Friday, March 18, 2011

Sage and white wine mustard....

New post over at my website for those of you still getting updates here, make sure to follow me on  my new site....http://www.thecanningwife.com/?p=744

Monday, February 28, 2011

Wednesday, February 23, 2011

Saturday, February 5, 2011

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Hi,

In case you haven't, be sure to subscribe to my new site and follow me there!!http://www.thecanningwife.com/

Thanks,
thecannningwife
xoxo






Monday, January 17, 2011

New site!!!

So if case any of you didn't know my new site is up and running. Please check it and and be sure to follow me there:) New post as well on curried apple chutney....xoxox


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Wednesday, January 12, 2011

Need a quickie???

Need a fast and easy lunch or dinner idea??? Well I have got the perfect, yummiest, most mouth watering  sandwich for you!!! Warning..... may cause weight gain but honestly its worth it:)


Sandwich #1

Of course if your making this amazing sandwich it helps to have some amazing canned jalapenos and spicy pickles!!

In a bowl mix one cup mayo, one chopped jalapeno, 1 tablespoon Dijon mustard and 2 cloves finely chopped garlic.


I LOVE ciabatta bread so that's what I used. Spread spicy aoli generously over the bread.

For the first sandwich I fried some bacon and then cooked my shallot chicken burger( which I get at Costco) in the bacon fat. If you don't have these just use roasted chicken or turkey. 

Place bacon and sliced pickles on one half and then the chicken and shredded cheese on the other, bake in the oven at 350 until the cheese is melted and the bread is nice and toasty!! Then pull out of the oven and put on your cold and crispy iceburg lettuce. Hungry yet??

OHHH...BABY!

Time to devour....no need for chips.
SANDWHICH #2



This one starts with steak, any steak will do. I used sirloin. Olive oil, salt and pepper is all you need, sear 4 mins on med-high on each side or until the steak is done but on the rare side.

Let steak rest while you saute one green pepper and one medium onion sliced  in the same pan you seared the steak. Add a little more olive oil to your pan and season with salt and pepper. Saute about 4 mins or until onion has some good color too it. 

 I used the same spicy aoli I used on my other sandwich and smothered the ciabatta bread with it. I then sliced the steak against the grain and placed on one side of the sandwich. Top the other side with the sauteed onion's and a heaping pile of shredded cheddar cheese.... bake at 350 until cheese is melted and bread is toasty.

Words can't express how insanely good this sandwich was, and the best part it was so quick and easy to make!!

So I  couldn't just stop at one bite and was glad I made my hubby one because I didn't want to share.
You have to make these yum and quickie sandwiches, I promise your won't be disappointed.


Friday, January 7, 2011

Jalapeno Jelly...

It's always tricky trying to plan a day, or time, to fit in some canning. You have to be focused and prepared and hopefully not be interrupted. After all it can be a very scientific, fun, complicated, therapeutic mess!! Which I happen to love.  So today seemed like the perfect day. Although I always make an exception on the interrupted part, but that's a given:)  It was your typical cold, cloudy, and windy kinda day. Which means no heading outside for an adventure walk with Parker. More like a painting, coloring, and playing with trucks and trains kind of a day.

Today was the perfect day to make a beautiful Jalapeno Jelly!! After all it will make a perfect and easy appetizer to bring to a party on top of cream cheese. Also, I think it would make a fabulous glaze for grilled  chicken. There are so many fun things I want to try with this easy jelly. Here's how you make it....


12 oz's  jalapeno peppers,stemmed, seeded, and deveined. Put in food prosser with one cup cider vinegar.


Puree peppers and vinegar until smooth, and get your canner, jars and lids ready.

In a large deep stainless steel saucepan combine puree, 1 cup cider vinegar.
 


Stir in 6 cups sugar and bring to boil over high heat, boil hard 10 mins.


Careful not to walk away!!! or this will most likely happen to you:(
Stir the entire 10 min, then stir in 2 3oz packages of liquid pectin boil hard 1 min.


Turn off heat and quickly pour hot jelly into jars leaving 1/4 inch head space. Wipe rim and center lid on jar,
screw band on, not too tight. This recipe is from Ball Blue Book of Preserves. (always check canning safety guidelines for your area) For the elevation  I'm at  water bath 10min.

During the cooking process I had to open alot of windows!! Spicy:)

Complete satisfaction!! Six half pints...would have been 7 had I not walked away for a split second.

Even though I am running out of storage for all the goodies I've canned thus far, I am already planning my next canning adventure...stay tuned for a little curry chutney, yum!
Happy canning!!!