Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Tomato Recipes

Salsa Recipe

Salsa Recipe

Making this salsa recipe is easy when your garden is in full swing. Most of the ingredients are vegetable garden staples – tomatoes, peppers, onions, garlic, spice, etc. This recipe allows you to either can or refrigerate your salsa. Once you have this basic salsa recipe down – improvise and try to make it your own. You can even combine the ingredients in a large bowl and use fresh without any cooking.

What you need – Kitchen supplies

Pot large enough to use as a canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp tobasco sauce

Directions:

Fill a large pot about 1/2 full and place on high heat.

Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and tobasco sauce, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. You have just made a nice salsa. If you want, refrigerate and use as you like.

For canning:

Ladle hot salsa into hot jars (use a funnel it keeps things clean), leaving about 1/2 inch head space. Stir each jar with a clean knife to remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process both pint and half pint jars in a boiling water bath for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.If the lid pops it isn’t sealed and the jar should be placed in the fridge and used within 2 weeks.

Green Bean Recipes

Dilly Beans Recipe

Dilly Beans Recipe

What you need – Kitchen supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

Green Beans – enough to make 4 pints or about 2 pounds
2 tsp of dill seed
4 cloves of garlic
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
1 tsp of alum

Directions

dilly beans are easy to make but include a lot of timed stepsDilly beans are basically a pickling process. Below is the “soup-to-nuts” to take beans from the garden and pickle them into dilly beans that can be enjoyed for up to 1 year.

Process your green beans – wash beans – snap off ends and snap (break or cut) to jar length. If there appears to be “strings” on the beans – pull them off.

Sterilize your jars and lids. Put 1/2 tsp dill seed and 2 cloves of garlic and 1/8 tsp cayenne in each jar after sterilized.

Pack the jars firmly with processed green beans and, leaving 1/2-inch space from the top of the jar.

Combine -vinegar, water and salt to make the pickling solution or brine. Bring this to a boil.

Turn the heat off your brine and when bubbling stops add the alum and stir.

Ladle the brine over the beans. Fill the jars so that the liquid covers the beans but leave just enough head space (about a ¼ – ½ inch) at the jar top to allow for expansion when processing in the hot-water bath. Use a knife and gently stir each jar to remove any trapped bubbles.Boo the cat likes to participate in cooking activities

Process the jars in a canning pot for 8 minutes if under 1,000 FT or 10 minutes from 1,000 – 6,000 FT. Remove and allow to cool, making sure the jars have sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be placed in the fridge and used within 2 weeks.

Dilly Beans will be ready to eat within a week and are good for about a year.

 

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General Recipes

Creole Seasoning Recipe

Creole Seasoning

Instead of going out and buying expensive brand name creole seasoning, use this recipe and make up a delicious batch of your own homemade creole seasoning. What I like about this particular recipe is that we grow our own onions and garlic – easily dried. In our herb garden we have oregano (perennial), basil, and thyme (perennial).

Ingredients

1 tablespoons onion powder
1 tablespoons garlic powder
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon dried thyme
1 tablespoon black pepper
1/2 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoons kosher salt

Directions

In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. That’s it folks – simple, straight forward and very tasty. Use this for all your creole seasoning needs.

Store in an airtight container for up to three months.

Makes 10 tablespoons

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Shellfish Recipes

Fried Clams Recipe

Fried Clams

This fried clam recipe is a family tried and true. For years I would order fried clams when we would go to seafood shacks &  restaurants. My brother-in-law made this one summer and I was sold on it. You can use ipswich or razor clams but frankly my favorite clams are little neck or cherrystone. Anyway, try the recipe and enjoy.

Ingredients

2 quarts vegetable oil for deep frying
1 quart shucked little neck or cherrystone clams, drained
2 eggs, lightly beaten
1/4 cup of milk
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fine corn meal
1/2 Teaspoon. Old Bay Seasoning

Directions

Heat deep fryer to 375 degrees F. Use a cooking thermometer to manage temperature.

Combine the eggs and milk in a bowl. In a separate bowl, combine flour, corn meal, old bay seasoning, salt and black pepper.

Dip clams in egg and milk and then dredge in the flour mixture.

Carefully slide clams into hot oil. Cook five at a time until golden brown, about 2  – 3 minutes. Drain briefly on paper towels or on a rack. Serve your fried clams hot with lemon wedges, tartar sauce or cocktail sauce – however you like..

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Blackberry Recipes

Blackberry Vinaigrette Recipe

Blackberry Vinaigrette

This blackberry vinaigrette is a great summertime salad dressing. Try it with homemade apple cider vinegar and enjoy.

Ingredients:

1/3 cup Apple Cider Vinegar
1/2 cup Extra virgin olive oil
2 Tbsp. Sugar
1 cup fresh blackberries

Directions:

To Make your blackberry vinaigrette, start by whisking together vinegar, oil and sugar in a medium bowl until well mixed. Stir in blackberries, and season with salt and pepper to taste if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. Serve at room temperature.

Makes about 1-3/4 cups

Serve this light and refreshing vinaigrette over a spring mix salad or fresh fruit salad. If desired, substitute blackberries with strawberries.

Place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.

Can be made a day ahead. Cover and store in refrigerator until ready to serve. Store in refrigerator for up to 1 week. Serve at room temperature.

Blackberry Recipes

Blackberry Roll Recipe

Blackberry Roll Recipe

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar (divided use)
4 T. shortening
2/3 – 3/4 cup milk
3 tablespoons butter, melted
6 cups fresh blackberries (divided use)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Powdered sugar
Whipped cream

Instructions

To make your blackberry roll, combine flour, salt, baking powder and 1 teaspoon sugar. Cut in shortening with a pastry blender. If you wish, you can use a food processor. Be careful not to over mix and when adding the shortening to the processor just pulse 5 – 8 times.

Add milk; mix well. Turn the dough out of the bowl onto a lightly floured board; knead several times until you can form a nice round dough ball. With a rolling pin, roll out the blackberry roll ball to a thickness of 1/3-inch then brush with some melted butter.

Place the 3 cups of the berries evenly on the dough, sprinkle the 1/2 cup of the sugar, cinnamon and nutmeg evenly around. Roll the dough up like a jelly roll, pinching seams together. Brush with melted butter.

Place in a well-oiled – you can spray with Pam (less calories), 13 x 9-inch baking pan. Surround with remaining berries and sugar. Bake at 425°F. for about 30 minutes. Sprinkle the blackberry roll with powdered sugar. Slice and serve with sauce from the pan and a dollop of whipped cream.

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