Fried Pickles

Before you dismiss this entire post, let me tell you (from someone who thinks pickles are just ok) these were amazing!!!! Even if you like pickles sometimes, you have got to give these a try. It's a bit time consuming, but I imagine with some help the time would go by faster. **warning: the only thing remotely healthy about this recipe is that pickles are made of cucumbers, which are a vegetable (technically fruit), but that is all. No more healthy.

You need:
Pickles! (I used the refrigerated kind that you find in the deli aisle)
1/2 cup Flour
Pepper
Garlic powder
1 egg
2 Tbsp milk
1/2 cup finely crushed Saltine crackers
Dried Dill
1/3 cup vegetable oil (depending on your pan size)

Before you get started, choose a pan (or pot) for frying in. I used a small sauce pan to conserve oil. The larger the pan, the more oil you will use because you will need it about 1 cm deep.  Heat the oil over med-low heat. Too much heat and you'll burn your pickles!!

Step 1. Crush the crackers!
The best way to do this is to place a handful of crackers in a ziploc bag, seal with as little air inside as possible, and use a rolling pin to crush into fine pieces. You could also use a food processor, but this way works just fine. Place crackers in a bowl and add about 1/2 tsp of Dill.

Step 2. Slice the pickles and cover in flour!
I would say use up to 5 pickles (maybe more?): slice into chips, about 1/4 of an inch thick. In a separate ziploc bag, mix flour, pepper (to your liking), and garlic powder. Add in the sliced pickles and shake the bag so that they are completely covered in flour.

Step 3. Egg mixture and preparation.
In a small bowl, whisk together the egg and milk. Set up the dipping stations in this order: Flour coated pickles, egg mixture, cracker crumbs, and lastly a plate or tray to put them on.  The coating process can get pretty messy, but here's what you do.  Take each pickle slice out of the flour bag and coat with the egg mixture. Transfer to the cracker crumb mixture and cover completely in crumbs, then set aside. Do this for all the pickles, and they're finally ready for frying!

Step 4. Fry those suckers!!

By now, your oil should be heated to about 325 degrees. Don't have a thermometer? Try putting a few crumbs in the oil... if they start to burn instantly, your oil is too hot. If they bubble up and take a minute to turn brown, you're good.  Using metal tongs, place pickles in the oil and fry for about 1-2 minutes on each side.  You will probably have to work in batches, depending on the size of your pan. When they are a golden brown color on each side, take them out and place them on a few layers of paper towels to drain excess oil.

Time to eat!! Grab some ranch dressing for dipping and devour them :)

"This puts pickles on a whole ‘nother level"

 yes Snooki, yes it does...

Parmesan Toast

If you were wondering where the toast came from in my previous post, fear not... it's right here :)
You can pretty much use any bread for this recipe, but I think artisan or some sort of herb bread would work the best. It's extremely simple and fast too!

you need..
-Bread slices
-Olive oil
-Parmesan cheese

Turn the oven to the broil setting and make sure there is a rack two rows down (you don't want it right up against the heat).  On a baking sheet, lay bread slices, brush a thin layer of olive oil on the top and sprinkle with Parmesan cheese. You could also add some Italian herbs if you felt like it, or some garlic powder. 

Broil for about 2 minutes, or until the cheese starts to turn tan in color. 

**Very important: Do not leave the oven!**

I just turned my oven light on and watched it carefully.  It really shouldn't take more than 3 minutes. 

 (yes, I'm recycling pictures...)

P.S. the bread is amazing with soup!!

Vegetable Beef Soup

I like to call it Vegetable Best Friend Soup. My bestie loves this soup and we made it for dinner last night. Yummmmmmm :) The whole thing costs about $10 to make, but it's well worth it, and you will have lots of leftovers!

Ingredients:
1/2-1 lb. gound beef
1 onion, chopped
3 cloves of Garlic, chopped
2 large carrots, sliced
1/2 of a small head of cabbage
1 large can of diced tomatoes
1 can of Black beans
1 carton of Chicken Broth
2 potatoes, chopped
Parsley, 3 tbsp
Salt (to taste)

(peel those carrots!)

Brown the ground beef in a large soup pot until it is fully cooked, stir often so it doesn't burn at the bottom. 

Add in chopped vegetables, canned veggies, parsley....basically everything...but add the broth last. 

Bring to a boil, then reduce the heat to a simmer.  Cook soup for at least 30 minutes, or until the veggies are soft. Add the salt as you taste test the soup, but be careful because it will be very very hot. This can also be cooked in a crockpot!!