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Mar 102016

Sweet And Zesty Carrot Sticks

I know I have been slacking off in the kitchen department lately and I do apologize! I have had a few things brewing up in this old noggin but have yet to put them to use. Hopefully this week will alter my absence and I will get back to getting something done even if it gets screwed up as I have done in the past so many times, ha ha!

Pizza and carrot sticks 006

With summer temperatures getting closer to us here in the South, I thought these might go great with a sandwich or even as a topper for a nice refreshing salad. These carrots have a delicate sweetness along with a bite from the horseradish that went very well for our taste buds; only thing is that the next time, I am going to add a little more horseradish to give them a little more zing. I sure wish I could have some of the fresh horseradish that my dad used to dig up on our property. After he dug it up, he and I, mostly he, would clean it and grate it for my mom to jar it up! I can still feel the tears rolling down my face from the pungent smell that can only be smelled when fixing it fresh out of the garden. My sister sent me some pieces to try and grow, but they didn’t like our soil or something, and didn’t do a thing but die, maybe I’ll try again!!! Another thing, with St. Patty’s Day next week, they are going to really compliment our corned beef sandwiches on the weekend………

Sweet And Zesty Carrot Sticks
  • 2 large carrots, pared and cut into sticks
  • ⅓ cup honey
  • 2 tbsp butter
  • 1-1/2 teas prepared mustard, maybe next time I'll use horseradish mustard for my extra kick
  • 1 heaping teas horseradish
  • Dash of sea salt
  • Dash of white pepper
  1. Steam carrots to a crisp-tender stage; drain and reserve 1 tablespoon of the water.
  2. Combine the remaining ingredients along with the reserved water in a small saucepan and bring to a boil, stirring constantly.
  3. Place carrots in a small glass jar (I used a small pickle jar), and pour mixture over carrots.
  4. Let cool to room temperature, top with lid and let sit in the frig for a day before using so as to absorb the flavor.

I did get to make my egg rolls with the Chinese marinated pork loin and that night we gorged ourselves, my daughter eating 4 of those bad boys! Don’t think I’ll ever make them again unless I first cook off one of those pork loins…………um um GREAT!

Hope you enjoy and see ya real soon, God willing………..

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Jun 022015

                                                              Dilly Horseradish Pickle

Goes great with any sandwich or on a relish tray.

Goes great with any sandwich or on a relish tray.

Where do I begin? I know it’s been a while and you’ve been wondering where I’ve been. So before I throw this recipe in I’ll give you a brief update of what turned out to be a wonderful week! It started with having a quiet cookout for Memorial Day, just Husband and I. Computer melt down, not so wonderbar! Then two trips to the doctors for Kenny and all good news on both ends, what a relief that was! Two days of shopping, one for every day items and the other to get what I needed at the last minute for another cookout to celebrate granddaughter’s birthday.

Sammies Birthday 2014 010
My daughter was even here and it was the first time in many moons that she got to celebrate a birthday with Sammi. Our other granddaughter Chey, was also here making it the second time in six months that we have all been together, again, in many moons. Our great-granddaughter and great-grandson along with the dads made for a beautiful day. Ulric has now decided that he wants people food and with a highchair tray of potato salad, cole slaw and baked beans, he let us know that Gram and Pappy’s food was much to his liking, so I guess he’ll be back!

Little Bear putting away some food...

Little Bear putting away some viddles…

Only one incident that could have ruined the day turned out to be my fault. Not having a rug rat in the home for what seems like centuries, Gram, on a trip to the kitchen didn’t see the baby crawling halfway under the counter and as I came around the corner, BAM! I ended tripping right over Ulric and ended up on my knee when I fell to the floor. Ulric was fine although I scared the devil out of him when I crashed and burned! I was so thankful to the good Lord that only my knee and my ego were damaged!!!! Of course when I hit the floor, all three entryways into my kitchen had people standing in them to see what had happened, hence my ego really took a hit. Kenny even thought I had had a heart attack for pete’s sake! My knee really didn’t hurt too much, so I kept on entertaining the crew like a real trooper only to really suffer the next day as I could hardly walk……….
Now onto a really simple way to take a store bought jar of pickles and add some extra pizazz to them! I do not care for sweet pickles and this gives them only a hint of sweetness and a bit of a bite to every crunch and they are now on my menu for hamburgers and sandwiches! The original recipe called for apple cider vinegar and decided to sub it for regular vinegar and glad I did as they were a hit for the BBQ…

Dilly Horseradish Pickles
  • 1 jar (16 oz) whole dill pickles, I used Vlasic baby dills
  • 2-1/2 oz prepared horseradish
  • 1 cup of sugar
  • ⅓ cup of vinegar
  • 2 to 3 oz water
  1. Drain pickles and rinse.
  2. Halve pickles, put back into the jar and top with the horseradish.
  3. In a small saucepan, combine the remaining ingredients, bring to a boil to dissolve sugar.
  4. Pour mixture over the pickles and let cool slightly.
  5. Tightly cover jar with aluminum foil, replace lid and place in the frig, upside down, for 24 hours before munching.
  6. The longer they are refrigerated, the more flavor they absorb.

Hope you enjoyed our week in review and the pickles too! More recipes to come this week after another doctor’s appointment tomorrow…………..

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