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Archive for March, 2010

Mar
27

Tequila Sunrise

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Hello All!  And welcome back to Food~Flavor~Fun!

A place to find and share some great food ideas, that are loaded with flavor, to be prepared and shred with family and friends to bring a bunch of fun and enjoyment into our lives.

The last post of the week is about drinks and desserts.  Today’s is the Tequila Sunrise.  A great tasting, beautifully visual drink that is a great morning/early afternoon beverage to rival the Bloody Mary.  For those that don’t favor tomato juice, give this one a try.  This drink is great for serving with a brunch as an alternative to a Mimosa.

Tequila Sunrise

Ingredients:

  • tequila
  • orange juice
  • grenadine syrup

Directions:

Fill a tall glass with ice. Pour in a shot of tequila.  Add orange juice  and pour grenadine syrup over the top.  The heavier syrup will sink to the bottom to create gradations in color to resemble a sunrise.  Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Drinks and Desserts
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Hello all!       Welcome back to Food~Flavor~Fun!

A place to find and share some great food ideas that are loaded with flavor to be prepared and shared with family and friends to bring a lot of fun and enjoyment into out lives.

Tonight is about the main course, as usual for a Thursday.  This recipe is one that my wife found and we have enjoyed many times.  The flavor is very different from other beef marinades and very tasty.  This one is low calorie and low fat.  Just don’t heap up a huge plate and you’ll be eating very healthy and enjoying a meal full of flavor.  Give it a try some time.

Herb-Marinated Steak and Vegetables

Ingredients:

  • 3/4 cup dry red wine
  • 1/4 cup chopped fresh basil
  • 2 six ounce New York Strip steaks (skirt steak works too)
  • 2-3 teaspoons olive oil
  • 1 yellow onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 2 10 ounce bags triple washed spinach, rinsed and chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Balsamic vinegar

Directions:

Combine the wine and basil in a zip-lock plastic bag, then add the steaks.  Squeeze out the air and seal the bag; turn to coat the steaks.  Refrigerate, turning the bag occasionally, 1-2 hours.

Spray a broiler rack with a non-stick spray like PAM; preheat the broiler.  Remove the steaks from the marinade and pat dry.  Broil the steaks 5 inches from the heat until an instant read thermometer inserted into the center of each steak registers 160*; 3 to 4 minutes on each side for medium.

Heat the oil in a non-stick skillet over medium high heat.  Add the onion and the bell pepper and cook, stirring until the onion is golden brown.  Add the spinach, then salt and black pepper; cook until wilted, about 1 minute.  Stir in the vinegar and remove from the heat.  Thinly slice the steak, cross grain and layer slices over the vegetables.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Main Courses
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Mar
24

BLT Salad

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Episode 2 – BLT Salad

  Listen to the podcast here

Hello All!   Welcome back to Food~Flavor~Fun.

A place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun and happiness into our lives.

Wednesdays are all about soups and salads.  One of my favorite sandwiches in the world is a BLT.  This salad is absolutely loaded with great flavor.  You just have to try this one.  The saffron makes it a little more expensive, but well worth it for the flavor.  Ever made your own mayonnaise?  Try it at your own risk!  You may never be able to eat that stuff from the jar ever again.  I serve this with a little french bread, brushed with good olive oil and toasted in the oven to make it crispy.

BLT Salad

Ingredients:

  • 1/4 teaspoon saffron threads
  • 2 tablespoons hot water
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 cups olive oil
  • salt and freshly ground pepper
  • 4 cups assorted baby salad greens, washed and patted dry
  • 2 ripe tomatoes, cut into slices
  • 12 slices of smoked bacon, crisp fried
  • 1/2 pound Fontina cheese, cut into about 8 slices
  • 1 tablespoon freshly chopped parsley

Directions

Combine the saffron threads with the hot water and let stand for about 8 hours.  Yes you will have to plan ahead a little.  When ready to use, wisk the mixture well to blend.

