Wine not Vinegar

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‘Last year I took it upon myself to learn how to make wine. Personally am not much a wine drinker, so am shooting form the hip as it were. First, in the recipe book was apple juice wine, ( from canned apple juice) then raspberry, sweet apple wine, raspberry current ( had a bag of extra currents in the freezer) and more adventurous Cranberry wine. This summer was able to grab the chokecherries before the birds and made wine from them. Well the first wine had been sitting in my closest and to tell the truth was not very nice to them. But the other day racked them ( change containers) and whala, I have wine! this week hope to bottle them up and make pretty labels. ( the towels are to keep it dark and preserve the color.) You can see the airlock on each one, that is to keep out outside ( hence bad) air, but also let the wine breath.


Tomato & Cucumber Salad

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 I found this recipe ( and modified it a bit) while trying to use up alot of Cucumbers and Tomatoes! Very Good!

1/2 C extra virgin olive oil
2 T balsamic vinegar
2 T red wine vinegar
1/2 teaspoon sea or kosher salt
2-3 cloves garlic, minced
fresh basil leaves
fresh oregano leaves
2 cucumbers
2-3 tomatoes
1/2 C Olives
1/4 C Feta Cheese

Mince  or press garlic through a garlic press. Let stand in both vinegars while preparing the other ingredients   Chop basil and oregano leaves and add to  olive oil and allow to stand in oil while garlic marinates.Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 14 inch coins (circles). Slice tomatoes into wedges, being careful not to crush and lose juice. Place tomatoes, olives and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.Whisk dressing well and pour over vegetables\

Cranberry Sauce

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I have had this recipe for about 15 years, taken out of a newspaper. It originates from a restaurant called Pasta &  Co, and they sell it by the pound! I have made some modifications over the years

1 12 oz bag of Cranberries, ( sorted, washed, picked over )
3/4 c Dried Sour Cherries ( Sometimes these are very hard to find and I have used Crasins 
1/3 c Sugar
2/3 c Red Current Jelly ( this can be hard to find if you don ‘t make your own, I have used several types of  “red ” jellies with great results )
2/3 c Water
1/4 Dark Rum

In a large sauce pan place cranberries, sour cherries, sugar, jelly and water. Over low heat simmer stirring occasionally about 15 minutes until the berries have popped. Remove from heat stir in Rum.  Refrigerate over night and serve at room temperature. Excellent over ice cream, crepes and waffles!\ I can this in a water bath canner according to the blue ball book recipe 

Yummy Iced Coffee

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‘I have tried for years to find a great iced coffee recipe…. well I found this last year and love it! as some of you   know coffee is should be on the food pyramid for me! First Any old coffee you have at the end of the day save and put into ice cube trays and freeze!

Yummy Iced Coffee\ This recipe is for a Iced mocha… adjust as your tastes go!

2-3 tbl of Chocolate syrup
2-3 tbl cream Cool or cold coffee Tall glass!\ Put chocolate and cream in the bottom of the glass. stir well. Fill up glass with Coffee ice cubes and then pour in the cooled coffee to the top..stir and enjoy! EASY yummy!

Angelo ‘s Dish

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Got this recipe from the newspaper… it seems plain and simple, I like the variety of meat choices… make it easier when looking in the freezer. But boy is it tasty, Joshua loved it!

1/4 c extra Virgin Olive Oil (divided)
lb Lamb, Beef or Pork ( cut into 1 inch cubes
1/2 med onion (diced)
1 tsp Garlic Salt
1/2 tsp Pepper
4 cups Cooked rice
1/2 C Parmesan Cheese

Heat 2 Tbs oil in heavy skillet. Add meat and cook until browned. Add onions, and saute\’ 1 minute longer. Add garlic salt and enough water to cover meat. Add pepper. Cook over low heat for 2 hours, until meat is very tender. Check water level occasionally to prevent meat from scorching. Shape cooked rice into a ring on a platter. Sprinkle cheese evenly over rice. Spoon Meat into the center of the ring. Heat remaining oil in a skillet. pour hot oil over cheese. Serve with pan juices, if any remain, on the side. Serves 6

Triple Onion Chicken

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We recently made this for Easter and it has become a big hit!

