Pickled Jalapeño's

This picture is of the peppers BEFORE I added the brine. I just wanted to see if they would fit in the jar.

Plus i added different peppers and some radishes.  

Pickled Jalapeño's

25-30 jalapeño peppers, or a mix of peppers

2 1/2 cups water

2 cups white vinegar

2 heaping Tbls minced garlic 

1/2 cup sugar

1/4 cup kosher salt

Slice peppers into rounds

Put water, vinegar, garlic, sugar and salt into a heavy saucepan over medium heat.  Stir until sugar/salt is dissolve.  Bring to a boil.

Take off of heat and add in the peppers.  Allow to sit for 10-15 minutes. 

Place peppers into 3 pint sized jars.  Pour in enough pickling liquid to cover peppers.  Allow to come to room temperature, then screw on lid and store in the refrigerator. 

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Hot Pepper Relish

Hot Pepper Relish

24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)

3 medium onions

3 cups vinegar

2 cups water

2 Tbls sea salt

2 tsp cumin

2 Tbls sugar

Wash and cut off the stems of the jalapeno's.  Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.

You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me. 

Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot. 

Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes. 

Canning:  If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.

If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.

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Zucchini and Basil Soup with Coconut Milk

The color of this soup looks unappealing, but it really is good. 

I had so much zucchini, onions and basil from my garden I had to do something with them before it all went to waste. 

Zucchini and Basil Soup with Coconut Milk

1/4 cup of olive oil (I used Tuscan flavored)

3/4 cup diced onions

2 cloves of garlic

1 jalopeno pepper diced (optional)

2 Lbs diced zucchini

1 tsp salt

2 cups water ( I used organic chicken broth, you can used vegetable broth if vegetarian)

1/3 cup packed basil leaves

1/4 c - 1/2 cup coconut milk

Add oil to a pan, sauté onions, garlic and jalopeno until soft.

Add zucchini and salt to the onions, garlic and jalopenos.

saute for 5 minutes.

Add 2 cups of water/broth

cook for 15 minutes until veggies soft.

Let cool and add to a blender and add the basil leaves. 

Add 1/4 cup of coconut to start with. Add more to get the right consistency of soup.

Put the blended soup through a strainer. 

Enjoy.

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Spaghetti Salad

1 lbs spaghetti

1 red bell pepper, diced

1 large tomato, diced (I used 1 container of sungold baby tomatoes orange yellow color)

1 english cucumber, diced, about 1 cup or less (has less seeds, but you can use a regular cucumber)

1/2 cup of parmesan cheese (I put it in the blender to make it like sawdust texture)

8 oz of zesty italian dressing recipe below

2 Tbls salad supreme seasoning (I used store bought)

DRESSING

1/2 cup of white vinegar or any kind of your choice

1/2 cup of canola oil

1 Tbls of water

1 1/2 tsp of garlic powder

1 1/2 tsp onion powder

1 1/2 tsp white sugar

1/2 Tbls dried oregano

1/4 tsp ground black pepper

1/8 tsp dried thyme

1/4 tsp dried basil

1 1/2 tsp dried parsley

1/8 tsp celery salt

1/2 TBls salt

1/2 tsp red pepper flakes (optional)

1/2 tsp cayenne pepper (optional)

Mix everything in a mason jar and shake until mixed.

Boil water, when boiling, snap noodles in half and add to boiling water. when done,  rinse with cold water

Mix all ingredients in a large bowl. 

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Smoked Sausage and Rice

 Smoked Sausage and Rice

1 Tbls olive oil (I used green chili olive oil)

1   lbs package smoked sausage, cut in 1/4 dice

2 large carrots, peeled and diced

2 celery stalks, diced

5 cloves garlic, minced

1 tsp kosher salt

1 tsp oregano

1/2 tsp parsley

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp creole seasoning

1/8 tsp cumin

1 1/2 cups white, long grain rice, rinsed and dried

3 cups chicken stock

Add olive oil to a frying pan, add smoked sausage and brown.

Remove sausage to a bowl for later.

To same frying pan add carrots and celery and fry for around 4 mins to soften.

