Appetizers Archives

09
Apr
2015

The Pioneer Woman’s Salsa (and how to can it!)

categories: Appetizers, Canning And Preserving

61.3K Shares

Enjoy The Pioneer Woman’s salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!
Do you like Mexican food? Our family sure does! Occasionally we go OUT for Mexican food, which always includes a big basket of tortilla chips (or two) and salsa to munch on before dinner is served. Well… I found this recipe for The Pioneer Woman’s (Ree Drummond) Restaurant-Style Salsa on line, and adapted it for canning! It’s SOOOO good!

The thing I like the most about making this salsa is that I can make it (and can it) any time of the year. The recipe calls for canned tomatoes, which is kind of nice, because we all know the very best ripe tomatoes are available during our summer months.

You Can Make This Salsa Any Time Of The Year!

But what if you want to make or can great salsa in the middle of January? (those grocery store tomatoes are kinda gross at times!) Well, with this awesome recipe you can make wonderful restaurant-style salsa (and can it!!!) any month of the year!

I made this salsa and canned it for the first time last July. We saved some to eat “fresh”, and I canned the rest. I was able to can about 10 jars of the salsa (Note: I DOUBLED this recipe), and last month (March 2015), we ate the last of our canned salsa.

Each time we opened a jar, the salsa tasted just as good as the day I made it… and I didn’t have to buy salsa for 8 months! YeeHaw and Awesome!

Do I HAVE To Can This Salsa?

The quick answer is no. You do NOT have to can this salsa! If you are not going to can it, you need to know that this recipe makes a large quantity, AND is as easy as putting all the ingredients into a food processor or blender and pulsing until fully mixed.

Adjust seasonings to taste, and refrigerate salsa for an hour before serving. That’s how easy it is!

How To Make The Pioneer Woman’s Salsa

Get the ingredients together. Prep the onion and jalapeno according to the instructions in the printable recipe at the bottom of this post.

Place all ingredients in a large food processor or blender (you may have to prepare this in batches, and then mix all together in a large bowl or pot).

Pulse or blend until salsa becomes the consistency you prefer. Taste the salsa, and adjust the seasonings to suit your taste.

If You Are NOT Canning This Salsa

The salsa is done at this point if you are not planning to can it for long term storage. Cover the salsa and refrigerate it for one hour before serving with a ginormous bowl of tortilla chips. That’s it!

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

If you are going to can and preserve the salsa, prepare 5 half-pint jars (or 10 if you are doubling the recipe). Wash canning jars in hot soapy water, rinse, drain, then heat the jars.

To heat the jars, I place the clean jars on a dish towel on a baking sheet. Place jars in a 250 degree oven for 20 minutes, before heating the salsa up for canning.

Heat water in a water bath canner while preparing the salsa and jars for canning (according to manufacturer instructions). Bring the salsa to a boil, then reduce the heat to a gentle boil for 5 minutes, stirring frequently. While this is cooking, put the jar’s flat lids into simmering hot water for 4-5 minutes.

Fill The Jars With The Pioneer Woman’s Salsa For Canning

Ladle the hot salsa into the hot, prepared canning jars, leaving 1/2 inch head space in each jar. Follow instructions in the printable recipe below, to remove air bubbles, and apply the flat lids and rings.

Place the prepared jars of The Pioneer Woman’s salsa onto a rack in canner. Process jars in a gently boiling water bath for 15 minutes (per instructions below in the recipe card).

Once done, the hot jars of salsa are removed and rest on the counter for 12-24 hours. When completely cooled, test the jars to ensure they have sealed properly, wipe them clean, label the jars, and then they are ready for the pantry.

Hope you will give this wonderful restaurant-style salsa a try! We sure have enjoyed having absolutely delicious salsa available to us year-round, with only a couple of steps to our pantry to get it!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These canning recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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The Pioneer Woman's Salsa (and how to can it!)

Prep Time

15 mins

Cook Time

0 mins

Canning Processing Time

15 mins

Total Time

30 mins

Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!

