Bread and Butter Dill Pickles Canned

Pickles, canning and summer! Reminds me that the weather will be turning cold. Mom used to make lots and lots of canned pickles, Canned tomatoes, Canned wild mushrooms, jams, jelly’s and the list goes on. Mom always made the best pickles. I never asked or helped can and now shes gone. So I started doing the same by trying out and tasting to see what works! this is the recipe that I came up with which taste almost like store bought only better. Take the time to make your own, you will not regret it.Photobucket     
4 lb of fresh pickles
1 large onion
1/3 cup of canning salt
1 teaspoon whole black pepper corns
1/4 teaspoon ground cloves
6 cloves garlic
2 tablespoons mustard seeds
1 tablespoon turmeric
3 cups water
2-1/2 cups vinegar
3 cups sugar
To Prepare
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketSlice your pickles 1/8 inch thick and Onions into medium chunks! In large mixing bowl add pickles onions and mix well. Mix salt and water until dissolved, add to pickles! Cover with a large plate and put something heavy on top. Let it stand overnight.
In a large saucepan add, brine from pickles, peppercorns, cloves, garlic, vinegar, sugar, turmeric, and bring to a boil. Add pickles and dill, let it simmer/boil for 10 minutes.
get two mason jars sanitized ( I do it in the dishwasher) and fill with pickles and pickle liquid leaving a 1/2 head space. Cover with lid and screw on band tight.
Boil in boiling water for 10 minutes take out and stand them on the lid, when cool to touch store in cool place. Pickles will be ready to eat in 7-10 days.


Fried Green and Red Tomatoes

So I grew a large crop of tomatoes, they are not quite ripe yet so I tried frying them green. The results were deliciousness.

1 Egg
1/4 Cup seasoned bread crumbs
1 large Green tomato
1 tablespoon butter
1 Fresh large red tomato
2 large basil leaves
salt and Pepper

To prepare

Wash and slice green and red tomatoes into 1/8 inch thick slices. Heat Skillet to Medium high heat add butter. Set red tomatoes aside. Sprinkle salt and pepper onto green tomato slices. Beat egg!  Dip green tomato slices into egg mixture then into bread crumbs. Fry two minutes per side or until golden brown.

place onto plate alternating between red and green tomato. Top with basil leaves, salt and pepper. Serve while still warm.

Makes six slices.

Grilled Thai Coconut Chicken Wings

Summer is the perfect time to grill. Try this grilled curried chicken wings, they have enough flavor to serve without all the extra dipping sauces which in return will save you tons of calories. Enjoy

1 14 Once canned coconut milk
3 Tablespoon fish sauce
2 Tablespoons minced garlic or 3 cloves
1 inch ginger grated
2 Tablespoons fresh lime juice
1 small red chili pepper
1 Teaspoon red curry
1 Tablespoon sugar
2 lemongrass stalks smashed
1 teaspoon turmeric
1/4 cup cilantro chopped
3 Tablespoons of red onion chopped
3-4 lb of chicken wings and drumettes

To Prepare

Combine coconut milk, garlic, ginger, lime juice, red chili pepper, curry, sugar, lemongrass, cilantro, onions and turmeric in food processor and process a few seconds to blend all. Pour into a bowl add all the rest of the ingredients. Mix well and refrigerate over night.

Heat grill. Grill chicken on medium heat for 25-30 minutes basting with leftover marinade (baste chicken for the first 10-15 minutes.)


Thai Red Coconut Curry With Deep Fried Scallops

This is my favorite dish to make…” It’s easy, yummy, and healthy! I came up with this recipe after tasting different kinds of curries. 


1 Tablespoon Oil
1 Tablespoon Red Curry Paste
2 Tablespoons Fish Sauce
1 Inch Galangal root
1 Tablespoon Sugar 
2 Kifer Leaves or 1 tsp lime zest
1 stick of fresh Lemongrass smashed cut in two
2 Cloves Garlic chopped
1 Chili Pepper
1 TablespoonLime juice
1 15 Once can Coconut Milk
1/2 Cup Chicken Stock
1 Carrot
1/2 Squash
1 Small Onion
1/2 zucchini small
1 Small tomato
1 small green pepper 
2 Tablespoons of Cilantro chopped
16 Once bag of Raw Scallops or Raw shrimp
1/2 Cup Bisquick Mix

To Prepare 

Julienne Onion, zucchini, pepper, carrot, and squash. Chop tomato.
Heat a large frying pan on medium heat add oil, Curry, fish sauce, galangal, sugar, kifer leaves, lemongrass, chili and garlic. Cook for 1 minute, Add all vegetables except tomatoes and stir fry 3-4 minutes or until vegetables start to wilt. 
Add Coconut milk, Chicken Stock, lime juice, tomato and Cilantro heat through. Remove lemongrass, chili, galangal and kifer leaves (I take them out at the end because the aroma is stronger) 
Top with fried scallops*

To Make Fried Scallops
Rinse scallops, mix with Bisquick mix and deep fry for three minutes at 375.
Serve with Rice and Curry. 


Zucchini Pancakes

I grew some zucchini in my garden. This is a great way to use them up.



4 large zucchinis
2 eggs
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 Garlic clove pressed
1/2 Cup of Bisquick Mix
Oil for frying

To Prepare;

Grate Zucchini and press to remove some of the water. Add eggs, salt, pepper, Garlic, Bisquick mix. Mix well if to dry add 1 teaspoon of water at a time. Heat frying pan on medium add oil and fry two minutes per side. Enjoy with dill and sour cream.
Make 12 small pancakes


How to Cook Perfect Jasmine Rice Every Time

How to cook perfect jasmine rice every time? Follow this great recipe that I got from my mother in law.


1 cup of Jasmine Rice
2 tablespoons of butter
1/2 teaspoon of salt
2 Cups of water

To Prepare

Rinse rice under cold running water if needed. Heat a large frying pan and add rice, salt and butter stir rice for about five minutes or until rice will start to turn white in color. Add water and let it simmer for five minutes, close with lid. Turn heat to low and let it cook until soft another 12-15 minutes. 
Makes 4 half cup servings.


Home Style Croutons

This is a great way to use up your day old bread. And make your own croutons for salads, Soups, etc. When you make your own you know what goes into them. You can also add your own flavors.

Photobucket  Ingredients

  • 8 slices of Bread
  • 5 tablespoons of Olive Oil
  • 2 teaspoons Seasoning Salt
To Prepare 
Dice bread into the size you want your croutons to be.
Mix with salt and Olive Oil. Heat heavy bottom pan (I use cast iron skillet) to Medium heat and fry the bread until nice and golden brown. Cool and use on salads and or soups. using butter will make your croutons taste like it has butter stuck on bread. 


Clam Chowder

One of the best recipes that I created with some tweeks and trims. This chowder turned out creamy, with great color and texture. Please enjoy.


  • Ingredients 

  • 4 5 once cans Minced clams in clam juice 
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 cups finely chopped onions
  • 1 cup finely chopped celery
  • 3 teaspoons minced garlic
  • 1/2 teaspoon  thyme
  • 2 bay leaves
  • 3 cups cubed, peeled potatoes,
  • 2 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons butter, 
  • 4 teaspoons minced parsley 
  • 1/4 cup finely chopped green onions
To Prepare 
In a large pot cook the bacon until browned. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are golden,but now browned about 3 minutes, Add the potatoes, clams with clam juice from can, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are cooked. (If you want a thicker chowder, mash some of the potatoes.) Add heavy cream and season with pepper and salt, for garnish add parsley and green onions and some great home made croutons.