Here's my latest adventure in preserving...pickles!  These turned out so good...crunchy and flavorful and spicy.  And so easy!

Dill Pickles
adapted from Food in Jars

2 cups apple cider vinegar
3 teaspoons pickling salt
8 garlic cloves, peeled
1 teaspoon red pepper flakes, divided
4 teaspoons dill seed, divided
2 teaspoons black peppercorns, divided
2-3 pounds pickling cucumbers

Prepare canner and jars:  wash 4 pint jars in hot soapy water.  Put rack in bottom of canner, place jars in canner, and fill canner with water.  Bring to a boil.  Place lids in small saucepan, fill with hot water, and keep at low simmer.

Prepare brine:  combine vinegar, 2 cups water and pickling salt in pot; bring to a boil.

Carefully remove jars from boiling water and place on dishtowel-lined countertop.  Place 2 garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon dill seed, and 1/2 teaspoon black peppercorns in each jar.  Trim off blossom end from each cucumber and cut into spears, or leave whole if they will fit in your jars.  Pack cucumbers into jars.

Carefully pour hot brine over the cucumbers in each jar.  Leave 1/2" headspace.  Use plastic or wooden chopstick to dislodge any air bubbles.  If necessary, add more brine.  Apply lids and screw on rings.  Process in boiling water canner for 5 minutes.  Remove from canner and cool; check seals.  Allow pickles to cure at least 1 week before eating.

"The peaches are here!  The peaches are here!"

Every year at this time, the entire world stops in my office when the word goes out...the peaches are here!  One of our attorneys, based in South Carolina, sends boxes of Mac's Pride peaches from McLeod Farms to certain lucky people as corporate gifts.  Those people then become very popular as the rest of us try to sweet-talk as many of the delicious fruits as we can.  These peaches are almost obscenely good...perfectly ripe, so sweet and full of flavor...office drones suddenly become greedy children as they wolf them down with juice dribbling down chins and arms.

So I clearly had to make something good when I scored a large bag of these peaches.  Enter this jam.  Oh my FREAKIN God why have I not been making jam until now???  This jam is so delicious I found myself eating it straight from the jar with a spoon.  JD said it tastes like peach cobbler in a jar.  I can't even describe to you how incredibly good this is.  Just trust me:  you need to make this jam.

Peach Jam
adapted from Food in Jars
makes approximately 7 pints of jam

10 cups peaches, peeled, pitted and diced
6 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
zest and juice from 2 lemons
2 packets liquid pectin

Prepare jars:  wash pint or half-pint jars and rings in hot soapy water, rinse, and set aside.  Put lids in small saucepan of water and bring to a simmer (do not boil).  Keep lids in saucepan over low heat.

Prepare canner:  put rack in bottom of canner or large pot (no rack?  just line the bottom of the pot with extra jar rings) and fill with water.  Bring to a boil over high heat.

Prepare peaches:  bring large pot of water to a boil.  Fill large bowl with ice water.  Blanch peaches, 2 at a time, in boiling water for 30 seconds.  Remove and put into ice water.  Repeat with remaining peaches.  Using paring knife, peel, pit and dice peaches.

Place peaches and sugar into large, heavy-bottomed pot and mix together.  Bring to a boil, stirring constantly, then add the cinnamon, nutmeg, lemon zest and lemon juice.  Boil, stirring constantly, for 15 minutes.  Meanwhile, put a small plate in the freezer (you'll use this to check for gel later).

Use a potato masher to break up the peaches if they are too chunky for your taste.  Add the pectin, stir, and bring to a rolling boil.  Keep at rolling boil and continue to stir for a full five minutes.  Check for gel:  put a small blob of jam on the plate from the freezer and let it cool.  Gently push the blob with your finger; if the jam wrinkles a bit, the jam is ready.  If your finger just pushes through the jam, continue to cook for another five minutes and then check again.

