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

Leaving the state 6/23/05...

so be sure to place your orders well in advance. There will be a down time of a couple months before I will be reestablished in St. Joseph, so make you will have enough salsa to last you through August. Cheers!

Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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P.S. Happy New Year...

To all of you, I wish you good luck, fortune
and happiness in this new year! Cheers...Dawn

Curried Chicken Salad with Pita Sandwiches

You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.

* Exported from MasterCook *

CURRIED CHICKEN SALAD PITA SANDWICHES

Recipe By : adapted from bestfoods.com
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens

In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.

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IT'S OFFICIAL...WE ARE MOVING TO MISSOURI...

possibly as soon as February or March. I will post a date as soon as I know.

If you wish to place orders before I leave, you may email me at:
chefdawn5@hotmail.com

I will be setting up a website for mail orders, in the near future.

I will continue to attend the Hillcrest Farmer's Market, on Sundays from 9-1pm (I am usually running late, so take that into account). It is located at the Hillcrest DMV, on Normal Street, off of Cleveland Street. You may make arrangements with me to pick up salsa there.

Happy Holidays!

Thanks...Dawn

Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *

SPICY BLACK BEANS AND RICE

Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

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Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)


* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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Not Your All-American Meat Loaf

This is a spicy meatloaf that is great hot, and even better cold, in sandwiches. You may sub any hot chile you would like for the jalapeno. If you don't want it this spicy, just use a little more green pepper. Habenero anyone???

* Exported from MasterCook *

NOT YOUR ALL-AMERICAN MEAT LOAF

Recipe By : Dawn
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
4 slices bread -- torn into pieces
1 onion -- chopped
1/2 green pepper -- chopped fine
4 jalapenos -- chopped fine

1 bunch fresh cilantro leaves, chopped
1 cup Chipotle BBQ Sauce, or Jan's Thai BBQ Sauce -- divided use
1/4 cup milk
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Combine ground beef, bread, onion, green pepper, jalapenos, cilantro, milk, eggs, 1/2 cup Chipotle BBQ Sauce or Jan's Thai BBQ Sauce, salt and pepper. Shape into an oval and bake in a 9 x 13 inch baking pan for 1 1/2 hours. Pour remaining 1/2 cup of Chipotle BBQ Sauce or Jan's Thai BBQ Sauce over meatloaf for the last 20 minutes of cooking time.

Note: By shaping this loaf into an oval and baking it in a baking pan rather than a loaf pan, you end up with a meatloaf that is lower in fat.

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Gee! I've got it all!

Illustration and wit by Anne Taintor

Her website: http://www.annetaintor.com/

Mango Chutney Pork Chops

This slightly spicy dish is great served with either steamed rice or a rice pilaf. Be sure not to overcook the pork. Pork can now be safely served at a medium, or slightly pinkish in the center. You may have to cook your pork chops a little more, or a little less depending on the thickness of your chops. There is nothing worse than dried out pork chops, well, shoe leather perhaps!

* Exported from MasterCook *

MANGO CHUTNEY PORK CHOPS

Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage

Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.

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