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Snappy Sweet Pickles

Canning sweet pickles using pint jars, cooling down after 15 minutes hot water bath.
Canning Snappy Sweet Pickles in pint jars.

How to preserve cucumbers into sweet pickles:

Preserve those fresh from garden cucumbers by making them into pickles. My favorite pickle recipe is Snappy Sweet Pickles. The pickling process takes some time to achieve a nice crisp pickles. After years of making batches of pickles, and trying many different pickling methods, the following techniques works the best. Some of my valued taste testers would eat these prized pickles by the bowl. Snappy sweet pickles are great with any type of BBQ meats or sandwiches.

How to achieve crispy pickles:

Iced down salted sliced cucumbers, onions, sweet peppers and cayenne pepper pieces.
Salted and iced down cucumbers, onion, peppers for 3 hours

The key in making crisp pickles takes a few steps of processing. First step is to wash all fresh cucumbers scrubbing them well with cold water. Draining all excess water off all the cucumbers. Next slicing cucumbers evenly to about three eighths inch thick, then putting them in a colander. Continue by julienne the onions and peppers, slice chilies, put these vegetables with the sliced cucumbers. The key to achieve a great crispy pickle is to salt the cucumbers, vegetables then place lots of ice over top. The salt draws out excess moisture from cucumbers to helping them to become more crispy.

Making a good brine.

Sweet Pickle Brine

The magic happens when all the right ingredients are when the brine is boiling. Balance of the vinegar with sugar, garlic and spices is making of great pickles. The golden hue of the brine comes from turmeric, but also has excellent antioxidants. Favorite spices to use in the brine is mustard seeds, celery seeds, whole cloves, turmeric and red chilies flakes. This year cayennes peppers slices made a great addition to the snappy sweet pickles.

Cider vinegar that has 5%, which gives the brine a better flavor profile. Sweet pickles has a higher sugar to vinegar ratio, of 5 to 3 leaving a nicely sweet balanced of taste to the pickles.

To make the sweet pickle brine add all the spices, garlic , chilies, sugar and vinegar together in large stock pot. Bring this brine mixture to boil for a few minutes to dissolve all sugar.

The cucumbers, onions, sweet peppers and chilies are added to brine.

Finishing Pickling the Cucumbers:

The actual pickling process is bringing the sweet pickle brine and prepped cucumbers vegetables to boil in large stockpot. Use a heavy duty stainless steel lined stockpot preferably Triply Allclad. The stainless steel is important that doesn’t react to brine. Allclad is very he heavy duty pot will have more even heat distribution. Use any good 8 to 12 quart heavy duty stockpot works great. Cook the pickles for good 2 to 5 minutes, the color of pickles will change from bright green to darker green as pickles start curing. Green vegetables will always be effected by acidic brine and change colors.

Canning the pickles:

Filling the Snappy Sweet Pickles with canning funnel.

Canning snappy sweet pickles takes time but well worth all the effort. Don’t try and skip steps. It’s extremely important to sterilize jars, lids and rings by boiling them in water for a good 15 minutes. Sanitize work area, work clean and organized. Have a wire rack to put sterilized jars, and clean towel for lids and rings.

Before filling jars place 1/4 tsp pickles crisp into each pint jar.

Important step is to put 1/4 teaspoon of pickle crisp (calcium chloride) into each pint jar, or 1/2 teaspoon of pickle crisp into each jar. This really help make pickles super crisp.

Filling the jars with canning funnel keeps the canning processing mess minimized. Filling the jars with pickles to 1/2 to 3/4 inch from top of the jar. Then tamp with wooden spoon or tamper to push excess air out of the jared pickles.

wiping each jar with vinegar damp paper towels

Wipe each of the jars after filled with paper towels dampened with white vinegar. This removes all brine, cleaning jar rim so makes a perfect seal during canning processing. Next place sterile lid on each jar, then secured with ring band. Note do not over tighten, just secure lid onto jar, this will allow the air to escape in processing. When jars cool they from vacuum.

Boiling filled jars in water bath

Careful placing each jar into boiling water, remember to remove excess water as jars displace water. Have at least 1/2 inch of water over top. Boil pickle filled jars for 15 minutes for pints and 20 minutes for quarts. When finished careful pulling jars out of the boiling water, use a canning jar tongs to remove the jars. Place jars onto wire rack spacing them out for good air flow. Notice as jars cool there will be a clicking sound of lids sealing. Also notice the lid dimples will be clicked downwards.

