Holiday Gift Items and a Craft show announcement.

 My first Craft Show in over a year is this weekend.  Close to home, so if I forget anything I can at least send hubby home for it.

For those local to me (Chicagoland) - Willowbrook High School WPO 5th Annual Craft show 9 AM to 3 PM Saturday 11/13/21

As a result I am making gifty items and getting a few things made up in advance for online sales.  There are more that 15 soups in our list of items now and we added two this year that will be available only around the holiday, then be retired.  These two new soup mixes are:

Hearty Italian Soup

This is a bouillon included (vegetable) add water only soup that has several kinds of beans.

Five-bean Soup

This interestingly flavored soup is rich in herbs.

And we have made these great gift items.

A Charcuterie Starter Kit that has herb cheese spreads and dips included as well as a recipe for serving 6 to 12 people with a Charcuterie tray.

DIY Grilling Kit with materials and instructions for making your own marinades, meat rubs and other grilling spices.

Popcorn Lovers gift with corn you can pop on the cob and two of our salt-free popcorn seasonings to use with it.

Olive Oil Dipping Sauce with a bottle of virgin olive oil.

We have a fun new item, Cinnamon-scented Fire Starters.  These special scented pine cones can be used as kindling in your fire place or just tossed onto a fire to give off the wonderful seasonal scent. Or you can hang them with the band included in your car, faux tree or on a wreath.

We also have our Wine Dips and Spreads which will be packaged with wine glasses and holiday plates and spreaders.

And something brand new (like this week) -- By client request we modified our spiced wine blend to create something you can use in cider or apple juice, so we now have a new product called Wassail Drink Mix and have changed the packaging on our spiced wine to match calling it Wine Wassail.  Both allow you to create flavored cider or wine with holiday spices and smells.

Holiday gift making posts are in the works, so stop by in the next couple weeks and I will share herby ideas for gift giving.  Also this year we are doing the advent calendar as a daily email.  Sign up now to receive these, as we will not just blast the entire mailing list with daily emails, only those who sign up.

You can do so here ===== Advent Calendar Daily Idea sign-up

Herbal Gifts DIY

Coming up on Nov 6 we are presenting our Making Herbal Gifts program at District 214 in the Arlington Heights, IL  Area, so I thought I could share this blog post I first wrote as a Guest post on the Supporting Artists blog in December 2012.  The best thing about this is it is timeless and these items are great to make and perfect as gifts.

Using and gifting with herbs is such a special holiday treat. I thought I would share a few simple ideas that you can use to herb up your Holidays.

As an herb gardener, I enjoy the scents and smells of herbs, but this time of year the smell of spices is just as appealing. I craft these simmering spices to give my home the smell of gingerbread even when I do not have time for baking.

Simmer Spices

§  6 whole cinnamon sticks, broken

§  1 Tbls. whole allspice

§  1 Tbls. orange rind

§  1 Tbls. whole cloves

§  A handful of pine needles or fir needles, or you can substitute 2 Tbls. of Rosemary

Place all the items with water to cover in a simmer pot or place in a saucepan on the back burner with enough water to cover and keep on simmer. Refill the water whenever it gets low and enjoy the smell of Christmas!!

Seasoned Nuts

This is a recipe I share with my friends each year. I make it to serve at open houses. As a favor or gift I give my Backyard Patch Cinnful Dessert Blend with the recipe attached to those visiting. It is simple and easy to make and you can change up the nuts to suit your palate. If you do not have any Cinnful Dessert Blend, try pumpkin pie spice or just plain cinnamon.

Stirring the seasoned nuts, just before the oven

Cinnful Nuts (Cinnamon Roasted Nuts)

§  1/2 cup pecans

§  1/2 cup walnut halves

§  1 cup peanuts (see note below)

§  1 egg lightly beaten

§  1 tsp. water

§  3/4 cup sugar

§  1 Tbls. Backyard Patch Cinnful Dessert Blend

§  3/4 tsp. salt

Steps:

Combine the nuts. Mix together the egg and water and toss with the nut mixture. Combine the sugar, spices and salt and toss that with the nuts until they are well coated.

Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Break up any large clusters and allow to cool.

(* NOTE: You can remove peanuts and increase the other nuts by ½ cup to make a different mixture. Or substitute hazelnuts for the peanuts.)

Inspiration Stimulation

When your creativity starts flagging because of all the pressure and use this delightful recipe for tea that combines sweet and savory herbs to construct a creative frame of mind. As a gift I tie 2 teaspoons of the herbs into cheese cloth squares or coffee filters and stack them in a decorative jar with a label including instructions.

§  1 Tbls. Hibiscus

§  1 Tbls. Lemon grass

§  ½ Tbls.Basil (Holy Basil if you have it is even better)

§  1 tsp. Rosemary

§  1 tsp. Cardamom seed (if you have pods crush and extract only the seed)

 

Combine in a container with a tight-fitting lid and use 2 tsp. per cup of hot water. Allow to steep 5 to 7 minutes.

Energizing Bath Bag Blend

Need more energy this holiday season? This combination of energizing herbs could do the trick. Create this blend of herbs and use it for yourself or make up a batch with your family and give them as gifts. The recipe makes 8 cloth bags of bath blend.

§  ½ cup lavender flowers

§  ½ cup peppermint

§  ½ cup spearmint

§  ½ cup lemon grass

§  8 drops lavender essential oil

§  10 drops lemon grass essential oil

§  5 drops peppermint essential oil

§  5 drops spearmint essential oil

Combine all herbs in a plastic bowl. Add oils by the drop and stir with a plastic spoon or spatula (not with your hands.) Allow to meld for an hour and then place about ¼ cup in a cotton muslin bag or heat sealed tea bag.

TO USE: Allow bath bag to steep in hot bath water for 3 to 5 minutes before bathing.

I hope you enjoy these recipes and if you like herbs, please visit my Shop where I highlight not only my cooking and tea herbs, but also baking mixes, soups mixes, and seasonal spices: www.backyardpatch.com or you can visit me at www.backyardpatch.etsy.com

 

 

Home Style Slow Cooker Pork - Monthly Recipe Theme

Ending the recipe theme this month with a Crockpot recipe so you can make a great tasting pork dish without warming up the kitchen.

This is a traditional recipe using traditional pork herbs of rosemary and thyme.  They bring out the earthiness of pork and give a robust flavor to the sweetened sauce.

Home Style Slow Cooker Pork

ideal slow cooker: 4-quart

• 4-lb. boneless pork roast, cut into bite-size pieces
• 1 medium onion, sliced
• 1 cup water
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 Tbls. prepared mustard
• 1/2 tsp. thyme, crumbled
• 1/2 tsp. rosemary, broken
• 3/4 tsp. salt
• 1/4 tsp. pepper

Place roast pieces in slow cooker. Top with onion. Pour water around roast and onion. Combine remaining ingredients in a bowl. Spoon over meat and onion. Cover and cook on high 1 hour and then on low 4 to 6 hours or until meat is tender. Makes 8 to 10 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Zucchini Recipes (and no Bread in sight!)

Tuesday night at the Zoom garden club meeting, we were talking about recipes for using excess zucchini that did not include Zucchini bread.  I remarked that years ago the office ladies at Aurora University and I shared Zucchini recipes and I had a slew that did not include pickles or bread.

Here are several for you to try out if you also have a zucchini excess in your home!

This recipe is based on a Mexican dished called Calabacitas Picadas that has been served in Central America for over 9,000 years.

Chopped Zucchini

• 3 Tbls vegetable oil
• 1 medium onion, finely chopped
• 1 to 3 cloves garlic, finely chopped
• 1 lb. zucchini, cut into ½ inch dice (about 1 medium zucchini)
• 3 tomatoes, peeled, seeded and chopped
• 1 sprig cilantro (about 8 leaves)
• 1 to 2 jalapeno peppers, seeded and chopped
• Salt and pepper to taste

Heat oil in a pan over moderate heat and sauté the onion and garlic until tender, but not brown, about 10 minutes.  Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes.  Serves 4 to 6.

