Cucumber Onion Tomato Poppy Seed Salad

Cucumber Onion Tomato With a Creamy Poppy Seed Salad

It's time for fresh vegetables from the garden. This salad is perfect to use up some of your tomatoes, and cucumbers.  The creamy dressing is sweet and tangy.

Ingredients

3 c. tomatoes, diced
3 c. cucumbers, peeled and diced
1 onion, sliced thin into half rings
1/2 c. olive oil
1/4 c. vinegar
1/4 c. sugar
2 Tbs. plain yogurt or plain Greek yogurt
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/4 tsp. garlic powder
2 tsp. poppy seeds

Directions

In a large bowl, combine tomatoes, cucumbers and onion.

In a medium bowl, combine olive oil, vinegar, sugar, plain yogurt, prepared mustard, salt, and garlic powder. Whisk until smooth and creamy or use an emulsion blender, and mix until smooth. 

Whisk in poppy seeds.

Pour over the tomatoes, cucumbers and onions.  Toss to combine. Place in the refrigerator until ready to serve. Best if chilled several hours.

Creamy Tuscan Chicken

When I make this meal, I don’t use the heavy whipping cream. We are on a budget and our heavy whipping cream is expensive. So, I use evaporated milk instead. We leave out the sun dried tomatoes because we can’t find them in our local store. We also leave out the baby spinach, because no one likes it. 

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
1 1/2 Tbsp. Italian Blend seasoning
Salt and pepper
1 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. white wine
1 sweet onion, chopped
5 large cloves garlic pressed and chopped
1/4 c. sun dried tomatoes cut in to slivers (Optional)
3 handfuls of fresh baby spinach (Optional)
2 c. heavy whipping cream or evaporated milk
1 1/2 c. shredded Parmigiano-Reggiano or Parmesan cheese
2 tsp.  Italian Blend

Directions

Season both sides of the chicken with Italian Blend, salt and pepper.

Add olive oil to a heavy cast iron skillet and heat.

Sear the chicken on both sides until it is browned. Cover and turn the heat to low.  Continue cooking until the chicken is done. Remove the chicken from the skillet and place in a warm oven.

Add the butter, onions, garlic, and sun-dried tomatoes to the skillet. Cook and stir for 2 minutes. Pour in the white wine and continue cooking until the wine is gone.

Add heavy cream (or evaporated milk) and 2 teaspoons of the Italian Blend seasoning, salt and pepper.  Cook and stir until it is slightly reduced.

Fold in baby spinach and cook until it is slightly wilted. Add the chicken back into the skillet.  Sprinkle the Parmigiana-Reggiano or Parmesan cheese over the top and combine. Taste and season as needed. Serve over pasta or mashed potatoes.

Thousand Island Salad Dressing

This is a simple and easy recipe to make Thousand Island Dressing. This dressing is similar to the sauce served on a Big Mac.  Making your own dressing will save you a lot of money, and is freshly made.

Ingredients

2 c. Miracle Whip
1 c. mayonnaise
1 c. tomato soup
1 onion, grated
1/3 c.  pickle relish **
2 Tbs. sweet pickle juice
1 Tbs. dry mustard
1 Tbs. ketchup or use chili sauce
1 Tbs. sugar
1/2 tsp. salt
garlic powder to taste
pepper to taste

Directions

In a bowl, combine Miracle Whip, mayonnaise, tomato soup, onion, sweet pickle relish, sweet pickle juice, dry mustard, ketchup, sugar, salt, garlic powder and pepper.

Mix well. Place dressing in a covered bowl or a large jar with a tight-fitting lid.

Refrigerate for 24 hours for best flavor, but you can use it right away. Serve over lettuce, vegetables or sandwiches. Mix or shake before using.

** You can use sweet pickle relish or dill pickle relish. Some people prefer the dill flavor over the sweet.  

You can add more or less pickle relish as well. Some like a lot of pickle relish, and some prefer a lot less.

One Bowl Cheese Puffs

Cheese Puffs that quickly go together in one bowl.  Light as air, cheesy snacks. They are perfect for those time you want something to snack on or to serve as an appetizer.

Ingredients

1 to 1 1/2 c. flour
1 Tbs. sugar
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (Optional)
1 pkg yeast
1 stick butter or margarine, softened
1/2 c. hot tap water 115°
1 2/3 c. grated sharp cheddar cheese
2 eggs
1 egg white, slightly beaten
salt

Directions

Grease 2 baking sheets. 

In a large bowl, combine 1/2 cup flour, sugar, mustard, garlic powder, cayenne pepper and yeast. 

Stir in the butter or margarine.

Pour in the hot tap water. Beat with an electric mixer that has a dough hook attached, at medium speed for 2 minutes. If you don't have a dough hook, beat the mixture with the beaters.

Add the eggs and 1/2 cup flour.  Beat at high speed for 2 minutes. Scrape the bowl occasionally.

Using the dough hook or a wooden spoon, stir in enough additional flour to make a stiff batter.

Drop the mixture by slightly rounded teaspoonfuls, about 2 inches apart, onto prepared baking sheets. 

Place in a warm location, free from drafts, until they are light and spongy looking. This can take about an hour. 

Very gently, brush the top of the dough with the beaten egg white. Sprinkle lightly with salt.

Bake at 375º for about 12 to 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.

Slow Baked Barbecued Beef Ribs

Slow Baked, Falling off the Bone Barbecued Beef Ribs

 These ribs are falling off the bone. The sauce is sweet, tangy with a bit of heat. Baking ribs low and slow, will give you tender, juicy  beef ribs.

