Wednesday, August 24

Canning Kidney Beans

Having precooked jars of beans on the shelf is a great convenience and canning dried beans yourself is really easy. Also, knowing what's in the food I'm eating, or NOT in the food is really important to me. Plus there's the money saving side to canning, and the great fresh taste and the sense of accomplishment knowing I did it myself.

Then there's forgetting to soak the beans the night before to use the next day. And freezing them poses the same problem. It happens. So having beans already cooked and ready to go means I can whip up something at the last minute if needed.

I like to can beans at the end of summer, right after finishing up canning my garden harvest. Canning the beans in late summer means they are ready to go for autumn and winter cooking of soups, stews, and casseroles.

These directions can also be used to can navy, pinto, peas and other dried beans. 

Tuesday, August 16

My Newest Project: A Farm Quilt

So here is what I have been working on for a few weeks.
Recently I discovered a blog called Bee in my Bonnet.  I found the blog and blogger, Lori Holt while pinning away quilt ideas (and recipes, and DIY's, and fall decor, and.....and.... the list is endless) on My Pinterest and happened to see Lori's Hen Quilt Block.  I just looove it!

And then, early this spring my husband and I stopped at a quilting shop in Indiana on our way home from Wisconsin.
And there in the shop, hanging on the wall was a completed Hen Quilt! It's a poor quality photo taken with my cell phone, but isn't it so amazing  and cute?  And even more exciting, they had the book with the hen pattern in it.

Tuesday, August 2

An Old Favorite: Parmesan Chicken

I have about a kazillion chicken recipes, but this recipe for Parmesan Chicken seems to get requested again and again. 
I love collecting and trying old retro recipes, like Chicken A La King, WWII Chocolate Mayo Cake, and Johnny Marzetti but this Parmesan Chicken is one of the best. 
It's quick and easy to make, the coating is light and very flavorful and the ingredients are items I usually already have on hand.
We like to pair this with roasted rosemary red skin potatoes and a fresh garden salad.
The recipe comes from an old cookbook I found at a local thrift store.

Cooking the chicken in the butter along with olive oil really adds lots of extra flavor so don't be afraid to use the butter!
For breadcrumbs, I like the 4C brand best and I use the Japanese Style Panko seasoned  bread crumbs. But use whatever is your favorite.  
This is not Chicken Parmesan with the red sauce and topped with cheese, although you could turn it into that dish.  This recipe is flavorful enough to stand on its own.