A lady I once knew gave me this recipe. Don really likes it. Better than store bought and, obviously, much fresher.
- 6 large tomatoes, diced fine
- 1 medium onion, diced fine
- 1 green pepper, diced fine
- 2-3 fresh jalepeno peppers (seeded or not, depends on you), diced fine
- 2 tsp. sugar
- 1 tbsp. cumin
- 1 tsp. salt
- 14 oz. can of tomato sauce
- 1/3 cup white vinegar
- 1 bunch cilantro, finely chopped
In a large pot, combine all the ingredients and bring to a boil. Lower the heat and simmer for 8-10 minutes or until it becomes thick. When cool, put in sealable glass jars or….why didn’t I think of this…cool in the fridge and then bring out the crackers, chips and EAT it.
OM yummy!
Christmas
Christmas can be happy, sad, reflective, noisy, lonely, bringing back memories of Christmas’ past. I found this year, that my husband and I were not alone in insisting (if you will) to say, hear or read in print, that Canadians WANT Merry Christmas and not what has been called, politically correct nonsense, anything other than.
I can remember when I was a little girl that if my father didn’t know or wasn’t too sure what somone’s religion was, with a firm and sincerely meant handshake, he would look them in the eye and wish them Compliments of the Season. Other than that, Merry Christmas was the mantra.
Christmas….Christ….that is the reason for this….a birthday celebration for the birth of Christ. This is what we, in this country, celebrate. It matters not which faith you believe in, they all center around this. Anyone coming to or newly arrived in our beautiful land, cannot really believe that we will change what we believe in or stand for, just because they believe in something else or nothing at all.
Peace…Faith…..Understanding….Sharing….Helping someone in need…prayer……contemplation….
Okay, kids love presents and Santa. Sure! Who doesn’t? But have we stopped teaching our children also the reason for this time of year? The real reason?
Have we, as a worldly community become so callous or dead inside from feelings and faith due to all the tragedy in this world? I don’t believe that.
From my heart, and my family, we wish one and all a very Merry Christmas and secretly hope, you also got your wish from Santa.
Mango Sour For New Year’s Eve
What a neat cocktail this is to welcome in the New Year.
This will make 6 drinks…adjust to numbers in your home.
- 1 cup mango nectar
- 3/4 cup vodka
- 1/2 cup fresh lemon juice
- 3 tbsp. berry sugar (superfine)
Stir together the nectar, vodka, lemon juice and sugar in a 1 qt. glass measure.
Pour half of this into a shaker filled with crushed ice and shake for 30 seconds, strain and pour into chilled old fashioned glasses. Repeat for the remaining nectar mixture.
Garnish each glass with a fresh mango spear. Serve…take a bow and from me to you, HAPPY NEW YEAR,
Tasty Snacking Pecans
You just heard that unexpected company is coming over and all your holiday baking is in the freezer. Fear not, oh kitchen diva, grab a bag of pecans, some honey and away you go.
- 1/2 cup honey
- 1/4 cup sugar
- 1 tsp. ground chipotle chiles
- 2 cup pecan halves
- coarse kosher salt
- aniseed
Bring the honey, sugar and ground chiles to a boil in a large skillet, stirring to dissolve the sugar.
Add the pecan halves and cook until the mixture thickens and darkens in colour (about 6 minutes). This will almost begin to smoke.
Turn out onto tin foil and with some salad forks, start to separate the nuts as quickly as you can. Lightly sprinkle with the salt and aniseed.
Cool completely. You will find that the coating becomes crisp and don’t start to sample. Remember, company is on their way.
YUMMY!
Special Blood Orange Cocktail
‘Tis the season to be jolly and when your company arrrives, what better way to welcome them with this special ‘signature drink’.
Each year, I tried to have a different special welcome to our home drink. This is easy, super tasty and such a pretty colour as well.
- 1 cup blood orange juice
- 1 cup Grand Marnier
- 1 750 ml bottle of sparkling wine
Stir the juice and liqueur together in a pitcher, cover with plastic wrap and keep in the refrigerator until well chilled.
