Sweet Heat Pickle Relish

I love a good pickle relish, especially on grilled bratwurst, but my favorite is to use in ham salad, egg salad, macaroni salad, you get the picture.  Of course, it wouldn’t be from the Rice Household without a little spark of heat.

Here is my recipe for my Sweet Heat Pickle Relish.

Ingredients:  (Makes about 8 half-pints of relish)

  • 4 cups of finely chopped cucumbers (skin on)
  • 2 cups of finely chopped onions
  • 1 green pepper finely chopped
  • 1 red bell pepper finely chopped (or 2 green if you don’t want a red one)
  • 2 jalapeno peppers finely chopped (remove the seeds and membranes for less heat)  *Use Latex gloves when working with any hot pepper.
  • 1/4 cup of pickling salt
  • 2 cups of cider vinegar (canning grade)
  • 3 cups of sugar
  • 1 tsp. celery seed
  • 1 tablespoon of mustard seed

Directions:

  1. I use my Ninja processor to finely chop my items.
  2. Combine the cucumbers, onion and peppers in a very large bowl.
  3. Sprinkle with the pickling salt and toss well (please put on latex gloves to avoid burning your face and eyes).
  4. Cover with ice and cold water and set to the side.
  5. Let the mixture stand for 2 hours minimum but no longer than 6 hours.
  6. Drain well, pressing out the excess water.
  7. Combine your cider vinegar, sugar, celery seed and mustard seed in a kettle.
  8. Bring liquid to a boil to dissolve the sugar.  It is important you stir while heating so the sugar doesn’t burn on the bottom of your kettle.
  9. Add your chopped items to the liquid and simmer for approximately 10 minutes.
  10. Pack into prepared and sterilized half pint (or quarter pint) jars, leaving a half inch head space.
  11. Water bath process for 15 minutes.
  12. Remove from your water bath canner to a place where they can seal.
  13. The pop will confirm your jars have sealed.
  14. Leave alone to settle for 12-24 hours before putting them in your pantry.

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Sweet Heat Pickle Relish

I hope you enjoy this wonderful condiment!

Until Next Time,

Mrs. Kay Lynn Rice

 

 

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

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

 

 

Jalapeño Meatballs

Here is a fun recipe that is great for appetizers, parties or any gathering that needs a little spicing up. 

Ingredients:

  • 1 pound ground beef
  • 1 pound regular pork sausage
  • 1 (8 ounce) brick of cream cheese at room temperature
  • 1 egg, beaten
  • 1 container of French’s Jalapeño crisps (half put in a food processor to turn into bread crumbs, half leave intact.)
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cayenne pepper
  • 1 tsp ground Mexican oregano
  • 1/2 tsp ground cumin
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground ghost pepper

Directions

  • Add all the ingredients into a large bowl. 
  • Put on latex gloves
  • Mix bowl well with hands kneading all the ingredients together.
  • Refrigerate for 20 minutes.
  • Preheat oven at 425 degrees Fahrenheit.
  • Line your large cookie sheets with parchment paper.
  • Scoop slightly rounded tablespoons of the meat mixture and roll into balls.
  • Place 1-2 inches apart on sheet.
  • Bake for 14-15 minutes.

I hope you enjoy this spicy little treat!

Until Next Time,

Mrs. Kay L Rice

Meal Prep Class 101: Moroccan Lentil Soup

On November 17, 2016 at 7pm at Quest Community Church we will be preparing two freezer meals. This is recipe #2. 

These are the instructions we will be following in class. Whether you can join us in person or not I hope you enjoy the recipe. 

Moroccan Lentil Soup (Vegetarian)

Ingredients

  • 2 cups chopped onions
  • 2 cups carrots
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 3 cups chopped cauliflower (can be performed)
  • 1 3/4 cups lentils
  • 1 28 ounce can diced tomatoes
  • 1 10 ounce pkg frozen chopped spinach
  • 2 tbsp lemon
  • 1/2 cup chopped fresh cilantro
  • 1 one gallon freezer bag
  • 1 quart freezer bag

Preclass Instructions

  1. On the gallon bag write the name of the recipe & the date prepared.
  2. Write “on day of cooking add 3 cups vegetable stock”
  3. On the quart bag write lentils

Day of class

  1. In your quart bag add your lentils.
  2. Seal and set aside. 
  3. In your gallon bag add: onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon, and pepper.
  4. Add cauliflower, tomatoes, spinach.
  5. Add in cilantro & lemon juice.
  6. Carefully add your lentils bag on top of ingredients in gallon bag
  7. Carefully remove air and seal. 
  8. I like to double bag my soups.

