Lemoncello

4 1/4 cup or 1 liter of Everclear

7 lemons washed and dried

4 1/4 cups water

1 pound of sugar

This is a three part recipe that takes 22 days till complete.... we tripled the recipe....This is our trial run...If this turns out, we will be doing this for gifts next Christmas along with other homemade goodies...A way to use up some of our fresh bounty of lemons from our little lemon tree....

1.wash and dry your lemons
with a potato peeler set your lemon on end and shave off the yellow rind in a downward direction, try not to cut to much of the white pith off.
add peel to your jar and empty the bottle or bottles of Everclear on top into the jar
seal your jar with plastic wrap or lid as so the alcohol won't evaporate.
put to the side for 12 days.
2.on the 12 day boil water  and then add your sugar and stir till dissolved
set aside to cool.
strain your lemon peels out of your alcohol mixture into another container or pot through a colander or wire mesh strainer.
add the sugar-water to your strained alcohol and mix well
then put back into your glass jar for 10 more days
3.after the 10th day the Lemoncello is ready.

funnel into bottles and seal with cork or lids...great for gift giving...homemade from your own kitchen...

Santa Rosa Plum Jam

Home grown Santa Rosa Plums...When we first bough our home, over 20 years now, my husbands grandmother or should I say Nana told us to plant a Santa Rosa Plum tree among others...In which we did except for the Peach Tree, it died and we never replaced it...Maybe one day we will...Anyhow she was the one who taught me how to can...Those were the days...jelly, jam and pickles....we would block out a whole day and start early...It was so much fun...First before I even gather up the plums, I clean off and bleach all the counter tops...I don't worry much about the floor till after in case of spills...Then its harvest time...we take a bunch of bowls.. in this case we filled 5 huge bowls full and there was still more on the tree...then we weighed each batch out 31/2 pounds...I know that the pectin pouch says 3 pounds but we leave the pits in...so much waste when pitted... then we put them in a colander to wash off and rinse and remove any stems...Then I just add them to my roasting pan...it also calls for water I don't add any because after rinsing there already is water in there from that unless you dry them first...I don't I just add them to my pan...then turn up the burners med heat...and cook till soft and comes to a full rolling boil...then once they have cooked down and you start seeing pits and its all liquid-y, you know that its almost go time...make sure you have your jars and lids sterilized...In my canning pot I have water boiling for the sterilization part...Before filling my jars I always dip them in the boiling water just to make sure that they are nice and sterile one more time...then I fill them...but that step is later...back to the jam...once its liquid-y and boiling add your sugar...71/2 cups per batch...I'm able to fit 4 batches in my roasting pan...Saves a lot of time...then stir till the sugar dissolves or you don't feel it at the bottom of your pan...bring to a full rolling boil again....you may start to see foam on top, just scoop it out into another bowl...this will be your waste bowl you will need it once you start filling your jars....Once its all boiling now you add your pectin pouch....we always use the liquid not the powder...bring to a full rolling boil one more time, once it starts to fully boil time it one minuet...once the minuet is up...turn off the heat and start canning...I dip my clean jar in the boiling water, then put your jar funnel on top or should I say in your jar...make sure that is also sterile...dip it in the boiling water also if  you want to make sure its clean...you only have to do that once...then through your food mill thing I start ladling the jam in to the mill/strainer with a wooden spoon I mix/mash it around till no more liquid comes out easily then discard the pulp and pits and skin into my waste bowl...fill to the top then remove funnel...make sure your jar tops are clean...use your finger dipped in the sterile water and run it over the top if need be...then take you lids...forgot to mention those I but them in the lid to my roasting pan because its nice and flat you can use a cookie sheet...line up your lids and poor boiling water over them from you tea pot...then take you little magnetic canning wand to pick them up out of the sterile water and place on top of your jar the twist on your top...hand tight and set aside and repeat...if you run out of hot water or your lids are not hot anymore dip those also in you pot of boiling water...That's what I had to do because I didn't feel like waiting for the tea pot...when working with jam and jelly you need to work fast so that it doesn't cool down... especially since I quadruple my recipe...