Make a label for each snappy sweet pickles, be sure to put date prepared On the label. This is fun process be creative on naming pickles and drawing fun pictures. This label has a lazy happy pickle on slice of bread, with butter pat pillow and pepper comforter.

Enjoy preserving cucumbers with this recipe, having a nice crisp crunchy texture, that is sweet and a bit spicy.

Snappy Sweet Pickles
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
  • CourseCondiments
  • CuisineAmerican
  • KeywordSweet Pickles
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Snappy Sweet Pickles
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Rate this recipe!
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
  • CourseCondiments
  • CuisineAmerican
  • KeywordSweet Pickles
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Ingredients
Sweet Pickle Vegetables
  • 25 Medium Cucumbers Washed and trimmed
  • 4 Medium Sweet Onions Trimmed, halved and sliced
  • 4 Medium Red Sweet Peppers Trimmed, seeded and diced
  • 4 Medium yellow bell pepper Trimmed, seeded and diced
  • 1/2 Cup Pickling salt
Brine
  • 3 Cups cider vinegar
  • 5 Cups sugar
  • 9 Cloves garlic Minced
  • 2 Tablespoons Yellow mustard seeds
  • 1 Tablespoons Brown mustard seeds
  • 1 1/2 Teaspoon celery seed
  • 1/2 Teaspoon Whole Cloves
  • 1 Tablespoons Turmeric
  • 1 Teaspoon red pepper flakes
Crisping Agent
  • 1/4 Teaspoon Pickle Crisp Or sodium chloride for each pint jar
Servings: Quarts
Units:
Instructions
  1. Wash cucumbers and scrub well to remove any debris off each cucumber. Slice cucumbers 3/8 inches thick, place in colander. Julienne onions and place them into colander with sliced cucumbers. Next wash sweet peppers, remove seeds and core of the peppers then medium dice sweet peppers, add them to the colander with cucumbers and onions. Now add pickling salt to cucumber mixture in the colander mixing well to distribute salt throughout the vegetables. Finally top the cucumber mixture with ice. Cover with plastic wrap and place colander in empty sink to drain off moisture. Let cucumber mixture rest in sink for a good 3 hours. This draws off excess moisture from cucumbers and vegetables.
  2. Meanwhile make the pickling brine by combining cider vinegar, sugar, garlic, yellow and brown mustard seeds, celery seeds, whole cloves, turmeric and chili pepper flakes together in 8 quart stock pot. Bring the brine to a boil and cook for 5 minutes.
  3. After 3 hours of cucumbers mixture resting, remove any excess ice left. And rinse cucumber mixture with cold water well, allowing the water to drain off cucumbers mixture. About 2 minutes should remove excess water.
  4. Meanwhile wash the canning jars, lids and rings In soapy water, rinse with water. Place jars, lids and rings in large stock pot 12 quarts or more. Cover with water the canning jars, lids and rings. Bring water to boil and sterilize canning jars for 15 minutes. Then place jars on wire rack for easy filling.
  5. To make sweet pickles add the drained cucumbers mixture to the brine. Stirring well to combine cucumbers mixture with the brine. Bring the mixture to boil and cook 2 minutes.
  6. Meanwhile add 1/4 tsp pickle crisp (sodium chloride) to each pint jar or 1/2 tsp pickle crisp (sodium chloride) to each quart jar. The pickle crisp helps make the pickles nice and snappy crisp.
  7. Turn the heat off sweet pickles mixture and place near canning jars.
  8. Using a canning funnel placed in canning jar, then scoop sweet pickles mixture into each jar filling just to 3/4 inch from top of the jar. Tamping down pickles with spoon removing excess air.
  9. After filling canning jars wipe with paper towels soaked in white vinegar. This removes any excess spills on jars.
  10. Now place lid onto each filled jar and secure with collar ring. Lightly securing lid, do not over tighten. If too tightly secured the jars will not seal properly.
  11. Place the filled jars back into boiling water bath. Note you will need to remove some of the boiling water, because of displacement of full jars. Boil for 15 minutes for pint jars and 20 minutes for quart jars.
  12. Remove jars from boiling water bath after proper processing time. Place on wire rack to cool. Listening for popping noise as lids seal. Notice that the canning lid dimples are down. After cooled to room temperature tightening ring collars again to maintain a good seal.
  13. Finally make labels for snappy sweet pickles, be sure to have date. Store in dry cool place where not too much light. These pickles should be able to be stored for at least 2 years in proper storage.
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BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops with some Polynesian flair, that’s moist and tender. The key is all in the marinating. by using fresh pineapple’s enzymes to tenderize the pork. This is a quick and easy BBQ Pork that can be done in less then 20 minutes.

