Entrees

Baked Chicken Reuben

What You Need: 
  • 1 can (14 ounces) sauerkraut, well drained
  • 4 whole boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 1-1/4 cup Thousand Island dressing
  • 1 teaspoon chopped fresh parsley

 

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees for approximately 1 hour or until chicken reaches an internal temperature of 160 degrees.

Stats: 

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg; sodium 1440mg;
total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g

Baked Potato With Pickled Taco Topping

Serves: 
6
What You Need: 
  • 6 large baking potatoes
  • 1 small onion, chopped
  • 1/2 cup pickled pepper juice
  • 1/2 pound ground turkey or lean beef
  • 1 cup tomato sauce
  • 1 teaspoon taco seasoning
  • 1/2 cup chopped hot or mild pickled pepper rings
  • 1/2 cup low-fat sour cream

 

Pierce potatoes; microwave at medium-high, turning occasionally, for 8 to 10 minutes or until tender when fork is inserted. Meanwhile, combine onion and pickle juice in saucepan and simmer until onions are soft and liquid is evaporated. Add the ground meat and stir over low heat until thoroughly cooked, or until meat is no longer pink. Add tomato sauce, seasoning and chopped pickled peppers and simmer about 1 minute. Set aside.

Slit cooked potatoes lengthwise, cutting to within an inch of each end, going about 1/2 way through potato. Push potato ends together, forcing potato to open. Spoon meat mixture on each; top with sour cream.

Tip: Prepare and refrigerate topping; carry to work and bake and assemble potato for a quick, hot and tasty lunch.

Barbecued Ribs With Beer and Sauerkraut

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 3 pounds spareribs
  • 1 cup barbecue sauce
  • 1 bottle (12 fluid ounces) beer

 

Drain the sauerkraut, pouring the liquid over the spareribs. Marinate at room temperature, about 1 hour. Pat dry and place in a roasting pan.

Brush the barbecue sauce on the ribs and bake in the oven for 1-1/2 hours or until very tender, brushing on more sauce as they cook. Remove the ribs to a platter and keep warm. Add the beer to the pan, bring to a simmer and reduce by half. Stir with a wooden spoon to loosen the meat juices and sauce that are stuck to the pan. Add the drained sauerkraut to the pan and simmer until hot and the liquid is absorbed. (More barbecue sauce can be added to flavor the kraut if desired) Mound the sauerkraut on a platter and arrange the ribs around the kraut.

Catfish With Tartar Sauce

Serves: 
6
What You Need: 
  • 1/4 cup sweet pickle relish
  • 1/4 cup pickled jalapeños, chopped
  • 1 cup low-fat mayonnaise
  • 6 catfish fillets
  • 1/2 cup flour
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter or oil
  • 1 small lemon or lime
     

 

Combine the relish, jalapeños and mayonnaise to make the tartar sauce and refrigerate (can be made up to 48 hours in advance.)

Rinse the fish fillets and pat dry.

Blend the flour, cayenne pepper and salt, coat the fillets and shake off the excess.

Heat the butter over moderate heat and pan fry the fish about 2 minutes on each side or until the flesh can be flaked with a fork. Serve the fish with the tartar sauce and garnish with wedges of lime or lemon.

Chicken And Pickled Pepper Fajitas

Serves: 
4
Image: 
image/jpeg iconfajitas.jpg
What You Need: 
  • 1 medium clove garlic, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 pound uncooked, skinless, boneless chicken breast cut into 1/2-inch strips
  • 1-1/2 tablespoons vegetable oil, divided
  • 1 tablespoon lime juice
  • 1 scallion, finely chopped
  • 2 teaspoons cilantro, finely chopped
  • 1 large onion, sliced
  • 1 cup hot and sweet pickled peppers, cut into strips
  • 8 flour tortillas

    Tomato Salsa
     

  • 3 medium tomatoes, finely diced
  • 2 scallions, finely chopped
  • 2 pickled jalape�o peppers, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons lime juice

 

Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside.

Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken.

Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.

Stats: 

Nutrition analysis per serving: 460 calories, 32g protein, 52g carbohydrates, 14g fat, 65mg cholesterol, 840mg sodium

Confetti Meatloaf

What You Need: 
  • 1/2 cup cornbread or corn muffin crumbs
  • 1/3 cup milk
  • 1 large red onion, chopped
  • 1 tablespoon vegetable oil
  • 2 large cloves garlic, minced
  • 1/4 cup (packed) fresh cilantro leaves, chopped
  • 1 egg
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons salt
  • 2 pounds ground beef chuck
  • 6 red and green pickled cherry peppers, seeded and chopped
  • 2 pickled jalape�o peppers, seeded and chopped
  • 1/4 pound bacon, sliced

 

Soak cornbread crumbs in milk until all liquid is absorbed. Saut� chopped onion in vegetable oil until golden brown. Add garlic and cilantro and continue to cook until cilantro is wilted. Set aside.

 

Lightly beat egg with chili powder, cumin and salt.

