Italian Soda's

Classic Italian Soda are a combination of syrup, cream or milk, sparkling water and optional whipped cream on the top.  I love the refreshing taste of Italian Soda, but wanted a healthier, lower calorie version.  It is quite simple to make and is a wonderful drink in the summer.

Ingredients:
2 ounces gourmet fruit syrup - can be bought in certain stores or at coffee shops.  I made two syrups tonight, the recipes are below.
8-12 ounces sparkling mineral water.

Put ingredients in a glass filled with ice, stir and enjoy.
Note:  If using homemade juice, you only need about 1 ounce.  The homemade juice is much strong, as there is little water.


Berry Syrup - Can use any berry.  I made blueberry, but will also use raspberries and strawberries.  You can use a mixture of any berry.

Ingredients:
12-16 ounces of berries - Can be fresh to frozen.  If the berries are big, you may want to cut into smaller pieces.
1/4 cup water
1/2 cup sugar (or Splenda or other sugar equivalent to make sugar free.  May need to adjust measurement to get the equivalent of 1/2 sugar)
A couple teaspoons of lemon juice.

Bring all of the ingredients to boil, stirring frequently.  Boil for about 10 minutes.  Strain juice to remove fruit piece.  Put in container and refrigerate.  Can be frozen into smaller containers, as the juice will only last about a week in the frig since there are no preservatives.


Lemon-Lime Juice

Ingredients:
2 Lemons
2 Limes
1/2 Water
1/2 Cup sugar (or sugar equivalent as stated above)

Grate the peel of one lemon and one lime in a sauce pan.  Cut all of the limes and lemons in 1/2 and squeeze to remove juice into the sauce pan.  Add water and sugar.  Bring to boil.  Boil about 10 minutes.  Stirring frequently.  Strain juice to remove the peels and any fruit.  Store in frig or freeze as stated above.

BBQ Sauce

I have a simple BBQ sauce that is not tomato based that I generally used on grilled pork, but it is also good on grilled chicken.

First I put the meat in a brine and brine for 24 to 48 hours.  To make the brine, I boil 1/4 cup kosher salt and 4 cups water.  I boil for a minute or two and take off heat.  Once it has cooled to room temperature, I put the meat in a ziploc bag and pour the brine over it.  I seal the bag and keep in frig for 24 to 48 hours.  I turn the bag about twice a day.

Sauce - This can be made and refrigerated up to 48 hours ahead of time.

Ingredients:
2  Cups Cider Vinegar
1/4 Cup Sugar
1 1/2 Tablespoons Hot Sauce (I use Frank's)
1 Tablespoon Crushed Red Pepper Flakes
1 1/2 Tablespoons Liquid Smoke
1 teaspoon Worcestershire Sauce
1/4 can of beer (you can drink the rest of the beer)
Salt and Pepper to Taste

Directions:
Bring all of the ingredients to a boil .  Let cool and put in frig.  When cooking meat, use 1/2 of the sauce to baste the meat on the grill.  Save the other 1/2 for a dipping sauce.

Garlic Dip

So I am at work early this morning and my phone rang.  I must admit that I do not get many calls at work (only about 1 or 2 a month), so it surprised me.  I did not recognize the number, so as I answered it, I did not know what to expect.  It turned out to be my boss calling me from her cell phone.  I could not figure out why she was calling me...She went on to explain that she needed some appetizer ideas for her pontoon poker run this week end. She asked me to try to come up with some ideas.  I came up with some ideas that would work for the 25 people that would be coming over to her house that she could prepare ahead of time and keep in the frig until the pontoon brigade arrived at her house.  I first told her about the Pepper Jam that is served over cream cheese with crackers.  Then I remember this awesome Garlic Dip that is also served with Cracker.  The recipe is from a dear friend Jannie Santino, who I worked with when I was in Tacoma Washington.  Jannie was a caterer on the side and one of the best cook that I have even known.  Jannie has since passed away.  I think of her often and it always puts a smile on my face.  I think that Jannie is probably looking down from heaven at my blog and smiling  because I am still sharing this recipe that she invented.

