Cool as a Cucumber Salad

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Next to potatoes, cucumbers are my favorite vegetable, year-round. My mom used to throw together a light summer salad with our garden-harvested cukes and it was one of my preferred side dishes. Once I ventured off the farm and started dining out in Portland more, I discovered that this salad tasted very much like tzatziki, a Greek appetizer/sauce made with yogurt. So gourmet!

Our household preferred Miracle Whip® over mayo, and it gives this dish a signature tang, but yogurt, sour cream or mayo can be substituted. I added the melon to Mom’s recipe because I love the sweet/salty combo. This is a perfect salad, even for the dead of winter because all the ingredients are readily available.

Cool as a Cucumber Salad

Cool as a Cucumber Salad

Cool as a Cucumber Salad

½ honeydew melon, peeled and chunked or in balls

2 large cucumbers, sliced (peeled if you prefer)

½ c. Miracle Whip® salad dressing

2 tsp. chopped fresh dill

2 T. white vinegar

salt & pepper to taste

In a small bowl, mix salad dressing, dill, vinegar, salt and pepper together. Toss with the melon balls and cucumber and serve in chilled margarita glasses. Best if refrigerated for few minutes and served immediately.

If you want to make this ahead of time, make dressing and refrigerate. Chunk or make the melon balls and refrigerate (drain before using). Toss cucumber slices with a bit of salt and set in strainer for 20 minutes to drain juices, or slice and refrigerate. Toss all ingredients together just before serving.

Options:

• Add chopped onion or garlic to taste.

• Use fresh chopped basil instead of dill and include sliced strawberries.

• Substitute cantaloupe for honeydew melon for a bit more color.

• Try with lemon cucumbers or other varieties for different texture and color.

• Chop up cucumbers smaller, toss with dressing, use lemon juice instead of vinegar, and serve with pita bread for tzatziki-like appetizer.

• Experiment with flavored vinegars such as citrus champagne, lemongrass mint, or white balsamic

 

Fiesta Black Bean Dip

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With Cinco de Mayo and outdoor dining season coming up, try this simple recipe that uses only a few ingredients. The best part is that it’s easy to flavor it up even more to your specific taste and preferences.

Fiesta Black Bean Dip

2 (15 oz) cans of black beans, drained & rinsed

2-3 fresh limes

2 tsp. ground cumin

1 tsp. sea or kosher salt

In food processor, blend beans, juice from the limes, cumin and salt. Add more lime juice if needed for spreadable consistency and more salt or cumin if needed after tasting. Spread on plate and garnish (optional) with shredded cheese, chopped fresh cilantro and lime wedges. Serve at room temperature with taco or pita chips to dip and a scoop of sour cream and/or guacamole.

Options:

  • To add some zip, sprinkle on or blend in hot sauces such as Chipotle Tabasco, Aardvark Secret Sauce, or Frank’s Red Hot Sauce.
  • Layer on a deep plate or bowl with sour cream, salsa, guacamole, cooled & shredded chicken and shredded cheese for an easy and filling party dip.
  • Spread on a soft tortilla and wrap up with chopped chicken, shredded cheese and lettuce for a great lunch wrap.
  • Drizzle chile pepper olive oil on top or sprinkle with chile powder before serving for a hotter flavor.
  • Want a zestier flavor? Add chopped garlic or jalapenos!
  • Try it with shredded cheese blended in and warmed up in the oven or microwave.

 

key lime pasta tuna salad

Key Lime Tuna Pasta Salad

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I hate onions and mayo – the two standard ingredients in most pasta salads! I created this recipe with all my favorite things. Try this bright, fresh version for a side dish at dinner, at your next potluck or picnic, or packed in your lunch the next day! And if you just happen to love onions, go ahead and throw those in, too!

Key Lime Tuna Pasta Salad

1 lb. box medium shell pasta (cooked until tender according to directions)

2 cans (12 oz each) white albacore tuna in water, drained

Zest of 2-3 key limes (about 3 T.)

1-2 red, orange or yellow bell peppers, seeded and chopped

1 medium cucumber, sliced and quartered

2-3 c. loosely packed spinach leaves, chopped

¾ c. shredded 3-cheese Italian blend (parmesan, romano, asiago)

1 c. sliced, pitted kalamata olives

2 c. frozen sweet corn, cooked according to directions, then cooled and drained

After cooking the pasta, drain and rinse in cold water. In large bowl, place all of the ingredients above. Toss lightly with the dressing (below) and refrigerate for a few hours or overnight for flavors to meld.

Dressing:

1 packet zesty Italian dressing mix

¼ c. key lime juice

3 T. water

½ c. olive oil

Place all dressing ingredients in a small jar or plastic covered container and shake until mixed.

