What Will We Do With All Of These Cucumbers?

This year we've found ourselves with an abundance of cucumbers so I decided to ressurect an old family recipe for refrigerator bread and butter pickles.  They are so good, but they don't require canning.  Canning is outside my list of things I do. 

Honestly, we've had pounds and pounds of cucumbers out of the garden and I was desperate to find something to do with them.  We ate cucumbers sliced with salt, sugar and vinegar for dinner night after night.  We ate cucumber, tomato, and onion salad night after night.  We gave them to neighbors, friends, and co-workers.  And there were still too many.  

These simple and quick pickles proved to be the perfect solution to our problem.  Not only are they delicious, but now we can't seem to get enough of them.  My sons take them for lunch every day and we all eat them with dinner every night.  

Believe me, making pickles will make you appreciate why pickles cost so much at the grocery store.  Between the slicing, prep and cooking, they are labor intensive.

To make six quarts or 12 pints of pickles you'll need the following:

45 - 60 medium cucumbers thinly sliced

3 medium sweet yellow onions sliced thinly

6 Tbsp Kosher or pickling salt

9 cups sugar

2 cups brown sugar

12 cups Apple Cider Vinegar

3 Tbsp Mustard Seed

6 cloves of garlic smashed -- place one in each jar

1 1/2 Tbsp black peppercorns

2 tsp red pepper flakes

Slice cucumbers into thin slices

Slice onions into thin slices and separate

Combine the cucumbers and onions evenly among containers

Sprinkle with Kosher or pickling salt evenly and stir

Place salted cucumber/onion mix in refrigerator for one hour

In a stock pot combine the vinegar, sugar, garlic and spices 

Bring to a boil and dissolve sugars -- allow to cool

Pack cucumbers/onions into clean jars

Fill the jars so everything is covered with brine

Close the lid tightly and refrigerate for 24 hours before eating.  

This recipe should not be used for canning and is good for up to 1 month in the refrigerator.  

Fiesta Burgers

Are you a burger lover whose looking for a way to change things up?  Check this out!

4 russet potatoes                                                             4 Roma tomatoes
2 shallots                                                                         1 lime
1 tsp dried Cilantro                                                          1/2 cup Miracle Whip
1 tsp Mesquite seasoning                                                 1 1/2 lb ground beef
6 sandwich buns (I like deluxe Bunny Bread buns)        1 cup shredded Chihuahua cheese

Preheat your oven to 450 degrees.
Wash the potatoes and cut them into 1/4" fries.
Toss them with 2 Tbsp olive oil and salt and pepper to taste.
Place them in a single layer on a foil lined baking sheet sprayed with cooking spray.
Bake for 20 minutes and then toss.  Bake for 10 - 12 minutes longer.
Remove from oven and garnish with lime zest

Core tomatoes and cut into 1/2" dice for Pico de gallo.
Peel and halve shallots.  Cut into small dice.
Zest lime, halve and juice.
Combine Miracle Whip and 1 tsp Mesquite seasoning in a small mixing bowl.

In a small mixing bowl, combine ground beef, 1 tsp salt and a pinch of ground pepper.
Form into six patties.
Drizzle cut sides of buns with olive oil.
Heat a non-stick pan over medium heat.
Place buns cut-side down in hot pan and cook until lightly toasted, 2 - 3 minutes.
Set buns aside and add patties to hot pan.  Cook until done, 3 - 4 minutes per side.
Divide the cheese between each burger and cover pan to melt cheese, 2 - 3 minutes.

Combine tomato, shallot, 1 tsp lime juice and cilantro, salt and pepper in another small bowl.

Spread mesquite mayo on bottom bun and add a burger patty on top.  Add a serving of Pico de gallo and top with remaining bun.

Place on a plate and serve with a healthy serving of fries.

Chicken Marsala

Having company for dinner and looking for a dish that is sure to impress?  Chicken Marsala is simple, yet elegant.

4 garlic cloves
12 oz Portabella mushrooms
1/2 oz parsley
4 boneless skinless chicken breasts
1/2 cup flour
12 oz spaghetti
1 1/2 cup Marsala wine
4 tsp chicken base
4 tbsp butter

Preheat your oven to 375 degrees.
Peel and mince your garlic. 
Slice mushrooms into thin slices. 
Stem and coarsely chop the parsley.

