What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant 🙂

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!

xo

S

Our Famous Pickled Jalapenos!

Howdy friends!

When W and I got married, I’m not sure he knew what he was in for. I grew up learning how to can things, pickle things and turn fruit into butter…he did not see it coming.

I have a deep desire to make things at home as much as I possibly can. And for about a year now I have been making homemade pickled jalapenos. W loves them on all kinds of things…nachos, totchos, tacos, frittata, tostadas, quesadillas, sandwiches, salads, burgers, pizza…you name it, W would probably love pickled jalapenos on it.

This recipe is super easy, it just takes a little time and care. My advice, turn on some tunes and pickle the afternoon away!

Homemade Pickled Jalapenos

Ingredients

7 jalapenos, seeded and sliced (if you want it spicier, leave the seeds in)

2-3 garlic cloves, peeled and smashed

1/2 cup distilled white vinegar

1/2 cup water

2 TBS sugar

1 TBS salt

Instructions

1. Put sliced jalapenos into a mason jar, or any other glass jar that has a lid.

2. In a small saucepan, bring the garlic, vinegar, water, sugar and salt to a boil. Stir and make sure the sugar is completely melted. Remove from heat and let cool.

3. When the brine is cool, pour over the jalapenos. Put the lid on and gently shake to distribute the brine and get rid of any air bubbles. Once cooled completely, put the jar into the fridge to chill. They should be ready to eat in 24-48 hours. You can keep these in the fridge for up to six months, but I guarantee they won’t last but a week or two 🙂

*This recipe makes a 16 oz. Ball jar comfortably. I always double the recipe because we go through them so fast and usually have some brine left over. Don’t waste it…pour it over red onions and use them for taco night!

We really hope you enjoy these pickled jalapenos! Get creative y’all and add other ingredients that you find tasty, and definitely get creative in your uses for them! I’ve used the pickling liquid in salad dressings, sauces and even cocktails.

As always, leave us your comments and tell us what you think!

Happy pickling friends!

xo

S