Easy Peasy Summer Strawberry Jam!

Greetings, Mystic Meows!!

It is prime time for all of those luscious berries right now and what better way to enjoy them, besides eating them by the handful, than making jam! Strawberry preserves and jam is one of my favorite spreadable sweet treats. Perfect on oatmeal, toast, biscuits, pancakes, waffles… Ice cream! The possibilities are endless!

My recipe is quick, simple, and of course… easy. You’ll be seeing those words a bunch with my food blogs. Making a jam is a great way to make use of the berries that are super ripe and ready to eat right away. This recipe also works with other fruits such as peaches, apricots, plums, and cherries. If using peaches, I would quickly blanch them in boiling water for no more than 1 1/2 minutes to easily remove the skin before cutting. But let’s get to the Strawberries!!! ๐Ÿ“๐Ÿ“๐Ÿ“

Now, I tend to use way less sugar than most other recipes call for, and I also don’t use pectin because the method for this particular recipe is basically a reduction. It creates a nice, thick, and concentrated strawberry flavor. The use of lemon juice is up to you, but I also usually don’t add that either. It’s pretty much the strawberries, and sugar. That’s it! It thickens as it cools and is spreadable and insanely tasty. Here we go!

Easy Peasy Strawberry Jam ๐Ÿ“

2 pounds ripe strawberries, washed and hulled

1 1/4 cups of sugar

1/8th cup of lemon juice ( optional )

1. In a large bowl, add the strawberries and sugar, and proceed to mash the berries with a fork or wire whisk.

2. In a medium sized pot, add the mashed strawberries and cook on medium low heat and to help dissolve the sugar. Taste for sweetness and adjust by adding more sugar in small batches if you need to.

3. Once the sugar is dissolved, increase the heat to medium high and bring to a nice rolling boil, stirring constantly as not to burn the berries. At this point, you’re pretty much reducing down the sauce. The amount of time this takes will depend upon the pot you use and your stove. Usually about 20 to 25 minutes from the start of the rolling boil. Be sure to stay with it and stir it constantly.

4. You’ll be able to gauge if the jam is at the right consistency by the way it feels with a spoon as you’re stirring it. It’ll feel thick and of course you’ll be able to see how it looks on the spoon itself… Check out the video to see what I mean… ๐Ÿ˜‰๐Ÿ“

 

5. Cool completely and put into a jar or container, and refrigerate until ready to eat!

Since we typically eat the daylights outta this stuff in a matter of days, I just put the jam in a container and forgo the canning process. And I like that I can make more jam whenever I feel like it because this recipe is so simple and easy. As I said before, this Strawberry love fest of yumminess is great on just about anything! Peanut butter and Strawberry jam on toast makes a great little snack for the little meows! Even makes a beautiful base for a vinaigrette! Strawberry Balsamic, anyone?

That’s what I love about ingredients and how they’re like the gateway drugs to other recipe creations! ๐Ÿ˜One thing leads to another. Use the jam for smoothies, lemonade or iced tea… Jazz up your sparkling water or add to your mimosas! I can go on and on, but you get where I’m coming from… ๐Ÿ˜‰โœจ

Please let me know what tasty creations you come up with if you decide to give this recipe a whirl, dear reader! Thanks so much for stopping by! Until we eat again… Happy Cooking!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’•โœจ

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Beyond Sausage Stuffed Mushrooms

Greetings, Mystic Meows!

Ok. I’m not in any way vegan or vegetarian, but as a Chef who loves to eat, um… almost anything, I’ve really grown to love the Beyond Meat line of plant-based products and am super excited to try their latest offering Beyond Beef, which tastes, looks like, and can be used just as you would ground beef.

I’m already a fan of the Beyond Burgers, meat crumbles and chicken strips, and recently my local grocery store started carrying the Beyond Sausage Hot Italian flavor and I grabbed it like a mad woman! I was super excited to try it and immediately my creative brain went to work on the countless variations of yumminess I could prepare with it. Hence the title of this here blog post ๐Ÿ˜‰

When I go grocery shopping, I usually have a list of the things I actually need, but mostly I just wander the produce and meat aisles and see what jumps out and inspires me. I spotted some gorgeous looking Crimini ( baby bella ) mushrooms and knew exactly what I was going to make. I grabbed some spinach and a chunk of deliciously nutty Pecorino Romano cheese and off I went.

So here it is, dear reader… My recipe for these absolutely tasty morsels that I hope you make and enjoy as much as I did. If I didn’t have to share them, I could have easily devoured them all by myself! Meow!

Beyond Sausage Stuffed Mushrooms

12 large mushroom caps ( reserve the stems)

7oz. (2 links) Beyond Sausage

1/2 cup small diced onion

1 large clove chopped garlic

3 cups fresh chopped spinach

1/3 cup breadcrumbs

2 Tablespoons grated Parmesan cheese

3/4 cup small diced fresh Pecorino Romano cheese

2 Tablespoons olive oil or butter

Salt and Pepper to taste

Heat your oven to 350 degrees. Wash the mushrooms thoroughly. Remove the stems and chop them up as small as you can. In a sautรฉ pan or skillet, add the olive oil or butter on medium heat. Crumble the 2 sausage links and add it to the pan along with the chopped mushroom stems, onions, and garlic. Cook for about 5 minutes, stirring and breaking up the sausage, cooking until the onions become translucent.

Add the chopped spinach and sautรฉ until it becomes wilted. Lightly season with salt and pepper, being careful not to over-season the mixture since you’ll be adding the cheeses at the end, which are salty on their own. ๐Ÿ˜‰

Add the breadcrumbs and Parmesan, mix until well-incorporated and remove from the heat. Add in the diced Pecorino cheese and mix well.

Taste and adjust the seasoning to your taste. Take a heaping Tablespoon of the stuffing and start spooning the mix in your mushroom caps, being very generous with the filling, You might have a bit of the mixture leftover depending on how many mushrooms you make.

Place the mushrooms on a sheet pan or baking dish and bake them uncovered for about 15 to 20 minutes depending how large or small the mushrooms are. Once they’re cooked, remove from the oven and take about 1/4 cup water and deglaze the sheet pan before plating the mushrooms. This will create a nice pan sauce for the shrooms. Plate them up, add a touch of salt to the pan sauce, pour over the mushrooms and serve!

I have to tell you that these were really, REALLY delicious! This by far is my favorite Beyond Meat product to date. The flavor and texture was just like pork sausage, and I’m glad I chose the ingredients the way I did, especially the Pecorino. ( Pats self on the back ๐Ÿ˜‰)

I do hope you give these a try cause they are sooooo worth it and easy to prepare. Until next time… Happy eating and happy cooking!

Cheers, hugs & meows!

Xo, Nikki ๐Ÿ’•

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