BLT Salad

Who is not a fan of bacon?  If you are not, I think there is something wrong with you... (That would be the half of my family on my fathers side...for religious reasons) But seriously, I L.O.V.E. maple bacon...I mean what is better than a sweet strip of crispy mapley bacon?  Mmmmm, I so loved the smell of my house when I made this.  And can't wait to make it again.  I love BLT sandwiches, but I think I love this salad even more...I think I had (I know I did really) three HUGE helpings of this for dinner, and I wanted even more, but had to refrain...that was very hard to do...anyways, I am smelling that bacon just thinking of this...please do try (and bring me some left overs!)

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into bite-sized pieces (about 1 to 1/2 inches)
1/4 cup white wine vinegar
12 slices bacon, cut into one inch pieces, cooked and drained
3/4 cup mayonnaise
6 scallions, sliced into thin circles
2 tablespoons dill pickle relish
1 head of romaine lettuce, outside leaves and tops removed and saved for another use (you want the firm inside leaves only), torn into bite-sized pieces
12 ounces cherry tomatoes, halved
1/4 cup chopped fresh chives
Salt and pepper to taste 

Directions

1. Cover potatoes with cold water in a large pot. Add 2 tablespoons vinegar and bring to a boil. Reduce heat and simmer until tender but not mushy, 12-15 minutes. Drain, place in large mixing bowl and toss with 1 tablespoon vinegar. Cool for 10 minutes. 

2. Whisk mayo, scallions and remaining vinegar and season to taste with salt and pepper. 

3. Add bacon, lettuce and tomatoes to the bowl with the potatoes. Gently mix in the dressing, and then scatter the chives on top.

Here is one of my girls after she snuck 3 suckers into her mouth at the same time...lol, kids...

Cilantro and Green Chile Potato Salad

 
So this looks absolutely amazing and I plan to make it sometime this week.  I am drooling just thinking about it!  The potatoes are roasted instead of boiled and I know the cilantro and chilies will give it a wonderful kick!!!

1 pound baby Yukon gold (or other baby) potatoes
1/4 cup mayonnaise
Juice of 1/2 a lemon
1 (or 2 or 3) Thai bird chilies, sliced thinly
1/2 cup cilantro, roughly chopped

1. Preheat oven to 400° F.

2. Wash and scrub potatoes.  Prick with the tines of a fork. If there are any potatoes that are especially large, you can slice them in half.  Place them on a baking sheet and bake in a 400° F oven for approximately 35-45 minutes.

3. Remove them from the oven and allow them to cool until they’re just about lukewarm. Slice potatoes in half.

4. Now to the dressing – whisk together mayonnaise and lemon juice. Add the chopped Thai bird chilies, potatoes and cilantro and toss until everything is evenly dispersed and coated with dressing.  Enjoy and let me know how you like it!



Recipe and photo found at Baking Epiphanies.

Fabulous Dumplings

I made some awesome dumplings last night, I used my left over Roasted Hatch Chile and Potato Soup and some beef gravy to cook them in.  Forget about the steak...bring on the dumplings!  I kinda cheated and used Bisquick baking mix, which I love, I wanted something fast and easy and I was glad I used it.  I followed the directions on the box and also added about 1/2 cup mozzarella cheese and a 1/4 cup shopped green onions.  I cooked them for about 10 minutes and served them with steak, steamed asparagus (dipped in mayo...my bad but good habit,) and plums.  Yumm yumm!

Cauliflower Gratin

Yet another dish that will steal my heart...I am definitely a veggie girl, especially when there is cheese involved. Does that defeat the purpose of veggies?

1 (3-pound) head cauliflower, cut into large florets
6-8 slices of bacon, grease reserved
Kosher salt
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
2 tablespoons unsalted butter

1. Preheat the oven to 375°F.

2. Fry bacon until crisp, set aside to cool. When cool crumble into pieces. Reserve bacon grease.

3. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

4. Heat 2 tablespoons worth of bacon grease in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

5. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature and enjoy immensely!

