No Sugar Green Tomato Relish

No Sugar Green Tomato Relish

4 lb. green tomatoes, cored and chopped
2 big onions, chopped (I like to use a purple, and a sweet onion like a vidalia)
2 colorful bell peppers, cored and chopped
1 large apple (Granny Smith or other tart variety, cored and chopped
3 garlic cloves, finely chopped
3/4 cup 5% acidity  apple cider vinegar
1/2 cup filtered water
1 Tablespoon salt (I use pink salt)
1 or more jalapeno peppers, cored, seeded finely chopped
1 teaspoon ground cumin
1/4 cup chopped cilantro if desired. (I never desire cilantro, but my family loves it.)

Place the tomatoes, onions, apple, vinegar, water, and salt into a large, non-reactive pot. Cover . Simmer about 30 minutes. Add peppers and seasoning, simmer another 15 minutes.
Use and immersion blender to puree the mixture, leaving it as chunky as you like. Let it reduce to desired consistency.

Pour into hot, sterile jars. Wipe rims, place lids on, and process according to pressure canner instructions at 10 lb. for 25 minutes for pints, 20 minutes for half-pints.

Sour Cream Chicken Enchiladas with Avocado

Chicken Enchiladas with Sour Cream and Avocado

*Rotisserie chicken (I try to find the half price ones)
*tortillas (corn or flour) (I favor corn for casseroles and flour for enchiladas)
*No Sugar Green Tomato relish OR  canned green enchilada sauce OR bottled green salsa (16-24 oz)
*Ripe Avocados (several)
*Sour cream (at least a cup)
*Cream Cheese (softened) (one block +/-)
*Shredded mozzarella
*Shredded sharp cheddar
*Chopped green chiles (optional) (canned)
*Chopped black olives (optional)
*seasonings (salt, garlic, cumin, smoked paprika) (to taste)

I remove the chicken from the bones (use them to make bone broth)
Chop the chicken into bite sized bits.
Grease a casserole dish. Pour a thin, thin layer of green sauce into the casserole dish

In a separate bowl, or heavy duty blender, mix together the ripe avocados (peels and pit removed), the green sauce (Whether it be the green tomato relish, or canned enchilada sauce, or bottled green salsa), the sour cream, and the softened cream cheese. (It needs to be thin enough to pour.) Sir in seasonings, black olives and chopped green chiles, if desired.
Mix about 1/3 of this into the chopped rotisserie chicken.

For Enchiladas: using a plate to hold each tortilla as you work: add chicken and shredded cheese to the center. Roll and place seam down into casserole dish, Repeat until pan is full, or you run out of chicken,
Pour the remaining green sauce mixture over the top. Sprinkle down the center with shredded cheese.
Bake at 350* until hot and bubbly.


For Casserole: cut a stack of tortillas into pieces. (Shape doesn't matter... I try for about 1 1/2 inch pieces.) Place a single layer of pieces over the layer of sauce in the casserole dish. Add a layer of chopped chicken, a layer of the sauce mixture, a layer of shredded cheese. Repeat with tortilla, chicken, sauce, cheese. I usually get 2 or 3 layers... ending with sauce and a sprinkle of shredded cheese. Bake at 350* until hot and bubbly.

Grancakes (Granny's Banana Pancakes) (Gluten Free, Sugar Free)

Grancakes

1 very ripe banana

2  eggs (3 if they are small or the banana is large)

1 cup of uncooked oatmeal

1/4 tsp.  aluminum free baking powder

1/2  tsp.(or more to taste) vanilla 

1/4 tsp. salt

Heat heavy skillet or griddle, lightly oiled.

In food processor, grind oatmeal to bits that cannot be identified as oats.

Peel ripe banana, add to food processor. Obliterate until banana cannot be distinguished.

Add remaining ingredients, and process to a smooth batter.

Pour out into desired sized pancakes on hot skillet.

Carefully flip as the bottom side browns lightly.

Finish cooking. (both sides lightly browned and set)

Serve as desired with: butter, syrup, whipped topping, fresh fruit, powdered sugar.

(The oil/ butter on the skillet may be omitted in a non-stick skillet, or substitute a pan spray.)

****************

Nickole will not even TRY a banana. She won't eat oatmeal, even in a cookie. Yet, she begs for these pancakes. They are high in protein & fiber, gluten free, sugar free and basically fat free (before toppings). 

