REFRIGERATOR GARLIC-DILL PICKLE SLICES

This is the time of year that you will find pickling cucumbers in your grocery store or at the farmers' market. We love these in a little bowl for a side dish or with our hamburgers. They stay very crunchy.

2 lbs pickling cucumbers, ends removed and thinly sliced

1 T kosher salt or pickling salt

2 Vidalia onions, cut in half and thinly sliced

1 T pickling salt

1 ½ cups white vinegar

1 ½ cups water

1 T granulated sugar

½ t dill seeds, per jar

½ t yellow mustard seeds, per jar

½ t coriander seeds, per jar

½ t cumin seeds, per jar

½ t black or multi-colored peppercorns, per jar

½ t red pepper flakes, per jar (optional)

1 t minced dried garlic, per jar

Place sliced cucumbers in a large bowl, add the salt and gently stir until well combined.

Cover and refrigerate 4 hours.

Transfer cucumbers to a colander and rinse well under cold water.

Rinse and dry bowl.

Drain cucumbers well and return to the bowl along with onion slices.

In a medium saucepan, add the kosher or pickling salt, vinegar, water, and sugar.

Bring to a boil and boil and boil for 1 to 2 minutes until salt and sugar are dissolved.

Let mixture cool for 20 minutes, then pour over cucumber mixture in the bowl and let stand at room temperature for 1 hour.

Cover and refrigerate for 2 days.

Pack into 4 clean 12-ounce canning jars that have been prepared with the seeds, peppercorns, pepper flakes, and dried garlic.

Divide the juice evenly between the 4 jars and tightly screw on tops.

Refrigerate jars for up to 3 months, if they last that long.

Makes 4 12-ounce jars

JALAPEÑO POPPERS

When you remove the seeds and the white membrane from jalapeño peppers and bake them, they lose a lot of their heat. 

You will just notice a slight kick to the poppers. If you prefer, you can do the same with colorful little sweet peppers.

8 jalapeños, halved lengthwise, seeds removed

4 strips bacon, fried and crumbled

½ cup cream cheese softened

¾ cup shredded Gouda cheese

¼ cup shredded Monterey Jack cheese

Zest and juice of ½ lime

2 T chopped cilantro

Sea salt and freshly ground black pepper

Place jalapeño halves on a parchment-lined baking sheet.

Preheat oven to 425 degrees F.

In a bowl, mix together the crumbled bacon, cream cheese, Gouda, Monterey Jack, lime zest and juice, and cilantro.

Season to taste with salt and pepper.

Divide the cheese mixture between the jalapeño halves, pressing down to fill completely.

Bake until cheese bubbles and lightly browns, about 18 minutes.

PAN FRIED SCALLOPS WITH LEMON-GARLIC-BUTTER

I don't know the reason but East Coast Digby scallops are the sweetest scallops I have ever tasted, especially scallops from the Bay of Fundy in Nova Scotia. This is a simple and delicious way to pan fry scallops from your area.

10 East Coast sea scallops

Sea salt and freshly ground black pepper

4 T unsalted butter, divided

2 cloves garlic, pressed or minced

3 T white wine or white vermouth

Zest and juice of ½ lemon

Snipped chives

Dry scallops with paper towels and season with salt and pepper on both sides.

In a large skillet, melt 2 tablespoons of the butter over medium-high heat.

Add scallops and brown on one side, about 3 to 4 minutes.
Do not flip over until at least 3 minutes to get a nice brown color.

Remove from skillet and transfer to a plate.

Melt the rest of the butter and gently sauté garlic for one minute.

Add the wine, lemon zest, and lemon juice. 
Reduce the liquid for a couple more minutes. 

Add the scallops back into the pan to warm through. 

Add scallops to two warm plates, spoon pan juices over and garnish with snipped chives.  

Serve with mashed potatoes or risotto.

Serves 2

SMOKED PAPRIKA GREEN BEANS

I am always finding new ways to make green beans. I found a very good quality of smoked paprika in a small market and used it in this recipe. These green beans may become addictive...that's how good they are!

2 lbs green beans, root end broken off

2 T avocado oil

2 shallots, minced

2 cloves garlic, minced

2 t smoked paprika

Zest and juice of ½ lemon

Sea salt and freshly ground black pepper

1 T extra-virgin olive oil, for finishing

Boil green beans in salted water for about 5 minutes.

Drain well and set aside.

In a large skillet, heat oil over medium heat.

Add shallots and sauté until soft, about 5 minutes.

Add garlic and sauté another minute.

Add the paprika and cook one more minute.

Add the beans and stir to completely coat.

Add the lemon zest and juice.

Season with salt and pepper and drizzle with olive oil.

Spoon onto a warm platter and serve.

Serves 6

MARYLAND-STYLE SHRIMP SALAD SANDWICHES

Shrimp rolls make a perfect light dinner or a hearty lunch. This is my version of a Maryland style shrimp salad complete with the subtle flavor of Old Bay Seasoning.

Shrimp Boil

2 cups water

1 lemon, cut in half, divided

2 t Old Bay Seasoning

2 bay leaves

2 lbs. large shrimp (16 to 20 per pound), peeled and deveined

Pour water into a saucepan.  

Squeeze in the juice of ½ lemon and throw in the lemon half.  

Add the Old Bay and bay leaf.

Bring to a boil and add the shrimp.

Turn off heat, cover, and let sit for 4 minutes.

Remove shrimp with a slotted spoon to a bowl and let cool.

Slice in half, lengthwise and then cut in half again.

Place in a medium bowl and refrigerate.

Dressing

½ cup mayonnaise

2 T chopped parsley

2 t chopped fresh dill, or ½ t dried

½ t celery salt

½ t Old Bay Seasoning

2 stalks celery, finely diced 

2 scallions, thinly sliced

3 T minced red onion

Sea salt and freshly ground black pepper

Juice of ½ lemon

Lemon wedges, for garnish

Mix above ingredients together in a small bowl.

Add shrimp to the bowl with the dressing and stir to combine.

Cover and refrigerate for at least 2 hours.

Serve on top-split hot dog rolls, outsides buttered and toasted.

SHIRLEY TEMPLE DOLL

This was my Christmas gift in 1955 - she hasn't aged a bit!

GARLIC RANCH SALAD DRESSING

I prefer to make my ranch salad dressing from scratch rather than buy it in a bottle or in a packet. There are no
preservatives in this dressing.
It is so delicious and if you want to really jazz it up, add some crumbled blue cheese to the dressing or directly to your salad and add some crumbled fried bacon.

2 cloves garlic, pressed or minced
1 cup mayonnaise

½ cup plain Greek yogurt
½ cup buttermilk
¼ cup minced Italian parsley
Zest & juice of ½ lemon
2 T minced fresh chives
½ t minced fresh or freeze-dried tarragon

½ t dried dill

¼ t dry mustard
1 t Worcestershire sauce
½ t white wine or champagne vinegar
½ t paprika

2 dashes hot sauce (optional)
Sea salt and freshly ground black pepper

In a bowl, combine all of the ingredients.
Pour into a jar fitted with a lid and refrigerate for 2 to 3 hours.