Quick Asian Pickled Cucumber

Pickled cucumbers can be used for all kinds of things. You can use them for salads, chicken dishes, and if you're like Boyfriend and you love all things pickle-related, you can eat them by themselves as a snack.

A few nights ago, I wanted something to spice up a salad, so I browsed the internets for some recipes and created my own version of a quick-pickled asian style cucumber.

I must say, I think I did pretty well. =]

Ingredients:

• 1 cucumber, peeled and quartered
• 1/4 cup rice vinegar
• 1 1/2 tbsp white sugar
• 1 tbsp sesame seeds, lightly toasted
• a pinch of salt

Directions:

1. Scoop seeds out of each cucumber quarter with a spoon.  
   
2. Slice cucumbers thinly. Since you scooped the seeds out of each cucumber, you'll have thinly sliced half moons.
3. Dry cucumber slices in paper towels. Squeeze to drain liquid.
4. Combine vinegar, sugar, sesame seeds, and salt in a small bowl.
5. Place cucumbers in a mason jar, or a small ziplock bag.
6. Pour vinegar mixture into the jar or bag with the cucumbers.
7. Refrigerate for at least one hour, or up to one week.

Perfect Mashed Potatoes

I've made mashed potatoes a million times, but these are seriously the best ones I've ever had. They're smooth, creamy, luscious, and ridiculously easy to make.

They're so simple, it's wrong

The secret? The perfect ratio of potatoes, butter, and cream.

Tyler Florence has done it again.

(Tyler Florence)


Ingredients

• 4 pounds golden creamer potatoes, peeled and cut into quarters (I used yukon)
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons chopped chives

Directions

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
  
• Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf.
• Meanwhile, heat the cream and butter in a small saucepan.
• Put the potatoes through a ricer or food mill into a bowl. (I used a fork and just mashed them up really well!)
• Add the hot cream and season with salt and pepper. Mix together with a spoon and top with chives.

Prosciutto and Sun-Dried Tomato Wrapped Asparagus

Ingredients:

• 1 bunch asparagus, trimmed (About 16 spears)
• 4-6 oil-packed sun-dried tomatoes, minced
• 8 thin slices of prosciutto
• 2 tbsp olive oil
• salt and pepper

Directions:

1. Preheat oven to 375 F.
2. Slice each piece of prosciutto lengthwise, so you have sixteen pieces. 
3. Lay a piece of prosciutto out flat. Sprinkle a couple pinches of sun-dried tomato on it. Wrap one asparagus spear with prosciutto/sun-dried tomato. Repeat until all asparagus spears are wrapped. 
   
   
   
   
   
   
   
4. Lay asparagus out in a ceramic or glass dish. 
   
5. Brush spear with olive oil and sprinkle with salt and pepper.
6. Bake, uncovered, for 12-15 minutes.

Bourbon Pickled Jalapeños

Boyfriend absolutely loves jalapeños and absolutely loves bourbon. This recipe was a must! They're great on sandwiches, or just to eat by themselves!**


**Note: These pickles are EXTREMELY spicy if you don't remove the seeds just before eating them. We learned this the hard way!




(Adapted from Country Living)

Ingredients:

• 1 pound Jalapeño Peppers, sliced into 1/2-inch rounds
• 1 1/4 cup Distilled White Vinegar
• 1 cup Bourbon
• 1/2 cup Honey
• 2 teaspoons Coriander Seeds
• 1 teaspoon Salt
• 1 teaspoon
• Yellow Mustard Seeds
• 2 Bay Leaves

Directions:

1. Transfer sliced jalapeños into one or two screw-top jars.
2. In a small saucepan, combine vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves.
3. Bring to a boil; then simmer for 5 minutes.
4. Pour hot liquid over jalapeños and seal jar with tight-fitting lid.
5. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)

Haricot Verts with Browned Garlic

(Adapted from Food.com)

Ingredients: 

• 2 quarts water
• 2 1/2 teaspoons salt, divided
• 1 1/2 lbs French haricots vert
• 4 teaspoons butter
• 1/3 cup thinly sliced garlic (about 1 head)
• 2 tablespoons finely chopped shallots
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Bring water and 2 teaspoons salt to a boil in a large pan.
2. Add in beans; cook 2-3 minutes or until crisp-tender; drain.
3. Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
4. Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.