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.

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!

Southwestern Chopped Chicken Salad

photo credit - www.greensnchocolate.com

I love getting as many meals as I can out of a Rotisserie Chicken.  As part of my most recent meal planning adventures I have been buying 1-2 Rotisserie Chicken's a month.  To see all the fun stuff I have been doing go HERE.  

This Salad is a different and fun meal to throw in the mix.  We all love it!  I will always be grateful for the day when I found this recipe on Pinterest.  Her picture turned out way better than mine, so until I get a better one I am using it.  HERE is the link to the original post.

southwestern chopped chicken salad

Prep Time: 15 minutes          Total Time: 15 minutes                                                               4 dinner-sized salads

Ingredients

for the salad:
• 2 cups shredded chicken
• 1 green bell pepper, diced
• 1 can black beans, rinsed
• 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
• 2 roma tomatoes, diced
• 4 green onions, sliced
• 1 head ice berg lettuce, washed and chopped
• 1/4 cup cilantro, chopped
• 2 ripe avocados, diced
• 1 cup crushed tortilla chips


for the dressing:
• 1/2 cup mayonnaise
• 2/3 cup Greek yogurt
• 1 tbsp ranch seasoning
• 1 tbsp taco seasoning

Directions

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
2. In a small bowl stir all dressing ingredients together.
3. Pour dressing over salad, starting with about half of the dressing.
4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
5. Top with tortilla chips. Enjoy!

Chicken Mole' Pizza

I am posting this recipe tonight for my baby sister, who is pregnant, and has certain cravings.

 

 I love this yummy, fast, easy dinner. My family is always excited when I make this fun and different pizza for dinner.  The sauce is a Mole' sauce, which is a spicy chocolate and peanut sauce used in Mexican and Spanish cooking.  Don't be intimidated though, because this is a very simple recipe for a "mock" mole' sauce.

This recipe comes from Pampered Chef 2005.  I often use a prepared (Boboli) pizza crust, but you can make your own as well.

Preheat Oven 425 degrees.

Mole' Sauce - 

1/4 cup barbecue sauce

2 Tablespoons semi-sweet chocolate chips

2 teaspoons creamy peanut butter

3/4 teaspoons chili powder (I suggest starting with 1/4 teaspoon, then adding for more heat after tasting.  Especially if you're feeding kids.)

1 teaspoon lime juice

1 small garlic clove, minced (1 teaspoon bottled)

Combine and melt in microwave safe bowl, in microwave for 30-60 seconds.  Stir well, make sure all the chocolate chips are melted in.  Spread sauce over crust.

Pizza - 

Prepared and pre-baked pizza crust

Toss together - 

2 cups shredded, cooked, chicken breast (I open up 1 large can of chicken from Costco.)

1 bell pepper diced, about 1 cup

1/4 cup onion

1/4 cup sliced black olives

Spread the chicken/veggie mix over the sauce on crust.

Top with sliced tomatoes and shredded Mexican cheese blend (colby and monterey jack).

Bake 16-18 minutes at 425 degrees.

Garnish with chopped cilantro.

Albondigas Soup

I really love soup.  Monday night is soup night at our house, except for the hot parts of Summer.  This soup is a favorite around here.  This is another recipe from my mom.  I do not know who she got it from.  

Albondigas is Spanish for Meatball.  This is a slightly spicy, meatball stew.  It is really delicious!  

Freezer Meal Directions - Potatoes do not freeze well.  If preparing for the freezer leave the potatoes out, then add when you heat it up, then cook long enough to cook the potatoes.  I prefer to prepare and freeze the meatballs only.  In the original recipe the meatballs are plopped into the soup, raw - after the veggies are in and cooking.  I prepare the raw meatballs then line them on a silpat to freeze.  After an hour of individually freezing I throw the frozen meatballs into a Ziploc bag.  When I am ready to prepare the soup I take the meatballs out of the freezer, prepare the veggies and soup, then plop the still mostly frozen meatballs into the soup.  It works great, and saves me a lot of time at dinner to have the meatballs pre-made.

