This fresh blueberry jam is made without added pectin and simple ingredients! It’s yummy served on toast, with oatmeal or on ice cream!

My grandma has close to one hundred blueberry bushes that produce delicious big blueberries!  Every blueberry season she sells them to the local community and has her family and closest friends come and pick them. We love trying out new blueberry recipes every year and this delicious blueberry jam is a new favorite!  This easy homemade blueberry jam is made without pectin and uses a handful of ingredients! It’s a great way to use fresh fruit while it’s is in season and what’s better than a fresh spoonful of jam? 🙂 

Ingredients Needed:

• Blueberries
• Sugar
• Lemon Juice
• Pinch of Salt

Tips for Making this Easy Blueberry Jam Recipe

• Frozen or Fresh blueberries – for this recipe you can use either! It’s a great recipe to use year round.
• For best results use a cold plate to test when your jam is set enough to be added to the canning jars. Simply put a small plate in the freezer while your jam cooks. Add a small amount of hot jam to the cold plate. Carefully run your finger through the jam. If it comes back together quickly you can continue to cook it for another 1 to 2 minutes. You want the gel stage to come back together slowly. 
• Use fresh lemon juice or bottled lemon juice – while most of the time I would say fresh is best the bottled lemon juice is actually a good option here!  Bottled lemon juice has a more controlled pH level vs how much it varies in fresh lemons.  For more information as to why pH levels matter you can see it here. Basically adding a touch of lemon juice helps the blueberries release natural pectin and helps the it thicken. 

HOW TO MAKE THIS FRESH BERRY JAM:

1. Place a small dish in the freezer to use for testing the jam.

2. In a medium saucepan, add frozen or fresh berries, 1 1/2 cups of sugar, and lemon juice. Bring to a full rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes or until a digital thermometer reaches 220 degrees. 

3. The cups of blueberries in this recipe cook down to make a chunkier jam. If you want your jams a bit smoother you can carefully use a potato masher as the berries cook down 

3. Remove mixture from heat and put a small spoonful of the jam onto the frozen plate and let sit for 30 seconds. Run your finger in the jelly. If it fills the space quickly cook for another minute or two. If it moves slowly it will be ready. Transfer to heat-proof clean jar such as mason jars. 

4. Cool to room temperature with the jars unopened. Once the homemade jam is at room temperature, seal jars and store in the refrigerator. 

5. The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.  This recipe is also a great freezer jam! You can keep your jam in the freezer for up to one year. 

This is a great small batch blueberry jam recipe perfect for any blueberry lover! It is delicious on crackers, toast, ice cream and more! I hope you give this easy recipe a try!

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Blueberry Jam without Pectin

This fresh blueberry jam is made without added pectin and simple ingredients! It’s yummy served on toast, with oatmeal or on ice cream!

Course Side Dish

Cuisine American

Keyword Blueberry Jam without Pectin

Ingredients

• 4 cups blueberries, fresh or frozen
• 1 1/2 cups sugar
• 2 TBSP lemon juice
• Pinch salt

Instructions

• Place a small dish in the freezer to use for testing the jam.
• In a medium saucepan, add frozen or fresh berries, 1 1/2 cups of sugar, and lemon juice. Bring to a full rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes or until a digital thermometer reaches 220 degrees. 
• The cups of blueberries in this recipe cook down to make a chunkier jam. If you want your jams a bit smoother you can carefully use a potato masher as the berries cook down 
• Remove mixture from heat and put a small spoonful of the jam onto the frozen plate and let sit for 30 seconds. Run your finger in the jelly. If it fills the space quickly cook for another minute or two. If it moves slowly it will be ready. Transfer to heat-proof clean jar such as mason jars.
• Cool to room temperature with the jars unopened. Once the homemade jam is at room temperature, seal jars and store in the refrigerator.
• The jam might take 24 to 48 hours to fully set up, but it can be eaten immediately.  This recipe is also a great freezer jam! You can keep your jam in the freezer for up to one year. 

