Everyone keeps asking me for this recipe so here it is:
Pepper Jelly
6-7 Cups of Diced Peppers (use a mix of Hot, Mild and Medium Peppers) ie Serrano's, Anaheim, Fresno, Jalapeno's, Bell Peppers, etc.
6 Cups of Sugar
1 Cup of Apple Cider Vinegar
2-3 Packets (3 oz) of Liquid Pectin
After you have cut up the peppers, put into a medium to large pot, add sugar and vinegar. Bring to a boil on the stove and then put into a simmer for about 10 minutes. Then add the pectin and cook for about another 2-3 minutes and remove from the stove.
Pour the jelly into sterile/hot jars. Fill the jars about 3/4 of the way full. Wipe the top of the jar lid, place the lids over the jelly and then put on the jar ring. Do not twist the ring tight, just a couple of turns. Place the jars in hot water and return to a boil. Let the water boil for about 30 minutes after the water comes to a medium boil. Remove the jars from the water and place on towels and allow to cool. You may hear some pops as the jars cool and the lids contract. There are some great sites on the web that talk about canning.
As I live at an altitude of about 1900 feet, I have had to experiment with the amount of pectin and cooking time when canning. If you live in a lower altitude would recommend you use at least 2 packets of the pectin or you will have more of a pepper jelly glaze!!!
Wednesday, September 3, 2008
Tuesday, August 5, 2008
Grilling Frozen Chicken Breasts??
You might think I'm crazy, but stumbled across this by accident. As we are a Costco buying family, we normally buy the frozen Skinless Boneless Chicken Breasts. Usually, I will thaw the chicken breasts and grill them. As, I normally never read the back of the package, decided to do this one day. On the back of the package they indicated you could grill the chicken breast without having to thaw them. Decided to try it and it works. In fact, the chicken breasts were more moist and tastier than when I had put them out to thaw. Although, I did want to add some spices to them, so here is what I did:
After taking out what I needed for dinner, rinsed them in water for a little bit. Then I coated each side with a mixture of salt/pepper/lemon seasoning. I did wait for about 10-15 minutes before I actually put them on the grill.
Grilled the chicken for about 10-15 minutes on each side on a medium low setting on my grill.
So if you happen to buy the package of frozen boneless chicken breasts try this out.
After taking out what I needed for dinner, rinsed them in water for a little bit. Then I coated each side with a mixture of salt/pepper/lemon seasoning. I did wait for about 10-15 minutes before I actually put them on the grill.
Grilled the chicken for about 10-15 minutes on each side on a medium low setting on my grill.
So if you happen to buy the package of frozen boneless chicken breasts try this out.
Thursday, July 24, 2008
Beer Butt Chicken--Oh Yes!!!
Here is a good little recipe that I am sure a lot of you have tried and if you haven't try it. It is a good conversation for you and your friends.
Beer Butt Chicken
1 Can of Beer (any kind will work)
1 Whole Chicken (cleaned and with the insides removed) about 3-5 lbs.
Rosemary-fresh about 2-3 springs
Medium Orange--Sliced
Salt/Pepper
Paprika
Bay Leaf
Clean and wash the chicken. On the outside, sprinkle with Salt/pepper and Paprika.
Saute the livers for a little treat for you and/or your guests.
Take you can of beer and treat yourself to about 2-3 samples. You really want about 1/3 of the beer gone from the can. With a beer can opener, put a couple of more slits into the top of the Beer can. Also don't forget to open the beer tab on the can as well.
Add to the can, rosemary, some salt/pepper, Bay leaf, 2-3 slices of orange.
Depending on the type of grill you have make sure your grill and/or charcoal's are hot and ready. For the Gas Grill turn 2 of your off (if you have a 4 burner grill, 1if you have 3), then turn the other burners to a medium-low setting. For the Charcoal type, use the indirect method. This is where you move your coals evenly divided to each side.