Add garlic and seasonings for a minute.

Add rice and cook for about 3 minutes

Add chicken broth. bring to a boil, reduce to simmer. 

Cover the frying pan with a lid and cook on low for 15 minutes.

Stir in smoked sausage and eat. 

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I used this kind of Smoked sausage and used the entire package.

Asian Beef

HOMEMADE ASIAN SAUCE

1/2 cup of low sodium soy sauce

4 Tbls brown sugar (recipe called for 5 Tbls but I cut it down and added crushed red peppers)

6 garlic cloves, minced

1/2 tsp ginger (I used fresh minced but I think the recipe meant ground ginger)

2 tsp rice vinegar

1 tsp crushed red peppers (my husband likes it spicy) Optional

Put everything in a mason jar, shake to mix.

Put it in the refrigerator until your ready to use.

BEEF

Olive oil for frying

Top sirloin steak (mine was .90 lbs for $8.99), cut in thin strips against the grain

1 basket of sliced mushrooms

3 large bundles of broccoli, cut in small pieced

You can add other veggies cut up.. carrots, onions ext

Stir fry noodles or rice

INSTRUCTIONS:

Add olive oil to a large pan, cook steak don't over crowed the pan. Cook them in batches otherwise you will steam the meat. 

Remove the meat and set aside.

Add more olive oil t the pan, add mushrooms and broccoli. Cook a few minutes until they begin to soften. 

In the meantime cook the noodles for 2 1/2 minutes in boil water, drain water and run cold water over them to stop them from cooking more.  

Add the sauce to the veggies.  Cook for a few minutes for the sauce to thicken. 

Add the beef and noodles. Stir

Transfer to a large bowl and enjoy.  

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Rice Seasoning Mix

Rice Seasoning Mix

3/4 cup chicken flavored broth base (I used low sodium, BUT it wasn't salty enough so next time I will use the regular, see picture below)

1/2 cup dried parsley

1 tbls dried basil

1 tbls dried dill 

2 tbls dried onions

1 tsp seasoned salt

2 tsp garlic powder

1 tsp lemon pepper

1 cup unsalted almond, ground in grinder. I ground them up to almost powder/with bits no big chunks.  This is OPTIONAL. I put them in but next time I will try without and see if it is still as good as with them in.  Or i might try salted ones and see it it tastes better. 

Mix all the ingredients in a bowl and transfer to a large mason jar. 

 I vacuumed sealed it with my food saver to make sure it didn't get moisture in it also to preserve the almonds and not let the oil in the almonds go rancid.  

I was going to store it in the refrigerator, but I don't know if this would cause moisture.

DIRECTIONS: Boil 2 cups of water, then add 1 cup jasmine rice (not minute) and 3 Tbls of this rice seasoning mix.  Cover and turn heat to simmer for 18 mins. when done fluff and eat.  

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 This broth base is a powder form. I didn't want MSG in my spice mix.  Most of the other chicken bouillon graduals have MSG in it.

All seasoned salts are different. So that is why I put a picture of what I used.  I have lawry's seasoned salt too, so next time I will try that and see if it adds more salt since my first batch wasn't that salty but good.

Tater Tot Casserole

Tater Tot Casserole

2 lbs ground beef cooked and drained

1 cup onion, chopped (optional)

2 cans (10 3/4 oz) campbells condensed cream of mushroom soup

1 can of green beans, drained

2 Tbls katchup

2 Tbls worcestershire sauce

1 cup shredded cheese (jalapeño or cheddar)

Frozen tater tots (enough to cover the top)

1 cup of shredded cheese on top of tater tots (optional)

Cook the beef and onions, drain the fat.

Add all the ingredients except the tater tots in the pan you cooked the beef and onions, to save on dishes. 

Add that to a large greased baking pan. I have a 10 x 15 pan. 

(if you cut this recipe in half I use a 9 x 11 normal cake pan)

cover it with tater tots

Bake at 425 degrees for 25 minutes or until the potatoes are golden brown and the bottom is bubbly. 

Option: you can stir in frozen vegetable mix to make it with more veggies.  

