Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Pork Chops & Potatoes in Mushroom Sauce

PORK CHOPS & POTATOES 

in MUSHROOM SAUCE

1 can cream of mushroom soup, undiluted
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp each salt and pepper
6 medium red potatoes, sliced
1 medium onion, halved and thinly sliced
6 boneless pork loin chops

• In a 5-qt slow-cooker, combine the first 7 ingredients. 
• Stir in potatoes and onion. 
• Top with pork chops. 
• Cover and cook on low for 3-1/2 to 4-1/2 hours or until meat is tender.

Chicken Pot Pie

CHICKEN POT PIE

1 (17.3 oz) package frozen puff pastry sheets, thawed
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped (2 stalks)
1 cup carrots, chopped (2 medium)
1 cloves garlic, minced
2/3 cup all-purpose flour
1/2 cup half-and-half (or milk)
3 cups chicken broth
1 bay leaf
1/4 - 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen baby or regular peas

• Preheat oven to 400 degrees F. 
• Roll out pastry sheets and cut according to dish or bowls used; set aside.
• Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken, cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
• Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
• Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
• Makes 8 servings.

recipe directly from Better Homes and Gardens Special Interest Publications "Chicken Dinners" 2013

click on image to see "Chicken Pot Pie"
via a Pillsbury recipe

Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition 

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013

Broccoli Cheddar Soup (crock-pot)

BROCCOLI CHEDDAR SOUP

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 
2 tablespoons margarine 
1 (10 ounce) can cream of chicken soup 
1 1/2 cups milk 
1 lb Velveeta cheese, cubed [half of the big box they usually come in]
1 (10 ounce) package frozen chopped broccoli

• Saute onion and green pepper in onion.
• Add all ingredients in crock-pot.
• Cook on low for 3 to 4 hours.
• Stir well and serve with crackers

recipe from Food.com

Like Soup? Check these out!

  

Beef & Black Bean Chili

BEEF & BLACK BEAN CHILI

1/4 cup olive oil 
2 pounds beef, cut into 1/2-inch cubes 
Salt and freshly ground black pepper 
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tablespoons ancho chili powder 
1 tablespoon ground cumin 
1 bottle dark beer 
5 cups chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon honey 
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. 
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. 
• Return the beef to the pot, add the chicken stock, tomatoes and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. 
• Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

AVACADO RELISH

2 ripe Hass avocados, peeled, pitted and diced 
1/2 red onion, finely diced
Lime juice 
Salt and pepper 
Cilantro leaves, chopped

• Combine all ingredients in a small bowl and season with salt and pepper.

CUMIN SOUR CREAM

8 oz sour cream

1 tsp cumin

• Mix sour cream and cumin together in small bowl.
• Serve a dollop in each bowl of chili.

recipe derived from FoodNetwork.com Bobby Flay

Grilled Pineapple & Pancetta Pizza

GRILLED PINEAPPLE & PANCETTA PIZZA

4 oz pancetta, diced small
1 fresh and ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
1 tblsp vegetable oil
2 tblsp sugar
6 scallions, root ends trimmed
3 tblsp olive oil, divided
Kosher salt to taste; more to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature [Pillsbury makes a great crust!]
1/2 cup Onion Marmalade [recipe below]
6 oz Camembert cheese, sliced [or Mozzerella cheese]
2 tblsp flaked sweetened coconut, toasted
Red pepper flakes, optional

• Cook the pancetta in a small skillet over med-high heat until crispy, drain on a paper towel. Reserve for topping.
• Brush pineapple rings with veg oil and sprinkle sugar over both sides. Let sit 5 minutes. Brush scallions with oil and sprinkle with salt.
• Preheat the grill over medium-high heat.
• Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots (3-5 minutes). Remove from grill. Chop scallions, reserve for topping.
• Roll out pizza dough using grits to prevent sticking. Grill dough over INDIRECT low heat until bottom is lightly browned.
• Flip over dough and top with marmalade. Top with cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions. Finish grilling the pizza until the bottom is lightly browned and toppings are melted and heated through.
• Remove from grill, sprinkle with toasted coconut, and season with salt and pepper. Slice and serve immediately.

Onion Marmalade:

2 tblsp olive oil

1 tblsp unsalted butter

3 large yellow onions, thinly sliced and roughly separated into rings

1 tsp kosher salt

• Heat the oil and butter together in a large, heavy saute pan (like a Dutch oven) over medium heat. When butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
• This will keep, tightly covered, in the fridge for up to 2 days. I suggest making this ahead of time to save time when the rest of the pizza is made.

Toasted Coconut Flakes

• Place coconut flakes in a saute pan over med-high heat and stir until the flakes are lightly browned.

I highly suggest you not drop this on the ground...like I did on my first attempt. So. Not. Cool.

