Last week when I was visiting with my daughter, she requested that next year I make some spicy salsa. But “no time like the present” right? The garden is looking pretty sad, but it is still producing tomatoes and peppers. I was able to pick enough of both to make two batches of spicy salsa this weekend.

Most of the salsa was canned in quart jars for my “kids”, but I canned a few in pint jars to give as gifts. You can design and print off your own personal labels. If you use Avery labels, they are many templates that are easy to use and personalize. Tie a bit of raffia or ribbon around the jar to make it look extra festive.

I used the same recipe that I use for my mild salsa (link below), with a few changes. I used 5 jalapenos, but left in the membranes and seeds for extra spice. I also reduced the sugar amount to 3 tablespoons.

Everyone needs a jar of salsa handy! It is the perfect dip for chips – but really so many things are better with a little spicy salsa on top! Try a spoonful over scrambled eggs or add it to your tacos or fajitas. Make a burrito bowl, use it in a casserole or use it to top a baked potato with a bit of sour cream. Enjoy!

For the recipe, click on the link below:

https://www.melskitchencafe.com/best-homemade-salsa/

The new Half Baked Harvest cookbook, Super Simple has so many great looking recipes! The author focuses on quick and easy meals. This Breaded Lemon Chicken takes less than an hour to make and it was delicious!

Boneless, skinless chicken breasts are combined with lemons, cherry tomatoes, butter, garlic, wine and fresh herbs to create a tasty dish.

Rub the chicken with 1 tablespoon of oil and the zest from one lemon.

Sprinkle with salt, pepper and flour. Press flour to adhere.

Heat 2 tablespoons of oil in the skillet and add the chicken. Cook until golden, about 5 minutes per side. Remove and set aside.

Combine lemon slices and butter and cook for about 30 seconds on each side to caramelize. Remove and set aside with the chicken.

Look at those gorgeous tomatoes!!! I used a mix of cherry tomatoes – great color! Increase the heat to high and add the tomatoes, garlic, thyme and a pinch each of the salt, pepper and red pepper flakes.

Cook until the tomatoes begin to burst, 4-5 minutes.

Reduce the heat to medium-low, and stir in the wine and lemon juice, stir to scrape up all the tasty browned bits on the bottom.

Return the chicken to the skillet, increase the heat to medium, simmer until the chicken is cooked through, about 10-15 minutes.

Transfer the chicken to a platter, or individual plates. Top with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter the tomatoes around. Sprinkle with a bit of Parmesan cheese. Enjoy!!!!!

Print Recipe

Breaded Lemon Chicken

A one-skillet chicken dinner made with lots of lemon and cherry tomatoes and seasoned with butter, garlic and fresh herbs.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, Herbs, Lemon, Tomatoes

Servings: 4 servings

Author: Tieghan Gerard

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 lemon zest and juice
• kosher salt and freshly ground pepper
• 1/2 cup all-purpose flour
• 3 tablespoons salted butter
• 1/2 lemon sliced
• 3 cups cherry tomatoes
• 4 garlic cloves, smashed
• 2 tablespoons fresh thyme leaves
• crushed red pepper flakes
• 1/2 cup dry white wine, such as pinot grigio
• 1 handful fresh basil leaves,roughly chopped
• grated Parmesan cheese, optional

Instructions

• Rub the chicken all over with 1 tablespoon of the olive oil and the lemon zest, and season generously with the salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
• Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside on a large plate.
• In the same skillet, combine the butter and the lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove the lemon from the pan and set it aside with the chicken.
• Increase the heat under the skillet to high and add the tomatoes, garlic, thyme, and a pinch of salt, pepper and red pepper flakes. Cook until the tomatoes begin to burst, 4 to 5 minutes. Reduce the heat to medium-low and stir in the wine and lemon juice, scraping up any browned bits on the bottom. Return the chicken to the skillet, increase the heat to medium and simmer until the chicken is cooked through, 10-15 minutes.
• Transfer the chicken to a serving platter and top it with basil and the caramelized lemon slices. Spoon the sauce over the top and scatter tomatoes all around. If you want, you can add a sprinkle of Parmesan cheese to the top.

Notes

The recipe author says you can swap out the wine for 1/4 cup apple cider  or champagne vinegar and 1/4 cup low-sodium chicken broth.

The link for more information on the cookbook is listed below:

https://www.halfbakedharvest.com/cookbook/half-baked-harvest-super-simple/

These cold winter days call for warm tasty soups! Ribollita Soup is a classic Italian soup that is packed with tasty vegetables, herbs and crusty bread. Originally leftover vegetables and bread were used to create this rustic, flavorful soup.

This soup, like the traditional vegetable soups, can be made with the vegetables you have on hand, or your favorite ones. Traditionally you start with onion, carrots and celery, saute those and add some garlic and red pepper flakes. You could also add chopped potatoes, leeks or cabbage.

Then add crushed tomatoes, broth, herbs, Parmesan rind and beans. I used basil and a bay leaf, but you could also add fresh thyme or rosemary. I added two cans of canellini beans, because I like my soups to be thick, but you can just use one can, if you prefer. Simmer about 20 minutes.

Add spinach (or kale or Swiss chard). Stir in.

Stir in about 1 1/2 cups of the bread cubes, reserving remaining for topping. Simmer about 5 minutes, or until the bread starts to dissolve and the soup thickens. Remove bay leaf and Parmesan rind and discard. Taste and season with salt and pepper. Some recipes call for a splash of white wine, chopped parsley or a bit of lemon zest at this stage for additional seasoning.

Ladle the soup into bowls and top with extra bread cubes and Parmesan cheese and serve. I drizzled just a little bit of olive oil over the bread and placed the bowls under the broiler for just a couple of minutes to melt the cheese and toast the bread. So pretty and so tasty! Like most vegetable soups, this tastes even better the next day. Enjoy!

Stay warm and cozy!

Print Recipe

Ribollita Soup

An Italian classic soup packed with vegetables and crusty bread is just what you need on a chilly night.

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Soup

Cuisine: American

Keyword: Cannellini Beans, Tomatoes, Vegetables

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 5 carrots, chopped
• 3 celery ribs, chopped
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces crushed tomatoes
• 4 cups vegetable broth (or chicken broth)
• 2 1/2 tablespoons dried basil (or fresh basil)
• 1 bay leaf
• 1 Parmesan rind, about 4-inch size
• 1-2 15 ounce cans cannellini beans, rinsed and drained
• salt and pepper
• 3 ounces baby spinach, chopped (or kale, Swiss chard)
• 2 cups cubed crusty Italian or artisan bread, day old, divided
• grated Parmesan cheese, olive oil, extra bread cubes

Instructions

• In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
• Add the tomatoes, broth, basil, bay leaf, Parmesan rind and beans. Season with salt and pepper, stir to combine.
• Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the spinach (or kale or Swiss chard).
• Add the 1 1/2 cups of the cubed bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
• Remove the bay leaf and Parmesan rind and discard. Taste and season with additional salt and pepper. Some recipes also have you add a splash of white wine, parsley or bit of lemon zest for additional flavor.
• Ladle the soup into bowls, and top with reserved 1/2 cup bread cups and extra Parmesan cheese. If desired, drizzle the top of the soup with a bit of olive oil and place under the broiler for just a couple of minutes to melt the cheese and toast the bread crumbs. Watch carefully. Refrigerate leftovers and warm up the next day to enjoy again!

Notes

Adapted from Ribollita Soup recipe on Two Peas and Their Pod blog.