Pickled Jalapeno Peppers

This summer I planted one jalapeno pepper plant.  I felt like Jack and the Beanstalk.  I harvested the plant twice and made baked jalapeno poppers.  The plant finally fell over the other day so I picked the remaining peppers and pickled them. You can cut them up and put them on sandwiches or leave them whole and put them in Bloody Marys.

 Ingredients

A bunch of peppers (you can use any kind you want...or mix and match.  You can also add carrot slices, onion, garlic...whatever sounds good)

1 cup vinegar

1/4 cup water

1/4 cup olive oil
1 tsp. salt
1 Tbs pickling spices

Procedure

Begin by sterilizing a wide mouth mason jar.  I boiled the jar and both parts of the lid for 15 minutes.
Mix the ingredient (except the peppers) and bring to a boil.  In the meantime, wash the peppers, cut off the top and slice down the middle or just chop up the peppers to make rings.

Next, stuff peppers into you warm sterile jars.  Make sure to stuff the jars tight so the peppers don't float.  Pour vinegar mixture over peppers up to 1/2 inch from the top of the jar.  Place lid on jar and seal tightly.  Store for 1 to 4 weeks before eating.  Enjoy.

Mac & Cheese

I got this recipe from my girlfriends mom.  Macaroni and cheese usually tastes better the next day.  I made this, let it cool, stuck it in the fridge, and had leftovers for the rest of the week.

Ingredients

1 lb. elbow macaroni
12 c. water
6 tablespoons butter, divided (or margerine)
2 eggs, slightly beaten
4 c. (whole) milk (you can use evaporated skim milk too)
1 large tsp. mustard, dried or prepared
2 tsp. salt
pinch of pepper or cayenne pepper
1 T. & 1 tsp. of hot sauce
6 c. shredded sharp cheddar cheese
1 c. bread crumbs

Procedure

Preheat oven to 425 degres.  grease a 9x13 pan.
Cook macaroni as directed.  Drain well.  Set aside.
 
Melt 3 T. butter/marg. in stock pot.  Add drained pasta, stirring to combine.  Add cheese.  Whisk together eggs, milk, mustard, s&p, and hot sauce.  Add to pasta and cheese.  Stir constantly over medium-high heat til cheese melts and milk and eggs begin to thicken.  Continue cooking, stirring constantly, for 5 min. or until very thich and creamy.
 
Transfer to prepared casserole.

Melt remain butter/marg. in small saucepan and mix w/ breadcrumbs. 
Spread mixture evenly over top of mac. mixture.  Bake 10-15 min. 
Can place briefly under briler to further brown, if desired. 

10-12 servings

Chicken Nuggets/Strips

I had a difficult time taking a picture of these chicken nuggets and mashed potatoes.  I only have white plates.  They taste much better than the picture makes them look.  You should make them and find out for yourself.  If you want to eat these with mashed potatoes, find your own recipe.  Mine were kind of dry.

Ingredients

1 1/2 cups panko or regular bread crumbs

1/4 tsp black pepper

1/8 tsp salt

3/4 cup nonfat buttermilk

1 1/2 lbs chicken breast tenders

Cooking Spray

Method

1.  Preheat Oven to 450 F

2.  Combine panko (or bread crumbs), pepper, and salt in a shallow dish.  Pour buttermilk into another shallow dish.

3.  If you want nuggets, cut the tenders into nugget size pieces.  If you want strips, you're ready to go.

Dip chicken in buttermilk, dredge in dry mixture, then place on a wire rack for 10 minutes.  While the chicken stands, place a glass jelly roll pan in the oven to heat.

4.  Coat chicken with cooking spray.  Arrange chicken in a single layer on the pan.  Bake at 450 for 23 minutes or until lightly browned.  Serve with your choice of dipping sauce.  If you are my sister, serve with ketchup.

Enjoy.

Cashew Chicken

I've tried a few different cashew chicken recipes and this is my favorite.  The chili powder gives the chicken a little kick, but the honey keeps it sweet.  This recipe will feed 2 people for 2 or 3 days.  I'll probably cut the recipe in half the next time I make it.  This will feed about 4 people.

