The Grateful Girl Cooks!

12
Aug
2015

Grilled Lime-Cilantro Shrimp Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood

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Delicious marinated and grilled lime cilantro shrimp kabobs, with peppers and onions are an easy, healthy and flavorful dish you’ll enjoy!
We’ve been grilling a lot of our evening meals outside this summer, because of the “above average” heat we’re having here in the Pacific Northwest. Who wants to bake and heat up the house at the end of a long day when it’s this hot? NOT THIS GIRL! That’s why I made these Grilled Lime-Cilantro Shrimp Kabobs for dinner this week.

I found the recipe for the marinade on Pinterest, then decided to add onions, plus red and green pepper slices, threaded them all onto skewers and threw ’em onto our trusty Weber BBQ grill. In practically no time at all we were enjoying these tasty shrimp kabobs and veggies! Who doesn’t like a good kabob? All in all, a QUICK, EASY, HEALTHY and DELICIOUS dinner on a very HOT evening!

Here’s how easy they are to make… honestly, the most time these took was the 30 minute marinating time. Other than that, they were a cinch!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Shrimp

Clean, shell and de-vein all of the shrimp, and place them in a bowl. Discard the shells and veins, etc.

Use a microplane or a fine grater to add the zest of one lime to the shrimp in the bowl.

Now add the juice from the entire lime to the shrimp. The lime juice should be about the equivalent of about 1/4 cup liquid.

Marinate The Shrimp For The Kabobs

Add oil, chopped cilantro, finely chopped jalapeno, minced garlic, salt, and pepper to the shrimp. Stir, to fully cover the shrimp with the marinade ingredients. Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for about 30 minutes.

While the shrimp is marinating, cut up the red and green bell peppers and onion. When the shrimp is finished marinating, add sliced veggies to the bowl. Give them a quick stir, to coat with the marinade.

Make The Lime Cilantro Shrimp Kabobs

Thread the veggies and shrimp onto 4 skewers for grilling. Make sure to alternate colors and veggies with the shrimp. Note: I used metal skewers; if you are using wood skewers, be sure to soak them in water for about 30 minutes prior to using, so they won’t burn on the grill.

Time To Grill The Shrimp Kabobs

Cook the shrimp kabobs on a hot BBQ grill (medium-high heat). We grilled them about 3 minutes per side (maybe just a tad more, to ensure the veggies got some heat, too). Turn the shrimp kabobs at least once during the grilling time, to ensure all sides cook evenly.

Serve And Enjoy

When done, remove the shrimp kabobs from the grill, and serve them right away while they’re hot! Each serving is 2 skewers of shrimp kabobs.

I served the kabobs with my Fresh Corn Sauté with Red Pepper and Onions, some rice, and a couple slices of fresh tomatoes from our garden on the side. YUM!

These grilled shrimp kabobs sure were good! Hope you’ll give these a try, too! I’m sure they would be just as good grilled on your indoor stovetop grill OR under a broiler (if you don’t have a BBQ grill).

This would also be a great recipe to take on a family camping trip. Just make everything up ahead of time (chopping veggies, marinating shrimp), then skewer them and cook over a campfire grill! The recipe I made (and am posting) serves two people, but can EASILY be doubled!!! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Shrimp Marinade Adapted From: http://www.closetcooking.com/2014/07/cilantro-lime-grilled-shrimp.html

0 from 0 votes

Grilled Lime-Cilantro Shrimp Kabobs

Prep Time

10 mins

Cook Time

6 mins

Marinating

30 mins

Total Time

46 mins

Delicious marinated and grilled lime cilantro shrimp kabobs, with peppers and onions are an easy, healthy and flavorful dish you'll enjoy!

Category: Entree

Cuisine: American

Keyword: shrimp kabobs

Servings: 4 kabobs

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound shrimp , cleaned, shelled, and deveined
1 lime (zest AND juice)
1/2 Tablespoon vegetable oil
1 Tablespoon cilantro , chopped
1/4 medium jalapeno , finely chopped
1/2 clove minced garlic
salt and pepper (to taste)
1/2 medium red bell pepper , cut into wedges (about the same size as the shrimp)
1/2 medium green pepper , cut into wedges (about the same size as the shrimp)
1/4 medium brown onion , cut into wedge slices (about the same size as the shrimp)

US Customary - Metric

Instructions

In a medium sized bowl, marinate the cleaned, shelled and deveined shrimp in the lime zest, lime juice, vegetable oil, cilantro, garlic, jalapeno, salt and pepper. Stir well, to combine and cover the shrimp with the marinade. Cover bowl with plastic wrap; refrigerate shrimp and marinade for 30 minutes
While shrimp is marinating, cut up the red and green bell peppers, and the brown onion. Cut them into wedges about the same size as the shrimp.
When shrimp has marinated for 30 minutes, add the peppers and onions to the bowl. Toss to coat. Thread the shrimp, peppers and onions onto 4 skewers, alternating items on the skewers.
Grill on a medium-high heated BBQ grill (or under broiler, or on a stovetop grill). Cook shrimp about 3 minutes on each side, or until done. Serve while hot, and enjoy this simple dish! Each serving is 2 kabobs.

Recipe Notes

This recipe is EASILY doubled to serve 4!

Nutrition Facts

Grilled Lime-Cilantro Shrimp Kabobs

Amount Per Serving (2 kabobs)

Calories 87 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 142mg47%

Sodium 442mg19%

Potassium 129mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 12g24%

Vitamin A 520IU10%

Vitamin C 39.7mg48%

Calcium 88mg9%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Aug
2015

Fresh Corn Sauté with Red Pepper and Onions

categories: Side Dishes, Vegetable Dishes

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Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

I love summertime… and I LOVE fresh corn on the cob! A giant piece of fresh corn is one of my favorite foods of summer. This recipe for Fresh Corn Sauté with Red Pepper and Onions is absolutely, lip-smackin’ delicious. Did I also mention how SIMPLE this is to make? And how LOW IN CALORIES and DELICIOUS it is, also? (ding, ding… we have a WINNER!)