 

Combine ground chuck with soaked cornbread crumbs, mixing and kneading until thoroughly blended. Add egg mixture, onion mixture and pickled cherry and jalape�o peppers. Continue mixing and kneading unitl all ingredients are well combined.

 

Pack mixture into a 1-quart loaf pan, pressing to eliminate air bubbles. Arrange slices of bacon horizontally across the top, cutting bacon to fit if necessary.

 

Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 to 40 minutes until meatloaf is cooked through.

 

If serving the meatloaf hot, let stand on serving dish for 10 to 15 minutes before slicing. It also can be served cold or at room temperature.

Country Kitchen Kraut 'N Pork

Serves: 
8
What You Need: 
  • 1/4 cup margarine
  • 1 medium red onion, sliced
  • 1 medium green pepper, sliced in rings
  • 2 pounds boned lean pork shoulder, cut into thin strips
  • 3-1/4 cups drained sauerkraut (about 26 ounces)
  • 1 cup apple juice
  • 1/4 cup chopped pimento
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1/4 teaspoon basil
  • 1/4 teaspoon cracked black pepper
  • 3 cups pared and grated green apples (about 3 large apples)
  • 1/4 cup butter or margarine

 

In large skillet melt 1/4 cup margarine. Add onion and green pepper; saute, stirring constantly until crisp-tender. Remove vegetables and set aside. Add pork; cook until browned. Stir in sauteed vegetables, kraut, apple juice, pimento, salt, caraway seed, basil and pepper. Simmer covered, 1 hour. Add apples and simmer, uncovered, 20 minutes or until meat is fork-tender.

Flounder With Pickle, Pepper And Corn Relish

Serves: 
4
Image: 
image/jpeg iconfishandsalsa.jpg
What You Need: 
  • 1/4 cup sweet pickle juice
  • 1 large egg
  • 1/4 cup corn oil
  • 4 flounder fillets (or other mild white fish)
  • 1 cup cornmeal
  • 1 cup frozen corn
  • 1 cup black beans, rinsed and drained
  • 1/4 cup chopped hot pepper rings
  • 1 small red pepper, diced
  • 1/2 cup pickled sweet pepper relish

 

Whisk together pickle juice and egg. Heat corn oil in a non-stick fry pan over medium high heat. Dip fillets into pickle juice mixture and then into cornmeal. Fry fillets 2 to 3 minutes on each side; drain on paper towels. Mix corn, black beans, hot pepper rings, red pepper and pickle relish in small saucepan and heat until warm. Place fillets on plate and spoon relish mixture over the center. Garnish with pickled pepper rings.

Stats: 

Nutritional analysis per serving: 500 calories, 29g protein, 59g carbohydrates, 18g fat, 105mg cholesterol, 850mg sodium

Frankfurters With Sauerkraut-Onion Topping

Serves: 
8
Image: 
image/jpeg iconsaueroniontopping.jpg
What You Need: 
  • 2 tablespoons oil
  • 1 large mild onion, peeled and sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 16 ounces sauerkraut, drained
  • Water as needed
  • 8 frankfurters or knockwurst

Sauté onion and peppers in oil until tender but not browned. Add drained sauerkraut and a few tablespoons of water. Heat through.

Meanwhile, broil or grill frankfurters or knockwurst 3 to 4 inches from heat source, 3 minutes on each side or until frankfurters are brown; top with sauerkraut-onion mixture.

Great Sauerkraut Goulash

Serves: 
4
What You Need: 
  • 3 slices bacon
  • 1/2 pound pork loin cubes (1-1/2 inch)
  • 1/2 cup chopped onion
  • 1 teaspoon caraway seed
  • 1 tablespoon paprika
  • 2-1/4 cups canned chicken stock
  • 1/2 cup water
  • 3 cups sauerkraut, rinsed and drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 1/2 cup light sour cream
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Parsley for garnish (optional)

 

In a heavy pan, cook bacon until crisp; remove and crumble. Set aside.

In drippings, brown pork and cook onion with caraway and paprika until tender. Stir in chicken stock, water and sauerkraut. Cover; cook over low heat for 1 hour. Add green pepper and tomato; cook 30 minutes more or until done. Stir occasionally.

Combine sour cream and flour; stir into pork mixture. Cook, stirring until thickened. Add salt and pepper to taste. Garnish with bacon and parsley.

Grilled Chicken Breasts With Dill Pickle Salsa

Serves: 
4
What You Need: 

Chicken Breasts

  • 4 large uncooked, skinless, boneless chicken cutlets, about 1-1/2 pounds
  • 1 tablespoon olive oil
  • 1/4 cup dill pickle juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh cilantro

Dill Pickle Salsa

  • 1/3 cup finely diced dill pickle
  • 1 large tomato, finely diced
  • 1 medium pickled jalapeño pepper, cored and finely diced
  • 2 tablespoons finely chopped fresh cilantro
  • 1/3 cup finely diced red onion
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Pound chicken cutlets to even thickness. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add chicken and toss until well-coated. Marinate in refrigerator for 1 hour or overnight.

