Hillman Family Recipes

Scott was gifted a Ninja Slushi by a friend.  We really like to make this lactose-free version of their chocolate milkshake so we call an enjoy it. This amount feeds the 6 of us. 2 C lactose-free whole milk 1 C dairy free heavy cream or coconut milk 1 t vanilla 2 T sugar, granulated 1/4 C chocolate syrup 2 T cocoa powder 1. In a pitcher, whisk all the ingredients together until combined and fully dissolved. Pour mixture into Ninja Slushi vessel.  2. Select Milkshake button. Adjust as desired. 3. When unit beeps, serve immediately.  Top with your choice of topping (cocowhip, oreos, more chocolate sauce).

My sister found this recipe and shared that she liked to make it with the cucumbers that I grow.  I like to make a batch of these every summer to enjoy. The recipe is from Once Upon a Chef .    1 1/4 C distilled white vinegar 3 T kosher salt 2 T sugar 2 C cold water 1-2 armenian cucumbers, cut into spears (fit into jar) (you can use other cucumbers) 2 T coriander seeds 6 large garlic cloves, peeled and halved 1 t mustard seeds 1/4 t red pepper flakes 16 dill sprigs 2 1-quart jars 1. Combine vinegar, salt, and sugar in a small non-reactve saucepan over high heat. Whisk utnil the salt and sugar are dissolved.  Transfer the liquid into a bowl and whisk in the cold water.  Refrigerate brine until ready to use.  2. Stuff cucumbers into 2 clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes and dill springs into jars, dividing evenly.  Pour chilled brine, divided evenly between jars.  If necessary, add a bit of co...

  I love the versatility of this pork!  You can use it in tacos, quesadillas, salads, etc. I like the variety in the flavor.  I like to add pickled red onions ( recipe here ) to my tacos (but my family doesn't eat them). This recipe came from the Food Network . 2 C chicken broth Juice of 2 oranges Juice of 2 limes 1 T ground cumin 1 t chili powder 1 t dried oregano 1/4 t crushed red pepper flakes small pinch ground cloves Kosher salt 1 onion, medium and quartered 6 cloves garlic, peeled 2 bay leaves 3 lbs boneless pork, fat trimmed and cut into 2-inch pieces) Oil or lard, to cook Freshly ground pepper  For serving: tortillas, cilantro, sliced jalapenos, picked red onions (link above) 1. In a slow cooker, add chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 t kosher salt.  Whisk to combine.  2. Add onion, garlic, and bay leaves. Stir to combine. 3. Add pork and toss to coat. Cover and cook on high until ...

  I really enjoy adding these to pork tacos ( recipe here ). I love the extra layer of flavor they add and I like pickled things. I got the recipe from the Food Network . I halved the recipe below since I am the only one in my house who eats them. HA! 1 small red onion, thinly sliced 3/8 C white vinegar 1/8 C orange juice 1 1/2 T lime juice 1 bay leaf 1/2 T sugar, granulated 1/2 T coriander seeds 1 T Kosher salt 1. Put the sliced onions in a medium heatproof, nonreactive bowl. 2. In a small saucepan, whisk together vinegar, orange juice, lime juice, bay leaf, sugar, coriander and kosher salt.  Bring to a boil over high heat and cook, whisking occasionally until the sugar dissolves (about 1 minute). 3. Pour mixture over the red onions and set aside until cooked to room temperature. Serve at room temperature or cover and refrigerate up to 4 days. 

  We make lactose-free french toast to enjoy for breakfast and dinner.  The leftovers we freezer and reheat in the toaster oven or air fryer.  I adapted the recipe from Tastes Better From Scratch .  Don't need it to be lactose-free? Just use regular milk. 4 large eggs, 2/3 C lactose-free milk 1/4 C flour 1/4 C sugar, granulated 1/4 t salt 1 t ground cinnamon 1 t vanilla 8 thick slices bread (we use a texas toast and I cut them into thin strips just as a preference) 1. Heat skillet on stove over medium heat.  2. In a blender, add eggs, milk, flour, sugar, salt, cinnamon, and vanilla.  Blend until smooth. (You can also whisk by hand).  3. Dip bread slices into batter, dredging them well on both sides (or to your preference) and place on hot, greased skillet.  4. Cook for a few minutes, until the bottom of the breads start to get golden brown.  Flip and cook on the other side.  5. Remove to plate.  Serve with your favorite toppings (sy...

  We like to make strawberry freezer jam with our strawberries that we grow. This recipe just follows the box of the pink Sure-Jell box.  We also give these away at Christmastime. 4 C strawberries, washed and cut and crushed 3 C sugar 1 box pink Sure-Jell for less or no sugar fruit pectin 1 C water 1. Sanitize jars and lids (see note below).  2. Crush strawberries thoroughly with a masher or food processor. I like a little bit of chunks. Place prepped strawberries in a large bowl. 3. Mix sugar and pectin in a large saucepan.  Stir in water.  Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute.  Remove from heat. 4. Pour pectin mixture over prepped strawberries and stir 1 minute until well blended.  5. Fill all containers immediately with 1/2 inch open at top. Wipe off top edges of containers: immediately cover with lids. Let stand at room temperature for 24 hours. Jam is ready to use.  6. Store in refrigerator up to 3 we...