I made this last weekend, it was delicious!
|1||Garlic glove, finely minced|
|1||Tablespoon Soy sauce|
|1||Tablespoon Vinegar (I used red wine vinegar)|
|1||Teaspoon Sesame oil|
|¼||Teaspoons Grounded white pepper|
|½||Tablespoons Toasted sesame seeds (optional)|
|1||Teaspoon Chili sauce (optional)|
|½||Tablespoons Olive oil|
|Salt and pepper|
Wash the cucumber. I used a large one. You can also use 2 or 3 Persian cucumbers or Kirby cucumbers. Peel the skin off and remove seeds inside. Cut the cucumber into strips. Place in a bowl. Add all the ingredients. Mix. Refrigerate for 5-15 mins before serving. Done.
Yet another super quick and healthy recipe. This one is similar to Avocado and Shrimp Recipe – it is just as simple.
grilled skinless chicken breasts, diced
1/2 to 1 avocado, mushed
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
Mix everything in a large bowl. Serve with a piece of toast.
Sooooo, this recipe is not healthy at all, but it has bacon. And cheese. And jalapenos. And it is very simple.
Last time I made it with muenster cheese, the poppers ended up being too greasy. Next time I will try using cream cheese or ricotta. Also, make sure not to use thick cut bacon, as the peppers will become too soggy, since the bacon will take longer to cook. Cut the bacon length-wise, so that when the bacon cooks, it doesn’t come off the peppers.
Fill the jalapenos with cream cheese, and wrap it in a half slice of bacon. Bake at 400 until the bacon has cooked through.
When you need softened butter – grate the butter while it is still hard, then mix with other ingredients as normal. It will soften quickly and perfectly and give an even dispersal of butter throughout the dough.
The weather is getting warmer and I am starting to get hungry for something fresh and cool. Last week my boyfriend made steak / mozzarella / tomato sandwiches , which tasted amazing and ever since I’ve been on mozzarella / tomato kick. What’s better with mozzarella + tomato than basil? The below Basil Pesto recipe is heavenly and just in time for warm weather. The original recipe also noted that you can freeze basil + olive oil for the winter and just break off a piece, thaw and add the rest of the ingredients every time you want fresh pesto.
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.