31/2 pounds of plums
71/2 cups of sugar
1 Pouch of liquid pectin

Homemade Salsa

 Fresh homemade salsa...so refreshing and great on just about anything....this was two batches worth in my new food processor...Love the new kitchen tool...made making this salsa a snap...0 WW points...mmmmm

14 Tomatoes
1 bunch of Cilantro
3 Red Onions
4 Jalapenos
10 cloves of garlic
4 Limes
salt

wash and core your tomatoes...rip your cilantro off the stems...I do it in one quick twist of the whole bunch...you do get some stem but that's okay it gets chopped... 1/4 your onions...halve your peppers and remove some of the seeds...I remove half of each peppers seeds...peel your garlic...half your limes for juicing...
In the food processor I combined the onions, garlic and peppers first and give them a few pulses...then I add the tomatoes and cilantro and squeeze the lime juice on top and a few little pinches of salt...then pulse again till desired consistency...when done taste to see if you need more juice or salt...
remember I did this in two batches so separate your ingredients first...or just cut the recipe in half and enjoy...

Swai Fillets

another pouch pocket fish dinner...love parchment paper...need to omit the butter and oil for a low calorie dinner...veggies add a lot of taste to replace them in this dish...
each fish pouch is 4 points...love that!!!

swai fillets
1 small can V-8
salt
pepper
cayenne
1 yellow onion slice through my mandolin
4 cloves of garlic finely chopped
7 small mixed color baby bell peppers slices through my mandolin
1 lemon for the juice

add all ingredients on top of the fish and fold your pouch...my other fish recipe says how to do this to save me time on the details... take a look...having this with the shrimp cocktail salad that I posted earlier along with a 3 oz baked potato topped with the juices from the fish pouch...no butter needed...mmmmm 7 to 8 point dinner...my potato was a little bigger than 3 oz.

Shrimp Cocktail Salad

creation again but now they need to be low calorie and low fat, so its all about flavor...I just eyeballed all the ingredients below...so take the measurements with a grain of salt...use your own pallet to taste and tweak it were necessary...

2  pounds or so of little cooked pink fresh water shrimp

1/2 cup ketchup

1 Tbs horseradish

a guzzle or two of Worcestershire

a few squirts of sriracha hot chili sauce

2 cloves garlic chopped finely

squeeze  or two of  fresh lemon juice 

lemon peel of 1 lemon

mix all together and taste...see if it needs a little of this or a little of that...

3 romaine lettuce heads cut in half and rinsed

1 bunch of green onions/scallions chopped

1 bunch of radishes sliced

balsamic vinegar 

when plating I give the lettuce half a rough chop...

serving the shrimp on top of the lettuce topped with the green onions and radishes...a dash of balsamic

1/2 cup shrimp is 1 point plus another for the sauce= 2 points total including the salad and vinegar 

Shrimp and Green Beans

1 2 lbs bag of shrimp
1/2 yellow onion sliced
3 cloves of garlic
1 Tbls butter
2 Tbls olive oil
sprinkle of  Herbs De Provence
salt
fresh cracked pepper
chili flakes
fresh squeeze of lemon
lemon peel

get your butter and oil heating...add your slices of onions...peel and rinse your shrimp add to pan...crush your garlic right over the shrimp...add your seasoning and lemon juice...stir till done...add your fresh peel over the top...cooks quick...2oz or about 10 shrimp 1 point... plus I count 1 point for the oil and butter=2 pts for 2oz

1 2 lbs bag of fresh green beans
7 little mixed bell peppers rinse seeded and sliced
1/2 yellow onion slices
1 clove of garlic
1 Tbls butter
1 Tbls olive oil
salt
fresh cracked pepper
1 cup water

get your butter and oil heating add your onions and sliced peppers...rinse and trim you green beens...add to pot...crush your garlic and add your seasoning...stir for about a minuet or two...then add the water and cover...when tender to your liking turn off the heat...we like a little crunch...1 point for the butter and oil...green beans are free

served with a small 3oz baked potato or smaller 1 point... I add a few teaspoons of the shrimp juice instead of butter...= 2 points

Hominy and Bean Salsa

New one for yah....amazing salsa...feeds alot of people...full of fiber...and easy...only 3 points for a half a cup if you are doing WW...

1 large can of  Hominy 108oz.
1 can pinto beans 30oz
2 bunches of green onions/scallions chopped
1 bunch of cilantro
a sprinkle of garlic salt
1/2 a bottle Italian dressing

tortilla chips

drain and rinse your hominy and beans then add to a big bowl...rinse and chop you green onions...rinse and tear off your cilantro...chop if you want it finer...add to your bowl of hominy and beans... sprinkle with garlic salt...not to much your chips have enough salt on them...then add your Italian dressing and mix well...sooooo good!!!!!