Archives for July 2013

Summer Cucumber Salad

There are only about a thousand reasons to like summer. Sun, fun, vacation, strawberries, and the list could go on and on. But one of my favorite things are the cool and crisp summer salads. Cole slaw is always a great addition to any summer cookout, but is there anything cooler than a cucumber? Well sure, but they don’t have a saying about those things so we’ll stick with the chillin’ cucumber.

I was delighted to find a cucumber in my garden the other day. I have been waiting for them to grow so I could start adding them to my salads. If your garden is brimming with cucumbers, you might like this Summer Cucumber Salad recipe. There are many variations of this type of salad, so don’t feel like you have to follow it to the T. But this is my favorite combination of flavors.

I was at a family get-together a little while back when my stepsister brought a salad like this. I asked her what she put in hers and I remember thinking how simple it was. It was so tasty! Within a few days I had made my own and within a couple of days it was gone. I ate the entire thing myself.

I have no shame in admitting that.

After all, we’re talking about healthy foods here, right? Not chocolate cake.

It took me a few times making this to perfect the combination of flavors. And you may want to give or take some of the ingredients to get it to your liking. Also, might I suggest making this up the day or night before an event. The longer the cucumbers and onions get to marinate in the vinegar mixture, the better they taste. And oh do they taste lovely!

My family isn’t really the cucumber-eating type. They don’t eat onions that aren’t cooked and you can also bet they won’t munch on anything marinate in vinegar. But hey, more for me! I’ve probably eaten 4 or 5 whole Summer Cucumber Salads by myself this summer…

Wow, it sounds a lot more when typed out…

Summer Cucumber Salad
Recipe Type: Side Dish, Salad
Author: Pennywise Cook
Super easy summer ingredients come together to make a tasty, cool, and crisp summer salad!
Ingredients
  • 2-3 Cucumbers, peeled & cut into halves or quarters
  • 1 Medium Red Onion, cut into chunks and then peeled
  • 1 can Whole Kernel Corn, Drained
  • 1/4 c. + 3 tbsp Apple Cider Vinegar
  • 3 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
Instructions
  1. Place all ingredients into a medium bowl and cover with plastic wrap. Allow to marinate overnight or for at least 2 hours. Serve!
Notes

Some people like to also add tomatoes cut into chunks to this dish as well!

Feel free to use any onion for this. I just like to use red onion because it adds pretty color!

I would eat this within a few days of making. The vinegar breaks down the veggies.

 


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Simple Mini Cottage Pies

My husband and I went to England a few years ago. We indulged in all of the meals that you might associate with England like Fish ‘N Chips, Bangers and Mash, and of course Shepherd’s Pie. I think I was more excited to eat their food than I was to see the sites!

You may have heard of Shepherd’s Pie here in the US and have most likely eaten it before. It’s such an easy dish that almost anyone likes. But did you know that the term started out as Cottage Pie? Cottage Pie dates all the way back to 1791 when the potato was found to be an affordable option for poor folks to eat. They’d use whatever meat they had leftover and line the dish with mashed potatoes and then top it with them as well. Sound familiar? It wasn’t until 1877 that folks started calling it Shepherd’s Pie. (via Wikipedia) There are tons of variations on making this dish, but I wanted to share this easy one with you!

I’ve been making this for years. Probably not as often as I should, but when I do it’s a hit!

You guys know me and my healthification (technical word there) of my meals. In this one, I of course use ground turkey or extra lean ground beef, but I also wanted to work on portion control. When something is really good like Cottage Pie, you need a stopping point! Or at least I do…

I busted out my little souffle dishes to make these and it was the perfect individual amount. As a side note, I just realized that I’ve never made a souffle before. Challenge ACCEPTED!

Anywho, if you need a really easy dinner idea this week you should definitely consider this meal. Here’s how to make them!

Simple Mini Cottage Pies
Recipe Type: Main Dish
Cuisine: Brittish
Author: Pennywise Cook
A simple way to change up your every day Shepherd’s Pie. Try these super simple Cottage Pies!
Ingredients
  • 1 lb Lean Ground Beef (or turkey)
  • 1 Medium Onion, Chopped
  • 1 can Mixed Vegetables (drained)
  • 1 can Cream of Mushroom Soup
  • 2 tsp Minced Garlic
  • 1/2 tsp Dried Oregano
  • 1 (4 serving) pkg Instant Mashed Potatoes cooked according to package
  • Salt and Pepper to Taste
  • 1/2 c. Shredded Cheddar Cheese
Instructions
  1. Preheat oven to 350°.
  2. In a skillet over medium-high heat, brown the ground beef with onion until onions are translucent. Drain. Add minced garlic and cook until it becomes fragrant.
  3. Add can of mixed veggies and can of cream of mushroom soup. Mix and cook until all is warmed through.
  4. Place equal amounts of meat mixture into 4 or 5 ramekins. Top with equal amounts of mashed potatoes.
  5. Sprinkle with cheese. Put ramekins on a baking sheet and place in the oven for 5-10 minutes or until cheese is melted. Serve!
Notes

You can add whatever kind of “cream of” soup that you’d like to these, but the mushroom version tastes wonderful. I think cream of celery would also make a good choice.
Depending on the size of your ramekins, you may need 5 of them.
And don’t feel obligated to use instant mashed potatoes. It’s a shortcut on busy nights for me, but when I have the time homemade tastes the best hands down!

 


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