Pickled Cauliflower and Carrots with Hot Peppers

Today I scored at the Farmers market with a gigantic head of cauliflower.  Plus our Peppers are coming on heavy right now!  So, into the kitchen I go!

Here is my receipt for our pickled vegetables.

Ingredients

  • 1/2 tsp cumin seeds
  • 1 tsp corriandor seeds
  • 2 cups cider vinegar
  • 1 cup water
  • 5 medium cloves garlic, lightly crushed and peeled
  • Several thick slices peeled fresh ginger
  • One-half sweet onion, thinly diced
  • 1/2 cup sugar
  • 2 Tbs. Pickling salt
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • One head cauliflower, cut into 1-1/2- to 2-inch florets
  • 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
  • 5 green and red hot peppers I use caribbean bells and jalapenos
  • Directions
  • Put your seeds in a pan and heat until the are slightly roasted.
  • Add in your remaining spices, vinager, ginger, garlic, onion and water and bring to a boil.
  • Pack your veggies in hot pint jars.
  • Pour the brine over your veggies leaving half inch headspace.
  • Process water bath for 10 minutes.
  • Until next time,
  • Mrs. Kay Rice ūüĆ∂ÔłŹ
  • Oven Fried Rabbit

    Rabbit, whether wild or domestic, is a great lean meat.  The entire body is dark meat and one rabbit can easily feed 4 people.

    My favorite way to prepare rabbit is to “oven fry”.  It keeps the meat tender and has less breading than typical frying or deep frying.  I use a Dutch Oven but you could use a deep lidded casserole dish as well.

    Ingredients

    • 1 whole rabbit cleaned and cut up into 5 pieces (2 back legs, 2 front legs, 1 back)
    • Buttermilk
    • Fine ground cornmeal
    • Lard or butter
    • Salt and pepper to taste

    Directions

    • Preheat your oven 350F
    • Melt your lard/butter in the bottom of your Dutch Oven, about a tablespoon.
    • Coat each individual piece of rabbit in the buttermilk then the cornmeal and place in the Dutch Oven.
    • Put the lid on your Dutch Oven and place in the oven.
    • Bake for 45-50 minutes at 350.

    Serve hot.

    Until next time,

    Mrs. Kay L Rice

    Homemade Butter

    There is something about the flavor and texture of real butter.  I have made butter for years.  I bet images of a woman hunched over a butter churn for hours is popping up in your mind.  But honestly, depending on how much you make it takes about 20 minutes.  Now, once in a while I will add herbs, garlic and even dried peppers to give extra flavors and color to my butter but for plain every day use you don’t need to get fancy.

    Here’s what you will need:

    • A food processor (hand crank or electric)
    • A coffee filter or cheesecloth
    • A pinch of salt
    • Whole fresh milk (with cream) or heavy whipping cream.  I normally use a half pint for each time.

    Directions

    1. Pour your cream into your food processor.
    2. Add a touch of salt.
    3. Process on high speed for 5 minutes.
    4. Open your processor, the contents will be a thick cream almost but not quite solid.
    5. This is important. Take the blades out of your processor and scrape them off on your mixture. Using your cheesecloth or filter, drain off the liquid into another jar.  This is your buttermilk.  I will press my mixture to get as much of the liquid out.  
    6. Set the liquid to the side. Put a lid on it, refrigerate it for other baking.
    7. Back to your butter. Put the blades back in the processor. 
    8. Continue to process for 10-15 minutes, stopping to pulse every few minutes.
    9. You will see your butter forming into a thick “ball”.
    10. Scrape your butter into a “butter bowl” and refrigerate.
    11. You can also roll it and keep it in parchment paper to refrigerate as well.

    I hope you enjoy.

    Until next time,

    Mrs. Kay L Rice

    Southwest Corn Chowder

    Well by now you know we really enjoy meals with a kick. This is a wonderful summer chowder made from fresh sweet corn ūüĆĹ. 

    Ingredients:

    • 3 cups of sweet corn (kernals)
    • 3 potatoes diced
    • Half a sweet onion diced
    • 3 cloves of garlic diced
    • 2 small dried chipotle peppers 
    • 1 cup chicken broth
    • 3 tablespoons of butter
    • 1 1/2 cups of milk
    • 1 cup water
    • 1/2 Cup Greek yogurt
    • 1 cup Masa
    • 1 roasted chili diced (optional)

    Directions:

    1. Melt your butter in a deep pan.
    2. Add in all of your vegetables in the pan to “fry”.
    3. Sprinkle with 1 tablespoon of Masa.
    4. While those are cooking, put your Chipotle Peppers and broth in a large Crock-Pot, turn on low.
    5. When your corn mix is looking like it’s starting to fry scoop out 2 cups of the mix and put it in your Crock-Pot.
    6. Using a hand blender, puree the items in the Crock-Pot.
    7. Add in your remaining Masa, milk & water and continue to puree.
    8. Fold in your yogurt in the Crock-Pot mixture.
    9. Add the the remaining fried corn, potatoes, onion mix from the pan into the Crock-Pot.
    10. Stir in with about a teaspoon of salt for flavor.
    11. Cook on low until nicely thick.
    12. Add more Masa if you need to thicken it up.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    Old-Fashioned Chicken Giblets

    One of my absolutely favorite down home, stick to your ribs dinners is Giblets & Gravy.  To the city people that translates to chicken gizzards, hearts and livers in gravy.

    I was over joyed to find out my husband loves this dinner too.  We normally serve it over rice but it goes well over mashed potatoes or biscuits or grits or hominy or pretty much anything too.

    I make mine a little different from my mom, but it’s so good with an extra kick.

    Ingredients

    • 1 lb of mixed giblets with livers
    • 3 tablespoons of butter
    • Flour
    • A dash of oil in your pan
    • 1 tsp of smoked paprika
    • A pinch of salt
    • A dash of ground black pepper
    • 4 ounces of roasted green chilies

    Directions

    1. Heat the oil in your pan and melt the butter.
    2. Keep at a little higher then medium heat.
    3. Put your flour in a bowl and coat each giblet and liver with a light dusting of flour.
    4. Place the floured giblets in your pan.
    5. When they are about half done add the chilies, salt, pepper and smoked paprika.
    6. Fold everything together in your pan.
    7. Cover and let it finish cooking until there is no red in the livers or giblets.
    8. The butter and flour makes its own gravy.
    9. Serve over your choice of rice, potatoes, toast, biscuits, whatever you like.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    Meal-Prepping: Chicken or Eggplant Parmesan Casserole

    The month of July has been a very busy month.  Our class unfortunately was cancelled due to everyones schedules. But I wanted to make sure these very simple and yummy recipes got in your hands.

    The same ingredients can be used for both the chicken or the eggplant parmesan. Substitute one for the other.

    Ingredients:

    • 2-4 frozen lg boneless skinless chicken breasts or 1 medium eggplant sliced thick.
    • 1 28 ounce can of crushed tomatoes
    • 1 tbsp dried or fresh basil
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • 2 cups shredded mozzarella cheese (Optional)
    • 1/4 cup Parmesan cheese
    • 2 tbsp olive oil
    • 1/2 cup breadcrumbs (OR 2 cups of rice krispies)
    •  1 gallon bag
    •   1 quart bags

    Directions:

    1. Write the name of your recipe on the gallon bag as well as cook 8 hrs low.
    2. On the small bag write ‘Toppings’.
    3. Put your bread crumbs or crushed rice crispies in the small bag, add your Parmesan cheese and squish it through. If you want mozzarella cheese add it in this bag as well.
    4. Seal pushing out all air and set aside.
    5. Put your frozen chicken ūüźĒ or sliced eggplant in the big bag.
    6. I also will sprinkle fruit fresh or a little lemon juice on the eggplant to prevent Browning.
    7. Now add in your basil, garlic, pepper, olive oil and tomatoes over your chicken.
    8. Carefully add your topping bag on top.
    9. Seal pushing out the air.
    10. Put in the freezer.

    Day before cooking, that in the refrigerator.

    Day of cooking. 

