Salsa version 2

 I tried a new recipe this year, based on Mel's Kitchen Cafe. I adjusted a bit from my original recipe and this one, and it is a good blend. 

10 cups peeled, chopped/blended tomatoes

2-3 cups chopped onions

1 3/4 cup chopped green peppers, no seeds

8 jalapeños seeds in

6 Big Jim/Green Chile Peppers, no seeds

5 cloves garlic, chopped/finely minced

1/2 cup fresh cilantro

1 tsp cumin

2 1/2 tsp black pepper

2 1/2 TB pickling salt or canning salt

1/4 - 1/3 cup sugar, depending on sweetness of tomatoes

16 oz tomato sauce

3/4 cup apple cider vinegar

1/2 cup bottled lime juice (not fresh)

*Note, you can use all apple cider vinegar and no lime juice if you want, just make sure you have 1 1/4 cup total of vinegar/lime combination)

Notes: 

I like to wash the tomatoes, cut them in half the long way, arrange on a baking sheet and broil for a few minutes to crack/pop the skin. Let sit to cool and slide the peels off the tomatoes. Then place in large strainer to drain excess liquid off, then blend in blender to desired smoothness then measure out the 10 cups needed once it's at your desired consistency.

For the peppers/onions/cilantro, I use my blender and just throw it all in the blender and blend it up to desired size/thickness. I like less chunks personally. 

Instructions:

Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 10-30 minutes, stirring often. 

Sterilize clean pint size canning jars, and fill the jars with salsa. Seal with a lid and ring and place in water bath canner. 

Process for 25 min (timer starts once the steam is very steady coming out of the little holes). 

Note: adjust time based on your elevation: if you live between 0-3000 ft subtract 5 min from the time. If you are over 6000 ft add 5 extra minutes.

Remove jars from steamer, and let cool. Check the lids to make sure they sealed before storing. 

*See Mel's post for more pictures and details

https://www.melskitchencafe.com/best-homemade-salsa/

Peasant Bread

 This bread is easy, quick, and yummy!

Ingredients:

 4 cups all purpose flour

1 1/2 tsp salt

2 tsp sugar

1 TBSP instant yeast

2 cups warm water

Instructions:

In a large plastic bowl, mix together the flour, salt, sugar and yeast. Add water and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy sticky ball and no dry streaks remain. (Dough will still be sticky/wet, you want it this way do not add more flour.)

Cover the bowl and let dough rise until doubled, about 1-1 1/2 hours. 

Place an oven rack in the center position, then preheat oven to 425 degrees. Generously grease a 9" pie pan with cooking spray/oil. (an enameled dutch oven or even just a cookie sheet will work too, the pie pan helps the dough keep it's nice round shape)

Coat your hands with oil. Scrape the dough away from the side of the bowl, and form into a ball, tucking the edges under and rotating while tucking to form a circle loaf. It does not need to be smooth or perfect, this dough will be sticky and that is normal/OK. Place into prepared pie pan.

Let dough rest 15 minutes while oven finishes preheating. Bake, uncovered for 15 min.  Then reduce the heat to 375 and bake an additional 15-18 minutes until bread is golden and cooked through. (If the top is getting too golden, you can cover with a loose piece of foil for the last 10 min or so).

Rub butter on the top after removing from oven, move to a cooling rack and let sit until cool/warm. Serve with butter, jam, or however you like!

Original Recipe from Mel's Kitchen Cafe

Chicken Veggie Lo Mein

Here's the thing with this recipe, the amounts really vary based on how much you want to cook. I'll put in the approx amounts to feed 6 teen/adults. Good hearty portions with a few seconds if wanted. Add in any veggies you want, I've included the ones we like. Can use other meat, or no meat at all too!

Ingredients:

2 bunches broccoli (small-regular sized bunch, don't use the stems) 

1/2 -1 bundle asparagus

1/2-3/4 of a 16 oz bag sugar snap peas

1-2 carrots or baby carrots

About 12 oz noodles - I use a rice ramen noodle. Any ramen noodle, thin spaghetti, or lo mein type noodle will work just fine too.

1 lb chicken, sliced very thin and bite size pieces

Sauce Ingredients:

6 TB soy sauce

2 TB sugar

3 tsp sesame oil

1 tsp ground ginger

1 tsp Sriracha sauce, or more to taste if you want a little more heat

Mix together with a fork or wisk, then set aside. (You can do more sauce if wanted, but you don't want this to be too liquidly/strong.)

