Stovetop Beef Stroganoff with Ultra Gel

Beef stroganoff is one of those meals which we eat about once every six months. It’s hearty, and rich, and easy to make, and goes well with either rice or noodles. While stroganoff can be made either with ground beef or beef pieces I prefer the later, and I always prefer fresh mushrooms over canned, though either works in a pinch. I’ve experimented a bit with different kinds of cream of mushroom soup (yeah, I know some folks are anti cream soups and there are a lot of alternatives if you want to make those and they work fine), but my favorite is the Progresso cream of mushroom. It’s not as condensed and I think has more flavor, but any variety will work.

I always serve our beef stroganoff up with a big pile of vegetables.

We use Ultra Gel in this dish as a thickener and to make the mix fridge and freezer stable. It reheats easily and maintains a great flavor and consistency. So we tend to eat it for dinner, then make up lunches in tupperware containers which are there for grab and go.

Stovetop Beef Stroganoff with Ultra Gel

1 pound beef pieces or ground beef

2 Tablespoons oil (Do not add if you use ground beef)

1 medium onion, diced

6-8 ounces fresh mushrooms, sliced

1 can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

salt and pepper to taste

2-4 Tablespoons of Ultra Gel

Brown beef in oil in a heavy medium pan. When beef is about half way done add onions and mushrooms and continue cooking until meat is fully browned and vegetables are soft. Add soup and milk and cook at medium heat for about 5 minutes. Fold in sour cream and spice to taste. Finish with Ultra Gel to desired consistency and serve over rice or noodles.

Grilled Pork Chops with Peach Habanero Sauce

Despite the fact that Utah is getting a late season snow warning, grill season has begun – at least at our house. One of our favorite things to grill is a nice bone in pork chop. I like bone in pork chops because the bone adds to the flavor, and my boys like bone in because it gives them a handle to hold onto while they go to town. I’ve been assured it’s a caveman thing similar to eating turkey legs and chicken drumsticks. I’ve learned to accept these things.

One of our favorite pork chops recipe is actually very simple. We marinade the chops for about two hours, then cook them over medium heat until they’re around medium in the center and then crank up the heat for a quick char. Then we douse the whole thing in Cornaby’s Peach Habanero Sauce and eat up. The light sweetness of the peach is really good with pork and the habanero pepper adds a nice zing. I also like Cornaby’s Raspberry Jalapeno with this method if you want a slightly sweeter and less hot sauce.

Bring a jar to your Memorial Day party and add a zip you won’t forget!

Pork Chops with Peach Habanero Sauce

4 medium pork chops 1/2-3/4 inch thick

1/4 cup olive oil

2 Tablespoons Worcestershire sauce

2 Tablespoons Red Wine vinegar

1 teaspoon spicy mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 generous Tablespoon garlic

1 Tablespoon Ultra Gel

splash of orange juice

Cornaby’s Peach Habanero Sauce

Combine all ingredients except for the pork chops and Peach Habanero Sauce in a large zip top bag. Shake well to mix. Add chops and allow to sit for 2 hours in the fridge. Remove from fridge and discard excess marinade. Grill at medium heat until a meat thermometer reads medium to medium-well (~160 F). Turn up grill and give a quick 30 second char on both sides for flavor and color. Let rest for 10-15 minutes before serving.

Top with Cornaby’s Peach Habanero Sauce.

Black Hole Upside Down Cake with Ultra Gel

When my husband and I first started dating we spent a lot of time flirting with food. Whenever we’d both go to an event we’d each bring our favorite dishes, not for all the other people at the event, but because we were trying to impress each other.

This black hole upside down cake is one of his specialties which he made early on. It’s rich and chocolately and… a complete cheater cake. It’s so much easier than it tastes, but it’s one amazing cake and you will make a good impression!

After a while we started collaborating on this cake and he’d bring the cake, and I’d bring the whipping cream – Ultra Gel Whipping Cream of course.

Single people take note, this cake may be indirectly responsible for our marriage. Use with care. 🙂

To take this cake to the next level of amazing serve with fresh raspberries or strawberries as a garnish. The pop of fruit flavor against the richness of the cake is really, really good.

Black Hole Upside Down Cake

1 cup packed dark brown sugar

1/2 cup dark cocoa powder

2 cups warm water

12-14 large marshmallows, quartered or about 2 cups mini marshmallows

1 box chocolate cake mix (I TOLD you it was easy)

Combine water, brown sugar, cocoa powder, and marshmallows in a bowl. Mix well then spread into a 9×13 inch well-greased pan.

Add 2 Tablespoons to the dry cake mix and stir well. Prepare cake mix according to box directions with the addition of 2 Tablespoons water. (So 2 Tablespoons water, 2 Tablespoons Ultra Gel and then whatever the mix calls for). Carefully spoon cake batter over marshmallow mixture to cover. Bake for 25-35 minutes at 350 degrees until cake springs back when touched.

Remove cake from oven and cool in the pan. Once it is mostly cool, invert onto a serving platter. It’s important you flip the cake before it has cooled completely or it will stick to the pan. If this happens warm the cake slightly before flipping. Cut into servings and serve with whipping cream. Trust me you’ll want the cream to cut the chocolate!

Ultra Gel Whipping Cream

1 pint whipping cream

1 teaspoon Ultra Gel

1 teaspoon vanilla

1/2 cup powdered sugar

1/2 teaspoon salt

Whip all ingredients together until thick and creamy. Serve. Keep any extra whipped cream in the refrigerator.