Turn off the heat under the jam and line up your jars.  Carefully fill jars, leaving 1/4" headspace.  Wipe jar rims clean with paper towel, apply lids, and screw on rings (not too tight).  Carefully lower jars into boiling water canner, cover, and process for 10 minutes.  Remove jars from canner and let cool on dishtowel-lined countertop.  When cool, check the seals by pushing down on the lids.  If the lid doesn't move, the jar is sealed and can be stored up to a year in cool, dark place.  If the jar didn't seal, the jam is still good...you just need to keep it in the refrigerator and eat within 3 weeks.

Note:  I also got a lot of great canning tips and info from Put 'em Up! by Sherri Brooks Vinton.

Another item I can cross off my Kitchen Bucket List!  For some reason last week, I got it in my head that I wanted some really good red beans and rice...and I was determined to finally conquer this yummy dish that has eluded me forever.  The result...a definite success!

I spent some time Googling recipes before I found one that I thought would be a good starting point.  I made some changes (brown the sausage and saute the veggies in the fat, used chicken broth) and we were very happy with how it turned out.  JD even said they were better than what you can get at Popeye's!

Cajun-Style Red Beans and Rice
adapted from AllRecipes.com

1 pound small red beans
12 ounces andouille sausage
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
4 cups low-sodium chicken broth
2 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon sage
1 tablespoon dried parsley
1 teaspoon Creole seasoning (I used Tony Chachere's)
hot cooked rice

Rinse and sort beans; drain.  Put in large pot with plenty of water to cover and bring to a boil.  Let boil for five minutes, then turn off heat, cover, and let soak for a few hours or overnight.  When ready to start cooking, drain and rinse the beans.

Slice the sausages in half lengthwise, then slice into half-moons.  Saute in large heavy pot over medium-high heat until nicely browned and some of the fat has rendered out.  Remove sausage with slotted spoon and set aside.  Reduce heat to medium and add the onion, green pepper, celery and garlic to the pot and saute until soft, about 5 minutes.

Add the drained, rinsed beans, the broth, water, and spices to the pot.  Don't add salt yet; wait until later after the flavors have mingled and the sausage has been added.  Bring to a boil, then reduce heat to medium-low.  Simmer, covered, for 2 1/2 hours.  Stir in the sausage and continue to simmer until the beans are tender.  Depending on your beans, this could take anywhere from 30 minutes to a few hours.  My beans were definitely on the old side so it took them FOREVER before they were soft.  Be patient!

Taste beans and add salt to taste (I ended up using about a tablespoon).  If you like a more creamy consistency, mash some of the beans against the side of the pot.  To serve, spoon beans into serving bowls and top with a scoop of rice.

JD and I had a great weekend...relaxing day together on Saturday, then had a great time Sunday visiting friends at our old neighborhood.  Nearly everyone from the "hood" was there, even other defectors like us!  BP, as usual, pulled out all the stops so there was waaaaaay too much food...burgers and dogs, sausages, grilled onions, roasted red peppers, fries, chips and queso....

These yummy bites were my contribution...so incredibly simple and yet so incredibly delicious.  Once the plate cooled off (be careful; they are VERY hot at first!) they were gone in a flash.  Next time I need to make a double batch.

Bacon-Wrapped Pineapple Bites
adapted from Tasty Kitchen

1 pound bacon
1 can pineapple chunks, drained
1/2 cup brown sugar

Cut pound of bacon in half.  Crumble brown sugar into shallow bowl.  Take a bacon slice and dredge in brown sugar to coat both sides.  Wrap the bacon around a chunk of pineapple and secure with a toothpick.  Repeat with remaining bacon and pineapple chunks.

Grill over hot coals until bacon is crispy and cooked through.  If you don't have a grill, place bites on rack rack in shallow pan lined with foil and bake at 375 degrees for 25-30 minutes.  Use the broiler if necessary to get them nice and crispy.  Let cool slightly before devouring.

Summer is officially here!  Other than my killer Margaritas, this is my standby cocktail for summer gatherings.  It's perfect for a cookout or Sunday brunch...light and refreshing and not too sweet.