Garlic Dip.
Ingredients:
2 (8-oz) Packages Cream Cheese, softened
1 (8-12oz) Container Cottage Cheese with Chives
Dash Worcestershire Sauce
2 to 3 Cloves Fresh Garlic (as it was written, I love garlic, so I put up to 8 cloves...Be sure to do it to taste)
1/2 teaspoon onion powder

Directions:
Put garlic in food processor or blender to chop.  Add the rest of the ingredients.  Blend until smooth.  Refrigerate.  Serve with crackers.

Jalapeño Jam - Blue Ribbon 2010 Carver County Fair

I realize that I have posted pepper jam as an ingredient in a couple of my recipes.  You can find pepper jam in most grocery stores.  I actually can my own Jalapeño Jam and Raspberry Jalapeño Jam.  Both of these are great as an appetizer with the Jam served over Cream Cheese.  You can serve with crackers.

Jalapeño Jam

Ingredients:
4 Large Green Bell Peppers
14 Medium Jalapeño Peppers (be sure to use rubber gloves when working with peppers)
1/2 Fresh Lemon Juice
1 Cup Cider Vinegar
6 Cups Sugar
6 oz Liquid Pectin (both of the pouches that come in the pectin box)

Seed and grind the peppers in a food processor or blender.  Combine with lemon juice, vinegar and sugar in heavy stock pot.  Bring to a rolling boil (a boil that will not stop when stirred) and boil for about 15 minutes, stirring constantly.  Add the pectin and boil for 3-5 minutes more.  Remove from heat and add green food coloring if desired (note:  if entering into any competitions, food coloring is not allowed).  Skim foam and pour into prepared hot jars.  Adjust lids and rings.  Process 10 minutes in a hot water bath.

Notes:

• This may take a couple of weeks to set up.  
• I have never used powdered pectin, only liquid pectin for this recipe.  I would not suggest using powdered pectin, as it may not set up.  
• If you have a lot of foam, you can add up to a teaspoon of real butter, this will help reduce the foam.  
• If you are not entering in any competitions, I would suggest adding green food coloring.  You can get an outstanding green color using food coloring.  
• Only use 12oz or smaller jars.  It will not set up with pint size or larger jars.

Green Tomato Salsa - Reserve Champion 2010 Carver County Fair

This recipe one the Blue Ribbon for the "Any other Sauce" lot of the Relish/Sauce class at the 2010 Carver County Fair.  It also won Reserve Champion in the overall Relish/Sauce class.

It is a great way to use up any of your green tomatoes when you are cleaning up your garden in the fall.

Ingredients:
4 Cups Chopped Green Tomatoes
2 Cups Chopped and Seeded Sweet Peppers (Anaheim, Banana, Red Bell, Yellow Bell)
1 Cup Chopped and Seeded Jalapeños (approx 1/2lb = 1 Cup Chopped)
1 Cup Chopped Onion (I usually use sweet)
2 teaspoons Kosher Salt
1 1/2 Cup Cider Vinegar
3 Cloves Chopped Garlic
Cilantro to taste
Sugar to taste

Chop and place all ingredients in saucepan.  Bring to boil, reduce heat and simmer for 10 minutes.  Pour salsa into hot prepared jars.  Adjust 2 piece lid and rings.  Process in hot water bath for 30 minutes.  Makes about 5 pints.

Grilled Corn on the Cob

One of my favorite food in the summer is corn on the cob.  I love making this on the charcoal grill, when I am making other items on the grill.

Take the corn on the cob and break off bottom.  Take off first couple of layers of husks and cut the top to the beginning of the cob with kitchen shears.  Soak in cold water for a least 1/2 hour.

