoon garlic powder
1 – 3 tablespoons chipotle chile powder, depending on your family’s taste
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
Prep Day: In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Freeze after well coated.
Serve Day: Thaw. Preheat grill for medium-high heat. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before serving.
Northerly Nosh 