Category:

Fresh Chopping

Pickle Dip Recipe

by Reposted Article July 29, 2019

written by Reposted Article

provided by Mittie Wooden

If you like Pickles and who doesn’t, you have to try this Pickle Dip Recipe. My sister-in-law Mittie shared this recipe on facebook and it sounds great. It makes 3 cups which should feed a party. If you need a smaller or even larger batch, use the servings controls on the menu to increase of decrease and voilà the quantities all change.

Dill Pickle Dip

This dip is delicious and a hit at parties or potlucks. Use your favorite pickle for the recipe!

Course Dip

Cuisine American

Keyword Pickle Dip

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Dip

Cuisine American

Keyword Pickle Dip

Cooking Method fresh chopping

Hot/Cold Dish Cold

Resting time 1 hour

Servings 10 people (3 cups)

Author Diane Schmidt

Ingredients

2 c diced dill pickles
8 oz cream cheese
1/3 c chopped green onion
1/4 c dill pickle juice
2 tsp minced garlic
1 tsp Old Bay seasoning
1 tsp black pepper

Instructions

Mix together the cream cheese, pickle juice, garlic, pepper, and Old Bay seasoning until smooth and creamy.
Mix in the chopped pickles. Refrigerate for an hour before serving. Delicious on crackers, or potato chips. If making chip dip I like to chop the pickles very finely, but for crackers a little bigger chunks is nice.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! Tell them you found it on the Fat Farm

Notes

Makes approximately 3 cups

Nutrition Facts

Dill Pickle Dip

Amount Per Serving

Calories 86 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 412mg18%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 390IU8%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

July 29, 2019 0 comment

American Food Broccoli Darlene Myer Fresh Chopping Salad Vegetables

Darlene’s Broccoli Salad

by jughandle January 15, 2018

written by jughandle

Darlene’s Broccoli Salad recipe is an adaptation of a Paula Deen recipe which originally had a cup of mayo instead of the yogurt. Her recipe had over 440 calories per serving. Darlene’s has only 305. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Darlene often substitutes nuts like pecans or walnuts for the sunflowers seeds when they are hard to find. Feel free to sub other ingredients out as you like. np of mayo instead of the yogurt. Her recipe had over 440 calories per serving. This one has only 250. It is also high in vitamin A and has over 126 % of your daily allowance of vitamin C.

Broccoli Salad

Low calorie adaptation of a Paula Deen recipe.

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Lunch, Salad

Cuisine American

Keyword Broccoli Salad

Protein bacon

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 8 servings

Author jughandle

Ingredients

1 lb Broccoli Florets cut into bite sized pieces
6 slices Bacon cooked crispy and crumbled
1/2 Cup Vidalia Onions Or red onions chopped
1/2 Cup Raisins
1/4 cup dried cranberries
1/4 Cup Sunflower seeds
8 oz Cheddar cheese diced into 1/4 inch pieces
1 Cup cherry tomatoes halved

For the Dressing

1 Cup Plain Greek Yogurt
1 Tbsp apple cider vinegar
3 Tbsp sugar or to taste
1 tsp kosher salt or to taste
1/2 tsp black pepper or to taste

Instructions

Cut the washed broccoli florets into bite size pieces.
Chop the Vidalia or red onion
Cut the cherry tomatoes in half
Cut the cheddar cheese in to 1/4-3/8" cubes
Add the veggies to a bowl along with raisins, cranberries, sunflower seeds and crumbled bacon.
Mix yogurt, vinegar together with (put vinegar in 1 T at a time and check flavor), sugar, salt & pepper in separate bowl, mixing well.
Pour over veggies and toss.
Adjust seasonings
Chill in refrigerator before serving.

Nutrition Facts

Broccoli Salad

Amount Per Serving

Calories 305 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Cholesterol 42mg14%

Sodium 610mg27%

Potassium 429mg12%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 10g11%

Protein 15g30%

Vitamin A 728IU15%

Vitamin C 56mg68%

Calcium 268mg27%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

January 15, 2018 3 comments

Condiments, Dips, Sauces, Dressings & Gravy Fresh Chopping Marinades Sauces South American

Chimichurri Red and Green Sauce Recipes

by jughandle January 9, 2018

written by jughandle

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What is it NOT

Chimichurri is not a Pesto as some might think. Pesto is primarily for pasta. Chimichurri most often to cook meat.

