Sunday, September 14, 2014

Pickled Beets

Pickled beets... it is one of those foods that you love or hate. I thought I was a hater but to be honest I can't recall when I last ate a beet. I was very surprised to find that I really like them. Thanks to my friend, Jessie, we received a few beets in her CSA that she let us have when she was out of town. And the rest is history.

So, I gave the following recipe a go. I love the spice and zip of the vinegar. Plus they are a super food! They are packed full of vitamins and minerals. They contain vitamins A, B, and C. And also contain potassium, magnesium, folic acid, and iron. Delicious and healthy!


Pickled Beets
3 pounds beets
1/4 teaspoon cloves
2 cups sugar
1 stick of cinnamon
1 1/2 tsp salt
3 1/2 cups vinegar
1 1/2 cups water

Tuesday, September 9, 2014

Chicken Pot Pie

Try this delicious classic comfort food recipe, perfect for weather that is turning cooler. Chicken pot pie is a complete meal that includes chicken, vegetables, rich white sauce and a flaky pie crust.


Chicken Pot Pie

Crust:
2 pie crusts, softened

Filling:
1/3 cup butter
1/3 cup onion, chopped 
1/3 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups chicken; cooked and shredded
2 cups frozen mixed vegetables, thawed

Preheat oven to 425° F.

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In a large saucepan, melt butter over medium heat. Add onion and cook until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan.


Top with second crust and seal edge. Cut several slits in the top of the crust.

Bake 20 minutes or until crust is golden brown. Remove the pie from the oven and place strips of foil around the edges to prevent excessive browning. Bake for another 15 - 20 minutes.

Let stand 5 minutes before serving.
 

Thursday, September 4, 2014

Blender Salsa

Salsa and chips might just be my favorite snack... ever! There is nothing that compares to freshly made salsa. You can make restaurant quality salsa in just a few minutes at home.


Blender Salsa
10 cups tomato, chopped
2 jalapeños, seeds removed and chopped
1/4 cup green pepper
1 onion, chopped
2 teaspoons dried cilantro
1/2 teaspoon red pepper flakes
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon seasoning salt

Add ingredients to food processor and blend. Yes that is it!
You can enjoy your salsa now, but the flavor is improved with allowing the salsa to chill for 1 hour.

We had to combine the blended ingredients in a bowl as our food processor is not huge.
  • This recipe makes a HOT salsa!!!
  • For MEDIUM use only one jalapeño. 
  • For MILD use 2 cans green chiles instead of jalapeños.
 Keep chilled and eat within one week.