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Who wouldn't want a meal that is basically 'hands off' and tastes great!
This meal can be made "totally homemade" by making and freezing Italian Meatballs ahead of time - using your Homemade Canned Tomato Sauce and even making your own "Bread Rolls"... I'd mention that we use some of my "Homemade Mozzarella" in this too but, didn't want to scare you away from an easy meal - because there is an "easy Button" route for this recipe! Just press the "easy button" and use store bought frozen Italian meatballs (your favorite brand), a store bought jar of pasta sauce, some provolone or mozzarella slices and soft hoagie rolls... There really isn't a "recipe" per say - you need to just keep in mind how many people you are serving and work form there. A meatball count of about 24 meatballs (2 oz size), a jar of sauce - will get you about 6 well stuffed Italian Meatball Sandwiches. Toss your frozen meatballs and sauce into a crockpot, set on high for 4 hours. When ready - spoon onto soft rolls and drape cheese over the top, set under a broiler if you want to melt the cheese a bit - this doesn't take long to melt so, keep an eye on it! Enjoy! Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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 I did a little "dry canning" today... Dehydrated 5 pounds of potatoes into hash-brown shreds. Can be re-hydrated as needed for hash-browns and potato cakes... Enjoy! Diane Potatoes Citric Acid, optional Dehydrator PROCESS: Wash the potatoes, peel them, wash again, cut in half (large chunks) and boil for about 4-6 mins. Submerge in ice water that has a bit of citric acid sprinkled in the water (the cold water stops cooking action and the citric acid helps prevent browning of potatoes) Let the potatoes cool...pat dry and shred using a food processor - then lay out on dehydrating trays - dehydrate at 135-140 until dry (mine took about 5+ hours). Once completely dried, packed into jar/s - vac seal using a Foodsaver jar saver vac. Yield: My 4-5 pound bag of Colorado Potatoes (Russets) made a quart jar full of shreds. Cheat (easy) Method: defrost a bag of frozen hash-browns overnight and simply place on dehydrating trays to dehydrate - a great idea if you can find a great sale on the 6 pound bags. Re-hydrate by pouring boiling water over potatoes and let sit 15 mins. then cook as usual/use in recipes. Photos by: Diane Baker for Canning and Cooking at Home  Honey Syrup Peaches: trying two new "flavors" this year along with plain peaches in honey (One Pint Cardamom & Black Peppercorn; Two Pints Cinnamon Stick)
Honey Syrup Peach Slices Ingredients: 7 pounds peaches: blanched,peeled sliced Fruit Fresh, slices placed into fruit fresh in water Syrup: 2 Tbs fresh lemon juice 5 cups water 1 cup honey 1 cup sugar Directions: Prepare peaches by washing, blanching and peeling and set aside in a bowl of water with fruit fresh sprinkled into it (prevents browning) Prepare syrup by bringing ingredients to a boil and adding in drained peach slices. Return to a boil and reduce to simmer 5 mins. Pack hot peaches into hot pint jars, and either waterbath can OR pressure can (see link below) If you want to try any spices - its best to add them to the clean, hot jars before adding in peaches and syrup. I placed a small cinnamon stick in the bottom of two pints, I placed crushed cardamom pods and some black peppercorns in the bottom of one pint and left two pints plain (no spices added) NCHFP Canning Times and Methods (click here) Yield; Approx 5 pints Photos & Recipe by: Diane Baker for Canning and Cooking at Home Quiche Crust ~ Homemade & Easy
1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. I prebake in oven at 380 for 15-20 minutes (I do prick the bottom of the crust all over with a fork to prevent crust from "puffing up" I remove crust and let cool 3-5 minutes before filling with quiche ingredients. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home  On of my families favorite for brunch-time. Use your homecanned roasted green chiles to create this wonderful quiche! ((if you don't have homecanned chiles, that's ok - you can buy them at the store too)) I often serve this with my homemade, homecanned Bloody Marys - makes the perfect, relaxing meal. Enjoy! Diane
Hatch Green Chile & Vidalia Onion Quiche Ingredients: 1/2 vidalia onion, or one small onion, diced 4 oz can hatch green chiles, do not drain 3/4 cup heavy cream or half & half 1/4 cup milk 4 eggs 1/2 tsp salt 1/8 tsp pepper 1 cup pepperjack cheese, shredded 1/2 cup cheddar cheese, shredded 9 inch quiche crust - prebaked I prepare my crust while the onions and green chilies are being sauteed Quiche Crust Recipe at bottom. Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use a store bought pie crust) Preheat oven to 380 F degrees. While the pie crust is pre-baking, place a pat of butter with green chiles and onion into a saute pan and cook for 10 minutes. In a large bowl, whisk together the eggs, cream, milk, salt & pepper until combined, stir in half the pepper-jack cheese. Set aside. Remove the pie crust from the oven and sprinkle the remaining half the pepper-jack cheese onto bottom of crust, top with green chile & onion mixture Pour the egg mixture on top. Sprinkle cheddar cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used 2% and heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Since this has a spicier kick - I went with pepperjack and cheddar. Get creative! Quiche Crust ~ Homemade 1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home |
