Turkey Burgers

Turkey Burgers with Dill Sauce

12-16 oz. ground turkey

¼ cup cracker crumbs

½ tsp. cumin

½ tsp. thyme

¼ tsp. marjoram

¼ tsp. black pepper

1 tbsp. Srirache hot rooster sauce

Combine all ingredients and shape into 4 patties.  Make ahead and place in fridge for 2-3 hours before cooking for easier handling.  Cook on griddle over medium heat 4-5 minutes per side.

Build over grilled English muffins, lettuce, tomato and top with dilly garlic sauce.

GARLIC DILL SAUCE

4 tbsp. fat-free sour cream

1 tsp. minced garlic

1 tsp. fresh snipped dill

Stir ingredients together and let stand in fridge for 2-3 hours to incorporate flavors.

Food for Thought:

Burgers are a quick and easy throw together meal.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Strata

4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces

3 oz. chopped turkey pastrami

2 cups cut up cooked asparagus

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh shredded Parmesan cheese

¼ cup plain yogurt

4 eggs

1 cup skim milk

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Ravioli

Raviolis with Shrimp & Hot Peppers

18 frozen ravioli (or make your own-recipe below)

26 medium shrimp

1½ cup turkey, chopped

1¼ cup shredded Monterey Jack Cheese

¼ cup shredded cheddar

2-3 jalapeño peppers, chopped

½ red bell pepper, chopped

2 clove garlic, minced

1 tbsp. olive oil

1 cup milk

2 tbsp. butter

2 tbsp. flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp, turkey and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Homemade Ravioli

 

2 cups all-purpose flour

1 egg                                                                              

1/3 cup water

½ tsp. salt

Beat the egg and water together. In large bowl combine flour and salt. Create a well in the center and slowly pour in the water and egg mixture. If too dry add a little water until pliable dough is formed.  Knead the dough until elastic.  Cut into two separate balls. Cover with damp cloth and rest for ten minutes. Cut each ball into four equal pieces and roll into 10x10 inch squares.  Cut each into nine squares.  Fill with cheese & turkey mixture.  Seal and cook in boiling water for 5-6 minutes.

Turkey/Cheese Filling

1½ cup chopped turkey meat

2-3 chopped jalapeno peppers

1 8 oz. pkg. cream cheese

Combine all ingredients together until smooth. Spoon into prepared ravioli wrappers.

Food for thought:

→Pasta originates in China or Greece, but it’s a myth that the concept of combining flour and water was brought to Italy by Marco Polo upon his return from China in the 13th Century. 

→At first, dry pasta was a luxury item in Italy, because of high labor costs, as the semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical process allowed for large scale production of dry pasta, did it become affordable and popular among the common people. 

→The founder of one of the world’s leading pasta makers, Pietro Barilla, is said to have dusted flour on the sleeve of his black suit on a daily basis. If he could blow the flour off without a trace, it meant that the flour was dry and finely grained and perfect for pasta making. 

→There are more than 600 pasta shapes worldwide, but in Italian pasta names don’t sound particularly appetizing.  Spaghetti means strings, vermicelli are small worms, farfalle are butterflies, orechiette small ears, linguine little tongues and ravioli little turnips. 

→Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish. 

→Italians eat the most pasta per capita per year of any population in the world. But exactly how much is that? 60 lbs., per person, per year! 

→October 25th is World Pasta Day.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Quiche Marine

QUICHE MARINE

1 9-inch pie crust dough

1 tbsp. butter

3 medium onions, chopped

2 cups fresh broccoli florets

1 tbsp. minced garlic

5 eggs

¾ cup garden vegetable cream cheese

4 slices deli ham, chopped

2-3 tbsp. canned mushrooms

¾ cup shredded cheddar cheese

¾ cup shredded mozzarella cheese

1 tbsp. shredded parmesan cheese

1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:

Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Pasta Kugels

PASTA KUGELS

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Food for Thought:

When mashed potatoes isn’t good enough for a side, and spaghetti just doesn’t fit the bill, try these little yummies on for size.  A little Kugel goes a long ways.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Okra - Only 2 Ways

OKRA-Pickled

1 Large bowl of fresh picked Okra

3 cups water

3 cups white vinegar

1/3 cup canning salt

2 tbsp. fresh ill

6-8 cloves garlic

6-8 hot peppers

Prepare the canning jars, wash the okra.  Bring vinegar, water and salt to a boil.  Divide dill among the jars and place one clove of garlic and one hot pepper in each jar.  Pack okra into the jars. Pour boiling water over okra to cover.  Seal jars according to manufacturing instructions and boil in hot water bath for processing 25 minutes.  (Adjust salt/vinegar/water proportion accordingly to how much okra you are using).

OKRA-Fried

1 lb. (or so) small okra pods (10-15)

1 cup cornmeal

¼ cup all-purpose flour

1 egg, beaten

¼ cup milk

1 tsp. Texas Pete hot sauce

Salt & Pepper

Cooking oil

Slice okra pods into bite size pieces. The smaller the pod, the sweeter the taste. Combine milk and egg and hot sauce. Place pods in mixture. Stir to cover all and let stand for 15 minutes.

