Today on Country Cookin we made Fresh Cucumber Salad, Homemade Bread and Butter Pickles, and Italian Stuffed Peppers. Fresh Cucumber Salsa Ingredients • 2 medium seedless cucumbers, peeled and diced • 1 jalapeno pepper, seeded and diced • 1 small red onion, diced • 1 tablespoon minced garlic • 2 medium tomatoes, diced • 2 tablespoons lime juice • 1 teaspoon minced fresh parsley • 2 teaspoons minced fresh cilantro • 1/2 teaspoon dried dill weed • 1/2 teaspoon salt Instructions In a medium bowl, stir together all of the ingredients. Cover and chill in the refrigerator for an hour or so. Serve with tortilla chips. BREAD AND BUTTER PICKLES INGREDIENTS: 5½ cups (about 1½ pounds) thinly sliced pickling cucumbers 1½ tablespoons kosher salt 1 cup thinly sliced sweet onion 1 cup granulated sugar 1 cup white vinegar ½ cup apple cider vinegar ¼ cup light brown sugar 1½ teaspoons mustard seeds ½ teaspoon celery seeds 1/8 teaspoon ground turmeric DIRECTIONS: 1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers. 2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks. Italian Stuffed Peppers Ingredients: • 1 lb of lean ground turkey • 1/2 cup uncooked quinoa • 1/2 large yellow onion chopped • 2 cups chopped mushrooms • 1 can diced tomatoes, drained • 1 cup chicken broth • 2 cloves garlic, minced • 1 TEAspoon cumin • 1 TABLEspoon cayenne pepper • 1 TABLEspoon garlic salt • 1 TEAspoon chili powder • 1 TABLEspoon dried parsley • Sprinkling of rosemary • 6 whole bell peppers + 1 bell pepper chopped • Optional: some Parmesean cheese Preheat oven to 400 degrees. Cook your quinoa. In a large frying pan combine ground turkey, cumin, cayenne pepper, garlic salt and chili powder. Cook the turkey over medium heat until there is no pink left. Add in onion, mushrooms, diced tomatoes, chicken broth, garlic, and the chopped bell pepper and cook over medium until the onions are translucent. While this is cooking chop the tops off of your 6 remaining peppers and cut out the ribs and seeds with a knife. Trust me, I have zero hand-eye coordination and thought this would be a difficult task but its real easy. Put the peppers onto a baking sheet and heat in the oven for about 15 minutes, or until they are hot and softened a little. Transfer the meat/veggie mixture into a large mixing bowl and add the quinoa and parsley. Mix it together and spoon the mixture into the peppers. Top the mixture with rosemary- we also added parmesean cheese.
Posted on: Fri, 25 Jul 2014 19:25:02 +0000
Trending Topics
Recently Viewed Topics
© 2015