Most of the canning I do is in small batches and I have a 3.5 quart tall pot that works great for holding three jars at a time. I wanted something to keep the jars off of the bottom of the pot and what makes this Crochet Rack or Trivet for Canning a little better than a dish towel is, it can be made the exact size of your pot. It's 100% cotton, and I'm lovin' the fun sherbet colors! It does tend to float a bit, but I just push it back down when I add my first jar.
Now, in a perfect world I'd have a neat silicone trivet that would sit on the bottom of the pot and stay put, but until that day...
This crochet trivet from leftover yarn, that cost me pennies to make, will do just fine:@)
Use your favorite crochet stitch in a circle pattern until it's big enough to cover the bottom of your pot.
We hit our first 80 degree day in Philly and you know what that means, time to fire up Bella! (My terracotta pig hibachi.) This three ingredient Pineapple Marinade for Chicken sounded like a winner-and it was:@) I opted to make kabobs and cubed my chicken before adding it to the marinade, also tossed in the onion and pepper (I used jalapenos, if you like 'penos folks they grill beautifully). Canned chunk pineapple rounded out the skewers and was the perfect addition! This marinade is a little sweet, a little salty and has a very nice hint of fruitiness.
It's great for a crowd since it doesn't have overly assertive flavors (garlic), alcohol or heat. I think it would be really good with pork too.
While I let my meat marinate for over 30 minutes, long enough for the coals to get hot and ready to use, most reviews let it go longer.
Since there isn't any oil in the marinade I made sure I oiled my grill grate well before adding the kabobs.
Another successful grilling adventure with Bella!
Pineapple Marinade for Chicken (or Pork)-from Food.com
1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
2 lb chicken breast or tenders
Heat juice, brown sugar and soy sauce until just before it boils. Remove from heat and allow to cool.
Add meat and marinate for at least 30 minutes-some folks let it marinate a lot longer.
I tried these Creamy Red Potatoes and Peas for the first time today and think everyone will love them with Sunday dinner one day soon! I simply steamed the potatoes and tossed frozen peas in for the last couple minutes. Sauteed some onion in butter and made a quick white sauce-done. White sauce just seems to make everything better... Leftovers will be mixed with some grilled turkey sausage for a hearty lunch:@)
I used 2% milk but if there's room in your diet for it, I'll bet they'd be great with anything right on up to heavy cream.
There was a lot of flour in the original recipe, I only added an extra tsp to a standard white sauce and would leave that out next time.
It really is the little things that tickle me... Big smiles at the thrift store as I stood there wearing my Eagles sweatshirt and found this commemorative Jello mold for 31¢. It's from the 1997 Super Bowl in New Orleans, Green Bay vs. New England-the Pack won. It holds one batch of Jello Jigglers (Jigglers=3 oz size Jello plus one cup of boiling water). I look forward to making some with matching team colors for the Super Bowl this season...
Let's see, the Eagles are green, and I do believe there's a lime Jello:@)
The peppers were beautiful at the produce store so a big bag of 'penos came home with me! These Cheddar and Parsley Mashed Potato Stuffed Jalapenos were a fun munchie during March Madness. I made standard mashed potatoes but held back on a bit of the milk, then stirred in finely shredded cheddar (about 1/3 as much cheddar as potatoes-Earl suggests using a bit more:@) and enough parsley for great color. What took them over the top was a liberal sprinkling of Lawry's Chile and Garlic Seasoned Salt once out of the oven. If you haven't tried that yet folks, it's great with potatoes!
My jalapenos were cleaned well (no seeds or membrane) and the potatoes were piped into them using an M1 icing tip.
They browned up pretty in a 375 oven for 15 minutes but a minute under the broiler really added toasty color!
I do recommend letting these cool off a bit before eating them, they do stay hot for a while...
My boys are grown and on their own and while the day job puts food on the table, it doesn't feed the soul. So this Philly Girl started Pig In Mud. Please join me as I welcome each season and holiday through frequent brief posts focusing on home cooking, baking and crafts. I hope you'll find this a happy place that provides inspiration:@) Lynn