Recipe: Easy Fridge Dill Pickles

Reprinted from the San Antonio Express News

Photo: Juanito M. Garza /San Antonio Express-News

Dill pickles can be ready in less than a day with a simple recipe that involves pickling cucumbers, dill and white vinegar.

Makes 12 servings

8-10 smaller, firm pickling cucumbers

3 teaspoons kosher or pickling salt

2 tablespoons chopped dill

¾ cup white vinegar

Instructions: Slice cucumbers approximately ¼-inch thick and set aside.

Add salt, dill and vinegar to a 1-liter or equivalent lidded jar. Give it a good shake to mix ingredients. Add cucumber slices to fill jar just enough to still be able to close the lid.

The liquid level in the jar will look extremely low compared to the pickle pile, but don’t worry about it. The salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine and will rise.

Give the jar another good shake, and place near the front of the refrigerator to remind you to shake the jar every time you open the fridge. Pickles will become ideal after 8 hours. They will keep in the fridge, submerged in their brine, for as long as three weeks.

Per serving: 47 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 7 mg sodium, 11 g carbohydrates, 2 g dietary fiber, 5 g sugar, 2 g protein

Stuffing with White Castle or Krystal burgers? Yes, it’s a thing.

Hamburger chains White Castle and Krystal want to help you with your Thanksgiving dinner this year. Courtesy Krystal

NOVEMBER 22, 2017 11:16 AM

Recipe: Jalapeño cornbread with honey butter

The Thanksgiving classic with added spice

By    –   The Spectator

Jalapeno Cornbread – An all-American hero

Cornbread has become synonymous with traditional American fare, and is one of the few foods that spans both northern and southern American cooking; it sits on the table of virtually every Thanksgiving table in the country. But the use of corn in Native American cooking long predated the arrival of European settlers, and it was those Native Americans who taught the pilgrims how to make cornbread.

Native Americans would combine the cornmeal with water and animal fat and cook the mixture on rocks or garden hoes positioned near fires, which lent the corn patties their name: ‘hoe cakes’. As time passed, and wealth and facilities increased, additions were made through butters and sugars, enriching and sweetening the cornbread, turning it into a lusher, cakier product. The final part of cornbread’s journey came when chemical leavenings began to be used in American kitchens – baking powder and bicarbonate of soda – allowing the breads to rise without needing to prove, vastly shortening their preparation time.

Cornbread is the most comforting of dishes: warm, cakey, sweet and salty, baked until golden, puffed and proud, served with pools of butter. It is also one of the first things I ever learned to cook, and was one of the successes that paved firmer ground for my tentative baking steps. It was so simple to make: just a matter of pouring wet ingredients into dry and stirring. It was ready in half an hour and was a glorious, sunflower yellow, rich from the eggs and oil, but tender from the buttermilk. I crowed at my newly-found kitchen skills, and there is a photo of me, looking flushed with success, holding my freshly baked cornbread.

My recipe is a little different now to the one I used then, a hotchpotch of recipes I’ve tried and loved and collected. I like it not too sweet, so I’ve reduced the sugar, but spoon honey butter on while the bread is from the oven, so it pools around the edges and sinks ever so slightly into the crust. And my recipe still bears the marks of the first time I made it and couldn’t get hold of creamed corn, so blithely used normal tinned sweetcorn instead, which turned out to be an unexpected delight. It goes like this…

Jalapeño cornbread with honey butter

Makes: 16 squares
Takes: 5 minutes
Bakes: 20-25 minutes

150g cornmeal or polenta
150g plain flour
1 tsp salt
2 tsp baking powder
50g light brown sugar
2 large eggs
240 ml buttermilk
4 tbsp vegetable oil
200g tinned sweetcorn
A handful of jalapeño peppers, finely chopped
50g butter
1 tablespoon of runny honey

1. Preheat your oven to 180°C. This cornbread can be baked in a 20cm square baking tin, a large enamel dish or a large, oven-safe iron skillet. The exact size of your vessel will determine depth and baking time.
2. Sift all dry ingredients (cornmeal, flour, baking powder, salt, sugar) together into a large bowl.
3. Beat the eggs, buttermilk and olive oil together in another mixing bowl.
4. Pour this wet mixture into the dry ingredients and mix together until just combined. Fold through the sweetcorn and jalapeños.
5. Pour the batter into the tin and bake for 30 minutes or until a skewer comes out clean. Depending on your oven, you may need to cover with foil during the latter stages of cooking if it’s starting to look a bit toasty.
6. As soon as you’ve taken the cornbread out of the oven, melt the honey and the butter together in a small pan and drizzle over the still warm cornbread. Serve immediately.

