Pickled Beets

Pickled beets are a great way to preserve the garden all year long!  They make a great addition to relish trays and salads, or as a side dish to sandwiches.  I prefer making this with honey rather than sugar, but I will include measurements for both so you have options.  The amount of sweetener is based upon taste, I prefer using less, but feel free to up the amount to your liking.
These particular beets were chioggia and albino, which gave them a pretty pink color, but this recipe will work for any type of beet.

Pickled Beets

Recipes modified from Sandy Bishop and The Prairie Homestead

10 lbs. beets

1 large cinnamon stick

12 whole cloves

6 c. apple cider vinegar

3 c. water or beet juice

1 c. honey (or swap for 1 - 4 1/2 c. sugar, depending on taste)

Cut tops off of the beats, leaving about 1" of stem attached.

Wash thoroughly and place beets in a large pot.

Cover beets with water and boil until tender, but not soft, about 30 - 1 hour depending on size.

When cooked, rinse beets in cold water; skins should slip off easily.

Remove root and top of beet stem.

Chop beets into bite size chucks (or diced!)

Combine apple cider vinegar and water into a pot.

Place the cinnamon stick and cloves in a cheesecloth bag and add to the pot.

Boil mixure for 3-5 minutes.

Stir in honey or sugar, and stir to dissolve.  

Taste and adjust sweetener to your liking.

Remove cheesecloth bag.

Pack beets into hot sterilized pint or quart jars, accounting for 1/2" headspace.

Pour hot vinegar mixture over beets until just covered.

Remove air bubbles by running a knife along 4 sides of the bottle.

Wipe rims clean, and top with lids and bands.

Process in a hot water bath canner for 30 minutes, be sure to adjust for altitude, (40 minutes Utah time).

Oven Baked Corn on the Cob

Another go to recipe for wonderfully easy corn on the cob.  Very similar to using the microwave, this corn comes out perfectly cooked, juicy and, if handled properly, completely silk free.  Just throw the entire thing in the oven, husk and all!  Be sure to check out the link above to view how to remove the husk once cooked.

Oven Baked Corn on the Cob

Bake unhusked corn in oven at 350 degrees for 25-30 minutes.

When done, cut through the corn completely at the base end (be sure to cut through corn, not just the stem).

Once cut, grab the husk and silk at the top, and gently pull up to remove it.

All of the silk will come off with the husk, and you will be left with perfectly cooked and ready to eat corn!

Quick Caramelized Chard and Onions

This hearty side dish comes together quickly and balances perfectly with a light sauce of butter, vinegar and a touch of brown sugar.

This recipe works well with any green that can hold its shape, not just chard, and I've tried it without the onions as well if I'm really short on time.  

Quick Caramelized Chard and Onions

Recipe modified from My Recipes 

1 Tbsp. butter

1 Tbsp. olive oil

1-2 onions, sliced thin

16 c. chopped swiss chard

2 Tbsp. water

1-2 Tbsp. balsamic vinegar, to taste

1-2 Tbsp. brown sugar, to taste

Melt butter and olive oil in a large skillet and add onions.

Lightly salt and pepper onions and let cook until starting to brown, 10 minutes.

Add water and chard, and stir to coat.

Cook until chard is just wilted, about 4 minutes.

Stir in vinegar and brown sugar, stirring until sugar is dissolved.

Pierogies with Sauteed Cabbage

I grew a lot of cabbage in my garden last fall and this ended up being one of my favorite dishes to use it in.  Quick, filling, and delicious, we served this up at least once a month over the winter months.  I've switched out the pierogies for egg rolls and stuffed ravioli and they were both great!

Pierogies with Sauteed Cabbage

Recipe modified from Delish

1 Tbsp. olive oil

1 medium onion, thinly sliced

1 head green cabbage, cored and thinly sliced

salt and pepper to taste

4 slices bacon, cooked and crumbled

16 oz. box pierogies (or substitute)

Prepare pierogies according to package directions (we always saute ours)

Cook bacon until crisp, transfer to paper towels and break into pieces.

