Sunday, August 28, 2011


Well, this weekend can go down in the record books as the most strawberries used in my house...that is for sure ;)

Our coop got a GREAT deal on Strawberries...only $6.50 per flat.

They were absolutely gorgeous!!!

I also ended up with a bushel of green peppers so there was a lot happening in my kitchen over the weekend. Here are a few pictures of just a small portion of what all took place ;)

First up a double batch of reduced sugar Strawberry Freezer Jam. Getting ready to take out my aggression on some berries!!! Notice my PW Perfect Iced Coffee was ready and by my side!!!

My Pampered Chef Mix-n-Chop was the perfect tool to crush the berries.

Beautiful distractions made the process just a little bit longer. How could I not take a picture of that PERFECT strawberry!

Cut, chop, dump, cut, chop, dump....until I had 8 cups of crushed berries ;)

FINALLY 8 cups!!!

Here is Ethan helping me fill the jars. He was a bit too messy for my liking...

So easy and including distractions it only took about an hour ;)

Next, let's can some STRAWBERRY CHIPOTLE SAUCE!!! My new favorite!!! That same sweet and smokey flavor as the Raspberry Chipotle I've made in the past, but no annoying seeds!


This may sound weird, but here is another sweet/savory jelly in the works. I was making pepper juice for GREEN PEPPER JELLY! It was pureed green bell peppers, chopped green chiles and garlic being strained through cheesecloth to make "juice".

The juice is then cooked with vinegar and sugar to make this absolutely amazing looking jelly. I did use a little food coloring for a brighter green color. This would be good over cream cheese with crackers. I think it would also make a great glaze over roasted chicken or pork.

How about we finish this blog with something even more sweet???

We had the best Sunday morning breakfast we've had in a long time. I used the New Hope Mills whole wheat pancake mix that I got from the coop. It is by far the best whole wheat pancake mix I've had. The texture was light and fluffy. The flavor was wonderful alongside those fresh berries and the whipped cream!

Is this breakfast or dessert? Who cares, let's eat!!!

Thank you COMMUNITY HELPINGS PRODUCE COOP for keeping me busy this weekend. Next weekend is Carrot Cake Jam weekend...stay tuned!!!

- Posted using BlogPress from my iPhone

Wednesday, August 24, 2011

Thank you PIONEER WOMAN!!!

First, let me say that I'm super stoked for the premeire of The Pioneer Woman's new show on The Food Network this Saturday!!! I'm seriously considering adding a DVR option to our already overpriced satellite package or either skipping my son's first Saturday morning soccer game of the season in order to watch because I love her so much!!! Nahh...just kidding.  I'm sure I can catch it on a rerun soon.  Hopefully.  Finger crossed.

Secondly, if you don't know who The Pioneer Woman (Ree Drummond) is....have you been living under a rock?  She is this georgous red head from Oklahoma with a slight southern twang.  She is a author and blogger (that I bow down to) who writes about her life which includes topics such as cooking, photography, and homeschooling her children.  She has this hilarious sense of humor and if you read her blogs you almost always Laugh. Out. Loud.  She is an inspiration to many and just an overall amazing gal (Ha! I act like I personally know her or something) and I wish her well on The Food Network. onto THANKING her for recently changing my morning coffee routine and my afternoon coffee breaks!!! it is....the most recent highlight of my life......ICED COFFEE!!!

Whoopty doo???  Did you say WHOOPTY DOO!!!  Watch it now!!! 

This stuff is not just any iced is according to Ree, THE PERFECT ICED COFFEE and I have to say that I fully 110% agree with her!!!

I won't bother you with listing all the ingredients or even attempting to recreate the wonderful pictures that Ree has posted on her site.  (My IPhone did a fancy job at documenting my 3 o'clock coffee break, don'tcha think?)

Instead I will just direct you to her site and have you take it from there.

The Pioneer Woman's PERFECT ICED COFFEE!!!

AND....don't forget to catch her on Food Network starting this Saturday morning at 10:30 (CST).


Tuesday, August 23, 2011

Cauliflower Pizza Crust

I'm not a die hard low-carber, but I do like to limit my carbs and that is kind of hard to do when you are a pizza lover like I am.  So, a while back I ran into a blog called Your Lighter Side (by the way, great blog!) and this Low Carb Pizza Dough has been on my mind ever since because it was made with CAULIFLOWER!!!  Yes, you heard me right....cauliflower! just so happens that we recevied cauliflower in our produce basket last week so I figured it was time to try it out.

