Grandma's Creamy Cucumber/Mac. Salad

"You're gonna love the simple, minimal ingredients, and how will it goes with all your picnic favs. and grilled fare!" Editor's note: not my Grandma.
(no serving size)

For the Salad:
1 lb. elbow macaroni, prepared al dente/firm
2 large cucumbers (any type)
1 small onion, chopped (I am making this tomorrow, and I am gonna use green onions*)
2 t. fresh minced garlic

For the Dressing:
1 cup sour cream - not low fat, or Greek yogurt
1 cup real mayonnaise
3 T. Dijon mustard
4 T. dill pickle juice or white vinegar
1/2 cup freshly grated Parmesan cheese
3???* T. sugar
3 T. fresh dill
1 t. Lawry's Seasoned Salt
Freshly ground blk pepper, to taste

Prepare macaroni according to pkg. instructions for al dente/firm. Drain well and rinse under cold water until pasta is cold. Drain well a second time and transfer pasta to a large mixing bowl or food container with a tight fitting lid. Peel cucs., split them in half horizontally, and remove all the seeds. Slice cuc. halves into 1/2" thick pieces. Add them to the mac. Stir to combine. Toss in the onion, and garlic. Mix so everything is evenly incorporated. Place all dressing ingredients in a med. mixing bowl, and whisk until smooth. Pour dressing over mac. salad. Mix well. Chill for at least 2 hours before serving.

Editor's note: I think I will add small diced ham to the salad for protein.

"Jesus redeems us from the slavery of sin."

Love,

Chef Deb

Caprese Salad

This classic Italian salad - made with fresh mozzarella, juicy tomatoes, basil, and tangy balsamic dressing - is the perfect way to bring a taste of Capri to your home!
(serves 2-4)

1/2cup balsamic vinegar
2 T. honey
10 oz. cherry toms., halved
8 oz. cherry size whole milk mozzarella balls, halved
1/4 cup fresh basil, chopped
Kosher* salt, and freshly ground pepper, to taste
1 T. EVOO

In a small pot, combine balsamic vinegar and honey. Over high heat, bring mixture to a boil. Reduce heat; simmer until syrupy, 10-15 nub,; remove from heat. In a bowl, combine remaining ingredients. Drizzle with balsamic mixture; toss to combine. Drizzle with olive oil.

"Knowing our power-source personally gives us confidence in our role as servants to the King".

Love,

Chef Deb

Strawberry Key Lime Pie

Oh, MY!!!! This no-bake Key lime cheesecake gets even more fresh fruity flavor with a luscious strawberry sauce. Note: this has to chill overnight in the fridge, so plan accordingly.
(serves 16)

Coconut* oil cooking spray
3 cups 2" gingersnap cookies, abut 27 cookies, finely ground
1/4 cup Kerrygold* butter, melted
1/4 cup + 1 T. fresh lime juice (use Key limes, if you can find 'em)
2 envs. (1/4 oz. each) unflavored gelatin
3 pkgs. (8 oz. each), at room temp.
1&1/3 cups + 2 T. confectioners' sugar
3 conts. (5.3 oz. each) Key lime blended Greek yogurt
1 T. grated lime zest
5 cups strawberries, sliced
2 T. water

Coat the bottom of a 9" springform pan with cooking spray. Mix cookie crumbs and butter; press into bottom of pan. In a microwave save bowl, mix cup lime juice and 1/4 cup cold water. Sprinkle gelatin over top; stir to blend. Let stand 5 min. Microwave on High in 10 sec. intervals until melted; reserve.
On med. speed, beat cream cheese and 1&1/3 cups sugar until smooth. On low, beat in yogurt and zest. Transfer 2 cups to separate bowl; whisk in gelatin until smooth. Fold back into remaining cream cheese mixture. Spread in crust. Cover; refrigerate overnight. In a blender, combine 1 cup strawberries, water, remaining sugar, and lime juice. Cover; blend until smooth. Combine 1/2 cup sauce with remaining strawberries. Run knife around edge of cake; remove side of pan. Serve with strawberry mixture.