Heat oil in skillet over medium heat.

Add onion and season with salt and pepper.

Cook until translucent and just starting to turn golden, about 5 minutes.

Add cabbage and season again with salt and pepper.

Cook, stirring occasionally, until warmed through and just tender, about 5 minutes.

Sprinkle bacon over cabbage and stir to incorporate.

Serve with prepared pierogies.

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

We are not usually big brussel fans, but this recipe was wonderful!  It takes some time to dice them up, but it's worth it!

Sauteed Brussel Sprouts with Caramelized Onions and Bacon

Menu Managed Original

2 Tbsp. olive oil (or bacon grease)

2 Tbsp. butter

3 c. brussel sprouts

1/2 large onion, sliced thin

salt and pepper to taste

3 slices bacon, cooked and crumbled

Slice brussel sprouts into even pieces (I chopped each one into 6 pieces).

Heat oil and butter in large skillet over medium heat.

Add onion and cook for 5 minutes, until slightly translucent.

Add brussel sprouts and season with salt and pepper.

Continue to saute for 15-20 minutes, until onions and sprouts are caramelized.

Sprinkle chopped bacon on top, mix and serve.

Sauteed Lemony Greens

This hearty side dish is the perfect vegetable to accompany any meal.  I especially love it in the winter months.

Sauteed Lemony Greens

Recipe modified from J&M Walkenhorst

1 Tbsp. olive oil

1/2 c. chopped onion

1 c. chopped carrots

1 bunch kale, chopped (or your favorite green)

2 cloves garlic, minced

1/4 c. chicken broth

2 Tbsp. lemon juice

zest of 1 lemon

salt and pepper to taste

Heat oil in large skillet.

Saute carrots and onions until onions are translucent.

Add kale and saute until slightly wilted.

Add garlic and stir for 30 seconds.

Add chicken broth and cook until kale is tender, about 5 minutes.

Stir in zest and lemon juice.

Season with salt and pepper.

Skillet Zucchini

This is my favorite way to eat plain zucchini.  It is also incredibly easy, making this side dish pretty much perfect!

Skillet Zucchini

small or medium green and yellow zucchini

kosher salt and pepper

extra virgin olive oil

Slice zucchini into 1/2" rounds.

Heat a large skillet over medium heat.

Add zucchini rounds - make sure they are in a single layer with no overlapping.

Flip after 3-4 minutes - zucchini should be browned on one side.

Salt and pepper zucchini as the other side browns.

Once browned, lightly drizzle olive oil over zucchini and toss to coat.

Continue cooking until oil is absorbed and all pieces are browned.

Serve immediately.

Microwave Corn on the Cob

My husband showed me a link on how to cook corn on the cob in the microwave, so I had to try it.

It is by far the easiest way to prepare it fresh on the cob, AND, the very best part is that it comes out entirely silk free!

Microwave Corn on the Cob

Place corn, un-husked, in microwave.

Microwave approximately 4 minutes per ear of corn.

Remove hot corn from microwave and cut in half at the bottom end of the ear.

Make sure you cut through corn, not just the stem end, like the picture below.

 Once bottom end is cut, grab the husk and silk at the top,

and gently pull up to remove it.

All of the silk will come off with the husk, and you will be left with a perfectly cooked and ready to eat ear of corn!

 Easy peasy!  Enjoy!

Green Bean Salad wih Corn and Tomato

This is a perfectly easy salad; perfect for summer days.

Green Bean Salad with Corn and Tomato

Recipe from Healthy. Delicious.

4 c. fresh green beans, trimmed

2 c. corn

1 c. grape tomatoes, halved

2 Tbsp. sesame oil

1 Tbsp. rice vinegar

salt and pepper to taste

Steam beans for 3-4 minutes, then plunge into ice water.

Drain and assemble all ingredients, stirring to combine.

