Persian Cucumber Salad

Today, the Sunnyside Farmers Market had some really fresh-looking Persian Cucumbers.  I've had them before so I knew them to be really crispy, mild-tasting, seedless, and delicious!  The only thing is that they go bad really quickly, so I decided to slice them up and use them right away when I got home.

I washed, dried, and sliced the cucumbers - (no need to peel because skin is delicate and completely edible).  I put the sliced cucumbers in a container and added some salt, half a red bell pepper, cut up, and one grated-up garlic clove...

For the dressing, I simply blended together olive oil and apple cider vinegar, poured it on top, and mixed everything together.

This cucumber salad really tastes good when left to sit over-night in the fridge.  But I'm already eating it after an hour or so in the fridge.  Very good!  

Let's make the most out of the remaining days of "Summer Eating"  Enjoy!

20 Minute Quickie with Paul Newman

I made a quick-cook (20 minutes or so) Chicken Alfredo tonight, with a little help from Paul Newman's Alfredo Sauce. The sauce is far from low-fat or low-sodium, but it's delicious and all net proceeds from the sales of Paul Newman's products go to charities in the United States and abroad.

Above are the ingredients I used.  I marinated chicken breasts in olive oil, chopped garlic, fresh-ground black pepper, and red pepper flakes for about 15 minutes.  In the meantime, I boiled the fettuccine.


I sauteed the marinated chicken breasts in olive oil (yes, more olive oil! lol), until nicely light brown on both sides. 

sauteed until brown

Then I added the Alfredo Sauce which I thinned out just a little bit with some warm water, and I also added fresh parsley.  I let the chicken simmer in the sauce for about 8 minutes, low heat.


After that, I just combined the cooked fettuccine with the chicken and sauce and plated it up!  I like to add grated Parmesan cheese on top.  Serve with a side salad and a warm, crusty piece of Italian bread...Yum.  


I swear...I do sometimes buy a chunk of the "real" Parmesan and grate it over pasta, but not tonight!  Enjoy!

Salmon Patties with Asian Cucumber Salad

You know when you cook something, and when you taste it, it's so good that you say..."damn!" in your head?  Well that's what I said tonight with these salmon patties! LOL  Here's how I made them...as usual, add or subtract any ingredient if you wish, and make them YOUR way.  

Diced red bell pepper, cilantro, diced Vidalia onion, grated garlic, red pepper flakes, black pepper, Mrs. Dash

I tried other brands of canned salmon, but I like Rubinsteins Red Salmon the best.  It's wild Alaskan salmon.  So after you open the can, drain out the liquid.  Put the salmon plus all of the above ingredients in a large bowl.  I also added some bread crumbs and some egg white because that's what binds everything together.  Mix everything together.  I use my best kitchen tools...my hands.

For a perfectly shaped patty, place a piece of plastic wrap on top of any appropriately-sized lid (inside of lid), as shown above.  Press the patty mixture into it, on top of the plastic wrap.  Then just lift up the plastic wrap slightly and remove the patty.  Leave the plastic wrap in place for the next patty.

Pan-fry until brown and crispy on both sides.  I use Extra Virgin Olive Oil.
Plate them up and Enjoy!  


I made the Asian Cucumber Salad with sliced cucumbers, a bit of red bell pepper, grated ginger, grated garlic, salt, fresh-ground black pepper, hot red pepper flakes, a splash of apple cider vinegar and a teaspoon of sesame oil.  I covered it and let it sit in the fridge for about an hour so all the flavors could develop.  It's a nice, crispy and tasty salad for summer.

Feel free to post any questions or comments.  Happy Eating!

Gina's Ginger - Snap Pea Stir-Fry

Gina's Ginger - Snap Pea Stir-Fry

I wasn't in the mood for meat today, and my market had some really nice looking snap peas, so there you go.  I lucked out because I had all the other ingredients at home.  Below is what I used (clockwise, from top)... red bell pepper, green bell pepper, carrot, garlic, ginger, scallion (middle).

I had to remove the end thingy's from the snap peas because they are kinda pointy and inedible...then I rinsed them. 

Get washed little snap peas...lol

I heated up just a little olive oil (yes, I use olive oil even in Asian recipes...my kitchen, my rules, lol).  I sauteed the ginger and the garlic first until they were jumping around and scented up my kitchen...mmmmm.  I used really a lot of ginger because I love it.  Ginger is really good for us too.  Has amazing healing properties.  I also added some red pepper flakes for some heat.


After that, it's basically everyone in the pool.  I added the red bell, green bell and carrot.  Leave the scallion for the end.
Some low-sodium chicken broth went in to provide a steaming environment, along with just a bit of soy sauce.  Cover and simmer over low heat for around 5 or 6 minutes.


At the very end, I added the scallion and a spoon of sesame oil.  I kept the lid off for another minute or two to allow the liquid to reduce down.  I served with white rice, but of course, it's always up to you.  Your kitchen, your rules.  : ) 


Enjoy!

Anyone interested in being a guest author to submit a recipe or any other interesting or funny written piece, please just e-mail me.  Thanks!   

Quick, Delicious, Chicken & Pasta

This is one of my favorite "go to" recipes...I recommend using chicken breast pieces that have been marinated over-night.  It enriches the flavor of the entire dish.  I marinate mine in olive oil, chopped garlic, fresh black pepper, and some red pepper flakes.  You can use any herbs and spices you like, of course.  

Marinated Chicken Breast Pieces

I heat up some olive oil and saute the chicken in it over medium heat.  Brown lightly on one side then turn.  When the pieces are brown-side up, I add half a cut-up red bell pepper, one scallion, and quarter diced vidalia onion (because I had it already diced and in the fridge from a previous recipe...lol)  I also added some cilantro because, again, that's what I had on hand.


(Boil up some pasta of your choice while or before all of the above...lol)  I used thin linguine.  This recipe is also great over rice.  The choice is always yours.


While all this is simmering away nicely, I added one packet Herb-ox Chicken Bouillon which I first dissolved in some of the pasta water and then added to the simmering chicken.  I used the regular one, not the low-sodium one...why?  Well, I didn't add any salt to the marinade, or the pasta water, or anywhere else, and this recipe feeds around 3 people, so it'll be o.k.


Keep simmering on low heat now for around 10 or 15 minutes or until the chicken is cooked and soft to your liking.


Instead of draining the pasta and adding it to the chicken medley, I use a pasta fork to transfer the pasta.  Also, I add the pasta to the chicken when the pasta is still a bit under-cooked.  That way, not only will it continue to cook (under low heat) along with the chicken, but the pasta will absorb all of the great flavors of the chicken and everything else in the pan.

Chicken Medley simmering with Pasta

You will see, after you add the pasta, if it seems to0 dry or not.  If it seems too dry, add more of the pasta water as you go.  Keep simmering on low until the pasta is cooked to your liking.  In this particular dish, I like the pasta cooked all the way.


The last thing you have to do is Eat!  The first bites taken right out of the pan when it's  just about done are the best!  Don't burn your tongue like I did...LOL.  


I welcome any questions or comments...If you made this dish or anything similar to it, I'd love to read about it!