I also suggest you buy from the local store "The Beer Butt Holder" it is defintely worth it. You put the can in the holder and then place your chicken (butt side down) on to the beer can.
Place your chicken with the can in the holder on the grill. Grill for about 1 to 1 1/2 hrs. Watch your grill, you want to make sure you don't have the grill too hot, get a flare up or you will end up with a petrified chicken. Trust me, it can happen, I know from personal experience. Also you want to use a meat thermometer to make sure your chicken gets cook. As always put the meat therometer in the beast section to ensure it is done. It may take a little longer than what I mentioned. Always remember, your meat continues to cook after you have removed it from the grill, so you don't wan't it being well done as it will be a little dry.
When the chicken is ready, remove the chicken along with the beer holder from the grill. Trust me there is no easy way to remove the beer from the chicken. What I do is with a large platter, turn the chicken upside down onto the platter and then remove the beer can (remember to use some gloves), because it will be warm. Drain off the liquid and then cut up the Chicken on a cutting board. Place the cut up chicken on a platter. Place some sprigs of rosemary and orange slices around the meat.
This is a good way to get a nice moist chicken and like I said great conversation!!!
Beer Butt Chicken
1 Can of Beer (any kind will work)
1 Whole Chicken (cleaned and with the insides removed) about 3-5 lbs.
Rosemary-fresh about 2-3 springs
Medium Orange--Sliced
Salt/Pepper
Paprika
Bay Leaf
Clean and wash the chicken. On the outside, sprinkle with Salt/pepper and Paprika.
Saute the livers for a little treat for you and/or your guests.
Take you can of beer and treat yourself to about 2-3 samples. You really want about 1/3 of the beer gone from the can. With a beer can opener, put a couple of more slits into the top of the Beer can. Also don't forget to open the beer tab on the can as well.
Add to the can, rosemary, some salt/pepper, Bay leaf, 2-3 slices of orange.
Depending on the type of grill you have make sure your grill and/or charcoal's are hot and ready. For the Gas Grill turn 2 of your off (if you have a 4 burner grill, 1if you have 3), then turn the other burners to a medium-low setting. For the Charcoal type, use the indirect method. This is where you move your coals evenly divided to each side.
I also suggest you buy from the local store "The Beer Butt Holder" it is defintely worth it. You put the can in the holder and then place your chicken (butt side down) on to the beer can.
Place your chicken with the can in the holder on the grill. Grill for about 1 to 1 1/2 hrs. Watch your grill, you want to make sure you don't have the grill too hot, get a flare up or you will end up with a petrified chicken. Trust me, it can happen, I know from personal experience. Also you want to use a meat thermometer to make sure your chicken gets cook. As always put the meat therometer in the beast section to ensure it is done. It may take a little longer than what I mentioned. Always remember, your meat continues to cook after you have removed it from the grill, so you don't wan't it being well done as it will be a little dry.
When the chicken is ready, remove the chicken along with the beer holder from the grill. Trust me there is no easy way to remove the beer from the chicken. What I do is with a large platter, turn the chicken upside down onto the platter and then remove the beer can (remember to use some gloves), because it will be warm. Drain off the liquid and then cut up the Chicken on a cutting board. Place the cut up chicken on a platter. Place some sprigs of rosemary and orange slices around the meat.
This is a good way to get a nice moist chicken and like I said great conversation!!!
Tuesday, July 22, 2008
You Ready for Fresh Salsa
Everyone loves Salsa and there are so many different ways you can make salsa. One of things to remember, it is the peppers and their seeds as to the "warmness degree". When you leave the seeds out, even some of the hottest peppers aren't as hot (yes still hot but not as much if you leave the seeds in, I know from personal experience).
If you are concerned about the health scare with fresh vegetables, visit your local farmer's market. Also remember that if you want to make a large quantity of Salsa and you have a local farmer who has a stand ask him/her about their tomatoes that might have a little bruising or are very ripe. I am very fortunate to be growing my own but I do buy in bulk a large box of tomatoes from one of the local farmers who has a Vegetable/Fruit Stand.