Now, I've used cauliflower in place of rice and potatoes before....but pizza crust???  Hmmm...


1 cup of cauliflower, cooked and riced
1 egg
1 cup of cheese
2 tsp of the seasoning of your choice
(see below for some suggestions)


First, let's make the riced cauliflower.  You can use frozen and cook according to the package directions, but I think fresh is best.  Cut the florets away from the stem and place them into boiling water for about 7-9 minutes until tender.  Then I like to use the Pampered Chef Mix-N-Chop tool and just chop it all up until you have CAULIFLOWER RICE!!!  One medium head of cauliflower should make about 3 cups of riced cauliflower and it should look like this...super easy, huh?  Yes!  Moving on.......

Next, PREHEAT your oven to 450 degrees.  In a large bowl mix together 1 cup of the riced cauliflower, 1 cup of cheese, 1 egg, and 2 tsp. of seasoning.  Let your imagaination do the flavor work here.  What sounds good?  Mozzarella Cheese/Italian Seasoning?  Cheddar Cheese/Mexican Seasoning?  Just make sure that the cheese you are putting into this crust is NOT a soft cheese.  It needs to be a cheese that when cooked gets that crispy goodness you will be looking for within the crust. advice...stick with the cheddars, mozzarella (not fresh), parmesan, oooh...maybe pepperjack???  Okay...sorry...must focus!

Once you have mixed it all together, place onto a cookie sheet lightly sprayed with olive oil and bake for 15 minutes.



When it comes out of the oven you want to let it sit a few minutes and cool down a bit.  When it is straight out of the oven it is still just a tad bit mushy, but as it cools it tightens up very nicely and the edges have that cheesy crunchy goodness you expect from a good pizza crust. 

When you are ready to eat, top the crust with your favorite pizza sauce, cooked meats, veggies, more cheese and then broil on high until the cheese is melted.

Last night I made a couple different versions and I also tested out doubling the recipe.  If you double the recipe be sure to increase the cooking time approximately 5-7 minutes.

BEFORE - doubled recipe made in the
Medium Sized Pampered Chef Stone Bar Pan

AFTER looks good enough to eat just like this!!!

Here are a few photos of our finished Cauliflower Pizza Crust Pizzas!!!  The kids (and Rich) didn't even know it was cauliflower!!!  Shhhh.....

For the kids:  Pepperoni and Cheddar

For us BIG kids:  Portabella and Mozzarella
with fresh basil and thinly sliced fresh tomatoes!

Stay tuned for the following ideas and uses for this same recipe:
Mexican Pizza
Breakfast Pizza
Bite Sized Cupcake Pizzas

(SPECIAL NOTE: This recipe is an adaptation to the original which can be found at Your Lighter Side.)


Monday, August 22, 2011


Speaking of cute is this one eating some homegrown Missouri watermelon that we got last week from the produce coop.  I know he is mine, but isn't he adorable?

Anyway....I also decided tonight that I really wanted to get back to this blogging thing.  Last year I had branched out with my friend, Jessica Loftus, and have been co-blogging with her over at Cook. Eat. Drink. Repeat. The summer months kind of put me into a hiatus, but I'm eager to get back into the swing of things here at Knife, Fork and Spoon With Me.

I've also recently launched a new blog that will take you through my journey to losing 33 lbs in 33 weeks which just so happens to be when I will celebrate my 33rd birthday.  If you would like to follow me and see my progress over there come check out: OPERATION 33

However, if you are simply interested in family friendly, healthy, and sometimes not so healthy FOOD...stick around here.

I recently became a group leader for a local produce group through a coop that I've bragged about on here several times.  We get A LOT of produce every two weeks and I love figuring out new things to do with it. prepared for several Community Helpings Coop plugs and lot's of recipes and fun ideas for how to use what I come home with.  For even more great produce coop idea's check out the founder of the coop, Tracy's blog All This and Now What?

So, I'm back, with a bit of a facelift, I'm feeling refreshed and ready to blog!  Welcome back let's eat!!!