Freezer Preserving Tomatoes & Peppers

One of the things I’ve been trying to perfect with gardening this season is preserving our harvest for future use.  Enjoying the fruit of your labor at a later date is one of the many perks of raising your own vegetables and that’s something I’m trying to culminate.

Dehydrating Garden Fresh Herbs

 

We’ve been doing good with preserving our herbs and now, that we have harvesting, dehydrating and storing herbs down, it’s time to do the same with the other vegetables.However, when it comes to preserving your harvest, what often happens is you may only have enough to harvest and eat now and nothing to eat later. So, the now and later plan goes out the window and you’re eating for the now. Of course that all depends on how much we plant and if everything goes well with the vegetables.  Thankfully we’ve been getting an overflow of roma tomatoes.

 

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Once we harvest one or two baskets, it’s time to harvest more.  To keep from becoming overwhelmed, I quickly take care of the batches of tomatoes as we bring them in the house.  I’ll start off by cleaning my harvest and prep them by removing the area the stem was and cutting an X on the bottom of the tomato.  After they’ve been cleaned and prepped I boil them for about 30 minutes and the amount of time depends on how many tomatoes I’m preparing. Many people roast their tomatoes, but with preparing so many, I like to make the task as easy as possible by boiling them.  Once they’ve boiled and cooled off, I remove the skin, put them in the crock pot and after a few hours blend them with a hand blender and add my fresh seasonings.

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Next year’s goal I’d like to learn how to can.  After having a bad experience with canning a few years ago, I gave canning up.  Although, seeing mason jars filled with garden fresh vegetables lined up on shelves will bring back childhood memories of my annual trips to Missouri with my grandma, lined up in my freezer will have to do.

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Another vegetable I’ve freezer preserved are those tasty poblano peppers.  Hubby planted poblano peppers this year and they’ve been plentiful as well, unlike last year.  Last year we got nothing.  Not one darn poblano.  My husband loves when I make stuffed poblano peppers.  They have the best flavor and make great appetizers or a meal when served with rice and some vegetables.

So, I harvest all the poblanos that were ready, cleaned them up and blanched them.  Once they cooled I layed them on a tray and placed them in the freezer to freeze.  After they were frozen I removed them from the freezer and place them all in a large freezer bag.  Freezing them before placing them in a bag assures that they won’t stick together and when I was ready to use them I can grab as many as I need.

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Although we’ve been getting a great harvest, we’ve also had some trouble in the garden.  One being powdery mildew and the other blossom end rot.   Although some of the tomatoes and peppers have been experiencing the blossom end rot, I’ve still been able to get some use out of the vegetables that have been plagued with this problem. Like this variety of pepper mix here that I put together.

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All the peppers that had the blossom end rot, I removed the damaged part and cut up the part that was good, placed them in small portions in freezer bags to use in any meal. I can officially say that this week has been a successful week with freezer preserving tomatoes and peppers.  Have you been preserving any of your garden vegetables and if so, which vegetables and how do you like to preserve your vegetables?

Watch video below

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Enchilada Chicken Bake Recipe

This past week our air conditioner went out.  I was suppose to cook this dish Tuesday, but there was no way I was turning on the oven.  No way.  Today, I was able to make this Enchilada Chicken Bake, a simple quick meal and so many things you can use to substitute these items if you don’t have them on hand.  Here’s what you will need to make this dish.

6 – 8 pieces of chicken tenders (cut them into strips)

1 Packet of Enchilada Sauce Mix

1 Yellow Bell Pepper ( cut into strips)

1 Green Bell Pepper (cut int strips)

1/2 Onion

1 tbl spoon Minced Garlic

Handful of Basil

Shredded Cheese

Preheat your oven on 375 degrees

Cut up and prep vegetables.

enchilada chicken bake

 

Pour Olive Oil inside oven safe dish

Enchilada Chicken Bake

 

Lay chicken strips inside dish.  Depending on how much fat your chicken has on it make sure to remove it. I do leave a bit on for flavor.

Enchilada Chicken Bake

 

 

Now, we’ll pour on the enchilada sauce mix and after we’ve done that mix it all together well.

Enchilada Chicken Bake

 

Now it’s time to lay on the rest of the ingredients.

Begin with the basil, minced garlic, onions and bell pepper……

Enchilada Chicken Bake

 

 

Place in oven for 1 hour.  15 minutes before it’s time to remove from oven, top with shredded cheese and place back in oven for 15 more minutes.

Enchilada Chicken Bake

 

I served mine over brown rice.  It can be served over jasmine rice, quinoa, kale, spinach…….  or inside corn or flour taco shells.

enchilada chicken bake

 

Enjoy.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Jerk Chicken Baked Potato

 

My husband told me of a place near his job that makes Jerk Baked Potatoes. He said he would bring me one to taste so that I can make some for home. Well, he brought me one home to taste alright. He bought himself one and let me taste it! I mastered this baby on the first try. Not complicated at all.  There’s also a video that corresponds with this recipe Jerk Chicken Baked Potato.

