Saturday, August 23, 2014

Peach Salsa.......

Peach season is upon us and football season will soon be upon us. Why not treat your football pals to some nice peach salsa. Grab a bag of tortilla corn scoops and mix up some salsa and you have a party. It's as easy as that! Go Team!!

 Peach Salsa
2 medium peaches or nectarines OR 1 1/3 cups frozen unsweetened peach slices, thawed
1/2 cup chopped red OR green sweet pepper
1/2 ripe avocado, seeded, peeled, and finely chopped
2 green onions, finely chopped
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon cilantro, minced
Meanwhile, for salsa, peel and pit the fresh peaches or pit the nectarines. Finely chop peaches or nectarines. In a bowl combine peaches or nectarines, chopped red or green sweet pepper, avocado, green onions, lime zest, lime juice, and cilantro. Cover and chill until serving time. Makes 6 servings.
Till next time......

Thursday, August 21, 2014

Spicy Garlic Chicken......

I read about this marinade, and I had to give it a try. It gave the chicken that little extra something without being overpowering. As with any recipe, I changed it according to my own taste. It really added a depth of flavor and was so good. This is definitely a "keeper" in my house!
Spicy Garlic Chicken Marinade
3 Tbsp olive oil
1/4 cup Lemon juice/Orange juice or Lime (I used lemon)
2 Tbsp brown sugar
1 Tbsp dried onion flakes
3 tbsp minced garlic
2 tsp red pepper flakes
2 tsp Italian seasoning
1 tsp black pepper
2 tsp salt
Put the chicken in a Ziploc freezer bag and put the marinade in on top of it. Massage it good to get all the flavors blending together and then get as much air out of the bag as possible, so the marinade is covering the chicken, seal and refrigerate for 4 hours. Put the Ziploc bag on a plate or in a bowl to prevent any spillage. Then grill or roast the chicken. I roasted mine and basted it with the glaze 3 times during the cooking time.

1/3 cup orange marmalade
1 tsp rice vinegar or citrus juice
1/2 tsp minced garlic
1 tbsp water
Put all ingredients in a microwave safe mug and warm to blend flavors, DO NOT BOIL! 
Till next time......

Wednesday, August 20, 2014

Blood Pudding/Sausage......

With a "nod" to my Irish ancestry, I offer this recipe. Is it something I would eat; I'm really not sure at this time. But since it is such a part of the Irish culture, I wanted to share it with you. You might turn your nose up at this, but is it any worse than Scrapple from the Pennsylvania Dutch country? David Bowers' book is full of Irish recipes, 150 of them. These are classic recipes from the Old Country. Check out this book for other unusual Irish recipes.
Blood Pudding/Sausage
4 cups fresh pig's blood

2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice
Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood. Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and winter freeze for extended use or store in the refrigerator for up to a week. To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned. This can also be put into sausage casing for links.
Here are just a few of the recipes you will find in this book:
Homemade Irish Sausages

Potted Shrimp and Potted Salmon
Finglas Irish Stew with Dumplings
Whiskey Chicken and Roast Goose with Applesauce
Boxty, Cally, Champ, and Colcannon
Apple Snow, Almond Buns, and Summer Pudding
Elderflower Lemonade, Black Velvet, and Ginger Beer
Cherry Cake, Custard Tart, and Brandy Butter 
This cookbook is available for about $12.00 on in paperback or about $21.00 in hardcover.
Till next time......

Saturday, August 16, 2014

Rosy Peach Jam........Pickled Beets.....

Peaches are in full season now and so ready for making cobblers, jam, freezing or just eating sliced in a bowl. It's been a busy morning for me; as I have been making jam. Nothing is better after working hard; than hearing that familiar "ping" of your jars sealing. Then standing back and looking at the beautiful jars of rosy peach jam. As you can see, I got 8 jars of variable sizes and.....they all sealed! (and of course, a tad bit just to taste and for morning toast!)
Rosy Peach Jam
5 cups peaches, chopped
2 cups crushed pineapple
7 cups sugar
1 pkg peach jello
1 pkg strawberry jello
I use my food processor to chop the peaches, so quick and easy. Just pulse them till they are the coarseness you want. Then cook the peaches, pineapple and sugar for 20 minutes. Add a small pkg of peach jello and strawberry jello. Stir till the jello is dissolved. Take off the heat and pour into sterilized jars and seal. I water bath my peach jams for 10-12 minutes.   Enjoy!
NOTE: For a more peachy flavor use 2 pkg of peach jello and no strawberry jello.
I also made a pint of pickled beets today. They turned out yummy as well.