Before grilling chicken, prepare salsa by whisking together pickle, tomato, jalapeño pepper, cilantro, red onion, red wine vinegar, olive oil and salt and pepper to taste. Set aside.

Remove chicken cutlets from marinade and grill over hot coals until golden grown on both sides and cooked through. Serve with salsa.
 

Stats: 

Nutrition analysis per serving: 290 calories, 35g protein, 6g carbohydrates, 14g fat, 95mg cholesterol, 360mg sodium

Grilled Shrimp With Tropical Peppered Salsa

Serves: 
6
What You Need: 
  • 10 large pickled pepperoncini
  • 1 ripe mango
  • 3 kiwis
  • 1 sweet red pepper
  • 1 small red onion
  • 1 lime
  • 2 tablespoons olive oil
  • 2 pounds large, peeled, uncooked shrimp (60 total)
  • 12 10-inch wooden skewers
  • 2 cups cooked rice

 

Soak wooden skewers in water for 30 minutes.

Cut 5 of the pepperoncini into large dice (about 12 pieces each) and finely chop the remaining pepperoncini. Save 2 tablespoons of the brine.

Cut the flesh of the mango and kiwis into small dice. Finely chop the red pepper and onion. Combine these ingredients with the chopped pepperoncini. Grate the lime peel into this mixture.

Combine the juice of the lime with the brine and olive oil. Add half of this vinaigrette to the salsa.

Alternate five shrimp and five pieces of pepperoncini on each skewer. Brush the remaining vinaigrette on the shrimp then grill the shrimp or cook in a preheated 450 degree oven a few minutes or until they turn pink.

Served the skewered shrimp on a bed of rice with the salsa on the side. Pepperoncini can be diced and stirred into the rice to add zest and flavor.

Grilled Turkey Breast With Sauerkraut Relish

Serves: 
10
Image: 
image/jpeg iconturkey-and-relish.jpg
What You Need: 
  • 6 cups undrained sauerkraut
  • 2 tablespoons salad oil
  • 1 teaspoon poultry seasoning
  • 1 teaspoon grated lemon rind
  • 1 envelope (0.7 ounce) Italian salad dressing mix
  • 1 turkey breast (6 to 8 pounds), split and boned
  • 2 medium Golden Delicious apples, chopped
  • 2 medium oranges, peeled, sectioned and chopped
  • 1/2 cup finely chopped celery
  • 1/2 cup orange juice
  • 2 tablespoons sugar
  • 2 tablespoons chopped chives

Marinade
Drain sauerkraut, reserving kraut and juice. Combine kraut juice with oil, poultry seasoning, lemon rind and Italian dressing mix. Stir until well blended. Rinse turkey well. Place turkey in marinade turning to coat thoroughly. Marinate 2 hours, turning frequently and spooning kraut marinade over turkey.

Grilled Turkey
Place aluminum foil drip pan on coals/lava rocks in barbecue grill to catch drippings and prevent fat flare ups. Place grill rack 8 to 10 inches above prepared hot coals; place turkey on grid over drip pan and cover. Baste turkey at least twice with marinade during the first 40 minutes of cooking (never use poultry marinade during the last 20 minutes of cooking). Turkey is ready when meat thermometer, placed into thickest part of breast, reaches 160 to165 degrees (about 1 hour).

Kraut Relish
While turkey cooks, make relish in large bowl. Toss drained kraut, apples, oranges and celery. Stir in orange juice, sugar and chives. Chill until ready to serve.

Stats: 

Nutrition analysis per serving: 400 calories, 68g protein, 18g carbohydrates, 5g fat, 180mg cholesterol, 1300mg sodium

Home Garden Vegetable Bake

Serves: 
6
What You Need: 
  • 4 cups white bread, cubed
  • 4 tomatoes, sliced thinly
  • 1 medium zucchini, sliced (about 8 ounces)
  • 1 medium yellow squash, sliced (about 8 ounces)
  • 1/3 cup chopped dill pickle
  • 4 small scallions, sliced with some green tops
  • 1 small cucumber, sliced
  • 1/4 cup dill pickle liquid
  • 1/3 cup grated Parmesan cheese
     

 

Place bread cubes in single layer in a 12x7x2-inch baking dish. Microwave at high 3 minutes. Stir once or twice. Remove all but 1 cup croutons from dish.

Divide all vegetables in half. Make a layer of some croutons, and a half each of tomatoes, zucchini, yellow squash, dill pickles, scallions and cucumber. Make second layer with remaining vegetables. Pour pickle liquid over all. Sprinkle with cheese and remaining croutons. Microwave, covered, on high for 20 minutes. Serve hot.

Huevos Rancheros

Serves: 
6
Image: 
image/jpeg iconhuevosrancheros.jpg
What You Need: 
  • 6 tomatoes (about 1-1/2 pounds)
  • 2 pickled jalape�o peppers, seeded and chopped
  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon oregano
  • 2 tablespoons bottled chili sauce
  • Salt and pepper
  • Vegetable oil
  • 2 tablespoons butter
  • 12 eggs

Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalape�o peppers. Process to make a coarse puree. Set aside.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Add butter to skillet; fry eggs, sunny side up.

Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Add butter to skillet; fry eggs, sunny side up.

For each serving, place fried eggs on a heated plate and top with a generous portion of Salsa Ranchero. If desired, garnish plates with cilantro.

Stats: 

Calories 270; total fat 19g; saturated fat 6g; cholesterol 435mg; sodium 550mg;
total carbohydrate 10g (dietary fiber 1g, sugars 7g); protein 14g

Kraut & Frankfurter Bake

Serves: 
4
What You Need: 
  • 2 cups sauerkraut, drained
  • 2 medium apples, cored and diced
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon ground cloves
  • Pepper to taste
  • 2 tablespoons butter or margarine, melted
  • 8 frankfurters
     

 

In shallow 9" x 12" baking pan, combine kraut, apples, caraway seeds, cloves and pepper. Add butter; stir to mix well. Arrange frankfurters on top. Bake in 350° oven for 30 minutes.

Kraut & Frankfurter Crepes

Serves: 
8 crepes
What You Need: 
  • 1 cup biscuit baking mix
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1/2 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 10-3/4 ounce can condensed cream of mushroom soup
  • 1 cup milk
  • 2 cups sauerkraut, drained
  • 1/2 pound frankfurters, thinly sliced
  • 1 tablespoon chopped parsley

In bowl, combine biscuit mix, 1-cup milk and egg; mix until blended.

Heat a lightly greased 10-inch omelet pan or skillet. For each crepe, add four tablespoons batter, or enough to cover bottom of pan. Cook over medium heat 1 minute on each side or until lightly brown. Lift crepes from pan using pancake turner; place on wax paper.

In saucepan, sauté onion until soft. Stir in soup and milk. Measure out 1/2 cup sauce and set aside. Add kraut, franks and parsley to remaining sauce, mix well, cover and heat 15 minutes.

Spread kraut mixture over center of each crepe, fold over sides and place in greased shallow baking dish. Pour reserved sauce over all. Bake in 350° oven for 15 minutes. Garnish with chopped parsley if desired.

Makes 8 crepes

NOTE: If using crepe maker, follow manufacturer's instructions.

Macaroni and Three Cheeses

Serves: 
6
What You Need: 
  • 2 tablespoons flour
  • 1 cup dill pickle juice
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded low-fat cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1/2 pound rotini, cooked

 

In large saucepan over low heat, whisk together flour and pickle juice. Bring to a simmer; whisk until sauce thickens. Remove from heat; whisk in ricotta and blend until smooth. Blend in cheddar and Parmesan. Stir in pasta and reheat over very low heat or transfer to a baking dish and bake in oven at 325°F for 20 minutes.

Pickle juice adds a hint of tangy flavor to this creamy macaroni and cheese dish.

Stats: 

Per serving: 250 calories, 15 g protein, 28 g carbohydrate, 9 g fat, 30 mg cholesterol, 830 mg sodium.

Orange Roughy With Orange Sauerkraut

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 1 cup orange juice
  • 6 orange roughy fillets (about 2 pounds)
  • 1 stick (1/2 cup) unsalted butter, cold and cut into pieces
  • 1 orange, sliced (for garnish)

Drain the sauerkraut and combine 1/4 cup of the liquid with the orange juice in a large skillet. Reserve sauerkraut.

Bring this liquid to a simmer and add the roughy fillets. Poach about 2 to 3 minutes or until the flesh can be flaked with a fork. Transfer the cooked fillets to a platter and keep warm. Pour 1/2 cup of the liquid into a saucepan, bring to a simmer and reduce to 1/4 cup.

Add the sauerkraut to the skillet and simmer until the remaining liquid is absorbed and the sauerkraut is hot. Meanwhile, whisk the cold pieces of butter into the reduced, simmering liquid to make an orange-flavored French butter sauce. Do not boil the sauce and remove it from the heat as soon as the butter is melted.

Place a small mound of sauerkraut in the center of each plate and place a fillet on top. Spoon a little sauce around the food and garnish with an orange slice.

Pennsylvania Dutch-Style Stuffed Pork Chops

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 1 cup fresh cornbread crumbs
  • 1/2 teaspoon dried sage
  • 1/4 pound dried apples, coarsely chopped
  • 3 fresh, cooking apples (Granny Smith or Gala)
  • 1 cup (8 ounce can) apple juice
  • 6 thick pork chops (about 2 pounds)
  • Salt and pepper

Drain the sauerkraut and combine 1/4 cup of the liquid with the apple juice. Pour liquid over the dried apples and let plump about 1 hour. Pour off any liquid that remains from the apples; reserve. Add the cornbread crumbs and sage to the apples then add a few teaspoons of apple liquid to moisten. Slit the pork chops to make a deep pocket, season the inside of the meat with salt and pepper and spoon some stuffing into each pocket. Arrange the chops in a roasting pan and season with salt and pepper.

