OkieRanchWife’s Pork Chili Verde

This is not your traditional pork Chili Verde. It was developed from what I had in the pantry and 2 pounds of pork. I think it tastes excellent over brown or white rice.

2 pounds Pork, cut into ½ cubes
1 can (4 ozs) Salsa Verde
1 pint of my Tomatillo relish (posted earlier)
½ bunch Cilantro, chopped
1 bunch Green Onions, chopped
1 Jalapeno, seeded and chopped
2 cans (4 ozs) diced Green Chilies
Garlic Powder to taste
Salt to taste
Pepper to taste

Cooked rice

In a large saucepot or skillet over medium high heat, brown the cubed pork in Olive oil. About 10 minutes or until the pork is not pink. Add remaining ingredients, bring to a boil, reduce to a simmer. Cook for 30 minutes. Serve over brown or white rice.

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Zucchini and Tomato Skillet

Zucchini Tomato Skillet smallAnother awesome zucchini recipe!!! This one is from a cookbook that I picked up in a second hand store in Jenks when my friends from back east were visiting me last month. The book is “Oil and Vinegar” published by the Junior League of Tulsa in 2002. The sidebar on the recipe page states, “In the 1930’s, Tulsa was called the city with the atmosphere of Lower Manhattan and the style of Fifth Avenue, with more millionaires in one generation than grew in New England in a century.” I don’t know how true that was but you can still see some of the Art Deco buildings in the downtown.

1 Onion, chopped
2 to 3 tablespoons Butter
2 medium Zucchini, unpeeled and thin sliced
4 ounces fresh Mushrooms, sliced or 1 can, drained, (4 oz) Mushrooms
3 medium Tomatoes, sliced or 1 can (14 oz) Stewed garlic and Onion Tomatoes
2 tablespoons fresh Parsley, chopped or 1 tablespoon dried
1 ½ tablespoon fresh Basil, chopped or 1 teaspoon dried
½ teaspoon Sea Salt or Kosher
½ teaspoon Garlic Powder
½ teaspoon fresh ground Black Pepper
½ cup grated Parmesan Cheese
1 cup shredded Mozzarella, or Colby Jack Cheese

Sauté the onion in the butter in a large skillet over medium high heat until tender and translucent. Stir constantly. Add the zucchini and mushrooms and cook for at least 5 minutes or longer until the zucchini is tender. Stirring frequently. Add the tomatoes and cook for at least 2 minutes. Stir in the parsley, basil, salt, pepper, and garlic powder and parmesan cheese. Cook for one minute. Remove from heat. Sprinkle the mozzareela or Colby cheese over top. Cover and let stand for 3 to 5 until the cheese melts. Serve immediately.

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Tomatillo Relish

Anytime I post a canning or preserving recipe you can be assured that it comes from one of my canning books or from a tested recipe that follows proper canning procedures. There is nothing fun about food poisoning. This one part of cooking that I don’t change or have a cavalier attitude toward. I owe that to you my readers to provide safe directions on canning. That being said this comes from “So Easy to Preserve” by the Coop Extension of the U of Georgia. I use this book even more than the Ball Blue of Canning.
I use this relish in my Pork Chili Verde recipe that I will post next.

12 cups Tomatillos, husks removed and chopped
3 cups Jicama, peeled and finely chopped
3 cups Onions, chopped
6 cups Roma Tomatoes
1 ½ cups Green Bell Pepper, chopped
1 ½ cups Red Bell Pepper, chopped
1 ½ cups Yellow Bell Pepper, chopped
1 cup Canning/Pickling Salt
2 quarts Water
6 tablespoons Whole Mixed Pickling Spices
1 tablespoon crushed Red Pepper Flakes
6 cups Sugar
6 ½ cups Apple Cider Vinegar (5%)

Place tomatillos, jicama, onion, tomatoes and all peppers in a large saucepot or soup pot. Dissolve canning salt in the water. Pour over vegetables. Heat to boiling, simmer for 5 minutes. Drain thoroughly in a fine mesh strainer until no more water drips out, about 15 to 20 minutes.
Place the pickling spices and red pepper flakes on a clean cheese cloth square, about 6”x6”, and tie up. Mix the sugar, vinegar and spice bag in the large soup pot and bring to a boil. Add vegeatables and bring to a boil again. Reduce to a simmer and cook 30 minutes uncovered. Remove spice bag.
Fill hot sterilized pint jars. Leave ½ inch headspace. Remove air bubbles. Adjust to ½ inch headspace again if needed. Clean rims. Adjust lids and place rings on the jars to finger tight. Process in boiling water bath for 15 minutes. Yields about 5 to 6 pints.

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Sweet Zucchini Relish

Sweet Zucchini relish small
DISCLAIMER: This is a 2 day recipe.

I love Outhere magazine published by Tractor Supply Company. This is another zucchini recipe from a Summer issue published about 3 or 4 years ago. It was submitted by Debbie Moyer of Auburn, PA. It is so good. I believe that I will never buy sweet hotdog relish again.

10 cups grated/shredded Zucchini, unpeeled
4 cups Onion, diced
¼ cup Salt
5 cups Sugar
2 ¼ cups White Vinegar
1 tablespoon Celery Seeds
1 tablespoon ground Tumeric
1 tablespoon Black Pepper

Combine the first 3 ingredients in a large bowl or Tupperware. Refrigerate at least 8 hours or overnight.
Transfer the zucchini/onion mix to a colander and rinse with cold, drain well, press water out by hand and you could press between paper towels.
Combine the zucchini mixture with the remaining ingredients in a large dutch oven. Bring to a boil over medium high heat. Reduce to medium and simmer for 30 minutes.
Pack the hot mixture into hot sterilized jars. Fill to ½ headspace. Remove any bubbles. Wipe the rim clean. Cover with lids and screw bands onto jar finger tight.
Process in boiling water bath for 15 minutes. Gives about 5 pints.

