Grandma's Refrigerator Pickles

I recently found this recipe when I was organizing my recipe book, I had forgotten I had it.  It instantly took me back to the days when I would go visit my Grandma and Grandpa, their house always smelled like fresh baked bread. She would serve these sweet pickles with our meal. Mine turned out just how I remembered them. There is no cooking or canning involved. They are simply, Refrigerator Pickles.

• 7 cups unpeeled, sliced, cucumbers ( I used about 5 large cucumbers)
• 1 sliced onion
• 2 c sugar
• 1 c white vinegar
• 1 t salt
• 2 t celery seed

I made 2 quarts and 1 pint but you could put them all in one large gallon jar. I put the cucumbers and onions in the jars and then poured in the mixture, it seemed very dry and doesn't cover the cucumbers all the way, but as they sit, they shrink down.  I called my sister because I was sure the recipe had to be wrong but she said she remembered going to Grandma's and helping her shake the jars to mix and cover the pickles.  After about 24 hours they are all covered and can be eaten.  They will keep several weeks in the refrigerator.

~Simply Angie

Pork Chops And Gravy (also Gluten Free)

Delicious pork chops and gravy

During another experimental cooking adventure, my official taste tester was impressed with my gluten free pork chops and gravy. We have family members that require a gluten free diet so I like to experiment with combinations of ingredients so we can all eat the same meal. Thanksgiving no longer requires 2 gravies, we all eat gluten free gravy. I think it is healthier and we all like it better than the traditional gravy. So if you are looking for delicious pork chop recipe and would also enjoy the benefit of gluten free flour, try this! It's so very yummy!

Ingredients for Seasoning:

1 cup white rice flour (I used Bob's Red Mill) but feel free to use all purpose white flour if you don't want gluten-free

1 T dried thyme

2 T onion powder

1 tsp rosemary

2 T garlic powder

1 T dried oregano
1/2 tsp cayenne pepper(optional)

1 tsp sea salt

1/2 tsp coarse ground pepper (or to taste)

Mix all of the above ingredients and pour them into a large baggie. Meanwhile, heat 1/4 cup olive oil in a large pan over medium heat on the stove.

Rinse 3-4 thick boneless pork chops and place the pork chops in the seasoning baggie and shake to coat the pork chops. Remove one at a time and add to the hot oil in the pan. Fry in the oil until they are light brown - about 5 minutes on each side. Take out the pork chops and place them on a plate and cover with a dish towel or paper towels to keep them warm. 

Next you will need:

1 cup chicken stock or chicken broth will work too (I use Rachel Ray's)

1/2 cup buttermilk (if you don't have buttermilk, use 1 cup white milk with 1 tsp of lemon juice stirred in)

Take a few spoonfuls of the seasoned flour mix and whisk into the pan with the remains of your pork chop frying. Add about half of the chicken broth and keep whisking until mixed, then add the rest of the chicken broth. It should start to thicken - keep whisking. If you think you need more gravy, in a small bowl mix about 1 T white rice flour to another 1/2-3/4 cup of chicken broth and add to pan. I had absolutely 0 lumps but if there is an unfortunate incident with lumps in your pan, just pour your gravy in a strainer and bowl, then add the gravy back to the pan and dump those lumps! Add your milk to the gravy and stir. Add your pork chops back to the pan and let simmer for about 20 minutes (or until your pork is done). Once again, my husband was late for supper so mine simmered for about an hour. They were so tender and yummy! 

Love and peace,

~ Simply Tammi

Homemade Granola

Since I eat yogurt for lunch every day (I know I'm a creature of habit) I'm always looking for ways to change it up a little. So last night as I was standing in front of the granola at the grocery store, I looked at the prices and thought, "are you kidding me?" The prices were crazy expensive! I refuse to pay those prices for something I can make myself. 

So when I got home I started searching for granola recipes. Can I just tell you there are so many recipes out there for granola that I had to stop reading, it was giving me a headache -haha!! So hopefully I'm not copying any recipes without giving credit, I just started with what I thought were the basic ingredients, a few texts to my sister, and guess what? I made granola!

