Tag: banana pepper

cucumbers freshly cut in jars

Pickling Made Easy with Dad’s Classic Recipe

It’s hard to say if growing or preserving cucumbers is easier. In this post, I share Pickling made easy with Dad’s classic pickle recipe and let you decide. Dad’s Classic Pickle Recipe You’ll want to print this recipe to add to your cookbook.  Be sure to laminate it so you don’t get pickling juice all over it. Take advantage of the print option in the recipe share below.  Let me know what you think about it by sharing on social media and tagging me @brenhaas. Pickle Recipe Tips I have been using the recipe above as long as I have been canning… 7 years old when I first packed a jar with my Dad.  Remember to follow the directions on your canning jar labels for proper handling or check out the links below. Ball Canning Bath National Food Preservation Center: http://nchfp.uga.edu/ It all started in my greenhouse with a few little seeds that I received from the Toledo Growers Seed Swap. This year I have saved my own seeds from the harvest to continue growing next year. In the photo above are the cucumbers I have growing on trellis’  in the veggie garden. My veggie garden is pretty ‘darn’ big but the cucumbers take up a space measuring 4’x4′. You don’t need fancy store-bought trellis’ for your cucumbers to stay compact. We have used 3 pieces of leftover wood stakes, drilled a hole at the top with a ‘twist tie’ to hold the T-P together. I use garden twin tying the strong up and gently placing the cucumber vine as it grows. These have been in use for a few years. ( not in these photos) The photo above shows my two plants I use for pickle recipe that are over in my Greenhouse Landscape project featured in the raised beds. There are a lot of fun annuals and herbs growing in this box as well. The funny thing is, I have harvested more cucumbers from this location than the four in the veggie garden. Can you see the little baby cucumber growing? Post Updated 9/2020 Print Dads Refrigerator Pickle Recipe Recipe by Bren HaasCourse: SideCuisine: AmericanServings 12 servingsPrep time 15 minutesResting Time 1-2 weeks Ingredients 3 cups white sugar 3 cups vinegar  3 teaspoons salt 5 cups of fresh cucumber slices ( I recommend home grown bush varieties) 2 fresh yellow banana peppers (sliced) 2 fresh jalapeno or Hungarian banana peppers sliced. (optional for heat) 1 tablespoon of fresh minced garlic Directions Place sugar, vinegar and salt into stock pot on stove top.  Heat and stir until sugar dissolves.  Do not let this come to hard boil. Slice cucumbers lengthwise, remove seeds and stem top. Add garlic to liquid mix – stirring to make sure it is mixed well.  Pack the pickles and sliced peppers into the jars or jar of your choice.  For refrigerator method I use a large 1 gallon glass container.  When preserving hot bath method I use 6 quart size jars. Pour syrup (liquid mixture) into the jar (jars) over cucumbers and peppers.  Follow canning directions of preserving hot bath method.  Let set for at least 1 week before serving so the cucumbers and peppers and pickle.  If hot bath preservation method is used these do not need to be refrigerated.   Tag me @brenhaas on social media to let me know what you think of this recipe!  Let’s Connect Thank you for stopping by my site today.   I hope I have encouraged you to try preserving or canning up some of your own pickles.  Consider checking out some of my seed starting tips so you can grow your own veggies.  Pickles and peppers are some of the easiest vegetables to grow in the Midwest.   Happy Growing your own and be sure to comment below so we can ‘can’ together, (giggle).  

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Spicy Anaheim Pepper Cream of Chicken Soup Recipe