Here is a pretty simple recipe for making Salsa and also offering some other suggestions you might want to try.
Basic Salsa Ingredients
6-8 Med to Large Tomatoes
4-5 Peppers (do a variety; Anaheim, Fresno, Sweet Banana's, Serrano) If all you can find at your local grocer is the big peppers, that is okay, however, use a variety to add some color to your Salsa.
2-3 Garlic Cloves
1 Onion
1 Bunch Basil
1/2 Bunch Cilantro (if you can't find it, don't worry)
1 Tablespoon Salt (Kosher, Sea Salt)
2-3 Teaspoon's Pepper (Optional)
1 Lime
Wash your vegetables. Cut up your tomatoes,onions, peppers (don't forget to remove the seeds) into small pieces. Put all of this into a large bowl and mix up together. If you think your Salsa is too chunky, then add to your Cruisiart and on the Low setting, pulp your Salsa ever so lightly. Depending on how much you have, you should do this in small batches. You will get some liquid, that is okay, just drain some of it out of the bowl.
Peel your garlic and either cut up or using your garlic press add in your garlic.
Wash and then cut up your Basil and Cilantro and add to the Salsa mixture.
Add in the salt and pepper. With your Lime, roll it on your cutting board (it does help when you want to squeeze it) and then slice it in half and squeeze over the Salsa. Save the squeezed limes and after you are done making your Salsa, wash your hands with the lime's and some salt. This will remove the pepper juice and smell from your hands.
Ready to serve.
Options:
#1--Add in some fresh fruit that has been cut up finely (Pineapple, Apples, Peaches, Mango's). Use your judgement as to the amount of fruit you want to add. Also add in about 1/4 to 1/2 Cup of Brown Sugar. This adds a little sweetness to your Salsa and will not take away from the spiciness. This makes a great side dish to serve with Fish or Chicken, or even a different version of Salsa to serve.
#2--If you are going to serve your Salsa that day for a party, slice and chop an avocado and add to your Salsa.
#3--Try roasting your peppers on the grill or saute in a hot pan before you cut them up. This adds a nice roasted flavor to your Salsa.
#4--Don't just use large red tomatoes, but also try Heirloom's and other varities of tomatoes.
Remember--you do not need to add Hot Sauce to your Salsa. The spiciness comes from not only the peppers, but also the garlic and cilantro.
Serve with Tortilla Chips, Pita Chips, etc.
Fresh Salsa will keep in the refrigerator for about a week.
If you are concerned about the health scare with fresh vegetables, visit your local farmer's market. Also remember that if you want to make a large quantity of Salsa and you have a local farmer who has a stand ask him/her about their tomatoes that might have a little bruising or are very ripe. I am very fortunate to be growing my own but I do buy in bulk a large box of tomatoes from one of the local farmers who has a Vegetable/Fruit Stand.
Here is a pretty simple recipe for making Salsa and also offering some other suggestions you might want to try.
Basic Salsa Ingredients
6-8 Med to Large Tomatoes
4-5 Peppers (do a variety; Anaheim, Fresno, Sweet Banana's, Serrano) If all you can find at your local grocer is the big peppers, that is okay, however, use a variety to add some color to your Salsa.
2-3 Garlic Cloves
1 Onion
1 Bunch Basil
1/2 Bunch Cilantro (if you can't find it, don't worry)
1 Tablespoon Salt (Kosher, Sea Salt)
2-3 Teaspoon's Pepper (Optional)
1 Lime
Wash your vegetables. Cut up your tomatoes,onions, peppers (don't forget to remove the seeds) into small pieces. Put all of this into a large bowl and mix up together. If you think your Salsa is too chunky, then add to your Cruisiart and on the Low setting, pulp your Salsa ever so lightly. Depending on how much you have, you should do this in small batches. You will get some liquid, that is okay, just drain some of it out of the bowl.
