Jalapeno Jelly

We love this jelly on Ritz crackers, with or without cream cheese!
From Ball Blue Book Guide to Preserving (100th anniversary edition):

Jalapeno Jelly
Not a true jelly, because the pepper puree is in the finished product, but the product is nearly transparent anyway.
3/4 lb. jalapeno peppers
2 c. cider vinegar, divided
6 c. sugar
2 pouches liquid pectin
(optional green food coloring)

    Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar in a food processor or blender.  Combine puree, 1 c. vinegar, and sugar in a large sauce pot.  Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat. Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 15 minutes (10 min. sea level + 5 min. for 1,,001-6,000 ft. altitude) in a boiling water canner.
    Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.
    Yield: about 5 half pints.

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

I found this recipe on Pinterest, and it was freaking delicious.

Cashew Chicken Lettuce Wraps

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (mine was seasoned)
• 1 tablespoon brown sugar (I used almost 2 T)
• 1/4 teaspoon ground red pepper (I almost used srirracha instead, but I didn't)
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil 

For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced (I used more like 1 lb)
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
  
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped (I estimated this, and probably put in more like 1/2 c)
• Salt and pepper to taste
• basil to garnish

Instructions

1. Mix all ingredients for the stir fry sauce making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.  
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

source: shewearsmanyhats.com

Marinated Cucumber Salad (Fresh Pickles)

Ingredients:

2-3 cucumbers, peeled and sliced thin.
1 large sweet onion (Walla Walla, Vidalia, etc.), sliced thin in rings or
1 cup white vinegar (white wine, or distilled)
1/2 cup water
3/4 cup sugar (or Splenda)
1 - 2 T dill weed

Instructions:

Combine cucumbers and onions in large metal bowl.  Combine vinegar, water, and sugar in a saucepan and boil until sugar is dissolved.  Pour over cucumbers and onions.  Stir in dill weed until combined.  Chill until cold, and serve. 

Shrimp Scampi

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Directions:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 first-course servings.

I removed the shrimp from the pan when they were done, and let the sauce cook down a bit, then poured it over the shrimp.

Carrabba's Style Herb Dip for bread/pasta

Besides their yummy entrees, one of my favorite things about Carrabba's restaurant is their bread, because even though it isn't the best bread ever, it is made so by the herb/olive oil dipping stuff they serve on a little plate along with it. I always order extra. Tonight I whipped up a concoction that is close enough to that herb stuff (it has a proper name, I'm just not urbane enough to know it) to make me happy. So here's what I did. This recipe makes a lot. A little goes a long way.

1 Tbsp. dried Italian seasoning
1 Tbsp. dried basil
1/2 tsp. kosher salt
6 or 7 grinds of black pepper
1 tsp. finely minced fresh garlic
olive oil (extra virgin is best)

Mix all ingredients except olive oil. Stir in enough olive oil to make a medium thick paste. Use some now with bread or on pasta; save the rest, covered, in the refrigerator for later.
-B-

All Bran Refrigerator Rolls

From realmomkitchen.com, with a couple of tweaks. An overnight favorite!

1 c. water
1/2 c. shortening (crisco)
1 1/2 t. salt
1/2 c. sugar (for sweeter rolls use 3/4 c., but i don't for dinner rolls)
1 c. All Bran cereal original, or Fiber One (I use this), or Bran Buds
2 eggs, beaten
1 c. water, lukewarm
2 packages (5 t.) yeast, instant or bread machine type (SAF instant is what I use)
6 c. all purpose flour (can substitute a cup or two of whole wheat flour in there)

In microwave safe bowl, heat 1 c. water in microwave 1 minute, till almost boiling.
In the bowl of a stand mixer place the shortening, sugar, salt and All Bran cereal.
Pour hot water over all, stir to melt shortening, and allow to cool to lukewarm.
Next add eggs and remaining 1 cup of water to the bowl.
Stir to combine, then add the yeast and flour. Stir again till combined, then with dough hook knead for 2 minutes on speed "2". The dough should be soft and fairly sticky.
Grease a large bowl and transfer dough into it. Flip the dough in the bowl over so the top of it gets greased from the bottom of the bowl. Cover with plastic wrap (NOT a towel) and refrigerate overnight.
At least 2 hours before you need the rolls, get out the dough and either weigh out 2 oz. pieces or just divide it into 24-27 equal sized lumps. For knot shaped rolls, on a lightly floured surface roll each piece into a rope about 12" long and form into a loose knot. Let rise on greased baking sheet (I love air bake sheets), covered with a tea towel or more plastic wrap, for about 30 minutes while the oven preheats to 375, until puffy and not quite double in size. Be careful not to let them over-rise.
In the pre-heated oven bake for 12 minutes, or until light brown. Cool enough so they are not gummy inside before eating.