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Jalapenos are really hit or miss when it comes to heat. Sometimes they are super spicy, but other times I can eat them with no problem. I happened to pick these jalapenos up from the Asian market, and they are spicy! I know that when you get older jalapenos, they tend to be spicier than younger ones. If you want less spicy peppers, be sure to get smaller ones with smooth skin.

If your jalapenos have lines or are red, those are both indicators that your peppers are likely be spicier. As you can see, a lot of my peppers had lines and some were just starting to turn red. Since my peppers are so spicy, I tried to cut them pretty thin. I love the flavor these have and I think they taste way better than what you can get at the store.

Serving suggestions

These Simple Pickled Jalapenos really come together in no time and no cooking is required. They can last up to two to three months in the fridge so they are perfect to add to lots of different recipes or meals.

Pickled jalapenos are obviously great on tacos. We’ve added them to my Korean Short Rib Scallion Pancake Tacos. I’ve also enjoyed them on breakfast sandwiches but they would also be delicious on a deli sandwich. Serve this along side Cilantro Lime Chicken for a nice little kick.

You could add this in place of jarred jalapenos in a jalapeno dip. Breakfast tacos or nachos would also be perfect meals to add these pickled jalapenos to.

Really the possibilities are endless for what you could use these jalapenos for! What’s your favorite recipe that includes pickled jalapenos?

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Simple Pickled Jalapenos

These Simple Pickled Jalapenos come together in no time and no cooking is required. They are way better than the jarred stuff.

Course Side Dish

Cuisine Mexican

Keyword jalapenos, pickles, simple

Prep Time 10 minutes minutes

Pickling time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 3 quart jars

Author Amy’s Delicious Mess

Ingredients

• 2 lbs whole jalapenos, thinly sliced (see notes below)
• 2 1/2 cups distilled white vinegar
• 2 3/4 cups hot water
• 1 3/4 cups granulated sugar
• 2 tbsp kosher salt
• 7-8 garlic cloves, smashed

Instructions

• Place the sliced jalapenos and smashed garlic cloves into sterilized jars. (See notes below.)
• In a large pitcher or measuring cup, mix together the vinegar, water, sugar, and salt. Mix until the sugar and salt have fully dissolved.
• Pour the pickling liquid over the jalapenos. The liquid should just cover the jalapenos.
• Refrigerate for at least 12-24 hours.

Notes

1. I used gloves when slicing my jalapenos and I would highly recommend it.  If you don’t wear gloves, just be careful and wash your hand thoroughly after handling the peppers.  There still may be some residual oils on your hands so don’t touch your face or eyes.
2. To sterilize the jars, I place them into boiling water for a couple of minutes.  I also sterilize the lids as well just like you would if you were canning.  You need to sterilize your jars since we are not cooking the pickled jalapenos.
3. I used two quart, one pint, and a smaller jar.  You could easily just do three quart sized jars.  This also depends on how full you pack your jars. 

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Up until recently, it had been a long time since I’d had this style of Chinese scallion pancake. There are actually two different types of scallion pancakes that I have seen and made. This version I found here is much easier and just as good. I don’t like to fry mine in oil, so I usually just use nonstick spray. With the other version, you have to make a dough and roll it out. I don’t always feel like doing that or don’t have the time.

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Tim actually prefers this version and I do too, just because of the ease of making it! Sometimes I will even make a double batch so I can freeze some for later. It doesn’t take that much extra time to make a double batch and it’s a good way to use up lots of scallions.

I actually started growing my own scallions in a pot. They are so easy to grow and I like that I can extend the life of something that I’ve already purchased! The scallions don’t grow forever, but I can usually get a couple of good harvests out of my pot. I like the fact that I can use what I need. Plus I don’t have to worry about leftover scallions going bad and having to throw them away.

Serving suggestions

You can serve the pancakes whole or cut them into triangles. Depending on the size and what I’m using them for, I don’t always cut them up. If you do cut them up, I highly recommend using some kitchen shears. I find that cutting things with kitchen shears can be so much easier at times!

