I have had a vegetable garden for several years now. Though I have a small space for a garden, I LOVE having fresh vegetables in the Summer and Fall. This year I planted ingredients for salsa (since I am out of the stuff I made 2 years ago). As well as a few other things.
Planted this year:
Tomatoes, Peppers, Hot Peppers, Onions, zucchini, cucumbers, lettuce, beets, basil, cilantro, oregano, parsley, sage, lavender, rosemary & Mint.
My Peppers and Zucchini have not been doing well so far this year. I have gotten a few hot peppers, but no regular ones(the plants don’t even have blooms). And One zucchini so far (though I see 2 more little ones growing) But the rest of my garden is thriving!
Today I mixed up my first batch of salsa. A couple of years ago I experimented with several recipes, and found a fabulous combination. Here is my recipe for Spicy Salsa:
Jill’s Spicy Salsa Recipe
- 15-20 medium sized tomatoes (tennis ball size)
- 3 large green peppers (softball size)
- 4 jalapeno peppers
- 3 medium onions (tennis ball size)
- 2 cloves garlic
- sm bunch basil (about 1/4 cup chopped)
- med bunch cilantro (about 1/2 cup chopped)
Chop all Ingredients and add to a pot. Add a little salt. Simmer on stove over medium low heat for 30 minutes or so. Taste as you go, you may need to add a sprinkle of sugar to sweeten it up a bit.
Pour into pint jars while hot, and they will typically self seal.
This is just a recipe that I made up. Mike told me I should share this one with everyone..so here it is! It is an easy way to make chicken nuggets at home without having to eat the processed premade version you buy in the store. Much better for you!
- 4 Boneless, skinless chicken breasts
- 1 cup corn flake crumbs
- two shakes salt
- two shakes pepper
- 1/2 tsp or so seasoning (I have used either poultry seasoning, or italian seasoning both are good)
Cut the chicken breasts into nugget sized pieces. Mix corn flake crumbs, salt and pepper and seasoning in a bowl. Roll nuggets in crumb mixture until they are fully covered. Put nuggets on a cookie sheet and bake at 350 degrees for roughly 20 minutes (until chicken is fully cooked).
Feel free to experiment with seasonings..it is very much to taste!
This a great Healthy Alternative to Regular Guacamole! It is a zero points weight watcher recipe!
- 1 1/2 lb Asparagus
- 1T reduced calorie Mayo
- 1T lime juice
- 1/4 c cilantro coarsely chopped
- 3 medium scallions finely chopped (I use green onions)
- 1/2 med jalapeno pepper
- 1/8 tsp Worcestershire sauce
- 1/8 tsp hot pepper sauce
- 1/8 tsp salt & pepper (to taste)
Boil Asparagus for 10 minutes, and drain. Put Asparagus in a food processor and puree until smooth. Stir in remaining ingredients. Serve with anything you would normally serve with regular guacamole!
This is a great potluck item! Use whatever veggies you like for toppings.
- 2 8oz packages crescent rolls
- 1 cup sour cream
- 1 8oz package cream cheese, softened
- 1 tsp dried dill weed
- 1/4 tsp garlic salt
- 1 (1oz) pkg ranch dressing mix
- 1 small onion, finely chopped
- 1 stalk celery, thinly sliced
- 1/2 cup halved and thinly-sliced radishes
- 1 red bell pepper, chopped
- 1 1/2 cups fresh broccoli, chopped
- 1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.