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 I was watering my 'Wee Garden' today and noticed a rather large pickling cucumber that escaped me until now and I decided that the tomatoes that were now ripe and the cucumber needed to be put to good use. I found a nice yolo green pepper in my garden and a small jalapeno and added them into the 'mix'. I thought about making relish or pickling slices. Then my husband said "how about just something un-pickled and 'tasting like Summer in a Jar'. There you have it!! I decided to NOT pickle with vinegar's or sugars and to just let the flavors speak for themselves - they don't just whisper in this dish - they scream and it's a YAY! One of the easiest and tastier "salad/slaws" I've made to date - Enjoy! Diane Garden Fresh Tomato Toss Ingredients: 4-5 heirloom tomatoes, ripe 1 small green bell pepper 1 small jalapeno, seeded 1 large pickling cucumber 1 tsp kosher salt dash of course ground black pepper 1 tbs olive oil Fresh Garden Herbs: handful of garlic chive 6 leave of sweet basil handful of parsley few sprigs of Dill 2 small pinches of oregano Dice all veggies and place in mixing bowl. Add all herbs, with salt & pepper to Cuisinart and blend. Stream in just about 1 Tbs of olive oil until blended. Mix Herbs into veggies until well blended and refrigerate until serving. Make approx 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3
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 I love this cheesecake, it is a more dense cheesecake then the NY style one that I make but, the taste is wonderful. Don't have cinnamon chips? that's ok! you can just increase the ground cinnamon a bit and get the same great taste! drizzle caramel over the top and you'd be singing a happy song for sure! Enjoy! Diane
Taste of Cinnamon Cheesecake ************** Graham Cracker Crust 9 inch spring form pan 8 graham crackers, finely crushed (about 1 cup) 3 Tbsp. butter, melted 2 Tbsp. white sugar 1 Tbsp. brown sugar Preheat oven to 325ºF. Crush graham crackers into crumbs, add melted butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. **************** Cheesecake Filling 2 pkg. (8 oz. each) cream cheese, softened 1/2 Cup white sugar 1/2 tsp vanilla extract 2 eggs 1 cup cinnamon chips 1 Tbs ground cinnamon Adjust oven to 350ºF. Let crust cool on countertop while you make the filling - raise oven temp to 350. Beat softened cream cheese, sugar, vanilla, eggs and ground cinnamon with mixer until well blended. Fold in cinnamon chips. Pour batter over crust. Bake 50 min. to 1 hour or until center is almost set. and slightly golden. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 2 hours. Recipe by: Diane Baker Photos by: Diane Baker for Canning and Cooking at Home #cheesecake #cinnamon #desserts  I am super happy with the taste of this sauce, I think using honey instead of sugar lets the tomatoes taste come through nicely. Even happier that someone just asked me if I sell my sauce - I will say, I enjoy making tomato sauces of all sorts and this simple one was SO easy and extremely tasty!! Use fresh herbs - that makes a HUGE difference - Enjoy! Diane Fresh Garden Herb Tomato Sauce 1 lbs tomatoes (roma & heirloom) 2 anaheim green chilies 3 tbs fresh parsley 2 tbs fresh Basil 1 small onion 1 tsp fresh oregano 1/3 cup honey 1/4 cup lemon juice 1 tsp salt pulse all but honey and lemon juice in cuisenart. place combined ingredients into sauce pan - add honey and lemon juice. SImmer on low until mixture thickens (will depend on how watery your tomatoes were) I used a mix of romas and heirlooms. This was a 'test' recipe and as of right now, not canned. Since I will be using this sauce asap - I thickened a bit more near the end of cooking with a cold water/cornstarch slurry... Recipe & Photos by: Diane Baker for Canning and Cooking at Home  Honey Glazed Grilled Salmon
Place salmon in a shallow, glass baking dish. For each pound of salmon - mix the following together in a bowl and brush over tops of salmon fillets to marinate, covered at least 1 hour in refrigerator before grilling: Honey Glaze Mix: 1 Tbs Honey 1 Tbs Dijon Mustard 1 Tbs Soy Sauce 1 Tbs packed brown sugar 1 Tbs olive oil 1 Tbs butter, melted 2 cloves garlic, minced We use tin foil on the grill, oiled with olive oil, covering grill grates and a few hole poked through foil for air circulation. We place the salmon skin side down on the foil and cook until internal temp reaches 165 at the thickest part (our preference is 165, for food safety - temp should be at least 145) We brushed leftover marinade onto salmon during cooking 2-3 times. We use a spatula to carefully separate the skin from the salmon as we lift salmon from grill onto a clean serving plate. Recipe by: unknown/my husbands been making this for years Photos by: Diane Baker for Canning and Cooking at Home  I made these tonight - so flavor filled and inexpensive to boot! I removed the skin and it was still so moist and tender! Diane Crispy & Tender Baked Chicken Thighs Chicken Rub: 1/4 tsp garlic salt 1/4 tsp onion powder 1/8 tsp salt 1/4 tsp black pepper 1/4 tsp dried oregano 1/4 tsp ground thyme 1/4 tsp smoked paprika cooking spray or light olive oil 8 bone-in chicken thighs (skin on or off) Preheat oven to 365/reduce to 350 when chicken is placed in oven. Remove chicken skin if preferred (will lessen cooking time) Mix all rub ingredients in a small bowl and sprinkle over chicken thighs placed on foil lined baking sheet that has been sprayed with cooking spray or coated with a bit of olive oil (I use extra light olive oil and coat baking sheet/foil using a paper-towel.) Bake until internal temp of chicken reaches 165 and juices run clear. Skin On should take approx 1 hour Skin Removed should take approx 45 mins. Recipe Adapted from: Nicole Burdett/allrecipes Photos by: Diane Baker for Canning and Cooking at Home |
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