Grill over direct heat, turning occasionally for about 15 minutes.

Tomato Cucumber Salad

This is a great fresh tasting summer salad.  You can alter the ingredients to your own tastes.

3 Fresh Tomatoes (any color)
1 Fresh Cucumber
1/2 Sweet Onion
1/4 Cup Feta or Blue Cheese
1 Tablespoon Kosher Salt

Chop tomatoes.  Cut cucumber lengthwise and remove seeds using a spoon.  Cut up cucumbers.  Chop onions. Put in a bowl with a cover.  Sprinkle with Kosher salt.  Put cover on bowl and shake the heck out of it to mix everything up.  Let sit for 30 to 60 minutes.  Strain any liquid that accumulated.  Add cheese and serve.

Grilled Turkey Breast with Pepper Jelly Glaze

1 Tablespoon Brown Sugar
1/2 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
1 teaspoon Cayenne Pepper - less if you do not like the heat.
2 - 2 1/2 pounds Split Turkey Breasts
1/2 cup Chicken Broth
1/8 cup White Vinegar
1/4 cup Pepper Jam
2 Tablespoons Olive Oil

Directions:

• In a bowl, mix the brown sugar, salt, cinnamon and cayenne.  Loosen the skin from the turkey breast, be careful not to rip the skin.  Use about half the mixture and spread under turkey skin.  Use toothpicks to re-secure the skin.  Use the rest of the mixture and spread over the skin of the turkey.
• Prepare a charcoal grill for indirect heat.  When coals are ready, light grease the grill with either cooking spray or oil dipped in a paper towel.  Put the turkey breast (bone side down) in the middle of the grill.  Cover the grill leaving airholes about 1/2 way open.
• In sauce pan, combine broth, vinegar, jam and oil.  Cook over medium heat until jelly is melted, about 10-15 minutes.  Set aside 1/2 the mixture.  Baste the turkey with remaining mixture every 15 or so minutes.  Cook until the turkey breast has an internal temperature of 165F.  About 45 minutes to and 1 hour 15 minutes.  Depends on how hot your grill is and how big the turkey breast is.
• Take off grill and let stand covered with aluminum foil for 15 minutes.  Brush with remaining jam mixture before serving.  

Grilled Turkey Breast with Pepper Jelly Glaze, served with Tomato Cucumber and Blue Cheese Salad and Grilled Corn on the Cob.

On to the other results...

I have had quite a few questions on what is the difference between a 1st place blue ribbon and the grand champion ribbon, so I will try to explain.
The fair breaks out different categories into departments.  From the departments the break down into classes.  The classes are then broken down into lots.

• Department 20 - Canning and Preservation
•           Class M - Relishes/Sauces
•                      Lot 1 - BBQ Sauce
•                      Lot 2 - Catsup
•                      Lot 3 - Chili Sauce
•                     The Lots continue through Lot 15

Each Lot awards a First (Blue Ribbon), Second (Red Ribbon) and Third (White Ribbon) place ribbon.  Then all of the 1st place items in the lot are judged for a Grand Champion (Purple Ribbon) and Reserve Champion (Pink Ribbon) in that class.  The zucchini relish that I referred to in yesterday's post went up against 15 other items to be declared the best relish/sauce that was entered in the fair this year.

On to the other results...

Zucchini Cake - White Ribbon

Rhubarb Jam - Red Ribbon

Strawberry Rhubard Jam - Red Ribbon

Apply Jelly - Red Ribbon

Grape Jelly - White Ribbon

Mint Jelly - Blue Ribbon

Pepper Jelly - Blue Ribbon

Bean Pickles - White Ribbon

Chow Chow - Blue Ribbon

Green Tomato Relish - Blue Ribbon

Green Tomato Relish - Blue Ribbon and the Reserve Champion for the Class.  Just behind the zucchini relish.

The results are in...

At least a few of them.  I forgot the piece of paper that I wrote everything down at the office.

