In the summer of 1962, the United States carried out a secret test that could have changed the course of history. It was called Starfish Prime and it was part of a larger series of high-altitude nuclear experiments known as Operation Fishbowl. Most Americans have never heard of it. Yet the effects of that single […]
The post The Incident that Almost Ended America appeared first on Ask a Prepper.
Estimated reading time: 4 minutes
The ingredients of elderberry syrup have long been praised by scientists and herbalists as being very beneficial to the body. In fact, elderberry syrup is regularly used to strengthen people's immune systems during flu season.
This is just one of the reasons it's good to know how to make elderberry syrup, both in everyday life and in more trying times (and particularly in times where your body is going to be undergoing a lot more mental and physical stress).
Elderberry syrup is perhaps the most practical way to enjoy elderberries as you can use it with a variety of breakfast meals (pancakes, waffles, oatmeal, etc). It’s also a very sweet and enjoyable way to consume it.
Have you ever had elderberry syrup before? If not, you’re in for a treat. In this video, Amy Fewell explains how to make elderberry syrup. You can watch the video below, but I also typed up the instructions.
First, start by gathering these ingredients:
Once you have accumulated these ingredients, you can follow these steps:
1. Combine the ginger root and the berries with the water in a pot.
2. Bring the pot to a boil over a medium flame.
3. Remove from the heat and allow the mixture to steep for at least an hour.
4. Take a funnel overlaid with cheesecloth and strain the berries and herbs.
5. Squeeze out the liquid (but be careful because it will still be hot).
6. Discard the used herbs (or alternatively, you can use them as compost).
7. Allow the liquid to cool down.
8. Add honey into the liquid and stir together until thoroughly mixed.
9. Store your new syrup in a sterilized bottle.
Also take note that you can add vodka or brandy into the mixture, and doing so will help to prolong shelf life. If you'd like to see exactly how it's made, watch the video by Amy Fewell.
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The post How to Make Elderberry Syrup for Cold and Flu appeared first on Homestead Survival Site.
Our family has loved Mexican-based meals for years. We especially love all kinds of tacos, and chicken enchiladas made with shredded chicken, either from chicken breasts or chicken thighs. I remember making this easy-to-make chicken enchilada casserole for my family when the girls were growing up. The ingredients are simple: chicken, green chilies, cheese, tortillas, sour cream, and a few other ingredients. The point is, we have most of these in our pantry or freezer, and this is my kind of dinner since it’s easy to mix.
As Mexican immigrants moved into the American Southwest, enchiladas evolved again. The Tex-Mex style emerged, featuring:
Chicken enchiladas became especially popular in this era due to chicken’s affordability and mild flavor, which paired well with bold sauces.
When the Spanish colonized Mexico, they introduced chicken, cheese, and dairy, ingredients that would become central to the enchiladas we know today. Chicken, being versatile and accessible, quickly replaced or supplemented native protein sources such as insects and small game.
The blending of indigenous cooking techniques with Spanish ingredients created the mestizo cuisine that defines Mexican food today.
The word enchilada first appeared in print in the early 1800s. One of the earliest references is in El Cocinero Mexicano (The Mexican Cook, 1831), a cookbook that described tortillas dipped in chili sauce. As the dish spread, regional variations multiplied.
Chicken: (I used a rotisserie chicken): I love to use rotisserie chicken, which can be purchased at the store. It’s cooked and has a delicious roasted flavor! It’s ready to be cut up into bite-sized pieces! Cooked chicken can also be used. Canned chicken, such as the kind found at Costco, works just as well.
Onion: Onions add flavor to any dish, especially this casserole. I usually use green onions, but you can use red onions, cut into small pieces.
Butter: Due to its high fat content, butter helps produce softer onion pieces and enriches the flavor.
Cream of Chicken Soup: A savory and smooth creamy chicken soup made of chicken stock, seasonings, small bits of chicken, celery, and cream.
Sour Cream: This 20% fat product adds more flavor to this recipe. It’s mixed with lactic acid, which creates the sour taste we all love. The added item also helps to thicken the cream of chicken soup.
Green Chilies: They add spice to any Mexican dish with their unique flavor and texture. Some brands spell it chiles, but you can find them at your local store. I like mine diced.
Grated Cheese: A very smooth, moist, and mild cheese. It’s the perfect choice for this chicken casserole because of its melting properties, which help combine all the ingredients. We’ve used all kinds of cheese varieties, including monerey jack cheese and cheddar cheese, among others. They all create melty cheese that adds character and texture to the casserole.
Corn Tortillas: (I have a daughter who uses flour tortillas.) We cut ours into small pieces so they cook better and are easier to chew. For those with gluten issues, you can purchase gluten-free tortillas.
Olives: Black olives have a subtle fruity or wine-like undertone in high-quality varieties, a milder, less bitter taste than green olives, a rich, earthy, slightly salty flavor, softer, meatier texture
I store mine in an airtight container in the refrigerator for 2-3 days. These are my favorite ones: Airtight Containers.
Yes, you can freeze them. Wrap the baking dish tightly with foil and freeze it for 1 to 2 months. Thaw the night before you want to serve them. Cover with foil to heat them, then place the pan in your oven.
Yes, shredded pork and shredded beef work great in this recipe. I like shredded meats since they cook up better, are easier to serve, and the smaller pieces are easier to eat, particularly for the little kids.
Yes, you can; remember that the chicken is already cooked, so follow the manufacturer’s instructions to rehydrate it, and the chicken mixture will be ready to use.
Sure, you can use canned beans of your choice. Using black beans or pinto beans can change up the look and flavor. Since beans add protein, the casserole is more nutritious and more filling.
Don’t be afraid to add other veggies, like red or green bell peppers, or any others you choose. Also, we often will put the casserole over rice for a different look, texture, and flavor.
We like to add some of our favorite toppings from time to time. We’ll add green or red enchilada sauce, depending on how spicy we want it. You can also sprinkle some sliced avocado on top to add some color and special flavor.
Consider adding salt, pepper, garlic powder, or onion powder as a flavored topping or even as part of the casserole mixture.
Different Mexican regions developed distinct styles that survive today:
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Easy Chicken Casserole Recipes
Chicken enchiladas are now among the most recognized Mexican and Mexican-American dishes worldwide, appearing in everything from street food stalls in Oaxaca, Mexico, to chain restaurants across the U.S. They remain a living dish, endlessly adaptable yet connected to thousands of years of corn and chili culture. I hope you try making this chicken enchilada recipe, as it’s simple and relatively inexpensive to prepare. The bonus is that most of us have the ingredients on hand in our pantries or freezers. Food prices are high, so we must learn to cook from scratch. Yes, we can do it! May God bless this world, Linda
The post Chicken Enchilada Casserole appeared first on Food Storage Moms.