When you want to cook

  1. The night before you prepare, place in the refrigerator in the bags to thaw (standing up in a bowl).
  2. Place your vegetable stock on the counter so you don’t forget

The morning of cooking

  1. I use a 8 quart oval Crock-Pot.
  2. Take out your lentils bag and set aside.
  3. Dump the ingredients in your Crock-Pot.
  4. Dump in your lentils.
  5. Add your vegetable stock
  6. Place your Crock-Pot on LOW and cook for 7-8 hours (5 hrs on High).
  7. Serve & enjoy!

Until next time,

Mrs. Kay L Rice

My Grandma Inez’s Bread Recipe

I have been asked for a basic homemade bread recipe, so here it is. This recipe is the very one I still use and was the one taught to me by my Grandma & my Mom. It also earned me blue ribbons during my 4-H years in Monroe County Ohio. 

Enjoy. 

Basic White Bread – will make 2 loaves or 1 loaf & 1 dozen rolls. 

Ingredients

  • 6 cups sifted flour
  • 1 to 2 cakes of compressed yeast
  • 2 cups of milk, scald
  • 2 levels teaspoons salt
  • 6 level teaspoons sugar
  • 4 tablespoons of shortening

Directions

  • Crumble yeast cake, dissolve in a small amount of lukewarm milk.
  • Add rest of lukewarm milk, salt & sugar.
  • Mix well & add all of your flour. 
  • When partially mixed, add melted shortening. 
  • Mix well with your hands. 
  • Keep the sides of your bowl clean.
  • Turn the dough out onto a lightly floured board.
  • Knead dough until the dough is smooth, elastic & bubbly on surface.
  • cover.
  • Let stand in a warm place for 2-4 hours or until the dough is double in bulk.
  • Knead dough down, let stand 45 minutes.
  • Knead dough down again , let stand 15 minutes.
  • Divide dough for loaves.
  • Put in well greased Loaf pans.
  • Brush top with melted butter.
  • Allow to rise 1-2 hours until light & double in bulk.
  • Bake 400 degrees F (preheated hot oven) for the first 20 minutes.
  • Reduce heat to 350 degrees F.
  • Bake another 40 minutes until well browned & slightly shrunk in the pan.
  • Cool take out of loaf pans.

Keep in dry cool conditions or freeze for later. Homemade Bread does not contain the preservatives store bought does so it won’t last as long. But, let’s face it, homemade bread doesn’t need to!  

Until next time,

Mrs. Kay L Rice

Meal-Prepping Meal: Louisiana Gumbo

I have truly enjoyed teaching a class at our local church for freezer style meal prepping meals.  There is no greater pleasure than passing along every day life skills, tricks and passing on the joy of knowledge!

This month’s class is a very simplified version of Louisiana Style Gumbo stew for freezer meal prep and crock-pot cooking for the busy family.  These instructions are exactly as they appear in my class packet for those coming to a location to do their meal prep.

I hope you enjoy!

MEAL-PREP  Class: SEPTEMBER 22, 2016

CROCK-POT Louisiana Gumbo

Please bring to class your own knives, cutting boards, freezer bags and please bring a cooler to bring your items in and take your bags home in.  Freezer/cold packs SHOULD BE USED since you are transporting meat proteins.

INGREDIANTS for EACH Bag:

  • 1 LB kielbasa sausage (approximately a half of a prepackaged “long link” of kielbasa) (I like the hot), CUBED (Sliced in rounds, each rounds sliced in quarters)
  • 1 ½ CUPS (1 LB) CHICKEN CUBED (COOKED, weight is precook weight) Dark meat is best but you can use chicken breast.
  • 1 (12 OUNCE) PACKAGE OF “SMALL SALAD SHRIMP” (or if you can find it, and prefer it, pre-shelled (cooked) crawfish meat ß I prefer the crawfish meat. You can also use imitation crab meat).
  • 2 CUPS (10 OUNCE) FRESH OR FROZEN OKRA (SLICED)
  • 1 SMALL ONION (CHOPPED)
  • ½ CUP CHOPPED BELL PEPPER (approx. 1 pepper depending on size)
  • ½ CUP CHOPPED CELERY (2 STALKS) I like to use the leaves as well.
  • 1 (14.5 OUNCE) CAN DICED TOMATOES WITH JUICE (want spice use diced tomatoes with jalapenos)
  • 1 CUP OF RICE (uncooked) (I like Thai Cargo Red Rice, purchased from Asian markets)
  • ½ tsp salt
  • ½ teaspoon ground pepper
  • 1 teaspoon red pepper
  • 1 teaspoon Tony Chachere’s Cajun seasoning (You can buy at Meijer’s/Kroger’s most chain stores)
  • 1 1 gallon freezer bag
  • 1 1 quart freezer bag (for your rice)

 

THE DAY BEFORE THE CLASS PREPPING

Please make sure all of your meats are cooked and prepped, you can bring all of your meats. The kielbasa and shrimp can be bought “precooked”.  For ease of putting together the freezer packages, you may want to measure out your cooked meats in individual bags.  These should not be your final “freezer” bag.