Heat up oil in deep fryer or large skillet. Dredge okra pods through cornmeal mixture and deep fry for 5-8 minutes, flipping often to brown. Serve with your favorite condiment.

Food for thought: 

Preserving in the Kitchen

The air is hot and humid and the scent

of strawberries fills the kitchen.

Summertime and jalapenos,

green peppers, cucumbers,

and ripe cherry tomatoes fall off the vine.

Fresh plump figs droop on the branches

waiting to be picked.

The kitchen today is hot and steamy

with the old canning pot bubbling away.

Don’t get me wrong, I’m not complaining…yet.

First we whip up a specialty batch

Of strawberry fig preserves

(be sure to stir that pot often, honey).

There’s nothing better on a homemade

grilled biscuit than fresh preserves.

Follow up with a batch of mustard pickles

– a very secret recipe,

oh and just for shits and giggles

throw that Okra in one of those jars,

no point in letting them go to waste.

Garlic and fresh basil

with diced onions and oregano

simmered all day long

cooks up a delicious tomato sauce.

Twenty-six jars preserved and

my chores are done for today.

Tomorrow is a brand new adventure.

Thirty ears of corn await metamorphosis into

Old Time Corn Relish once those ears get husked.

Tonight I’m going outside in the heat

and pretend to be a kid again.

I’ll find a rock and wrap it

in a white handkerchief and

toss it up in the darkened sky

and wait for bats to come diving after it.

Just so I can laugh at the thought

of doing nothing,

or something close to nothing.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Name-Dropping Pork Tenderloin Roast

Beer, Pickles & Onion Pork Loin Roast

2¼ lb. center cut pork loin

2 tbsp. olive oil

2 cups beer

1 large onion

1 cup mustard pickles

1 tbsp. kosher salt

1 tbsp. fresh ground pepper

1 tbsp. minced dry onion

Power Pressure Cooker XL directions:

One day, Eric Theiss and I will have a cook-off and may the better chef win <wink>.

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to the inner pot.  Press the chicken/meat button. Sear the pork loin on all sides.  Remove pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients and the pork back to the pot.  Place the lid on the cooker, lock the lid and switch the release valve to close. Press the cancel button to reset.  Press the chicken/meat button then adjust the time to 20 minutes.  Once the time reaches -0- it will automatically switch to the “keep warm” mode.  Press the cancel button, release the steam, remove lid and serve.  Fastest loin you’ll ever cook. 

For oven directions:

Rub the pork with the salt, pepper and minced dry onions. Add olive oil to a Dutch oven. Sear the pork loin on all sides. Remove the pork and set aside.  Add onions and a little more oil if needed, stir and sauté.  Add the remaining ingredients, reducing beer to one cup, and the pork back to the pot.  Cover and bake in preheated 365º oven for 1½-2¼ hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

MEATLOAF

1½ lb. ground beef
¼ cup Italian style bread crumbs
¼ cup rolled oats
2 eggs
1 pkg. onion soup mix                                                            

½ tsp. tarragon leaves
½ tsp. marjoram leaves
½ tsp. thyme
1 tbsp. Worcestershire sauce
1 small onion, chopped
¼ cup green pepper, chopped

1 can of spam (optional for Annie Wilkes Meatloaf)

Combine all ingredients and mix well. Shape into loaf in baking dish. 

Also can be made into meatballs and thrown into a Marinara Sauce. 

Top with Piquant Sauce if desired.

3 tbsp. brown sugar
¼ cup ketchup
¼ tsp. nutmeg
1 tsp. dry mustard

Mix together and spread over top prior to baking.

Feel free to play with your food and decorate accordingly:  {Tail = green bean, eyes = two small green tomatoes with stems, whiskers = parsley stems and nose = cherry tomato cut in half} Bake at 375º for 45-55 minutes or until internal temperature is 165 º.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

 

Cheers,

Lucky Cake

Why do I call it Lucky Cake?  Because the way I figure it, is if you are eating cake, you are lucky! ☺ 

CHOCOLATE CAKE with PEANUT BUTTER FROSTING

¾ cup butter or butter flavored Crisco

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

2 cups sugar

1 tbsp. vanilla

1½ cups milk  

Preheat oven to 350°. Grease and flour 13x9x2 inch baking pan. Combine all dry ingredients except sugar in one bowl. In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla. Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes. Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. Frost with peanut butter frosting and decorate if desired.

PEANUT BUTTER FROSTING

2 cups confectioner’s sugar
1 cup creamy peanut butter
4 tbsp. unsalted butter, softened

Cream together until spreading consistency and spread over cooled cake.

FOOD FOR THOUGHT:

~Fun Facts about Cakes~

⥴Modern layered cakes are made of flour, sugar, eggs, and butter or oil, milk and water, leavening agents and flavor ingredients. 

⥵Cakes are the most common dessert of choice for meals at ceremonial occasions. 

⥴The term 'cake' originated from the Norse word "kaka". 

⥴January 27 is observed at the National Chocolate Cake Day in the United States. 

⥴The wedding cake is a tradition that began back in the Roman Empire. 

⥴In the 17th century England, people believed that keeping fruitcakes under the pillow of those who are unmarried will give them sweet dreams about their fiancé. 

⥴Icing is the addition of a creamy and delicious mixture to a dessert. 

⥴The first icings were usually a boiled composition of the finest available sugar, egg whites and flavorings. 

⥴Tiered cakes, usually used in weddings, originated after 1870.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Kimchi

1 head Napa cabbage

A few radishes

1-2 carrots

1-2 leeks

4-5 cloves garlic

5 hot chili peppers

3 tbsp. fresh grated gingerroot

➧Combine 4 cups water and 4 tbsp. sea salt.  Stir to dissolve.

➧Coarsely chop cabbage, slice radish, carrots and leeks.  

➧Soak in brine for a few hours to overnight.  Weight them down with a dish and cover with a cloth. 

➧Feel free to add other vegetables to the brine, (snow peas, seaweeds, artichokes, etc.)

➧Prepare spice paste by mincing the garlic, finely chopping the chili peppers and mix with grated gingerroot.  Kimchi can absorb a lot of spice, so if you like it hot, add more.

➧Drain off brine, reserving liquid.  If the vegetables are too salty, rinse, if not salty enough, add more.  Mix spice paste into vegetables and stuff into a clean quart size jar pressing down until brine rises.  You may need to add more of the reserved brine.  

➧Cover the jar to keep the flies away. Do not screw a cover on tightly as the fermentation process needs to breathe. 

➧Ferment in your kitchen or other warm place (not direct sunlight).  

➧Taste the Kimchi every day. Press the vegetables down daily to keep under the brine. 

➧After about a week of fermentation when it tastes good and ripe, move to refrigerator.

Side note:  Fruit Kimchi is prepared in the same manner but instead of salt water brine, use the juice from a lemon. The longer the fruit Kimchi ages, the more it develops an alcoholic flavor…be careful.  

Food for thought:

KIMCHI: a spicy Korean pickle created by fermentation.  Check out  Wild Fermentation by Sandor Ellix Katz who found that fermentation can be done with just about anything. If you are into preparing your own homegrown, home processed food, you won’t want to be without this excellent fundamental tutorial on your bookshelf.

Kimchi recipes call for soaking the cabbage and other vegetables in a salty brine for several hours. It is similar to making homemade sauerkraut, except with more vegetables and spices. It also takes less time to ferment, and therefore ready to eat sooner.

The health benefits of consuming fermented foods are incredible. Our ancestors used techniques such as fermentation to store foods from harvest season to consume later in the year, when gardening was not in season. Fermentation preserves nutrients and breaks them down into more digestible forms. It is also high in several vitamins as the vegetables go through the life cycle of fermenting. Some ferments even function as antioxidants, and everyone knows how good those are for our health.

Most of the live cultured food you find in the grocery store, such as yogurt, and even sauerkraut, have gone through a pasteurization process that heats the food to a point where it kills the rewarding bacteria. If you want the live culture fermented food you have to go to a specialty store or make them yourself. If you have a garden and love to cook, get fermenting. You will love the benefits!

Fermentation is nutritious and delicious.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Jelly Jamming and Jalapeños

Jelly Jamming and Jalapeños

Bread Machines are not just for bread!

3½ cups fresh berries, such as strawberries, blueberries, cranberries (shown above)  slightly crushed but not mashed.

*Sidenote: All of the berries work well.  I want to try finely chopped jalapeños - let me know how it works if you do!

1- 2 oz. pkg. powdered pectin

3 tbsp. lemon juice

1 cup sugar

Put all ingredients in the bread machine and press the jam cycle. Pour hot jam into freezer safe containers, leaving ½” at top. Cover tightly to store in freezer or refrigerator. Jam will thicken upon cooling.

Food for Thought:

Fun Facts about Jalapeños

• Cooking reduces the heat of jalapeño peppers. While it would be rare to eat a whole jalapeño pepper, sliced and diced jalapeños make a spicy addition to tomato and mango salsas, nachos, black and pinto beans and corn-based dishes.
• If you like your food hot, leave more of the inner white membrane on the chopped pepper, as that is where most of the capsaicin is concentrated. You can also roast jalapeños and other chili peppers, for a smokey flavor.
• Jalapeños are mostly available green, turning red as they mature. Only 4 calories in one pepper.
• Like other peppers, jalapeños are a rich source of vitamin C, with almost 17 milligrams in a small pepper. That is equal to 18 percent of the recommended daily allowance for men and 23 percent for women.
• Vitamin C is an antioxidant that helps prevent damage from free radicals, rogue molecules that can cause cell damage in your body. 
• Jalapeños also supply a good amount of vitamin A, which supports skin and eye health.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,