Asian Salad

I have had salads like this before but never with both Mandarin oranges and pineapple.  So yummy!  The original recipe I came across also included peas, but me not being a pea person, I just omitted them.  If you like them add 1 cup of frozen peas (of course thawed).  Now I had left overs and just tried them, tastes ok, but the noodles are no longer crunchy and that was one of the highlights for me, so I would suggest adding the noodles as you serve them if you think you may not eat the whole amount of the salad.

salad
1 head romaine lettuce
1 can Mandarin oranges, drained
1 1/2 cups fresh pineapple, cut in chunks
(or 1 can pineapple chunks, use juice)
1 package ramen noodles, crushed

dressing
3/4 cup salad oil
1/2 cup sugar
1/3 cup apple cider vinegar
1 tablespoon poppy seeds
1 tablespoon onion, grated
1 teaspoon salt
1 teaspoon dry mustard

1. Combine lettuce, Mandarin oranges, pineapple (and juice) in a large bowl.

2. Put oil, sugar, apple cider vinegar, poppy seeds, grated onion, salt, and dry mustard in a blender and pulse till well combined and add to lettuce and fruit.  Combine well and add crushed noodles.  Serve and enjoy!

Honey Glazed Carrots

I made this dish very hesitantly last night.  My family isn't too big on carrots, but I had some in the fridge that needed to get used one way or another.  Boy was I in for a big surprise!  My oldest had 3 serving and would have had more if there were any!  Dad had been at a friends shop and was not home yet, her comment had been, can I have the last of the carrots, dad doesn't need to know you even made them!  To hear that out of a mouth of a child, pass the carrots please...wow.  I guess the honey may have had a big part in these delectable little morsels, and the reduced balsamic vinegar.  Needless to say this will definitely go in the will make again pile of recipes!

1 lb baby carrots, or regular small carrots, or larger ones halved or quartered
1 tablespoon butter
3 tablespoons honey
3 cloves garlic, chopped
1 tablespoon balsamic vinegar
1 cup hot vegetable stock (I used chicken since I was serving it with a roasted chicken)
1 teaspoon dried parsley
Sea salt to taste

1.  In a large frying pan with a lid add butter and melt over medium heat.  Place carrots in a single layer in pan, toss to coat and cook for 1 minute.

2.  Add chopped garlic, honey, and balsamic vinegar.  Stir and cook for another minute or two.  Pour over the hot vegetable stock and bring to a boil.  Simmer for 10-15 minutes, shaking pan occasionally.  Uncover the pan and cook for another 6-7 minutes or until the liquid reduces to a syrup.  Add salt if needed and parsley, toss to coat and serve warm.  Enjoy!

Recipe and photo adapted from Share My Kitchen.

Crunchy Coleslaw

Had a bunch of cabbage in the fridge that was begging to be used, so what better that coleslaw!  Wanted to add some apples to it, but unfortunately I didn't have any of those, but by all means, if you do, throw some in! 

1/2 head cabbage, shredded
1/2 carrot, shredded finely
1/4 cup apple cider vinegar
1/4 cup mayonnaise
3 green onions, sliced
1 teaspoon cracked pepper
1/2 teaspoon sea salt
1/4 cup sunflower seeds

1.  Combine all ingredients and mix well.  Refrigerate till ready to use.  Enjoy!

Roasted Garlic Mashed Potatoes

Once again, my weakness...potatoes!  This was very simple too make and it added so much to these lovely spuds.  Great alone, great with gravy, and great for leftovers or to add to your next dish.  Potatoes are very versatile.  They are tough and durable, store well, and have an impressive nutritional content including being a rich source of fiber, potassium and vitamin C.  Like other fruits and vegetables, potatoes are a low calorie food and are free of fat, cholesterol, and sodium, now that is my potato!

1 garlic bulb, end removed
salt & pepper to taste
olive oil
10 potatoes, peeled and quartered
water for boiling
1/4 cup butter
4 oz cream cheese
1/2 cup milk
salt & pepper to taste
1/2 teaspoon Johnny's Seasoning salt

1.  Preheat oven to 350°F.  Season the chopped off end of your garlic with salt and pepper to taste.  Drizzle on olive oil.  Wrap bulb in foil and keep cut end up.  Bake for 30-45 minutes.  Remove from oven and let cool.  When cool enough remove garlic from it's skin.

