There is no fear of pork in our home. So, when I saw a recipe for apple cider pulled pork the other day, I thought that sounded like a good way to use up some apples from our CSA share. No problem. Easy recipe, too. All you do is plunk a nice sized pork shoulder roast in the crock pot with a couple of cored apples, a yellow onion, about a 1/4 cup of apple cider vinegar, one cup of water and a sprinkle of cinnamon over the top. Leave it on low and go to work. Done.
I was even inspired enough to find some cute little soft pretzel rolls to serve the pulled pork on for dinner. Sounds, pretty yummy, right? Too bad that’s not how it went down. Oh, but nooooooooooo … we had to take this to the next level. For real. Brilliant flash of lightning! Ka-pow!
A side effect of a few weeks of not really doing anything with the jalapenos that were in the CSA share has left me with a nice little pile of peppers. I felt that these needed to get some use. Like, now.
Over the weekend, I saw a bacon-wrapped jalapeno popper recipe that sounded pretty decent but I wasn’t really interested in cream cheese. I wanted something more …
How about pulled pork, a dab of BBQ sauce and cheddar cheese stuffed into these pretty peppers?? Boo-ya! Now we’re talkin’!
Check this out:
No recipe. No instructions. Just do it. I cleaned the peppers and then baked these hotties up for about ten minutes at 350. There was a nice little afterburner of hot but not so much that your face burned off or anything. Perfect!
Peaches, peaches, peaches! I canned a couple of jars last week and I have frozen several bags to make pies or cobblers with later in the year. But, I was running out of creative ideas for saving these yummy treats until I saw someone post a jalapeno peach recipe the other day. Of course, I lost track of that website and have no idea where to find it now. So, I’m going out on my own.
This is my first attempt at any jelly or jam. Ever. Believe it or not, I followed the instructions for canning on this one!
The only thing that I did to modify the recipe at all was add four or five cleaned and seeded jalapeno peppers very finely chopped. I also blanched the peaches quickly to peel the skins off easier.
I have a feeling that this sweet and spicy mix is going to be FANTASTIC.
Here’s the rundown for instructions, they are the same ones that come in the box of fruit pectin that I bought at the store:
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- You will need more jars that you think you do. Buy extra lids.
- You will need the huge canner pot. And, you will still use every pot you own for boiling everything else.
- Allow for tons of time. This is an endeavour.
- Clean, clean, clean! The jars must be clean.
- Follow the instructions.
Even though the nights are getting chilly, the days are still warm and the harvest continues … what’s in this week’s CSA?
For the veggie share we have lots of tomatoes and even a couple more pretty heirloom ones, lovely purple basil (drool), jalapeno peppers and a big bell pepper, eggplant/ughplant, THREE different kinds of green beans, potatoes, summer squash, garlic and two nice looking yellow onions.
For the fruit share, the big box has peaches, pears and apples. And, my helper in the photo is eating the raspberries and grapes. He snatched those up the minute I walked in the door!
I’m thinking about trying to remember one of my Grammy’s old recipes for green beans with new potatoes in the slow cooker with a nice, salty ham hock. Yup. That sounds like a meal plan to me! What’s on your meal plan for this week?
The canning and preserving continues in my kitchen. Today is all about tomatoes. I love salsa so I used a mix of tomatoes with fresh cilantro, jalapenos and a white onion.
This was the first time I have blanched tomatoes in a while and it was a lot easier than I remember. I don’t know why I was freaked about it actually. Boil water, dip in ice water and done.
The trick to this was making an X on the tomato and coring out the top a little bit.
Boil about 15-30 seconds.
The skins just came right off — easy.
mmmm … spicy
Viola! A big batch of salsa! I am going to eat some of it right away and put the rest in a big jar for later. Why don’t you bring some chips and join me?
It’s Thursday and you know what that means, right? It’s Fruits and Veggies Box Day. Quite a haul this week, I must say. It was super heavy to carry to the car. (or I’m totally out of shape … maybe, both)
Here’s my loot for this week:
Cantaloupe, Watermelon, Honeydew (I think?), (OMG) Raspberries!, Summer Squash, Cucumbers, Jalapenos, Romanian Peppers, Bell Peppers, Eggplant/Ughplant, Tomatoes (Red and Green), Purple Basil and Mixed Purple/Green Beans
I will be fighting my son for these raspberries, I am sure of it. I need to learn how to share better.
And, for the additional fruit share, more peaches and pears! Mmmmm. I see a peach cobbler in my future. Any suggestions for tons of pears?
I’m thinking the meal plan for this week will definitely include some fried green tomatoes and a basil/tomato/cucumber salad.
I might try Ughplant Parmesan. Or, I might just give the eggplant to some other deserving soul. We’ll see how adventurous I get. Wish me luck!
Here I go again … Pinterest recipe time! Cheesy Jalapeno Popper Stuffed Chicken. Ya, you read that right. Sounds crazy indulgent? Not really. The chicken is baked and there’s low fat cheeses. That’s better than some stuff I have seen on Pinterest. So, I tried it. AND, I actually followed the recipe (OMG), you can find it HERE. It was kind of complicated and I didn’t want to touch my camera with raw chicken hands so … here’s the end result:
Lookin’ pretty good. Tastin’ even better. We will be keeping that recipe for future meal plan rotations.
Then, I needed to use more squash from the CSA box so I decided to try a baked version of the fried squash I did last week. I found this recipe at A Tribute to Country Fried Fair Vegetables, by Lettuce Never Squash Our Love. It’s the same egg wash and dip routine with a couple of twists that I think were just plain great ideas! Instant mashed potatoes for the breading! And, baking. Not fried. Two thumbs up!
Have you tried any new Pinterest recipes lately? I know someone who had a Pinterest party and everyone brought something they had seen on the website. Super fun!