Blueberry/Ginger/Bacardi Rum Jam: We Be Jammin'!

Today's feature is brought to you by an awesome sale on blueberries at our local Walmart. 12 oz. containers were on sale for $1 each.  This afforded me the opportunity to make a plethora of fruited goodies, namely jam.  I'd never made blueberry jam before and figured it was high time.  Following a successful venture with strawberries, creating a Mixed Berry Sake Jam w/Cardamom, a big hit with me and my family.  The recipe is super easy and relatively maintenance free, using my Ninja Foodi® and I was able to gift some of my family and friends their own special homemade goodies, it makes me feel good!  It pays to catch these impressive sales at local supermarkets and maximize on its benefits by canning and preserving for later.  With times as unpredictable as they are these days, every little bit helps, every deliciously sweet, fruity and spreadable bite!  I used Bacardi Rum for this recipe, but feel free to choose the brand of your own personal desire, I like to stick with the classics when cooking with alcohol. Don't worry, only the subtle spiced notes remain, not the booziness, so you can create memories that you can share with your kids after eating, unabashed and without the shame that sometimes comes along with a story starting with Bacardi Rum! Cheers!

 I'm by no means opposed to sugar and I know and respect its place in canning. I do however, feel that wonderful canned jams and jellies can be achieved with optimal yet reduced amounts.  This recipe provides a delightful and fruit forward spread and you will never miss the extra sugar! Try a heaping spoonful in your cottage cheese for a real treat or with the usual suspects like toast, English muffins or yeast rolls.  Breakfast, lunch or dinner, this JAM ROCKS!

Recipe:

8 -12 oz. containers of fresh blueberries, rinsed, picked through and examined for defectives

5 3/4 c. pure cane sugar

8 whole green cardamom pods

Juice and peel (without pith or white part) of 1 lemon

1 tsp. kosher salt or to taste

1 tbsp. pure vanilla extract

1 shot bottle of Bacardi Rum 1 1/2 oz.

2 boxes fruit pectin, optional

Instructions:

Place all ingredients except vanilla extract in the Foodi on the warm setting and allow the fruit to macerate and marry for 5 hours.  Doing so will break the berries down slowly and help them keep their form, concentrating the delicious flavors and 'becoming' with little effort.  Stir periodically.

Once the berries have given up their liquids and are fragrance forward, turn the setting to  sear/saute and bring the berries up to gentle simmer.

Remove the cardamom pods!

Once the berries have reached your desired consistency, turn off the heat and add the pectin mixed with a little water.  

If you choose not to use the pectin, simply simmer the berries down until visibly reduced and it is a bit thicker in the vessel.  It will continue to thicken naturally as it cools and sets.

Stir until fully dissolved and transfer to hot sterilized jars.

Add the lids and place the jars on the counter to seal naturally over the course of the next day.

You will be able to tell if they have sealed, by the indentation in the top lid, it will be concave. 

Label and date your finished gems, I like to adorn the gifting ones with butcher's twine for a personal touch, but feel free to omit or decorate as desired.   

Your jam is ready to be stored or gifted, I did both.

Makes 12 -1/2 pint jars, plus some to enjoy now, just place the remainder in a clean and airtight jar with a lid.

Refrigerate for longest shelf life and best flavor.  Keep in mind, this version has about half the sugar as the regular versions, so it may be more susceptible to losing freshness faster after opening, not that it will hang around though, as my young teens say "It's Bussin"!, which translates to delicious!

Creamy Parmesan and Bacon Tortilla Cups

 This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians.  I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of.  There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials. 

 I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side.  As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups.  These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit.  I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down.  Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat.  I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad.  I placed my Foodi on the broil setting and in a matter of  minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others.  The family loved it and looked forward to the next time they would be making an appearance.  That was good enough for me.  We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!  

Recipe:

Tortilla Chip Cups

Parmesan and Peppercorn Gourmet Dip, (Kroger)

Real 🥓 Pieces

SPST (Salt and Pepper to Suit Taste)

Instructions:

Fill cups midway with Parmesan Peppercorn dip.

Sprinkle with real bacon pieces.

Place in Ninja Foodi or under a broiler.

Broil until bubbly and melty.

Plate and serve. 

Makes as many as you don't feel guilty eating.

P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him! 

Herbaceous Braised Beef Short Ribs Au Jus

Finding short ribs on sale can be like trying to find a unicorn in a haystack, but this day proved fruitful, with welcoming tender arms.  I made a simple and sumptuous meal by using my trusty Ninja™ Foodi, on pressure cook mode and added some aromatics like celery, onion and garlic.  Fresh sage makes a warm herbal appearance on the end. The beefy reduction is great for crusty bread dipping.
Your hands and mind will be free from worry as you go about the day, the Ninja™ can be set and it will keep your dish warm too. In about an hour and 15 minutes, you will have perfectly supple short ribs with a jus to reduce to your liking.
If using a stovetop, simply use a heavy bottomed pot with a good fitting lid.  The time will swing longer, but you will still be happy with the results.
Beef stock or powdered bouillon is a flavor enhancer and a worthy one.  Be mindful of the sodium in the powdered version however and use sparingly, a little goes a long way.
Roasted or creamy potatoes and green beans make affordable and fantastic sides, plus offset the cost of the short ribs.

