Cucumber Salad

Some of you may be wondering where I've been lately- the answer is that I didn't spend much time in the kitchen in March or April (and definitely didn't make anything worth blogging about) due to morning sickness! That's right, we are expecting our first baby some time around November 12th! Even though I love to cook and bake, I just didn't have the energy for it in March or April. We then purchased our first home in May, moved, and went on vacation in Hawaii for two weeks. Spring 2010 was BUSY! But after all of that, I have come back ready to embark on new adventures in the kitchen. It is perfect timing too, because summer is my favorite time of year to try new recipes on the grill and get inspired with fresh ingredients from the farmer's market. I also have many stand-by recipes that we frequently enjoy in the summertime, which I am most excited to share.

This recipe for cucumber salad is a tangy and refreshing side dish that we love having in the summertime. I learned how to make it from my mom, who made it frequently when I was growing up. I recently found out that this recipe has been passed down through the generations from my great-grandmother. This means that I am the 4th generation in my family to make this regularly! We don't use any measurements when preparing this, so I had to experiment a bit with the recipe in order to know what measurements to list here. Amounts of the ingredients can be adjusted to your taste, so please taste as you go. In fact, my mom does not add the vinegar. After you refrigerate the salad it is still not too late to add more sugar, vinegar, or salad dressing- depending on how you like it. If you enjoy this dish as much as we do, you will find yourself able to eyeball the amounts you need to make the perfect sauce in no time. I hope this side dish becomes as much of a summer staple in your home as it has in ours!

Ingredients:

1/2 heaping cup of salad dressing (such as Miracle Whip)
1-2 Tbsp white vinegar
2 tsp sugar
2 tbsp milk
1 large or 2 small cucumbers
1/3 cup diced yellow or red onion

Directions:

• Use vegetable peeler to peel long strips of peeling off of cucumbers (no need to peel completely). Then slice cucumbers as thinly as possible. Set aside.
  
• In a medium sized bowl, whisk salad dressing and vinegar together until smooth and creamy.
• Add milk and sugar and stir.
• Add onions and cucumbers and mix until cucumbers are well coated.

*Optional: Sliced tomatoes (remove juices and seeds) may be added to this dish as well. I recommend waiting until locally-grown ones are ready for the best flavor.

Roasted Shrimp and Tomatoes with Creamy Rice

This is a quick, easy, and flavorful way to prepare shrimp. I used a bag of frozen shrimp, size "jumbo" but any size would work. I also only used one pint of tomatoes because that is all I had on hand, but next time I will use two pints. We loved the roasted tomatoes. Just be careful not to over cook this dish, as the shrimp will become tough if overdone. This is a great meal for a Friday during Lent. Enjoy!

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

1 cup Arborio rice

1 cup dry white wine

kosher salt and black pepper

1 pound frozen peeled and deveined medium shrimp, thawed

2 pints grape tomatoes

8 sprigs fresh thyme

2 cloves garlic, sliced

Directions:

• Heat oven to 400º F. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook the onion until soft, 5 to 7 minutes. Add the rice and wine and cook, stirring, until the wine is absorbed.

• Add 2 cups water and 1⁄4 teaspoon each salt and pepper. Simmer, covered, over low heat until the water is absorbed and the rice is tender, 18 to 20 minutes.
• Meanwhile, on a rimmed baking sheet or in a mixing bowl, toss the shrimp, tomatoes, thyme, garlic, the remaining tablespoon of oil, and 1⁄2 teaspoon each salt and pepper. Roast until the shrimp are cooked through, 15 minutes. Serve over the rice.

Recipe Adapted from Real Simple Magazine

Beer Battered Fish

Once again, the season of Lent is upon us, and many of us Mid-westerners tend to go out for fish on Friday nights. Up until now I had made plenty of broiled or baked fish, but had not tried making fried fish. I found this recipe for beer battered tilapia in a magazine and decided to give it a try since I had all the ingredients on hand. It turned out to be as good or better than any fish we've had at a restaurant! It is probably healthier too, since it is fried in olive oil. I'm sure most restaurants use cheaper, less good-for-you varieties in their big fryers. The batter turns crisp and golden brown, and very delicious. I used tilapia, which was excellent, but I also plan to try using cod and haddock. We liked the batter from this recipe so much that I think we might try making our own cheese curds with it as well! Enjoy!