Category: Appetizer, Canning

Cuisine: Southwestern

Keyword: The Pioneer Woman's salsa

Servings: 40 ounces (approx. 5 half-pint jars)

Calories Per Serving: 4 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large can (28 ounces) whole tomatoes with juice
20 ounces canned Rotel Tomatoes (2 cans) (10 ounce cans each) (these are diced tomatoes w/ green chiles)
1/4 cup chopped brown onion
1 clove garlic , minced
1 whole jalapeno (quartered, sliced thin, seeds and all)
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (or more, to suit your taste)
the juice from 1/2 of a large lime

US Customary - Metric

Instructions

To make basic salsa:

Place all ingredients into a large food processor or blender (may have to process in batches). Pulse (or blend) until you reach the desired consistency you prefer. Taste the salsa; add more seasonings to suit your taste. If not canning this, refrigerate (covered) for 1 hour, then serve with tortilla chips.

If canning:

Fill canner or large, deep soup pot (with metal rack on bottom) over half full with water. Bring to a simmer over medium heat.
Wash canning jars in hot, soapy water. rinse well; drain. I put the clean jars on a dish towel on a baking sheet in a preheated 250 degree oven for about 25 minutes to heat up.
Prepare salsa according to above directions. Place salsa in a separate large cooking pot.
Once jars are heated, bring salsa to a boil, then reduce heat and simmer/low boil for 5 minutes. While this is cooking, place the jar lids in separate saucepan, cover with water and simmer over medium heat (do not boil) for 4-5 minutes. (Keep lids hot until ready to use).
Work with one jar at a time: Insert funnel into mouth of jar. Ladle the hot salsa into hot jar. Leave 1/2 inch headspace from the top of the jar to the salsa. Slide a non-metallic utensil (plastic knife or rubber spatula work well) into salsa 2-3 times to remove air bubbles. Re-adjust headspace, if necessary, by adding more salsa (only if needed for 1/2 inch headspace).
Wipe rims and threads of jars with a damp cloth so no sauce or food particles remain (food particles left on rim could cause jars to not seal). Place lid on jar (I use a magnetic utensil). Place screw band on jar. Tighten to fingertip tight (do not over-tighten). Place filled jar onto rack in canner. Repeat process until all jars are filled.
Once all jars are in canner, adjust the water level until it covers the tops of the jars by at least one inch. Cover canner with lid; bring water to full rolling boil over high heat. Once water is boiling HARD, start the timing (15 minutes) for processing the salsa. Keep up the rolling boil throughout the cooking process. Process half-pint jars for 15 minutes. At end of processing time, turn the heat off. Remove the canner lid. Let the jars cool in the canner for 5 minutes before removing with tongs.
Lift jars out of canner carefully. Place the jars on a dish towel on counter (where they can be undisturbed) for 24 hours to cool down. Within an hour or so, you should hear a "ping" sound as the jars seal. After 24 hours, check to make sure all jars have sealed, remove band from jar, wipe clean, label, then place in pantry for long term storage.

Recipe Notes

For the sake of the recipe instructions, the prep and cooking time is for making the salsa only.
If you are going to can the salsa, obviously the processing time indicated in recipe instructions will also be involved.
If making this in pint jars, the processing time is 15 minutes in a water bath canner. Making this recipe in half-pint jars yields approx. 5 jars. I DOUBLED the recipe easily, and was able to can 10 half-pint jars.

Nutrition Facts

The Pioneer Woman's Salsa (and how to can it!)

Amount Per Serving (1 Tablespoon)

Calories 4

% Daily Value*

Sodium 21mg1%

Potassium 43mg1%

Carbohydrates 1g0%

Vitamin A 40IU1%

Vitamin C 1.9mg2%

Calcium 6mg1%

Iron 0.2mg1%

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

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28
Mar
2015

Fruit Kabobs

categories: Appetizers, Side Dishes

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Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people. Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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19
Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes

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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last – but DEFINITELY not least… When you’re ready for dessert –

Toll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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07
Oct
2014

Hoisin Asian Meatballs

categories: Appetizers, Asian, Beef, Main Dishes

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Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.

