2 lbs large pealed carrots 1/4" diagonal sliced
2 large jalapenos - sliced 1/8" rounds
1/2 white onion - 1/4" course chopped
5 garlic cloves - minced
1 1/2 cups white vinegar
1 1/2 cups water
1 tbs vegetable oil
6 bay leaves
10 black peppercorns
2 tsp oregano
1 tsp salt
Dash of cayanne pepper
In a large stock pot bring garlic, vinegar, water, oil, bay leaves, oregano, and salt to a boil.
Turn down heat to medium-low and add carrots, onion, and jalapenos.
Cook uncovered for 15 minutes.
Allow to cool completely then move to sterile glass containers (mason jars work well). This recipe will fill 2 1-quart jars. If more liquid is needed to cover add equal parts water and vinegar.
Store in refridgerator. Best if pickeled for at least three days.
Note: Slice carrots on a diagonal to get larger pieces. You can add small cut cauliflower too.
8 oz bacon or 1 cup bacon bits
56 oz can Bush's Baked Beans
1 cup diced onion
1/2 cup BBQ sauce
1 tbs brown sugar
2 tbs yellow mustard
2 tsp Worcestershire sauce
Slice raw bacon into 1/2 inch pieces and cook halfway in a skillet
Add all ingredients to a slow cooker.
Cook on low for 5 hours or high on 3 1/2 hours stiring occasionally
Enjoy
12 oz Brussels Sprouts ends trimmed, yellow leaves removed
2 tbs olive oil
1/4 tsp salt
4 slices of bacon, chopped and cooked
1 cup pecans (roasted if you like - 5 mins in oven)
1/2 cup dried cranberries (soaked in hot water for 10 minutes)
Preheat oven to 400F
Slice all Brussels Sprouts in half
In a medium bowl, combine sprouts, olive oil and salt. Toss until coated.
Roast sprouts for about 25 minutes - partially charred but not blackened.
Combine all ingredients in bowl and toss to coat with bacon fat and oil - add more oil if needed.
Note: drizzle with balsamic glaze if desired (1 cup balsamic vinegar + 1/4 cup honey or brown sugar reduced on a stovetop).
1 lb diced shrimp
1 cup lime juice from 6 limes
2 sprinkles of cayenne pepper
1/2 cucumber peeled and diced
2 diced Roma tomatoes or 1/2 can crushed
1 large diced avocado
1 tbs diced red onion
1/4 bunch diced cilantro
1 jalapeno seeded and minced
1 tsp black pepper to taste
1 tsp tabasco
Placed diced shrimp in a bowl and add cayenne and lime juice. Stir to combine and let sit for 15 minutes (2 hours if using raw shrimp).
Add all chopped vegetables and stir to combine.
3 cups green cabbage finely shredded
2 cups purple cabbage finely shredded
1 cup carrots finely shredded
Dressing
1/2 cup mayonnaise
1 tbs white vinegar
1/2 tbs cider vinegar
2 tsp sugar
1/2 tsp celery seeds
salt and pepper to taste
Mix dressing in a separate bowl, then pour over cabbage/carrot mixture. Stir well to evenly cover.
Let sit for at least one hour in the refridgerator to allow flavors to blend.
Note: you could use a couple packages of coleslaw mix instead of fresh - check quantity though.
3 tbs olive oil (divided)
14 oz sliced mushrooms
1 small onion chopped
2 celery stalks chopped
1 medium carrot chopped
1/3 tsp ground coriander
1/3 tsp ground cumin
1/2 tsp onion powder
1/4 cup white wine (I used stock)
1 cup dried couscous
2 cups stock
1 tbs siracha sauce (or other- optional)
3/4 cups frozen peas
1 tbs parsley for garnish
Saute mushrooms in olive oil until they start to brown (3-5 minutes) then set aside.
Add remaining olive oil and soften onion, carrot and celery (3-5 minutes).
Add corander, cumin, onion powder and wine. Stir in couscous, stock, and season with pepper.
Turn heat down and cook for about 7 minutes - most liquid should be absorbed.
Add hot sauce and peas and warm (2-3 minutes). Add mushrooms.
Garnish with parsley as desired.
