Haven't tried these either, but give it a go!
8 lbs. 3-4 inch cucmbers (make sure they still have their bumps on the skin)
4 cups white vinegar
12 cups water
2/3 cup pickling salt (I used Kosher and hope it works ok)
16 cloves of garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucmbers and place in sink with cold water and lots of ice. Soak for at least 2 hours replacing ice as needed. Sterilize 8 1-quart canning jars. In a large pot over med-high, combine vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar place 2 garlic halves and 1 sprig of dill. Add cucumbers to fill the jar. Add 2 more garlic halves and 1 more sprig of dill. Fill jars with hot brine leaving 1/2 inch headspace. Seal and process 15 minutes. Store at least 8 weeks before eating.
Wednesday, September 16, 2009
Peach Butter for Canning
Here is another canning recipe...this stuff is soooo good on pancakes or toast! Mmm!
6 cups peaches, pureed (leave them a little chunky or blend them really smooth depending on the consistency you want for your peach butter)
3 cups sugar
1 cup apricot nectar (aka apricot juice...you can substitute apple juice or peach juice if desired)
1 tsp. vanilla
Combine ingredients in a crock pot and cook on high for 4 hours. Remove cover after 2 hours so fruit and juice can cook down. Spoon into sterilized jars and process for 15-20 minutes.
6 cups peaches, pureed (leave them a little chunky or blend them really smooth depending on the consistency you want for your peach butter)
3 cups sugar
1 cup apricot nectar (aka apricot juice...you can substitute apple juice or peach juice if desired)
1 tsp. vanilla
Combine ingredients in a crock pot and cook on high for 4 hours. Remove cover after 2 hours so fruit and juice can cook down. Spoon into sterilized jars and process for 15-20 minutes.
Stewed Tomatoes for Canning
These looked so pretty after I canned them that I took pictures and posted them to my personal blog. Hillary requested the recipe, so I am posting it here before actually trying the goods. I will comment on how they taste when I open a jar. Also, I found the Plus...I did request canning recipes and haven't posted any myself...
4 qts. washed/cored/chopped tomatoes (here are some instructions for how to do this)
1/2 cup chopped onion
1/2 cup chopped green peppers
4 tsp. celery salt
4 tsp sugar
1/2 tsp salt
Bring all ingredients to boil in a saucepan. Simmer 10 minutes. Pack hot jars with hot tomato mixture leaving 1/2 inch headspace. Remove air bubbles by tilting the jar and scarping the inside of the jar with a butter knife. Process 40-50 minutes in a steam canner.
4 qts. washed/cored/chopped tomatoes (here are some instructions for how to do this)
1/2 cup chopped onion
1/2 cup chopped green peppers
4 tsp. celery salt
4 tsp sugar
1/2 tsp salt
Bring all ingredients to boil in a saucepan. Simmer 10 minutes. Pack hot jars with hot tomato mixture leaving 1/2 inch headspace. Remove air bubbles by tilting the jar and scarping the inside of the jar with a butter knife. Process 40-50 minutes in a steam canner.
More Cafe Rio Salad Recipes to try...
Cilantro Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
Cafe Rio Cilantro Lime Dressing
Another one of the recipes from Aania. She also gave me the pork recipe and I will post that soon.
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
BEST Corn Bread Ever
I am on a posting roll today! My sweet friend, Aania, threw a birthday party for her little guy and had the yummiest spread of food there...so of course, I asked her for the recipes and she was wonderful enough to share them!
So, on behalf of Aania, I give you.....the BEST cornbread I have ever eaten (if you happen to be in my ward and are coming to the chili cookoff this weekend, feel free to use this recipe for cornbread to bring along as a potluck dish! wink, wink!)
