Green Tomato Enchilada Sauce {Canned}

This recipe is like a mix between enchilada sauce and salsa verde (which to be honest I don't really know the difference).  You can certainly pour this over your tacos and burritos, or use as a dip for chips.  I wanted a canned version of this recipe - a favorite when making chicken enchilada chili, and a great go to for delicious enchiladas like these ones.  However, I don't usually grow tomatillos, but green tomatoes seem to be in abundance this time of year as cold nights freeze exposed portions of my tomato plants.  I cringe at all of the green tomatoes still left on the vine, with no time to ripen, and this recipe solves my problem.

This is easy and delicious, and a great way to clean up the remaining produce from the garden.  And there is nothing like opening up a can of that garden goodness all through the winter.  Using a blender makes a big difference here - just throw it in and pulse, no need to skin, chop or dice anything.

I adapted this recipe from Our Best Bites, as well as Montana Homesteader, while still making it suitable for home canning, but you can certainly freeze this if the idea of canning intimidates you. 

Green Tomato Enchilada Sauce

9 lbs. green tomatoes, cored and rough chopped (about 24 cups)

2 extra large onions (about 4 c. pureed)

4 green bell peppers (about 3 c. pureed)

2-3 jalapeños, whole

1 1/2 c. lime juice (about 9 juiced limes with pulp)

2 bunches cilantro

2 heaping Tbsp. roasted garlic (or minced)

2 Tbsp. sugar

2 Tbsp. cumin

2 Tbsp. salt

1 tsp. black pepper

Heat a large pot over medium heat.

Puree green tomatoes and add to the pot.

Rough chop onions and puree in blender, then add to the pot and stir.

Puree bell peppers with jalapeños, then add to pot and stir to combine.

Combine lime juice and cilantro in the blender and puree.

To the pot add garlic, sugar, cumin, salt, pepper and cilantro lime mixture.

Stir to combine, and adjust seasonings as needed.

Ladle hot enchilada sauce into hot, sterilized jars.

Remove air bubbles, wipe rims, and top with sterilized lids.

Screw on bands and place in prepared pressure cooker.

Process in a pressure cooker at 11 lbs. for 20 minutes.

Be sure to adjust for altitude (13 lbs. of pressure for Utah).

Makes 13 pints.

Tomato Basil Sauce with Roasted Garlic {Bottled}

Tomatoes are abundant here right now, and there is no better way to preserve the garden goodness all through the winter months than by making this sauce.
Toss it over noodles.
Spread it over pizza crust.
Add it to some tomato soup (or any recipe calling for tomato) for a touch of homemade flair.
It is thick and hearty and garlicy and delicious.
I often make this in a HUGE batch (I'll at least double the recipe if I have the tomatoes); I feel it makes my time more worth while.  You can easily half (or more) the recipe, but stick to measurements pretty closely here, as straying can alter the acid levels which is no bueno for canning.
If you aren't into the whole canning scene, this sauce also freezes beautifully.

Tomato Basil Sauce with Roasted Garlic

Recipe modified from Our Best Bites

24 lbs. ripe tomatoes

1/3 c. packed brown sugar

1/4 c. kosher salt

2 Tbsp. balsamic vinegar

2 tsp. ground black pepper

4 c. lightly packed fresh basil leaves, chopped

1 Tbsp. oregano

1 Tsbp. thyme

1 Tsbp. parsley

1/3 c. pureed roasted garlic (about 4 heads)

2/3 c. lemon juice (for canning only)

Blanch tomatoes and remove all skins and stems.

Rough chop tomatoes and add to large stainless steel pot.

Add brown sugar, salt, vinegar and pepper and stir to incorporate.

Bring to a boil and reduce heat to a steady simmer, but still bubbling all over.

Continue simmering, uncovered, until mixture is reduced to desired consistency (at least 2 hours).

Stir occasionally while sauce is simmering.

If you like your sauce with some chunks, leave as is.  If you like it smooth, you can pulse with an immersion blender.