    1. Carefully remove topping bag, set aside.
    2. Dump contents of the large bag into your Crock-Pot. I use my casserole Crock-Pot for this recipe.
    3. Evenly spread everything out.
    4. Sprinkle the contents of the topping bag over top.
    5. Cook on low for 7-8 hrs.
    6. NOTE: You can also wait to put your toppings on about an hour before serving.
    7. Serve over pasta if you like.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    Meal-Prepping: Maple Glazed Chicken

    Crock-Pot cooking and meal prepping doesn’t need to be tedious and boring.  The idea is to plan ahead so you can enjoy meal time.  Here is a very quick and delicious meal.

    Ingredients:

    • 4-5 chicken breasts
    • 1 cup of Dijon or Spicy brown mustard
    • 1/2 Cup of REAL Maple Syrup
    • 2 tablespoons of red wine vinegar
    • 2 cloves garlic thin sliced
    • 1 gallon freezer bag

    Directions:

    1. Write on the bag Maple Glazed Chicken with your date. Also write 8 hours low.
    2. Put your frozen chicken ūüźĒin your bag.
    3. Add in all of your ingredients and squish the bag to cover the chicken.
    4. Seal bag pushing out as much air as possible.

    Day before cooking that in the refrigerator.

    Day of cooking put contents of the bag in your Crock-Pot.  I use my shallow casserole Crock-Pot for this recipe.  Cook for 8 hours on low.

    Enjoy!

    Until next time,

    Mrs. Kay L Rice

    The Best Spicy Pickled Eggs

    The Very BEST Spicy Pickled Eggs

    IMG_20170709_150659163

    By now you know that here at the Rice household, we love a little kick to our foods, from my husband’s homemade hot sauces, to our home made jams to our food in general.

    A treat from our childhood is Pickled Eggs! ¬†Yup, it may sound weird but I bet y’all have seen them in bars, stores, country places. ¬†There are Beet Eggs (pink/purple), mustard eggs (yellow), Cider Vinegar eggs (kind of a cider color), but my favorite are SPICY PICKLED EGGS. ¬†Yum! ¬†Please note that the picture you see here, has already been opened and enjoyed… It barely made the 3 week mark.

    Here is my recipe, and yes, this is a water bath canning recipe. ¬†If y’all don’t want to mess with the water bath canning then stick them in the refrigerator for 3 weeks before digging into them. ¬†Canning them lets you keep them in the pantry until you are ready to dig in!

    Ingredients (for a one gallon batch):

    • A bunch of hard boiled (solid) eggs. ¬†Since I like to can in gallon jars, I make about two dozen. ¬† Make sure your hard boiled eggs are not “split” and that the yokes are solid, they can not be soft or runny.
    • Quart or Gallon canning jar
    • 1/4 cup of sriracha sauce
    • 4 whole cloves (crushed) garlic
    • Peppers. ¬†I used 2 Roasted Mexican Hatch, 1 red habanero and 2 green habaneros oh and a red jalapeno I had on hand. Chopped but not so fine that they disappear. ¬†I like big pieces.
    • White Vinegar

    Directions:

    1. Like I stated above, make sure your hard boiled eggs are firm all the way through.  Do not use squishy or one minute eggs, this would be very, very bad.
    2. Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
    3. Now put in your hard boiled eggs (yes the shells off and rinse them).
    4. Place them in the jar until it fills about 1 1/2 inches from the top but don’t squish them down, let them lay naturally on top of each other.
    5. Now fill the jar up with the vinegar until you have your eggs covered and it should be 1/2 an inch form the top.
    6. Wipe of the jar rim and place your lid and ring on TIGHT.
    7. Now if you are not wanting to can them, put them in the refrigerator and AVOID the urge to break into them before the 3 week mark.  The longer they sit, the better they are.
    8. But If you have lots of eggs (gotta love it when the hens are working overtime) you will want to water bath can.
    9. Get your canner with enough water to cover the lid by 1 inch of water. ¬†Make sure it won’t spill out when boiling. ¬†Because of this you may want to use quart jars.
    10. Lower your jars in the water bath canner and put the lid on.
    11. Once your canner comes to a rolling boil, start timing.
    12. Quarts need 20 minutes of a water bath, gallons need 30 minutes.
    13. When the time is up, very gently remove your jars from the canner and place somewhere where they won’t be disturbed for 24 hours.
    14. The pops mean you have a good seal.
    15. Anything that hasn’t sealed put in the refrigerator and those will be the first you eat.
    16. After 24 hours, you can move your jars to your pantry until you are ready to dig in and enjoy!
    17. Once the jar is opened, I always put them in the refrigerator, but trust me they really don’t last long because they get eaten up pretty fast.

