Last ditch effort to hold onto summer

Now that summer is gone and done with, I began to clear out the garden. As I was removing our plants from the garden, I noticed there was still plenty of produce left on the plants. Some of what was left was zucchini. I am not a huge fan of zucchini, but I thought we might as well try to use this last bit of produce, before it is gone for a few more months.
So, just like everything else in life, it tastes better on the grill. So, with a little olive oil, and salt and pepper, this zucchini was good enough to eat.

And yes, that is corn on the cob in the background. We will share something else we have learned about corn in a little bit.
Thanks for reading.

A blast from the past

There are certain memories as a child that seem to burn in your memory forever and will always be there. One of those for me is "Rainbow Jell-O". Yes, that is right, Rainbow Jell-O.
It is actually a mix of many different flavors of gelatin desserts all mixed into one.
Also, as a tip from this, you will be able to find out just how level, or not,  the shelves in your fridge really are.

Have fun.


Aunt Bev's Rainbow Jell-O

1 pint sour cream
6 small Jell-O flavors- use in this order
Grape, blue raspberry, lime, lemon, orange, and raspberry (or any other red Jell-O)

Dissolve 1st Jell-O packet in 1 cup boiling water. Take half and mix with 1/3 cup of sour cream, pour in a 9x13 pan and let sit in fridge for 30 min.  Add 3 Tbs. Cold water to other half of Jell-O. After the first layer has set (30-40 min), add the other half and let set 30 minutes.  Repeat with other Jell-Os in the same pan.

Also works with sugar free Jell-O.
Jell-O can sit over night between layers.

Trying it out

Okay, so we tried out the barbecue sauce the other day, and here are the results:


It was delicious. We just through the chicken, with a heavy dose of sauce on the grill, and fired it up.
We paired it with some mashed potatoes and other garden veggies. It was awesome. Hope you try it out and let me know what you like it on.
Thanks.

A little saucy

I have been on the lookout for an amazing barbecue sauce for quite a while, many years in fact. I have never been able to find one that I feel like I could eat with everything. After searching, I decided to try one of my own, that could go with most anything.
So, I call it Troy's Barbecue Sauce.
Also, as a tip, my wife and children will eat it. They don't really like barbecue sauce all that much.

Troy’s Barbecue Sauce

1 medium Onion (1 cup), diced

2 cloves of garlic, minced

2 Tablespoons Extra Virgin Olive Oil

2 cups Ketchup

1 cup brown sugar

1 cup water

1 8-ounce can of tomato sauce

¼ cup soy sauce

¼ cup vinegar

1 Tablespoon Liquid Smoke

1 teaspoon mustard

 

In a medium sauce pan, over medium heat, Sautee the onion and the garlic until tender in the olive oil. Once tender add the ketchup, brown sugar, water, tomato sauce, soy sauce, vinegar, liquid smoke and mustard. Mix well. Bring to a boil then turn heat down to a simmer for a couple minutes. Once the consistency you want, remove from heat and let cool.

Once cool, place in blender and blend until smooth. Chill and serve.

 

A simple hello

I just want to start a simple blog about cooking and food. I enjoy outdoor cooking and cooking indoors as well. As the days go by, there will be many posts about what is happening in my life of food. Thanks for reading.