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Friday Recipe Exchange: Grilling Up Some Steaks

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JeffreyW is always making magic with steak. Here he shows off his Cheesesteak.

A big work project came up this week, as a result I have barely been in my kitchen. So for the featured recipe, I pulled up one of my prettier projects, Flank Steak Pinwheels. Not as much effort as it looks. Although I save them for special occasions.

If you’d like something with a bit less work, how about a Spicy Grilled Flank Steak? (Recipe here)

JeffreyW whips up some Cheesesteak Sandwiches (instructions and photos here)

This week’s dinner menu is Grilled Steak with Coffee Rub and Blueberry Coffeecake (menu, recipes and shopping lists here).

No real Bixby update this week, but I did finally receive and assemble my new motorized standing desk. It fascinates him, so of course there is video here.

What’s on your plate for this last weekend (how did that happen) of August? Are you sad summer waning or is fall more your season? Most importantly, whatcha cookin’?

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven because with the cheese, I thought grilling them wouldn’t work as well. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving. If I was going to grill, I’d probably use a grilling pan to avoid flareups.

Flank Steak Pinwheels Final

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron or oven proof skillet

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it flat. I use my pronged Tenderizertenderizer, so I add the spices first and use the tenderizer to help infuse the meat.

If you haven’t already, once it’s pounded, add salt, pepper and garlic evenly over the meat. Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Preheat oven to 375 degrees.

Heat 1/2 to 1 tbsp of oil in large skillet, reduce heat to med-high and add pinwheels, flat-side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

Place the skillet in the oven, turn the oven off and let the steak finish for 10-15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes.  You can then use the great juices in the skillet to make a gravy if desired. I just drizzled them over the steak and potatoes right before serving.

My steak made 4 pinwheels. If you have more, you may need to finish cooking on a baking sheet after searing them in groups.

That’s it for this week. Have a good weekend, I’m sad to see August go, but fall in Colorado is stunning. – TaMara



Friday Recipe Exchange: Peaches and Peppers

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JeffreyW’s garden bounty

Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.

I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.

Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.

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JeffreyW turns his garden bounty into spicy Five Pepper Jelly.

Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).

For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.

Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?

Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will.  – TaMara

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Friday Recipe Exchange: On The Road

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An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.

I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.

Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.

And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)

Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course grilled corn steamed rice (someone forgot the corn on the way home from work).

For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.

How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.

Peaches and Strawberries 2

For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me.  Whimps – TaMara

 



 

 

Friday Recipe Exchange: Grilled Herb Steak Tacos

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I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.

Steak

  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara

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Recipe Exchange: Best Served Cold

Watermelon salad  final

With July heat in full swing and the dog days of August coming up, I thought cold recipes would be a good idea for tonight’s recipe exchange. It made working in the kitchen much more appealing this week and I managed to try out a couple of new recipes and do some actual blog posting.

To get things started, Monday was house hunting and one of my new summer favorites, Jicama Slaw, surprisingly sweet and creamy, click here.

Tuesday was notes on the kittehs and Key Lime Bars, which I made to satisfy an intense craving for a cold, tart, citrus dessert, read here.

Wednesday I played with making my first Granita, I chose watermelon, but there are many other flavor combinations for this easy, cold treat. Recipe here.

The dinner menu this week was Grilled Chicken Salad and Green Beans in Vinaigrette.  Complete menu, recipes and shopping list are here.

For the pet lovers, there’s a Bixby Diary update.

Well, that was my week, how was yours? When it’s too hot to cook, what’s your go-to for dinner?

For tonight’s featured recipe, I was looking for a fresh salad idea and a friend was travelling through Italy and posted photos of an unusual salad, complete with recipe (in Italian) on Facebook. It looked good, so I decided to try it. Here’s my version.

Watermelon-Cucumber Salad

I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo

  • 4 cups cubed seedless watermelon
  • 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
  • 2 tbsp limejuice
  • 1 tbsp olive oil
  • mint leaves, torn into small pieces
  • Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled

serving bowl

Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.

That’s it for this week, have a great weekend and try and stay cool – TaMara

 

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Monday Thoughts: House Hunting and Recipes

Jicama Slaw FinalI just put jicama on the grocery list and I plan on making Jicama Slaw (recipe here), perfect for late summer heat. And it makes 6 to 10 servings, so I’ll have it on hand for the week. I can’t complain too much about the heat, because as far as Colorado summers go, this one has been pleasantly mild. Late afternoon showers keep things from heating up too much.

Rainy Weekend

I wanted to talk a bit about house hunting. I know it must seem like I’ve been shopping forever (trust me, it feels that way to me, too). Timing is everything. I started my own business four years ago and two years ago it became my full-time gig. Once that happened, I clearly needed more room as I worked at my home “office” 3 to 4 days a week. I ventured out into the market right at the time things heated up to bubble status. Houses are selling at a ridiculous amount over list.

Luckily, I have great clients, two who are actually custom home builders and one who is a financial whiz. They’ve been very helpful and confirmed my own intuition. I’m taking their advice, waiting out the bubble and trying to find my patience, both for myself and the critters. We all need more room to stretch out and we will find it.

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NOT my actual kitchen LOL

But in the meantime…ugh my kitchen. It’s just unworkable, especially for blogging and photos. No light, cramped space, crappy stove. I’ve been living on salads and diet Coke all summer. I do have a backlog of recipes that I will just have to start posting, sans photos.

