Dill Pickles

makes 6 quart jars

Ingredients:

     6 bay leaves (1 per jar)

     1/2 Tbsp pettercorn, (5 per jar)

     6 dill stems with flowers, cut into 3" pieces ( 1 full stem per jar)

     12 garlic cloves, halved (2 cloves per jar)

     6 lbs small cucumbers, well rinsed with ends trimmed

Ingredients for pickling brine:

     8 C. water

    1/3 C. granulated sugar

     6 Tbsp pickling salt (or 1/3 C.)

     6 C. white vinegar

Divide bay leaves, peppercorns, dill stems, and garlic into the bottoms of the jars.  Pack cucumbers tightly into jars.

In a medium pot, combine pickling brine.  Bring to a boil and pour over cucumbers, leaving 1/2" of space at the top.  Screw lids on enough to keep a tight seal in place, but don't over-tighten them since air bubbles need to be able to escape.  Process/boil for 15 minutes.

Spaghetti Sauce

 Blanch and skin enough tomatoes to make:

     18 c. tomatoes, diced

continuously drain off the liquid while making this recipe.

Add:

     10 garlic cloves, minced

     2 med. onions, chopped

     1 green pepper, chopped

     1 red pepper, chopped

     five 6 oz. cans tomato paste

     3 Tbsp. parsley

     2 Tbsp. basil

     1 Tbsp. sage

     1 Tbsp. oregano

     3 Tbsp. salt

     2 Tbsp. chili powder

     1/4 c. sugar

     2 tsp. rosemary

     3/4 tsp. allspice

     1 tsp. cumin

     1 tsp. garlic powder

     1/2 tsp. black pepper

     1 tsp. red pepper flakes (optional

     1 jalapeno with seeds, diced

simmer 90 min.  Bottle in pints.

Hot water bath 30 min.

Salsa

 Blanch and skin enough tomatoes to make:

3 qt. chopped tomatoes, continuously drain off the liquid while making this recipe.

Add:

1 lg. onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

5 jalapenos, finely chopped

1/4 c. sugar

12 oz. tomato sauce

1 Tbsp. chili powder

1/2 bunch cilantro

1 Tbsp. cumin

1/4 c. white vinegar

1/4 c. lime juice

3 Tbsp. salt

1 Tbsp. garlic powder

Hot water bath 30 min.

Creamy Crockpot Hot Chocolate

 4 C. milk

1 C. heavy cream

1 can sweetened condensed milk

1 C. semi-sweet chocolate chips

1/4 C. unsweetened cocoa powder

1 tsp. vanilla

Combine all ingredients, except vanilla, in crockpot. Cook on low, stirring occasionally for 2 hours. 

Turn off crockpot and stir in vanilla.  Serve with whipped cream.

Cream Cheese Fruit Dip

 1 8 oz. cream cheese (at room temp.)

2/3 C. powdered sugar

1 C. Heavy whipping cream

1 tsp. vanilla extract

Mix all ingredients together until smooth.  Serve with fresh fruit

 

Green Chili Chicken over Rice

 Ingredients:

8 chicken tenders

salt

fresh ground black pepper

ground sage

cumin

steak seasoning

2 T olive oil

1 T butter

1/2 c. cream

1 - 4 oz. can green chilies

1/2 cube cream cheese (cut into small pieces)

2 + cups  cooked rice (cooked in chicken broth

Directions:

Lay chicken tenders on wax paper and sprinkle each with the following, in order: salt, pepper, sage, cumin, and steak seasoning.  Do this to each side.

Bring melt butter and olive oil together, then add the chicken.  Sear 3 minutes on each side on low to med. heat.

Add cream and cook for 1 minute, then add the chilies and the cream cheese. Stir and let cook on low for 15 min.

Serve over the cooked rice.

Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.