Fresh from the Garden Refrigerator Pickles

I was pleasantly surprised this week when a co-worker brought in a big bag of freshly picked pickling cucumbers and plopped them on the break room table.  She announced that the cucumbers were from her father’s garden and that anyone was welcome to take as many as they liked.  Straight away, I scooped up a good majority of the pickles and packed them away for one of my favorite summer projects.  When I returned home from work that evening, I began the task at hand, slicing the veggies for my refreshing refrigerator pickles.  

This recipe yields several jars of a delicious, crunchy, sweet condiment.  Use a variety of green, red, or yellow  peppers to add a bit of color to the mix.  You will love the ease at which this recipe comes together (ridiculously easy). More importantly, you will love the taste of these refreshingly delicious refrigerator pickles!





Fresh from the Garden Refrigerator Pickles

1 cup distilled white vinegar

1 tablespoon salt

1 1/2 cups white sugar

1/4 cup mixed pickling spice

6 cups sliced pickling cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

In a medium saucepan, bring vinegar, salt and sugar to a boil. Simmer until the sugar has dissolved, 5-10 minutes. Meanwhile, drop a teaspoon of pickling spices into the bottom of each sterilized canning jar.  

Tightly pack the mixture of cucumbers, onions and green bell peppers into jars. Pour the vinegar mixture over the vegetables, covering vegetables completely.  Twist on lids and store in the refrigerator for three days before serving.





Morning Glory Baked Oatmeal II



While watching a local PBS cooking show last Saturday afternoon, I was captivated by a recipe that was shared by Ellie Krieger.  After further investigation, a web search disclosed that the original recipe was actually written by an author working for the Washington Post. I quickly printed the recipe and looked forward to baking the dish this weekend.  My children would be traveling back from college for a quick visit and I was anxious to assemble the baked oatmeal for Saturday breakfast.  I doubled and adjusted the original recipe as I wanted to send back to school with my daughter a portion of the dish to be warmed up for weekday meals.  

This recipe did not disappoint.  On my goodness, it is absolutely delicious! While I changed up the recipe quite a bit, here is the link for the original recipe.  https://www.washingtonpost.com/pb/recipes/morning-glory-baked-oatmeal/15077/

My recipe is posted below…



Morning Glory Baked Oatmeal II

1 1/2 cups chopped pecans

2 teaspoons ground cinnamon

2 tablespoons light brown sugar

Pinch of salt

4 1/2 cups old-fashioned oats 

2 teaspoons baking powder

4 cups unsweetened almond milk

2/3 cup pure maple syrup

2 large egg

4 tablespoons canola oil

3 teaspoons pure vanilla extract

2 cups apples, cored and diced  

2 cups carrots, shredded 

1 cup raisins

Preheat the oven to 350 degrees. Grease a 13X9″ baking dish with cooking spray.

Mix together the pecans, cinnamon, the brown sugar and a pinch of salt in a medium bowl.

In a large bowl, stir together the oats, baking powder. Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup. Pour the milk mixture over the oat mixture, stirring to combine, then mix in the apple, carrots and raisins.

Pour into the prepared baking dish. Top with the pecan and brown sugar mixture.  Bake for 50-60 minutes or until golden at the edges and just set at the center. Serve warm.

Adapted from a recipe first posted by Deb Lindsey for The Washington Post

Queso Blanco Chicken and Salsa

On a recent Saturday outing, my family and I stumbled upon a quaint new restaurant in the middle of our town square featuring Mexican cuisine.  As we were seated in the festive dining room, a heaping basket of freshly made chips and salsa was delivered to the table.  Looking over the extensive menu, I was excited to find a chicken dish that seemed fresh and flavorful with simple ingredients.  I immediately requested the dish and continued to munch on the crispy chips and spicy salsa while listening to the sounds of the lively Mexican music streaming through the sound system.  

As we waited for our meal to arrive, we chatted about our desire to visit a local farmer’s market to find lots of fresh produce to make our own salsa when returning home for the day.  

Alas, our meals arrived and as the waitress placed the scrumptious looking dish in front of me, I realized how simple it would be for me to replicate the flavors at home and quickly made a note of all of the items on the plate.  After a lovely meal, we headed out to the farmer’s market located a few short blocks through the town square. We enjoyed a lovely walk through the bustling scene teaming with a variety of fresh vegetables and quickly scooped up the ingredients needed to replicate my chicken dish.  This is how I assembled my own version of the delicious meal…

Queso Blanco Chicken and Salsa

6 chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 (15 oz.) jar Queso Blanco Dip

1 1/2 cups Fresh (or store bought) Chunky Salsa (see recipe below)

6 ears corn, shucked and cleaned

2 avocado, sliced

Season chicken breasts with salt, pepper, and garlic powder.  Bake or grill for 30-45 minutes or until internal temperature reaches 165 degrees.  In the meantime, place ears of corn on outdoor grill or indoor grilling skillet, roast until tender.  Slice corn off of the cob.  Season to taste with butter and salt, if desired.  In a microwave safe bowl, heat Queso Blanco Dip until warm and pourable.  To serve, place a chicken breast on each plate, drizzle with Queso Blanco Dip and garnish with fresh cilantro. Next,  add to the plate, a couple of heaping spoons of roasted corn, fresh salsa, and slices of avocado.  Simple and delicious!

Homemade Chunky Salsa

2 cups ripe plum tomatoes, diced 

1/4 cup white onion, chopped

3 tablespoons fresh cilantro, finely chopped

1 1/2 teaspoons lime juice, bottled or fresh

3/4 teaspoon kosher salt (or to taste)

1 small garlic clove, minced

Combine all the ingredients in a bowl.  Cover tightly and refrigerate before serving.