    IMG_20170709_150659163

    I hope you enjoy this recipe and please let me know how you like it.

    Until next time,

    Mrs. Kay Rice!

     

    Kale Soup

    This time of year the greens really start coming in.  After awhile one gets tired of salad so here is a comfort soup made from fresh kale.  You can also substitute or mix fresh spinach or collard greens with or instead of the kale.  Nothing warms the soul like a hot bowl of soup at the end of the day!

    Ingredients:

    • 4 cups of chicken broth
    • 1 cup of water
    • a “bunch” of fresh kale (or greens) stripped from their stems and chopped
    • 1 yellow onion diced
    • 6 yellow or red potatoes diced
    • 4 large garlic scapes (message me to find out what this is or google it!)
    • 3 medium golden beets
    • 2 large carrots
    • 1 tsp of fresh thyme
    • 1 tbsp of fresh basil chopped
    • 1 tsp of salt
    • 1 lb of ground sausage, already browned (I use spicy sausage for an extra kick)

    Directions:

    • Pour your stock and water in your large crock-pot
    • Dice and chop all your veggies and put in your crock-pot
      • On the potatoes, cut out any eyes but keep the skins on the potatoes, dice small
      • Carrots, scrap off skin and root hairs and dice large
      • Golden beets: cut off the greens and “tail” and scrape off skins, dice large. ¬†(You can add the fresh beet greens if you like as well, strip off the stem. ¬†Waste not want not.)
      • Dice your garlic scapes small.
    • Add in your herbs.
    • Brown your (spicy) sausage in a separate pan until cooked.
    • Add the sausage and any juice from the pan into the crock-pot.
    • Stir the contents.
    • Set on High for 2 hours then move to low to finish cooking.
    • Add salt to taste and some fresh basil just before dishing up.

    IMG_20170623_105108527

    Enjoy and let me know how you enjoy this recipe.

    Until Next Time,

    Mrs. Kay L. Rice

     

     

    No Bake Chocolate Haystacks

    With the arrival of summer comes VBS (Vacation Bible School).  With VBS comes lots of energetic wee ones that love snacks.  The best kind are always homemade with lots of love.  on June 22, 2017 the Quest Meal Prep class made cookies for our VBS.  What better treat then the yumminess of old-fashioned no-bake haystacks.

    Here is a very simple recipe to share with your family, friends and anyone else!

    INGREDIENTS:

    • 2 cups of sugar
    • 1/4 lb of BUTTER not margarine. ¬†That’s 1 stick of butter. softened.
    • 1/4 cup of cocoa powder
    • 1/2 cup of Milk (or Almond Milk)
    • 1/2 cup of Peanut butter (crunchy or creamy)
    • 1 tsp. of vanilla
    • a pinch of salt
    • 3 cup of quick cook oats

    DIRECTIONS:

    • In a large mixing bowl ¬†place your softened butter.
    • Add in your sugar and whip until blended. ¬†(a great arm work out!)
    • Add in your cocoa and blend in. ¬†You want to make sure everything is blended well and there are no “butter chunks”.
    • Add in your Milk and blend in evenly.
    • Add in your Peanut butter and blend in evenly.
    • Add in your vanilla and your pinch of salt, blend in evenly.
    • Add in your oats 1 cup at a time, stirring in evenly until all three cups are added.
    • Make into round balls by hand or by using a cookie scoop and place on parchment paper and a tray and refrigerate covering with plastic wrap of course.
    • Serve & watch the explosion of smiles.

    nobakehaystacks

    Enjoy and always let me know how you liked the recipe and your variations.

    Until Next Time,

    Mrs. Kay L. Rice