Category Archives: Recipe

Recipe … Cucumber Cups Stuffed with Spicy Crab

Standard

3 long cucumbers

1/4 cup sour cream

1/4 cup cream cheese, softened

3/4 cup crab meat, excess water removed

1 tsp hot pepper sauce (Tabasco or tapito)

1 tsp brown mustard

Salt and pepper to taste

1 tbs minced green onion

Garnish with chili powder or paprika if desired

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.

{Domestic Fits}

Recipe … Guacamole Grilled Cheese Sandwich

Standard

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

Directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

{Two Peas and Their Pod}  Maria & Josh

Recipe … Lemon Sugar Cookies With Lemon Buttercream Frosting

Standard
Makes 1 dozen
Ingredients
3 cups cake flour
3 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
Zest from 1 lemon
Juice from 1 lemon (2 tablespoons)
½  teaspoon vanilla extract
Directions
In a medium bowl combine cake flour, baking powder and salt and set aside.
Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in lemon zest, lemon juice and vanilla until combined.  Gradually add in flour mixture combined.  
Chill dough for at least one hour in refrigerator.
Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  
Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  
Bake in preheated oven for 10-12 minutes.  Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.  
*For shapes- roll out chilled dough ¼ inch thick on a well floured surface.  Flour rolling pin and cut out to prevent sticking.  Cut out desired shapes and place on parchment lined baking sheet.  Bake in preheated oven for 10-12 minutes.  Do not over bake.  Cool for a few minutes and transfer to wire rack to cool.
Shapes will spread from the baking powder.  To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.  
Frosting
Ingredients
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
Zest from 1 lemon
Juice from 1 lemon (2 tablespoons)
food coloring (optional)
Directions
Using an electric mixer combine butter and gradually add in confectioners sugar.  When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy.  Add in food color if desired.
Notes-
If frosting is to thick, add more lemon juice, water or milk until desired consistency is reached.

 

{Mother Thyme}  Jennifer | Mother Thyme

Recipe … Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce

Standard

This looks delicious – I have my list printed to pick up the ingredients from the market this week.

Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand.

Ingredients:

  • Juice from 1/2 lime
  • 2 Tbs. rice bran or canola oil
  • 1 Tbs. rice vinegar
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. soy sauce
  • 1 tsp. brown sugar
  • 2 Haas avocados
  • 20 rice paper rounds, 6 or 8 inches in diameter
  • 10 green lettuce leaves
  • Leaves from 1 bunch fresh basil
  • Leaves from 1 bunch fresh mint
  • 2 carrots, coarsely shredded
  • 1/2 English cucumber, cut into thin strips

Directions:

In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.

Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.

Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.

Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.

Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10.

{williams-sonoma}
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).