Over Night Pickled Jalapeño Peppers 

This is something you can do at home for way less money than grabbing a jar at the store. Along with that it takes very little time along with very few ingredients. They taste fresher and you know what’s in the jar. 5 minutes of labor and 24 hours of pickling will give you amazing Jalapeños and you won’t go back to store bought! 👌

  • 4 Jalapeños (remove seeds for less spicy)
  • 1 cup vinegar 
  • 3/4 cup white wine vinegar 
  • 1 large bay leaf
  • 1 250 ml mason jar or a container that can hold the same amount 
  1. Thinly sliced Jalapeños and place in jar.
  2. Add the bay leaf and vinegars. 
  3. Top the remaining space with water.
  4. Put on lid and shake well.
  5. Let sit for a minimum if 24 hours for best results.

Red & White Wine Vinegar Pickled Red Onions 

Pickled red onions are a splendid way to jazz up any sandwich, burger or wrap. It’s honestly been a while since we’ve used actual pickles in a sandwich, they are that good. Replaced pickles. 

  • 2 cups thinly sliced red onion 
  • 2 cloves crushed garlic 
  • 1/2 cup red wine vinegar 
  • 3/4 cup white wine vinegar 
  • 2 tsp dried oregano 
  • 1/2 tsp ground fennel
  • 1 Bay leaf
  • 1/2 tsp coarsely ground pepper 
  • 1/2 tsp seasoning salt

    Combine all ingredients in a Mason jar or large container and allow at least 30 minutes in the fridge to pickle. The longer they sit the better they taste! 

      Homemade Evaporated Milk

      This weekend in Canada is Thanksgiving. This year I decided I am going to make Pumpkin Pie. Fortunately (yes I meant fortunately, no typo) I forgot to grab a can of evaporated milk to make it, so now I get to make it myself and why not? I’m making the pie from a pumpkin I bought yesterday so why not make the evaporated milk too? 

      Makes 2 cups

      • 4 cups coffee cream
      • 1 cup sugar
      1. Pour cream and sugar in a large pot. The more it can spread out the more shallow the cream will be and it helps it reduce faster.
      2. Bring to a boil while whisking. Reduce to a simmer.
      3. Simmer on low, stirring occasionally for an 1 1/2 to 2 hours until it turns ivory in color and reduced in half. It will be fairly thick while hot but once cooled it should have a consistency similar to honey or corn syrup. 

      Easy Peasy Buttermilk 

      I don’t know about you but buttermilk is not something I use all the time. In fact I don’t use it often at all. When I do need buttermilk I can only find it in 1 litre cartons which is too much for me to use before it expires. Easy solution to the wasted money and buttermilk is to make your own with 2 ingredients you probably already have.

      • 1/4 cup milk or cream
      • 1/4 tsp salt, lemon or lime juice or citric acid
      1. In a small bowl mix the two selected ingredients together.
      2. Let stand for 10 minutes. When you dip a spoon in it there should be chunks of curdle milk stuck to the spoon. This means it’s ready to use.

      Recipe can be doubled

      Oven Roasted Tomatoes 

      Instead of buying canned fire roasted tomatoes I decided to make my own version of it but in the oven. I will post an actual fire roasted tomato recipe in the near future as I plan on canning a bunch. You want to pick up firm tomatoes of any kind. Roma tomatoes were on sale so I picked up 1 pound of them for my stew tonight and they were so good!

      • 1 pound firm tomatoes
      • 2 tbs oil
      • 2 tsp seasoning salt
      • 2 tsp fresh cracked pepper
      • 2 tsp dried oregano (optional)
      • 2 tsp dried thyme (optional)
      1. Preheat oven to 350°
      2. Slice tomatoes in half length wise.
      3. In a small baking dish or cast iron pan toss the tomatoes, oil, salt, pepper and herbs together until evenly coated.
      4. Flip tomatoes so they are skin side down and bake for 50 minutes to 1 hour.
      5. Remove from oven and slice into desired size for dish or canniny or toss into a blender to make an oven roasted tomato sauce 😍

      Rosemary Infused Oil

      Rosemary is a wonderful tasting herb. Unfortunately it is not so great dry, I find it is like having a bunch of tiny twigs in your mouth when its dried and I don’t use it in my dishes enough to buy fresh bundles all the time. Today I needed it for soup and I figured since I am on an oil infusing roll right now why not make Rosemary oil? 

      This recipe is per jar

      • 1 500 ml jar
      • 5 fresh sprigs of rosemary
      • 2 cups oil

      Sous Vide Method

      1. Preheat Sous Vide water to 131°
      2. Cut rosemary sprigs into pieces and place in jar. Make sure they are small enough to be covered in oil.
      3. Pour 2 cups of oil into each jar leaving 1 inch of space from the rim of the jar. 
      4. Tightly seal the lids onto the jars and submerge jars into the water. 
      5. Leave jars for 3 hours.
      6. Remove and cool on counter.



      Stove Top Method

      1. Attach candy thermometer to a large pot. Pour all the oil into the pot and slowly heat to 131° on the thermometer.
      2. Once you have reached and managed to keep the temperature at 131° you can add the rosemary sprigs.
      3. Leave for 3 hours checking the temperature constantly.
      4. After 3 hours, using a funnel pour oil into the jars leaving 1 inch of space from the rim of the jar, then add the rosemary.
      5. Allow to cool to room temperature.



      Store in your pantry or fridge

      Lemon & Oregano Infused Oil

      What’s a better way to spruce up your homemade salad dressing then with infused oils? Maybe you want to put a little extra zip into your marinades. Wherever you use oil you can substitute unflavored for flavored. They are pricey to buy at the store but easy and affordable to do at home.

      Here is have a dandy little kitchen tool called a Sous Vide. It maintains a constant temperature which makes it ideal and incredibly easy to cook the most delicate items. Infusing oils with fresh herbs and vegtables requires a consistent low heat for an extended period of time so you can extract the flavor without deep-frying it. Not everyone has a sous vide or wants to purchase such an item. You do not require one but you do need to have a candy thermometer so you can maintain the heat at 131°F on the stove top.

      This oil nicely compliments Caesar Salad Dressing, marinades and try it next time you make a Greek Salad Dressing.

      This recipe is per jar

      • 1 500 ml canning jar
      • 2 cups oil
      • 3 lemon slices
      • small handful of fresh oregano (stems and leaves)

      Sous Vide Method

      1. Preheat Sous Vide water to 131°
      2. Place 3 lemon slices in the bottom of each jar.
      3. Place oregano on top of the lemon. 
      4. Pour 2 cups of oil into each jar leaving 1 inch of space from the rim of the jar. 
      5. Tightly seal the lids onto the jars and submerge jars into the water. 
      6. Leave jars for 3 hours.
      7. Remove and cool on counter.

      Stove Top Method

      1. Attach candy thermometer to a large pot. Pour all the oil into the pot and slowly heat to 131° on the thermometer.
      2. Once you have reached and managed to keep the temperature at 131° you can add the lemon slices and all the oregano into the oil.
      3. Cover with a lid and leave for 3 hours checking the temperature constantly.
      4. Once 3 hours is up, using a pair of tongs put the 3 lemon slices in the jar and oregano on top.
      5. Using a funnel pour oil into the jars leaving 1 inch of space from the rim of the jar.
      6. Allow to cool to room temperature.

      Store in your pantry or fridge.

      ***The oil will be cloudier than when you started. This is normal***