Fiesta Salsa

This item is on our 4th of July menu tomorrow! It is a huge hit in our family. My Mother-in-law loves to add diced avocado and imitation crab to this dish. Me, I like it just the way it is. I love how refreshing it is!

Fiesta Salsa

3 (14.5 oz.) cans petite diced tomatoes, drained well

1/2 red bell pepper chopped

1 green bell pepper chopped

1/3-1/2 C. Chopped cilantro 

1/3 C. Shredded cheddar cheese

1/2 purple onion chopped

1-2 cans pinto beans, drained (I use 2)

1 C. Catalina dressing

Combine all ingredients into a medium sized bowl. Serve with corn chips. (I like the big scoops ones.)

Chill in refrigerator until ready to serve.

Mini Daddy

I'm sure you are saying "what the what is a Mini Daddy?" For those of you Gila valley fans, you know exactlly what I am talking about, don't ya?  There are a few restaurants in Safford/Thatcher, that have these gargantuous tostades, called Big Daddy's.  At least they seemed gargantuous when I was a kid.  They also have some smaller ones called "Little Daddy's".  I made my version of a "Mini" Big Daddy tonight for dinner.  Can you say yummo?

I tell you what, anything deep fried, and I mean anything... is delicious!  Even ice cream!  ooohh that give me an idea of something else to post in the future! Anyway, I love their deep fried huge tortillas on those Big Daddy's.  They are so yummy!  /they totally make the dish.  So those of you tryibg to eat healthy... better find a different post to try,

Mini Daddy

Small flour tortillas
oil for frying

Toppings (as desired)

Green Chile Meat or taco meat

Refried Beans

shredded cheese

sour cream

diced tomatoes

shredded lettuce

Deep fry tortilla on medium high heat until golden brown and crisp.  Top with beans, meat and desired toppings. 

Chicken Parmigiana

I was very delighted with this dish! A friend of mine made a similar recipe for me when I had my last baby and I really enjoyed it.  I hadn't eaten it since.  Then I found this recipe on another friends blog and decided to give it a try.  The only thing I think I changed was using Italian seasoning instead of oregano for the sauce.  Yummy yummy yummy!!!

Chicken Parmigiana

4  boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Chunky Marinara Sauce

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Stuffed Bell Peppers

You know how food, sometimes brings back memories of the first time you ate it, or a special moment in your life when you ate it?  This one is both for me. 

I had the opportunity to go to Mozambique Africa years ago with a group called Care For Life. It was the most amazing and special trip of my life.  Things happened to me there that changed my life forever.  Because of that trip, I later found and married the man of my dreams!

Wow, lots of emotion there... back to food.  So when we first got there, we were staying with an amazing couple. He was a counselor in the mission presidency.  She, was an awesome cook.  She made us stuffed bell peppers one night. I didn't even like bell peppers then. I was sold. The flavor combo just melted in your mouth.  It was so delicious.  I think I've had them once since that day.  Almost one of those things that you don't dare eat, for fear of contaminating the experience or something. 

Anyway, I came across this recipe from my dear friends blog and thought I would give it a try.  I'm so glad I did! Try it, you'll love it! 

Stuffed Bell Peppers

6 green bell peppers (next time I'm going to try a variety of colors)

2 tsp salt (divided)

1 pound ground turkey (I used ground beef

1/3 cup dehydrated onions (or 1/2 cup chopped onion)

1 (14.5 ounce) can diced tomatoes

1 large garlic clove, minced

1 tsp soy sauce

1/2 tsp cayenne pepper

1/2 cup uncooked rice

1/2 cup water
2 (10.75 ounce) cans condensed tomato soup

1/2 cup water

1 cup shredded Cheddar cheese

Directions

1. Bring a large pot of water and 1 tsp salt to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle the remaining 1 tsp salt inside each pepper, and set aside.

2. In a large skillet, saute turkey(or beef) and onions for 5 minutes, or until meat is browned. Drain off excess fat, and stir in the tomatoes, garlic, rice, 1/2 cup water, soy sauce, and cayenne pepper. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.

3. Preheat the oven to 350 degrees. Fill each pepper with the turkey and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with water to make the soup a gravy consistency. Pour inside the peppers. Sprinkle with cheese.



 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Recipe taken from Pickle Boat Recipes

Cheesy Chicken Penne with Sun-Dried Tomatoes

I've got another freezer meal for you today!  This one was a huge hit for my family!  I really liked the sun dried tomatoes that were in it.  I'm usually not a huge fan of them, but if gave the dish a nice sweet flavor in the midst of the saltiness of the cheese.  A great combo.