Turkey Cigars with Jalapeno Pesto


Turkey Cigars with Jalapenos

  • 3 tablespoons olive oil
  • 1 pound ground turkey
  • 1 small onions (peeled, minced)
  • 2 garlic cloves (peeled, minced)
  • 1/3 cup dried cranberries (roughly chopped)
  • 1/2 cup pine nuts (toasted)
  • 1/2 cup goat cheese (crumbled)
  • 1/4 cup parsley leaves (finely chopped)
  • 6 Phyllo dough sheets
  • 8 tablespoons unsalted butter (melted)
  • Kosher salt and freshly ground black pepper (to taste)
  • 6 fresh jalapenos (cored, seeded)
  • 5 fresh serrano chiles (cored, seeded)
  • 6 cloves garlic (peeled, thinly sliced)
  • 1/2 medium red onion (peeled, 1/4-inch dice)
  • 1/2 cup sliced blanched almonds
  • 1 cup extra virgin olive oil
  • Kosher salt (to taste)
  • For the Turkey Cigars: Preheat oven to 375ºF. Line a baking sheet with parchment and set aside.
  • In a large saute pan over medium-high heat add 3 tablespoons of olive oil and the turkey. Cook until golden brown, about 10 minutes, breaking up with a wooden spoon or a potato masher. Then add the onions, garlic and season well with salt and pepper. Cook until the onions have softened, about 6-8 minutes. Remove mixture from heat and immediately stir in cranberries (they will re-hydrate as the mixture cools. Once cooled, remove mixture to a large bowl then add the pine nuts, goat cheese and parsley.
  • Lay out one sheet of phyllo dough and cut in half widthwise. Brush with melted butter and add some of the turkey mixture in a thin line down the side closest to you. Fold the phyllo over and roll up tightly into a long, thin cigar. Brush with additional butter and place the cigars on the prepared baking sheet. Repeat with the remaining filling and phyllo, totaling 12 cigars. Place in the oven to bake until golden brown, about 10-12 minutes. Leave the cigars whole and serve lined up on a platter with the cilantro pesto dipping sauce.
  • For the Pesto: In the bowl of a food processor add the jalapenos, serranos, garlic, onion, almonds, and olive oil and process until smooth. Season to taste with salt and pepper and serve.

Pickle-Brined Turkey


Article reprinted from



Change up your usual Thanksgiving turkey routine. Using pickle juice in brine adds loads of flavor and guarantees a tender and juicy turkey.

Swap options: The weight of kosher salt varies by brand. If you prefer to use iodized table salt or fine sea salt, reduce the salt by half to about 2 ⅛ ounces by weight.

For a spicy version add 1 roughly chopped jalapeño, Fresno, habanero or Thai chile pepper to the brine when simmering (depending on your preferred level of heat), and use the brine from 2 jars of zesty or spicy pickles instead of dill pickles.

For a bread and butter brined version, omit the garlic from the brine, add 1/4 cup of granulated sugar to the brine when simmering. Then use the brine from 2 jars of bread and butter pickles instead of dill pickles.


    • 1 gallon of water plus 3 quarts water, divided
    • 3/4 cup kosher salt, preferably Diamond Crystal
    • 2 large cloves garlic, smashed
    • 1 tablespoon black peppercorns
    • 1 tablespoon mustard seeds
    • 2 teaspoons celery seeds
    • 2 teaspoons dill seeds
    • 3 cups dill pickle brine (from two 24-ounce jars of pickles)
    • One 10- to 15-pound turkey



To brine the turkey:

1. Add 4 quarts (or 1 gallon) of the water, along with the salt, garlic, peppercorns, mustard seed, celery seed and dill seed, to a large stockpot. Cover and bring to a simmer over medium-high heat.

2. Remove from the heat and allow to cool until the brine is no longer steaming. Transfer the brine to the refrigerator until the liquid is cool.

3. Remove brine from fridge and pour in remaining 3 quarts water and pickle brine.

4. Place the brining bag in a large roasting pan or baking pan to support the bottom of the bag. Add the turkey to the brining bag. Pour the brine over the turkey into the bag. Seal the bag, pressing out as much excess air as possible.

5. Return to the refrigerator. Use a Dutch oven lid, cast iron pan or heavy casserole dish to weigh the turkey down so it remains submerged. Brine overnight or for up to 12 hours.

To roast the turkey:

1. Remove the turkey from the brine and discard the brine. Place the turkey on the rack of a roasting pan.

2. Pat the turkey skin and cavity dry with paper towels and let sit for an hour at room temperature.

3. Preheat the oven to 450°F.

4. Roast the turkey for 45 minutes. Then reduce the oven temperature to 325°F and continue to roast the turkey until a thermometer inserted into both the thickest part of the thigh and the breast registers 165°F (this can take between 2½ to 4 more hours, depending on the weight of the turkey). If the skin starts to burn before the turkey is done, loosely tent the turkey with foil.