In a blender, blend the egg, mustard, lemon juice and saffron mixture for 20 seconds.  With the machine running, slowly and steadily pour the olive oil through the top of the cover.  The mixture will thicken.  Season with salt and pepper and pulse the blender to mix.  You may store any excess from the recipe in a sealed container, but use it within 24 hours or so.  There are none of the preservatives in this mixture and a bunch of flavor.  Your want to use it!

For the salad, mix the greens and 1/4 cup of the mayonnaise in a large bowl.  Salt and pepper to taste.  Season the slices of tomato with salt and pepper.

To serve, dress 2 slices of french bread with some of the remaining mayonnaise.  Place 1 slice on the plate, stack 2 slices of tomato, 3 slices of bacon, 2 slices of cheese and a portion of the greens.  Drissle the salad with some of the remaining dressing and place the other slice on the side leaning against the salad greens.  Makes 4 very nice servings.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Soups and Salads
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Mar
23

Technique: Roasting

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Hello All!  And welcome to Food~Flavor~Fun.

A place to find some great food ideas to be prepared and shared with family and friends to bring a lot of fun and enjoyment into our lives.  Why?  ‘Cause there are few things better than a great tasting meal!

Tuesdays are about Tools & Technique.  Roasting is a technique that is widely used and probably a little misunderstood.  When roasting the food is usually placed on a rack or roasting pan to ensure the even application of heat.

Large cuts of meat are best roasted at a lower temperature (between 200* and 325*).  Smaller cuts can be roasted at a higher temperature in order to seal the outside of the meat and not cook so long as to dry it out.  Either way, one of the keys that is often forgotten is that you should remove the food from the oven prior to it being completely done and let it rest for 5 to 10 minutes.  It will continue to cook through a process called carry over cooking.

While cooking vegetables and some meats, basting with butter or the juices from the food is an attempt to reduce the amount of evaporation from the food itself, leaving it moist and tender.

A nice roast with potatoes, carrots and onions and a brown gravy made from the drippings is a great Sunday main meal.  Turn that oven on and give it a try.  Enjoy!

Poultry Roasting Guide                                                                                                                     

Bird                            Weight                                   Oven Temp                  Roasting Time        

Turkey                       6 to 8 pounds                         325*                          2 1/2 – 3 hours

                                      8 to 12 pounds                      325*                           3 – 3 1/2 hours

                                      12 to 16 pounds                   325*                            3 1/2 – 4 hours

                                      16 to 20 pounds                   325*                           4 – 4 1/2 hours

                                      20 to 24 pounds                  325*                            5 – 6 hours

                                                                                                                                                                    

Chicken                       2 to 2 1/2 pounds              400*                            1 – 1/2 hours

(unstuffed)                2 1/2 to 4 pounds              400*                            1 1 /2 – 2 1/2 hrs

                                       4 to 8 pounds                      325*                              3 – 5 hours

                                                                                                                                                                   

Duck                              3 to 5 pounds                     325*                              2 1/2 – 3 hours

                                                                                                                                                                     

Come back next week and I’ll post a beef roasting guide.  I hope you find this helpful.

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Tools & Techniques
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Mar
22

Sliders Two Ways

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Hello All!      Welcome back to Food~Flavor~Fun!

A place to find and share some great food ideas that are loaded with flavor to be prepared by you and served to family and friends to bring a whole lot of fun and pure joy into our lives.  ‘Cause lets face it, there are few pleasures greater than a fantastic meal!

Monday’s are about starters.  This one makes a heck of a meal, if you’d prefer.  Baby burgers, called sliders.  Give this one a try by itself or combine it with a few other items from the starters category and make a meal of it.  I’ve been known to do this quite often.  Here we go….