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Ingredients for Tuna Macaroni Salad

How to Make Tuna Macaroni Salad

This easy tuna macaroni salad can be made in about 20 minutes. You’ll have delicious flavor in a bowl in no time. 

1. Start by cooking your pasta according to the directions on the box. Don’t overcook your pasta; no one wants mushy pasta. Cook macaroni so you have al dente pasta!
2. Drain the cooked macaroni and let It cool slightly. 
3. Place the noodles in a large bowl. 
4. Add the remaining ingredients to the bowl and mix until fully combined. 
5. Refrigerate for at least 3 hours before serving. 
6. If needed, add a Tbsp or more of mayo. Sometimes the noodles soak up the “sauce,” and sometimes they don’t 
7. Add salt and pepper to taste! 

Simple tip: Once your macaroni noodles are done cooking, rinse them in the sink under cold water. Place them in a colander or strainer and run cool water over them for a minute or two. Be sure to stir them around so they all touch the water. This helps cool them off faster so you can mix them into your other ingredients. 

Any kind of tuna will do, but many prefer solid white albacore tuna or chunk light tuna. No matter which you choose, find good quality tuna for the best results. You want flaky tuna in your creamy tuna macaroni salad. 

What to serve with Macaroni Tuna Salad?

Macaroni salad is a staple cookout side dish. So what do you pair with it as a main dish? Some family favorites are hot dogs and burgers, chicken sandwiches, and pulled pork! Add some chips and dip and more favorite side dishes for the perfect picnic spread or complete meal. 

How long is tuna salad good in the fridge? 

Keep your tuna macaroni salad fresh in the fridge for 3-5 days. Place the ingredients in an airtight container for optimal freshness, and eat it as quickly as possible. Sprinkle with salt and black pepper if you haven’t already, and enjoy! 

How to keep the macaroni salad from drying out

Every time you eat your salad, add a small scoop of mayo to provide some extra moisture. Eating it quickly also helps! 

Another suggestion is to leave a little of the tuna juice in the bowl and give it a good mix before eating.

Can I add dill pickles? 

I am a dill pickle lover, so I’m game for adding them to anything. While I haven’t added them to this simple salad, it could add some nice salty flavor! Give it a try, and let me know how it tastes. If you don’t love dill pickles, adding fresh dill may suffice as well! 

Grab this simple recipe and whip it up for your next picnic or set it aside for a light lunch! I hope you enjoy this tuna macaroni salad recipe as much as our family does. It’s the perfect side dish for any occasion and is sure to please any crowd. Add it to your list of favorite recipes and get cooking! 

For more delicious recipes, try these! 

Make some Classic Stromboli for a tasty lunch for the family. Chicken Salad also makes a delicious lunch option for the whole family. Kids and adults love this simple recipe. For those chillier days, try Homemade Chicken Noodle Soup!

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Tuna Macaroni Salad

This Tuna Macaroni Salad is a delicious classic family recipe! Noodles, canned tuna, and a creamy sauce makes or a simple side dish!

Course Side Dish

Cuisine American

Keyword Tuna Macaroni Salad

Prep Time 20 minutes minutes

Servings 10 servings

Ingredients

• 1 16 oz box small macaroni shells
• 2 cups mayo
• 2 celery stalks, diced small
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 TBSP yellow mustard
• 4 hard boiled eggs, diced
• 2 cans of in-water tuna, regular size

Instructions

• Start by cooking your pasta according to the directions on the box.
• Drain the cooked macaroni and let It cool slightly.
• Place the noodles in a large bowl.
• Add the remaining ingredients to the bowl and mix until fully combined.
• Refrigerate for at least 3 hours before serving.
• If needed, add a Tbsp or more of mayo. Sometimes the noodles soak up the “sauce,” and sometimes they don’t

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Sweet Tea Recipe

My kids and I experimented with our own sweet tea recipe, and we want to share the delicious results so you can stay cool this summer! Continue reading to see how you can make this simple recipe at home.