Polynesian Sauce

It’s all about the sauce, a hybrid of teriyaki sauce with tropical profile. The fresh pineapple is one of the key ingredients giving more tropical flavor profile. What makes this different is use of ketchup as supporting flavor profile. Still holding true to key components of teriyaki sauce with soy sauce, brown sugar, ginger, garlic and vinegar. A simple short cut would be to use western dressing with garlic and crushed pineapple which works very well. But I found that making your own sauce can tweak flavors and build more unique profile. Two simple tweaks to Polynesian Sauce was canola oil and crushed hot chili flakes. Adding these two additional ingredients really boosted flavors. Of course the amount of chili flakes and type of chilies flakes can be adjust to your likings. This sauce can be used as marinate and dipping or brushing sauce.

 

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
  • CourseMain Dish
  • CuisineAmerican
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
  • CourseMain Dish
  • CuisineAmerican
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Ingredients
Polynesian Sauce

  • 2 Ounces


    Pineapple Trimmed, cored and sliced

  • 2 Tablespoons


    Low sodium Soy sauce

  • 1 Large


    garlic cloves Peeled and chopped

  • 1/2 Cup


    Pineapple Chunks, fresh pineapple is best

  • 1/4 Cup


    Western Dressing

  • 1 Tablespoons


    cider vinegar Optional Chili Vinegar

  • 1 Teaspoons


    Ginger root Grated

  • 1 Tablespoons


    honey

Polynesian Pork Chops

  • 12 Ounces


    pork loin Cut into 6 ounces

  • 2 Strip


    bacon

  • 1 Teaspoons


    garlic pepper

  • 2 Large


    Pineapple chunks Grilled for garnish

  • 1 Tablespoons


    Nuts Chopped for garnish


Servings: People

Units:

Instructions
Preparation
  1. To make the Polynesian sauce put the pineapple chunks, soy sauce, garlic, ginger root, Western Dressing, honey and cider vinegar into blender. Process until forms a emulsion about 45 seconds on medium speed.
    Blending Polynesian Sauce in Vita Mix

  2. Trim pork, cut into 6 oz portions and wrap a strip of bacon around each pork chop. Secure bacon to pork chop with toothpick. Season each bacon wrapped pork chop with garlic pepper. Place in zip lock bag.
    Trimming pork loin and wrapped with bacon

  3. Pour 2 tablespoons of Polynesian Sauce over each bacon wrapped chop in zip lock bag. Zip close the bag and refrigerate the marinating pork chops for 1 to 2 hours.

BBQ/Grilling
  1. Place Marinated Pork Chop just off the direct heat if charcoal grilling, place cover on grill and BBQ for 6 to 8 minutes on one side. Turn over each grilled pork chop. Place pineapple slice more closer to direct heat. Cover grill and cook another 6 to 8 minutes. Check the temperature of pork chops they should have internal temperature of 150°F. Brush some more Polynesian Sauce over each pork chop. Finally turn the pineapple over move pineapple so it doesn’t burn.

Presentation
  1. Plate the BBQ Pineapple Pork Chops with brushing of Polynesian Sauce over top of choppes and sprinkle chopped macadamia nuts over each chop. Serve with Black Bean and Corn Salad or Polynesian Rice. Garnish with fresh fruit and cilantro or parsley sprigs.

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Black Bean and Sweet Corn Salad

Black Bean and Sweet Corn Salad:

Sweet Corn is everywhere in Iowa, we have fields of corn so it’s perfect for salads. The black beans is perfect healthy addition to corn salad, adding complex carbohydrates and vegetable protein. This salad is perfect for those summer BBQ that works well with all types of grilled meats and fish.

Preparing the fresh sweet corn:

My favorite way to make this salad is by grilling ears of sweet corn on my Green Egg. This gives corn nice grilled flavor and carmelize the corn kernels boosting that BBQ flavors. Just hard wood charcoal over medium heat about 350°f works fine. Watching carefully that kernels don’t burn turning ears corn often for about 10 to 12 minutes. I tried using apple wood chunks as grill and flavors where too harsh, with too much smoke flavor to salad. Just using hard wood charcoal works best good BBQ flavor profile with hint of smoky flavor.

