Fresh Peach Blueberry Salsa: fruity salsa with a delicious bite! This fresh salsa is so addictive and the peaches and blueberries are a sweet surprise!

I love a good fresh salsa and one of my fave things to do once the tomatoes finally start ripening around here is experiment with new salsas. Last summer I jumped the gun with Watermelon Salsa in July because the tomatoes weren’t even ripe yet. I just couldn’t wait.

Seriously, I almost never pick my first garden ripe tomato until the end of July or beginning of August. (That’s because sometimes it’s still snowing at the beginning of May around here. No kidding. That’s New England.)

So this past weekend we were racing around trying to get a million and one things done around here. The church picnic at the lake was on Saturday and we were packing to take our oldest to college two days later. I was giving haircuts to the bigger boys and making school shopping lists for the younger ones. So I didn’t have time to make anything elaborate for the picnic. (Understatement.) But I had a bunch of garden ripe tomatoes on the countertop to use up before we headed south.

I also had a few ripe peaches in the fruit bowl. The pint of forgotten fresh blueberries in the refrigerator was actually an after thought but took this salsa to the next level. And that’s how this salsa was born.

Truth is, I wasn’t even planning to put this Blueberry Salsa here on the blog. I was in a hurry getting out the door to the picnic and we were already running late. But it was so pretty and delicious I couldn’t resist snapping a few quick pictures.

The amounts of the ingredients are not all that important. I’m just sharing what I used — which is what I had on hand. Add more tomatoes, peaches, blueberries, garlic, peppers etc. according to your taste.

I don’t care for a watery salsa, so here’s a tip for you. I chopped all the fresh tomatoes, then lightly salted them and put them in a colander in the sink. The salt draws water out of the tomatoes. They drained for a bit while I chopped up the rest of the ingredients.

The fun thing about this salsa is it made a large quantity and disappeared fast at the picnic. It’s got to be one of the prettier and more colorful salsas I’ve made. I think that was partly why it went so fast. Plus the blueberries and peaches added an unexpected sweetness. I’ll definitely be making this salsa again and hope you’ll try it while the fresh garden tomatoes are still in season!

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Fresh Peach Blueberry Salsa

Ingredients

• 5-6 large ripe garden tomatoes, chopped
• 1 small jalapeno minus seeds and ribs, diced tiny
• 1/2 large red onion chopped
• 2 banana peppers seeded and diced
• 1 large red pepper seeded and diced
• 1 large clove garlic crushed
• 1/2 cup chopped fresh cilantro
• 1 ripe peach diced (no need to peel)
• 1 pint fresh blueberries
• sea salt to taste
• fresh squeezed juice of 1 lime 2-3 tablespoons

Instructions

• Place chopped tomatoes in a large colander in the sink or over a bowl.
• Lightly salt the tomatoes and gently stir.
• Let tomatoes sit in colander and drain while you prepare the other ingredients.
• Combine all ingredients, including drained tomatoes in a large serving bowl and gently stir.
• Salt to taste.
• Serve with tortilla or pita chips!

You may also like: Lime Avocado Black Bean Dip with Feta

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Watermelon Salsa: sweet with a bite. Refreshing summer appetizer. Juicy watermelon, jalapeño pepper, sweet red onion, cilantro and mint combine with tart fresh-squeezed lime juice and honeydew melon. The perfect summer salsa twist!

I sure do love watermelon in summertime! Watermelon sherbet, watermelon ice cream, watermelon slushies and watermelon sorbet. And how about an ice cold watermelon triangle? Sweet, juicy and refreshing.

A friend of mine worked in the fields in North Carolina growing up. Today he’s a grandfather, but he hoed the rows as a teenager. Picked the beans, corn and peas.

Loved working with his hands, and it was really hard work. Most days it was sweltering hot out in the fields.

But he smiles about the breaks, that mid-afternoon rush to the watermelon patch with the crew. Smashing open a big, juicy one. Diving into the sweet, face first!

They say if you’re looking for the perfect, ripe watermelon, pick one that feels heavy for its size. It should have a creamy yellow spot on its underside where it ripened in the sun. And you probably know a watermelon is 92% water.

Some people know how to thump a watermelon to tell if it’s good one. I think it must be an art. Kind souls have spied my bewildered face at the bin trying to pick the perfect one. They’ve even volunteered to help.

Confidently, they thump away and finally announce, “This one — it’s perfect!” (But truth be told, the thumps all sound identical to me. Proof I didn’t grow up working on a farm in the south!)

This Watermelon Salsa is quick and easy to make. Dice ripe watermelon, honeydew melon and sweet red onion. Chop fresh cilantro and mint. Mince jalapeño pepper fine. Combine it all with fresh squeezed lime juice and some coarse salt. This is the salsa we’ll be making all summer long at our house.

Play with the amounts of cilantro and mint. It’s a great excuse to taste test along the way. (Not that I’d know or anything.) Give all the ingredients a gentle stir in the bowl and serve immediately with pita chips.

You’ll find that lime juice and salt draw the juice out of the watermelon over time. Just drain some if needed. This salsa is incredibly sweet and delicious, and the watermelon contrasts perfectly with the spicy jalapeño peppers. So fresh. Hope you love it too!

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Watermelon Salsa

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Ingredients

• 3 cups diced ripe watermelon
• 1 cup diced ripe honeydew melon
• 1 small jalapeño pepper ribs and seeds removed diced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh squeezed lime juice
• 1/2 medium red onion diced
• 1 teaspoon coarsely ground salt

Instructions

• Combine all ingredients in a medium sized bowl and serve with pita chips.

