Best Refrigerator Dill Pickles

 

Best Refrigerator Pickles (Garlic Dill Pickles)

Ingredients

·         6 pickling cucumbers 4-4 1/2 inches long, but no longer

·         3 sprigs fresh dill or 1 tablespoon dried dill per quart jar

·         1 cup white vinegar

·         1 cup water

·         4 cloves garlic crushed

·         3 teaspoons sea salt or kosher salt

·         1/2 teaspoon sugar

·         1 teaspoon mustard seeds whole

·         1/2 teaspoon black peppercorns whole

Instructions

Make the Brine

1.            Add water, vinegar, sugar, and salt to a large heavy-bottomed stockpot.

2.            Turn heat to medium-low and stir until salt and sugar dissolve.

3.            Turn off heat and allow brine to cool completely.

Wash & Prep Cucumbers

1.            While the brine is cooling, rinse your cucumbers and cut off each end.

2.            Slice cucumbers into spears, sandwich slices or coins.

Fill Jars

1.            Place garlic, dill, mustard seeds, and peppercorns into the bottom of each jar.

2.            Fill jar with cucumber spears or slices.

3.            Pour the cooled brine into the jar, covering the cucumbers completely. If there's not enough brine, fill the rest of the jar up with water.

4.            Close the jar and refrigerate for a minimum of seven days.

Notes

·         To speed up the process for this recipe, you can make the brine ahead of time, or place the brine in the refrigerator to cool more quickly. 

·         Technically pickles are ready to eat after 24-48 hours in the refrigerator, but the flavor will continue to develop for 7-14 days. If you can wait that long!

From HomesteadingFamily.com

Cheesy Squash Chicken and Rice Bake

 Cheesy Squash Chicken and Rice Bake

Prep Time15minutes mins

Cook Time40minutes mins

Total Time55minutes mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 yellow/summer squashes chopped
• kosher salt and black pepper
• 1-2  yellow onions, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 3 tablespoons salted butter
• 4 cloves garlic, minced or grated
• 3 cups basmati or jasmine rice
• 1 cup dry orzo pasta (use acini di pepe if needed)
• 2 tablespoons fresh thyme leaves
• 6 cups low sodium chicken broth
• 1/4 teaspoon cayenne pepper more or less to taste
• 3/4 cup shredded Havarti cheese (or break off pieces of sliced cheese)
• 1 ½ cups shredded sharp cheddar cheese
• 1 tablespoon chopped fresh chives (optional)

Instructions

1.                   1. Preheat the oven to 425 degrees F. 

2. Heat 1 tablespoon olive oil in a large oven safe pot or dutch oven over medium heat. When the oil shimmers, add the onion and cook until tender. Add squash and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Push vegetables to side of skillet and make room in center for chicken.

3. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.

4. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. Scatter the remaining cheeses overtop the casserole. Sprinkle on the chives.

5. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm.

 https://www.halfbakedharvest.com/cheesy-zucchini-chicken-and-rice-bake/

Basil Ranch Chicken and Bacon Quesadilla with Avocado

 Basil Ranch Chicken and Bacon Quesadilla with Avocado

Basil Ranch Dressing

• 1/2 cup plain greek yogurt or sour cream
• 1/3 cup mayo
• 2 tablespoons buttermilk
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chopped chives
• 2 teaspoons Worcestershire
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne
• kosher salt and black pepper

Quesadilla

• 4 large tortillas
• 1 1/2 cups shredded gouda and or cheddar cheese (and/or quesadilla cheese)
• 1-2 cups baby arugula
• 1-1 1/2 cups grilled chicken, sliced (leftover Best Chicken Marinade chicken)
• 1/4 cup chopped dill pickles spears
• 6 slices cooked bacon, crumbled
• 1/2 cup honey mustard 
• 1 avocado, chopped

Instructions

1.                   1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.

3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.