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Green Tomato Pie

I am giving you a break from zucchini recipes, but not to worry, I still have a few that I have not posted! Just fair warning. LOL! I found this recipe in one of my mom’s cookbooks. It was an American Heritage, circa 1976, cookbook from Better Homes and Gardens. Some of the dishes are a little dated. I would have to bump up the spices in most of them, but I left this one alone, well mostly. I increased the pounds of green tomatoes to give it a more deep dish look and added ground Allspice. And oh yeah halved the amount of sugar.

2 ½ pounds Green Tomatoes
½ cup Sugar
4 tablespoons All Purpose Flour or Wondra Flour
1 ½ teaspoon ground Cinnamon
1 teaspoon grated Lemon Zest
½ teaspoon ground Nutmeg
½ teaspoon ground Allspice
½ teaspoon Sea Salt or Kosher Salt
2 tablespoons Butter
Pastry for 2 crust 9 inch pie, homemade or store bought (I cheat and use store bought)
Sugar

Preheat oven to 400 degrees.

Dunk green tomatoes in boiling water for 1 minute. Peel and remove core. Cut into ¼ inch slices. In a medium saucepan combine with ¼ cup water. Bring to a boil and reduce heat to simmer. Simmer for 5 minutes. Remove slices from liquid and set aside. Mix sugar, flour, cinnamon, zest, nutmeg, allspice and salt into the liquid in the saucepan. Cook and stir until just boiling. Remove from heat. Add butter. Mix. Gently stir the slices. Cool for 10 minutes. While tomato mix is cooling line the pie plate with one prepared pie crust. Spoon in the tomato mixture. Place top crust over the tomatoes and adjust. Seal, crimp edges, cut slits to allow steam to escape from the baking pie. Sprinkle with additional sugar if wanted. Bake for about 40 to 45 minutes.

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Italian Zucchini Crescent Pie

Italian Zucchini Pie smallContinuing on my rampage of zucchini madness, I present a wonderful offering of zucchini pie. While the crust of it is not picture perfect, the fresh Italian seasoning just pops with excellent flavor!! I found this recipe in the book, “Cooking with Heirlooms” by Karen Keb Acevedo. I have no connection with the author except that it is a cookbook in my collection. I will expound on my cookbook addiction in a future post. I enjoyed using my fresh ingredients from my garden including the eggs in this dish.

4 cups thin sliced Zucchini
1 cup Onion, chopped
2 tablespoons Butter
½ cup fresh Parsley, chopped or 2 tablespoons dried
½ teaspoon Seas Salt or Kosher
½ teaspoon fresh ground Black Pepper
1 teaspoon Garlic Powder
2 tablespoon fresh Basil, chopped, or ¼ teaspoon dried (I used a mix of fresh Spicy Globe Basil, Sweet Basil and Cinnamon Basil)
2 tablespoons fresh Oregano, chopped or ¼ teaspoon dried. (I used fresh Marjoram)
2 Eggs, beaten
2 cups Mozzarella Cheese, shredded
1 can of 8 Crescent Rolls
2 teaspoons Mustard

Preheat oven to 375 degrees.
Combine the zucchini, onions and butter in a large skillet over medium high heat. Sauté for 10 minutes stirring constantly or until zucchini is tender and translucent. Remove from heat and add parsley, salt, pepper, garlic, basil and oregano. Mix well. Set aside and allow to cool slightly. Combine the beaten eggs with the cheese in a different bowl. Set aside. Separate the 8 crescent rolls into individual triangles. Arrange the crescent rolls with the small end points meeting in the middle in a pie plate to form the crust. Spread the mustard on top of the crust. (I actually forgot to use the mustard and it turned out great.) Mix the egg and cheese mixture into the zucchini mix. Stir well. Pour the mixture into the pie plate. Bake for about 8 minutes. Cover the edge of crust with tinfoil to stop over-browning and bake for 10 to 12 more minutes. Remove from oven and allow to cool for about 10 minutes before serving.

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Chocolate Zucchini Bread

Chocolate Zucchini Bread smallAnd yet another……..LOL!!! Two more loaves for my deep freeze. They are fresh out of the oven.

3 Eggs
1 cup Vegetable or Extra Light Olive Oil
2 cups Sugar
1 teaspoon Vanilla Extract
3 cups flour, your choice
1 teaspoon Baking Soda
½ teaspoon Baking Powder
1 teaspoon Sea Salt or Kosher Salt
1 teaspoon Cinnamon
½ teaspoon ground Allspice
½ teaspoon ground Nutmeg
¼ cup Baking Cocoa
2 cups, generous, grated Zucchini
½ cup Nuts, your choice. I used Butternuts that I foraged from my land.
½ cup Mini Chocolate Chips (optional)

Preheat oven o 350 degrees. Spray 2 baking loaf pan, 9×5, with non-stick spray or vegetable oil.

Combine eggs, oil, sugar and vanilla in a large bowl. Stir together flour, baking soda, baking powder, salt, spices and cocoa. Add to the egg mixture. Mix until moistened. This will be a stiff batter until the zucchini is mixed in. Fold in zucchini and chocolate chips until evenly distributed. Divide between 2 pans. Bake for 55 minutes to 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool on racks before serving.

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