So our town has a Farmers Market every other weekend. I went a couple of weeks ago, and ended up getting some great vegetables: green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.
Got together my ingredients for the liquid portion of the quick pickles.
White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.
Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.
One clove of garlic, peeled.
1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).
Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.
Prep the beans, by snapping the ends off, then rinsing them with cold water.
I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.
I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.
To the jars with the green beans, I also added a raw garlic clove.
Cool the liquid slightly, and then pour over each of the vegetables until they are covered.
Then add the lids to the jars and let cool on the counter.
I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
I hope to let you know how they turned out soon. They should be ready in 24 hours, but have waited about two weeks.
Blessings.
Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.
Once the shallots are almost clear, add mushrooms. I used baby portbella’s.
After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. 
Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.
Cook for about three minutes so that the alcohol can be cooked out. 
Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.
For the finishing, I added two tablespoons of butter (unsalted). 
I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.
My plate (still using a small salad plate as my serving plate). And, David liked it as well.
The secret to baking these chips is using the olive oil sparingly. Placing about a tablespoon of olive oil in the bowl, then rubbing the leaves with the oil. You won’t use a lot of oil this way, and each leaf will be thoroughly coated.
Place on a baking sheet, bake at 275 degrees for about 15-18 minutes. Some pieces may need longer cooking times, turn those and keep checking on them. These can burn rapidly.
Place the chips in a paper towel and salt immediately.
Store these in a Tupperware or zip lock bag.
I also added zest from a lemon, and some lemon juice.
First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit. I didn’t the same results as the fruit ended up being a bit more mushy. However, let it sit, and macerate.
Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix. I love this because you are truly able to use fresh, frozen or canned fruit. We can keep it in the pantry and mix something up in a flash. 
I forgot to take an after picture. My old age I suppose. But if you want to see what one would look like, I had originally posted about the 
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
After sauteeing for about 2-3 minutes, I added salt, pepper, and some fresh thyme.
Then I added some chicken broth (low sodium) and brought it to a slow simmer.
I ended up adding dried parsley, and more thyme leaves, and let it simmer for a few minutes more. 
It was just what I needed. I had some saltines crackers as well, but the broth was the answer to my tummy issues.
Salt, pepper, and olive oil and toss to coat evenly. 
Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).
I always add some salt after cooking. 
I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.
I did make the 
Also made 
Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and 
It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon. I love girlfriend time, plus it gets my house clean!! Bonus!! What did you do this weekend?
And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.
Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 
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