How to Clean Your Glass Stove Top

by Katie on August 29, 2014

Do you have a glass stovetop? I do, and while I love its smoothness I hate how dirty it can get.  Being so smooth…you really notice when it is dirty!

Surely I’m not the only one who gets some spills on their stovetop. And how do you get them off? Well I’m here to share with you an awesome trick I learned from Happy Money Saver.

How to clean your glass stove top!

I try to wipe mine down every day, but sometimes that doesn’t do it. Sometimes I neglect spills and they burn on there and create quite a nasty mess! In the past I have sprinkled the stove with baking soda and placed a hot rag on it and let it sit. That works, but this works better!

I’m sorry I don’t have pictures of my stove in its state before the cleaning. I didn’t think about blogging about it until I poured the baking soda on it. You will have to trust me that it was pretty dirty.

Supplies:
Baking Soda
Vinegar
Spray Bottle
Cleaning Rags/Sponge
Optional: Razor Blade (for those really tough stains – but be careful not to scratch the surface)

How to clean your glass stove top

Sprinkle a good amount of baking soda all over the surface of the cooktop. Put vinegar in the spray bottle and give it a good soak (I use a mixture of 1/2 vinegar and 1/2 water for my everyday cleaning so I just used that and even at diluted strength it worked really well). Let sit for 15 minutes or a little more and scrub all the gunk away.

For particularly tough marks I have always used a razor blade to scrap them away. I use this as a last resort because you don’t want to scratch your stovetop…although somehow mine has gotten several scratches on it over the years of use. :(

{ 0 comments }

Fresh Blueberry Sauce

by Katie on August 26, 2014

I’ve got a Costco membership, which is wonderful, but sometimes it gets me into trouble. I get a little crazy and unrealistic about what two people can really consume in a reasonable amount of time. And that’s where this lovely Fresh Blueberry Sauce comes in!

I absolutely LOVE blueberries when they are at their best and have a great sweet-tart flavor. They are also my nephew’s favorite – little Ezra calls them BB’s and it is THE cutest! I picked up a giant container at Costco and they were the best I had had this year. So I ate them until I almost turned blue, and then decided that I should go and buy even more…

Fresh Blueberry Sauce - Serve over ice cream, yogurt, or on top of pancakes or waffles!
I made a delicious Brown Butter Blueberry-Peach Cobbler (which I somehow lost the pictures of?!?) and I also made some of this Fresh Blueberry Sauce.

This Fresh Blueberry Sauce is great because it goes with so many things! You can serve it over ice cream, over yogurt, or my favorite…on top of blueberry pancakes! YUM! Blueberry pancakes on their own are on of my favorite foods ever, but with the fruit topping is amazing!

Fresh Blueberry Sauce - Serve over ice cream, yogurt, or on top of pancakes or waffles!

I thought I would include a funny little picture from my photo shoot…since it’s National Dog Day and all.  If the lighting is good and weather is nice I like to take my pictures outside. My dog, Samson, seems to like it as well. His favorite toys are duck decoys and he likes to shake them so much that he rips their heads off. Once the heads are gone he still loves to play with them and he loves to drop them off for me…like a gift or something.

I thought it was too funny not to share..just a little behind the scenes of the blueberry sauce and the headless duck. Hopefully a real duck never gets into our yard…it would be a bad day for that duck!!

Blueberry Sauce and Duck

Fresh Blueberry Sauce

Ingredients

  • 3 cups blueberries
  • 1/2 cup sugar
  • 2 Tablespoon lemon juice
  • 2 Tablespoon cornstarch

Instructions

  1. Add the blueberries, sugar, and lemon juice to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Add in the cornstarch and simmer for 5 more minutes. Remove from heat.
http://www.cuttingbackkitchen.com/2014/08/26/fresh-blueberry-sauce/

{ 1 comment }

This summer I’ve been relying heavily on two of my favorite things – fresh summer produce and quinoa. This Roasted Summer Vegetable Quinoa is one of my favorite combinations!

Quinoa salads make delicious, healthy and EASY dinners. Add a piece of grilled chicken and you have a meal – easy as that. Plus it is so good eaten cold for lunch the next day!

It’s hard to go wrong with this line-up of ingredients. We’ve got fresh green beans, juicy grape tomatoes, roasted red peppers and goat cheese all thrown together. I’m telling you…it’s a great combo.

Oh, and goat cheese! I didn’t try goat cheese until we were in Belgium last year and it was by accident. What a glorious accident! I have yet to find another goat cheese as amazing as the ones I had in Europe, but I feel that way about a lot of food…food is just better there for some reason! I love goat cheese, but if you don’t like it just use feta or mozzarella instead in this recipe.

Roasted Summer Vegetable Quinoa Salad - The Cutting Back Kitchen

Roasted Summer Vegetable Quinoa with Balsamic Vinaigrette

Ingredients

  • 10 oz. fresh green beans (cut and trimmed)
  • 1 1/2 cup grape tomatoes
  • 1 (12 oz.) jar roasted red peppers (or roast your own!), roughly diced
  • 1 cup dry quinoa
  • 1 3/4 water
  • 4 ounces goat cheese, crumbled
  • salt, pepper and garlic powder
  • Dressing
  • 1 1/2 Tablespoon balsamic vinegar
  • 1 1/2 Tablespoon olive oil
  • 1/2 teaspoon Parmesan
  • 1 clove garlic, finely minced