From time to time,  I add spices to the batter. Cinnamon, nutmeg, a hint of ginger.  Try adding pecans or walnuts for a banana bread flavor.
(Makes about 6 medium pancakes)

Ropa Vieja Chicken or Beef

Ropa Vieja

Chicken or Beef

Daniel and Sam had gone to visit my Mom in Texas. She made them supper, from a recipe she found in a magazine. It was called Ropa Vieja, which in Cuban Spanish means "Old Clothes". This is due to the final appearance of the dish. It resembles a pile of rags. The twins liked her recipe so much, they asked me to make it. When I called Mom for the recipe, she couldn't find the right magazine, and suggested I just look online for it.
Seems there are dozens, if not hundreds of Ropa Vieja recipes out there. The one I used was wildly different than the one Mom made for the boys. I was reluctant to jump into the highly improbable combination of spices, so didn't add as much of some of the spices in the recipe I started with called for. I have never been a green olive fan, so left them out the first (couple) of times I made the recipe. I tried making it from memory the next time, and added "wrong" spices... which still turned out even better than before. I braved up and added the olives- and oh my! Just trust me on this, they add such a depth of flavor!
It seems like there are a LOT of ingredients in this dish... but they are mostly spices. Line them up and don't be afraid of them. You can add less of the ones you are thinking- NO WAY Does THAT belong in a Savory Food.... but once you become addicted to the flavors going on here, you will add a bit more next time!

The first eight or so times I made this, I used  a beef roast. You want the long, stringy bits to make the finished dish look like a pile of rags. In a bind one night, with guests at hand, I substituted chicken for beef. Mr C and I found we like it even better with chicken, and we like it a LOT with beef!

You need:

Roast Or Chicken (I am using boneless, skinless thighs tonight)

canned diced tomatoes (I used a pint of home canned. You can use fresh if you have them )

tomato paste (Don't ask me why one needs to paste the tomatoes back together after they are diced!)

Rotel style  tomatoes (or leave out if you don't like it as spicy)

a carrot

a celery rib

colorful bell peppers (I use at least 1 1/2 to 2 red, orange, and /or yellow) Green if you like them.

onions (I use at least two large, because we LIKE onion)

Kalamari Olives (I use 1/2- 1 cup, depending on how many I am feeding)

Capers (About 2 TBS +/-)

chicken broth (has better depth of flavor, even if you use roast) (1 1/2 - 2 Cups)

white wine 1/2 cup (for the pot, more for yourself!)

Spices:

1 or 2 bay leaf

1/4-1/2 tsp celery seed

1/2 tsp ground ginger

1/4 tsp grated nutmeg (I grated mine fresh)

1/4 tsp ground allspice (I ground 6 or 7 whole dried berries)

1 tsp cumin

1/2 tsp turmeric

1/2 to 1 tsp smoked paprika (I love the smoked, family not so much)

1 to 1 1/2 tsp paprika (Double if not adding smoked paprika as well)

1 (+) TBS minced garlic

1-5 dried cayenne peppers (or red pepper flakes, you decide how spicy)

1/2 to 1tsp ground cinnamon

1/4- 1/2 tsp caraway seed (if you like them)

1 tsp. salt +/-

In a heavy skillet, sear the meat in a small amount of oil.  

Transfer to a slow cooker.

Add the spices, tomato products, broth, celery rib and carrot. (The celery and carrot cook away into the broth for flavor and are NOT meant to remain recognizable.)

Allow to cook several hours

In same skillet (or dirty up another pan if you like!) add the onions and bell peppers. I slice the onions and peppers in half, then into long strips. I saute them until beautifully browned. 

Add to slow cooker. Add the wine, olives+ 1-2 TBS of olive brine, drained capers.

Allow to cook at least another 45 minutes. Taste test, adding salt as needed. The meat should be falling apart. Use forks to shred into the broth.
*Discard bay leaf before serving. Bay leaf is a choking hazard.*

Serve with black beans and rice.

Fried Green ~ Pickled Tomatoes

Fried Green ~ Pickled Tomatoes

In looking for ways to use green tomatoes this summer, I tried pickled refrigerator tomatoes from a recipe* I had looked up online.
Me being me... I really tried to follow their recipe, but made it my own.

