Getting My Canning On

The other day I was able to put up 14 pints of bread & butter pickles along with 4 pints of homemade ro-tel. I just love home canning. It is so worth the effort.

Click HERE to see lots of tasty recipes from this weeks Gooseberry Patch Recipe Roundup. Be sure to check out entry #68, Creamy Crockpot Chicken and feel free to vote for Me! Thanks in advance.

Pico De Gallo

One of the best things about Summer is gardening. I just love when you get to go out on your own property and pick fresh vegetables and fruit that you grew yourself. Even better....cooking with your bounty. Here's one on my favorite snacks to make using those beautiful, fresh tomatoes...

Pico De Gallo
3-4 med. size roma tomatoes, diced
2-3 jalapeno peppers, diced
1/2 a medium white onion, diced
1/3 c. fresh cilantro, finely chopped
3-4 cloves garlic, chopped
1 lemon
salt to taste

In a small mixing bowl combine tomatoes, jalapenos, onion, cilantro & garlic. Stir to combine. Juice lemon and add to mixture. Stir well. Season with salt to your taste and serve chilled.

Click HERE for printable recipe

Dinner With Gooseberry Patch

Last night's dinner consisted of fresh green beans w/ new whole potatoes, stuffing and Crockpot Creamy Apricot Chicken from my newest Gooseberry Patch cookbook...

This is one of the easiest and tastiest chicken recipes I have made in a long time.

Creamy Crockpot Apricot Chicken
1 (8-oz) bottle Russian dressing
1 (12-oz) jar apricot preserves
1-2 lbs. boneless, skinless chicken breasts

Combine dressing & preserves in a small bowl & stir together. Place chicken in 4-6qt. crockpot. Pour dressing mixture over chicken. Cover and cook on High for 1 hour then turn to Low and cook for 3 hours or until chicken is fully cooked.

This was the finished product and boy howdy it not only looked good, it taste heavenly too!!

Click HERE for printable recipe