Early this morning on the OTR trip with my husband in his big rig I had a “That’s it!” moment. You could interpret this in more than one way, but for me it meant I was excited because it had to do with food. [Read more…]
Now that I’m back at the cabin after visiting my daughter, son-in-law, and my cute little granddaughters, I’m cooking up a storm in my Rival Crock-Pot. They were gracious to give me full access to the kitchen and the slow cooker for my 30-day recipe project.
My daughter’s cooking in her big KitchenAid slow cooker mostly involves appetizers that she makes for her CARES teams. She makes the best caramel apples. I had fun helping her unwrap the caramels. I’m so proud of her. She is great at planning meals and appetizers for the CARES team events, and she is such a good mom and prepares nutritious meals for the girls. Check out the recipe I posted if you’re interested in making it.
At the cabin, I looked in the pantry for foods on hand. Wow! Not much there. The first meal I made was a chicken corn chowder (of course, in the slow cooker). I recalled eating the hobo chili at the fall hobo parties we had at the church my dad used to pastor in Center, Texas when I was a kid. Everybody brought [Read more…]
A Garden Salsa Velveeta Dip
When do your garden tomato plants first start bearing tomatoes? Late spring? Early summer? There’s nothing like making salsa from your own organic garden. If you have an abundance of tomatoes, make a salsa for your family and extra to give as gifts to your family and friends.
You’ve probably mixed hot sauce with Velveeta. How about coming up with your own sauce by combining tomatoes, squash, zucchini, peppers, and/or any other vegetables from your organic garden?
I mixed a little of my homemade garden salsa into the remainder of Velveeta cheese I had on hand. If you like cheese dip, do try this one. It is delicious and spicy, and it’s hard to stop once you delve in.
Velveeta Dip with Salsa
- 1 Red Chili Pepper
- 2 Jalapenos
- 1 Can Evaporated Milk
- Chili Seasoning
- Cilantro (to taste)
- Garlic Powder
- Green Onions (1/2 of a batch)
- 1-2 Cups Slow Cooker Homemade Salsa (see recipe)
- 1 Lb Velveeta
- Chop peppers in blender.
- Add onions and seasonings with peppers in the blender.
- Melt Velveeta with the evaporated milk into the slow cooker.
- Mix in the salsa, peppers, onions, and seasonings with the Velveeta.
- Serve over your favorite chips.
Mix up any vegetables that you like from your garden into your blender. Make a salsa, then add some of the salsa to Velveeta or whatever cheese dip you prefer. The veggies are a good nutritional addition for a dip. Your kiddos won’t even realize they’re eating healthy veggies!
Velveeta and veggies, broccoli with cheese, and cauliflower with melted cheese make tasty meals. If you can skip the cheese and just eat vegetables, go for it. Many times, we drown good veggies with sauces and miss out on their natural flavors.
Add a spoonful of sugar and a tad of butter to vegetables when cooking them. Sprinkle a little salt and pepper on. They taste good that way. Try it for awhile, and you might just get used to fresh vegetables without the extra cheese.
Whether or not you want to include Velveeta in the meals for your family, you can save this garden salsa cheese dip for special occasions. It’s easy to make and tastes SO yummy.
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Have you ever had purple hull peas and chow chow? It’s a southern thing. Chow chow is another term for relish and is made different ways. One of my grandmothers made it with ripe tomatoes, and the other grandmother made it with green tomatoes.
I learned how to shell purple hulls at a young age. My parents often had a garden, and both of my grandmothers always had one. When it came time for pea-shelling, the whole family helped out.
Since I have committed myself to a 21-day detox program of mainly vegetables and fruit, I’ve created recipes that I would have never considered before. Like the one I made yesterday with lentils and salsa. The lentils, intended to be made in a soup, were cooked with vegetables I sauteed. Then I made a salsa. I wasn’t sure what I was going to put the salsa on, but at least it looked good. Colorful. But salsa goes on chips, and this detox plan doesn’t include chips (unless you want the kale kind). The creativity kicked in because I was determined to have that salsa and not by itself.
Incidentally, this 21-day program includes shakes. Unfortunately, they aren’t my idea for a shake. They consist of vegetables, fruit, and powder that is supposed to be good for you. Some days the shakes are manageable to drink. Other days, like today, it’s all I can do to finish one. By dinner time I was famished. Thankfully, I had leftovers – the lentils salsa, and wild rice.
It’s not advisable to eat lentils and wild rice in the same meal, but I did. I mixed a small helping of wild rice into the pot of lentils I heated up. Imagining that I was about to enjoy a bowl of purple hull peas and chow chow, I served myself a bowl of lentils with a huge helping of salsa, my own version of Pico de Gallo.
Pico de Gallo
3 Roma tomatoes
2-3 Garlic cloves
1 Green onion
1/2 Yellow onion
Yellow bell pepper, about 1/4
Cilantro, to taste
Fresh juice from a lime
Chop all the vegetables as fine or chunky as you like, toss, and drizzle juice from a lime onn top. Pico de Gallo is ready to eat.