1/2 teaspoon Seasoned Salt and ¼ teaspoon Cayenne Pepper
Kosher Salt And Freshly Ground Black Pepper
2 eggs
DIRECTIONS
Preheat the oven to 425 degrees F. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Pour potatoes onto rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice. Heat a nonstick pan to medium high. Crack egg and cook to your liking, seasoning with salt and pepper. Sprinkle potatoes with a little more salt and pepper before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-08-03 21:17:142014-08-03 21:17:14Breakfast Potatoes with Cubanelles and Fried Eggs
2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them)
½ tsp coriander seeds
¼ tsp mustard seeds
¼ tsp whole peppercorns
1/8 tsp red pepper flakes
2 cups of water
1 tablespoon sea salt
DIRECTIONS
Cut your cucumbers into your desired size. Remember sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. A chunk of onion works well, giving great flavor. Or you can use a clean rock. Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch.
Garlic Dill Refrigerator Pickles
INGREDIENTS
6-12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
DIRECTIONS
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
4 (4-ounce) salmon fillets
DIRECTIONS
Prepare grill.
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-08-03 21:13:172014-08-03 21:13:17Grilled Salmon with Charred Corn Relish
Breakfast Potatoes with Cubanelles and Fried Eggs
Breakfast Potatoes with Cubanelles and Fried Eggs
INGREDIENTS
DIRECTIONS
Preheat the oven to 425 degrees F. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Pour potatoes onto rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice. Heat a nonstick pan to medium high. Crack egg and cook to your liking, seasoning with salt and pepper. Sprinkle potatoes with a little more salt and pepper before serving.
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Easy Homemade Dill Pickles and Garlic Dill Refrigerator Pickles
Easy Homemade Dill Pickles
INGREDIENTS
DIRECTIONS
Cut your cucumbers into your desired size. Remember sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. A chunk of onion works well, giving great flavor. Or you can use a clean rock. Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch.
Garlic Dill Refrigerator Pickles
INGREDIENTS
DIRECTIONS
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
Grilled Salmon with Charred Corn Relish
Grilled Salmon with Charred Corn Relish
INGREDIENTS
DIRECTIONS
Prepare grill.
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
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