5. Remove the turkey from the oven and transfer to a rimmed baking sheet or serving platter. If uncovered, loosely tent with foil now. Let the turkey rest for 30 minutes to redistribute the bird’s juices before carving.

News 4 Cooks: Jalapeño Cheddar Gougères

Written By Christian Wlach   –

Jalapeño Cheddar Gougères
8oz butter (2 sticks)
1.5 tsp salt
1.5 tsp sugar
2 cups milk
3 cups bread flour
8 eggs
2 cups cheddar cheese, finely shredded
1 jalapeño pepper, finely minced (2 jalapeños if you like spicy)

Preparation Instructions (must be specific, no vague amounts i.e. “pinch or scoop”):
1. In a medium-large pot, boil the butter, salt, sugar, and milk.
2. Add the flour and stir until the mixture cleans the side of the pot (best using a heat-proof spatula or a wooden spoon).
3. Remove from the heat and police the mixture in the bowl of a stationary mixer (like a Kitchen-Aid), fitted with a paddle.
4. Mix on medium speed while adding the eggs gradually. Fully incorporate each addition before the next.
5. Mix until the bowl is almost cool to touch.
6. Add the shredded cheddar cheese and the minced jalapeños.
7. Place into a piping bag (or a large Zip-loc bag with a corner cut off).
8. Line a sheet pan with parchment paper.
9. Pipe the dough into puffs, anywhere from the size of a quarter to the size of a half dollar, depending on how large you want the puffs to bake. They will expand in the oven.
10. Bake at 350*F for 20 minutes, then reduce the heat to 320*F for an additional 10-15 minutes. The puffs should be a medium-dark golden brown color.

These puffs are served perfectly by themselves, but you can also make them bigger and fill them with your favorite chicken salad, seafood salad, or even a cream cheese and salsa blend for an enhanced filling! These Jalapeño Cheddar Gougères are great for hors d’oeuvres for a holiday party or for entertaining guests!

Jalapeno, lime, honey and coriander lamb shoulder


Jalapeno, Lime, Honey and Coriander Lamb Shoulder

Serves six.


1.4kg lamb shoulder, bone in

1 tbsp olive oil

2 cloves garlic, finely chopped

1 jalapeno, seeded, finely chopped

zest and juice of 2 limes

2 tbsp honey

bunch coriander leaves and stems, finely chopped

cup vegetable stock

1 large fennel bulb, trimmed, cored, thinly sliced, fronds reserved

green cabbage, finely shredded

2 green onions, thinly sliced

To serve: soft tacos, lemon wedges, coriander leaves and garlic aioli


Preheat oven to 180°C (160°C fan-forced).

In a medium bowl combine olive oil, garlic, jalapeños, half the lime zest and juice, honey and coriander, season. Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat.

Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.

Cook in oven for 2 to 3 hours, or until meat is tender and falling off bone. Set aside to rest for 20 minutes. Shred lamb with 2 forks. Drizzle with any pan juices, drained of fat.

Meanwhile place fennel, fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl. Season and toss to coat.

Serve lamb on tacos with coleslaw, aioli and lime wedges.

Tips: Take your lamb out of the fridge 30 minutes before cooking to ensure it cooks more evenly (keep it out of direct sunlight).

Try lamb ribs or lamb neck fillet in place of shoulder.

Source: Meat & Livestock Australia

Cauldron Carving

By Angela Denstad Stigeler   –   

Here’s a trick worth trying: before you carve frightful faces into your fall gourds, set aside a small, stout sugar pumpkin to serve as cauldron for a fun and festive dip. A queso fundido, Spanish for “molten cheese,” is just the thing to bake up in a big pumpkin bowl and serve hot to guests coming in from the chill of night. A spicy, stick-to-your-ribs sort of party snack, it’s appealing enough to tempt kids away from the candy bowl. As diners dip away at the cheesy potion, they might even eat up the baked pumpkin, too. So try your hand at this warm and bubbling carved cauldron for some cheesy Halloween fun—with fundido!

Pumpkin Queso Fundido

1 small sugar pumpkin, about 3 pounds

8 ounces dried chorizo, diced*

1 jalapeño pepper, seeds and ribs removed, finely chopped

1 4-ounce can chopped green chiles

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

3 tablespoons all-purpose flour

1 ½ cups low-sodium chicken or vegetable broth

2 cups shredded mozzarella cheese

1 cup shredded Monterey jack cheese

Chopped fresh cilantro, for garnish

Blue corn tortilla chips, for serving

Preheat the oven to 375 degrees. Slice off the top 1 ½ inches of the pumpkin and scoop out the seeds and pulp from the cavity. Wash and reserve the seeds for toasting, if desired.

Heat the diced chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes.

Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover with the pumpkin top and bake until the pumpkin is tender, 1 to 1 ½ hours. Remove the lid and continue to bake until the cheese is golden and bubbly, 20 to 25 minutes. Let cool for 10 minutes, sprinkle with cilantro and serve with tortilla chips.

Recipe adapted from Food Network Kitchen

*If you can’t find chorizo, use any spicy sausages, casings removed, and brown the meat in a little oil before proceeding with the rest of the recipe as written.

Jalapeño Popper-Stuffed Chicken Breasts Recipe – Made with Longhorn Bread & Butter Jalapeño Dip Mix form

Longhorn Bread & Butter Jalapeño Dip Mix


  • 1/3 cup chives-and-onion cream cheese spread (from 8-oz container)
  • 1 1/2 cups shredded pepper Jack cheese (6 oz)
  • 1/4 cup Longhorn Bread & Butter Jalapeño Dip Mix
  • 4 boneless skinless chicken breasts (about 20 oz)
  • 1/4 cup butter, melted
  • 2 cups corn chips, crushed
  1. Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and Longhorn Bread & Butter Jalapeño Dip Mix until well blended; set aside.
  2. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  3. Place melted butter in shallow dish. Place crushed corn chips in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Dip filled chicken breasts into butter, then coat in crushed corn chips. Place in ungreased 8-inch square (2-quart) baking dish.
  4. Bake 40 to 45 minutes or until chicken is no longer pink in center.
Check out all of our great sauces and spices at

Bobby Flay’s Nacho Burger

By Bobby Flay   –   Today

Nathan Congleton / TODAY

Burgers are one of my favorite things to eat — especially while watching sports — and I love the Southwestern and Mexican flavors.

Technique tip: Make an indentation in the center of each burger before cooking to stop the burger from puffing up. Don’t press on burgers; you will press all the juices out.

Swap option: Use store-bought pickled jalapeños if you’re short on time.



    • 20 jalapeño chiles
    • 1½ cups red wine vinegar
    • 1½ cups white wine vinegar
    • 2 tablespoons kosher salt
    • 2 tablespoons granulated sugar
    • 1 teaspoon whole coriander seeds
    • 1/2 teaspoon whole black peppercorns
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds

    • 3 tablespoons red wine vinegar
    • 1 tablespoon canola oil
    • 1 to 2 teaspoons chipotle chile puree
    • 3 plum tomatoes, seeded and finely diced
    • 2 tablespoons finely diced red onion
    • 3 tablespoons finely chopped fresh cilantro
    • Salt

    • 1 tablespoon unsalted butter
    • 1 tablespoon flour
    • 1½ cups whole milk
    • 8 ounces grated Monterey Jack cheese
    • 2 tablespoons grated Romano cheese
    • Salt and freshly ground black pepper

    • 1½ pounds ground chuck, 80 percent lean
    • 2 tablespoons canola oil, plus more
    • Salt and freshly ground black pepper
    • 4 hamburger buns, split and lightly toasted
    • Queso sauce (recipe above)
    • Tomato-chipotle relish (recipe above)
    • 4 pickled jalapeño chiles, thinly sliced (recipe above)
    • 1 bag blue corn tortilla chips


For the pickled jalapeños:

1. Bring a medium pot of salted water to a boil. Add the jalapeños to the water and blanch for 2 minutes. Drain well; pat dry with paper towels and let cool slightly. Using a small paring knife, make a small slit in the center of each jalapeño and place in a small bowl that has a tight fitting lid.

2. Combine the vinegars, salt, sugar, coriander, peppercorns, fennel, mustard and cumin in a medium saucepan and bring to a simmer. Cook until the sugar and salt is dissolved. Remove from the heat and let cool to room temperature.

3. Pour the mixture over the jalapeños, cover and refrigerate for at least 2 hours and up to 48 hours before using. Stir several times during pickling.

For the tomato-chipotle salsa:

Stir together the vinegar, oil and chipotle puree in a medium bowl. Add the tomatoes, onion and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance.

For the queso sauce:

Melt the butter in small saucepan over medium heat, add flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 5 minutes. Slowly whisk in the Jack cheese until melted. Remove from heat, whisk in Romano and season with salt and pepper. Keep warm.

For the burger:

1. Heat a cast iron pan or griddle over high heat. Add the canola oil and heat until it shimmers.

2. Form meat into four 6-ounce burgers, brush with the oil and season liberally with salt and pepper on both sides. Place an indentation into the center of each burger and place, indentation-side-up in the pan and cook until the bottom is browned and a crust has formed, 4 to 5 minutes. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer.

3. Remove the burgers from the grill and place on the bun bottoms. Top each burger with some of the queso sauce, then tomato-chipotle relish, pickled jalapenos and blue corn chips. Top with bun tops and serve.