Summer Flowers...... Enjoy!!

August Planting

One of the advantages of living in the south is that you can plant a second garden if you carefully look at the time from planting to harvest.  We planted peas, beans, onions and lettuce because the planting to havest time is less than 70 days for all of them.  We don't usually see our first frost until December here in Knoxville. 

Harvest Time Is Here!

We have a full garden of veggies and flowers.  We found a set of gates that someone was throwing away and we used them to stake up tomatoes as you can see here.

Garden Coming Along Nicely!!

The use of all natural fertilizers has really been working this year.  We have cucumbers and squash already.

Crazy June Weather

This month has been the craziest June I have seen in the past 4 years!!  Hail, high winds, tons of rain hae reaked havoc on the garden.  Luckily, most of the plants have survived.  I did loose one of my favorite ceramic pots.  I bought it in Phoenix when I was visiting Erin a few years ago.  It fell over and broke.

On the positive side, the zinnia seeds are growing great - will post a pic once they are in full bloom.  they do need alot of water and they like some shade when it gets over 90 degrees. Overall, very easy to grow from seed.  The cucmbers are starting to come in and so are the peppers.

Will keep posting - have a great day!

Adding the Annuals

I always like to add annuals to the mix.  They fill in really nicely as the season progresses and gives intant color to the pots.  Whats nice about them is that you can add the plants to your garden in the fall and next year you will have them to add to your pots or garden.

First Harvest

Peas are ripe!!!

Seedlings are attacked by HAIL!!

As a result of the Alabama tornado, two hail storms hit Knoxville in the same night.  Golf ball size hail, wind and rain hammered the seedlings.  Several pots were smashed and the garden was washed away.  Jon and I took the ravaged seedlings and planted them right into the garden which we reconstructed with new soil.  We kept the pots that survived and moved alot of them to the back deck and yard.  The sun is now coming around to the back of our house where the garden is.

In the garden we planted herbs, radishes, tomatoes, squash, eggplant, peppers and sweet corn.  We are excited to see how everything does.  We will keep you posted on our progress.  Let us know if you have any suggestions or success stories!!

Below are some pictures that show how the seedlings are doing.

Mary's Garden is coming up!

This year Jon and I decided to start with seeds - this is a very inexpensive way to start your garden and it is a great way to get a jump start on your garden when your soil might not be ready.  That is our situation because our garden faces the north and west - it is not ready for us to plant.  But we are working the soil and breaking down the clay that likes to be part of our garden 

The pots of seeds are growing and we have already harvested pee greens - these are the seedlings that need to be pulled cuz there are too many for the pees to mature - all you need to do is satue the greens in olive, garlic and pepper for a few minutes- just like spinach - tastes awesome!!

I will keep you informed on the growth of the seeds and let you know how everything is doing.  This will help you upnorth - we are ahead of our friends upnorth.  Let me know how you are doing - share your pics.

Starting with pots on the south side of our house this year.

Easy last minute happy hour party!!

Last week, Jon and I decided to have some friends over with very short notice.  I had approximately 3 hours to shop and get the food ready for our guests.  I texted 8 couples and 6 couples came - we had a great time and the happy hour turned into a party!!

Here is the menu - recipes and pictures follow

Antipasto Platter, Asian Chicken Bites, London Broil, Chips and Salsa, Shrimp Cocktail, Brie with Black Rasberries in Puff Pastry plus an assortment of cocktails and beer.

First, I went to the liquor store and bought vodka, bourbon, white and red wine, (beer was already in the frig), then to Kroger's and bought everything for the Antipasto from the Olive and Salad Bars, then I bought 3 boneless chicken breasts, a 3 lb london broil, chips, fresh salsa, cooked and deveined shrimp, cocktail sauce ingredients, brie, black rasberries from the freezer, horseradish and sour cream for dipping the london broil.
At home, I cleaned and cut the chicken into 2 inch pieces, put in a 350 degree oven, and marinated the london broil in 1 cup merlot, 1/2 cup olive oil and lots of pepper and garlic.  Then, I assembled the antipasto platter, shrimp cocktail and the chips and salsa.
When the guests started to arrive, everyone congregated in kitchen so I was able to socialize while Jon made the drinks.  All I had left to do was finish the chicken, cook the london broil and bake the brie.  I was done about an hour into the party and everything turned out great!  I encourage you to give it a try - great food, simple recipes and great friends - ENJOY!!

