Wednesday, November 20, 2019

Canning recipes

Canning recipes


Ingredients

  • 2 cups tomato sauce

  • 2 cups tomato paste

  • 2 cups chopped onions

  • 1 cup chopped green pepper

  • 3 to 5 chopped jalapeno peppers, seeded

  • 1/2 cup chopped fresh cilantro

  • 6 garlic cloves, minced

  • 2/3 cup white vinegar

  • 1/3 cup sugar

  • 2 tablespoons canning salt

  • 2 teaspoons ground cumin

  • 2 teaspoons pepper

  • 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Directions

  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.

  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Tuesday, November 19, 2019

Enchilada recipes

Enchilada recipes

Verde Chicken Enchilada Casserole Ingredients:

The joy of enchilada casseroles is that they are super customizable when it comes to ingredients. So feel free to sub/add in any of your favorite fillings here. I like to use:
  • Cooked chicken: Either from baked chicken breasts recipe, or I often just shred a rotisserie chicken.

  • Veggies: The recipe below uses a quick blend of onion, poblano (or green bell) pepper, corn and fresh spinach. But feel free to add any other favorite veggies to the sauté.

  • Beans: Two cans of your faves. I used pinto beans for this version.

  • Enchilada sauce:Homemade or store-bought.

  • Corn tortillas: We’ll cut them in half, in order to help them layer a bit more evenly.

  • Shredded cheese: Any kind of Mexican blend, Monterrey Jack or Pepperjack will do.

  • Toppings: Chopped fresh cilantro, diced red onion, thinly-sliced green onion, diced avocado, sour cream, extra cheese…whatever sounds good to you.

How To Make A Chicken Enchilada Casserole:

To make this chicken enchilada casserole, simply:
  1. Cook your filling: Sauté the onion and pepper until soft. Then stir in the beans, corn, chicken and part of the green enchilada sauce until combined. This will be your main filling.

  2. Stack your layers: In this order: enchilada sauce, tortillas, chicken filling, cheese, tortillas, chicken filling, cheese, tortillas, chicken, enchilada sauce and cheese.

  3. Bake: Covered for 20 minutes, then uncovered for another 10 until the cheese is melted.

  4. Garnish: Sprinkle on any of your desired toppings. (I vote the more, the merrier for sure.)

  5. Serve warm: Or cover and refrigerate for up to 3 days. (The leftovers are fantastic!)


Monday, November 18, 2019

Chicken fried steak recipe

Chicken fried steak recipe

Ingredients


1 1/2 cups whole milk

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that's been extra tenderized)

1/2 cup canola or vegetable oil

1 tablespoon butter

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

Mashed potatoes, for serving

Directions

  1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

  2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

  3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

  4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

  5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

  6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

  7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Thursday, November 14, 2019

Cold cucumber soup

Cold cucumber soup

Ingredients

  • 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped

  • 1 1/2 cups plain Greek yogurt

  • 3 tablespoons fresh lemon juice

  • 1 small shallot, chopped

  • 1 garlic clove

  • 1/3 cup loosely packed dill

  • 1/4 cup loosely packed flat-leaf parsley leaves

  • 2 tablespoons loosely packed tarragon leaves

  • 1/4 cup olive oil, plus more for drizzling

  • Salt

  • Fresh ground white pepper

  • 1/2 red onion, finely chopped

Wednesday, November 13, 2019

Banana pudding from scratch

Banana pudding from scratch

How to Make the Custard for the Pudding:

  • Combine your flour, sugar, and salt in a large, heavy-bottomed saucepan.

  • Lightly beat your egg yolks and whisk to combine with milk in a large bowl or even use a large liquid measuring cup, such as a 4-cup.

  • Whisk your egg yolk mixture into your dry ingredients in the saucepan set over medium to low heat. Stir constantly until the custard is thickened, remove from the heat and stir in your vanilla extract.

How to Assemble Banana Pudding:

  • Arrange vanilla wafers on the bottom of a 2-quart dish, such as an oven-safe glass bowl or dish.

  • Slice bananas and place on top of the vanilla wafer layer.

  • Pour 1/3 of the pudding over the wafers and bananas.

  • Repeat layering process, ending with a layer of wafers.

Monday, November 11, 2019

Cranberry pie

Cranberry pie

Ingredients

  • 3-1/2 cups fresh or frozen cranberries

  • 1 cup sugar

  • 2 teaspoons grated lemon zest

  • 1 teaspoon grated orange zest

  • 1 small navel orange, peeled, sectioned and chopped

  • 2 tablespoons butter, melted

  • 4 teaspoons all-purpose flour

  • 1/4 teaspoon salt

  • Pastry for double-crust pie (9 inches)

  • 1 large egg, lightly beaten

  • Additional sugar

  • ORANGE CREAM:


  • 1 cup heavy whipping cream



  • 1 tablespoon sugar



  • 2 teaspoons grated orange zest



  • 1/2 teaspoon orange extract, optional


  • Directions

    • Preheat oven to 450°. Toss together first eight ingredients.

    • On a lightly floured surface, roll one half of crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.

    • Roll remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. Cover edges loosely with foil.

    • Bake 10 minutes. Reduce oven setting to 350°. Remove foil; bake until golden brown, 40-45 minutes. Cool on a wire rack.

    • Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

    Friday, November 8, 2019

    Cookies recipe

    Cookies recipe

    Method

    Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

    Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

    Beat in 2 tsp vanilla extract and 1 large egg.

    Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

    Add 200g plain chocolate chips or chunks and stir well.

    Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

    Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

    Leave on the tray for a couple of mins to set and then lift onto a cooling rack.