The big winner at the fair was the zucchini relish.  I won't say if it was Ashley or me that won, but one of us received the Blue Ribbon (1st) and the other one received the Red Ribbon (2nd) in the Zucchini Relish lot.  Then the Blue Ribbon Relish went on to win the Purple Ribbon Grand Champion in the Canned Relish/Sauce class.

As far as the Banana Bread Contest that I was having with my friends Lee and Krista, I am now just a dutchess, as my Banana Bread did not place at all.  Krista and Lee on the other hand are the Carver County Banana Bread Queens taking home the Blue Ribbon, with the bread that Krista made from Lee's recipe.  Congratulations Lee and Krista.

Carver County Fair

Tomorrow is the start of the 2010 Carver County Fair.  Growing up, I showed pigs at the Clay County Fair as a 4-H project.  I occasionally would enter some baking or a craft project, but my main focus was hogs.  After living in big cities for 15 years, I moved to a small town in Minnesota, where the county fair is held.  I felt compelled to again start enter things in the fair, but I live in a townhouse, so pigs are out of the question.  That is when I decided to start entering my canning in the fair.  I have been doing it for the last 6 or so years.  This year, in addition to my canning, I am entering baking.  I also have 2 friends who are entering different baking, canning and vegetables in the fair for the 1st time.  My friend, Ashley, is entering some of the vegetables that she has grown in her huge garden.  She is entering the largest zucchini, the most unique vegetable (which she thinks is a combo zucchini/squash/gourd that she found growing in her compost pile.  It looks interesting), strawberry jam, zucchini relish, and zucchini bread.  Krista entered banana bread.  Krista used the recipe from a good friend Lee at work.  Lee thinks that she has the best banana bread, but I think that I have the best banana bread.  Krista entered it, so that either Lee or I can be declared the Banana Bread Queen (I really hope it is me, sorry Krista and Lee).
I entered Jalapeno Jam, Bean Pickles, Beet Pickles, Chow Chow, Green Tomato Relish, Zucchini Relish, Green Tomato Salsa, Stewed Tomatoes, Blueberry Jam, Rhubarb Jam, Strawberry-Rhubarb Jam, Apple Jelly, Grape Jelly, Mint Jelly, Banana Bread, Zucchini Bread and Zucchini Cake.  Some of the recipes are already on the blog, but if there is a recipe that you would like posted that is not, please let me know.

Corn Relish

I have never and will never can plain sweet corn, as I do not have a pressure canner.  To be honest, pressure canners scare the heck out of me and I will never own one.  With that being said, if you add ingredients that are high enough in acid you are able to can corn in a hot water bath.  Vinegar is very high in acid.  I found a recipe in Better Homes and Gardens and adapted it to my own tastes.  It turned out great.  Today, I took what was left and would not fit in a jar and we ate it with tortilla chips.

This is great with my cornmeal crusted walleye.  It is also good with quesadillas, hot dogs or burgers.

Makes 8 pints or 16 half pint jars.  I used mostly 1/2 pint jars.

Ingredients:
12 Cups Corn cut off cob - About 20-22 ears
2 1/2 Cups Chopped Celery
1 1/2 Cups Chopped Sweet Red Peppers (About 2 peppers)
1 1/2 Cups Chopped Sweet Green Peppers (About 2 peppers)
2 Cups Chopped Sweet Onion (About 1 1/2 Onions)
2 1/2 Cups Vinegar
1 3/4 Cups Sugar
4 teaspoons dry mustard (also known as ground mustard)
3 teaspoons pickling salt (only use pickling salt)
2 teaspoons celery seed
1 teaspoon ground turmeric
3 Tablespoons cornstarch
2 Tablespoons water