Notes

Best served immediately or within a few hours. The salt and lime juice draw out the watermelon juice as this salsa sits. Just drain off extra juice as needed.

You may also like: Garden Fresh Mango Salsa

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French-style crepes are easy to make at home! And these Homemade Fresh Strawberry Crepes are the perfect weekend treat. Make crepes ahead, then fill with fresh strawberries and cream just before serving.

So what is a French-style crepe anyway? By definition it’s a very thin pancake often filled with meat, cheeses, fruits and/or fillings. Crepes are even thinner than Swedish pancakes, and they’re either sweet or savory. Think breakfast, lunch, dinner, dessert and snacks.

Crepes: the perfect weekend breakfast!

When the weekend comes, it’s nice to gather around the breakfast table and connect over delicious fare. We can get in the same rut around here for weekend breakfasts. Omelets or scrambled eggs, bacon or sausage, coffee cake and fresh fruit. It’s a nice menu, but I wanted to try to something special and a bit gourmet to surprise the boys.

Once in a blue moon we do go out for breakfast, but that gets expensive, especially if you have a family of growing boys like ours. And when they start ordering the large juices, well you can just throw in the towel. The battle has already been lost. We spent a grand total of $80.99 plus a $15 tip on a family breakfast out just last weekend… ouch! (It wasn’t even a fancy schmancy breakfast by the sea, either. Basic omelets etc.)

So I’ve always wanted to make homemade crepes. And then some friends recently downsized and gave me a lovely non-stick Le Creuset 7″ skillet. Very exciting. Once I had the right skillet, I knew I’d try my hand at making crepes. I always thought crepes would be hard to make and that they were always served hot. (Why?)

Since we all love fresh seasonal berries, I thought I’d make Homemade Fresh Strawberry Crepes first. The filling combines easily and if you have sweet strawberries in season, it’s hard to screw this up.

I was very pleasantly surprised at how easy the process is. The crepes were tender and delicious, and the boys and I enjoyed them for lunch today.

The most important thing I learned is that crepe batter is super simple to make and only uses a few ingredients. I also learned that crepes cook very quickly. You can make them ahead and stack/store them in the refrigerator, then fill them just before serving. So next time I serve crepes for weekend brunch, I’ll make the crepes the night before, then stuff them in the morning. Wonderful timesaver!

How to make Homemade Fresh Strawberry Crepes:

Slice up the strawberries, toss them with sugar and let them macerate. (Macerate = draw out the sweet juice!)

Then whip up the easy crepe batter in the blender. (So far so good.)

Then heat the skillet over high heat and spray some non-stick cooking spray on it. Pour in a scant 1/4 cup of batter, and tilt the skillet to swirl the batter evenly all around. Return to the heat.

When the top starts to dry out, flip it over.

And voila! A beautiful, golden crepe. Not bad, eh?

While the crepes cool, whip up the easy filling in the blender or food processor – just a few ingredients!

Spoon creamy filling and fresh strawberries in the center of a crepe, then fold in half and in half again. Garnish with more fresh berries, whipped cream and a fresh herb sprig if desired.

And there you have it folks: scrumptious Homemade Fresh Strawberry Crepes for all to enjoy! Gourmet and delicious.

Tips for making perfect crepes:

• Skillet should be nice and hot. Heat over high heat initially, but you’ll probably need to turn it down to medium once the skillet is fully heated. (Definitely turn down the heat if the cooking spray starts smoking.)
• I used non-stick cooking spray ‘Pam’ with good success.
• A non-stick skillet is nice if you have one. The 7″ size worked well for me.
• It should take about 1-3 minutes to cook each crepe, depending on how high the heat is.
• Flip your crepe when it starts to look dry on the top.
• If you love making (and eating!) crepes, a crepe pan is a good investment. It’s non-stick and has lower sides for easier access and flipping.
• Use a thin metal spatula to easily loosen edges to remove and/or flip crepes.
• Cool crepes before filling.
• Place filling(s) on top, then roll or fold crepes.

Other crepe recipes you may enjoy: Blueberry Crepes with Honey Whipped Cream, Lemon Cheese Cake Crepes and Paleo Crepes with Strawberries.

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Homemade Strawberry Crepes

Easy recipe to make Homemade Strawberry Crepes.

Course Breakfast

Cuisine French

Keyword crepe, crepe recipe, easy crepe, homemade strawberry crepe, stawberry crepe

Prep Time 5 minutes minutes

Servings 8 7" crepes

Author Allie

Equipment

• 7" non-stick skillet
• thin metal spatula
• non-stick cooking spray, like Pam

Ingredients

Crepes:

• 2 large fresh eggs room temperature
• 1 cup milk
• 1 cup flour all purpose
• 1 tablespoon butter melted
• optional 1-2 tablespoons white granulated sugar (if you prefer a sweeter crepe)

Strawberry Filling:

• 3 cups strawberries, fresh sliced
• 1/3 cup white sugar
• 1 cup cottage cheese
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract pure
• whipped cream for garnish

Instructions

How to make crepes:

• Process milk and eggs together in blender for 30 seconds.
• Keep speed low, and slowly add flour and butter, processing just until blended.
• Heat skillet over high heat until thoroughly heated.
• Lightly grease a 7" skillet with non-stick cooking spray.
• Pour scant 1/4 cup of batter onto heated skillet, picking up pan by the handle and tilting pan so the batter swirls over entire bottom of pan evenly.
• Return pan to the heat.
• Cook until bottom of crepe is turning golden, 1-2 minutes.
• Gently loosen edges from skillet and flip to brown the other side.
• Remove from skillet, and repeat process until you have cooked all crepes.