It is also not a Marinade. I’m sure there are those who do use it for a marinade, but largely it is used to baste meat as it is cooking.

Chimichurri Green and Red Sauce Recipes

Cooks of Argentia primarily use Chimichurri to baste meat while it cooks. Therefore Chimichurri basting sauce should be a loose, oil-based condiment, not a paste. You can achieve a coarse, loose mixture, by using a knife if you are not proficient with a food processor.

Wikipedia states: Chimichurri, originating in Argentina, is a fresh ingredient sauce used in cooking. It comes in a green version and the traditional red sauce. Dominant flavors are parsley and garlic with a supporting cast of olive oil, oregano, and red wine vinegar.

Traditionally

The traditional Chimichurri of Argentina does not include chiles. So, if you enjoy the heat of a chile pepper and like the brightness it brings to meats, include chiles in your sauce. Feel free to modify any of our recipes to suit your own taste.

Fat Farm recipes are certainly for inspiration and provide a starting point for your culinary creativity. – jughandle

Chimichurri Sauce

Use this sauce to baste meats while grilling or barbecuing.

Course Basting Sauce, Condiment

Cuisine All

Keyword Chimichurri Sauce

Cooking Method fresh chopping

Hot/Cold Dish Either

Course Basting Sauce, Condiment

Cuisine All

Keyword Chimichurri Sauce

Cooking Method fresh chopping

Hot/Cold Dish Either

Resting Time 2 hours

Servings 10 servings as a condiment

Author jughandle

Ingredients

1 shallot chopped
1 chile or red jalapeño finely chopped or red pepper flakes
3 cloves garlic sliced or pressed
½ cup red wine vinegar not balsamic or white
1 tsp kosher salt or more to taste
½ cup cilantro chopped or 1/4 cup dried
¼ cup parsley chopped flat-leaf Italian
2 Tbsp oregano fresh chopped or 2 tsp dried
¾ cup Olive oil best quality EVOO
1/2 tsp black pepper to taste

Instructions

Chop all your fresh herbs, onions and chiles either on the bench or in a processor
Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
Stir in the olive oil, vinegar, then salt and pepper to taste
Taste and adjust seasonings.
Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
Can easily keep for a few days.

Notes

Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug

Nutrition Facts

Chimichurri Sauce

Amount Per Serving

Calories 154 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Sodium 236mg10%

Potassium 56mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 240IU5%

Vitamin C 9.2mg11%

Calcium 20mg2%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Smoky red chimichurri sauce

Use this sauce to baste meats while grilling or barbecuing. It is a twist on the traditional Green Chimichurri Sauce and different enough to warrant it's own recipe.

Course Basting Sauce, Condiment

Cuisine South American

Keyword Chimichurri Sauce, Smoky Red Chimichurri Sauce

Cooking Method fresh chopping

Hot/Cold Dish Either

Course Basting Sauce, Condiment

Cuisine South American

Keyword Chimichurri Sauce, Smoky Red Chimichurri Sauce

Cooking Method fresh chopping

Hot/Cold Dish Either

Resting Time 2 hours

Servings 4 servings as a condiment

Author jughandle

Ingredients

6 cloves garlic pressed or chopped
2 shallots chopped, well-rinsed
½ cup olive oil EVOO
1/4 Cup red wine vinegar
¼ cup fresh parsley chopped or cilantro or a combination
1 Tbsp smoked paprika
1 tsp red chile sweet ground such as New Mexico powder
3/4 tsp salt more or less to taste
¼ teaspoon ground cumin or not

Instructions

Chop all your fresh herbs, onions and chiles either on the bench or in a processor
Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
Stir in the olive oil, vinegar, then salt and pepper to taste
Taste and adjust seasonings.
Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
Can easily keep for a few days or longer

Notes

Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug

Nutrition Facts

Smoky red chimichurri sauce

Amount Per Serving

Calories 264 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Sodium 444mg19%

Potassium 120mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 1180IU24%

Vitamin C 9.2mg11%

Calcium 22mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Variation:

Substitute cilantro, watercress, or arugula for the parsley or oregano.

Add limes, tomatillos and/or avocados and see what happens.

Related Information:

Other Sauce Recipes

More Than You Wanted To Know

The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.

Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.

Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.

Perbacco chef, Staffan Terje believes that chimichurri is identical to Sicily’s salmoriglio sauce, which is served mainly on seafood.

Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.

From Culture Trip A Brief History

January 9, 2018 1 comment