Green Tomato Relish

I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red.  Coarse chop all of that then spin it in a food processor to get the final mince on.  Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot.  I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so.  I managed to cram everything into 5 wide mouth pint jars.  Process in a water bath for 20-30 minutes.

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Chicken Nuggets

Skinless, boneless chicken breasts for the win.  I’m not thrilled with the batter.  It was OK but I wanted it to be better.  It’s flour and cornstarch with an egg and some water plus seasonings.  The dip wasn’t any better.  I tossed it together from mayo, mustard, a squirt of lemon juice, and honey.  Needs more research.

That said, there were no leftovers.

Chicken Biscuits

The pan is 12×6 inches, a bit larger than the 8×8 pan in this biscuit recipe but gave no problem.  The biscuits were a tad shorter.We had roasted chicken last night and made a stew of it today with fresh and frozen veggies.  A good time was had by all – the pups got to lick out the dishes and pots.

Tidbits

We brought in some more tomatoes and promptly turned them into stewed tomatoes with lots of peppers and onions.We canned most of it but saved out enough to make our favorite sauce.The tomatoes and peppers with chicken broth and a pound each of Italian sausage and hamburger.  The usual herbs and spices went in: granulated onion and garlic, bay leaves, thyme, oregano, basil, black pepper and salt.Which we had with rice because its’s good that way.  The recipe was modified from a stuffed pepper soup recipe and the rice was a part of that.  It’s great on pasta.So we used the rest of that batch to make another lasagna,  We used ricotta in this one and that turned it into maybe the best lasagna I’ve ever made.  This one cooked at 350 for an hour, the mozz on the top browned up nicely.We said goodbye to a humongous corkscrew willow.  We planted it soon after we moved in, maybe 25+ years ago.  It grew fast and started to lose big branches, we worried they would take out infrastructure.Honey bees were attracted to the sap oozing from the fresh cuts.  We are leaving the big ol’ stump right where it is for now.Random sammich – we kept a tomato or three out of the pot just for one of these.  That’s a lucky double yolk on that egg!

Multi-Pot Recipes: Shredded Chicken, Two Ways

My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.

I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.

Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.

I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated.  I then used it for BBQ Chicken Sandwiches.

The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.