3 Quarters Today

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Season Of Christmas Continues, Day 3

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This is the first year my youngest Marine son won’t be home for Christmas.

He’s  a U.S. Marine stationed in California, pulling 24-hour shifts so he can come home on the second block leave.

Christmas tree for my MarineA week before Christmas he called on the phone and reminded me that he wanted LOTS of food when he got home, especially my cookies, pretzels, and venison jerky. Little did he know a care package was on its way with everything included on his list.

Along with all his favorite treats was this tree, don’t know if he put it up (I hope so), but I wanted to send a piece of home his way. (His older brother, stationed in Arizona, also got a care package)

But it is my youngest Marine who got the special treatment this year. He is a corrections officer in the Brigand received the box during his 24 hr “sleep break”. He called and opened the box on the phone with me, which I love.

I got to hear the excitement in his voice as he pulled out the Chocolate Covered Candy Cane Christmas Peeps, Reeses Candy Canes, and deer jerky from the stocking. When he opened the cookie tin, he exclaimed: “Oh my God, this smells soooo good!!” Thank you, thank you!

I always send a Santa hat, to be worn when they open their presents and add a little frivolity and holiday spirit.

Does a Mom good to hear appreciation from her sons. Makes me want to send another box really soon. But, I don’t have to.

He’s coming home tomorrow night for a 10 day leave!

Honey-Lime Chicken Kabobs

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More and more I turn to Pinterest for recipes. I think it’s a visual thing, I love pictures of food, just makes me hungry.  I had limes (left over from Margaritas) and I had honey, so into the Pinterest search I went for honey lime chicken and this is what I found, I call it Honey-Lime Chicken Kabobs, with my very own twist. Very easy and tasty. My only regret? I didn’t make more.

Honey Lime Chicken Skewers
MMM, they smell so good

Lime Chicken Kabob Recipe

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha (didn’t have any, left if out)
  • red pepper flakes, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts

Instructions

  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. (I marinated overnight)
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
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Garlic Knot Bread

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Garlic Know Bread RecipeA little over a month ago we had a BBQ and party. Why? Just because we could. It was a combination Pinterest party, BBQ, and excuse to feed my oldest Marine son who was home on leave. We started at noon with hamburgers and hot dogs and progressed throughout the day, moving through the meat groups. Here is just a start of the various foods we served.

My friend Beth brought fixed this wonderful delight, recipe courtesy of Rachael Ray, who else, her favorite chef.

Italian Garlic bread with marinara sauce
Ready to eat Italian Garlic bread with marinara sauce

My son came outside while it was cooling and said “What is that wonderful spectacle on top of the stove? I want to eat it!” In no time at all it was gone.

Recipe

  • Nonstick cooking spray
  • 4 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 pound store-bought pizza dough, cut into 1-inch balls
  • 2 tablespoons finely chopped rosemary
  • Coarse ground sea salt
  • Black pepper
  • 1 cup shredded provolone
  • 1 cup grated Parmesan
  • Tomato sauce, homemade or store-bought, for dipping
  • Pieces of cooked bacon (optional, but we added it, bacon is good with EVERYTHING)

Preheat oven to 400ºF.

Prepare a bundt pan with non-stick cooking spray.

In a small saucepot, melt butter with garlic. Pour into a large mixing bowl and toss together with pizza dough balls, rosemary, sea salt and black pepper. Place half of the dough balls into the bundt pan, top with half of the cheeses. Top with remaining dough and finish with remaining cheese. Bake 30 minutes.

Serve with tomato sauce alongside

*This reminds me of the dessert treat monkey bread with butter and cinnamon. I’m sure thawed dinner rolls could be used in replacement of pizza dough

Have Extra Tomatoes? Make it Salsa Time

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I have an abundance of of tomatoes. So what am I going to do? Make Salsa!  I’ve made salsa for many years now and I’ve pretty much guessed at the recipe. This year I’m using a recipe my friend Beth has used for years. Her family gave it high marks, so I’m using it now. The tomato paste makes it thicker and not watery, which was my original problem.

Tomatoes, peppers and jalapenos
Garden Fresh Tomatoes, peppers and jalapenos

Salsa Recipe

Many people will say don’t mess with a salsa recipe, but I can’t leave well enough alone. I mean think about it, even if you always put in the same ratio of onions and jalapenos they are going to be different in spiciness every time. For example the longer jalapenos stay on the plant the hotter they get. I learned this the hard way.

Ingredients

  • 10 cups peeled tomatoes, chopped, seeded and drained
  • 5 cups chopped onions
  • 5 cups sweet green peppers
  • 1/2 Cup chopped celery
  • Large can of tomato paste
  • 8 cloves crushed garlic
  • 2 TBSP chopped fresh cilantro
  • 1 TBSP salt
  • 1 TBSP Cumin
  • 1 TBSP Chilli powder
  • Powdered Citric acid per instructions ( I use less than required as I don’t like the tart taste)
recipe for homemade salsa
Cooking the salsa, getting it ready to can

Directions

  1. Prepare canning jars by washing thoroughly and sterilize in dishwasher or boiling water
  2. Chop the first six ingredients and mix together in a large pot
  3. Add tomato paste and stir
  4. Add salt, cumin, and chili powder as desired to taste and preference
  5. Bring to a boil and reduce heat to simmer.
  6. Cook on simmer for at least one hour until desired thickness
  7. Place lids into water and bring to boil. When water boils turn off heat
  8. Pour salsa into prepared jars, screw on rings
  9. When lids pop the jars are sealed and ready for storage.
Mexican salsa recipe
Finished canned salsa for the year

Do you have a favorite salsa recipe? Do you prefer yours mild or spicy? Me I like a mild salsa, my husband likes it hot, in fact the hotter the better, just like his chili. Here are a few more salsa recipes below, remember don’t be afraid to experiment.