-Chop up all veggies into 1" pieces. Coat with olive oil and then toss in a large wok/fry pan. Put a little bit of water in the bottom of the pan, cover with a lid, and steam/cook veggies until just soft, about 20 min, stirring several times. While veggies are cooking, cook chicken:

-Coat chicken in olive oil and a little bit of soy sauce, then cook chicken in an oiled skillet pan until cooked through. 

-Cook noodles according to directions. I start the noodles while the chicken is cooking. Ramen noodles are done quickly, if you are using a pasta or noodle that cooks longer, start them while you cook the veggies. Drain noodles once cooked, don't over cook them. 

Once the veggies, chicken and noodles are cooked, combine all together in the large veggie fry pan, toss with sauce and serve!

Lemon Blueberry Coffee Cake

 I tried a new "Conference Cake" recipe this Sunday. It is a little more time consuming, but it's not as bad as the recipe appears at first lol. And the end result is SO SO good that it is worth it! 

Ingredients:

Crumb Topping:

1/2 cup butter melted

1 1/2 cups flour

1/2 cup brown sugar packed

1 tsp vanilla

Cake:

1/4 cup melted butter

1/4 cup oil

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup vanilla yogurt (plain or sour cream works as well)

1/4 cup fresh lemon juice (about 2 lemons, zest them first)

zest from 2 lemons

2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 container fresh blueberries (frozen can be used 1-2 cups)

Cream Cheese filling:

1 8oz package cream cheese, softened to room temperature

1/4 cup granulated sugar

1 egg

zest from 1 lemon

Lemon Glaze:

1 cup powdered sugar

1 Tbsp butter melted

1-2 Tbsp lemon juice

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 pan (can also use a 10" springform pan, bundt pan, etc)

Make the cake:

In large bowl, whisk butter, oil, and sugar together for 2-3 minutes. Add in the eggs, vanilla yogurt, lemon juice and zest and whisk until well combined. Add in flour, baking soda, baking powder and salt and stir until just combined. Gently mix in blueberries. Set aside.

Make cream cheese filling:

With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake:

Spread 1/2 cake batter into the bottom of your prepared pan. Spread the cream cheese filling on top of cake batter, trying to avoid going to the edges. Top with remaining cake batter, spreading as best you can.

Cover with foil and bake for 45 min. Make the crumble now, you will top it and continue baking it after the initial 45 min is up.

Make the crumble:

In a small bowl, combine melted butter, flour, sugar, and vanilla until crumbly. Put into freezer while the cake is baking for 45 min.

Topping and finish baking:

Remove the cake from the oven and turn the heat up to 425 degrees. While it is heating up, sprinkle the crumble topping over the top of the cake. Return to the oven, uncovered, and bake an additional 15-20 minutes, until a toothpick comes out mostly clean. If top starts burning you can cover for the last 5-10 min but you want a crisp top. 

Allow to cool slightly, and drizzle with the lemon glaze before serving. 

Creamy Tortellini Soup

1 lb sausage

1 brick cream cheese

1/2 sweet onion
1 garlic minced 
1 pkg tortellini 
1/3 bag spinach 
1 can tomato sauce (or diced tomatoes)
1 box chicken stock
Mozzarella cheese shredded
Pepper

Cook sausage with onion and garlic
Pour chicken stock in crock pot. Add cream cheese, tomato sauce, and cooked sausage. Cook on low for 4 hours. Add spinach and tortellini for 30 min. Serve with mozzarella cheese and pepper on top. 

Don’t skip the spinach. My husband and kids hate all things green. They still love it. 

Chicken Caesar Salad Wraps

Ingredients:

Cooked chicken, shredded or cubed

Chopped romaine lettuce

Fresh grated parmesan cheese

Croutons

Caesar dressing

Tortillas

Directions:

Fill tortilla with ingredients, wrap, and enjoy!

You can also mix everything together like a salad and then scoop into tortilla. My kids are picky and like to be able to choose what they want and how much on their wraps. 

You can also add in avocados or bacon. Both are yummy too!

The Best Blueberry Muffins (w/a hint of lemon)

Muffins

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp salt

2 tsp baking powder

1/2 cup vanilla yogurt thinned slightly with water*

1.5-2 cups blueberries, washed and dry

Juice of 1/4 lemon

Crumble Topping

1/4 cup flour

1/4 cup sugar (white or brown or a mixture)

3 TB butter, softened

sprinkle of cinnamon

Preheat oven to 375 degrees.

Cream the butter and sugar together using a hand mixer. Add in eggs one at a time, beating well in between. Add vanilla and mix.