2.  While garlic is cooking boil potatoes in enough water to cover them.  Boil for 30 minutes and drain. 

3. Melt butter in saucepan, add potatoes, garlic cloves, cream cheese, milk, salt, pepper, and Johnny's Seasoning salt.  Mix with hand held mixer until smooth.  Serve just as is or with gravy over the top for a great accompaniment to any meal, and as always, enjoy!

Crab & Herb Stuffed Mushrooms

Most people cringe at the mention of fungi.  Not me, oh how I love mushrooms, raw, sauteed, in soups, and especially stuffed!  My kids are big mushrooms fans too.  So this was a must for our Christmas dinner, if no one else will eat them, I will be happy to oblige!  Now my husband argues with me that there is no nutritional value in a mushroom, well actually I get that from almost anyone who doesn't care to eat them...sorry for the length of this next part, just proving a point!

* Mushrooms have very less calories and contain approximately 80 to 90 percent water. At the same time, they have low sodium, carbohydrate and fat content and high fiber content. This is the reason why mushrooms are considered good for those aiming for weight loss.

* Mushrooms are an excellent source of potassium. In fact, it is said that there is more potassium in a mushroom than a banana. Since potassium helps lower blood pressure and diminished the risk of stroke, mushrooms are recommended to people suffering from hypertension.

* Mushrooms are rich in copper, a mineral that has cardio-protective properties. A single serving of mushrooms is said to provide about 20 to 40 percent of the daily needs of copper.

* Mushrooms are believed to help fight against cancer. They are an excellent source of selenium, an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.

* Researches have suggested that white button mushrooms can reduce the risk of breast cancer and prostate cancer. In fact, extract of white button mushrooms has been found to help in diminishing cell proliferation as well as tumor size.

* Shiitake mushrooms comprise of Lentinan, a beta-glucan that has been associated with stimulation of the immune system and thus, is believed to be helpful in fighting against AIDS. It also helps fight infection and exhibits anti-tumor activity.

* Being rich in fiber, protein and Vitamin B, mushrooms help maintain a healthy metabolism.

* It has been found that mushroom extract helps stop migraine headaches and is beneficial for people suffering from mental illnesses, like obsessive-compulsive disorder.

* Oyster mushrooms are said to be useful in strengthening of veins and relaxation of the tendons.
 
So they are not a waste of food after all!  Onto the recipe now...
 
24 white button mushrooms (24 mushroom caps and 1 cup stems, chopped)
3 tablespoons butter
3/4 cup panko bread crumbs
1 shallot, minced

1 teaspoon apple cider vinegar

1 teaspoon dried sage
1 teaspoon dried chives
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon cracked pepper
4 oz softened cream cheese
5 tablespoons imitation (or fresh) crab
3 tablespoons shredded Parmesan cheese

1.  Preheat the oven to 375°F.  Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.

2. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.

3. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

Cheesy Broccoli Gratin

This is pure melt in your mouth goodness!!!  I was so happy how this turned out.  I love broccoli so I may be a little bias...

1/4 cup butter
1/4 cup flour

2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

1.  Preheat oven to 400°F.

2.  Melt butter in a medium saucepan over medium heat.  Whisk in flour and cook for a minute or two to get the raw taste out of the flour.  Slowly add milk and whisk till smooth stirring in nutmeg and thyme. Turn off heat and add your shredded cheese stirring till melted. 

3.  Place your broccoli florets in your baking dish and pour cheese sauce over the top.  Sprinkle with panko bread crumbs and Parmesan cheese. 

4.  Bake for 20-25 minutes or until bubbly and golden brown.  Enjoy!

Bacon Cheddar & Chive Mashed Potatoes



Talk about mashed potato heaven...this was sooooo good last night with the Chicken Cordon Bleu we had.  They were creamy and dripped of flavor!  Kinda like a twice baked potato but even better. 

3 lb russet potatoes

5 slices bacon
4 oz cream cheese
1⁄4 cup unsalted butter, melted
1/2 cup sour cream
1 tablespoon dried chives
1 1⁄2 cups cheddar cheese, grated
1 teaspoon sea salt
1 teaspoon fresh ground pepper

1.  Preheat oven to 350°F.  Peel potatoes, and cut into 1-inch chunks.  Place in a large saucepan, and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat, and reduce to a simmer.  Cook until tender and easily pierced with a paring knife, about 20 minutes.  Transfer to a colander to drain; return to pan, cover, and set aside.


