HippieDog

Garden fresh tomatoes

I can't believe it's the last day of August. I'm sure I say this every year.

Knowing me, I say this each month.

It just figures, Summertime would come to a close (almost) when I'm just getting in the mood to swim, hit the waterslides and play at the dam. That's the breaks! At least this is what Aunt Ruth would have said :)

Our little garden is Crazy Town. What to do with all those tomatoes.

Just a thought.

1. Salsa
2. Chili Sauce
3. Spaghetti Sauce
4. Roasted tomatoes
5. Freeze....a few.
6. Gifting....share the love

at least this is what I have planned in my head.

 

We grabbed a bowl of Roma tomatoes from the garden and washed them. Cut them in half, drizzled olive oil, sprinkled Kosher salt, pepper and a little minced garlic on each tomato. I also LOVE to use basil.

Roast at 225 degrees for 3 hours.

I even did one pan of romas with pieces of garlic, unwrapped, that I will use in sauces and soups.

You can use them in spaghetti sauce, a great topping for pizza, soups, salads or just a snack.

I popped what I didn't use in the freeze for a later use.

You can also line your pan with parchment paper for easier clean up.....I guess I'm a rebel.

 

We love this spaghetti sauce. Great for canning!

Homemade Spaghetti Sauce

Homemade Spaghetti topped with garlic roasted tomatoes.

OK, one of my favorite things to make ( I'm sure I've blogged this twice before), is Spaghetti Bake.

If you have left overs from a spaghetti dinner, just combine the noodles with sauce. Not so many noodles that it will be dry......just enough.

Spray foil pan with cooking spray. Add half spaghetti mixture, top with Mozzarella cheese, add remaining spaghetti mixture and sprinkle with parmesan cheese. Bake 375 degrees for 25 minutes.

Let cool and cut in squares.

Or.......prepare spaghetti bake and pop it in the freezer wrapped in foil for an easy dinner night.

Just allow to thaw in refrigerator overnight or adjust cooking time.

 

Garden fresh tomatoes......nothing compares in the garden.

Tomorrow......I'm so having a BLT.

YOM-YOM.

Lunch Box Granola Bars

I have been searching for the perfect lunch box granola bar.

This one caught my eye because of the peanut butter ~ chocolate chips and the "no bake" feature.

So simple and you can whip up a batch in just minutes.

I'm going to freeze the next batch---and use them for Jake's lunch box treats.
(obviously, we've decided to eat this batch).

This will be the first year I'll be sending one of my kids off to school with a lunch box. My older boys loved school lunch and never really asked for anything special.

If I remember correctly, back then, they didn't think it was all that cool to bring your own lunch to school. Now I think it's all the rage.....and plus I will actually know what Jake is eating.

Jake is one picky guy---and I know that he would come home hungry if I didn't make his lunch. Occasionally, I'm sure he'll spot something on the school calendar that he will want to try---no doubt pizza.

I believe this may stem from his dad eating a peanut butter and jelly sandwich everyday of his elementary school life. He had a Fat Albert lunch box (with thermos).

He would want me to mention his had the thermos.

This is a really big challenge for me---I've been bookmarking lunchbox ideas on Pinterest and I'm sure I'll dedicate a little space on my food blog for lunch box menus.

OK---now back to these granola bars----fabulous!

I'm so glad I found this recipe :)

No Bake Peanut Butter Chocolate Chip Pretzel Granola Bars

1/2 cup butter
1/2 cup honey
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 tsp. pure vanilla extract
1 cup crispy rice cereal
1 1/2 cups chopped pretzels
1 TB toasted wheat germ
2 1/2 to 3 cups regular or quick oats
1/2 cup mini chocolate chips

In large saucepan, combine butter, honey, brown sugar and peanut butter. Stir over low-medium heat until mixture starts bubble. Stir mixture for 2 minutes and remove from heat.

Stir in vanilla extract. Add cereal, pretzels, wheat germ and oats.

Press in 9 x 13 buttered pan. Sprinkle chocolate chips on top, pressing gently with finger tips.

Refrigerate for at least 30 minutes before cutting in bars.

Store in airtight container or wrap in wax paper and freeze.

Recipe Source adapted from: two peas and their pod

(I basically added toasted wheat germ and doubled the recipe).

The Salsa Kitchen

We started canning salsa at 6:00 p.m. on a Friday night. What a HOT date night! ha.

Dan's so good to me---he doesn't even eat Salsa.

I think he secretly likes canning---I really do.

 

Maisey isn't even sure what to think.

Probably that we've gone crazy. I was wearing rubber gloves and a surgical mask.

(not showing that photo).

This is the only reason I make salsa.

I love admiring it on the counter tops for a couple of days.

Well, and making labels for the salsa.....OK and eating it.

I could actually drink the stuff.

"lalalala--love"

I was actually really proud of myself on Saturday because I cleaned the kitchen. Actually my mom was coming for dinner and this forced me to clean all of the splattered salsa fixins round the kitchen.

 

I downloaded the PDF free labels again this year over at A Sonoma Garden.

I love her blog and sweet canning labels. Thank you :)

ps......we finished canning at 4:15 a.m.

OK, that's not true-----I went to bed at 2:30 a.m. Dan took over until 4:15 a.m.

I love him so much I just may start watching hockey.

I love my Sewing Room

It's that time again.

I'm so excited that my crafty sewing space is clean and organized.

(hey don't look in that closet). I'm just say'in.

We pulled everything out---cleaned the walls, carpet, windows and dusted all the shelves.

The shelves are from IKEA and the sewing table is a Koala sewing cabinet.

I found the chair and island at a local furniture store on clearance.

The chandelier is from Lowes.

and the paint color is Behr Berry Cheesecake.

Hope you enjoy the little tour. I have lots more photos that I will upload on FLICKR.

I'm planning lots of new dolls, paper art and Creepiness for Hallow's Eve coming soon.

 

Until next time......

 

Garden Chicken Stir Fry

One of my favorite things to do with our summertime garden is finding ways to use almost everything we grow.

Our garden is quite small--thankfully because I can barely keep up with it!

I love marinating a few chicken breasts with Grill Mates mojito lime (our favorite) and making a chicken stir fry with all of our garden veggies and tomatoes.

Such a quick and healthy dinner.

Garden Chicken Stir Fry

2 boneless chicken breasts, cut in pieces
1 package Grill Mates, any flavor prepared
1 zucchini, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 wax pepper, sliced
1 small yellow onion, diced
1 lime
1 tsp. lemon pepper
1 jalapeno, seeds removed diced
1 garden fresh tomato, diced
1-2 cups white or brown rice, cooked
splash soy sauce
splash olive oil
salt and pepper to taste

Marinate chicken breasts in Grill Mates marinade. We love the Mojito lime!
Refrigerate until ready to use.

In large frying pan or wok, add a splash of olive oil, adding vegetables and chicken. Sprinkle with lemon pepper and squeeze 1/2 lime over chicken.

Cook on low-medium heat until chicken is done and no longer pink, juices running clear and vegetables are tender. Stir in rice (as much as you want) and a splash of soy sauce. Squeeze remaining lime on top and stir.

Top with fresh tomatoes, salt and pepper.

 

Summertime Garden Fresh