Sunday, August 14, 2016


Making kimchi (fermenting) is WAY easier than canning so don't be intimidated.  
If you enjoy Asian food and cabbage I bet you will enjoy this.  
Adjust the amount of Sriracha to your liking, if you like it spicy kick it up a little with more hot sauce.  If you're a wimp put in less then I call for :)
This takes about a week to ferment. 

What you need:
1 large head of cabbage
1 large carrot, julienned
7 radishes, thinly sliced
6 green onions, chopped
1/4 cup sea salt
1/4 cup Sriracha 
6 cloves of garlic. minced
1 Teaspoon minced ginger
1 Teaspoon sugar
2 Tablespoons Fish sauce 
1 Jug non chlorinated water

How to make it:
Slice up the cabbage into 1 inch strips, leaving out the core.
Place that into a glass bowl, sprinkle with the 1/ cup of sea salt and cover with water.
Cover with plastic wrap, you may want to way down your cabbage so it's covered by the water.
Leave that to sit for 24 hours.
Once your time is up, separate the cabbage from the brine, saving the brine.
In another bowl mix all the other ingredients.
Now add the cabbage to the ingredients you just mixed together, mix all well.
Take 4 pint size jars, wide mouth if possible (make sure they are clean) and pack with kimchi mixture, add brine if necessary to submerge mixture fully.  Leaving 1 inch space from top of jar.
Cover with lid and forget about it for 7 days!
Pop into the fridge and enjoy when your ready for some kick butt kimchi!

There are many ways to use kimchi, but my favorites would be in a fried rice or mix up with Raman noodles, throw out seasoning packet that comes with the Ramen - WAY to much salt in that, mix it up with the kimchi.  YUM!

Monday, August 1, 2016

Swiss Chard Spinach Artichoke Dip

Yes you read that right!  Swiss Chard, Spinach & Artichokes all in a creamy cheesy Dip!
Let's think of this as a super healthy dip ok!?!?!!
Ladies and gentlemen, I have SO many vegetables - they are just coming out of my ears, and I am always looking for a new way to use them.
One night this week I said let's have an appetizer from the garden night for dinner!
And this was one that I came up with.
You are just going to love it - promise!

What you need:
8oz cream cheese, softened
1/4 cup mayo
1/2 cup sour cream
1 package of frozen spinach, defrosted and drained
5 artichokes, from the can (chopped)
2 small leeks, or you can use green onions (chopped)
2 cups swiss chard, chopped (leaf only)
8oz shredded mozzarella
dash of salt
dash of pepper
1/2 tsp garlic salt

How to make it:
Preheat your oven to 375 degrees
In a mixing bowl mix everything together, saving aside a half of a cup of mozzarella
Once that is all mixed spoon into a baking dish, I used my cast iron skillet
Top with your remaining cheese
Pop into the oven and bake until bubbly brown approximately 25 minutes

Serve with your favorite crackers or tortilla chips, SO good!!

Hope you enjoy!

Thursday, July 28, 2016

Garden Update 2016

I have to say - I am in love with my garden this year!
I came up with the design this past winter, and with the help of my husband and sons building it. It became a reality!
Hey and I even planted my flower bulbs the right side up this year - yahoo!!! haha...... You would not think that was a hard thing to do but I do manage to screw that up.


This year I'm doing a little experimenting on trying out different veggies, I may plant again next year or I may not.

But I will for sure be plating the yellow pear tomatoes again next year, they are SO good!!!!
I have been making bruschetta with them.  Great flavor!

Having these raised garden beds make weeding so much easier, thank GOD!  I hate weeding!  Does anyone like it?

I did a little canning yesterday, I made some refrigerator pickles and dilled some string beans, these string beans are so beautiful, a vibrant shade of purple!

Over this past year I have accumulated a ton of new canning recipes and have a few new canning books in my possession, I'm excited to try out.

Are you ready for this LONG list of what Angie planted this year?  Hey if you have any great appetizer ideas for any of these veggies - pass it my way, I'm always looking for new things to try!
3 types of tomatoes (or is it 4?)
swiss chard
green bell peppers
banana peppers
jalapeno peppers
purple string beans
winter squash
spaghetti squash
lettuce variety
brussel sprouts

Gladiolus - SO pretty!

basil (way to much)

I know I over did it, again!

* also I totally made a new appetizer out of one of my new canning cook books the other day, do you think I took a photo of it?!  I'm slacking people.  It was a bean dip, yummmmm......