Snowy, Snowy Friday

Another snow day here today. I just got our car out of the ditch with the help from Bub. He pushed, I rocked and we finally got that sucker out. I really don't like driving in icy slush. I got stuck once yesterday on the hill going to the elementary school; it took two men pushing my poor little white minivan up the hill. On the way home, I barely made it up two little hills. There is a reason that every other car here in St. Joe is a four-wheel drive. Enough whining, here is a tasty black bean dip. I sometimes add 8 ounces of cream cheese and a chipotle chile to spice it up a little. You can add some cooked ground beef or chorizo to make a tasty burrito filling. Also great with scrambled eggs in a breakfast burrito..

Black Bean Dip

4 Slices Bacon, browned and drained
1/2 Onion, diced
1/2 Sweet Red Pepper, diced
1 Chipotle Pepper, chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
2 15 Ounce Can Black Beans, with juice
2 Tablespoons Cilantro

Saute onion and peppers in remaining bacon fat Add spices to onion and pepper
Add beans and liquid Simmer to slightly thicken, cool Add crumbled bacon Top with cilantro and sour cream if desired

Eureka, I think I done found gold!

Well, that might be a bit dramatic, but I think I have found my way back to my basic business; which was making canned fruit and savory salsas, chutneys and pickled vegetables. Along the way, I started making prepared foods, but it was more of a sideline. Canning the same old things gets boring, and Lord knows, I am easily bored, which is why I started making pre-packaged foods.

My sales have been mediocre to say the least since the outdoor market closed for the winter.
Yesterday, I had my best sales so far this winter, almost double what it usually is. Why? Because I started pushing my salsas and pickled vegetables again. I also had this little gem of an idea. Since we are two doors down from Weight Watchers, why not start posting what the Weight Watcher's Points Plus are on my foods. It is working. My next strategy is to start handing out brochures and have sampling to the WW customers as they come out the door. I think I am on to something. I am just not sure why it took me so long.

Here is a recipe that I think you might enjoy. In honor of Weight Watcher's (I should probably insert that little TradeMark thingy, but I haven't a clue as to how to do that), here is a healthy and tasty salad.

Vegetable and Blue Cheese Salad [Weight Watcher's Points Plus=5 per serving]
Adapted from Saveur

8 Ribs Celery, cut in 1/2" slices
4 Ounces Blue Cheese
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste
1/2 Cup Chopped Red Bell Pepper
1/4 Cup Sliced Green Onions
1/4 Cup Sliced Black Olives

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.
Serves 4

Sweet Deals and shameless self-promotion!

Hi all! As you can see, I have added some links to my blog. They are on the left sidebar. In a quest to earn some needed revenue for my business, I figured this might be the way to go.
If you use one of the links to access Amazon, Flirty Aprons, Groupon or Cooking.com, I will receive a commission on the total of your purchases. I will not see who ordered or what was ordered, only a report of my commission.

I know it would be a pain to come to my blog every time you wanted to order something from Amazon, you can right-click with your mouse on the Amazon.com link and save it to your bookmarks. That way you can just access the link without having to come to my blog. I, of course, would welcome you to visit my blog anytime, but just using the links would be great.
Passing on the word to your friends and family would be greatly appreciated.

In these tough financial times, a girl has to do what a girl has to do, so please accept my apology for this shameless self-promotion.

Enjoy this sweet orange-chocolate zucchini bread. With all that fruit and vegetables in it, it has to be good for you!

Double Chocolate Orange-Zucchini Bread

2 Cups All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder, sifted
1 Cup Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
2 Large Eggs
1/3 Cup Vegetable Oil
3/4 Cup Buttermilk
1 Tsp Vanilla Extract
1 medium navel orange, processed in a food processor (skin and all, seeds removed)
2 Medium Zucchini, shredded (1 – 1 1/4 cups)
1 Cup Chocolate Chips

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini and chocolate chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.

Note: No Weight Watcher's Plus Points available; by design. :)
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Soup to slurp...

