Recipes: Pickled Green Beans
Making Pickled Green Beans
Our family loves green beans. Fresh garden green beans are so tasty too! We always planted a lot of green beans whenever we had a garden. We typically had several varieties of beans from foot long beans to different types of green beans to purple beans and more.
Whenever we had extra green beans we would look for a variety of ways to store, eat, and enjoy them. I recently came across our Pickled Green Bean recipe. Since it is Spring I thought it would be a good time to share it. These pickled green beans are crunchy and tasty!
Pickled Green Beans Recipe:
- 2 pounds fresh Green Beans (rinsed)
- 2 1/2 cups White Distilled Vinegar
- 2 1/2 cups Water
- 1/4 cup Salt
- 4 Garlic Cloves (peeled)
- 1 large bunch fresh Dill Weed
- 2 teaspoons Mustard Seeds
- 1 teaspoon Red Pepper Flakes
- 6 Jars (1/2 pint each) with Rings and Lids
1. Locate your jars and sterilize them.
2. Trim both ends off the rinsed fresh green beans. Make sure the green beans fit into your jars if not cut them in half.
3. In a large saucepan put the vinegar, water, and salt. Bring the mixture into a rolling boil over high heat.
4. In each jar place 1 garlic clove, 1 sprig of dill, 1/8 teaspoon of Red Pepper Flakes, and 1/4 teaspoon of Mustard Seeds.
5. Pack the green beans into the jars, standing them up vertically.
6. Ladle boiling mixture into the jars until it is 1/4 inch from the top.
7. Put the lids on the jars and allow the jars and contents to cool to room temperature before placing them into the refrigerator. Let the pickles ferment for 2 to 3 weeks before eating the pickled green beans.
Makes 6 pint sized jars of Pickled Green Beans.
Green Beans being pickled
Everything added now need to put on the lids!
Jars ready to be stored for later treats!
Quick Tip – Recipe on the Bowl
Recipe written on a bowl with a dry erase marker!
The other day while Jake was making a meal he prepped another meal for the following day. Since he prepped the meal and I was the one who was going to make the meal the following day he wrote the directions with a dry erase marker on the outside of the stainless steel bowl holding some of the ingredients. When I opened the fridge the next day I saw the bowl with all the directions on it. It was awesome pulling out the bowl, following the directions, and enjoying a delicious meal with the family. After dinner all I had to do was wash the bowl and all the dry erase marker came right off. Thankful for a husband who is thoughtful, creative, and willing to help around the house. It was a great meal too! Thanks Babe!
Family Recipe: Mom’s Delicious Dirt
My Mom used to make this amazing “Dirt” recipe when we were kids. This recipe uses gummy worms, oreos, lime jello, and cool whip. I have had a variety of different dirt recipes over the years, but this is the one I grew up on. The combination of these ingredients always taste delicious and gummy worms are super fun to eat no matter what! The other day I was trying to figure out what to make for dessert for our Community Group meeting when the girls insisted that I make “Grandma Penny’s Dirt” since we had leftover gummy worms from another event!
Mom’s Delicious Dirt Recipe:
- 1 package of Oreos
- 2 (6 oz) large boxes of Lime Jello
- 1 container Cool Whip
- Gummy Worms
Put the oreos in a ziplock bag and use a rolling pin or another item to crush the whole oreos into small pieces. Take about 1/2 of the crushed oreos and press them into the bottom of a 9×13 dish. Make the lime jello according to the directions on the box. Once it is made pour half of it over top of the layer of oreos and put in the refrigerator to set. Leave the other half of the lime jello in the bowl and put it in the fridge to set. Once the jello is firm mix the container of cool whip into the bowl of jello. Add the cool whip and jello mixture on top of the jello layer in the 9×13 dish. Place the remaining amount of crushed oreos on top of the cool whip and jello layer and add your gummy worms. (If you’re not planning on serving it within the next few hours wait until an hour or two before to place the oreos and gummy worms on top).
The layers of oreos blend really well together and make this a fun treat for kids of all ages! I did take the pictures of the dessert before going to Community Group, however, in our rush to get home and the kids into bed before it was too late I did not get an individual piece shot of the dessert. I am sure before too long the girls will think of another event I will need to make it for and hopefully I can get a snap shot of it at that time.
Red, White, & Blue Smoothie
Are you ready for a smoothie now? Here’s a picture of the one the girls call our “red, white, and blue” smoothie. It is tasty, healthy, and easy to put together! Perfect for the July 4th Holiday.
Red, White & Blue Smoothie
- 1/4 cup Blueberries (fresh or frozen)
- 1 cup whole Strawberries (fresh or frozen)
- 1 Banana
- 1/4 cup Vanilla Yogurt
- 1 cup Milk
Blend all the ingredients together and enjoy. You can add more or less of the fruit or dairy if you prefer. This recipe is for a single serving so if you want it to serve more you will want to double or triple it.
Grape & Blueberry Fruit Smoothie
The warmer weather brings with it some great smoothies! Our family enjoys smoothies especially throughout the Spring and Summer Seasons. This is one we had recently. Most of our smoothies we make to order per person since all of us have a variety of tastes and preferences.
Grape & Blueberry Fruit Smoothie
- 1/4 cup fresh or frozen Blueberry
- 1/2 cup fresh or frozen Purple and/or White Grapes
- 1 cup Milk (dairy, soy, or coconut)
- 1/4 cup Yogurt (plain or flavored)
- 1 fresh or frozen Banana (optional)
Put all the ingredients together and blend until it is smooth. Enjoy!
