Saturday, July 27, 2013

Canning and Salsa Excitement!

Well as some of you know, I'm going to start canning and selling my salsas in the near future.  And let me tell you, I can hardly contain my excitement!  It's been nonstop research and buying necessities to make this happen.  I feel that the money dumped into this idea isn't going to be money wasted even if this salsa selling turns out to be a flop.  (which it won't!!!)

I just dropped the last chunk of money necessary to get started on a pressure cooker/canner!  I can't even explain how excited I am to have one in my possession!!!  My pressure cooker was given to me when my grandpa died.  It was well loved, and used a ton.  There was an unfortunate accident in my kitchen (NO ONE was harmed thank God) and it's now useless as a pressure cooker.  I just didn't want to drop the money on a replacement.  But NOW I have several reasons!!!

I just bought this beast of a cooker!

This is the All American 921 Pressure Cooker/Canner.  I went biiiiiiiiiig and got the 21 1/2 quart for just over $200.  This beast can process up to 19 pint size jars at a time and that's the size I'm going with for my salsas!  What a deal!!!

I honestly can't wait to get it on Wednesday to take it for a spin!!!

Friday, July 19, 2013

Roasted Green Chiles

Have you ever wanted a batch of fresh green chile but you just don't live in an area where you can get them easily?  Sure, you can go to the store and buy a frozen block of Hatch's (and let's be honest, they ARE the best) but it's still just not the same.  Well here's how to make your own homemade roasted green chiles that you can chop up and use immediately or you can freeze some for later.  I just think it's way better than buying the little cans of green chiles.  Those are just best when you're in a bind and have nothing else but really need chiles!

Roasted Green Chiles

*Makes however many chiles you roast
**This can be done with any type of pepper!!

8-10 Anaheim Chiles (this is how many will fit per cookie sheet depending on how big they are and this will make about a cup chopped)
Non stick Spray
Tin Foil

1. Set your oven to broil and put a rack on the very top shelf.
2. Line a cookie sheet with tin foil and spray with the non stick spray.
3. Arrange the peppers on the sheet.

4. When the oven is good and ready, put the sheet in the oven.  Keep a close eye on them.  The first side can take from 3-6 mins.  You want the skin to be mostly black and bubbly, but not completely black or else the chile itself will be burnt.

5. Turn the chiles over when the first side is ready.  This side should take a little less time since the chiles are already hot.
6. Once the second side is mostly bubbly and black, take them out and put them all in a ziploc bag.  Let them steam for 20 mins.

7. Carefully take them out one by one to peel the skin off and take the tops off.  Prepare the chiles as you like: diced, strips, whole.  Use to your hearts content!

Tuesday, July 9, 2013

Eggie Bites

Eggie Bites

*Makes 6 Bites

Allergen Tips:
Check your meat labels and always be aware of cross contamination when you buy from the deli when it comes to gluten!
Just omit the cheese for a healthy, yet dairy-free option!

6 Slices of Lunch Meat (Ham, Turkey, Chicken, Roast Beef, or whatever else you love)
4 Eggs (scrambled)
2 Tbsp. Shredded Cheese
1 Tbsp. Green Onions
2 Tbsp. Bell Peppers
2 Tbsp. Onion

1. Set the oven to 350 degrees.
2. Scramble the eggs with the seasonings.  Add the bell peppers, onions, cheese, or whatever other veggies you'd like. (OR you could get crazy and add some bacon or sausage)
3. Spray the muffin tin with non-stick spray.  Line the cups with the meat.  Pour in the eggs.
4. Top with the green onions as garnish and bake for 25-30 mins.

Muffin Base

Everyone has enjoyed a muffin or two.  Some love banana nut, some are all over the chocolate muffins, and some like poppy seeds.  Well, for those of you in adventurous cooking moods I have the perfect muffin base for any type of muffin you could ever want!  Mix it up and make several different kinds or just make a big batch of your favorites!

Muffin Base

(Dark Cherries and Pineapple, Cinnamon Raisin, Chocolate Chip)

*makes 12 regular sized muffins

1 3/4 C. Flour
1/2 C. Sugar
1/2 C. Brown Sugar
3/4 tsp. Salt
2 1/2 tsp. Baking Soda
1 C. Milk
1/3 C. Oil
1 Egg (well beaten)
1/4 C. Apple Sauce (only use this if you DON'T use some type of fruit in the muffins.  this adds a little extra moisture to the batter.)

1. Add all dry ingredients in a bowl and sift well.
2. Beat the egg in another bowl and then add the rest of the wet ingredients to that bowl.
3. Slowly add the wet ingredients to the dry and mix 10-15 times.  DO NOT OVER MIX.
4. This is where you can add your mix-ins.  (blueberries, cinnamon and raisin, cherry and pineapple, chocolate chips, poppy seeds, banana and nuts, etc)
5. Fill the cupcake cups 2/3 full and cook at 400 degrees for 18-22 mins.  Keep a close eye on them due to altitude and different ovens.
6. Check them with a toothpick.  When it comes out clean, pull them out and let them sit for about 5 mins before moving to a cooling rack.

These nutrition facts DO NOT include any add-ins