A Canning Experience-A Behind The Scenes Look At Canned Foods

Thank you to Cans Get You Cooking for sponsoring this post. All opinions remain my own.  

Canned foods, those staple items you have in your pantry and the ones you grew up with seeing your grandparents use, we all know about them, but how often do we reach for them? I'm going to be honest, before I ventured on this journey of learning more about canned foods and how the whole canning process works, I had only a few varieties of cans in my pantry. I knew a bit about cooking with cans, but I'm not always the most creative in the kitchen. Sometimes I would stick to just opening them up and heating them (which of course there is nothing wrong with that). My green bean casserole is a staple around the holidays, we love canned soup, tuna is also a favorite, and black beans always make an appearance at taco night. What I didn't realize is, there are so many great benefits to cooking with canned foods and there are so many creative recipes out there to try.

If you followed along in my insta stories you might have seen that I was in South Carolina last week visiting McCall Farms. I loved having a one on one experience with learning more about the canning process, how their crops are grown, and so many things I didn't realize about canned foods. You know those experiences when you walk away with a greater appreciation for things? That was how I felt with my time at McCall Farms. I love how family oriented they were and their passion behind bringing quality foods to our tables. You guys, I was blown away at how quickly the vegetables are harvested and then canned. They really take them from field to sealed within a matter of hours. I also didn't realize how much agriculture, dedication, and passion goes into bringing those cans into our pantries.

My day started off out in the sweet potato fields. I got to ride on the back of the equipment that harvests them and it was so cool to witness this first hand and to see how the whole process works. I might have went home and told Eric that I wanted to clear some land and ride around harvesting sweet potatoes. He told me I could go back to South Carolina whenever I wanted and ask them to drive around in their fields. I guess it looks like my sweet potato farming days might be limited, but at least I got to enjoy it while I was there and learn from the pros. The machine we road on digs the potatoes up from under the ground, sends them trough a conveyer that shoots them off the side into another truck driving right next to it. The amount of potatoes we were able to harvest was so many. I mean sweet potatoes for days. And the crazy part is, we only did a section of the field.

After the potatoes are harvested they are taken over to the factory where the canning process begins. They go through several rinsing and washing phases, along with blanching, and many different inspections before heading into the cans. Each vegetable is picked at the right time to provide optimal freshness and sealed to make sure those nutrients and flavor are locked in. What I also really enjoyed learning more about is how there are no preservatives added into the cans. I was glad to learn this because it was something I always thought was the case. I also didn't realize how truly fresh canned food can be. I seriously ate some amazing food throughout this trip that was all inspired by canned foods. I might still be thinking about the sweet potato cornbread.

I also enjoyed knowing that canned foods have a sustainability component to them. Did you know they are the most recycled food and beverage containers in America? I can also appreciate how they cut down on prep time so I can spend more time with my family. If yours is anything like mine, there are always little cooks trying to get in the kitchen and wanting their food ready at that very moment. My boys can tend to get a little hangry at times, and when that happens, my oh my that food needs to come fast.

I always love getting new ideas and inspiration for cooking and adding things to our menus. Check out the recipe section of Cans Get You Cooking for some great recipe ideas. I'm curious to know, do you have a dish you like to cook that uses canned foods? 

Favorite Summer Recipes-Girl Chat Link Up

If you've been visiting this little space of mine for awhile now then you know I tend to be a seasonal eater. Certain things just taste better to me at certain times during the year. Like hot chocolate, or a bowl soup, it would be a rare occasion to catch me sipping on some in the middle of August. 

The summer is some of my favorite times for food (fall being a close second). I love grilled food, eating outside, enjoying a sweet treat, all the fresh fruit and veggies—I could do without all the flies and bugs though, but what can you do. 

This month for our girl chat link up we're sharing some of our favorite recipes. I dug deep into my archives here because food posts just haven't been a thing for me in several years. I love taking pictures of food, but preparing and telling a house full of boys they need wait to try something, just isn't happening. I also rounded up some of my favorite Pinterest finds that have been my go-to for making in the summer.  

I'm not sure I know anyone who doesn't like tacos. Enjoying some fish tacos in the summer is one of my favorites. We also love making a homemade mango salsa to top it off and oh boy, now I want a taco.

Speaking of salsa, we also like to make this refreshing strawberry salsa. We enjoy this with regular tortilla chips, but I would imagine you could also top it on some of your favorites.

In keeping with the fruit talk, we also love some grilled peaches. I'm excited that peach season is coming up for us in August and we plan on going picking this year. This recipe includes a scoop of ice cream which also makes these a delicious after dinner treat.