This fresh corn sauté is a fantastic summer side dish! It only took me about ten minutes to prepare, from start to finish! I found the recipe in this month’s issue of Cooking Light Magazine, and knew I wanted to try it! Sure glad I did. This Fresh Corn Sauté only takes a few (fresh) ingredients, serves 4, and takes about 10 minutes to prepare. How awesome is that?

It’s kind of ironic that I am sharing so many photos of such a quick, easy dish, but hey… it’s a colorful dish, and I didn’t want to be selfish and NOT share… so here goes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn

Cut the kernels off of 2 large ears of fresh corn, then chop green onions, and dice red peppers. Only takes a couple minutes. (see how easy so far?)

How To Make The Fresh Corn Sauté

Melt a bit of butter in a large skillet. That’s a no brainer, right?

Add the fresh corn kernels to the skillet. Sauté the corn for 2 minutes, on medium-high heat.

Add the chopped green onions and the diced red peppers. Whew… so hard. Are you sweating yet?

Season The Corn

Now it’s time to add simple seasonings to this dish. Add salt and pepper to the corn and veggies in the skillet. You can add more or less to suit your own taste, if desired. Stir together, to combine all ingredients.

Sauté for 2 more minutes, or until the fresh corn is crisp-tender. Hope you’re not too tired at this point (insert sarcastic grin).

Serve The Fresh Corn Sauté

Remove the corn from skillet onto a serving plate. Look at how gorgeous those colors are!!!

Serve this dish hot, and enjoy the work of your hands. The recipe makes 4 servings (1/2 cup per serving). This summer side dish is delicious, crispy, and full of summer goodness! YUM!

Hope you enjoy this fresh corn sauté! We sure did! Have a GREAT day, and please come back again soon!

If you are a veggie lover, be sure and check out my recipes for Garlic Infused Roasted Asparagus, Summer Vegetable Tian, Summer Squash Bacon Saute, P.F. Chang’s Spicy Green Beans, or any of my recipes listed in the Recipe Index at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe source: Cooking Light Magazine, August 2015 issue, page 42.

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Fresh Corn Sauté with Red Pepper and Onions

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Fresh corn sauté, with red peppers, butter and onions is a quick, delicious and low calorie side dish, sure to be a big hit at your Summer BBQ!

Category: Side Dish

Cuisine: American

Keyword: fresh corn saute

Servings: 4 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
2 cups fresh corn kernels (I used 2 large ears of corn)
1/4 cup chopped green onions (approx. 1 stalk-green and white parts)
1/4 cup diced red bell pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

With a sharp knife, cut the kernels off of ears of corn (shucked and de-silked)
Melt butter in large skillet over medium to high heat.
Add fresh corn kernels to the skillet. Cook them for 2 minutes on medium-high.
Add the chopped green onions, diced red bell pepper, salt and pepper. Stir to combine.
Cook for 2-3 more minutes, or until the corn is crisp, but tender.
Serve while hot, and enjoy!

Nutrition Facts

Fresh Corn Sauté with Red Pepper and Onions

Amount Per Serving (1 g)

Calories 121 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 208mg9%

Potassium 244mg7%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 675IU14%

Vitamin C 18.3mg22%

Calcium 5mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Aug
2015

Apple, Cranberries & Oats Skillet Breakfast

categories: Apples, Breakfast

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Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you’re eating apple pie for breakfast!

A few mornings ago, I was trying to decide what to eat for breakfast. I decided to eat a LARGE apple, but then thought it sounded rather boring. I wanted to eat a fairly healthy breakfast, but wanted it to taste fantastic and help fill me up. So I made an Apple Cranberries Oats Skillet Breakfast and it was wonderful, delicious, and filling!

I decided to cook the apple slices in my trusty skillet, then added in additional flavor with some extra goodies (like cinnamon, dried cranberries, a smidge of brown sugar, etc.) and some “good for you” old-fashioned oats. What I ended up with was a healthy, satisfying meal… with a huge apple as the main ingredient!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How to Make This Apple Cranberries Oats Skillet Breakfast

I love to cook oatmeal with fresh apples in it, but this time I reversed the process. I cooked an entire large apple, and added in only 1 Tablespoon of raw oats and dried cranberries while cooking (for extra texture and fiber).

I liberally sprinkled the mixture with cinnamon, lemon juice, a tiny pinch of brown sugar, and cooked the apples down until they were softened, but NOT mushy.

I added a bit of water to my skillet while cooking to help the oats and apple soften up. That’s it! Once the apples had softened (about 5 minutes later), I spooned the entire mixture into a bowl, let it cool just a bit, and ate the whole thing!

Truthfully it felt like I was eating apple crisp (kinda) for breakfast. It was delicious, and was a totally EASY and very satisfying start to my day! Another breakfast recipe (one of my faves) you might want to check out is my post for Apple Cinnamon Steel Cut Oats With Pecans! Yum.

Hope you will give this quick breakfast a try! Have a great day; my hope is that God blesses you with moments where you see evidence of HIS beauty, kindness, and love as you go through this day!

Interested In More Recipes?

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Recipe source: My brain (and 2 cups of coffee)

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Apple, Cranberries & Oats Skillet Breakfast

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you're eating apple pie for breakfast!

Category: Breakfast

Cuisine: American

Keyword: apple cranberries oats skillet

Servings: 1 serving

Calories Per Serving: 181 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 apple , large, peeled, cored and sliced into thin slices
1 Tablespoon fresh lemon juice
3/4 teaspoon cinnamon
3/4 teaspoon brown sugar
1 Tablespoon dried cranberries
1 Tablespoon old-fashioned oats (dry)
1/4 cup water

US Customary - Metric

Instructions

Peel, core, and slice the apple into thin slices. Place in skillet. Stir in lemon juice. Cook apple slices on medium-low heat until apples begin to soften (2-3 minutes).
Add cinnamon, brown sugar, dried cranberries, and oats. Stir together.
Add water, stir to combine and continue cooking until apple mixture is hot, most of the water has cooked away, and the apples have softened (approx. 5 minutes). That's it! Serve while warm. Enjoy.

