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January 2014
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February 2015

Candied Jalapenos

 Tangy, sweet and spicy jalapenos, what more could you ask for

 

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I’m hoping I can wait the recommended two weeks before eating them.

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In the meantime, I’m enjoying the extra syrup now. Think a nice glaze on salmon, or poured over cream cheese as an appetizer, the possibilities are endless

 Get out your rubber gloves and let’s start slicing up some peppers.

 

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Grasshoppers in my salt, you say!

I always seem to find something new (to me) and interesting when I shop at Specialty Produce.
A couple of things I bought yesterday is grasshopper salt, yep, real ground up grasshoppers, and Basil Crystals. I've already tried the worm salt and they taste pretty much the same, a little bit smoky, but the grasshopper salt isn't as spicy. I think the grasshopper salt will be great on vegetables. 


The Basil crystal ingredients are basil and sugar. They have a good strong basil taste and aren't too sweet. I think it's mainly for rimming a drink glass, but I'm all for sprinkling them on a baked potato or some squash too.

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I also bought some 12 inch chipotle flavored flour tortillas.  

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 I'll be making wraps with these for the Women's Fellowship on Wednesday.
That recipe and step by step will be posted later this week.

These are pretty spicy, so I think I'll keep the filling light, and gently seasoned.

 

And that's that

 

 


Frila Soup

Happy New Year everyone. Yes, I've been away for a while, I sure miss posting to my little blog and thank you for letting me know I was missed. I'll be catching up with everything as we go along, but for now, I want to wish you all a great new year and start you off with a great soup to help keep you warm this winter.

This recipe was shared with me when I lived in Yuma, AZ, probably 25 to 30 years ago by a Yuma Fireman. It was a firehouse staple, and I felt privileged that it was shared with me, and now I'm sharing it with you. It's basically a potato soup recipe that bears the name of the deceased firefighter that created it, Joe Frila. I was never given any amounts, just ingredients and the rest I figured out myself.

Now I'm going to make a short story long, as I'm apt to do from time to time. I have been making the soup for many years and it has become a family favorite, especially when we would go camping in the mountains. One such trip, as I was getting ready to make the soup for 30 + people, I discovered I forgot to pack the potato masher and no one among our group had one either. So I went like a little beggar girl to the neighboring campsites hoping someone would have one (I can make a pretty pitiful looking face when needed ;-)
thankfully the campsite across the road from us had one that they would happily loan me. They asked me what I was going to make, I told them Frila and it's a soup I learned from Yuma fireman and it's named after the fireman Joe Frila etc...come to find out, I was talking to his family members, insert <what a small world> here. They asked if they could try some when I was done...like yes...of course you can. They were very complimentary and told me I was spot and and did him proud. YES!!!!!

I think you and your family will like it as much as we do.

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 I topped it with a bit of diced green chili and a little more cheese.

 

Let's make some soup

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