You”ll Need:
Chicken Thighs ( Boiled a large bag think it was about 3lbs. However, I used half to jerk and the other half for taco meat.)
Baking Potatoes
Butter
Nacho Cheese
Sour Cream
Jalapeno Peppers
Tomatoes
Lettuce
Cilantro don’t think it was on there, but added it to ours.
Garlic Chives
Onion Chives

First, boil up your chicken thighs. I boiled mine to speed up the process, but you can grill yours if you like. It’s all up to you.

Jerk Chicken Baked Potato

After I boiled up my chicken I diced it up into small cubes.

chicken jerk potato

I checked a few stores in our area for the jerk seasoning I like to use. Of course I could have whipped up some from scratch, but why? LOL Sometimes we just need to make life simple. Like I was saying there was none in my area and the local store that carried it has since closed down. I was going to the city to take care of some things and decided to check some of their local stores and found what I was looking for and a few more of their products. Some of the products I haven’t tried so I picked those up too.

jerk baked potato

The sauce I will be using on the chicken is this one here.

jerk baked potato

 

After my chicken is cut up into bite size pieces, place it in a pot and add in the jerk sauce. Allow to simmer, turn off stove and let set while we prepare the potatoes.  If you think that the sauce may be too spicy add a bit of water to it.

Next, let’s clean our potatoes.  These are baking potatoes so they’re larger than the average potato.

jerk chicken potato

 

Once the potatoes are clean, dry them off and coat them with olive oil.  Place them in the oven at 350 degrees for up to 2 hours or until they have cooked thoroughly.

jerk potato

 

Cut potatoes down the middle and you can use a fork or spoon to stir up the potato.  We want the potato to be nice and creamy on the inside.  Next add a little butter and mix it in.   Now it’s time to top with our toppings.

 

First the nacho cheese and sour cream.

jerk potato

 

and…. the lettuce, garlic chives, onion chives, jalapeno peppers, tomatoes…..cilantro…

jerk potato

 

 

Lastly, serve up the deliciousness!  And ENJOY!

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The real reason I love growing Swiss Chard

Amazingly Beautiful

Ever since we planted our first batch of Swiss Chard a few years ago, I’ve insisted on planting it every year. This morning when I went to harvest some Swiss Chard, the amazingly beautiful leaves astounded me with their beauty. That’s when I realized the real reason I enjoy growing Swiss Chard.

That’s when I realized the real reason I enjoy growing Swiss Chard.

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It’s in the Detail

The detail is scrumptious! We had some for dinner last night. Made some for my husband’s salad for lunch and this week I’ll be making lasagna with it as an ingredient.

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New York likes it too

Oh yeah, New York even had some for dinner last night. It wasn’t the first thing he ate on his plate, but he did eventually eat it. I’ve been wanting to add some Swiss Chard around the patio where we’re growing our herbs. Doesn’t look like that will happen this year, but next year it will be added for sure. Along with some Kale. What leafy vegetable do you think has the most beautiful color and texture?

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Swiss Chard Tartar Sauce Recipe

Is your Swiss Chard growing anything like ours?

Swiss Chard

 

Swiss chard

If so, your harvest is plentiful and you need something to do with it.

swiss chard harvest

I’m sure I’ll have many other recipes to share with you, with Swiss Chard as an ingredient, as I make the most of this nutritious, healthy and beautifully colored vegetable.  Well, today I decided to make a Swiss Chard Tartar Sauce.  It’s great with fish sticks, fish and/ or on a fish sandwich.  Here’s how I prepared it.

You will need:

1 small to medium size Swiss Chard leaf (1 cup chopped fine)

1/2 cup Miracle Whip

2 tblsp Sour Cream

1 1/2 tblsp Pickle Relish

3 tsp Minced Garlic

1 1/2 tsp Lemon Juice

2 tsp Fresh Dill (chopped)

2 tsp Fresh Cilantro (chopped)

Sprinkle of Pepper

How to mix:

Add everything to a small bowl with the exception of your Swiss Chard, Fresh Dill, Cilantro & Pepper.  Mix all of these ingredients well.

Swiss Chard Tartar Sauce

After all of these ingredients are mixed well add in one at a time your chopped Dill  (mix it in), Cilantro (mix it in) and Swiss Chard (mix it in) and mix well.  Lastly sprinkle with pepper and mix pepper in.  Place in fridge to chill and serve with your fish, fish sticks or on a sandwich.

Swiss Chard Tartar sauce

This was such a delight to add to our fish.  This will definitely be a summer staple while Swiss Chard is growing bountifully in the garden.  Do you have Swiss Chard growing in your garden this year?  If so, what are your plans for it?

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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