Chicken & Broccoli Casserole
I found this Chicken & Broccoli recipe at Pearls, Handcuffs, & Happy Hour. It is a great combination of chicken, vegetables, and cheese. This chicken recipe is a hit with our family. The casserole is best served over rice.
Chicken & Broccoli Casserole
- 3 Chicken Breasts, cooked & shredded
- 2 cans Cream of Chicken Soup
- 1 cup Mayonnaise
- 1 cup shredded Cheddar Cheese
- 1 cup Colby & Monterrey Jack Cheese
- 1 bag frozen Broccoli pieces
- Salt & Pepper to taste
Cook chicken and shred. Preheat oven to 375 degrees. Grease a 2 quart casserole dish. Mix all the ingredients together. Transfer into casserole dish and cook for 30 minutes or until bubbly.
Red Velvet Cake Batter Dip
I made this Red Velvet Cake Batter Dip for several parties over the past few months. It is always a hit! The dip is pretty and delicious. Animal crackers, graham crackers, pretzels, cookies, or even Nilla wafers are a perfect compliment to this delicious dip.
Red Velvet Cake Batter Dip- 8 ounces softened Cream Cheese
- 1/2 cup softened Butter
- 1 1/2 cups of dry Red Velvet Cake Mix
- 2 tablespoons Brown Sugar
- 1/2 cup Powdered Sugar
- 1/2 cup Mini Chocolate Chips
- Animal Crackers, Graham Crackers, Pretzels, Cookies, or Nilla Wafers
Beat cream cheese and butter until its smooth. Add in the dry red velvet cake mix, brown sugar, and powdered sugar. Blend until combined. Scoop mixture onto a piece of plastic wrap and form into a ball. Refrigerate for at least two hours. Unwrap the ball and place it in a bowl or platter. Sprinkle with chocolates or sprinkles and serve with cookies or crackers.
Recipe: Lasagna
Growing up Lasagna was one of my favorite meals. I didn’t realize that there was so many varieties of Lasagna recipes until I was cooking more on my own! This recipe is an adapted version from the one that my Grandma and Mom use. The main difference is that I use uncooked noodles which helps save me time and extra clean up. I will often make this meal to deliver to someone who has had surgery or a new baby or to put the extra casserole in the freezer for a later date since it is an easy one to double!
Lasagna:- 1 pound lean Ground Beef
- 1/2 chopped Onion
- 1 (28 ounces) jar Spaghetti Sauce
- 1 (16 ounces) container Cottage Cheese
- 1 cup shredded Parmesan Cheese
- 1 Egg
- 1 (16 ounces) box Lasagna Noodles
- 1 (8 ounces) shredded Mozzarella Cheese
In a large pan cook the ground beef, drain the excess oil. Add the onions and cook until the onions are transparent. Stir in the pasta sauce and heat until bubbly. In large bowl combine Cottage Cheese, Parmesan Cheese, and Egg. Spread a thin layer of meat sauce in the bottom of a 13 x 9 pyrex dish. Place a layer of uncooked lasagna noodles, a layer of cheese mixture, 1/3 cup shredded mozzarella cheese, and meat sauce. Continue layering until all ingredients are used (reserve 1 cup shredded cheese). Bake covered at 350 degrees for 1 hour. Uncover and put the remaining mozzarella cheese over the top and bake for an additional 10 minutes or until the cheese begins to darken.
Recipe: Ham & Potatoes Au Gratin
This past weekend my husband made Ham & Potatoes Au Gratin for the family. I had some leftover ham and potatoes from when our family was staying with us so he decided to utilize the leftovers by making Ham & Potatoes Au Gratin. I am thankful for a husband that pitches in around the house and is an amazing cook in the kitchen. The leftover ham and potatoes made 2 casseroles, one we ate right away and the other one to share or eat later (love having a deep freezer).
Ham & Potatoes Au Gratin:
- 4 cups peeled and cubed Potatoes
- 2 cup diced cooked Ham
- 2 tablespoon minced Onion
- 2/3 cup Butter or Margarine
- 6 tablespoons All-Purpose Flour
- 3 cups Milk
- 8 ounces shredded Cheddar Cheese
- 1 teaspoon Pepper
Mix potatoes, ham and onion in a greased 9 x 13 pyrex casserole dish and set aside. Melt the butter in a saucepan, stir in flour until smooth. Gradually add milk and stir constantly until the mixture thickens and begins to bubble. Add cheese and pepper. Stir cheese mixture until all the cheese is melted. Pour the cheese mixture over the potatoes. Bake uncovered at 350 degrees 45 minutes to 1 hour (or until potatoes are tender).
Family Recipe: Grandma’s Stuffed Pork Chops
Jake’s Grandma Marge is a wonderful cook and she has an amazing recipe for pork chops & stuffing. I am not a huge pork chops fan but these are really delicious. She is a great cook and the pork chops are awesome.Grandma’s Pork Chops & Stuffing:
- 4 Pork Chops (about 1 lb)
- 3 cups Bread Crumbs
- 2 Tablespoon chopped Onion
- 1/4 cup melted Butter or Margarine
- 1/4 cup Water
- 1/4 teaspoon Poultry Seasoning
- 1 can (10 1/2 oz) condensed Cream of Mushroom Soup
- 1/3 cup Water
Brown chops on both side, place in a shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water, and poultry seasoning. Place a mound of stuffing on each pork chop. Blend soup and 1/3 cup water; pour over. Bake in the oven at 350 degrees for 1 hour or until tender.
Photo by Dan Perry
