Store Citrus Now for the Long Hot Summer!

DAD’S GRAPEFRUIT SLUSH 

Ingredients:

6-8 Grapefruit

20-oz can crushed pineapple

16 0z pkg. frozen strawberries

1 cup white sugar

1 cup water

Soda (or fresh squeezed orange juice) 

How to:

Cut and section fruit out of grapefruit into large bowl. 

Squeeze all juice out of grapefruit into bowl.  

Add pineapple, frozen (thawed) strawberries. Dissolve 1 cup sugar in 1 cup water and add to mixture. 

Pour all into a 1 gallon zip-lock freezer bag. Remove as much air as possible without juice spilling. 

Freeze.  Laying the bag flat. 

To serve, cut chunks of frozen mix and place in glass. 

Add soda or juice. Cut fruit in with sharp knife and mixture will become slushy. Add more juice if needed.  

Enjoy!    

Callie

Winter Comfort- Southwest Chicken Noodle Soup

  

    Southwest Chicken Noodle Soup

I AM HORRIBLE AT WRITING DOWN RECIPES- AND I DON'T ALWAYS MEASURE INGREDIENTS!  But this is one soup you will want to have!

Here's How: 

In your favorite stewing pot, place number of chicken pieces desired, fill at least 3/4 of the pot deep with water and boil until chicken is completely cooked. Remove chicken from pot, set aside to cool. 

Strain the chicken stock through cheese cloth returning the stock to your pot.

Add fresh chopped Celery and Carrots. Boil in chicken stock until tender. 

Season with: 2 Tbls. Chicken Flavored Soup Base, Sea Salt, Cumin, & fresh ground Black Pepper to taste. 

Remove chicken from bones, (if not boneless) and cut into bite-sized pieces. Add chicken to the soup mix. 

30 minutes before serving: Add 1/2 cup mild pickled Green Jalapeño peppers, 4 handfuls of your favorite pasta noodles, and return to boil. (time may vary depending on the thickness of the noodles).

10 min. before serving: Add 1 can cream of chicken soup (slightly wisked) Stir until thickened, adding more water if the broth becomes too thick.    Serve hot!  

Enjoy, 

Callie

Definitly not Green Jell-0!

When our family went through a recent bout with the flu. We combined two ideas: 1- the soothing effects of eating nothing but Gelatin (Jell-o). 2- Our love for a variety of flavors.  And . . . .  we created the best tasting 'Jell-o' we had ever had!

How to:
Sprinkle two packets of Knox original unflavored gelatin over 1 cup of COLD water- or as directed on gelatin envelope.  When it is firm, stir until dissolved over medium heat.  Add 1 cup of white sugar and stir until dissolved. Add another cup of cold water and 4 tablespoons (or until desired color and intensity of flavor) your favorite Torani Flavoring. Refrigerate until well gelled.

Some of our favorite flavors:

• Amaretto
• White Chocolate
• Blackberry
• Pomegranate
• Raspberry

Next time we make this recipe; on a 'not sick day', I would like to pour the mixture into tall champagne flutes and gell some dark red cherries or fruit of choice in this absolutely flavor packed treat.

Enjoy,
Callie

Muchismo's: (Mu-Cheez-Moz)

So I have developed another new recipe, this time I have decided to post this fun little aperitivo  to my kitchen blog.
Muchismo's  (not to be confused with machismo's) are easily created, but if you want the best taste you must use the finest ingredients.  

Use:
1-Homemade corn muffins:, similar to this one at allrecipes.com.  Mine are made with freshly ground popcorn, creamed corn,
2-Your finest and favorite cheese.  I like a combination of Monterrey jack and Colby cheeses.
3- Jalapeño  peppers, store-bought, or home pickled  (mild and sliced).

To do: Simply slice the corn muffin, place a couple of  jalapeño pepper slices inside and top the peppers with shredded cheeses, replace the muffin cap. Pop in the microwave for 30 second or so, eat warm.

Enjoy!

Callie