I'll add pic's of our adventure and what we bring home ... My little sister (big brothers/big sisters ) and I will be going to a fruit farm tomorrow .. She is 11 so she's at a wonderful age of she can do it on her own but still wants to do it with someone. Anyway .. We are going to get her pumpkin and maybe some apple picking and some making of cider .. what a great way to spend a Sunday!
updates will follow .. maybe I'll have her help me make something yummy with the apples we get.. and roast her pumpkin seeds.
Good ideas for the future visits .. she's such a joy to have in my life .. glad we found each other.
Saturday, October 17, 2009
Monday, October 5, 2009
20 cloves of garlic! keeps the vampires away
Pace® Roasted Corn Sopa Verde
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 1 hour
Serves: 4
Ingredients:
2 cups frozen whole kernel corn, thawed
6 tsp. vegetable oil
20 cloves garlic
1 large red pepper, diced (about 1 cup)
1 cup shredded cooked chicken
1 jar (16 ounces) Pace® Salsa Verde
2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1/4 cup chopped fresh cilantro leaves
Sour cream (optional)
Directions:
Heat the oven to 400°F. Place the corn into a shallow roasting pan. Add 2 teaspoons oil and toss to coat.
Place the garlic onto a large square of aluminum foil. Drizzle the garlic with 1 teaspoon oil. Fold the corners of the foil over the garlic and twist to seal.
Roast the corn and the garlic for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.
Heat the remaining oil in a 3-quart saucepan over medium heat. Add the peppers and cook for 5 minutes or until they're tender. Add the corn, garlic, chicken, salsa and chicken broth to the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot. Sprinkle with the cilantro. Serve with the sour cream, if desired.
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