Cecil's Spicy-Tangy Pickles

This was a recipe my friend's mom made and I loved it. It is great on burgers and sandwiches.

Ingredients

1 jar(s) 24oz. jar of Mt. Olive bread & butter pickles

1/2 jar(s) 12 oz. jar of Mt. Olive jalapenos slices

2 onions (optional)

cayenne pepper

sugar

red pepper or black pepper                            

sea salt (optional)

2 garlic cloves (optional)

creole seasoning

Directions

Step 1

Place a strainer over a large bowl. 

Step 2

Pour Whole jar of pickles into strainer allowing large bowl to catch juice. 

Step 3

Repeat the process for half of the jalapeño jar.

Step 4

(Optional strain a jar of other pickled products into the strainer)

Step 5

Then mix cut onions and garlic pieces into the strainer

Step 6

Then layer items back into jar using the following technique:

--------1 tbsp Cayenne Pepper
--------1 tbsp Creole Seasoning
--------1 tsp Red or Black Pepper
--------¼ cup Sugar
--------Pickle mixture

Repeat until you reach top of jar.

Step 7

(Optional use Sea Salt as final layer)

Step 8

Then pour as much juice as you can back into jar.

Step 9

Leave in refrigerator until sugar dissolves. Make sure to flip jar daily. *It takes a little over a week to dissolve all the sugar.*

 

Asian Lettuce Wraps

Serves 4-5

Ingredients

Pork Marinade

1 lb. Korean Pork Belly (or your favorite meats)

CJ Korean BBQ Chicken & Pork Sauce (Original for Beef)

Filling

Butter Lettuce (or your favorite lettuce)

1 Cup Broccoli

1 medium Onion, diced

1 medium Bell Peppers, then sliced or diced

1 lb. Bean Sprouts

1 cup Carrots, matchstick (Publix)

1 cup Cilantro, diced

1 cup Green onions, diced

Seasonings: Salt, pepper, garlic powder, rice vinegar (to taste)

Sriracha Mayo Sauce

2 tsp. Sriracha (I squirt until it is deep red)

1 tsp. Mayo

½ tsp. Garlic powder

Sauce Dipping Sauce

1 tbsp. Tamarind Concentrate

Cilantro (to taste)

1 tbsp. Chili garlic sauce

2 tbsp. Soy sauce

2 tbsp. Water

2 tbsp. Rice vinegar

Splash of Lemon Juice

1 packet Stevia (or 2 tsp. Sugar)

1 tsp. Minced Ginger

 

Directions

Step 1

In a gallon bag, add pork and enough BBQ sauce to cover Meat. Let it marinade for 4-6 hours in the refrigerator.

Step 2

In a small glass bowl, mix Sriracha Mayo Dip. Let it rest for 4 hours in the refrigerator.

Step 3

In a medium glass bowl, mix Tamarind Dipping Sauce ingredients. Let it rest for 4 hours in the refrigerator.

Step 4

Cook the Filling Ingredients

Boil Broccoli in water salted to the consistency of the sea.

Separately Sauté Onions, bell peppers and carrots with salt.

Sauté Bean Sprouts with salt, garlic powder, and rice vinegar.

Step 5

With an indoor griddle, cook pork belly 3-4 minutes on each side. It cooks like bacon and pops. (If you do not have a griddle, you can cook in a sauté pan or in the oven at 400° until meat is cooked.)

Step 6

Wash and Dry lettuce cups. Make your wraps to your taste. It taste great but is messy. Use a Bib!

Vegetable Friendly Lasagna (not Vegetarian)

**For Vegetarian: Remove chicken and pepperoni
***For Keto Diet: substitute Noodles with Roasted Egg Plant (Roasting the egg plants removes the excess liquid; it helps to avoid a watery lasagna.)

Ingredients

1 lb shredded roasted chicken  (sub: use ground chicken or turkey)                            

1 medium zucchini, sliced

1 medium squash, sliced

1 medium onion

1 green bell pepper

16 oz cottage cheese, fat-free

1 cup parmesan cheese, grated

1 cup homemade chunky tomato sauce, preferred

8-10 oz mozzarella cheese

1 egg

1 cup Turkey pepperoni (optional)

garlic powder

black pepper                            

kosher salt

1 bag(s) Spinach, fresh (largest you can find)

Directions

Step 1

Optional: I make my sauce from scratch so I probably would make it the night before and refrigerate. I live by the motto that tomato sauce taste better the next day. But you can use pre-made chunky vegetable sauce.

Step 2

In a pan brown and season chicken with salt, black pepper and garlic powder.

Step 3

In a saute pan in a little oil, cook zucchini, squash, onion, green pepper, and season with salt, garlic powder, and black pepper. Put in a strainer for about 1-2 hours to drain access juice.

