Grandma's Home Canned Salsa

Jason's Grandma always canned the best salsa every year.  After we moved away from her home in Utah I had to start canning our own.  I was so happy to bring with me a recipe card, in her writing, for this salsa.  A couple years ago I couldn't find her card anywhere!  It is lost still.  After losing it, I immediately wrote down her recipe as best I could remember. (No one else has her recipe, and she passed away almost 8 years ago.)  

This year I canned the original recipe with a few alterations to each batch.  I recommend making the basic batch, and tasting it, then add more flavors based on what you like.  

This is what I did this year. 

Batch One - Recipe + Extra Hot peppers and labeled it hot.

Batch Two - Recipe and labeled it mild.

Batch Three - Recipe + Wildtree Fiesta Salsa Seasoning Blend and labeled it Wildtree

(To shop Wildtree go to www.mywildtree.com/critz)

Basic Salsa - 

25 cups peeled, chopped tomatoes

3 onions chopped

3 green bell peppers diced

6-10 jalapeno peppers, diced (depending on your desire for heat, keep or remove the seeds)

2 Tablespoons salt

2 Tablespoons pepper

1 cup vinegar

2 cans of tomato paste (optional) 

*Taste it while fresh and add what you would like.

Sugar

Cilantro

Garlic 

Extra Peppers - a variety of choices here

Cumin

Put altogether in a huge stockpot, and simmer down for 1-2 hours till desired thickness is achieved. Fill hot jars, and process in a water bath for 20 minutes.  

Yields 12-14 pints.

Strawberry Rhubarb Crisp

I recently bought 25 pounds of rhubarb from my fruit supplier from Hood River.  So far I have made four Rhubarb Custard Pies, a Rhubarb Crisp, and two of this delicious Strawberry Rhubarb Crisp.  The recipe for it happened to be in my Pinterest feed, without me even looking for it.  Perfect timing!   I have to say that this may be my most favorite fruit crisp ever, which is saying a lot because my mom's apple crisp is a piece of heaven on earth.

The original post is HERE.  She made it with strawberries only, which is kinds of sad to me, and I doubled it, of course.  

Adapted from “Williams-Sonoma Essentials of Baking”

Filling:
3 cups rhubarb, cut into 1/2-inch pieces 
4 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
3/4 cup (4 ounces/125 grams) sugar

Topping:
•2 cups (5 ounces/155 grams) all-purpose flour
•1 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•2/3 cup (3 ounces/90 grams) sugar
•2/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1 cup (2 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 5 quart ceramic or glass baking dish or baking dish.  I used a 9x13 casserole dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

Chicken Noodle Soup

Homemade chicken noodle soup is healing for the mind and the body!  Truly it is!  This is the kind of comfort food that can change a bad mood into a good one.  This soup reminds me of my mother and grandmother, which makes me feel like I am loved and taken care of.  It that isn't enough, the base of this soup is made from "bone broth."   Check out this article to learn more about the physical health benefits of "bone broth."

I always make this with the turkey bones the day after Thanksgiving.  Other times during the year I use the bones of a Rotisserie chicken to make the broth for this soup.  My husband and kids LOVE coming home to the smell of this simmering in the kitchen.

Ingredients -

Bones and leftover meat of a roasted chicken

Onions

Carrots

Celery

Chicken Bouillon

Uncooked Pasta, I prefer the thick, curly noodles that I can only find at Costco in the pasta variety pack.

Salt

Pepper

Rosemary

Thyme

Desired Seasoning and Herbs

Directions -

1.  Place bones in a large stock pot, and add enough water to cover the bones, and a few inches more.  Bring to a boil, then turn down to simmer, covered, for 2-3 hours.

2.  Using a mesh strainer, and slotted spoon, carefully take out all the bones and meat that has fallen off the bones.  I spread this out, and carefully separate the meat from the un-edible pieces.   Throw the bones etc away, and keep the meat, cut up or torn into bite sized pieces.  

*At this point you can freeze the stock to use later, and use the meat in other recipes or continue on to make soup right now!

*I usually add a quart of broth or bouillon to the stock to help it go further for my big family.   

