In My Kitchen

This time I used my late FIL's blender. A very expensive one he used to make vegetable juices. Just one cranked on that thing, made this tomato soup easy to strained. I also used bigger jars and citric acid this year instead of 1/2 pint jars and lemon juice.

My first year making canned salsa. I made a batch a long time ago using a mix packet and refrigerated. I am not too happy with this one. Maybe I am missing something. I have to look for a mix at my local grocery store. I have to open them all up, mix in the salsa packet, reheat then reseal.

I made two different ways. DH pointed out that the slices are hard to fork out of the jars. My next batch was wedge bread and butter pickles, of course. I will not post the ingredients here because you can easily find everything online. I made one batch of slices, and two batches of wedges because DH preferred the second one. I was thinking of making more but my cucumbers had others plans. They ripen on me when I wasn't looking for a week. hehehe

Actually I think this one is mignonette. Smaller than regular filet mignon hahaha. Yup, i just follow the direction on the package. Eight minutes each side, and done. With stir fry vegetables and rice with turmeric on the sides.

I got the recipe from Southern Living, thanks. Of course with somethings omitted because I do not like it. I made this for thanksgiving and our guests hardly touch it. I ate the left over for two days hahaha. Anyway, I like it with spring mix and I buy the lettuce separately and mix it myself. I don't like the pre-mix. I used the pre-mix when I made this on thanksgiving. No more pre-mix for me, yuck! Ingredients 3/4 c sour cream 1/4 c raspberry preserves 3 tbsp red wine vinegar 1/8 tsp Dijon mustard (I added some honey here) 4 firm, ripe pears (this I omitted because I don't want to eat pears with salad) 2 tbsp lemon juice (for the pears slices) 1 head Bibb lettuce, torn * 1 small head romaine lettuce, torn * 1/2 c freshly shredded Parmesan cheese 6 bacon slices, cooked & crumbled 1/2 fresh raspberries (I put more because I like it) Preparation Whisk together the first four ingredients. Set aside. Peel Pears, if desired; quarter pears, Brush with lemo...

These are made with Asian eggplants. You start by removing the skin by roasting or simply put them on your stove top. Turn the burner and grill the skin of the eggplant. Flatten the eggplant after removing the skins. Try not to separate them too much. Dip in beaten egg with salt and black peppers. Cook on a medium high pan with butter, olive oil, or coconut oil. Just like above. With these recipe I added ground pork sauteed in garlic, onions, and tomatoes. I added them right after putting the eggplant on the fan. Then I poured a little bit more beaten eggs. You can refrigerate the left over. Just warm it up in the microwave or warm pan with butter. Make a sandwich like a vegetable burger, with hot cook rice or by itself. Add cheese or ketchup on top.

I found this recipe online two years ago of course, but cannot remember who to thank. Mix flour, butter, salt, onion powder, & cheddar cheese. It will be very powdery. Your hands warmth should be able to make it stick together, like below. Flatten a small piece. About 1/8 of an inch thick. Start pressing with a fish cutter . I am using the smallest of three. Sometimes when the dough is warm enough, they stay in place. All you have to do is slide a thin butter knife to pick them up. Save the scraps. You can pressed them again together and flatten to make more fish. One recipe can fill up two baking sheets. Bake for 10 minutes in preheated 350 °F oven. My children loves them warm. Homemade Gold Fish 1 1/2 c. grated cheese 4 tbsp. butter soften 1/2 c. whole wheat flour 1/4 c. regular flour 1/8 tsp. onion powder 1/8 to 1/4 tsp. salt Mix all the ingredients. Flatten the dough 1/8-inch thick. C...