Wednesday, August 27, 2014

Lavender Lemonade

You’ll Need

  • 3 Tablespoons dried lavender flowers
  • 1 tray of ice cubes
  • 2 cups boiling water
  • 1/4 cup sugar (or less)
  • The juice from 8 lemons
  • 5 cups cold water (you may want to add more to adjust for personal taste)


  • Place the ice cubes into a pitcher that can hold at least 2 quarts.
  • Put the lavender into a bowl, and pour the boiling water over it. Allow it to steep for approximately ten minutes. Then strain out the lavender and discard.
  • Mix in sugar (it is better to start at the lower end and then if you need more you can always add it) into the lavender mixture and then pour this mixture into the pitcher that contains the ice.
  • Add the lemon juice to the pitcher. Then add the cold water and stir. Taste and adjust the sugar and water to your liking. Enjoy!!

Wednesday, August 13, 2014

Lemon Based Potato Salad

You can experiment with using different potatoes in this recipe. Try two kinds in one salad or choose the one that you enjoy best. It is a potato salad that can be enjoyed cold or warm and can be a part of a meal all year round.

You'll Need
  • 2 ½ pounds potatoes
  • ½ of a medium red onion finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • Salt and pepper to taste
  • Boil whole potatoes (skins on) until done.
  • Drain and let cool and then cube (you can peel the potatoes if you would like but remember if you leave the skins on you get additional fiber).
  • Add other ingredients.
  • Garnish, as desired, and keep refrigerated.

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Monday, August 11, 2014

Chili Sauce

This is another recipe submitted by participant Margaret Raines. She is obviously quite the cook and we are blessed that she is sharing all her great recipes with us. 

This chili sauce is good with pork, chicken and beans or as a spread for sandwiches. It  is very vinegary, hot and sweet at the same time.

You'll Need
3 Quarts peeled chopped ripe tomatoes 
3 Cups celery, chopped
2 Cups chopped onions 
2-4 Chopped jalapeno peppers (more if you like it hot)
1 Cup chopped bell pepper 
¼ Cup pickling salt 
1 Cup sugar (I usually use less because I don’t like it as sweet)
¼ Cup brown sugar
1 ½ teaspoons black pepper
1 Cup White vinegar 
1 ½ Tablespoons mixed pickling spices

Combine tomatoes, celery, onions, salt and black pepper in a large bowl. Let stand in refrigerator overnight. Drain the colander, but do not press vegetables (You can drink the juice-it's very tasty).
Combine the tomato mixture with the sugars, green pepper and vinegar in a large pot.
Tie pickling spice in cloth bag and add to mixture.
Bring to a boil, then reduce heat. Simmer 15 minutes. Remove spice bag and put into sterilized pint jars. Seal lid and water bath process in boiling water for 10 minutes.

If not canning this will keep for 1-2 weeks in the refrigerator.

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Friday, August 8, 2014

Amazing Avocado Gazpacho

This soup is perfect for summer, and it's absolutely stunning.

For all you who cringe at making your own food, too, this is perfect for you because it takes no time at all to throw this together!! 



  • 1 large cucumber, peeled, seeded, and diced
  • The juice of 2 limes
  • 1 clove garlic, minced
  • 1 small jalapeno, stemmed, seeded, and chopped
  • 1 green onion, sliced (including green tops)
  • 3 ripe avocadoes
  • 1/2 to 1 cup chicken broth (depending on the texture of the soup you desire)
  • Salt to taste


  1. Throw everything into a blender. 
  2. Puree. 
  3. Thin the puree, to your desire, with chicken stock.
  4. Salt to taste. 

How To Eat

    Enjoy this with a dollop of sour cream on the top. And if it's organic sour cream ... all the better!!  Another great addition is a drizzle of extra virgin olive oil. 
    Have some crunchy bread on hand, because you're going to want to sop up every drop. 

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    Wednesday, August 6, 2014

    Jerk Chicken Wings

    Good news!! Jerk wings don't have to be the very definition of nasty bar food!!

    Plus, this recipe will blow the doors off anything you get at some random chain restaurant.

    You’ll Need
    • 1 cup soy sauce
    • ½ cup red wine vinegar
    • ½ cup olive oil
    • 6 green onions, chopped
    • 1 medium onion, diced
    • 2 to 3 jalapeno peppers, deseeded and finely minced
    • ¼ cup fresh thyme leaves or 1 Tablespoon dried
    • 2 Tablespoons fresh ginger, minced
    • ¼ cup brown sugar
    • 2 teaspoons nutmeg
    • 2 teaspoons ground cloves
    • 2 teaspoons ground allspice
    • 2 ½ to 3 pounds chicken wing pieces
    In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings.
    Process for 10 to 15 seconds at high speed.

    Pour the marinade into a bowl and add the wings.
    Refrigerate for 4 to 6 hours, stirring after 3 hours.
    Preheat the oven to 375 F.
    Remove the wings from the marinade and place them on a rack on a baking sheet.
    Bake until they are browned, 15 to 20 minutes.

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