Dill Pickles

5 pint Mason Jars

4-5 lbs Cucumbers

4 cups water

4 cups vinegar 5% acidity

1/4 cup Pickling Salt

2 Tablespoons Sugar

1 Onion thinly sliced

5 Garlic Cloves

Seasonings Per Jar:

1/8 teaspoon Pickle Crisp

1/8 teaspoon Turmeric

1 teaspoon Mustard Seed

1 teaspoon Dill Seed

1 teaspoon Coriander Seed

1 teaspoon Peppercorn

fresh dill sprig

Sterilizing jars.
Bring a canning pot of water to a boil and sterilize wide-mouth pint jars. Bring a small sauce pan of water to boil and sterilize the lids and rings.

Prepare the cucumbers.
Wash and dry the cucumbers. Trim away both ends of the cucumber. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.

Pickling brine.
Place the water, vinegar, salt, and sugar in a medium saucepan over high heat and bring to a rolling boil. You may not use all the brine.

Preparing jars.
At the bottom of each sterilized mason jar place ingredients for seasonings per jar. Pack the cucumbers into the jars. Leave ~1 inch head space to top of the jar. Pack them in as tightly as you can without smashing the cucumbers. Top with some onion slices and a garlic clove. Ladle brine into the jars leaving 1/2 inch head space from the top. Finger tight lid and ring onto jar.

Canning Jars.
Return filled jars to canning pot. Bring to a boil and process for 10 minutes. Remove jars to a towel and let sit for a few hours till cooled down. Test lids to make sure they have a seal.

Slow Cooked Shredded Mexican Chicken

 1 Tablespoon Chili Powder

1 teaspoon ground Cumin

1 teaspoon Seasoned Salt

1 teaspoon Pepper

1/2 teaspoon White Pepper

1/2 teaspoon ground chipotle pepper

1/2 teaspoon Paprika

1/4 teaspoon dried Oregano

1/4 teaspoon crushed Red Pepper Flakes

6 boneless skinless chicken breasts

1 cup Chicken Broth

Mix Seasonings.  Rub over Chicken.

Place chicken in a  slow cooker.  Add broth.  Cook on high for 1 hour and low for 3 hours or until chicken is tender.  

Remove chicken.  Shred with 2 forks.

Carrot Broccoli Cheese Soup

1 Tablepsoon + 1/4 cup Butter (divided)

1 Onion, diced small

1 Garlic clove, minced
1/4 cup Flour
2 cups Chicken Broth

1 cup Milk

1 cup Heavy Cream
3/4 teaspoon Salt

3/4 teaspoon Pepper

1/2 teaspoon Paprika 

1/2 teaspoon Ground Mustard

Pinch Cayenne

2 Carrots, peeled and thinly sliced rounds

1 head Broccoli, florets cut into bite size pieces, stalk trimmed and chopped

8 oz Block Sharp Cheddar Cheese, shredded

In a soup pot melt 1 Tablespoon Butter over medium high heat.  Sauté Onions for about 4 minutes.  Add garlic and cook for another 30 seconds.  Remove to a small bowl.

In the same soup pot melt 1/4 cup butter over medium high heat.  Remove from heat and stir in flour till combined.  Return to heat and pour in chicken broth, milk, and cream (I like to combine them into a 4 cup measurer so they pour together).  Wisk constantly for about 5 minutes.  

Lower heat to medium low and continue whisking occasionally for ~15 minutes.  You only want it to be at a simmer.  

Add seasonings and combine with whisk.  

Stir in veggies included set aside bowl of onions.  

Simmer for 20-25 minutes.

Add cheese in small amounts while stirring to incorporate throughly before adding more small amounts.  

Note:  To make it a more hearty meal instead of a side dish add 2 red potatoes, diced, when you add the veggies to the soup.  Then add 3-4 oz of diced ham before you add the cheese.

Frito Taco Casserole

1 lb Ground beef
1 small onion sliced
1 Can of Rotel 
2 TablespoonsTaco seasoning
1 Can Black Beans, drained and rinsed

1 Can Corn, drained
2 oz. Cream Cheese
1 Can Enchilada Sauce (10 oz)

1 Bag of Frito Corn Chips

2 C. Shredded Cheese

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans, corn, and cream cheese.

Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.

Spray a 9×13 pan with cooking spray. Dump 1/3 of the bag of Fritos into the bottom of the pan.

Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and casserole is heated through.  Before serving sprinkle last 1/3 of fritos on top of casserole.

Pickled Jalapenos

1 1/2 lbs Jalapenos

2 cups Water

2 cups Distilled White Vinegar (5% acidity)

2 Tablespoons Pickling Salt

2 Tablespoons Sugar

2 cloves Garlic, minced

Sterilizing Jars and Lids:

Wash jars in soapy water.  

Place jars on a rack in a canning pot.  I like to use little jars for pickling jalapenos.  Fill pot with hot water at least an inch over the top of the jars.

Bring to a boil.  Boil jars, covered, for 10 minutes.  Start timer when you see steam emerging.  After timer goes off turn off heat and leave everything alone till ready to can.  

When it is time to can, invert jars onto a kitchen towel to dry.  Jars should be filled while still hot.  

Sterilize the lids in boiling water for 5 minutes.

Do not place filled jars back in canning pot.  Just rest them on the towel.  

Instructions:

Thoroughly wash peppers.  

Wear gloves while cutting peppers.  

Cut tops and bottoms off of the peppers.  Then slice into rings.  I like to seed half of my jalapenos for a more milder taste.  Do this with a thin long knife, I use a boning knife, to cut out the seed core in a circle.  Then use a fork tine to pull out the core.  Place jalapeno slices in a medium bowl.

In a medium sauce pan, bring vinegar, water, salt and sugar to a boil.  Add the peppers and garlic the vinegar mixture, stir then remove from heat.  Allow peppers to sit for 15 minutes.  

Pack the jars with peppers.  Use a spoon to gently cram them in, they can be packed pretty tight.  Top with brine.  Leave 1/2 inch head space at the top of each jar.  Place lid on jars and finger tight ring.  

Bring the canning pot to a boil.  

Gently place filled jars in water with a canning tong.  Cook, covered, for 10 minutes.  

Remove from canning pot with canning tongs.  Towel dry and place on towel to cool.  Wait 24 hours till eating.  Store in fridge once jar is opened.

Easy Bean Casserole

5 Flour Tortillas
1 can Bean and Bacon Soup
1 can Ranch Style Beans
1 can Corn, drained
12 oz Salsa
4 cups shredded Mexican Cheese blend

With a pizza cutter cut tortillas into 1 inch squares.  

Mix soup, beans, and corn in a bowl.  

Layer in a round casserole dish 1/3 of the following each: tortillas, soup mixture, salsa, then cheese.  Repeat two more times.

Bake at 350 for 20-30 minutes until bubbly. 

Chimichurri Barramundi

2-3 Carrots
1 Broccoli Head
6 Cloves Garlic, divided
6 Tablespoons Olive Oil, divided
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup shredded Parmesan
1/4 cup Cilantro, minced
2 Lemons
2 teaspoons Cumin
1/2 - 1 teaspoon Crushed Red Pepper Flakes
4-6 fillets of Barramundi (or any Sea Bass)

Preheat over to 425.

Cut carrots on a diagonal about 1/4 inch thick.  Cut Broccoli into 1/2 inch chunks.  Toss carrots, broccoli, 1/2 minced garlic, oil, salt, and pepper.  

Spread out carrot mixture on a jelly roll pan.  Sprinkle with Parmesan Cheese.  Roast in oven for 25 minutes.  

In a small bowl, combine cilantro, Zest from 1 lemon, Juice from same lemon, 4 Tablespoons Olive Oil, and the rest of the garlic, cumin, and crushed red pepper .  Season with salt and pepper to taste.

Heat a large caste iron pan over medium high heat.  Add a large drizzle of oil to cover the bottom of the pan.  Pat fish dry and season on one side with kosher salt, pepper, and cumin.

Cook fish, seasoned side down, in hot pan for 4-6 minutes per side.

Serve fish with Cilantro sauce on top and with roasted veggies.  

Hamburger Patties

3 lbs Ground Beef
3 Eggs
1 packet of Lipton Onion Soup Mix
2 Tablespoons Worcestershire Sauce
3 sheets of wax paper or parchment paper

Set ground beef on the counter in it's package to warm up for 30 min to an hour.  You can work with it straight from the fridge but it is painful.

In a large mixing bowl mix ground beef, eggs, Onion Soup Mix, and Worcestershire Sauce. At first it will be really lumpy.  You need to knead it with your hands till everything is combined and the meat is a smooth texture, no more lumps.  