Place in preheated 400 degree oven.

Meanwhile, cut the fresh apples in half lengthwise and remove seeds and stems. When the meat has been roasting about 15 minutes, add the apple halves to the roasting pan and cook the apples and meat another 15 minutes or until the fruit is soft and the meat juices run clear when the point of a knife is inserted into the center of the thickest chop. Transfer the chops and apples to a platter; keep warm. Place the roasting pan over high heat, add the reserved apple liquid, scrape the pan with a wooden spoon to release the meat juices. Turn the heat down, add the sauerkraut and simmer until the sauerkraut is hot and the liquid is absorbed.

Mound the sauerkraut in the center of the platter. Arrange the chops and baked apples around. Serve hot.

Pickled Chicken Nuggets

Serves: 
4
What You Need: 
  • 1 pound boneless, skinless chicken breast, cut into large chunks
  • 1/2 - 3/4 cup dill pickle juice, plus 2 teaspoons
  • 1 cup corn flake crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup egg substitute

 

Marinate chicken chunks in pickle juice 15 to 30 minutes. Mix corn flake crumbs and Italian seasoning. Whisk 2 teaspoons pickle juice into egg substitute. With a slotted spoon, transfer the chicken pieces to the egg mixture, stirring to coat. Roll each chicken piece in crumb mixture and place on non-stick baking sheet. Cook 10 minutes at 375°F.

Looking for a great dipping sauce? Try stirring sweet pickle relish into your favorite bottled barbecue sauce.

*Always discard pickle juice used to marinate foods.

Stats: 

Per serving: 180 calories, 27 g protein, 10 g carbohydrate, 3 g fat, 65 mg cholesterol, 220 mg sodium.

Pickled Pepper Brunch Quesadilla

Serves: 
1
Image: 
image/jpeg iconquesadilla.jpg
What You Need: 
  • 1 tablespoon olive oil
  • 2 corn or flour tortillas (8-inch diameter)
  • 1 large egg
  • 6 to 8 pickled pepper rings
  • 1 slice ham
  • 1 slice cheddar cheese or 1/8 cup grated

Brush oil on a non-stick 8-inch skillet. Place one tortilla in pan over low heat and warm for about 1 minute. Break egg onto tortilla; scramble gently with a fork, spreading egg over surface of tortilla. As egg begins to cook, arrange pickled pepper rings evenly over surface; cover with ham, then cheese. When eggs are set (about 3 to 4 minutes), place second tortilla on top and flip the quesadilla to toast the other side. When quesadilla is heated through, slide onto plate and cut into wedges. Serve hot.

Pickled Pepper Ratatouille With Pasta

Serves: 
6 to 8
What You Need: 
  • 1 jar (16 ounces) mild pickled pepper rings
  • 2 small onions, sliced into rings
  • 2 medium zucchini, cut into 1/2-inch rounds
  • 1 long, thin eggplant, cut into 1/2-inch rounds
  • 6 plum tomatoes, cut into 1/2-inch rounds
  • 6 cloves garlic, minced
  • 8 fresh basil leaves, minced (or 1 tablespoon Italian seasoning)
  • Salt
  • 1 pound wagon wheel pasta

 

Into a large skillet, drain the liquid from the pickled peppers and bring to a simmer; reserve pickled peppers. Add onions, zucchini, eggplant, tomatoes, garlic and basil; cook over medium heat about 20 minutes or until tender but not mushy. Stir in the reserved pickled peppers and heat through. Season with salt if desired. Meantime, cook the pasta according to package directions. Toss the ratatouille into the pasta and serve hot, warm or cold.

Cooked chicken or sausage would be a great addition to this dish.

Pickled Sesame Pork Loin

Serves: 
4
What You Need: 
  • 1 1/2 pounds boneless pork top loin
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sweet pickle relish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sesame seeds

 

Sweet pickle relish, Dijon mustard and sesame seeds team to form an unusual sweet-savory crust on the exterior of this pork loin.

Preheat oven to 350°F. Brush pork loin all over with oil and set in roasting pan. Rub rosemary and garlic over top and sides of pork and sprinkle with salt and pepper. Combine relish and mustard in a small bowl and spread over top and sides of pork. Sprinkle sesame seeds on top and sides of pork to form a crust. Roast for about 1 1/2 hours or until meat thermometer registers 150°. Remove from oven and let stand for 5 minutes before slicing into 1/4-inch slices.

Stats: 

Per serving: calories 293; fat 14g; saturated fat 3g; cholesterol 75mg; carbohydrates 11g; sodium 568 mg; protein 31.5g

Pickled Stuffed Meatloaf

Serves: 
4 to 6
Image: 
image/jpeg iconpicklestuffedmeatloaf.jpg
What You Need: 
  • 2 eggs
  • 1/2 cup flavored dry breadcrumbs
  • 1/3 cup milk
  • 1/2 cup minced onions
  • 1 teaspoon each dried oregano and basil
  • 1/2 teaspoon each salt and pepper
  • 2 pounds lean ground beef
  • 4 slices mozzarella cheese
  • 6 sliced-lengthwise-for-sandwiches dill pickles
  • 1/2 cup sliced mushrooms
  • 1 tomato, sliced

 

Sandwich-cut pickles aren't just for layering between bread. Here, they are used in meatloaf. Tomato slices, mushrooms and mozzarella cheese provide color and flavor accents.

