Strawberry Picking

Disclaimer: This is my own review based on my personal experience. I am not being paid or compensated for writing this and I am in no way connected nor affiliated to Oak Haven Farms company. 

Strawberry picking is always an awesome experience. Have you ever been? We are very lucky to live near a strawberry farm and always enjoy the U-pick harvest everytime we visit. I mean, how cool it is to pick your own strawberries!

Oak Haven Farms & Winery have the juiciest and sweetest strawberries you'll ever taste. The berries are always fresh, plump and more delicious than the ones you buy at grocery stores.

You will experience a great country feeling as you drive leading to the place. The farm is located on the gentle rolling hills of Sorrento, tucked in a small, unassuming dirt country road. 

Once you get to the place you will see an exquisite view of the farm with patches and patches of strawberries and the property is surrounded with green landscape of native Florida trees. It is a beautiful scenery to behold...a picturesque setting!

It is so amazing being surrounded with rows and rows of the bright red and juicy berries in the background while you are picking from your own assigned row.

 

  There will be strawberry pie, cake, shakes, and other strawberry-related recipes coming your way one of these days...so watch out for it!

 The farm also offer a variety of locally produced fruit and grape wines such as peach, blueberry and of course, strawberry wine. They have a little nook for wine tasting and for $1.00, you can try up to five wines. 

And oh, don't forget to check out their country kitchen! During the strawberry season (late December-late March), they offer U-roast hotdogs (yes, they have a firepit where you can roast your own hotdogs!), soda and chips, homemade milk shakes, icecream sundaes and their famous homestyle strawberry shortcakes. Also, they offer jellies, jams, sauces and other specialty items. Pretty cool, right?

It is always a pleasure going to this farm.You are not only paying for the fresh strawberries that you pick but also for the fun and enjoyable experience as well.

If you happen to be in Lake County (near Eustis/Mount Dora/Sorrento area) and want to experience pick-your-own strawberry when in season, take a quick trip to Oak Haven Farms & Winery. It is family friendly and a great place to visit with kids. They have hayrides, a playground area and a small zip line for the children to enjoy.

 Oak Haven Farms & Winery

www.berriesandwines.com

Address:
32430 (or 32418) Avington Road
Sorrento, FL 32776

Crispy Slow Cooker Corned Beef

This is a fuss-free way to cook corned beef. It is very easy to make and what I like about this recipe is that the meat is not soggy. It is tender and it tastes delicious. Try making this on your next St. Patrick's day. I know you're going to like it.

CRISPY SLOW COOKER CORNED BEEF

Prep time: 5 minutes

Cook time: 9 hours

Total time: 9 hours 5 minutes

Servings: 8 servings

Ingredients:

3 pounds corned beef, with packet

1 cup water (maybe less depending on size of slow cooker)

3 cloves garlic, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon ground black pepper

Directions:

1. Add corned beef, fat side up, to the slow cooker.

2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.

3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.

4. Cook on low for 9-10 minutes.

5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.

6. Leave the oven door open a bit so you can look in, this isn't  something you can leave unattended.
7. To serve, slice the beef and serve with the cabbage and potatoes. If preferred, spoon some cooking liquid on top of the meat to keep it moist. 

Enjoy!

Recipe from Dinner Then Dessert

Yield: 8 servingsAuthor: Zee H.Pin it

Crispy Slow Cooker Corned Beef

prep time: 5 MINScook time: 9 hourtotal time: 9 hours and 5 mins

ingredients:

• 3 lbs corned beef, with packet
• 1 cup water (maybe less depending on size of slow cooker)
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon ground black pepper

instructions:

1. Add corned beef, fat side up, to the slow cooker.
2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
4. Cook on low for 9-10 minutes.
5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
6. Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.
7. To serve, slice the beef and serve with the cabbage and potatoes. If preferred, spoon some cooking liquid on top of the meat to keep it moist.

https://gourmetplatter.blogspot.com/2018/03/crispy-slow-cooker-corned-beef.html

Recipe from Dinner Then Dessert

Created using The Recipes Generator

What is Boodle Fight?