Nutrition Facts

Apple, Cranberries & Oats Skillet Breakfast

Amount Per Serving (1 serving)

Calories 181

% Daily Value*

Sodium 6mg0%

Potassium 194mg6%

Carbohydrates 46g15%

Fiber 6g25%

Sugar 32g36%

Protein 1g2%

Vitamin A 100IU2%

Vitamin C 14.2mg17%

Calcium 26mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Aug
2015

Meatballs Stroganoff

categories: Beef, Main Dishes

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Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it’s best!

Does it seem like Summer is rushing madly by? It does to me! We’ve had family members visiting for a large part of the month of July, and I am stunned that it’s already August and almost time for FALL. You know what that means, right? IT’S time for “MEATBALLS STROGANOFF”!!! (ok, totally lame transition, but work with me here, folks!)

Here’s the backstory. I thawed out some hamburger meat, fully intending to grill burgers. However, it was so hot outside I didn’t want myself or my hubby to have to grill and sweat at the same time.

I decided to cook something on the old stove top. THAT’S why I made these scrumptious meatballs. Now we can all sleep better tonight, knowing all the intricate details, right? Guess what? This dish is inexpensive to make, and the recipe makes 4-6 servings (depending on just how many meatballs one can eat in a serving)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Meatballs Stroganoff

First thing you will need to do is mix up the ground beef, milk, dry bread crumbs, salt and pepper in a large bowl. Easy, right? Right!

Shape this mixture into meatballs. Brown them in a small amount of butter in a large skillet.

Brown the meatballs on all sides. Once they are brown all over transfer them out of the skillet to a plate while the stroganoff sauce is being made. Drain the grease out of the skillet, and give it a quick wash (the skillet, NOT the grease!).

Make The Stroganoff Sauce

To prepare the stroganoff sauce, cook the chopped onions, mushrooms, and paprika in a skillet with a bit of butter until tender.

Once the onions are tender, sprinkle the mixture with flour and stir to blend. Add the beef bouillon, salt and pepper to the skillet. Whisk it together to form a sauce.

Add The Meatballs to the Sauce

Return the meatballs to the sauce, and cover the skillet. Cook the meatballs stroganoff for 10-12 minutes on medium/low heat, until they’re completely heated through. Spoon the stroganoff sauce over the meatballs several times during this cooking process. The sauce will thicken slightly as it cooks.

While the meatballs stroganoff are cooking, combine the sour cream and Worcestershire sauce in a small bowl, and set aside.

Cook the Egg Noodles

Cook the egg noodles in a separate pan, according to the manufacturer’s directions. When egg noodles are fully cooked, drain them. Add a little butter and some chopped fresh dill to the noodles if you want (optional).

Add the blended sour cream/Worcestershire sauce to the meatballs stroganoff and stir, to fully combine. Continue to heat the meatballs stroganoff for a couple of minutes, so they are heated through. Be careful to not let the sauce come to a boil.

Serve the Meatballs Stroganoff

To serve, place the cooked and drained hot egg noodles onto individual plates. Top the noodles with the meatballs stroganoff. A serving size is anywhere from 2-4 meatballs, depending on how hungry you are!

Spoon the extra mushroom sauce over the top of the meatballs and noodles, then sprinkle the top of the meatballs with a bit of fresh or dried parsley.

We really love these “comfort food” meatballs stroganoff! Hope you will give ’em a try! I think you will like them, too. Have a great day!

Looking For More MEATBALL Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several recipes that feature meatballs, including:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: Unknown. I wrote it on a 3×5 card many, many YEARS ago, and neglected to add the original source. Sorry, whoever you are, dear recipe provider!

0 from 0 votes

Meatballs Stroganoff

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it's best!

Category: Entree

Cuisine: American

Keyword: meatballs stroganoff

Servings: 6 servings (3 meatballs each)

Calories Per Serving: 563 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 pounds ground beef
3/4 cup milk
3/4 cup dried bread crumbs
3 Tablespoons chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 Tablespoons butter , divided
3/4 cup chopped brown onions
1/2 pound mushrooms , sliced
3/4 teaspoon paprika
2 Tablespoons flour
1 can beef bouillon/broth
1/2 teaspoon Worcestershire sauce
1/2 cup sour cream
2 cups (cooked) Hot egg noodles , prepared according to manufacturer's directions
Chopped fresh dill (optional, for garnishing egg noodles)
Chopped parsley (optional, for garnishing meatballs when serving)

US Customary - Metric

Instructions

Mix the ground beef, milk, dried bread crumbs, salt and pepper in a medium bowl. Shape meat mixture into 1/1/4 inch balls.
Add 2 Tablespoons butter to a large skillet. Heat on medium to melt butter. Add meatballs to melted butter and brown meatballs completely on all sides. When done, remove meatballs to a plate. Cover plate with aluminum foil to keep meatballs warm.
In a clean skillet, melt 2 Tablespoons butter over medium heat. Add onions, mushrooms, and paprika. Cook this until onions are tender (3-4 minutes).
Sprinkle flour over onion/mushrooms. Stir to combine. While stirring, add the beef bouillon, salt and pepper, and stir until fully combined.
Begin cooking egg noodles in separate saucepan while you finish making the sauce.
Combine the sour cream and Worcestershire sauce in a small bowl. Set aside.
Return the meatballs to the sauce in skillet, cover, and simmer on low for 10-12 minutes, spooning the sauce over the meatballs to coat, occasionally.
Stir the sour cream/Worcestershire sauce into the meatballs. Stir to combine. Heat through, but do not let sauce boil once you've added the sour cream.
Drain egg noodles, toss with a small amount of butter (if desired), and add some chopped fresh dill (if desired). Place egg noodles onto serving plate, then top with 2-4 meatballs and sauce (quantity of meatballs depending on how hungry you are). Garnish with chopped parsley, if desired. Enjoy!

Nutrition Facts

Meatballs Stroganoff

Amount Per Serving (3 meatballs + noodles)

Calories 563 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 16g100%

Cholesterol 127mg42%

Sodium 1117mg49%

Potassium 621mg18%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 4g4%

Protein 27g54%

Vitamin A 715IU14%

Vitamin C 5.1mg6%

Calcium 123mg12%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Aug
2015

Peach Turnovers

categories: Desserts, Doughnuts/Pastries

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Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!

Well, I’m finally coming up for air again after having houseguests for nearly 3 of the past 5 weeks, AND having tweaked my back big-time. How about I just say that the month of JULY 2015 was a memorable one, and leave it at that! Seriously, it’s time to get back to the old blog , since I can now sit down at my desk without wincing (ouch!). Today I am sharing a quick recipe for peach turnovers!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With the Recipe For Peach Turnovers

After I saw a doctor and was able to move again without as much pain, I canned 9 quarts of Peach Pie Filling after going out and picking peaches at a local U-Pick Farm. I had to make up for lost time! With just a little bit of pie filling left over, I tried to figure out what else I could make with it.

I remembered I had one sheet of Puff Pastry left in my freezer, and decided to make some quick Peach Turnovers, and off to the kitchen I went! The recipe uses two pastry sheets to make 8 turnovers, but I only made half a recipe, which is why you only see 4 turnovers in my pictures. The printable recipe gives the amount necessary to make 8 turnovers.

Prepare The Puff Pastry

First I got out the frozen puff pastry and let it thaw on the counter for about half an hour. The thawing out time was the hardest/longest part of the whole recipe. Go figure!

Once thawed, carefully unroll the entire pastry sheet, and seal the perforated fold lines in the pastry together (using fingers) to form one whole sheet of puff pastry. You can see the fold lines in the photo below.

Cut the pastry into 4 equal sized squares, using a knife.

Add The Peach Pie Filling

Place a heaping Tablespoonful of peach pie filling into the middle of each square, trying not to put too much onto each square (if using canned pie filling, you will not use the entire can!). Brush all the edges of each square with a beaten egg white and water mixture, then fold one side of each square (over the pie filling) to the opposite side, to form a triangle.

Once each triangle is made, crimp the edges of each triangle using the tines of a fork to seal the two sides of the dough together. (sorry, forgot to take photo of the crimping part). You can also just pinch the two pieces of dough together to completely seal the edges of the peach turnovers.

Bake The Peach Turnovers

Carefully place the peach turnovers onto a cookie sheet which has been sprayed with non-stick spray, and bake for 20-25 minutes until light golden brown. When I make them, it usually takes 23 minutes, but keep an eye on yours, as oven temps can vary quite a bit!

Time To Glaze The Turnovers

Once done, remove the peach turnovers to a wire rack to cool slightly. I place aluminum foil under the rack to catch any drips that might occur while glazing the turnovers. Mix up a quick glaze while the hand pies are cooling, and drizzle each of them with it.

The glaze firmed up in a few minutes, then these delicious Peach Turnovers were ready to eat. The recipe makes 8 peach turnovers (using 2 sheets of puff pastry), and I think they would be fantastic hand pies with cherry or apple pie filling, as well.

Sure hope you will give these delicious peach turnovers a try. Hope you have a great week! Make the most of every minute you are given… and go out and make a difference to all you happen to interact with today!

Looking For More Recipes For PEACH DESSERTS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful peach desserts you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://thedomesticrebel.com/2015/07/13/the-easiest-peach-turnovers/

0 from 0 votes

Peach Turnovers

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!

Category: Dessert

Cuisine: American

Keyword: peach turnovers

Servings: 8 turnovers

Calories Per Serving: 514 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Turnovers:

1 box puff pastry (2 sheets total), thawed
21 ounces (1 can) peach pie filling (or use your own homemade peach pie filling)
1 egg white , beaten with 1 teaspoon water

For the Glaze:

2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 375 degrees F.
Prepare 2 cookie sheets by spraying with non-stick spray (or line with parchment paper). Set prepared sheets aside. You will put 4 turnovers on each baking sheet.
Thaw the puff pastry sheets per instructions on box (approx. 30 min). Carefully unroll the puff pastry sheets, then gently press any of the perfprated fold lines together so that they are completely sealed.
Cut the pastry sheets into four equal square pieces, using a sharp knife.
Place a large Tablespoonful of peach pie filling into the middle of each puff pastry square.
In a small bowl, mix together the egg white and the water. Make one turnover at a time. Use a pastry brush to brush the edges of the pastry square with egg white mixture. After brushing edges with egg white mixture, gently take one corner of the puff pastry and bring it over the pie filling to the opposite corner. Use the tines of a fork to crimp the 2 edges shut, which will seal the dough.
Brush the top of each turnover with the egg white/water mixture. Repeat this process with each of the turnovers.
Gently place turnovers onto prepared baking sheets. Bake at 375 degrees for about. 20-25 minutes. The turnovers should be a light golden brown when done. Remove to a wire rack to cool.
While the turnovers are cooling down, whisk the glaze ingredients together in a medium sized bowl. You want the glaze to be smooth, and pourable. Add a bit more milk if necessary to thin glaze out a bit. Drizzle the glaze decoratively over the tops of the turnovers. When glaze has firmed up a bit, the turnovers are ready to serve and enjoy!
These turnovers are great warm... OR at room temperature, and are best eaten on the day you make them. Enjoy!

Recipe Notes

30 minutes needed to thaw out the frozen puff pastry is not included in the Prep Time. Perhaps thaw the pastry earlier in the day and keep refrigerated until ready to use. Once pastry is thawed, these can be put together and baked in no time at all!

Nutrition Facts

Peach Turnovers

Amount Per Serving (1 turnover)

Calories 514

* Percent Daily Values are based on a 2000 calorie diet.

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29
Jul
2015

Raspberry Jam

categories: Canning And Preserving

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Making homemade raspberry jam and canning jars of it for long term storage is a great way to enjoy the taste of summer raspberries all year round!
It’s THAT time of year once again… I go and pick fresh berries at a local U-Pick Farm, then come home and “morph” the berries into several different recipes. This Raspberry Jam is the result of my latest berry picking adventure!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Love To Pick Raspberries At A Local Farm

There’s something to be said for picking your own raspberries in the cool of the morning on a gorgeous day. It’s also fun to use those fresh-picked berries to make raspberry jam! That’s my feeling every single time I pick berries at a local U-Pick place, called Rowell Brothers Berry Farm, which has been in existence since 1853.

This time I picked about 14 pounds of Willamette Red Raspberries. Here’s a few of them…

I use a lot of berries picked to make homemade raspberry jam. Jam making, once you get the “basics” down, is fairly easy and results in lots of jars of jam to store in our pantry.

Prepare Equipment and Jars For Canning

To make this recipe for raspberry jam, first wash and pre-heat the jars and lids (lids are in separate bowl). Follow all manufacturer guidelines for canning equipment.

Prepare The Raspberry Jam

Crush the raspberries (I used my trusty potato masher), measure the exact amount of raspberries into a large cooking pot, then add one box (2 ounces) of powdered fruit pectin, and stir it in.

Bring the raspberry/pectin mixture to a full rolling boil (a “rolling boil” means it won’t stop boiling even while stirring), then add the sugar quickly, and stir it all to combine.

Bring the raspberry/pectin/sugar mixture to a full rolling boil, then continue boiling it for exactly 4 minutes, stirring constantly.

After it has boiled for 4 minutes, remove pan from heat, and skim off the foam that has accumulated on the top of the jam mixture.

Fill the Jars With Jam

Ladle the HOT raspberry jam into prepared canning jars, using a wide mouth canning funnel.

Add jam up to 1/8 inch headspace from the top of the jar, then follow standard canning instructions for removing the air bubbles from jam.

Adjust the headspace (if necessary), then wipe rim of the jar with a wet paper towel to remove any jam debris (so the jar would seal properly).

Use magnetic canning wand (if you have one) to pick up the hot lids out of the water, and place one on each jar.

Screw the jar rings on, fingertip tight, then carefully lower jars into water bath canner, making sure that jars are completely covered by at least one inch of water above the tops of the jars.

Process The Jars Of Raspberry Jam

Cover the canner, and bring water to a boil. Process the raspberry jam for 10 minutes (after it comes to a boil).

When processing time is done, turn off heat, wait for a couple minutes, remove lid, then remove jars of raspberry jam (using canning tongs), and set them on a dish towel to cool.

Let the jars sit, undisturbed on the dish towel for 24 hours, listening for the tell-tale “PING” sounds, which means the jars have sealed. Check the seal by lightly pressing on the middle of the lid with a finger. If the jar did not seal, the lid will spring back. if that happens, you must refrigerate that jar of jam.

After 24 hours, I put all the jars of jam into our pantry, to use up throughout the year and to give as gifts. Just yesterday, I gave a jar to my next door neighbor That’s it… a little bit of time guarantees us absolutely delicious, fresh raspberry jam all year long! YAY! Sure hope you’ll give this recipe a try!

Looking For More JAM Recipes?

You can find all of my jam recipes in the Recipe Index, located at the top of the page. I have several, including:

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Have a GREAT day!

Recipe Source: Instruction page for jam, found in box of MCP Premium Fruit Pectin.

0 from 0 votes

Raspberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Making homemade raspberry jam and canning jars of it for long term storage is a great way to enjoy the taste of fresh summer raspberries all year round!

Category: Jam

Cuisine: American

Keyword: raspberry jam

Servings: 10 cups (approx.10 half pint jars)

Calories Per Serving: 43 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups of crushed raspberries (measure AFTER crushing them)
8 1/2 cups granulated sugar
2 ounces Classic powdered fruit pectin (1 box)

US Customary - Metric

Instructions

Fill a boiling water canner half full of water. Bring this to a simmer. (At the same time, I start a teapot with water going, so I will have boiling water for the jar lids later on). Wash jars and lids in soapy hot water. Put lids in small bowl. Fill jars with water and put in canner on a rack, while it is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect).
In a large bowl, measure out the exact amount of sugar. Set aside.
Crush the raspberries, one cup at a time, until you have 6 cups of mashed berries. Put the berries into a large stock pot. Stir the box of Pectin into the berries. Bring the raspberry mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, so that it won't stop bubbling even when stirred). Stir in all of the sugar quickly (all at once). Stir well to combine.
At this point, I pour boiling water over the jar lids that are in the little bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.
Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar. You need it free of debris in order to get a good seal on the jar. Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly.
Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.
Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a minute, carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.
After the jars cool for 24 hours, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year.

Recipe Notes

FYI-The ten cups of jam this recipe produced filled the equivalent of 10 half-pint jars.

Nutrition Facts

Raspberry Jam

Amount Per Serving (1 Tablespoon)

Calories 43

% Daily Value*

Potassium 6mg0%

Carbohydrates 11g4%

Sugar 10g11%

Vitamin C 1.2mg1%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Jul
2015

Quick n’ Easy Chef’s Salad

categories: Main Dish Salads, Main Dishes, Salads, Turkey

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Summertime. Heat. Hot. UGH. What better time to make a Quick n’ Easy Chef’s Salad for dinner? This is a great idea for those HOT, HOT, summer days when you don’t really want to heat up the kitchen or cook a lot.
My husband and I love to have lighter meals at times when it is so hot outside that all you want to do is fill your tummy or feed your family, without exerting too much energy. Ever have days like that? I do, occasionally. Well, why not throw together a healthy, delicious entree salad, filled with lots of veggies AND protein and make THAT your meal? The bonus is that it’s quick, easy, and delicious!

Chef Salads are kind of like that. You just “build” them as you like them. Usually I start with a bed of mixed greens. I slice up some hard-boiled eggs (see my cute little egg picture below?), slice cheese into stick-like portion sizes (I’ve used cheddar in these photos, but have also used cheddar and pepper jack combo before), chop a few tomatoes and/or other veggies like green/red peppers, cucumber chunks, red onions, etc, and slice up some deli-bought ham and turkey slices.

Then I assemble it all (as decoratively as my little old hands can), on a dinner plate, and top it with my favorite salad dressing. **In case you’re wondering, my favorite salad dressing is bleu cheese. (I posted that in case you want to send me a case of bleu cheese dressing for my birthday).

Really the “hardest” thing about making this salad is just hard-boiling the eggs ahead of time. No biggie.

By the way, speaking of eggs… I love my handy-dandy little ol’ egg slicer I’ve had for over 30 years. Still works like a charm to make even slices of hard boiled egg to garnish this salad or potato salad with. Just sayin’. From the looks of this picture, it looks like it needs a good cleaning!

Anyways… just build the salad the way you or your family likes it. This is just the way I do it. Nothing too fancy… just GOOD. You really can’t go wrong with hard-boiled eggs, ham/turkey, cheese, and whatever veggies you want.

Just try to make it look good. Remember… we eat with our eyes, right? (something like that… I do tend to use a fork for this meal).

It’s as simple as that! You really can make a quick, healthy, entree Chef’s Salad for much less than you would spend to buy one in a restaurant. Hope you will consider making a Chef’s Salad for you and your significant others sometime this summer.

Hope you will be inspired to make a Chef’s Salad this summer, and make it your OWN way. Have a great summer. Enjoy the beauty all around (look closely- you can find it everywhere); practice thankfulness, and try to make the most out of each day you are given.

God Bless You!

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24
Jul
2015

Healthy Chocolate Banana “Ice Cream”

categories: Chocolate, Ice Cream/Frozen Treats

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All you need are several frozen bananas, cocoa powder and a food processor to make a batch of this yummy and healthy Chocolate Banana “Ice Cream”!
So… here’s the backstory on this Healthy Chocolate Banana “Ice Cream”… there’s no cream in this at all! As a matter of fact, there are only TWO ingredients. Frozen bananas and cocoa powder.

And amazing as it seems, I was skeptical the first time I tried it, but boy was I surprised! It tasted GREAT! All the flavor of chocolate banana ice cream, but it’s NOT ice cream! Take note, calorie-counters!

The only thing you need to have is a food processor or a majorly powerful blender (and some previously frozen bananas!) to mix this up really well. I am fortunate that I was given one that a family member no longer wanted… yay! That makes this healthy chocolate banana ice cream a breeze to make.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Really Ripe Bananas Are Essential For Sweetness!

You know those bananas on the counter that have turned brown? Yeah. Put them into your freezer instead of throwing them away. They give this chocolate banana ice cream it’s creaminess and natural sweetness.

See these gnarly looking bananas? They are perfect for this recipe. They are frozen solid. Yep. Sometimes I peel them before freezing, but other times I just shove them in the freezer just the way they are!

Processing Healthy Chocolate Banana Ice Cream Is Easy!

Take those completely frozen bananas, peel, and then slice them into small chunks. Now toss the slices into your handy dandy food processor (or heavy duty blender).

Put the lid on and fire up your food processor to pulse the frozen banana chunks. After a minute or so the frozen bananas should be in tiny pieces and look like this (shown below).

Time To Add Some Chocolate Flavoring

Once the bananas are pulverized into tiny pieces, add 4 Tablespoons cocoa powder to the mix. The cocoa powder adds wonderful flavor to the healthy chocolate banana ice cream, without adding lots of calories!

Keep Processing The Healthy Chocolate Banana Ice Cream

Turn the food processor back on, and keep on pulsing/mixing the ingredients together. Have no fear… this WILL work! Be patient, because this will take a bit of time to fully come together into a creamy, delicious treat!

All Of A Sudden- “Ice Cream”!

After several minutes (when you think it’s NOT ever gonna turn into anything that resembles ice cream, and you’re starting to get hungry) this happens (see photo below)! Whoa… I’ll bet ya didn’t see THAT happening! Those frozen bananas and cocoa powder turn into a smooth, delectable “Ice Cream-y” looking mixture! Time to stop processing it, and EAT!

Okay, Now What?

Now that it’s finished processing, you can either eat it right away, OR put it into a sealed container in your refrigerator’s freezer for awhile and let it firm up more. I usually let it firm up a bit in the freezer (after sampling it, of course!). The photo below shows what it looks like going into the freezer. Once frozen, let it sit out a few minutes to thaw slightly before serving, then enjoy!

Enjoy every bite, knowing you saved some calories by not pigging out on regular ice cream, but enjoyed this delicious treat instead! Remember… 7 bananas, 4 T. cocoa powder, and MIX, MIX, MIX. (makes approx. five or six 1/2 cup servings).

I thought everyone had heard of this kind of “ice cream” before, but we had a friend visit here recently. She had never heard of this before, so she tried some, and was quite surprised how good it was! See? Scientific proof. Absolutely 1 out of 1 house guests recommend this treat! Hope you will give it a try, as well. You’re gonna love it!

Looking For More FROZEN TREAT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of traditional ice cream recipes, too. A few favorite frozen treats include:

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22
Jul
2015

Easy Grilled Chicken with Jerk Seasoning

categories: Chicken, For The BBQ Grill, Main Dishes

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I found a new recipe for seasoning grilled chicken. It’s called EASY Grilled Chicken With Jerk Seasoning, and the jerk seasoning is made from scratch! The recipe is really, really simple… and there are layers of flavors to the jerk spiced chicken that completely surprised me.
Wanna know a little secret? Until I made this easy recipe, I had NEVER used Jerk seasoning before on anything. ANYTHING. I’d heard of chicken with jerk seasoning, but never had madeany meals that included this spice mix. Hmmm. What about you? Have you ever tried Jerk Seasoning? Well, here’s a simple recipe to give it a try!