Soup

2 cans beef consomme soup

2 cans water                                               Carrots

1 Bay Leaf                                                  salt & pepper

celery                                                          potatoes

green bell pepper                                         zucchini

1/4 tsp. cumin                                              onion

1 large can of diced tomatoes

Meat balls

1 1/2 pounds of hamburger (if your family is smaller you can use less - 1 pound.  I use more like 2 pounds.)

3/4 tsp. salt

2 Tbsp. chili powder

1 cup bread crumbs

3/4 cup rice, uncooked

1 egg

Place all veggies in large soup pot, with consomme and water.  Add all soup ingredients and simmer for 1 hour.  If meatballs were not made ahead and frozen, now is when you make them.  Drop meatballs in and cook for another 45-60 minutes.  Stir gently occasionally, so meatballs do not fall completely apart.

Some meatballs will fall apart, as the rice cooks in side them,and as you stir, but it adds a wonderful texture and is really good.  This is less likely to happen if they were previously frozen. 

Quick and Easy Black Beans

 This is our favorite side dish!  I make it all the time.  Thanks to a good friend who shared this recipe with me.  She found it on Our Best Bites (linked on my side bar.)  I serve them with my own version of spicy rice.  Together they are great on the side of any Mexican kind of meal.

 2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. 

When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Southwestern Stuffed Peppers

This is one of my new favorite meals!  It is completely vegetarian and SO yummy!  My friend Emily posted it on her blog.  She found the recipe on Our Best Bites.  A couple of my kids don't really like this dinner.  They like the filling, just not the pepper. 

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works *Corinne's note: I have always used quinoa in this dish, YUM!*
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced *Corinne's note: I have never had these on hand, and do fine without them.*
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste) *Emily's note: I used regular chili powder*
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.*Corinne's note: I never add the tortilla chips on top.*

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 20 minutes.

Our favorite side dish with this meal is Sweet Corn Cake.  They go so well together!



Sweet Corn Cake

This is a Southwestern version of Corn Pudding.  It is very much like the Corn Pudding served at the restaurant Chevy's.  My friend Alyssa found this recipe somewhere and handed it over to me.  My kids get very excited when I put this on the table! 

The original recipe is for a 8x8 pan, but I double it and prepare it in my 11x8 sized pan.  This is the original recipe.  If you are feeding a crowd, as I am, I suggest you double it!

1/4 cup butter, softened          1/4 cup cornmeal

1/3 cup masa harina          1/3 cup sugar

(or flour + 1 Tblsp Cornmeal)     2 Tablespoons milk

1 can creamed corn        1/4 tsp. salt

1/2 tsp. baking powder                             

 In a medium bowl, or food processor, beat butter (margarine) till creamy.  Add Mexican flour (masa harina).  In a blender, or add to the food processor blend the creamed corn.  Mix in with the flour and butter.

Add in remaining ingredients.  Pour into ungreased 8x8 pan.  Cover with foil (I always forget to do this part).  Place pan in a larger, glass pan filled 1/3 of the way with water.  Bake in water bath at 350 degrees for 50-60 minutes. 

In my oven, in the water bath.

We usually have this as a side dish with Mexican kinds of foods.  We especially love it with Southwestern Stuffed Peppers.

Taquitos

This is a GREAT way to use leftover meats.  You can use shredded pork, beef or chicken.  In the above picture I used leftovers from Adobo Chili Chicken Wraps.  This use of leftovers was SO delicious! 

Warm Corn Tortillas.  I lightly spray both sides with olive oil cooking spray then warm at 300 degrees for 4 minutes.

Spread a mix of shredded meat, cheese and seasonings down the middle of each tortilla, then roll up.  Lay seam side down and bake at 400 degrees for 15-20 minutes, till crispy. 

I sometimes sprinkle the tops with cheese before baking.

