Pickled Cherry Tomatoes

 

Ingredients
1.5 Cups Cherry/Grape Tomatoes, quartered  (halved)
1 Medium Red Onion, thinly sliced  (red is best, I only had yellow so that's what I used)
4 Garlic cloves, minced
1 Green Chili, sliced (omitted)
Salt to taste
1/3Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1/2Tbsp Balsamic Vinegar
1 Tsp Italian Seasoning (Penzeys Tuscan Sunset and a dash of Penzeys Mural of Flavor)
2 Tbsp Sugar
Fresh Basil, chopped (1t dried)
Fresh Cilantro, chopped  (omitted cuz, eww soap!)
Black Pepper, freshly cracked

Instructions

• Wash and dry the tomatoes. 
• Quarter the cherry tomatoes and thinly slice the onion.
• With a garlic press, smash the garlic.
• In a bowl, add tomatoes with their juices, onion, and garlic to the jar.
• Add olive oil, balsamic vinegar, apple cider vinegar, green chili, sugar, salt, pepper, Italian seasoning, basil, cilantro.
• Mix well and keep aside for an hour or two till the flavors are released. (I put them in a ziploc, kept them on the counter for two hours, flipped once)
• Pour this in a glass jar, close the lid and refrigerate. (still in the ziploc into fridge, flipped once an hour-ish for another 4hrs - poured into an airtight container for storrage)
• Keep refrigerated for at least 2 days before enjoying the pickled tomatoes. (We only waited until they were in the storage container to get some! Sprinkled a bit of grated parmesan on them and ate 'em up. Yum! We can see how they will only get better with time)
• Enjoy by adding to salad, topping of pita bread, or make bruschetta or crostini! 

Notes:

• Use fresh plump tomatoes for the best flavors. Do not use tomatoes with deep cracks or bruises.
• Mix together the ingredients and keep them aside for 1 to 2 hrs to let the flavors and juices release.
• Sterilize the jars before canning the tomatoes.
• You can refrigerate the pickled cherry tomatoes and store them for up to 1 month.
• Keep the pickled tomatoes refrigerated for 2 days before enjoying them for the flavors to release.

Easy Pickle Spears

 Ingredients
1 lb. Kirby or Persian cucumbers (or whatever cucs you have on hand - I used 4 small and 2 large)
3 cloves garlic, peeled and crushed (separated into chunks)
2 large sprigs fresh dill (or 5-8 small dill sprigs)
1 cup water
3/4 cup white vinegar 
1 Tbsp. kosher salt 
Directions
Step 1
Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill.
Step 2
Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold.
Step 3
Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.  (I had a test pickle at 4hrs, tasty, after 24hrs, it was a real dill pickle!)

Original recipe from delish.com

Poultry Dry Rub for Smoking

2T brown sugar
1T paprika
1.5t kosher salt
1.5t black pepper
1.5t each garlic and onion powder**
.5t rosemary**
.5t thyme**
.25t rubbed sage**
.5t lemon pepper
mix together, rub under and on the skin of the turkey/chicken

**instead of the 4 ingredients listed, replace with 2-2.5t poultry seasoning

Pineapple Sauce for Ham

 2(8 ounce) cans crushed pineapple, in juice (do not drain) (20 oz can chunk pineapple with juice)
1cup brown sugar, packed
1tablespoon cornstarch
1⁄4teaspoon salt
2tablespoons lemon juice
1⁄2 - 1tablespoon Dijon mustard (start with less and adjust to your taste) (1teaspoon)

Original recipe from food.com

Italian Salad Dressing

3/4 cup olive oil
3-4T red or white wine vinegar (start with 3T add more to taste)
3-4TParmesan Cheese, finely grated (start with 3T add more to taste)
1 Tbsp mayonnaise (1 1/2T)
1 tsp granulated sugar (2t)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder (3/4t)
1/2 tsp crushed red pepper (to taste, I used 1/8t)
3/4 tsp salt (1/2t fine sea salt)
1/2 tsp pepper
1 tsp lemon juice (1/4t at a time to taste)

2T minced shallot 

Combine all ingredients in a mason jar, cover tightly with lid and shake until well combined and emulsified.* Add more salt to taste if desired. Use right away or refrigerate up to 2 weeks.