More Salsa Recipes

Salsa Recipe – Allrecipes.com

In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno.

Life Tastes Good: Homemade Tomato Salsa Recipe

Homemade Tomato Salsa Recipe | by Life Tastes Good is about as simple to make as it comes and uses all fresh ingredients for maximum flavor #Mexican #Appetizer.

Mango Salsa Recipe – Allrecipes.com

This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!

Garden Tomato Salsa Recipe | Taste of Home

I grow almost all of these ingredients in my garden. This recipe makes a large batch, but it’s always gone in no time. —Barbara Mundy, Radford, Virginia.

Salsa II Recipe – Allrecipes.com

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that’s great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed …

My Favorite Homemade Salsa Recipe

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Tomatoes are in season and ripening at an amazing rate. Time for me to break out the stew pots and start cooking up some homemade salsa, stewed tomatoes and chopped tomatoes for future recipes.

Prepping tomatoes for homemade salsa

One way to process tomatoes is the hot-cold water bath method. This is how my Mother put up tomatoes and I did this for years.

  1. Clean tomatoes in sink, cut off the stems and bruised spots
  2. Dunk in boiling water for about 30 seconds until the skins start to wrinkle
  3. Remove from boiling water and dip in a bowl of cold water
  4. Skins should then easily slip off the tomatoes

I can’t tell you how many hours I have stood over a hot stove during the summer slipping skins off tomatoes. Years ago Beth and I bought a BOGO deal at the state fair for the Salsa maker and I have used it to chop onions, peppers, and tomatoes for years. I love this thing, it works absolutely great for small batches of salsa and the mandolin slicer attachment is perfect for zucchini.

Manual Food Processor – Chop, Blend, Whip, Mix, Slice, Shred, Julienne, and Juice – by Kitchen Plus

A Better Way to Process Tomatoes

However, when I’m make a LOT of salsa or spaghetti sauce, there is a better and faster way to prepping tomatoes and I don’t know why I haven’t listened to my friend Beth before, she kept telling me to get a food mill. This tomato press will take off the skins and either chop for salsa or process for spaghetti sauce.

NapaStyle Italian Tomato Mill Press

How to Make Homemade Salsa

All you have to do is a search on Pinterest for salsa and you can find more recipes than you can handle; everything  from hot and spicy to sweet and mild, even recipes for watermelon salsa and mango salsa. My hubby likes traditional chips and Mexican salsa and just about everything you need can be found in your garden: tomatoes, sweet peppers, jalapeno peppers and onions. Since I don’t like cilantro, I don’t grow it.

Hot Salsas: 40 Simple, Quick, Easy and Spicy Authentic Mexican Salsa Recipes (The Mexican Food Cookbooks Book 8)Salsa: The Ultimate Guide for making homemade salsa

Homemade Salsa Recipe

Remember, cooking is not a science it’s an art, so use the following as a guideline, don’t get hung up on exacts. experiment and if you like spicy and hot, add more jalapenos, if sweet is your thing, add more sugar. Before preparing your ingredients sterilize prepare your jars. I like the dishwasher the best.

Ingredients (makes 4-5 quarts)

  • 10-15 lbs of tomatoes (chopped fine, skins removed)
  • 4 large sweet peppers
  • 2 large onions
  • 6 jalapenos
  • 1/2 cup sugar
  • 1 cup vinegar (or lemon juice)
  • 3 TBSP canning salt
  • 3 TBSP cilantro (optional)
  • 2 TBSP cumin (optional)
  • 3 TBSP ground garlic (optional
  • 14 oz can Tomato Paste (for thickening)

Instructions

  1. Chop your tomatoes, onions, and peppers with the tomato mill or salsa maker food processor
  2. Add to large stock pot and stir together
  3. Stir in sugar, vinegar, salt and seasonings
  4. Add tomato paste, enough to thicken to desired amount
  5. Bring to boil on med high heat, stirring often
  6. Reduce heat to simmer (low) and cook for another 15 minutes
  7. PREPARE lids now by placing in about an inch of water and bring to boil, then turn off and let sit
  8. Lay a towel on the counter and place warm clean jars from the dishwasher on towel
  9. Place funnel in jar and using a large soup ladle spoon hot salsa into jars leaving 1″ of space at the top
  10. Use magnet stick to remove lid from water and place on jar, screw jar lid tight

The jars will be very hot, remember you just poured boiling tomatoes into glass, use the rubberized jar holder found in the canning tool set below to hot jars and a pot holder to tighten the lids. Now wait for the popping of the lids to assure the seal.

 

Ball Canning Regular Mouth Half Pint Canning Jar 8 oz. 12-CountTattler Reusable Wide Mouth Canning Lids & Rubber Rings – 12/pkgBellemain 6 Piece Canning Tool SetSalsa Picante Small Peppers Lime Fabric

Because tomatoes are acidic a hot water bath or pressure cooking the salsa is not necessary. Since I really don’t follow a recipe when I cook, and I don’t measure the amount of vegetables I use my stock pot as a gauge of how many quarts of salsa I will be canning. I have a 5 qt pot so that when it’s full to the top I have 5 qts of salsa.

I can a variety of sizes some for home use (quarts) and pints (for gifts), I also always use wide mouth jars, but that is a personal preference.