Sweet Fire Roasted Chili Zucchini Pickles

Sweet Chipotle Pickled Cucumbers

2 cup cider vinegar
1 cup white sugar
2 garlic cloves, chopped
4 tsp pickling spice
4 tsp  chili peppers
salt and pepper, to taste
2 large zucchini, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs, or other herb

 Directions:

 1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice zucchini  lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.

Chipotle Cucumber Pickles

Sweet Chipotle Pickled Cucumbers
1 cup cider vinegar
1/2 cup white sugar
1 garlic clove, chopped
2 tsp pickling spice
2 chipotle peppers in adobo sauce
salt and pepper, to taste
1/2 unseeded (English) cucumber, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs

Directions for Pickled Cucumbers:
1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice cucumber in half.  Wrap and save half in refrigerator.  Slice cucumber lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.

Zucchini Oatmeal Waffles

1 1/2 Gluten Free Flour (or other all purpose flour)
1 cup oats
3 teaspoons baking powder
1 1/2 tsp allspice
1/4 teaspoon salt
1/4 cup brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra
1 tsp vanilla
2 cups shredded zucchini



Directions: 

1.  In large bowl add flour, oats, baking powder, allspice, salt and sugar.  Mix well. 
2.  In separate bowl add beaten eggs.  Add butter, buttermilk, vanilla and zucchini.  Mix well.
3.  In small non stick waffle iron, heat on medium heat.  Pour about 1/2 cup batter into center of iron.  Cook until starts to brown.  Flip and cook opposite side.  (approx. 1-1 1/2 mins on each side).   Repeat step 4 for each waffle.  Cover to keep warm
5.  Top with favorite fruit or filling. 

Makes about 8 waffles

Zucchini Oats Buttermilk Pancakes and Peaches in Rum Sauce

Pancake Batter:

1 1/2 Gluten Free Bob's Red Mill All Purpose Flour
1 cup ground Bob's Red Mill Steal Oats, ground
3 teaspoons baking powder
1 1/2 tsp allspice
1/4 teaspoon salt
1/4 cup brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra
1 tsp vanilla
2 cups shredded zucchini
1 cup sour cream, room temp.

Peach Syrup:
3 TBS butter
4 fresh peaches, sliced
2 TBS brown sugar
1 TBS dark rum, optional
1/2 tsp salt
1/4 tsp allspice
1 tsp vanilla

Directions: 

1.  In large bowl add flour, oats, baking powder, allspice, salt and sugar.  Mix well. 
2.  In separate bowl add beaten eggs.  Add butter, buttermilk, vanilla and zucchini.  Mix well.
3.  In medium skillet add butter, peaches, brown sugar, rum and salt.  Simmer on low heat, stirring every few minutes.  Simmer until peaches are cooked.  Add allspice and vanilla, stir.  Put aside until ready to fill into pancakes.
4.  In small non stick skillet heat on medium heat (sprayed with cooking spray).  Pour about 1/2 cup batter into center of pan.  Swirl pan around to thin out pancake.  Cook until starts to brown.  Flip and cook opposite side.  (approx. 1-1 1/2 mins on each side).  Reduce heat, if need to.  Repeat step 4 for each pancake.  Cover to keep warm
5.  Fill each pancake with peaches (approx. 1/4 cup) and 2 TBS sour cream.  Drizzle any juice over top of each pancake. 

Makes approx. 8 pancakes.  Serves 4

Grilled Chicken Marsala Onion Soup

I needed to create a recipe for a contest using Tyson Grilled Chicken.  When I opened the package the little chicken chunks reminded me of over sized croutons.  Then it hit me!!!  French onion soup......but without the croutons.  I'll use chicken chunks instead.  How much more healthier it would be also!!! 