Once desired consistency is met, stir in basil, oregano, thyme, parsley and garlic.

Adjust seasoning to taste.

If canning:

Add 1 Tbsp. of lemon juice into each hot, sterilized pint jar (12), or 2 Tbsp. for quart jars (6).

Ladle sauce into jars, accounting for headspace.

Remove air bubbles by running a knife along the outside of the jar, 4-5 times around.

Wipe rims and top with hot lids.

Screw on bands.

Process in a hot water bath canner for 35 minutes, adjusting for altitude if necessary (45 minutes Utah time).

Makes 12 pints or 6 quarts.

Bottled Pizza/Pasta Sauce

This is an excellent way to use up all of those tomatoes from the garden.  I particularly love this recipe because it has a lot of other veggies included, and still has a great taste.  We use ours primarily for pizza sauce, but it is also a great substitute for any marinara or spaghetti sauce for recipes.

If you don't have a pressure canner, this also freezes very well.

Bottled Pizza/Pasta Sauce

Menu Managed Original

20-25 slicing tomatoes

1 zucchini

1 1/2 onions

1 bell pepper (preferably red, orange or yellow)

4 carrots
1-2 stalks celery

2-3 jalapeno's, seeds and ribs included

2 Tbsp. sugar

1 Tbsp. kosher salt

1 Tbsp. pepper

2 Tbsp. parsley flakes

4 Tbsp. minced garlic cloves

2 Tbsp. apple cider vinegar

1 tsp. celery seed

2 Tbsp. Italian seasoning

2 c. fresh basil leaves (or 2 Tbsp. dried)
1 large handful cilantro, chopped

2 cans tomato paste (optional)

balsamic vinegar

Blanch and peel tomatoes.

Chop tomatoes and drop into a large colander.

Let sit for 1 hour, stirring occasionally, to remove juice.

Meanwhile, chop remaining vegetables into large chunks.

Put tomatoes and veggies in a large pot and turn to medium-high heat.

Add seasonings and cider vinegar.

Bring to a boil and boil, stirring occasionally, for 20 minutes.

With an immersion blender, blend everything until desired consistency - we like ours smooth (if you want a chunky sauce, you can use a potato masher).

Let simmer, uncovered, until sauce reduces to your desired thickness - at least 2 hours.

The longer you let it simmer, the thicker it will become.

Add tomato paste (optional), for an even thicker sauce.

Season to taste with salt and pepper.

Add balsamic vinegar to hot pint or quart sized mason jars (1/2 tsp. for each pint, 1 tsp. for each quart).

Ladle hot sauce into hot jars, leaving 1" headspace.
Remove air bubbles with a rubber spatula or knife.

Wipe rims clean and put on lids and screw bands, fingertip tight.

Process in pressure canner at 13 lbs. (Utah elevation); 15 minutes for pint jars, 20 for quarts.

Allow canner to release pressure naturally.

Remove from canner and place on towel to cool, tightening lids with hot pads.

Yields: ~14 cups (7 pints, or 3 1/2 quarts)
One pint jar makes enough sauce for 2 pizza's.

**If freezing:

Once sauce has reached your desired thickness, simply let it cool, place in freezer containers or bags, and freeze.

Caramel Sauce

Oh sweet deliciousness, how I love me some caramel sauce...

This is the perfect recipe for dipping apples,

pouring on ice cream,

or heat it up and use as a syrup.

The possibilities are pretty much endless...
 Not to mention it is the perfect consistency.  Perfectly pourable and dippable straight from the fridge.

Caramel Sauce

Recipe from Everyday Food Storage

3/4 c. butter

1 1/2 c. brown sugar

2 Tbsp. corn syrup

3/4 c. buttermilk

1 tsp. baking soda

2 tsp. vanilla

Put all ingredients into a large saucepan and stir constantly as you bring it to a boil.

Boil for 5 minutes, stirring occasionally.

Refrigerate leftovers.

