Friday, August 23, 2019

Dilly Beans.....

Dilly Beans are a delish little snack.
They can be added to a relish tray, mixed into a potato salad, or as a garnish in a Bloody Mary.

Here is a simple way to prepare 2 jars - one for yourself and the other for a friend!!

Dilly Beans
MAKES   2 pint-sized jars

  • 12 oz green string beans
  • 2 cloves garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon yellow mustard seeds
  • 2 fresh dill sprigs
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt 

  • Prepare the jars: Wash the jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry or dry completely by hand.
    Prepare the beans: Rinse the beans under cool running water and drain well. Trim the stem ends from the beans to fit into  2 pint-sized jars.
    Add the spices to the jars: divide in half and place the garlic, red pepper flakes, and mustard seeds into each jar
  • Pack the green beans into the jars: Place the jars on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full 12 oz will fit  into 2 pint jars.
    Make the pickling brine: Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, filling each jar to within 1/2 inch of the top. You might not use all the brine.
    Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight.  Jar lids should "pop" and seal, but i still refrigerate them.
    Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
These are delish in a salad....but I especially like them in a Bloody Mary!

Thursday, August 22, 2019

Easy Little Appetizers for Happy Hour

Around three o'clock everyday we are looking for a little snack, and maybe a summer cocktail, on the front porch.  

I compiled these photos, just for my reference, for when I run out of ideas, but thought it might also give you a few ideas!  Some were served to guests and others just for the two of us.

Here are a few tidbits that we enjoy:

Mini grilled cheese sandwiches....

Grapes and Cheddar Cheese with Chocolate Balsamic:

"Anything" rolled up in Tortilla Wraps:

A simple tray of cheese and crackers and tortilla chips with home made salsa....

...or cheese and tomatoes on a skewer - with a last minute drizzle of balsamic:

Any type of meatball:

Veggies on a skewer with a dab of flavored cream cheese:

Bruschetta on toasted bagette slices:

Skewered fruit:

Mini quiches:

Pasta Salad on a skewer:

Pretzels with a mustard and maple syrup dip:

Chili lime dip and crackers:

Mini chicken salads:

Taco Dip and chips: 

Cute individual bags of flavored peanuts:

These are just a few ideas of "snackies", "tidbits", "appies", "amuse bouche" - whatever you want to call them - that we have enjoyed munching on with friends or just the two of us!!

Hope this gives you some inspiration!!

Tuesday, August 20, 2019

Mojito Cake....

I had lots of mojito mint growing in the garden that needed to be cut back..... I made a mojito cake, simply adding some mint extract to a yellow cake mix...

...and filled my "cake frog" with all the cuttings....

....Now I just need to make some mojitos!

For an easy mojito recipe, go HERE

Thursday, August 15, 2019

Garlic and Cheese Potatoes.....

This is a delicious and pretty way to serve potatoes.

Wednesday, August 14, 2019

Broccoli Tortilla Roll-ups.....

All you need is 3 ingredients and a few toothpicks to prepare this quick little appetizer ....

...a Jalapeno-Cheddar tortilla (or any flavor)...

...some flavored cream cheese (I used Garden Vegetable)...

...and a little finely chopped fresh brocolli...

.....spread, sprinkle, roll, and cut...

...and serve on a pretty plate to enjoy!!

Of course anything can be added;  carrot shavings, minced green and red peppers, chives, cold cuts, and so on!!


 Thanks for stopping by!

Monday, August 12, 2019

Taco Salad and leftovers....

I recently made Taco Salads for dinner.....

Simply some ground beef simmered in taco seasoning tossed on a salad of lettuce, peppers, onions, tomatoes, salsa and cheese - and some Fritos tossed in for crunch!

But I had some leftover taco seasoned beef.... I spread some cream cheese in the bottom of a small baking dish....

...topped it with the leftover beef...

...spread some salsa on top...

...and finished it off with a sprinkling of shredded pepper jack cheese...

I baked it the next day for 25 min at 350' and had a delicious taco dip for Happy Hour!!

I served it with  Hint Of Lime tortilla chips....

We just scooped some out onto my new MacKenzie Childs Canape Plates...

...and it was delish!!

From now on I will cook a little extra Taco meat when I make taco salad and use the leftover to make this again!!

 Thanks for stopping by!

Thanks for stopping by!

Thanks for stopping by!