Strawberry Filling:

• Hull and slice strawberries. Lightly toss with white sugar. Set aside.
• Whip cottage cheese in a blender or food processor on high speed. Process until smooth.
• In a small mixing bowl, stir in smooth cottage cheese, sour cream, vanilla extract and powdered sugar.
• Fill crepes with a dollop of cheese mixture and strawberries on top.
• Fold crepe over in half and then in half again.
• Top with more berries and whipped cream.
• Garnish with fresh green lemon balm or mint sprig.

You may also like: Strawberry Cheesecake

The post Homemade Fresh Strawberry Crepes appeared first on Through Her Looking Glass.

Crispy, cheesy and oh so addictive! Bacon Wrapped Stuffed Jalapeños are the most coveted game day appetizer on the planet. Fresh jalapeños are stuffed with a cream cheese cheddar mixture, then wrapped with bacon. Baked to smoky perfection, these are unforgettably delicious and spicy poppers. You can’t stop at one!

You’ll love these bacon wrapped jalapeño poppers! I recently tried making them at home for the first time.

It won’t be my last, they were such a hit! (They also happen to be Keto friendly, low carb and gluten free! So hip hip hurray!)

Slice fresh jalapeños in half lengthwise and be sure to remove all seeds and membranes. (A grapefruit spoon or grapefruit knife works great for this.) The capsaicin (what makes peppers hot!) is located in the seeds and membranes.

If you don’t care for spicy heat, try stuffing red and orange sweet mini-peppers. Or stuff a mixture of jalapeño and sweet red and yellow mini-peppers for a smorgasbord sure to please every palate!

The cheesy filling mixture is so easy to whip up. Mix softened cream cheese with shredded cheddar or monterey jack, seasonings, chopped green onion and fresh minced garlic.

Pre-cook bacon until just soft, so it wraps easily around the stuffed jalapeños. Nine minutes at 375° worked nicely for me.

Wrap stuffed jalapeño with the lightly pre-cooked bacon, tucking ends underneath and securing tightly with a toothpick. Bake for 20 minutes at 425° or until golden brown. For milder flavor, bake for 45-50 minutes at 350°. Broil a minute or two at the end if the bacon needs crisping, but watch closely!

Or grill these outside (use a grill mat) for 18 – 20 minutes, flipping partway through baking. Enjoy!

Tips for making Bacon Wrapped Stuffed Jalapeños:

• Look for uniform 3-4″ jalapeño peppers so the poppers cook evenly.
• Use gloves when working with jalapeños to slice and remove seeds and membranes. (Jalapeños can easily burn your fingers depending on the heat factor.  And whatever you do, don’t touch your eyes, nose or mouth!)
• Use a grapefruit spoon or grapefruit knife to easily remove seeds and membranes.
• Line baking sheet with parchment paper or foil for easy clean up. Or spray pan with cooking spray.
• You can freeze bacon-wrapped stuffed jalapeños ahead of time. Wrap stuffed peppers with partially cooked bacon. Don’t bake, but freeze individually on a sheet ’til frozen, then transfer to a ziploc bag (air removed) for later use. Poppers will keep this way for several months tightly sealed in the freezer.
• If you can’t handle the heat, but like the idea of jalapeño poppers, try a mix of mini sweet peppers instead. Or make a mixed tray of jalapeño and mini sweet peppers for all to enjoy.
• Pre-cook bacon in the oven, until just softened, 9 mins. at 375°.
• Bake poppers at 350° for 45 – 50 minutes for a milder, smoky flavor or at 425° for 20 minutes for bolder flavor. Broil if needed for a minute at the end to crisp them up, but watch closely.
• If grilling outside, grill for 18-20 minutes, using a grill mat to reduce flare ups. Cook upside down first, then flip after 5-7 minutes.
• Try stuffing with filling, wrapping in pre-cooked bacon and freezing for about ten minutes before baking. This helps cheesy  mixture to stay inside the jalapeños while baking.
• If you don’t have bacon on hand, try sprinkling real bacon bits on top!

Other jalapeño recipes you may enjoy: Jalapeño Popper Chicken Dip, Cheesy Jalapeño Bacon Steak Fries and Strawberry Jalapeno Salsa.

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Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 poppers

Ingredients

• 1, 8 oz. brick softened cream cheese (not whipped or spreadable cream cheese, and not Neufchâtel cream cheese)
• 3/4 cup shredded sharp cheddar OR shredded Monterey Jack cheese
• 1 clove minced garlic or more
• 1 green onion green and white parts diced small
• 8 washed fresh Jalapeño peppers (or 8 - 10 mini red and yellow peppers, or a mixture of both)
• 16 slices bacon not thick cut or real bacon bits

Instructions

• Line baking sheet with foil or parchment paper.
• Pre-bake sliced bacon on the baking sheet in the oven at 375° for 9 minutes. (Should still be soft and pliable.) Set aside to cool.
• Mix cream cheese in mixing bowl until smooth and creamy with no lumps. (An electric hand mixer works great for this.)
• Stir salt and pepper, shredded cheese, fresh minced garlic and diced green onion into cream cheese until thoroughly combined.
• Set aside cheese mixture.
• Slice clean jalapeño peppers (or sweet mini-peppers) in half length-wise. (A good sharp knife is helpful!)
• Remove jalapeño seeds and membranes and discard. (A small melon baller, grapefruit spoon or grapefruit knife works well for this.)
• Stuff each pepper half with cream cheese mixture.
• Wrap each stuffed pepper half with one slice of pre-cooked bacon and secure with a wooden toothpick.
• Place cheese stuffed, bacon wrapped jalapeños on a parchment or foil lined baking sheet.
• Optional: At this point you may freeze stuffed peppers for ten minutes or so, to help contain the cheese while baking!
• TO BAKE: Bake for 45-50 minutes at 350° for milder flavor, or 20 - 25 minutes at 425° for bolder flavor.
• If needed, broil for a minute or two at the end to crisp up the bacon. (WATCH CLOSELY!)
• TO GRILL: Grill for 20 minutes, using a grill mat to reduce flareups. Start with the poppers upside down first, then flip right side up 5-6 minutes into grilling. Then grill 10 minutes or more until bacon is crisp.)

