Pickle Chicken Pinwheels by Michael Symon
An appetizer, snack or even a meal! Read the full recipe at The Food Network.
8 boneless skinless chicken breasts, 6 ounces sliced ham, 8 ounces smoked bacon, 4 eggs beaten, 3 diced pickles (dill, sweet, or sours, your preference), 1/2 cup butter, 3 tablespoons flour, 2 cups chicken stock, 2 tablespoons chopped tarragon
Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.
Cheddar Pickle Tea Sandwich by Food Network Magazine
Our easiest pickle recipe yet! Read the full recipe at The Food Network.
Mayonnaise, White Bread, Pickle Slices, Aged Cheddar, Chopped Parsley
Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.
Pickle Pork Panini by Robin Miller
Quick and simple! Read the full recipe at The Food Network.
Cooking spray, 4 ounces soft herbed cheese, 8 slices sourdough bread, about 1/2-inch thick, sliced on a diagonal, 12 to16 slices roasted pork, about 8 ounces, 3/4 cup dill pickles, thinly sliced, 1 cup watercress leaves, loosely packed, 8 ounces Swiss cheese, thinly sliced, Oil
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Spread soft
herbed cheese on 4 slices of bread. Top cheese with pork, pickles, watercress, and Swiss cheese.
Top with second slice of bread.
Brush bread with oil, place sandwiches on hot pan and weigh down with a baking sheet, top baking sheet with a heavy skillet to press down sandwiches. Cook for 2 minutes, until golden brown. Flip sandwiches using a spatula, topping with weighted baking sheet, and cook until second side is golden brown and cheese melts, about 2 minutes. Remove from heat and serve immediately.
Chicken With Pickle Sauce by Food Network Magazine
A delicious suggestion for your next family dinner. Read the full recipe at The Food Network
4 6-ounce skinless, boneless chicken breasts, Kosher salt and freshly ground pepper, All-purpose flour, for dredging, 2 tablespoons unsalted butter, 1 medium onion, chopped, 1 tablespoon chopped fresh thyme, 1 cup low-sodium chicken broth, 2 large egg yolks, 1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar, 5 scallions, finely chopped, 1/4 cup chopped fresh parsley, Pumpernickel bread and jarred pickled beets, for serving (optional)
Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper
and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches
and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
Home Made Quick Pickle Relish by Michael Chiarello
A tasty pickle relish to compliment your meal. Read the full recipe at The Food Network.
1 cup diced dill pickle, 1/4 cup hot/sweet mustard, 1 tablespoon pickle brine, 1 tablespoon fresh dill, chopped
Combine all ingredients, stir and serve with hot dogs or hamburgers.
Dill Pickle Meatloaf by AllRecipes.com
Here is a delicious recipe that we just came across. Read the full recipe at AllRecipes.com.
1 egg, 1 small onion, chopped, 1/2 cup dill pickle juice, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 slice bread, torn into small pieces, 1 pound lean ground beef, 1/4 cup chopped dill pickles, 1/4 cup ketchup, 2 tablespoons water, 1 tablespoon brown sugar, 1/2 teaspoon Worcestershire sauce
Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish. Beat the egg in a mixing bowl.
Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef
until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles,
ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Dill Pickle Soup by AllRecipes.com
Smooth and buttery. A unique and delicious recipe. Read the full recipe at AllRecipes.com.
2 tablespoons butter, 1/2 cup all-purpose flour, 7 cups chicken broth, 1/2 cup finely chopped dill pickles, 2 tablespoons dill pickle juice, 2 tablespoons white sugar, 1 tablespoon Worcestershire sauce, 2 teaspoons minced garlic, 4 teaspoons onion salt, 1 teaspoon dill weed, 1 teaspoon curry powder, 1/2 teaspoon white pepper, 2 bay leaves, 2 cups warm milk
Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Dill Pickle Bread by AllRecipes.com
A fantastic bread for pickle lovers! Read the full recipe at AllRecipes.com.
1 cup warm water (110 degrees F/45 degrees C), 1 dill pickle, chopped, 1 tablespoon butter, softened, 1 tablespoon dried minced onion, 1 teaspoon dried parsley, 1/2 teaspoon dried dill weed, 1/4 teaspoon salt, 3 1/8 cups bread flour, 2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Use the white bread, medium crust setting.
Pickled Shrimp by Emeril Lagasse
A wonderful southern creation idea for your next party! Read the full recipe at The Food Network.
1/4 cup dry crab boil spices, 1 1/2 teaspoons salt, 1 lemon, quartered, 2 pounds medium shrimp, shelled and deveined, 4 teaspoons Creole mustard, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes, 3/4 cup white wine vinegar, 1 cup vegetable oil, 4 cloves garlic, peeled and crushed, 1 bay leaf, 1 large sweet onion, peeled and thinly sliced, 1 lemon, thinly sliced, plus 1 lemon, juiced, Pizza dough, recipe follows, Extra-virgin olive oil, 4 cups arugula
In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.
In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute.
Deep Fried Pickles by Paula Deen
This is a delicious pickle recipe from Paula Deen of the Food Network that takes only minutes to make! To read the full recipe, please visit The Food Network.
Vegetable oil, for frying, 1 cup all-purpose flour, Salt and fresh ground black pepper, 4 large eggs beaten, 1 cup cornmeal, 1 large jar of your favorite style pickle chips, Honey Mustard Sauce
In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.
Spicy Dill Pickle Potato Salad by Emeril Lagasse
This is one of our favoritie pickle recipies. To read the full recipe, please visit The Food Network.
3 pounds small yukon gold potatoes, well scrubbed and quartered 1 1/2 teaspoons salt, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons Spicy Dill Pickle juice, 1 teaspoon minced garlic, 1 teaspoon chopped fresh dill, 1/4 teaspoon ground black pepper, Pinch cayenne, 3 hard boiled eggs, peeled and cut into 1/2-inch pieces, 1/2 cup chopped Spicy Dill Pickles, 1/3 cup chopped red onions
In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine.
Ham and Pickle Pinwheel Appetizers by Paula Deen
This is a tasty appetizer idea from Paula Deen of the Food Network that takes only minutes to make! To read the full recipe, please visit The Food Network.
1 package precooked sliced ham sandwich meat, 1 large jar dill pickles, 1 (8-ounce) package cream cheese, softened
Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices.