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Spicy Salsa (Canning)

4 Sep

Salsa

I decided this year I would try my hand at canning some salsa. Being a rookie to the whole process I went to my canning guru sister, Annie for advice. She suggested this recipe because it’s her go-to and isn’t too sweet.

Made as-is it produced a very mild salsa, despite using a full cup of chopped jalapenos and about half of the removed seeds. It mellowed out quite a bit after it was canned. If you want a spicier salsa I’d add an additional 2-3 jalapenos and more seeds. If you won’t be canning the salsa, the recipe should be plenty spicy with just 1 cup of jalapenos.

The original recipe calls for 1/3 cup of sugar, but I left that out as my garden fresh tomatoes were plenty sweet on their own. If your tomatoes aren’t very ripe or sweet, you may want to add it back in.

I am also going to omit the instructions on how to actually can the salsa. There are just too many different factors that go into the process depending on where you live and what method you use. I suggest looking up your local Extension Office to get the proper information for your area (in addition to referring to your user manual for your canning equipment).

Yield: Approximately 8 pints

  • 8 cups tomatoes, peeled, chopped and drained (I didn’t peel my tomatoes but feel free)
  • 2 1/2 cups onions, chopped
  • 1 1/2 cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • 1/8 cup canning salt
  • 1/3 cup sugar (optional)
  • 1/3 cup vinegar
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
  • 1/3 cup fresh lime juice

If you would like a smoother salsa, you may use a food processor to further chop your veggies. I found it worked best to process the onions & peppers together to a finer mince, then process the tomatoes separately and leave them a bit chunkier. Just be sure to chop your veggies into a small/medium uniform dice before processing to ensure evenly sized pieces.

Mix all ingredients together in a large pot and bring to a slow boil for 10 minutes. Can per hot pack method for your equipment and locale.

Recipe adapted from Food.com

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Caramel Popcorn

6 Jul

This recipe is a flashback to my childhood. I remember helping mom or dad whip up a batch of the sticky, sweet popcorn then flopping on the couch for a movie. With only 3 ingredients this caramel is still my favorite popcorn topping when I’m going beyond the butter and salt. Careful… it’s addictive!

  • 30 large marshmallows
  • 1 cup brown sugar
  • 1/2 cup butter
  • 6 quarts popped corn (about 3/4 cup unpopped kernels)

Melt marshmallows, brown sugar, and butter over medium heat. Slowly pour caramel over popped corn while gently stirring until popcorn is evenly coated.

My Guilty Pleasure

15 Mar

There are always going to be foods out there that you know you shouldn’t eat. Things that are incredibly bad for you, things that others see as disgusting, things that contain too many chemicals or dyes. But somehow you just can’t give them up. And secretly you love them. You’d eat them everyday if you could get away with it. For me, this forbidden treasure food is…. hot dogs.

Yep. I love me some hot dogs. I love the salty flavor and the slight ‘pop’ with each bite. The convenience and simplicity. The nostalgia of childhood and camping. I can’t seem to bring myself to care that they’re made of the ‘leftovers’. Every time I see my favorite show ’30 Rock’ I wish there were hot dog carts on the streets of Salt Lake that mimicked those of New York. When I go to barbeques I know I should choose the more respectable hamburger option, but I can’t help but choose the cheap, plain hot dogs. I like to stop off at the Maverick and pick me up a big, juicy Bahama Mama hot dog right off the rollers. Mmm…

Now I know that grilling hot dogs should be my favorite way to cook them, but it’s not. I like mine boiled. Don’t hit me! It’s not that I don’t like grilled hot dogs, it’s just that the boiled ones are so delicious. Boil me up a couple of hot dogs and I’m perfectly content.

I have to admit, given the chance to decide on the hot dog brand, I am a bit of a snob. My current favorite is Nathans. Though Ball Park Grillers & Hebrew National are also delicious. I go for the bun-length,  all-beef dogs if I can. And they can’t have anything inside them… no cheese, no nothing. Just regular hot dog flavor. As far as toppings go, I’m normally a straight-up mustard only girl. No ketchup EVER. If I’m feeling more adventurous I’ll throw some mayo, relish, and/or sauerkraut on there too. And you know, shredded lettuce isn’t half bad either.

So there you have it. My food confession. If you now think less of me, I understand.

Feedback: This is Your Chance!

16 Nov

So I’ve been doing things the same way around here for a while and got to wondering whether you guys actually like it! So my question for you today involves how I post my recipes. Is clicking on a link to go to the recipe annoying? Would you rather have the recipes imbedded in the posts themselves? Or do the shorter posts make it easier to scan through the selection? What do you prefer?

A Slight Setback…

1 Mar

Dear Faithful Foodies,

I thought it fitting to inform you that new posts may be slow coming and/or slightly less beautiful for the next few weeks. This weekend my main computer died, taking with it my beloved Photoshop. It also brought the total Internets availability in the household to one source of which I will have to share with my beloved husband. Also, as you may have noticed, posts have been a bit slow around here already. This is because we are also in the process of purchasing a house, which has sucked up an unfathomable amount of time.

In conclusion I would ask that you please bear with me in these trying times. I will try to keep posting recipes, but the frequency and quality thereof I cannot confirm.

Thank you for your continued support and awesomeness,

Karen

This is an Emergency

17 Dec

So I’m trying to decide what dessert I should bring to a shortly approaching Christmas party and can’t decide what to make. I need your help!

The choices:

Red Velvet Cupcakes

or

Pumpkin Cheesecake  with Cinnamon Ginger Crust

Looks like the Pumpkin Cheesecake wins! To be honest I was kind of leaning towards  this one. Stay tuned to see how this thing turns out… I’ve never made a cheesecake before!

Crème Fraîche: A Tangent of Hilarity

17 Dec

So the other night Seth and I were watching a new South Park episode. I love South Park. I can’t help it. And this episode instantly became one of my favorites because it was all about cooking. I was seriously laughing my head off the whole time. And I also learned about a new REAL fitness product that I had no idea even existed. I saw one of these products at the Bed Bath and Beyond a couple days later. I almost bought one.

If you are offended easily, you best not watch this one.  I really need to make me some crème fraîche…

South Park: Crème Fraîche Episode

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