3.  Add all the vegetables, cut up, and let simmer for 20 minutes.  

4.  Add Chicken, Pasta, and season to taste.  

Clam Chowder

I am not a seafood fan at all!  However, I grew up on this recipe for clam chowder, and I LOVE it!  In my own humble opinion, this is the best one out there!   Serve this up for dinner with a side salad, and sourdough bread.  Delicious any night of the week!

1 cup chopped onions (finely chopped)                  1 1/2 tsp salt

1 cup celery chopped                                             1/2 tsp sugar

2 cups potato, peeled and chopped                         Pepper to taste (I always put pepper on the table also.)

3/4 cup butter (1 1/2 cubes)                                    3/4 cup flour

1 quart milk (4 cups)

2  6 1/2 oz. minced clams, drained (If you want a more seafood flavor then drain one of the cans into the soup.  My family prefers that.)

In a pot place all the veggies, onions, celery, potatoes - with just enough water to cover them all.  Bring to a boil, slightly reduce heat.  Cover, and simmer about 15 minutes, until all the veggies are cooked.  I test by poking a larger potato piece with a fork.  DO NOT DRAIN!  

In a separate sauce pan, melt butter over medium-hi heat.  Take off heat.  Whisk in flour, salt, sugar and pepper.  Put back over heat, and add in milk a little bit at a time, whisking the whole time.  As it heats it will thicken.  

Add white sauce to the cooked veggies.  Stir to combine the white sauce with the water.  Stir and heat over medium-hi heat.  Add in clams.  Season with pepper.

Chicken and Black Bean Casserole

This has become a go to dinner for our family, meaning that I pretty much always have the stuff to make it and I make it often.  It is healthy with brown rice and a meatless option. This has been a new favorite to take to friends who just had a baby, or are in need of a meal.

 It has a bit of heat to it with some south of the border flavors.  we like to eat it with Cornbread. they taste good together, and I can use the cornbread to bribe picky eaters to eat  more rice and veggies.

On days when I know we are eating this for dinner I will cook the rice in the morning.  Brown rice takes awhile to cook, so be aware of that.  If i have time, I will cut up all the veggies earlier in the day also to make dinner prep easier later on. 

I found this scrumptous dish on Pinterest.  HERE is the original.  I have changed a couple ingredients and changed all the measurements.  The original was not enough to fill a full 9x13 pan.  

• 1 1/2 cups brown rice
•  2 1/4 cups vegetable broth (chicken broth also will work)
• 1 tablespoon olive oil
• 2/3 cup diced onion
• 3 medium zucchini, thinly sliced
• 3 cooked skinless boneless chicken breast halves, chopped
• 1 cup sliced or chopped mushrooms 
• 1 tsp. teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chile peppers, drained (I always use a fresh minced Jalapeno pepper.)
• 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)

How To

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned. 

This would also make a great vegetarian dish- just omit the chicken!

Pad Thai

When my mom and I get together or when my mother in law and I get together, a recipe swap always happens.  I was recently in Denver, and my mom made this recipe she got from her sister Judy.

I love that this is first of all, delicious!  Secondly, not a traditional Pad Thai.  I love all the extra veggies in it.  Now we have a complete meal in one bowl!  Perfect!

1-2 pounds of chicken cut into small strips

2 Tbsp oil (I use grapeseed oil for this.)

2 Tbsp Siracha hot chili sauce

1 Lime juiced 

3 cloves garlic, minced

1 Tbsp ginger, minced

3-4 shakes soy sauce

salt and pepper to taste

1 package fettuccine pasta, cooked according to package then toss with a little oil

3/4 cup carrots julienned

2 cups broccoli florets cut bite sized

1 bunch green onions sliced

For Garnish - 

chopped peanuts

cilantro

limes

Peanut Sauce

In a sauce pan combine till well blended and heat - 

1 cup chicken broth

6 Tbsp (heaping) creamy Peanut Butter

2-4 tsp. Siracha Hot chili sauce (2 is mild 4 is hot - my mom used the full amount.  I thought it was perfect, and I am usually very sensitive to heat.)

3 Tbsp. Honey

6 Tbsp. Soy Sauce

3 Tbsp. Ginger, minced

4-5 tsp Garlic, minced

Sauce will thicken as it sits.