 What is a boodle fight? Where did it originate? Those are just few of the questions people ask whenever boodle fight is being mentioned especially to those who are not familiar of the word or haven't heard of it at all.

 Boodle fight is part of Filipino culture (from my birth country, the Philippines). It originated as part of a Philippine Military Army and became a tradition. It is a military practice of eating a meal wherein regardless of their ranks, position where they dined and shared a meal together while serving in the field.

 A boodle is a large collection of food that is serve on a long table covered with banana leaves. It usually consist of white rice and a variety of food and dishes spread on the table.

In a typical Filipino boodle, it is very common to see traditional food such as fish (dried fish, fried or grilled), seafood (such as shrimp, squid, clams), meat (usually chicken and pork), variety of vegetable, and fruit slices. 

But really, you can put any type of food you would like to serve and eat if you want to have a boodle meal with your family and/or friends. There is no right or wrong way of what and how to eat in a boodle. 

The way you eat the food in a boodle fight is by using only your hands. Yes, you heard it right - no use of forks, spoons or knives. We call it in our local language as "kamayan" (eating with the hands).

In the Philippines and to the Filipino people all over the world (wherever they may be), a boodle fight is a fabulous feast; a gathering that symbolizes camaraderie of group of people such as family and friends that enjoy each other's company laughing and joking all the while eating and sharing a good meal together.

Click to learn about the origin of boodle fight: https://en.wikipedia.org/wiki/Boodle_fight

Crock Pot Filipino Chicken Adobo

When life gets so busy and I have no time to stay long in the kitchen to cook, using the reliable crock pot/slow cooker is always the answer. After cooking this chicken adobo for 5 hours, the meat comes out so tender, juicy and tasty.


CROCK POT FILIPINO CHICKEN ADOBO
Cook time: 5 hours 8 minutes

Serves 4-6

INGREDIENTS:

6 skin-on, bone-in chicken thighs
1 teaspoon whole black peppercorns

8 cloves garlic, smashed with the side of a knife and peeled

2 bay leaves

1/4 cup soy sauce

1/2 cup distilled white vinegar

DIRECTIONS:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.

2. Cook on high for 5 hours.

3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.

4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

5. Remove the chicken from the oven. Serve it with rice.

Enjoy!

Recipe from Rasa Malaysia

Yield: 4-6 servingsAuthor: Recipe from Rasa MalaysiaPin it

Crock Pot Filipino Chicken Adobo

prep time: 8 MINScook time: 5 hourtotal time: 5 hours and 8 mins

ingredients:

• 6 skin-on, bone-in chicken thighs
• 1 tsp whole black peppercorns
• 8 cloves garlic, smashed with the side of a knife and peeled
• 2 bay leaves
• 1/4 cup soy sauce
• 1/2 cup distilled white vinegar

instructions:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.
2. Cook on high for 5 hours.
3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.
4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
5. Remove the chicken from the oven. Serve it with rice.

https://gourmetplatter.blogspot.com/2018/03/crock-pot-filipino-chicken-adobo.html

Created using The Recipes Generator

Linguine with Shrimp Scampi

I made this dish so many times and it is one of my family's favorite pasta dishes. A very good scampi recipe. Delicious, simple to make and the lemony flavor brings light and freshness to it and really highlights the shrimp. 

Linguine pasta not available? No problem. You can use spaghetti instead or even zucchini pasta if you prefer a healthier version. It is even great when paired with just plain white rice. I love lemon so the amount it calls in the recipe is perfect for me but if you're not keen in too much lemon or you're afraid the taste is overpowering, simply omit the use of lemon zest and slices. So it really depends on your taste. 

  LINGUINE WITH SHRIMP SCAMPI

Total: 25 minutes

Prep: 10  minutes

Cook: 15 minutes

Yield: 3 servings

Level: Easy

INGREDIENTS:

1 pound large shrimp, peeled and deveined
3/4 pound linguine pasta
1 tablespoon kosher salt plus 1/2 teaspoon

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

vegetable oil

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon zest, grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes (optional)

DIRECTIONS:

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

3. Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!).