You may also like: Original Chipotle Guacamole

The post Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!) appeared first on Through Her Looking Glass.

Lemony Garlic Roasted Asparagus: You’ll love this zippy new twist on asparagus. Fresh asparagus is oven-roasted ’til tender, basted with olive oil, garlic, fresh lemons slices and lemon zest. This gourmet side dish comes together quickly with minimal effort. Perfection for Easter or anytime!

Mother Nature has been such a tease this winter. Yesterday winter was back in full force and the thermometer registered 21° first thing, but this coming weekend looks like it will be in the sixties. Last week we had a few blissfully warm days with sunshine and so we all got our hopes up of course. As if spring had finally arrived. Ha ha, the joke’s on us.

If you live in New England, you know the saga. And spring doesn’t have a thing to do with a date on the calendar around here. There is no coercing. She comes when she’s good and ready and not a milli-second earlier.

So when I think spring, I think Easter. And when I think Easter, I naturally think Easter ham and that leads to the asparagus that is always serve alongside it.

Then at the grocery store the other day, the asparagus was practically whispering to me across the aisle in the produce section. I had to get some because it looked so good. The spears were bright green and firm. The ends of the stalks weren’t white, but green. The tips were firm, not mushy, and had a slightly purplish hue. The stalks weren’t super thin or thick, kind of medium, so I guessed they’d be tender. (I was right!)

True confession: I ate more than half this pan of roasted asparagus all by myself. I wasn’t necessarily opposed to sharing, it’s just that it was lunch time and no one else was home.

While photographing it, the aroma wafted up. SO TEMPTING. That fresh garlic and lemon zest together with the roasted asparagus and sea salt is truly an amazing combination. It also made for a wonderful lunch! (Lucky me.)

Asparagus Tips:

• Buy asparagus that’s bright green with medium circumference spears. ( The bigger spears tend to be tougher.)
• The best months to buy asparagus are March through May.
• Choose firm tips with a slightly purplish tint.
• Trim the tough ends off, up to an inch or two if needed.
• Some people peel the end of each asparagus spear with a vegetable peeler to make it more tender, but that takes some extra prep time.
• Storage tip: trim the ends, then secure the bunch together with a rubber band. Store upright in a mason jar or tupperware container in the refrigerator with an inch or so of water at the bottom. This can keep it fresh for several days or even up to a week if you’re lucky.

This Lemony Garlic Roasted Asparagus was so easy to make. Wash and trim the asparagus, then lay it out on a parchment lined baking sheet.  Separately, in a small bowl, whisk together the fresh lemon juice and zest, extra virgin olive oil and fresh minced garlic. Baste the asparagus, using all the marinade.

Generously sprinkle the asparagus with sea salt and freshly ground pepper. Garnish with fresh lemon slices tucked through out. Roast at 425° in the upper half of your oven for about ten minutes. Transfer to a warmed serving dish and serve hot alongside a main dish.

Other asparagus dishes you may also like: Asparagus Stuffed Chicken Breasts, Easy Cheesy Asparagus, and Asparagus Orange Spinach Salad with Basil Lemon Vinaigrette. 

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Lemon Garlic Roasted Asparagus

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 servings

Ingredients

• 2 pounds fresh asparagus washed and trimmed
• 1/4 cup extra virgin olive oil
• 2 medium sized lemons one zested and juiced, the other cut in thin rounds
• 2 garlic cloves minced
• sea salt
• freshly ground black pepper

Instructions

• Preheat oven to 425°.
• Place trimmed and washed asparagus on a parchment lined baking sheet.
• Separately, in a small bowl, whisk together olive oil, juice from one lemon, lemon zest and minced garlic.
• Brush the olive oil and lemon mixture on the asparagus to coat, turning the spears so they are entirely covered.
• Sprinkle liberally with sea salt and freshly ground pepper.
• Arrange the lemon rounds among the asparagus.
• Bake on a baking rack in the upper half of a 425° oven for 8-10 minutes, or until asparagus is easily pierced by a sharp knife and just beginning to turn golden.
• Transfer to a warmed serving platter. Pour extra pan juices and marinade on top, and serve immediately while hot.

Notes

If you don't have fresh lemons on hand, use 2 tablespoons bottled lemon juice instead.

You may also like: Brown Butter Almond Green Beans

The post Lemony Garlic Roasted Asparagus appeared first on Through Her Looking Glass.

This keto-friendly Cream of Broccoli Soup Recipe is perfect if you’re looking for a rich and creamy low-carb broccoli soup that’s easy to make with just a few ingredients on hand. It incorporates frozen chopped broccoli, so no chopping necessary! Cream cheese and heavy cream make it the creamiest broccoli soup ever.

I sampled this soup for the first time when our son Jonathan was born over twenty years ago. A kind friend (also a great cook!) brought it over for dinner, and we’ve been in love with this soup ever since.

