Smashed Cucumber Salad

 With hot summer days approaching, I like the cool and refreshing taste of cucumbers.  Biting into a slice of cucumber refreshes me instantly. There is truth to the saying 'cool as a cucumber.'  Cucumbers are easy to grow, can be found a your local market and farmers markets. 

 In this recipe, the cucumbers are smashed -  a Chinese technique which releases the seeds.  The cucumbers are cut into chunks and sprinkled with salt and sugar.  The cucumbers then rest for 20minutes. They are then tossed with a flavorful vingerarette and refrigerated.  

I like this technique of smashing the cucumbers because the dressing get into the cracks of the cucumbers.  This adds a wonderful flavor to the cucumbers. When you serve the salad, a tasty and refreshing dish awaits you.

Smashed Cucumber Salad

Ingredients

2 medium English cucumbers

1/2  teaspoon salt 

1 teaspoon sugar 

2 tablespoons rice wine vinegar 

2 teaspoons soy sauce 

1 teaspoon sesame oil 

1 small clove garlic, finely grated 

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

Directions

1. Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each  salt and sugar, then drain in a colander for 20 minutes.

2. Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.  Refridgerate for 4 hours  before serving.

Serves 4

Easy Butter Chicken

Butter Chicken s a favorite dish eat my house. I must admit, I didn't try to make buttered Chicken until recently.  I y tried this recipe and was pleasantly surprised.  It  is easy to make and the taste is delicious.  I regretted that I didn't make the recipe sooner.  

I found this recipe on the Tasty website.  This recipe was easy to follow and the dish came together easily.   The dish was better than any take out we had tried.  The chicken was tender and flavorful and the sauce had some spice to it.  If the dish is too spicy for your taste, reduce the cayenne pepper.  Overall, this is a delicious dinner which is easy to prepare and doesn't take a lot of prep time.  My family enjoyed this dish and I will be making it again.  

Butter Chicken

From Tasty

Ingredients

for 4 servings

• 2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 2 teaspoons chili powder, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided 
• 1 ½ cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, 3 inch (8 cm) stick
• 14 oz tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, for serving
• fresh cilantro, chopped for garnish

Preparation

1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer.
5. Add the water and cream and return to a simmer.
6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Serve the chicken over rice and garnish with cilantro.
9. Enjoy!

Instant Pot Beef Stew

 A good bowl of Beef Stew is a hearty, satisfying and delicious meal.  What better way to make this wonderful meal but in an Instant Pot. Cooking in an Instant Pot is one of my favorite ways to prepare meals.  

This stew has a wonderful flavor and the meat and veggies are fork tender.  The broth gets a flavor boost from the spices, tomato paste, and Worcestershire sauce.  This is a great meal to make for family and friends or when you need something easy and delicious to prepare.

Instant Pot Beef Stew

From The Kitchen

Ingredients:

1 medium yellow onion

2 cloves garlic

2 1/2 pounds boneless beef chuck

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

2 tablespoons vegetable oil, divided

3 medium carrots (about 12 ounces total)

3 medium Yukon Gold potatoes (about 12 ounces total)

1 tablespoon tomato paste

1 teaspoon dried thyme

1/2 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon cornstarch

1 tablespoon water

Fresh parsley leaves, for garnish (optional)

Instructions:

1. Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.

2. Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.

3. Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

4. Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).

5. Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.

6. Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

7. Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.

8. Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

9.Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in  the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Makes 4 servings

Teriyaki Chicken Alfredo

Teriyaki Chicken Alfredo is one of my favorite go to dishes. Not only is it quick and easy, it tastes delicious.  Chicken breasts are cut into pieces and then sprinkled with garlic powder, onion powder, ground ginger, salt and pepper.   You mix in 4 cups of your favorite veggies - I like to use red pepper, broccoli, and mushrooms. 

When everything is cooked, you make the Alfredo sauce which consists of butter, heavy cream and Teriyaki Sauce. Everything is tossed together and is ready serve.  You have a wonderful dinner that is loaded with veggies and flavor.  Give it a try, it maybe come one of your favorite dishes.  

Teriyaki Chicken Alfredo

From Our Best Bites

Ingredients:

1/2 pound fettuccini noodles (1/2 standard box)

2 tablespoons oil of choice, divided

4 cups assorted chopped veggies (bell pepper, zucchini, squash, broccoli, mushrooms, etc.)

For the Chicken

1 pound boneless skinless chicken breasts, diced into 1-inch pieces

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry ginger

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

Additional Ingredients

3 tablespoons butter

1 cup heavy cream

1/4 cup good teriyaki sauce 

kosher salt and pepper to taste

Cook pasta in salted water according to package instructions.

Directions:

Heat a large skillet over medium heat.  Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables.  Note:  If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes.  Remove veggies and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt.  Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.