Switch to a mixing spoon or fork and stir in flour, salt, baking powder, and yogurt. 

Crush 1/2 cup of blueberries with a fork, and mix into batter.  Toss remaining blueberries in a flour coating then fold into the batter. Squeeze in fresh lemon juice, about 1/4 of a lemon (or more or less to taste).

Line a 12 cup muffin tin with cupcake liners, and fill 3/4 with batter. 

Mix together the crumble topping,  and drop onto the tops of the muffins.

Bake for 25-30 min.  Allow to cool and enjoy!

*Note: You can substitute the vanilla yogurt for milk, buttermilk, or plain yogurt. 

Raspberry Lemon Sweet Rolls

 DOUGH:

4 1/2 tsps yeast (or 2 packets) dissolved in 1 cup very warm water

6 TBS shortening (butter is OK too)

1 cup sugar

9 cups unbleached all purpose flour

2 cups hot water

2 eggs, beaten

1 TBS salt

FILLING:

1/4 cup butter softened

1/3 cup brown sugar mixed with 1/4 cup white sugar

    RASPBERRY PUREE:

    1-2 cartons raspberries, pressed through a fine strainer to make a puree

    3 TBS sugar

    Zest and a couple squeezes of juice of half a lemon

    1 1/2 tsp corn starch

FROSTING:

8 oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

Zest and a couple squeezes of juice of half a lemon

INSTRUCTIONS:

Add yeast to very warm water and let sit for 5-10 minutes until bubbly and poofy.

In stand mixer, add shortening, sugar, salt, and hot water and mix together.  Let cool slightly and then add in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Add in beaten eggs and mix.

Gradually mix in remaining flour and mix for about 2 minutes with the dough hooks. Remove dough from bowl and knead by hand until dough is satiny and smooth. Grease bowl and put the dough back into the bowl and cover with a towel. Let rise until double, about 30-60 min.

Remove dough from bowl and place on lightly floured counter. Divide dough in half.  (You will repeat these same steps with the second half of the dough. So only use half of the brown sugar mixture and half of the raspberry puree) Roll one half of the dough out into a rectangle shape. Spread softened butter on the dough (I just use my hands, it works the best!) and then sprinkle with the brown sugar/white sugar mix. It's ok to not use it all, just put as much as you like on. Take your raspberry puree and combine it with the sugar, lemon zest and juice and corn starch. Mix together until smooth. Pour a couple lines of raspberry puree on the dough.  

Gently roll up the dough into one long row.  Using dental floss, cut the rolls into pieces about 2" thick.  Place into a greased 9x13 pan. Drizzle tops of rolls with more raspberry puree, dripping into the middle of the roll.  

Repeat using the other half of the dough.

Let rolls rise until doubled, about an hour.  

Bake at 350 degrees for 25-32 minutes. Tops should be golden brown and middles cooked through.  

Allow to cool while making the frosting.

Combine cream cheese, butter, powdered sugar, lemon zest and lemon juice and beat with electric beaters until smooth.  Spread frosting on rolls and enjoy!

Recipe adapted from twopeasandtheirpod

Artisan Crusty Bread

This recipe uses an enameled Dutch Oven/cast iron pot with a lid.  You can also use a regular Dutch Oven if needed.  It also needs to raise for 12+ hours (I make it before bed and let it raise overnight until the next afternoon.)

In a plastic bowl, combine:

1 teaspoon active dry yeast (really any yeast should work)

1 3/4 teaspoons salt

1 3/4 cups warm water

3 cups flour

Use a plastic or wooden spoon, mix the ingredients until dough forms and there are no longer dry patches of flour.  Do not over mix or knead the dough.  Cover the bowl with plastic wrap, and double cover it with a lid.  Let the dough sit for at least 12 hours, up to 24 hours.   

Dump dough onto floured surface and shape into a ball.  Place on a sheet of parchment paper and let rise 1-2 hours.  

While it's rising, heat your oven to 450 degrees and heat your enameled dutch oven/cast iron for 30-40 min.  (Just put it in the oven empty while the dough is rising on the parchment paper.) 

Remove hot pot from oven and transfer the parchment paper holding the dough into the pot.  Cover with the lid and return to oven.  Bake for 30 min, then remove the lid and bake another 15 min.  Let cool, slice, and enjoy!

