Frozen Peaches!!!

These are really good to use in smoothies or just eat right as they start to defrost. My kids won't eat bottled peaches but love these.

FROZEN PEACHES

12 oz orange juice, thawed
1/4 cup lemon juice
7 cup sugar
Mix together. Sugar may vary from 5-8 cups depending on the sweetness of the peached.

Blanch and skin your peached. Slice peaches and add to the juice mixture. Let them sit in the mixture for a few minutes just to absorb some of the juice. This will keep them from turning brown. You can use the juice over and over until your peaches and liquid are gone. This will make a large batch. Pour into freezer bags and push the air out of the bags. Lay in freezer flat so they don't take up as much room. Let me know if you have any questions. THese are our favorite.

Bottled Salsa

60 tomatos, blanched and peeled
2 bell peppers, chopped
3 garlic cloves, crushed
2 onions, chopped
6 jalapenos, diced
8 Anaheim chili peppers, diced
1/2 cup vinegar
1 sprig cilatro (I use a little more)
2 TBSP oregano
3 TBSP salt
2 tsp cumin
1 tsp chili powder
1/2 tsp basil

I like to use fresh spices, but you do not have to.
Bring to a boil. Continue boiling until reaches desired thickness. ( I put in my big roaster and cook all night at about 200 degrees. Put in jars and water bath for about 20-25 minutes for pint jars.

Another great recipe.

Last night Mont cooked the best Mahi Mahi I have had in a long time. Here is the recipe!! I hope you all enjoy it as much as I did.
Prep Time:
5 MinCook Time:
12 MinReady In:
37 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 servings
Ingredients
3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil
Directions
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Finally!!! I've added Recipes

I have promised that I would add a recipe link to my blog. I am surprised that some of you wanted my recipes and hope that you are not dissappointed. I am sure that most of you cook better than me but I always feel that new recipes are always welcome at our family, so here it goes. You can check it out by linking from my page at Harris Family Recipes.