This recipe needs to be started at least three days to three weeks ahead.

For Pickled Tomatoes:

Sterilize three (pint) jars.

Wash and slice Green tomatoes, stacking the slices tightly into the jars. Don't worry about leaving headroom, you need them unable to float! (Be sure you use tomatoes that have not begun to ripen at all.)

Add a hot pepper or two (or three!) to the jars as you fill them.

(I used fresh ripe cayenne in some, and some strips of extra hot jalapeno to others.) (This jar was opened and is mostly eaten. Once they are done, people just can't stay out of them!)
In a saucepan, bring to a boil:
2 cups apple cider vinegar
2 cups water
1 tablespoon minced garlic (I used jarred, you may have fresh!)
4 teaspoons salt (I use Himalayan pink salt)
2 tablespoons sugar
1 teaspoon of dill seed
1 teaspoon course grind black pepper
Boil until sugar is dissolved.
(At this point, the original* recipe called to add 2 tablespoons of Bourbon. In my first batch, I left it out completely. In my second batch, I substituted rum due to allergy concerns with my visiting family. Third batch, I added Jack Daniel's whiskey. The recipe was great in all its modifications!) (Rum is Gluten Free)
Pour the pickling liquid over the jarred tomatoes, completely submerging them.
Cap the jars, and set them into the refrigerator for AT LEAST 3 days. (They will keep up to 3 weeks.)

OK. We are ready to fry some up!
My breading mix is Gluten Free:
1 cup almond flour
1 cup tapioca flour (Aka Tapioca starch) (Corn starch will also work)
1 teaspoon salt
1/2 teaspoon each: garlic powder, onion powder, smoked paprika
I combine this in a gallon bag.

Heat your favorite frying oil to 375*

Drain the pickled tomatoes. Shake a few at a time in the bag of breading. Lay them out on a piece of waxed paper (or whatever!) as your oil heats. Once the oil reaches temperature, fry the tomatoes to a golden brown. Drain on absorbent toweling, and serve. (I sprinkle with additional salt to taste, and sometimes even a bit of Parmesan cheese.)

*I found the original recipe at "Love & Olive Oil"  (https://www.loveandoliveoil.com/2014/10/pickled-green-tomatoes.html)

Granny's Garden Vegetable Saute

Granny's Garden Vegetable Saute

This recipe is one my beloved Granny, Arretta Beard used to make. It isn't so much of an actual recipe, as it is a way to use the bits and pieces of garden produce that you just don't have enough of to make a dish of alone. This is what I had last night: 

A huge zucchini that had been over looked at least a couple of days... coupled with over 2" of rain! Some ripe tomatoes that needed used ASAP. Onion. Yellow squash, (red) bell pepper, mushrooms, green beans, and okra. (I cooked  and served the okra separately, but it is fine in this dish, if you like.) I had a baggie of leftover crudites from Mr C's lunch... celery, baby carrots.
The key ingredients in Granny's dish always were squash, tomatoes and onions. 

So, whack up the veggies. (This zucchini was so big, I scooped the seeds out and chopped up the flesh of it. I actually had enough raw veggies cut up that I sealed half in a freezer bag and froze it for another day.)

 Get your skillet going, and add a touch of cooking oil of your choice. 

(If you choose to have meat in this dish, this is a good time to brown it up and set aside.  Saves dirtying up another skillet! Granny liked "Little Smokies" in hers. I usually use a summer sausage. This time I used *Three Cheese Chicken Sausage Links* from Aldi. I have made it with Italian sausage. I have made it with leftover chopped chicken. But it is just as good without meat.)

I seasoned this one with salt, pepper, and some smoked paprika. Other choices- whatever herbs you have on hand! Basil is wonderful. Maybe a couple sprigs of rosemary some time. Summer Savory is good.

Add the chopped veggies to the oil in the hot skillet. You really need very little oil, just enough to coat the skillet so the vegetables don't stick. Allow to cook, stirring from time to time to keep the vegetables cooking more evenly. You may want to cover this as it cooks.

Cook until your veggies are tender. I had a lid over this part of the time, so the captured heat and steam could cook things through without evaporating too much juice.  Add the cooked meat back in, if you wish.

