Tag Archives: crushed red chile flakes

Spicy Refrigerated Dill Pickles

16 Jul
Spicy Refrigerated Dill Pickles

Spicy Refrigerated Dill Pickles

A big shout out goes to Gail at snapshotsincursive for prompting me to head to my local farmer’s market and pick up some pickling cucumbers. It was a beautiful day to stroll around the market! I also scored some garlic scapes, which I hear are great grilled and will be grilling those up tonight too to go with some BBQ beef.

I pretty much used my Spicy Dilly Pickle recipe for this, but used crushed red pepper flakes instead of dried red chiles as I didn’t have any. I also used fresh dill from my herb garden! I’ll be bringing a jar or two of these to my friends I am visiting on the coast tomorrow for a couple of days as a housewarming gift. (I’m also bringing a beautiful summer squash I also picked up.)

Do like I did and get out to your local farmer’s market now and pick up some great fresh veggies and fruits that are now available!

Spicy Refrigerated Dill Pickles

About 2 pounds fresh pickling cucumbers
1 clove of garlic per jar, peeled
1/8 teaspoon crushed red chile flakes per jar
Small handful of fresh dill, per jar
1/2 teaspoon black or mixed peppercorns per jar
1/2 teaspoon mustard seed per jar
5 cups water
5 cups white vinegar
1/2 cup of pickling salt

Wash and dry 4 pint canning jars. Cut the ends of the cucumbers and slice them in half. Drop the garlic cloves, chile flakes, dill, peppercorns, and mustard seed in each jar, then pack the cucumbers lengthwise over them. Bring the water, vinegar and salt to a boil then pour it over the cucumbers. Refrigerate for at least 12 hours or overnight. Keep in refrigerator and use within 2 to 3 weeks. Crunch!

Download and Print this Recipe

Download and Print this Yummy Recipe!


Spinach and Artichoke Stuffed Tomatoes

10 Jul
Artichoke and Spinach Stuffed Tomatoes

Spinach and Artichoke Stuffed Tomatoes

The first of our cherry tomatoes have ripened on one of our plants! I do believe this is a record for us, to have some ripe tomatoes in early July. So I was flying solo last night (hubby is out of town overnight and the daughter left for a four day camping trip too) so I decided to whip up something “just for me” using three of our ripe wee tomatoes, plus one organic tomato hanging out on the counter.

Ripe Cherry Tomatoes

Ripe Cherry Tomatoes

I scrummaged through the fridge and pantry to see what I could concoct out of these beauties. I found a lonely Laughing Cow Garlic and Herb Cheese wedge, a bag of spinach I brought on our camping trip last week and in dire need of using up, a half lemon, and a can of quartered artichoke hearts. OK. So it’s only me. I can do this. I will use part of the spinach and open a can for one artichoke heart quarter, but I promised myself I’ll make something out of the rest when the fam gets home.

Tomatoes Spinach and Artichokes, et. al.

Tomatoes, Spinach, and Artichokes, et. al.

I seriously just made this up on the fly. I’d briefly googled some recipes with a few of the ingredients, but nothing really popped out at me so decided just to throw some stuff together and see what happened. I ended up using twice the amount of spinach in my photo, as I still haven’t mastered the art of how much fresh spinach reduces but I have the correct amount below for one serving.  Since this is only a recipe for one, feel free to double, triple, or quadruple the amount! Oh, and yes, this was divine. Very decadent, just the right amount of spice, herbs and all over yumminess. I so enjoyed popping those stuffed cherry tomatoes just out of the oven into my mouth with the creamy spinach filling. I can’t wait until we have more tomatoes for more great recipes!

Spinach and Artichoke Stuffed Tomatoes

1 small tomato plus three cherry tomatoes
Spray or splash of olive oil
2 large handfuls of fresh spinach, chopped
1/4 artichoke heart, chopped small
1 wedge Laughing Cow Garlic and Herb cheese (you can sub with some cream cheese with fresh herbs mixed in)
1 lemon wedge, squeezed
1 tablespoon sour cream
1 wee pinch of crushed red pepper flakes
Shredded Parmesan or Mozzarella cheese for topping
Bed of fresh spinach

Cut off a small slice off the top of the tomatoes, then core them. So what did I do with the centers and seeds? I ATE them! I simply could not throw out the centers of my first cherry tomatoes and a lovely organic one. Yumm. Nothing wrong with eating the centers of tomatoes, I can tell you that.

In a skillet over medium heat, spray some olive oil and add the spinach, artichoke hearts, cream cheese, lemon juice, sour cream, and crushed red pepper flakes. Stir around and smoosh around until spinach is wilted and cheeses have melted. The sour cream was a last minute addition as the one small wedge of cream cheese just didn’t cut it. Remove from heat, then stuff the cored tomatoes. Eat any amount that doesn’t fit in the centers, OK? Now top the tomatoes with shredded Parmesan or Mozzarella cheese. I was out of Parmesan and would have preferred that but the Mozzarella was a good sub.

Place the tomatoes in a foil lined pan under the broiler for about  five minutes until the cheese starts to melt and brown. Remove from pan with tongs and serve over a bed of fresh spinach. Chow time!

Cored Tomato and Juices

Cored Tomato and Juices ~ Eat all the centers of them!

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