Capellini Pomodoro

5 Roma Tomatoes

1/2 c Fresh Basil

Salt and Pepper

2-3 T Olive Oil

3-4 Cloves Garlic crushed

2-4 T Butter

1/3-1/2 c White Wine

1 c Reserve Water from Pasta

Angel Hair Pasta

2-3 Chicken Breasts

Oregano

Dice tomatoes, I find it easiest to cut in half and spoon out all seeds and discard. In a bowl mix tomatoes, basil, 2 T olive oil, and salt, and pepper to taste. Heat pan add 1 T olive oil and garlic let cook 1 minute add wine and boil for 1-2 minutes add tomato mixture cook for 3-4 minutes. add butter. pour over cooked pasta adding 1/2-1 c water from the pasta will help sauce adhere.

Place chicken on cookie sheet drizzle olive oil over chicken sprinkle salt and oregano over chicken and cook in oven at 350 until cooked through being careful to not over cook as this will dry out the chicken.  Serve on top of pasta.

Zuppa Toscana

1 lb Spicy Italian Sausage
1/2 lb Smoked Bacon chopped small
1 qt Water
2 14.5 oz cans of Chicken Broth
2 large Russet Potatoes cubed
2 cloves Garlic
1 med Onion chopped
2 c Kale or Swiss Chard
1 c Heavy Whipping Cream
Salt and Pepper to taste

Cook sausage and bacon set aside. In a pot add broth, water, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender. Add sausage and bacon and simmer for 10 minutes. Add kale and cream to pot and salt and pepper to taste.

Spicy Buffalo Chicken Sandwiches

4 Skinless Chicken Breasts
1 pkg Ranch Dressing Seasoning
1 bottle Buffalo Wing Sauce
2 T Butter

Place Chicken in Crock Pot pour buffalo sauce and ranch mix over chicken and put butter in. Cook on high for 4 hours or low for 6 hours until chicken can shred. Serve with coleslaw.

                                       **Recipe from Crockingirls.com

Balsamic Chicken

4-6 Boneless skinless chicken breasts
2 14.5 oz can Diced Tomatoes
1 Purple Onion thinly sliced (not chopped)
2 c Sliced Mushrooms (optional)
4 Garlic Cloves
1/2 c Balsamic Vinegar
2 T Olive Oil
1 tsp Thyme
1tsp each: dried oregano, basil, and rosemary
Salt and Pepper to taste

Pour olive oil on bottom of crock pot and place chicken at bottom, salt and pepper each chicken breast. Cover chicken with sliced onions, mushrooms, and all all herbs, garlic, diced tomatoes, and balsamic vinegar (in that order)

Cook on high for 4 hours or low for 6 hours. Serve over angel hair pasta (or favorite pasta)
**Recipe from Crockingirls.com

Taco Stew

1 lb. Ground Hamburger browned and grease drained
15 oz Pinto Beans (Drained)
15 oz Ranch Style Beans (Drained)
15 oz Kidney Beans
10 oz Rotel (Diced Tomatoes with green chiles)
14.5 Diced Tomatoes
1 1/2 c Corn (you can use one can drained or frozen)
1 Packet Taco Seasoning
1 Packet Ranch Seasoning Mix
Salt and Pepper to taste

After you have cooked and drained the hamburger combine all ingredients in slow cooker for 4 hours on high or 6 hours on low.

Serve with Tortilla chips, Cheese, and Sour Cream

Salsa

1/2 Bushel Tomatoes (about 26 lbs)
20 Anaheim Pepper
4-8 hot Yellow Peppers
4-8 Jalapenos
5 Bell peppers
6 large Onion
6 Cloves Garlic
4-5 T Cumin
4-5 T Oregano
1/2 c Pickling Salt (canning salt found in the baking section)
1/8 c Sugar
1/2 c Apple Cider Vinegar

Chop or blend tomatoes, peppers, and onions (depending on if you want smooth or chunky salsa) Add everything to a pot (I had to use two pots) and cook being careful not to burn the bottom until salsa is reduced to the consistency you want.

This was just as I put everything in the pots!

After the simmering!

I was able to bottle 10 quarts with this recipe. To adjust the heat level of the salsa you can add or reduce the peppers you use. We like it hot so I added about an additional 10 peppers.