• With the corn still in the husks, cut off the top end down to the top of the corn.  Break off the bottom and remove about 1/2 of the husks.
• Microwave 3 ears at a time for 3 minutes.
• Remove the husks and silk from cooked corn.  Use a clean vegetable brush to remove all of the silk.  
• Cut corn off of ear using a sharp butchers knife into a bowl.  I use an upside down bowl in a bigger bowl to set the corn on when I am cutting.  
• At the same time, I am microwaving the next 3 ears of corn.
• As the bowl of corn fills up, I measure it out and put in a big stock pot, at least 10 quarts in size.
• When all the corn is cut off the cob and in the stock pot, add all of the ingredients except the cornstarch and water.  
• Bring to a boil, stirring occasionally for 7 minutes, after the boiling has begun.
• Put the water and cornstarch in a plastic container with a tight sealing lid.  Shake the heck out of it to blend the cornstarch and water.
• Add the mixture to the corn and cook for another 2-3 minutes.
• Pack into prepared jars leaving 1/2 headspace.  Only fill the amount of jars that your water bath can hold.  Put the left over corn mixture back on a low stove and stir frequently.
• Put the rings and lids on jars
• Process for 15 minutes.
• Remove and let cool.
• Repeat until all of the corn is in jars and sealed.

Cornmeal Crusted Walleye

Great low-fat way to prepare walleye.  Serve with homemade tarter sauce and hot sauce.


1/2 cup cornmeal
1/4 teaspoon paprika
1/4 teaspoon white pepper
About 1/4 teaspoon salt
1 large egg white
1 tablespoon nonfat milk or water
1 pound skinned, boned walleye fillets (or works great with Northern)
Cooking oil spray
1/4 cup nonfat mayonnaise
1 tablespoon zucchini relish (see recipe on blog or use sweet pickle relish)
1 tablespoon chopped onion
1 tablespoon white wine vinegar
Hot sauce

• Place a 10- by 15-inch nonstick pan in a 500° oven until pan is hot, about 5 minutes.
• Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 teaspoon salt.
• In a shallow bowl, beat egg white and milk to blend.
• Rinse fish fillets, pat dry, and cut into serving-size pieces.
• Coat fish with egg white mixture, then cornmeal mixture. Set aside in a single layer.
• When pan is hot, mist lightly with cooking oil spray. Quickly arrange fish pieces well apart in pan. Bake until fish is browned on bottom, 3 to 4 minutes. Turn over and continue baking until fish is golden on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 minutes longer.
• Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
• Serve with tartar sauce and hot sauce.

Zucchini Cake - 3rd Place 2010 Carver County Fair

4 eggs 2 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoons baking powder

1 teaspoon baking soda 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 2 cups grated zucchini 2 teaspoons vanilla extract 1 cup confectioners' sugar 2 tablespoons milk

	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt cake pan. (or use a regular cake pan)
	Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
	In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
	Bake for 80 minutes for bundt pan (60 minutes for regular cake pan), or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
	Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Zucchini Bread

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. 

Banana Bread

1 Cup Sugar

1/2 Cup Butter (I always use real butter)

2 eggs

2 Cups Flour

1 tsp. soda

1/4 tsp salt

1 Cup Mashed Bananas (I also use 2 or 3 Bananas)

1/2 Cup Sour Cream

1 tsp vanilla

Nuts (optional)

Cream sugar and butter.  Beat in eggs.  Add flour, soda and salt.  Stir in mashed bananas, sour cream, vanilla and nuts.  Pour into one 9 1/2 x 5 1/2 in loaf pan.  Bake at 350 for 45-50 minutes.  (Mine always takes closer to an hour or even a little longer.  You can also use 2-3 of the small loaf pans.)

Tomato Basil Dipping Sauce

This is a great sauce to use on pasta.  You can also use it as a dipping sauce for bread.  The basil compliments the tomatoes perfectly.