This Cream of Broccoli Soup Recipe also fits perfectly into a keto diet. If you’re unfamiliar with the keto diet, it relies heavily on good fats, minimal protein and low carbs daily.

(Good fats on the keto diet are considered to be saturated fats, monounsaturated fats, natural trans fats and natural polyunsaturated fats. More info. here!) So this broccoli soup is naturally a tasty, filling and nutritious option that fits the bill.

Use an immersion blender if you have one

So last week I finally jumped on the band wagon and picked up an immersion blender. Do you have one of these kitchen wonders yet? It’s so much fun, makes quick work of blending and emulsifying, and it wasn’t very expensive.

I found my heavy duty immersion blender on Amazon with excellent ratings and it’s lived up to my every expectation.

So far I’ve used it to make homemade mayonnaise (with avocado oil!), homemade ranch dressing, French toast, a creamy bacon cauliflower cheese soup and this Cream of Broccoli Soup. An immersion blender is a great invention and I only wish I hadn’t waited so long to get one.

(You can also easily make this soup with a regular countertop blender too.)

Directions to make this keto-friendly Cream of Broccoli Soup Recipe are so simple.

Chop up your green onions and sauté them in a bit of butter.

• Add cubed cream cheese and heavy cream (or half and half).
• Stir over low heat until cream cheese is completely melted.
• Stir in chicken broth and add half of chopped broccoli.
• Process soup until creamy, with an immersion blender or a countertop blender.
• Add remaining chopped broccoli.
• Stir in seasonings.
• Cook on low until broccoli is tender.

Serve hot and garnish with toasted almonds if desired. That’s all for now, folks!!!

Tips for Making Cream of Broccoli Soup:

• Start with your cream cheese at room temperature rather than straight from the refrigerator. It will melt easier at room temperature.
• Thaw the broccoli ahead of time.
• Use chopped frozen broccoli to save yourself a lot of chopping work!
• Use an immersion blender or process in a countertop blender.
• If you prefer a smoother soup, process soup with all broccoli added.
• Cook over low heat just until broccoli is tender.
• Absolutely do not boil! (The soup will separate and the texture will be ruined.) Always keep this soup on low or medium low heat just to be safe.

Other broccoli recipes you may enjoy: Broccoli Bacon Salad, Cheesy Broccoli Rice and Beef and Broccoli Recipe .

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Keto Cream of Broccoli Soup Recipe

Ingredients

• 1 cup chopped green onion
• 4 tablespoons butter
• 32 ounces cream cheese at room temperature
• 4 cups half and half or heavy cream
• 4 cups organic sugar-free chicken broth
• 6 10 ounce boxes frozen, chopped broccoli, thawed
• 2 teaspoons lemon juice
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• optional: toasted slivered almonds for garnish

Instructions

• Keep in mind that during this whole process you don't want the soup to boil. (This can cause it to separate and ruin the texture.)
• Saute onions in butter in a large saucepan or Dutch oven.
• Cube cream cheese.
• Add cubed cream cheese and heavy cream or half and half to green onions.
• Stir over low heat until the cream cheese is melted.
• Stir in chicken broth.
• Add half of the chopped broccoli.
• Process soup with an immersion blender or in a countertop blender until smooth.
• Stir in lemon juice and seasonings.
• Add remaining chopped broccoli.
• Cook over low heat until frozen broccoli is tender.
• Garnish each bowl with toasted almonds and fresh herbs if desired.

You may also like this soup : Simon Pearce Vermont Cheddar Cheese Soup

The post Keto-Friendly Cream of Broccoli Soup Recipe appeared first on Through Her Looking Glass.

If you’re wondering how to hard boil eggs perfectly every time, you’re in the right place! Hard-boiled eggs are a versatile and delicious way to boost your protein intake. This new method for hard boiling eggs is simple, especially when you know the easy tricks!

Who’s Ready for a New Way To Hard Boil Eggs?

We love hard-boiled eggs at our house, and there are so many ways to enjoy them! Peel and dip in salt and pepper for a quick and easy portable breakfast, lunch, or snack. Slice hardboiled eggs, and add them to a green salad, like my scrumptious Maple Warm Bacon Dressing Spinach Salad. Or transform hard-boiled eggs into deviled eggs or a lovely egg salad! These are just a few of our favorite ways to enjoy hard-boiled eggs. (Did you know that one large hardboiled egg has 6 power-packed grams of protein?!)

But how can you hard boil eggs perfectly every single time? I set out to discover just that.

When hard-boiling eggs with the traditional method, it’s hit or miss as to whether or not the eggs will cook consistently. Or they might overcook and have that greenish gray-colored ring around the yolk. Ick! But there’s a new method in town and it’s so easy to do. Just steam them!

Steaming eggs guarantees a consistent heat temperature for all the eggs all of the time. That consistent temperature creates the perfect hard-boiled egg!

How To Make the Best Hardboiled Eggs

You only need two ingredients to make perfect hardboiled eggs — raw eggs and water! Beyond that, it coms down to the equipment used. I used a large stock pot and colander, but you could also use an Instant Pot with the steamer basket! We’ll discuss that more in the FAQs, but in the meantime check out the step-by-step instructions below.

Step-By-Step Instructions

Add an inch or two of water to a large frying pan or stockpot that has a lid, and place a metal steamer basket over the water. Water level should be just below the level of the steamer basket. (Optional: add a tablespoon of white vinegar to the water.) Make sure you have enough water that it doesn’t boil dry!

Bring water to a boil over hight heat on the stovetop. Add eggs to the steamer basket and immediately cover tightly with the lid. (Water should not be touching the eggs.)

