A Jeanne in the Kitchen

As you know, I love my flowers, of all kinds. Because I love flowers, I tend to take a lot of pictures of them too. Sometimes, though, there are just too many pictures to share all at once. Hope you don’t mind, but here are a few more beautiful blooms to help brighten up your day. Have a great weekend Everyone. 🙂

And this is just for fun. I saw this guy and really liked him a lot. He too will brighten your day and should put a smile on your face. 🙂

Have a great, colorful day and a great weekend.

I have been to most of the 50 states, but Alabama is one of the few I have never been to; yet. I will make it there one day. So, I honestly don’t know much about the state of Alabama at all. I have so few of the states left to visit, but I will make it to all 50 soon.

When I was checking out my culinary library, looking for something new for dinner, I came across a recipe for grilled chicken with a white BBQ sauce. I had never heard of this before. White BBQ sauce, and yes, apparently there really is such a thing, and it is widely popular all over Alabama too, is a mixture of mayonnaise, vinegar, salt and lots of black pepper, and just like any recipe, there are many different variations.

White BBQ Sauce was invented by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, AL, where freshly smoked chickens are pulled from the pit and then “baptized” in a pool of the sauce. This style of BBQ sauce was invented almost 100 years ago. I have been cooking and marinating foods in a mayonnaise base for decades, but I never knew about this or that it was actually a type of BBQ sauce before. Memphis is known for its dry ribs, KC for its molasses, and South Carolina for its mustard in the world of BBQ. The state of Alabama is known for its white sauce.  Who knew? I have now tried and enjoyed all of these BBQ styles too.

I actually marinated my chicken in some of the sauce as well, for about 3-4 hours before putting it on the grill. This made it very flavorful and tender.

Grilled Chicken with White BBQ Sauce

3-4 lbs chicken pieces, bone-in or out

1/2 cup mayonnaise

1/3 cup apple cider vinegar

3 TBSP apple juice

salt to taste

1 tsp cayenne pepper

1 TBSP black pepper or to taste – This recipe is supposed to be peppery, so more is better, if you can handle it.

Combine all the ingredients together and mix well. Coat the chicken on all sides and chill in the refrigerator until ready to grill.

When you are ready to grill the chicken, put it on a hot grill and cook until it is done.

We served our chicken with some grilled corn on the cob and some homemade baked beans and bread too. Delicious! A glass or two of chilled chardonnay was also on the menu, as it usually is. After all, wine goes with everything and makes every meal complete. Any meal without wine is called breakfast. 🙂

Stay tuned. I will be using the rest this white BBQ sauce in another new and exciting way very soon. Just have a little patience, and you will soon see what I create with it next. 🙂

Stay cool, stay safe and stay well Everyone. ‘Til next time.

I always get so excited when I see the herons. I just love them. They are power and grace combined. Plus they are so beautiful. You don’t realize just how big they are though, until you see them up close. We see them fairly often around our ponds/lakes. This one was posing for me, but only from a distance. He was across the pond from me. Luckily I have a great zoom on my camera so i was able to get some good shots of him.

All you have to do is open your eyes to see. There is so much beauty all around us, just waiting to be discovered.

Yams, sweet potatoes, I always get them mixed up. You would think I would know the difference, but I have to confess, I don’t really. But maybe I am not all that wrong either. Most people don’t know the differences between the two. The differences are so subtle, and they taste very similar as well. A yam really IS a sweet potato. Yes, all so-called “yams” are in fact sweet potatoes. Most people think that long, red-skinned sweet potatoes are yams, but they really are just one of many varieties of sweet potatoes. Yams and sweet potatoes are interchangeable in most recipes, and most grocery stores only carry sweet potatoes rather than true yams. True yams are hard to come by and are imported from Africa. Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Despite the label regulations, most people still think of sweet potatoes as yams regardless of their true identity.

