curry chicken salad

I made this up for dinner the other night and we really liked it. It works well as an appetizer or party food too.

Ingredients

• 1 can of chicken (great for food storage)
  
• 1 tablespoon mayo
• 1 tablespoon curry (or however much you want)
• 1 yellow pepper, diced
• 1 tomato, diced
• 1 green onion/scallion, diced
• Black pepper
• Crackers or bread

Directions

1. Mix chicken, mayo, and curry in a bowl
2. Put on crackers or bread
3. Add yellow pepper, tomato, and green onion/scallions
4. Top with black pepper

i can can, at least i think i can can

I've always been utterly and completely overwhelmed with the idea of canning. I recently attended an enrichment activity where we learned to can homemade strawberry jam. We learned by doing it. I was super excited because, yes, it took a lot of time and was a little tricky, but it wasn't as tough as I thought it would be. I came home with 2 jars of jam and a whole lot of enthusiasm for canning. I think I could do it, at least I want to give it a shot. It won't be for a while though since we are moving and cleaning out the cupboards, freezer, and refrigerator. Any of you ladies can? Any tips/suggestions for a beginner?

pork burritos (or ode to leftovers part 2)

Another use for that leftover pork tenderloin...

Make a burrito with your favorite fixings and leftover pork tenderloin. We used re-fried beans from our food storage (I'm not a fan, but we've got to rotate them!).

granola

I already posted about making granola for the first time on my personal blog, but I wanted to post the recipe here too. It is super easy and super tasty. This time I added dried pineapple chunks, blue berries, and almonds. Soooooo good! Try it!

Here is the original recipe, but you can do all sorts of fun things with it!

Ingredients
• 4 cups old-fashioned rolled oats (from our food storage)
• 2 cups coarsely chopped nuts
• 1 cup golden raisins
• 3/4 cup agave nectar
• 1/2 cup butter or margarine, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• Salt, to taste

Directions
1. Combine oats, nuts and raisins in large mixing bowl; mix well and set aside.
2. Combine agave, butter, cinnamon, vanilla and salt in saucepan; bring to boil and cook one minute.
3. Pour agave mixture over oat mixture and toss until well blended. Spread in lightly greased cookie sheet.
4. Bake at 350°F for 20 minutes or until lightly browned; stir every 5 minutes. Cool. Crumble and store in airtight container up to 2 weeks.