Do yanno what’s a great little thing to have on hand? Just to perk up a little Mexican food or just about anything you’d like a little spicier? Refrigerator Pickled Jalapenos. And not only are the pickled jalapenos great, if you’re into a little heat, but the brine is also fantastic dribbled in or over dishes. The beauty of pickled jalapenos is that if you’re serving a mix of people, maybe some normal along with a few “chili-heads” you can choose a milder heat level. Then the heat lovers can doctor up with the jalapenos and/or a little of the brine.
Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout was these nachos os in the style of McMullen’s Pub, located in Las Vegas, Nevada. These are crispy, crunchy homemade potato chips (sub in kettle chips if ya want) loaded with two kinds of cheese, crispy, frizzled corned beef (or other protein of choice) And sour cream or use one of those Chip & Dip Potato Toppers like I did in my McMullan’s Irish Nachos!
I love summer when the living is easy…gardening, grilling and maybe even a little light canning. I’m not about putting up quarts of tomatoes (although you should see how many plants we put in, lol!) but I do tinker with small batches of something special. Cowboy Candy Sweet Hot Pickled Peppers fit the bill & bonus…they go right in the fridge and don’t have to be “processed.”