Making the Black Beans:

Black beans are simple to make if you pre-soak the beans. It only takes 15 minutes in the Instant Pot saving you time easy to use without having to worry about burning the beans. There is also supermarket short cut buying canned black beans, but they lack flavor and often have canned taste If you do use canned black beans be sure to rinse off brine they are packed with.

The perfect ratio to make black beans is 1 part dry black beans to 2 parts cold water using the Instant Pot. Season with BBQ spice or garlic pepper using 1 tablespoon to every cup of dry black beans. Be sure to pick through black beans looking for foreign materials, and rinse the dry beans before soaking. I use the same soaking liquid to cook beans. This preserves the black color in beans, if you drain off soaking liquid you will loose some of color of beans.

For best result soak beans overnight, but a quick soak will work also, just bring black beans to boil reduce heat cook 1 minute. Turn heat off beans and cover with lid, let beans soak in hot liquid for 11 hour. Then place soaked beans liquid and all in Instant Pot add seasoning. Place lid on Instant pot with valve closed. Push select beans preset which should be 15 minutes. Then let the pressure come down naturally. This should take about 20 to 30 minutes totally. Cool the black beans and they are ready to use in salad. I always start the black beans first and by the time beans are cooked and cooled  , everything can be mixed together.

 

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Black Bean and Sweet Corn Salad
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Black Bean and Sweet Corn Salad is perfect recipe to accompany those BBQ Foods. It’s healthy, colorful and also mighty tasty addition to any BBQ Meats.
  • CourseSalads
  • CuisineMexican
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Photo of Black Bean and Corn Salad
Black Bean and Sweet Corn Salad
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Black Bean and Sweet Corn Salad is perfect recipe to accompany those BBQ Foods. It’s healthy, colorful and also mighty tasty addition to any BBQ Meats.
  • CourseSalads
  • CuisineMexican
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
8 Cups 15 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Ingredients
  • 2 Large Sweet Corn Shucked and silks removed
  • 1 Tsp canola oil To coat ears of corn
  • 1 Tsp garlic pepper
  • 2 Cup Black beasns Cooked and drained
  • 1/4 CupCup Red Sweet Peppers Small dice
  • 1/4 Cup yellow bell pepper Small dice
  • 1/2 Cup onion Small dice
  • 2 Tablespoons honey
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons canola oil
  • 1 Tablespoons cilantro Finely chopped
  • 1/2 Teaspoons Salt and pepper To taste
  • 1 Large Garlc clove Minced
  • 1 Medium lime Juiced and zested
Servings: Cups
Units:
Instructions
Prepare Corn
  1. Shuck the husks off ears of sweet corn and remove silk, raise well with cold water. Then trim ends of corn with sharp chef’s knife.
  2. Coat each ear of corn with canola oil, I like to us the EVO sprayer to evenly coat ears of corn with oil. Next sprinkle garlic pepper over each ear of sweet corn.
  3. Grill seasoned sweet corn over 450°F direct heat, turning corn often to prevent kernels from burning. This should take about 10 minutes. Remove from grill and allow corn to cool.
  4. Cut the grilled sweet corn kernels off the cob and place cut corn in mixing bowl.
Black Bean & Corn Mixture
  1. If using canned black beans drain liquid and rinse with cold water. Or cook dried black beans for 15 minutes in Instant Pot, 1 cup dried black beans soaked to 2 cups water and 1/2 tsp salt. Then drain and rinse cooked black beans with cold water. Note be sure to drain beans well after rinsing.
  2. Place the drained and rinsed black beans in the mixing bowl with cut corn.
  3. Small dice the red and yellow peppers and onions. Place red, yellow peppers and onions in with black beans and corn bowl. Toss mixture with spatula to evenly mix vegetables.
  4. Combine together the honey, cider vinegar, oil, cilantro, lime juice, lime zest and garlic whisking well to create emulsion. Season with salt and pepper to taste, Pour this dressing over black bean and corn mixture and stir well until all vegetables are coated.
  5. Adjust seasoning with salt, pepper, lime juice and honey.
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Brussel Sprout Coleslaw

Brussel Sprout Coleslaw

Healthy crunchy and tangy coleslaw using finely shredded fresh Brussel Sprouts with sweet peppers, red onions and carrots. This coleslaw has a vinaigrette based dressing made with cider vinegar, canola oil, herbs, spices and balanced with honey.