"One person can make a difference, and everyone should try."  ~ John F. Kennedy

Happy Friday and with love,

Chef Deb

Mini Breakfast Casseroles

Make every day better with this healthy and hearty breakfast cuz the main ingredients - spinach, eggs, cheese, and ham - are filled with compounds that will lift your levels or serotonin, oxytocin, and dopamine, leaving you happier and healthier!
(serves 4)

4 eggs
3 T. milk
2 T. grated Parmesan cheese
Freshly* ground pepper, to taste
1 heaping cup chopped baby spinach, stems removed*
4 slices uncured (no nitraits or 'trites*) ham

Preheat oven to 350. Whisk eggs, milk, 1 T. cheese, and pepper in a med. bowl until blended. Add spinach; stir gently to mix. Line 4 greased 10 oz. ramekins or custard cups with ham, pressing against bottoms and sides (cut slits in ham slices as needed to make it lie flat). Spoon egg mixture over ham, dividing evenly. Place ramekins on a baking pan or sheet; bake in center of oven until custard is just set (approx. 20 min.). Remove from oven; let stand 5 min. Sprinkle with remaining Parm.

"You are more powerful than any problem!"

Back after a fab. vaca. Even saw 2 seals in the Hood Canal. Beautiful Weather.

Love

Chef Deb

Honey Baked Salmon

This is a very healthy and slimming way to YUM!
(serves 1)

1 t. EVOO
1 t. honey
1 garlic clove, crushed
Kosher* salt
Freshly* ground pepper
3 oz. salmon filet

Whisk together first 5 ingredients. Place salmon on a small rimmed baking sheet. Spread honey mixture over top and tides. Bake at 350 for 10 min or until flaky. Serve with 1/2 cup cooked brown rice, spinach or any veggie sautéed with minced garlic in 2 t. olive oil.

Editor's note: I am leaving today for a couple of nights in Hoodsport (on the Olympic Peninsula (WA). I prob. won't have a way to write my blog posts, so as always when I am away, I encourage you to scroll down through the past years to see which recipes might float your boat.

Be safe, sane, and don't forget to have some FUN. See ya on the flip side (Wednesday)!

"Those who say we are in a time when there are no heroes just don't know where to look."

Love,

Chef Deb

Crab Cake Pitas

A touch of Old Bay seasoning is the secret to these authentic mini crab cakes topped with zesty tartar sauce and stuffed into a pita!
(serves 6)

1&1/4 cups tartar sauce (store bought or make your own with fresh dill*)
2 T.+1/4 cup chopped fresh flat-leaf parsley
4 T. fresh lemon juice
2 T. Dijon mustard
3 cans (6 oz. each) fancy white crab-meat, drained and picked over for shells*
3/4 cup plain breadcrumbs
1 egg
2 T. finely chopped1+1/4 cup sliced red onion
2 t. grated lemon zest
1 t. Old Bay seasoning
4 T. oil
3 (6&1/2") pita breads, halved crosswise
6 green leaf lettuce leaves, shredded
2 large tomatoes, sliced

Combine 1 cup tartar sauce, 2 T. parsley, 2 T. lemon juice, and 1 T. mustard; reserve. Line rimmed baking sheet with wax paper. Combine crabmeat, 1/2 cup breadcrumbs, egg, chopped onion, zest, seasoning, and remaining 1/4 cup tartar sauce, 1/4 cup parsley, 2 T. lemon juice, and 1 T. mustard.
Shape mixture into 12 (2&1/4" diameter) patties, scant 1/4 cup each. Coat patties in remaining 1/4 cup breadcrumbs. Transfer to baking sheet. Cover with plastic wrap. Refrigerate at least 1 hour. In a large nonstick skillet, heat 2 T. oil over med. heat. Add patties, in batches; cook, turning once and add remaining oil as needed, 5-6 min. per side until golden brown. Drain on paper towels. Serve in pitas with lettuce, tomato, sliced onion, and reserved tartar sauce mixture.

"Accept the challenges so that you can feel the exhilaration of victory." ~ George S. Patton

Love,

Chef Deb

Hoisin Beef Kebabs

Can you just imagine the aroma that will be wafting about from these??
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I would use Ponzu Citrus Sauce*)
2 t. dark or toasted sesame oil
1/2*-2 t. chili sauce or paste, such as Sriracha
1 lb. sirloin, cut into 3/4" pieces
8 scallion whites, chopped into 1/2" chunks
20 small Cremini* mushroom caps
2- cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill, grill pan* or broiler*. Combine the hoisin, soy, sesame oil, and chili sauce in a bowl and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallions whites, mushrooms, and tomatoes onto the skewers, alternating between the meat and veggies. Use a brush to paint the skewers with some of the remaining hoisin glaze. When the grill is hot, add the skewers and cook for 3-4 min. per side, basting with a bit more of the sauce as you go. The skewers are done when the meat and veggies are lightly charred and the beef is firm but still yielding to the touch. Brush the kebabs with the reserved glaze before serving.

:God's love for us is undeserved yet unchanging."

Happy Friday, and with love,

Chef Deb