Preheat oven to 350°F. In large bowl, beat together eggs, breadcrumbs, milk, onions, oregano, basil, salt and pepper. Add ground beef and combine. Place half of ground beef mixture into bottom of roasting pan and mild loaf approximately 3 inches wide and 7 inches long. Fold 2 slices cheese in half and lay lengthwise down center of loaf. Top with 3 pickles, mushrooms, tomato slices and remaining pickles. Fold remaining slices of cheese in half and place on top of pickles.

Mold remaining meat mixture on top, making sure all stuffing is covered on all sides, as well as top. Cover and bake for 20 minutes. Uncover and bake 40 to 50 more minutes, or until meat is no longer pink on the inside.

Stats: 

Per serving: Calories 551; fat 39g; saturated fat 16g; cholesterol 203mg; carbohydrate 13g; sodium 1,538 mg; protein 36g.

Poached Salmon With Pickled Corn Salsa

Serves: 
6
What You Need: 
  • 1 salmon fillet (1-1/2 pounds)
  • 1 jar (10 ounces) dill pickle slices
  • 1 jar (4 ounces) diced pimentos
  • 1 tablespoon olive oil
  • 1 can (15 ounces) corn, drained
  • 1 cup low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh or dried dill weed, chopped

 

Place the salmon fillet, skin side down in a large oven-proof pan. Drain the pickles, pouring the liquid over the fish. Choose 8 to 10 pickle slices about the same size and set aside for garnish. Chop the remaining pickle slices and place in a small bowl. Add the pimentos, oil and corn to the pickles (the liquid from the corn can be added to the fish). This salsa can be made up to 48 hours in advance.

Blend the mayonnaise, mustard and dill weed, set aside. Add water (or clam juice or chicken stock) to the salmon fillet to cover halfway. Bring the liquid to a simmer, cover and cook on top of the stove or in a preheated 400 degree oven for about 10 to 15 minutes. Baste the top of the fish every few minutes until done, when the flesh can be flaked with a fork.

Let cool at room temperature in the liquid. Transfer to a platter (place a spatula between the fish and the skin to remove the skin and lift the fillet out of the pan.) Overlap the whole slices of pickle down the center of the fish. The corn salsa and mustard sauce can be served on the side or spooned around the side of the salmon.

Tip: The flavor of the fish will be better if served at room temperature, but it's also delicious if made a day in advance and chilled. Season with a little extra salt if serving the fish cold.

Pork Loin With Sauerkraut And Beets

Serves: 
6
Image: 
image/jpeg iconporkloin.jpg
What You Need: 
  • 2 pound center cut boneless pork loin
  • Dry Rub
  • 1 can (15 ounces) whole beets, drained with juice reserved
  • 1/2 cup dry white wine (or water)
  • 2 cups drained sauerkraut

 

Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.

Preheat oven to 350 degrees. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150 degrees F). Transfer meat to a large platter and allow to rest 15 minutes before slicing.

Meanwhile, pour half of the beet into the roasting pan; add wine. Over medium heat, boil juices about 5 minutes, stirring to loosen meat pieces on pan bottom.

Reserve 6 beets for garnish and puree the remaining beets in a blender; add juices from pan. Set aside.

Combine sauerkraut and remaining beet juice in saucepan and simmer until juice is absorbed. Place the 6 reserved beets on top of the kraut to warm.

Cut pork into 12 slices. Divide pureed beet and juice mixture among 6 plates. Top each "puddle" of sauce with 2 slices of pork. Divide kraut mixture among plates. Slice 6 beets and fan one on each plate.

Stats: 

Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg;
total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g

Reuben Meatball Casserole

Serves: 
6 to 8
Image: 
image/jpeg iconreubenmeatballcasserole.jpg
What You Need: 
  • 1 pound lean ground beef
  • 1 pound ground lean pork
  • 1 cup rye breadcrumbs (2 slices)
  • 1 egg
  • 2 tablespoons bottled chili sauce
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 1 large carrot, sliced
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon paprika
  • 1 cup apple juice
  • 4-1/2 cups (1-1/2 pounds) sauerkraut, drained
  • 1 large apple, quartered, cored and sliced
  • 1 cup sour cream
  • 1/2 cup shredded Swiss cheese

 

Preheat oven to 350 degrees. In large bowl, mix beef and pork with breadcrumbs, egg, chili sauce, mustard, salt and pepper until well-blended. Shape into 2-inch balls (makes about 24 meatballs). Brown, half at a time, in oil in a large skillet; remove as they are browned with a slotted spoon and set aside.

Sauté onion and carrot in drippings in skillet for 5 minutes. Add caraway seeds, paprika and apple juice, and bring mixture to the boil. Stir in sauerkraut and apple. Turn mixture into a shallow 2-quart casserole; add meatballs and cover.

