Think making your own pickled jalapenos is hard? I thought so until I did it.
Having an overabundance of jalapeños in the garden this year, it was time to figure out how to preserve them rather than toss them. After some experimentation, I found a simple way of pickling them. They last for about two months in the refrigerator. If canned, they will last a year.
Check out the recipe at dougthecook: making your own pickled jalapenos
I know mac and cheese is popular: Kraft sells over 1 million boxes a day. Though buying it is easy, the taste is ok unless I’m *very* hungry. It was time to make it from scratch. I usually don’t make things with butter but I made an exception.
4 oz uncooked elbow pasta (macaroni)
1 cup milk
paprika
1/2 cup shredded sharp cheddar cheese
2 TBS butter (I used bakeable margarine)
Make macaroni according to directions. Drain.
While heat is on med-low, stir in 1/2 cup milk, butter, and cheese until melted. Add more milk until sauce is thick. Sprinkle with paprika.
Originally I put in the 1 cup milk and the sauce was too thin. Definitely tastes better than the old standby and just about as easy to make.
This goes well with baked beans.
dtc
I consolidated several Thanksgiving recipes on a new web page. Hope you enjoy!
dtc
2008 is here. Time to start on all the New Year’s resolutions we made.
Dinner on New Year’s Eve was great, though hectic. I was volunteered to cook a few entrees for 7 people. The chosen ones were Noodle Bowl Chicken and Chicken with Tomato-Caper sauce.
9 year old Addie provided dessert: her pink fluff heaven angel food cake. Also, the MOM had a delicious taco soup. And a gift for tomorrow’s breakfast was almond biscotti.
The entrees were still warm after trudging through a foot of fresh snow, which was still coming down.
All in all, everything was sooo good – especially the dessert.
Doug
I must say I love pot roast – especially the carrots. Normally I cook it two ways: the oven at 450 or on the stove top in a big pot. Since it is summertime (tomorrow, officially) the thought of all that heat in the kitchen is reprehensible. So out comes the crockpot.
Even though there is 1 1/2 of us (my wife eats half as much as me) I make a lot of it because it still tastes delicious after a few days and it relieves me from cooking. It doesn’t get any easier than this:
Into the crockpot set on high (4 hrs) or low (8 hrs)
6 carrots, peeled and sliced
4 potatoes, peeled and cubed
1 pound chuck roast, 1 inch cubes, trimmed of fat
1/3 cup water
Cooking on high tends to get a few veggies stuck to the side of the crockpot – at least on mine which is 20 years old.
Spanish for ‘sauce’. Fresh salsa (pico de gallo or salsa frescas) is made with ingredients that need no cooking – just chop and mix, though sometimes these sauces are pureed. It is delicious on eggs, tortillas, tacos, and many other foods.
Salsas can also have cooked ingredients such as roasted red peppers, sauted tomatoes, onions, and garlic. Tomatillos are excellent substitutes for tomatoes.