Adobo Chili Chicken Wraps

This is one of my favorite crock pot meals.  It works great as a freezer meal.  I have had some fun experimenting with this one.  I have used this filling on seasoned rice and in enchilada's.  I also use this when I make NY Burrito's.  I heat up rice in some Olive Oil and Kosher Salt.  Add in some Cumin, Chili powder, and fresh Cilantro.  Then the water to cook the rice.  I layer in a tortilla the rice, the chicken with adobo, then toppings.  It is SO good!

In a 3-4 quart cooker layer –

1 can (15 oz.) black beans, rinsed

2½ lbs. boneless skinless chicken thighs

2 cloves garlic, minced

2 T chopped chipotle chiles in adobo sauce (from 7-11oz. can)

1 t ground cumin

1 cup salsa

Cover and cook on low setting for 7-8 hours (High setting for 4-6 hours)

Scoop out chicken pieces onto plate and shred up, taking off any extra fat etc.  Stir back into bean mixture.  Dispose of fat and extra’s.

***I usually freeze half of this, because it makes a lot.  I let it cool and then freeze in a Ziploc bag.  Lay flat in freezer.  I will usually do burritos the first time then do something new with the frozen portion later in the month.

Warm flour tortilla’s (I wrap tortillas in foil then heat in oven.) and serve with toppings such as –

Sour cream           Chopped Tomatoes (I love the taste of the fresh tomatoes on this filling.)

Shredded cheese 

Black Bean Tostada's

I got this out of a grocery stand cookbook done by Betty Crocker.  I love this meal so much.  It is healthy and easy and makes a good left over for lunch the next day. It also makes a great freezer meal!

1 Package flat, hard Tostada shells.

Cook & Drain –

                1 lb. Ground beef or ground turkey

                ½ cup onion, chopped

Stir in 1 can (10 oz.) chopped tomatoes and green chili’s, undrained. I sometimes blend up the tomatoes in a magic bullet so my kids do not know they are there.  I will also add other pureed veggies like Carrots.

Heat to boiling, then reduce heat.

Simmer uncovered about 10 minutes or until liquid is evaporated. 

Stir in 1 can (15 oz.) black beans, rinsed and drained

***For freezer meal let cool and freeze in Ziploc bag and freeze flat.  When ready to prepare, thaw, warm up and serve on shell with toppings.***

Heat through.  

Top tostada shells with bean mixture, lettuce tomato, cheese and sour cream. 

Fish Tacos

My husband and kids love seafood!  I am not crazy about it, but can handle it on certain days, in certain forms.  Every time we order Mexican someone orders a fish taco.  A few months ago I decided to try some on my own.  I've made this a few times now and have adjusted it perfectly.  I have come to LOVE this meal!

Fish Filling

1 pound white fish filet's (I have used Tilapia and Halibut - depending on what is on sale.)

      -Cut the filet's into 1 - 1 1/2 inch sections. 

1 teaspoon of olive oil

1/2 teaspoon Cajun/creole seasoning

1/4 teaspoon cumin

1 Tablespoon of Lime juice (fresh or bottled)

Topping

2 cups shredded cabbage (I buy the cabbage coleslaw bags with carrots etc, but with no dressing)

1/4 cup Salsa

2 Tablespoons of Fat Free Sour Cream

Shredded Mexican Cheese

Corn Tortillas

Extra Salsa and Sour Cream, if desired

*Mix together Cabbage, Salsa and Sour Cream.  Set aside.

*Warm Corn Tortilla's.  I do this in my oven on a Silpat.  I lay about 8 tortillas on, lightly spray with olive oil cooking spray on both sides.  Warm at 400 degrees F. for 4 minutes.

*Heat a large frying pan, add oil.  Place in fish.  Cook on Medium on both sides about 5 minutes.  Fish may start to fall apart.  I try to keep it as much together as I can. 

*As fish is cooking sprinkle over with seasonings and Lime Juice. 

To build a taco, put fish filling down the middle, sprinkle on cheese if desired.  Add on a couple Tablespoons of Cabbage topping.