Peel your garlic and either cut up or using your garlic press add in your garlic.
Wash and then cut up your Basil and Cilantro and add to the Salsa mixture.
Add in the salt and pepper. With your Lime, roll it on your cutting board (it does help when you want to squeeze it) and then slice it in half and squeeze over the Salsa. Save the squeezed limes and after you are done making your Salsa, wash your hands with the lime's and some salt. This will remove the pepper juice and smell from your hands.
Ready to serve.
Options:
#1--Add in some fresh fruit that has been cut up finely (Pineapple, Apples, Peaches, Mango's). Use your judgement as to the amount of fruit you want to add. Also add in about 1/4 to 1/2 Cup of Brown Sugar. This adds a little sweetness to your Salsa and will not take away from the spiciness. This makes a great side dish to serve with Fish or Chicken, or even a different version of Salsa to serve.
#2--If you are going to serve your Salsa that day for a party, slice and chop an avocado and add to your Salsa.
#3--Try roasting your peppers on the grill or saute in a hot pan before you cut them up. This adds a nice roasted flavor to your Salsa.
#4--Don't just use large red tomatoes, but also try Heirloom's and other varities of tomatoes.
Remember--you do not need to add Hot Sauce to your Salsa. The spiciness comes from not only the peppers, but also the garlic and cilantro.
Serve with Tortilla Chips, Pita Chips, etc.
Fresh Salsa will keep in the refrigerator for about a week.
Monday, July 21, 2008
Grilled Veggies
Whether you have a garden or not, grill those veggies instead of cooking them up in the kitchen.
I have fell in love with the Olive Oil that contains Lemon. There are all kinds of brands out there, but I especially like this one produced by Asti Olive Oil Company. At our local store their Olive Oil called "Meyer Lemon Olive Oil". It certainly adds a little more flavoring to your recipes. I've started using it in just about everything right now.
With the zuchini, peppers and other fresh vegetable's coming out, here is a great little recipe to grill:
Grilled Vegetables:
1 Sweet Onion sliced
2-3 Zuchini's sliced or quartered
3-4 Peppers
1 Bunch of Basil cut up
After you have sliced/cut the veggie's and basil all up, put into a bowl. Add about 1/4 C of Olive Oil (OO)--if you prefer to use plain OO, then grate about a 1/2 lemon and add to the vegetable/basil mixture. Also, do not add more than 1/4 C of the Olive Oil as you do not want a big flare up when you are cooking on the Grill.
Then sprinkle on Sea Salt, Ground Pepper. Mix all together.
I have found a great grill basket at the store which is what I use when grilling the vegetables on the Grill.
Once the grill is hot, put your grilling basket on the grill, add all of the vegetables/basil to the basket. After about 5-8 minutes, stir the veggie mixture. You do not want the veggies to burn, so watch to make sure they do not sear too much. Depending on how many vegetables you have in the basket your cooking time can vary. Continue to stir your vegetables until they are finished to your liking.
And if you feel like it, right before you serve the grilled veggies, sprinkle on a little Feta Cheese over the vegetables.
Enjoy!!!!
I have fell in love with the Olive Oil that contains Lemon. There are all kinds of brands out there, but I especially like this one produced by Asti Olive Oil Company. At our local store their Olive Oil called "Meyer Lemon Olive Oil". It certainly adds a little more flavoring to your recipes. I've started using it in just about everything right now.
With the zuchini, peppers and other fresh vegetable's coming out, here is a great little recipe to grill:
Grilled Vegetables:
1 Sweet Onion sliced
2-3 Zuchini's sliced or quartered
3-4 Peppers
1 Bunch of Basil cut up
After you have sliced/cut the veggie's and basil all up, put into a bowl. Add about 1/4 C of Olive Oil (OO)--if you prefer to use plain OO, then grate about a 1/2 lemon and add to the vegetable/basil mixture. Also, do not add more than 1/4 C of the Olive Oil as you do not want a big flare up when you are cooking on the Grill.
