Candied Citrus Peels

This is a wonderful time of year to preserve some summer for later use. Citrus is in abundance and I love to put the candied peels in my hot tea on a cold winter day. You can also candy ginger this way!

 From this months edition of Organic Gardener!

Organic candied Citrus peels/Ginger too!

A few tools you will need before you begin...

Organic Citrus and or Ginger

toothbrush or veg scrubber

cutting board

chef knife

peeler

scissors

saucepan

bowl ice water

organic granulated sugar

cream of tarter

thermometer

gallon size zip loc bags

The best peels for this are Meyers Lemons, Clementines, Minneolas, Pomelos, or Honey Tangerines.

Scrub fruits well, rinse and dry. Cut peels from fruit, removing as much white as possible. Boil peels in saucepan for about 1 hour, drain and place in ice bath. Return peels to pan with as much water and sugar to cover in equal amounts 1 for 1. So if you need 4 cups water, use 4 cups sugar. Dont mix peel types in order to keep them separate. Add 1 t cream of tarter for every 4 cups water/sugar. Bring to a boil and cook for 5 minutes, reduce heat and cook for a total time of 1 hour, or when temp reaches 230 degrees. Drain and reserve syrup. Dry on wire rack or wax paper, till cooled. Place in gallon size bag with 1 C sugar and toss to coat. Leave out to let dry or cook in low oven set at 200, then turn off, let sit overnight. Return to bag and recoat. Store in airtight container with a little sugar. Enjoy in tea with honey.....Happy fixin! 

While you are at it, check out these great peelers from Sur La Table! I love the one that looks like a razor! It works great!

Kuhn Rikon Swiss Peelers, Set of 3 (Google Affiliate Ad)The Perfect Peeler by Kyocera (Google Affiliate Ad)

Salsa Verde

Salsa Verde

This time of year, I find our household with an abundance of green Tomatoes.

Two of my favorite things are fried green tomatoes and Salsa Verde.

I travel to Mexico fairly often and love the green salsas (Salsa Verde) they use. My favorite breakfast is Huevos, Beans and Salsa Verde.

In a blender or food processor, blend several green tomatoes, say about 5 medium size.

Add 2 cloves of garlic, or more to taste.

Add 3 to 5 green fairly hot peppers, i.e. sorranos, jalapeños etc...

Add 1 about 1/2 C Cilantro

Add about 4 T Lime juice.

Salt and pepper to taste

Blend until smooth or you can rough chop and make this more like Pico de Gallo.

Salsa Verde is normally made with Tomatillios, however, I find that green tomatoes work just as well!

Happy Salsa Making! Happy Eating! Happy Saturday! PS A really good Margarita goes very well this wonderful salsa~! PSS! This freezes really well, making it a great festive treat in the middle of the cold dark winter! 

Quick no bake chocolate peanut butter cookies!

This recipe is a favorite of mine from when I was a little girl. My Mother used to make these for us and she always let us help! A great project for kids!!!!

1 3/4 c sugar
1/2 c milk
1/2 c butter
4 T cocoa
1/2 c crunchy peanut butter
3 c oats
1 t vanilla

In medium saucepan combine sugar, milk, butter and cocoa. Boil and stir, cook for 1-2 minutes. Add peanut butter, oats and vanilla
Remove from stove and drop onto waxed paper by teaspoons. Yummy! Enjoy! Happy cooking! 

Tip of the Day From Carolyns Kitchen!

How to Preserve the taste of Summer!!

This idea and recipe came from this months copy of Organic Gardener! Love this Magazine! Cannot cannot did I say cannot live without it! Laurie H. Constantino is the Author of this wonderful piece!

This recipe can be used for Basil, Cilantro, mint, parsley, dill, chervil.

Herbs are oil based and need either an unsalted butter, or light or even an extra virgin olive oil. You can use just a plain light, very light oil for the mint. You can use these herbs in butters, sauces, even Mojitos in the middle of the winter. 

Wash and dry herbs in salad spinner

Place in food processor 1/3 cup oil to 2 cups leaves, or 1 stick butter to 1/2 cup leaves. Add citrus rinds, ginger or garlics for extra flavor! You can salt the butters when ready to use. You should have a chunky paste that you can place in a freezer sip-lock bag, flatten and freeze. Just break off chunks to use as you please! Be sure to label and date. Keep for only 1 year. Make fresh. This is the perfect time to make these, as you will see lots of herbs in your growers markets! You can even make ginger butters~! Enjoy! Happy preparing! Thanks for your support! Please check out my latest cooking gadgets and share my blog on Facebook, twitter, or email!

El Pollo Ronaldo!

El Pollo Ronaldo!

This is a great healthy dish that can be adjusted to make as many portions, or even as small as one!

Also can be made vegan by using olive oil and sautéed vegetables or chicken substitute! I like to use veggie burger patties for this one!

Chicken Breasts, or veggie patties, or vegetable, or chicken substitute

1 onion sliced, (1 slice per chicken breast)

Green chili, 1 per breast or other roasted pepper (Poblano works nicely too!)

1 or more cans of diced tomatoes

1t Crushed garlic, more to taste or if using more cans of tomatoes!

3T Olive Oil or Butter

Provalone cheese for the top or other vegan type cheese

Saute Chicken breasts (or what ever you have chosen for the protein) in a oven proof skillet, 1 per person in olive oil or butter until browned.

Add onion and brown onion on bottom of pan. place onion on top of chicken or whatever you are using as a main course. Place Peeled whole chili pepper on top of onion, then cheese on top of that. 

Pour tomates all around dish. Add garlic and stir. Finish off dish on hot oven around 400 degrees, until tomatoes are caramelized. This dish has very little prep work and finishes off in the oven. Make sure your chicken breasts read the proper temp on meat thermometer!

Happy Cooking! PS we like to add Brown rice, or quinoa, or other healthy high protein, high fiber grain!
This beautiful serving set is perfect to serve this colorful dish!

17th-Century Bird Serving Bowl (Google Affiliate Ad) check it out from Sur La Table!

Breakfast Sausage Roll

Breakfast Sausage Roll

This wonderful breakfast treat recipe is courtesy of my sweet husband Ronnie Petree!

1 frozen loaf bread dough, thawed.

1 lb Jimmy Deans Sausage, or spicy sausage...browned

1/4 lb chopped green chili or peppers of your choice.

1/2 lb cheddar cheese grated

Roll out bread dough into rectangle shape. Sprinkle sausage, chili and cheese over dough. Roll up, jelly roll style, and place  into greased bread pan. Let rise for about 30-45 min. Place in pre-heated oven at 350 for about 45 minutes, until done. Let stand to set. Slice and serve with eggs!  

Smoked Green Chili Pork Shoulder

Smoked Green Chile Pork Shoulder

This is from my Brother Jim Varner

Smoke a pork Shoulder, 4 hours, or purchase one from Costco! Easy Peasy!

Shred shoulder in large pan and add 3 jars of Green Chile Sauce. He recommended El Pinto.

But if live anywhere else, you can find Herdez. Add 1/2 lb chopped green chili and 1 Tbs chopped garlic. Mix well and simmer for 2 hours. Serve in warm corn tortillas with shredded cheddar cheese!