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Spiced Pecans

Spiced Pecans

1/2 cup granulated sugar

1/2 cup brown sugar

1 TBls ground cinnamon

1 tsp salt

1/8 tsp cayenne pepper

4 cups (12 ounces) unsalted pecans

1 egg white, whipped

Preheat oven to 300 degrees

Add sugars and spiced to a bowl, mix.

In a separate bowl, add pecans and whipped egg whites. Gently toss until all coated. 

Add sugar mixture and toss until combined.

Spread mixture on large sheet pan with parchment paper .  

Bake for 40 mins, stir every 20 mins. 

The sugar will harden more once cooled. 

Let cool and store in sealed container.  

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Butternut Squash Soup

Butternut Squash Soup

Olive oil

1 medium chopped onion

6 ounces diced butternut squash

Chicken broth (I start out with 1 cup and keep adding) (vegetable broth for vegetarians)

salt and pepper

dash of nutmeg

Add olive oil to a pan and sauté onions until tender. 

Add diced butternut, salt, pepper, nutmeg and 1 cup of chicken broth.

Bring to a boil until butternut is soft. Keep adding chicken broth to keep the pan wet. 

When it has cooled, add to a blender and blend.

Strain back into pan and heat and add chicken broth until you like the soup consistency. 

Enjoy, yum.

You can put some in individual containers and freeze for later. 

NOTE: To make this a quick and easy soup, I had peeled and diced a couple of butternut squashes, I roasted them with olive oil, salt and pepper. When they cooled I froze them in a zip lock bag.  So when you go to make the soup, I put in 6 oz of frozen butternut squash cubes and made the soup.  

To save even more time, peel and dice the butternut squash and freeze in a zip lock bag.  Then use the 6 ounces of cubed squash. 

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Carrot Ginger Soup

Carrot Ginger Soup

Olive oil (maybe 4 Tbls, when the pan got dry i added more)

1 medium onion, diced

6 large pealed carrots, chopped

2 garlic cloves diced

Fresh ginger about 1/2 Tbls chopped

2 cups chicken broth (vegetable broth for vegetarians)

1/4 tsp cumin

pinch of red pepper flakes

1 can coconut milk, unsweetened 13.5 oz can

1 Tbls honey raw best quality

In a large frying pan add olive oil, chopped onion and carrots.  Sauté until onions and carrots are getting tender.

Add chopped garlic and ginger, saute briefly, don't burn the garlic.

Add cumin and red pepper flakes.

Add chicken broth and simmer until carrots are tender.

When the carrots are tender, add half the milk. 

When it has cooled some, add to a blender and add honey at the end.  

Strain the blended carrots back to the frying pan. Add the rest of the coconut milk.

Heat and serve. Yum

You can put them in individual containers and freeze.

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This is the coconut milk I had in my pantry so I used this. It is really good.  First time I tried coconut milk.  I don't know what other brands taste like. 

Butternut Squash Ravioli

Butternut Squash Ravioli

FILLING

1/2 a butternut squash, peeled and diced

olive oil

salt and pepper

1/4 cup parmesan cheese

Roast butternut squash cubes in a pan with olive oil, salt and pepper until soft.

Take out and mash

Add parmesan cheese

If it is dry add some melted butter

I then put it in a small zip lock bag and put in the refrigerator.

PASTA

1 1/2 cup flour

2 eggs

1 Tbls olive oil

put flour in large bowl, add a well in the middle, add eggs and olive oil. 

Mix until mixed. 

then kneed for 10 minutes on the counter. 

wrap with plastic wrap and let it rest for 20 mins

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I eat these ravioli's with Better than Olive garden Alfredo sauce.  

recipe here

Creamy Dill Cold Pasta

Creamy Dill Cold Pasta

8 ounces dried medium shell pasta

1 cup mayonnaise

1/4 cup sour cream

1 1/2 Tbls fresh squeezed lemon juice

1 1/2 Tbls dijon mustard

1 Tbls dried dill (or 1/4 cup fresh dill)

1/4 tsp ground cracked black pepper

1 stock diced celery (or 1/2 cup)

2 tomatoes seeded and  diced (optional, I didn't use it but I think it would be good)

3 Tbls minced shallots

2 chicken breasts, cooked and diced

Or you can add cooked shrimp or cooked salmon

1/2 cup frozen peas

Cook the pasta shells according to the package. drain and rinse cold

In a small bowl, add mayo, sour cream, lemon juice, mustard, dill and pepper.