Another great thing about this recipe is that it's adaptable...you can use whatever fruit you have on hand, or whatever your favorites are.  I always keep the lime and the orange, but sometimes I'll switch out the pineapple with sliced fresh peaches or maybe some watermelon.  Other times I will add grapes to the mix.  Ooooo, strawberries would be good too...now I want to make another batch!

White Wine Sangria
adapted from Cuisine at Home

1/2 cup hot water
1/2 cup sugar
1 bottle (750 ml) dry white wine (I use Pinot Grigio or Sauvignon Blanc)
3/4 cup brandy
1 teaspoon vanilla
1 lime
1 orange
1/2 pineapple, cut into chunks or rings (or see other fruit suggestions above)
2 cups club soda, chilled
raspberries for garnish

Combine hot water and sugar in a pitcher and stir until the sugar is dissolved.

Wash lime and orange very well, then slice into rounds.

Combine lime and orange slices, wine, brandy, vanilla and pineapple with sugar water in pitcher.  Chill at least 2 hours, or overnight.

Just before serving, gently stir in club soda.  Pour over ice and garnish with raspberries.

Growing up in California, chicken fried steak was not a common meal.  I think the only time I ever had it was at the school cafeteria, and I'm sure it was poor quality at best.  It was definitely not something we had at home.  I think I was in my twenties before I even realized that it was steak and not chicken.

After I moved to Texas, I learned that not only did people really eat chicken fried steak, they made at home, they ordered it in restaurants, and they took it VERY seriously.  There is no quicker way to show your Yankee background than (a) thinking chicken fried steak was chicken or (b) calling it "Country Fried Steak."  Now that we are in Maryland, JD complains that it is nearly impossible to find good chicken fried steak anywhere.  The last time he ordered it in a restaurant they served it with brown gravy (horror!) and mushrooms (sacrilege!) and it was actually chicken (say it ain't so!).

So after I found the Homesick Texan blog, I knew I would have to at least attempt to make this for my sweetie.  I was hesitant, though, because frying is not one of my strengths in the kitchen.  But it actually turned out really good!  JD was impressed and even I thought it was tasty.  Not something I would make regularly...way too messy and my house still smells of grease...but nice for the occasional meal.  JD loves unleashing his inner redneck every now and then.

Chicken Fried Steak
adapted from Homesick Texan

Steak:
1 1/2 pounds top round steak
2 cups flour
2 teaspoons salt
1 teaspoon pepper
3 eggs
1/2 cup milk
vegetable oil for frying

Gravy:
2 tablespoons drippings
2 tablespoons flour
1 1/2 cups milk
salt and pepper to taste

Add enough vegetable oil to skillet to reach halfway up the sides.  Heat over medium heat.  Line an ovenrproof plate with paper towels and put into a 200 degree oven.

Cut steak into 4 equal sized pieces.  Pound with meat mallet (the spiky side) until flattened.  Or, like me, you can find the steaks already tenderized (usually called "cube steak") at the store.

Combine flour, salt and pepper in large bowl.  Beat eggs with milk in another large bowl.  Carefully dip steak into seasoned flour, then the egg/milk mixture, then the flour again.  Carefully add to the hot oil.

After about 3-4 minutes, there should be some blood seeping through the top of the steak.  Using tongs, carefully turn the steak over.  Continue to cook for another 5 minutes or so, until crispy and brown.  Remove and keep in 200 degree oven while you make the other steaks and the gravy.

In skillet, combine 2 tablespoons drippings and 2 tablespoons flour.  Cook over medium heat, constantly stirring, until a nice dark brown.  You are making a roux...the idea is to get rid of the raw flour taste and toast it enough to give it a nice flavor, but be careful not to burn it or your gravy will be gross.

Still stirring, gradually add the milk, whisking to remove any lumps.  Once all the milk is added, reduce heat to low and continue to cook until thickened.  Season with salt and pepper to taste.

Serve chicken fried steak with gravy and mashed potatoes.