Till next time......

Wednesday, August 13, 2014

Blueberry Sauce.........

What could go better on Lemon Custard ice cream than a nice blueberry sauce?
Blueberry Sauce
1 1/2 pints frozen blueberries
3/4 cup sugar 
1/2 tsp vanilla flavoring
1/2 tablespoon fresh lemon juice
1/4 water
Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thick.Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. (Instead of straining it, I run it though a small food processor)
Till next time.......

Tuesday, August 12, 2014

Lemon Custard Ice Cream......

After all the freezing and canning a person deserves a reward, right? I've been hungry for Lemon Custard ice cream for a long time. You can't find it in the stores or shops so I decided to make some. 
Lemon Custard Ice Cream
2 1/2 cups whipping cream
3/4 cup sugar
pinch of salt
6 egg yolks
1 Tbsp vanilla
1 tsp lemon extract
Combine the cream, sugar and salt in a saucepan and simmer to dissolve the sugar. While the cream mixture is simmering, beat egg yolks until creamy in a medium bowl. Temper the eggs, adding a little cream mixture a little at a time. Add back into the cream mixture and stir until it thickens up and coats the back of a wooden spoon. Remove from heat and transfer to a clean bowl. Cool for 10 minutes, add vanilla and lemon extracts. Place in refrigerator to cool until mixture is cold. Pour custard into ice cream machine and follow manufacturers direction. Mine takes about 20-30 minutes. After that spoon it into a bowl with a lid and place in the freezer for about 2 hours and enjoy.
This is a rich ice cream and freezes very smooth. No ice crystals in this one.
Till next time.....

Monday, August 11, 2014

Summer Bounty......

Here are the fruits of my labor from yesterday. I only had 6 cucumbers, but look at the wonderful pickles I have for my freezer. I so enjoy this time of year when I can fill my freezer with the summer bounties. As they say, "I'm in hog heaven." Ha-ha. Everyone has their own thing to make them happy. Canning, Preserving and Freezing are three things I enjoy to the fullest. Then I can stand back and admire my work and all the good eating.
Till next time......

Sunday, August 10, 2014

Freezer Bread and Butter Pickles......

When gifted with cucumbers, I make pickles. These are Freezer Bread & Butter Pickles. I used my trusty food processor to cut them. It saves so much time and work. Certainly not like the old days, of cutting them with a knife. I did the same thing with some onion. Soaked them for 2 hours in an icy salt brine, rinsed them off and now they are in the pickling syrup in the fridge for 24 hours. So tomorrow, I will package them for the freezer. This winter they will be so yummy. It seems everyone has their own favorite pickling syrup recipe. I have several that I trade off on. I just use whatever strikes me on that day. When my family was young, I used to make pickles by the gallon jars. We had a second fridge that I used; just to put Refrigerator Pickles in. I used a meat slicer then to cut the cucumbers. In case I was in a hurry and forgot to say thanks for the cucumbers, THANK YOU SO MUCH!!
Till next time..... 

Wednesday, August 6, 2014

Phosphoric Acid.......

What's this a recipe for? Do you have any idea at all? Well, if you do, you were probably a teenager in 1950's. For a nickel, you got a small one, for a dime, you got a large coke glass of this delicious beverage. You could get, lime, lemon, cherry and even chocolate phosphates. At least you could at my drug store fountain. The “phosphate drink” was the most popular drink at soda fountains for over 70 years, but once Phosphoric Acid disappeared the real phosphate soda disappeared too. Happily, Phosphoric Acid is once again available and now you can taste the ingredient that launched some of the most popular beverages in the world.
Lime Phosphate
In a 10 ounce glass
1 1/2 oz.of lime syrup
1 tsp of Phosphoric Acid
Fill glass with soda water 
The phosphoric acid adds a tartness to the drink to counter balance the sweet lime syrup.
Boy, doesn't that take you right back to the 50's!!
Till next time......

Friday, August 1, 2014

Drains & Alka Seltzer.....

Remember the old ad; "plop, plop, fizz, fizz, oh what a relief it is" . Well, it does more than relieve indigestion. It can clean and unclog your drain, if it isn't a serious blockage. Occasionally, you and everyone else has a slow running drain. Here's a quick fix for it and it makes your drain smell fresh, too. What more could you ask for?
First, drop four tablets down the drain. Then, pour one cup of vinegar down there, too. Wait about 10 minutes, and then rinse with boiling water.  This won't work for serious blockage. It's a low cost solution for a moderately clogged kitchen sink. Now I ask you, how easy is that!
Till next time......