Ingredients Needed for Sweet Iced Tea

Sweet tea is simple, and it’s better than bottled stuff! You just need tea, water, and a sweetener. We prefer to use sugar, but alternatives could include things like simple syrup or even honey! Grab these ingredients and get ready to make delicious homemade sweet tea.

• 6 Lipton black tea bags (regular size)
• ½ cup sugar
• 8 cups water, divided
• 2-quart pitcher

If you like unsweetened iced tea, just leave the sugar out! That part is completely optional. You can also serve the tea with lemon slices or a sprig of fresh mint for added flavor. 

How to Make the Best Sweet Tea

This recipe for homemade iced tea is so simple; kids can make it. Just be sure to supervise while they work with the hot liquids! 

1. Start by bringing 4 cups of water to a hard simmer but not quite a full boil. 
2. Remove the water from the heat and place the tea bags in the water. 
3. Allow the tea to brew for 10 minutes. (Too long and the tea will become bitter)
4. Remove the tea bags and discard them. 
5. Mix in 1/2 cup of sugar and stir until dissolved. 
6. Pour the tea into a glass pitcher. (A plastic one may crack from the heat) Allow to cool slightly.
7. Add 4 cups of cold water and refrigerate for at least an hour before serving over ice cubes. 

You can find family-size tea bags that help with making large quantities as well. Most stores have them with the rest of their herbal tea choices. 

* This iced tea recipe makes 2 quarts! Pour yourself a big glass and enjoy!

Simple Tip: We tried this three ways: with 1/3 cup of sugar, 1/2 cup of sugar, and 3/4 cup of sugar. We preferred the 1/2 cup because It wasn’t too sweet. My kids don’t love it super sweet, but the 1/2 cup allows room to add more or less to reach your happy medium! You can always add more or less sugar to match your taste preferences. 

Also, for every quart of finished tea, you want 3 tea bags and 1/4 cup of sugar. Hopefully, that helps if you need to make more or less of the iced tea recipe!

Why Do Some Southerners Put Baking Soda in Sweet Tea?

Tea has tannins in it, which makes it naturally bitter. Baking soda can combat that. Add just a pinch to create a smoother taste in your gallon of sweet tea. When they say add a pinch, they mean it! Don’t overdo it; you really just need a 1/8 of a teaspoon for this quintessential summer drink. 

Can You Use Green Tea?

If you prefer green tea over black tea, you can certainly use it with hot water instead. Whatever meets your personal preference will do fine. This cold tea doesn’t discriminate when it comes to types of tea. Adding your spoonful of sugar will counteract any bitter taste anyway, making your tastebuds dance. It will easily become your beverage of choice this summer. 

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Sweet Tea

A southern sweet tea recipe is our go-to in the warm summer heat! Sweetened to your preference this beverage recipe is easy adaptable to your families tastes buds.

Course Drinks

Cuisine American

Keyword Sweet Tea

Servings 2 quarts

Ingredients

• 6 tea bags (regular size) we use Lipton
• 1/2 cup sugar
• 8 cups water, divided

Instructions

• Start by bringing 4 cups of water to a hard simmer but not quite a full boil. 
• Remove the water from the heat and place the tea bags in the water. Allow the tea to brew for 10 minutes. (Too long and the tea will become bitter)Remove the tea bags and discard them. 
• Mix in 1/2 cup of sugar and stir until dissolved. Pour the tea into a glass pitcher. Allow to cool slightly.
• Add 4 cups of cold water and refrigerate for at least an hour before serving over ice cubes. 

More Recipes You Will Love: 

These cool recipes are other great options as you try to cool down in the heat of the summer! 

• Strawberry Lemonade Popsicles – These are a fun treat to make with your kids and serve with some water play outdoors. They are also great for a large gathering! Super simple, delicious, and full of tasty ingredients. 
• BLT Pasta Salad – Need something to fill your belly? Try this amazing pasta salad with a refreshing twist!
• Frosted Lemonade – This treat is sure to keep you cool for the whole morning or afternoon. It’s easy to make and tastes amazing. 