Mix until combined.

Add celery, tomatoes, chicken and shallots.

Meanwhile at the last minute of cooking the noodles, add in the frozen peas to warm them up.

Drain pasta and peas and rinse with cold water. drain really well. 

Add pasta/peas to the mayo mixture. Mix and refrigerate at least one hour to blend flavors. 

Enjoy!

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Chipotle Southwest Sauce Copy Cat Subway

I found this recipe on Copy Cat recipe from Todd Wilbur. It is a free recipe he lets people see.  I changed the fresh cilantro to dried cilantro because I didn't have fresh and it was a really good sauce. I doubled the recipe to make more and to fit in a squirt bottle. 

Chipotle Southwest Sauce

1/2 cup mayonnaise

2 tsp fresh lime juice

1 tsp sugar

1/2 tsp dried cilantro

1/2 tsp paprika

1/2 tsp white vinegar

1/2 tsp water

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp ground chipotle chili powder

pinch of dried thyme

pinch of ground cumin

Combine everything in a bowl and transfer it to a squirt bottle or a mason jar.

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I used this sauce on a veggie taco. so so good. 

Italian Dressing Mix

Italian Dressing Mix

1 Tbls garlic powder

1 Tbls onion powder

1 Tbls white sugar

2 Tbls dried oregano

1 tsp ground black pepper

1/4 tsp dried thyme

1 tsp dried basil

1 Tbls dried parsley

1/4 tsp celery salt

1/2 Tbls Kosher salt

Mix all ingredients together and put in an air tight container or zip lock bag.

To make the dressing, mix 1/4 cup white vinegar, 2/3 cup oil, 2 Tbls water, and 2 Tbls of Italian dressing mix. Shake up util blended.

ALTERNATIVE: To make the dressing zippy, replace the white vinegar with Pinot Grigio Italian Vinegar. So so good.

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Lasagna Soup

Lasagna Soup

1 Tbls olive oil

1 lbs Jimmy dean sausage

1 onion, chopped

3 cloves crushed garlic

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 Tbls tomato paste

6 cups chicken broth

1 (28 ounce) crushed fire roasted tomatoes

2 bay leaves

salt and pepper to taste

8 ounces noodles (i used around 1 1/2 c dried noodles)

Sour cream or cottage cheese for garnish.

In a large soup pot, add olive oil and sausage, brown. Drain fat

Add onions, cook until soft.

Add garlic, cook a few minutes.

Add oregano and pepper flakes. cook a few minutes.

Add tomato paste, cook 1 minute

Add chicken broth, crushed tomatoes, bay leaves and salt and pepper. 

Bring to a boil, reduce heat to simmer for 30 minutes.

Bring a pot of water to a boil, add noodles cook until al dente.  

When soup has simmered for 30 minutes, add noodles and serve.

Add a dollop of sour cream or cottage cheese to the bowl of soup.  

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These are the tomatoes that I used. 

Chicken Chili Soup (Hot)

Chicken Chili Soup (Hot)

1 medium onion, diced

1 tbls olive oil

1 clove garlic, minsed 

1 (4oz) can diced jalapeños, drained

1 tsp dried oregano

1 tsp ground cumin

salt and pepper to taste

Diced cooked Chicken (i used diced turkey left over from thanksgiving- maybe 2 cups)

4 cups chicken stock

1 can chili beans

In a large pot, add olive oil and fry onions until soft, add in garlic, cook 1 minute.

Add drained jalapeños and cook a few minutes.

Add spices, cook a few minutes. 

Add, cooked chicken, stock and chili beans.

Cook on simmer for 1 hour.

To eat add a dollop of sour cream to cut down the heat.

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This is the kind of chili beans I used.