Zucchini Bake

• 2 cups zucchini, sliced
• 1 ½ cup fresh mushrooms, sliced
• ¼ cup onions, sliced
• ½ cup cheddar cheese, shredded
• 1 tsp basil, dried

Grease a shallow 1 quart baking dish.  Layer zucchini slices with mushrooms and onions.  Sprinkle with cheese and basil. Cover and bake at 350 degrees for 20 minutes.  Uncover and bake 10 minutes longer or until veggies are tender.  Serves 4.

Zucchini with Walnuts

• 4 cups Zucchini, thinly sliced
• 1/3 cup fresh chives, chopped
• 2 Tbls dry sherry
• ½ tsp salt
• 1/3 cup walnuts, coarsely chopped and toasted

In a large saucepan, combine zucchini, chives and butter.  Cook over low heat for 5 minutes.  Stir in sherry and salt.  Cover and cook over low heat for 3 to 5 minutes, until zucchini is tender.  Stir in Walnuts and serve.  Serves 4 to 6

This one is a bit more involved, but it makes a great side dish for a special meal.

Zucchini Casserole

• 2 Tbls vegetable oil
• 2 medium zucchini, sliced
• 1/2 cup onion, chopped
• 2 cups tomatoes, chopped
• 1/4 cup tomato paste
• 1 clove garlic, minced
• 1 tsp oregano
• 1/2 tsp basil, crushed
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded (divided)
• 1/4 cup Parmesan, grated
• 2 Tbls milk
• 2 Tbls + ¼ cup seasoned dry breadcrumbs

Preheat oven to 400 degrees.  Grease an 8 inch square baking pan.  In a large skillet heat oil over medium-high heat.  Add zucchini and onion. Cook stirring occasionally until crisp tender, about 5 to 6 minutes.  Add tomato, tomato paste, garlic, herbs, salt and pepper.  Cook stirring occasionally until tomatoes are soft.

Meanwhile, combine ricotta, ½ cup mozzarella, parmesan and milk.  Sprinkle 2 Tbls breadcrumbs over bottom of baking dish.  Layer half the vegetable mixture over the crumbs.  Sprinkle with 1/4 cup breadcrumbs. Spread cheese mixture over crumbs and top with remaining vegetable mixture.  Sprinkle remaining 1/2 cup mozzarella over top.  Bake at 400 degrees for 20 to 25 minutes or until cheese is browned.

 Enjoy your Zucchini in all its abundance and share your fav recipe below!  Here are more of mine Zucchini Recipes or these other Zucchini Recipes.

 

Garlic Pork chops and Green Beans

Green beans is by far my favorite thing to serve with pork.  And this time of year I can get fresh green beans from my own garden plot as well as from the farmers market.  We are using up the home-canned green beans from last season so I can make some new ones this year which made me think of this recipe.  I stir the canned beans into the pan drippings to warm them and enhance the flavor.

Apricots have a peachy-like flavor with a hint of sour that makes them a perfect compliment to the blank pallet that is a pork chop.  You can also make this with slices of pork roast instead.

Pork chops and Garlic Green Beans 

• 1 tablespoon olive oil
• 4 1/2-inch thick pork rib chops
• Salt and ground black pepper
• 4 apricots, pitted and cut in wedges
• 2 tablespoons plain or herb flavored honey (lavender or a spice infused honey are perfect)
• 3 cloves garlic, sliced
• 1 pound green beans, trimmed

Directions

In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and 2 cloves of garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is no longer pink in center.

Meanwhile, in a 2-quart microwave-safe dish combine beans and one clove garlic and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain. (Or steam them with garlic slices in a basket steamer until crisp tender.)