In a large skillet or wok saute chicken in oil.  As it is cooking add in the chili sauce, lime juice, garlic, ginger, soy sauce and salt & pepper to taste.

While chicken is cooking cook the pasta, and prepare the peanut sauce.

After the chicken is cooked add in the carrots, green onions and broccoli.  Also add in some of the cilantro and chopped peanuts saving a small amount for garnish.  Saute veggies with the chicken with a stir-fry technique.  Continue till veggies are crisp-tender.  Take off heat.  

Add noodles and sauce to skillet with the chicken and veggies.  Toss all together till all is evenly distributed.  

Garnish with more cilantro, peanuts and lime wedges.  

Shepherd's Pie

This is not your mother's Shepherd's Pie!  This is a copy cat of the Cheesecake Factory's recipe.  My friend Alyssa and her husband discovered it, and loved it.  I finally tried it when one of them mentioned how well it froze.  Really?  A delicious freezer meal!  I love to freeze individual portions in larger ramekins, then I eat them for lunch.  

Find the original recipe HERE.

The version I grew up with was very "70's".  A layer of ground beef, a layer of canned green beans, a layer of cream of mushroom soup, a layer of mashed potatoes and then sprinkled with cheese.   In defense of my mother, she is a fabulous cook and she has changed with the trends and styles of cooking.  I was recently looking through one of her old recipe collections from the 70's, and I was laughing because almost every recipe called for condensed cream soup or other heavily processed foods.  I feel like those kinds of ingredients are very frowned upon these days.  I try to cook with fresh and real food as much as possible.  That is why I love this recipe!

This is a dry house.  Ain't no alcohol in our home.  When a recipe calls for wine I use cooking wine found next to the vinegars at the grocery store.  Yeah yeah yeah... I know there is some alcohol content, but it is minimal and they say the alcohol cooks out.  It is more for flavor.  If you do not like the flavor then substitute it. In this recipe beef broth is a good substitute.  

prep 20 min, cook 40 min

• 2 tbsp oil, divided
• 12 oz white mushrooms,sliced thinly 
• 8 oz red wine, divided (I use less than this.  I use cooking wine or beef broth.)
• 1/2 cup carrots,julienned 
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground lamb or beef
• 3-4 sprigs fresh thyme, minced
• 1 cup frozen peas
• 2 tbsp butter, divided
• 2 tbsp flour
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 cup chicken or beef stock
• 2 medium zucchini,julienned 
• salt and pepper, to taste
• 6 cupsmashed potatoes(6 medium yellow potatoes, 4 tbsp butter, 1/2 cup cream)  
• 1 egg, beaten
• 2 tbsp Parmesan cheese, grated

1. If you happen to have left-overmashed potatoesskip to step 2.  Boil diced potatoes in salted water until soft, about 30 minutes.  
2. Pre-heat oven to 400F. Butter a large casserole dish.
3. Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat.  Add sliced mushrooms.  Saute mushrooms until soft and brown.  Add 2 oz red wine to the hot pan, stirring and scraping the pan.  Remove mushrooms to a plate.
4. Wipe out the pan and add the remaining 1 tbsp of oil, heat to medium.
5. Saute carrots until beginning to soften, then add onion and garlic.
6. When onions are soft add ground meat and brown, breaking meat into large chunks.
7. When meat is browned, season with salt, pepper and thyme.  Add mushrooms, peas and 1 tbsp butter.
8. Sprinkle mixture with flour and stir.  Then add tomato paste, Worcestershire, and remaining 6 oz wine.
9. Cook and stir mixture for several minutes.  Add stock and simmer until sauce is thick and somewhat reduced.
10. Remove from heat and stir in zucchini.  Season to taste.
11. Pour meat mixture into the prepared casserole.
12. Drain and mash potatoes with butter and cream as needed.
13. Spoon mashed potatoes over meat and spread and smooth the top. (At this point you can refrigerate or freeze the dish as desired.  I freeze individual servings in ramekins.)
14. Brush potatoes with a beaten egg and sprinkle with Parmesan.  I also like to sprinkle some more fresh thyme on top.  
15. Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned.  Cook time will be longer for a cold dish.