Adding extra shredded carrots and sweet peppers to mixture.

Adding extra shredded carrots and sweet peppers to mixture.

The biggest hurdle working with Brussels Sprouts raw is the bitterness of the aftertaste. It’s similar bitterness to arugula and  radicchio, for some individuals this is welcome flavor profile, but for majority it’s just too bitter. So goal is to remove some of bitter notes and add some more sweeter cabbage to achieve balance. Also adding more sweet vegetables like mini sweet peppers and carrots can balance bitterness.

Vinaigrette Coleslaw Dressing

Making a vinaigrette dressing light needs balanced oil to vinegar ratio, the classic is 3 parts oil to 1 part vinegar this has way too many fats in dressing. Using the proper ingredients with oil and vinegar a 1 to 1 ratio of oil and vinegar can be used. Using the right emulsifier to bind oil and vinegar helps, a sweet fruit purée works wonders.  I am thinking  Crushed pineapple blended into purée, then adding oil and vinegar. Because vinegar is so acidic and cutting the oil down drastically extra sweetness is the answer to achieve right balance. Honey is one very best sweetner, because of levels of sweetness it brings to the palette.

Boosting the flavor with spices is final step in making the right vinaigrette coleslaw dressing. The key to success is matching right spices, because of amount of bitterness in the Brussels Sprouts keeping more less intense strong spices like dill weed, celery seeds and smaller amounts mustard, these spices and herbs are very common in coleslaw dressing. The last seasoning adjustment is to add in the right amount of salt, pepper and sugar.

Right accompaniment

Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus

Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus

Choosing the right foods to go with Brussels Sprouts Coleslaw leads to many creative possibilities, first thought is  pairing with fish, pork or poultry dishes. First pairing is with Air Fryer Potato Crusted Fish this be a perfect match with mild fish with more vibrant slaw. Let your thoughts go wild and venturesome, it’s time to be creative and enjoy fruits of your endeavors.  Bon appétit.

 

Brussel Sprout Coleslaw
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This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.
  • CourseSalads, Sides
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Brussel Sprout Coleslaw
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This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.
  • CourseSalads, Sides
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
8 servings 15 minutes
Passive Time
2 hours
Ingredients
Brussel Sprouts Slaw Mix
  • 16 ounces brussel sprouts shredded finely
  • 6 ounces sweet mini peppers shredded finely
  • 4 ounces red onions shredded finely
  • 6 ounces baby carrots shredded finely
Vinaigrette Dressing
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 5 tbsp honey
  • 8 oz Pineapple, crushed drained canned pineapple
  • 1 tsp kosher
  • 1/4 tsp black pepper ground
  • 2 tsp celery seed
  • 1 tsp dill weed
  • 1/2 tsp mustard powder
Servings: servings
Units:
Instructions
Brussel Sprout Mixture
  1. Trim the fresh Brussel Sprouts stem end off and remove outer leaves. Remove the stem and seeds from sweet mini peppers and some of excess membrane. Cut the ends off the red onions and remove outer skins of the onions. Rinse off all the trimmed up vegetable with cold water draining excess water off in colander or strainer.
  2. Set up food processor with slicing blade at 2 mm setting or width. This should be fairly thin slicing blade if you have pre set blades.
  3. Filling the processor tube with Brussel Sprouts, pushing down on tamper tube with even pressure should result in nicely thin slices. Remove slicer blade for next step.
  4. Place the coarse shredding blade on the processor.
  5. Fill the narrow feeding tube of processor with peppers and shred, then carrots, and red onions. Note make sure smaller feed tube is packed full of vegetables this will shred the vegetables better. Remove the lid a pick out vegetables that didn't shred properly. Now all the Brussels sprout mixture is together.
    Adding extra shredded carrots and sweet peppers to mixture.
Vinaigrette Coleslaw Dressing
  1. Gather the mise en place ingredients to make the Vinaigrette Coleslaw Dressing. The ingredients are canola oil, cider vinegar, honey, kosher salt, celery seed, black pepper, dill weed, mustard and peaches.
  2. Measure all the ingredients so they are ready to be mixed together quickly.
  3. Place the peaches into the food processor, that is fitted with knife blade and process the peaches into a puree.
  4. Put all the vinaigrette coleslaw ingredients into a mixing bowl.
  5. Whisk all the ingredients with wire whisk vigorously until a good emulsion is formed.
  6. Place the Brussels sprouts slaw mixture into mixing bowl and pour the vinaigrette emulsion over coleslaw mixture. Stirring well with spatula until Brussels sprout coleslaw is well coated. Adjust seasoning with kosher salt, pepper and sugar or honey as needed.
  7. Place Brussels sprout coleslaw in bowl for serving. Note this will keep well for up to a full week in the refrigerator.
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Country Ribs Cabbage & Potatoes