All I had heard before trying this spice was that it is filled with layers of amazing flavors, was a dry rub for pork or chicken, and that it is thought to be native to Jamaica. So I decided to give it a try with this super easy recipe for mixing up the Jerk seasoning, and then grilling chicken with the spices on it. How hard can THAT be, right? NOT. This is ridiculously EASY.

To make the Jerk spice rub, here’s what ya do… First you mix the spices in a small bowl. (Easy, right?)

Add a tablespoon of oil to the spices.

Give it a good stir to fully blend it all together. It will look like this (and it only took a second to make!)

Now use your hands and rub the spices onto both sides of the chicken. Coat it as thin or as thick as you like. I did a fairly thin layer, and the flavors were wonderful!

Time To Cook The Chicken With Jerk Seasoning!

Put the chicken onto your hot BBQ grill (or you can also make this in a hot skillet in the kitchen). Note: Recipe makes enough spice for 4 chicken breasts; I only cooked 3 (FYI).

Cook the chicken (time will vary depending on size of pieces) until done, turning to cook both sides. (We cooked ours for about 10 minutes per side).

When the chicken is done, the outside will be a very deep brown color, and the insides will not be pink.

I served the chicken with a side of white rice (nice and bland went well with the flavorful and full of taste chicken, and a green salad. That’s it! See how easy that was?

The chicken with jerk seasoning was delicious. It’s hard to describe, but each bite had many levels of flavor… at times a tiny bit spicy, other bites I got the sweet flavor of the brown sugar, and various spices that complimented the chicken well. I would definitely make this recipe again!

Hope you will give this recipe a try. Next time I’ll try this seasoning rub on pork, and see how that tastes, as well! Have a great day!

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Recipe Source: http://pinchofyum.com/super-simple-jerk-chicken

0 from 0 votes

Easy Grilled Chicken with Jerk Seasoning

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Enjoy the many levels of flavor of Jamaican Jerk Seasoning in this easy grilled chicken dish.

Category: Entree

Cuisine: Jamaican

Keyword: chicken with jerk seasoning

Servings: 4 servings

Calories Per Serving: 187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Jerk Seasoning:

2 teaspoons allspice
2 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 Tablespoon canola oil (or vegetable oil)
4 boneless, skinless chicken breasts , (4 oz. each)

US Customary - Metric

Instructions

Mix all the spices and oil in a small bowl.
Using your hands, rub the spice mixture over both sides of each chicken breast to fully coat (spread spices thin or thick-your choice!).
Preheat your BBQ grill or a skillet. You want both of them to be really hot when you add the chicken.
Cook chicken on both sides until done (dark brown on outside, not pink on inside). Our chicken breasts which were fairly large, cooked for about 8-10 minutes on each side. Yours may take less time or more time, depending on how large or small the pieces of chicken are.
Once chicken is done, remove it from heat, cover with foil and let it "rest" for about 5 minutes before serving. This will help the juices to stay in and soak in to the meat.
Serve, and enjoy!

Nutrition Facts

Easy Grilled Chicken with Jerk Seasoning

Amount Per Serving (1 breast)

Calories 187 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 72mg24%

Sodium 716mg31%

Potassium 430mg12%

Carbohydrates 7g2%

Sugar 5g6%

Protein 24g48%

Vitamin A 60IU1%

Vitamin C 1.7mg2%

Calcium 17mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Jul
2015

Bread and Butter Pickles

categories: Canning And Preserving, From Our Veggie Garden

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Learn how to make traditional Bread and Butter Pickles, (perfect topping for burgers, sandwiches or just for snacking), and can the jars, for long term storage!Do you enjoy pickles? I never really liked Bread and Butter Pickles… until a year ago, when my friend Sandy let me try some of the ones she grew in her garden (pickling cucumbers) and canned.

I’ve been a dill pickle fan since Jr. High School when I ordered HUGE dill pickles to sell to students during our annual Spirit Week. I even used to buy GIANT SIZED dill pickles in the Main Street “General Store” at Disneyland as a kid. But bread and butter pickles? Didn’t like them too much until I tried these homemade ones.

Whoa… they were good! Really changed my opinion of them. So this year, I decided to make my own with some of the pickling cucumbers I grew in our backyard raised bed garden. I got the recipe out of my “Ball Complete Book of Home Preserving”, which I bought last year, and found a recipe for Traditional Bread and Butter Pickles. Sounded good, so I thought I would give it a try! And guess what? It was pretty easy, and they are soooo good!

This recipe makes approximately 5 pint jars, so it’s not a HUGE batch, but it IS more than enough for our needs.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Here’s How To Make Bread And Butter Pickles

Slice both ends off each of the cucumbers (discard ends), then slice cucumbers into 1/4 inch slices. Thinly slice the onions, as well.

Place the sliced pickling cucumbers, onions, and canning salt into a large glass (or stainless steel) bowl.

Mix them up real good, then cover the mixture completely with water, and let it stand at room temperature for 2 hours. It really helps to put a small salad plate on top to keep the cucumbers submerged.

Make The Pickling Brine

While the cucumbers are taking a bath, mix up the pickling brine AND get your canning jars and lids prepared for canning (cleaned/heated per USDA canning guidelines).

To make the brine, mix together white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric (a spice). Bring this mixture to a boil over medium high heat, stirring to dissolve the sugar. Once combined, turn off heat. (do this if making the brine ahead of time).

Once the cucumber and onion mixture has soaked for 2 hours, pour them into a colander and drain the water off. Rinse them very well, then drain thoroughly.