Ingredients
Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each (I thawed out tilapia fillets from a frozen package)
Salt
Freshly ground black pepper

Directions

• Put enough oil in large skillet to fill about 1/2 inch deep. Heat over medium-high heat.
  

• In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.

• Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.

• Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.

Yield: 4

Chocolate Mint Cookies

These cookies were fun to make and disappeared quickly from the cookie jar! If you are fond of the popular "Thin Mint" girl scout cookies, you should try this recipe. Although they have a softer texture, and are not dipped in chocolate, the taste is very similar. Best of all, these cookies are healthier than most. This recipe is definitely a keeper!



Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons applesauce
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg white, lightly beaten
Cooking spray


Directions:

• Spoon flour into a dry measuring cup and level with a knife. Combine flour, cocoa, and baking soda in a small bowl. Stir together well with a whisk.
  

• Combine the brown sugar and next 5 ingredients (brown sugar, granulated sugar, butter, applesauce, vanilla, and peppermint extract) in a medium bowl. bBeat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture and beat at low speed until well-blended.

• Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap and freeze 1 hour or until firm.

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

CALORIES 76 (22% from fat); FAT 1.8g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 4mg; CALCIUM 8mg; CARBOHYDRATE 13.7g; SODIUM 33mg; PROTEIN 1.2g; FIBER 0.2g

Source: Cooking Light, MAY 2001

Chicken with Mushrooms, Prosciutto, and Cream Sauce

I found this recipe on allrecipes.com and decided to try it after reading the excellent reviews. I used low fat sour cream to make it healthier. I served it with roasted asparagus (using the same method as this recipe for roasted broccoli) and spaghetti noodles with sauce from the chicken on it. We thought it was really good and hopefully you will too!


Ingredients

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream


Directions

• Preheat oven to 350 degrees.
• Drizzle melted butter into a casserole dish. Season chicken with salt, pepper, and garlic. Wrap prosciutto around chicken thighs, and place in casserole dish. Place mushrooms and remaining garlic on top of chicken.
• Bake for about 1 hour, until juices run clear. Remove chicken to a platter and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Wihisk in wine and sour cream, and cook for about 5 to 7 minutes, until warmed through. Pour sauce over chicken and enjoy!
  

Source: Allrecipes.com

Beef & Pepper Sandwiches with Spicy Au Jus

This recipe was shared with me by one of my dear friends and most faithful blog readers, Michelle. She is always trying my recipes, so it was very fun to try one of hers! I found it to be both delicious and unique, so I just had to share it with all of you. This sandwich is similar to a french dip, but with a spicy kick. It was simple to make and the perfect meal on a cold wintery day. If you do not like things very spicy, I would recommend reducing the amount of pepperocinis you use. Enjoy!

Ingredients

Chuck Roast (2 lbs or more)
Garlic Powder or garlic salt
Onion Powder or onion salt
Pepper
1 jar pepperocinis (sold next to the olives/pickles)
2 cans beef consomme (Campbell's next to the soups)
1 can beer (any kind, I used Leinenkugel's Nut Brown)
1 loaf French bread
Provolone cheese

Directions

• Season roast with garlic/onion powder and pepper and place in slow cooker.
• Add jar of pepperocinis (including liquid), beef consomme, and beer to slow cooker.
  
• Cover and cook on low for at least 6 hours.
• Slice French bread loaf and then slice or shred beef. Place meat on French bread to make sandwiches and top with provolone cheese. Serve with small bowls of liquid from slow cooker for dipping.
  

"The Chewy" Chocolate Chip Cookies

After reading great reviews about Alton Brown's "The Chewy" I decided to try it, even though I already had a favorite chocolate chip cookie recipe. "The Chewy" is by far my new favorite! These cookies are soft on the inside but slightly crispy around the edges. After three days they still taste fresh baked. I highly encourage any chocolate chip cookie lover to try this recipe!

Ingredients

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips


Directions

• Heat oven to 375 degrees F.

• Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

• Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

• Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Source: The Food Network's Alton Brown