Pickled Jalapeños

Photo and recipe via Simply Scratch

Yield: 1 pint sized jar
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients:

15-20 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt

Directions:

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

Raspberry Peach Jam

Image and recipe via Taste of Home

Ingredients

• 2-2/3 cups finely chopped peeled peaches
• 1-1/2 cups crushed raspberries
• 3 cups sugar
• 1-1/2 teaspoons lemon juice

Directions

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
• Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Crispy Chicken Street Tacos

CRISPY CHICKEN STREET TACOS

For the Brine:
     2 lbs. chicken breast tenderloins, cut in 1 inch cubes
     1 c. buttermilk
     1 tsp. salt
     1 tsp. paprika
     1/2 tsp. cayenne pepper
     1/2 tsp. garlic powder

For the Breading:
     1 1/2 c. flour
     1 Tbl. chili powder
     1 Tbl. cumin
     1 1/2 tsp. baking powder
     1 tsp. paprika
     1 tsp. salt
     1/2 tsp. black pepper
     1/4 tsp. garlic powder
     1/4 tsp. onion powder
     1/4 tsp. oregno
     1/4 c. buttermilk
     oil, for frying

Serve on soft flour street taco shells with lettuce or spinach and Cafe Rio cilantro ranch dressing

Instructions:
     In a large Ziploc bag mix brine ingredients together with chicken Cover and refrigerate for at least 4 hours.
     In large bowl, whisk together dry ingredients, then drizzle with buttermilk and mix with a fork to create craggy pieces
     line baking sheet with foil.  Remove the chicken from the buttermilk brine a few at a time and transfer to breading.  Firmly press the chicken tenders into the breading so they get fully covered.  Set the breaded tenders on the prepared baking sheet.
     Allow the breading to set for a few minutes while you make the dressing.
     Line another baking sheet with a few layers of paper towels.  Add oil to large fry pan until reaches about 1 inch high.  Heat oil until shimmering.  Place several chicken pieces in hot oil without crowding pan.  Fry until deep golden brown on the bottom side, about 3 min, then flip and repeat for the opposite side. Using tongs, remove the fried chicken from oil and place on paper towel lined baking sheet to cool.  Repeat with remaining chicken.