Antipasto Platter - an assortment of olives, meats, vegetables and cheeses.  Depending upon the size of your party is how much you want to buy.  I had 1 lb of assorted pitted olives, 1/2 lb of artichokes, 1/3 of sliced hard salami, one cucumber peeled and sliced and focaccia bread sliced thin served in a basket.

Shrimp Cocktail Sauce - 1 small can of tomato paste, 1 small can of tomato sauce, and 2 tbl of tomato puree which had spices and red pepper.

Chicken Bites - three boneless, skinless chicken breasts cut into 2 inch cubes.  For the glaze - 1/2 cup of jelly of your choice.  I used a hot pepper jelly, 2 tbl of whole grain mustard, 2 tbl of soy sauce, 1 tbl butter.  In a saucepan, combine the ingredients, stirring occasionally until warm.  While that is warming, spray a baking dish with nonstick spray and add chicken in a single layer, cook for 20 minutes, turning once half way throught.  Drain excess liquid and coat with the glaze, broil for about 15 minutes, turning occasionaly until the glaze is browned, serve immediately.

London Broil - 1/2 cup olive oil, 1 cup merlot or other red wine and lots of garlic and pepper.  Turn once to make sure that both sides are marinated which was for about an hour.  Broil on high heat until desired tempeture.  We like our meat rare and have found that this is the best way to serve london broil.  I broiled for about 7 minutes on each side.  Then you want to take it out of the oven and cover it with foil, let it sit for 10-15 minutes and thinly slice.  We like a sour cream horseradish sauce which is simple to make. 1 cup of all natural sour cream (kroger), 1 tbl of horseradish, lots of peper and a little garlic and salt.  Mix together and serve with the london broil.  While this is sitting, I made the brie.

Brie in Puff Pastry with Black Rasberries - 1 sheet of Pepperidge Farm Puff Pastry, 1/2 cup of Black Rasberries, 1 wheel of brie, 1 egg.  Roll out the pastry until 1/8" thick - approximately 6 rolls of the rolling pin.  Take the brie and cut the covering so that most of it is off - some people don't do this but I like it better this way - it's up to you.  Place the brie in the middle of the pastry, add the black rasberries to the top of the brie.  Take the pastry and wrap it over the brie like you would a christmas present and if you have some extra - you can cut it into strips and put it on the top like you would a pie crust.  Seel it pretty tightly and brush it with the egg wash -make the wash by taking the egg and scramble it.  The egg gives it a nice golden color.  Bake in 400 degrees for about 20 minutes - check on it - it might be a little bit longer.  You want the pastry to be crisp.  Let cool for 10 minutes and slice like a pie serving it with crackers.

Lasagna with Spinach

Spinach Lasgne

This recipe was created with ingredients from Lotsa Pasta in Louisville, KY.  It is an italian specialty store and caterer that I have used for my pharma lunches in Louisville.  I decided to go into the store and shop last week.  It was unbelievable - they had so many home made italian pasta, sauces, sausages and deli ingredients that I plan to continue my italian cooking today!!  I will post my pizzas!!

You could shop at your local market for the ingredients - I highly encourage you to find fresh ricotta and pasta for this recipe - it made a huge difference!!  Definitely worth the time - easier to make with fresh pasta because you do not have to boil the lasagne noodles ahead!!  Let me know what you think!!

Ingredients

8 tablespoons unsalted butter
1/2 cup all-purpose flour

4 cups of half n half with skim which at room temperature or warmed in the microwave for 1 minute

Pinch of nutmeg

Salt and white pepper

1 cup of nice dry white wine

Salt and pepper

1 pound ricotta cheese

1 pound lasagna sheets fresh or dried cooked al dente

1 lb of fresh spinach, stems trimmed, chopped, steemed in 1/2 cup dry white wine and drained (save wine for sauce)

1 small jar of marinated artichokes, chopped and drained (save the liquid for another dish)
3 cups shredded italian cheese blend

1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 8 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the wine whisking constantly to prevent any lumps from forming. Continue to simmer and add the milk, whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and ground pepper to taste. Stir until well combined and check for seasoning. Set aside and allow to cool.

