Cucumber Salad

It’s winter... the doldrums of winter, even though it's been a mild season, has my palate wanting a spring cleaning! It must be something fresh and tasty that has me day dreaming about vegetable gardens. How about a cucumber salad? Yes, please! Everyone has their own version but this one is mine. I like this recipe because it makes approximately two cups, serves 1 - 2 people. You may eat is as a stand alone dish or as a side dish to a main course. 

Cucumber Salad Recipe

Ingredients:

1 cucumber, peeled and diced 

1 Roma tomato, diced

¼ cup red onion, finely sliced and diced.

1 ¼ teaspoon red wine vinegar

½ teaspoon extra virgin olive oil 

½ teaspoon kosher salt

Rainbow peppercorn, grinder

Shredded mozzarella cheese, optional. 

Directions:

Once the cucumber, tomato, and onion have been prepped, place in a small bowl. Combine the extra virgin olive oil, red wine vinegar to the vegetables and stir until all coated. Lastly mix in the kosher salt and peppercorn, to taste. For extra pizzazz top with mozzarella cheese (optional). Eat right away or let chill to eat later in an air tight container.

Hmm... With CHEESE! 

Hope you enjoy the taste of early spring! 

Lemon Fresh Cookies

Ever had an ingredient that you buy saying this will be great to use but never do? That's me! Pure lemon extract ... amongst a few others... But, I even bought a second bottle forgetting I had one already in the cabinet. The extract gets pushed to the side and I keep saying I'm going to use it soon. Well, soon has finally come! 

(... Nearly years later ... But don't worry I checked the expiration date ...) 

I like lemons cookies on occasion. I have no idea why but they are alluring to me. I think they should be delicate in flavor. I have had my share of overpowering lemon cookies. It is always a disappointment when I try to choke one down on the first bite. So, I've come up with a lemon cookies recipe that is not overly sweet and has the right hint of lemon. These cookies are refreshing. It's definitely a nice palate cleanser. These lemon cookies are also soft and chewy! 

Lemon Fresh Cookies
Ingredients:

1/2 cup (1 stick) butter, salted 

1 egg

1/2 cup sugar

1 teaspoon pure lemon extract 

1/2 teaspoon baking soda

1 1/2 cup flour

Directions:

Preheat oven 350 degrees.

Cream together butter, sugar and egg. Add baking soda and lemon extract. Mix in flour. Roll into teaspoon sized balls, place on greased pan and score with fork. Bake for 10-12 minutes. Bottom of cookies should be golden brown. 

Makes approximately 20 cookies. 

Tips:

If you want to spruce up this cookie, add white chocolate chips.

Scoring the cookies is not necessary. I did it to give the cookie a little textured look. Plus, it's fun! 

Keep an eye on the bottom of the cookies! 

Classic Taco Dip - Chilled

Classic Taco Dip - Chilled

Every taco dip is usually a little different. Hot/baked vs cold/chilled or beans vs. no beans. This classic taco dip is addictive! The recipe is no where near healthy. At this point, I have no desire to come up with a healthier kind. I have been making taco dip since college. I bring it to parties. I rarely make this dip at home because I could eat a whole pan nearly in one sitting...by myself! When I do make this (like tonight I had a craving), I try to make a smaller pan. Simple to make and delicious to eat! 

Ingredients:

4 oz cream cheese, softened

8 oz sour cream

1/4 package of taco seasoning

1/4 cup onion, sliced thinly and diced

1/2 cup cheddar cheese, shredded 

1 cup lettuce, shredded

Directions:

In small bowl (cereal bowl), mix together softened cream cheese and sour cream. Add the taco seasoning. Spread mixture in 8x8 pan. Layer onion, cheese, and lettuce on top. You may sprinkle a little taco seasoning onto for looks and additional flavor. Cover the pan. Chill in fridge for several hours before eating. May be prepared the night before. Serve with tortilla chips. 

Tips:

Recipe can be doubled for a 9x13 pan! 

Do a little finger test to the dip after the taco seasoning is added, see if it has even taco flavor. If not, add a little more. Flavor will come out once chilled. 

I soften my cream cheese in the microwave for about 20 seconds. 

