Slow Cooker Chicken Tortellini Soup

Slow Cooker 

Chicken Tortellini Soup

This is what I used …

2 cups shredded rotisserie chicken

1 package Cascadian Farm organic Gardener’s Blend Veggies

1 small onion finely diced

6 cups chicken stock

1 - 6 ounce can tomato paste

1 tablespoon Ms. Dash

1 teaspoon garlic salt

Salt and pepper to taste

8 ounces cheese tortellini

Parmesan cheese

This is what I did …

Place the chicken, veggies, onion, chicken stock, tomato paste and spices into a 6-quart slow cooker.

Cook on high for 1 hour, then on low for 3 hours.

Taste and season with salt and pepper.

Place the tortellini into the soup and mix. Cook on high for another 15 minutes.

Serve and garnish with Parmesan cheese.

Peach Basil Jam

I love fresh herbs and I grow a lot of them, basil being one. I wanted to find a recipe that incorporated basil in a jam. So I searched Pinterest and I found this super easy recipe and decided to give it a try. I'm glad I did because it turned out amazingly delicious!! I also made a batch using strawberries and it was just as amazing. What is nice about this recipe is that you can use whatever fruit you want and honestly any herb you want. Once you have a base recipe the sky is the limit when choosing fruits & herbs that go together.

This batch will make 7-8 1/2 pint jars.

To start:

·      You’ll need 5 1/3 cups mashed peaches.

·      4 Tbs Lemon Juice (from a bottle)

·      6 Tbs Classic Fruit Pectin

·      4 Cups Sugar

·      1/4 - 1/2 Cup fresh basil leaves, torn

First, the peaches need to be peeled and pitted.

Mash the peaches slightly,then measure 5 1/3 cups.

Combine the peaches and lemon juice in a large saucepan. Slowly stir in the pectin and, stirring constantly, bring the entire mixture to a full rolling boil over high heat. 

Once you’ve got a full boil slowly add all of the sugar, stir to dissolve, and bring the mixture back to a full boil. Boil hard one minute, stirring the whole time.

Remove from heat and skim off foam with a metal spoon. Stir in the fresh basil leaves. 

Now your jam is finished, ladle immediately into hot jars.  You are now ready to process the jars in a water bath canner or allow them to cool and refrigerate for up to three weeks.

If you are canning them, leave a 1/4-inch head space, wipe the rims clean, fit with a lid and ring and place in your water bath canner. Boil gently for 10 minutes, then let sit in the canner for 5 minutes before removing to cool. Allow jars to cool undisturbed for 24 hours, then check to make sure the jars have sealed and store.

Here is the link to the original recipe: http://bearhugsandblanketforts.com/peach-basil-jam-2/

Sweet & Spicy Pepper Relish

This relish is amazing on hot dogs and burgers, or anything else you put relish on. It has a big kick but can be toned down depending on how many hot peppers you use and if you remove the seeds from the hot peppers. 

2 lbs. peppers (jalapenos, sweet peppers, banana peppers, any mixture you like or have on hand)
1 lb. carrots
1 medium red onion

4 cloves garlic

1-inch piece of fresh ginger, grated

1 tsp chili powder

1 tsp smoked paprika

1 1/3 cup cider or white vinegar

4 cups sugar

Fills 7 half pint jars or 3 pints

Remove the stems and de-seed if you want your relish to be less spicy.

Using a food processor on pulse peppers, carrots, onion and garlic till they are small diced. Don’t over process, you want to have pieces not juice. If you don't have a processor you can dice with a knife.

In a large stainless-steel pot, combine vinegar, sugar and spices, bring to a simmer until sugar is dissolved. Add diced veggies and ginger, simmer uncovered, for 2 minutes.  Remove from heat.

Fill to 1/2" head space. Fill first with the vegetable solids and then add the hot vinegar liquid allowing 1/2" head space.  Remove air bubbles and refill to the proper head space with the mixture if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.

Place the jars in the water bath making sure that the water covers each of the jars by 2 inches. Add hot water to the canner if it doesn't measure up. Once the water has come to a boil start your timer and process for 15 minutes. Remove from water and let cool.

Candied Spicy Peppers

If you like sweet and spicy, you will love these candied peppers with a big kick! 

1 lb peppers, cut into 1/4" slices, green & red jalapenos, banana peppers, mini sweet peppers

1 head thinly sliced garlic

3 1/2 cups sugar

1 1/4 cups apple cider vinegar

1/4 tsp salt

 1 tbsp pickling spice

1 tsp chili powder

1 tsp smoked paprika

½ tsp red pepper flakes

 Place the peppers and garlic in a bowl and stir to combine.

 In a large saucepan bring sugar, vinegar and seasonings to a boil. Reduce heat and simmer uncovered for 5 minutes.

Meanwhile, pack the pepper mix into two hot, one-pint jars to within 1/2" of the top.

Ladle hot liquid over pepper mixture, leaving 1/2" head room, remove air bubbles and top off liquid if needed.

 Wipe rims, center lids and screw on bands until finger-tip tight.

Place jars into water bath canner with simmering water, making sure they are completely covered with 2 inches of water.

Bring to a boil, process Pint jars for 15 minutes or half-pint jars for 10 minutes.

Remove jars and cool.

Agrodolce Peppers

I found this recipe on Jamie Oliver's FB page. It's a recipe from Gennaro Contaldo, who is an amazing Italian chef. Agrodolce means sweet and sour in Italian so these are sweet and sour peppers served on rustic bread, similar to bruschetta. I used a balsamic vinaigrette when I made it because that's what I had on hand and I also added about a teaspoon of diced jalapeno for a bit of spice. You could also add some red pepper flakes if you want the spice but don't have a jalapeno, or you can leave the spice out, it's fantastic either way.

Ingredients
1 large sweet pepper, sliced. I used yellow but you can use red or orange.
10 olives sliced in half, I used Kalamata and Manzanita
1 heaping tablespoon of capers
2 large cloves of garlic, diced
1 teaspoon diced jalapeno
2-3 tablespoons Olive Oil
3 tablespoons of balsamic vinegar or you can use balsamic vinaigrette
Salt and pepper to taste
2-3 slices of rustic bread

Heat olive oil in a hot pan. Add the garlic, peppers, olives, capers, and jalapeno to the pan, cook down and let it caramelize a bit.
After about 5 minutes you can add the balsamic vinegar. Let the flavors blend together for about another five minutes. Salt and pepper to taste then serve mixture on top of bread and enjoy!

Here is the link to Jamie Oliver's FB video page with the original recipe. https://www.facebook.com/watch/?v=1307976039343177