 I served this over "Dirty Rice" (from a box.)  I usually just use plain cooked rice. If you have leftover rice from some other meal, just toss it in as the vegetables cook. Could be served over noodles, or sauteed shredded cabbage.

Thai Basil Chicken (Spicy!)

Thai Basil Chicken

!SPICY!

Chicken breast (or) Ground chicken

Thai Basil

Thai peppers

Oyster sauce

Fish sauce

Coconut sugar

Cooked rice, hot and ready to serve

Fried eggs

This easy dish was my first taste of Thai food, prepared by my son Stephen on a visit to my house after his stay in Thailand.

Prep work is easy, the cooking is easier!

Use ground chicken, or dice chicken breast into bite sized pieces. Set aside until time to cook.

Chop some Thai peppers. The amount you use depends entirely on how much heat you want. When Stephen prepared this for us, he used about half a cup of peppers... I use less. MUCH LESS.

Roll fresh Thai basil into bundles and chop.
Set aside until time to cook.

In a small bowl, mix equal parts of coconut sugar, fish sauce, and oyster sauce. This is the glaze. Set aside until time to cook. (I used about 2 tablespoons of each here.)

OK! When you are ready to cook.... Get your skillet or wok "Screaming Hot."

Add a small amount of cooking oil of your choice. I happened to use sunflower oil this time.

Add the chicken and stir it around.

When the chicken is almost, but not quite "done", add  the peppers. Stir them around. The skillet should stay as HOT as you can keep it.

Next, pour your glaze over the chicken and peppers.  Allow the chicken to finish cooking, which shouldn't take long at all. (Half a minute?)

OK. Turn off the heat. Take your nice pile of  chopped basil, and throw it over the top of the chicken. 

Put a lid over it and let it wilt while you fry some eggs. (You may want to heat the pan for the eggs when you are starting to cook the chicken.)  

Time to plate!

 Put down a bed of rice. Give the basil chicken a good stir, then put a serving over the rice. Top with a fried egg. I was told it is traditional to leave the yolk runny, but if you prefer the yolks cooked hard, that is your choice!

From the time you start cooking until you sit down to eat this is less than 10 minutes.

The amount of chicken I used was two split, boneless, skinless breasts. I used three or four green cayenne peppers, as I didn't have Thai peppers. I have Thai basil growing in my garden. The flavor is slightly different than your regular basil, but any fresh basil would work in this.  I used a good sized handful, the amount is up to your tastes. (I don't think you can add too much!)
You can find Oyster sauce, Fish sauce, Thai peppers, and Thai basil at pretty much any Asian market. Even Walmart carries the sauces... but it is less pricey at the Asian market... at least around here!

This is one food that just makes you want to have it again and again. It is so easy to make, and delicious you may be finding yourself making it every day!

Spiral Fries Surprise! (Zucchini)

My sweet Mom knows how much I have been wanting a spiralizer for vegetables. She gave me one on my recent trip to her house. Today was my first attempt at using it. I had visions of spaghetti, all low carb and saucy. But my first idea upon seeing these fun mounds of zucchini was "I bet these would make awesome fries." (And they DO!)

Zucchini Spiral Fries

(Gluten Free)

Zucchini Squash, Spiralized

(May be purchased or made with your favorite vegetable spiralizing device)

1/2 to 1 cup EACH Tapioca flour and Coconut flour

1/2  tsp. salt (I used pink salt)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

Hot oil for frying.

I mixed the dry ingredients in a gallon zipper style bag.  Shake the squash spirals in the seasoned flour. Fry a few at a time in the hot oil, until golden. Drain in absorbent material, such as a paper towel or clean dish cloth.  Sprinkle with  more salt, if desired . Try with grated Parmesan cheese!

Howdy! How about a fresh post? (Grilled radishes and Zucchini with Peppers)

Our meals tend to get repetitive- almost everything we cook is (WAS!!) already on here.
Seems that the twins and Tommy (Stephen!) turned into more serious Foodies than I could of ever imagined, growing up.
I am hoping Stephen (Tommy!) will post a few more of the recipes he has been making. In the last six months, he has introduced us to Filipeno Chicken Adobo, and to Thai Basil Chicken. My Mom (Rose) made a dish called Ropa Vieja. She had seen the recipe in a magazine. The twins tried it at her house, and asked me to make it sometime. Mom told me just to use Google to search for a recipe for it. My recipe and her recipe for Ropa Vieja were PLANETS apart .
Ropa Vieja (Called the National Dish of Cuba)  is translated to mean "old clothes", as the finished dish looks like a pile of rags.
(I use the recipe I found on The Daring Gourmet. Then made it my own.)
It's about a tie flavor wise in my opinion between this and and my regular recipe for Roast Beast.
In the coming posts, I intend to share recipes for Chicken Adobo, Basil Chicken, and Ropa Vieja.

