Blackberry Freezer Jam

Thanks to Joe, Jessica and Jessica's Dad we have a ton of blackberries. So today I made some freezer Jam. I was so easy it took maybe 15 minutes from start to finish. This recipe will work with any berries.



Blackberry Freezer Jam


4 cups of blackberries mashed
1 1/2 cups of sugar or sugar substitute
1 envelope of freezer jam fruit pectin (1.59 oz)

First measure out 4 cups of fruit and mash with a potato masher. (another recipe I saw had you put the berries (they were using fresh strawberries) in a 9x13 pan but these berries didn't need much mashing so I just used a bowl.



Next you mix the fruit pectin and 1 1/2 cups of sugar in a bowl and add that to the berries. Stir for 3 minutes. I bought the fruit pectin at Winco it wasn't very expensive. I've also seen it at Walmart and Safeway. with the canning items. at Winco it is down the baking isle.


Finally ladel jam into jars or freezer containers to the fill line (or leave some space in a jar) and twist on lids. Let stand until thickened, about 30 minutes
makes about 5 (8 oz.) half pints.

Store in refrigerator up to three weeks or in freezer for up to 1 year.

Pepper Jack Stuffed Chicken

Ingredients:
Pepper Jack Cheese
Boneless Skinless Chicken Breasts
Taco Seasoning
1 TB Vegetable Oil
Toothpicks

Directions:
1.  Cut cheese into "Domino Size" pieces - Depending on how much chicken you make will determine how many pieces you will need.
2.  Flatten chicken to approximately 1/4" thickness.
3.  Place cheese in the center of the flattened chicken breast and fold the chicken over it, securing with toothpicks.
4.  Sprinkle taco seasoning on the outside of the chicken.
5.  In a large skillet heat the oil and brown the chicken on all sides.
6.  Transfer chicken to to a greased baking dish.  For 2 chicken breast and 8" square dish works well.  For 4 chicken breast a 9x13 dish is good.
7.  Bake at 350 for 25-30 minutes or until chicken juices run clear.
8.  Discard toothpicks to serve.

Shrimp Kielbasa Jambalaya

I used this recipe to make a Jambalaya with some turkey kielbasa I had. I didn't use shrimp, bell pepper or parsley and it turned out great.
Shrimp Kielbasa Jambalaya
Ready in: 30-60 minutes
Serves/Makes: 4


Ingredients:
2 tablespoons olive oil
8 ounces turkey kielbasa halved lengthwise and sliced
1 cup minced peeled onion
1 cup diced seeded green bell pepper
1 cup long-grain rice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cans (14.5-oz. size) fat-freechicken broth
2 cans (14.5-oz. size) diced tomatoes drained
1 medium pound shrimp peeled and deveined
1/4 teaspoon hot pepper sauce
4 tablespoons chopped fresh parsley


Directions:

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and saute 5 minutes or until vegetables are tender. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant.

Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in shrimp and hot pepper sauce; cover and cook 5 minutes or until shrimp are pink. Remove from heat and garnish with parsley. Serve warm.

Skinless Fried Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste

oil for frying

Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.

Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.

Light Chicken Parmesan

Ingredients:
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley

Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.

Chicken Tortilla Soup

Ingredients:
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced

Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*

Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.

Easy Chicken Noodle Soup

Ingredients:
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed

Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn

Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.

Notes:
You can freeze the left overs and heat them when needed on the stove top.