1/2 bushel roma tomatoes (about 23-25 pounds)

1/2 Cup + 2 teaspoons Brown Sugar

1/4 Cup Kosher Salt

1/4 Cup (plus a dash more) Balsamic Vinegar

1 1/2 teaspoon pepper

2 large bunches of fresh basil - Chopped

1 bunch of fresh thyme - Chopped

1 Tablespoon Lemon Juice per jar

Peel Tomatoes:  Score the tomatoes by making an 'x' in the blossom end of the tomato with a knife.  Blanch the tomatoes in boiling water for 2 minutes.  Immediately put in icy, icy water.  Cool and peel the tomatoes.  Core the stem end with a sharp knife.  I put the peeled tomatoes in a clean bowl.  I do in batches of 8 tomatoes and repeat the process until complete.  

Chop the tomatoes in a food processor.  Again, I do in batches of 8 tomatoes.  Do not chop too finely.  I put the tomatoes in a very large stock pot. I only use stainless steel stock pots.  The aluminum ones seem to burn the tomatoes.  I repeat until I am done with all of the tomatoes.

Put the brown sugar, salt, vinegar and pepper into tomatoes.  Stir well.  I bring to a boil and reduce heat to medium.  I cook for about 3 hours, stirring about every 15 minutes or so.  Once the mixture is at the consistency that you want, remove from heat.  Separate out 11 cups tomato mixture.  Stir in 1/2 the herbs in that mixture.  Put remaining mixture on low on stove.  Pour into pint jars that have 1 Tablespoon of Lemon Juice added to them.  Put on lids and rings.  Process 45 minutes in hot water canning for pints (1 hour for quarts).  Remove from canner and let cool.  Repeat with remaining tomato mixture.

Zucchini Relish - Grand Champion 2010 Carver County Fair

The Ball Blue Book  - guide to preserving is a must have for canning.  I adapted this recipe from the Ball Blue Book.

9 Medium Zucchini - Chopped
3 Medium Sweet Onions - Chopped
2 Medium Sweet Red Peppers - Chopped
3 Medium Sweet Green Peppers - Chopped
6 Tablespoons Kosher Salt
5 Cups Sugar
6 teaspoons celery seed
3 teaspoons mustard seed
3 cups cider vinegar

Combine zucchini, onions and peppers in a large bowl with a cover.  Sprinkle with salt and cover with water.  Put cover on bowl and put in frig overnight.  Drain and rinse.  Drain completely.
Put sugar, celery seed, mustard seed and vinegar in large stock pot.  Bring to boil; add vegetables and simmer for about 20 minutes.  Put relish in hot jars.  Remove are bubbles.  Put on lids and rings.  Process in hot water bath for 10 minutes.  Remove and let cool.

Frozen Corn

This is my first year freezing corn.  I love the taste of fresh sweet corn and decided that it would be great to have during the long winter months.  I found a really way to do this.  Do 1 dozen ears of corn at a time.  Cut off tassle end of corn down to the cob.  Break off bottom of corn and remove a few of the outside husks, but not all.  Microwave 3 cobs at a time for 3 minutes.  Take out of microwave and husk the corn.  Be sure to remove all of the silk from the corn.

Cut the corn off the cobs into a bowl.  Repeat until the 12 ears are complete.  Stir in 1/4 cup melted butter for a dozen ears.

Put how much corn you want in a freezer bag and lay flat in freezer to freeze.  I usually freeze 1 1/2 cups in each bag, but depending on how big your family is you may want to do more.  Be sure to date your bag.

Pickled Beets

I do not believe that I have ever had pickled beats before.  Nor am I in a great hurry to try them, but I love to can...so when a friend at work had extra beats in her garden, I decided to pickled them for the fair. I went on an internet search for a recipe and asked friends for any tips that had on pickling beats.  I took what I found on the internet and developed a recipe of my own.  I will be entering it in the Carver County Fair which starts on Wednesday, so we will see what the judges think.