To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

Pork Chops Dijon - Monthly Recipe Theme

This recipe was originally included in my Backyard PatchCookbook, which I put together back in 2000. It is a collection of recipes using herb ingredients, like this one using herb vinegar. Since it is the perfect season to make herb vinegar, I thought it was a perfect inclusion for this month’s theme.

This recipe has a nice tang to wake up the taste buds and is great served with a side of wild rice or couscous and green beans.  You can always use a plain wine or rice vinegar if you do not have herbal vinegar, but I recommend making an herbal vinegar to enjoy in the winter.  You can use fresh herbs from your garden, the grocery or the farmers market.  Full instructions for this easy technique are available in this previous post.

Pork Chops Dijon

• 2 Tbls butter
• 4 ¾-inch thick pork chops (trimmed of fat)
• 2 Tbls Chive or Garlic chive -based vinegar
• 1 tsp Dijon mustard
• ½ cup heavy cream
• 2 tsp chopped chives (dry or fresh)
• Salt and pepper to taste

Melt butter in a large skillet over low heat, turning occasionally, for about 30 to 35 minutes, until brown and tender. Remove from the pan and keep in warm place. Now turn up the heat just a little and deglaze the pan by adding the vinegar and stirring well, scraping up any brown bits.  Next stir in the mustard, then the cream.  Simmer, stirring for 2 to 3 minutes, then serve over the chops sprinkled with fresh chives. Serves 4.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Cream Cheese Spread and Chive Dip for a Charcuterie Board

For May the recipe theme is appetizers.  Since we just created a new product, a Charcuterie Starter Kit.  This month we thought we would share different recipes one can use on a Charcuterie Board. 

Charcuterie, pronounced [shar-koo-tuh–ree], is the art of preparing cured or smoked meats. Charcuterie boards are essentially meat’s response to a cheese board, and boy are they good. For many folks they are a great way to create a board filled with appetizer bites.  And the awesome thing about charcuterie boards is that there is no end to the possible variations. Switching up a few ingredients yields something new and amazing each and every time.

In our CharcuterieStarter Kit we have combined several herb mixes for spreads and dips, Olive Oil Dipping sauce, a small bowl, and instructions for putting together a Charcuterie Board including a recipe for a board to serve 4 with all the needed ingredients. 

To get us started this month here is a cheese spread and a dip you can try with fresh herbs from your garden.  If you have chive blossoms available, you can substitute those for snipped chives.

Herbed Cheese Spread

• 2 Tbls fresh thyme, chopped fine
• 2 Tbls marjoram, chopped fine
• 2 Tbls chives, snipped with scissors
• 2 Tbls shallot, minced
• 8 oz. cream cheese at room temp

In a small bowl add the herbs and cream cheese.  Mix together until well blended.  Cover and store in the refrigerator until ready to serve.  Serve with an assortment of crackers and breadsticks.

 

Chive Dip

• 1 cup plain yogurt
• 1 cup sour cream
• 1/4 cup fresh chives, snipped with scissors
• 1 Tbls fresh sage, minced
• 2 cloves garlic, minced
• 1 1/2 tsp garlic salt

In medium-sized mixing bowl, combine all ingredients and mix well.  Let chill for at least 2 hours in the refrigerator before using to allow all the flavors to meld together. Serve with vegetable dippers.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Sheet Pan Chicken and Vegetable Bake - Weekend Recipe

One last chicken recipe and one more sheet pan recipe.  I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week.  I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.

We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds.  I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.

As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share.  This one has the hint of lemon that I love with chicken and easy vegetables I have on hand.  If you do not have any shallots, just finely dice an onion for that good flavor.

Sheet Pan Chicken and Vegetable Bake

• 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise 
• 12 ounces baby Yukon Gold potatoes, halved lengthwise
• 8 ounces carrots, diagonally sliced into 1-inch pieces
• 8 ounces celery, diagonally cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided 
• 2 teaspoons ground coriander, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallot
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons honey
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• Lemon wedges

Directions

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes