Homemade Garden Salsa - Alternate Recipe

So you may remember my fresh garden salsa recipe from a couple of weeks ago. 

Just looking at these pictures makes me want some! 

Well, we've been making it as often as we can because it's SO delicious! While we were visiting family last weekend and after raiding my parent's and in-law's gardens, we made more! This time it was a little different though.

This time we didn't use tomato paste since they didn't have any. (Well, the first batch anyways, my mother-in-law ended up insisting on running to the store.) I was bummed at first that it might not taste right but one by one every gave it a try and before I knew it a whole bowl of it was gone! 

These pictures don't do it justice by any means but it was a beautiful and colorful "pico de gallo -esque" salsa and my in-laws devoured it! 

It just proves that going strictly by the recipe isn't always the best choice! Have fun, experiment! Try something new! With this salsa, just use my recipe as a starting point but turn it into your own! You can dice all of your ingredients rather than blend them, use more peppers, add hot sauce, etc. There are so many ways to make it your perfect salsa! 

Do you like spicy salsa or mild salsa? Restaurant style or grocery store brand? Chunky or smooth?

Till next time,

Catherine

Pinterest fail: "Quick" Refried Beans (from dry beans)

Ok I'm going to go ahead and start by saying...don't do this. Don't do what I did. Don't believe everything you read on the internet. 

I found this recipe for "quick" refried beans and thought I had happened upon some great secret. I read through a bunch of reviews, some good and some bad, and went along with it. I had a thought in the back of my mind that said, "I think this is too good to be true." I should have listened to that voice. 

Ingredients:

• 1lb dry beans (I used pinto)
• 1 Tablespoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 6+ cups water...add more as needed
• 1 can of tomato paste (what?!)

Directions:

Grind your beans in a wheat grinder. 

Or blender. Or both. 

Mix all of your ingredients together in a large pot. 

Taste test for about an hour while trying to convince yourself it will get better.

"Hey...the ingredients list on store-bought refried beans includes tomato paste! I'll add a can of tomato paste." Whatever you do, don't do that.

Once you've given up on it getting any tastier, or less crunchy, go ahead and dump it all into the trash can. You gave it your best, champ. Good game.

Le sigh.

Live and learn. Or live safely and learn from bloggers who tried the too-good-to-be-true stuff first. 

Anyone have a GOOD recipe for refried beans from dried beans? I promise I'll take the time to soak them.

Till next time,

Catherine

Cook: Garden Fresh Salsa

This past weekend my husband was super excited to harvest a few jalapeños form his plants. Yes, his plants. He said he wants the 4 jalapeño plants to be his little project so, I don't touch 'em. Plus, I can't handle any hot stuff so it works out. 

So he managed to harvest three jalapeños that were just right (or so he says). I asked him what we were going to do with them. Brian said he was going to save the seeds from one for next year and eat maybe one slice. Well, what do we do with the rest? 

Make salsa!

I did a quick Google search to find an easy recipe that we had the ingredients for and came up with this one here. I definitely adapted the recipe to our taste and what we had in the kitchen but that's where I got my starting point. 

Disclaimer: This salsa is NOT spicy or chunky! I don't like spicy or chunky salsa. Fortunately for those of you who do, the method is only slightly different! Simply dice up your ingredients and stir them together rather than blend. And for spice, you can leave the jalapeño seeds or add in your favorite hot sauce! Easy peasy! 

Oh and this makes a lot of salsa! I got two full 16oz jars and two full 8oz jars. I used old salsa jars and jelly jars. I definitely want to double the recipe and then can it with my mom soon! Fresh salsa all year long would be fantastic!

Ingredients: 

• 2-3 large tomatoes
• 16oz can of tomato paste
• 1/2 - 1 cup of water
• 1 can of petite cut tomatoes (or not, I had it so I tossed it in)
• 1-2 jalapeños (I only used one)
• 2-3 cloves of garlic (or 1 tsp of garlic powder)
• 3 teaspoons onion powder (or 1 onion)
• 3 teaspoons salt
• 2 Tablespoons parsley (fresh is great too!)
• 3 Tablespoons lemon juice (or lime. Fresh is best!)
• 1 teaspoon olive oil
• 2 teaspoons sugar

No tomato paste? No problem! Check out this version for an alternate way of preparing this!

Directions:

Cut up your produce. Remember to wear gloves and don't touch your face when you cut up the jalapeño! Remove the seeds if you don't like spicy salsa or keep them in if you're feeling brave!

Toss all your ingredients into the blender.

It's like a fiesta going on in there!

Blend on puree but only for a few seconds. It doesn't need much. 

