Easy No Cook Brine Refrigerator Bread and Butter Pickles

 

This is the easiest bread and butter pickle recipe ever!  Simply mix up the brine and pour over the sliced cucumbers.  No cooking involved. 

Ingredients

7 c. cucumbers, sliced thin (peeling them is optional)
2 Tbs. pickling salt
2 sweet bell peppers, thinly sliced into strips
1 large onion, thinly sliced into half rings
2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 Tbs. mustard seed
1 1/2 Tbs. pickling spice homemade or bought from the store

Directions

Place sliced cucumbers in a large glass or plastic bowl. We use an ice cream bucket to hold our bread and butter pickles.

Sprinkle salt over the cucumbers and place them in the refrigerator for about an hour.  While the cucumbers are in the refrigerator, make the brine.

Combine sugar, vinegar, celery seed, mustard seed and pickling spice in a bowl.  Stir to combine.

Remove cucumbers from the refrigerator. Drain the cucumber juice off.  Rinse under cold water and then drain again.

Add the sweet bell pepper, and onion to the cucumbers. Stir or toss to combine. 

Pour the brine over the cucumbers.  Mix well.

Cover and refrigerate overnight or at least 2 days for better flavor.  Stir occasionally.    

Give the cucumbers a little stir to make sure they are covered with the brine.  Then serve and enjoy!  Keep the bread and butter pickles in the refrigerator.

Creamy Mushroom Chicken

You can use whole pieces of chicken or chicken breast pounded to an even thickness.  Even strips of chicken will work great for this dish.

Ingredients

6 to 8 pieces of chicken
3 Tbs. oil
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt and pepper to taste
2 (4 oz.) cans mushrooms, drained or 3/4 c. sliced mushrooms
3 Tbs. butter
3 cloves garlic, minced
2 Tbs. flour
1 c. chicken broth or 1 c. hot water and 1 chicken bouillon cube
1 c. heavy cream or half and half
2/3 c. Parmesan cheese

Directions

Preheat oven to 375°

Place chicken in a large bowl. Sprinkle garlic powder, Italian seasoning and salt and pepper over the chicken.  Toss to coat the pieces of chicken evenly. 

In a large cast iron skillet, fry the chicken on both sides until browned, over medium heat. This takes about 2 to 4 minutes on each side. 

Remove chicken to a plate or a casserole dish.  Cover with a lid or a sheet of foil to keep the chicken warm.

Melt the butter in the skillet that you just cooked the chicken in.  Add the mushrooms, and minced garlic cloves. Stirring constantly, cook 3 to 4 minutes. 

Sprinkle the flour into the pan, whisking to combine.

Pour in the chicken broth and heavy cream, whisking constantly until there are no clumps of flour.

Add the Parmesan cheese. Season with salt and pepper to taste.

Pour the sauce over the chicken and cover with a lid or foil. Or return the chicken to the skillet if it is ovenproof and cover it with a lid or sheet of foil. 

Bake 15 to 20 minutes, or until chicken tests done with a meat thermometer. The internal temperature should read 165° when inserted into the thickest part of the meat.

Serve and enjoy.  You may add more Parmesan cheese over the top. This dish is great with creamy mashed potatoes.  You don't have to make these potatoes ahead of time.

Steak Seasoning

Making your own seasoning is a great way to have seasonings made to the way that you like best. This recipe calls for paprika, but you can use smoked paprika. It will give your food a hint of smokey flavor.

Ingredients

2 Tbs. black pepper or whole peppercorns
2 Tbs. paprika
2 Tbs. sea salt
2 Tbs. dried parsley flakes
1 Tbs. granulated garlic or garlic powder
1 Tbs. granulated onion or onion powder
1 Tbs. dill seeds
1 Tbs. coriander
1 Tbs. cayenne pepper or red pepper flakes (optional)
1 Tbs. dried red bell pepper
2 tsp. mustard seeds
2 tsp. caraway seeds

Directions

 Combine black pepper, paprika, sea salt, granulated garlic, onion powder, dill seeds, coriander, cayenne pepper, red bell pepper, mustard seeds and caraway seeds in the bowl of a mortar and pestle. You can also use a spice grinder or food processor. Another way to break down the hard spice seeds is to place the spices in a heavy closable bag and crush them with a rolling pin, or wooden mallet.

Process until the spices until they are the consistency that you like best.

Pour this into a container that has a tight-fitting lid or use a sealable plastic bag.  

Shake the contents thoroughly to combine. Use to season steak, chicken, pork, potatoes, and vegetables.

Easy Delicious Cornbread

There are several ways to make this cornbread to suit your tastes.  You can add more sugar if you like a sweeter cornbread or less sugar if you don't like it as sweet.  Increase the cornmeal to 2 cups for a more cornmeal taste and decrease the flour to 1 1/2 cups.

This bread is great on its own, or with chili soup or any soup.

Ingredients

1 1/2 c. cornmeal
2 1/2 c. milk or use half milk and half heavy cream or buttermilk
2 c. flour
1 Tbs. baking powder
1 tsp. salt
1/3 to 1/2 c. granulated sugar
1/3 to 1/2 c. brown sugar
2 eggs
2 tsp. vanilla
1/2 c. vegetable oil

Optional ingredients

1 can diced jalapenos, drained and diced
shredded cheddar cheese
1 can Mexicorn, drained

Directions

Preheat oven to 400°. Grease a 9 x 13-inch baking pan, or melt 1/4 c. butter in the bottom of the pan for a delicious butter flavor. You can also use a large cast iron skillet instead. 