Ingredients

4 lbs. beef ribs
1 Tbs. brown sugar
2 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp mustard powder
1/2 tsp. black pepper
1/2 tsp. cumin

Barbecue Sauce

1 1/2 c. ketchup
1/2 c. vinegar
1/2 c. brown sugar
1 onion, diced
3 cloves garlic or 2 tsp. garlic powder
1 1/2 Tbs. Worcestershire
2 tsp. onion powder
2 tsp. mustard powder or 1 1/2 Tbs prepared mustard
1 to 2 tsp. liquid smoke
1 tsp. black pepper
1/4 to 1 tsp. cayenne pepper (more or less depending on the amount of heat you want.)
2 c. water

Directions

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, mustard powder, black pepper and cumin.

Pat the beef ribs dry with paper towels. Season both sides of the ribs with the seasoning rub and press or rub the seasoning onto the meat. 

Place the beef ribs in a roaster or baking dish. Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil. 

Bake at 180° for 4 hours. You can also place the ribs on a rack to keep them from sitting in grease.  Then, when you put the sauce in the pan, remove the rack so the beef ribs can soak up that delicious flavor. . About 15 minutes before the time is up, make the barbecue sauce.

In a saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire, onion powder, mustard, liquid smoke, black pepper, and cayenne pepper. Pour in the water, stir to mix. Over medium heat, cook until the mixture comes to a bubble.  

Remove the beef ribs from the oven and drain off excess grease. Pour the barbecue sauce into the pan. Place the ribs in the sauce. Then, turn them over so that both sides are coated with BBQ sauce.  Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil.

Continue baking for another 2 to 4 hours, or until the ribs are tender.

Baking low and slow will give you tender, juicy ribs.  If you have extra time, you can bake the ribs at 160° for 10 to 12 hours.  Turn the ribs over after 3 hours.

No-Bake Peanut Butter Bites

One of the easiest recipes we have, that brings back fond memories of my kids is this recipe, No-Bake Peanut Butter Bites.  It is one that my kids loved to help make when they were little. Then, when they got older, they would make it on their own. They no longer needed the recipe, they knew it by heart.  They added the ingredients without measuring and would make it taste just right. 

The dough stayed pliable like play dough, and could be shaped.  If you have small kids, they can mix the ingredients with their hands for more fun in cooking.

Go ahead, make some delicious memories with your kids today!

Ingredients

2/3 c. light corn syrup
2/3 c. peanut butter
1 c. dry milk powder
2/3 c. confectioners' sugar

Directions

In a bowl, combine corn syrup and peanut butter together with a wooden spoon.

Gradually stir in dry milk powder. Add the confectioner's sugar. Mix thoroughly.

Sit down and enjoy. You can also roll into a log and cut into 1-inch pieces. Or just grab some out of the bowl and start eating.

 

 

Roasted Honey Garlic Pork Loin

Who can resist honey and garlic in a butter sauce? This is an easy recipe. The pork loin will be tender, juicy and deliciously flavored with honey, garlic and spices. 

Ingredients

4 to 5 lbs. pork loin, trim off fat
1 1/2 Tbs. olive oil, divided
2 tsp. salt
2 tsp. paprika
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp. rec chili powder, (optional)
1/2 tsp. black pepper
1 stick butter
6 garlic cloves, minced
1/2 c. honey
3 Tbs. soy sauce
2 Tbs. vinegar
1/2 tsp. black pepper
salt to taste
1/2 c. beef or chicken stock or broth
1/2 c. water
4 tsp. cornstarch

Directions

Preheat oven to 350°.

Dry off the pork loin with paper towels. 

Prepare the rub. In a small bowl, combine 1 tablespoon olive oil, paprika, salt, brown sugar, garlic powder, onion powder, red chili powder and black pepper.  Rub the mixture on all sides of the pork loin.

In a large skillet or pan, heat 2 teaspoons of olive oil. Sear the pork loin until golden brown on all sides. Be sure to turn the pork loin to keep the spices from burning.  Remove the pork loin to a large dish.

In the same skillet that you browned the pork loin in, melt butter. Be sure to scrape the flavorful bits off the bottom of the skillet. Add garlic cloves and sauté for 1 minute. 

Stir in honey, soy sauce, vinegar, black pepper and salt to taste and bring to a rapid simmer. Cook and stir for 1 minute.  Remove 1/2 cup of sauce to use for basting. 

Place the pork loin back into the roasting pan or skillet. Pour in the stock and water into the pan around the loin. 

Cover the roasting pan or skillet with a lid and roast for 20 minutes. Baste the pork loin with half of the reserved sauce. Bake uncovered for 15 minutes.  Remove the pork loin from the oven. Baste with the remaining sauce.  Bake another 10 to 15 minutes, or until the loin registers 145° with a meat thermometer inserted into the thickest part of the meat. 

Remove pork loin to a serving platter and cover loosely with foil.  Let the pork loin rest 10 to 15 minutes while you prepare the gravy.

In a small bowl, combine 2 tablespoons water with 4 teaspoons cornstarch.  Stir until the cornstarch is dissolved. Whisk this into the remaining liquid in the roasting pan or skillet. Making sure you scrape the flavorful bits stuck on the bottom of the roasting pan.  Slowly add a fourth cup of water or stock into the pan, whisking constantly. If the sauce is too thick for you, slowly add another fourth cup of water or stock.  The consistency of the gravy should be like honey. 

Slice the pork loin and drizzle the honey garlic butter sauce mixture over the top.