Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Archive for January, 2016

Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

It looks like winter is going to hit us all hard this weekend.  That’s a great time for some comfort food.  Hot, flavorful, and really a hit with the family.  This one is a winner.  You’ll want to come back to it again and again.

black bean chicken lasagna

Black Bean and  Chicken Enchilada Lasagna

Ingredients:

  • 2 cans (10 oz. each) enchilada sauce
  • 12 corn tortillas (6-inch)
  • 2 cups coarsely shredded chicken
  • 1 small onion, chopped
  • 1 can (15 oz.) black beans, rinsed and drained
  • 3 cans (4 oz. each) whole green chiles, drained and coarsely chopped
  • 3 cups (12 oz.) crumbled queso fresco or shredded Mexican cheese blend
  • 2 medium ripe avocados
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • chopped fresh tomatoes and cilantro

Directions:

  1. Preheat the oven to 350ºF.  Spread 1/2 cup enchilada sauce into a greased 13×9 inch baking dish; top with four tortillas, i cup chicken; 1/4 cup onion; 1/4 cup black beans; 1/3 cup chilies and 1 cup cheese.  Repeat another layer.  Drizzle with 1/2 cup enchilada sauce; top with remaining tortillas, onions, beans, chilies and cheese.
  2. Bake uncovered, 25-30 minutes or until bubbly and cheese is melted.  Let stand 10 minutes before serving.
  3. Meanwhile, peel, pit and quarter 1 avocado; place in a food processor or blender.  Add the sour cream, lime juice and salt; process until smooth.  Peel, pit and cut the remaining avocados into small chunks.
  4. Top lasagna with chopped tomatoes, cilantro and avocado chunks.  Serve with avocado cream.

Enjoy!

Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Main Courses
Comments (0)

Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

This is one of the most requested cakes that I have ever made.  It works great for any kind of celebration and looks fantastic.

italian cream cake

Italian Cream Cake with Coconut

Ingredients:

  • 5 large eggs, separated
  • 1 cup butter, softened
  • 1 2/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans, toasted

Frosting:

  • 12 oz. cream cheese, softened
  • 6 tablespoons butter, softened
  • 2 1/4 teaspoons vanilla extract
  • 5 2/3 cups confectioner’s sugar
  • 3 to 4 tablespoons heavy whipping cream
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup toasted flaked coconut (optional)

Directions:

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Preheat the oven to 350ºF.  Line the bottom of three 9-inch round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy.  Add egg yolks one at a time, beating well after each addition.  Beat in the vanilla.  Into another bowl, sift flour, baking soda and salt; add to the creamed mixture alternately with the buttermilk beating well after each addition.  Fold in the coconut and pecans.
  3. With clean beaters, beat egg whites on medium speed until stiff peaks form.  Gradually fold into the batter.  Transfer evenly to the baking pans.  Bake 20 to 25 minutes or until a toothpick inserted into the middle comes out clean.  Remove from the oven and let cool in the pan for 10 minutes.  Remove from the pans and let cool completely on wire racks.
  4. For the frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth.  Gradually beat in the confectioner’s sugar and enough cream to reach a good spreading consistency.  Spread frosting between layers and over the top and sides of the cake.  Sprinkle with pecans and coconut (if desired).  Refrigerate leftovers.

Enjoy!

Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Drinks and Desserts
Comments (0)

Free Video - Save Time

I do this only a couple times a year… and it’s that time is now.

I just opened up my BRAND NEW 3-part product learning series to the public… for free.

There is no credit card required. No one-click upsells. The only thing you need to access the training is your email address.

I’ll be opening my full-out “MyPantryPlan Membership”soon, but for the next 12 days these videos are free:

CLICK HERE to get your free training:

None of this is theoretical. It’s all proven by real results. It’s 100% free…

and I guarantee it will change the way you think about planning and preparing meals for your family…

CLICK HERE to get your free training:

Enjoy!

Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Uncategorized
Comments (0)
Jan
07

Fabulous Sunday Pot Roast

Posted by: | Comments (0)

Food~Flavor~Fun: A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Want to gather the family around the table for a great weekend meal?  This will have them asking when it will be done.  Let the feast begin!

pot, roast, main courses

Fabulous Sunday Pot Roast

Ingredients:

  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 lbs.)
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1 inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine
  • 2 cups reduced-sodium beef broth
  • 1 lb. small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley

Directions:

  1. Preheat oven to 325ºF.  Rinse the roast and pat dry; tie it up at 2-inch intervals with kitchen string.  Sprinkle roast on all sides with pepper and 1 1/2 teaspoons of salt.  In a dutch oven, heat the oil over medium-high heat.  Brown the roast on all sides.  Remove from the pan.
  2. Reduce heat to medium.  Add the onions, celery and 1/2 teaspoon salt; cook and stir for 8-10 minutes or until the onions are browned.  Add the garlic, tomato paste, thyme and bay leaves; cook and stir for 1 minute longer.
  3. Add the wine, stirring to loosen browned bits from the pan; stir in the broth.  Return the roast to the pan.  Arrange vegetables around the roast; bring to a boil.  Remove from the stove top, cover and bake covered for 2 to 2 1/2 hours or until the meat is fork tender.
  4. Remove roast and vegetables.  Discard the bay leaves and skim fat from the cooking juices.  Bring to a boil; cook 10-12 minutes or until the liquid is reduced by half.  Stir in vinegar and parsley, Season with salt and pepper to taste
  5. Remove string from the roast and serve roast with vegetables and broth.

 

Enjoy!

Sign up for Newsletter here

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  Another option (and often the most responsive is to hit me on Twitter @foodflavorfun.

Categories : Main Courses
Comments (0)

Happy New Year!

Happy New Year!

Thank you for making 2015 a great year!  I look forward to continuing to share my passion for great tasting food in the coming New Year.  Why?  ‘Cause few things in life beats a great tasting meal!

I’d like to share two rituals for the turning of the New Year:  The Burning Bowl and The Grape Ritual

The Burning Bowl:  Take a few minutes to think about the negatives of the past year.  What are the things that held you back?  What monkey have you carried on your back?  What grudges or resentments have kept you from happiness and joy?  Write them down on a piece of paper.  Then take that paper and all those items (in a safe place outside, please) and light it on fire.  As that paper burns, let go of the negatives of the past and release them.  Feel the freedom of that release.

The Grape Ritual:  Take 10 or 15 minutes before the start of the New Year to write down the things you want to bring into your life going into 2014.  What are the goals that you have for yourself and your life?  What are those resolutions that you have for the New Year?  Write them down.  After the ball drops and you have sipped your champagne (if you do that) and kissed your loved ones, take a few minutes to read each item you have written down.  And after you read each one, eat a grape to plant the seed inside yourself to bring these into being this year.

I’d like to wish each of you a very happy, healthy and prosperous New Year!  May it be filled with abundance and flavor.

From Tom @ FoodFlavorFun

Categories : Uncategorized
Comments (0)