DIRECTIONS Day of class

  • For each meal you will need 2 freezer bags, 1 quart bag and 1 gallon bag.
    1. On the quart bag, you can write “rice”
    2. On the gallon bag, write “Louisiana Gumbo stew” and the date created (9/22/16) Also write, “Add 3 cups water on day of cooking” on your label.
  • In each of your quart bags add 1 cup of your uncooked rice.
  • Seal the bag, and push out all the extra air. Set to the side.
  • In your gallon bag put in your:
    1. Cubed prepped kielbasa sausage
    2. Cubed prepped chicken
    3. Shrimp (or cooked seafood of choice)
  • If you have fresh okra, slice now toss the caps & tips away. Please note, if you have never worked with okra before, yes, the centers are “slimy” but the taste is ever so good.
  • Add in your bag your sliced okra. 2 cups each bag.
  • Chop your onion(s) add in approximately 1 cup each bag.
  • Chop your bell pepper(s) add in approximately ½ cup each bag
  • Chop your celery stalk(s) add in approximately ½ cup each bag.
  • Open the can of diced tomatoes, add the tomatoes and the juice into your bag.
  • Now we are going to add your seasonings. I do not add salt until the day I cook, however, you are more than welcome to add your ½ tsp salt now.  (The flavor will cook out).  The Tony Chachere’s Cajun also has salt in it, so keep that in mind.
  • Add your ½ tsp ground pepper to the bag.
  • Add your 1 tsp of red pepper flakes to the bag.
  • Add in 1 TEASPOON of Tony Chachere’s Cajun Seasoning.
  • Now very carefully add one bag of uncooked rice to each of your gumbo gallon bags.
  • Seal your gallon bags CAREFULLY as not to spill the contents. This may take dexterity and maybe an extra set of hands. (I like to double bag mine.)

COOKING DIRECTIONS

  • The day before you want your gumbo:
    1. Take out of the freezer and place in your refrigerator, upright in a bowl, in the bags they are in, do not open.
  • The morning of your meal:
    1. Remove the separate bag of rice (rinse off to avoid a mess).
    2. Dump all of your gallon bag ingredients into the crock-pot.
    3. Dump your bag of uncooked rice into the crock-pot.
    4. Add in 3 cups of water into the crock-pot.
  • Set on Low and cook for approximately 7 hours. (You can cook longer if your day runs longer…)
    1. If at the end of the day, it is too “thick” for your liking you can add more water. (Sometimes I will add tomato juice or V8 style tomato drink).
    2. Before Serving, you can add your salt, or a tad bit more salt. Remember SALT flavor cooks out as it cooks, but retains the sodium content.  DO NOT be heavy handed on the salt!
  • Serve in a bowl with a dash of hot-sauce!

Enjoy!!!

Until next time,

Mrs. Kay L. Rice

 

Spaghetti Squash Alfredo Cassarole

This is one of my favorite recipes and it is very low calorie!  A friend of mine from Australia gave me the recipe and it has been a frequent for the last few years here in the Rice Household.  Enjoy!

Spaghetti Squash Casserole

From: Rice Household

Serves: 8 -9

Prep Time: 30 min

Cook Time: 35 min

Ingredients

  • 1 large spaghetti Squash  Boiled and scrapped and drained
  • 1 small sweet onion Diced
  • 1 cup sliced fresh mushrooms
  • 6 cloves of garlic—diced
  • 1/2 cup fresh sweet basil chopped
  • 1 cup Plain Greek Yogurt
  • 1 cup Small Curd Cottage cheese
  • 1/2 cup Almond Milk
  • 1/2 cup Grated Parmesan cheese
  • 1 can of black olives sliced
  • 1/2 jar Marinated artichoke hearts
  • 10 cherry tomatoes
  • Shrimp or chicken cubed

Instructions

(Preheat oven at 350 F)

1:Cut your spaghetti squash in half and then the half in half around the center not long ways.  Boil until the strings start coming off.  Drain off hot water, cool with cold water.  Scrape into a colander to drain off all moisture.  Then transfer into an olive oiled sprayed casserole dish.

2:While the squash is cooking saute the onion and garlic until caramelized, then add in the mushrooms.  Add in 3/4 of the diced olives and the artichoke hearts.  Very last add in the cherry tomatoes and 1/2 of the fresh sweet basil..

3.In a blender, combine the yogurt, cottage cheese, almond milk, Parmesan cheese and the remaining fresh sweet basil.  Blend until it is the consistency of cream.  (You may or may not need to add a little more almond milk.)

4.Fold in your “cream” mixture into the squash that is in the casserole dish.  Make sure it is thoroughly through all of the squash, pulling the strands apart where needed.

5.Fold in your sauteed items into the squash, again dispersing throughout the entire casserole.

