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Cook out season is here!  In the south, pickles are a MUST HAVE at a cook out.  I love pickles!  This summer I am attempting to make my own.  (How hard could it be right?!)  I researched some recipes online and found this super easy recipe from The Brothers Green on YouTube.  (P.S. They are one of my favorite shows to watch on The Official Hungry Channel.  They now have their own YouTube channel called Brothers Green Eats, be sure to check them out!)

Below is the YouTube video and recipe.

Sweet & Spicy Refrigerator Dill Pickles

Ingredients:

  • 3-4 Cucumbers
  • 1/2 Cup Dill
  • 3-5 Garlic Cloves
  • 1-2 Jalapenos
  • 1 Quart Mason Jar
  • 2-3 Tablespoons Salt
  • 2-3 Tablespoons Sugar
  • 1 Cup Vinegar

Directions:

  1. Clean and cut cucumbers length wise in to quaters.  (This is hot dog length to make spears, for all those that get length and width confused.  Yes, I admit, I am one of them!)
  2. Pack quarter cucumber spears into the 1 quarter Mason Jar.
  3. Smash garlic cloves and remove garlic peel.  Pack garlic cloves into Mason Jar with cucumbers.
  4. Dice jalapenos and add them to the Mason Jar.  You can have the option to add the seeds and white membrane to Mason jar. (Note: I added 1 whole jalapeno with all parts.  The pickles turned out quite spicy.)
  5. Rough chop the dill and smash the dill on top of all the ingredients in the Mason Jar.
  6. To make pickling brine, add 1 cup of vinegar, 1 cup of water, salt and sugar to a pot on medium high heat.  (I used 1 to 1 ratio of salt to sugar.)
  7. Bring to a boil.
  8. Once ingredients are combined in the brine, pour in mason jar over all ingredients.
  9. Cap and place the pickles in the refrigerator for a few hours to marinate.

Enjoy!

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Hey Guys!

Many of my friends and social media followers have seen my Instagram pictures of meals I have been making lately and have requested the recipes.  I could not think of a better place to share my recipes other than my blog!  For those of you that have been patiently waiting, thank you.  My “money maker” job has been keeping me super busy and I have been too exhausted to blog by the time I get home.

I really should invest in getting a keyboard for my ipad, since I am practically glued to it! (sorry, side thought)

This recipe is super easy and quick.  I love it because it is filling, but light on the tummy.

Poached Eggs over a bed of Spinach & Arugula with a side of Tomato

* This recipe was inspired by YouTube’s TheOfficialHungry Channel’s “How to Poach an Egg”.  (Don’t worry the link is below.  I gotcha covered!)*

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There are numerous ways to poach an egg, but I found TheOfficialHungry’s method very easy and quick.  Click HERE for the direct link to the How To Poach An Egg video.

For non-YouTubers here is the written directions:

How To Poach an Egg

1. Fill a medium pot with water and add a dash of vinegar and a pinch of salt.
2. Bring the water to a boil and then turn down to a simmer.
3. The ideal temperature for poaching eggs is around 180-190 degrees F.  You can tell it is the right temperature when there are small bubbles under the survace of the water.
4. Crack an egg into a small bowl.
5. Stir the water to create a whirlpool and gently tip the egg into the center.  Continue to swirl the spoon around the egg(s) until the egg whites have begun to set up.
6. Cook the egg for 3-4 minutes to allow the whites to set and the center to remain runny.  The less time the runnier the egg yolk, the more time the firmer the egg yolk.  I cook my eggs at 4 minutes, 3 minutes was a bit too runny for my taste.

Once the whites are set, put together the remaining parts of the meal together while your eggs finish cooking.  I buy spinach and arugula at the farmer’s market every week.  If you do not have a farmer’s market nearby, Fresh Express makes premixed spinach and arugula mix in a bag.  It is by far my favorite packaged bag of salad!  And it is quick and easy to purchase at your local grocery store.  Slice up a tomato and fan out and lay on the side of the bed of arugula and spinach, season with salt and pepper to taste.
7. Remove the poached egg from the pot with a slotted spoon and serve immediately.

Place egg over the bed of arugula and spinach you have prepped.  Season with a little salt and pepper and a light drizzle of olive oil and vinegar.

PRESTO!  Dinner or brunch is served!

Be sure to check out The Official Hungry Channel on YouTube.  There are definitely some great easy cooking tutorials as well as some great cooking shows, such as Midnight Munches with Brothers Green and Gluten Free with Alex T (2 of my favorite shows to watch on YouTube).

Enjoy guys & gals!