Refrigerator Garlic Dill Pickles

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  • 14 3-5 inch pickling cucumbers
  • 4-5 clove garlic chopped in to large pieces
  • 4 teaspoons dill seed or 1 cup fresh dill
  • 2 1/2 cup of water
  • 2 cups white vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 jars

Cut cucumbers in to 1/2 thick rounds or spears. Fill jars evenly with cucumbers, garlic, peppercorn, red pepper flakes, dill

Boil water, salt and sugar until all dissolved.  Take off heat, add vinegar.  Pour over cucumbers in the jars.

Screw on top loosely and let sit until cool.  Store in the refrigerator, ready to eat in 10 days.

Turkey Meatballs

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Meatballs

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 tbsp dry organo
  • 1 tbsp dry basil
  • 1/2 tbsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 pepper

Suggested wearing gloves for meat prep.

Mix all ingredients in large bowl with hands. Form in to balls 1.5 inches across. Makes about 14-16 meatballs.

Put meatballs in the refrigerator and make the sauce.

Sauce

  • 2 cans diced tomatoes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 clove of garlic, chopped
  • Fresh chopped herbs – marjoram,  thyme, savory, sage
  • 1/4 tsp salt
  • Black Pepper
  • Pinch of cayenne

Add all ingredients to food processer, pluse until mixed but not foamy.

In a large pan on medium, heat up 1 tsp garlic and olive oil. Brown meatballs on all side. Pour sauce over meatball until they are 70% covered.

Cover and simmer for 30 minutes.

Serve over zucchini noodles or spaghetti.

 

Spicy Garlic Shrimp

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Ingredients

  • 1 large clove garlic
  • 1 tablespoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 pounds large shrimp, peeled and deveined
  • 8 wedges lemon, for garnish

Directions

  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
  3. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

https://www.allrecipes.com/recipe/12775/spicy-grilled-shrimp/

Chicken, Sausage & Shrimp Jambalaya

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big part of the recipe is prep and chop up the veg. this is how i do it.

for the trinity:

  • 1 bell pepper
  • 1 sweet onion
  • three large ribs of celery

meat/shrimp

  • 4 large chicken thighs
  • 5 smoked sausages
  • 1 lbs of large shrimp (i used 13-15 size)

you’ll also need

  • garlic
  • cajun seasoning (like tony chachere’s/slap ya mama/paul prudhomme/emeril)
  • rice. i used long grain this time.
  • scallions for garnish

method

for the trinity, trim the celery, onion & pepper. reserve trimmings for stock. dice into small pieces and set aside.

skin the thighs, then debone. reserve the bones for stock. cut the chicken into bite sized pieces. season with S&P along with cajun seasoning. be care some of the cajun seasoning has a lot of salt. i was able to find a no-salt added paul prudhomme’s which is just mostly red cayenne,black pepper and some other herbs. set aside.

peel the shrimp and reserve the shells. put into a container and put in the fridge until ready.

slice the smoked sausage into coins.

if making the stock, take the reserved vegetable trimmings, chicken bones & shrimp shells into a pot and add enough water to cover. bring to a boil then simmer. you can do this while sauteing the trinity & meat/shrimp.

in a large pan or dutch oven over medium heat, brown the sliced sausage until some of the grease is given up. take the sausage and put into a clean container. if not enough grease in the pan, add some vegetable oil. sautee the chicken until a good color is on–no need to completely cook the chicken. take chicken out and quickly cook the shrimp until just turning pink. take the shrimp out.

add more oil if necessary to sautee the trinity. sautee until the onions turn translucent. smash a few garlic cloves, chop and then add. garlic will burn so be careful. now add the stock and two cups of rice and bring to a boil. general rule of thumb is 1 cup of rice = 2 cups of liquid. you may need more. add the chicken & sausage back in to incorporate. keep stirring for about 10 minutes on a gentle boil. add more stock if necessary. after 10 minutes reduce heat to the lowest. give a final stir and cover slightly. cook for 10 minutes and fluff up. cook for another 10 minutes. fluff again and add shrimp. cook for 10 more minutes. turn off heat and add sliced scallions.

[homemade] chicken, sausage & shrimp jambalaya
byu/raphtze infood

Sheet Pan Chicken and Zucchini

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INGREDIENTS:

FOR THE SEASONING:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar (omit for Paleo and Whole 30)
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

FOR THE SHEETPAN:

  • cooking spray
  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini, diced into 1-inch pieces
  • 3 carrots, peeled and diced into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • chopped parsley for garnish

DIRECTIONS:

  1. Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  2. Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  3. Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve

Read more at https://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/#lJrFLe3fE0k45Uwr.99

Garlic Dill Pickles

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Ingredients

  • 2 quart kirby cucumbers (approximately 3 pounds)
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt
  • 8 garlic cloves, peeled
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes

Directions

1.

Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

2.

Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3.

Combine vinegar, water and salt in sauce pan and bring to a boil.

4.

Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

5.

Pour the brine into the jars, leaving 1/4 inch headspace (that’s the amount of space between the surface of the brine and the rim of the jar).

6.

Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

7.

Wipe rims and apply lids and bands (don’t screw them on too tightly).

8.

If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

9.

When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

10.

If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn’t mean they’re shelf stable. Still refrigerate.

11.

Let pickles rest for at least one week before eating.

https://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html