Thursday, July 6, 2017

Baked Chicken Eggrolls


1 packet egg roll wrappers
1 bag broccoli slaw
2 shredded carrots
1/2 lb cooked chopped chicken
2 tablespoons low sodium soy sauce
1 egg white beat in a bowl

Combine soy sauce, broccoli, carrots, and chicken in a bowl.
Place one wrapper in a diamond shape with a triangle end towards you.
Then place two tablespoons of the mix in the lower corner towards you in the wrapper.
Fold the corner up (like the picture shows) over the veggies.
Brush the sides (left and right all the way to the tip) with the egg wash.
Fold the sides in, (like and envelope) then roll.
Place them in the fridge for 15 minutes.
Bake for 10 mins at 350 °.
Enjoy.

P.S.
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Thursday, June 29, 2017

Crock-Pot Peachberry Cobbler

1 quart fresh strawberries chopped
1 pint cherries pitted and halved
1 can chopped peaches
1 box yellow cake
1/2 cup butter
Pam

Pam the bottom of the Crock-Pot.
Dump in the berries and the entire can of peaches including juices.
Take cake mix and butter and mix together.
Pour cake mix on top of berries in Crock - Pot.
Cover and cook on high for 2 hours.
Top with ice cream.
All done!


P.S.
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Thursday, June 22, 2017

Spicy Pickled Carrots


2 pounds large carrots
1 to 2 large jalapeños
1 small onion
5 cloves garlic diced
1 1/3 cups white vinegar
1 1/3 cups water
4 leaves bay whole
8 to 10 peppercorns
2 tsp dried oregano *Mexican preferred
1 tsp kosher salt

Peel and slice carrots and onion into 1/4 inch thick pieces.
Cut the stems off jalapeños and slice thin diagonal and remove seeds then set jalapeños aside.
In a large stock pot boil the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, carrots, onion and jalapeños.
Change the heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid.
Keep refrigerated.
Best if pickled for two to four days.
*I remove jalapeños since no one will eat them after pickling.
Boiling pot.
P.S.
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Thursday, June 15, 2017

Recycle Planter



1 Cheese Puffs container
1 can Krylon Stone Coarse Texture Black Granite Spray Paint
Potting Soil
Plant * mine are cherry tomato seedlings
Drill or an Awl and a hammer

Clean label off container, make sure it is completely dry.
Drill drainage holes at the bottom of the pot. Or us the awl and a hammer to punch hole into the bottom of the container so if you overwater the excess will drain out.
Spray paint the container and wait 12 hours for it to dry.
Add enough potting soil to fill it, I used about 20 cups.
Then add your seed, a seedling or a plant.
Water as normal per plants instructions.

*I used the Krylon Stone Coarse texture black granite spray paint this because it made it look like it was made of stone instead of a plastic cheese ball container.


The start.                                      Spray painting it.                                        After planting.


P.S.
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Thursday, June 8, 2017

Basil Olive Oil


6-8 large leaves Basil
Virgin Olive Oil (Extra Virgin Olive Oil is too strong and will over power the basil taste)
Bottle
funnel

Roll leaves into a tube shape, slightly pinch them (this will bruise them and release the basil oil) and shove them one at a time into the bottom of the bottle.
Place funnel on bottle opening, and pour olive oil into bottle until it is full.
Cap tightly, let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over the weeks.
Infused olive oil keeps for about a month especially if refrigerated after opening it.
If ingredients show signs of spoilage discard immediately.
 
Prepping
P.S.
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Thursday, May 25, 2017

Apple Chips


Peels of apples
Saigon cinnamon
sugar

Preheat over to 245°.
Lay your apple peels in a single layer on a baking sheet.
Sprinkle with cinnamon and sugar to your liking I like mine light.
Bake for about and hour and fifteen minutes.
Remove from oven and let sit to cool.
They should be crispy.
If not return to oven and cook for another ten to fifteen minutes.

P.S.
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Thursday, May 18, 2017

Apple Butter


10 peeled and chopped medium Fuji apples
1/4 apple cider or apple juice
1/2 cup raw honey
1 tablespoon Saigon ground cinnamon
1/4 ground cloves
1/8 ground mace
1/8 ground allspice

Combine all ingredients in Crock Pot and cook on low for 10 hours overnight.
Sive apples into a bowl with asive and the back of a spoon, return all of it including pulp into the Crock Pot.
Then cook on high for 1 hour with the lid off to thicken the apple butter.
Then you are finished cooking.
Canning is up to you, ours never last longer then a couple of weeks so I don't can it.


P.S.
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