Alton Brown’s Fire Crackerrs

If you like bread and butter pickles you might like these Fire Crackers from Alton Brown at Good Eats. What are Fire Crackers? They are pickled baby carrots. Many people who don’t like carrots love the taste of these babies.

I will admit they are kind of addicting. I have been thinking about using this recipe for pickling eggs, cauliflower, and asparagus.  

This is a great recipe! You can adjust it to make the carrots to your liking.

 Diabetic, no problem, use Splenda instead of sugar.

Watching your weight, that too is no problem. Weight Watchers used to (I don’t know if they still do) classify carrots as a zero point food.  

I have made these and they are wonderful. The longer they sit, the hotter they get.

I made my first batch last year per the recipe, and there was really no heat to them. If you like hot and spicy, increase the chili flakes(crushed Red pepper) and whole chili peppers.  

If these turn out too sweet for your taste, reduce the amount of sugar or try using Splenda.

To tangy, you can reduce the cider by ½ cup or switch to regular white vinegar.

Once you adjust the recipe to your liking, consider giving them as gifts. Use as hors d'oeuvre, cut up in a salad, eat hot as a side dish, or just straight out the jar for snacking.

Ingredients

1/2 pound mini carrots

1cup water

1cup sugar

11/2 cups cider vinegar

1teaspoon onion powder

1/2teaspoon mustard seeds

11/2 teaspoons kosher salt

1teaspoon chili flakes

2dried chilies

 

Directions

Place carrots in aspring-top glass jar. Bring the water, sugar, cider vinegar, onion powder,mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan.Boil for 4 minutes.

Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days upto 1 week before eating.

Red Snapper with Risotto Rice

   

Want a simple and low fat Red Snapper dish? If yes, then this is for you. This recipe will make four servings and is only two fat grams per serving! Yee Haw!

As I have told you before, just because it is low fat does not mean it is not tasty! The orange juice and roasted red sweet peppers really makes this recipe a showstopper.  If you do not want to roast your own peppers, you can buy them. If I remember correctly, they are in the aisle with canned vegetables. I cannot remember the brand I use, but they come in glass jar. Sorry I know it is vague!

 

1 lb. fresh or frozen red snapper or grouper fillets, about ¾ inch thick

1 cup Orange Juice

2/3 cup long grain rice

½ cup chicken broth

1/3 cup chopped roasted red sweet peppers

¼ cup sliced green onions

2 Tbsp. orange juice

½ tsp. minced garlic

¼ tsp. Pepper

 

 

 Thaw fish, if frozen. Rinse fish and pat dry. Set aside.

 For rice, in a medium saucepan combine 1 cup orange juice, uncooked rice, and broth. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes or until rice is tender. Stir in sweet peppers and onion. Remove from heat. Cover. Let stand 5 minutes.

Meanwhile, in a bowl stir together 2 Tbsp. orange juice, garlic, and pepper.

Preheat broiler.

 Spray unheated rack of a broiler pan with nonstick cooking spray.

Place fish on rack, tucking under thin edges.

Brush with orange juice mixture. Broil 4 inches from heat for 6 to 9 minutes or until fish flakes easily.

Divide fish into 4 serving-size pieces. Serve with rice. Garnish with orange slices, if desired.