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! 

Garlic Chicken and Rice Salad

Garlic Chicken and Rice Salad

In our house we like rice. There are days when I want a quick meal and what do I toss together? Rice. Rice and chicken. I really like white rice with onion and mozzarella cheese with or without chicken. Well, as the days go on I try to make rice fancy. By that I mean more tasty. After all, colorful foods are the best foods. 

For this recipe, I used the multi-grain medley minute rice. This rice is hearty and crunchier in style than white rice. I added our household staple veggies of peppers and onion. I also happened to have a tomato and that acid brings the dish together. Of course, who doesn't love cheese! I topped mine with shredded mozzarella. My counter part used grated parmesan. If I would have had some smoke gouda in the fridge I would have used that! So pick the cheese of your liking but I do think a white cheese would be best. 

This recipe is perfect for feeding 2-3 people. Depending on your taste buds, this recipe may be served hot or cold. Steam up the veggies or leave them raw. 

Ingredients: 

1/3 cup onion

1/3 cup red pepper

1/3 cup green pepper

1 vine tomato

1 cup rice

2 chicken tenderloins

1 dollop garlic

2 tsp olive oil 

Salt

Trader Joe's Everyday seasoning

Shredded Cheese

Directions:

1. Dice the onion, red pepper, green pepper and tomato. 

2. Cook the 1 cup of rice. 

3. Dice the chicken, season with salt and trader joes everyday seasoning. On medium heat sauté the chicken in minced garlic and olive oil. 

Choose A or B...

A. Cold Version - Mix the veggies, chicken and rice in a bowl.  Toss some shredded cheese on top. 

B. Hot Version - Mix veggies and rice with the chicken. Then heat over the stove for a few minutes. Lastly, add shredded cheese on top.

Tips:

I've noticed this medley rice takes longer to cook than what the box says - at least in the pampered chef rice cooker that I have. About 2 minutes longer. The wild rice in this minute mix doesn't crack open and get all fluffy. It could be the quality of the wild rice or the water vs rice and the way it's cooked. However, the rice tastes good - hearty and crunchier. 

If you don't have trader joe's everyday seasoning, you may use your choice of shaker pepper. I do love using the everyday seasoning! 

Pictures from cooking...