Buckwheat Crepes with Mushrooms & Swiss We've made these delicious crepes for dinner at least 4 times now, so it's time they are properly recorded. A perfect light summer dinner with a green salad on the side, these crepes cook up quickly with ingredients that are easy to have on hand. One of my favorite vegetarian meals. Crepes:
3 large eggs
3/4 cup all-purpose flour
1/2 cup buckwheat flour
2 cups milk
1 tablespoon sugar
1/4 teaspoon salt
1.5-3 tablespoons unsalted butter, melted

Filling:
1 tsp. olive oil
16 oz. mushrooms, sliced
one sweet or yellow onion, chopped roughly
1/4 c. sweet Marsala wine or other white wine
thyme, salt, and pepper to taste
Swiss cheese, sliced or shredded

Sauce:
apricot jam + spicy brown mustard

For the crepes:
In a medium bowl, lightly whisk the eggs. Then whisk in all of the remaining ingredients. Cover bowl and chill overnight (or 15-30min at room temp).
Set the batter out to come to room temperature for an hour before cooking. Preheat a large 10” skillet over medium-high heat. Add a small pat of butter and use a paper towel to quickly spread the butter around the pan. Add 1/4 cup of batter and tilt the pan so that the batter spreads into a circle. Cook each side for 1 – 2 minutes, or until golden brown. Unused crepes can easily be stored wrapped in the fridge for a couple of days, or frozen for several months.

For the filling:
Heat the oil in a pan without nonstick coating. Add onions, season with salt, and cook until softened. Add mushrooms. Cook until mushrooms have shrunk and begun to turn golden. De-glaze pan with the wine and add seasoning.

Makes 20 or so crepes. The recipe halves well.
Original recipe

For the spicy mayonnaise:
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
 
For the scallion salsa:
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter & 6 soft hamburger buns or rice

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.

Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.

When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.

Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. 
original recipe

Sour Cream Pancakes Fluffy and rich, these pancakes are my new-found favorite traditional buttermilk recipe. 2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.

Ropa Vieja with Arepas Moving from Florida to Texas opens up a whole new world of barbeque and tex-mex, but we do miss the wonderful Cuban food from back at school. This classic dish of slow braised beef over masa arepas satisfies that craving and has become a regular on our recipe rotation. Cooking spray
2 (1-pound) flank steaks, trimmed or other cut of roast beef
3 cups thinly vertically sliced onion
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
4 garlic cloves, minced
6 tablespoons thinly sliced pitted green olives
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 tablespoons sherry vinegar
3 cups beef broth
1 tablespoon tomato paste
2 bay leaves
1/2 cup chopped fresh cilantro

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.

Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.

Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.

original recipe

Arepas

1 1/4 cup white or yellow arepa flour (masarepa)
1/2 teaspoon salt
1 1/3 cups hot water
1 tablespoon melted butter
1 tablespoon vegetable oil, for frying

Stir salt into arepa flour. Add hot water and mix well with a wooden spoon. Stir in the melted butter. Cover dough with plastic wrap and let rest 15 minutes.Separate dough into four pieces. Shape each piece into a smooth ball.
Place each ball in between 2 sheets of plastic wrap or two ziplock bags and flatten gently with the bottom of a pot. Arepas should be about 4 inches in diameter and almost an ¾ inch thick. Use your fingers to smooth out any cracks along the edges.
Heat a tablespoon of oil in cast iron skillet on medium heat.
Cook arepas about 5 minutes on each side until a slightly brown crust forms. They should look like an english muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
Place arepas on a cookie sheet and heat for 10 minutes in the oven to finish cooking.


Cauliflower and Sausage Casserole This casserole is healthy, filling, and surprisingly delicious for a dish with cauliflower as a main ingredient. Sausage, tomatoes, and the aforementioned cauliflower make for a warm and comforting casserole that is even better as leftovers the next day. 1 medium head cauliflower, about 2 pounds
1 teaspoon fine table salt
1 tablespoon olive oil
1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
1 medium onion, about 1/2 pound, diced
4 cloves of garlic, minced
2 stems fresh thyme, leaves only
One 28-ounce can whole peeled tomatoes, drained and liquid reserved
1 can diced tomatoes
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground pepper to taste

Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

original recipe

Black Bean and Corn Salsa Easy, delicious, and the perfect side dish with Cuban or Mexican food. 1 can black beans 1 can corn 1 pepper, chopped 2 tomatoes, chopped 1 bunch chives (optional) 1 tbs. chopped jalapeno ½ tsp. cumin 1/3 c. fresh cilantro (optional) ¼ c. lime juice 1 tbs. olive oil salt and pepper