Brine:
2 1/2 Cups Cider Vinegar
2 1/2 Cups Water
1 1/2 Cups Sugar
1/2 Cup Brown Sugar
Bring brine to a boil in a large pot

Beats in icy water

Cut off tops of beats, leaving 1 inch above actual beat.  Do not cut off root.  Wash beats.  Boil beats in large pot for about an hour.  Immediately put in icy, icy water.  The skins will literally fall of the beet.  Use a knife to cut off stem and root.

Slice beets.  Note:  The beet juice is very messy and will stain your clothes, so do not wear any clothing that you do not want stained red.

Put 1 TBLS Pickling Spice in each pint jar.  Pack beats with sliced beats.  Pour brine over beats.  Put lids and rings on jars. Process in hot water canner for 30 minutes.  Remove from hot water bath and let cool completely.

Pickled Hot Peppers

Use brine recipe posted August 2010.  Pickling Brine



Wash hot peppers.

Slice peppers.  I use a Pampered Chef Julianne Slicer.  You can also use a knife.  Be sure to wear plastic gloves when touching hot peppers.  You will burn your fingers if you do not.
Pack tightly in jars.  Pour brine over peppers.  Put lids and rings on jars.  Process in hot water bath for 5 minutes for pints and 7 minutes for quarts.  Remove and let cool.

Pickled Beans - 3rd Place 2010 Carver County Fair

Use Pickling Brine recipes posted August 2010.  Pickling Brine

Wash Beans, cut off ends

Wash beans and cut off ends.  Cut beans in uniform size so that they will fit in jar.  Leaving 1/2 inch for headspace.  Pack into warm jars.  Pour brine over beans.  Can add hot peppers, garlic and/or onions.  Process for 5 minutes (pints) or 7 minutes (quarts) in hot water bath.

Cut beans the exact size to fit in jar.
Leaving enough room for 1/2 inch
headspace.

Fiesta Night - A great evening with old friends and good food.

Some friends from high school came over for dinner: Lynn - We have known each other since we were 4 years old. Went to Sabin Elementary together grades 2-6, eventually living on the same dorm floor in college. Jeanne - Went to junior high and high school together. Also lived on the same dorm floor in college. Stacy - Saw each other in the halls in high school and worked together at Hornbacher's in college. Ran into each other at Target a few months back. Come to find out that we live about 3 blocks from each other. The laughs are always the best with old friends!


Here are the recipes from that night.


Tomato Avocado Salad with Lime Vinaigrette:

Salad:
2 Tomatoes
2 Avocados
Boston Lettuce
1/4 Sweet Onion
1/2 Cuke
Cilantro
Kosher Salt
Cut Tomatoes and Avocados in 1/8. Wash and tear lettuce; put in middle of serving platter. Put onion and cukes on top of lettuce. Add cilantro to taste. Arrange the tomatoes and avocados on outside of lettuce. Spring with pinch of kosher salt. Drizzle with dressing.

Dressing:
3 to 4 tablespoons extra light olive oil
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
1/2 tsp garlic
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
Mix the hell out of it in a blender. Make ahead of time and store in frig.


Pepper Jam Grilled Pork Roast
Marinade:
1/2 cup apple juice (or orange juice)
1/2 cup cider vinegar
1/2 cup hot pepper jam (I can my own, but you can buy in grocery store)
Glaze:
1/3 cup hot pepper jam 
2 TBLS cider vinegar

Place roast in a large ziploc bag. Heat marinade until jam melts and blends. Let cool to room temp. Over roast and place in frig at least 24 hours ahead. I marinated it for over 48 hours.
Start charcoal to grill over in-direct heat. Remove roast and throw the remaining marinade. Cook roast until 150 degrees. Mix glaze. Brush roast with glaze until temp is 160 degrees. Let roast stand about 15 minutes before cutting and serving.