(recipe from Amber's Kitchen) 

This is what an enameled Dutch Oven pot looks like:

Cookie Bars

Ingredients:

1 1/2 cups butter, softened

1 cup plus 2 Tablespoons regular sugar

1 cup plus 2 Tablespoons brown sugar

3 eggs

1/2 Tablespoon vanilla

3 1/3 cups flour

1/2 Tablespoon baking soda

1 teaspoon salt

3 cups chocolate chips

Optional: mix in M&M's

Directions:

Preheat oven to 375.

Beat butter and sugars until creamy and fluffy.  Add eggs, one at a time, and beat in-between.  Add vanilla, flour, salt, and baking soda.  Mix well.  

Gently mix in the chocolate chips and M&Ms.  

Spread batter into a 17x12 inch jelly roll cookie sheet.  Bake for 17-18 min, until golden brown.  Middle should still be slightly gooey, which is so yummy!  Cut and enjoy while warm.  Add vanilla ice cream to top it off!

(Original recipe from Amber's Kitchen)

Instant Pot French Dip

 Ingredients

2.5 lb London Broil Roast (or your favorite beef roast)

2 Tablespoons EVOO

1/2 tsp salt

1/4 tsp pepper

1 Tbs Worcestershire sauce

1 Tbs Balsamic Vinegar

12 oz. beef broth

Buns

Butter

Provolone cheese

Prepared Au Jus Gravy (either from a packet or from scratch)

Directions:

1. Season all sides of the roast with salt, pepper.

2. Push "saute" on instant pot and add the oil.

3. Sear the meat for about 30 seconds each side.

4. Add Worchestershire, vinegar, and broth.

5. Close the lid, seal the steam valve, and cook on the "meat/stew" setting for 100 minutes.

6. After it is done cooking, let it do a natural pressure release for at least 10 min.

7. Shred the meat. It turns out fall apart tender and so good.

8. Butter some buns and broil until toasted.

9. Top the bottom bun with meat, then cheese, then broil to melt the cheese.

10. Serve immediately with Aus Jus sauce to dip.

Canned Grape Juice

Put freshly picked concord/backyard purple grapes into a sink full of water.  Wash grapes.  Remove grapes from stems and put grapes into prepared quart jars.  Fill jars up a little more than 1/3 the way full of grapes.

Add 1/4 heaping cup of white sugar to each jar.

Fill the rest of the jar up with hot/boiling water.  

Put canning lids and rings on and shake jar to dissolve sugar.

Steam Can the jars for 20 mins (time starts once the steam is steady coming out of the canner).  

Jars need to sit at least 1 month to really infuse the grape flavor.  We like to wait closer to 3 months.  

Our favorite way to drink this is by making up our own fresh lime rickey drinks.  Strain the jars of grapes into a pitcher, add a bottle of sprite and fresh limes!  

Chicken Tortilla Soup

Ingredients:
1 Red Onion (thinly sliced)
4 cloves garlic
1 bunch cilantro
2 cans black beans
2 large cans stewed tomatoes
1 4 oz can green chilies
4 cups chicken broth
3 shredded chicken breasts (cooked)
1 cup shredded carrots
1 tsp. cumin

Toppings:
Cheese
Tortilla strips
Limes
Avocados
Sour Cream

Saute onions, garlic, and cilantro for 8-10 minutes.  In a large crockpot put onion mixture, broth, tomatoes, carrots, green chilies, cooked chicken, black beans, salt and pepper to taste.  Cook on low for 3-4 hours.

Slow Cooker Chicken Tacos

These are super easy and taste super yummy!  This chicken was so good, my husband kept eating it plain after his 2 massive tacos!

Place 4 trimmed chicken breasts into your crock pot (because trimmed chicken makes better meals...no chewy yucky pieces!)

Combine:
1 1/4 cups *organic chicken broth
1 can Rotel tomatoes (or make your own from scratch)
1-2 TB taco seasoning ( I used this *organic one, and I think the flavor is better and makes this even yummier!)

Pour mixture over chicken and cook on low about 6 hours.  About 30 min before serving, shred chicken in crock pot.  (You can drain liquid before serving, or use a slotted spoon or a fork.)

Serve with cheese, tomatoes, olives, guacamole, lettuce, etc.  And of course, *fresh tortillas are the best!

*organic, fresh ingredients optional.  Substitute as desired.

Chicken Fajita Pasta

2 TB Olive Oil
1 pound chicken breasts
Taco/Fajita seasoning
1/2 cup diced onion
2 cups diced bell peppers
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel tomatoes
8 oz penne pasta (or similar sized pasta)
salt and pepper

Cut the chicken into bite sized pieces and season with taco seasoning.  Heat 1 TB oil in a large skillet and cook chicken.  Remove chicken and set aside.