I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!

The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Is Hoisin Sauce?

Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.

Hoisin sauce is commonly found in most grocery stores in the Asian foods section. It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.

How To Make Hoisin Asian Meatballs

This recipe could not be any easier! Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce. Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.

See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!

How Many Meatballs Does This Recipe Make?

The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!

Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.

Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More Meatball Recipes?

There are several other meatball recipes, using ground beef on this website! They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original Recipe Source: http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/

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Hoisin Asian Meatballs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

Category: Entree

Cuisine: Asian

Keyword: hoisin Asian meatballs

Servings: 18 meatballs

Calories Per Serving: 88 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

FOR THE MEATBALLS:

1 pound ground beef
1 teaspoon sesame oil
1/2 cup Panko bread crumbs
1/4 teaspoon ground ginger
1 large egg
2 cloves garlic , finely minced
4 green onions , thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
Sesame seeds , for garnish

FOR THE HOISIN GLAZE:

1/4 cup Hoisin sauce (found in ethnic section at grocery store)
2 Tablespoons rice vinegar
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 cloves garlic , finely minced
1/2 teaspoon ground ginger

US Customary - Metric

Instructions

Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!

Nutrition Facts

Hoisin Asian Meatballs

Amount Per Serving (1 meatball)

Calories 88 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 27mg9%

Sodium 124mg5%

Potassium 86mg2%

Carbohydrates 3g1%

Sugar 1g1%

Protein 5g10%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 13mg1%

Iron 0.7mg4%

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

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15
Sep
2014

Crunchy Garlic Dill Pickles

categories: Appetizers, Canning And Preserving, From Our Veggie Garden

60.8K Shares

Make Garlic Dill Pickles the “old-fashioned way” or use more current way (water bath) to can a few jars of pickles with summer’s bounty.

Well… here’s our new favorite pickle… these homemade Crunchy Garlic Dill Pickles! Even if you’ve never made pickles before… have no fear! You will only need a few things to make some yummy pickles. These jars of pickles, once sealed properly, will be shelf stable for quite awhile. Then when you need a new jar of pickles, just pull a jar out of your pantry, refrigerate, then enjoy! They are so good!

I grew our own pickling cucumbers this summer. I am so glad I did. Last summer my friend Sandy gave me some of her pickling cucumbers from her huge garden to make pickles. It inspired me to try growing them this year in our little backyard garden… so I did! I only grew 3 plants, but it was more than enough for about 12 or 13 jars of pickles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Yahoo! Of course you can always find pickling cucumbers (you know, the cute little ones grown especially for pickle-making!) at your local grocery store or a Farmer’s Market when they’re in season and plentiful during the hot summer months.

Making Garlic Dill Pickles The Old-Fashioned Way

Okay… back to the recipe. This method is the old-fashioned way to make these pickles. Basically you slice the ends off the cukes (yes, both ends), slice them into spears, chips (horizontally) or into sandwich slices (vertically), making sure you have enough cut slices to fill 6 pint-sized cleaned and hot canning jars (12 oz.). Add a bit of minced garlic and dill seed.

Let the jars sit in a 250 degree oven (I place filled jars onto a tea towel lined cookie sheet) until they are hot and ready to fill with a boiling hot brine. Then when everything is really hot (including the lids and seals heated separately), you pour the brine over the pickle slices, remove air bubbles, wipe the rims to make sure you have a good clean seal, pop the lids and rings on, and seal to fingertip tightness.

Once the lids and bands are on, invert the jars for 5 minutes, then turn right side up again. Let the jars cool on the counter (on a towel, to prevent breakage). You should hear the seals “pop” to indicate the jars have safely sealed, while they cool. If the jars do not seal properly, they must be refrigerated, as they cannot be stored safely for any length of time in a pantry.