**Be sure to use a tall saucepan, this gets very frothy when heating up and you don't want it to overflow!

Green Enchilada Sauce

For all of you Cafe Rio lovers out there (and even those that aren't), this is a great knock off recipe for their green enchilada sauce.

This is the perfect dip for taquito's, to pour over taco's or enchiladas, or to dip tortilla chips in.  Super yummy!

This recipe makes a lot, so I always portion out the leftovers and freeze for a later date.

Green Enchilada Sauce

Recipe from Our Best Bites

3 Tbsp. extra virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers, rough chop

2 jalapenos, seeded with ribs removed

1 1/2 lb. tomatillos, husked and quartered

1/2 bunch cilantro, rough chop

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/2 tsp. cumin

4 c. chicken broth

2 Tbsp. sugar

In a large saucepan, saute onions until tender in oil.

Meanwhile, combine tomatillos, green and jalapeno peppers and cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid).

Add garlic to onion mixture until fragrant.

Pour the tomatillo mixture into the saucepan.

Add the chicken broth, salt, pepper and cumin.

Simmer, uncovered, for 15 minutes to 1 hour, depending on the consistency desired - the longer you simmer, the thicker it becomes.

Serve with taco's, taquito's, enchiladas, chips, etc.

Freeze or refrigerate leftovers.

Apple Sauce (Canning)

Homemade applesauce is something we always have around our house.

It is infinitely better than anything you can get from a store, and it works great a healthy alternative to oil/butter in recipes.

This is a very condensed version of how to make it.  If you are new to canning, or you need a more detailed description, (including lots of pictures), click here.

Canned Applesauce

Apples (I prefer Gala or Romes)
Apple juice or water
sugar and spices (optional)

Wash apples individually.
Use an apple wedger, or rough chop apples and place in a large stockpot (include all parts of the apple except the stem and the little "hairs" on the bottom).
Fill stockpot with about 3" of water.
Bring apples to a boil.

Cook apples, boiling constantly, but at the lowest possible temperature, until apples are tender, about 20 minutes; stirring occasionally to prevent the bottom pieces from burning.

Put cooked apples through a Victorio Strainer.
Send the pulp through one more time, adding water as needed.

Once through the strainer, you may add liquid and/or sweetener and spices to reach your desired taste and consistency.
I never use any spices - but I always thin it down and sweeten it.
I will either use water and sugar, OR apple juice.

Fill sterilized jars to within 1" headspace.
Remove air bubbles with a plastic knife or spatula.
Wipe rims clean.
Screw on new lids and bands to fingertip tight.

Process in steamer or waterbath canner for 20 minutes.
Remember to adjust for altitude - Utah time is 30 minutes.

Grape Syrup (sugar free)

A nice alternative from your everyday maple syrup.  I like to serve with blueberry waffles!

The best part?  Sugar Free!

Grape Syrup

2 c. non-diluted home made grape juice

5-8 Tbsp. Ultra Gel (Modified Food Starch)

Gradually add Ultra Gel into grape juice, stirring constantly with wire whisk (amount depends upon thickness desired).

Let stand for five minutes to thicken.

Serve at room temperature or warm.

Store leftovers in covered container in refrigerator for up to two weeks.

Chili Sauce

This is pretty much a Bishop family favorite.

We use this to make our taco sauce, serve it over eggs, and (my personal favorite) roast beef.

Seriously.

My husband refers to it as 'glorified ketchup'.

Either way, I always make sure that I have enough to last me the whole year when canning season comes around.

Chili Sauce
Recipe from Sandy Bishop

15 lbs. peeled tomatoes
8 large red peppers
8 large green peppers
8 large white/yellow onions
2 jalapeno peppers (with seeds)
1 c. canning/pickling salt
5 1/2 c. sugar
5 c. apple cider vinegar
2 1/4 oz. mustard seed (1/4 c. + 2 Tbsp. + 1 tsp.)

