Kitchen Magic

Bread and Butter Pickles
Classic Bread and Butter Pickles

Ingredients:

6 cups thinly sliced cucumbers
1 cup thinly sliced onions
1 cup thinly sliced bell peppers (optional)
1/4 cup pickling salt
2 cups ice cubes
1 1/2 cups apple cider vinegar
1 1/2 cups granulated sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
1/2 teaspoon ground cloves

Directions:

In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with pickling salt and toss to coat evenly. Cover with ice cubes and let stand for 3 hours.
Drain the vegetables in a colander and rinse under cold water to remove excess salt. Set aside.
In a large pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add the drained vegetables to the pot and return to a boil. Reduce heat and simmer for 5 minutes.
Using a slotted spoon, pack the vegetables into sterilized jars, then ladle the hot pickling liquid over the vegetables, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace if necessary. Wipe the rims, apply the lids, and process in a boiling water bath for 10 minutes.
Let the jars cool completely before storing in a cool, dark place. Allow the pickles to sit for at least 24 hours before serving for the best flavor.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 3 hours 35 minutes
Kcal: 30 kcal | Servings: 6 cups

Baked Chicken Taquitos
Crispy Baked Chicken Taquitos

Ingredients:

2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup cream cheese, softened
1/4 cup salsa
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 small flour tortillas
Cooking spray
Salt, to taste

Directions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, cream cheese, salsa, cilantro, chili powder, cumin, garlic powder, and onion powder. Mix until well combined.
Warm the tortillas in the microwave for about 20-30 seconds to make them more pliable.
Place about 2 tablespoons of the chicken mixture onto each tortilla, spreading it out in a line across the center. Roll up the tortilla tightly and place it seam-side down on the prepared baking sheet.
Repeat with the remaining tortillas and chicken mixture.
Lightly spray the tops of the taquitos with cooking spray and sprinkle with a little salt.
Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
Serve hot with your favorite dipping sauces, such as salsa, guacamole, or sour cream.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 taquitos