These scallion pancakes are great on their own. They don’t need a dipping sauce and sometimes we just have them fresh out of the pan as a snack. Like I mentioned before, we used to eat this with a bowl of congee. I only know how to make a simple version that’s just rice and water or broth but these would still pair well!

If you want a simple dipping sauce, I used equal parts soy sauce and Chinese black vinegar. A shake of sesame seeds and hot sauce if you want it spicy. I bet the sauce would be great with a spoonful of Spicy Chili Crisp. I highly recommend this stuff if you’ve never tried it!

You can also serve this alongside some kind of meat. I usually like to serve the scallion pancakes with beef, but pork or chicken are also a good options. You could even pair this with my Cilantro Lime Chicken. Really, these Simple Chinese Scallion Pancakes would pair well with anything!

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Simple Chinese Scallion Pancakes

These Simple Chinese Scallion Pancakes only require a few ingredients and are so easy to make. They are great as a snack or side to a meal.

Course Breakfast, Dinner, Lunch, Side Dish

Cuisine Chinese

Keyword green onions, pancakes, simple

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 14 pancakes

Author Amy

Ingredients

• 2 cups all purpose flour
• 2 cups water
• 1 cup scallions (green onions), finely chopped
• 1/8 tsp kosher salt
• 1/8 tsp Chinese five spice powder, optional but highly recommended
• cooking spray or vegetable oil for cooking

Instructions

• In a medium bowl, mix everything together with a rubber spatula or wooden spoon. Your batter should be thinner than a normal pancake batter consistency. This will help with spreading out the pancake.
• In a large pan on medium high heat, spray with cooking spray or add 1-2 tsp of vegetable oil.
• Once the pan is hot, add 1/4 cup of batter and spread out with the back of the measuring cup, you want your pancakes to be fairly thin so they will cook evenly. Add more 1/4 pancakes as your pan allows. I was able to fit 3 pancakes at a time in my pan but it will depend on how large your pan is.
• Cook until golden brown, about 2-3 minutes. Flip the pancake over and cook for another 2-3 minutes. I like to use my spatula to flatten the pancake to make sure it's an even thickness once I do the first flip. If you like your pancakes crispier, you can cook them longer on each side.
• Repeat until you have used up all of your batter.

Notes

1. I wanted my scallion pancakes to be on the smaller side, but you could easily make them any size you’d like.  You just want to make sure that your pancakes are not too thick.
2. You can freeze any leftover pancakes.  I like to wrap 3-4 pancakes in plastic wrap and then place into a freezer bag.  That way I can just pull out a couple when I want them.  You can let them thaw in the fridge and then reheat on the stove.
3. I would not recommend reheating the pancakes in the microwave as they will get soggy.  We always reheat in a dry pan on the stove top and they get crispy and are just as good as they were fresh.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Honestly, I am not a very experienced baker when it comes to working with yeast.  I always had this notion that yeast was hard and fussy to work with, but my thoughts have since changed on this!  Maybe I just got lucky with these?  I guess I will just have to experiment with more bread recipes to really test this out!  My recipe adapted from one that I found here.

This may not be a pantry recipe for everyone, especially with flour and yeast being scarce right now.  We are lucky that we happened to stock up before things started to run out.  I go through a lot of flour, meaning I stock up on the big bags of flour from Costco and have a separate storage container full of it to refill my normal flour canister.  Is that weird?  I don’t think it is, I think it’s just being prepared!

I don’t know about you, but I love the smell of yeasty bread when you are mixing and kneading it.  Kneading dough is also very satisfying, starting from something that is shaggy and then ending up with a nice looking dough ball.  Mine probably wasn’t as smooth as it should have been, but I don’t think it mattered in the end. 

The dough

It only took about an hour for my dough to double in size.  Your rise time could be more or less depending on how cold or warm your house is.  A good trick if your house is too cold, turn only the oven light on and place your dough in the oven to rise.  I’ve done this before and it works like a charm.