Push chicken to one side of pan and add butter to open side of pan to melt.  Add cream and teriyaki sauce.  whisk together and then use a rubber spatula to stir it around with the chicken.  Bring it to a low simmer and cook for about 2 minutes.  It thickens slightly as it cooks.

Serves 4-6

Asian ColeSlaw

 

 I love this coleslaw recipe.  Not only does it have a wonderful tasting vinaigrette, it has almonds, mardarin oranges, and raman noodles.  Depending on the crunch you want your coleslaw to have determines when you toss it with dressing.  The longer it sits, the less crunch from the noodles.

This cole slaw is a great side to serve with lunch or dinner.

Asian Cole Slaw

From McCormick

1/2 cup vegetable oil

1/2 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon honey

1/2 teaspoon Garlic Powder

1/2 teaspoon  Ground Ginger

1/2 teaspoon  Coarse Ground Black Pepper

1 package (14 ounces) shredded coleslaw mix

4 ounces (2 bundles)Ramen Noodles, crumbled

1 can (15 ounces) mandarin oranges, drained

1 cup sliced almonds

1/2 cup frozen shelled edamame, thawed

1/4 cup thinly sliced green onions

INSTRUCTIONS

1 WHISK oil, vinegar, soy sauce, honey, garlic powder, ginger and black pepper in large bowl until well blended. Add coleslaw, crumbled noodles, oranges, almonds and edamame; toss to coat well. Garnish with green onions.

2 SERVE immediately, if a crunchy salad is desired. Or, refrigerate 2 to 3 hours or up to overnight, for a softer noodle salad.

Serves 9

Ravioli Bake

 

 

 Ravoli Bake is one of my favorite recipes to make when I am busy or I just need easy dinner to make.   There are four basic ingredients -  frozen ravioli, jarred marinara sauce, mozzarella cheese, and parmesan cheese.  You do not need to prepare any of the ingredients -yeah.  

You start  spraying the bottom of a 9x13 -  inch baking dish.   Pour in some marinara sauce. Be sure it covers the bottom.  Next, add some raviolis, cheese, and repeat.  Pop in the oven, bake, and serve.  A delicious meal prepared in minutes that is sure to please your family.

I found this recipe on the Seasoned Mom Website

 Ravioli Bake

 Ingredients

24 oz. package frozen cheese ravioli

23 oz. (or about 2.5 cups) marinara sauce

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Instructions

Instructions

1. Preheat oven to 400° F. Spray a 9-inch by 13-inch baking dish (or two 8-inch dishes) with cooking spray.

2. Pour a very thin layer of marinara sauce into the prepared baking dish to cover bottom (about ½ cup).

3. Arrange half of the frozen ravioli in a single layer over the sauce.

4. Top with half of the remaining marinara sauce and half of the mozzarella cheese.

5. Repeat layers once, starting with ravioli. Sprinkle Parmesan cheese on top.

6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake, uncovered, for 20-25 more minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serves 6

Shrimp and Orzo Primavera

 

 

This a fantastic one pan meal to make for your family and/or friends.  I made it the other night for dinner and the family raved about it - even the one who doesn't like shrimp all that much.  Shrimp is served with orzo pasta, zucchini, green peas (I used edamame), Pecorino Romano cheese and spices.  Lemon zest is added which gives the dish a refreshing flavor.  

Shrimp and Orzo Primavera

From Cook's Country Magazine

Ingredients:

1 pound extra-large shrimp (about 21-25 per pound) peeled, deveined, and tails removed

1 1/4 teaspoons table salt, divided

3/4 teaspoon pepper, divided

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

1 shallot, minced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 1/2 cups water

1 1/4 cups orzo

1 zucchini (8 ounces), quartered lengthwise and sliced crosswise 1/4 inch thick

1 cup frozen peas, thawed

1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh basil

Directions:

1. Pat shrimp dry with paper towels.  Combine shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.  Heat 1 tablespoon oil in  a 12-inch nonstick skillet over medium-high heat until shimmering.  Add shrimp and cook, stirring occasionally, until edges of shrimp are just beginning to turn pink but shrimp are not cooked through, about 2 minutes.   Transfer shrimp to clean bowl; set aside.

2. Heat remaining 2 tablespoon oil in now-empty skillet over medium-high heat until shimmering.  Add shallot, garlic, and pepper flakes and cook until fragrant, about 1 minute. 

3.  Stir in water, orzo, zucchini, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper.  Bring to boil.  Reduce heat to medium; cover; and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 9 minutes.

4. Off heat, stir in peas, Pecorino, and lemon zest until well combined.  Arrange shrimp in circular pattern on top of orzo mixture.  Lightly push shrimp down to nestle into orzo.  Return skillet to medium heat and cook, uncovered, until orzo begins to bubble, about 1 minute.  Cover and continue to cook until shrimp are cooked through, about 3 minutes longer.

5. Sprinkle with basil and drizzle with extra oil.  Serve, passing extra Pecorino separately.

Serves 4