Continue boiling the water for 13 minutes over medium-high heat, then remove from the heat.  Immediately transfer eggs to an ice water bath. (A ladle or slotted spoon works great!)

Cool eggs completely, then crack and peel them to use in your favorite recipes!

Tips for Success

• Fresh eggs can be more difficult to peel, so I recommend using older eggs. (If you’re concerned they’re too old, do the float test! Fill a tall glass with water, and place the egg inside. if it sinks, it’s good; if it floats, it’s bad.)
• Be careful to have enough water below the steamer basket so it doesn’t boil dry.
• I prefer organic eggs because they have more nutrients, taste better, and have a vibrant color.
• So this is fun. To center the egg yolk of a hard-boiled egg, always store tip-down (wide side pointed up!) in the egg crate. Best to arrange them this way at least a day before you hard boil your eggs.
• Steam eggs when they’re at room temperature as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out. (This can be a nightmare for peeling later.)
• If you don’t have time to wait for the eggs to come to room temperature, place your cold eggs in a bowl of hot tap water for about 5 minutes before hard-boiling them.
• Add a tablespoon of vinegar to the water for easier peeling.
• Some people swear by pricking the wide end of each egg with a thumbtack before cooking. This is supposed to release the inner pocket of air and prevent the egg shells from cracking while cooking. I’ve tried it myself, and sometimes it works and sometimes it doesn’t.
• Hard-boiled eggs are easiest to peel right after they’re cooked, so peel as soon as they are cool.
• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• I use a stainless steel vegetable steamer basket with metal feet on the bottom. (Eggs should not touch the water.)
• While the eggs steam, prepare an ice-cold water bath by adding ice and cold water to your kitchen sink or a large mixing bowl.
• It’s easy to transfer hot, hard-boiled eggs one by one to the ice bath with a ladle, slotted spoon, or ice cream scoop.

Storage Instructions

Store hardboiled eggs with the shells on and in-tact for up to 7 days in the fridge. If you want to peel them to make eating them alter more convenient, go for it, but be aware they’ll only last up to 4 days this way.

Enjoy them throughout the week cold or let them come to room temperature. It’s up to you! This perfect hardboiled egg recipe is perfect for meal-prepping healthy meals (especially lunches) ahead of a busy week. Also a great snack to grab on the go for kids and adults alike!

Frequently Asked Questions

• How do you peel hardboiled eggs?
  After the eggs have soaked in an ice bath for a few minutes, you can remove the shell easily by rolling the cooked eggs on the counter with the palm of your hand to loosen the shell. Then, simply remove the peel. This method shouldn’t take any egg white with the peel. 
• Can I make hardboiled eggs in the Instant Pot?
  Yes! I learned how to make Instant Pot hardboiled eggs from Kristen at “A Mind ‘Full’ Mom.” Pour 1 cup of cold water into the insert of your Instant Pot. Place however many eggs you’d like to cool on the device’s steamer rack. Seal the pressure cooker, and set it to cook for 5 minutes on HIGH pressure. After this time has elapsed, allow the pressure to release naturally for 5 minutes. Then, manually release any leftover pressure by opening the sealed vent very carefully with a spoon or dish cloth to protect your hand. Carefully, remove eggs from the pressure cooker and place it in an ice bath for 5 minutes. Then, remove eggs from the ice bath, peel, and enjoy! This method is guaranteed to cook them perfectly every single time because you’re using a controlled environment — the Instant Pot!
• Can I make hardboiled eggs in the air fryer?
  Yes! (I mean, really, is there anything your air fryer can’t do?!) Simply place some cold or room temperature eggs in your air fryer that has been sprayed with nonstick spray and preheated to 250 degrees. Cook for 16 minutes, and then immediately place them in an ice water bath to halt cooking. Peel the eggs as directed above, and enjoy!

More Egg-cellent Recipes To Try

• How To Make the Perfect Omelette
• Simple Eggs Benedict
• Summer Corn Omelette
• How to Bake Bacon in the Oven
• Easy Strawberry Crepes

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(New Method!) How to Hard Boil Eggs Perfectly

Cook Time 13 minutes minutes

Ingredients

• 1 dozen eggs at room temperature preferably not fresh
• water
• optional: 1 tablespoon white vinegar

Instructions

• Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
• Optional: add a tablespoon of vinegar to the water. (for easier peeling)
• Bring the water to a hard boil over high heat.
• Place stainless steel basket (or metal colander over the boiling water.)
• Water should be below the level of the boiling water.
• Add eggs to the colander. (Eggs should not be touching the water.)
• Place cover on the pot.
• Continue boiling the water for exactly thirteen minutes.
• While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
• At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
• Cool eggs completely, about 15 minutes.
• Crack and peel!

Notes

• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• It's best to use room temperature eggs as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out.
• Use a slotted spoon, ladle or ice cream scoop to transfer hot, hard-boiled eggs one by one to the ice bath.

The post How to Hard Boil Eggs Perfectly Every Time appeared first on Through Her Looking Glass.

Maple Glazed Roasted Butternut Squash is our new favorite veggie side. This caramelized version of butternut squash is so delicious you’ll be craving it morning, noon and night.

Easy to make, it takes just five minutes of prep and then roasts in the oven. Hint: I’ve already made it twice in the last week.

Maple Glazed Roasted Butternut Squash is the perfect easy accompaniment to fish, pork and chicken.

This roasted squash is also delicious in Maple Roasted Butternut Squash & Pomegranate Salad. This easy recipe might transform a squash hater to a squash lover!

I’d been avoiding preparing butternut squash for years because it’s so hard to peel.