In a small bowl, combine cornmeal and milk together.  Leave stand for 10 to 15 minutes.  Whisk the mixture occasionally during that time. If you skip this step, your cornbread will be very dense or doughy in the middle, and this is not the way you want your cornbread to turn out.

In a mixing bowl, combine flour, baking powder, salt, granulated sugar and brown sugar. Mix in the cornmeal mixture, eggs, vanilla, and oil.  Beat for 5 minutes on low speed. 

Pour batter into prepared pan. 

Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Serve with some honey butter spread.

Skillet Zucchini Beef One Dish Meal

Zucchini, onions, peppers, and garlic picked fresh from the garden. Add some ground beef, and you have a great one dish meal.

You can also use fresh tomatoes and homemade salsa as well.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 to 3 garlic cloves
3 medium zucchini, cut into bite size pieces
1 (10 oz.) can diced tomatoes or salsa, or Mexican style diced tomatoes with green chilies
1 c. frozen corn
1 Tbs. tomato paste
3 tsp. chili powder
3 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. creole seasoning
1/4 tsp. crushed red pepper flakes
1 c. uncooked instant rice
1/3 c or more beef broth
salt and pepper to taste

Directions

in a large cast iron skillet, cook the beef, onion, pepper, and garlic over medium high heat. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Add zucchini, tomatoes, corn, tomato paste, chili powder, cumin, crushed red pepper flakes, uncooked rice, and beef broth.  Season with salt and pepper to taste. Bring to a boil. Reduce heat and cover. Simmer until the rice is tender and the zucchini is cooked. This takes around 10 to 15 minutes.  Check occasionally and add more beef broth or tomato juice if it is low on liquid.

 Macadamia Nut Cookies with Chocolate Chips

This is a really easy recipe and the cookies are delicious.  If you don't have macadamia nuts, you can use walnuts, or you can leave them out if you don't like nuts.  No chocolate chips? No problem. You can use white chocolate, or peanut butter chips.

Ingredients

1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. granulated sugar
2 egg
1 1/2 tsp. vanilla or use 1/2 tsp. vanilla and 1/2 tsp. almond extract
1 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1 c, macadamia nuts, chopped
1 c. chocolate chips, semisweet or milk chocolate, or peanut butter, or white chocolate chips

Directions

Preheat oven to 350°. 

In a large mixing bowl, cream butter, brown sugar and granulated sugar together until light and fluffy.

Add the egg and vanilla.  Beat for 2 minutes on medium speed.  

Add the vanilla and mix well.

Gradually stir in baking soda, salt, and flour.  Mix until thoroughly combined.

Stir in the macadamia nuts and chocolate chips. 

Drop by teaspoonfuls onto ungreased cookie sheets. 

Bake for about 6 minutes. Remove from oven when the edges just begin to turn brown. Remove from oven and leave them on the baking sheet for 1 minute, so they can set and not be too soft.  Place the cookies on a wire rack to cool.

Ham and Cheese Sliders

With these sliders, you can add as much ham and cheese as you like. They are so easy to make and assemble!  You can make these ahead of time to bake later.  This recipe does call for horseradish sauce, but not everyone likes the flavor of horseradish. You can easily leave that ingredient out. These sliders work well as an appetizer, or served as the main meal. 

If you don't have the sweet Hawaiian rolls, you can use regular dinner rolls. Or you can cut thicker bread slices, and use those too. 

Ingredients

1/2 c. softened butter
1/4 to 1/2 c. horseradish sauce (optional)
1 1/2 Tbs. Dijon mustard or honey mustard or spicy brown mustard
1 1/2 tsp. Worcestershire sauce
2 Tbs. brown sugar or 1 Tbs. honey
1 Tbs. parsley
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 pkg sweet Hawaiian rolls
1/2 to 1 lb. thinly sliced cooked deli ham
1 onion, thinly sliced (optional)
1/2 to 1 lb. Swiss cheese, cheddar cheese or your favorite cheese

Directions

Pre-heat oven to 350°.  Lightly spray a 9 x 13-inch baking dish or pan. 

Slice the rolls in half horizontally.  Place the bottoms of the rolls into the prepared baking dish. 

On top of each bun bottom, layer 1 or 2 pieces of ham. Then layer a slice or two of onion, and 1 or 2 pieces of cheese over the ham.  You can caramelize the onions first before adding them to the sandwiches.

In a small bowl combine the softened butter, horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder. Spread over the inside part of each of the bun tops. Place the bun tops on top of the cheese. (See notes below.)

Cover with a lid or a sheet of foil.  Bake about 10 to 15 minutes. Then, remove the cover and bake another 10 minutes, or until the tops are brown.

Notes:

You can also melt the butter first.  Then mix in the horseradish sauce, mustard, Worcestershire sauce, dried parsley, onion powder and garlic powder.  Place the tops on top of the cheese. Pour the melted butter over the top of buns.  We usually don't do it this way because we don't like how soggy it leaves the buns.

Allow the rolls to rest 10 to 15 minutes before baking. You can also place them in the refrigerator for 1 to  days.  Freezing is also an option. Cover the pan or dish with a double layer of aluminum foil.  Make sure to spray the layer of foil that will be covering the tops of the buns, so it does not stick to the bread.