2.  Meanwhile, heat a large skillet over medium heat.  Add bacon, and cook until crisp and browned, turning once.  Transfer to paper towels to drain; let cool, and crumble into pieces.

3.  Using a fork, mash the potatoes in pan until light and fluffy.  Add the cream cheese, butter, and sour cream, and stir until combined and smooth.  Add chives, 2 cups cheese, half the bacon, salt, and pepper.  Stir until well combined.

4.  Transfer to a buttered 3-quart baking dish.  Top with remaining 1/2 cup cheese.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Remove from oven; garnish with remaining bacon. Serve immediately and enjoy immensely!

Photo and recipe addapted from Sippitysup.

Garlic Potato Fries

My husband agrees with me, these are the BEST fries ever!  Baked not fried, so I don't feel so bad eating them, and they use garlic infused olive oil. So yummy!  Definitely will be a most used recipe in my kitchen!  Hope you give it a try soon.

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
 
1. Preheat oven to 440° F.

2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.

3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.

4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

7. Serve with ketchup, mayo or sour cream and enjoy!

Recipe and photo from The Purple Foodie.

Smokin Deviled Eggs

I love eggs, but oh how I love deviled eggs!  All that mayo may not be the best for you calorie wise, but there is just something about that creamy filling that makes me want more and more!  The holidays are coming up and this is definitely going to make the rounds at our table.  This is a very simple and easy recipe for a very simple and easy side dish.

12 hard boiled eggs, peeled and sliced in half, yolks removed
8 tablespoons mayonnaise
1 teaspoon yellow mustard
Salt & pepper to taste
dash liquid smoke
Smoked Paprika to garnish
Sliced scallions to garnish

1. Mix together egg yolks, mayonnaise, mustard, salt, pepper, and liquid smoke till smooth.

2. Place mixture in a zip lock sandwich bag, cutting the tip off of one bottom corner.  Squeeze filling into empty egg shells evenly.  Sprinkle with smoked paprika, if you haven't yet tried smoked paprika I highly recommend you go out and get some, if has such a wonderful taste to it.  Top with scallions, or green onions and chill to time to serve.  Enjoy! 

Truffled Potato Gratin

Now if you are a lover of mushrooms...you will highly enjoy this dish!  I couldn't stop eating it!!!  The combination of potatoes, cream and mushrooms...is out of this world!  OK enough with the exclamation marks, just goes to show you how much I love this side dish!!!!!!  Ok really, I am done with them...I must say that when I say truffles, I don't mean the chocolate things you can never put down after just one, I mean those delectable fungi called truffles. You don't need a lot of them to make it thanks to another wonderful cheese called sottocenere.  If you can't find it at your local store in the specialty cheese section go to a cheese shop and if they don't have it, I am sure they can get some for you. Sottocenere cheese is a semi-soft cheese that is studded with the goodness of truffles.  Now if you want to use truffle mushrooms you can or any wild mushrooms like morel, porcini, chanterelle,  or lobster.  If you can't use those it will still be good with a regular supermarket mushroom.

2 tbsp butter, divided

1 tbsp olive oil
5 cups sliced mushrooms
1 clove garlic, minced
1 tbsp fresh thyme leaves
5 medium russet potatoes, sliced thin
salt and fresh ground black pepper to taste
6 oz sottocenere cheese, grated
2 cups cream
1 cup chicken broth

1. Slice up your mushrooms.  Heat 1 tablespoon butter and your olive oil a large saute pan on medium high heat.  Saute mushrooms for 15-20 minutes until they are all nicely browned.

2. Preheat your oven to 350°F.  Slice your potatoes very thin, using a vegetable slicer if you have one, so they are of the same thickness.

3. In the bottom of your casserole dish spread with 1 tablespoon of butter and your clove of minced garlic.  Layer with 1/3 of the potatoes, sprinkle with salt, pepper, thyme leaves, half your mushrooms, just about half of your cheese, save a little for the top, repeat with another layer, then top with potatoes.

4.  Poor in a cup of chicken stock and 2 cups of heavy cream.  Season to taste with salt and pepper and a bit more thyme.  Top with the remaining cheese.