The post Sweet Tea appeared first on Backroad Serenity.

Homemade Sloppy Joe Recipe

As a busy mom of three kids and owning a full time business, I am always on the hunt for delicious and quick dinner ideas I can bring to my family!  I’m all about classic dinners that are semi-homemade and made with simple ingredients I have in my pantry.  This homemade sloppy joe recipe is delicious and I promise the extra minutes it takes to mix the ingredients together instead of opening a package of seasonings is well worth it and better for you too!

This homemade sloppy joe is filled with spices and a not so common ingredient- grape jelly.  It adds the perfect touch of sweetness to the meat mixture.  Let the meat and spice mixture simmer on the stovetop for 10-15 minutes so the flavors all get a chance to blend together.  You can then serve the meat mixture on your favorite hamburger buns. These sloppy joes are perfect for a quick dinner idea or even a main dish for a picnic with your friends and family.  I like to make these on the stovetop and then place the meat mixture in a slow cooker set on warm or low for parties. 

HOW TO PREPARE HOMEMADE SLOPPY JOES AHEAD OF TIME:

• Brown meat in a skillet.
• Add browned meat to a skillet and add to a slow cooker and add remaining ingredients.
• Cook in the slow cooker for 2-3 hours on low.
• Once your party starts set your slow cooker on warm. Keep an eye on your meat mixture so it doesn’t dry out. 
• If you would like to freeze your sloppy joe mixture follow the above steps.  Allow to cool before placing in freezer bags.  For best quality use between 3-6 months.   Allow to thaw in fridge and reheat on stove.  Add a small amount of water if needed.

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Homemade Sloppy Joe Recipe

Homemade Sloppy Joes are made with ground beef, spices, and some sweet ingredients like grape jelly that makes for one delicious and simple dinner idea!

Ingredients

• 1 lb ground beef
• 1/2 onion, finely diced
• 1/2 cup condensed tomato soup
• 1/2 cup ketchup
• 3 TBSP grape jelly
• 1 TBSP brown sugar
• 1 TBSP apple cider vinegar
• 1 TBSP prepared mustard I use yellow
• 1/2 tsp salt
• 1/2 tsp celery seed optional
• 6-8 hamburger buns

Instructions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the soup, ketchup, jelly, brown sugar, vinegar, mustard, salt and celery seed. Bring to a boil. 
• Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve on buns. 

Notes

The amount of servings will determine how much meat you like to put on your hamburger buns. 

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The easiest way to prep a meal for the whole family is to pop something in the oven that requires minimal prep. This Baked BBQ Pineapple Chicken is a crowd pleaser and extremely easy to make. The taste of the pineapple juice in the chicken is a summer hit and is great to bring to any summer BBQ! Check out how easy it is to make by reading below.

Can I Make BBQ Chicken in the Crock Pot

You can absolutely make this dish in the crockpot. Instead of setting a timer for 30 minutes, put your ingredients in the crockpot on low for 6 to 8 hours or medium-high heat for 4 hours. The pineapple slices will add tons of flavor to everything in the pot and dinner will be ready super easy after work. Letting the chicken cook all day will make it super flavorful.

How Long Does it Take Chicken on a BBQ Grill?

If you wish you make this meal on a hot grill, just add your toppings while grilling or let the chicken marinate in the juices for a while before placing the chicken on the grill. Grill your chicken breasts over direct heat for about 20 minutes. Be sure to flip them halfway through and check the internal temperature before serving to make sure it is cooked completely.

Make This Recipe in Foil Packets

Try making this recipe in foil packets! Small portion-sized baked chicken foil packets are a great way to customize your family’s plates. Let everyone add their favorite veggies to the chicken, barbecue sauce, and pineapple. Place everything in the oven and serve directly onto their plates.