**Then comes the hard part. You have to let the pickles “cure” for about 2 weeks before you open the jar and taste them. IT IS WORTH THE WAIT! Trust me.

NOTE: **This old-fashioned process (above) has worked on every jar I’ve made of these pickles. HOWEVER, if you wish to can the pickles using a water bath process (which is the safest, most current and recommended process for canning safety), see below.

Canning The Garlic Dill Pickles In A Water Bath Canner

For the most current and recommended method to safely can these pickles, follow USDA recommended guidelines. Pint jars of the garlic dill pickles are filled, leaving 1/2″ headspace, air bubbles are removed, rims cleaned, etc. The jars should be processed in a hot water bath canner for 15 minutes.

Follow all current safe canning guidelines to prepare, jars, rings, and flat lids, if you will be canning these pickles in a water bath.

Jars of processed crunchy garlic dill pickles cooling down after processing. — I made long sandwich slices and round hamburger slices…

I made pickles (using both methods) this summer, and I’ve already made several new batches as more of my cucumbers have ripened. I keep any extra brine I had leftover (if I wasn’t making the full recipe) in the refrigerator and then use it within a couple weeks for a new batch.

These pickles are really very easy to make, and I just KNOW you’re gonna love them. By the way, if you enjoy pickles, be sure to check out my recipe for delicious bread and butter pickles!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

4 from 3 votes

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Crunchy Garlic Dill Pickles

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Make Garlic Dill Pickles the "old-fashioned way" or use more current way (water bath) to can a few jars of pickles with summer's bounty.

Category: Condiments

Cuisine: American

Keyword: garlic dill pickles

Servings: 6 pints

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup canning salt
4 1/2 cups white vinegar
8 cups water
6 teaspoons minced garlic
5 Tablespoons (approx.) dill seed (not dill weed, but dill seed)
enough pickling cucumbers to fill 6 pint canning jars (depending on size, approx.18-20)

US Customary - Metric

Instructions

Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot.
Place flat lid seals and rings in a small bowl. Set aside.
Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
Add a teaspoon of minced garlic and 3/4 Tablespoon of dill seeds to each jar.
When jar is filled (I remove one jar at a time from oven), place filled jar back in oven while filling another jar. You want the jars to stay really hot so that when you add boiling brine, the jars will seal properly.
In a large saucepan, heat the vinegar, canning salt and water to boiling, stirring to dissolve salt.
While the vinegar/water/salt brine is coming to a boil, in a separate bowl pour some **almost to boiling** water (plain "not quite boiling" water, NOT the brine) over the canning lids and rings. Let them sit in the very hot water for 5 minutes to soften the rubber seals.
Once brine is boiling, remove jars from oven (be sure to place hot jars on a tea towel to avoid breakage). Pour boiling liquid into each jar, filling to within 1/2 inch from top (pickles must be covered with brine). Remove the air bubbles in each jar by inserting a plastic knife or canning tool down the sides of each jar. Add more brine, if needed to cover pickles. Leave about 1/2 inch head space in jar. Quickly wipe the rims of each jar with a clean towel to make sure the rim is dry and clean. Place flat lid on, then screw down canning ring to finger tight. Immediately invert the jars on the towel. Let them sit for 5 minutes, then turn them right side up again. Listen for the clicking sound to know the jars have sealed.
**If you want to water bath can the jars, once filled and jar lids and rings are tightened, place them in a water bath canner and process for 15 minutes, following USDA canning guidelines and manufacturer instructions for your canner..
Once the jars are all processed and sealed, leave them alone on the tea towel to cool. As they cool, you should hear the "clicking sound" of the jars sealing while cooling. Once completely cooled and sealed properly, store them in a cool, dark pantry for two weeks (to let the brine fully incorporate into the pickles, then refrigerate jar and enjoy. You might want to label each jar with the date they will be "ready", so you will know when you can enjoy them!