Recipe:
2 pkg. about 4 lbs. beef short ribs, rinsed under cool running water
3 stalks celery, strings removed, cut into thirds
1 large onion, quartered
4 cloves garlic, peeled and smashed
Fresh Rosemary, 2 sprigs
1 bay leaf
Olive oil for drizzling
Beef Stock
2 tbsp. unsalted butter, optional
1 tsp. flour, optional, your choice
SPST
Starting on sear/ saute mode, drizzle pot with olive oil, about 2 tsp. and place all aromatics.
Over medium high heat, Cook until fragrant, about 5 minutes.
SPST.
Use pressure cooker according to instructions.
Add ribs to pot and fill with stock halfway of ribs.
Pressure cook for 1 hour and 15 minutes.
Remove ribs and strain off  veggies and return to pot.
Place on sear/saute mode over medium and reduce to desired consistency.
Finish by stirring in butter that has been tossed in the flour.
Cook for an additional 1 minute.
Serve in shallow bowl with crusty bread for dipping or with some hearty sides.


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Spring Fling: Country Style Spare Ribs w/ Blackberry Barbecue Sauce

Ribs. Beef ribs, Pork ribs, lamb ribs, rack of ribs, short ribs, boneless ribs, baby back ribs, spare ribs, St. Loius style ribs,beef country style ribs, pork country style ribs, Ribs Ribs! There are so many types and styles, you can virtually relive the scene from the popular classic, Forrest Gump,  when Bubba  visualized and stated the multitudes of shrimp dishes and his dreams of running and owning a Shrimping business.
Ribs are big business and nothing goes better with ribs next to a good rub and some smoke, is some butt kicking sauce to wet them down and have a finger licking frenzy. (with super clean hands no less).   This recipe features some country style pork ribs, which I zapped in my Ninja* Foodi on  pressure cooker mode, ready in about an hour, tender and juicy, ready to sauce.  I used liquid smoke for this round, a handy cheat to have on hand!  The sauce being showcased today, gratefully turned out the way I envisioned it.
 This Blackberry Barbecue sauce is delicious and hits all the right notes.  You can slather it anywhere and be safisfied with the results.  Get your bibs and finger licking face on, because these wet ribs are addictive!

Blackberry Barbecue Sauce:

3/4 c. Blackberry jam, seedless
1/4 c. rib cooking liquid, strained and skimmed
1/4 c. tomato paste
1/4 c. less sodium soy
1 tsp. EACH, Sriracha, tamari, cider vinegar and mirin.
1/2 tsp. EACH hickory liquid smoke, dijon mustard and onion powder
zest and juice of 1 lime
SPST
In a small saucepan,  add ingredients and stir to combine.
Bring up to a boil, then reduce to a simmer for about 6 minutes, stirring often.
Your sauce is ready to go, if desired use cooking liquid or stock to thin your sauce to your liking.
Slather at will.
Makes about 1 1/2 cups.

Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread

This recipe  was a cinch using my Ninja Foodi and the results are in...Fantastic!  You will obviously have to be a fan of ripened cheese and Italian Style ham, but I don't think that will be a problem.  I used a store bought specialty fruit spread from Sam's Choice, which completed the circle with it's sweet and heat, pairing nicely with the creamy textures of the Brie and the saltiness of the prosciutto.
I used items from my herb garden and garden as garnitures for a bright and colorful presentation.  This recipe pairs well with warm, crusty breads, crackers, crudites and fruit.  Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.

Recipe:
1 wheel of Brie
1 pkg. 3 oz.  Prosciutto or 6 slices
olive oil for brushing

Instructions:

Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
 Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.

Pasta Bake Ninja

I just love love love my Ninja Foodi!  It truly has single handedly made my oven a lonely soul.  I love that my slow food recipes have been sped up dramatically.  I love that I can set it and walk away, being free to do other things.  Normally, I'm always leary of getting too far away from the kitchen, especially when I have recipes that require hours of simmering, braising or baking.  With my Ninja Foodi, the specific functions do their thing and even turns itself off.
I rarely use the oven because now I can crisp and roast, air fry and sear or saute, all in the same pot.  The pressure cooker aspect is a beast!  At first, I was somewhat nervous, afraid I'd do something wrong and cause an explosion to level the house, like a scene from the Die Hard or Lethal Weapon series lol, but of course that was me being apprehensive from lack of experience.  After I read my  manual many, many times over, I felt I had gathered the strength and prowess to manipulate this sophisticated new toy and the rest is delicious history. 
My go-to on an easy night is often a pasta bake.  I add the cooked ingredients and top it with cheese and set it on 'air crisp' for about 3 1/2 minutes and reveal a masterfully browned, ooey, gooey, one pot, one dish meal, that can't go wrong. Just throw in a salad and some fruit and your labors for dinner are done!  I brown the beef and veggies in the Ninja and make the sauce, but I still like to do my pasta on the stovetop, I fear the dreaded over cooked pasta!  My Ninja has instruction for pasta and even rice, but I feel most comfortable doing them as a sidecar, as opposed to an all in one deal.
If you are shopping for a new gadget or appliance, definitely consider this guy, I knew we were meant to be.  I've cooked everything from air fried or roasted chicken to pig tails and "Pad BowThai" Pasta in this vessel and I keep getting better and better at it.  Make the Ninja Foodi a part of your wish list and be glad you did!