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Baked BBQ Pineapple Chicken

A baked BBQ pineapple chicken recipe that is perfect for summer BBQs and family events all year long. Easy to make and tastes delicious!

Course Main Course

Cuisine American

Keyword Baked BBQ Pineapple Chicken

Ingredients

• 4 chicken breasts
• 1 1/2 cups cubed pineapple
• 1 cup BBQ Sauce I used honey bbq
• salt & pepper to taste

Instructions

• Place chicken breasts in a greased 9×13 inch baking pan.
• Top with Barbecue Sauce
• Top with Fresh cubed pineapple chunks.
• Sprinkle with a dash of salt and pepper
• Bake at 400 degrees for about 30-35 minutes or until cooked through.

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Delicious Garlic Honey Shrimp

I love a good marinade. It’s an effortless way to give any meat tons of flavor. All it takes is a little planning ahead, since the marinade needs to sit for a couple of hours to have the full effect. Other than that, it’s just a matter of mixing up the marinade and cooking! How easy is that?

Speaking of marinades, my all-time favorite has to be the one used in my Honey Lime Grilled Chicken recipe. It delivers the perfect balance of savory, zesty, garlicky, and sweet. Plus, it makes the chicken so juicy! I love that grilled chicken recipe so much that I wanted to see if I could use the same marinade in other dishes. And friends, I found a new winner!

This easy garlic honey shrimp features the marinade from my honey lime grilled chicken recipe, and it works so well with the fresh shrimp flavor. It is so simple to make, but it tastes like you put a lot of effort into it. Garlic honey shrimp is a great dish to enjoy on a warm summer night with family and friends. Kids love it, too!

This garlic honey marinade requires several ingredients, but most of them are pantry staples that you likely already have at home! Here is what you will need:

How to make Garlic Honey Shrimp

1. Place your peeled and deveined shrimp in a gallon-sized bag. You can also use a baking dish. It’s best to marinate the shrimp in a container with a flat bottom, which allows the marinade to work its magic on each and every shrimp.
2. Mix together all of the marinade ingredients. Reserve 2 tablespoons of the marinade. This will be brushed onto the shrimp as they cook!
3. Pour the remaining marinade all over your shrimp. Mix everything together so that the shrimp are evenly coated.
4. Marinate the shrimp for 1-2 hours
5. Once they’ve finished marinating, discard the marinade and cook your shrimp in a skillet or place them on a skewer and pop them on the grill. Shrimp don’t need long to cook, so watch them carefully! They only need about 2-3 minutes on each side. When they are halfway done, brush the reserved marinade on your shrimp.

How long do I have to marinate the shrimp for?

This recipe calls for 1-2 hours of marinating. I highly recommend letting the shrimp marinate for the full two hours, since that will give you the most flavorful result. However, you could let the shrimp marinate for as little as 30 minutes. It won’t taste exactly the same, but it will still be delicious! This is great for evenings where I’m in a rush, as I know I can still produce a great dish with less time to spare.

Can I use frozen shrimp for this recipe?

I prefer using fresh shrimp when making this recipe, but you could definitely go with frozen. Just be sure to defrost your shrimp prior to marinating them. You can thaw frozen shrimp by placing them in the refrigerator overnight. For a quicker method, place your frozen shrimp in a colander and run cold water over them. Make sure it’s cold! This method only takes a few minutes, so it’s great for last minute prep.

What can you serve with garlic honey shrimp?

I’m all about the side dishes, and this garlic honey shrimp recipe is the perfect main course to accompany with plenty of extras. You could serve this garlic honey shrimp with a side of white, brown, or coconut rice. This dish would also pair nicely with vegetables or side salad! Here are a few of my favorite summer recipes to serve garlic honey shrimp with:

• Oven Roasted Zucchini and Squash
• Creamy Cucumber Tomato Salad
• Roasted Parmesan Green Beans
• Easy Oriental Chicken Salad
• BLT Pasta Salad

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Easy Garlic Honey Shrimp

This garlic honey shrimp is so delicious and easy to whip up. Garlic, honey, and fresh lime juice are the stars in this flavorful marinade. The ideal dish for a summer cookout!