Add remaining 1 TB oil to skillet.  Cook onions and bell peppers, toss with taco seasoning.    Remove veggies and set aside with chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta and salt and pepper.  Stir, bring to a boil, then cover and simmer for 15 min until pasta is tender.  Add the chicken and veggies back into the skillet.  Stir, and heat through.

Picture credit and recipe adapted from Kevin and Amanda's Recipes

Chicken and Broccoli Almost Alfredo

This sauce isn't really an alfredo sauce......but it is along the same lines!  It's healthier though!

2-3 chicken breasts, cooked and diced
2 cups cooked broccoli
8 oz small pasta (rotini, shells, bowtie, etc.)
2 TB EVOO
Onion and Garlic (I just use a small amount of both, can omit too)
2 TB flour
1 cup chicken broth
1/4 cup milk (regular or almond)
1/4 cup plain yogurt
3/4 cup grated parmesan cheese

Cook pasta according to package directions.  Drain and set aside.

Heat oil in skillet and cook garlic and onions for about 1 min.  Add in flour and whisk together.  Slowly whisk in chicken broth, then milk.  Turn heat to low and simmer until thickened, 3-5 min.  Stir in parmesan cheese until melted.  Turn off heat.  Add chicken to sauce.  Pour sauce mixture over cooked pasta.  Add cooked broccoli.  Can add water/milk if it's too thick.  Serves 4-5.

Chicken cashew lettuce wraps

Another Mel's Kitchen Cafe recipe! These lettuce wraps are amazing! Every time I make them we go crazy (well, maybe not the kids, but that's ok because there's more for us). They're so, so good!

1 T olive oil

1/2 c. chopped onion (or less, I always like less!)

1 c. chopped carrots

1-2 cloves garlic, minced

salt, pepper

1 lb. chicken, cut into small pieces or cubed

3 T soy sauce

2 T syrup

1/2 c. cashews

lettuce, washed and peeled to cups/wraps

chopped cucumbers & tomatoes

(the cucumbers make this dish!)

In a skillet, cook onion, carrots, and garlic in oil until they start to soften (couple minutes). Add chicken and cook all together until done (6 minutes or so), adding salt and pepper to your taste. Add soy sauce and syrup and simmer another 2-3 minutes until it's all soft and combined. Add cashews at the very end and cook until warm. Scoop mixture into lettuce cups and add chopped cucumbers and tomatoes.  

The best mac and cheese of your life!

This is from Mel's Kitchen Cafe, and it's the best mac and cheese I've ever made. My kids are obsessed, and it's super easy. After making it several times I've adjusted the water to what finally worked for me (the first time the noodles weren't cooked all the way because there wasn't enough liquid). Seriously, this stuff is divine. 

4 c. water

1 can evaporated milk

12 oz. (3 c) pasta (this is not a whole box)

*I've made this with macaroni noodles but we all prefer shells!

1 t. cornstarch

1/2 t. dry mustard

1 1/2 c. shredded monterey jack cheese

1 1/2 c. shredded sharp cheddar cheese

2 T. butter

In a skillet, combine water, 1 c. of the evaporated milk, and noodles. Bring to a boil and keep boiling, stirring often, for 9-12 minutes (until pasta is done and most of the liquid has thickened). While it's cooking, pour the rest of the evaporated milk in a bowl and add dry mustard and cornstarch. Stir it all together until combined (use a fork or small whisk). Once noodles are done, pour into skillet. Stir/boil for another minute until all combined and thickened. Turn off heat and add cheese and butter. Season with salt and pepper. 

Rice Krispie Treats

We LOVE these! 

The trick is to add extra marshmallows at the end- they turn out soft and gooey every time. 

5 T butter

8 c + 2 c mini marshmallows

6 c Rice Krispies

Spray a 9x13 pan and set aside. 

In a large bowl, combine Rice Krispies and 2 c marshmallows. 

Melt butter in large pot. Add 8 c marshmallows and stir until melted. 

Pour over Rice Krispies and extra marshmallows and mix.

Press into pan and let set up. 

Healthier Than Normal Milkshakes

Each of these glasses has 260 calories and 22 grams of protein.  They are seriously delicious and don't even taste like a low calorie milkshake.

In a blender mix
1 1/2 pints Halo Top Vanilla Bean Ice Cream
1 cup raspberries
1/2 cup Simple Truth Almond Milk.

Blend up, add some fresh raspberries and you're good to go.

It's an easy recipe, but our new favorite treat.