Divide among some chilled martini glasses. Toast the New Year and the conversation will start.
In case I didn’t mention it…….yummy!
Limeade Syrup Base
To make a lovely limeade drink with lots of ice or a base for an alcoholic drink using a simple syrup. This will do the trick. Great flavour.
- 3 tsp. grated lime zest
- 1 1/2 cups berry sugar
- 1/2 cup boiling water
- 1 1/2 cups fresh lime juice
In a sealable jar, combine the lime zest, sugar and boiling water. Cover tightly and shake until the sugar has completely dissolved. Add the lime juice and store in the refrigerator until ready to use. This make about 2 2/3 cups syrup base.
To make a glass: pour 1/2 cup syrup into a tall glass, add ice and 3/4 cup of cold water. Stir quickly to mix well.
To make a pitcher: Use all the syrup with 5 cups ice cold water in a large pitcher. Add ice cubes and stir. This make about 8 cups of limeade.
Enjoy!
Village Salad
I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Holiday Berry Pizza
Okay, I hear you. You have had enough turkey and stuffing to last until…umm next Christmas. Right? This is light, refreshing and a perfect lunch item.
The only thing that makes it “yours” is the kind of fruit or berries you use.
Dough
- 9 oz. ordinary commercial pizza dough
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 3/4 cup ricotta cheese
- 1/4 cup lime or lemon marmalade
- 1 piece of mozzarella cheese cut in 6 thick pieces
- 2 tbsp. large sugar crystals
- enough icing sugar
Place the dough in a greased bowl, cover with plastic and leave for an hour. Preheat the oven to 450 degrees.
Sprinkle the backside of a baking sheet with cornmeal and place the dough on top. Dip your fingertips into the butter and press the dough out, gently but firmly until you get a 10 inch circle. Carefully brush the pizza with the remaining butter and slide this onto a pizza pan.
Dot the dough with spoonfulls of ricotta cheese and the marmalade and arrange the mozzarella slices on top. Sprinkle with sugar crystals.
Fruit Topping
- 1/4 cup Berry sugar (super fine)
- 4 tsp. cornstarch
- 1/2 cup chilled mango nectar
- 2 – 2 1/2 cups of berries (blackberries, cranberries, raspberries, strawberries, blueberries) or add a few slices of peaches, or kiwi
- 1 tbsp. butter, chilled and cut in a small dice
In a saucepan combine the sugar and cornstarch then whisk in the chilled mango nectar. Add 1/2 cup of the berries and cook over high heat until the mixture begins to thicken.
Remove from heat and add the remaining berries, stir to mix and set aside.
Bake the pizza dough for about 15 minutes or until it becomes puffy and golden on the edges. Remove from the oven and spread out the warm berry mixture. Dust generously with icing sugar. Who said they wanted whipped cream? Well….
Yummy
Stuffed Pepper Slices
When I was looking for something ‘different’ in our recipe box, I came across this one. Haven’t used it in a while, but it is a great addition to the party table. Even if you are just having a few friends over for New Year…this is good!
- 1 red pepper
- 1 green pepper
- 8 oz. cottage cheese
- 1 tbsp. chopped pimento
- 1 tbsp. chopped Italian parsley
- 1 tbsp. finely chopped chives
- pinch of salt
- pinch of white pepper
- 1 tsp. lime juice
- 1 envelope unflavoured gelatin
- 1/2 cup cold water
- Butter lettuce leaves for garnish
Cut off the tops of the peppers, remove the seeds and pith. Wash and pat dry.
In a blender, cream the cottage cheese. Remove and add all the ingredients. Set aside.
Soak the gelatin in cold water to dissolve over a pan of simmering water. When dissolved, add to the cheese mixture, blending to thoroughly combine.
Fill each pepper and chill in the fridge for at least two hours. When ready to put on the table, slice each pepper in 4 thick slices and place on a lettuce leaf.