Spicy Anaheim Pepper Cream of Chicken Soup Recipe

This recipe will satisfy the pepper fans in your family while providing a healthy spin to a traditional cream soup. Because the Anaheim pepper is easy to find you will want to make this most anytime of the year. In today’s post is my Spicy Anaheim pepper cream of chicken soup recipe that will have your family asking for peppers.  First of all, keep in mind this is a spicy yet healthy spin to your traditional cream of chicken soup that will have everyone asking for seconds.  Anaheim peppers are available at most grocery stores or easily grown in home gardens. Spicy Anaheim Pepper Cream of Chicken Soup Recipe By Bren Haas Yield: 6 servings Prep Time: 15 mins | Cook Time: 20-25 mins This is one of my favorite recipes to create as the temperatures start to drop outdoors and the peppers are still producing in my home garden. Ingredients: 2 large boneless skinless chicken breast (about 1 pound) 1 garlic clove 2 cups chicken broth 4 fresh anaheim peppers (roasted) ½ cup dry white wine (substitute extra chicken broth) 2 cups 2% milk 1/4 cup all-purpose flour ¼ teaspoon ground white pepper 2 tablespoons chopped cilantro Salt to taste Directions: Heat a large skillet with 1 tablespoon of olive oil. Carefully add fresh not frozen chicken breast that has been chopped into 1/2 inch pieces. Sauté for about 5 minutes before slowly adding the chicken broth. Put the lid on and let it come to a boil. Cook for about 15 minutes or until chicken is done. Remove chicken from the skillet and let cool so it can be chopped into bite size pieces. Grill Anaheim peppers – I roast mine on the stove top gas grill. Turn occasionally so the pepper doesn’t burn. Once the pepper is completely blackened, remove from the fire and let cool on a plate. Once the pepper has cooled, whip or peel the blackened areas off. Chop the grilled chilies removing the steams. Add 2 of the peppers and ¼ cup of the chicken broth in a food processor or blender and puree. Be sure to keep 2 peppers chopped and to the side. Whisk ½ cup of the broth in a bowl with wine and flour. Be sure to keep it smooth and not lumpy. Add the wine, flour and broth mix to the skillet whisking slowly into the broth. Bring to a boil before adding the following ingredients. Add the chopped anaheims and puree Anaheim mix, cilantro, chicken and seasoning in the skillet carefully stirring. Do not boil … just heat up the soup before serving with your favorite multigrain roll.   Spicy Anaheim Pepper Cream of Chicken Soup Notes The truth is, making your own homemade soup really isn’t that hard. Most everything you make from scratch taste better and is loaded with nutrients. The peppers in this Anaheim Pepper Cream of Chicken Soup Recipe pack amazing flavors that allow you to keep the ingredients simple. Click Here for More Anaheim Pepper Information The Anaheim pepper has a Scoville scale rating from 500 to 2500 SHU.  Other peppers close to this rating can be used in the recipe but keep in mind the Anaheim has its own unique flavor.  Therefore, I recommend adding this variety to the recipe.  Some of my favorite peppers to grow (and use in the Spicy Anaheim Pepper Cream of Chicken Soup Recipe can be found on my website. Let’s Connect In conclusion,  dropping me a quick message on this blog post about this soup recipe. The best way to connect with me is to comment on this blog post. Don’t be shy… let me know if you like a little heat in your meal. Let’s Connect,

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Fajita Garden Salad Recipe

One of the best things about home gardening is I can grow just about every vegetable that goes into a Fajita. What if you have leftovers from your grilled Steak, Chicken or Shrimp Fajita dinner?   In this post, I share my favorite Fajita Garden Salad Recipe that you can make fresh or use leftovers. Fajita Garden Salad Recipe It’s best to use fresh ingredients as much as possible so be sure to think out of the box when it comes to growing your garden this year. Wouldn’t it be amazing to grow everything you eat?   I am still working on the corn chips!  fajita salad recipe For this recipe, you will  not need a Fajita seasoned meat. That is right, the recipe can be made meatless. I came up with this recipe after having Steak Fajita leftovers from our favorite restaurant.  If you don’t have left-overs no worries because it is super easy to stir fry or grill fresh fajita steak or chicken. Ingredients 2 chicken breasts (1 pound) or 1 medium size steak prepared and sliced 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 red onion, sliced 1 large head Romaine lettuce (6 cups), chopped 1 pint cherry tomatoes, halved 2 avocados, sliced or chopped 1/3 cup packed cilantro, finely chopped 1/4 cup cotija cheese 1/2 cup of prepared faijta sauce 1/4 cup roasted, salted sunflower seeds or pepitas ( corn chips can be substituted) Creamy Lime & Cilantro Dressing Directions Slice peppers and onion while warming up large skillet with 2 tablespoonsolive oil. Saute peppers and onions for about 5-8 minutes. pour in fajita season mix. Add prepared chicken and or steak slices tossing to heat.Move hot mixture to side to let cool before adding to the top of cold saladingredients. Top with cotja cheese, corn chip crumbles and dressing. NOTE:Serve Immediately and enjoy! Get the complete instructions on the printable recipe card here!  Did you know that fajita means ‘little sash’ or ‘ belt, strip, band’?  With this in mind, be sure to cut the ingredients in long narrow strips. This recipe was inspired by the Fajita Leftovers – you can make this dish without meat!!! Peppers To Grow For the Fajita Salad Recipe Peppers are super easy to grow for me in Northwest Ohio.  Big Bertha green peppers were one of the first peppers I ever grew in my home vegetable garden.  Below are a few of my favorite peppers to grow and use in this dish.  Do not limit yourself to one type of pepper when gardening.  They all grow in the same type of conditions so mix it up.  These are just a few of my favorites to grow ( and eat!)  Big Bertha Pepper Anaheim Sweet Red Impact Pepper Hungarian Banana Pepper California Wonder More Fun Mexican Inspired Recipes On My Site Check out some of my favorite recipe features on my site. From my latest Mexican Cuisine Shares! Let’s Connect I would love to hear from you so be sure to comment below or leave a message on my contact page featured on this site. Happy Fajita Making,

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