6. Place your chicken and or shrimp on the top.

7. Finish off with you remaining olives and cherry tomatoes

8.Bake at 350 F for 35 min.

 

Until Next Time,

Mrs. Kay L. Rice

 

 

 

 

Pasta Fagioli Soup

After making this soup many times at home I decided to share it with my Women’s Bible Group one evening.  As it turns out, it was very well liked.  Since I was asked to share my recipe, here it is!

This is an amazing white and red bean soup with such an amazing savory broth and pasta that it can not help but give you that warm home feeling!

pfsoup

Ingredients:

  • 1 pound ground turkey
  • 1 small onion diced small (1 cup)
  • 1 large carrot diced (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 3 cloves of garlic, minced
  • 2  14-ounce cans of diced tomatoes
  • 1 15-ounce can of red kidney beans with liquid
  • 1 15-ounce can great northern white beans with liquid
  • 1 15-ounce can of tomato sauce
  • 1 12-ounce can V-8 sauce
    • NOTE:  Instead of the tomato sauce, tomatoes and V-8 I use my own Italian Soup Stock
  • 1 tablespoon of white vinegar
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of FRESH oregano
  • 1 teaspoon FRESH basil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon of FRESH thyme
  • 1/2 pound (1/2 a box) of Ditalini pasta

Directions:

  1. Brown your ground turkey in a large saucepan or pot over medium heat.
  2. Drain off most of the fat.
  3. Add onion, carrot, celery and garlic and saute for approximately 10 minutes with the meat.
  4. Put all the items in your crock pot.
  5. Add in the remaining ingredients, except the pasta.
  6. Turn your crockpot on low and cook for 6ish hours.
  7. About 45 min before serving, boil and drain your pasta until a touch less than done.
  8. Add your pasta to your crockpot and continue to cook on warm for the remainder of the 45 minutes.
  9. Serve.
  10. Enjoy!

I hope you enjoy this recipe!  Please let me know if you enjoyed the recipe and if you added your own touches to improve.

Until next time,

Mrs. Kay L. Rice

 

 

Lemon Blueberry Muffin Cake

Several weeks ago I made this cake to take to our church cafe.  It was a huge hit and I have been asked for the recipe several times.  This cake takes time and patience, but believe me it is well worth it.

Ingredients:

  • 1 Cup of unsalted REAL Butter (2 sticks), softened to room temperature.
  • 1 Cup of Sugar
  • 1 Cup of Splenda  (I use Aldi Market’s brand)
  • 3 Large eggs (beaten)
  • 1 tbsp of REAL vanilla extract
  • 2 tbsp. of Lemon Juice (concentrate)
  • 2 3/4 cups of all-purpose flower (sifted)
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 Plain Unsweetened Almond Milk
  • 1 pound of fresh blueberries

Directions:

  1. Preheat your oven to 325 degrees F.
  2. Spray your bundt pan with nonstick baking spray (the kind with the flour in it).
    1. Make sure you get into all the nooks and crannies of the pan.
  3. Using a mixer, cream together the butter and the sugar and splenda.
  4. Then add your beaten eggs, vanilla extract and lemon juice into the sugar/butter mixture.
  5. In a separate bowl, combine your flour, baking powder, soda and salt.
  6. Fold the flour combination with a fork until well combined.
  7. Alternating a half cup at a time add in the flour mixture and the Almond Milk.  Add in flour, then Almond Milk, over and over until it is all incorporated.  DO NOT mix it in all at once or over mix it.  Stir just until its all come together.
  8. Make sure you scrape down the sides as you mix in your flour, and Almond Milk.
  9. Very, very gently “Fold” in half of your blueberries.  Be very careful when doing this so you do not burst open all the berries.
  10. Now gently add the batter into your prepared bundt pan.
  11. Then add the rest of your blueberries on the “top”.
  12. Bake for about 65-75 minutes.  Oven times often vary for baked goods, test for doneness by using a toothpick.  It should come out clean when you insert it into the cake (if you don’t hit a blueberry).
  13. Cake should be golden brown and should NOT be “Jiggly”.
  14. Don’t turn your off your oven until after you take out your cake.
  15. AND DO NOT EVEN THINK ABOUT RELEASING THE CAKE FROM THE PAN YET.
  16. The cake must COMPLETELY cool.  This could take an hour and a half or more.
  17. Once the cake has been allowed to cool COMPLETELY, you can release the cake form the bundt pan.  This is absolutely KEY to getting the cake to come out clean.  The pan needs to be TOTALLY COOLED, then it should come out easily.
  18. To take the cake out, place a large plate under the opening of the pan, and “Flip” over.  Your cake should slide out onto the plate.
  19. Sprinkle the top with powder sugar.
  20. ENJOY!

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Until Next Time,

Mrs. Kay L. Rice