3 Roma tomatoes, seeds removed. diced
2 ripe avocados, diced
1/3 cup red onions, diced
15 oz can black beans rinsed and drained
15 oz can black eyed peas rinsed and drained
15 oz can corn, drained
1 bell pepper, diced
1 jalapeno pepper, seeds removed
1/3 cup cilantro
Dressing
1/3 cup olive oil
2-3 tbs lime juice (I like 3)
2 tbs red wine vinegar
1 tsp sugar
1/2 tsp salt and 1/2 tsp pepper
1/4 tsp garlic powder
Mix dressing in a separate bowl.
Add all ingredients in a large bowl and stir to incorporate.
This can be served immediately, otherwise keep in refrigerated. Stir before serving.
Serve with tortilla chips for.
12 Oz bag of whole cranberries
1 cup sugar
1 cup water
Optional flavoring
Orange or lemon zest
Cinnamon stick
Add ingredients to saucepan and cook over low heat stirring occasionally until the sugar dissolves (about 10 minutes).
Increase heat to medium and cook until the cranberries burst (about 12 minutes).
Reduce to low and add additional cranberries for texture if desired.
Allow to cool at room temperature to produce gel then serve.
1 (8-oz) tube crescent rolls
Cooking spray - for pan
Flour - for surface
1 8-oz wheel of Brie
1/2 cup whole berry sauce (or other sweet sauce)
1/4 cup chopped pecans
Preheat oven to 350 and grease a mini-muffin tin with spray. On a lightly floured surface, roll out crescent dough and pinch seams. Cut into 24 squares (6x4). Place squares into muffin tin slots.
Cut brie into small pieces and place in cups. Top with cranberry sauce, some chopped pecans.
Bake until dough is golden, about 15 minutes.
Note: Honey, Jam also work instead of cranberry sauce.
6 hard-boiled eggs
1/4 cup cornichons (sweet pickles)
1/4 cup green olives - pitted
2 tbs parsley
1 tbs olive oil
1 tbs capers, rinsed
1 tsp Dijon mustard
1 dash Tabasco
Ground pepper
1/4 cup mayonnaise
1/4 tsp kosher salt
Paprika for garnish (smoked or regular)
In a food processor, combine the cornichons, olives, herbs, olive oil, capers, mustard, hot sauce, and a few grinds of pepper. Coarsely chop to retain some crunch.
Cut eggs in half lengthwise and place the yolks in the processor. Add the mayonnaise and pulse until incorporated. Process until smooth but with slightly crunchy bits still visible. Taste and add pepper, salt, and/or mustard to taste.
Spoon into egg white halves and sprinkle paprika over to garnish.
1 pound green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup slices almonds
2 teaspoons lemon pepper
Steam green beans until tender but still firm - about 10 minutes. Drain.
Meanwhile, melt butter over medium heat and saute almonds until lightly browned.
Season with lemon pepper, stir in green beans and toss to coat.
2 cups long grain rice
1/8 cup vegetable oil
8 oz tomato sauce
cilantro (optinal)
dash of pepper
1 tsp minced garlic
4 cups water (can use stock for some/all)
dash of cumen
Heat oil in large frying pan then brown rice
Add water/stock, tomato sauce, and spices to pan
Stir, cover, and simmer for 30-40 minutes until there's no liquid left
Fluff and serve
2 box (6 oz) cornbread stuffing cubes
1 cup chopped pecans (microwave 2 mins to toast)
1 large onion chopped
1½ C celery chopped
1 large apple chopped
1 C dried cranberries
Mix in large bowl
Pour over right before baking:
1 cube butter melted
1 can chicken broth
Bake 45 mins at 350 in glass pan covered with alum foil - uncover towards end so it isn't mushy
3 cups mashed sweet potato (canned yams are ok)
1/2 cup melted butter
1/2 cup white sugar
2 eggs
1 tbs vanilla
1 cup brown sugar
1/3 cup melted butter
1 cup chopped nuts or grated coconut (pecans are good)
1/3 cup flour
Preheat oven to 350.
Mash base ingredients and put in buttered baking dish.
Mix topping ingredients and dot over base.
Bake until done (30-40 minutes).