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Our neighbor has some great basil growing and just brought us over a fresh bag of it. I have some fresh mozzarella in the fridge and a tomato getting ripe on my counter. I love tomato, mozzarella and basil but I also love it with some grilled zucchini. 

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I also love sipping on some sangria in the summer but this summer it's obviously all mocktails for me. This light and refreshing peach rosè sangria is a favorite and will probably be extended to enjoying some over the holidays when I can cheers again. 

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I feel like my list could have kept going on with so many summer staples. Burgers are a big one for us over the summer too, but it's hard to narrow down just one. Lately I've been making my own patties with either ground turkey or ground chicken. A summer pasta salad is also a good one for us. But now it's your turn to share your favorite summer recipes. I can't wait to see what you enjoy! 

All The Fun With Green Pancakes

Well it looks like I'm on a roll over here with doing a yearly recipe post because the last one I did was this time last year. And, I'm not even sure this one technically counts because it's the same recipe. My days now are more about throwing something together and making meal time easier. And don't get me started on trying to take food pics around kids, because that's a task in itself.

Last year I was able to sneak in some picture taking because little nugget was, well, still little. This year, I had two sous chefs in the kitchen that added to all of the messy fun because what good is letting kids cook without enjoying all of the messes.

These no food coloring green pancakes are still a big hit around here and I love them because they are a healthier alternative to using food dye. This recipe is really easy and what I like is, depending on the flavor you prefer you can add in a little more of something or hold back. We are big peanut butter lovers over here so adding in some extra to ours just makes sense.

We doubled the recipe this time around because little nugget, no joke, can eat six pancakes on his own. We also made extra and have been enjoying heating them up throughout the week. This weekend is St. Patrick's day after all and if there's one thing this blogging and instagram world as taught me, it's that playing with your food is totally acceptable.

I couldn't help but share several outtake pics of our pancake eyes because I was cracking up and could feel and hear little nugget doing silly things right next to me. I had no clue how these were going to turn out or what he was actually doing. You all know I love the behind the scenes pics and usually enjoy them so much more than the "good" ones. You also have to love their pj choices. I think A was wearing little nuggets pants and little nugget couldn't decide on a shirt or pattern, so he just wore it all.

Favorite Fall Recipes-Girl Chat Link Up

There are so many great things that I love about fall, from the activities, to the fashion, and we can't forget about the food. My waistline might not appreciate it but I love all of the festive treats that come along with it. 

Since it's been about, oh three years, since I've done my own fall recipes posts—I'm going to be digging into the archives over here. I used to love sharing recipes and photographing food, but with two little ones now that love to touch and help with everything, beating the daylight to try and get a decent pic, and a husband who prefers to eat his food warm—I've hung that hat up for awhile. 

Here are some of my favorites that I still like to make and continue to be enjoyed. This harvest salad not only looks amazing but there is something about warming that honey up and drizzling it over the salad that just makes this whole thing complete.

One of our favorite traditions to do in the fall is going apple picking. The past few years we have been going around A's birthday and I always enjoy making this honey cream cheese dip (you can see I like honey) to go along with apple slices. We've brought it to a few parties and it always ends up being a hit.

Another one of my favorites, that can really be used any time of year, is zucchini bread. There's something about certain breads and comfort food that taste better to me in the fall, and this is one of them. I love heating a piece of this bread up with a little butter and then sitting down with a cup of hot tea. Yum, yum, yum. Now, I think I'm off to get some big zucchinis because not one of them made it from our garden this year. Womp, womp.

Now it's your turn...tell us about your favorite fall recipes.

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No Food Coloring Green Pancakes

These no food coloring green pancakes have been a hit in our house for years now. I'm finally getting around to doing a post for them (I guess better late than never). I realized I haven't done a recipe post since, well, it feels like back in the day, when I made these Honey Lavender Cupcakes with Cream Cheese Frosting.

That was back when I only had one kid and actually had time to take pictures of food. Now, ha, I'm lucky I was able to snap a few pics of these before they were devoured or little fingers grabbing at them. But that's the thing, they're that good, and my whole family loves them. 

With St. Patrick's day around the corner, we usually like to celebrate with a few fun food themed items. If you visit this little space of mine often (always a huge thank you to those that do), then you know breakfast is kind of a big deal for my family. We're one of those, could eat breakfast at any time, families. 