We are in the beginnings of garden season. About all we have harvested so far this year are our radishes. I have learned you can COOK radishes! Who knew? Total game changer for me. They were never a vegetable I cared much for. Cooking them totally alters their flavor. (Last night we had them grilled.)

(Slice zucchini,  spread on paper towels (or a clean dish cloth) sprinkle with salt, and let it sweat for a couple of hours. Wash and slice radishes. Trim some larger green onion scallions to about 3", split lengthwise. Chop a fresh pepper or three. I had Thai peppers on hand from Tommy's recipe a couple days ago. Combine in a grill safe pan (I used cast iron, but a disposable aluminum works too.) with some oil (I used avocado oil) Grill until as done as you like! Add more salt and black pepper if desired.

We served this with some BBQ boneless beef "country ribs". (Mr Stubbs Sweet Heat BBQ sauce is pretty happening!)

 In coming posts, we will be adding some more ways we use our garden produce. This garden season, we have about 40 tomato plants (in five varieties), at least ten squash plants (in three varieties.... and that's not counting the volunteers taking over the side of the compost heap!), two kinds of okra, jalapenos, Tabasco, cayenne, ghost peppers; beans, onions, tomatillos (in two varieties), cucumber, turnips, beets, potatoes, and herbs. Last year we made a dried pepper blend that already has a waiting list for more this year. My pickled beets were a hit as well. I have a busy canning season ahead.
Thanks for stopping by!

Stuffed Pork Chops

Tom and I found some "extra thick" pork chops on markdown the other day. (What can I say? I am so cheap frugal that I almost never buy meat unless it is on markdown.)

They went into the freezer with no specific plan in mind. I pulled them out yesterday to thaw- forgetting I already had thawed hamburger in the fridge! So the chops went into the fridge for a good, slow thaw overnight.

Today I wondered just how I was going to cook said chops. I decided to try stuffing them.
I set my cast iron skillet on high, with a dash of olive oil in it. While it heated, I cut deep slits into the sides of the chops, opening a pocket to put the stuffing in. I then tossed them into the hot skillet, and seared each side.

While the chops seared, I mixed together one  apple (chopped and peeled), a half a cup of chopped onion, 1/2 cup of (whole wheat) panko bread crumbs, and 1/2 cup of chopped butternut squash (I had some uncooked in the freezer from a couple weeks ago), and one egg. I seasoned it with sage, garlic, salt, and red pepper.

I carefully opened up the slits and poked the pork chops full of the stuffing, leaving the chops right there in the hot skillet. What stuffing didn't fit inside of the chops I sprinkled over the top.

Bake until done- about 45 minutes, to an hour at 325*
Be sure you get the pork cooked completely through! It takes longer to cook with the stuffing in them. (Meat thermometer should read 160* in the thickest portion.)

Will these be a hit? We shall see!

Pho-king hot noodles

Serves 2

Ingredients-

- 1/4 Red Onion
- 3-4 Baby Portabello Mushrooms
- 1 Habenero Pepper
- Fresh Cilantro
- 2 Green Onions
- 1 Chicken Breast -  Sliced
- 1/2  a bag of Rice Noodles
- 1 Tbsp. Goat Cheese
- 1 Roma Tomato
- 1/4 cup milk

- Spices:
- Turmeric -1 Tsp
- Paprika   - 1/2 Tsp
- Ground Cloves 1/4 Tsp
- Garlic  1/2 Tsp
- Salt
- Soy Sauce  to taste
- Chili Paste   1 Tsp

Directions:
Coarse chop red onion and mushrooms, and saute in butter on medium heat.
Dice as finely as possible Habenero, add to sauteing pan.
Add goat cheese, and milk, simmer for 3-4 minutes.
Add spices ( except chili paste)

Boil rice noodles as directed on bag, drain.
Add saute mixture to noodles, and continue to let simmer.

