A-MAZING Cucumber Salsa

I just had a taste of an amazing cucumber salsa this morning (yes, this morning - there's never a bad time for salsa). SO good. It was so refreshing, and I could see myself consuming an entire batch alone. So off to the store I went to get what I needed to make it ASAP. It's the perfect taste for a hot day like today!

It had garlic scapes in it - and I had seen them at the farmer's market this weekend, but didn't know what they were, or what I would do with them. Enter my mom, who introduced me to the salsa, and Google, where I figured out exactly what they are! Here ya go:

Garlic scapes are the curly flower stalks snapped off the garlic plants (which is done to increase the size of the garlic bulbs for harvest). Garlic scapes can be chopped and used like garlic, or used as garlic-flavored scallions (mmmmmm - stir-fry?!). You should store them in the fridge, unwashed, loosely-wrapped in a plastic bag for up to 2 weeks.

So here's the recipe - amounts are guessed on - you know how I cook - I chop, toss and taste - so adjust to your own personal preference - enjoy!

Cucumber Salsa

1 cucumber, seeded and diced (I usually use seedless)
2 jalapenos, seeded and minced
½ white onion, minced
1-2 tbsp. EVOO
1 tbsp. vinegar
2 tbsp. fresh cilantro, chopped
2-3 tbsp. garlic scapes, chopped (taste one, see what you think - I used about 4)
1 tbsp. flat-leaf parsley, chopped
juice of 1/2 a lime (more or less, your call)
salt and pepper to taste

Combine all ingredients, toss gently to combine. Season with salt and pepper to taste. Cover and then refrigerate to let flavors combine. Serve with tortilla chips, or on top of a delish beef barbacoa, like I will be!

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

Search This Blog