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I bet you can’t eat just one! Never eat deep-fried jalapeño popper again!
Using breadcrumbs is totally optional. I’ve made them without and they were still delicious! The panko breadcrumbs just add a nice little crunch!
You’re welcome and I’m sorry all at the same time. These spicy bacon wrapped bites of perfection will put a serious wrench in your dieting plans! If you’re walking down the aisle this summer and are trying to fit into a wedding dress (like THIS girl) then close your laptop darling and read this post after the big day! I’m slightly kidding but for real, this recipe is très indulgent and a little bit of a treat.
TIP! Buy yourself some inexpensive kitchen gloves and wear them when working with the jalapeños. After several times of learning the hard way; I always wear gloves!
Bacon Wrapped Jalapeño Poppers will be the star of your party! Don’t forget to slice the piece of bacon in half before wrapping it around the jalapeño!
These Bacon Wrapped Jalapeño Poppers are pretty much EVERYTHING you guys! I kid you not.
The individual ingredients each bring something different to the table. Jalapeño lends spice, bacon brings the savory component and both ingredients are cradled by the mellowness of cream cheese. The trifecta! It just works beautifully.
First things first, consider wearing kitchen gloves when slicing and de-seeding the jalapeños. I’ve made these a few times without gloves and every time I was cursing myself well into the night. Why did I do this to myself?! Never again! It’s worth the few dollars to purchase gloves and skip the burning hands chapter of the evening.
I like to dip these Bacon Wrapped Jalapeño Poppers in classic Ranch or sprinkle with a few dashes of Valentina’s hot sauce.
This recipe can be made the day before, packed in an airtight container and stored in the fridge. It’s great to be able to make this ahead of time and have one less one less thing you’ll be rushing to do. I’m always looking for ways to make my life easier and simplify so I’m not stressed about having people over. Count this as one for the books!
Enjoy xx
- 12 Jalapeños, cut in half and seeded
- 12 pieces bacon, cut in half (I use applewood smoked bacon)
- 8 oz cream cheese, softened at room temperature
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- 2 splashes Lea & Perrins Worcestershire sauce
- ½ cup Queso de Oaxaca or Monterrey Jack cheese
- ¼ panko breadcrumbs
- 24 toothpicks to secure bacon in the oven
- ranch for dipping (optional)
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup. Place a baking rack on top of the baking sheet. Set aside.
- Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
- Beat the cream cheese, garlic, Worchestershire sauce, smoked paprika and Oaxaca or Monterrey Jack cheese together until smooth. I prefer to use a standing mixer or hand mixer but you can certainly do this by hand. Season to taste with a bit of salt.
- Fill jalapeño halves equally with cream cheese mixture.
- Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
- Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
- Serve immediately!
You can also use mini sweet peppers if you want a less spicy option.
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This Spicy Buffalo Chicken Dip is a MUST at any Super Bowl party!
I’m obsessed with Buffalo anything at the moment! It has just enough heat to keep me coming back for more but not enough that I know when to walk away. You feel me?
I couldn’t even get a quick photo op before Rez stole a taste! Unreal!
Let me break this down for you. Three words; simple, inexpensive and delicious.
With a small list of accessible ingredients (some you likely already have) this recipe is an absolute breeze to pull together! To really make your life easy, buy a roasted chicken from Whole Foods or your local grocery store and the dip will practically make itself!
Serve with veggies for a lighter approach to this indulgent dip!
This dip is what I like to refer to as ‘what’s up’. It’s one of those dips you take a nibble of (perhaps unsure) tilt your head back, reflect and say ‘yaaaa, that’s what’s up’! I can just picture my friends laughing as they read this post while simultaneously dialing my hotline to tease me.
Double dipping while taste testing at home is fair game right? Don’t judge! I dare you to dip just once!
Feel free to add some grated jack or cheddar cheese on top if that’s your jam! I decided the dip was indulgent enough and kiboshed the extra cheese I intended on using. I surprisingly didn’t miss it at all. HONESTLY! This dip is a little all-star without it!!
I hope you guys enjoy! xx
- 2 cups roasted chicken, shredded
- 1 8oz package of cream cheese, softened
- ½ cup buffalo sauce (I use Valentinas Extra Spicy)
- ½ ranch dressing
- 1 small can fire roasted diced green chilies
- 1 green onion, thinly sliced (white and light green parts only)
- celery sticks and tortilla chips for serving
- Beat cream cheese+buffalo sauce+ranch dressing+until smooth. I prefer to use an electric mixer but you can certainly do it by hand. It's really important that the cream cheese is softened to minimize lumps.
