Canned Salsa

This is the recipe I used for canning salsa this summer.  It is yummy.  I didn't add all the jalapenos (just one large) and I can hardly taste any heat.  Also, I increased the processing time cause we're high altitude and I'm paranoid about canning... :)

Ingredients

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped
• 1 1/2 cups green peppers
• 1 cup jalapeno peppers, chopped
• 6 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons pepper
• 1/8 cup canning salt(kosher salt)
• 1/3 cup sugar
• 1/3 cup vinegar
• 1 (15 ounce) cans tomato sauce
• 1 (12 ounce) cans tomato paste

Directions

1. Mix all together and bring to a slow boil for 10 minute.
2. Seal in jars and cook in hot water bath for 10 minute. (or 20-25 if you're high altitude and paranoid like me... my book says add 10 min for our elevation.)
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces (or process in food processor).
4. Yields 3-6 quarts or pints. (I got 7 pints.)

 source: http://www.food.com/recipe/wonderful-salsa-9272

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

Rhonda's Chicken Enchiladas

This is Jacob's favorite dinner in the world.
*makes 2 9x13 pans worth* (freezes well)

Ingredients:

4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)


Directions:

Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.

Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.

*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.

Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese

Bake at 350 for 25 minutes.

Tortilla Soup with Meatballs

Ingredients:1/2 lb ground beef
1 egg, slightly beaten
1/2 C fresh bread crumbs (about 1 slice)
1/2 C chopped onion
1 can chopped green chilis
1 clove garlic, chopped fine
1 T butter
6 C water
1 can tomatoes (14.5 oz)
1 T beef bouillon
1 T chicken bouillon
1/2 t chili powder
1/2 t ground cumin
2 corn tortillas, cut in strips

Directions;

In a medium bowl, combine meat, bread crumbs, and egg. Mix well, shape into 1 inch balls, and set aside. In a large saucepan cook onion, chilies, and garlic in butter until tender. Add water, tomatoes (un-drained and cut up), bouillon, chili powder, and cumin. Bring to boil. Reduce heat; cover and simmer 30 minutes (if you are OCD; otherwise a few minutes or until you go crazy waiting). Gently drop meatballs into soup; simmer 10 minutes longer. Just before serving, add tortilla strips (which have been fried or crisped in the oven). Serve garnished with shredded cheddar or jack cheese.

Notes: We use tortilla chips instead of tortillas. We also usually double it.

Source: Pullman Daily News