When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’ sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as ‘yams’ to distinguish them from the ‘firm’ varieties. The reason for the name mix-up is because Louisiana sweet potato growers marketed their orange-fleshed potatoes as “yams” to distinguish them from other states’ produce in the 1930s—and it stuck. The skin of a yam (left) looks kind of like tree bark, while a sweet potato (right) is more reddish-brown. Depending on the variety, sweet potato flesh can vary from white to orange and even purple. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

Yams are starchy and have a rough, brown exterior. They can grow up to 4-5 feet long and are eaten in parts of Latin America, West Africa, the Caribbean, and Asia. Sweet potatoes are a New World root vegetable, have a softer, reddish skin, a creamier interior, and often, a darker interior. Yams are slightly sweeter tasting than sweet potatoes, and they are larger too, but they are kissing cousins, though they are from different families.

Whether they go by yams or sweet potatoes, they are very popular in Latin America, the Caribbean Islands, Asia and parts of the United States. Sweet potatoes, or “yams, are the fifth largest food crop in the Caribbean Islands. They were first domesticated in Latin America about 5,000 years ago. Sweet potatoes are very versatile and hearty. They can grow in many different terrains and areas. They are conducive to sustainable growth, producing high yields per unit area of land with limited impact to air, water, land, soil or forests and can grow at both high and low altitudes, with a smaller environmental footprint than other staple crops. They easily adapt to harsh environmental conditions— also making them a climate-resilient crop— and provides environmental benefits with respect to climate change mitigation and soil health. In the Caribbean Islands, Jamaica is the largest producer of sweet potatoes, growing about 43,000 tons, followed by Haiti at 42,000 tons annually.

When I made my Jamaican jerk steak Jamaican Jerk Steak I also made some Caribbean style sweet potatoes to go along with it. They went with the steak very well and tasted great. As with anything, there is always a wide variety of recipes out there, and this is one of many possibilities. These are my own creation, based on our many trips to various parts of the Caribbean Islands.

Caribbean Style Sweet Potatoes

1-2 large sweet potatoes, rinsed, peeled and diced medium

1/2 red onion, diced medium

1/2 yellow bell pepper, 1/2 orange bell pepper and 1/2 red bell pepper, diced medium

1 TBSP garlic

1 tsp allspice

1/2 tsp nutmeg

salt & pepper to taste

olive oil and butter for cooking

Cook all the vegetables and seasonings together in a hot skillet with both olive oil and butter, stirring frequently. You can also use canola or vegetable oil if you prefer, and you won’t need the butter, since both of these oils have a higher smoke point than olive oil. Cook for about 10-15 minutes, or until the potatoes are soft and tender. If you want them a little crunchier, boil them first in water with about 1 TBSP of white vinegar for about 10 minutes at a rapid boil before pan frying them. And that’s it. All that is left to do is to plate them up next to your main meal attraction and enjoy.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

I have a lot of beautiful, brightly colored summer blooms to share. Our flowers are in all colors, shapes and sizes. They are all so welcoming. Flowers are just so friendly and inviting to everyone. I love flowers.

Seeing all the brightly colored flowers always puts me in a good mood and always brings a smile to my face. Brighten up your days, and take in all the flowers. Have a great, flowery day.

Jerk seasoning is a type of seasoning and a style of cooking that is native to Jamaica, though it has spread all throughout the Caribbean, as well as to parts of Europe, Africa and the US as well. It is meat, usually chicken or pork, that has been either spiced with a a spicy dry rub or a spicy wet marinade. The word jerk comes from the Spanish word charqui, meaning dried meat. This transformed into the word jerk by the English. The art of jerking (or cooking with jerk spice) originated with Amerindians in Jamaica from the Arawak and Taíno tribes who intermingled with the Maroons, or the escaped African slaves who intermingled with the Taino Indians. The main ingredients for a jerk sauce or rub are allspice and hot peppers, anything else is up to your imagination. In the Caribbean, these peppers are known as scotch bonnet peppers, but you can also substitute any kind of spicy peppers such as jalapenos or habaneros too. This time I used some roasted Hatch chilies.

Allspice, or the Jamaican pepper, goes by other names as well, such as the myrtle pepper or pimenta or pimento. It comes from the dried unripe berry of the Pimenta Dioica or midcanopy tree that is found in many warm, tropical parts of the world and all throughout the Caribbean Islands. It became known as allspice in 1621 by the English, because of its combined flavors of cinnamon, nutmeg and cloves.

