This is by far, my favorite comfort food. I have slowly perfected the recipe too! I will give the detailed recipe and instructions! Seriously I am betting you will love this!
1 piece of steak, any cut
1 Green, Red or Yellow Pepper ( I use a Mix)
1 Tablespoon of Margarine
1 Slice of Bread
1/4 Teaspoon if Garlic powder
Cheddar Cheese or Mozza to top
1. Cut steak in slices, tip, use scissors, I use regular ones for my kitchen a lot!
2. Cut up the peppers … that’s pretty easy, don’t dice, slices, if not they will go mushy before your steak cooks.
3. Preheat the oven to broil or 500 degrees.
4. Butter the bread LIGHTLY on both sides and dust with garlic powder and put it on a baking sheet, and put it in the preheating oven and WATCH IT, you want it dark brown on both sides, so you’ll have to flip it. (the reason you brown it is because if not the steak and veggies will make it soggy)
5. Put the cut up steak, peppers and onions in the frying pan and start cooking on Medium heat!
Continue cooking until the steak is cooked, and the veggies are tender and there is no water left in the pan.
6.After the steak is all cooked, your bread should be browned by now, or burnt if you forgot about it:) Take the steak mixture and spoon it over the bread, it should over flow onto the baking sheet.
7. Put the cheese on top and bake just until the cheese melts!
Pickled Beets Recipe
Recipe for Vinegar Mix (1 Batch)
2 Cups Sugar
2 Cups Beet Juice Water
2 Cups White Vinegar
1 Tablespoon Cinnamon
1 Teaspoon Ground Cloves
1 Teaspoon Allspice
1/2 Teaspoon Salt
The above will do about 8 pints
So I made 2 batches of beets, my first try I used this recipe http://www.healthy-beets.com/pickled-beets.html and they were WAYYYYYYY too tart and not sweet at all. I did not like, the recipe above is AWESOME.
Growing up Bread and Butter pickles were my favorite! 🙂 I made these pickles with the cucumbers from my garden!
Brine(do not use in pickling mixture)
1/2 cup pickling salt
8 cups of water
2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices
2 Onions Chopped
1. In a bowl combine Pickling salt and water. Dissolve it
2. Chop the onions and cucumbers and remove the seeds like shown below and soak over night.
THE NEXT DAY
3. Clean your jars by boiling them in water for 5 minutes. After boiled take out and set on a towel or dishcloth upside down. Now drain the salt water off of your cucumbers and onions. Now stuff the cucumbers and onions into hot, clean jars. Put the jar rings and covers in the boiling water.
4. In a seperate pot, combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar boil for 2 minutes, then remove from heat and pour immediately into the pre stuffed jars leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.)
5. Stick a knife in the jars or something to remove the excess air or bubbles. Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.
Then take them out and wait for the popping! 🙂
I heard something rather amusing today on CJLS in Yarmouth, NS, they were going on and on about how people in Yarmouth, do not need a GPS in their car…. Wait a second, you do realize in Yarmouth we have thousands of geocaches! Geocaches are things you find with a GPS. To learn more about it visit the geocaching page of my website! It’s a super fun game that ALSO takes you to places that you will never notice driving by the 100’s of time a day in Yarmouth! So CJLS, you are wrong, people in Yarmouth should own GPS’s:)
Each little dot is a hidden box or container:)
Last year was my first time ever making jelly. Me and Mike were geocaching on the tracks in Arcadia and noticed some blackberries, not some thousands, so me and mike went and grabbed some containers, and started picking. We gave the mosquitoes a lunch, and got tons of blackberries:
When we got them home, we soaked them in water to get the bugs out, then got stockings from the dollar store and Mike squeezed them and squeezed them until his hands hurt.
We took the juice and followed the recipe on the package of certo for raspberries.
Here are the jars all clean and boiled.
Here is the blackberry jelly complete!
I am starting to enjoy cooking! I had some leftover ham and I have been looking for ways to use my garden potatoes a bit more that I harvested earlier in the week, so I am trying out recipes a few times until I get it just right. I think is awesome and this is one of those recipes I have perfected to my taste! I have made corn chowder with bacon, chowder with ham, and plain corn chowder and this recipe is by far my favorite and surprisingly quick to make!
Corn Chowder basic recipe:
4-6 Potatoes peeled and cubed
1 onion chopped
1 can of condensed milk
1 large can of creme corn(or 2 small cans)
1 cup of cubed cooked ham(optional)(not the kind from a can, real ham or slices)
salt and pepper
1.Directions, put onion and potatoes in a large pot and cover with water by an inch and cook until potatoes are tender! (keep water on them, it’s ok if it boils down a bit but keep enough on so the can cook, not too much)
2. If adding ham add it for a few minutes before the potatoes are done to heat it up.
3. turn heat down to the LOWEST setting like 1 or below, just to almost keep it warm, and add the corn and can of milk and stir. You can eat it right away or you can wait for it all to heat up a bit more. Simple corn chowder recipe!
I did also make bacon corn chowder before, however, it was not nearly as good, maybe if I had sprinkled the bacon on after, I found the bacon had no taste when added to the chowder, ham is 100% better.