Inhale and try not to drool into the salsa.

At this point do, break out the tortilla chips and do a taste test! Add more tomato chunks, hot sauce, another splash of lemon juice or whatever you want! That's exactly what Brian and I did. At first I tried to follow the original recipe just with extra tomato (in various forms) so it came out very tomato-y. So I added a little of this, a little of that and suddenly, it was just right! Since there is so much tomato in this salsa, it is very tomato-y but the best part is, you can customize this to your taste in no time! 

I put three of these right into the freezer so they would hopefully last us a little longer. The 4th one is now half empty. That's how good this stuff turned out! 

Oh and it looks so pretty too! I may need to just make this in large batches and not go back to store bought! Although, I do love me some Newman's Own Mild Salsa!

The tomatoes we used were from a friend's garden so we were so excited to use them in a delicious recipe! I think it would amazing for all of the ingredients to be straight from the garden! Mmm!

My plan for next year either at our house or my parent's house is to plant a Salsa Garden. It's one of those new things sweeping the internet. I think it would be really cool to do a themed garden like that, though. Or at least one section of the garden. Mine would have big tomatoes, jalapeños, onions, garlic, cilantro, and parsley planted in it.

If that chip looks funny you're right. It's actually a failed tortilla. More on that later.

What's your favorite brand of salsa? Do you make your own? What would you plant in your salsa garden?

Till next time,
Catherine

I linked up this post with Nourishing Treasures' Make Your Own Monday!

I've linked up this post with Feeding Big's In and Out of the Kitchen Link Party #29!

I've linked up to Hearthfelt Hopes #7 with The Aliso Kitchen!



I've linked up to Less Laundry, More Linking #12 with Life After Laundry and Sensational Creations.

I've linked up to the Pinworthy Projects Link Party 10/18/13 with Just Us Four, Planned In Pencil, and Atkinson Drive!

DIY-How to Shorten Window Blinds

How to Shorten Window Blinds 

or

How to Make It Look Like Your Potential Adopted Dog Didn't Destroy the Bottom of Your Blinds

Uhm...yea, about that. 

Long story short, we did a "home trial" with a dog we wanted to adopt. It didn't work out but it's in the best interest of us and more importantly, the dog. Maybe I'll write about him tomorrow. Anyone want a super sweet dog? 

I knew it was possible to shorten blinds but I didn't know how or how extremely easy it is! Here's a step by step tutorial which applies to just about all horizontal blinds. 

Assess the damage. Err...I mean...drop the blinds to their full length to see how much it needs to be shortened. 

My wonderful husband (and his long arms) took care of trading the blinds. Fortunately, the blinds downstairs in the living room (that got ripped) are the same length and width as the guest bedroom. The living room windows are also much longer than the guest bedroom window so it worked out so perfectly.

Here are the broken blinds on the shorter window. The bottom in tact rung is just above the windowsill...perfect!

Remove the plugs from the bottom bar of the blinds. With nicer blinds it's easier to remove it but we had to use pliers. There will be one on each side. 

Pull the knot out from inside the bar and untie it for each one. 

Then pull that vertical thicker string (from both sides) out of the rungs you'll be removing, then pull them out to the desired length. Or in my case, till all the broken rungs are removed. 

Simply slide the bottom bar back through the "rope ladder."

Slip the thicker string through the holes. 

Tie a new knot. We did slip knots just to make it easier if it ever needs to be done again.

Stuff the knot into the hole.

Push the plug back in. 

Cut the excess strings. You can either tie the "rope ladder" rungs underneath the bottom bar or just leave one "rope ladder" rung in tact. It's not noticeable either way. 

Now stand back and enjoy a set of blinds that fit your window perfectly! 

How easy was that?

Way easier than I expected, that's for sure. 

Now I just need to get some stinkin' curtains up!! 

Do you have blinds that need to be cut to size? Any suggestions for DIY curtains or cheap (but thick) curtains? 

Till next time,

Catherine

DIY: Memory Keepsake Shadow Box

Ready for a super easy DIY project? 

Are you sure? It's really easy.

If you're like me, you like to save little things like movie ticket stubs, exhibit passes, concert tickets, fortune cookies and other little momentos of dates and special times with your significant other or friends. I always try to keep them in the same general place, like a giant plastic bin full of other memory items. 

So, if you've got 'em, gather 'em up.

Now buy a shadow box. The size is up to you. The one I bought is maybe a 5"x7" but don't quote me on that. 

Open up the shadow box, toss in the little treasures. Close it up. 

You're done! 

If you want to get all fancy schmancy with it you can cut a slit in the top so you can just drop in new ticket stubs as you get them. 

