Refrigerator Pickled Jalapenos

 I needed something to do with all the jalapenos I had bursting out of the garden!

So I thought Why not pickle some?  No canning necessary!

Ingredients

20-30 Jalapeño Peppers Sliced
2 cups white vinegar
2 cups water
4 cloves garlic smashed
4 tablespoons sugar
2 tablespoons kosher salt

Instructions

1. In a medium saucepan combine water, vinegar, garlic, salt and sugar. Bring to a boil whisking until sugar and salt are dissolved. 
2. Remove from heat, let cool 15 minutes.
3. Slice jalapenos and add them to the jars ( I use 3-4 pint jars)
4. Add the pickling juices to the jars, make sure you get some garlic cloves into each jar. 
5. Let cool to room temperature then add lid and place in fridge.

Try and wait a couple of days before digging in. A week should give you great flavor.

They will keep fine in the refrigerator for about 6 months that is if they last that long. Add them to Tacos nachos, hot dogs, chili, burgers. I mean the list is endless really. Eat them right out of the jar. You definitely need to give these a try, you will be surprised at just how easy they really are to make.

This is a great recipe!  Definitely a keeper at our house!

Cheesy Jalapeño Beer Bread

Sliced beer bread is awesome when it’s warm and buttery & next to a bowl of  chili or soup!

It is super easy to put together. Its's best served the same day, but it will last just fine for a couple of days at room temperate if wrapped up tightly.

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
1/4 cup brown sugar
1 1/2 teaspoons salt
4 teaspoons baking powder
1/2 cup grated sharp Cheddar
1/2 cup chopped pickled jalapeños
12 ounces beer
2 tablespoons butter, melted

Directions:

• Set oven to 350ºF and grease a loaf pan.
• Combine dry ingredients in a large bowl, making sure there are no sugar lumps, and toss grated cheese shreds around to coat.
• Add beer and jalapeños and mix. Dough will be thick.
• Scrape into loaf pan and spread evenly. Pour melted butter on top.
• Bake 45-55 minutes until a toothpick inserted in center comes out clean.
• Cool in pan 5 minutes, then turn onto rack to cool completely before storing or slice and eat while warm, with more butter of course

Tupps Tidbits:  Make sure you bake until toothpick inserted in center comes out clean.  The baking time took a little longer than what the recipe called for.

YUMMY  YUMMY!  This recipe is DEFINITELY A KEEPER at our house.  We are going to try and use it towards a pizza crust & I bet it would make fantastic grilled sandwiches! Very versatile..the cheese and beer help keep it soft and tender.  You could refrigerate for longer storage.

Steak Sandwich Kabobs

Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

1 pound beef top sirloin steak, cut into 1-inch cubes
1 teaspoon steak seasoning
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 Tbs Olive Oil 
3 slices provolone cheese, cut into strips
2 cups coleslaw
1/2 cup chopped walnuts 

1. Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.
2. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. 
3. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
4. In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

Tupps Tidbits: the bread burnt right away, the only change I would make is to brush the entire piece of bread with olive oil before putting it on the skewer

YUMMY!  It was like a philly cheesesteak all in one bite! Fantastic meal.  We skipped the walnuts, but made homemade coleslaw for the side.  This is a KEEPER RECIPE at our house.

Blueberry Lemon Pie

Well the hardest thing about this recipe...waiting till next day to eat it! 

Oh and trying to find sugar free lemon pudding.  Thanks Aunt Betty for finding it!

Preheat oven to 380 degrees...yes that is not a typo  - 380!

In a bowl, mix together...

• 3 cups Nonfat Greek Plain Yogurt
• 3 eggs (you can use 3 ripe bananas, mashed)
• 3 Tbs. artificial sweetener
• 1 small package sugar free lemon pudding

Add...

• Zest & juice of 1 lemon

Add...

• 4 oz.  fresh blueberries

Mix well -  Pour mixture into glass pie plate sprayed with non stick spray...bake for 40 minutes until firm in center and brown on edges.  Cool Completely, best over night.

TUPPS TIDBITS:  Really a dessert or breakfast?  You choose!  We added ready whip on top and sprinkled graham crackers.

We are going to say this is a KEEPER recipe because it was edible  but not Delicious or anything!  Nice treat in the spring time, if you have some pudding & fruit around and you want to make it into a pie! Mix and Match and enjoy!

Roasted Chickpeas

Need a Snack?  94% of American snack  one time a day  but we are e consuming healthier, better quality snacks to tide us over between meals and to keep our energy levels high. Garbanzo bean, also known as chickpeas, are mile in flavor and can be seasoned savory or sweet for a crunchy delight.