Blanch tomatoes.
Peel and quarter, placing in a large colander (do not reserve juice).
Put all vegetables and tomatoes through a veggie/meat grinder (you should have about 4 gallons, or 64 cups, after everything is ground).

Sprinkle with salt.
Put everything into double layered cheesecloth bags and place bag in a large colander in sink.
Let drain 6-8 hours, or until draining has stopped.
Amount should decrease significantly.

In a large stock pot bring sugar, vinegar and mustard seed to a boil.
Add drained vegetables and bring back to a boil.
Add hot chili sauce to hot sterilized bottles.
Boil lids momentarily.
Steam for 10 minutes right after filling bottles.
Remember to adjust for altitude.
Makes 10-12 pints (amount will depend on juiciness of tomatoes)

If this is WAY too much for you, here are some smaller conversion recipes:

Makes ~6 pints:
7.5 lbs. peeled tomatoes
4 large green peppers
4 large red peppers
4 large onions
1 jalapeno, whole
(ground vegetables = about 2 gallons, or 32 cups)
1/2 c. canning/pickling salt
2 3/4 c. sugar
2 1/2 c. vinegar
3 Tbsp. + 1/2 tsp. mustard seed

Makes ~4 pints:
5.75 lbs. peeled tomatoes
3 large green peppers
3 large red peppers
3 large onions
1 jalapeno, whole
(ground vegetables = 1 1/2 gallons, or 24 cups)
1/4 c. + 2 Tbsp. canning/pickling salt
2 c. + 1 Tbsp. sugar
1 3/4 c. + 2 Tbsp. vinegar
2 Tbsp. + 1 1/4 tsp. mustard seed

Makes ~3 pints (or 6 half-pints):
3.75 lbs. peeled tomatoes
2 large green peppers
2 large red peppers
2 large onions
1/2 jalapeno, whole
(ground vegetables = 1 gallon, or 16 cups)
1/4 c. canning/pickling salt
1 1/4 c. + 2 Tbsp. sugar
1 1/4 c.vinegar
1 Tbsp. + 1 3/4 tsp. mustard seed

Pizza Sauce

This is a quick and delicious sauce for any type of pizza.

The leftovers can be frozen in individual baggies so you can have a great tasting sauce anytime.

Pizza Sauce

Recipe from Mindika Moments

2 Tbsp. olive oil
4 large or 6 regular cloves garlic; minced

2 cans tomato sauce
1 can Italian diced tomatoes
1 can tomato paste
1 c. fresh basil (or 2 Tbsp. dried)

1/2 c. fresh grated Parmesan cheese
2 Tbsp. balsamic Vinegar
1 tsp. salt
1 tsp. red pepper flakes

In a small skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for 2-3 minutes.

In a food processor or blender combine the cooked garlic, along with the olive oil and all other ingredients.

Pulse or blend until everything is well combined; 2-3 minutes.

Spread over pizza crust or divide into servings and freeze.

Makes 4 cups.

(I get enough sauce for 6-7 pizza's, but it will depend on how big your crust is as well as how much sauce you like).

BBQ Ribs

BBQ Ribs

Recipe from Nancy Tippetts

2 cups brown sugar
Large Rack of Pork Ribs

Fill a large pot full of water and bring to a boil.

Add ribs and sugar.

Simmer for 2 hourrs on low.

While ribs are cooking, prepare BBQ sauce (below)

When done boiling, baste ribs with BBQ sauce on grill for a few minutes.

BBQ Sauce
32 oz ketchup
10 oz Whortcheshire Sauce
1/2 cup lemon juice
2 cups brown sugar
2 oz liquid smoke
garlic salt (to taste)
Cheyenne pepper (to taste)

Simmer for at least 30-45 minute.

Roast, Mashed Potatoes and Gravy

This is our classic Sunday Dinner.

We have it at least once a month.

Pretty basic, but this is the way I make it.

**Monday I will post a recipe for using the leftovers**

Sunday Dinner Roast

1 Beef Rump Roast

1 onion

salt, pepper and garlic powder

2 bay leaves

Season each side of the roast with salt, pepper and garlic powder.