Smokey Chicken & Pepper Paprikash

SMOKEY CHICKEN & PEPPER PAPRIKASH

1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

• Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
• Whisk together broth, flour, and paprika. Pour into pot.
• Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
• Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

Lamb & Feta Stuffed Bell Peppers

LAMB & FETA STUFFED BELL PEPPERS

1 tblsp olive oil
1 medium white onion, chopped
1 garlic clove, minced
4-5 medium bell peppers, any color
2 tblsp fresh dill, chopped
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 cup cooked rice
1 lb ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tblsp fresh lemon juice
1 tsp white granulated sugar

• Preheat oven to 375 degrees F.
• Heat old in large skillet over medium-high heat. Add onion and cook for 4-5 minutes or until just tender. Add in garlic and cook another 1-2 minutes.
• Slice top off peppers and remove seeds. Stand peppers upright in a square baking dish, or rectangle if using more than 4 peppers.
• In a large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb then fold in feta cheese. Stuff peppers with mixtures.
• Mix tomato sauce with water, lemon juice and sugar. Pour over peppers allowing enough to pool in dish. Cover in foil.
• Bake peppers for 45 minutes. Uncover and bake for additional 15 minutes, basting with sauce every 15 minutes. Make sure internal temperatures reach at least 165 degrees F. Serve hot.

Yellow Coconut Curry Chicken

I've been making this for years now. Its a huge family hit and I like making this for guests--its easy to multiply for any number! The recipe here is enough for 6 adults. With a family of 4, I freeze the leftovers in smaller portions, and my husband and I usually fight over who gets it for lunch one day! So you must try this one. MUST.

YELLOW COCONUT CURRY CHICKEN

6 boneless, skinless chicken breasts, cut into cubes
Salt & Pepper to taste
3 tblsp veg oil
1 cup white onions, chopped
5 large carrots, thinly sliced
1-1/2 cup frozen peas
2 scallions, chopped
1 tblsp fresh ginger, finely chopped (or use a grater)
3 cloves of garlic, minced
2 13.5 oz coconut milk
1/2 cup golden raisins
1 tblsp curry powder
1 tsp salt

Directions:

• Season chicken with salt and pepper. Heat oil over high heat and add chicken, browning on all sides. Remove from heat and keep warm.
• Add onion and carrots and cover with lid. Cook for 10 minutes, or until carrots are fork-tender. Add peas, scallions, ginger and garlic and cook for 2 more minutes.
• Add coconut milk, raisins, curry powder and salt and bring to a boil. Reduce heat and cook for another 10 minutes, until the sauce has slightly thickened.
• Serve with cooked rice and black beans.

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Don't forget you can still enter the 500 follower giveaway! 

Click on image below:

Fancy Crescent Chicken

Another recipe from Gooseberry Patch's "101 Hearty Recipes Cookbook"

FANCY CRESCENT CHICKEN

3-oz pkg cream cheese, softened
3 T butter, softened
10-oz can chicken, drained
1/4 tsp salt
1/8 tsp pepper
2 T milk
1 T fresh chives, chopped
1 T onion, chopped
1 T chopped pimentos
2 8-oz tubes refrigerator crescent rolls
2 T butter, melted
3/4 cup seasoned croutons, crushed

• In a bowl, mix together cream cheese and softened butter until smooth. Mix in chicken, salt, pepper, milk, chives, onion and pimentos. 
• Separate crescent rolls into rectangles. Spoon chicken mixture over each rectangle. Fold dough over and press together to seal edges. [I made them in the individual triagles to get "more" out of it...it worked well too!]
• Brush with melted butter and sprinkle with croutons. 
• Arrange on ungreased baking sheets. Bake at 350 degrees F for 20 to 25 minutes, until golden. 
• Serves 8.

I brought these to a brunch with some ladies and they absolutely amazed me. The crouton on top just made the whole thing. These are perfect for just that--brunch with some lovely friends. These are going to be a permanent  recipe in my cookbook! Must try!!

Rainbow Farfalla

Last one of my "great things come in small packages" kick. Another product I found at World Market. These noodles looked fun and I thought my kids would get a kick out of them--and they did! They are imported from Italy, and I must say they were above and beyond any other noodle I've had...and they are colorful. The texture was so smooth and blended with the sauce beautifully! I used a recipe on the back of the package to cook it up with.

FARFALLE & SWEET SAUSAGE

  

2 large garlic cloves, minced
2 tblsp oil
2 tblsp sweet onion, chopped
6 oz sweet sausage, removed from skin
8 oz white mushroom, diced
4 oz white wine
4 ox heavy whipping cream
Parmesan cheese to top

Heat oil on med-high heat and cook onion and garlic. Add the sausage, removed from casing and crumbled and cook until browned. Add mushrooms and cook for another minute. Add white and lower heat to medium. Cook for about 10 minutes, or until wine has greatly reduced, Add the cream and cook for 1 more minute, or until heated through.

Cook noodles according to package (9 minutes) and toss with sauce. Sprinkle with Parmesan Cheese.

The rainbow farfalle can be substituted with regular farfalle if desired.

Isn't it so pretty? I think so!

Canning: Squash Relish

When my in-laws were visiting, we went on a canning spree! Canned things from pickles, to jams, to pickled watermelon rhines! This week I'll show you what and how we made them!