Baby, it's cold outside! Here is a delicious soup recipe to keep you warm. I used to buy this from my beloved grocery store in Minneapolis called Byerly's (think the Nordstrom's of grocery stores).
Enjoy this hearty soup for dinner tonight.


* Exported from MasterCook *

BYERLY'S WILD RICE SOUP

Recipe By :Byerly's
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
2 tablespoons minced onion
1 cup flour
1 1/2 quarts chicken broth
1 quart wild rice, cooked
2/3 cup cooked ham -- diced
1 cup carrots -- finely shredded
3/8 cup almond slivers -- chopped
1 teaspoon salt
2 cups half-and-half
1/4 cup dry sherry
snipped parsley or chives -- for garnish

Melt butter in saucepan; saute onion until tender. Blend in the flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.

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Winter Market

I will be bringing salsa to the Wednesday and Saturday markets. If I am not there, just ask someone who works there to get you a salsa from the refrigerator.
I am also starting to make prepared foods that are Weight Watcher friendly. I will have the Points Plus available. Thanks!

Winter Market is Open

Hello All!
I will finally be at the Winter Market this coming Saturday, the 13th.
The storefront is next to the East Hills Vet Clinic, in the Perkin's
parking lot, at 3901 Frederick Avenue, St. Joseph.
It is open from 8am-2:30pm.
Life has been a little crazy lately, but I am finally getting caught up.
Here is the menu for Saturday:

Cinnamon Chip Scones- $3

Mini Greek Quiches- $5

Stuffed Meatballs/Marinara Sauce- $5

Zesty Tuna Salad (no pasta) 8 oz- $5

Soup- 8 oz- $2.50 16 oz- $5
Cream of Mushroom Soup
Beef Vegetable Barley Soup

Fresh Salsa- 16 oz- $5
Jarred Salsa- 16 oz- $7
Tropical
Chipotle Tropical
Traditional (not available jarred)


Black Bean and Salsa Salad

16 ounces frozen petite white corn -- thawed
15 ounces can black beans -- rinsed and drained
1 1/2 C. celery -- chopped
1/2 C. green onion -- chopped
1/4 C cilantro -- chopped
12 ounces of your favorite It Dawned On Me Salsa
1/4 C rice vinegar

Mix all ingredients together carefully and chill for at least 3 hours.

Note: Fresh mango, pineapple and shrimp are nice additions to this salad.

Thanks!
Dawn
It Dawned On Me

Back in the saddle again...

this time at the Pony Express Farmer's Market in St. Joseph, MO, which is located just behind Perkins, on Frederick.

I am at the market on Wednesdays and Saturdays, through October 30, 2010, from 7am-1pm.

I will be carrying various salads, soups, sandwiches, fruit salsas and mustards. My menu will be changing on a seasonal basis. Come by and try a sample and chat a bit with me. I take special orders on most of my products. Just send me an email or call in an order at 816-390-8209 and leave a message. I am also offering personal chef services.

I look forward to meeting you!

Dawn

I am back in Missouri...

I just wanted to thank everyone for showing up to see me, and purchasing my salsas. It was so nice to see you all. I may plan on doing a once a year market if I can.
I am now selling salsa via the USPO. Just drop me a line at ChefDawn5@hotmail.com and let me know what you would like. Thanks again, and have a wonderful holiday season! Dawn

Hillcrest Farmer's Market 10/08/06

Hi All!
I will be doing a one day Farmer's Market on October 8th, at Hillcrest Farmer's Market.
I am taking pre-orders for salsa and my other sauces.
Please email me at chefdawn5@hotmail.com for more information on ordering.
Thanks, and I hope to see you soon!
Dawn

After a long hiatus, I am back cooking salsa...

I am ready to accept orders. Please email me at ChefDawn5@hotmail.com with your orders.

You may also reach me on my cell phone: 619-944-4098.

I am accepting checks, money orders or PayPal.

I will be shipping minimum half case orders. I am looking forward to hearing from you.

Cheers!
Dawn