Sliders Two Ways

What you’ll need for the sliders

  • 1/2 pound sirloin
  • 4 small rolls, about 2 inches round
  • salt and pepper to taste
  • a sprinkle of Tex-Joy Steak Seasoning

For the Chipotle Bacon Topping

  • 2 tablespoons mayonnaise
  • 1 tablespoon chipotle pepper
  • 1/2 ounce shredded cheddar cheese
  • 4 strips cooked smoked bacon
  • caramelized onions

Mix the chipotle pepper and mayonnaise together.  Heat a grill pan or cast iron skillet over medium heat.  Season the sirloin with salt, pepper and Tex-Joy and lightly form into 4 patties.  Add the burgers and cook for 3 minutes on the first side, then flip.  Top each patty with cheddar cheese and continue cooking until the patties are firm and the cheese starts to melt.  Toast the rolls in the pan and spread some of the mayo mixture.  Top burgers with bacon and caramelized onions.

For the Mushroon and Blue Cheese Topping:

  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 1/2 cups sliced mushrooms
  • 2 tablespoons steak sauce
  • 1/4 cup crumbled blue cheese

Heat the pan over medium heat.  Add the oil and garlic and saute’ for 1 minute until fragrant but not brown.  Add the mushrooms; saute’ for 2-3 minutes until the mushrooms are caramelized.  Season with salt and pepper.

Cook the burgers as above, brushing them with steak sauce before and after and topping with blue cheese crumbles after flipping.  Place the burgers on toasted buns brushed with steak sauce and top with mushrooms.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Starters
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Mar
17

Chicken Waldorf Salad

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Hello All!                     Welcome back to Food~Flavor~Fun!

A place to find and share some great food ideas that are loaded with flavor intended to be preapred by real people, not professional chefs, and served to family and friends to bring more fun and great tastes into our lives.

Wednesdays are about soups and salads.  Do you have leftover chicken breasts that you never know what to do with?  We sure eat a lot of chicken at my house and have a lot of leftovers to try to make something good out of.  Cube up some of those leftover chicken breasts and try this great chicken salad.  Whether on bread for a sandwich or on lettuce as a salad, this one has great flavor.  Give it a try sometime.

Chicken Waldorf Salad

Ingredients:

  • 2 cups cubed cooked chicken
  • 1/2 cup coarsely chopped apple
  • 1/2 cup celery, chopped
  •  2 tablespoons raisins
  • 1/4 cup pecans or walnuts
  • 1/2 cup Miracle Whip

Mix all the ingredients until well blended.  Garnish with shredded carrots, if desired.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Soups and Salads
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Mar
17

Rib Dry Rub

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Hello All!           Welcome to Food~Flavor~Fun!

A place to find and share some great food ideas that are loaded with flavor for you to prepare and share with family and friends to bring more fun and great tastes into your life.

Tonight I’m going to share a dry rub that I use when I smoke baby back ribs.  Some like to use a wet marinade.  I sometimes do, myself.  But this is what I use most of the time.  It’s simple.  Adds great flavor.  And doesn’t disappear through hours of slow smoking under low temperature conditions.  Give this one a try sometime.

Dry Rib Rub

  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 3/4 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon fresh ground black pepper

Use 1 tablespoon of the rib rub per rack.  Sprinkle the rub on the ribs and rub into the rack using your hands.  Wash your hands well afterwards and don’t rub your eyes or your nose until you do.  The burning if you do is pretty serious.  I did it once.  Wow!

To cook the ribs in-doors, pour a 1/2 cup of broth in the bottom of a pan, place the ribs in the pan and cover with aluminum foil with a good seal.  Place in a 275* oven for 1 1/2 to 2 hours.

To smoke outdoors, heat your charcoal grill to between 200 and 250*.  Place the ribs on the grill at the opposite end from the coals to use indirect heat.  I like to keep the temp at the lower end of this scale and use water soaked hickory chips to give the ribs a great smoky flavor.  Smoke the ribs for 4 hours or so.

Enjoy!

Categories : Tools & Techniques
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Mar
15

Ultimate 7 Layer Dip

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Hello All!  Welcome to Food ~ Flavor ~ Fun.

A place to find and share some great food ideas that are loaded with flavor ready to be prepared and shared with family or friends to bring a lot of fun and great taste into our lives.  Why? ‘Cause nothing beats a WOW food moment…well not many things anyway.

