Smokey Zucchini Salsa

This recipe is a must for any one who has a plethora of zucchini and also does some canning.  The yield for this recipe is huge; I got 30 pint jars from one batch!

You'll need to prep and brine the vegetables overnight, so be sure to start this recipe when you know you'll have time to can it the following day.

This recipe is great for those larger zucchinis you may have missed in the garden.  Just half zucchinis lengthwise and scrape out the seeds with a spoon.  You can also peel the zucchini if you like; I didn't bother, I like the extra color.

Liquid smoke can be found near the the barbecue and hot sauces in most grocery stores.  Or you can make your own homemade liquid smoke!

Tip:  I recommend placing a kitchen towel under your cutting board when cutting up lots of tomatoes...

This salsa is fantastic year round.  Its great with chips, tacos, enchiladas and really anything else!  It also makes an excellent addition to soups that call for salsa, like my Crockpot Taco Soup!

Ingredients:
-30 cups shredded zucchini
-12 small onions {or 6 to 8 large onions}
-6 green peppers, shredded
-6 red peppers, shredded
-3/4 cup canning salt
-3 tbsp dry mustard
-3 tbsp garlic powder
-3 tbsp cumin
-1 to 2 tbsp chili powder {I used 1 tbsp}
-3 tbsp liquid smoke
-5 cups white vinegar
-1 cup apple cider vinegar
-2 1/4 cups brown sugar
-2 cups fresh cilantro, chopped
-10 to 15 jalapenos, chopped
-3 tsp ground pepper
-15 to 20 cups chopped ripe tomatoes {skins on}
-3 to 4 tbsp cornstarch
-3 (12 oz.) cans tomato paste

Process:
Day 1- 
Mix and Brine Vegetables:
1. Thoroughly mix shredded zucchini, onions, green and red peppers with canning salt in a very large bowl {or multiple bowls}.
2. Cover and refrigerate overnight.

Day 2-
Cooking and Canning:
1. Prepare canning jars and lids.
2. Rinse and drain the zucchini mixture in batches.  Squeeze out the access moisture.
3. In a very large pot {I started with my two largest cooking pots and ended up switching to my canner} combine zucchini mixture with all remaining ingredients.

4. Bring salsa to a boil and simmer for about 15 minutes.

5. Pour salsa into hot jars, leaving 1/2 inch head-space, wipe rims, top with lids and place in water bath.
6. Process jars for 15 minutes in a boiling water bath.
7. Remove canner lid and let sit for 5 minutes.
8. Remove jars from canner to a wire rack or clean kitchen towel.

9. Allow jars to cool and seal.

Enjoy!

A Farm Update

I just wanted to give you an update of whats been going on around here at theArtisticFarmer!

Ombre's chicks are doing great, although we were away this weekend and came home to find that we are down to 5 little chickies.  :(

We may just have another broody girl on our hands.  Little One has always laid her eggs in the hay in our barn, but in the last 2 days she has been hunkered down in the barn.  Hopefully she stays safe at night; I don't know if I should attempt to move her.  She's pretty defensive. 

Our newest addition to the family is little LaFawnda!  She is officially one week old today!  We decided to get her in place of having a family dog.  We tried a dog in the past and it didn't work, he liked chasing and killing chickens way too much!  So he went back to the humane society.

If anyone is wondering, we bought LaFawnda from a certified white tail deer breeder and therefor it is legal for us to have her as a pet.

Isn't she a cutie!  So far bottle feedings are going great, she's drinking like a champ!

Cheese Enchiladas

These are very good!  Vegetarian, but definitely not vegan.  Below I am listing the ingredients for a half and full batch.  Enjoy!

Ingredients for 8 Enchiladas:
-15 oz. tomato sauce
-1 cup water
-1 tsp chili powder
-1 garlic clove, minced
-1/2 tsp oregano
-1/4 tsp cumin
-8 (8 inch) tortillas
-2 cups (8 oz.) Monterrey cheddar, shredded
-1 1/4 cups (5 oz.) cheddar, shredded
-1 medium onion, chopped
-1/2 cup (4 oz.) sour cream or plain Greek yogurt
-2 tbsp fresh parsley, chopped
-1/4 tsp pepper
-1/4 tsp salt

Ingredients for 16 Enchiladas:
-30 oz. tomato sauce
-2 cups water
-2 tsp chili powder
-2 garlic cloves, minced
-1 tsp oregano
-1/2 tsp cumin
-16 (8 inch) tortillas
-4 cups (16 oz.) Monterrey cheddar, shredded
-2 1/2 cups (10 oz.) cheddar, shredded
-2 medium onions or 1 large onion, chopped
-1 cup (8 oz.) sour cream or plain Greek yogurt
-4 tbsp fresh parsley, chopped
-1/2 tsp pepper
-1/2 tsp salt

Extras for Serving:
-shredded lettuce
-black olives
-sour cream
-crushed tortilla chips
-pickled jalapenos or banana peppers

Process:
1. Preheat oven to 350 degrees.
2. In a large saucepan, combine tomato sauce, water, chili powder, garlic, oregano and cumin.  Bring to a boil and simmer for about 5 minutes.
3. Spread tortillas over work surface and spoon about 2 tbsp of the cooked sauce onto each tortilla.
4.  In a mixing bowl, combine cheeses, onions, sour cream, parsley, salt and pepper.
5. Place 1/3 cup of cheese mixture on each tortilla, roll up the tortillas and place seam side down in a 9 x 13 inch baking dish {for 8 enchiladas or two 9 x 13 inch baking dishes for 16 enchiladas}.
6. Pour remaining sauce over the tortillas.
7. Bake for 30 minutes.
8. Enjoy!

Mojito Grilled Chicken

This is one of my favorite chicken recipes to make in the summer when my mint is plentiful.

You can bake this recipe in the oven, about 1 hour on 350 degrees; which is what I did in the images below {it turned out to be a rainy day and I didn't feel like braving the rain}.  But it really is so awesome done on the grill!

Ingredients:

-4 tbsp fresh mint, chopped

-3 tbsp lime juice {you could substitute lemon juice, although lime is used in a real mojito}

-2 tbsp oil or other oil

-2 tbsp light rum or orange juice

-2 tsp grated lime zest {just the outer peel, the pith (white part) is bitter}

-4 chicken breasts {or about 2-3 lbs. other chicken pieces}

-1/2 tsp salt

-1/2 tsp pepper

Process:

1. Combine mint, lime juice, oil, rum, lime zest, salt and pepper.  Mix well or blend/puree.

2. Place chicken in an airtight container or large sealable bag.  Toss to coat.  

3. Refrigerate at least 8 hours, preferably 2-5 days before grilling.
4. Prepare grill and grill chicken until the internal temperature reaches 165 degrees.
Or bake in a 350 degree oven for about 1 hour.

Enjoy!

Mom's Vegetable Pizza

This is my Mom's fantastic vegetable pizza recipe!  This is one I could enjoy on a weekly basis or at least once a month, but don't.  It makes a great appetizer, party snack or a side dish.

Ingredients:

-2 (8 oz.) refrigerated crescent rolls {or you could make your own "Pillsbury" Crescent Rolls, use one batch}

-2 (8 oz.) cream cheese, softened

-1 cup mayo {I always use Miracle Whip}

-1 oz. package ranch dressing mix  {or you can make your own Ranch Mix #1 or Ranch Mix #2, use about 3 tbsp}

-1 cup fresh broccoli, chopped

-1 cup tomatoes, chopped

-1 cup green bell pepper, chopped

-1 cup cauliflower, chopped

-1 cup shredded or chopped carrots

-1 cup cheddar, shredded {or any other cheese you enjoy}

*You could substitute or add any ingredients you'd like... cubed cucumbers, sliced green onions, fresh sugar snap peas or other fresh peas, thinly sliced radish, chopped red pepper, fresh chopped jalapenos or banana peppers.

Process:

1. Preheat oven to 375 degrees.

2. Roll out crescent rolls on a baking sheet, pressing the seams together to seal.

3. Bake for about 12 minutes, until golden.  Allow to cool for at least 15 minutes.

4. Meanwhile, combine cream cheese, mayo and ranch.  Mix well.

5. Spread cream cheese mixture over the cooled crust.

6. Top cream cheese mixture with vegetables.

7. Top vegetables with shredded cheese.

8. Cover and chill for at least 1 hour up to 8 hours.

9. Slice and enjoy!

Store any leftovers in an airtight container, and use within one week.

Mom's Awesome Refrigerator Pickles

These pickles are AWESOME!  They are so awesome that my son, who doesn't like pickles loves these!

They also will last at least a year in your refrigerator, if they last that long once the family starts digging in.

Ingredients:
-3 cups sugar
-3 cups vinegar
-1/3 cup salt
-1 tsp mustard seed
-1 tsp celery seed
-1 tsp turmeric powder
-1 onion, sliced
-cucumbers, sliced {however many you need to fill a large container, gallon ice cream pail or other sealable container}

Process:
1. Add sliced cucumbers and onions to a large container alternating  layers to mix.

Note: The container will hold onto the smell of the pickles after they are gone so pick a container you won't need to use for something else later.  I have used a washed out bulk sized Miracle Whip container, they have a screw on lid and fit in the door of the refrigerator.

2. In a bowl combine all other ingredients.

Mix well.

3. Pour the vinegar mixture over the cucumber and onion slices.  You may not be able to fit all of the liquid into the container; you just want the cucumbers to be covered.

4. Cover the container and place in the refrigerator for at least a week.  Try to stir the pickles daily, if you remember.

These are fantastic on their own, great on burgers and barbecues, enjoy!