DILLED NEW POTATOES
(Pressure cooker recipe) 
Ingredients: 
2.5 lbs Baby 'Creamers' or New Potatoes
2 Tbl. Chicken Stock/Soup Base
2 Tbl. Fresh Dill Weed
2 Tbl Butter
8 Oz. Sour Cream                                        1 C. Water

In a 6 quart pressure cooker, place washed, unpeeled New Potatoes, (can cut in half) Butter, Chicken Soup Base, and Dill. Pour the cup of water over all. 

Secure and lock the pressure cooker lid on the pot, and turn the pressure valve to 'pressure', set the timer on High Pressure for 7 minutes.    Once the pot reaches high pressure, the timer will count down. After 7 minutes, the pressure cooker alarm will sound. Release the pressure valve. After all the steam is released, open the lid and stir. If desired, stir in up to 1 cup sour cream, or eat without sour cream, the delicious buttery dilled potatoes. 

Enjoy!
Callie

Ketchup-without the sugar and preservatives!

Those who know me understand that I appreciate sauces, dips...and well, condiments in general. Take a look inside your refridgerator and you will know if you are a condiment queen or not!  Here's the thing, not all condiments are created equal, nor are they all healthy for you.  Of all the condiments, I think Catsup, or Ketchup, whatever you want to call it, is a cheap condiment (meaning unsophisticated, and cut-rate).   Am I being to tough on this beloved side kick?

So to put this stalwart standby in it's proper place....enter...... organic ketchup.

Callie's Ketchup

I prefer the Fagor brand pressure cooker, but used an instant-pot recipe (which can easily be found on Pinterest or PressureCooking.com) and adjusted it to my own likes/dislikes.    Here, give it a try!

1 3/4 lbs Roma Tomatoes - cut in half or quarters
1/8 of a fresh Red Onion
1/3-1/2 cup Black Rasins
1 Tablespoon Local Honey

Put the above ingredients in the pressure cooker pot, then add the following Salts (mineral), Seeds and Spices.

1Tablespoon Paprika
1 Teaspoon Salt (Ground Rock, or Pink Himalayan)
1/4 Teaspoon Siagon Cinnamon
1/8 Teaspoon Clove Powder
1/8 Teaspoon Garlic Powder
1/2 Teaspoon Dijon Mustard                                                   5 Tablespoons Apple Cider Vinegar














Awesome Gadgets:  For this recipe, I used a seed and stem remover, and I crushed the tomato halves with a lemon squeezer to keep the maximum amount of liquid before putting under pressure.







Secure (lock)the lid on the pressue cooker, with the valve set to pressure, set the cooker on High for 5 minutes.  After the 5 minute cooking time, release the pressure by turning the valve to steam, and do so until there is no sign of steam escaping the pot.



Open the pot, and allow the ketchup mixture to sit and simmer on warm for about 10 minutes.  Then in a standing blender, or with an emersion blender, blend the mix until smooth.   Place into glass jars with lids, and place in refridgerator until cold.

Your jars of ketchup can last approx 6 months in the refridgerator. . . maybe. . .

. . .  I doubt it, I served some up with my eggs today, and had to have seconds.  It is delicious, and contains NO sugar, or preservatives! _



Enjoy,
Callie

TWENTY MINUTES TO DECADENCE!    

So, I'm a kitchen gadget junkie.  But, I do think I choose quality appliances and accoutrements. Secretly, (not so much now) I have a list of fun cooking tools to add to my kitchen. Yes, I'm that person who has egg separaters, biscuit cutters in 10 sizes, and citrus squeezers the perfect size for a lemon or a lime, whicheveer my new dish calls for.  

Last year, I discovered the Yonana's Healthy Frozen Dessert Maker.  The best part, was I found it locally for about 1/2 the online price.    I'm always looking for the perfect balance between satisfying my appreciation for taste and choosing the best for my health nutritionally.  So.... enter.. an new decadent treat.    

                                        TWENTY MINUTES TO DECADENCE! 

2 peeled and frozen bananas - (I like to freeze these in halves, in ziplock bags.)

Frozen Dark Sweet Cherries  (about 1 cup)      

2 Dark Chocolate bars (miniature size)

Chocolate Dessert Cups 

On a plate, set out bananas, and cherries to begin to thaw (about 10 minutes.) Unwrap the chocolate bars.  After 10 minutes alternate portions of the banana, cherries, and chocolate into the feed tube of the Yonanas machine while it is turned on. Use the food plunger tool to push down and watch the machine begin to produce a soft creamy frozen treat.  Stir to ensure the ingredients are well blended, and then spoon portions into the chocolate dessert cups.  Sometimes, I top it off with a small piece of chocolate or a berry. 

  

This treat tops off a great meal in 2-3 bites, is not heavy, but incredibly refreshing!

Enjoy,

Callie

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