Remember to have all your ingredients prepared before you start cooking.  I used a wok, but a large skillet will work as well.

Ingredients

2 cups uncooked brown rice

4 chicken breasts (about 1 to 1.25 lbs), skinless and boneless, cut into 1 inch cubes

Peanut or Olive Oil

3 Tbs chili powder

1/2 cup Tamari (you can use soy sauce as a substitute)

1/2 cup honey

2 cups raw cashews

3 cups chopped onions

3 cups chopped mushrooms

Procedure

Prepare rice as directed on package

Marinate the chicken

Place the chicken cubes in a large bowl.  Cover the chicken with oil.  Add tamari.  Sprinkle chili powder into bowl.  Stir well.  You should be able to see chili powder on each piece of chicken.  Add honey.  Marinate for half an hour to several hours.

Put cashews into a saucepan and cover with water.  Bring to a boil and simmer for a couple minutes until they are soft.  Strain and set aside.

In a wok or large skillet, saute chicken on medium high heat until cooked.  Save any extra marinade that does fall into the wok.  Remove chicken and set aside.

In the same wok, saute the onions on medium high to high heat with the reserve marinade for several minutes.  Add mushrooms and continue to saute until the onions are translucent and the mushrooms are cooked.

Add chicken and cashews to wok.  Serve over brown rice.

Fried Rice

If I could only use one vessel for cooking for the rest of my life, it would be a wok.  They are great for stir fry, soup, steaming vegetables, camping, eggs, and wearing as a hat.  I made this fried rice in my wok, but you can use a large frying pan instead.  Just make sure that you have all of the ingredients prepared before you start the cooking process.

This recipe is adapted from a Better Homes and Gardens recipe.

Ingredients:
1 cup uncooked white or brown rice
2 eggs, beaten
1 tsp soy sauce
1 tsp vegetable oil
1 clove garlic, minced or pressed
1 Tbs peanut oil or extra virgin olive oil
1 stalk sliced celery
1 cup fresh mushrooms
1 carrot, shredded
1 cup frozen peas
2 Tbs soy sauce

2 - 3 sliced green onions 

Procedure

Begin by preparing the rice according to package instructions.  While the rice is cooking, prepare the other ingredients.  Combine the eggs, 1 tsp. soy sauce, and garlic in a small bowl.  Preheat 1 tsp oil over medium heat.  Add egg mixture and stir gently to scramble.  Remove eggs from wok when done.

Increase wok to medium-high heat.  Add 2 Tbs peanut or extra virgin olive oil to wok.  Stir fry celery for about one minute.  Add mushrooms and stir fry for about 1 to 2 minutes.  Add cooked rice, carrots, peas, and 2 Tbs soy sauce.  Cook for 5 or 6 minutes, stirring every 30 to 45 seconds.  Add egg mixture and green onions.  Cook for another minute or until heated through.  Eat and enjoy.

Apple Crisp

I thought I would start things off with some apple crisp since apples seem to taste better this time of year.

The Ingredients:


The Apple Part


6-8 tart apples, peeled and cored
1 tsp lemon zest
1 Tbs lemon juice
1/2 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/2 tsp ground nutmeg


The Crunchy Part

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
1 cup oatmeal
3/4 cups firmly packed brown sugar
2 sticks of unsalted butter cut into small pieces


The Procedure

Preheat the oven to 350 F


Peel the apples and remove the cores.  Cut apples into bite size pieces and place in a large bowl.  Add lemon zest, fresh lemon juice, 1/2 cup sugar, 1/4 cup flour, 1 tsp. cinnamon, 1/2 tsp. ground nutmeg.  Take a spoon and mix it all together.  Place in an ungreased  9" x 13" pan.

Get a new bowl to make the topping.  Add the flour, sugar, salt, oatmeal, brown sugar, and butter.  Mix well.  Pour evenly over the apples.  Bake at 350 F for about an hour or until the top is crispy.  Cool and serve with ice cream, chocolate syrup, or both.