A word to the wise:  When you are making your sauce, don't turn up the burner too high!  Be patient, it will thicken and simmer, I promise. (it's not going to get super thick.  It will be about the difference between regular milk at the start and heavy cream at the end) If you are making a huge batch, it will take longer.  I didn't do my job at our freezer meal class and it got burned.  Not so yummy! So whatever you do... leave it on medium heat and stir, stir, stir!  Make sure that when you are stirring, you are getting the bottom of the pan.  If you leave it on medium and you are constantly stirring well, you shouldn't have any problems.

The one in the picture is topped with mozzarella cheese.  I've made it that way and with no cheese on top.  Both are great. It just depends on how cheesy you feel like getting!

Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes

kosher salt and black pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally

1/2 cup plus 2 tablespoons flour

3 garlic cloves, finely minced

6 cups whole milk

1 1/2 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella

1/2 cup freshly grated Parmesan 

1 Cup mozzarella cheese (topping)  (optional)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  

In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  (top with remaining mozzarella cheese if desired)

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare all steps just before baking. Cover pan well with aluminum foil and then plastic wrap.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove plastic from pan (leaving foil on) and bake for about 1 1/2 hours.  Remove foil, stir pasta.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout

Recipe adapted from Our Best Bites

Crock Pot Chicken Tortilla Soup

Ok I know I know, it's hot outside, quit with the soups already! But I love soups so much. It's a great way to get the kids to eat their veggies, if you have some picky ones. Soups make life so much easier!  You just throw it in the pot and let is simmer.  This one is even better because its done in the crock pot!  No heating the house!  You can cook it on the stove very easily. But if you have a crock pot... use it.  The flavors marry together so much more, its awesome!

This one is also a huge hit in my family!  Even for my littlest one.  If you do this one on the stove, I would cook the chicken ahead of time.  And simmer it on low for a while to let the flavors meld together.  If you are using a crock pot, just throw every thing in raw!

 Crock Pot Chicken Tortilla Soup



1 can black beans, drained
1 can corn, drained
1 can (14.5 Oz) diced tomatoes

1 packet taco seasoning

1 1/2 C water
1 can (8 oz)tomato sauce
1 can (10 3/4 oz) cream of chicken soup
2 C milk
2-3 boneless chicken breasts

In crock pot, mix Taco seasoning, water, tomato sauce, soup, and milk. Add chicken, black beans (drained) Corn (drained) and tomatoes. Cook on low 6-8 hours. Take out chicken and shred or dice,(just before serving) then put back and stir it all together. Serve with sour cream, shredded cheese, avocado, and/or tortilla chips.

this recipe comes from Blogger Buffet

Spaghetti Sauce (Fresh or Canned)

Many people have been asking for some good canning recipes.  This is a spaghetti sauce recipe for fresh herbs.  If you don't have fresh ones, you can substitute for dried ones.   Dried herbs are typically more concentrated and potent, so you wont need as much, if you are substituting.  The ratio is typically 3 times more fresh herbs than dried herbs. I also have a dried herbs recipe called JJ's Spaghetti Sauce.  Either one, you can "can".

There is no spaghetti sauce out there that compares to homemade sauce.  If you are eating it for dinner tonight, canning or freezing some for later or both... the steps are the same up until it's time to pour it into the jars. You will need a HUGE pot.  I used my pressure cooker because I didn't have a pot big enough. 
REMEMBER:  Taste as you go and add spices, salt, etc as needed.  It does need to boil for at least 30 minutes before the flavors really combine so don't add anything extra before that!

Spaghetti Sauce (Fresh or Canned)

25 lbs tomatoes (about 9-10 quarts blended) ( I used Roma's this time)

1  6lb 10 oz can of tomato puree (Costco)

10 large bay leaves

4 medium onions diced

1 ½ tbsp minced garlic

3-4 tbsp olive oil

1 1/4 cup sugar

1-1/2 cups fresh herbs of your choice.  (This is what I used)

½ cup parsley

½ cup basil

4 tbsp oregano

4 sprigs of rosemary

3 tbsp thyme

1 tsp marjoram (ground, not fresh) (optional)

¼ cup salt

2 tbsp pepper

 lots of ice

Prepare Tomatoes:  Cut the stem area out of the tomato. (or just slice the top off to save time)

Slice an "x" about 1/4 inch deep on the bottom of the tomato (this allows the skin to peel really easy when boiled.)

Drop tomatoes a few at a time into boiling water. Boil for 30-60 seconds, until skin softens and starts to peel back.  Remove and immediately place into a bowl of ice water. It melts fast, so keep adding ice as needed.

