I was out checking the garden this morning and decided that the jalapenos need to be harvested. The leaves were looking pretty bad. The leaves were starting to yellow and curl. I've never pickled jalapenos before, so back to the Internet I went. I found a recipe at gimmedelicious.com called "Quick 10 Minute Pickled Jalapeno. Since this was my first time with this recipe, I read the reviews and followed it exactly
I took the precaution of wearing gloves. I keep a box on hand just for situations like this. I went ahead and got all my brining ingredients together and as they came to a boil I decided to de-seed most of the jalapenos. I'm really glad that I did. The jalapenos are nice and spicy. My husband will love them. They have a great flavor.
While I had been harvesting and chopping jalapenos, I had some bean sprouts that I had placed in the sun to green up. My husband and I really enjoy these in our wraps and salads. While I was waiting for the jalapenos to do their thing in the brine I 'cleaned' the sprouts and jarred them for the week ahead.
When I have the opportunity, I try to get a head start on meals for the upcoming week. I had one chicken breast in the freezer and decided to roast it for this weeks salads or wraps. After I pounded my chicken breast thin, I took my home grown dehydrated basil, added parsley, garlic, onion powder, poultry seasoning, kosher salt and freshly ground pepper, seasoned both sides of the chicken breast. I place the chick in parchment paper and roasted in the toaster over at 375 for 40 mins. Of course I couldn't resist a sample bite. Hmm, delicious!
I decided I would make sauteed zucchini and squash to go with the broiled pork chops I'm making tonight. So I went back out to the garden to harvest a little bit of basil to make a garlic and basil butter to go with it. Yum, I can't wait to start cooking.
If you have any favorite recipes or uses for fresh herbs, leave me a comment below!
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