What I love about these green pancakes is there is absolutely no food coloring in them. Yup, you read that right. I can't even remember exactly where I got this recipe from. Probably during one of my late night Pinterest rabbit hole episodes of how in the world did I end up here, moments. I've added a few of my own things over the years and tweaked measurements since we usually make a bunch and then save some to eat throughout the week. Let's just say at this point I basically eyeball things and add a pinch of this and a dash of that. Who else has recipes like that? 

The best part is, the ingredients that are in here are things that I'm happy my kids are eating. So what's the secret (if that's what we're calling it), to the color you say? Spinach. Yes, spinach! And, don't pull your nose up at it before you try it, because I seriously can't make these fast enough before the last batch is being devoured, and not just by my kids.

INGREDIENTS:

1 cup of fresh spinach packed (I usually add a little more or little less depending on the size of the leaves)

1 ripe banana 

2 Tspoons of creamy peanut butter (add more if you're a fan)

1 tspoon of flax seeds (optional)

1 1/2 cup of milk (I use almond milk, but any will do)

1 cup of complete pancake mix, add more if you like them fluffy 

1 Tspoon of vanilla or almond extract (optional)
1 tspoon of ground cinnamon (optional) 

DIRECTIONS:

In a food processor ground up your flax seeds first (if you are using them). Then combine spinach, banana, peanut butter, flax seeds, milk, and vanilla. Mix until all ingredients are blended.

In a separate mixing bowl, pour in your blended items and then mix in your pancake mix until all ingredients are combined. In a large frying pan or griddle, on medium heat, pour batter into desired pancake sizes flipping half way through until cooked to a light golden brown.

These have certainly taken our pancake breakfasts to another level and I hope that you enjoy them as well! Serve them with your favorite breakfast meats or side of fresh fruit for a little something extra. 

Honey Lavender Cupcakes With Cream Cheese Frosting

No matter what age you are everyone seems to enjoy a good cupcake. Although I would never turn down a good funfetti cupcake, I was headed to a party and wanted to bring along cupcakes with a unique flavor.

Last year I made theses tasty Blueberry Lavender Muffins and since lavender is one of the only successful things growing in our garden this year, we thought why not incorporate it into a sweet treat! So what else better to do then turn to the good old web (thank God for Pinterest) and came across a recipe from better homes and gardens and decided to put a twist on it. 

Ingredients:

Cupcakes
1 3/4 cups all-purpose flour
1 cup of sugar
2 eggs room temp 1 1/2 teaspoons baking powder
2 teaspoons dried lavender (we added a pinch extra)
1/2 teaspoon of salt
1/2 cup butter at room temp 1 teaspoon of vanilla
1/4 cup of honey (we added a little extra)
2/3 cup of milk

Cream Cheese Frosting:
8 ounces cream cheese room temp
3 cups of powdered sugar
1/2 teaspoon of vanilla
2 tablespoons butter room temp

Directions:
Preheat oven to 350 degrees F. In a medium mixing bowl combine flour, baking powder, lavender, and salt. Set the dry mixture aside. In a large mixing bowl, with an electric mixer, beat the butter on medium to high speed for 30 seconds. Add in sugar, honey, and vanilla. Beat together until ingredients are combined. Add in one egg at a time, beating well after each time you add one. Alternately add in your dry mixture, and milk, to butter mixture. Beat together on low speed after each addition only until the ingredients are combined. In a lined muffin pan, spoon batter into each section filling them about half way. 

Bake for 16 to 18 minutes or until an insert in the center comes out clean. Cool cupcakes on a wire cooling rack for 10 minutes. 

In a large mixing bowl beat together the cream cheese, butter,  and vanilla on medium speed until light and fluffy. Gradually add in 1 cup of  powdered sugar at a time, beating together after each addition. Continue to beat the ingredients together until you have reached spreading consistency.

Once your cupcakes have cooled completely, ice them with the cream cheese frosting.

Breaded Eggplant Bites

Eggplant seems to be one of those vegetables that we get stuck preparing only a few ways that we know how. Eggplant parm or grilled eggplant. While we aren't complaining about either of those options, after we went to our local farmers market last week, we picked up a few fresh organic eggplants and wanted to try something a little different. 

Back in the beginning of our blogging days, you know the posts that had horrible pictures, you didn't really know what you were doing, and couldn't understand why no one was sharing or commenting on your content. Don't leave us hanging, you know we've all been there. Anyway, we made some breaded okra bites (read if you dare) and decided to do something similar with our eggplants. 