Instructions

  1. Preheat oven to 400 degrees.
  2. Rinse quinoa in a bowl and let sit for 5 minutes. Rinse the quinoa in a fine mesh strainer and add to a saucepan filled with the 1 3/4 cup of water. Bring the mixture to a boil. Cover and simmer for 15 minutes or until water is absorbed and quinoa is cooked through. Once cooked - let sit until everything else is ready.
  3. Line a baking sheet with foil. Place green beans on the baking sheet and toss with olive oil, salt, pepper, and a little garlic powder. Roast for 15 minutes. Toss the beans and add the tomatoes to the baking sheet. Bake 15 minutes more - until beans are roasted and tomatoes are starting to blister a little.
  4. While green beans are cooking - whisk your dressing ingredients together.
  5. Combine the cooked quinoa, roasted green beans, tomatoes and the roasted red peppers in a large bowl. Toss with the dressing and top with the goat cheese.
http://www.cuttingbackkitchen.com/2014/08/21/roasted-summer-vegetable-quinoa-with-balsamic-vinaigrette/

{ 0 comments }

The other week I had the privilege of heading to Beyer Farm in Columbus, Indiana to learn about sweet corn. I didn’t really know much at all about farming or sweet corn (except that I love it), so this was a great experience and I learned so much.

I also learned a really easy way to freeze sweet corn. And I mean easy…

How to freeze sweet corn without blanching - the EASY way!!  - The Cutting Back Kitchen
But before I get to that I want to share a little about my farm visit and what I learned. We learned about the differences between different types of corn (sweet and field) and that the tassels indicate what type of corn it is. Also, each silk goes with one kernel. How cool is that?!

This blogger event was put on by Monsanto and Leah from Beyer Beware. I’m sure many of you have heard about Monsanto. I watched Food Inc, which is all negative about Monsanto, so I  wasn’t sure what to think.

I went to this event primarily because I wanted to learn about farming, but I also wanted to hear their side of things as well. It’s always good to be open to hearing both sides.

farm-collage

We talked to several farmers and got to hear their view on things. There is a big battle between GMO and nonGMO, so I imagined that it was a big war that had farmers against farmers as well. One of the farmers said that her family has BOTH GMO and nonGMO crops on their farm. She said that it really isn’t a big war between themselves and that they are willing to grow what will sell.

It wasn’t just sweet corn…we also got to tour a grain elevator, check out their cute farm animals, mingle with everyone and eat the most delicious lunch ever.

farm - collage animals

Let’s get back to the corn! They sent us home with a pretty cool swag bag which included Leah’s recipe for freezing corn.  Oh yeah, and 2 dozen ears of corn! And let me tell you…it was the best tasting corn!!!

How to freeze sweet corn the easy way

I did this whole thing outside on the patio table and it worked out quite well – no messy kitchen! I used a big old stainless bowl that I have for freezer cooking. If you don’t have any of these massive bowls…you need a couple!

How to freeze sweet corn
After you cut it off the cob you portion it out in freezer bags, pour a brine over it, and toss it in the freezer. That’s it! Now you can enjoy sweet corn all year long!!

Leah swears by this method and I have to say I love how easy it is. Especially not having to deal with boiling water and all that heat in August to blanche it. I’m anxious to try mine out this fall!

How to freeze sweet corn without blanching

How to Freeze Sweet Corn

Ingredients

  • 10 cups of sweet corn, cut off the cob
  • 3 cups of water
  • 6 teaspoon of sugar
  • 3 teaspoons of salt

Instructions

  1. Place two cups of corn in a quart sized freezer bag.
  2. Heat water and add salt and sugar. When the salt and sugar are dissolved, remove from heat.
  3. Pour 1/2 cup of brine in each bag of corn.

Notes

To alter amounts, brine solution is 1 cup water to 2 teaspoons of sugar and 1 teaspoon of salt. The corn to brine ratio is 4 parts corn to 1 part brine.

http://www.cuttingbackkitchen.com/2014/08/20/how-to-freeze-sweet-corn-and-a-trip-to-the-farm/

Disclaimer: I was compensated for my travel, but was not required to post and all opinions are my own.

{ 4 comments }

Menu Plan Monday

August 19, 2014

This week our kitchen isn’t really in great working condition. We installed our new backsplash this past weekend (after I painstakingly ripped the old one out – so glad that is done!) and have to come back and grout this weekend and finish some other small details. Have I mentioned that I’m ready to have […]

Read the full article →

Taco Zucchini Boats and Home Improvement Projects

August 14, 2014

Have you heard about zucchini boats? I guess I’m pretty much behind the times when it comes to cool and trendy food, because I just discovered these gems. Apparently, they have been around for a while?! I saw Skinny Taste’s Taco Zucchini Boats and was inspired to pull a bag of pre-cooked ground beef from […]

Read the full article →

Barbecue Chicken Salad with Avocado Lime Dressing

August 12, 2014

What do you do when you are running low on grocery money?  You scour your pantry and refrigerator and see what you already have that you can pull from – because then it’s “free”!  And I don’t know about you, buuttt, when it’s free it’s for me.  Just sayin’. Surely I’m not the only one […]

Read the full article →

Menu Plan Monday

August 11, 2014

What’s on your menu this week? I’ve shared my menu below, along with a few photos of some of our favorites that I frequently make. Feel free to click on each picture and it will take you to the recipe – then make sure you PIN it so you don’t forget about it! First up […]

Read the full article →

Peanut Butter and Jelly Ice Cream

August 5, 2014

I’m about to take you back to your childhood with this twist on Peanut Butter and Jelly Sandwiches – Peanut Butter and Jelly Ice Cream. I love traditional PB&J’s, but when you add ice cream to the mix things get crazy delicious. I had a Peanut Butter and Jelly Ice Crem a few years ago […]

Read the full article →

Menu Plan Monday

August 4, 2014

Happy Monday!  I took a break from my house projects to take a little trip to Costco today.  I’m in the jury duty pool for the next two weeks, but I didn’t have to go today so I thought I should stock up on some groceries considering things were pretty bare here. In other news…the […]

Read the full article →