Rockin’ Salsa

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Rockin' Salsa

Ingredients :

1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar                                                                                                                                           1/4 cup white sugar
8 pint canning jars with lids and rings

Directions :

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

 

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Spirited Vanilla Pears

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Spirited Vanilla Pears

Canned Pears

Supplies:

Pint size canning jars

Rings and lids

Slotted spoon

Canning tongs (to handle hot jars)

Water bath canner

 

Directions:

Sterilize pint jars and rings and lids.  Keep warm.

After you peel and cut the pears lengthwise, treat them against browning with a solution of citric acid and cold water.  My favorite pear is either a Kieffer or a Bartlett.

Make a batch of light syrup.  Use 5 ½ cups water and 2 cups sugar.

Heat the pears through in the syrup, about 15 minutes.  To each jar, add ½ Tbsp. (tablespoon) Kahlua (my preference) or brandy and about a ½-inch piece vanilla bean.

Using a slotted spoon, add pears to sterilized jars.  Depending on the size of the pears, and how you cut them, you may get four or five pears in a pint jar. Fill the jars with syrup, leaving ½-inch headspace.  Remove air bubbles.  Wipe the rims and seal the jars.

Boil (water bath canning) for 20 minutes.  After 24 hours, check seal by pressing the middle of the canning lid…if the center moves up and down, the seal is bad.  Put that jar in the refrigerator and enjoy.  They are delicious!

pear

Simple Seasoned Burger and Potato Foil Dinner

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Simple Seasoned Burger and Potato Foil Dinner

Flavors blend beautifully while these foil packets grill, and your entire dinner is ready in one package, and is delicious.  No fuss; no mess.  Credit:  Pillsbury Recipes

Hamburger Potato Foil Dinner 3

 

Ingredients

             small new potatoes, unpeeled, quartered

       1     teaspoon seasoned salt

       1      teaspoon Italian seasoning

       1      tablespoon olive or vegetable oil

       1      pound   frozen lean ground beef patties (about 1/4 lb each)

       1      cup frozen cut green beans

 

Steps

  1. Heat gas or charcoal grill. Cut four 18×12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.
  2. In medium microwavable bowl, toss potatoes, 1/2 teaspoon of the seasoned salt, 1/2 teaspoon of the Italian seasoning and the oil to coat. Microwave on High 4 minutes or just until potatoes are fork-tender.
  3. Place 1 beef patty and 1/4 cup of the green beans on each sheet of foil; sprinkle patties with remaining 1/2 teaspoon seasoned salt and 1/2 teaspoon Italian seasoning. Top each evenly with potatoes. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

Hamburger Potato Foil Dinner 1

  1. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 30 to 40 minutes, turning packets over once halfway through cooking, until meat thermometer inserted in center of patties reads 160ºF and potatoes are tender. Carefully open packets to allow steam to escape.

Hamburger Potato Foil Dinner 2

Simple Cheesy Chicken Sausage and Potatoes Foil Dinner

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Simple Cheesy Chicken Sausage and Potatoes Foil Dinner

These foil packs loaded with chicken-apple sausage, potatoes and green beans are sure to become a summertime family favorite.  Credit:  Pillsbury Recipes.

Cheesy Chicken Sausage and Potatoes Foil Dinner

Ingredients

1      package (12 oz) smoked fully cooked chicken and apple sausages,                                           cut into 1/2-inch slices

1      bag (20 oz) refrigerated garlic herb hash brown potatoes

1/2   cup chopped onion (1 medium)

1      package (12 oz) fresh green beans, cut in half

2      tablespoons olive oil

1/4   teaspoon pepper

1      cup shredded Cheddar cheese (4 oz)

 

Steps

1     Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2     In large bowl, mix all ingredients except cheese until well mixed; divide evenly onto foil sheets. Top with cheese.

3     Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4     Place packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until sausage is heated through and beans are crisp-tender. Remove packs from grill. Carefully fold back foil; stir before serving.

Summer Coolers

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Summer Coolers

Ice water is refreshing, but sometimes you just want a little flavor in your glass.

Don’t these look refreshing?  And they are so simple.  And delicious!  You can make each of these in a pitcher, or your glass, or even in a quart canning jar.