Bake for 30 minutes or until meatballs are cooked through. Remove cover, stir in sour cream and sprinkle with Swiss cheese. Continue baking, uncovered, 10 to 15 minutes, until cheese is melted and hot.

Reuben Pizza Bagels

Serves: 
4
Image: 
image/jpeg iconreubenpizzabagel.jpg
What You Need: 
  • 4 bagels, pumpernickel or rye
  • 1 pound sliced corned beef
  • 2 cups sauerkraut
  • 4 tablespoons hamburger pickle relish
  • 8 slices low-fat Swiss cheese
  • 16 to 24 pickled pepper rings

 

Preheat oven to 400 degrees. Cut bagels in half. Divide corned beef between 8 bagel halves. Mix together sauerkraut and relish; divide and mound on top of corned beef. Place cheese slice on each half. Top each with 2 to 3 pickled pepper rings; bake until bagels are hot and cheese is melted, about 5 minutes.

Reuben Pizza

Serves: 
6
Image: 
image/jpeg iconreubenpizza.jpg
What You Need: 
  • 1/4 cup horseradish mustard
  • 1 package (8 ounces) cream cheese
  • 1 pre-made 12-inch pizza crust
  • 1 cup drained sauerkraut
  • 1/2 pound thinly-sliced corned beef, cut into strips
  • 1 cup (4 ounces) grated Swiss cheese
  • 12 pickled pepper rings
  • Olives (optional)

 

Preheat oven to 450 degrees. Blend mustard and cream cheese; spread over pizza shell to within 1 inch of the edge. Spread sauerkraut and corned beef evenly over pizza. Sprinkle on cheese and arrange pickled pepper rings over pizza. Bake for 10 minutes or until cheese is melted.

Sauerkraut and Chicken Stir Fry

Serves: 
4
Image: 
image/jpeg iconsauerkrautchickenstirfry.jpg
What You Need: 
  • 2 teaspoons Dry Cocktail Sherry
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 tablespoon finely chopped garlic
  • 1 whole uncooked, skinless, boneless chicken breast (approximately 3/4 pound) cut into bite-sized pieces
  • 2 tablespoons corn oil
  • 1/3 cup julienned red peppers
  • 1/3 cup julienned green peppers
  • 1/3 cup julienned snow peas
  • 1/3 cup julienned carrots
  • 1 pound sauerkraut, well drained
  • 2 scallions, sliced
  • 1 cup unsalted cashews

 

Sauerkraut, invented by the Chinese more than 2,000 years ago, returns to its origins in this fast-cooking stir fry. It adds extra crunch and tangy flavor to the chicken and colorful vegetables.

Combine sherry, soy sauce, cornstarch and garlic in small bowl; set aside.

Heat oil in a large non-stick skillet over medium-high heat, add chicken and sherry mixture. Saut�, stirring continuously until cooked through. Remove chicken with a slotted spoon.

Add peppers, snow peas and carrots to skillet. Cook, stirring continuously about 3 minutes. Add sauerkraut and stir until heated through. Stir in cooked chicken and scallions and saut� 2 minutes more.

Sprinkle with cashews and serve immediately.

Stats: 

Calories 310; protein 22g; carbohydrate 18g; fat 17g; cholesterol 45mg; sodium 900mg

Sauerkraut And Pasta Primavera

Serves: 
8
Image: 
image/jpeg iconsauerprimavera.jpg
What You Need: 
  • 1/3 cup olive oil
  • 2 whole cloves garlic, crushed
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 package (10 ounces) frozen peas, thawed
  • 1 jar (4 ounces) roasted red peppers, cut in strips
  • 2 cups sauerkraut, rinsed and squeezed
  • 2 cups fresh mushrooms, sliced
  • 1 package (5 ounces) frozen tiny cooked shrimp, thawed
  • 1 package (16 ounces) fettuccine or fusilli*

 

Combine oil, garlic, dill, vinegar, salt and pepper; set aside for 30 minutes. Toss peas, red peppers, sauerkraut, mushrooms and shrimp in oil mixture. Cook pasta according to package instructions and drain. While pasta is cooking, heat oil and vegetable mixture in small saucepan until warmed through; toss with drained pasta. Serve hot or cold.

* Can also use rotini or rotelle

Stats: 

Nutrition analysis per serving: 350 calories, 14g protein, 51g carbohydrate, 10g fat, 355mg cholesterol, 222mg sodium

Sauerkraut Marinated Pork Kabobs

Serves: 
8 servings (2 ounces each)
Image: 
image/jpeg iconporkkabob.jpg
What You Need: 

  • 1/2 cup sauerkraut juice (reserve sauerkraut)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 small onions, thinly sliced
  • 2 whole cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1-1/2 pounds pork butt or pork shoulder, cubed

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut. Serve kabobs with sauerkraut and a variety of grilled vegetables.