- Mix in the shredded chicken and diced green chilies
- Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
- Sprinkle with green onion
- Serve piping hot with celery sticks and tortilla chips
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Icelandic Smoked Trout Dip with Skyr
One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!
Between the smoked trout and skyr this dip is a protein powerhouse!
Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years. It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.
It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.
I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.
This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!
Enjoy! xx
- 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
- ¾ cup Skyr (a thick Icelandic style yogurt)
- ¼ cup crème fraîche
- 2 tsp Worcestershire sauce
- 2 tbsp prepared horseradish, drained
- a medium sized dill pickle, finely diced
- ¼ cup fresh dill, roughly chopped
- ¼ cup green onions, thinly sliced (white and light green parts only)
- 1 tbsp capers, strained
- freshly ground pepper
- flakey Icelandic sea salt
- Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
- Let dip chill in the fridge for 1 hour prior to serving.
- Serve with endive leaves, sliced cucumber, celery sticks or crackers.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.
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Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!
Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.
This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.
This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up! Change is good!
Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!
This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.
Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.
I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.
Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.
I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!
- 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
- 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
- 12 piece of fresh mozzarella, cut into equal sizes.
- 6 pieces of prosciutto, cut in half lengthwise.
- balsamic glaze to drizzle
- Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
- Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
- Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
- Arrange on a plate or serving tray and drizzle with balsamic glaze.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.
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Enjoy a bowl of Mussels with a White Wine & Fennel Cream Sauce this weekend !
Being from Nova-Scotia, loving shell fish like lobster, scallops and mussels is practically in my DNA. I recently returned from a blissful vacation back home on the East Coast, where we indulged in all of my favorites.
Mussels were a staple in my house growing up and I always loved dunking them in garlicky lemon butter. It’s funny how nothing really changed (well maybe my glass of sauvignon blanc). This humble East Coast favorite has continued to be a special dish into my adulthood. It was the first meal I ever made for Rez and whenever I make it at home it brings back happy memories, both old and new.
Fennel lends a sweet licorice flavor to the dish. Don’t worry, it’s not overpowering and the flavor mellows out as it cooks.
At the time I was living in Vancouver and we had been dating long distance for a couple of months. We had met in Hawaii Thanksgiving weekend, had our first date in Montreal on NYE and in January I went to visit him in San Francisco. It was quite the whirlwind! Now it was his turn to come see me in Vancouver and not on buddy pass!
Side note for those of you who are not in the airline industry: Although our career allows us to travel freely and cheaply, long distance relationships can be equally or more taxing on our end. When you fly for a living, doing all of the commuting in a long distance relationship can be draining, especially when it’s not appreciated. It’s a test in a way, to see if they’re willing to put in the work and not ask for the ‘golden ticket’ immediately.
Discard any mussels that don’t open in the cooking process. Important! Don’t forget!
Rez was due to arrive right around lunchtime so I decided to make him an old school favorite of mine; Mussels. They’re easy to make, use few key ingredients and are rather addicting once you sample a few. The broth is really what ties everything together, with thick slices of fresh bread for dipping. This certainly isn’t a fancy dish and that’s part of its glory!
Served best with thick slices of fresh bread. The bread takes it from appetizer to entrée.
We’ve created a tradition of staying in for big nights like Valentines Day or Anniversaries. We get our favorites wine & foods and spend the night at home, instead of going to super crowded and loud restaurants. Don’t get me wrong, I love those places and I’m actually late getting ready to go out for dinner & drinks. But those special nights I like being at home, hidden away from the craziness of the city, with my favorite person in the world, in our own private retreat. We always include mussels in the mix on those special days. One of us always reminding the other of that first home cooked meal together.
Enjoy! xx
- 3 pounds mussels, scrubbed and de bearded
- ¼ cup butter, ½ stick
- 1 fresh fennel bulb, thinly sliced
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 2 teaspoons fennel seeds
- ½ bottle dry white wine
- ½ cup heavy whipping cream
- a small handful of flat leaf parsley
- garnish with lemon wedge
- Melt butter in heavy large pot over medium-high heat.
- Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
- Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
- Garnish with lemon wedges and serve with fresh bread!
- Enjoy!
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.
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Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.
Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.
This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.
I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.
Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!
I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.
Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.
Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.
It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.
Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.
I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!
I hope you love this comforting recipe as much as I do xx
Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.
- 1 wheel of brie, size can vary but I generally use a small one
- ½ cup good quality honey
- ⅓ cup shelled pistachios
- crusty bread or sliced apples for serving
- Preheat oven to 350 degrees
- Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
- Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
- Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
- Top with pistachios and bake in the oven for 10 minutes
- Let it cool for a few minutes and then serve with bread or apple slices
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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!
Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.
4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?
4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime
These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.
Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.
Sautéed Shishito Peppers are the new edamame! At least in my house they are!
Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.
If chips are your arch nemesis like me, try these addicting peppers instead!
It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!
Shokuyoku Japanese
- 1 lb shishito peppers
- 2 tbsp grape seed oil
- flakey sea salt
- 1 lime, cut into wedges
- Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
- Add shishito peppers and sauté, rotating them like ears of corn
- Continue sautéing until they start to blister and then remove from heat
- Pat peppers dry with clean kitchen towel then move into a large bowl
- Toss with flakey salt and squeeze lime juice over peppers
- Serve immediately while hot!
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Edamame & Arugula Spread is a great alternative to the popular Bruschetta
Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!
Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!
Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max
I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.
Try this spread over baked parmesan crisps instead of baguette for a different approach.
Enjoy this for breakfast and switch up your routine!
- 1 cup shelled fresh or frozen edamame
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 cup packed baby arugula, divided in 2 piles
- ¼ cup Parmigiano-Reggiano
- 1 teaspoon grated lemon zest
- ½ teaspoon fresh lemon juice
- ½ tsp kosher salt
- ⅛ tsp pepper
- ¼ cup mint to garnish
- olive oil for drizzling
- sliced baguette
- Preheat oven to 375°F with rack in middle.
- If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
- Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
- Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
- Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
- Add smooth mixture into the bowl with chunky edamame..
- Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
- Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
- Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.
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DRESS UP YOUR CHEESE PLATE WITH THESE EASILY MADE CRISPS
These are quite possibly the most delicious cracker alternative ever! You will never want to buy crackers again; they are that good.
I was having friends over one night and planned on putting together a cheese platter with a few other snacks. I had to run to the market to grab a fresh loaf of bread and shocker; I forgot it! I left the market without the one thing I went there to buy. I know I can’t be the only one out there who’s done this. It’s so freaking frustrating!! I didn’t have time to run back to the store so I went with plan B. I decided just to sub for crackers I had in the pantry and planned to share my blonde moment with my friends. No biggy right?
Parmigiano Reggiano ready to be grated using a microplane
FEEL FREE TO ADD HEARTIER HEARBS LIKE SAGE, THYME AND ROSEMARY
Unfortunately, the crackers I had in the pantry were stale. I’m not pointing fingers here but we must have a ghost living in our house. This particular ghost is specifically targeting my fiancé. It’s as if it follows Rez around the house and attacks whatever food items he eats. My fiancé swears he put things away in the pantry and seals them but when I go to use them, they’re disheveled and stale. The ghost is even more aggressive when I’m away flying. When I get back after a couple of weeks in the sky, it’s like the ghost had a 2 year old tantrum all over the kitchen. Anyone else have this problem?? I’ll have to get the house saged or something to see if that helps.
USE A MICROPLANE TO GET FINELY GRATED PARMIGIANNO REGGIANO
TAKE 1 HEAPING TBSP OF THE PARMESAN MIXTURE AND PLACE ON A LINED BAKING SHEET
I had like 2 hours before everyone arrived and remembered this recipe from Barefoot Contessa. Ina Garten really knows how to execute the simplest of dishes and make them look so great! It was so simple but the end result looked rather impressive.
The biggest tip I have for this recipe would be to line your baking sheet with parchment paper for easy cleanup, and to let the crisps cool completely before touching them. Once the crisps are cooled, peel them off the parchment paper and place on a plate lined with paper towels to soak up any access grease.
THE CRISPS SHOULD LOOK LIKE THIS BEFORE BAKING
MAKE SURE YOU LEAVE A LITTLE BIT OF SPACE BETWEEN THE CRISPS
Enjoy these Parmesan Crisps with my Edamame & Arugula Spread or Olive Tapenade with Rosemary & Basil
- 1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
- 1 tablespoon all-purpose flour
- 1 teaspoon minced fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
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FARMERS MARKET DILL PICKLE INSPIRATION
Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.
BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR
When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!
ALL THE DIFFERENT SHADES OF GREEN
Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!
ALMOST READY TO GET MY PICKLE ON
On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.
LEAVE WHOLE FOR THE CRUNCHIEST PICKLE
LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID
Enjoy these Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!
Enjoy! xx
- 2 quart kirby cucumbers (approximately 3 pounds)
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
- 1 tbsp pickling spice(make sure it doesn't include cinnamon).
- 1 or 2 large bunches of dill, washed and dried
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
- Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
- Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
- Wipe rims and apply lids and bands (don't screw them on too tightly).
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
- When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
- If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
- Let pickles rest for at least one week before eating.
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