Course Main Course

Keyword Easy Garlic Honey Shrimp

Ingredients

• 2 lbs raw shrimp, medium or large peeled & deveined
• 1/4 cup fresh lime juice
• 1 lime, zested
• 1 TBSP light brown sugar
• 2 TBSP honey
• 2 TBSP olive oil
• 2 TBSP soy sauce
• 1 TSP Worcestershire sauce
• 1 tsp minced garlic
• 1/4 tsp onion powder
• 1 TBSP fresh parsley, finely chopped
• salt & pepper to taste

Instructions

• Place shrimp in a gallon size bag, or baking dish.
• Mix together marinade ingredients. Reserve 2 tbsp.
• Pour remaining marinade over chicken.
• Marinade for 2 hours.
• Discard marinade and thread shrimp onto skewers.
• Grill shrimp on medium to high heat until pink and cooked through. Roughly 2-3 minutes per side. You can also pan fry these in a touch of butter.

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A little spicy, a little sweet, this mango salsa recipe is one of our favorite ways to eat salsa in our house! Fresh ingredients come together to make one amazing salsa that keeps you reaching for bite after bite. Perfect for taco night, a festive party, or whenever the craving strikes!

Easy, Fresh Mango Salsa

Who else here LOVES mango? It’s not a fruit we always have in our kitchen at home, but when I do pick some up at the grocery store it’s always with a specific purpose! We like adding mango to smoothies or simply slicing some up for a healthy snack, but this fresh mango salsa might be my new favorite way to enjoy this delicious fruit! 

It’s easier than you might think to make your own salsa at home. This recipe is so simple — all you need to do is gather your ingredients, chop everything up, and toss it all together. You will have fresh mango salsa on the table in a matter of just minutes, and it’s so much better than anything you can find at the grocery store!

Ingredients you’ll need to make this mango salsa

This recipe calls for many of the standard salsa ingredients, but with a twist — mango takes the place of tomato!

Here is what you’ll need:

• Mangos
• Red onion
• Red pepper, can adjust the amount to taste
• Jalapeno, as little or as much as you’d like depending on your spicy preference
• Lime juice, fresh squeezed is the way to go!
• Salt
• Cilantro leaves OR Italian parsley leaves, whichever you prefer!

How should I use my mango salsa?

This mango salsa tastes delicious on any kind of seafood tacos. We tried it on my Easy Shrimp Tacos and it was the perfect addition! I’d also recommend adding it to fish tacos or serving it up with your favorite tortilla chips. If you’re cooking up some fish or chicken breasts for dinner, this goes great as a topping to make everything bright and flavorful.

It also makes a simple crowd-pleasing party food. You can make this salsa ahead of time, cover it, and let it chill in the refrigerator until you are ready to serve it up to your guests. If you have a lot of mouths to feed, feel free to double the recipe as needed.

Tips for making fresh mango salsa

• You either love or hate cilantro, and I personally HATE it. If you’ve got taste buds like mine, you can swap it out for Italian parsley or another herb of your choosing! It might not taste exactly the same, but it will be just as delicious.
• If you’re not a fan of spice or you are serving this to younger kids, make sure to take all of the seeds and membrane out of your jalapeno — that’s where the majority of the spicy stuff is! And if you hate spice altogether, feel free to leave it out.
• Mangos can be a little tricky to cut up, since they are a bit slimy to handle and you have to cut around the pit. If you have not done it before, I’d recommend following a tutorial online to make things easier for you!
• Taste your salsa after you have mixed everything together to check to see if you like the balance of flavors! Depending on how juicy your lime is, how much salt you prefer, or how much you want the fresh herb flavors to come through, you may want to adjust some ingredients to your liking.

