Louise's Kitchen

05/29/2023

I’ve never heard of this tip before, will definitely try it with my next batch of pesto.

Blanching basil before making pesto is a helpful trick that deactivates the enzymes causing the leaves to turn brown, resulting in a vibrant pesto. Basil Pesto recipe here: bit.ly/3ChNynG

12/24/2022

I love this tip from America’s Test Kitchen! I have incorporated many of their tips ing my recipes and food preparation, and am always pleased with the results. I watch their show on PBS every Saturday too. If you try this one, let us know how it worked for you. Happy Christmas Eve everyone!

Tired of burning butter that’s being melted and scorching mashed potatoes while trying to keep them warm over low heat? Here’s our tip.

12/10/2022

This is good information to help you with your holiday and everyday baking.

Save this post for later for easy conversions for common baking ingredients.

07/10/2022

I used the rest of my delicious Georgia Peaches to make a small batch of Honey Vanilla Peach Butter. It’s easy to make, takes very little sugar, and is a delicious alternative to jelly/jam. 🍑

02/12/2022

I made a batch of roasted garlic hummus and packaged it in these cute Mason jars. Lisa included one in a charcuterie tray she created for a friend. It is delicious!

12/10/2020

Raspberries, my second favorite berry, were on sale at Publix for the amazing price of 99 cents a pint - I couldn’t resist stocking up! I’m freezing most of them to use for desserts, syrup, and a few jars of jam. ❤️ Martha Stewart says to freeze berries, rinse and dry well, place them individually on a baking sheet, then transfer to freezer containers or zip top freezer bags. You can measure the amount you need and pop the bag right back in the freezer. 😊

10/24/2020

I’m preserving my gift of cayenne peppers three ways today...making jam and hot sauce, and drying some to grind up for my spice rack. I found this silicone canning rack at Walmart for less than $4.00 - it works very well! I’m not sure if the jam is going to set properly...this is the first time I’ve used hot peppers to make jam/jelly so we’ll see what happens. The hot pepper mash will age for a few weeks, then I’ll run it through a food mill before bottling it. It’s been a fun afternoon in the kitchen!

10/18/2020

I’ve started a pot of French Onion Soup this afternoon...it will pair perfectly with a salad for lunch this week. Happy Sunday everyone, thank you all for following my page! ❤️

10/10/2020

A rainy Saturday morning calls for peanut butter and jelly French toast. 😊 What did you have for breakfast?

09/21/2020

I was gifted with these beautiful Cayenne peppers yesterday from my friend Teresa. Small batches of hot sauce and pepper jelly are on the schedule as well as drying some to grind into powder for my spice cupboard. Thank you for sharing your harvest with me!

09/12/2020

Getting ready to dry today’s herb harvest... basil, oregano, rosemary, marjoram, and sage. I preheat the oven to 225 degrees, put the baking sheet on the middle rack, and let dry with the oven door slightly open. They’re ready when then are dry to the touch but not “crispy”. Your house will smell great while they’re drying too!

09/10/2020

I can’t promise that homemade peach cobbler will solve all of the world’s problems, but I can tell you that your worries are less troublesome when you’re enjoying it warm out of the oven with a little vanilla ice cream. 🧡😊🍑