pickled veggies

found a great recipe from creative Jewish mom that doesn’t use any culture, only salt. I make sauerkraut with only salt but this one can be used with any veggies !

cut peeled sliced veggies

3 T salt (sea, pickling, kosher) per quart of water (can use less for sauerkraut)

1 clove garlic

2 bay leaves

1/2 tsp. coriander seeds

1/2 tsp. black peppercorns

1/2 c. fresh dill (optional)

Fill jar by layering spices & cut pieces of veggies. Pack down as much as possible.

Use a measuring cup to fill jar with water leaving at least 1 inch of jar that isn’t filled.

Cover tightly & let stand at room temp. After a day or 2 or 3 once a day open the jar to release gasses. Mold or scum can be skimmed off. Brownish water is normal.

When they taste like you want (5 days to a week & a half) put in frig. they will continue to ferment but slower. They will last at least a month or longer.

I have carrots, broccoli and cabbage in my jars.

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and snow 🙂

chicken roll-ups

CHICKEN ENCHILADA ROLL-UPS

2 (8-oz) packages cream cheese, softened
1 ½ cups shredded Mexican cheese
2 tablespoons taco seasoning
2 cups shredded chicken
1 (10-oz) can diced tomatoes with green chilies, well drained
1 teaspoon minced garlic
4 green onions sliced
½ cup chopped cilantro
8 burrito sized tortillas

Mix all ingredients in a large bowl until well blended. Spread the mixture evenly over the entire tortilla and roll it up tightly. Chill the rolls until ready to serve and then slice them up.

SURE TO BE A CROWD FAVORITE!

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