Sweet N’ Sour Thai Cucumber Salad

Thai Cucumber Salad

This is not your traditional cucumber salad … it’s so much better.  It combines some of the Thai flavors I have come to love.  My garden had a bumper crop of cucumbers this year and even after canning Dill Pickles and Bread and Butter Pickles I still had an abundance.  I won’t be needing an excuse to make this salad again.  ENJOY!

Sweet N’ Sour Thai Cucumber Salad
INGREDIENTS
  • 3 TBSP fresh lemon juice
  • 3 TBSP extra virgin olive oil
  • 2 TBSP white vinegar
  • ¼ tsp salt [plus extra, to taste]
  • ⅛ tsp dill [fresh or dried]
  • ⅛ tsp garlic powder
  • ½ tsp fresh minced garlic
  • 2 cups chickpeas [canned or cooked from dry]
  • ¼-1/2 cup fresh chopped cilantro, plus extra to garnish
  • 1.5 large english cucumbers (any kind of cucumber will work)
  • 1 cup chopped red bell pepper
  • ¼ cup finely minced onion
  • 2-3 extra large carrots
  • 2 TBSP honey
  • 2 TBSP rice vinegar
  • ½-1 TBSP sesame seeds
 INSTRUCTIONS
  1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
  2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.
  3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
  4. Next, using a spiralizer or tool of choice curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
  5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
  6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds.

Source:  peasandcrayons.com

Thai Sweet N' Sour Cucumber Salad

Pesto Grilled Shrimp Kabob & Pesto alla Genovese

Grilled Pesto Shrimp Kabob

 

Are you looking something super quick, super easy and super delicious?  Look no more!  Whip up some home-made pesto or if you are like me and have pesto in the freezer it is even quicker!  I ran out of pesto over the winter and determined not to be in that predicament ever again I planted a lot of basil in the garden this year and have made a gallon bag full of pesto already this summer.  I freeze it into ice-cube trays and then put it into freezer bags.  I will not ever, ever buy pesto in a jar ….. bleh!

Load up the skewers with shrimp and veggies and brush pesto over the shrimp.  I added red pepper and green onion.  On a preheated grill these will not take much more than 5 minutes – you do not want to over-cook shrimp … cook just until they turn pink and are no longer opaque.

ENJOY!

 

Pesto alla Genovese

Ingredients
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Pesto Recipe – Source:  foodnetwork

Spicy Cashew Shrimp Stir-Fry

Shrimp Stir Fry

 

This is a fantastic recipe and a great way to use your garden fresh snap or snow peas!  My garden snap and snow peas are doing awesome this year.  I am quite simply amazed at the height they have grown to … about 4 – 5 feet  tall! Even if you don’t have a garden, go ahead and try this stir fry.  Enjoy!

Ingredients (serves 4)

  • Shrimp
  • 4 Tablespoons soy sauce, divided
  • black pepper
  • 2/3 cup fat-free, reduced sodium chicken broth
  • 2 Tablespoons brown sugar
  • 1 1/2 Tablespoons Thai chili garlic sauce
  • 4 cloves garlic, minced
  • 2 Tablespoons sesame oil, divided
  • 2 large carrots, sliced thinly on the bias
  • 2 cups broccoli florets
  • 1 1/2 cups snap peas (or snow peas)
  • 1/2 onion, thinly sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup chopped canned baby corn
  • 1/2 cup bamboo shoots
  • 3/4 cup cashews
  • 1 cup uncooked long grain white rice, cooked according to package directions

Instructions

  • Toss together shrimp, 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.
  • Heat 1 Tablespoon oil in a lark wok or skillet over high heat. Add shrimp and cook until no longer pink on the outside, about 2-3 minutes. Add carrot, broccoli, snow peas, onion, bamboo shoots and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender. Add water chestnuts and baby corn, then stir to combine.
  • Add the sauce and cashews to the wok, then let sauce bubble for 2 minutes. Serve over cooked white rice.

Source:  Iowagirleats.com

Thai Chicken Salad

Thai Salad with Grilled Chicken

 

I love love love this salad and it couldn’t come at a better time as my garden is starting to grow and flourish.  I’m keeping this recipe on the counter as I will be making it again soon!  My lettuce is almost ready to be picked and my snap and sugar peas are climbing to the sky!  If you are a fan of Thai cuisine I’m sure you’ll love this salad.  ENJOY!

Thai Chicken Salad

serves 8

Chicken marinade

1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

Thai salad with grilled chicken1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

 Source: mykitchenescapades.com

Thai salad with grilled chicken

Penne with Sausage and Fresh Basil

Penne Pasta with Sausage and Fresh Basil in a cream sauce

As soon as I tasted this pasta I knew this would be a recipe I’d be making over and over again.  Some of the most simple pasta recipes are also the best and this is no exception … the fresh basil is a must and takes it over the top!  I did alter the original recipe slightly by replacing dried basil (dried basil is horrible) with fresh basil, increased the amount of garlic and cut the cream and used half and half. Enjoy!

Ingredients

  • 1 package penne pasta
  • 1 lb. mild bulk italian sausage
  • 4 cloves minced garlic
  • 1 1/2 – 2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1 cup chopped fresh basil
  • 1 cup Shredded parmesan cheese
  • OPTIONAL:
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped onion

Instructions

  1. Cook pasta according to package directions.
  2. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
  3. Stir in the tomatoes, half and half, salt, and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat.
  4. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
  5. Garnish with parmesan cheese and fresh basil. Yield: 5 servings

Recipe Source:  lilluna.com

Penne pasta with sausage and fresh basil in a cream sauce

Cloverleaf Dinner Rolls

This is one recipe I will never stop making.  My mother made these for us growing up and they were my favorite then and remain one of my favorites now.  Pop them out of the oven and just try to resist opening them up, putting some butter on and popping into your mouth.  Enjoy!

Sweet Roll Dough (Cloverleaf  Dinner Rolls)

Measure into bowl – ½ cup warm water (not hot) add, stirring to dissolve 2 packages of dry yeast.

Stir in the following:

  •  1-1/2 Cup lukewarm milk
  • ½ Cup sugar
  • 2 Teaspoons salt
  • 2 eggs
  • ½ Cup shortening
  • 7 – 7-1/2 Cups flour

Mix with spoon until smooth.  Add enough remaining flour to handle easily.  Mix with hands.  Turn onto lightly floured board; knead until smooth and elastic (approximately 10 minutes).  Round up in greased bowl, greased side up.  Cover and let rise in warm place until double (approximately 1-1/2 – 2 hours).

Punch down and round into balls, placing three balls into muffin tins. Cover and let rise until double (approximately 30 minutes to 1 hour).

Bake at 350 for 10 minutes.

Blueberry Pastry Delights

Blueberry Danish Delight

As the name of this recipe implies this pastry recipe is delightful.  Very rarely will you see me using “something in a can or a box”.  I almost always make everything from :”scratch”.  This was one exception and I admit, they were quite good and very quick and easy to make.  Go ahead … try some delight!  ENJOY!

Ingredients

  • 1/2 cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 can crescent rolls
  • 1 cup blueberries

Instructions

  1. Begin by combining the cream cheese, sugar, vanilla and cinnamon in a small bowl.
  2. Roll the crescent roll dough out and press the perforations together.
  3. Slice the dough into 8 equal squares.
  4. Top each square with a spoonful of the cream cheese mixture.
  5. Pile the blueberries on top of the cream cheese.
  6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
  7. Place in the oven at 375° for 12-14 minutes or until golden brown.  (My oven took 11 minutes.)

Blueberry Danish

 

Source: Littleleopardbook.com