Kats’ Kitchen

Cajun Chicken Pasta Soup January 20, 2016

Filed under: Chicken,Main Dishes,soup — stacielk @ 10:15 am
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Here is a great soup for these cold Winter days.  Go here for the original recipe.  We made the soup a bit healthier and replaced some ingredients for others we had in the house.  If you want the creamy goodness that is found in the original recipe/picture linked above, I would suggest using the heavy cream.  We used skim milk which made it a broth-based soup.

A few other changes/suggestions:

-Used the pasta we had in the house, also used less of the pasta

-Seasoned with Cajun to taste

-Used all chicken flavored broth and, again, used seasoning to get the right flavor

-And again, used milk instead of cream

Hope this warm comforting soup warms you up on this beautiful Winter day!


Peach Salsa — AND MY FIRST GIVEAWAY!!! October 1, 2011

Filed under: Appetizer,Miscellaneous — stacielk @ 3:12 pm
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I canned some peach salsa last week and it turned out GREAT!  I love the sweetness of the peaches with the heat of the jalapenos.  The only thing I would change about this the next time I make it is to hold off with the cayenne pepper until it simmers for a while.  I’ll then taste it to see if it needs any more heat.  As mentioned before I don’t like a ton of heat in my food.  This salsa has a nice kick, probably perfect for most people, for me, just slightly too much, but that doesn’t mean it’s going to go to waste!  I’m sure I will be going through my cans quickly and wishing I made more as my cabinet sits empty of peach salsa in the middle of winter.

I found the recipe in a canning book called Ball Complete Book of Home Preserving I grabbed from the library one day.

Peach Salsa

1/2 cup white vinegar

6 cups chopped pitted peeled peaches

1 1/4 cups chopped red onion

4 jalapeno peppers, finely chopped

1 red bell pepper, seeded and chopped

1/2 cup loosely packed finely chopped cilantro

2 T liquid honey

1 clove garlic, finely chopped

1 1/2 tsp ground cumin

1/2 tsp cayenne pepper

In large stainless steel sauce pan combine all ingredients.  Bring to a boil over-medium-high heat, stirring contantly.  Reduce heat and b oil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if nhecessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Recipe from Ball COmplete Book of Home Preserving

And I didn’t forget about the giveway!  As you may not know, I get an average of about 100 views a day.  Not a ton, but enough for me.  I know there are a TON of food blogs out there.  Some MUCH better than mine some at the same level as mine :)  Anyway, looking at the 100 views, I don’t get very many comments, maybe 1 at the most lately…hmmm…not liking that so much.  I would LOVE to hear from you, meet those who read my blog (unles people get kicked to my blog by accident, so I don’t have as many readers as I think…)  So, if you would like to win a jar of this wonderful PEACH SALSA, leave a comment, say hi, tell me where you’re from, let me know how you found out about my blog.  If you don’t want to share too much info with me and just want to say “hi, I’d love to win a jar of salsa” that is fine too!  I’ll give ya a week!  Next Saturday, I’ll figure out how to randomly choose one of my lovely readers and post the winner.  Then all you’ll have to do is e-mail me your home address, if you’re ok with it, and I will mail you a FREE jar of Peach Salsa with NO shipping charge!  (And if you live close enough, I’ll personally deliver it.)  Can’t get better than that!  Can’t wait to see who wins!

If you win, here is one of my fav ways to use a fruit salsa, besides eating them on chips.  Fruit and Brie Quesadillas!