By far, my favorite obsession this summer is pickling. I’ve pickled jalapeños, radishes, and onions. Next on my list are beets, garlic, and ginger. And even though it’s excessively easy, I’m sharing how to make pickled jalapeños in today’s post!
I posted a quick-and-easy tutorial about pickled jalapeños on Instagram a while ago, and it ended up being a hit. It only makes sense to take prettier pictures and post the recipe here, right? That way, it’s easier for you to find and reference.
One of my goals for the summer was to eat more seafood, especially seafood that’s new to me. Fresh, affordable, sustainable seafood is actually available in the summer and I didn’t want to pass up the chance to try new fish and sea creatures that I haven’t had the pleasure of cooking myself.
Walleye was high up on my list because it’s a hot item in North Dakota/Minnesota in the summer. Many people catch their own walleye and have huge fish fries. I didn’t go that route (because I’m not up to the task of gutting my own fish yet). But I did get my hands on some beautiful, wild caught walleye fillets! And since it’s summer, the only obvious recipe to make is grilled walleye.
This summer, I discovered something groundbreaking about my man spouse—he loves beets.
I found this out one day when I roasted a hefty tray of beets for dinner. I usually buy and prep veggies that I want, because the hubs doesn’t always want to eat what I make. You see, he currently works in the produce department of a local health food store. He eats fresh, organic produce all day long at work. (He’s admitted to eating 3 bunches of radishes in a day. Kid might have a problem.)
Ever heard of a Mississippi Roast? This Pepperoncini Shredded Beef Roast is 100% based on that.
What’s that mean, exactly? Flavorful beef that simmers in a rich sauce in your slow cooker all day. Once you touch it, it practically shreds itself! This shredded beef is incredibly tender, and you can use it for just about anything—sandwiches, stuffed sweet potatoes, or on its own.
Oh, and the flavor…bold and rich. Your tastebuds will immediately sing the praises of this dish!
Today, I’m excited to welcome Louise Hendon of Paleo Flourish Magazine to my blog! I haven’t had a guest blogger here in a while, but this recipe is worth the dry spell.
Hot chocolate may seem a little out-of-season (it’s summer at the time this was posted), but you’ll be so happy to have this recipe saved when the mornings and evenings are crisp and cool. Plus, I still think hot chocolate is suitable during summer thunderstorms. Comfort food at its finest.
I won’t ramble any longer. Take it away, Louise!