Tear the wax paper into squares big enough to fit your patties.  Since we do 3 lb and 1/4 lb burgers we will need 12 squares.

Using a kitchen scale make as big of a patty weight wise as you like.  I prefer 1/4 lb. or 4 oz.  

Shape meat into patties.  Place each patty on a wax square.  This will make it easier to grill when you can just put your patty onto the grill by holding the wax square.

Sausage Breakfast Casserole

2 lbs  Hash Brown Potatoes, any type
1 lb ground Breakfast Sausage

1 Tablespoons Oil
1 Onion, diced 
8 Eggs
1 cup Heavy Cream
1/2 cup Milk 
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Pepper
1/2 teaspoon Paprika
8 oz Sharp Cheddar Cheese, shredded and divided
4 Green Onions, minced
Frank's Red Hot Sauce

Preheat oven to 375.

Thaw potatoes on paper towels. Give it about 30 minutes. 

Brown sausage in a 12 inch cast iron pan.  Remove sausage from pan to a mixing bowl, leaving grease in pan.  

Heat oil in same pan.  Add onions and cook for 5 min until translucent.  

Add potatoes to onions and stir lightly.  Then cook about 8 minutes till potatoes are lightly browned.  Stir occasionally.  Stir in sausage.

While potatoes are cooking, in a large mixing bowl, beat together eggs, milk, salt, garlic powder, onion powder, pepper, and paprika.  Fold in cheese.  Stir in sausage mixture.

Pour into greased 13x9 pan.  

Bake for 45 min.  Cover and bake till center is set.

Sprinkle Green Onions on top before serving.

Serve with Frank's Red Hot Sauce!

Note:  You can also mix in - 
    16 oz cottage cheese
    can of chopped green chilies
    1 diced green bell pepper
    head of broccoli chopped
    4-6 oz chopped cooked spinach

Version 2

1 lb. Pork Breakfast Sausage

1 Onion, diced

10 oz (2 cups) Frozen Hashbrowns (I prefer cubed, no need to thaw)

10 Eggs

1 teaspoon Salt

1 teaspoon Pepper

1/2 cup Whole Milk

1 block Sharp Cheddar, shredded (divided in half)

Frank's Red Hot Sauce

Preheat oven to 350.

Lightly Grease a 7x7ish size pan.  (If you double the recipe it will fit into a 9x13 pan.)

Heat skillet over medium high heat.  Add sausage and onions.  Break up sausage into small pieces and cook until sausage is no longer pink.  Drain any excess grease.

In a large bowl combine the remaining ingredients except leave out 1/2 the shredded cheese for topping casserole.  Add the sausage mixture and mix till combined.  

Pour into greased baking dish.  Top with reserved cheese.

You can either bake casserole or put it in fridge till ready to bake the next day.  

Bake for 25-30 minutes or until eggs are set.  Let cool slightly.  May need longer if doubled and put into a 9x13 pan.  

Eat with Frank's Red Hot Sauce.

Homemade Greek Yogurt

Quick Reference recipe

1 gallon whole milk (not ultra-pasteurized)

8-16 oz plain yogurt (live active cultures)
2 Jars Spreadable Fruit

If you start by 11 am you will be able to get the yogurt in the fridge by 11pm.  So start earlier if you want to go to bed earlier!

Divide the milk evenly into pint-sized mason jars leaving about 1" of empty space in the top of each jar. (We typically get 10 jars.) Close the lids to finger tightness. Place the jars in a water bath deep enough to cover. Set your sous-vide machine to 180 °F.  When the sous-vide reaches 180 °F (~1hr and 15min to reach temperature) keep it at 180 °F for 45 min (if the yogurt does not turn out smooth then increase this time in the future).

Remove the jars from the bath and empty the bath, replace with cold water, and have the sous-vide machine circulate water without heat in order to cool the jars.  You do this by turning the sous-vide to 110 °F.

When the jars and the bath have reached 110 °F (~45 min for the temperature to come down and stay consistent) remove the jars from the bath and open them. Place one large spoonful of yogurt in each jar and gently stir to distribute the yogurt. Re-seal the jars to finger tightness and return the jars to the bath. Keep the sous-vide 110 °F and incubate for 6 hours.

Remove the jars from the bath and empty the bath. Cool the jars to room temperature and then refrigerate overnight or several hours. 

Once the yogurt has chilled and become less runny, empty all of the jars except for one into a strainer and strain (can use cheese cloth or coffee filters) until the desired consistency is achieved (we like 3 hours, but use less time if you want less firm yogurt or more time if you want more firm yogurt, this is what makes it "Greek"). 

After it has firmed place into containers and refrigerate. 

Keep the remaining jar refrigerated to serve as the culture for the next batch.

Serve 1/3 cup yogurt with 2 Tablespoons Spreadable Fruit stirred till well combined. My favorite is the Peach!

Slow Cooked Chicken

3 Chickens worth of legs/thighs
1/4 cup Chicken Rub
4 cups Chicken Broth

Cut up a chicken so that you have thighs and drumsticks.  

Place half of the meat into the slow cooker and sprinkle with half of the Chicken Rub.  Repeat.

Pour chicken broth into a corner of the slow cooker trying not to get any of the chicken rub to come off the chicken, don't worry if some does.

Cook on high for 2 hours and on low for 3-4 hours.  You want the meat to have come back from the drumstick about 2 inches and to easily come apart if you put a fork it in and twist.

Remove one meat item from slow cooker with tongs.  Remove skin and place bones and skin in a discard bowl and shred chicken in another bowl.  

Note: Save broth for other recipes calling for chicken broth.  I like to use it in soups and rice.  Strain broth with a mesh strainer.  Let cool and put in fridge.  Next day the fat will be easy to remove.  Just lightly scrape it off and discard.  Makes about 3-4 cups broth.

Also do not feed dogs cooked bones.  They should only eat raw bones.

Chicken Rub

1/4 cup Paprika
1/4 cup Thyme Leaves
2 Tablespoons Salt
1 Tablespoons Pepper

Layer everything in an 8 oz jam jar.  Shake to combine.

Use 2 Tablespoons for 1 bird.

Bbq Rub

1/2 cup Brown Sugar
3 Tablespoons Paprika
1 Tablespoon Black Pepper
1 Tablespoon Kosher Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Mustard Powder
1/2 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Cayenne Pepper

Mix all ingredients in an 8 oz jar.  Seal tight.

Slow Cooked Drumsticks

3 lb Chicken Drumsticks
1/4 cup Bbq Rub
2 1/2 cup Bbq sauce, divided

Rub the Bbq Rub over the drumsticks.  Place in slow cooker.

Pour 2 cups Bbq sauce over chicken and toss gently to coat.

Cook on high for 1 hour and low for 6 hours.

Preheat broiler.

Remove chicken to a jelly roll pan lined with foil.  Brush the remaining Bbq sauce over them.  Broil for 3-5 minutes or until the edges are starting to brown and crisp.

Slow Cooked Duck

3-4 Carrots, peeled
3 Celery stalks
2 Onions, quartered
1 Apple, quartered
1 Duck
1 cup Chicken Broth, optional
Big pinch Kosher Salt
Little pinch Pepper

On the bottom of the slow cooker make a single layer of carrots and celery.  I like to put 1 onion that has been quartered around the outside edge.  This is to lift the duck off the bottom of the slow cooker.  

Put the quartered apple and other quartered onion in the cavity of the duck.

Place duck on the veggies breast side up.  If using a duck with skin on prick the breast skin with a fork in several places to allow fat to escape.  

If you are doing a skinless duck, pour chicken broth over the duck.  

Sprinkle duck with salt and pepper.

Cook on high for 1 hour and low for 5 hours.  

Air Fried French Fries

2-3 Idaho Potatoes - french cut
2 Tablespoons Olive Oil
Salt
French Fry Seasoning

Turn Air Fryer on at 390 degrees for 23 minutes.

Toss french cut potatoes with olive oil.  

When time gets to 20 minutes open air fryer and toss in oiled french cut potatoes.  

Let cook for 10 minutes.  Remove basket and gently stir potatoes fries.  Return basket and continue cooking.

When done cooking remove basket and dump fries into a mixing bowl.  Sprinkle with salt and desired amount of French Fry Seasoning.  Not too much for it is spicy!

Eat right away!

French Fry Seasoning

1 Tablespoon Paprika
1 Tablespoon Kosher Salt
1 Tablespoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon White Pepper
1 Tablespoon Onion Powder
1 Tablespoon Dried Oregano
1 Tablespoon Thyme
1 teaspoon Cayenne

In an 8 oz mason jar, or other air tight container, mix all ingredients together.  

Sprinkle on french fries as desired.  

Note: If you want it to be more spicy increase cayenne in recipe.