This recipe is a total one pot meal, featuring meaty country ribs cabbage & potatoes that can be done in 30 minutes using a electric pressure cooker. Inspired by my German Heritage remembering mom’s great one pot meals that simmered for hours in a cast-iron pot. I used both stove top pressure cooker and electric pressure cooker testing this recipe, both types of pressure cookers make wonderful comfort food that is full of flavor.

The new electric pressure cooker takes less watching over then stove top pressure cooker, the stove top cooker need to be babysit all through the process. The beauty of the new electric pressure cooker is once the lid is locked into place, your free to do what other tasks needs to be accomplished until timer goes off. One thing I did learn is not to leave food in the pressure cooker after it is done for too long of time. What every you have in the pressure cooker continues to cook even with no pressure, and can become over cooked. The cabbage can become overly soft, potatoes can become mushy. So if you know your going to leave pressure cooker unattended for over hour, adjust cooking time down by 10 minutes. The food can stay hot for a good 2 hours after timer shuts off, but longer it’s left in the pressure cooker the more it continues to cook.

Just remember when using stove top pressure cooker one very important thing. Never leave a stove top pressure cooker unattended!

Country Ribs Cabbage & Potatoes
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A total meal in one pot, featuring meaty country style ribs cabbage & potatoes that can be done in 30 minutes using a pressure cooker.
  • CourseMain Dish
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Country Ribs Cabbage & Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A total meal in one pot, featuring meaty country style ribs cabbage & potatoes that can be done in 30 minutes using a pressure cooker.
  • CourseMain Dish
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 32 oz country style pork ribs
  • 1 small red cabbage cut into shreds
  • 1 large granny smith apple peeled and cored, large dice
  • 1 medium onion medium dice
  • 16 small baby red potatoes cut in half
  • 16 oz baby carrots
  • 1 large Braeburn Apple cored and medium dice
  • 2 large garlic cloves minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp black pepper freshly ground
  • 2 tsp kosher salt
  • 1/2 cup red wine
  • 1 tsp dill weed
  • 1 tsp caraway seed
  • 1 large bay leaf
  • 2 tbsp brown sugar
  • 2 tbsp cider vinegar
  • 1/2 cup chicken stock
  • 1/2 cup sour cream for garnish
  • 4 sprigs Parsley for garnish
Servings: people
Units:
Instructions
  1. Mise en place all ingredients, have all the ingredients ready to be cooked in the pressure cooker.
  2. Season the country style pork ribs with salt and pepper.
  3. Set the electric pressure cooker for 25 minutes or place stove top pressure cooker on medium high heat. Add minced garlic and olive oil into pressure cooker container. Stir until fragrant.
  4. Add the seasoned country style pork ribs to pressure cooker container and brown on both sides. Remove the browned pork ribs onto a resting plate.
  5. Add to the pressure cooker container the onions and carrots, sweat for 1 minute.
  6. Add to the pressure cooker container red wine, stirring with spatula to deglaze the container.
  7. Add the stock to pressure cooker container, then place country style pork ribs back into pressure cooker container.
  8. Sprinkle the caraway seed, dill weed, salt, pepper, brown sugar, cider vinegar and bay leaf over pork ribs.
  9. Layer the cabbage, potatoes and diced apples over top of pork ribs. Sprinkle more salt and pepper over vegetables.
  10. Put pressure cooker lid on and lock it into place. Made sure pressure valve is on steam. It will take about 10 to 11 minutes to build up pressure. Then steam for 25 minutes.
  11. After 25 minutes let pressure come down naturally, about 5 minutes.
  12. Remove lid carefully, steam is hot! Dump the Country Pork Ribs Cabbage and potatoes on large serving platter. Serve family style. Each serving should have a wedge of cabbage and 4 to 8 potato pieces, with one country pork rib.
  13. Garnish with dollop of sour cream and fresh herbs like dill or parsley.
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