Chicken Tortilla Soup
1 lb boneless skinless chicken breasts
2 cans campbells fiesta nacho cheese soup
2 cans cream of chicken soup
2 soup cans of milk
2 can enchilada sauce
1 can green chilis

Boil chicken until done. Let cool and cube. Mix all of the other ingredients in a stock put. Cook over low-medium heat adding chicken. Cook until hot. Serve with crushed tortilla chips and shredded cheddar over top. Can be made ahead of time and re-heated.


Pico de Gallo - I never measure ingredients. Just put in until it looks right 
Tomatoes
Onion
Tomatillos
Cilantro
Peppers - Little or a lot depending on how hot you like it.
Little Lime Juice

Chop and mix all of the ingredients. Can be made a day ahead of time.


Guacamole
2 avocados
Some homemade Pico de Gallo

Peel and pit avocados. Mix in the Pico de Gallo until it looks right. Store in frig with the avocado pits. Mix well before serving. I usually make within 2 hours of serving, but at least an hour before so that the flavors will blend.
Kosher Salt


Happy Cooking!

Pickling Brine

I think that the brine is what makes the pickles.  I use this brine recipe to pickle a lot of different foods:  pickles, pickled beans, pickled peppers, pickled asparagus.

9 Cups Water
9 Cups Vinegar
3/4 Cup Canning Salt

In stock pot, mix the water, vinegar and salt.  Bring to boil.  Put sterilized lids and rings in hot water.  Sterilize jars.  Pack in vegetables (cukes, beans, peppers, asparagus, etc).  Add 1 section of dill.  If wanted you can add garlic, jalapenos and/or onions (cut up).  Sprinkle 1/8 tsp alum over veggies in jar.  Pour brine over veggies using a funnel. Put lids and rings on jars.  Tighten rings and then loosen lids 1/8 turn back.  Process in hot water canner for 5-7 minutes for pints and 7-9 minutes for quarts.  Remove from hot water bath and let cool.  Do not touch or move jars until completely cooled.
After jars have cooled, check to make sure they sealed by pressing tops of lids.  If the lid does not bounce back, it is sealed.  If it does not seal, put in refrigerator and store.
Note:  You can store the extra brine in the frig for later use.  Use within 1 or 2 weeks.

Essentials for Canning

It is the first of August.  The gardens are now producing awesome vegetables.  The taste of the fresh vegetable can not compare to that which you can buy in the store.  I love this taste in the long winter months, so I can what I can this time of year.  Canning is very simple, but there are many tedious steps to do it.  Prepping is the hard part, while the canning itself is very simple.  I am planning on canning different zucchini recipes and will post them when I am done.  But before you try canning, you need to have the right equipment.  Here are some of the essentials for canning.

The canner:  I only use a hot water bath canner.  I do not use a pressure canner.  What does this mean?  It means that I only can foods that are high in acidity.  Foods that are low in acidity require a pressure canner.  In a hot water bath canner, the high is transferred to the product by the boiling water which must completely surround the jars and 2 piece caps.  A temp of 212 F is reached and must be maintained for the time in the recipe.  This destroys molds, yeasts and bacteria and also inactivevates enzymes.  I can pickles, jellies, relishes and tomato based products using the hot water bath canner.  I do not can green beans, corn or peas, which require a pressure canner.

Salts - There are so many salts to choose from.  When canning, you only want to use canning salt,  table salt has additives which may turn your canning brown.

Jars - Only use jars that are sterilized.  I wash and sanitize my jars in the dishwasher.

Vinegars - If a recipe calls for either white vinegar or cider vinegar, use the vinegar that the recipes states.  If a recipe calls for vinegar, you may use either one.

Canning Utensils - Bubble remover, funnel, jar lifter and lid wand

• Bubble remover - Use this tool before putting lids on jars to remove any air bubbles
• Funnel - Use this tool to aid in putting product in jar
• Jar Lifter - Use this tool to remove jars from hot water canner after processing is complete.
• Lid Wand - Use this tool to remove lids from the hot water that is used to sterilize.