Slice onion and place over meat.

Place bay leaves on meat (not over or under onions).

**I LOVE to eat the sliced onions once cooked, but even if you don't they still provide the meat with some good flavor.

For the Crockpot:

Cook on low for 5-8 hours (depending on size)

For the oven:

Bake at 350 for 3-5 hours (depending on size) - about 1 hour per pound when frozen.

** I will occasionally peel potatoes and carrots and throw them in on top of the meat. Just season with more salt and pepper.

Mashed Potatoes

3-4 lbs. potatoes (Idaho, Red, Yukon, whatever)

salt

1 stick butter

pepper

milk

Peel potatoes if desired (I never do, even with baking potatoes.  I prefer the texture of the skin).

Cut potatoes into equal pieces.

Place in pot and cover with cold water, 1-2" above potatoes.

Generously salt the water (you want it to taste like salt water).

Bring potatoes to a boil.

Boil until fork tender, about 15-20 minutes.

Strain potatoes and return to pan.

Add butter and mash potatoes as much as possible.

Season with pepper (you shouldn't need more salt).

Add milk while continuing to mash, until desired consistency.

Gravy

Once roast is cooked, remove from pan.

Discard any large fatty pieces that may be in the pan drippings.

Heat drippings over medium heat.

Add flour to drippings, mixing constantly with a whisk, to create a roux.

(You want it to be fairly thick; it should form a ball and stick to the whisk).  The amount of flour depends on the amount of drippings.

Once a ball forms, continue cooking, stirring constantly, for about 3 minutes.

Gradually add water or beef broth (I always use water), mixing in slowly, until desired consistency is reached.

Ham Lasagna Roll-Ups

This is a good alternative to your everyday lasagna.

Try switching ham for salami, prosciutto, pancetta, etc.

 

Ham Lasagna Roll-Ups

Recipe from Giada De Laurentiis

Bechamel Sauce:

2 Tbsp. butter

4 tsp. flour

1 1/4 c. whole milk

1/2 tsp. salt

1/8 tsp. ground black pepper

pinch ground nutmeg

Lasagna:

8 oz. ricotta cheese

5 oz. frozen spinach, thawed

1/2 c. parmesan cheese

3 oz. sliced ham/proscuitto/pancetta

1 large egg, beaten

salt and pepper to taste

12 lasagna noodles

marinara or spaghetti sauce

Prepare lasagna noodles according to package directions.

Prepare Bechamel sauce (like a roux), and spread in the bottom of a 9x13" baking dish.

Mix ricotta, spinach, parmesan, 1 c. mozzarella, proscuitto or ham, egg, salt and pepper in bowl.

Lay out noodles individually, and spread cheese mixture over entire length of noodle.

Roll up noodles, and place on Bechamel sauce.

Cover each noodles roll with a spoonful of marinara sauce.

Sprinkle remaining mozzarella and additional parmesan on top.

Cover tightly with foil.

Bake at 450 for 20 minutes.

Uncover and bake until cheese becomes golden, 10-15 minutes longer.

** For Freezing:

Prepare lasagna rolls but do not bake.  Cool in fridge and then put in freezer.

This picture shows the "assembly line"...

Spreading on the noodle (below)

rolled up and placed on sauce (left)

covered with sauce and cheese (right)

 

Basil Pesto Sauce

Pesto is one of those wonderfully magnificent sauces that my husband hates.

More for me.

This year I grew basil.  Specifically for this sauce.

It was well worth it.

Basil Pesto Sauce
Recipe from Our Family Treat

1/2 c. pine nuts
1 large garlic clove
2 c. fresh basil
1/2 c. grated Parmesan cheese
salt and pepper to taste
extra virgin olive oil

Pulse everything but olive oil in a food processor.
Add extra virgin olive oil until right consistency.
 
This is perfect for pasta, sandwiches, pizza, you name it!