SQUASH RELISH

Click HERE for printable recipe

8 unpeeled yellow squash
4 pickling sized cucumbers
3 large red bell pepper
1 white onion
1 red onion

Diced everything into small pieces. My pampered chef chopper is perfect for this! You can also make them in larger pieces if that is what you like. I use relish in my tuna and such, so the smaller the bits the better.

Put them in a bowl and let them get to know each other for about an hour.

2 cups white vinegar
3 cups sugar
2 teaspoons ground celery seed
2 teaspoons ground mustard seeds

Bring these 4 ingredients to a boil in a large saucepan for 5 minutes. Add squash mixture and bring back up to a boil, and let simmer for 25 to 30 minutes.

After the boiling, pour mixture into sterilized pint jars and top it off with juice, keeping about 1/2 inch head. Seal them with sterilized lids.

This recipe will make about 5 pints. We doubled the recipe, and in a large stockpot--took a little more time to heat up and such, but well worth the little extra effort...especially since it was all homegrown and we had an excess of veggies! We made 11 pints with it.

Let these jars boil for about 7 min minutes. Turn off heat and let them sit for 5 minutes. Remove them and let them cool overnight (24 hours), and keep listening for the "pop" sound. Check the next day to make sure they sealed. If they didn't, refrigerate and use within a week, or process them again. These have a shelf life of over a year when sealed--but they never last that long around here.

Click HERE for printable recipe
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Sealing and preserving the jars
click HERE for printable

I'm no professional, and I don't have professional or fancy appliances. So this is how you can do it as well if you don't have any of those fancy pressure cookers and such.

LARGE stockpot. My husband used a pot he uses to make his beer with. The pot needs to be deep enough to cover the jars by at least 1 inch.
Canning basket. This is really cheap and can be found at the majority of grocery and retail stores. Its a little basket with "feet" and a handle--put a few jars in and lower into the water. It keeps them from touching the bottom of the pan and easy to remove from water. If you only get 1 thing, get this--its worth it.
Sterilizing jars. Send your jars through the dishwasher the same day you are canning. Make sure you set the "sterilizing" setting on. Leave them in there until you are ready to pour into them. If you leave them overnight and do the canning the next day, sterilize them again. This is to prevent any germ or yeast that might have gotten in over night. You can also boil them for a few minutes in boiling water. Dishwasher is easier for a larger quantity of jars.
Sterilizing the lids. Place all of them into boiling water and boil for 3 to 5 minutes. You can keep these in the water until ready to use.

Now, to seal the jars. Heat a pot large enough to cover jars you are using by 1 to 2 inches. The jars also shouldn't be touching the bottom, so use canning basket or wire rack that will fit. They only need to be off the bottom by 1/2 inch. Bring the water to a boil, and you are ready. Place jars in water, start timer. Leave in as directions say. When time is up, turn off the heat and leave in water for 5 minutes. Remove, carefully, and let them sit for a good 24 hours. Check seal--if it didn't seal, you can process them again or refrigerate up to 1 week.

These tips come from my own personal experience. I am by no means a professional, nor do I claim to be. Proceed at your own risk.

click HERE for printable

Chicken Cacciatore

CHICKEN CACCIATORE

Mix together in a small bowl:
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
Cut in small 1-inch cubes
1 lb skinless, boneless chicken breasts
Coat chicken with flour mixture.
Heat in large skillet over medium high heat:
2 tablespoons olive oil
Add chicken and cook and stir for 5 minutes until lightly browned. Remove chicken from skillet.
Heat in same skillet:
1 tablespoon olive oil
Add:
8 oz thinly sliced fresh mushrooms
1 medium onion, coursely chopped
1 medium green bell pepper, cut into thin strips
Cook and stir for 5 minutes, or until tender.

Stir in:
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
1 teaspoon minced garlic
1 teaspoon crushed majoram
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed rosemary leaves
1/2 teaspoon thyme leaves
Bring to boil, frequently stirring.
Return chicken to skillet, cover and cook for 5 minutes.
Serve over cooked pasta or rice.

Enjoy!

My kids love helping me cook, and this is a great dish for them to lend a helping hand. Of course, be careful around the heat!

Apple & Sage Pork Chops

Its been all about easy and cheap this month. We bought a new car, so I'm trying to prove to my husband that good food can be cheap too! So I've been showing some of my favorite seasoning-in-a-pack, few ingredients meals, slow cooker dishes and so on. And so it will continue for a bit more!

McCormick
APPLE & SAGE PORK CHOPS

Just add the Pork chops, apple juice, apples and onions and you've got it made. This was so incredibly easy, I was amazed. Sure, I had all these seasonings in my pantry, but I didn't need to measure and waste all that time trying to do so. AWESOMENESS. Time is valuable!

Serve with mashed potatoes and a side of veggies

I love all the pretty colors of the spices!

This is defiantly a must-try. So-try it! Did I mention it was only $0.87? Even better!

Finger-licking GOOD!