Well, he!! – it’s raining so the farmers market is out for today and will have to find one at the next stop – Jamestown, N.D. – Can’t sit outside and read either, so guess I’ll just add a few recipes I’ve been making lately.
Staying in one place a week at a time gives me the time and opportunity to play with foods along the way. Here are a few recipes that may appeal to some of you.
On the road or at home, having the option to pickle your own jalapenos whenever you need them is what I consider a wonderful bonus recipe. Below are two versions, both equally good.
Pickled Jalapenos – option 1
Adapted from Plate Magazine, the Spicy issue, June 2014
4 each jalapenos, thinly sliced crosswise
1/2 cup seasoned rice wine vinegar
1/2 T. sugar
1/4 tsp. salt
Combine all ingredients in a bowl and refrigerate for several hours or up to 2 days.
Pickled Jalapenos – option 2
This is the version I have been using for a number of years. This is the note I wrote on the recipe the first time I made them. “Don’t want to unhook the truck from the trailer and I need pickled jalapenos for my pizza.” And, I’ve been making them ever since.
Equal amounts of water and cider vinegar with 1 tsp. salt per ½ cup of water/vinegar mixture. Heat just to dissolve (this can be done for a few seconds in a Microwave) the salt.
I’m afraid I don’t know how long these will last in the refrigerator, we use them too quickly.
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Corn Chowder with Lobster and Prawns
From “a Chef’s Journey…Home” cookbook
Corn Chowder is a go to quick dinner at the last minute. So easy, fast and delicious. Add a grilled cheese sandwich or a green salad and your dinner is ready
12 soda cracker squares
1 cup milk
3 slices bacon or salt pork
1 large onion, diced
1 large potato cut in half lengthwise, and thinly sliced
2 cups water
2 cups whole kernel corn
1 tsp. salt
Pepper to taste
1/4 tsp. paprika
Crush the soda crackers and mix with the milk, set aside.
Cut bacon or salt pork in cubes and brown in a large saucepan.
Add onions and cook until starting to brown, then add the potatoes and water; cook until potatoes are soft.
Stir in the cracker and milk mixture, corn, salt, pepper and paprika. Simmer until heated through. Serves 4
- Add a can of chopped clams and/or a spicy sausage thinly sliced.
- Roast a poblano chili and add.
- Add cooked lobster and/or prawns.
Wine suggestion – a Viognier matches well with the Lobster & Prawn option.
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Montana’s Huckleberry BBQ Sauced Sausage Pizza
The BBQ sauce has a fruity, smoked flavor with just a hint of heat – with jalapenos on the pizza, the heat is just perfect! Serves 4 or 2 really hungry folks.
Prepared pizza round, 9 to 12 oz. of dough, spread to about 10 inches in diameter.
Thin layer of marinara sauce
Huckleberry BBQ sauce
My cheese choice – 2 oz. of each: mozzarella, provolone and cheddar
Bison sausage, cooked, 1 sausage or about 4 oz.
Red onion slices
Pickled Jalapeno slices
Bake and garnish with chopped green onions for serving.
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We liked this wrap so well, I made it two days in a row.
Turkey (Chicken) Cobb Salad Roll Up with Carrot Slaw*****
4 servings – adapted from Fresh Food Fast – ebook on my ipad
Combine and fill tortilla:
2 cups lettuce
1 cup chopped tomatoes
1/4 cup green onions
3 Tbs blue cheese dressing
8 oz chicken/turkey
4 flatbreads or tortilla wraps
Top with carrot slaw:
2 1/2 Tbs lemon juice
1 Tbs olive oil
1 Tbs honey
1/2 tsp. Dijon mustard
Salt & pepper
3 1/2 cups shredded carrots
1 1/2 cups diced apple
1. Combine the wrap ingredients and top a flatbread or tortilla wrap.
2. Combine the slaw ingredients and serve with the wrap.
Tips: My notes: didn’t read the recipe well enough when writing it down – the slaw was to be served separately, not part of the wrap, but we liked it in the wrap.
Also, I had 2 slices of bacon in the fridge that needed using – fried those up and added to wrap ingred. Plus I added 1/2 tsp. Dijon to help the dressing combine better and for the added flavor.
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Well, it’s still raining, so what shall I cook/bake now………………….. 🙂