Pecandies (Candied Pecans)

INGREDIENTS:

• 1 egg white
• 1 Tbsp water
• 1/4 tsp vanilla extract
• 8 oz. pecans (about 2 cups)

• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

DIRECTIONS:

• Combine egg white, water, and vanilla and beat until slightly foamy.
• Add pecans to egg white mixture and coat well.
• Combine sugar, cinnamon, salt, cloves, and nutmeg in a plastic bag.
• Lift pecans out of egg white mixture with a slotted spoon and put into bag; shake to coat well.
• Pour pecans onto baking sheet lined with parchment, greased foil, or a silpat; spread out evenly.
• BAKE at 300ºF for 15 minutes, then stir, then bake an additional 10 minutes.
• Let cool, and serve!

NOTES:

• Great on salads or as a snack.
• Be careful, they are very difficult to stop eating once you start!!!
• If you double the recipe, bake for a total of 40 minutes, stirring at 15 minutes into the baking, again at another 10 minutes, and finish baking for the remaining 10 minutes.
• Perfect for Christmas gift treats! (My family begged for more one Christmas).

Black Bean, Corn and Veggie Salsa

I got this recipe from a former colleague. I've been in love with this salsa ever since the first bite! It is most certainly not an ordinary salsa since it does not have a tomato base. I believe some may call it comparable to a cowboy salsa. This salsa is a dice, toss in bowl and mix kind of easy! It is perfect to have at home or take to large parties. 

Black Bean, Corn and Veggie Salsa

Ingredients:

2 cans black beans

2 cans shoe peg corn

1 red pepper

1 green pepper

1 yellow pepper

1 red onion

1 small container of Feta cheese ( 4 oz.)

1 bottle of Newman’s Own Oil and Vinegar salad dressing

Directions:

Dice all veggies and place in a very large mixing bowl. 

Drain and rinse black beans and shoe peg corn then add to the mixing bowl. 

Add the feta cheese.

Add the oil and vinegar salad dressing. 

Mix together and set in fridge to chill before serving**. 

Serve with tortilla chips.

Notes: 

My recipe makes A LOT! Recipe may be cut in half. In fact, if you are serving a smaller group I would recommend that. BUT...Leftovers do freeze well. 

**Best to prepare the night before and let chill overnight. If you are short on time or don't have enough refrigerator space, at least let it chill for several hours (maybe 4) to get the greatest flavors. The longer it sits, the better the flavors congeal. 

Shoe peg corn is a white corn and is found in the canned section of the grocery store. It holds up better than kernel corn. 

Mousse Au Chocolat (Chocolate Mousse)

Mousse au Chocolat

The summer of 1995, our French exchange student, Élodie called up her dad in Paris, got this recipe from him, and I've been making it ever since.  One of my favorite desserts.  Looks and tastes fancy... and only 231 calories per serving!

INGREDIENTS:

• 4.5 ounces (10 Tbsp) semisweet chocolate
• 1 Tbsp water
• 1 tsp vanilla extract
• 4 eggs, separated

DIRECTIONS:

• Melt chocolate in double boiler or in small sauce pan over extremely low heat, stirring constantly.  Set aside to cool.
• Meanwhile, separate the eggs.  Set yolks aside in separate dish.
• Beat the egg whites until firm (stiff peaks).
• Stir the water and vanilla into the chocolate, then add the egg yolk and combine thoroughly.
• Fold the egg whites into the chocolate slowly until completely combined; should be fluffy but a little runny.
• Pour the mixture into four separate dessert dishes (the size of individual casserole dishes), I used 8-oz (approx.) stainless prep bowls.
• Chill in refrigerator for 2-4 hours before serving.
• Garnish with chocolate chips, chocolate shavings, sprig of mint, raspberries, or your creative choice!

NOTES:

• Store in refrigerator for up to 3 days, covered.

Spaghetti Sauce

Homemade Spaghetti Sauce

INGREDIENTS:

• 2 Tbsp extra virgin olive oil
• 1 tsp dry basil
• 1 tsp dry parsley
• 1 tsp dry oregano
• 2 Tbsp garlic powder (or 6-8 cloves fresh garlic, finely chopped)
• 1 small onion, chopped
• 2 bay leaves
• 3 tsp salt
• 1/4 cup dark balsamic vinegar
• 1/4 cup sugar
• 1 quart (24 oz.) canned tomatoes + their juice
• 1 cup water
• 12 oz. tomato paste
• 1 pound cooked ground beef

DIRECTIONS:

• Sauté basil, parsley, oregano, garlic, and onion in the olive oil until the onion is translucent (5-10 minutes).
• Add the rest of the ingredients and bring to a boil.
• Reduce heat to very low and simmer the sauce for 1-3 hours to let the flavors combine properly.

Notes:

• Serve over your favorite al dente pasta or use in a lasagna.
• Freezes very well!