Use pan that mixture was in to cook chicken in. Add the chili paste to chicken, so that it coats the outside.  It should take about 3-4 minutes to cook.

Chop cilantro and green onion, and slice tomato to garnish with.

Plating:
 Layer noodles down, stack chicken diagonally on one side, Roma tomato slices on the other side.
Sprinkle in tight formations on separate spots  green onion and cilantro.
Display with chopsticks.

This dish is an Indian/Oriental flavoring perfect for spicing up your palate.

Stuffed Acorn Squash

Earlier this week, I was trying to decide on what to cook over the next few days. Daniel suggested we have some of the Stuffed Acorn Squash that we had several times back in the fall. So I bought a couple of Acorn squash.
I wish I could convey how much I love this dish. I have been snacking on the cooling stuffing mixture (prior to adding the eggs) while the squash bakes.

Stuffed Acorn Squash

Acorn Squash (1 squash serves 2 people)

Mild Italian sausage links, casings removed (I used one per person)

Apple, chopped (with or without peel) (I had gala that needed to be used, but this is also fantastic with Granny Smith) (1/2 apple per squash)

Onion, chopped (1/2 sweet or yellow  small onion per squash)

Celery, chopped (1/2 to 1 rib per squash)

minced garlic (I used jarred for easiness)

Butter  1 teaspoon more or less per squash

sage (I used dried rubbed sage)

corn flakes or Panko bread crumbs about 1/3 cup per squash (I combined and used both) 

Parmesan cheese, grated (About 1/2 cup, or to taste)

Eggs, one per squash

Preheat oven to 350*

Wash the squash skin (rind) well. It often has a waxy coating. Since the peel is not consumed, you just really need any dirt/ contaminants off them.

Split the squash in half lengthwise. Remove seeds. (Discard, or roast and eat seeds!)

Melt the butter, and add some garlic and sage to the melted butter.

Brush the squash well with the melted butter.

Place the seasoned squash cut side down in a greased baking dish.

Bake in preheated oven approximately 25 minutes, until the squash is just becoming tender.

While the squash is baking,  cook and crumble the Italian sausage in a heavy skillet. (Actually, I did the stuffing step first, and reused the skillet to bake the squash, allowing the stuffing mix to cool a bit in a bowl before adding the eggs)

Remove sausage to a large bowl, and reuse the skillet to cook the apple, celery, and onion. I added a bit more minced garlic here, as well as my leftover butter/ sage mixture. Maybe a bit more sage to taste.

When the onion mixture is soft (onions will be semi-transparent), remove mixture to the bowl with the sausage.

Add the crumbs and Parmesan cheese, mix well. Just let it sit without the eggs in it, until the squash is ready. 

Remove the squash from the oven, and turn over, so the cavities are facing up, ready to be filled.

Add the eggs to the stuffing mixture, and combine well.

Scoop the stuffing into the squash cavities, mounding as needed.

Carefully return stuffed squash to oven. Bake another 20 minutes, until stuffing is turning golden.

Whitney's Chicken

My friend Whitney Knight created a very tasty chicken recipe. I tweaked it to reflect the ingredients I had on hand, so I will notate where I deviated from her recipe. This was definitely a keeper, featuring chicken, avocado, and grilled onions.

Ingredients:

 Boneless, skinless chicken breast portions (One per serving, naturally thin or pounded flat)

Onions, sliced (I used sweet Peruvian onions, 1/2 onion per serving was barely enough, we really love grilled onions!)

Bell peppers, sliced (I omitted, because I didn't have any on hand)

Ripe Avocado, sliced (I used 1/4 avocado per portion)

Portobello mushrooms, sliced

Sliced cheese (Whitney used Pepperjack. I used Muenster, because it was on hand)

Fajita seasoning (Packaged, or as you like it. I mixed a small amount of salt, garlic, smoked paprika, celery powder, and cumin)
Lime to squeeze over, if desired

olive oil

**********************************************************
Preheat oven to 375*
Rub thawed chicken breast portions with fajita seasoning, set aside. Squeeze lime juice over raw chicken.