In a medium sized bowl, thoroughly mix the ricotta, chopped spinach and artichokes, salt and pepper to taste.

Spray a 13 by 9-inch baking dish with cooking spray and lay a layer of spinach lasagne noodles, spread 1/3 of the ricotta mixture, then the sauce, sprinkle 1/3 of the italian blend cheese. Do this for three layers and then the final layer, add the remaining sauce and top with Parmesan cheeses.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove cover and continue to bake for about 15 minutes.

Let sit for 15 minutes, cut and serve with a nice salad of greens, almonds, crutons and cranberries with a balsamic and oil dressing!!  Enjoy!!

2011 Additions

Hi Everyone.  2011 promises to be a great year for this blog.  I plan an expanded role for this medium and I am taking Mary's Kitchen and Garden to this space as well as on Knoxivi.  Please feel free to be a part of it and share your ideas.

Busy with the show

I have been so busy this month with the show, that I have gotten behind on the blog.  If you would like one of the recipes on the show - please email me at maryskitchengarden@gmail.com

Enjoy the show!!

Mary

Show #10 College Football means Tailgating

Tailgating is a major part of college football.  Several fall shows will be devoted to recipes for tailgating.

This show features a new area of the UT Gardens along with a cooking segment featuring two different recipes for chili.

The first is from my great friend Lisa - it is a chicken white bean chili - taste awesome!!!

The second is a traditional red chili that I have made several times for my family - everyone loves it!!

Let me know what you think - feel free to send me your recipes and your ideas for shows!!

Lisa's White Bean Chili

3 cans Great Northern beans or similar white bean
2 lbs cubed or shredded chicken
1 Tbsp olive oil
2 Cloves garlic, minced
2 medium onions, chopped
2 Tsp ground cumin
1/8 Tsp ground cloves
1/4 Tsp cayenne pepper
1 Tsp oregano
2 cans (4 oz) mild green chiles, chopped
4 Cups chicken stock
Monterey Jack or similar cheese, shredded

Heat oil in large sauce pan.  Add garlic and onions and cook for about 5 minutes over medium heat.  Stir in chilies, cumin, cayenne pepper, oregano and cloves.  Saute.
Add chicken, broth, beans and heat through

Serve with shredded cheese and sour cream - SOOO GOOD!!

Classic "Red" Chili

2 Tbs olive oil
2 Cups chopped onion
1 Cup diced red pepper
1 Cup diced green bell pepper
2 jalapeno peppers seeded and minced
1 1/2 Tbs minced garlic
2 lbs ground chuck
2 1/2 Tbs chili powder
1 Tbs season salt
2 Tsp ground cumin
3/4 Tsp oregano
1/4 Tsp crushed red pepper
1 (28 ounce) can diced tomatoes with juices
1 small can of tomato paste
3 Cups chicken stock
1 Can drained and rinsed kidney beans
1 Can drained and rinsed black beans

Heat the oil in a large stock pan (preferrably nonstick).  Add onions, red pepper, green pepper.  Cook until vegetables are soft and lightly caramelized, about 6 minutes.  Add the jalapenos and garlic, cook for 1-2 minutes, spoon into a bowl and set aside.  Brown the ground chuck and rinse off fat.  Add vegies to beef plus chili powder, season salt, cumin, oregano, crushed red pepper and coat the beef and veggies.  Add the tomatoes, tomato paste, and chicken stock - bring to a boi.  Reduce heat and add beans.  Cook until flavors come together and the chili has thickened - about 30 minutes.  Serve with shredded cheese and sour cream.

Show #9 featuring UT Gardens and roasted chicken

http://www.knoxivi.com/maryskitchenandgarden/    This week's show features the desert garden and UT Gardens - you will be amazed at how many plants can grow in this environment.