Kielbasa Chicken Kabobs

These are absolutely amazing!  The great tasting marinade is perfect for just meat, or throw in some veggies as well.  The sausage in particular is spectacular!  We all loved these.

Kielbasa Chicken Kabobs

Recipe from Taste of Home

3/4 c. unsweetened pineapple juice

1/4 c. cider vinegar

1/4 c. canola oil

2 Tbsp. sugar

2 Tbsp. soy sauce

1/2 tsp. garlic powder

1/4 tsp. lemon pepper

2 lbs. chicken breasts, cut in 1" cubes

1 lb. kielbasa or polish sausage, thickly sliced

Combine first 7 ingredients in a quart ziplock bag.

Toss in the chicken and the sausage.

Refrigerate for at least 2 hours, turning the bag over occassionally.

** If you want meat and veggie skewers, substitute half of the chicken and sausage for any of the following:

grape tomatoes

red onion

fresh pineapple

zucchini

bell peppers

Just toss the veggies in the bag with the meat and let it marinate together.

On skewers, alternately thread chicken, sausage, pineapple and veggies (if using).

Cook on grill until chicken is no longer pink, basting with leftover marinade as you go.

Grilled Chicken and Vegetable Skewers

This is just about the easiest recipe ever - and it always tastes fabulous!

Grilled Chicken and Vegetable Skewers

1 lb. chicken breasts

vegetables of choice:

bell peppers

onions

zucchini/summer squash

mushrooms

plum tomatoes

etc., etc.

Chop chicken and marinate in Zesty Italian Dressing (store bought, or make your own), for 4 hours.

Soak wooden skewers in water for at least 30 minutes prior to grilling.

Chop vegetables into equal sized pieces.

Skewer chicken and veggies onto skewers.

Grill over medium heat, turning occasionally, until chicken is cooked through and veggies are tender, basting with additional dressing as they cook.

Black Beans and Corn

Just about the easiest side dish ever - and works great along several Mexican dishes.  I always serve it with these.

Black Beans and Corn

menu managed original

1 can black beans

1 can (or 2 c. frozen) corn

1 Tbsp. butter

1 tsp. cumin

1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder

salt and pepper to taste

Throw beans, corn and butter in a microwave safe bowl (or saucepan), and heat through.

Add seasonings; stir to coat.

Caramelized Onions

For all onion lovers like me, this is a must have recipe.

Caramelized Onions

1 Tbsp. butter

1 Tbsp. extra virgin olive oil

4 large onions (preferably sweet onions)

kosher salt

Melt butter and oil in a skillet over medium heat.

Peel onions and cut in half.

Slice each half into strips.

Separate onions as you spread them into the pan.

Toss to coat all onions with butter/oil mixture.

Turn heat down to medium-low.

Sprinkle with kosher salt, to taste.

Continue cooking and stirring occasionally until onions are soft with an amber color, about 40 minutes.

Additional butter/oil may be added to the pan to keep them from sticking to the bottom.

These are absolutely wonderful on oh so many things.  Like pizza, or burgers, or steak.  And sandwiches, pitas, mixed veggies, roast beef, etc. etc.  Possibilities are pretty much endless here.  And if you are a freak like me, you'll sneak a few just plain.

Roasted Red Bell Peppers

Roasting your own red bell peppers is completely easy and well worth the added flavor from what you can get in a jar.

Roasted Red Bell Peppers

Rinse bell peppers.

Place under broiler, on grill, or over an open flame until skin begins to blacken and blister.

Turn peppers occasionally to blacken all sides.

 

Place hot peppers in a glass bowl and cover with seran wrap (you can also put them in a brown paper bag and fold down the opening).

Let sit for 10 minutes.

Remove peppers and cut in half.

Remove seeds, ribs and stem.

Peel off skin (should come away easily).

And that's it!
You should be left with the deliciously flavored flesh (just be sure not to rinse off in water - that will get rid of some of the great smoky flavor.

Honey-Thyme Butternut Squash

This squash is the same consistency of mashed potatoes, a perfect alternative to your regular roasted vegetable - not to mention the fantastic flavor.

