Fresh Bottled Pickles

We have so many pickling cucumbers this year we cant eat them fast enough. One thing I am picky about is my pickles. If they are the nasty ones that sit on the shelf at the store I don't want them. They are limp and flavorless. I love the refrigerated kind that still look like pickles and have a crunchy snap. These are just like that.

Ingredients: per jar

2-3 Pickling Cucumbers depending on size use as many will fit, sliced in wedges
3 garlic gloves, smashed just enough that they are still whole
2-3 sprigs of Dill
2 tsp. Salt
2 tsp. white vinegar
water

Directions: I find it easier to place as many pickles in the jar as I can then fill the jar with water. Once you do that add the salt, vinegar, garlic, and dill. Close the lid and shake vigorously. Refrigerate for at least 24 hours before eating. If they are not salty enough add 1 more tsp. of salt. I usually wait 2 days before I try one.

Asian Noodle Salad

Ok, so I had this salad at a church event and it was sooo good. I hunted down the girl who made it and she said that she got from here you have to try this one!

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled (tossed in Olive Oil so they don't clump)
1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced green onion

3 peeled, sliced cucumbers

2 bunches of chopped cilantro

1 9oz. can whole cashews, toasted

8 oz. Crumbled Feta cheese (don't leave this out)

DRESSING:

Juice of 3 lime
1/2 cup olive oil

2 1/2 tablespoons sesame oil

2/3 cup soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

3 cloves chopped garlic

2 jalapenos, seeded and chopped (opt)

1 bunch chopped cilantro

Directions:

Mix together salad ingredients. Leaving toasted cashews right before serving. Whisk together dressing ingredients and pour over salad. (you can strain dressing so you don't get chunks) Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

Broccoli and Bacon Salad

Ingredients:

1/2 lb. broccoli florets raw

1/2 med. onion finely chopped

2 cups shredded cheese

8 oz. bacon fried and crumbled

toss in bowl

add:

1/2 cup mayo

2 tbsp. vinegar

1/2 cup sugar

Cover and chill for a couple hours

Broccoli Cheese Soup

Ingredients:

6 cups Chicken broth

1 cup diced onion

2 tsp. salt

1 head broccoli, chopped

1 1/2 cup flour

1 1/2 cups butter

4 cups half & half

4 cups 2% milk

15 oz. Cheese whiz

Directions:

Boil chicken broth with the diced onions, chopped broccoli and salt. In another pan melt your butter and then add flour until smooth paste. Add to paste your half & half all at once and stir then add all the milk and stir until smooth. Bring to simmer then add cheese whiz and bring to boil to thicken. Test to see if broccoli and onions are tender. When veggies are tender add the pot of smooth cheese sauce into the broccoli and onions. You might need to whisk it a little bit.

String Bean Casserole

Ingredients:

1 small bag slivered almonds

6 cans of cut green beans, drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 16 oz. sour cream

1 cube butter

1 bottle little mushrooms

1 tsp. minced onions

Directions:

Saute butter, onions, and almonds together. Add rest of ingredients and cook on low. This makes a huge portion so it's great for big family dinners like Thanksgiving.

Pita Pizza's

This is another recipe i learned from a roommate, and now i make it all the time when i want something fast. I can just throw it in and it's ready in 10 minutes. It's really easy to make and you can mix up the ingredients to whatever you like.

Ingredients:

Chopped Green Bell Pepper
Chopped Yellow Onion
Pan Grilled Chicken in small pieces
Shredded Mozzarella Cheese
pkg. of whole wheat or white pitas
ranch dressing, or BBQ sauce

Directions:

Heat oven to 410 degrees. Place 2 pitas onto a cookie sheet. Spread Ranch dressing or BBQ as a base sauce. Then top it with the peppers, onion, chicken, and then cheese. Place in the oven and cook for 10 minutes. *I like to broil it for a few minutes to brown the top a little bit and make it crispy. If you don't like any of these ingredients you can definitely substitute your own. This would be a fun meal to let the kids help with too. Who doesn't like pizza!

Grilled Chicken and Asparagus Pasta

Ingredients:

2 chicken breasts, cooked & cut into pieces

1 1/2 lbs. asparagus, ends trimmed

1 lb. bow tie pasta

1/4 c. butter

1 clove garlic

1/2 c. heavy cream

1/2 c. chicken stock

zest of 1 lemon

juice of 1 lemon

salt & pepper (to taste)

fresh parsley

1 c. grated Parmesan cheese

Directions:

Cook asparagus until tender crisp, about 2 min. Rinse in cold water and set aside. Cook Pasta, set aside. In large skillet, set on low heat, combine butter, garlic, cream and stock. Stir in salt, pepper, lemon juice and zest. Bring to a boil and simmer for 3 min. Reduce heat to low and add chicken, cheese and pasta. Cut asparagus into 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and allow the sauce to thicken.