Recipe Notes

From start to finish, the jars stay in the oven for about 20 minutes to make sure they are hot before adding the boiling brine. The last thing you want is to have the jar crack.
Once pickles have "cured" for two weeks and you are ready to bust into a jar of these, refrigerate the jar for several hours before opening...they are at their best cold!

Nutrition Facts

Crunchy Garlic Dill Pickles

Amount Per Serving (1 pint jar of pickles)

Calories 166 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 9454mg411%

Potassium 1309mg37%

Carbohydrates 24g8%

Fiber 7g29%

Sugar 12g13%

Protein 6g12%

Vitamin A 650IU13%

Vitamin C 31.5mg38%

Calcium 236mg24%

Iron 3.1mg17%

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

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30
Jul
2014

Fresh Peach Salsa!

categories: Appetizers

32 Shares

Fresh peach salsa is a quick, delicious appetizer! This fruit salsa is yummy with tortilla chips, or it can be served on grilled chicken or fish.

Here’s a really easy and delicious recipe for Fresh Peach Salsa! It’s perfect as an appetizer (with tortilla chips), in the summer when peaches are at their prime! The salsa also tastes wonderful served on top of grilled chicken or fish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I went peach picking a few days ago. In about 20 minutes, I picked 25 pounds of juicy fresh peaches at a local U-Pick farm. I got them home safely without bruising the fruit, then was faced with a wonderful “problem”. What to do with all those delicious peaches? Such a dilemma!

Over the past few days I’ve made peach jam, dehydrated peach slices, and flash frozen 10 pounds of peaches to pull from the freezer in the middle of winter. I’ve given away peaches to neighbors, eaten peaches with yogurt, etc., and still have peaches left!

Making Fresh Peach Salsa Is Easy!

Yesterday I decided to make a quick peach salsa to have around for a snack to munch on with some tortilla chips. So that’s what I did! I ran out back to our garden and got a red onion, some cilantro and a jalapeno. I came back inside and quickly and easily made this fresh peach salsa. It’s delicious! It has a lovely sweet taste from those fresh, juicy peaches, and just a touch of heat from the jalapeno…perfect for a hot, summer evening.

Sure glad I used some of those fresh peaches to make this fresh peach salsa! Here’s a picture of my haul. Now that’s 25 pounds of juicy goodness!

Make The Fresh Peach Salsa

Making this fresh peach salsa is simple. Peel, chop and mix the ingredients together. THAT’S IT! Oh yeah… grab a big bag of tortilla chips, because you will need those, too! I hope you will enjoy summer’s bounty of fresh peaches…and make this tasty salsa! It’s easy.

Shown below are the simple ingredients in a bowl, ready to mix up. Give them a good stir, and then the fresh peach salsa is done, and is ready to enjoy! EASY!

Ready To Eat!

Grab the tortilla chips, and take a big old scoop of this yummy fresh peach salsa! You and your family or guests will enjoy the sweetness of the fresh peaches paired with the cilantro and onion flavors. It really is quite yummy.

The delicious flavors of summer are fully present in this delicious fresh peach salsa. I hope you enjoy making some for your family and friends this summer.

Looking For More Delicious APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite appetizer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Fresh Peach Salsa!

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Fresh peach salsa is a quick, delicious appetizer! This fruit salsa is yummy with tortilla chips, or it can be served on grilled chicken or fish.

Category: Appetizer

Cuisine: Mexican

Keyword: fresh peach salsa

Servings: 2 cups (total)

Calories Per Serving: 23 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Large ripe peaches , peeled, pitted and chopped
2 Tablespoons red onion , chopped
2 Tablespoons cilantro , chopped (or torn into small pieces)
1 Tablespoon jalapeno pepper , finely chopped
Juice of 1/2 a lime
Pinch of salt (to taste...very light!)

US Customary - Metric

Instructions

Place all ingredients in a medium mixing bowl.
Stir until combined.
Cover and refrigerate for 1 hour to let flavors blend.
Serve with tortilla chips for dipping, and enjoy!

Recipe Notes

NOTE: This salsa also tastes wonderful served on top of grilled chicken or fish!