Herbaceous Cooler – Muddle a few sprigs of mint and cilantro and a couple of basil leaves in the bottom of a glass with a squeeze of lemon juice. Add a handful of ice and top off with soda water for a refreshing herbal treat.

Cucumber Mint Water –  To make a single serving, put a few slices of cucumber and a mint sprig into your glass, add a handful of ice, top off with water, stir, and sip!

Citrus Soda – Over a handful of ice, combine 1 part orange or tangerine juice, 1 part grapefruit juice, and 1 part soda water. Mix and serve.

Citrus Berry – Combine orange slice, a handful of blueberries, and a handful of ice.  Top off with water, stir, and enjoy.

Lemon Berry – Combine lemon slices, a handful of raspberries, a handful of ice, and top off with water (or lemon water).

Coconut Water – You can drink your coconut water chilled on its own or add a squeeze of lime to brighten it up. It’s also great for adding a tropical twist to your morning smoothie!

Iced Ginger Tea with Lemon – Boil 4 cups of water and pour over large bowl with 4 bags of ginger tea. Steep for 15-20 minutes, then remove the bags and transfer to a pitcher. Pour the tea into glasses full of ice and add a squeeze of lemon.

Iced Orange Chamomile Tea – Bring 3 1/2 cups of water to a boil, then turn off the burner and submerge 4  bags of chamomile tea. Steep for 5-7 minutes, then transfer to a pitcher and  let it cool completely. Add 1/2 cup of orange juice to the pitcher and pour it into glasses full of ice to serve.

Simply Salsa Chicken Foil Dinner

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Simply Salsa Chicken Foil Dinner

Make this fun, all-in-one chicken dinner in the oven or on the grill for a quick, flavorful meal.  We used to call them Hobo Dinners.  Credit:  Pillsbury Recipes.

Ingredients

2      cups Progresso™ chicken broth (from 32-oz carton)

2      cups uncooked Minute™ instant white rice

1      cup frozen whole kernel sweet corn, thawed

1      medium red bell pepper, chopped

2      tablespoons butter, melted

1      teaspoon dried oregano leaves

4      boneless skinless chicken breasts (6 oz each)

1/2   teaspoon salt

1/4   teaspoon pepper

1      cup Old El Paso™ Thick ‘n Chunky hot salsa

1      cup shredded Colby-Monterey Jack cheese blend (4 oz)

 

Steps

Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.  If you don’t have heavy-duty foil, use 2 pieces of regular foil.

In medium bowl, mix chicken broth and instant rice; stir and let stand about 20 minutes or until most of liquid is absorbed. Stir in corn, bell pepper, melted butter and oregano.

Simply Salsa Chicken 1

Divide rice mixture evenly among foil pieces (about 1 1/4 cups on each piece). Place chicken breast on rice. Sprinkle salt and pepper evenly over chicken. Top each chicken breast with 1/4 cup salsa.

Simply Salsa Chicken 2

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil. Sprinkle each with 1/4 cup cheese; let stand about 5 minutes or until cheese is melted.

Simply Salsa Chicken 3

To make in oven: Place packs on cookie sheet. Bake at 375°F 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

 

Chigger Relief

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The one thing I hate about this time of year is chiggers!  Pesky little critters that leave red, itchy, bites that allow for no relief.  But, in all of my research, I have found a new form of relief for the torment.

Disclosure:   The following is not under any circumstances intended as medical advice, or intended to be used in place of a physician .

Recipe:   Pine Sap Drawing Salve

Gather as much pliable pine sap as you can.  Put it in a clean container that can be thrown away when you are finished.  Place the container in a pan of water and heat on the stove until the sap is melted enough to stir.  Use something disposable for stirring.

Add an equal amount of tallow, using just enough that it is not  real sticky.  Continue heating until the mixture is melted and well mixed.  Cool.

Pour into disposable plastic containers that have lids.  I like to use empty prescription bottles.  Label.

Put a dab on the chigger site and cover with a band-aid, or bandage, as needed.  Repeat for a couple of days and they will be gone!  RELIEF!!!

*  Note:  It is a great drawing salve for splinters that refuse to come out.