I feel like I’ve recently come back from summer vacation. Here in the south the kids are all back in school and when they went back, so did I…..well figuratively speaking. Summer is always a slow down of markets and orders although it’s the best time for produce and delicious fruits there aren’t as many events and the heat in Florida can be just brutal.
I have a not so healthy relationship with Netflix and at the moment a I’m sucked into season 3 of 5 of Hawaii Five-O (please don’t judge me). I am however gearing up for fall, all things pumpkin, gingerbread and peppermint as well as a slew of fall craft shows from Central Florida back to the First Coast. My calendar feels overwhelming but I firmly believe in stretching myself to grow the business and since my happy place is usually in the kitchen with a potholder in one hand and a simmering pot of jam on the stove I am happy to share the fruits of my labor of love with everyone this fall!
I make it sound so fancy. Reality is I have little to no time for cooking but I really want to eat well. I don’t think I’m alone in this. I like to make meals that will fuel me for the day or night without taking a ton of time or a lot of money but taste great. Jam is an easy solve to make that happen. I used jam for the glaze so if you have some Punchy Monkey we’re in business!
Banana Glazed Mahi Mahi with Cilantro Lime Rice and Black Beans
2 mahi filets
lemon pepper to taste
bunch of cilantro
1 can of black beans
1/4 cup Punchy Monkey Jam
Preheat the oven to 425 degrees. Place parchment or aluminum foil in a pan, add the Mahi and season with lemon pepper, cook for 25 minutes. Remove Mahi from oven, coat each piece with 2 tablespoons of punchy monkey jam, put it back in the oven and turn to broil, cook another minute or two, just to warm and yum!
While the fish is cooking, cook the rice. Pick the cilantro quarter the lime and cut off the ends. When the rice is done, squeeze two wedges over the top and toss with as much cilantro as you like, it is delicious!
Lastly open up that can of black beans and heat it up. Plate it with the last two lime wedges and enjoy!
Oh so conflicted. summer is finally here, kids are about to be out of school and my summer sweet menu is full of indecision. I like to think I’m a creative type when really I just LOVE being in the kitchen with the music playing in the background and my full focus on what I have working in the bowl. I lately have been struggling with what to make, I considered picking up a cookbook and starting on page one baking the book and bringing the new concoctions to market but alas I couldn’t find a cookbook I love so back to square one and the indecision. I have narrowed down the June selection to 4 cookies, and 2 brownies so I hope your ready for those. I am however stuck on pie and cakes so leave a comment with your favorite and you may just have a hand in the summer selection.
This is easily the number one question I get asked….. well that and “What is the difference between jam and jelly” but more on that later. Initially I was buying local jam to fill cakes, cupcakes and cookies but reality is there wasn’t a lot of variety, it was all really basic so I decided to try making my own. I found a recipe and made a few small jars, it was delicious! What a difference between what I grew up eating, (store bought jelly) and what I made myself. It was staggering, well, from a culinary point of view if you think that I had never made jam before. Here we are two years later. I still sell way more in baked goods than I do in jam and jelly and that was always the goal but the creative expression via food has been nothing if not incredibly fun!