Nutrition Facts

Fresh Peach Salsa!

Amount Per Serving (0.25 cup)

Calories 23

% Daily Value*

Potassium 111mg3%

Carbohydrates 5g2%

Sugar 4g4%

Vitamin A 210IU4%

Vitamin C 6.7mg8%

Calcium 3mg0%

Iron 0.1mg1%

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

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22
Jul
2014

Jalapeño Pepper Jelly

categories: Appetizers, Canning And Preserving

27.5K Shares

Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!

Well, here it is…the recipe I found for making and canning the most wonderful Jalapeño Pepper Jelly ever! It is a fantastic jelly to use as an appetizer, or as a glaze on cooked pork or chicken.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

What Can You Use Jalapeño Pepper Jelly For?

We LOVE this jelly…it’s sweet and a bit spicy, and is amazingly fantastic when served over a block of cream cheese, with some good crackers to spread it on. Talk about a yummy appetizer…yum.

Some people even enjoy jalapeño pepper jelly when heated and served over pork or chicken as a glaze. It has just enough sweet taste and a slight bit of heat to make it GREAT!

How Many Jars Of Canned Jelly Will This Recipe Make?

Jalapeño pepper jelly is very easy to process and can, for long term storage. Amazingly easy! When I make this jelly, I usually get five 8 ounce (1/2 pint) jars and one smaller jar of jelly from one batch. You use a water bath canner to process the jars for long term storage.

Can This Jelly For Year Round Use

Once canned, the jelly is perfect to store in the pantry and grab a jar throughout the year for a quick and delicious appetizer. Hope you will give it a try…and enjoy it like we do! Here’s a photo of the finished jalapeño pepper jelly. Isn’t it gorgeous? See all the little bitty bits of peppers floating in the jelly? Yum.

The jelly also can be used as a glaze for baked or grilled pork or chicken. This sweet and slightly spicy jelly, once heated, makes an amazing sauce that can be brushed on meat during the cooking process or when serving!

Such A GREAT Tasting Appetizer!

In need of a quick, delicious appetizer for the gang? No Problem! Grab a jar, and spread the jalapeño pepper jelly on top of a bit of cream cheese on a cracker… it tastes wonderful!!!!!!

Hope you will consider trying this recipe for jalapeño pepper jelly! It is a unique and versatile jelly that I’m sure you will enjoy!

Looking For More CANNED JAM OR JELLY Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. A few favorite jam or jelly recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great week!

Recipe Source: http://www.food.com/recipe/hot-pepper-jelly-35699

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Jalapeño Pepper Jelly

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!

Category: Appetizer, Jam / Canning and Preserving, Jelly

Cuisine: American

Keyword: jalapeno pepper jelly

Servings: 5 half pint jars

Calories Per Serving: 64 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups green bell peppers , seeded & veins removed (can also use red sweet peppers)
1/4 cup jalapeño pepper , seeded & veins removed
1 1/2 cups white vinegar
6 ounces liquid pectin (this is 2 packets)
1 drop liquid green food coloring (optional...can use red if using red peppers)
6½ cups granulated sugar

