Note for Nutrition Analysis: After pickling, 1/3
cup of pickling juice remained (2/3 cup of pickled onions were left when separated from the pickling juice).
directions For the Cracker - Coated Fried Wings: In a large bowl, add the chicken wings, 3
cups of the pickle juice and stir to combine.
To the second dish, add the remaining 2
cups of pickle juice and finally, to the third, add the crushed butter crackers.
Not exact matches
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno
juice from jar 1/4
cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 head
of kale, washed, dried and torn into large pieces 1/2
cup fresh dill 1/4
cup nutritional yeast 2 Tbsp dill
pickle juice (yep) 1
cup cashews 1/2 red bell pepper 1 Tbsp Dijon mustard 1/2
cup water Sea salt to taste Cayenne (optional)
1 (15 - ounce) can chickpeas 1 lemon
juiced (about 2 tbl) 1/4
cup tahini 2 cloves
of garlic 3 tablespoons
of the
pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2
cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley
Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill
pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
1
cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1
cup raw almonds 1/8
cup lemon
juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4
of an onion, processed to yield 1/4
cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2
cup finely chopped small handful
of parsley processed to yield 1/2
cup finely chopped optional: 2 teaspoons sweet
pickle relish or to taste
Pickled Cherries, Jicama, and Daikon Radish 1/2
cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener
of choice 1
cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate
juice) 1/2 medium sized jicama — sliced or cubed a few slices or cubes
of Daikon radish (optional)
Ingredients 2 pounds red potatoes, halved 1/4
cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced
pickled red jalapeño, seeded and chopped 1/4
cup freshly squeezed lime
juice (2 to 3 limes) 1/4
cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can
of chipotles in adobo sauce) 1/2
cupped chopped fresh cilantro