Other ingredients you can add to your salad to customize it for your taste:

½ c. chopped onions (if you really love them, but go light as they will overpower the tangy key lime flavor!); 2-3 T. chopped fresh herbs such as cilantro or dill; black or green olives instead of kalamatas; ¼ c. capers; chunks of steamed asparagus or broccoli – use your imagination and let me know what you tried that you love!

 

Grilled Asparagus

Chicken Cordon Light Bleu

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In college, I was into eating on the cheap, eating light, and cooking once a week so I’d have leftovers! I’ve altered this recipe a bit over the years, and it does have to bake for a little while, but it results in moist chicken that is great even cold as leftovers or on a sandwich.

Chicken Cordon Light Bleu

6 boneless, skinless chicken breasts, thawed out

1-1/2 c. plain, nonfat yogurt

¾ c. Italian seasoned breadcrumbs

¾ c. panko (Japanese breadcrumbs)

6 lowfat and/or low sodium ham slices

6 lowfat Swiss cheese slices

Rinse the chicken and pat dry. Trim off extra fat if needed. In a shallow dish or pie pan, stir together breadcrumbs and panko. Put the yogurt in a separate shallow dish or pie pan. Dredge chicken in the yogurt to coat, then in the bread crumb mixture. Place in shallow baking dish that’s been sprayed or greased. Bake at 400° for 40-50 minutes, until the chicken juices run clear or internal temperature at thickest part reaches 160°.

Place a slice of ham and slice of cheese on top of each breast and continue cooking for 3-5 minutes until cheese melts. Serve with grilled asparagus (recipe also on this site).

Helpful hints:

• Take the chicken out of the refrigerator and let come to room temperature for about 25 minutes, it will cook more quickly and evenly.

• Experiment with different breadcrumbs or adding 2 tsp. of dry seasonings such as sage, thyme, rosemary.

• Try different kinds of light cheeses, such as Monterey Jack, Muenster, bleu or mozzarella.

• Because of the enzymes in the yogurt, the chicken will be tender but the breading will not end up crispy. If you prefer crispy, try the traditional beaten egg instead of yogurt before the coating and use more panko.

• If you don’t mind a “heavier” version, try it with cooked bacon and bleu cheese!

 

Grilled Asparagus

Grilled Asparagus

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Grilled Asparagus

1 bunch fresh asparagus spears

2 T. olive oil

1 T. Montreal Steak Seasoning

Juice from ½ fresh lemon

Rinse and trim ends off asparagus. Toss spears with olive oil and seasoning. Put crosswise on George Foreman or outdoor grill and cook 5-6 minutes until tender (alternatively, can cook in skillet over medium-high heat). When done, toss with fresh-squeezed lemon juice and serve.

 

Apple Cranberry Sauce

Apple Cranberry Sauce

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The first time I had this was at my best friend’s house in Baltimore…she had clipped the recipe from a Martha Stewart magazine, I believe. It turned out perfect and the kids loved hearing the cranberries “pop” as it cooked. I usually eliminate the salt but add more sugar & cinnamon to taste.

Apple Cranberry Sauce

12 oz. fresh cranberries
1 granny smith apple – peeled, cored and diced
1-3/4 c. water
1-1/4 c. sugar (I use brown sugar or a mix of brown and white)
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Combine all ingredients in medium saucepan. Bring to boil. Reduce heat to med-low and simmer partially covered until thick, apple is soft and berries have burst (15-20 min.).  Cool before serving. Serve at room temp and store in fridge.

Christmas Casserole

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My mom always made for Christmas morning! She’d assemble it all the night before, cover & refrigerate then just bake it while we were opening our presents from Santa. See notes below…there are many ways to customize it to your own taste.

Christmas Casserole

4 slices of bread, cubed

1 lb. ground pork or breakfast sausage or breakfast links (chopped)

1 c. shredded cheddar cheese

6 eggs, beaten

2 c. milk

salt & pepper to taste

Grease or spray a 9″x13″ pan with oil. In a skillet over medium heat, cook sausage (or links if they are uncooked) until done. Drain off grease and spread over the bread cubes. Sprinkle with the cheese.

In medium bowl, beat together the eggs, milk, salt and pepper. Pour over the bread and sausage mix in the pan. Bake at 350 degrees for 35-40 minutes. Cut into squares and serve warm!

Options:

• For lighter version, use egg substitute, skim milk, light cheese, and flavored ground turkey.

• For a spicy flare, use shredded Mexican cheese blend, chopped jalapenos, cilantro, and spicy ground turkey or chorizo. Serve with salsa and sour cream.

• In the summer, mix in 1-2 teaspoons of your favorite fresh herbs, chopped finely: chives, rosemary, thyme, cilantro or oregano. Or toss in chopped fresh mushrooms, tomatoes, bell peppers or pre-cooked hashbrowns or potatoes.