(I apologize for the dark photo; my camera battery died so I had to take this using my iPhone)

I've been obsessed with dried cranberries lately...a bowl of them mixed with almonds is a perfect snack.  And actually good for you!  I try to tell myself that healthy snacks like that totally cancel out the rest of my normal diet of french fries, peanut butter cookies, and butter-laden treats like this Cranberry-Orange Bread.  With boozy glaze.

This is more of a pound cake than a bread.  Moist, dense and rich.  The tart cranberries perfectly offset the sweet orange and Grand Marnier glaze. 

Cranberry Orange Bread with Grand Marnier Glaze
adapted from MyRecipes.com

1 1/2 cups (3 sticks) butter, softened
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons grated orange zest
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7-8 tablespoons Grand Marnier

Preheat oven to 330 degrees.  (I know, weird, right?  I don't think I've ever set an oven to that temperature before.  Whatever, it worked.)  Grease 2 loaf pans.

Beat butter and sugar until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating well after each one.  Add orange juice, sour cream, orange zest and vanilla and mix well.

Add flour, baking powder, salt and dried cranberries.  Stir until combined; don't overmix.

Divide batter evenly into the greased loaf pans.  Bake 65-75 minutes, or until skewer inserted into loaves comes out clean.

While loaves are baking, whisk together powdered sugar and Grand Marnier until smooth and pourable.  If too thick, add more Grand Marnier or orange juice.  If too thin, add more powdered sugar.  Set aside.

Let loaves cool in pans 10 minutes, then turn out onto rack placed over a baking sheet.  Poke holes all over top surface of loaves with a long skewer.  Pour glaze over loaves.  Let cool completely before slicing.

Growing up, didn't you hate it when your favorite TV show cheated you with a "clip show" episode?  I haven't seen a "clip show" in quite awhile...do TV shows still do them?

The memory of clip show episodes came to me when writing this post.  I know it's a total cheat, but I wanted to post SOMETHING before the big game...(1) to confirm that my blog still works and (2) to hopefully get my creativity going again.  Fingers crossed this actually works!

Here's some of my favorites that would be perfect for a Super Bowl party...

Appetizers

Pretzel-Wrapped Sausage Bites

Spicy-Sweet Wings

JD's Chex Mix

Caramel Popcorn

Main Dishes

Dinner on the Grill

Slow-Cooker Pulled Pork (sorry no picture for this one)

Yankee Chili

Lasagna

Desserts

Fudge Brownies

Chocolate Toffee Bars

Peanut Butter Cookies

Cocktails

Classic Margarita

Tequila in the Tropics

Enjoy your Super Bowl Sunday!

I hope you and yours had a wonderful holiday.  JD and I spent the day with friends and had a great time...delicious food, awesome company and 3 good football games...what more could a girl ask for?  My friend Mandy and I totally rocked Thanksgiving dinner...I think this was our best ever!

I am truly thankful for my friends, my family, and especially JD, the love of my life and my best friend.  How did I get so lucky?

Everything you want and love in a baked potato, but pre-mixed and with a crunchy top.  Mmmmm...carbs...

Baked Potato Casserole (Potatoes Romanoff)
adapted from Tasty Kitchen

3 large russet potatoes
1/2 pound bacon, diced
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sour cream

Preheat oven to 425 degrees.

Scrub potatoes well and wrap in foil.  Bake for about an hour.  Remove foil and let potatoes cool to room termperature.  You can bake these ahead, wrap in plastic, and refrigerate until you are ready to make the casserole.

Cook bacon in skillet over medium heat until crispy.  Remove with slotted spoon and drain on paper towels.

Preheat oven to 350 degrees.

Grate cooled potatoes, including skins.  Combine grated potatoes, bacon, shallots, 1 1/2 cups grated cheese, and salt and pepper in large bowl.  Gently fold in the sour cream.

Spoon potato mixture into a  1 1/2 quart baking dish/au gratin dish.  Be careful not to press the potatoes into the pan.  Sprinkle with the remaining cheese.

Bake 30-40 minutes, or until golden brown.