1 1/2 cup flour
2/3 cup sugar
1/2 cup corn Meal
1 Tbsp. baking Powder
1/2 tsp. salt
1 1/4 cup milk
2 eggs, beaten
1/3 cup oil
3 Tbsp. butter, melted
honey
butter
Combine flour, sugar, corn meal, baking powder and salt in a large bowl. In a separate bowl, beat together milk, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
Pour into a WELL greased glass pan (not floured) and bake at 350' for about 35 minutes.
Remove from the oven, poke holes in cornbread with toothpick and pour melted butter and warm honey over the cornbread. Use as much melted butter and honey as you would like (because that is what makes it so yummy!)!
So, on behalf of Aania, I give you.....the BEST cornbread I have ever eaten (if you happen to be in my ward and are coming to the chili cookoff this weekend, feel free to use this recipe for cornbread to bring along as a potluck dish! wink, wink!)
1 1/2 cup flour
2/3 cup sugar
1/2 cup corn Meal
1 Tbsp. baking Powder
1/2 tsp. salt
1 1/4 cup milk
2 eggs, beaten
1/3 cup oil
3 Tbsp. butter, melted
honey
butter
Combine flour, sugar, corn meal, baking powder and salt in a large bowl. In a separate bowl, beat together milk, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
Pour into a WELL greased glass pan (not floured) and bake at 350' for about 35 minutes.
Remove from the oven, poke holes in cornbread with toothpick and pour melted butter and warm honey over the cornbread. Use as much melted butter and honey as you would like (because that is what makes it so yummy!)!
Lemon Chicken
Here is the other recipe from dinner with the Banks...soooo yummy served with the lemon rice!
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
Lemon Rice
When we stayed with our good friends, the Banks, in California, Angie made us the most delicious dinner and was nice enough to share her recipes. We love this rice so much it is on the menu about once a week now. I am going to try it with less butter next week and see how it goes, so check out the comments after a week or so to see about any adjustments.
2 cups rice
4 cups chicken broth
8 Tbsp. butter (1 stick)
6-8 Tbsp. lemon juice
1/8 tsp. turmeric
salt and pepper to taste
Combine all ingredients in a rice cooker and cook. Gotta love it when food prep is as easy as that! If you don't have a rice cooker, I am sure you could make this stovetop as well, I just don't know any cook time specifications. Besides, everyone should have a rice cooker...it is a kitchen staple!
2 cups rice
4 cups chicken broth
8 Tbsp. butter (1 stick)
6-8 Tbsp. lemon juice
1/8 tsp. turmeric
salt and pepper to taste
Combine all ingredients in a rice cooker and cook. Gotta love it when food prep is as easy as that! If you don't have a rice cooker, I am sure you could make this stovetop as well, I just don't know any cook time specifications. Besides, everyone should have a rice cooker...it is a kitchen staple!
Tuesday, September 1, 2009
Call for Canning Recipes and Tips
Alright all you domestic divas out there...it is the thick of canning season and we want all your best tips, secrets and recipes for canning. We would especially love any recipes for salsa, jams, stewed tomatoes, strawberry sauce and spaghetti sauce.
Best Tri-tip Rub
In our tri-tip experimenting, we found the greatest tri-tip rub. All you do is rub it on the tri-tip at least 6-8 hours in advance and leave it in a ziploc bag in the fridge until you are ready to grill. You can find it at any grocery store. It is called
Spade L Ranch Beef Marinade and Seasoning.
Spade L Ranch Beef Marinade and Seasoning.
Manti Chicken Marinade/7-up Chicken
Sorry it has taken me so long to post my grilling recipes from the recipe call. This recipe is from the Worldwide Ward Cookbook, but it has been around for years. This is enough marinade for chicken for a very large crowd. You could 1/2 or 1/4 it for a family of 4. You could also make a full recipe of marinade and divide it into 4 ziploc bags with 3 or 4 chicken breasts in each and freeze. Then move it to the fridge in the morning and it would be succulent and ready to grill by dinnertime. Best.Grilled.Chicken.Ever!
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
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