Place a non-stick skillet with 2 tbsp olive oil over medium-high heat. 
Place flour on a plate. 
Season the chicken breasts on both sides with salt and pepper and then dip in flour to coat.
Shake off excess flour and place chicken in hot pan.
Cook until golden brown, 2  - 3 minutes per side.  You want it to look golden brown.

Transfer chicken to a baking sheet lined with foil. 
Roast chicken for about 8 minutes.  Check for doneness.  It should be 165 degrees internal temp. 

Bring a pot of lightly salted water to a boil. 
Add pasta to boiling water and stir for about 30 seconds.
Cook 8 - 10 minutes until al dente.
Drain in a colander and return to pot. 
Toss with 1 tsp olive oil to prevent sticking and set aside. 

In the same pan used to sear the chicken, add 2 tsp olive oil and the garlic.  Cook until aromatic.
Add mushrooms and cook 2 - 3 minutes.
Add Marsala wine, chicken base and 1/2 cup of water.
Stir occasionally until liquid is reduced by half (about 5 - 8 minutes). 
Remove from burner and stir in butter until it melts.

Add a serving of spaghetti to a plate. 
Spoon Marsala sauce and mushrooms on top of pasta.
Garnish with parsley. 
Top with a chicken breast.
Enjoy!

Chicken Caesar Salad in a New Way

Another summertime salad that we love to eat when it's just too hot to keep the oven on for long.

4 oz Italian bread cubed
3 tbsp olive oil (divided)
2 tbsp of your favorite garlic rub
1 lb boneless, skinless chicken breasts
2 1/2 cups chicken broth
8 oz uncooked bowtie pasta (about 2 cups)
1/2 cup shaved Parmesan cheese (divided)
1 1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 romain lettuce hearts
1/4 cup thinly sliced red onion
4 oz bacon

Prep your ingredients
Preheat your oven to 425 degrees.

Cut the bacon into 1/2 inch sections and fry them to crispy bacon bits.  Remove them to a plate with paper towel to drain.

Slice the Italian bread into 1" cubes.  Toss them with 2 tbsp of olive oil and 1/2 tbsp of the garlic rub.  Place them on a foil lined sheet pan and bake for 5 minutes.

Dice the chicken breasts into 1" pieces.  Mix chicken and 1 tbsp of garlic rub until coated.  Heat remaining 1 tbsp olive oil in skillet and cook chicken over medium-high heat for 4 - 6 minutes. Remove chicken to a salad bowl.

Add chicken stock and pasta to skillet and cook, covered  over medium-high heat for 8 - 10 minutes or until pasta is tender.

For sauce, place 1/4 cup shaved Parmesan cheese, sour cream, mustard, Worcestershire sauce and remaining 1/2 tbsp garlic rub in bowl.  Mix well until smooth.

Assemble your salad
Tear lettuce into bite sized pieces to measure 4 cups.

Remove skillet of pasta from heat.  Add sauce and chicken to skillet and mix well.  Top pasta with lettuce, croutons, Parmesan cheese and bacon bits. Stir and serve.

Grilled Apple & Spinach Salad

It's just about summertime and summer means salad in our house.  This is one of our family favorites.  It not only looks great -- it's absolutely delicious!

Salad
2 medium Gala apples
5 cups (5 oz) fresh baby spinach (washed and dried)
1 medium carrot peeled
1/2 cup dried cranberries (I like Craisins)
1 cup sugar snap peas (trimmed and cut in half)

Dressing
2 1/2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp maple syrup ( the real stuff is the best)
1/2 tbsp Dijon mustard
1/4 tsp salt

2 boneless, skinless chicken breasts
2 tsp of a smoky BBQ rub

Coat a grill pan with olive oil.  Slice the chicken breasts in half.  Season both sides with salt and the BBQ rub.  Grill chicken 4 minutes on each side or until cooked through.  Remove chicken to cutting board and let rest. 

Cut your apples into wedges with an apple slicer.  Brush the grill pan with olive oil.  Place the apples, cut-side down on the grill pan and cook 3 - 6 minutes per side or until grill marks appear and apples are tender/crisp.  Remove the apples and let them rest on a cutting board while you prepare the salad.

