REFRIGERATOR SOUR DILL PICKLES

In my previous post, I professed my love of pickles. A sweet pickle is good, but a good sour dill pickle can not be beat. This is another refrigerated pickle, which means it must be kept refrigerated. This pickle will last up to two months, if they are not eaten up by then. This recipe will make one quart of  pickles, but can be increased if you are blessed with an abundant harvest. They make great gifts. This pickle recipe will give you a nice crisp sour dill.  During the summer season, we make sure we have a least one jar in the refrigerator at all times. It helps keep us ahead the cucumber harvest. ENJOY!

REFRIGERATOR SOUR DILL PICKLES

2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice

Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.

ENJOY!

REFRIGERATOR BREAD & BUTTER PICKLES

I have to admit to a weakness for pickles. Sweet or sour, I love them. Fortunately, I found this recipe for homemade pickles that are as good as they get for Bread & Butter pickles. They go great with hamburgers and sandwiches. The jars disappear quickly in our refrigerator, since I am not the only pickle thief in the family. This recipe is a refrigerator pickle, which means they are not processed and need to be kept in the refrigerator. They will stay good for up to two months, but they will be eaten up before that long. Give them a try and enjoy!

REFRIGERATOR BREAD & BUTTER PICKLES

1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice

Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.

The pickles will be ready in 24 hours and better the longer they are in the jar.

 ENJOY!

KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT

This recipe makes a large salad that is great for potlucks or large gatherings. You may want to cut it in half for your family. Feel free to add or subtract your favorite vegetables and make this salad your own. It is addictive and tasty. Give it a try!

KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT

1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite size chucks
1 cup fresh mushrooms
1 jar stuffed green olives, drained
1 can black olives, drained
1 jar pepperoncini, drained
1 pint cherry tomatoes
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano leaves, crushed

Combine vegetables in a large bowl. Combine remaining ingredients; pour over the vegetable and mix well. Cover and chill at least 12 hours, stirring several times while marinating. ENJOY!

VEGETARIAN MUSHROOM LETTUCE WRAPS - LIKE P.F. CHANGS

My daughter, Emily,  had her confirmation this past spring. After the ceremony, she could choose where we went for a celebration dinner. She picked P.F. Chang's, since she loves their lettuce wraps. CMT had a show which tries to replicate restaurant recipes with Todd Wilbur. He copied the Chicken Lettuce Wrap recipe and I adapted it to a vegetarian wrap. Give it a try and you will be pleasantly surprised.

VEGETARIAN MUSHROOM LETTUCE WRAPS

Table Sauce

1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce

Lettuce Wrap Sauce

1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch

Filling

1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions

6 iceberg lettuce cups
1 cup chow mien noodles

1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!

SPICY SCIHUAN STYLE GREEN BEANS

Even though we have been suffering from a drought this year, with Terri's hard work our garden keeps us flush in vegetables for the summer. Green beans are great fresh from the garden, but its fun to try new recipes. P.F. Changs has a similar appetizer on their menu, which makes a great appetizer, side dish, or main vegetarian meal with rice. This recipe is a great change of pace during this time of year.

SPICY SCIHUAN STYLE GREEN BEANS

1 pound green beans. trimmed and cut into halves
1/4 cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon siracha sauce
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 tablespoon minced ginger

1. Mix the soy sauce, vinegar, sugar, black pepper and siracha sauce together. Heat a saute pan over medium high heat. Add the green beans and water to the pan and cover for 3-5 minutes until the beans are close to tender. Take off the cover and continue cooking until the water evaporates. Add the oil, garlic and ginger and saute for an additional 2 minutes, stirring occasionally so the garlic does not burn. Add the soy mixture and cook for 2 additional minutes until the soy sauce mixture thickens and coats the beans. Serve with rice if desired. ENJOY!

ZUCCHINI BREAD

Summer time means zucchini time. Our garden always produces an abundance of zucchinis. We use them in a variety of ways, but Zucchini Bread is one of the favorites of the whole family. This is a great recipe to use if one of the zucchini gets away from us and gets a little larger than desired. One day in the life of a zucchini in the garden must be seven days in zucchini days. They sure grow fast. Enjoy this moist delicious bread.

ZUCCHINI BREAD

3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups flour
2 cups shredded zucchini
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Mix the eggs, vegetable oil, sugar, and vanilla until combined. Add the dry ingredients and combine. The mixture will seem thick. Add the zucchini and mix together until the batter is moist. Fold in nuts until blended in. Pace in bundt pan and bake for 1 hour at 350 degrees.

3. Let the bread cool for 30 minutes and then remove from the bundt pan.

Enjoy for breakfast, lunch, dinner or a great snack!

BUTTERMILK PANCAKES WITH BLUEBERRY MAPLE SYRUP

Our family likes to have traditional breakfast meals for dinner for fun. I have been looking for a good pancake recipe for some time. I found this recipe on the Saco Foods website. The recipe uses their dry Buttermilk powder which helps give the pancakes a wonderful flavor. This recipe makes about 8 large 8 inch pancakes. The pancakes are big and fluffy. The blueberry maple syrup is an easy way to make this special. Enjoy!

BUTTERMILK PANCAKES WITH BLUEBERRY MAPLE SYRUP

For the pancakes
2 cups flour
1/2 cup buttermilk powder
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups water
1/4 cup vegetable oil

For the syrup
1 cup blueberries, fresh or frozen
1/2 cup maple syrup

1. Combine the pancake ingredients and mix. Heat a griddle to medium high heat. Pour the batter onto the griddle. Flip the pancake when the small bubbles slow in formation. Remove from the griddle in 30-60 seconds.
2. Combine the syrup ingredients in a small sauce pan. Cook over a low heat until warm. Serve with the pancakes.

ENJOY!