You can use any combination of ingredients you want. I didn't feel like adding too many ingredients today, I don't always like walnuts or coconut in my granola, and I'd rather add my fruit separately because let's just say I'm not always in the mood to eat raisins or dried blueberries. Since I always have sunflower seeds and sliced almonds on hand that's what I used. I read on several blogs that you can package this in small bags and tie a little ribbon around them and give the granola bags as gifts. How cute is that! Well anyway, aside from the distractions, this is what I did:

Ingredients:

2 cups rolled oats (I used the old-fashioned kind)

1/2 cup sunflower seeds

1/4 cup sliced almonds

1/4 tsp sea salt

I mixed these together in a bowl. 

1 T melted coconut oil

1/4 cup honey

1/2 tsp vanilla

1/2 tsp cinnamon

Then I mixed this into the dry ingredients. I lined a cookie sheet with parchment paper and spread the granola over the paper. My oven was preheated at 320F and I baked it for 10 minutes. Take the granola out and flip everything over with a spatula and place back in the oven for another 10 minutes. Remove from the oven and cool on the pan for about 20 minutes (or until cool). Store in a sealed container. You can double the recipe, it makes the perfect amount for about 2 people. It's SO yummy and NOT expensive! I can hardly wait to make my strawberry yogurt parfait!

Love and peace.

~ Simply Tammi

Vanilla Bean Cake

I baked this cake for my husband's birthday - it's his favorite. Unless you weigh 50 pounds, you probably would not want to make this cake every week; it's very rich. The original cake recipe is adapted from my grandma's "Superb White Cake" recipe but I replaced the 8 egg whites she used with 4 large eggs. I also added vanilla bean because I love love love the flavor! Grandma frosted her cake with coconut frosting but I changed that to a filling made from mascarpone cheese and white chocolate ganache for the outer frosting. Yes, it IS yummy-licious!!

Cake Ingredients:

1 cup butter (softened)

2 cups white sugar

1 tsp vanilla extract

1 vanilla bean (scraped)

4 eggs

3 cups unbleached all purpose white flour

4 tsp baking powder

1/4 tsp salt

1 cup milk

I used my stand mix to make this cake. Cream the butter and sugar. Add the vanilla extract, vanilla bean and 1egg at a time then mix. After all the eggs are added, mix the flour, baking powder and salt together. Start adding and alternate with milk until done. Preheat oven to 350F. I used parchment paper in 2- 9 inch round layer cake pans, and added 1/2 of the batter to each pan. Bake for 30 minutes or until the cake springs back when you push the top slightly. Don't overbake or your cake will be dry. Cool in pan for about 10 minutes then place on a cooling rack.

Mascarpone Filling:

1/2 cup mascarpone cheese

1/4 cup whipping cream

1 tsp white sugar
Mix together until smooth - I use a wooden spoon. Place one cake layer upside down on a cake (or dinner) plate. Spread filling over the top of the cake. Then place the 2nd layer over the top of filling. 

White Chocolate Ganache:
Heat 3/4 to 1 cup heavy whipping cream in a medium saucepan until it boils,you will have a thicker ganache if you use a little less cream than 1 cup. Scrape out 1/2 of a vanilla bean and stir into ganache. Remove from heat. Pour cream over 1 bag (12.5 oz) white chocolate chips (in a bowl) and stir until chips are melted. Make sure you use good quality chips (not the baking chips). Cool in the refrigerator for about 30 minutes until the glaze thickens slightly. I poke some small holes in the top with a toothpick and then drizzle ganache over the top of the cake, concentrating on the holes. Then I let the ganache cool for about another 10 minutes then pour the rest over the top (you can also frost the sides). I store my cake in the refrigerator because of the cheese filling. Just take it out when you're ready to eat, heat it for a few seconds in the microwave (about 50% power) if you want to warm it a little. Enjoy!

Love and peace.
~ Simply Tammi