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Easy Mango Salsa

A little spicy, a little sweet, this mango salsa recipe is one of our favorite ways to eat salsa in our house! Fresh ingredients come together to make one amazing salsa that keeps you reaching for bite after bite.

Ingredients

• 3 mangoes, diced
• 1/3 cup red onion, diced
• 1/2 red bell pepper (can add more if desired)
• 1/2 jalapeno, diced (can add more if desired)
• 1 lime, juiced
• 1/4 tsp salt
• 1/4 cup cilantro or parsley flakes

Instructions

• Dice mangos, red onion, red pepper and jalapeno into similar sized pieces. You don’t want them to be too small, but you also want to avoid large chunks.
• In a bowl, mix together diced mangos, red onion, red pepper, and jalapeno with the salt and cilantro or Italian parsley leaves. 
• Add lime juice and toss together.
• Chill salsa until serving or serve immediately with chips, tacos, or any way you like!

The post Mango Salsa appeared first on Backroad Serenity.

EGG SALAD SANDWICH

Along with our homemade chicken salad sandwich this egg salad recipe is also an easy and fast lunch you can put together quickly and enjoy a few times during the week.  Egg Salad is about as classic of a sandwich as you can get but there are a few ways you can jazz up this classic with some simple add-ins.

VARIATIONS:

• Add a dash of pickle juice, diced pickles or relish
• Celery, diced
• Avocado
• Bacon
• Olives
• Tomatoes

How do I prepare my hard boiled eggs?

I prefer to use my instant pot to make my hard boiled eggs and I follow the 5-5-5 Method. 

To Make In the Instant Pot:

Place your egg trivet in your instant pot insert with 1 cup of water.  Add eggs to trivet and place lid on top.  Set to 5 minutes on manual pressure. Once the instant pot beeps allow it to natural pressure release for 5 minutes. Release remaining pressure and place eggs in an ice water bath for 5 minutes before peeling. Easy Peasy!

To Make On The Stovetop:

Place eggs in a large saucepan. Cover eggs with water and fill until it covers the eggs about 1 inch.  Cover with a lid and bring water to a boil over high heat; once boiling, set the timer for 6 – 7 minutes over medium-high heat. Remove from water and place in an ice water bath for 5 minutes before peeling. 

Ingredients Needed:

• Hard boiled eggs, peeled
• Mayonnaise, to taste
• Yellow mustard
• Salt and pepper, to taste

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Egg Salad Sandwich

This Egg Salad Sandwich Recipe is an easy, delicious and easy to customize sandwich the family will enjoy!

Course Main Course

Keyword egg salad sandwich

Servings 4 servings

Ingredients

• 6 large hard boiled eggs
• 3-4 TBSP mayonnaise
• 1 tsp yellow mustard
• salt & pepper to taste

Instructions

• Mash the eggs in a medium size bowl.
• Add mustard, mayonnaise, salt and & pepper and mix well.
• Assemble sandwiches with a slice of tomato and lettuce if desired.

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SHEET PAN SAUSAGE & VEGGIES

Need a quick fix dinner idea? This sheet pan sausage and veggies dinner could not be simpler! Prepare everything on your foil covered baking sheet and pop in the oven for just about 30 minutes and dinner is served!  To make this a heartier meal we like to serve our sausage and veggies over some of our favorite basmati or jasmine rice.

DELICIOUS FOOD. FAVORITE VEGGIES

Not a fan of green beans? Swap them for your favorite veggies? Want to keep an eye on your carbs? Save the potatoes for another day. The best part about this quick fix dinner is it can be totally customized to your families favorite veggies.  I often make this when I have an assortment of veggies in the fridge that need to be used.   Some of our favorite vegetables to use for this recipe are:

• zucchini
• squash
• green beans
• potatoes
• red peppers
• broccoli

HOW TO MAKE SHEET PAN DINNER:

1. Preheat the oven to 425 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (small pieces-so they will be tender in time), trim the green beans and halve if long, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use a 15×21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. Sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

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Sheet Pan Sausage and Veggies

This Sheet Pan Sausage and Veggies dinner can be made in just under 30 minutes.  Turkey sausage, veggies, and potatoes get roasted to tender perfection and make for a delicious weeknight meal!

