Has anyone ever dehydrated jalapeños?
@allie120 Yes. I sliced them, dehydrated and put in a mason jar in the fridge. It works great. Just toss them into whatever.
@elsa Thank you! I will do that.
I’m getting quite a few and I’m the only one in the house that eats them. I will give some to my neighbor. It’s good to know I can dehydrate them, too.
@allie120 you can also slice and freeze...nothing more is needed. They keep their color, etc. I just had a full freezer one year. Both options pose no problems.
Spanakopita is done - it's the best I've ever had in my life.
I'm not dissing Greeks. It's just I have to get this from restaurants and it's just what I suspected. They are selling you, flaky egg pie, with a tiny bit of feta!
I wound up making up a recipe; combining bits and pieces. It's subline. I can taste the fresh spinach, mint, dill and parsley. I used a huge amount of feta (like a pound) in 10 X 15 pan.
The only thing I would do different, is make two pans, lol!
Neighbors are on their way over to get theirs.
@bar-in-the-sky Great!
The only thing I would do differently... well, I a box of 40 sheets and intended to use them all (2# spinach). As I got into it, I realized I did not need 40. 25 would have been ideal, but I did not want to burn the other package.
So the top layer is light, but it does not seem to matter. I am going to make baklava with the other, since it's thawed. I'll do that tomorrow.
I like baklava, who doesn't! But this is my favorite Greek dessert:
https://cookingtheglobe.com/kataifi-greek-nut-honey-pastry-rolls/ God, those are so good, I wanna cry tears!
I got adopted into a Greek family when I was 19. They had three daughters and added me, lol. I had so much fun with them.
The parents owned a restaurant and everyone called them, Mama and Papa Bear.
I have pictures of this. I have to drag them out, SOON!
If anyone is going to make this: NO GARLIC. Garlic ruins this dish.
Labor Day weekend is salsa making time. It’s become my tradition? I follow the Ball Blue Book recipe for spicy tomato salsa. I like cilantro but I prefer to use parsley in my salsa. I have spent all week prepping a quadruple batch and now I’m canning it.
Barbecue chicken, mac n cheese, corn on the cob, green salad
Meatball sandwich
Split pea and ham soup. Will warm me up on this windy, cold evening.