Step 4

In the cottage container, add egg, parmesean cheese, garlic powder, and black pepper to the cottage cheese.

Step 5


Boil lasagna and place cooked noodle on parch paper to avoid sticking; cook 1 minute less than instructions. (took that Mario Batali)

Step 6


Layer in a medium glass lasagna dish.

How to Layer Lasagna:

1. Layer of tomato sauce (too much sauce can cause lasagna to be liquidy)
2. Layer of noodles
3. Layer of tomato sauce
4. Layer of cottage cheese
5. Layer of chicken
6. Layer of turkey pepperoni
7. Layer of vegetable mix
8. Layer of spinach

9. Layer of noodles
10. Layer of tomato sauce
11. Layer of cottage cheese
12. Layer of chicken
13. Layer of turkey pepperoni
14. Layer of vegetable mix
15. Layer of spinach

16. Layer of noodles
17. Layer of tomato sauce
18. Layer of cottage cheese
19. Final Layer of cheese, then season cheese
-----red pepper (optional)
-----garlic powder
-----Italian seasoning

Step 8


Heat oven to 350° and Bake for 30 minutes to 1 hour till cheese is melted.

Strawberry Parfait (No Sugar Added)

Strawberry Parfait (No Sugar Added)

 I made this for my birthday dessert and it was excellent, quick and easy to make.

Ingredients

For Strawberry Topping

 

1 pint Fresh Strawberries (stems removed and cut into 4-ves)
1 tbsp. lime zest (or lemon juice substitute)
2 packet Pure Via Stevia (or any No Calorie Sweetener)

1 tbsp. cornstarch

For Parfait

1 cup Plain Almond Milk (or any low carbohydrate milk)
1 cup Plain Dannon Lit & Fit Greek Yogurt (or any low carbohydrate yogurt)
1 packet Sugar Free-Fat Free Vanilla JELLO Pudding Mix
1 tsp. Vanilla (optional)

Directions

For Strawberry Topping

1.      Put sliced strawberries and sweetener into a small saucepan and boil on a medium high heat.

2.      Stirring frequently.

3.      If needed lightly mash strawberries and then add lime zest or substitute.

4.      To thicken mixture, make a whole in mixture and add cornstarch directly to heat. (Another method to thicken sauce is to create a cornstarch slurry using 2 tbsps. water and 1 tbsp. cornstarch, then add it to sauce)

5.      Stir, then reduce heat to medium heat.

6.      Simmer for a few minutes, remove from heat and cool until room temperature.

7.      Then chill in refrigerator.

For Parfait

 

1.      In a large mixing bowl, pour milk, yogurt, and pudding mix. Using a whisk, mix until ingredients are combined and there are no lumps.

2.      Add vanilla and whisk until pudding mixture thickens (about 2 minutes).  

3.      Chill about 30-60 minutes.

4.      Spoon the pudding into serving cups about 3/4 full. (You can use a piping bag)

5.      Now fill the top with the strawberry sauce

6.      Optional: Garnish w/ sugar free or lite whip cream and mint.

Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

Ingredients

 

Chicken Seasoning                                                    

56 oz  chicken wings, bag                            

garlic powder, (to taste)                            

black pepper, (to taste)

                           

Marinade & Sauce                                                    

1 cup rice vinegar                            

1 cup rice wine (or white wine, sutter home pinot grigio preferred)                            

2 cup soy sauce, low sodium                            

1 3/4 cup  honey (subsitiutes with sugar or agave)                            

red pepper flakes, to taste (spicyness preferred)   
                        

Directions 

                       

Step 1

 

Season chicken over 4 hours to overnight.         

 

 

Step 2

 

Pre-heat oven to bake at 400°. In a non-stick cooking dish, mix in all ingredients.

 
 

 

 

 

 

 

 

 

Step 3

 

Cover with glass lid and Cook for about 30 minutes

 

 

 

Step 4

After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.            

 

 

Step 5

 

Optional: Add more honey along with season mix for stronger taste.            

 

Step 6

 

Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*

           

 

 

 

 

   

Step 7

 

Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.

           

 

Step 8

 

Let cool down and place in serving bowl with some sauce.

Pomegranate Cheesecake

1 Hour Cook Time

10-12 Servings

Ingredients

Crust

• 15 graham crackers, crushed
• 2 tbsp. butter, melted
• Ground cinnamon, optional

Filling

• 4 (8 ounce) packages cream cheese
• 1 cup white sugar
• ¼ cup milk
• ½ cup Hiram Walker Pomegranate Liqueur (substitute: Pomegranate Juice)
• 4 eggs
• 1 cup sour cream
• 1 tbsp. vanilla extract
• ¼ cup all-purpose flour

Directions

• Step 1

Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of a 9-inch springform pan. (If you like a harder crust, blind bake for 7 minutes)

• Step 2

In a measuring cup, mix Milk and Pomegranate Liqueur. The ratio of each is to your preference. {{The mixture ratio must total 3/4 cup of Pomegranate Liqueur & Milk.}} Then add the Vanilla Extract.