Free Range chicken from Shady Grove Farms wins the tastiest chicken ever!!

http://www.shadygrovefarms.net/index.html

Show #8 featuring UT Gardens, chicken, okra

Check out the show - it is so beautiful - the rose garden is in full bloom.

the grilled chicken is easy and tastes awesome - the okra goes great with it.

Looking for tailgating recipes - please email to maryskitchengarden@gmail.com

Let me know what you think!!!

UT Gardens - August 2010

Mary's Kitchen and Garden Show #6 Smoothies and Dips

Please watch tonights show - very easy recipes that you can make with your kids!!  Let me know what you think!!http://www.knoxivi.com/index.php/lifestyle/marys-kitchen-a-garden

Tomato Pie

Tomato Pie




1 Deep dish pie crust

4 Medium size tomatoes

¾ Cup Mayonnaise

1 Cup Grated Cheddar Cheese

½ Cup Fresh Basis

1 Egg

Salt and Pepper



Bake empty pie crust for 6-7 minutes, cool.

Cut the tops off of the tomatoes and squeeze over sink to remove some of the seeds, then slice in ¼ inch rounds.

Arrange tomato slices on the bottom of the pie crust

Mix remaining ingredients in bowl and spread over tomatoes

Bake 35 – 40 minutes, cool for 5 minutes

Cut into slices

Shrimp Cakes

Shrimp Cakes


1 Pound shrimp

1 ¼ Cups of Panko bread crumbs

¼ cup Chopped chives

½ Chopped red pepper

¾ Cup Mayonnaise

1 Tablespoon Yellow mustard

10 dashes of hot sauce

¼ Cup Chopped celery with some leaves

1 Tablespoon Parmesan cheese

½ Teaspoon Old Bay seasoning or similar seafood seasoning

½ lemon, sliced for juice

Vegetable Oil for frying

Peel, devein and chop shrimp.



In a medium bowl, combine shrimp, bread crumbs, celery and red pepper. Stir in the mayonnaise and mustard. Season with hot sauce. Mix in parmesan cheese and Old Bay. Form into 8 patties.

Heat ½ inch vegetable oil in heavy skillet over medium high heat. Fry patties on each side for 5 minutes or until golden brown. Place on paper towels, squeeze lemon juice over cakes and serve.

Ultimate Chicken Enchilada

Ultimate Inexpensive Chicken Enchilada




350 degree preheated oven

5 Quart baking dish

Nonstick cooking spray

3 tablespoons olive oil

4 cups cubed cooked chicken

Salt and pepper

1 can 15 ounce black beans (rinsed and drained)

1 sweet marinated red pepper chopped

1 packet taco seasoning mix

1 can 14 ounce fat free low sodium Chicken broth

1 tbsp chipotle sauce

8 ounces grated sharp cheddar cheese

16 ounces grated Mexican mix cheese

6 medium size flour tortillas

½ c pako bread crumbs

1 tbsp butter

Salsa and sour cream (optional)



In large saucepan (preferably nonstick), over medium heat, add olive oil and chicken.

Salt and Pepper to taste.

Cook until hot and lightly browned (approximately 10 minutes) and turn frequently to prevent sticking.



Sprinkle taco seasoning over chicken, add chicken broth and mix.

Add beans and red pepper. Mix thoroughly.

Reduce tempeture to low and cook for 10 minutes. Chicken broth/seasoning will thicken slightly



To assemble



Spray baking dish on bottom and sides

Lay one tortilla on bottom

Add 1 cup of chicken mixture with liquid

Sprinkle cheese over top, cover completely



Repeat assembly, the last tortilla will be on top. Dot butter, sprinkle pako crumbs and remaining cheese.



Place bottom oven rack on second to last position in the oven. Bake covered for 30 minutes, remove foil and bake for 15 minutes until top is golden brown.



Remove from oven and let sit for 10 minutes.



Slice and serve with salsa and sour cream. Enjoy!!