Bring the brine mixture back up to a full boil, add cucumber mixture, stir to combine, then bring it all to a rolling boil.

Filling The Jars With Bread And Butter Pickles

Remove the pan from the heat. Pack the vegetables into clean, hot prepared jars, leaving a 1/2 inch headspace at the top of the jar. Ladle the hot brine in, enough to cover the cucumbers. Remove the air bubbles, and add or remove more brine, if necessary, to keep the headspace at 1/2 inch.

Wipe the rims of the jars clean, to ensure a good seal, then place heated flat lid on top, and screw on the jar band to finger-tip tightness. Now you’re ready to process the jars!

Processing the Jars Of Bread And Butter Pickles

Place jars onto a canning rack in the canner full of simmering water. Make sure the jars are completely submerged in water (plus an inch of water over the tops of the jars). Bring the water to a full boil, then process jars for 10 minutes. When done, remove the canner lid, wait a few minutes, then remove jars with canning tongs to a dish towel on the counter to cool.

Once the jars are completely cool, test them to make sure they were properly sealed. Wipe the jars clean, then label and store jars (upright) in your pantry, to await the big moment when you open and enjoy them. Here a photo of a couple of the jars of bread and butter pickles, right out of the canner.

Hope you will give these delicious pickles a try! They really are quite good (yes, I snuck a few samples before sealing the jars)! Update: I served these pickles on the side with our other dishes for Thanksgiving 2015… Delicious! Here’s a picture:

Hope you will try this delicious recipe for bread and butter pickles. They taste GREAT! Have a great day, and thank you for stopping by. Please come back again soon for more recipes.

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious recipes for canning (water bath and pressure canning, including:

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Recipe Source: Ball Complete Book of Home Preserving, Published 2006,by Robert Rose, Inc., page 303.

0 from 0 votes

Bread and Butter Pickles

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

Learn how to make traditional Bread and Butter Pickles, (perfect topping for burgers, sandwiches or just for snacking), and can the jars, for long term storage!

Category: Canning

Cuisine: American

Keyword: bread and butter pickles

Servings: 5 pints (approx. 80 2 Tablespoon servings)

Calories Per Serving: 26 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cups sliced pickling cucumbers (1/4 inch slices, plus both ends trimmed off each cucumber)
4 medium brown onions , thinly sliced
1/2 cup canning salt (can also use pickling salt)
3 cups white vinegar
2 cups granulated sugar
2 Tablespoons mustard seeds (found in spice section at store)
1 teaspoon celery seeds (found in spice section at store)
1 teaspoon ground turmeric (found in spice section at store)

US Customary - Metric

Instructions

Place the sliced and trimmed cucumbers, sliced onions, and canning salt into a large glass or stainless steel bowl. Stir to combine. Cover the cucumbers completely with water (I used a small plate on top to help keep the cucumbers submerged). Let them sit and soak for 2 hours. When done, pour into a colander, rinse and drain very thoroughly.
While the cucumbers are in the soaking mode, you can prepare the brine, AND prepare your water bath canner, jars and lids (per canning guidelines), so they are ready to go.
In a large saucepan, mix together the vinegar, granulated sugar, mustard and celery seeds, and the turmeric. Bring this brine mixture to a boil, while stirring. Once the sugar has dissolved, pour in the rinsed and drained cucumber/onion mixture. Stir to combine. Return the mixture to a full boil.
Remove saucepan from heat. Pack the pickle/onions mixture into hot canning jars to within 1/2 inch from the top. (I used a slotted spoon to scoop out the veggies). Once the veggies are packed into the jars, Iadle the hot brine into the jars, covering the cucumbers fully. Remove air bubbles from jar, then adjust headspace, if necessary. Wipe the rims of each jar with a clean cloth or wet paper towel. Put hot, flat lid on top of jar, the screw on the band until it is fingertip tight.
Put the filled jars into the simmering water in a water bath canner, adding more boiling water, if necessary, to make sure jars are completely submerged (and have at least an inch of water over the top of the jars). Bring water to a full boil and process pickles for 10 minutes. When done, carefully remove lid (away from you to prevent steam burn), wait a few minutes, then remove jars from canner, using canning tongs. Set hot jars onto a dish towel on counter (not directly on counter), then let jars cool. Test to make sure jars have sealed. Sealed lids will be concave (curving downward), and will show no signs of "give" when you press down in the middle of lid.
Store cooled jars upright in cool dark place.

Recipe Notes

Recipe makes approx. 5 pint jars. Please refer to official USDA canning guidelines if you are unsure of proper process for preparing jars for canning/sealing.

Nutrition Facts

Bread and Butter Pickles

Amount Per Serving (2 Tablespoons)

Calories 26

% Daily Value*

Sodium 708mg31%

Potassium 33mg1%

Carbohydrates 5g2%

Sugar 5g6%

Vitamin A 10IU0%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Prepare The Shrimp

Marinate The Shrimp For The Kabobs

Make The Lime Cilantro Shrimp Kabobs

Time To Grill The Shrimp Kabobs

Serve And Enjoy

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Prepare The Puff Pastry

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Bake The Peach Turnovers

Time To Glaze The Turnovers

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I Love To Pick Raspberries At A Local Farm

Prepare Equipment and Jars For Canning

Prepare The Raspberry Jam

Fill the Jars With Jam

Process The Jars Of Raspberry Jam

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Really Ripe Bananas Are Essential For Sweetness!

Processing Healthy Chocolate Banana Ice Cream Is Easy!

Time To Add Some Chocolate Flavoring

Keep Processing The Healthy Chocolate Banana Ice Cream

All Of A Sudden- “Ice Cream”!

Okay, Now What?

Looking For More FROZEN TREAT Recipes?

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Time To Cook The Chicken With Jerk Seasoning!

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Here’s How To Make Bread And Butter Pickles

Make The Pickling Brine

Filling The Jars With Bread And Butter Pickles

Processing the Jars Of Bread And Butter Pickles

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