Refrigerator pickles

Yummmmm. My mom always makes these in the summer, this was the first time I tried to make them. The recipe is super easy...the hard part is waiting three days for the pickles to pickle.

Ingredients:
10-15 small pickling cukes
1/2 to 1 white onion cut in small slices
2 tsp. celery seed
2 tsp. salt
1 cup vinegar
1 cup sugar

Directions:
Slice the cucumbers and onion, place in a large bowl or jar with a lid. Sprinkle the celery seed and salt over them and set aside. Pour 1 cup vinegar and 1 cup sugar in a saucepan, bring to a boil and set aside to cool. Cool completely and then pour over the cucumbers. Stir mixture and cover. Refrigerate for 3 days, enjoy!

Raspberry macaroon bars

I think I found this recipe in the Food Network magazine....but I couldn't find it online to confirm. These bars were chewy, gooey and delightful. The flavor combination is unique and yummy. Luke loves coconut and I knew he'd be pleased, I made these for my girl's night party last weekend....along with several other desserts!

Ingredients for crust:
15 full graham crackers, slightly broken apart
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp. salt
1 stick cold butter, cut into chunks
2 large eggs
zest of one large lemon
1 1/3 cups raspberry jam
Ingredients for topping:
1 stick butter, softened
1 cup sugar
2 large eggs
one 14-ounce package of sweetened coconut

Directions:

Preheat oven to 350 degrees. Line a 17x12-inch baking sheet with parchment paper.

For the crust, finely grind the graham crackers in a food processor. Add the flour, sugar and salt and pulse until thoroughly blended.

Drop in the chunks of butter and pulse until the butter is cut evenly into the graham cracker mix. Add the eggs and lemon zest and pulse until just blended. The dough will look like wet meal, and not necessarily hold together. Turn it out onto the parchment-lined baking sheet and press firmly into place with your fingers. If it's too sticky, moisten your fingers with water.

Spread the jam over the crust, it is okay if it's uneven, it will spread out evenly in the oven.

For the topping, using an electric mixer, beat the butter briefly at medium speed. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well wit each addition. Turn the mixer to low, add the coconut, and stir until just combined.

Drop the coconut mixture by small spoonfuls over the jam (or use fingers) covering it as best as you can.

Bake for 20 to 30 minutes, until coconut topping is golden brown. Cool the pan. Once bars are cool, cut into squares.

Taco night

Luke and I used to have taco night all the time, we would use the packets of taco seasoning and either ground beef or canned chicken. This time I decided to make my own taco seasoning. It tasted good, but the aroma was to die for. I love the smell of spicy seasonings and onion sizzling. So yummy.

Ingredients:
1 lb. ground beef
1 small white onion, diced
2 Tbsp. cilantro, roughly chopped
1 tsp. cumin
1 Tbsp. chilli powder
1/2 tsp. garlic salt
1/4 tsp. onion powder
dash of cayenne pepper
dash of tabasco
1/2 tsp. corriander
assorted taco toppings and either hard or soft gluten-free shells

Directions:
Brown ground beef in a large skillet, drain. Add diced onion, cilantro and other seasonings.  Add a Tbsp of water if needed to keep it from drying out.

Blueberry pancakes

We make pancakes with bisquick...so this really isn't a recipe post.....I just love blueberries and these pictures look so delicious...I thought I should post them:)

Strawberry rhubarb pie

I love rhubarb - but had never tried making anything with it, and decided it was high time. I picked some up at the St. Paul Farmer's Market on Sunday and I couldn't wait to use it. I found this recipe on Allrecipes.com but I have added in one essential ingredient that was missing, and a tip that I wish I would have used in this recipe. The flavor was exceptional and the pie was delicious - however, it was a little soupy. Hence the addition of corn starch and extra flour in the below ingredients.

Ingredients:
1 egg
1 cup sugar
4 Tbsp. flour, divided (the original recipe calls for 2, I am recommending an additional two for coating the rhubarb)
2 Tbsp. corn starch (my addition)
1 tsp. vanilla
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved or quartered
1 9-inch unbaked pie shell

topping:
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking or rolled oats
1/2 cold butter

Directions:
Wash and cut the strawberries and rhubarb, gently coat the rhubarb in 1 to 2 Tbsp. of flour.

In a large mixing bowl, beat egg. Add the sugar, 2 Tbsp. of flour, 2 Tbsp. of corn starch and vanilla, mix well. Gently fold in the strawberries and rhubarb. Pour into pastry shell.

For topping, combine 3/4 cup flour with brown sugar, oats and butter. Mix until crumbly. Sprinkle over fruit.

 Bake at 400 degrees for 10 minutes and lower heat in oven to 350 degrees and bake for an additional 35 to 40 minutes (or until golden brown and bubbly). Cool on a wire rack.

Glazed pork tenderloin with pineapple slaw

I love pork tenderloin and am always looking for new ways to prepare it, this recipe had GREAT flavor - but the cooking time was grossly miscalculated. Unless Real Simple intend the pork to be rare, which I would highly doubt, as that is gross. The pineapple slaw was a great flavor compliment to the meat, the recipe calls for jicama, which I couldn't find at Super Target before making this meal, so I left it out. The pineapple and crunchy peppers with lime and cilantro really taste so fresh and light, it's a great summer meal. I served this with fried polenta, which was a good side for this meal.

Ingredients:
1 Tbsp. EVOO
Pork tenderloin (about 1 1/2 pounds)
S/P
3 Tbsp. ketchup
1 Tbsp. honey
1/4 tsp. chipotle seasoning
1 small jicama, peeled and cut into thin strips or chunks
1/2 small pineapple, peeled and cored and cut into small chunks or strips
1 red bell pepper, cut into strips or chunks
1 cup fresh cilantro
2 Tbsp. fresh lime juice

Directions:
Heat oven to 400 degrees. Heat 1 Tbsp. of EVOO in a large oven-proof skillet over medium-high heat. Season the pork with salt and pepper and cook in the oil, turning occasionally, until browned.

In a small bowl, combine the ketchup, honey and chipotle seasoning. Brush the pork with half of it, transfer the skillet to the oven, and roast, turning once until the pork is cooked through. (Here the recipe indicates it should take 10 to 12 minutes - mine took closer to 30 minutes to reach 165 degrees). Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro and lime juice. Serve with the pork.