Just because jerk sauce or seasoning is primarily used for chicken or pork does not mean that it is only used for those meats. It is also very good on beef. I made a jerk steak for dinner, along with some Caribbean side dishes to get us in the mood for our upcoming trip to Bonaire.

Jamaican Jerk Steak

1 1/2-2 lbs chuck or skirt steak

4 small spicy chilies – I used some roasted hatch chilies this time

2 tsp allspice

1 tsp cinnamon

1/4 tsp nutmeg

1 1/2 tsp paprika

salt & black pepper to taste

4 green onions

2 TBSP apple cider vinegar

1 TBSP olive oil

Blend all the ingredients together in a food processor until they are well blended and form a paste. Then rub on the meat and allow to set for at least 3-4 hours in the refrigerator.

When the meat is ready, fire up the grill and get it nice and hot. Then place the meat on the grill and cook. Meats are almost ALWAYS grilled in the Caribbean. A nice, juicy medium rare is going to be best to both preserve the flavors and to keep the meat moist and juicy, and not dried out. We had a thick roast, so I actually seared the meat first to get a nice brown crust on all sides. As I was searing the meat, I was also pan-frying some Caribbean sweet potatoes and peppers (more on that later) as a side dish.

I never like to throw away food if I don’t need to, and this includes sauces and marinades too. I reused the marinade by heating it up in a skillet and then topped my steak with it.

Our Caribbean dinner consisted of the Caribbean jerk steak, sweet potatoes and peppers and a light salad, finished with a very smooth and fruity pinot noir. This is just like what we get in the Caribbean, only we just brought the Caribbean to Colorado this time.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Believe it or not, we still have some young ducks around, though they are now teenagers, not babies, and will soon be old enough to fly the coup. But teenagers will be teenagers no matter what, and all moms need a break from the rambunctious brood sometimes. Momma Mallard was no exception. At first, she and her brood were all resting peacefully by the shore.

But as soon as she saw me, she started waddling over to me as fast as she could, as if asking me to give her a much needed break. She needed some “me time”. She needed to get some attention too. She loved being the center of attention for these few minutes.

After a few minutes respite, she decided she should head on back to the gang. After all, they are teenagers. You don’t want to leave them alone for to long. You just never know what kind of mischief they will get into.

We all need a break sometimes, even if only for a few minutes. It’s OK to step away for a bit to regroup and to catch your breath from all that life throws at you sometimes.

The other day, our friends Mike and Lauren invited us over for some homemade Italian meatballs and spaghetti, which were absolutely delicious. I was always raised that when going to someone’s house for dinner, to never show up empty handed. This is a philosophy I try my best to uphold too. So I asked Lauren would I could bring and she suggested dessert. Easy-peasy. I decided to stick with the Italian theme and made an Italian berry tart.

I made the tart half with strawberries, so Larry would eat it, and half with a combination of blueberries, blackberries and raspberries. Either side, whichever one you chose, was delicious. So when you make this tart you can make it with any kind of berries you like, or no berries at all, and use cherries instead. Cherries or berries, I have made it both ways, and both ways are very, very good.

Italian Berry Tart

The dough was a slightly different version of a pate sucre or a sugar pasty dough. The Italian version is known as a pasta frolla and is the basis for most Italian tarts or crostate.

The Crust or Crostata

2 1/2 cups flour

1/3 cup sugar

1/2 tsp salt

1/2 tsp baking powder

1 tsp either lemon or orange zest

1 1 2/ sticks cold butter, cubed

2 eggs or 1 egg and 1 egg yolk

1/2 tsp vanilla

1/4 cup heavy whipping cream

Combine all the dry ingredients and the butter in a food processor and pulse for a few seconds or until it all resembles a coarse sand. Then add the eggs, cream and vanilla, and pulse again until it all forms into a ball. Wrap with plastic wrap and chill in the refrigerator for at least an hour before using.

Once the dough is ready, roll it to your desired shape on a lightly floured surface.

The Custard and Fruit Filling

4 large egg yolks

1/2 cup sugar

1 TBSP cornstarch

1/4 tsp salt

1 tsp vanilla

1 cup heavy whipping cream

1 TBSP sweet liqueur of your choice

2 1/2-3 cups of your choice of berries

Preheat the oven to 350* F or 190* C.