When cool enough to touch, peel the skins and discard. You can blend the tomatoes to make a smoother sauce or just smash with a potato masher.  Pour tomatoes and herbs into a huge stock pot.

In a skillet, add olive oil, garlic and onions. Saute until tender and then add to the pot.

Boil for about 30 minutes, stirring frequently.  After 30 minutes, taste and add flavors according to desired tastes.  Boil down to desired thickness.

It's ready to serve or if you are canning the sauce, continue

You will need to add 3 tbsp of vinegar per quart jar. Pour sauce into clean jars leaving 1 inch of head space. Wipe rim clean with a damp paper towel. Screw on lids and place into a water bath.  Boil for 40 minutes. Pull out with canning tongs and let cool on a towel on a flat surface.

TIP:  If you are adding vegetables to your sauce, you will need to to pressure cook it at 11 lbs of pressure for 30 min for pints and 35 minutes for quarts.

If you want to put meat in it, you will need to pressure cook it at 11 lbs of pressure for 75 min for pints or 90 for quarts.

What is a water bath? A water bath is basically a huge pot that will cover your jars with about two inches of water.  You can buy a water bath or just use a tall pot. You will need to bring the water to a boil and then start the timer.  The water needs to boil the entire time.

Bruschetta With Tomato and Basil

We have a ton of basil growing in our garden right now and I wanted to use it up before it goes to seed. Unfortunatly my tomatoes aren't totally ripe yet, so I had to buy some. I have been searching for some good basil recipes and found a few that I will try out and then post if I like them. I found this recipe on a Rachel Ray 30 minute meals video that I checked out from the library.  You can also find it here. I am not a huge fan of some of Rachels recipes.  Sometimes she adds some interesting stuff to her dishes. I like to keep my meals pretty basic and simple.  I did like this one though. It's a pretty light flavor and a very simple one for sure.  Also, I didn't add all of the basil it called for. I think I only used about 10-15 leaves. I also didn't use fresh garlic, because I didn't have any on hand.  I just rubbed a little with the prepared garlic in a jar and then baked it.

Bruschetta With Tomato and Basil

1/2 baguette or crusty long loaf bread, sliced (12 pieces)

2 large cloves garlic, cracked away from skin

Extra-virgin olive oil, for drizzling

3 small plum tomatoes, halved and seeded

20 fresh basil leaves ( I used about 10-15)

Coarse salt

Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

Stuffed Shells

Today is my 7th anniversary!  For our special dinner I made stuffed shells.  This dish, a friend of mine made for me after I had my 3rd baby.  We actually ate it for her 1st birthday dinner. It has since become a  meal saved for special nights like tonight. This is another super easy one. The exciting thing for me is that I was able to use fresh parsley from my garden. It tastes so much better with fresh although you can used dried if you need.  I hope you enjoy it!

Stuffed Shells

1 box of jumbo shells
1 pint (small curd) cottage cheese, drained
1-8oz cream cheese
1/4 c. butter softened
1/2 c. chopped fresh parsley
1 egg
1 green onion, chopped (optional)
1/8 t. salt
pepper to taste
1 jar marinara sauce
1/2 c. grated Parmesan cheese to sprinkle on top

Boil shells until they are just done but still firm.  Spread half of the marinara sauce in the bottom of a 9x13 pan. In a medium sized bowl, combine cottage cheese, cream cheese, butter, parsley, egg, green onion, salt and pepper. Spoon mixture into the shells and lay side by side in the pan. Top with the rest of the sauce and cook at 350 degrees for 30 min. Sprinkle with Parmesan cheese and serve immediately.

Tip: To use dried herbs, you would use about a third of what the recipe calls for. So you can use about 2 1/2-3 tbsp.  

Jennie's Famous Salsa

My mom has been making her own salsa for years.  I used to love making salsa with her.  I've since adapted my own recipe just slightly from hers. (I like to use the prepared garlic that comes in a jar.  It's easier to keep it on hand that way.  My mom likes to use garlic salt ) This salsa tastes so fresh and delicious!  The key that I have found to making salsa is to let your eyes do the work.  There is a lot of beautiful color in this salsa. If it looks too red because there is too much tomato, add some more green or vica versa.  And if there isn't enough white, then add some more onion.  Really I have found that when my salsa looks the prettiest, it tastes the best.  Don't be afraid to taste as you go and add a little more of this or that as needed.  Just remember that as the flavors sit, they will combine and get a little stronger over night. 