I used a cast iron skillet and a small amount of olive oil to saute the onions. Just before they were done, I added my sliced mushrooms, as mushrooms don't take as long to cook. (If you are using bell peppers in this recipe, cook them along with the onions.) Stop cooking just short of completely done.

As the onion/ peppers cook, spray oil or lightly oil a casserole dish. (I used a stoneware jelly roll pan. If all your chicken will fit into your cast iron skillet, just plan to use it here.)

Set the cooked onion mixture aside, out of the pan. Add a small amount more oil to the pan (if necessary) and sear/ brown the chicken portions on both sides. (My cast iron skillet would not accommodate all of the chicken, so as the pieces browned, I set them onto my oiled baking dish.)

Once all the chicken is browned, top each portion with a layer of the onion/pepper/ mushroom mixture. Top this with sliced avocado, and finally, cover the avocado with sliced (or grated!) cheese.
Place into hot oven to finish cooking. Time will vary with thickness of chicken... internal temperature should reach 160* on thermometer. Ours took approximately 25 minutes.

Meet the Cooks, Updated!

Meet The Cooks

It has certainly been awhile since we updated this blog. I am beginning with our introductions. There is a new link to the updated "Meet The Cooks" post above... or use the link of the same name on the sidebar.

Since the blog began back in 2010, quite a bit has changed in our family. If you don't already know us, feel free to follow the link and learn more about our clan.
I have ten grandkids, ranging in age from a freshly minted 15 year old, down to a fourteen month old toddler.
In 2012, one of my sons (Bill Joe) passed away. He was followed a few months later by my brother, (Roger). Bill Joe had asked me many times to write a cookbook- and was the primary reason I started this blog.

Maybe one day, it will turn into an actual cookbook.

Thanks for visiting!
~Tammy~  February 2016

Chicken, Cabbage, Tomatillo Soup

Any time I have the guys ASK to take soup in their lunch boxes, or request I warm it up for the next meal, I know I have a winner. I tried the original recipe for Beef and Cabbage soup in Tomatillo Broth at Hispanickitchen.com . I followed their recipe quite closely (for me!).  Dan and I gobbled down nearly  the entire pot, leaving barely enough for Tom and Sam to get a bowl each.

I decided to try my own version:

Chicken Cabbage and Tomatillo Soup

2 or 3 chicken leg quarters
Chicken Stock, 6 cups
celery- 2 ribs, chopped
onion- chopped (I used one medium sweet onion)
garlic= minced (Heaping teaspoon- +/- however much YOU like)
4- 6 fresh mushrooms- sliced (I used Portobello)
(olive oil)
cabbage (1/2 small head) (chopped)
kale- 6 ribs, (washed and chopped) (ribs removed)
collard greens, washed and chopped (used 3 large leaves) (ribs removed)
turnip greens, washed and chopped (used 3 or 4 leaves) (ribs removed)
1 squash- rough chopped or sliced (Have used yellow and zucchini, either works, or both) (Added leftover acorn squash)
3-4 tomatillos- chopped fine or slightly pureed
chopped green chiles- 7 oz can
rotel (or roma tomatoes and jalapeno peppers) (used a 16 oz jar of home canned)
Oregano 1/2 tsp/ to taste
cumin 1/2 tsp
celery powder 1/2 tsp/ to taste
turmeric 1 tsp / to taste
salt- to taste
pepper- to taste
Boil leg quarters in chicken stock. Remove quarters from stock when cooked, remove and discard skin and bones. Coarse chop chicken, return to broth.
While quarters are boiling, sauté celery and onions in olive oil. When onions are translucent, add minced garlic (fresh or from a jar) and several sliced mushrooms. Cook briefly.
Chop the greens. Add the greens, rotel, chopped green chilies, sautéed mixture and squash.
Add seasoning. Cook until greens/ squash are tender. Adjust seasoning.

May be served with rice.

Eggrolls

Eggrolls

 

 

 

 

 

 

(Thank you to my Internet friend, Sharon Morrow for the picture of her eggrolls (above) as the "final product" Mine disappeared as fast as they were cooked, and I didn't get a finished photo!)

 

ground meat (I usually use unseasoned ground pork. Tonight was hamburger. Have used ground chicken, and ground turkey. Once tried small chopped shrimp.)

1 Small head* of cabbage, chopped

3* carrots, peeled and grated

1* small onion, chopped

Peppers, if desired. Tonight I had fresh banana peppers handy.

