Quick Strawberry Jam

It is what it claims to be and it is a taste of heaven. This jam has me in love with PB&J once more.

Ingredients

• 1 quart hulled strawberries
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice

Directions

1. In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

This whips up quick, dirtied only 2 or 3 dishes, and is a delicious use of strawberries. My husband likes it on toast and I had it on my oat pancakes. Yum!photo from marthastewart.com

Cheddar Stuffed Burgers

A friend mentioned a restaurant that melts the cheese inside of the burger patty and I told him that I had a recipe for that and he should join us when we grill them up. It's a fun idea and anyone can grill a burger so why not try a new twist?

The burgers are juicy and full of flavor. The learning curve suggests that the next time we make this to use smaller, but thicker, cheese pieces and work to seal the hamburger around the cheese a little better. Some bites would allow a lot of cheese, other bites we weren't as lucky. Also, I'd suggest a sharp cheddar to allow for optimal flavor.

Ingredients

• 1 1/2 pounds ground beef chuck
• 4 ounces cheddar, cut into 4 slabs
• Vegetable oil, for grates
• Coarse salt and ground pepper
• 4 hamburger buns, lightly toasted
• Toppings, such as lettuce, tomato, ketchup, and mustard
  

Directions

1. Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.

2. Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

Lemony Smashed Potatoes

To accompany some grilled trout, I threw together some Lemony Smashed Potatoes from Everyday Food. I was skeptical that such a small amount of lemon zest would flavor the potatoes as well as it did. They have a wonderful, fresh flavor and without the butter or cream they are relatively healthy.

photo from marthastewart.com

Ingredients

• 3 pounds small red new potatoes
• 1/4 cup extra-virgin olive oil
• 2 teaspoons finely grated lemon zest
• Coarse salt and ground pepper

Directions

Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.

I am a convert to coarse salt and fresh ground pepper. I love it though. They offer so much seasoning flavor with minimal use.

Caribbean Jerk Chicken

To begin our grilling season we chose this recipe from Taste of Home. It seemed easy, doesn't take a lot of time, and uses staples we regularly have on hand. It was a wonderful flavor and came together like a charm. The chicken was served with green salad and cornbread. Mmm Mmm!

Ingredients

• 4 chicken leg quarters (8-1/2 ounces each), skin removed (We used small breasts)
  
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 envelope Italian salad dressing mix
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper

In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 35-45 minutes or until a meat thermometer reads 180°, turning occasionally. (I don't know that the chicken had to cook for that long but that may be because we used boneless breasts.)

It's a keeper.