Who woulda thunk it? haha such fun to entertain.
yum….truly….yum.
New Take On Cheese Fondue
It’s always nice to find a new way to use an old classic recipe. This one might work for you, especially if you are celebrating the Christmas-New Years time at a ski resort. Gather round my friends and chill the beer, wine or champagne and settle in front of a warm fire with this.
To serve 4:
- 2 oz. Mozzarella Cheese
- 1 package sliced Gouda Cheese – cut up
- 1 package sliced Swiss Cheese- cut up
- 3 tbsp. cornstarch
- 1 1/3 cup ‘white’ beer
- 1 garlic clove, halved
- 1 tbsp. Calvados liqueur
Place the cheeses in a resealable bag with 2 tbsp of the flour. Shake well to distribute the flour evenly. Pour 1 cup of the beer into the bag and leave for half an hour.
In a heavy pot rub the bottom and sides with the garlic clove. Heat the pot over medium-low heat for about 3 minutes.
Add the cheese mixture one third at a time, stirring gently with a wooden spoon until completely melted before adding the next third. Do NOT let this boil.
Adjust the consistency if needed. If too thick, add the remaining beer, if not, just drink it…Cook for a further 2 minutes , now add in the calvados.
Transfer to a fondue pot and serve with any of the following:
bread cubes, potato gnocchi, polenta cubes, cubed salami…the choice is endless.
Yummy! Enjoy!
Day After – Pictures
This is a little different today. We will be posting pictures of last night. If you come here and they are not on yet, don’t give up. It may take until tomorrow but please, come back. Without a doubt, this was probably the best party we have ever put on.
I/we have been entertaining for many,many years and, believe it or not, I learned a few things….
1. is to use cocktail sized, colourful (not chinet) plates, and using Christmas napkins. Lay these out on the table.
2. name tags for each plate/bowl so guests don’t have to guess what they are supposed to eat. Using dollar store and/or Ikea small ‘platters’ worked.
3. we invited old friends, neighbors (some new), and new friends. Asked them to put on a name tag so people would know who-was who.
4. When they came in, we asked them to help themselves to whichever wine they wanted, talk to anyone they didn’t know and then wander around the table as much as they wanted to.
5. Secret: cleanup was an absolute breeze. Washed the wine glasses/rinsed with hot vinegar water and put away. That was it. The friendly ‘electric cupboard’ did the rest. Enjoy the pictures and don’t be afraid to have friends over. It was SO worth it. In fact, my cousin and her husband dropped in about 2 p.m. and we sat, chatted, laughed a lot, shared a Christmas drink and then they went on their way.
Christmas Celebration With Friends
Tonight we are hosting a gathering of friends and neighbours to celebrate Christmas. It has been in the planning stage for about a month now. A list of what we want to serve….finding the recipes….buying what we need. If you do this over time, it is not so expensive .
The table has been set for days now….I still just stand back, look at it and then add something. That is how you get what we call ‘tablescapes’. We have a table in the livngroom just for wines and glasses. This really works well. We will offer the first glass of wine and then our guests can help themselves. We also have a special juice drink for a few who do not imbibe alcohol.
This is what will be on the table to help make the evening fun.
- My homemade mini quiche with homemade bacon jam on top
- Pistachio and blue cheese cookies (great to have with wine)
- Don’s antipasto (yummmmmm)
- Warm red pepper dip (easy to make)
- Crackers
- Cherry tomato ‘ornaments’ with brie and basil leaf, topped with tapenade
- Cheese shortbread (again, super great with wine)
- Mushroom palmiers
- Potato Rostis with Lemon cream
- Cheesy mini burgers (sliders with a difference)
- Beef, asparagus and red pepper rolls
- Cucumber rounds
- Assorted truffles (homemade), chocolates, nuts
I promise, we will post pictures of the evening…the table beforehand. the wine/glasses table. We have 11 Christmas trees …should do the trick!