If you like it with a little more kick, then add a jalapeno to it  A lot of kick... add the seeds. Most of the heat is in the seeds.  I like it very mild so I don't lose the wonderful flavor.  I don't add the seeds at all from my anaheim pepper.  Anaheims are very mild but have great flavor. It really makes the salsa what it is. Also, if you like thick salsa, drain the juice, if not, you can just dump the can right into the bowl. If you like it more pureed, you can combine all ingredients in a blender and blend it. 

Jennie's Famous Salsa

2 (28 oz) cans of petite diced tomatoes

1/2 medium yellow onion chopped

1 bunch of green onions chopped

1 bunch of cillantro chopped

1 large anaheim pepper chopped

1-2 cloves garlic chopped (I use the prepared garlic in a jar)

salt to taste

Combine all ingredients into a bowl. Serve immediatly or chilled. Store leftovers in the fridge.

Tip: I have found that when blending the salsa, it is best to keep the vegitables and the tomatoes separate. When I blend them together, the green seems to take over. I add a little bit of the tomatoes to the veggies to give it some liquid. But the rest, puree separatly.



JJ's Spaghetti Sauce

We love spaghetti in our house. We probably have it at least once a week. I decided to make my own sauce and actually write it down as I go this time.  I've made some good ones in the past but can never remember what I did.  This one is really good! I think I would do less Italian seasoning next time. It's a little strong.  Although it would make a great pizza sauce that way. The key to making your own sauce is to let it simmer for a good long while, then taste it...I didn't really do that today so I added too much. The flavors hadn't married together quite yet.  You can always add more later and then simmer it a little more. 

We will start our garden this weekend, then I'll make this with fresh ingredients but today I used everything from food storage.  I had a huge can of tomato sauce from Costco that I used. I also bought a big bag of bell peppers from Costco, chopped them up into one cup portions and froze them a few months ago. So I used one of those bags.  I love having veggies on hand in the freezer for soups and things. All of the herbs, I had in the cupboard.  And the garlic, I pulled from the pre-pressed garlic in the jar. I know fresh is so much better, but lets be honest, sometimes its not always practical. Also, the nice thing about this recipe, is you have enough to put in the freezer for another meal later.  As a mom of 4 I rely on freezer meals quite often. I also love using whole wheat pasta. Costco sales it in a bulk pack. My kids love it!

One quick tip:  Cover the pot when you are boiling the sauce! This stuff flies everywhere and burns like crazy when it lands on you!

JJ's Spaghetti Sauce

1 tbsp Olive oil

2 cloves garlic

1 cup chopped red bell pepper (Optional)

1 large (#10) can of tomato sauce (6 lb 10 oz can)

3 Tbsp Italian Seasoning (next time I would use 2-2 1/2 Tbsp)

1 tsp onion powder

2 cans petite diced tomatoes (drained)

1/2 tsp basil (dried)

1 tsp parsley (dried)

1/2 tsp Marjoram

5 tbsp sugar (about 1/3 cup)

Salt to taste

In a large stock pot, saute oil, garlic and bell pepper for about 5 minutes, then combine all other ingredients. Simmer for 20-30 Minutes.

Worlds Best Chili

It has been really cold here lately. I have enjoyed making some delicious soups to warm up my little ones. I  decided to experiment one day on making my own chili and came up with this one. I love it!!!  It so simple and so full of flavor. One thing that adds some great flavor is to add the can of Chili beans.  This isn't a can of Chili.  There are actually ones called chili beans in the bean section of your grocery store.  They have some chili flavor added to them and make it really tasty. You can also add any kind of beans you want to this one. This is just the combo that I usually use. Also you will want to use Pace salsa.  I've tried it with other kinds and it's just not nearly as good.  Pace really does the trick for this dish! Also if you like really thick chili, drain all of the beans and tomatoes except the chili beans.  If you like it soupy, just open the can and dump it right in.  I like to drain the kidney, pinto and red beans and leave everything else.

I also love to top it with freshly chopped onions, cheese and sour cream. My mom really likes her chili with a little bit if pickle relish. Sweet or dill. You can also add chopped avocado and/or olives. This recipe makes plenty to feed my family of 6 and freeze the leftovers for another meal. It makes a great freezer meal.

Worlds Best Chili

1 Can kidney Beans

2 Cans Pinto Beans

1 Can Red Beans

1 Can Chili Beans

2 Cans petite diced tomatoes

1 lb hamburger (cooked)

1 16 oz jar of Pace salsa.

Salt and pepper to taste.  ( I really like a lot of pepper in mine)

Brown hamburger. Add all ingredients into a large crock pot. Simmer on low for 8 hours. Serve with chopped onions, cheese, sour cream, relish, avocados or olives.