Recipe created from combining recipe ideas from natashaskitchen.com & thewholecook.com

Easy Chicken Salad

4 halves chicken breast, cooked and cubed (shredded)
1 cup mayonnaise
1 tablespoon extra virgin olive oil
3 slices bacon, cooked and crumbled (optional)
2 teaspoons red wine vinegar
1 tablespoon mixed fresh herbs, like parsley, dill, and oregano (Mural of Flavor and a few shakes of dry dill weed)
1 small apple, diced
2 hard boiled eggs, diced
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped (optional)
Directions
In a large bowl, combine the mayo, olive oil, vinegar, and herbs until evenly mixed. Let sit for 10-15 minutes. 
Add the chicken, bacon, onion, and celery and toss to evenly coat.  
Season with salt and pepper.

Instant Pot 15 Bean Soup

Ingredients
20 oz bag of Hurst’s HamBeens® 15 Bean Soup
1 lb ground beef, browned in a skillet and drained well
1 cup minced garlic sausage, rendered and drained well
14.5 oz can diced tomatoes, undrained (Salsa Style Fire Roasted diced tomatoes)
1 1/2 cups carrot, sliced (I omitted)
1 cup celery, sliced
1 medium onion, diced
3 large garlic cloves, minced
3 bay leaves (I omitted)
1 teaspoon ground black pepper (California Pepper to taste)
1 teaspoon salt (omitted)
64 oz beef broth (6c beef broth & 1c water)

Cooking Directions
1. Pour the beans into a colander and rinse under cold water. (I had to use a large sieve since the spaces in my colander were too large and let the small beans fall through) Remove any pebbles or debris you might find.
2. Pour the rinsed beans into the Instant Pot aluminum insert.
3. Add the drained and browned ground beef, rendered and drained garlic sausage,  and diced tomatoes to the Instant Pot.
4. Add the sliced carrots, sliced celery, diced onion and minced garlic to the Instant Pot.
5. Add the salt, ground black pepper, dried bay leaves, and the seasoning pack that came with the beans to the Instant Pot.
6. Pour the beef broth into the Instant Pot and stir to combine. Place the lid on the Instant Pot. Set the valve to the sealing position.
7. Press the manual button and set the time to 50 minutes (60 minutes). Once the timer alerts you that the pressure-cooking time is up allow the pressure cooker steam to release naturally for 25 to 30 minutes (55-60 minutes). After the steam has naturally released carefully open the lid of the pressure cooker away from your face to prevent a burn.
8. Stir the soup before serving.

Original recipe from: hurstbeans.com

Classic Pea Salad

 Ingredients

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon granulated sugar
2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
1/8 teaspoon pepper
4 cups frozen peas , thawed
1/3 cup diced red onion
3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas) (package shredded colby jack)
8 slices bacon ,  cooked crispy and crumbled
Instructions
Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.
Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.
Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Notes
Any leftovers should be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this salad, however. The dressing will not hold up very well, and the peas and bacon will get too mushy once thawed.

Original recipe and picture from bellyfull.net

Mixed Grapefruit with Ricotta and Cardamom Honey

This recipe makes 1/2 cup cardamom honey. Use leftovers in tea, on toast, or in any recipe that calls for the natural sweetener.

Ingredients

6 whole green cardamom pods, lightly crushed (1t Chinese Five Spice powder)

1/2 cup honey

3 assorted grapefruits, such as pink, white, and Ruby Red, supremed (1 1/2 Ruby Red)

1 1/3 cups fresh ricotta (3/4C divided)

Freshly ground pepper (Florida Seasoned Pepper)

Directions

In a small saucepan, toast cardamom (didn't use) over medium-high heat. 