5. Cover very loosely with foil making sure it is not touching the potatoes.  Bake for 45 minutes, remove foil and continue baking another 15-20 minutes until the top is golden brown and bubbly.  Cool slightly before serving, and enjoy!

Please let me know what you thought of it! A few more exclamations are needed!!!!!

Recipe courtesy of Chef John from Food Wishes.

Oven Roasted Cauliflower with Asiago Cheese

I always thought my family didn't like cauliflower, that is until I roasted it.  I love it and didn't make a whole lot because I figured I would be the only one eating it!  But boy did my portion get way smaller when I served this!  The kids and my hubby gobbled this up quicker than anything else on the table!  I guess this is how I will be making this vegetable from now on.   

1 medium head cauliflower (about 2 ½ pounds), cut into florets
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons grated Asiago cheese
A few sprigs fresh parsley, chopped (optional)

1. Set rack in middle position and preheat oven to 450 degrees.

2. In a large bowl, combine cauliflower florets with olive oil, salt and pepper and toss to coat evenly.

3. Roast cauliflower florets on baking sheet until tender and golden brown, about 20-30 minutes, stirring a few times to promote even browning . (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, turn oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to serving dish and garnish with parsley. Serve and enjoy!

Aunt Ellie's Potato Salad

4 large potatoes
4 hard boiled eggs, sliced
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dill relish
1 tablespoon hot sauce
Green onions to garnish

1. Scrub potatoes and boil till tender.  Drain and let cool. 

2.  Combine mayonnaise, salt, pepper, onion powder, garlic powder, dill relish, and hot sauce in a large bowl.  Add potatoes and eggs to mixture and add more seasoning to taste if desired.  Top with green onions and refrigerate overnight.  Enjoy!

Hush Puppies

2 cups corn meal
3/4 cup self rising flour
2 teaspoons salt
1 teaspoon chipotle seasoning
1 teaspoon pepper
1 onion, minced
1 habenero pepper, minced
1 pablano pepper, minced
1 carrot, minced
1/2 zuchinni, minced
1 egg
3/4 cup milk
5 dashes Tabasco Sauce
4-6 cups oil for frying

1. Heat oil in a deep fryer or a large skillet to 350 degrees or medium-high.

2. Combine the cornmeal, flour, salt, chipotle seasoning, pepper, onion, habenero, pablano, carrot, and zuchinni. Toss well.

3. Whisk together the egg, milk, and tabasco sauce and stir into cornmeal mixture.

4. Drop by the tablespoonful into the hot oil.

5. Fry until golden brown on all sides, remove with slotted spoon and drain on paper towel.

6. Serve HOT! (Don't worry, it is not spicy!)

Bacon Ranch Pasta Salad

I thought I would be the only one liking this dish since I am a ranch lover, well my husband loved it too!!!  So delicious, wonderful as a side dish on a hot summer day!

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Sweet Dilled Macaroni Salad

Going to make this tonight along with the Peruvian Roast Chicken!


1 13 oz package elbow noodles
6 hard boiled eggs, diced
2 dill pickles, diced
2 cups mayo
1/8 cup apple cider vinegar
2/3 cup sugar
2 1/2 tablespoons mustard
4 thick slices of cheese, cubed
1 tomato, chopped
1 tablespoon dried dill
1 teaspoon fresh cracked pepper
1 teaspoon salt

1. Boil noodles as directed on package. Drain and let cool.

2. Combine remaining ingredients, stir in cooled macaroni. Chill and serve.

Pickled Asparagus

This is a mild but flavorful way to cool some of that extra asparagus you may have in your fridge!

30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups white vinegar
1/2 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seeds
1 1/2 teaspoons dried dill weed
2 jalapeños, sliced into rings
3/4 teaspoon chili pepper flakes

1. Trim the bottom parts of the asparagus spears. Place in a large dish and sprinkle 1/3 cup salt on them. Cover with water. Let sit for 2 hours, drain and rinse under cool water.
2. In a sauce pan over medium heat, combine vinegar, sugar, 1 teaspoon salt, mustard seed, dill, chili pepper flakes, and jalapeños. Bring to a boil and boil for 1 minute. Add asparagus and simmer till desired tenderness. Cool and refrigerate. Eat within 2 weeks.