Pickled Cucumbers and Red Onion

This is a fantastic version of this old standby recipe. Joan made this for our heritage dinner last spring, and man was it good. With cucumbers and onions coming on in the garden, I thought it was a good time to post this. Try it; you'll like it!

1 cucumber, finely sliced

1/2 red onion, finely sliced

fresh Dill sprigs- several

1 1/2 cup white vinegar

1 cup sugar

5-6 allspice berries

1/4 tsp. salt

Put cucumbers and onion in a bowl. Add the dill and a pinch of salt.

In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until liquid is simmering and the sugar has completely dissolved. pour pickling liquid over veggies and stir to ensure all is well coated. Allow to cool to room temperature, then cover and refrigerate. Chill for at least 4 hours before serving.

Berry Brulee'

This isn't actually creme brulee', but a faux brulee' that you do under the broiler. It is really good, quick and easy to make-perfect for a summer dessert. If you don't have ramekins, you can put it in a square 8x8 or 9x9 pan or similar casserole dish- even an ovenproof bowl would work- and serve it from there. You're gonna like this one.

Ingredients:

About 3 cups fresh berries, any kind (mixed strawberries, blueberries, blackberries, raspberries or any one of those)

1 8 oz. pkg. cream cheese

1 cup sour cream

1 tsp. vanilla

1/2 cup sugar

1/2 cup brown sugar

Divide the berries between 4 ramekins or put in the bottom of a square baking pan or casserole.

Mix the cream cheese, sour cream vanilla and white sugar with an electric hand mixer until creamy. Pour over berries. Sprinkle with about 1/2 cup brown sugar. Broil until bubbly and almost burned. Cool. This will create a hard top like on creme brulee. Serve. You can double this and put in a 9x13 pan if you need to serve more people. Yummy yummy yummy! I think I might try it with our fresh peaches next.

Peach and Tomato Pasta

I found this amazing recipe that is perfect for peach season. It's especially great for people like my mom who have a peach tree and grow tomatoes in their garden. I just got the Better Homes and Gardens magazine (thanks to my hubby for mother's day) and it has tons of peaches recipes (which we will be trying about 5 of them in the next couple of weeks) and we loved this one last night. I did change a couple of things and may make a couple changes next time, so I'll note those and you can decide how you want to make it.
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.

12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)

1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.

2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.

3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.

Philly Cheesesteak Sandwiches

I've never even been to Philadelphia, so I'm certainly no expert. But I think I've come up with a pretty delicious version of a steak sandwich. It's a great summer recipe as you don't have to heat the oven except the broiler for a short time, and it's very fast.

Cut tender steak (probably about 1 lb) into very thin strips. Sprinkle with Montreal Steak Seasoning and garlic salt. Mix well with hands and let "marinate" while you prepare the other ingredients.

1 green pepper and 1 red pepper cut into thin strips

1 box mushrooms, sliced

1 large onion, sliced very thin

Garlic

Salt and pepper

Buns ( hard roll buns like Hotel Utah rolls)

Soft cream cheese

Mozarella cheese, grated

Put evoo in a large skillet. Add veggies, garlic, and salt and pepper and cook until tender. Add meat and stir and cook all together.

Split buns and spread with cream cheese. Broil until slightly browned. Spoon meat mixture over buns and top with grated cheese. Put back under broiler until cheese is melted and bubbly.

Tomatillo dressing-tastes like Cafe Rio

3 fresh tomatillos (peel off paper skin & quarter)
1 package buttermilk ranch
1 cup mayo (I used sour cream)
1/2 cup buttermilk
1 cup cilantro, chopped
2 garlic cloves, crushed (I use 1/4 tsp garlic powder.)
1/4 tsp crushed cayenne pepper

Blend all ingredients in blender and chill for at least one hour before serving.

~I also got this recipe from Jennica, and it is delicious!

Shredded Pork-(tastes like Cafe Rio)

The night before...
3 1/2 to 4 lb pork roast
2 T brown sugar
1 to 1 1/2 tsp red pepper (cayenne)
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock-pot on low all night. (If you have a pretty hot cooker, you can do it on high in the morning, until it cooks the meat through.)

The next morning add...
1 can root beer (the recipe I have says coke, but I like my RB)
1 cup chicken broth
2 cloves garlic, minced (I have an allergy, so I use 1/4 tsp. garlic powder)
1 small onion, chopped

Keep on low until ready to serve for lunch or dinner.

About one hour before serving, shred roast and add 1 cup brown sugar. Use in tacos or on salad w/ tomatillo dressing.

~I got this recipe from Blake's cousin, Jennica. So yummy!

Cilantro-Lime Rice

4 T butter
2 1/2 cups rice (I like to use brown rice)
4 1/2 cups chicken broth (If I'm using cubed bullion to make this, I use 3 cubes instead of 4 1/2 cubes, because it gets too salty.)
1 1/2 tsp salt
4 T lime juice
4 T chopped cilantro (I added more than this at the reunion, Lu.)
1/2 tsp cumin

Put all ingredients in rice cooker and push the cook button.