Place spinach in a salad bowl.  Peel the carrot into strips using your vegetable peeler.  Add cranberries, snap peas and grilled apples.

Combine dressing ingredients and mix until well blended.  Drizzle half of the dressing over salad and toss. 

Slice the chicken into thin slices.  Plate the salad and top with the chicken.  Drizzle remaining dressing over meat or serve on the side. 

Enjoy!

Fresh Green Bean Salad - This is SOOOO good!

1 lb fresh green beans, trimmed and cut into 1" pieces
1 pint of cherry tomatoes, halved
1/2 red onion sliced very thin
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 Tbsp honey
1/2 tsp salt
1/2 tsp dried thyme
3 slices of bacon

Cut the 3 slices of bacon into 1/2" pieces and fry in pan over medium heat.  Fry until crispy.  Remove from pan and drain on paper towel.  Set aside.

Trim green beans and add to saucepan with steamer basket.  Add 4 cups of water or cooking stock and add 1 tsp salt.   Bring pot to a boil and cook for 7 minutes.  Drain beans and set aside to cool.

In a large bowl, combine cooked green beans, halved tomatoes, and sliced onions.

In a small bowl, combine vinegar, oil, honey , salt, and thyme. Pour dressing over the veggies and toss until well mixed.  Sprinkle with bacon bits.

Caramelized Mushrooms

I love mushrooms just about any way possible.  But this recipe has become my new favorite.  These mushrooms are great beside chicken or beef and served with almost any type of vegetable.

1 lb Portabella mushrooms (sliced into 1/4" thick slices)
1 Tbsp olive oil
1/8 tsp dried Rosemary (chopped)
1 Tbsp butter
3 cloves garlic (minced)
1 Tbsp soy sauce
1 Tbsp balsamic vinegar
2 Tbsp brown sugar

Clean and slice your mushrooms and set aside.
Add butter, oil and chopped Rosemary to a pan and heat over medium heat.  Allow pan to get hot.  Add the mushrooms and let cook for 4 minutes undisturbed.
Turn the mushrooms and cook for another 4 minutes. 
Stir in the minced garlic and cook until fragrant. 
Add soy sauce, balsamic vinegar, and brown sugar.
Stir and continue cooking until well coated.

Glazed Carrots

Do you ever have trouble getting your kids to eat vegetables?  Well, here is a veggie they are guaranteed to like. 

2 lbs carrots (peeled and sliced 1/2" thick)
1 cup chicken stock
4 Tbsp butter
2 Tbsp brown sugar
1 Tbsp honey
1/2 tsp salt
1 tsp parsley (stemmed and chopped)


Combine the carrots, broth, butter, brown sugar, honey and salt in a medium saute pan.
Bring to a low boil and simmer until the liquid has been reduced to a glaze and carrots are cooked through (5 - 10 minutes).
Remove from heat and stir in parsley.

The Best Darn Green Beans Ever

I love experimenting in the kitchen and amping up my favorite recipes.  Well, tonight I tried a new twist with green beans.  I recently bought a Power Cooker Plus and I love it.  While I'm still trying to learn all of its features, I've had a few successful dishes.  Tonight's green beans were probably the best green beans I've ever had.  Truth be told, this will probably replace Green Bean Casserole for Thanksgiving moving forward. 

2 lbs green beans (cut into 1" pieces)
8 slices bacon, sliced into 1/2" pieces
1 small onion, chopped
1/2 cup chicken broth
3/4 tsp salt


Using the "Saute" function on the Power Cooker Plus, I selected high.
Slice the bacon into 1/2" pieces
Cook in the inner pot until crispy
Remove onto paper towel lined plate and set aside

Reduce heat on Power Cooker Plus to medium
Add chopped onion and sprinkle with salt
Stir and saute until soft (about 2 mins)

Add chicken stock to pot
Add green beans
Pressure cook on "Steam Veggie" setting for 2 minutes
Relieve steam quickly
Remove beans and onions from pot and put them in a bowl
Top with bacon

These were totally awesome!  If you have a Power Cooker or other brand, give them  a try.