 

(Other vegetables in whatever amount you have on hand. I have added celery, bok choy, broccoli, bean sprouts, just about any stir fry type vegetable)

 



(Or just use bagged slaw mix)
Seasonings:
 Better than Bullion Chicken flavoring
Teriyaki Sauce
Soy sauce
 sesame oil
garlic
ginger
turmeric (because it's good for arthritis and colors everything a pretty golden yellow)

Egg Roll Wrappers
Oil for frying.

Cook the ground meat.

Season! (I used about a tablespoon of Better than Chicken Bullion, a few drops of sesame oil- it has a strong flavor!, half a teaspoon of ginger, half a teaspoon of garlic powder, and liberal sprinklings of teriyaki and soy sauces. )

 

 

Add the chopped  vegetables. (Feel free to use a larger pan- I underestimated the amount of slaw, and you can see I spilled it.

Cover and cook over low-medium, stirring every few minutes until the cabbage is tender.

See, It cooked down!

Egg roll wraps, available in many grocery stores in the produce section.

Place a couple tablespoons of the cooked filling onto a wrapper.

 

 

Wrap the sides in.

Fold in the corners, and roll up. Seal with a drop of water if necessary.

Drop into preheated oil and fry until golden brown.

 

Drain, and serve with your choice of condiments. Tom and the boys like Tabasco sauce. I prefer melted plum jelly.

You'll never want frozen eggrolls again!

 

We have done this recipe without frying or rolling. Simply spray a muffin tin with spray oil. Spray your eggroll wraps with the oil as well. Line the muffin cups with them. Spoon the cooked filling into the muffin cups on top of the eggroll wrappers. Bake in a 375* oven until wrappers are turning light golden brown.

Brussels Sprouts

These may be just a bit over the top... but oh.... I thought I was making enough for two.

Brussels sprouts. I started with frozen.
 Bacon- two strips- or one per person
chopped onion.

As usual, I cooked in a cast iron skillet!

Brown the bacon.
 Slice the Brussels sprouts in half.
 Add the onion and Brussels sprouts to the bacon and bacon grease in the skillet.
Brown.
 enjoy!

Oven "Fried" Jalepeno Chicken Tenders

Here is the link! Oven "Fried" Jalapeno Chicken Tenders

Jalapeño Jelly

Jalapeño Jelly

 

This is one of the easiest jellies you can make!

 

 

10-15 jalapeño peppers (red or green, or both)

 

6 1/2 cups of white sugar

1 1/2 cups Apple cider vinegar

 

6 fluid oz. liquid fruit pectin 

(The box contains two three oz. packets- use both!)

 

You will also need a few simple tools:

 

7 half pint jelly jars, with rings and new lids. (Wash, rinse, and allow to sit in hot water until ready to fill.)

A wide mouth funnel.

A Ladle.

A jar lifter.

A non-metallic, heat proof spoon/spatula for stirring.

GLOVES!!!!!

 

 
 

 Wearing gloves, remove the stem and seeds from the jalapeño peppers. Then, chop them fine, OR... Use a food processor!

 In a stainless steel (or other non-aluminum pot) bring to a boil the vinegar, sugar, and jalapeño peppers. 

 Once it reaches a rolling boil, add the six oz. of fruit pectin.  Return to boil and cook for FIVE MINUTES.

Turn off the heat.

I use a towel to protect my counter top from spills, and set the hot, clean jars on it. Using the wide mouth funnel to help keep the jar rims clean, I ladle the jelly into the jars.

Use a clean, damp cloth or paper towel to wipe the rims clean.

Place a lid on each jar, and screw a jar ring down finger tight.

Lift the jars into a pot of boiling water. Jars should have ONE inch of boiling water covering their tops.

Boil for 10 minutes.

Remove from boiling water bath. (Use the jar lifter!)

Set in a draft free place to cool.

When cooled, check to be sure the jar is sealed by gently pressing down on center. If it "pops", then place this jar into the fridge and use soon.

Sealed jars need not be refrigerated.

So.... What can you DO with Jalapeño Jelly?
Some people like it over toast. Some people warm it a bit and pour it over a block of cream cheese and serve it with fancy crackers. But THIS is our favorite way to use it:  Panko Jalapeño  Chicken Bake