Kitchen Hint of the Day!

August 12, 2020 at 6:00 AM | Posted in Kitchen Hints | 1 Comment
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Canning Jars…………………………..

When canning, remember that the jars must be hot before you add more hot liquid. Never submerge a cold jar in a boiling canning pot, it will break. During processing, control your boil. A gentle boil is just fine, and the jars won’t bang around from the force of the water.

Kitchen Hint of the Day!

July 5, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying fresh Green Beans……………………….

Look for crisp, brightly colored beans. Hold one and bend it in half—a fresh bean will snap cleanly. If you spot haricots verts, grab ’em—these thinner French green beans are more tender than the regular ones. Love those Green Beans!

Kitchen Hint of the Day!

March 11, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Canning Hints………………..

Never set your jars directly on the bottom of the canner; they will burst. Always use the wire rack that comes with the canner. Yes you can!

Kitchen Hint of the Day!

January 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When canning leave the peel on………………

Canning tomatoes, pears, and plums without peeling them preserves the nutrients, prevents waste, and saves time. If you don’t prefer the texture of the peel, then by all means, remove it. But if you don’t mind it, there’s no reason not to keep it on. That being said, some fruits and vegetables should definitely be peeled:

* Peaches – canning peaches with a fuzzy peel is generally not as appetizing

* Citrus fruits – the peel on oranges, limes, lemons, and so on is bitter

* Beets – the peel is just too tough

Canning Green Beans

August 17, 2018 at 12:32 PM | Posted in beans, greenbeans | 7 Comments
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We canned 14 quarts of Green Beans. That’s food Heaven for a Bean Lover like me!


The finished product!


Healthy Canning and Preserve Recipes TUESDAY

March 20, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Canning and Preserve Recipes. Nothing better than in the dead of Winter than to go the pantry and grab a jar of your favorite fruit, vegetable, jam, etc… We always can Green Beans and Beets and they taste as good as fresh when you cook them up! So check out the EatingWell Healthy Canning and Preserve Recipes for recipes like; Bread and Butter Pickles, Pickled Jalapenos, and Rose Petal-Raspberry Jam. Find these recipes and more all at EatingWell website. Enjoy and Eat Healthy in 2018!

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Bread and Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets……

Pickled Jalapenos
A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes…….

Rose Petal-Raspberry Jam
In this easy jam recipe, a few fragrant rose petals add a floral nuance to otherwise delicious but plain raspberry jam. If you don’t want to can the jam, store it in the refrigerator for up to 2 months. Serve with crackers and cream cheese or spread onto a vanilla cake for a healthier frosting…..

Kitchen Hint of the Day!

November 14, 2017 at 6:20 AM | Posted in Kitchen Hints | Leave a comment
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When canning………..

Thank you Mom for this hint! – Never set jars directly on the bottom of the canner; they will burst. Always use the wire rack that comes with the canner.

Bread and Butter Pickles

October 29, 2015 at 4:58 AM | Posted in CooksRecipes | 1 Comment
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Came across this recipe on the CooksRecipes website that I wanted to pass along, Bread and Butter Pickles. If you’re looking for some Meal ideas you have to check out the Cooks website. No matter the Cuisine or Diet that you are hunting for they’ll probably have it, check them out!
Bread and Butter Pickles



These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you’ve eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.

Recipe Ingredients:

2 pounds (4 to 5-inch) cucumbers, cut into 1/4-inch slices Cooksrecipes 2
1 medium onion, thinly sliced
3 tablespoons kosher salt
2 1/2 cups white vinegar
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 tablespoon whole mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon whole cloves


Cooking Directions:

1 – Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.
2 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
3 – Bring vinegar, Splenda® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil.
4 – Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch of tops. Ladle pickling liquid into jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)  Cover; bring water to gentle boil.
5 – Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated.
* Makes 24 servings.


Nutritional Information Per Serving (1/24 of recipe): Calories: 10; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Total Carbs: 2g; Dietary Fiber: 0g; Sugars: 1g; Protein: 0g.

Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and…

April 10, 2014 at 5:12 PM | Posted in Crappie, greenbeans, potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and Corn Bread



Crappie Potatoes 003
I think Spring may have a foot hold on our weather finally! The Winter that wouldn’t go away has finally did just that, go away. Windy but sunny all day and about 70 degrees, My Mom’s Easter Flowers are up and getting ready to bloom, our neighbors are already in bloom. More rain coming, deal with that when it happens. Got the 4 wheel mobility cart out for a while today. It’s still running good and I think I’ve had now for 5 or 6 years now. My Mom’s cousin and her husband stopped by and brought me 10 big and beautiful bags of Okeechobee Crappie, or Specks as they call them in Florida! I love all Fish and Seafood but these have to be my favorite. So for dinner tonight it’s Fried Okeechobee Crappie w/ Canned Green Beans, Fried Potatoes, and Corn Bread. A Country Style Dinner Feast!




Ready for the skillet!

Ready for the skillet!

They brought them straight up from Florida sealed and frozen. I laid 2 bags out in the fridge overnight to thaw. I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side. As usual this year’s batch of Crappie is just as good as previous years. They came out Golden Brown and delicious! I could just eat these fillets for dinner, or any meal, with no sides needed!



For one side I peeled and sliced some Red potatoes up. Seasoned with Morton’s Salt Substitute and ground Black Pepper. Fried them in a Cast Iron Skillet in Canola Oil, fried on medium high and turned with a spatula several times until both sides started browning. I rarely fix Potatoes like this, but I should. The Potatoes come out so delicious prepared this way. Then for another side I heated up a Mason Jar of the canned Green Beans that we had canned back last Summer. They taste as if they were just picked from the garden. I also had a slice of Klosterman Wheat Bread but Mom and Dad wanted some Cornbread so I prepared them a small Cast Iron Skillet of Martha White Cornbread. For dessert later a Jello Sugar Free Double Chocolate Pudding topped With a dab of Cool Whip Free.






Lake Okeechobee Crappie Fishing

The Florida Crappie fishing, speckled perch or speck’ as they are called throughout the State of Florida is the most sort after pan fish on Lake Okeechobee. Although the Florida crappie can be caught during the summer months, they really are at their best from late fall to early spring.

Go Lake Okeechobee freshwater fishing with your family and friends together for an affordable day of Florida crappie fishing on Lake Okeechobee. Lake Okeechobee comprises a 730-square-mile area and is the second-largest natural lake in the U.S., holding more than a trillion gallons of water.

Most fishing takes place along the southeastern, west and north portions of the lake within a mile of the shoreline. Look for hyacinths, hydrilla and other water plants where big bass ambush shiners, bluegills and other scaled groceries. They also pounce on frogs, crickets, worms, grasshoppers and pretty much any fish smaller than itself. Plastic imitations of those baits work well.

You know the deal black crappies speckled perch to most Floridians are about as smart as a dead bird, but fortunately they are a lot more abundant. Stick a minnow in their face, set the hook and start heating up the frying-pan as we say here on Okeechobee.




Zatarain's Crispy Southern

Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes,….

March 5, 2014 at 6:13 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Canned Green Beans, and Crescent Rolls




Jen O Oven Ready Turkey Breast 005
It was about 20 degrees and sunny when I headed out this morning, which is a lot better than it’s been around here! Ended up sunny all day and hit close to 40 degrees, plus they say in the upcoming days 50 and close to 60! Headed out and stopped at the Bank, Post Office and a couple of stores for groceries. Dinner tonight was a Holiday Comfort Food Dinner, I prepared a Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Canned Green Beans, and Crescent Rolls.




As I said I used the Jennie – O Oven Ready Skinless Boneless Turkey Breast. A perfect way to have a moist and fantastic tasting Turkey! Comes in Jennie O turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 to 3 hour until it reads 170 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey comes out moist, juicy and delicious, with an excellent flavor! So cooking usually for just myself and my parents, it’s just the right size (2-3 lbs.). Enough leftover for some great Turkey Sandwiches the next day or so!




Home Canned Green Beans

Home Canned Green Beans

For one side I heated up some Bob Evan’s Mashed Potatoes, microwave for a total of 6 minutes and ready. Then we broke out a jar of the Canned Green Beans, we canned these last year. Love Canned Beans, taste just as fresh as fresh Green Beans. I also whipped a box of Stove Top Low Sodium Turkey Stuffing for Mom and Dad, they love Stuffing. And finally I baked a can of Pillsbury Reduced Fat Crescent Rolls. It was a Thanksgiving Dinner come early! For dessert later a couple of Del Monte Mini Bananas.





Jennie – O OVEN READY™ Boneless Skinless Turkey BreastJennie o oven ready


Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.


Product Features:
* Gluten Free
* The Biggest Loser® product
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet (contains gluten)


Cooking Instructions:


Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.


2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

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