It’s no secret that we love strawberries in this household. We’ve even begun to really enjoy the process of making jams and enjoying wonderful fruit all year long. It takes a little bit of time, but oh is it worth it. You don’t have to go on a canning frenzy, but if you haven’t tried it before, please do so.

When I saw this recipe I knew I wanted to give it a try. I meant to last year, but we just kept using up all of the strawberries. This year, I made sure to make a batch. While I’m not too crazy on chipotle, my husband is. I thought the sweetness of the strawberries matched with the heat of the chipotle may be something he would love. A little zing for your morning toast or serve it over cream cheese and with crackers and you have a nice, easy appetizer! The original recipe called for too many chiles for either of our preference. My husband, who loves heat, said using a whole can of chiles would make it inedible. So, we took it slow and luckily found a great balance the first time out of the gate.

Also, please don’t forget to vote for my Lobster “Roll” Cups on Smart Balance’s Facebook page!

Strawberry Chipotle Jam

Ingredients

• 6 cups fresh strawberries
• 2 chipotle chiles and 1 Tbsp Adobo sauce
• 1/4 cup lemon juice
• 1 pkg powdered pectin
• 6 1/2 cups granulated sugar

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Pulse the strawberries and chiles in a food processor, be careful not to over process. You want the berries to be somewhat whole, rather than a puree.

In a large pot, pour the strawberry mixture, lemon juice, and pectin. Cook over medium-high heat until it comes to a full boil, stirring frequently. Add the sugar and stir until dissolved. Return to a rolling boil and allow to cook for another minute, stirring constantly. Remove from heat.

Immediately pour jam into hot jars and place lids on. Place in a hot water bath for 10 minutes.

As seen on Tide & Thyme, adapted from SB Canning and The Ball Blue Book Guide To Preserving

Hey there! If you haven’t seen on Facebook or Twitter yet, My Lobster “Roll” Cups have been entered into the Smart Balance “Battle of the Bloggers” recipe contest. What this means for me if I win is that I will earn a sponsorship with Smart Balance and will develop recipes for them for a year, one a month. They will also be featured here for everyone to see. Also, I’ll just be a very happy gal! What it means for you is every time you vote, you enter to win 1 of 5 prize packs from Calphalon and Smart Balance. If won of my readers does win, can you give a little shout out on Facebook so we can all be happy and jealous of you at the same time? 🙂

So, if you are on Facebook, vote once daily until August 11th. I appreciate all the support you all have given me in the past and know that you guys are awesome and will help me along this time as well.

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Do you all get in a chicken rut like I do? I love grilled chicken, simply seasoned with salt and pepper, but I get tired of it sometimes and am always looking for something to add to it. My 3 year old doesn’t like many marinades for chicken so we have to find ways to add flavor in other ways. Since my daughter, like most children, loves fruit I thought this would be a perfect way to get some flavor in our boring chicken meals.

This was a huge hit for everyone. The kiwi and lime juice add a great, fresh flavor and the onion, jalapeno, and cilantro round out the salsa without adding too much heat. I took it easy with the jalapeno and only used half since it was a large one and I’m feeding a child! If you want, you can add a little bit and taste it and if you want more you can add to it.

This salsa works well with grilled pork, swordfish, or white fish as well.

Grilled Chicken with Kiwi Salsa

Ingredients

• 2 kiwis, peeled and diced
• 1 small yellow bell pepper, diced
• 1/2 small red onion, diced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tsp grated lime zest
• 3 Tbsp fresh lime juice
• 1/4 tsp sea salt
• 1/3 cup chopped cilantro
• 4 grilled chicken breasts

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In a large bowl, combine the first eight ingredients and set aside. When you are ready to serve, top each chicken breast with the kiwi salsa and serve.

Adapted from Hannaford Fresh, March/April 2013

There is nothing better than a sweet, frosty beverage on a hot summers day and this one really just screams summer to me. I love nothing more than to use ingredients that are in season and why not carry that over to your beverages as well? Taking a sip of this, you can smell the lushness of the strawberries. You can taste that slight tartness of the rhubarb and the sparkling water awakens your taste buds and brings a freshness to your mouth.

While we are dealing with a lot of rain here in Maine, I know some of you are really trying to beat the heat and I figured I would share with you a great recipe that is good for both young and young at heart. The recipe I am sharing is meant for all, but you can spice it up with a little vodka or make a margarita with it. Or, if you want to skip the beverages completely and go right for dessert, pour this simple syrup over some ice cream and you are good to go!

Honestly, I will find any excuse to have strawberries and rhubarb simmer on my stove. My house smells good for so long after! Yum!

Strawberry Rhubarb Italian Soda

Ingredients

• 2 large stalks of rhubarb, chopped
• 16 oz. fresh strawberries, sliced
• 1 1/2 cups water
• 1 1/2 cups sugar
• sparkling water for serving

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Combine the first four ingredients in a large pot and bring to a boil.  Reduce the heat and allow to simmer for 40 minutes. This may vary, but you want the fruit to be really soft. You want as much goodness to come out as possible!

Strain the fruit through a colander and then through a sieve. Keep the large chunks of fruit for topping waffles, pancakes, crepes, or ice cream!

Place the simple syrup in a container and allow to cool fully in the refrigerator.

Once the simple syrup has cooled, add about 1/3 cup of simple syrup to a large glass filled with sparkling water and ice.

Adapted loosely from: Eat, Live, Run