I joined a blogger gift exchange over the holidays hosted by Michelle at ahealthymrs, and although my gift didn’t show up until last week (it came from Canada and got stuck in customs!) it was a really fun experience!
I got this cute sign from Stephanie at citywitcountrycharm. Thanks Stephanie! It will go great in my living room!
My randomly drawn blogger was Jackie from jackiecooks. You can read about what I sent her here. (Pomegranate Jelly rules!)
So for us, it’s back to the grind today! Christmas break is over and back to kindergarten, preschool, car pools, and the gym (for me!). These bell peppers are quick to throw together and my kids even love them. And on the days they decide not to love, there’s always quesadillas right?
Start with some beautiful bell peppers. I used red, but any color will do. I like to par boil the peppers a little bit, then never seem to get soft enough in the oven for me. Totally your call.
Chop up some onion, garlic, and jalapeno. Add to a preheated skillet.
For as long as I can remember, my grandparents have made pomegranate jelly every year. It truly is a labor of love, but it’s worth it. First you have to beg your granddaughter (me) for all of their pomegranates which she will unhappily part with.
Then you have to juice them. This by far takes the longest time. I’m pretty sure it takes my grandpa weeks to juice all of the pomegranates they collect.
Here’s my grandpa DeVaughn. Isn’t he cute? You will want to wear clothes you don’t mind ruining while doing this. And preferably a straw hat.
Then get to juicing. Slice the pomegranates in half, place in the juicer, and squeeze! (Note: I have done this using a traditional electric juicer and it works great.)
Strain the juice into a jar or pitcher and place in the fridge for about a week.
If you haven’t noticed already, I love tart and sour things. Fish and chips? Give me the vinegar over the tarter sauce any day. Any time you get lemon as a garnish at a restaurant? You better bet that lemon is going all over my food. These salt and vinegar potatoes are right up my ally. They are an easy side dish to really any dinner and another pinterest win!
Start with come potatoes. I used yukon golds for this. Scrub them really well.
Salt and Lemon Boiled Artichokes with Balsamic Dill Mayo
1 lemon, sliced
1 tablespoon salt
½ cup of mayonnaise
⅓ cup of balsamic vinegar
2 tablespoons of dill
Trim the artichokes. Place in a big pot with the lemon and salt. Cover the artichokes with water, put a lid on the pot and turn on the heat to medium-high. Cook until for tender. Start checking them at 45 minutes but they can take as long as an hour and 15 minutes.
Mix together the mayo, vinegar, and dill. Place in refrigerator.
When the artichokes are fork tender drain them and serve with the sauce.