Then sprinkle on Sea Salt, Ground Pepper. Mix all together.
I have found a great grill basket at the store which is what I use when grilling the vegetables on the Grill.
Once the grill is hot, put your grilling basket on the grill, add all of the vegetables/basil to the basket. After about 5-8 minutes, stir the veggie mixture. You do not want the veggies to burn, so watch to make sure they do not sear too much. Depending on how many vegetables you have in the basket your cooking time can vary. Continue to stir your vegetables until they are finished to your liking.
And if you feel like it, right before you serve the grilled veggies, sprinkle on a little Feta Cheese over the vegetables.
Enjoy!!!!
The Tomatoes/Peppers are Coming In
Well, it looks like we have got veggies starting to come in. For the last couple of weeks it has only been the peppers, but the tomatoes are ready for picking. At least the little ones (Sweet Golds, Sun Golds and the Celebrity 100's).
Some of the bigger ones are starting to come in but with a little heat wave we had and us being on vacation, they got a little burned on the bottoms. But they still taste good.
So I will be getting some recipes out there for you to try and hope you enjoy.
Monday, June 2, 2008
Cole Slaw with a Kick
Like Cole Slaw but sometimes you wish it had a little kick to it. Here is a recipe where you add Wasabe to your slaw mixture. You can add more if you want it a little spicier but do be careful.
Ingredients:
2 Cups of finely shredded green cabbage
1 Cup of finely shredded red cabbage
3/4 Cup of shredded carrots
1/2 Cup of thinly sliced Vidalia and/or Sweet Onion
1/4 bunch of of cilantro leaves, washed and chopped
1/2 Cup cider vinegar
2-3 Tablespoons of sugar
3/4 Cup of Mayo (Best Foods or Hellman's) or Yogurt
1/2 Cup of Milk
1 tsp of Dijon Mustard
1/4 Teaspoon of Dry Wasabi
1/4 Teaspoon of Salt and Pepper
Directions:
Slaw Dressing:
Combine cider vinegar, sugar in a small bowl and mix together. Then add Mayonnaise and/or Yogurt, milk, mustard and wasabi. Then whisk all together.
In a large bowl, add your cabbages, carrots, onions and cilantro. Mix in the slaw dressing and toss together. Add the salt and pepper, toss again then serve.
Or if you want you can make up the dressing earlier in the day (or the night before) and chill in a separate container in the refrigerator for a couple of hours to allow everything to blend. Then before you want to serve, add the slaw dressing to the cabbage/vegetable mixture and stir together.
Enjoy!!!
Ingredients:
2 Cups of finely shredded green cabbage
1 Cup of finely shredded red cabbage
3/4 Cup of shredded carrots
1/2 Cup of thinly sliced Vidalia and/or Sweet Onion
1/4 bunch of of cilantro leaves, washed and chopped
1/2 Cup cider vinegar
2-3 Tablespoons of sugar
3/4 Cup of Mayo (Best Foods or Hellman's) or Yogurt
1/2 Cup of Milk
1 tsp of Dijon Mustard
1/4 Teaspoon of Dry Wasabi
1/4 Teaspoon of Salt and Pepper
Directions:
Slaw Dressing:
Combine cider vinegar, sugar in a small bowl and mix together. Then add Mayonnaise and/or Yogurt, milk, mustard and wasabi. Then whisk all together.
In a large bowl, add your cabbages, carrots, onions and cilantro. Mix in the slaw dressing and toss together. Add the salt and pepper, toss again then serve.
Or if you want you can make up the dressing earlier in the day (or the night before) and chill in a separate container in the refrigerator for a couple of hours to allow everything to blend. Then before you want to serve, add the slaw dressing to the cabbage/vegetable mixture and stir together.
Enjoy!!!
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