*Ultra Gel can be purchased in grocery stores all over Utah or online at Cornabys or Amazon.

Simple Strawberry Topping with Ultra Gel

Recently I was asked what was the fastest way I knew to make a very fresh, easy strawberry topping. The person asking for the recipe knew about our recipe for Strawberry shortcake with kool-aid, sugar, and Ultra Gel but they wanted something simpler and something without the coloring.

So, for others who want a fast, easy topping here’s the way I do it.

IMG_4911

Simple Strawberry Topping with Ultra Gel

Wash, hull and slice 2 pounds of fresh strawberries. Toss with 1/4-1/2 cups sugar depending on how sweet you want it. Set aside for 20 minutes. What’s happening during that time is the sugar helping to draw moisture out of the berries, so you’ll get a nice juicy topping. Remove from the fridge and stir in 2-3 Tablespoons of Ultra Gel to reach your desired thickness. Pour over crepes, pancakes, waffles, or anywhere else you want a burst of fresh strawberry flavor. Keep topping in the fridge when not in use or if you have leftovers.

Cornaby’s Jam in a Jiffy goes Gourmet!

It’s always fun when a product you know and love gets found by someone else who decides they love it too. And then they use it to make something amazing!

In this case one of the chefs at Harmons Grocery store wanted an amazing sandwich for #NationalGrilledCheeseDay which was yesterday 4/12. So he combined some amazing brie and jam in a jiffy jam…and…oh just go watch it for yourself!

Good Things Utah and Harmons Jam and Brie Cheese Sandwich

Find Jam in a Jiffy at your local Harmons stores, or order online!

Jam in a Jiffy

Jam in a Jiffy Sales

One of our favorite things about March is that it signals the kick off to berry season and jam making!

If you’ve followed this blog for a while you’ve seen several suggestions for great ways to use Jam in a Jiffy to preserve your favorite fruits into delightful, low sugar freezer jams. If you haven’t been following Jam in a Jiffy is an amazing instant jam mix. Crush 2 pounds (about 4 cups) of your favorite fruits, add the low sugar mix and stir and you have fruity jam ready to go. And even if you’re not into jams there are a lot of places where you can use this fruity spread.

  • Add to greek yogurt for a low sugar pop of fruity flavor!
  • Use over cake or cheesecake for a light fruity topping.
  • Fill breads or cookies for fun thumbprint cookies where the filling stays in the cookie!
  • Spread on waffles, pancakes, crepes, or even scoop into plain oatmeal.
  • Top toast and make amazing pbj sandwiches that will please kids and adults alike.

Now, even better Jam in a Jiffy is on sale at your local Associated Food Stores. If you are a perks card member you should be able to download a coupon, or have it automatically moved to your card depending on your store’s policies, for $1.00 off any two Jam in a Jiffy mixes! If you aren’t close to a AFS no fear. Jam in a Jiffy can be purchased at most Utah grocery stores, BOSCH kitchen centers, or can be found online on our Cornaby’s website.

How do you Jam in a Jiffy?

 

Slow Cooker Jambalaya with Ultra Gel

This year I’ve decided I want to come up with more recipes which use my slow cooker. I love the convenience of the slow cooker, and my sweet husband got me a new one at Christmas time which is even more fun. Part of what I love about this slow cooker is that, unlike my first slow cooker, it is programmable by temperature as well as setting a high or low slow cook. It has a very nice non-stick surface and I find if I tackle the dishes right after dinner just about everything cleans off easily.

This slow cooker Jambalaya recipe was the result of finding some nice spicy chicken sausage in the freezer that needed using. I also had chunked up chicken and veg on hand. Traditionally Jambalaya is a cajun dish that’s pretty much based out of cleaning out your meats and veggies, adding spice and pouring it over rice. Many versions of Jambalaya have seafood in them, but here in landlocked Utah I can’t always lay hands on excellent seafood, and chicken makes a pretty good stand in. You can make this as hot or not as you like by adding more cajun spices or a few extra shots of hot sauce, I like the Louisiana style.

Ultra Gel is a great ingredient when working with a slow cooker because we don’t have to heat everything to boiling in order to thicken it. We can just sprinkle the Ultra Gel on the top of the Jambalaya, stir it in and serve. It’s convenient and not forcing the vegetables to boil hard in order to thicken the stock means the vegetables stay in bigger chunks and taste amazing.

Slow Cooker Jambalaya with Ultra Gel

1 pound chicken chunks

1 pound spicy sausage, cut into piece (andoullie sausage is traditional and yummy)

1 medium onion, diced

1 bell pepper, chopped

3 stalks of celery, chopped

1 carrot, chopped

1-2 cans diced tomatoes (I prefer the low sodium versions. I’ve also used 3 fresh tomatoes)

2 cups chicken broth

salt

pepper

1-3 teaspoons Cajun seasoning

dash hot sauce

Ultra Gel

Combine all ingredients except for Ultra Gel in a large slow cooker. For additional flavor you can saute the onion, pepper, celery and carrot before adding to the mix. Slow cook for 4-6 hours on high. Taste and adjust seasonings as needed. Thicken with Ultra Gel and serve over rice.

This dish freeze well and will keep up to 6 months in the freezer.

*Shelled and deveined shrimp can be added in the last 15 minutes of cooking.