• Step 3 

 

           In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream and flour until smooth. Pour filling into prepared crust.

 

.

• Step 4

Bake in preheated oven for 1 hour. Let your cheesecake cool completely to prevent cracking. Chill in refrigerator until serving.

Crock Pot Pulled Pork

Crock Pot Pulled Pork

Ingredients

 

1 lb of Pork Shoulder or Roast (i use country ribs also, just remove fat)

2 medium onions, minced

1 bottle (18 oz) Cattlemen's Kansas City BBQ sauce

garlic powder

Black pepper

McCormick Molasses Bacon seasoning

Salt, optional
 

Directions

 

Step 1

 

Remove excess fat from pork and season with garlic powder, black pepper, and McCormick Molasses Bacon seasoning. Rest in refrigerator minimum 4 hours.

 

Step 2

 

Place pork in crock pot then cover with whole bottle of BBQ sauce and cook for 7 hours on low.

 

Step 3

 

After 7 hours, shred pork in crock pot using 2 forks. Cook for additional hour.
 

Step 4

 

Serve in favorite meal; sandwiches, tacos, over rice, etc.
 

Step 5

 

Let cool completely and freeze In quart size freezer bags for future use.
 

 

sickness chicken soup

Minah's Sick Chicken Soup 

 

Ingredients             

 

8-10 chicken wings or drums        

4 medium potatoes                         

2 medium onions, sliced or diced

1 celery stalk, thinly sliced                                                                                  

1 cup frozen corn  (sub. 2 corns quarted 2 inches)
1 cup frozen peas
A handfull of cabbage
A handfull of spaghetti noodles (10), broken 3 times 
4 cups water
2 quarts of low sodium chicken stock
Granulated garlic
Weber's Roasted Garlic & Herb seasonings
Salt
Black Pepper
Cilantro, optional
Sour cream, optional

                                                           

Directions

 

Step 1.

 

Season chicken 4 hours to overnight before cooking. My favorite seasoning is granulated garlic, Weber's Roasted Garlic & Herb seasonings, salt and black pepper.

 

Step 2.

 

In a Dutch oven, brown chicken in vegetable oil, at least 3 minutes a side.  Do not crowd chicken, it will steam not brown. Remove chicken from pan.

 

Step 3.

 

Repeat process with potatoes making sure to season potatoes (I use same seasoning in Step 1). Remove potatoes from pan.

 

Step 4.

 

Add onions and celery to Dutch oven, using salt to bring out sweetness of onions.

 

Step 5.

 

Deglaze pan using stock, scraping up all the bites. (To quote Carla Hall "There's flavor in the brown"). Then add your water, chicken, and potatoes. Bring liquid to a boil and Cook for 20 minutes.

 

Step 6.

 

After cooking for 20 minutes, lower heat to a simmer and add corn, peas, and cabbage. Season with 2 packets of Sazon Goya con Culantro y Achiote, garlic. Cook another 20 minutes.

 

Step 7.

 

Final step is to add noodles and cook according to directions on box. (Noodles will expand absorbing liquid. If you want a thinner soup, add 2 cups of water and season with granulated garlic, Weber's Roasted Garlic & Herb seasonings, and black pepper.)

Step 8.

 

Optional: top soup with Cilantro and Sour Cream

Apple Pie Rollups Recipe

Apple Pie Rollups

Ingredients

Crust Rollups

1 box Pillsbury™ refrigerated crescent rolls, softened as directed on box

Filling

1 cups thinly sliced, peeled Granny Smith apple (1 medium)
1/4 cup sugar
1 tablespoons all-purpose flour
ground cinnamon, to taste 
1/4 teaspoon salt (optional)
ground nutmeg, to taste
1 tablespoon lemon juice

 

Directions:

Step 1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside.

Step 2

Peel and core Granny smith Apple, sprinkle w/ lemon juice to stop browning of apple. (I like Granny Smith because apple retains a crisp bite; they are not mushy)

Step 3

In a large bowl, gently mix filling ingredients; sugar, all-purpose flour, cinnamon, nutmeg and salt (optional)

 

 

Step 4

 

Spoon filling onto rolled crescent. Wrap crescent gently around filling until pinching close. Then roll into crescent shape rolls.

 

Step 5

Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.

Step 6

 

Serve w/ powdered sugar and cinnamon 
  

This a altered recipe; Here is the link for the original recipe by Pillsbury: Apple Pie Crescents