Tomato & Cucumber Salad

Around the Kitchen, Gardening

I found this recipe ( and modified it a bit) while trying to use up alot of Cucumbers and Tomatoes! Very Good!

Tomato & Cucumber Salad

1/2 C extra virgin olive oil
2 T balsamic vinegar
2 T red wine vinegar
1/2 teaspoon sea or kosher salt
2-3 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3  cucumbers
2-3 tomatoes
1/2 C Olives
1/4 C Feta Cheese
Mince  or press garlic through a garlic press. Let stand in both vinegars while preparing the other ingredients  Chop basil and oregano leaves and add to  olive oil and allow to stand in oil while garlic marinates.Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).Slice tomatoes into wedges, being careful not to crush and lose juice. Place tomatoes, olives and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.Whisk dressing well and pour over vegetables

Original Recipe here http://www.cooks.com/rec/view/0,1758,129188-248196,00.html

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Angelo’s Dish

Around the Kitchen

Got this recipe from the newspaper… it seems plain and simple, I like the variety of meat choices… make it easier when looking in the freezer. But boy is it tasty, Joshua loved it!

1/4 c extra Virgin Olive Oil (divided)
1 lb Lamb, Beef or Pork ( cut into 1 inch cubes
1/2 med onion (diced)
1 tsp Garlic Salt
1/2 tsp Pepper
4 cups Cooked rice
1/2 C Parmesan Cheese

Heat 2 Tbs oil in heavy skillet. Add meat and cook until browned. Add onions, and saute’ 1 minute longer. Add garlic salt and enough water to cover meat. Add pepper. Cok over low heat for 2 hours, until meat is very tender. Check water level occasionally to prevent meat from scorching.

Shape cooked rice into a ring on a platter. Sprinkle cheese evenly over rice. Spoon Meat into the center of the ring. Heat remaning oil in a skillet. pour hot oil over cheese. Servie with pan juices, if any remain, on the side. Serves 6

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Triple Onion Chicken

Around the Kitchen

We recently made this for Easter and it has become a big hit!

3 T olive oil
2c white mushrooms
3 leeks, washed cut Julienne (white part only)
1 med onion
1/2 sour cream
1/2 half n half
1/2 shredded Cheddar cheese
1 ( 1 oz) package of Dry Onion Soup mix
1/2 t paprika
1/4 t salt
1/4 t pepper
4 skinless, boneless chicken breasts ( 1 – 1 1/2 lbs)

Heat a large skillet over med heat, put oil, mushrooms, leeks and onion to pan. Cook 8 minutes stirring.. Remove from heat and add cool slightly. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper.
Coat a 13 x 9 glass baking pan dish cooking spray. Arrange Chicken in pan. Pour cooled mushroom mix evenly over chicken. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350. Remove plastic wrap and bake uncovered for 1 hour.

a variation on the recipe call for 3 bacon slices, cooked and crumbed over the top before refrigerating, with 2 T bacon fat replacing oil oil to cook mushroom/onions.

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