Honey-Thyme Butternut Squash
Recipe modified from Taste of Home

3 c. cubed butternut squash
1 can chicken broth
1/4 c. butter
2 Tbsp. honey
1 tsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme

In a large saucepan, bring broth to a boil.
Add squash, cook and cover for 10-15 minutes, or until squash is tender.
Drain, reserving 1/4 c. liquid.
Mash squash with remaining ingredients.
Add cooking broth to reach desired consistency.

Vegetable Ribbons

I like preparing veggies this way, simply for the fact that they look more exciting.

I especially love doing this with carrots.  They taste way better to me this way.

Vegetable Ribbons
4 carrots
2 small zucchini
2 small summer squash
1 Tbsp. butter
salt and pepper to taste

Use a vegetable peeler to strip vegetables into thin slices.
Fry in butter until warmed through.
Season to taste with salt and pepper.

Broccoli Salad

 There are so many textural aspects going on here - bacon, broccoli, grapes, nuts, cheese... all delicious.  This is a definite winner.

Broccoli Salad
2 heads broccoli, broken into small pieces
1/2 red onion, diced
8 oz. (2 cups) shredded mozzarella cheese
3/4 - 1 lb. bacon, cooked and crumbled
1 c. honey roasted peanuts
1 lb. purple grapes, halved

Combine all ingredients.
Add dressing just before serving.

Dressing
Whisk together and pour over salad:
1 c. mayonnaise
4 Tbsp. seasoned rice vinegar
1/2 c. sugar

Ultimate Meatloaf with Vegetable Gravy

 I usually make this meatloaf by itself, but I had a lot of fresh veggies so I put it all together.

If you don't have the veggies, just serve it with ketchup and whatever else you have.

It is great either way.

Ultimate Meatloaf

2 lbs. lean ground beef

1 pkg. chicken stove top

1/2 c. BBQ sauce

1/3 c. onion, grated or diced

2 eggs, beaten

1 c. water

1/3 c. cracked wheat

dash worcestershire sauce

Mix ingredients together and place in a greased bread pan or casserole dish.

Spread an additional 1/2 c. BBQ sauc eon top of loaf after molded.

Bake at 375 for 1 hour.

Vegetable Gravy

2 Tbsp. butter

2 Tbsp. olive oil

2 Tbsop. minced garlic

2 c. cubed yellow squash

2 c. cubed zucchini

1 1/2 c. sugar snap peas OR beans

1 c. diced red bell pepper

1 c. chopped fresh basil

1 tsp. minced fresh thyme

1/4 c. flour

1 c. beef broth

Melt butter with oil over high heat.

Add garlic for 30 seconds.

Stir in vegetables.

Whisk flour into broth and add to skillet.

Stir occassionally until thickened.

Serve over meatloaf.

Pepper Crusted Acorn Squash

Pepper Crusted Acorn Squash

Recipe from Mary Engelbreit's 'Tis the Season Holiday Cookbook'

1 large acorn squash

1/4 stick butter, melted

kosher salt

1/2 tsp. freshly ground pepper (coarse ground)

Cut each squash lengthwise in half.

Scrape out the pulp, then cut crosswise into 1/2" slices.

Arrange slices in a single layer in a buttered baking dish.

Brush with half of the melted butter.

Sprinkle generously with salt and then with half of the pepper.

Bake at 400 for 15 minutes, then turn and brush with remaining melted butter.

Sprinkle again with salt and remaining pepper.

Bake for an additional 10-15 minutes, or until squash is tender.

Sugar Roasted Butternut Squash

Sugar Roasted Winter Squash
1 large butternut or acorn squash
2-3 Tbsp. butter
1/3 c. brown sugar

Cut butternut squash in half and remove seeds and string pulp.
Place 1 - 1/2 Tbsp. butter in each half and sprinkle brown sugar all over sides and top.
Place on a baking sheet and cook for 40 minutes at 400 degrees.