Makes 8 servings

Recipe for Show #3 and #4

Show #3 recipes




Herb Oils



I have researched heavily about making herb oils. The problem is that the herbs from my garden and yours has water in the stems and leaves. This water can be contaminated which can cause botulism. After reading several different ways to make oils, I decided that cooking the herbs would be the safest way to prevent contamination from water.



Herb Oil



Ingredients



2 Cups pineapple sage leaves

½ Cup thyme leaves

½ Cup extra virgin olive oil (light if possible)

½ Tsp course salt



2 Cups purple basil leaves

½ Cup lemon thyme leaves

½ Cup extra virgin olive oil (light if possible)

½ Tsp salt



Chop the sage leaves and remove the thyme from the stems. Place in boiling water and cook for 30 seconds. Drain and put herbs into icewater to stop the cooking process. Place herbs on paper towels to remove the liquid.



Take the herbs and puree with oil in the food processor or blender, add salt.



Seal in bottle and refrigerate for up to two weeks.

Do the same with the purple basil and lemon thyme



Combinations:

Garlic, Oregano, Thyme

Basil, Cayenne, Garlic

Garlic, Lemon Peel, Rosemary







Herb Vinegars



Vinegars are easy to make and can be given as gifts for all different sorts of occasions. Herb vinegars can be used in any recipe that calls for vinegar, all you need to do is match the herb with the recipe and you are good to go. You can use the vinegar in 3-4 weeks and up to 6 months



Herb Vinegar Recipe

The proportion of herb to vinegar is important. The baseline is 3 or 4 2” sprigs of fresh herb per one cup of vinegar.



Place the herbs in clean bottles Gently heat the vinegar, but don’t boil it, Let it cool down, then pour the warm vinegar over the herbs in the jars. Place the jars in a dark place, and let sit for 3-4 weeks. Can be used within 6 months.



Pesto

4 Cups packed fresh basil leaves

2 peeled garlic cloves, crushed

4 Tbsp pine nuts

½ Cup extra virgin olive oil

2 Tsp course salt

½ Tsp coarsely ground pepper

1 Cup parmesan cheese



Chop by hand, or chopping blade in food processor or chopper. Place all ingredients except the cheese in processor or chopper.

Close lid and blend ingredients until smooth by pulsing.

Remove lid, and add cheese evenly over mixture.

Blend until all ingredients are evenly mixed.



Serve over bowtie pasta, with fresh chopped tomatoes, parmesan cheese and basil as a garnish.















Show #4 Recipes



Green Beans and Baked Potato Salad



2 Cups green beans, steamed tender

4 Cups baked potatoes, peeled and cubed

4 hard boiled eggs, chopped

2 Strips of bacon, crumbled

4 Tbsp fennel, chopped

2 Tbsp thyme, chopped

2 Tbsp red onion, chopped

2 Stalks celery, chopped

½ Cup mayonnaise – recipe to follow

½ Cup sour Cream

½ Cup ranch salad dressing



Mix together vegetables, herbs and eggs. Whisk together mayonnaise, sour cream and ranch salad dressing. Add to salad, fold and refrigerate for 2 hours. Serve as a side dish.



Mayonnaise



1 ½ Tsp red wine vinegar

¼ Tsp coarse salt

1 large egg and 1 egg yolk

2 Tsps Dijon mustard

½ Cup canola oil

¼ Cup extra-virgin olive oil

Freshly ground pepper



In a large bowl or food processor, whisk vinegar and salt until salt is dissolved. Whisk in eggs and mustard until fully combined, then add both oils and whisk until combined and thickened. Season with pepper.



Grilled vegetables



4 sweet red peppers

2 yellow squash

1 package of whole white monteray mushrooms or your choice



Wash and cut each pepper into 6 slices. Wash and cut squash into ¼ inch slices. Cut off ends of stems, wash and dry mushrooms.



Marinade



½ cup extra virgin olive oil or herb oil

¼ cup grain mustard

¼ cup balsamic or herb vinegar

Salt and pepper to taste



Whisk ingredients until smooth, coat vegetables. Grill on high heat, turning frequently until tender. Serve immediately or at