 

 

 

Ingredients:

 

4 TBS butter

1 TBS olive oil

2 medium onions, sliced into thin rings

1/2 tsp dry thyme

1/8 tsp salt, or to taste

1/8 tsp coarse black pepper, or to taste

2 garlic cloves, chopped

1/4 cup fresh parsley, reserve some for garnish 

1 bay leaf

2 TBS flour

1/4 cup marsala wine

32 ounces beef broth, low sodium

8 ounces Tyson Grilled and Ready Chicken Chunks

4 thin slices Swiss Cheese

 

 

Directions:

 

1.  In medium size pan add butter and oil.  Heat on medium temperature until butter melts. 

2.  Add sliced onions, thyme, salt, pepper, garlic, parsley and bay leaf.  Stir.  Cook until onions become soft.

3.  Add flour, stir.  Cook for 5 minutes more. 

4.  Deglaze pan with marsala wine, stir. 

5.  Add beef broth.  Simmer for additional 15 mins.  Remove bay leaf.

6.  Preheat broiler

7.  Add onion broth to four individual baking dishes/bowls.  Place bowls on flat baking sheet.

8.  Add 2 ounces of chicken chunks to each individual bowl.  Top with one slice Swiss cheese.  Sprinkle additional chopped parsley to top of cheese for color.

9.  Add to broiler.  Allow for cheese to melt and slightly brown.  Approx. 5 mins. 

 

Makes 4 servings.

 

  

Gluten Free Pears Foster Waffles

4 TBS butter
3/4 tsp corn starch
3 TBS brown sugar
1 large can (halved) pears, juice reserved
1/2 tsp cinnamon
1 1/2 tsp vanilla
1/4 cup chopped walnuts
5 ounces cream brie
8 waffles, toasted
whipping cream

1.  In large skillet on med heat add butter, corn starch and brown sugar until sugar dissolves (approx. 5 mins).  Mix thoroughly. 
2.  Add juice from pears (reserve pears), cinnamon, vanilla and walnuts.  Stir, lower heat and simmer until starts to thicken (approx. 10 mins).  Add pears.  Simmer for additional few minutes to re-thicken.
3.  Add pears, brie cheese and sauce to top of toasted waffles.  Serve with whipping cream.

Makes 4 servings

Feta Turkey Burgers with Chipotle Pickled Cucumbers

This is my super moist Feta Turkey Burger.  How did I keep it moist?  Good question....

Some time ago I had realized that making turkey burgers they can become very dry, especially if you over cook them.  I quickly learned that by adding chopped mushrooms to the ground meat keeps them super moist.  There is another benefit also.  By adding chopped mushrooms it also stretches the meat further giving you more quantity and making them more healthier by adding more veggies into your diet.  Shhhhh!  Don't tell the kids though!!!!  The homemade chipotle pickled cucumbers and lemony cilantro mayo dressing make a great additional kick and zing for a well balanced burger.



Burger mixture:
1 1/2 lbs ground turkey
1 cup mushrooms, chopped
4 ounces feta cheese crumbles (reserve 1 ounce for garnish)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 lemon, juiced (reserve zest for dressing)
favorite burger buns, (buttered and toasted, optional)
lettuce and tomato, optional

Burger Directions:
1.  In large bowl add all ingredients.  Gently toss and incorporate all ingredients.  Put aside
2.  Heat grill to med/high heat.  Grease grill to prevent burgers from sticking.
3.  Mold into burgers.  Cook burgers for approx. 4-5 mins on each side, or until done.  Remove and cover to keep warm.  Makes approx. 6 large burgers


Sweet Chipotle Pickled Cucumbers
1 cup cider vinegar
1/2 cup white sugar
1 garlic clove, chopped
2 tsp pickling spice
2 chipotle peppers in adobo sauce
salt and pepper, to taste
1/2 unseeded (English) cucumber, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs

Directions for Pickled Cucumbers:
1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice cucumber in half.  Wrap and save half in refrigerator.  Slice cucumber lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.


Lemon/Cilantro Mayo:
3/4 cup mayo
zest from lemon
1/2 cup finely chopped cilantro
1 TBS cider vinegar
1 TBS white sugar
salt and pepper, to taste

Directions:  Mix all ingredients in bowl.  Chill until ready to use.

Note:  Assemble burger as preferred.