Roll the dough to fill a 10 inch tart pan. Firmly press the dough into the sides and the bottom with your fingertips.

Add your berries to cover the bottom of the shell.

Combine the eggs, milk, sugar, vanilla, cornstarch, liqueur and salt and mix well, then carefully pour over the fruit, making sure to completely cover it all with the custard mixture.

Carefully place it into the oven and let it bake uncovered for 30-45 minutes or until the custard is set and the crust is lightly golden.

Allow the tart to cool completely then dust with powdered sugar.

This is most definitely a crowd pleaser. Everyone is going to love it. Lauren kept going back for a few more bites after we had finished. It is perfectly sweet without being overly sweet. In a word – Perfecto!

Have a great day Everyone. Stay cool, stay safe and stay well. ‘Til next time.

I have been really bad lately. I keep telling myself I am going to go walk-about early in the morning before it gets to hot, but then I get busy doing other things and before I know it, the sun is baking hot. But today, I did go walk-about (an Aussie term), and I am so glad I did, for a lot of reasons. At first I wasn’t seeing to much, but then all of a sudden, there was lots to see. As usual, I took quite a few pictures.

It is only August, but changes are coming and they are coming quickly. Already I am beginning to see early signs of fall. The leaves are already starting to change their colors, we are getting our afternoon rains more frequently, and every so slightly, the temperatures are beginning to dip a bit too. I LOVE it! Fall is my favorite season. We’ve noticed in the past few years that we still have very dramatic changes in the seasons, and all our seasons are getting more and more beautiful, but they are making their changes earlier and earlier. We’ve heard that the earth is slightly off balance and that is effecting the rotation a bit, which is changing the timing of seasonal changes.

Although we still have lots of colorful flowers all around, the leaves on the trees are already starting to get the fall colors. If this year is anything like last year, we are going to have yet another spectacular fall.

Carpe diem! Seize the day and seize the moment, for in the blink of an eye, everything will change once again.

Summer always has such a huge array of delicious fruits and berries. I love them all, and just can’t help myself. I have to buy them. Unfortunately, I don’t get any help at home eating them, and sadly if I do not cook with them a lot of them will go bad. Larry really is not much of a fruit eater, and especially NOT berries, other than strawberries, which means either I have to eat them all by myself or I have to share them with friends. Lucky for me, and all the berries in our house, I have been baking a few berried goodies and have been sharing them with with friends and friends at church for our coffee cart.

Today I am sharing my moist and delicious strawberry bread. It is a simple recipe, with just a few basic ingredients. I always say, simple is often the best. This recipe is definite proof of that too.

Strawberry Bread

Preheat oven to 350* F or 190* C.

Spray cooking oil into a loaf pan and then dust with flour.

1 1/2 sticks or 12 TBSP softened butter

1 cup sugar

1 TBSP vanilla

4 large eggs

1/4 cup milk

2 cups flour

1 tsp baking powder

1/2 tsp salt

1 1/4-1 1/2 cups sliced strawberries

Beat the butter and sugar together until soft and creamy, then add the eggs one at a time, mixing in between each egg. Add the vanilla and mix again.

Combine all the dry ingredients together then add to the egg mixture, 1/2 at a time, mixing in between. Alternate between adding the flour mixture and the milk. Do not over mix.

Once the batter is made, gently fold in the strawberry slices and spoon into the prepared loaf pan.

Bake for for about an hour or until it is lightly golden brown and a toothpick comes out clean when inserted in the middle.

I like glazes on my loaf cakes, so after it was cooled completely, I made a simple glaze with powdered sugar and a little lemon juice, then added some colored sprinkles on top.

This time, I had a very special sous chef helping me too. Mommy’s little helper. Juneau wasn’t sure if she liked strawberries or not, but she kept asking for more. She ended up eating a few of the slices.

Needless to say, this cake was berrilicious! It’s a great way to enjoy the beautiful strawberries of summer.

Stay cool, stay safe and stay well Everyone. ‘Til next time.