You can also cut a cute piece of scrapbooking paper to fit and be the background.

I didn't do either of those but I'm keeping them in consideration! 

I've always liked to save little things like that but never had a way to display them. I love this because it's so simple and it's so sweet to be reminded of these fun memories.

Do you save little things like that? What do you do with yours?

Till next time,

Catherine

Cook: Breakfast Pockets

Are you tired of a bowl of cold cereal in the morning or wish you could just grab something nutritious and delicious on your way out the door? 

This awesome recipe will guarantee you and your family can eat a quick, wholesome breakfast even when you're running late!

A friend of mine told me about this easy pizza dough recipe and said she likes to use it to make these yummy breakfast pockets. I knew I wanted to try it right away. I wrote down the recipe and held onto it until the next time I went to the grocery store. I have made them a few times since and they're great! They also go wonderfully with homemade ketchup, if you're one that likes ketchup with your eggs! 

This recipe makes about a dozen fist-sized breakfast pockets. I like to wrap them up and freeze them and just pull them out as I need them. I think the next time I will freeze them on a tray, then put them in the same gallon bag(s) so that I don't have to waste aluminum foil. But if you do use aluminum foil, it makes it easier to pop it back into the toaster oven. 

Pizza Dough Ingredients:

• 1 1/3 cups of warm water
• 1/3 cup of sugar
• 1 Tbs or 1 packet of active dry yeast
• 6 cups of whole wheat flour
• 1/4 cup of extra virgin olive oil
• 2 tsp salt

Filling ingredients: 

• About 2 dozen eggs (a few more or less won't hurt)
• 20 small (preferably turkey) sausage links (see picture for reference)
• Cheddar cheese
• Salt
• Pepper

The best part about the filling is that you can make it however YOU want to make it! My husband and I like scrambled eggs with cheese and sausage. You can add ham, onions, peppers, whatever you think would taste best! 

Pizza Dough Directions:

1. Mix your warm water, yeast, and sugar together and let it proof for about 10 minutes.

2. Next, add in your first cup of flour, then your oil and salt, mix together.

3. Continue to slowly add flour and mix in until you've got a dough you can knead.

4. Knead the dough and add in flour as necessary until it's not sticky anymore.

5. Let the dough "rest" for about 10-15 minutes on the counter.

While it's resting, work on your filling.

Let the dough rest for about 10-15 minutes.

Filling directions:

Don't even bother with a skillet! Get your stockpot out for this one. Scramble all your eggs as you normally would, tossing in salt and pepper and later, the cheese. 

While the eggs are cooking (it may take some time), cut the sausage into small pieces. You can heat them in the microwave or just toss them in when the eggs are almost done. Don't worry if they're not heated through, they'll be in the oven to bake, plus heated again when you decide to eat a pocket.

I know, I know...I said I wasn't going to buy stuff like this anymore. I caved...sorry guys. Next time I will try and find some kind of locally raised sausage, whether it's chicken, pork, or turkey. 

UPDATE: I made breakfast sausage from Auburnlea Farm's pastured ground pork for the next time I made these. That is the best breakfast sausage ever!! I'm never buying the crap from the box again! 

Mmm...scrambled eggs with cheese are the best!

Now time to mix in the sausage. 

Drooling now! (Go ahead and preheat your oven to 450!)

Now it's time to roll out your dough! Pull off small pieces that are maybe a handful.

Roll them out as thin as you can.

It doesn't need to be a perfect circle or anything. 

Place about a spoon full of filling onto the dough. You won't need as much as you think!

Now pull the sides together and pinch the dough.

Trim off the extra dough so when you bite into it, you don't get a mouthful of just bread!

You can also try to pinch it like this and trim the edges. I know, I didn't make them very "cute" but hey, they're delicious!

Place them onto a cookie sheet without touching and put them into the oven for 15-20 minutes. 

De-lish! They'll last a couple weeks in the fridge but I recommend putting them into the freezer unless you expect them to be eaten pretty quickly. I put mine in the freezer and put one into the fridge at night so it's thawed by morning and ready to pop into the microwave for a quick but filling breakfast!

Oh and I had some leftover dough and decided to make little crescent rolls. Cute, right? 

These went into the freezer too and were a nice little surprise one night when we wanted some garlic bread with our spaghetti! I'm considering making an entire batch of pizza dough just to make these yummy whole wheat crescent rolls. 

What's your usual go-to breakfast when you're in a hurry? 

Till next time,
Catherine

I've linked up to Make Your Own Mondays 9/2/13 with Nourishing Treasures!

I've linked up to Mostly Homemade Mondays Week 44 with Homegrown & Healthy!