     Add 1/4 cup water, Chinese Five Spice powder, then honey; stir to combine. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool.

     Arrange grapefruit over ricotta, drizzle with cardamom honey, and sprinkle with pepper.

Original recipe (in black) from: marthastewart.com 

Easy Red Enchilada Sauce

1/4 cup lard or olive oil

1/4 cup flour

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Mexican oregano (See Note 1)

1/4 tsp cayenne powder (See Note 2)

1/2 tsp marjoram

1/2 tsp salt

1/4 cup tomato paste

3 cups chicken broth

1 tsp apple cider vinegar (See Note 3)

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt and use immediately. If using later, allow to cool and note in airtight container, or freeze.

Notes

1. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!
2. If you like a little more kick like I do, double the cayenne to 1/2 teaspoon.
3. Feel free to substitute with distilled white vinegar.

      Recipe from keviniscooking.com

Neece's Pork Tenderloin Rub

1t dried rosemary
1t dried thyme
1t dried oregano
Grind all 3 together, does not need to be reduced to powder
1t ground coriander
¼t chili powder
¼t cumin
½t smokey paprika
2T brown sugar
Mix all ingredients together in a small bowl
Rub/press on all sides of the tenderloin
Wrap tenderloin tightly in plastic wrap
Refrigerate overnight 
Cook at 450° fat side up for approx 20 minutes or until it reaches an internal temp of 145°

InstaPot Chicken Pho

INGREDIENTS
14 oz rice noodles
1 Tbsp olive oil extra virgin
1 large yellow onion halved
1 2-inch piece ginger cut into 1/4 inch slices and slightly smashed
3 cardamom pods lightly smashed
1 cinnamon stick
1 Tbsp coriander seeds
3 star anise pods
5 cloves
1 fuji apple peeled, cored and cut into 1/2 chunks
1/2 cup coarsley chopped cilantro leaves
6 chicken thighs bone-in, skin-on
3 Tbsp fish sauce
1 Tbsp sugar
8 cups water
1 1/2 tsp kosher salt
TOPPINGS
1 lime cut into wedges
2 jalapenos thinly sliced
1/2 red onion thinly sliced and soaked in cold water for 10 minutes
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Sriracha sauce
Daikon radish sprouts (optional)
INSTRUCTIONS
Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.


From: Platings & Pairings

Cream Cheese Spread

2 cups cream cheese, softened
1/4 cup sun-dried tomatoes, chopped


1/4 cup roasted red bell peppers with garlic, diced
1-2 garlic cloves from the bell pepper jar, crushed


1/8 cup green onions, chopped
1/2 tablespoon onion powder
1 teaspoons garlic powder
Salt, to taste (if desired)
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
I served it with roasted garlic sweet potato triscuits and garden herb triscuits
Next time I am going to 1. increase the amount of green onions and 2. make it the day before I need it, better flavor the 2nd day



ORIGINAL RECIPE
Antipasto Cheese Ball Christmas Tree
Ingredients
For The Dip:
4 cups cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup red bell peppers (or capsicum), diced
1/4 cup dill pickles, finely diced
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon onion powder
2 teaspoons garlic powder
Salt, to taste (if desired)
For The Decorations:
 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
Rosemary leaves/sprigs to decorate
Ritz, water crackers or pretzels for serving
Salami slices, for serving
Prosciutto slices, for serving
Instructions
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.

Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).

Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.

Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!

Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.

Serve with crackers of your choice, salami and prosciutto slices rolled up!

ENJOY!

Recipe Notes
The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

Cucumber, Tomato and Basil Salad

4 Kirby or 2 Persian or other seedless cucumbers, sliced in ¼” rounds
2 beefsteak or 3 plum tomatoes, cut into wedges
½ small red onion, sliced very thin
1 clove garlic chopped very fine
1 cup basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Sea salt and freshly ground pepper

Gently toss all ingredients together in a stainless or glass bowl. Serve immediately, or lightly chilled.