Stats: 

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

Spiny Pineapple

What You Need: 

Make a "Spiny Pineapple" by sticking Sweet and Sour Chicken Kabobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Kids will love it!

Sweet and Sour Chicken Kabobs

Serves: 
4
What You Need: 
  • 1 pound boneless, skinless chicken breast
  • 1/2 cup dill pickle juice
  • 1 can (8 ounce) pineapple chunks
  • 8 cherry tomatoes, halved
  • 3 to 4 baby dill pickles, cut into 1/2-inch pieces
  • 1/2 cup pineapple juice (from can of pineapple chunks)

 

Cut chicken into large cubes (about 24); place in saucepan and cover halfway with pickle juice and cook over low heat until done (no pink remains). Drain and cool. On 8 small skewers, alternate chicken chunks, pineapple chunks, tomato halves and dill pickle pieces. Simmer pineapple juice until syrupy and brush over kabobs.

Variation: Kabobs without pineapple "wash" can be served plain and dunked into a dip made from 1/2 cup mayonnaise, yogurt or sour cream mixed with 1 tablespoon dill pickle juice, 1 teaspoon pineapple juice and 1/2 teaspoon curry powder.

Make a "Spiny Pineapple" by sticking these kebobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Your kids will love it!

Stats: 

Per serving (2 skewers): 200 calories, 24 g protein, 10 g carbohydrate, 7 g fat, 65 mg cholesterol, 410 mg sodium

Tacos with Pickled Pepper Salsa

Serves: 
4
What You Need: 
  • 1 medium onion, diced (about 1 cup)
  • 1/2 cup pickled pepper juice
  • 1 pound ground turkey breast
  • 8 ounces pickled pepper rings, diced
  • 12 ounces chunky-style salsa
  • 1 cup shredded Monterey Jack cheese
  • 8 taco shells, warmed
  • Alfalfa sprouts or shredded lettuce

 

Over medium heat, cook the diced onion in pickled pepper juice until juice evaporates. Add ground turkey and stir as it cooks. When turkey is no longer pink, add diced pickled pepper rings and salsa and heat through. Stir in cheese. Spoon mixture into taco shells. Top with sprouts or lettuce.

Stats: 

Per serving: 460 calories, 32 g protein, 28 g carbohydrate, 25 g fat, 105 mg cholesterol, 1470 mg sodium.

Tuna Cakes With Pickled Corn Relish

Serves: 
4
Image: 
image/jpeg icontunaburger.jpg
What You Need: 
  • 1 can (12 ounces) tuna, drained
  • 2 slices bread (broken into pieces)
  • 1 egg
  • 1 tablespoon mayonnaise
  • 6 dill pickle slices
  • 1 teaspoon dill weed (dried or fresh)
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons milk
  • 1 egg
  • 1/2 cup flour
  • Salt and pepper
  • 1/2 cup dry bread crumbs
  • 2 tablespoons olive oil
  • Pickled Corn Relish
  • 4 English muffins
     

Pickled Corn Relish
 

  • 1/2 cup corn (canned or frozen)
  • 12 dill pickle slices
  • 2 tablespoons mayonnaise

 

In food processor, put tuna, bread, egg, mayonnaise, pickle slices, dill weed and Old Bay seasoning; blend to a course mixture. Form into 4 burgers. In shallow bowl, mix milk with egg. Season flour by adding salt and pepper to taste. Coat each burger with flour mixture; dip into milk mixture, then coat with bread crumbs. In large skillet over medium heat, heat oil. Add patties and brown, about 2 minutes on each side. (Or brush olive oil on a baking sheet, arrange "cakes" without touching and bake 10 to 12 minutes at 350 degrees.) Meantime, prepare pickled corn relish by adding corn, dill pickles and mayonnaise to food processor. Pulse to blend. Toast English muffins. Place cooked tuna cake on toasted muffin; top with equal amounts of relish and other muffin half.

 

Tip: serve as hors d'oeuvres, form into 12 small patties and serve on saltines.

Twice Baked Kraut and Ham Potatoes

Serves: 
6
What You Need: 
  • 6 large baking potatoes
  • 1/4 cup sauerkraut juice
  • 1/2 cup low-fat sour cream
  • 1/2 cup low-fat mayonnaise
  • 1 cup sauerkraut, drained
  • 1/4 pound boiled ham, cut in thin strips
  • 1/2 cup grated Parmesan or Cheddar
     

 

Preheat oven to 375 degrees. Bake potatoes in oven for 35 minutes (or pierce with fork and microwave at medium-high, turning potatoes occasionally, for 20 minutes), or until tender when fork is inserted. Remove from oven. Cut each potato in half lengthwise and scoop out center of potatoes, leaving about 1/2 inch of potato inside skin.

Mash potato "insides" with sauerkraut juice. Add remaining ingredients and mix well. Mound equal amounts of mixture into each potato shell; bake 10 minutes or until heated through. Serve immediately.

Tip: To reheat leftover potatoes, bake in 350 degree oven for 10 minutes; or, microwave for about 2 minutes on medium heat (for one potato).

© 2012, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.