Archive for the ‘Cucumber’ Category

Cucumber Salad


Recipe & picture courtesy of Recipezaar

Serves 6-8

  • 2 cucumbers, very thinly sliced
  • 1 red onion, very thinly sliced
  • 2 tablespoons vinegar or lemon juice
  • 2 tablespoons sour cream (low fat)
  • salt and pepper, to taste (I like a lot of pepper)
  • 1/2 teaspoon sugar
  • 1 teaspoon chopped fresh dill
  1. Mix cucumbers and onions together.
  2. Mix rest of ingredients together in a closed bowl and give a shake.
  3. Add to cucumbers, chill till very cold & serve.

**Personal Review: No Review Yet**

Easy Deviled Eggs & Ham


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, one deviled egg each.

  • 3 hard-cooked eggs
  • 3 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, finely chopped
  • 1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
  • 1 Tbsp. MIRACLE WHIP Light Dressing
  • 1 tsp. GREY POUPON Dijon Mustard
  1. Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork.
  2. Add ham, pickles, dressing and mustard; mix until well blended.
  3. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.

Variation: Prepare as directed, substituting 2 slices OSCAR MAYER Fully Cooked Bacon, heated and finely chopped for the chopped ham.

**Personal Review: No Review Yet**

Spicy Shrimp Boats


Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Pinch salt
  • 2 English cucumbers
  • 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
  • 2 tablespoons minced jalapeño chile
  • 1/3 cup chopped fresh mint
  1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
  2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
  3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

**Personal Review: No Review Yet**

California Roll Salad


Recipe & picture courtesy of Good Housekeeping

Prep Time: 15 min
Total Time: 15 min
Serves 4

  • 1 package(s) (8.8-ounce) precooked white rice in microwavable cups
  • 3 tablespoon(s) seasoned light rice vinegar
  • 1 head(s) Boston lettuce
  • 1 seedless cucumber, unpeeled and thinly sliced
  • 1 ripe avocado, thinly sliced
  • 1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2 tablespoon(s) slivered pickled ginger
  1. Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
  2. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
  3. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
  4. To serve, drizzle soy dressing over salad; sprinkle ginger on top.

**Personal Review: No Review Yet**

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 pound large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
  • 4 tablespoons olive oil
  • 4 small (8-inch-long) hero rolls, split horizontally and toasted
  • 1-1/2 cups purchased coleslaw
  • 1 cup shredded romaine lettuce
  1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
  2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
  3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
  4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**

Top Sirloin Kabobs and Avocado Sauce


Recipe & picture courtesy of Better Homes & Gardens

Prep: 30 Min.
Marinate: 30 Min.
Grill: 10 Min.

  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1-1/2 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt or salt
  • 3 lb. beef top sirloin steak, about 1-inch thick
  • 1 medium ripe avocado, seeded, peeled and coarsely chopped
  • 1/2 cup seedless (English) cucumber, coarsely chopped
  • 1/3 cup lightly packed fresh mint leaves
  • 1/4 cup dairy sour cream
  • 2 Tbsp. lime juice
  • 1 tsp. kosher salt or salt
  • 1 tsp. ground cumin
  • Fresh mint leaves (optional)
  1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
  2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
  3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.)

Test Kitchen Tip: Soak bamboo skewers in water for 30 minutes before using.

**Personal Review: No Review Yet**

 

Cucumber-Mint Salad

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 5 min

  • 1 1/2 English cucumbers, peeled and chopped
  • One 5.3-ounce container Greek-style yogurt
  • Juice of 1 lemon
  • 12 mint leaves, thinly sliced, plus more leaves for garnish
  • Salt and pepper
  1. In a medium bowl, combine the cucumbers, yogurt, lemon juice and sliced mint; season with salt. Top with mint leaves and season with pepper.

**Personal Review: No Review Yet**