US Customary - Metric

Instructions

Prepare water bath canner, lids, rings and jars according to manufacturer instructions and safe canning guidelines before beginning to make the jelly.
Cut the peppers and jalapeños into small pieces. Place them, along with the vinegar into a food processor (or blender); blend until the mixture is smooth. Pour the mixture into a large stockpot.
Add the sugar to the pot. Heat this mixture on medium-high heat. Stir constantly until sugar has dissolved fully. Bring the mixture to a full boil, and boil for 3 minutes, stirring often. (While doing this, pour boiling water over flat canning lids in a separate small bowl, and let them sit for 5 minutes to soften rubber seal.
Stir in the pectin; return the mixture to a full boil. Boil it for 1 minute longer, then remove the pan from the heat. Skim off any foam that may have accumulated on the top of the jelly. Add drop of food coloring to achieve the color you desire (optional). Stir to combine.
Pour the jelly into hot, sterilized half pint (8 oz.) jars. Fill the jars to within 1/4 inch of the top. Insert plastic knife into jelly to help remove air bubbles. Adjust headspace in jars, if necessary. Wipe rims completely clean to ensure a good seal. Center the hot flat lid onto the jar. Screw the band on until it is fingertip tight.
Place jars on an elevated rack in a canner with simmering water (about half full). Make sure the jars are completely covered with water by at least one inch over the top.
Put lid on the canner. Bring the simmering water to a gentle boil, then process jelly in jars for 10 additional minutes. After 10 minutes, turn off heat; remove the canner lid. Wait for 5 minutes, then carefully remove hot jars (with canning tongs) to a dish towel on counter (do not place hot jars directly on kitchen counter as the glass might crack, due to temperature variations). Let jars sit, undisturbed for 24 hours before moving. You should hear a "ping" sound as each jar successfully seals. Remember to check to make you have a good seal on the jars before storing! If a jar does not seal properly, it cannot be stored in pantry. Place it in refrigerator, and use within a few weeks.

Nutrition Facts

Jalapeño Pepper Jelly

Amount Per Serving (1 Tablespoon)

Calories 64

% Daily Value*

Potassium 5mg0%

Carbohydrates 16g5%

Sugar 16g18%

Vitamin A 15IU0%

Vitamin C 2.6mg3%

Calcium 1mg0%

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

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21
Jul
2014

Caprese Salad

categories: Appetizers, Italian, Salads

323 Shares

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Well, I’ve made this Caprese Salad two nights in a row for my husband and myself. Truth! It is so refreshing and delicious, especially with peak of season tomatoes and basil! With very few ingredients, you can make this delicious salad. We enjoy it as a side salad OR as a main dish on a hot summer night.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Inspiration Hits

It all started innocently enough… I happened to see a post on my friend Elizabeth’s Facebook page. She made a Caprese Salad for her family…so I got to thinking that I should make one for my husband and I, too! I didn’t have an official recipe, but how hard could it be, right?

I have basil and tomatoes growing in our garden. Hmmm. All I need is some fresh mozzarella. Hmmm. This would be a great light summer appetizer or salad…Hmmm. (you realize, of course, that those “Hmmms” are me, putting on my thinking cap, right?).

Caprese Salad… For the WIN!

Caprese salad is such a easy dish to prepare, and you can make it as large or small as you wish! My husband and I had late lunches the past couple of days, so two nights ago, we just sat out on our deck. We enjoyed this simple dish, along with a glass of wine, for our dinner. Sooo deliciously tasty on a hot, summer night!

Last night, the same story. Late lunch, and we weren’t really hungry for a “normal” dinner, so I ran out to our garden, picked some basil and fresh tomatoes, and made another Caprese Salad for dinner. Yee Haw! When you have the flavor of homegrown tomatoes, this salad SHINES!

So what exactly is a “Caprese Salad”, you ask? Wikipedia defines it: “Caprese Salad is a simple salad, made of sliced fresh mozarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green.”

I also added pepper, and drizzled some balsamic vinegar on top (along with the olive oil). Perfect! I’ve made caprese salad so many times now I’ve lost count!

Hope you will give this easy salad a try. The flavors of the fresh tomatoes and basil combined with creamy fresh mozzarella is wonderful!

Hope you enjoy this delicious caprese salad! It is REALLY easy to prepare, and is absolutely delicious! Have a GREAT day!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Caprese Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Category: Salad

Cuisine: Italian

Keyword: caprese salad

Servings: 4 servings

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Fresh mozzarella cheese , room temp, sliced in 1/2 inch slices (2-3 slices per person)
Fresh tomatoes , sliced in 1/2 inch slices (2-3 slices per person)
Fresh basil sprigs ( one for each slice of cheese and tomato)
Sea salt (to taste)
Cracked pepper (to taste)
Olive oil (enough to drizzle over the top of the salad)
Balsamic vinegar (enough to drizzle over the top of the salad)

Instructions

Layer the serving platter with slice of cheese, then a slice of tomato. Repeat, until you have as much on the platter as you desire.
Lightly salt and pepper the salad.
Lightly drizzle the salad with olive oil and balsamic vinegar.
Place a sprig or two of fresh basil leaves on, or in between each slice of tomato and cheese. Serve, and enjoy!

