Sweet and Spicy Cucumber Slices

I'm dieting again. *sigh* So in an effort to find a snack that isn't going to break the bank calories wise and still falls into the actual "snack" category I have been looking all over the internet at different refrigerator pickle recipes. I LOVE pickles and will eat just about any kind but since I've given up sugar for a while I kind of wanted something sweet. I found a recipe over on Our Best Bites that looked like it would work so last night I gave it a whirl.

I must have used all my rice vinegar so I used a white balsamic vinegar instead and it came out more sweet than I had anticipated so next time I will double the amount of red pepper flakes (I've actually thrown them into the jar since I tasted them). The recipe below reflects the changes that I made.

This is definitely a do again. I can even see this as a side dish at a BBQ like a cucumber salad. My dad always used to eat cucumbers in vinegar in the summer and this is similar but doesn't have the sharp bite that you get from cider vinegar. I actually liked it better.

Sweet and Spicy Cucumber Slices
1 quart

3 medium-large cucumbers, peeled, halved lengthwise and thinly sliced
2 tsp kosher salt
1/2 cup white balsamic vinegar (you could use rice vinegar or white wine vinegar but I think that cider or regular white vinegar would be too strong)
1/2 c water
3 T Truvia sweetner or sugar
1/2 tsp red pepper flakes
2 T minced red onion

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for an hour regrigerated. Toss them a few times while they drain to evenly distribute the salt. While they are draining prepare marinade.

Combine vinegar, water, sweetner, onions and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If you boil too long just add a little more water until you have 1/3 c. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Let chill completely before serving.

S'more Brownies

This is not really a recipe...it's too easy to be called that, it's more of a "technique". Maybe not even that but it is YUMMY!

After I put it all together and took it to my in laws thinking I was so clever my sister in law said "Oh did you see this on picky-palate.com? I didn't but when I went to check it out I discovered that I wasn't the only one with a grand idea so check it out over there as well. Here's the link: http://picky-palate.com/2010/05/31/smores-stuffed-brownies/

At any rate it's super easy, just layer and go! The hardest part is waiting for it to completely cool which I discovered the hard way is absolutely necessary. Also, line your pan with parchment paper, spray the paper with PAM and then layer. You will be able to lift the whole kit and kaboodle out and cutting will be HUGELY simplified.

S'More Brownies

1 box brownie mix or your favorite recipe for 9X13 pan
graham crackers
milk chocolate chips
big marshmallows

1. Prepare brownie mix. Pour 1/2 of the batter onto the bottom of the pan.
2. Layer graham crackers directly over batter
3. Sprinkle chocolate chips all over crackers; about 1 cup
4. Line marshmallows over chocolate chips. Cute little rows...
4. Pour remaining batter over marshmallows
5. Bake 28-30 min or until toothpick comes out mostly clean
6. Let cool completely....agony.
7. Lift out of pan and cut into small pieces

Dutch Oven BBQ Beef

Ok, I'm making up for being gone and the fact that I haven't really cooked in a couple of weeks. This is the meat dish that we had with the potatoes and it was super easy. The beef was fall apart tender which is always good and it was great with the potatoes and corn on the cob. I cooked it on the stove top but you could do it on the grill, a propane stove, or with charcoal if you wanted to be super authentic.

This would be good over rice or in sandwiches as well.

Sorry the picture is less than stellar, we were so hungry that I was lucky to get this one!

Dutch Oven BBQ Beef

2-3 lb beef, cut into strips (I used a round roast)
1 can beef broth
1/4 c. honey
juice and 1/2 tsp zest from 1 orange
1 c. BBQ sauce

Lightly brown the beef in the Dutch oven. Add the beef broth, honey, orange juice, and zest. Simmer for 90 minutes or until tender. Add water as needed. Stir in the BBQ sauce and cook 5-10 minutes more.

Dutch Oven Potatoes

I bet you all thought I died!! Not dead just swamped with summer stuff like a week at Girl's Camp and all that entails. Getting ready to go was crazy but it was an awesome week!

We had some good camp food while we were there but I was so busy running around that I didn't really get to enjoy it so the Sunday after we got back I pulled out the Dutch Ovens and made my own. Being basically lazy however I didn't build a fire I just used the oven and it turned out great.

These potatoes are my favorite way to have them. There are many, many recipes out there and all Dutch Oven cooks believe their version is the best but I am here to tell you it's hard to beat this one. My Dad taught me how to make this and although I don't do it often it's easy enough even a beginner can figure it out.

Dutch Oven Potatoes
6 qt dutch oven

10 lbs potatoes, washed and cut into thick slices
1 lb bacon cooked until crisp and roughly chopped
2-3 onions (we typically use yellow or white)
Cheddar Cheese, shredded
Butter (this is so far from healthy that there are no words....)

Wash and slice potatoes. Set aside in cold water.
Cook bacon and drain reserving some of the bacon drippings
Slice the onions in thin slices. Saute them in the bacon drippings until they are slightly translucent and starting to carmelize.
Wipe the inside of your dutch oven with a light coat of canola oil. Pam doesn't really work in this recipe. Slice a few pats of butter on the bottom and start layering.
1. potatoes
2. onions
3. bacon
4. butter
5. repeat until all ingredients are used up.
6. add a small amount of water...like 1/2 c maybe

Bake in oven at 350 for about an hour. Pull out pan and cover with cheese. Cover and put back in oven until cheese is melted.

Enjoy!