Happy Monday.  I hope that you made it a great day.  Tonight is about Starters or Appetizers.  Dip and chips is a big favorite at my house.  Maybe you can tell that already.  Use the search feature.  Put in the word dip and hit enter.  Already several entries.  Well here’s one more

Ultimate 7 Layer Dip

Ingredients:

  • 1 16 ounce can re-fried beans
  • 1 tablespoon of your favorite taco seasoning mix
  • 1 cup salsa (like Pace)
  • 1 cup sour cream
  • 1 cup shredded lettuce (be sure that it’s dried well or things will get soupy)
  • 1 cup Mexican style shredded cheese
  • 1/2 cup chopped green onions
  • 2 tablespoons sliced black olives

Instructions:

Mix the beans and taco seasoning mix.  Spread into the bottom of a 9 inch pie pan.

Layer over the beans, the salsa, sour cream, lettuce and cheese.  Garnish with green onion and black olives.  Refrigerate at least an hour and serve well chilled with either tortilla chips or assorted crackers.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Starters
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Mar
12

Black Russian Cake

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Hello All!  Welcome back to Food ~ Flavor ~ Fun!

A place to find and share some great food ideas that are loaded with flavor, meant to be prepared and shared with family and friends to bring more fun and happiness into all our lives.

Friday’s are about drinks and desserts.  Tonight’s recipe has a bit of both.  A favor beverage turned into a dessert.  Oh My, you have to try this one some time.

Black Russian Cake

Ingredients:

  •  1 box yellow cake mix (without pudding)
  • ½ cup sugar
  • 1 (6oz) box instant chocolate pudding
  • 1 cup vegetable oil
  • ¼ cup Kahlua
  • 4 eggs
  • ¾ cup water
  • ¼ cup vodka
  • glaze (below)

Directions:

Grease and flour 12 cup bundt pan – preheat oven 350*.

Combine all ingredients – beat at med. Speed – 4 minutes.  Pour into pan.  Bake 50 to 60 mins until toothpick comes out clean.  Let cool 10 mins – invert.

Poke holes in cake with fork.  Drizzle glaze over cake.  Cool completely.  Sprinkle with powder sugar.

Glaze:

  • ½ cup powder sugar
  • ¼ cup Kahlua

Directions:   Blend until smooth.

Enjoy!

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Drinks and Desserts
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Mar
12

Kung Pao Shrimp

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Hello All!  Welcome to Food ~ Flavor ~ Fun!

A place to find and share some great food ideas that are loaded with great flavor to be prepared and shared with family and friends to bring more enjoyment into our lives.  Let’s face it, there are few pleasures more enjoyable that a great tasting meal.  And remember….he/she who cooks does not do the dishes!  Well, that’s the rule at my house anyway.

Tonight’s recipe is a light shrimp dish that’s high on flavor and low on calories.  Give this one a try.  Very nice

Kung Pao Shrimp

Ingredients:

 

  • 1 tablespoon soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons corn starch
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 4-5 small chilies or 1 teaspoon dried chili flakes
  • 6 scallions (the white part, save the green part for garnish)
  • 2 cloves garlic, minced
  • 1 1/4 teaspoon fresh grated ginger root
  • 1 large red bell pepper, seeded and chopped
  • 1 pound medium to large shrimp, peeled and deveined
  • 1/2 cup roasted, unsalted peanuts, plus more chopped for garnish

Directions:

  1. Combine the soy sauce, orange juice, vinegar, cornstarch and sugar in a bowl.  Set it aside.
  2. Place a wok or large skillet over high heat and add the oil.  When the oil is lightly smoking, toss in the chilies, scallion whites, garlic and ginger.
  3. Stir-fry for 30 seconds, until the garlic and scallions are fragrant but not brown.  Next add the bell pepper and cook for another minute, stirring constantly with a metal or wood spatula.  Then add the shrimp and peanuts.  Cook until the shrimp just turns pink, about 3 minutes.
  4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around the shrimp and vegetables, about 30 seconds.
  5. Serve over a scoop of white or brown rice, sprinkled with scallion tops and chopped peanuts.

Enjoy! 

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.

Categories : Main Courses
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