Course Main Course

Keyword Sheet Pan Sausage & Veggies

Ingredients

• 1 small zucchini cut into coin shapes and in half again
• 1 cup green beans trimmed
• 1 red bell pepper diced
• 1 1/2 cups broccoli florets cut into bite sized pieces
• 12 ounces turkey sausage cut into coin shapes
• 1 1/2 – 2 cups baby red potatoes diced
• 3 TBSP olive oil
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1 TBSP dried oregano
• salt & pepper

Instructions

• Preheat the oven to 425 degrees F. Line a large sheet pan with foil or parchment paper.
• Prep the veggies: chop the red potatoes (small pieces here so they will be tender in time), trim the green beans and halve if long, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
• Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15×21 inch sheet pan)
• Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
• Sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

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Dill pickles are my favorite variety of pickles, it’s actually really the only one that I like. I just can’t seem to like the “bread & butter” pickles as many times as I try.  Making your own pickles from home couldn’t be easier with this no canning required method.   You only need some harvest ready pickles, or store bought pickles and a few other fresh ingredients. You can ready to eat pickles in about 4 days and they will keep for about 1 -2 months, if they even last that long. 🙂 

THE BEST CUCUMBERS FOR PICKLING

• Regular Cucumbers are the normal cucumbers you can find at the grocery store, these typically have large seeds and tend to be more watery. 
• English Cucumbers are my preferred pickles to use when making refrigerator dill pickles. They are crips and often have very small seeds. These are the long thin cucumbers typically found wrapped in plastic.  You can even use the mini versions.
• Pickling/Kirby Cucumbers are harder to find in grocery stores but if you come across them in a farmers market their crisp skin makes these a perfect pickle option!

FRESH INGREDIENTS NEEDED FOR DILL PICKLES

• Cucumbers, my preference is English cucumbers or Pickling/Kirby
• Fresh Garlic Cloves
• Fresh Dill 
• Sugar
• Salt
• Vinegar

HOW TO MAKE REFRIGERATOR DILL PICKLES

1. Prepare brine, simmer for 10 minutes and allow to cool to room temperature.
2. Add fresh garlic cloves and dill to bottom of jars
3. Pack jars with either spears or slices of cucumbers
4. Add more garlic and dill to top of cucumbers.
5. Pour brine over cucumbers and add lid.
6. Refrigerate for 3-4 days to let the brine do it’s work before enjoying. 🙂

For more delicious veggie ideas try these:

• Easy Vegetable Dip
• Creamy Cucumber Tomato Salad
• Roasted Parmesan Green Beans

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Refrigerator Dill Pickles

These Refrigerator Dill Pickles are a delicious recipe for homemade pickles, no canning required! You only need a few ingredients and your pickles will be ready in as little as 4 days! 

Course Side Dish

Cuisine American

Keyword Refrigerator Dill Pickles

Ingredients

• 10-12 cucumbers we prefer English or Kirby/Pickling
• 8 cups water
• 1/3 cup sugar
• 1/3 cup salt
• 2 cups white vinegar
• 6 garlic cloves
• 4-5 Dill Sprigs

Instructions

• Pour water, sugar, salt, and vinegar into a large pot.
• Bring to a boil and simmer for 10 minutes.
• Cool to room temperature.
• Put a sprig of fresh dill and 3-4 garlic cloves in the bottom of each quart sized jar.
• Pack with sliced or speared pickling cucumbers.
• Put 3 garlic cloves and a small sprig of dill on top.
• Pour cooled brine mixture over cucumbers and place lid on top.
• Refrigerate.
• Ready to eat in 4 days for the best tasting cucumbers!
• Store in refrigerator for 1-2 months.

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