Alfredo Sauce

Alfredo Sauce
3 Tbsp. butter
2 Tbsp. flour
1 can evaporated milk
1+ can whole milk
1 1/4 c. parmesan cheese
1 tsp. chicken bouillon
1/2 tsp. red pepper flakes
1 tsp. dried parsley
pepper to taste

Melt butter and add the flour to make a roux.
Add the evaporated milk and whole milk.
Once warm, add the cheese, chicken bouillon, red pepper flakes, dried parsley and pepper.
Stir on low until cheese is melted and sauce becomes thick.

Honey Mustard Sauce

I love me some honey mustard!  This was my first time making it at home, and it turned out delicious!  Perfect for fries, chicken fingers, on burgers, you name it!

Honey Mustard Sauce
½ c. Mayo or Miracle Whip
¼ c. Dijon Mustard
3 Tbsp. Honey

Mix and Serve.
Store in fridge in airtight container

Cafe Rio Smothered Chicken Burrito and Salad

My husband LOVES Cafe Rio (that is an understatement).  We have been toying with the idea of making it at home, and I finally gathered and compared enough recipes to try it.

This post will include recipes for Cafe Rio's: Chicken, Cilantro Lime Rice, Enchilada Sauce, and Creamy Tomatillo dressing

Cafe Rio Smothered Chicken Burrito
Raw tortilla (refrigerated section)
Cilantro Lime Rice
Black or Pinto Beans
Chicken
Enchilada Sauce
Cheese
Lettuce and Salsa

Cook tortilla.  Layer with rice, beans and chicken.  Wrap up and smother with enchilada sauce.  Place on an oven safe plate and put under low broil until cheese is melted and bubbly.  Top with lettuce, salsa, sour cream, etc.

Cafe Rio Chiken Salad
Raw tortilla (refrigerated section)
Cilantro Lime Rice
Black or Pinto Beans
Chicken
Creamy Tomatillo Dressing
Cheese, Lettuce, Salsa, Sour Cream

Cook tortilla and place on plate.  Top with rice, beans and chicken.  Top with cheese, lettuce, salsa, sour cream, and Tomatillo Dressing.

When I found the following recipes they were meant to feed a TON of people.  I have downsized quiet a bit.  These recipes are enough to feed my family of 4 (big eaters), with enough for leftovers.

Cafe Rio Chicken
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com)


2 large chicken breasts
1/2 bottle Italian Dressing
1/2 Tbsp. cumin
1/2 Tbsp. chili powder
2 cloves garlic, minced
Place in crockpot and cook on low for 4-6 hours.  Shred chicken and return to pot for the last hour.

Cafe Rio Cilantro Lime Rice
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com)

3/4 c. rice
1 1/2 c. water
1 chicken bouillon
1 clove garlic, minced
1/4 bunch cilantro leaves, chopped
1/2 can diced green chilies
1/4 tsp. salt
1 1/2 tsp. butter
1/4 c. onion, chopped
2 Tbsp. lime juice (1/2 of a lime)
zest from 1 lime

Combine all ingredients (except rice) in a pan and bring to a boil.  Add rice, cover and simmer about 20 minutes.

Enchilada Sauce
This isn't supposed to mimic Cafe Rio's, but my hubs thought it was pretty good.  I can't remember where I got the recipe.

1 8oz. can tomato sauce
1/2 can diced green chilies
1-2 green onions, rough chop
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. dried oregano
1 small garlic clove, minced

Combine all ingredients and place in a blender; puree to desired consistency.  Heat over for 5 minutes, or until heated through.

Cafe Rio Creamy Tomatillo Dressing
Recipe from Clements Clan Cuisine (http://cucinafamiglia.blogspot.com/)

1/4 of a large jalepeno
1 clove garlic
1 tomatillo
1/8 c. cilantro leaves
juice from 1/2 a lime (2 Tbsp.)
1/4 c. milk
2 Tbsp. mayo
1/4 pkg. hidden valley ranch dressing mix

Blend and chill.