Showing posts from September, 2022

Seared Scallops (Gluten-free)

Seared Scallops Prep Time 5 mins // Cook Time 10 mins // Total Time 15 mins Source:  And, if you are wondering if the author of the source for the recipe is correct, absolutely. They were both easy to do, and delicious! Ingredients 1 ½ lbs Sea Scallops* Salt and pepper 1 Tbsp butter 1/2 Tbsp olive oil Garlic butter Sauce (optional) 2 Tbsp butter 3 - 4 cloves of garlic Fresh squeezed lemon juice (half a lemon) 1/2 cup white wine Instructions Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper. Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom. Reduce heat to medium high. Gently flip to the

Small Batch Refrigerator Dill Pickles

Small Batch Refrigerator Dill Pickles My garden provided a lot of cucumbers and dill this year. Which is great, but I had to google to find an easy pickle recipe to try.  My first attempt at refrigerator Pickles were a success! Prep Time: 20 mins // Cook Time: 10 mins // Chilling Time : 1 day Pickles - fresh ingredients from the garden! Ingredients 1 ½ cups white vinegar 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 2 pounds cucumbers pickling cucumber 2 tablespoons whole peppercorns 6 cloves garlic 1 pinch red pepper flakes 16 sprigs fresh dill Instructions Prepare the Brine Heat the vinegar, kosher salt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the cold water and stir. Cover the brine and place in the refrigerator until cool. Prepare the Jars While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mi

Steamed Mussels in White Wine (Gluten-free)

Steamed Mussels in White Wine    Prep: 30 mins // Cook: 5 mins // Total: 35 mins // Servings: 4 servings Steam Mussels in White Wine I had no idea how easy it was to make steamed mussels with white wine. Easy and delicious! A winning combination. Ingredients 4 pounds Fresh Mussels 1/2 cup White Wine 2 cloves Garlic - thinly sliced, not chopped or minced 1/4 cup Shallots (or onions) - chopped Freshly ground black pepper - to taste 4 tbsp Butter - unsalted 2 tbsp Parsley - chopped Fresh lemon juice - to taste  Directions Gather the ingredients. Sort, scrub, and de-beard the mussels. Rinse with cold water. Combine the wine, garlic, shallots, and black pepper in a wide stock pot or soup pot and bring to a boil over high heat. Add the mussels and cover the pan with a tightly fitting lid. Lower heat to medium-high and cook for 5 to 6 minutes or until most of the mussels have opened. Don't overcook, or the mussels can become rubbery. Stir in the butter and parsley

Canning cherry tomatoes in two ways: Raw pack and Hot pack

PREP TIME:   10 minutes // COOK TIME: 5 minutes // PROCESSING TIME: 40 minutes Source: I found this recipe online and tried it.   It worked great! Now… time to find recipes to use my canned tomatoes in. Ingredients ·          Cherry tomatoes  ·          Bottled lemon juice or Citric acid ·          Non-iodized salt (optional) ·          Boiling hot water   Instructions Prepping 1.       Before you start prepping your tomatoes for canning, go ahead and fill your water bath canner with enough water to cover the jars that you are going to use by about an inch. 2.       Set it on the stovetop, cover the canner and bring the water to a boil. 3.       Wash your jars, lids, and bands in hot water and soap. There is no need to sanitize them, they just need to be clean. Raw pack 1.       Wash your tomatoes well in cold water. Pack the jars tight but make sure to leave about an inch of headspace. 2.