Home Canned Chili Sauce

Ingredients:
24 peeled tomatoes (med. to big)
1 large green pepper
3 med. onions
2 cups vinegar
3 cups sugar
1 TBSP. cinnamon
1/2 tsp. allspice
3 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1 - 2 hot peppers

Directions:
Chunk it all or blend it - it doesn't matter.  Simmer in a crockpot for 3 hours or so with lid off so it gets thick and cooked down.  Process in pint jars for 20 minutes.  This is good in my Baked Beans Recipe with Quesidillas or over a Sunday Roast.

Baked Beans

This delicious baked bean recipe is made with a home canned chili sauce that is out of this world.  Can your sauce in the fall from your garden produce and then throw this recipe all together for dinners throughout the year.

Ingredients:
3 cans of pork and beans (take out the little fat square, and you can drain
them if you want)
3 cans of other kinds of beans- drained (1 kidney, 1 garbanzo, 1
black - or all of one kind)
1 tsp. liquid smoke
1 full cup of brown sugar (I use even more than that most times)
1 pint jar of home canned chili sauce
1 lb. of one of the following; bacon, sausage, hamburger, ham, little
smokies, hotdogs  (we like sausage or bacon the best)

Directions:
Put all ingredients in a crockpot.  Let it cook for 2 hours or until it's thick.

Thai Chicken Crunch Wraps

Ingredients:

Ingredients

• 1/2 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 1/4 teaspoon salt
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo, salt, and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Spinach Tomato Tortellini

Yum, seriously delicious.  The kids weren't too into it, but the hubby and I ate it up with Garlic Bread and Steamed Broccoli.  Makes 6 servings and ready in about 40 minutes. 

Ingredients:
1 (16 oz) package cheese tortellini
1 (14.5 oz) can Italian Style diced tomatoes
1 cup chopped Fresh Spinach
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or even better, add fresh basil)
1 tsp minced garlic
2 TBSP flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.  Grate extra Parmesan cheese over the top.

Hearty Garlic and Herb Alfredo

Ingredients:
1 box Kraft Macaroni and Cheese, Garlic and Herb Alfredo Variety
1 cup cooked, diced or shredded chicken breast
1 1/2 cups loosely packed fresh spinach, torn into small pieces
1 6 or 7 ounce jar marinated artichoke hearts, drained and diced
1/4 cup sun-dried tomatoes packed in oil, drained and sliced
1 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter

Directions:
Prepare Macaroni and Cheese according to package directions.  Add chicken, spinach, artichoke hearts, and sun-dried tomatoes.  Stir over low heat until everything is combined and heated through.  Spoon mixture into a serving dish, or 6 individual ramekins.  Combine bread crumbs, Parmesan, and butter, and mix thoroughly. Sprinkle evenly on top of pasta and place under a broiler just until crumbs are golden and toasted.  Serves: 6.

Roasted Garlic Cauliflower

Ingredients:
2 TBSP minced garlic
3TBSP olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 large head cauliflower, separated into florets

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Christmas Morning Quiche

For as long as I can remember, my Mom has made this every Christmas morning.  We do this now with our own family.  It's a once a year delicacy!

Ingredients
1 pie crust
1/2 lb fresh mushrooms, sliced
1/4 cup sliced green onions
1 TB butter
1/2 tsp salt
1 cup shredded Swiss cheese
1 cup light cream or milk
1/4 cup Parmesan cheese
3 eggs

Directions:

Saute onions and mushrooms.  Put in bottom of pie shell. Mix the other ingredients and pour over.  Bake 35-40 min. at 375.

Cheesy Bean Quinoa Casserole

Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt

Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes.  Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready.  Set aside.
3. Preheat large skillet on medium heat and add olive oil.  Add garlic and cook for 30 seconds mixing often.  Add corn, bell peppers, jalapeno pepper and cumin.  Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes.  Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt.  Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered.  Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm.  No need to let the casserole to cool down.

Freezing instructions: Do not bake, just freeze assembled in a baking dish.  Bake frozen 15 minutes longer than the original recipe calls for. 

Black Bean and Quinoa Soup

Made this deliciousness last night with a plate of cheesy chips (for the kids, right!).  Can't say that I've ever had a better black bean soup!

Ingredients:

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish

For serving:
Avocado
Tortilla chip
Sour Cream

Directions:

Preheat a 4 quart pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.

Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.

Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.