Tuesday Tip

Yep, I'm still here. I chose to take down my last post and have taken a bit of a vacation.....


I'm reaping the fruits of the garden, albeit small ones, the last few weeks.  I froze enough corn (not from my garden) to last a year and as I glean little bits and pieces of my harvest, I am learning how to preserve them.

So here's Tuesday's Tip:

Roasting your own green chilis!

I only have one Anaheim chili pepper plant.....foolish, I know! So I haven't harvested a ton of chilis, but they are ridiculously easy to roast at home.  Peppers are coated with a waxy skin, the purpose of it I am not sure, but our wonderful Creator knew it would be important, so He did it that way! (maybe to enjoy the deliciousness of roasting them.....who knows?)

In order to enjoy them, that waxy skin has to be taken off. All you have to do is preheat the oven to 450 degrees, coat the peppers with a little oil, lay them on the pan, and pop them in the oven to roast for about 15-20 minutes. When they are brown and blistered, it's time to take them out!

Let them cool off a bit, and then peel off the skin, open the pepper and carefully scrape out the seeds and membrane. You can wear gloves if your peppers are hot because if you touch your eyes or mouth after cleaning peppers........yowza!!!

I place them in ziplock bags and freeze them for my next chicken enchilada dinner....

This may be a no brainer for some people, but it's easy, quick and simple for my little harvest!

Before I sign off, I HAVE to share this photo of a recent fiesta we had.......

 

 The prez with one of his littlest branch members.  SO CUTE!