Combine all ingredients
Italian Chicken Stew This chicken stew is hearty fare with tomatoes, kidney beans, carrots, celery, onion, and basil. You may want to add more broth for a more soup-like consistency. 2 tbs. olive oil
2-3 stalks celery, cut into bite-size pieces
1-2 carrots, peeled, cut into bite-size pieces
1 onion, chopped
Salt and freshly ground black pepper
1 can chopped tomatoes
1 can can low-salt chicken broth
½ c. fresh basil leaves, torn into pieces
1 tbs. tomato paste
1 bay leaf
½ tsp. dried thyme leaves
2 chicken breast with ribs (about 1 ½ pounds total)
1 can organic kidney beans, drained

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with bread

Derived from Giada De Laurentiis (food network)
Chicken-Penne Salad with Green Beans Fresh and cool for summer, this makes a perfect packed lunch or light dinner with lots of vegetables, a light fresh herb dressing, and shredded chicken. 2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
2 tbs. chopped fresh basil or oregano
1 1/2 tsp chopped fresh flat-leaf parsley
1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips
2 tbs extra-virgin olive oil
2 tbs red wine vinegar
1/2 tsp salt
1/2 tsp minced garlic
1/2 tsp black pepper

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Original recipe
Meatloaf with Herbs My family always just made meatballs instead of meatloaf, so this was something new to me. This recipe is subtly different in a more veggie-centric way, and leans more toward Italian seasonings. The original recipe calls for ground pork sausage, but I find that turkey heavily seasoned with fresh herbs does the job just as well. Making a sort of panade with bread soaked in milk is a tenderizing trick I picked up from Cook's Illustrated, and it works wonderfully here. The topping is from the Cummings family, and while I was initially skeptical about the sour cream with ketchup, it really adds depth without taking over. 1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions
1 tsp unsalted butter
2 teaspoon salt, less if using sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
1/3 cup ketchup
1 1/2 pounds of lean ground beef
1/2 pound of ground turkey or sausage
1 cup fresh bread crumbs (2-3 pieces of bread)
~1/2 c. milk
2 large eggs, beaten slightly
1/4 cup minced fresh herbs - basil, oregano, thyme, sage, parsley

Topping:
1/3 c. ketchup
~1 Tbs. Worcestershire sauce
~1 Tbs. sour cream

Preheat oven to 350 degrees F.

In a small bowl, combine milk and breadcrumbs and set aside.

In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, and herbs. Squeeze out excess liquid from the soaked bread and add it to the mix. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Combine topping ingredients and pour over the loaf.

Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Original recipe

BLT Salad (Bacon, Lentil, and Tomato) Crispy bacon and fresh tomatoes made healthy in a lentil salad with balsamic dressing and fresh thyme. Perfect for summer lunches. Yay for not having to turn the oven on! 4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme (or fresh)
1 pound small tomatoes

Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Save a tsp or so of the bacon drippings for the dressing. Meanwhile cook the lentils about 15 – 20 minutes, or until tender.

Carefully add the balsamic vinegar, salt and thyme to the bacon drippings, adding a tablespoon or so of olive oil. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.

Drain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.

Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.

Original recipe
Stacie's Curried Chicken Salad A favorite of teas and showers and girly events, this fruity chicken salad has a slight hint of curry in the dressing and lots of crunch from the celery, pecans, and apple. Easy to throw together ahead of time and makes plenty to share. 2 C cubed chicken
1 apple, chopped
3/4 C dried cranberries
1/2 C celery, chopped
1/4 C pecans, chopped
3/4 C mayonnaise (or 1/2 c. mayo and 1/3 c. yogurt)
2 tsp lime juice
1/2 tsp curry

Combine chicken, apple, celery, cranberries, pecans, and green onion. Mix mayo, lime juice, curry, and toss with other ingredients. Serve as sandwiches or with crackers.

From: Stacie (via allrecipes.com)
Sour Cream Scones A slightly healthier scone that has a nice nutty flavor from the whole wheat flour. For early-morning events, make the dough the night before, shape it, and refrigerate. Then in the morning, all you need to do is pop them in the oven. Serve with lemon curd (homemade, it's really easy!) or butter. 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2/3 cup whole wheat flour (about 3 ounces)
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg
1/3 cup dried currants or raisins
Cooking spray
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Combine sour cream, butter, and egg in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

*Note: dough can be made the day before up to this point and refrigerated overnight covered with plastic wrap.*

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Nutritional Information per scone
Calories: 175, Fat: 4.8g

From Cooking Light

Preheat oven to 375 degrees. Grease or spray a 1 and 1/2-quart casserole dish with either butter or cooking spray.

In a medium bowl, toss together the oats, half of the walnuts, the baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla.

Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture.

Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and walnuts over the top of the oats.
Original recipe
Sumi Salad This sweet and salty coleslaw is a classic Cummings family favorite. Made with bagged coleslaw mix, it is really easy to throw together and makes a perfect side dish to teriyaki chicken. 1 large cabbage, chopped or one bag of coleslaw mix
3-4 green onions, chopped
1/4 c. sliced almonds, toasted
1/4 c. sunflower seeds, salted and toasted
1 packages ramen noodles - crumbled with no mix
Dressing:
2 T. sugar
1/4 c. rice vinegar
1/2 tsp. salt
1/2 tsp. pepper
2 T. vegetable oil (you can add a tsp of sesame oil if desired)

Crush noodles in package before opening. Mix cabbage, noodles, onions and nuts in large bowl. Pour dressing on top and toss well.

From: Cummings Family

Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker's instruction manual for this, but whatever setting is approximately medium-high should be fine.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Original recipe

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker's instruction manual for this, but approximately medium-high. There's no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. We used around 1/4 cup. Cook until golden and crisp.

Original recipe
Green salad with Dates, Smoked Almonds, and Goat Cheese This salad has a lot of ingredients, but it is well worth the work. Smoked almonds and chopped dates add strong smoky/salty/sweet flavors to the crunchy lettuce, cabbage, and celery mix. Beans, chickpeas, and shredded precooked chicken provide protein, and crumbled goat cheese acts as a creamy accent. A simple red wine vinaigrette is included in the recipe, but feel free to improvise - just about any vinaigrette will do. Made ahead of time on Sunday, it makes for a easy, healthy work lunch and will last for nearly a week properly stored in the fridge. For a vegetarian version, just omit the chicken. Salad:

1 head romaine lettuce, shredded
1 head leaf lettuce, shredded
1/2 small head red cabbage, shredded very fine
3-4 stalks celery, chopped

Toppings:

Cooked chicken, shredded
1/2 cup dried dates, pitted and chopped in quarters
1/2 cup smoked salted almonds, roughly chopped
1 12-ounce can chickpeas and/or 1 12-ounce can kidney beans, rinsed and well drained
4 ounces goat cheese crumbled
Kosher salt and freshly cracked black pepper
Optional: 6 shallots OR 1/2 red onion, finely chopped
Avocado

Dressing:

1/4 c. red wine vinegar
2 Tbs. mustard
1/2 Tbs. honey or fruit jam
1 tsp garlic powder
2 Tbs. olive oil


To make ahead: Mix the salad ingredients (washed and thoroughly dried) together. Store in large plastic containers lined with paper towels. Top with the finely chopped shallots or red onion, dates, almonds, and legumes.

Per serving: Toss with the goat cheese, top with chicken and/or avocado, and season to taste with salt and pepper. Add dressing to taste

Whisk the jam/honey, mustard, and seasoning together. Add vinegar, stir well, and slowly add oil while whisking until emulsified.

Original Recipe


1. Scrub your potatoes well.

2. Bring (heavily) salted water to a boil and drop in your potatoes. Cook until tender - do not over cook. You can rinse the cooked potatoes in ice water to halt cooking. Halve and quarter them.

3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve (this is what I did). The last option is to fold all the ingredients into the potatoes and serve warm.

4. Chill your salad until ready to be served - or serve warm. We served it wrap-style in grilled flatbread - highly recommended. Season to taste with salt and fresh black pepper over top.

Original recipe

Homemade Bread and Butter Pickles Homemade pickles: crunchy, sweet but not overly so, and perfectly spiced with mustard and celery seeds, coriander, and a little turmeric for color. Even if you don't like store-bought bread and butter pickles, you might like these - they went quick in our house. Use as you would normal pickles - on a sandwich with mustard or plain as a snack. 1 pound cucumbers, sliced 1/4-inch thick

1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 cups sugar (or less)
1/2 cup apple cider vinegar or distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed


In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Makes 4 cups of pickles, filling a 1-quart jar

Original recipe

Daniel's Southwest Chili Simple, hearty, chili. Serve with flour tortillas or cornbread baked in a cast iron skillet. 1.5 lbs. lean ground beef
1 medium sweet onion (chopped)
1 can of Rotel (original or lime/cilantro)
2 cans of chili beans (Bush's)
2 cans tomato sauce
1 can dark red kidney beans (drained)
1 tsp. cumin
1 tsp. chili powder

Saute ground beef and onions until meat is fully cooked. Drain. Add Rotel, chili beans, kidney beans (about 2/3 of can), and about 1 & 1/2 cans of tomato sauce. Add spices. Bring to rolling boil and then reduce heat and simmer for 10 minutes. Serve!

Serve with: Flour tortillas or cornbread, Monterrey jack cheese, sour cream

Variations: Cilantro goes great with it and freshens it up. For some heat, add ground red Cheyenne pepper.

From: Daniel