• Try different cheeses, like pepper jack, swiss or white cheddar, or different breads like sourdough, rye, ciabatta rolls (may need to add a little more milk if you’re using thicker, drier breads).

This dish is also great for potlucks and quick weekday breakfasts…just cook ahead of time then simply reheat the entire pan or microwave one piece at a time.

Holiday Cheeseball

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My Aunt Rose used to make this every Christmas Eve for the family get-together at my grandma’s house. It’s best served slightly chilled with crackers.

Holiday Cheeseball

4 c. shredded cheddar cheese

6 oz. softened cream cheese

1/3 c. mayo

2 t. sherry flavoring

1 t. Worcestershire sauce

1/8 t. each of celery salt, onion salt, and garlic salt

1/2 c. chopped black olives

1/3 c. minced parsley

Combine all ingredients except olives and parsley with food processor or mixer until smooth. Stir in olives then cover and chill overnight or until firm. Shape into a ball or log shape and roll in the parsley to cover. Keep chilled until served.

Smoky Salsa

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I got this from a friend, who modified it from an online recipe for Chevy’s Fresh Mex salsa. It’s delish! I would suggest starting with 1-2 jalapenos, then tasting and adjusting since peppers vary in heat.

Smoky Salsa

2 lbs. fresh, ripe tomatoes

1 med.-large red onion (I used sweet yellow and it turned out great)

2-4 large whole jalapeno peppers

3/4 c. chopped fresh cilantro

4 cloves fresh garlic, minced

3 t. kosher salt

1 T. fresh ground pepper

2 t. cumin

2 t. each fresh lemon & lime juice

1 small red bell pepper, stemmed and cored

On medium-hot grill, cook the peppers and whole tomatoes until charred and split on all sides. Place all in a large bowl or colander to cool (ok to have excess liquid drain off). Remove core of tomatoes and stems from jalapenos (I recommend wearing rubber gloves for this!). Half the jalapenos down the middle, then remove seeds. Roughly chop all veggies.

Place all ingredients in food processor and pulse until desired consistency – may need to make in two batches depending on size of your processor or blender. If you want thinner salsa, use juice and seeds from tomatoes. If you prefer it thicker, remove some of the liquid, seeds and center part when cutting and before processing. Add more salt, pepper or jalapeno to taste. Chill for several hours so flavors can meld together. Makes approximately one quart.

If you like a fresher, less smoky salsa, only char half the tomatoes and process the other half fresh. Enjoy!

No-Fail Lasagna

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My mom adapted this from a microwave lasagna recipe picked up at the grocery store and has used it for years. I’ve added some notes about easy ways to customize it to your own taste. It’s virtually impossible to mess it up…you can go a little over or under measurement on all ingredients and it will still turn out. Easy to make the night before, refrigerate, then bake just before company comes. Goes great with Cheesy French Bread, too.

No-Fail Lasagna

1 – 1.5 lbs. ground beef (can use more, or use italian ground turkey for lighter version)

(2) jars prepared spaghetti sauce, any flavor

1/2 c. water

8 oz. uncooked lasagna noodles (about 3/4 of a box)

2 c. light ricotta or small-curd cottage cheese

3 c. shredded mozzarella cheese (or pre-shredded italian cheese mix)

1/2 c. grated parmesan (or parmesan romano)

Cook ground beef/turkey in skillet until lightly browned. Drain off fat. In large bowl, mix spaghetti sauce with water and beef/turkey. In large 13″x9″x2″ or deep rectangular baking dish, spead 1/3 of the meat sauce on the bottom. Cover with 1/2 of the noodles. Spread 1 cup of the ricotta or cottage cheese on top of the noodles.

Sprinkle with 1 cup of the mozzarella. Repeat layers once and top with remaining sauce. Sprinkle with parmesan and mozzarella. Bake at 375 degrees for 40-50 minutes. Test doneness by sticking knife into center – noodles should be tender. Make take longer if it was refrigerated overnight. Let set for 5-10 minutes, then cut & serve!

Other suggestions:

• add a layer of fresh spinach or diced, fresh tomatoes (seeded and drained)

• add finely diced carrots or sliced mushrooms to sauce mix

• pour the water into the spaghetti sauce jars, cover & shake, then pour into bowl to get every bit of sauce

• make vegetarian version by using chopped portobella mushroom instead of ground meat

• add more italian herbs like fresh basil or oregano if you like it “herb-ier”

• try with red chili peppers mixed in sauce if you like it zippier

• add pepperoni or turkey pepperoni slices in one layer for a more pizza-like version for kids

lasagna sauce

lasagna sauce

lasagna ricotta

lasagna ricotta

lasagna mozzarella

lasagna mozzarella