Ingredients: 

2 medium eggplants or 1 large eggplant

1 1/2 cups of Italian style breadcrumbs (may need more depending on the size of your eggplant)

1 cup of flour

3 eggs

Additional Italian seasoning, pepper, and parsley. Optional, we like to add even more spices to our breadcrumbs for extra flavor

Vegetable oil for frying 

Directions:

Peel the eggplants and dice them into about 1 inch cubes. In three separate bowls add in one for breadcrumbs (and additional seasonings if you'd like), one for eggs (whisk them, we also add a dab of milk), and one for flour.

Bread the eggplant cubes, start by dipping them in flour, then the eggs, and then the breadcrumbs. In a large frying pan add in about 2 1/2 inches of oil. On medium heat let the oil warm up. Side note, we do not have a deep frying thermometer so we eye balled it. But if you do, the heat should be around 360 degrees Fahrenheit. 

Once oil is heated place eggplant bites into the frying pan and cook until each side is golden brown. On a paper towel lined plate or cookie sheet transfer the cooked eggplant bites to cool and remove any excess oil. For taste, you can also sprinkle them with salt or extra parsley for garnishment. We used a good old jar of marinara sauce but if you're savvy at making your own, go for it! 

These were a hit with our family and there's always a fun appeal about getting to eat certain foods with your hands. For the more sophisticated a fork does just fine.

Honey Cream Cheese Apple Dip

With apple season in full swing we wanted something sweet and tasty to dip our slices in. I searched all over Pinterest for some inspiration but all we really came across were caramel dips. They sounded good but caramel is not something I keep stocked in the pantry. But, honey and brown sugar...well that's another story. So putting my taste buds together with the ingredients we already had and voila, honey cream cheese apple dip! We took this along to our friends pumpkin carving party and so the dipping began! 

Ingredients: 
1 8 oz package of cream cheese
6 Tspoons of honey
1 Tspoon of vanilla extract
1/2 cup of packed brown sugar

Directions:

In a medium mixing bowl beat softened cream cheese with electric mixer on medium speed until creamy. Add honey, brown sugar, and vanilla. Mix and beat until all ingredients are blended. 

Serve with apple slices. We also brought along pretzels and graham crackers for those who weren't craving the apples. 

 

Healthy Fall Treats For Toddlers

Until recently my little guy was always a great eater. It's like he knows he's now one and transitioned out of that baby phase into toddlerhood. Slow down buddy, let's not get ahead of ourselves. Even though he doesn't really understand fall and the upcoming holiday season I still want to include him in on the fun. 

I took some of his favorite foods that I know he will eat and added a fall twist to them. We recently went apple picking so making apple sauce was a no brainer. I added Strawberries and his not so favorite Spinach, and you know what? He loved both of them!

Stawberry Apple Sauce

Ingredients:

2 large apples

4 medium sized strawberries

Directions:

Peel apples and boil in a medium sauce pan until apples are soft. Cut the tops off of stawberries. In a blender or food processor (we used the baby bullet) blend apples and strawberries.

Spinach Apple Sauce

Ingredients:

2 large apples

1/2 cup of spinach leaves, fresh or frozen

Directions:

Peel apples and boil in a medium sauce pan until apples are soft. Boil spinach leaves with apples. If using fresh they will be ready really quickly. Add to boiling water and let boil for about 2-3 minute. Drain and add both apples and spinach to a blender or food processor. Blend together. 

My little guy loves fruit. Well most fruits. I saw a lot of different twists on healthier candy corn floating around out there but you know what, my little guy isn't loving pineapple and oranges just yet, so I went with what I knew he would love. Fall fruit and yogurt parfait with banana and cantaloupe.

Ingredients:

1 medium sized banana

1/4 of cantaloupe

1/3 cup of vanilla yogurt (we used organic baby yogurt)

Directions:

Slice bananas and cantaloupe. Fill bottom of bowl with cantaloupe, layer with banana, add yogurt on top.

My little guy would seriously eat a whole block of cheese if we let him (he takes after his mother). This is definitely a little cheesy (pun intended :) but instead of using cookie cutters for what they are made for, cookies, we put them to work on a slab of cheese. And there you have it a cheesekin! And kind of modified because out cutter was a little bigger than the slab of cheese.

Cheesekin
Ingredients:
Block cheese
Fall cookie cutters

Directions:
Slice a large piece of cheese from a cheese block. This will depend on the size of your cookie cutter. Mine was actually to large for the standard size block cheese that I had so I improvised and cut it in pieces. 

Happy fall everyone and I hope your little eaters aren't becoming as picky as mine.