SANDRA'S REFRIGERATED PICKLED RED ONIONS

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size

Prep: 15 Mins.

Cook Brine: 30 Mins.

Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:

(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water

2 cups white distilled vinegar

1/4 cup pickling spice

3/4 cups white granulated sugar

1/4 cup dark brown sugar

Onions:

3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

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Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

SANDRA’S CREAMY SWEET VINAIGRETTE

This versatile creamy sweet vinaigrette

would pair nicely with any

salad greens or toppings...

Yields: (Appx. ½ cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seed

Pinches of salt and fresh white pepper

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

To serve, drizzle creamy sweet vinaigrette over salad greens and your choice of toppings.  Enjoy!

A salad that pairs very nicely with this vinaigrette:

Sandra's 5-Minute Fresh Apple Spinach Salad Recipe

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

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Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.