Dill Pickles

Makes 12 pint jars

Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things.

Ingredients

• 12 pint canning jars with lids, sterilized according to package directions

• 20 cups water

• 1/4 cup white vinegar

• 1 cup pickling salt

• Pickling Cukes, cut in half lengthwise

• 3/4 cup pickling spice

• Approximately 1.5 cups fresh dill - still on the stalk

• 12 dried red chilies

• 24 cloves garlic

Directions

1. Make the brine by bringing water & vinegar to a boil - once it does add salt

2. When the salt is fully dissolved - turn off the heat and let cool till it's manageable

3. In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves

4. Fill jars with pickles florets - pack it tightly

5. Add another tablespoon of dill on top of the the pickles, then fill jar to the very top with brine

6. Put on lid and seal tight

7. Store in a dark, cool place about 2 weeks – I like to give them a shake every day to mix up the spices etc, and also tun them upside down for a couple days in the middle. The longer they stay out of the fridge, the more dill flavor they will take on. So after about a week and a half, try one – if it’s how you like it you’re good and can refrigerate them all to slow the process. If not, give it a few more days

8. Refrigerate any jars once opened.

Homemade Peanut Butter

Makes about a cup and a half

Simple simple simple.

Ingredients

• 2 cups unsalted roasted peanuts, shelled

• 1 teaspoon salt

• 1 tablespoon honey

• 1 tablespoon neutral oil, optional

Directions

1. Using metal 's' blade, put peanuts in the bowl of your processor

2. Process about 1 minute then scrape down sides of the bowl with a spatula

3. Continue to process on & off about 30 seconds or so at a time until it gets to your preferred smoothness

4. Add salt & honey and process until combined

5. Add the oil if you want it super smooth

White Bean Crostini

Serves 8

Perfect super fast appetizer to feed everyone at a moments notice.

Ingredients

• 1 french stick, sliced
• 1 can white beans, strained and rinsed
• 3 spring onions
• 1/2 red pepper
• 2 tablespoon olive oil
• generous pinch salt
• pinch of chili flakes
• 2 garlic cloves, peeled and chopped

Directions

1. Pre-heat your broiler to high, grill the baguette slices, on both sides
2. Throw everything else in the processor, and blend until smooth
3. Generously spread on the bread and drizzle with olive oil and garnish with green onions.

3-2-1 Bloody

Serves 1

Think Bloody Mary meets Red Beer.

Ingredients

• 3 ounces Vodka

• 2 ounces Clamato juice
• 1 ounce Newcastle Brown Ale
• 1/2 teaspoon prepared horseradish
• Couple shakes hot sauce & Worcestershire
• Celery salt & fresh ground pepper

Directions

1. Fill a cocktail shaker 1/3 full with ice and add all the ingredients

2. Shake well then pour into a rocks glass with fresh ice

Chicken Quesadilla

Makes one 8 inch quesadilla

This is unbelievably easy and gets even easier when you use an already roasted chicken from the market. Shred the chicken while still warm. It's simpler.

Ingredients

• 2 flour tortillas, about the 8 inch size
• 1 cup cooked chicken, shredded
• 1/3 cup shredded mixed jack and cheddar cheese
• 2 green onions, the bottom 2 inches thinly sliced
• 1/2 teaspoon cumin
• Sour cream, salsa and chopped cilantro for garnish

Directions

1. Mix chicken, cheese, green onion and cumin well
2. Place one tortilla in a non-stick pan and cover with chicken mixture
3. Top with 2nd tortilla and squish down with a spatula
4. Once the bottom starts to get a little bit golden, flip and cook the other side
5. Cut into wedges and serve with sour cream and salsa and sprinkle with a little cilantro

Chunky Guacamole

Serves 4

There's guacamole, and then there's 'guacamole' if you know what I mean - and chunky is the way to go. There's no magic to this, it's just really good. And it totally beats the f outta that store bought crap, I mean stuff - no...I mean crap.

• 2 ripe avocados

• 1/2 medium tomato, seeded and diced

• 1/4 medium white onion, diced

• Juice from 1 lime

• 1 canned Chipotle, minced (just one, not one can)

• 2 tablespoons cilantro, chopped

• Kosher salt to taste

• Halve avocados lengthwise and remove pit

• Scoop out flesh (what else do you call it?) with a large spoon into a bowl and mash up a bit. I said "a bit" - not into paste

• Add diced tomato, onion, lime juice, minced chipotle and cilantro - blend all into a beautifully chunky mixture

• Season to taste with salt

• Start eating

Easy Bunuelos

Makes 24 pieces

Bunuelos: dough that's been deep fried and sugar'd. If you know me, you know I don't make my own dough. And I certainly don't deep fry.

Ingredients

• 1 package (of 2) frozen puff pastry sheets
• 1 cup sugar
• 1 tablespoon cinnamon

Directions

1. Remove sheets from package and thaw at room temperature 30-40 minutes
2. Combine sugar and cinnamon
3. Heat oven to 375
4. Unfold sheets and cut each into 12 even pieces
5. Place on ungreased baking sheet and bake until puffy and golden brown 10-15 minutes
6. Remove from oven, and toss in sugar mix just to coat slightly - serve

SHRIMP AND BOK CHOY

Take a break from your usual weeknight food with this simple, but so delicious Shrimp & Bok Choy recipe. Oh, and it’s healthy too!

Serves 4

INGREDIENTS

• 1 tablespoon soy sauce
• 1 tablespoon Asian chili garlic paste
• 1 tablespoon neutral oil (canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced
• 1/4 cup Hoisin sauce

DIRECTIONS

1. Mix together Hoisin, soy, and chili sauce and set aside.

2. Heat wok until almost smoking and add oil. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.

3. Garnish with green onion.