If you love purple cabbage like I do, you’re going to love this easy German pickled purple cabbage recipe. Purple cabbage is a pretty easy cabbage to grow. Although I have only grown it once, it wasn’t much upkeep at all. Since they are smaller than your typical green cabbage you can grow about 25% more than green cabbage.
Great recipe for the homesteader that needs to use up their crops but also for those that just want to try something new in canning!
I have been growing basil in my garden for about 10 years now and it was only about 5 years ago it occurred to me that I should make pesto. I mean, I used to buy it in the store all the time! This Basil Pesto from the Garden recipe is gunna have you running out to start your herb garden in no time!
Kombucha really seems to be trending, it’s so funny to me how that happens in the food world. Remember chia seeds? Remember when recipes seemed to be all about sweet potatoes? Yeah, food has trends too. I haven’t been brewing Kombucha for long, I suppose it’s been about 2 years now. And honestly folks, it’s so easy. A little smelly and odd looking, but I’ll tell you it’s an excellent conversation starter when folks come to visit. Here are my top 5 reasons why you should be brewing kombucha at home.
I fell in love with roasting cherry tomatoes about 10 years ago. Having gone to a produce rescue, I needed an easy recipe to use up over 20 lbs of tomatoes. About half of that was some sort of cherry tomato variety. Since I have a love of all things roasted, this was a great way to use them and store them for a longer period of time. You are going to love these simple garlic oil roasted cherry tomatoes too!
One way I have improved this recipe over the years was by using flavored or infused olive oils! My favorite oil to use in this recipe currently is from my local Olive Mill. They have a huge selection of oils and other products such as stuffed olives, tapenades, and even beauty products! They make great gifts and we like to shop there around the holidays.
4 DIY Spice Mixes you will always find in my cabinet.
I started mixing my own spices about 2 years ago when I ran out of Italian seasoning mix. If you know me, you know that I am quite the spice collector. So I took to the Goog (google) to hunt down a recipe, and sure enough, I had everything I needed. So I am sharing 4 DIY spice mixes I have modified over the years that you’ll ALWAYS find in my cabinet.
I use this mix the most. Because Many of the ingredients are larger flakes, I like to run this mixture through my coffee grinder to make it a finer powder. Mostly because I hate giant rosemary in my dishes. I use this in our homemade spaghetti sauces, many Italian dishes, and often on top of vegetables I am roasting.
3 TB Parsley flakes
3 TB Dried basil
2 1/2 TB Dried Oregano
1 TB Garlic powder
1 tsp Rosemary
1/4 tsp Black pepper
Well this one is pretty obvious, I use this for all types of tacos such as: chicken, beef, fish, & shrimp. It will go well with your vegetarian options as well. And if you want to omit the sugar you certainly can! I like the sweetness though.
2 tsp Chili powder
2 tsp Ground Cumin
2 tsp Garlic powder
1/2 tsp Cayenne
1/2 tsp Black pepper
1/2 tsp Salt
1/2 tsp Oregano
2 TB Brown sugar
This is another one on my favorites. It’s smoky flavor fills your dishes with a deep deliciousness. I love using this as a rub on chicken breast then blackening it over an extra hot oily skillet. It is also great to add to an alfredo sauce or even to a rice.
2 tsp Garlic powder
1 1/4 tsp Oregano
1 1/2 tsp Thyme
1 tsp Smoked paprika
1 tsp Black pepper
1 tsp Cayenne
3/4-1 tsp Red pepper flakes
A versatile spice for practically everything. I use this in just about every soup, stew, chili, on meats, and my absolute favorite – on some warm buttery ramen noodles. I don’t use the seasoning the ramen comes with, my kids call that version “Mama Ramen“.
If not, have no fear! This easy canned pickled beets recipe is a simple and easy way to get started. You can also apply this method to other canning recipes.
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This is my third, and most successful season of growing beets. Beets are a cool weather root vegetable that seems to do really well for me early fall and all the way through spring. I do cover my garden beds in the coldest part of the winter. This year my beets made it all the way through the winter. I originally planted my seeds in a container and was only going to grow them there. I threw a pretty generous amount of seeds down, most of which took, and I hate to waste a good start by pulling and trashing it. So as I was thinning the container I decided to transplant all the others into my other garden boxes. And for the most part they all survived! Thus giving me a pretty hardy beet harvest.
Here are 5 Things you need to know about raising backyard chickens
Raising your own backyard chickens isn’t for the faint of heart, but literally anyone could do it with little to no experience. I started my very first flock in April, 2015 and have been going strong ever since. Sure, we have had some casualties along our journey. Chickens are a fickle bird so it’s not always anyone’s fault, sometimes they just die. But I am here to share 5 important things you need to know about raising backyard chickens successfully!
This post contains affiliate links, these are products I personally recommend because I use them or know someone who does. All opinions are my own. If you choose to purchase any of my recommended items, I will gain a small commission that helps support my family and homesteading goals. Read more
So I recently started a monthly brunch for foodies and bloggers. As adults, and women, it can be so challenging to make friends. Genuine friendships that last. I have finally figured out the trick. You have to start with commonalities, then hook ’em with good cooking, laughter, and an open door policy. And that is exactly what we have created with these brunches. And by we, I mean two of my new foodie gal pals, Alana and Becca. Just a couple of other foodies I met through social media, and am now real life friends with them.
These photos are an accurate representation of the work that goes into these brunches, hosted by me, but executed by all of us. No one lady stands around. Read more
It’s peach picking season here in AZ, and living so close to Schnepf Farms has me reminiscing over this fantastic homemade peach BBQ recipe I created last year. I know, I know, I created this last year! I have this thing where I do half the work and then brush it under the rug until it dawn’s on me that I have great content to pump out! Go ahead and call me slacker.Read more
I am always on the hunt for a new tasty summer grill go-to. Lately we have been loving our local Greek restaurant, Greek Island Grill. But we all can’t order out every dang day. So, I hit the cupboards in search for a great Greek seasoning. I have finally come up with a great Greek seasoning and a chicken kabob I’d be willing to write home about. I am going to share both my Greek seasoning and my fav Greek chicken kabob line up!