Once your dough has doubled in size, you get to shape your rolls!  I ended up weighing my dough out so that the rolls would be even, but you don’t have to.  You can make these smaller, larger, a different shape, or in a greased cake pan instead of on a sheet pan.  These rolls would make great breakfast sandwiches or even slider buns.  Let me know how your rolls turn out and what you end up doing with them!

Once the rolls are done baking, you have to let them cool down a little bit. Don’t eat them straight out of the oven, as tempting as that may be! Please do yourself a favor and serve these with some good butter. I’m not generally picky when it comes to butter, but for these rolls you’ll want to get some European butter. You can thank me later!

These rolls have a subtle sweet potato flavor, but aren’t as sweet as you would expect them to be. The roll has a good chewy texture while being slightly crisp on the bottom. It was hard to not eat them all!

I ended up only baking one tray of rolls and freezing the rest of the batch.  Since there is only two of us, I figured 24 roll would be a bit much for us.  We definitely could have eaten all the roll but it’s all about moderation in my book.  Plus it will be nice to have some fresh rolls with minimal effort when we want them!  You do have to thaw the rolls overnight in the fridge and let them do their second rise, but that’s the easy part in my opinion.

How to freeze

To freeze, all you have to do is after rolling them into balls after the first rise and place them on a parchment lined baking sheet.  Freeze until they are frozen, then bag them up.  I covered my sheet pan with plastic wrap, but I don’t think you have to.  It left some ice crystals on the top of the rolls where the plastic was touching the rolls.  You need to freeze them separately so that they won’t stick together when you put them in a freezer bag.  I like to label my freezer bag with the contents, date, and any heating instructions so that I don’t have to go searching for the recipe later on.

What’s your favorite way to enjoy rolls?

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Purple Sweet Potato Rolls

Simple to make sweet potato rolls with minimal simple ingredients. Great with butter or on its own! Simple to freeze to bake later so you can have fresh rolls when you want them.

Course Side Dish

Cuisine American

Keyword bread, how to make sweet potato rolls, purple sweet potatoes, rolls

Prep Time 45 minutes minutes

Rising Time (up to) 2 hours hours 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 24 rolls

Author Amy

Ingredients

• 6 cups all purpose flour, plus extra for kneading
• 2 packages active dry, (4 1/2 tsp. active dry yeast)
• 1 cup warm buttermilk, heated to approx. 110℉ (see note 1 below)
• 2 large eggs, at room temperature
• 1 1/12 cups purple sweet potato puree, at room temperature (see note 2 below)
• 6 Tbsp. unsalted butter, melted and slightly cooled
• 2 Tbsp. granulated sugar
• 1 1/2 tsp. salt
• 1 Tbsp. vegetable oil, to grease your bowl