Nutrition Facts

Caprese Salad

Amount Per Serving (1 (1/4 of total))

Calories 272 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 67mg22%

Sodium 547mg24%

Potassium 292mg8%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 19g38%

Vitamin A 1545IU31%

Vitamin C 13.2mg16%

Calcium 446mg45%

Iron 0.8mg4%

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

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19
Jun
2014

Tomato, Basil and Cheese Appetizers

categories: Appetizers, Vegetable Dishes

204 Shares

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: unknown

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Tomato, Basil and Cheese Appetizers

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

Category: Appetizer

Cuisine: Italian

Keyword: tomato basil cheese appetizers

Servings: 24 appetizers

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
1/2 teaspoon minced fresh garlic
3 Tablespoons olive oil
French baguette , cut into 24 1/2" thick slices
24 thin slices mozzarella cheese (approx. 6 ounces)
4-5 ripe Roma tomatoes

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
Place the baguette slices on a large baking sheet.
Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
Garnish each slice with a small amount of fresh chopped basil, if desired.
Serve and enjoy!

Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts

Tomato, Basil and Cheese Appetizers

Amount Per Serving (1 piece)

Calories 115

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

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14
May
2014

Melon Con Prosciutto

categories: Appetizers, Italian, Side Dishes

203 Shares

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right? You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces. Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Serving Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it! Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers you can check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My friend, Shari Altree

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Melon Con Prosciutto

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish

Cuisine: Italian

Keyword: melon con proscuitto

Servings: 8 servings

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

One ripe cantaloupe , chilled
16 thinly sliced pieces of prosciutto (check your grocer's deli)
Olive oil (for garnish)
2 Green onion stems , thinly sliced (use green part only, for garnish)

US Customary - Metric

Instructions

Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
Drizzle surface of cantaloupe lightly with olive oil.
Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
Serve and ENJOY!

Nutrition Facts

Melon Con Prosciutto

Amount Per Serving (1 slice)

Calories 106 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 117mg5%

Potassium 224mg6%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 2365IU47%

Vitamin C 25.9mg31%

Calcium 8mg1%

Iron 0.3mg2%

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

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Category: Appetizers

You Can Make This Salsa Any Time Of The Year!

Do I HAVE To Can This Salsa?

How To Make The Pioneer Woman’s Salsa

If You Are NOT Canning This Salsa

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

Fill The Jars With The Pioneer Woman’s Salsa For Canning

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Fruit Kabobs Are Always A Big Hit At Brunches!

Making Fruit Kabobs Ahead Of Time

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Easy Recipes For Thanksgiving Day

For The Main Meal

Looking For More Thanksgiving Recipes?

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What Is Hoisin Sauce?

How To Make Hoisin Asian Meatballs

How Many Meatballs Does This Recipe Make?

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Making Garlic Dill Pickles The Old-Fashioned Way

Canning The Garlic Dill Pickles In A Water Bath Canner

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Making Fresh Peach Salsa Is Easy!

Make The Fresh Peach Salsa

Ready To Eat!

Looking For More Delicious APPETIZER Recipes?

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What Can You Use Jalapeño Pepper Jelly For?

How Many Jars Of Canned Jelly Will This Recipe Make?

Can This Jelly For Year Round Use

Such A GREAT Tasting Appetizer!

Looking For More CANNED JAM OR JELLY Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Inspiration Hits

Caprese Salad… For the WIN!

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Looking For More Simple But Tasty Appetizers?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

How To Make Melon con Proscuitto

Serving Melon con Proscuitto

Looking for More APPETIZER Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks