Creamy Cucumber Salad

cucumber

Creamy Cucumber Salad.

It’s a great way to dress up garden cucumbers! There’s nothing like a cucumber fresh from the garden, washed, peeled and salted for summer flavor.

If you want to spruce it up a little and add some variety to your menu, try this recipe.

The Dressing

Make your own dressing in just a few minutes, slice (and/or peel) the cucumbers, and add the dressing. I think some extra pepper on the top adds just a little zing without making it hot.

cucumber

You don’t need to add a lot of dressing to the cucumbers, so be careful to add just a little and put the dish into the refrigerator. When you’re ready to serve, you can always add some more dressing. That’s better than having the cucumbers swimming in the dressing.

If you choose to shred the cucumbers, you will need even less dressing, because the cucumbers make a liquid of their own. I’ve fixed it both ways and I can’t tell you which way I like it the best. It rather depends on the rest of the menu and my mood.

Creamy Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: ½ cup
 
Mix your dressing ahead of time and keep it on hand for cucumbers or cabbage. Then it will be ready to go when you have a mess of cucumbers you want to serve.
Ingredients
  • Cucumbers - several cups sliced Optional: grate the cucumbers
  • ½ cup mayonnaise
  • 1 Tablespoon vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon cream or milk
Instructions
  1. Wash, peel (optional) and slice cucumbers and refrigerate.
  2. Mix all ingredients together, stirring until well blended.
  3. Season cucumbers with salt and pepper
  4. Add dressing - a few tablespoons at a time
  5. Refrigerator until just ready to serve
  6. Add more dressing if necessary, then season with salt and pepper as needed

Pinterest Creamy Cucumber Salad

Oven Roasted Red Potatoes with Rosemary

 

Oven roasted red potatoes with rosemary are an easy vegetable to fix, especially if you’re baking your entree in the oven as well. Two birds with one stone, they say. Only, this time, I had three birds.

You can use a tray for this dish, or a cast iron skillet. I prefer the cast iron skillet. You can choose between olive oil and real butter. I used real butter because I like the taste better and really don’t need to use that much.  Slice a clove of garlic thinly into the melted butter, then toss the chunked potatoes in the melted butter (done in the oven while the pre-heating is happening) and sprinkle with sea salt and fresh rosemary.

I have a rosemary plant at my house. It’s been sitting in a pot outside, and it’s time to move it to a larger pot or to plant it somewhere. I got the plant a year or so ago after I asked in a local Facebook group about finding a plant. A lady responded and told me she had plenty.  She gave me directions to her house and assured me it was okay to drive out there even though she couldn’t be there. “Don’t be afraid of the dog,” she messaged me. “He won’t hurt you.”  I drove out to her neck of the woods, found my way down a winding lane and dug one of her plants near the house while the dog barked from his chain on the porch.  Then I came home and put the plant into a pot (and sent her a thank you as well.) It has flourished and grown. If anybody who lives near me needs a sprig to use or to start your own plant, it’s yours for the taking.

Now back to those oven roasted red potatoes with rosemary seasoning. Depending on how large your potato chunks are, you’ll need to bake them longer. Sliced thinly, they will, of course, be done sooner.

oven roasted red potatoes

On this particular evening, I made the oven baked chicken with the oven roasted red potatoes, then baked fresh dinner rolls after the chicken and potatoes were done.  When possible, it’s a good idea to use the oven for as many items as you can – which is what I did on this particular evening. You can finagle the temperature on the oven somewhat so you can bake things at the same time – at least, that’s what I do. For the salad, I made my favorite broccoli salad. It made a nice plate of food!

Oven Roasted Red Potatoes
Author: 
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A quick mix and oven roast make these potatoes easy and tasty. Combine with a favorite meat and salad, and you're ready to go.
Ingredients
  • 1 clove garlic
  • 4 Tbsp. butter - or more OR olive oil
  • Red Potatoes - approximately one for each person
  • Sea Salt
  • Rosemary - as much as you like
Instructions
  1. Wash rosemary and pull off stem
  2. Melt butter in skillet
  3. Add rosemary and garlic clove, sliced thinly
  4. Saute in oven for a few minutes until garlic is tender
  5. Add potatoes, cut into chunks or slices
  6. Season with sea salt
  7. Bake at 400-450 for 15-25 minutes

Fresh rosemary is the best. But you can use dried if you have no other option. If you have no garlic cloves, you can use garlic powder or minced garlic. Fresh is best, of course. Go ahead, add your own seasonings and your family will delight in your recipe!

Pinterest Oven Roasted Red Potatoes with Rosemary

 

Broccoli Delight Salad

Served in a glass bowl, this broccoli salad is not only pretty but delicious as well.  Sunflower seeds, red onion, raisins, and bacon with broccoli and a sweet-sour sauce will make you wish for more. You can add cauliflower and pumpkin seeds if you’d like as well.

Years ago my husband managed a farmer’s market cooperative.  That was back in the day when government subsidy for tobacco was on its way out.  Farmers were looking for a labor-intensive crop to supplement their income. Broccoli won the draw.  During the years of Southside Virginia Produce Cooperative’s existence, recipe contests were held locally, specifically featuring broccoli and cantaloupe, the two crops being grown at that time.

broccoli

Because my husband was the manager, it seemed important that I learn to cook and bake with broccoli, so I scoured magazines for recipes. This is one of the recipes I saved some twenty-eight years ago.  In one of the contests, I entered this dish and took first place.  You’ll understand why when you try a sample.

Over the years, I’ve adapted it somewhat.   The original recipe didn’t call for cauliflower, but I add it occasionally.  On the day this photo was taken, I was out of sunflower seeds, so my neighbor brought some pumpkin seeds, and we liked it just the same.   It’s still a family favorite (for those of us who like onions, anyhow.)  I’m certain it will become a favorite for your family as well.

Broccoli Delight Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
 
These ingredients can be gotten ready a day or two ahead of the day you'll be serving it. Assemble your ingredients and add your dressing, and it's ready to go.
Ingredients
  • 1 large bunch fresh broccoli, cut in pieces (4-5 cups)
  • 1 cup sunflower seeds
  • 1 cup raisins
  • 10 strips bacon, fried and crumbled
  • ¼ cup diced, red onion
  • 3-4 Tbsp. sugar
  • 1 Tbsp. vinegar
  • ½ cup creamy salad dressing or lite mayonnaise
Instructions
  1. Cut and wash broccoli and put pieces in a bowl
  2. Add raisins, onion, bacon and sunflower seeds
  3. Mix dressing ingredients together until smooth
  4. Pour dressing over salad

 

Homemade Taco Seasoning

You can pick up a packet of taco seasoning in the grocery store and have yourself a pot of this stuff ready to go in minutes.  OR you can make your own – and season it according to your taste.    This can be stored in a cool place for several months.  You can always keep it in the freezer for longer storage.

Homemade is always better.  For a little bit of your time and using seasonings you already have in your kitchen, you can quadruple this recipe – or more – and have plenty on hand when you’re ready to make tacos or taco salad.  This recipe is good for one pound of hamburger.  But if you like more spice, you can always double it for your pound of hamburger.

Taco seasoning

Mix the seasoning together and add it – with 1/2 cup water –  to your hamburger that has been browned and drained.

If you fry your hamburger ahead of time and store it in the freezer, this can be an easy, quick meal. Take your hamburger out of the freezer, mix your water, seasoning, and beans, then simmer while you wash and cut the lettuce, shred cheese, chop tomatoes and prepare other toppings.  By the time your other preparation is complete, the taco mixture will be ready to serve.

To make tacos or haystacks, prepare the following ingredients:

  • lettuce
  • rice
  • shredded cheddar cheese
  • taco chips – whichever flavor you prefer OR tacos
  • olives
  • diced tomatoes
  • sour cream OR yogurt
  • dressings for salad: Thousand Island, Ranch, Bleu Cheese, Vinaigrette

Homemade Taco Seasoning
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
An easy recipe that can be doubled or quadrupled for a large crowd. Easy to mix and store, and a quick fix for your taco meal.
Ingredients
  • 2 tsp. minced onion (dried)
  • 1 tsp. salt
  • 1 tsp. chili powder
  • ½ tsp. crushed dried red pepper
  • ½ tsp. minced or powdered garlic
  • ½ tsp. cumin
  • ¼ tsp. oregano
Instructions
  1. Combine in container.
  2. Store in a cool place for 6 months, or store in the freezer.
  3. Add to 1 lb. hamburger that has been fried and drained
  4. Add 16 oz. beans - kidney, black, or pinto
  5. Add ½ cup water OR ketchup
  6. Simmer for 10 minutes or longer, stirring occasionally.