by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by theparsleythief on April 7, 2010 in Appetizers, Snacks
A simple recipe for making your own pickles at home.
Bring the water, kosher salt and vinegar to a boil in a saucepan. Allow the mixture to boil for 2 minutes.
Meanwhile, toss the garlic cloves into the jars. Sprinkle a bit of the red pepper flakes into each. Pack the bottoms of both jars with the fresh dill (the jars should be about half filled with the dill). Cut the cucumbers in half or quarters, depending on the size. Fit the cucumber pieces into the jars.
When the brine mixture is ready, pour it over the cucumbers, filling the jars. You may have a bit of brine left, depending on the size of your jars.
Clamp the jars shut and leave them on the counter for 2 days. Then transfer them to the refrigerator and chill for one week before eating.
by Diplomatickitchen (Elizabeth) and filed in Appetizers, Salsas
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
by Rashmi Primlani and filed in Appetizers
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
by Molly Kumar and filed in Appetizers, Cold Dips
Cold Lentil Dip, served as a snack with sandwiches or chips.
by Molly Kumar and filed in Appetizers, Cold Dips
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
by Heather and filed in Appetizers, Snacks
Try a savory spin on nut butter!
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
7 Comments | Be the first to comment!
Comments
sweett13 on 4.6.2010
Sounds so good and you don’t even need one of those pressure cookers! Will have to try this soon!
susierdh on 4.8.2010
Looking forward to trying this!
marywether on 4.8.2010
I love pickles and I think that I will probably love this even more! Can’t wait to try it!
ellebee24 on 4.8.2010
I’ve been trying to make pickles for 3 years & I haven’t mastered it yet! Maybe this one will be the winner:)
catrina on 4.8.2010
WOW! This sounds SO much better than the whole canning proccess! I’ll definitely try this when my cucumbers come in!
rhomp2002 on 4.8.2010
What would you have to change to make a bread and butter pickle or a semi-sweet pickle? Would this also work for dill pickle chips? I love ham sandwiches with dill pickle chips on them.
kathyingreendale on 9.20.2010
Sounds similar to my recipe, except that I don’t bring my brine to a boil. I simple pour everything in the jars and give the jar a shake every day for a week. I love the simplicity of refrigerator pickles, not to mention…the crunch!
You must be logged in to post a comment.