Instructions

• MAKING THE DOUGH
• In a medium sized bowl or glass measuring cup, stir the yeast into the buttermilk.  Let it sit for 5 minutes or until you see bubbles starting to form.  This means that your yeast is alive and the bread will rise.
• In the bowl of your stand mixer using the paddle attachment, mix the eggs, purple sweet potato puree, melted butter, sugar, and salt.  Add the yeast mixture to the mixer and mix to combine.
• Add your flour, 1 cup at a time to the mixer.  You will need to switch to the dough hook after adding about 3 cups of flour.  Once you add the rest of the flour the dough should come together and not be too sticky.  If yours is too sticky, you may have to add a little more flour.  Mine had some flour at the bottom but I just ended up kneading that in.
• Turn out dough into a well floured cutting board.  Continue to knead the dough, adding flour as necessary.  Mine ended up being somewhat sticky so I just added more flour as needed.  It took about 5-10 minutes of kneading to get the desired consistency.  Your dough should be smooth and elastic.
• Oil a large bowl, making sure to oil the sides as well.  You do not want your dough to stick to the bowl.  Put your dough top side down into the bowl and gently turn your ball to get the top coated in oil, then flip it over and make sure the other side is coated as well.
• Cover your bowl with plastic wrap and let rise for 1-2 hours or until doubled in size.  You can do the finger poke test to see if your dough has risen enough.  Simply poke your dough with a floured finger and if the indentation stays then you know your dough is ready.
• SHAPING THE DOUGH
• Once your dough has done its first rise, you are ready to shape your rolls.  Divide the dough into 4 portions.  I just used a knife to cut the dough into quarters in the bowl.
• Working on a cutting board, take out quarter and make sure to cover the remaining dough again with the plastic wrap.  You shouldn’t need any flour at this point, your dough so not be overly sticky especially with the oil from the bowl.  Gently shape the dough into a log and cut into 8 pieces, you can do less pieces if you want larger rolls.  I weighed out my dough balls to 2.50 ounces, but you don’t have to weigh them out.
• Once you cut your pieces, roll them into balls.  I found that tucking any jagged pieces under the dough ball helped form a better shape.  I went around the ball and just kept tucking under and pinching the bottom together at the end.  Then to make sure they were round, I placed the roll on the cutting board and gently cupped and rolled the balls in a circular motion.  I know this sounds weird but it helped get a pretty uniform shape.
• Place your dough balls on a parchment lined baking sheet and cover with plastic wrap.  You will need at least 2-3 baking sheets depending on how big your rolls are.  This is where you can place them in another greased pan if you don’t want to make them on a sheet tray as individual rolls.  Don’t over crowd your pan as the rolls will rise some more.  This is also the step that you would want to freeze your rolls if you don’t want to make them all.
• Allow your rolls to rise for 20 -30 minutes before baking.  I allowed mine to rise 20 minutes before preheating the oven.
• BAKING THE ROLLS
• Preheat the oven to 400℉, once the oven is preheated place the rolls into the oven.
• Cook for 15-20 minutes, or until the tops are brown and they are cooked through.  You will want to rotate your rolls half way through cooking if you cook more than one sheet at a time.
• Let the rolls cool for 5-10 minutes before serving.

Notes

1. If you don’t have buttermilk, you can add 1 Tbsp. of vinegar to your measuring cup and then fill to the 1 cup line with your milk.  Mix and let it sit for a few minutes before warming.
2. To make the purple sweet potato puree, you can find my boil method here or you can roast and then process them.  This time I roasted the sweet potatoes and then put them in the food processor.  I added water to get to the right consistency.  You don’t want your puree to be too thick or too thin, I made mine to about canned pumpkin consistency.
3. If you freeze your rolls before you bake them, you will need to pull them out of the freezer the night before you want them and let them thaw overnight in the fridge.  I would put them on a parchment lined baking sheet and cover with plastic wrap so that when you them out the next day for your second rise they will be all ready to go.  The second rise will take longer than your fresh rolls because the dough is starting out cold.  It should take about 45-60 minutes depending on the temperature of your house.  Once they are done rising bake the same as above.

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Baked Beans

2 cans (16.5 oz each) baked beans

1 pound ground beef

1/2 of a large green pepper, chopped

1/2 of a large sweet onion, chopped (I always use sweet onions but you could use a regular yellow onion)

1 can (8 oz) tomato sauce

1/3 cup water

2 teaspoon vinegar

1 teaspoon brown sugar

1/2 teaspoon salt

Preheat oven to 375 degrees F.

Brown ground beef in a large pan. Once brown drain off any liquid. Then add green pepper and onion, cook for about 5 minutes or until the vegetables are slightly soft. Stir together tomato sauce, water, vinegar, brown sugar and salt and add to the ingredients in your pan. (If you like more sauce you might want to double the sauce recipe. My meat mixture was a little dry so I added more water, brown sugar, salt and about 1/4 cup of ketchup.) Cook over medium heat for 5 minutes.

Spread the baked beans on the bottom of a 9 by 13 baking pan. Top with the ground beef mixture. Bake for 45 minutes. Let cool for about 5 minutes before serving.

Enjoy!

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