Pickled Red Onions

As part of the April Food in Jars Challenge, I added two quick pickles to the fridge. Having tried and loved the hot water bath pickled red onions, I felt comfortable with the "Put 'Em Up" quick pickle version (haven't tried them yet).

One of my Favorite Pickling books. 

Put 'Em Up is by far one of my favorite canning books. The Curried Cauliflower is to die for! When I decided to use this recipe, I realized that I could easily just switch the vinegars and put together a nice batch of pickled sweet peppers that will be a great addition to Grilled Cheese sandwiches (which they are!).

I am very tempted to make this potato salad on the same page. Yum!

For my red onions, I followed the recipe to a T.

They look so much better now that they have been sitting in the fridge for a while. I still have yet to try  them but have mu sights set on some tuna salad!

As for the pickled peppers, I replaced almost all of the red vinegar with white vinegar. These are really yummy especially on a grilled cheese sandwich. 

 Yummy Pickles!

As a post note - A Farmgirl Dabbles posted a recipe for this in May 2017 so I thought I should add it to this post. Pickled Red Onions

Thai Peanut Chicken

This recipe is so simple, so yummy, and was one of HiHo's favorite Indian treats. I recall her serving it at many dinner party's - and pulling off the "homemade Thai dish" even though it couldn't have been simpler. I post this recipe today in honor of not only HiHo but also for my surrogate Mom Lila. I love you both!

Ingredients
A taste of Thai peanut sauce mix
A can of coconut milk
one onion, sliced
Sweet peppers, roughly diced
a handful of peanuts
3 to 4 boneless skinless chicken breasts, cubed
olive oil

You will need 2 pans for this recipe:





Process
1. Chop your vegetables






















2. In a large skillet, heat 2 or 3 tablespoons of oil.

3. Add the onions and heat until translucent.






















4. When the onions are cooked add your cubed chicken, stir often as it cooks.

5. As chicken cooks, prepare the peanut sauce according to the directions on the package.






















6. When chicken is cooked, add the peppers and peanuts, stir to combine, and simmer.























7. Pour sauce over the meat and veggies, stir to combine and serve in bowls over rice! Enjoy!

Chicken in Chipolte con Adobo

Erin asked me for this recipe the other day, but I think it originated with her brother Matthew. I can't find my copy of the recipe, but this one (thanks to my MB) comes the closest to what I remember!
Chicken in Chipotle with Adobo
Ingredients

1 cup Chipotle Peppers En Adobo Sauce (half my recipe for it)
4 pounds boned and skinned chicken breasts

Directions

In a large teflon pan that has a lid, brown chicken briefly, you will need to do a couple shifts in the pan. Then tuck all breasts in the pan and arrange the cooked peppers and sauce on top of the meat, and cover to cook relatively low for around 40 minutes. Rearrange/stir after 20 minutes. Meat will be done when it starts giving off juice. Try not to overcook white meat.

Makes 16 4 ounce servings. It is great cold and sliced up in sandwiches too. Freeze single breasts in ziplock sandwich bags for future meals!

Number of Servings: 16