Cool Cucumber Salsa

DESCRIPTION: A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.

 

 

Ingredients:

• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips

Directions:

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Number of Servings: 1-4

Nutritional Information

Cool Cucumber Salsa

Amount Per Serving
Calories: 151

• Total Fat: 6.6g
• Cholesterol: 0mg
• Sodium: 217mg
• Total Carbs: 21.6g
• Dietary Fiber: 2.2g
• Protein: 2.8g

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A Doughy Disaster

Submitted by: Janice R. ~ Enid, OK

I remember it like it was yesterday, even though now it's been 28 years. Mom and I decided it was time to get a serious cleaning done in the kitchen. We scrubbed the kitchen floors on our hands and knees, and then followed up with a hand applied wax. Then we tackled the oven. Not a self-cleaning oven, rather an old-fashioned gas oven which needed to be sprayed and scraped and scrubbed. This took the better part of a whole day. We then decided that, as a reward for all of our efforts and toil, we would bake a batch of Toll House cookies. So we measured, sifted, and stirred, then put our rounded tablespoon measures of perfect cookie dough onto our greased cookie sheets, and went to put them into our pristinely scrubbed and preheated oven, which sat on our shiny, freshly waxed floor. Then it happened. The fates looked upon our activities and smiled a sinister smile. In this June Cleaver moment, they instead envisioned Lucy Ball...and the planets realigned to alter the scene. My stockinged feet slipped ever so slightly, just at the precise moment I was leaning into the oven with the cookie sheet full of dough. The sheet upended, landing dough side down all over the hot interior of the opened oven door. Frustrated and panicked that the cookies would begin baking on the hot surface, my mother filled a bucket of hot, soapy water. We set the bucket down on the clean floor. We began scooping hot, melted cookie dough out of the oven, and into the bucket of soapy water. Just as we were cleaning the last of the mess out of the oven, my knee hit the bucket. Two gallons of sludgey, cookie-dough, melted-chocolate-infused water spilled all over our newly waxed floor, leaving a pool of mush and mayhem all over the kitchen. We sat in the mess and laughed until we cried. Even though it was, by all counts, a complete kitchen disaster, it remains one of my mother's and my favorite memories of being together in the kitchen.

Grandma's Big Cookie Variety Pack, 36Pks - Total 72 Cookies
Keebler Cookie & Cracker Assortment, 36-Count Pouches
Famous Amos - Chocolate Chip Cookies, 36 Pouches
Erin Baker's Breakfast Cookies, Double Chocolate Chunk, 3-Ounce Individually Wrapped Cookies (Pack of 12)
Pillsbury Frozen Cookie Dough Traditional Chocolate Chip, 1.2-Ounce Units (Pack of 288)
Taste of Nature Cookie Dough Bites, Original Chocolate Chip, 3.1-Ounce Boxes (Pack of 30)
Omaha Steaks 30 Dark Chocolate Chunk Cookie Dough Portions
Chocolate Chunk Cookie Dough With Scoop (2 Tubs)

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Cassie's Classic Banana Split

DESCRIPTION: Do you really need a description? LOL

 

 

 

 

 

Ingredients:

• 2 bananas, halved lengthwise
• 1/2 gallon Neapolitan ice cream
• 1 pint blackberries, picked over and washed
• 1 pint raspberries, picked over and washed
• Chocolate sauce, store bought or home made
• 1 cup peanuts

Directions

Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

Number of Servings: 2-4


Anchor Hocking Banana Split Fountainware, Clear, Set of 12
Banana Split Card Game
Banana Split Ice Cream Dish Ceramic Home Gourmet Collection
Banana Split, 16 Oz
Banana Split Necco Candy (240 count)

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Macadamia Crusted Chicken Medallions

DESCRIPTION: If you don't make this scrumptious meal for dinner tonight you had better be headed to Carraba's instead!

 

 

 

 

Ingredients:

• 1/4 cup macadamia nuts (roasted and salted)
• 1/2 cup flour
• 1 egg
• 1/4 cup milk
• 4 tablespoons Pomery mustard
• 1 tablespoon mayonnaise
• 2 boneless, skinless chicken breasts
• 1 clove garlic, sliced
• 1 large Spanish onion
• 1 roasted red pepper (or 1 jar), julienned
• 1 bunch fresh spinach
• Vegetable oil
• 1 tablespoon butter
• Olive oil

Directions

1. Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. 
2. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
3. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
4. Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. 
5. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
6. Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear.  
7. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. 
8. Remove the chicken from the oven and fan it around the vegetables. 
9. Spoon the mustard sauce around it

Number of Servings: 1


Omaha Steaks 12 (4 oz. approx.) Boneless Chicken Breasts
Hormel Compleats Chicken Breast & Dressing, 10-Ounce Microwavable Bowls (Pack of 6)
Miss Oops - Chicken Cutlets Silicone Breast Enhancer
Mountain House Grilled Chicken Breast w/ Mashed Potatoes Freeze Dried 2 Person Pouch - Like MRE Food / Meal for Hiking, Camping, Fishing, Hunting and Outdoor Recreation
Swanson Premium Chunk Chicken Breast, White Meat, 4.5-Ounce Cans (Pack of 24)

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Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

DESCRIPTION: A Healthy and very tasteful dish that will make your mouth water.

 

 

 

 

 

Ingredients:

• 1 ahi tuna steak, 6 ounces
• 2 teaspoons five-spice powder, available on spice aisle
• 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 European cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar or rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Directions:

1. Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. 
2. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. 
3. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. 
4. Combine greens, radishes and cucumber in a bowl. 
5. In a smaller bowl, whisk wasabi, vinegar and soy sauce. 
6. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. 
7. Slice tuna on an angle and arrange on the salad.

Number of Servings: 1


Omaha Steaks 6 (6 oz.) Ahi Tuna Steaks
SnackMasters Ahi Tuna Jerky, Original, 2-Ounce Packages (Pack of 8)
Tiki Cat Hookena Luau - Ahi Tuna and Chicken In Chicken Consomme (12/2.8oz cans)
Omaha Steaks 12 (6 oz.) Ahi Tuna Steaks
Maguro Ahi Tuna Sushi Roll Cufflinks w/Gift Box

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Diabetic Cajun Shrimp Dinner

DESCRIPTION: A quick and easy diabetic dinner.

 

 

 

 

 

 

 

Ingredients:

• 1 1/4 CUP Brown Rice cooked
  Nonstick vegetable spray
  1 TBS Olive Oil
  3 cloves Garlic minced
  5 GREEN ONIONS CHOPPED
  1 1/2 LBS Shrimp, raw
  1/2 tsp Cumin seed
  1/2 tsp Oregano
  1/2 tsp Paprika
  1/2 tsp Thyme, ground
  1/8 tsp Pepper, red or cayenne
  2 cups Carrots, sliced
  2 cups Broccoli florets
  2 TBS *Lemon Juice

Directions:

1. In a large nonstick skillet coated with cooking spray, over medium-high heat, add olive oil. Add minced garlic and green onions. Saute for 2 minutes then add shrimp, cumin, oregano, paprika, thyme, cayenne, salt and pepper if desired.
2. Cook 3-4 minutes or until shrimp is cooked and turns pink
3. Meanwhile, steam carrots and broccoli and sprinkle with lemon juices
4. Serve shrimp over rice with vegetables on the side.
   

Number of Servings: 1-2


Simply Sugar Free Gourmet Snack Gift Basket
ExtendBar, Chocolate Delight, 1.41-Ounce Bars (Pack of 15)
Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
Louisiana Seafood Bible, The: Shrimp
Cajun Recipes Galore **From Cajun Catfishremoulade to Shrimp and Tassojambalaya...Over 240 PAGES of Recipes!** WOW!!

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Roasted Garlic & Romano Cheese Mashed Potatoes

DESCRIPTION: A great twist on those bland ole' mashed potatoes.

 

 

 

 

Ingredients:

• 1/2 cup olive oil
• 15 cloves garlic, peeled
• 10 medium baking potatoes, peeled
• 1 gallon cold water
• 1 cup milk
• 1/2 cup butter
• 1/2 cup Wisconsin Romano cheese, grated, plus additional for garnish
• Salt and pepper, to taste

Directions:

1. Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
2. Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients, including olive oil/garlic puree, and hand mash until smooth.
3. To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese and chopped parsley.
   

Number of Servings: 2-4


Oxo Good Grips Potato Ricer
Elvis Presley "Elvis Live" Mr. Potato Head
The Williams-Sonoma Collection: Potato
Idahoan REAL Premium Mashed Potatoes - 3.24lbs.
Oxo Good Grips Smooth Potato Masher

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Korean Dinner For 2

DESCRIPTION: Impress your date with a spicy Korean dinner.

 

 

 

 

 

Directions:

Grilled Korean-style Skirt Steak

• 2 pounds skirt steaks, trimmed and cut crosswise into 4 pieces
• 3 tablespoons sesame seeds
• 4 cloves garlic, smashed
• 1 cup cola
• 1/4 cup soy sauce
• 1/4 cup packed dark brown sugar
• 1/4 cup toasted sesame oil
• salt and pepper
  1 large white onion, cut into 2 inch thick wedges
  6-8 sliced thick cut bacon
  2-3 banana or Cubanelle peppers

1. Pierce steak a few times with a fork. Toast sesame seeds (2-3 minutes).
2. Combine the seasame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and ½ teaspoon pepper in large bowl, stirring to dissolve sugar. 
3. Add the steak, onion wedges and bacon, turning to coat. 
4. Cover and refrigerate 4 hours or overnight.

Remove the steak and onion wedges from marinade to baking sheet (reserve bacon for fried rice, below). Heat grill pan over high heat. Grill onion wedges and peppers, turning until charred, (8-10 minutes). Transfer to platter. Grill steaks until charred 4-5 minutes per side for medium rare. Add to platter.


Kimchi

1. Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger,1 teaspoon red pepper flakes, 2 tablespoons fish sauce and 2 tablespoons salt in a food processor. 
2. Cut ½ head napa cabbage and 6 scallions into 2 inch pieces. Toss with jalapeno paste. 
3. Refrigerate at least 4 hours.

Kimchi Fried Rice

• 6-8 slice thick cut bacon (from above)
• 3 tablespoons sesame seeds
• 3 nori sheets (dried seaweed)
• 3 cups kimchi (above)
• 4-1/2 to 5 cups cooked medium-grain white rice chilled
• 1 tablespoon toasted sesame oil

1. Cut bacon crosswise into ½ inch pieces.
2. Toast sesame seeds 2-3 minutes
3. Cut nori sheets in half with sheers then cut ½ inch thick strips.
4. Heat a large cast iron skillet over medium-high heat. Add bacon and stir-fry until almost cooked through (6-8 minutes). Drain the kimchi, reserving the liquid. Raise the heat to high and stri-fry the kimchi until browned (7-8 minutes). Add the rice, the reserved kimchi liquid, sesame oil and half the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust (about 8 minutes). [for more of a crust, remove pan from heat, cover and set aside 10 minutes]. Transfer to dish; sprinkle with sesame seeds and nori strips.

Number of Servings: 2


Nong Shim Shin Noodle Ramyun, Gourmet Spicy Picante, 4.2-Ounce Packages (Pack of 20)
NOH Korean Barbecue (Kal Bi), 1.5-Ounce Packet, (Pack of 12)
The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes
Nong Shim Neoguri Spicy Seafood Noodle Ramyun, 4.2-Ounce Packages (Pack of 20)
Sunchang Gochujang 500g

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"Cassie's" Fruit Dip Appetizer

DESCRIPTION: A light easy appetizer to start your evening for two.

 

 

 

Ingredients

• 1/4 cup sugar
• 1-1/2 teaspoons all-purpose flour
• 1 egg, lightly beaten
• 1/4 cup pineapple juice
• 2 tablespoons orange juice
• 2-1/4 teaspoons lemon juice
• 1-1/2 cups whipped topping
• Assorted fresh fruit
  

Directions:

In a small saucepan, combine the sugar and flour. Stir in egg and juices. Cook and stir over low heat until mixture is thickened and reaches 160°. Cover and refrigerate until chilled. Just before serving, fold in whipped topping. Serve with fruit.
.

Number of Servings: 2-3


Stretch Island Original Fruit Leather, Summer Strawberry, 0.5-Ounce Bars (Pack of 30)
Capistrano Classic Fruit Gift
Just Right Fruit Basket
Pacific Coast Classic Dried Fruit Sampler Gift
Stretch Island Original Fruit Leather, Ripened Raspberry, 0.5-Ounce Bars (Pack of 30)

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