3 T olive oil
2c white mushrooms
3 leeks, washed cut Julienne (white part only)
1 med onion
1/2 sour cream
1/2 half n half
1/2 shredded Cheddar cheese
( 1 oz) package of Dry Onion Soup mix
1/2 t paprika
1/4 t salt
1/4 t pepper
skinless, boneless chicken breasts ( 1 – 1 1/2 lbs)

Heat a large skillet over med heat, put oil, mushrooms, leeks and onion to pan. Cook 8 minutes stirring.. Remove from heat and add cool slightly. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper. Coat a 13 x 9 glass baking pan dish cooking spray. Arrange Chicken in pan. Pour cooled mushroom mix evenly over chicken. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350. Remove plastic wrap and bake uncovered for 1 hour. variation on the recipe call for 3 bacon slices, cooked and crumbed over the top before refrigerating, with 2 T bacon fat replacing oil oil to cook mushroom/onions

Chicken with Cilantro & Yellow Rice

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This is one of our family favorites and turmeric is so good for you!

4 chicken breast
( 28oz) Cans whole or diced tomatoes
garlic cloves
1/2 tsp salt
med green bell peppers ( sliced)
lrge Onion
2 tsp paprika
1/2 cup cilantro
3 1/2 cups water ( I use chicken broth, sometimes 1/2 and 1/2)
1/2 tsp salt
2 Tbl extra-virgin Olive oil
1/2 tsp ground turmeric
2 cups basmati rice ( I don\’t know where to get his so we use just plain white rice)

1. Place chickenĀ  in large pot, crush tomatoes a little bit and pour over chicken. Add garlic and salt. Bring to boil, reduce heat and simmer partially covered until chicken is tender, about 50 min. Stirring occasionally. Add small amount of water if gets too thick. Add peppers, onion and paprika. Return to simmer uncovered til onion is tender, and sauce is a little thickened. Add cilantro last. Rice combine water, salt, olive oil and turmeric in large sauce plan ( I use rice cooker ) Bring to boil stir in rice and return to boil and reduce heat. Cover tightly and simmer about 15 minutes. or until liquid is absorbed. Fluff with fork before serving. We serve the sauce over the rice.. Enjoy!

Colorado Green Chili

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(This is modified from Chris ‘s Pueblo Green Chili Sauce)
1/4 cup vegetable oil or olive Oil
8-10 large roasted green chilies, skins removed, sliced small (we buy these in the fall fresh roasted or grow them in the garden)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper ( opt)
1/2 teaspoon curry powder ( opt)
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or dried cilantro
1 teaspoon cayenne pepper ( opt)
1/2 teaspoon crushed red pepper flakes ( opt)
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1-2 lb pork (diced or ground) non the opt ‘s if you don ‘t want it too hot, we leave these out, Joshua is our too hot tester

Directions . In large stainless kettle, brown pork in bacon fat or vegetable oil.\n2. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue). Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile ‘s into a blender and puree them! Serve with Flour Tortillas to dip, or scoop

Mini Pumpkin Cheesecakes

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I got this recipe from our newspaper and it is from Argo Starch, this is very easy and very tasty, great for taking to potlucks!
paper Baking cup
gingersnap cookies
12 oz Cream cheese ( softened )
3/4 c Sugar\n1 T corn starch
1t Pumpkin Pie Spice ( I made my own )
2 eggs
1 c Canned pumpkin
1/3 c corn syrup
Place paper cups in muffin pans, and put one cookie in the bottom of each cup Beat cream cheese, sugar, corn starch, & spices with mixer til well blended. Add eggs, mix well. Add pumpkin and syrup last and beat for one minute. Pour filling into cups, dividing evenly. Bake in preheated oven for 30-35 minutes until just set. Chill one hour. We put a spoonful or whipped cream on top of each just before serving. Enjoy

Michellels Crock Pot Tortilla Soup

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‘This is one of my favorite Tortilla soup recipes, it reminds me of the soup you can get at Chili ‘s. if you don ‘t like it too hot cut down on the canned Chili ‘s Ingredients

1 1/2 lbs shredded cooked chicken
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce ( important)
2 (4 ounce) cans hatch diced green chilies
1 (15 ounce) can pinto beans, rinsed and drained\
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 tsp each cumin, chili powder, salt, pepper
15 ounces corn, drained ( opt)
2 tablespoons chopped cilantro
avocado, cubed  sour cream * shredded cheese, of your choice  tortilla chips add 1/2 cup of milk near end of cooking if too spicy for your taste\

Directions Put all ingredients into a large crock pot. Cook for 6 to 8 hours on low. The others items on list are for garnish. Serve in your favorite soup bowls with chips , cheese and garnish of choice. Enjoy!’, ‘