Ingredients

1 (15oz.) can of garbanzo beans, drained and rinsed

Olive Oil cooking spray

1/4 tsp. salt-free all-purpose seasoning blend

Instructions
1. Preheat over to 400F. Line a large rimmed baking pan with foil; set aside
2. Spread the beans on a clan kitchen towel and gently pat them very dry; discard any loose skins. Transfer to prepared pan. Roast for 20 minutes, shaking pan occasionally.
3. Lightly spray beans with cooking spray; sprinkle with seasoning blend. Shake to coast evenly.
4. Roast for 15 to 20 minutes, shaking pan occasionally. Remove from oven and cool.
5. Transfer roasted beans to a serving bowl. Store leftovers in loosely covered container at room temperature up to 3 days.

Tupps Tidbits:  These things were popping & flying all over the oven. Make sure you are keeping a watchful eye and shaking pan frequently!

All I can say is - Spice them up! Toss with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili or curry...all would all be great here.
But still, even with spices, NOT A KEEPER recipe at our house!

Philly Cheesesteak Stuffed Shells

Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells!  For another version, you can skip the shells and make a Philly Sloppy Joe!











Ingredients:
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
8 ounces cheddar cheese cut into small cubes (divided)
24 jumbo pasta shells cooked
1 tablespoon cornstarch
1 cup milk
1 cup beef broth


Instructions

1. Preheat the oven to 350 degrees.
2. Add the ground beef to a large skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
4. Let brown for  1- 2 minutes before stirring, then let brown for another 1- 2 minutes before stirring again.
5. Add the beef back into the pan.
6. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
7. Take it off the heat and scoop it into the pasta shells.
8. Top each shell with cubes of cheese (use half the cheese for this).
9. Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
10. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
11. Pour about half the sauce around the shells.
12. Bake in the oven for 10 minutes to melt the cheese.
13. Serve with the remaining sauce.

Tupps Tidbits: Make sure you buy the Jumbo Shells, not the Large ones

Even though the cheese sauce ended up having a bit of an old color, this dish was yummy!  Definitely a keeper recipe and we will make it again!

Lemon garlic pasta with chicken & peas

This is totally not something we would normally make, but it ended up being very good! This would easily go well as side dish (without the chicken) with a shrimp, lobster and crab dinner,  if you’re into that! 
The lemon is such a bright flavor but it was not over powering.

Ingredients

1 pound pasta (any kind will do)

1 small bag frozen peas (put as much or as little as you want in the dish)

2 chicken breasts

8 tablespoon unsalted butter

7 tablespoon good olive oil

8 garlic cloves, minced

1 large shallot, chopped finely

½ teaspoon black pepper

handful of fresh parsley, chopped

zest of 1 lemon

½ cup fresh lemon juice (3-4 lemons depending on size)

⅛-1/4 teaspoon red pepper flakes (as mush or as little as you prefer)

Parmesan cheese

Instructions:

1. First make the sauce - Add butter and olive oil to a large skillet and place over medium-low heat.
2. Next add the garlic and shallot and sauté gently for 2 minutes. Careful to not burn the garlic.
3. Next, add the lemon zest, lemon juice, salt, pepper and red pepper flakes. Continue to sauté gently over low-heat for 5 more minutes. The last few minutes of cooking, add the peas and let them heat through. The sauce should just simmer, not boil. Careful to not burn the garlic.
4. While the sauce simmers make the chicken - Season chicken with salt and pepper on both sides. Add 2 tablespoon olive oil to a skillet and place over medium-high heat. Add chicken. Cook on both sides for 4-5 minutes. Check for doneness. Turn heat down if they need a little longer to cook through. Once done, remove chicken and let them rest for 5 minutes before slicing them.
5. Finally, add the pasta to a pot of salted boiling water and cook al dente according to package directions. Before you drain the pasta, reserve about 1 cup of pasta water.
6. Pour pasta back into the large pot you boiled it in. Add the sauce, sliced cooked chicken, parsley and handful of Parmesan cheese. Stir and taste for seasoning. Add more salt and pepper if needed. Even lemon juice if you want more. If the pasta seems dry to you, add ¼ cup of the reserved pasta water and stir to loosen it up.
7. Continue adding pasta water to your liking. Serve pasta with Parmesan cheese and a lemon slice.

TUPPS TIDBITS:   MORE SAUCE! I would add more pasta water next time. 

 

Very yummy, would definitely make this again.  KEEPER recipe at our house!