But recently I discovered already peeled butternut squash in the produce section at my local grocery store. Wahoo! Excellent news.

I’d never really cooked much with butternut squash, but now this Maple Glazed Roasted Butternut Squash is our new favorite side.

Golden, cubed butternut squash is tossed with a little olive oil and maple syrup, then lightly seasoned to taste with sea salt and freshly ground pepper.

Then roast it to golden perfection. You are going to love this delicious new side.

Maple Glazed Roasted Butternut Squash is a delicious new way to include your veggies.

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Maple Glazed Roasted Butternut Squash

Addictive roasted butternut squash caramelized with pure maple syrup. Perfect side with pork chicken.

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Allie Taylor

Ingredients

• 1/2 butternut squash peeled and cubed
• 1 tablespoon olive oil
• 2 tablespoons pure maple syrup
• sea salt and freshly ground pepper

Instructions

• Preheat oven to 400°.
• In a mixing bowl, combine olive oil, maple syrup and cubed butternut squash.
• Sprinkle with sea salt and pepper to taste.
• Bake on parchment-lined, foil covered baking sheet for 20 minutes.
• Remove foil and bake 20 more minutes (or longer) 'til squash is tender and turning golden brown.

You may also like: Honey Roasted Dill Carrots

The post Maple Glazed Roasted Butternut Squash appeared first on Through Her Looking Glass.

Maple Pumpkin Bisque is a creamy, flavorful pumpkin soup lightly sweetened with pure maple syrup. Use as an appetizer or main dish in fall and winter. You’ll love this easy seasonal bisque made with canned pumpkin.

I love fall. Just got back from leaf peeping in Vermont with my family this past weekend. What a feast for the eyes! Vibrant reds and striking golds and oranges everywhere you look. The vivid reflections in the streams and ponds were fantastic.

While we were up in VT, we dropped by King Arthur Flour in Norwich. It’s one of my favorite haunts and they have a lovely cafe for eats as well. After shopping in the store and spending too many pesos, I went next door to the cafe to spend a few more. A cup of their delicious homemade butternut squash soup and a chai tea latte hit the spot.

Maple Pumpkin Bisque

Their butternut squash soup got me thinking about making a pumpkin bisque. Pumpkin Bisque is the quintessential creamy fall soup. I’ve always wanted to try my hand at making some, but it’s the fresh pumpkin that always intimidated me.

Call me lazy, but I don’t want to spend the time peeling, chopping and gutting a fresh pumpkin if I’m not going to get a jack-o-lantern out of it. (Yep, lazy.) That’s why I’m so glad this recipe uses canned pumpkin.

I do love surprises. A few months ago a high school friend sent me a surprise package by snail mail: a cookbook with recipes from famous inns in Vermont. She found it at a local thrift shop in Indiana. Go figure.

This is just before adding the heavy cream, which lightens the color considerably.

I’m so glad she sent that cookbook! (Thank you Christy.) Leafing through it, I was inspired to use more maple syrup in my cooking. As you can imagine, many of the recipes incorporate pure maple syrup. There were a few pumpkin soup recipes that caught my eye too.

One recipe included maple syrup, another curry and a third incorporated fresh tomatoes. I used elements from these recipes (and a few of my own) to create this unique Maple Pumpkin Bisque.

Why I love this Maple Pumpkin Bisque recipe:

• It uses canned pumpkin, chicken broth and marsala wine, to name a few of the ingredients.
• Its delicate flavor is enhanced by the marsala wine.
• It is lightly sweetened with pure maple syrup, and a touch of heavy cream makes it the creamiest ever!
• It uses canned pumpkin puree so I don’t have to peel, chop and dice a fresh pumpkin.

I used a blender to process it ’til smooth. (An immersion blender would have been easier and faster, but seeing as I don’t have one… Hint hint to the jolly man in the red suit: I’ve been a very good girl.)

Then I added the heavy cream and seasoned with salt and pepper.

We had this bisque for dinner tonight and Jon says, “What’s with the bisque? And why do the French get all the fancy words like quiche and bisque and frites?” Dunno and no fair. But he did love this pumpkin soup.

Hope you enjoy this delicious pumpkin soup bisque as much as we do! Why not treat yourself.

Tips for making Maple Pumpkin Bisque:

• Don’t boil the bisque after you add the cream.
• Reheat the soup slowly on low heat to avoid separating.
• Use pure maple syrup.
• For best flavor and to allow ingredients to meld, refrigerate overnight before serving. Then slowly reheat.
• Be safe: cool soup before processing in the blender.

Other pumpkin recipes you may enjoy: Pumpkin Spice Latte Cake, Pumpkin Pie Smoothie, and Maple Pumpkin Spice Tea Latte.

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Maple Pumpkin Bisque

Servings 2 .5 quarts (10 cups)

Ingredients

Bisque

• 2 tablespoons butter
• 3/4 cup red onion finely diced (about 1 small red onion)
• 2 cloves garlic minced
• 1/2 cup marsala wine
• 4 cups organic chicken stock
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 29 ounce can pureed pumpkin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1 cup heavy cream
• 1 cup pure maple syrup

Optional Garnish

• sour cream
• fresh herbs

Instructions

• In a heavy stock pot, melt 2 tablespoons butter over low heat.
• Add 3/4 cup finely diced onion and minced garlic cloves.
• Stir in ground cinnamon and ground nutmeg,
• Stir and cook over low heat until onions are translucent, but do not brown.
• Add 1/2 cup marsala wine and 4 cups chicken stock.
• Turn up the heat and bring to a boil.
• Turn the heat down and simmer on low for 15 minutes.
• Stir in canned pumpkin and maple syrup.
• Cook for a few more minutes until thoroughly heated.
• Cool mixture.
• Process in a food processor or use an immersion blender until velvety smooth.
• For best flavor, refrigerate in a glass container for a few hours or overnight to allow flavors to meld.
• Return pumpkin soup to stock pot and add heavy cream, salt and pepper.
• Continue stirring and slowly heat until steaming. DO NOT BOIL or soup may separate.
• Serve steaming hot.
• Optional: garnish with a dollop of sour cream or fresh herb sprigs.