Serves 4
Copyright 2009 by Jen Hoy

http://macrobiotic.about.com/od/wholefoodssalads/r/cuketomatosalad.htm 

Dilled Cucumber and Tomato Salad

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt

Directions
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended.
Pour vinegar mixture over vegetables; toss to mix.
Cover; refrigerate 1 hour to blend flavors.
Toss again just before serving.
Serve with slotted spoon.

Recipe from www.bettycrocker.com

Killer Marinated Tomatoes

3 Tablespoons Fresh Parsley, Chopped (omitted)
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar
1-½ teaspoon Garlic Salt (garlic powder)
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper (cracked black pepper to taste)
¾ cups Canola Oil (reduced to 1/2 cup)
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges (cut mine into bite size pieces)

Instructions:
Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours,(marinated in the fridge for two hours) stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!

picture from tastykitchen.com

Recipe from tastykitchen.com

Seasoned Rub for Pork Tenderloin

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Foodnetwork.com - Ellie Krieger

Basil Marinated Steak

1⁄2 cup Worcestershire sauce
1⁄4 cup chopped fresh basil
1⁄4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
2 garlic cloves, minced
1⁄4 teaspoon fresh coarse ground black pepper
1 1⁄2 lbs boneless beef top round steaks (1 to 1 1/2 in thick)

In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
To serve, cut steak across grain into slices; place on serv

Food.com

Ranch Dressing and Seasoning Mix

1/2 cup dry buttermilk
1 tablespoon dried parsley, crushed (3/4)
1 teaspoon dried dill weed (1/4)
1 teaspoon onion powder (1/4)
1 teaspoon dried onion flakes (1/4)
1 teaspoon salt (1/4)
1/2 teaspoon garlic powder (1/8)
1/4 teaspoon ground pepper (1/16)
Directions:

1
Combine all ingredients in a blender.
2
Blend at high speed until smooth.
3
If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
4
Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.
Food.com



8 Saltine Crackers
1 c. Dry Parsley Flakes
1/4 c. Minced Onion (Dried)
1 T. Dill Weed (dried)
2 T. Onion Salt
2 T. Garlic Salt
2 T. Onion Powder
2 T. Garlic Powder

In a blender, grind the saltines, add the remaining ingredients and give it a couple whirls until incorporated but not pureed. Store in a Jar, makes about 1 1/2 c. of Seasoning or 12-14 packets of Seasoning Mix.

This makes a LOVELY Ranch Seasoning for Dip, Dressing, French Fries, etc

To make Ranch Dip use 1 1/2 c. Sour Cream and 2 Tablespoons of Ranch Seasoning.

To Make Ranch Dressing use 1 1/4. Sour Cream, 1/4 C. Milk and 2 T. Ranch Dressing Mix. Add more milk to reach desired dressing consistency, if needed.

For Fiesta Ranch: Use 2 T. Ranch Mix, add 3/4 tsp- 2 tsp McCormick Chipotle Pepper Seasoning, depending on the level of hotness your family prefers. (We used 1 tsp.)


Read more: GroceryBudget101.com- - Copycat Hidden Valley Ranch Dressing & Fiesta Ranch Mix | Copycat Recipes http://www.grocerybudget101.com/content.php/110-Copycat-Hidden-Valley-Ranch-Dressing-Fiesta-Ranch-Mix#ixzz3IbCKiHhS

Peppery Dijon Parsley Rub

1/4 cup chopped fresh parsley (omitted)
2 tablespoons Dijon-style mustard (Dijonaise)
1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper (1 1/2t coarse black pepper)
2 large cloves garlic, minced (store bought pre-minced)
1 teaspoon salt

Combine all ingredients in small bowl; press evenly onto beef steak(s) both sides
Grill, pan-broil or broil steaks
Put mine in a covered skillet with a cup of water on medium heat for 30 minutes then put on low until tender.

Recipe from txbeef.org