You may also like: Pumpkin Spice Sugared Pecans

The post Maple Pumpkin Bisque appeared first on Through Her Looking Glass.

Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

So I did something new today. Something I’ve never ever done before.

Do you like trying new things? I do. Even more than new things, I enjoy unusual people. You know what I mean when I say unusual, right? Not weird or strange.

I mean eclectic, in the very best sense of the word. Characters. I really enjoy spending time with characters.

I’m lucky to have a lot of eclectic friends up and down the east coast. We were born and raised in the north, but then my husband and I lived in South Carolina for many years. We moved back to New England in 2004 with two little boys in tow.

Cutest. Maple syrup jug. Ever. (3.4 ounce capacity)

By now you think I’m ancient with one foot in the grave. And trust me, there are days I feel that way! But the truth is, Jon and I celebrated our 25th anniversary this past summer! So woo hoo! (Confirming we’re one step closer to ancient every day…giggle.)

Back to my eclectic friends. There’s something refreshing to about spending time with people who are very different than I am. I’ve always loved it, and get such a kick out of characters. And I happen to be acquainted with more than a few!

My next-door neighbor growing up, Mr. Peck, was a character. And his wife (Mrs. Peck) was also in that category. Their names were, drumroll…. Lester and Esther. And both were very sweet, older friends who kindly spent lots of time with me as a little girl.

I’ve told you about them before. He, a white-haired retired engineer who built a little empire on his hundred acres, including a very contemporary three story home on a hilltop overlooking the large pond he designed.

A genuine root cellar was built into the hill where they stored the root vegetables they grew in their gargantuan garden. He also built an authentic wooden covered bridge on one end of the pond.

The pond had an island with a little gazebo in the middle, and was a nice destination to row to for picnic lunches. There was also a fancy shmancy zip-line (complete with metal tractor seat) that crossed over one edge of the pond. Mr. Peck loved his big boy toys. Understatement.

Look closely and you’ll see the covered bridge nestled back in the trees. 

Their property also included a sugar shack with a gigantic snapping turtle shell hanging from the ceiling. It was at least three feet across. And there was a large wooden tree house way high up, where I played “house” often. These are just a few of the many wonders that amazed me as a child about my very eclectic neighbors the Pecks.

And how could I forget Mrs. Peck? True to her Cherokee roots, her beautiful snow white hair was plaited in two long braids. A silver Cherokee warrior pendant hung around her neck. She taught me to knit when I was only six, and how to make God’s eyes with straws and yarn. (Remember those?)

She intrigued me, hanging upside down on her anti-gravity machine. (An anomaly in the 70’s.) And each morning at 5:30 a.m., with the mist still rising off the pond, she’d skinny-dip out to the island and back several times for exercise.

On occasion she invited me along. I never did accept. As previously mentioned, I love people who are different than me. Nope, you won’t catch me skinny dipping out to any island at 5:30 a.m. in the morning.

Not even with Mrs. Peck. ‘Cuz that ain’t my style.

Where were we??? YES! I did something new today! (No, not skinny dipping.) I made these fabulous Caramelized Maple Walnuts.

I was thinking of the Pecks when I made them, because I used to help Mr. Peck make the maple syrup in their sugar shack. (I was telling you about that last week.)

How to make Caramelized Maple Walnuts:

So it takes about five minutes to make these gorgeous caramelized nuts. Just put the walnuts in a skillet with pure maple syrup. Cook over medium heat for five minutes or so. The water in the syrup begins to evaporate and the syrup will caramelize.

Oh. My. Goodness.

The smell alone is divine. But that sweet, maply nutty crunch? Even better.

When that ooey gooey caramel-y syrup starts sticking to the walnuts,  remove from the nuts from the heat and place on parchment paper to dry. They take just a few minutes to harden.

And then you’ve got the most delicious maple candied nuts ever and not an ounce of refined sugar to boot. Mother Nature at her finest. No guilt.

So what to do with these lovely candied nuts? That would be the wrong question my friend. The question is, what NOT to do?

So many uses. Think trail mix. Oatmeal. Salads. Cakes. Ice cream topping. Parfaits. Pie. Granola. Stocking stuffers. Just to name a few.

The sky’s the limit, and I’ll be sharing more ideas using these delicious Caramelized Maple Walnuts in the days to come. Stay tuned!

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Caramelized Maple Walnuts Recipe

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

Course Nuts

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 generous cup

Author Allie Taylor

Ingredients

• 1 cup walnuts
• 1/4 cup maple syrup

Instructions

• Place walnuts in medium skillet.
• Pour maple syrup on top and gently stir to coat.
• Cook over medium heat until bubbling, stirring every few minutes.
• Syrup will begin to caramelize after about five minutes or so. Watch closely.
• When syrup is sticking to walnuts and there's not so much liquid left in the skillet, remove from heat.
• Quickly (and carefully!) place separately on parchment paper to harden.
• Once dry and hardened, store in airtight container until needed.

You may also like: Sugared Pecans

The post Caramelized Maple Walnuts appeared first on Through Her Looking Glass.