And when we do move, then not only can we celebrate, but there should be some fun as I document the inevitable upgrades.

Until then….TaMara

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Friday Recipe Exchange: Just a Little Salsa Flavor

Photo by JeffreyW

Photo by JeffreyW

I have lost my cooking mojo. I have a stash this <————> big of recipes I want to try and share with you, but every time I look at my kitchen I go,“meh”. So next week I’m going to begin blogging in a bit of a different way and hope it brings back enough creativity to overcome my kitchen ennui. I hope you’ll check in and see how it’s going. There will probably be plenty of notes on Bixby antics. He’s become quite the clown. Spoiler alert, he has a girlfriend.

Until I can rediscover my kitchen magic, here are some recipes from 2012 that take advantage of garden bounty:

I am not a fan of canning. When I am overrun by tomatoes, I lean more towards freezing bags of pureed cooked tomatoes to use in sauces and soups later on. I also love to make a batch of salsa each week when the produce is fresh. Since I was faced with an abundance of tomatoes this week, I felt it was time for some salsa.

I have a Vita-Mix, which means if I’m not paying attention, salsa quickly goes from chunky salsa to picante sauce in the blink of an eye. Tonight my first batch went to full juice before I realized what I was doing. I’ll pulse my next batch and pay closer attention. Not sure what I’m going to do with the juice – but it sure tastes good.

Tonight’s recipes are all about tomatoes and what to do with the bounty from the garden or farm stand. I bet everyone has a favorite salsa recipe, I like mine fresh and simple. JeffreyW has a good salsa recipe and a nice Salsa Verde in case you’re tired of tomatoes, recipe here. He also makes and cans batches of his Awesome Sauce™, recipe here.

I love tomato season – sliced on a plate, grilled with olive oil, pasta caprese salad (recipe here), or just going out to the garden and eating the grape tomatoes right off the vine.

Are tomatoes a summer favorite? What’s your favorite way to prepare them? Anyone (besides JeffreyW) canning? And I know you have some salsa recipes to share…

Featured tonight, salsa recipes:

TaMara Fresh Salsa

  • 4 tomatoes, quartered
  • 6 green onions
  • 2 tsp crushed garlic
  • ½ to 1 bunch cilantro, remove stems
  • 2 to 4 jalapenos*, remove stems
  • 2 tbsp red wine vinegar
  • dash of limejuice if desired

blender or food processor

In blender or food processor, add all ingredients and coarsely chop until blended well**.  If you can make a day ahead, it gets even better.  Seal in an airtight container and refrigerate for up to a week.

**If you prefer a chunkier style salsa, you’d be better off chopping vegetables by hand.

JeffreyW’s  Salsa:

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(Oh, you wanted his recipe…)

Couple of the jalapenos, a smallish onion or two, those green peppers, and most of the tomatoes.  Added a couple of dried ancho peppers all snipped small, a dash of chili powder, a few garlic cloves, a good squirt of lime juice, a bit of salt and fresh ground black pepper

(I think this is why I write the recipes and he takes the photos – both of us working to our strengths)

That’s if for this week. Have a great weekend – TaMara

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Friday Recipe Exchange: Grilling Up Some Chicken

BBQ Thighs Final2A few years ago, I picked 5 gallons of crab apples and made up a large batch of apple butter. It made a LOT of butter. I gave it away, I tucked some away, I kept a jar open in the frig for toast. It lasted forever, so I was always looking for different things to do with it (btw, was a great addition to pumpkin pie).

I thought it might be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started.  A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce. Alas, all my apple butter is gone and I don’t anticipate making it again (ever, not even if you paid me). Canning is not my thing. But the Farmer’s Market to the rescue for tonight’s featured recipe, where I found someone who likes to can and I was happy to pay.

In that fruity vein, I have two more fruit inspired grilled chicken recipes:

Cranberry Grilled Chicken, click here for the recipe, mustard gives it a bit of bite, but you can add cayenne or red pepper flakes to kick it up a bit more.

Can’t go wrong with citrus and chicken, here’s a marinade that is a notch above traditional lemon chicken, Sunrise Chicken (click here).

JeffreyW puts his smoker to work on Smoked Chicken, pictured below and directions here.

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One of my favorite grilled sides (besides grilled corn) is Sweet Peppers and Potatoes, recipe here.

What’s cooking in your backyard this weekend? If you grill, what’s your preference – coals, wood pellets, or gas?

For the pet lovers, a quick Bixby update here.

Bixby paw 7 4

For tonight’s featured recipe, you can make it is as spicy or mild as you like by adjusting the number of peppers you add. Bone-in, skin on thighs would work best, but you can easily switch out leg quarters or bone-in, skin on breasts.

Chipolte-Apple Butter Barbecue Chicken

  • 8 chicken thighs
  • Salt & Pepper
  • 1 tsp crushed garlic

————

  • 1 cup apple butter
  • 1/2 yellow onion
  • 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
  • 2 tsp crushed garlic
  • 1/4 tsp salt

Season thighs with 1 tsp crushed garlic,  salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.

That’s it for this week. I’m working on a couple of breakfast pizzas (inspired by a restaurant review I stumble upon) so those might make an appearance in the next week or so. Until then, have a great weekend – TaMara

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Friday Recipe Exchange: Ice Cream Delights

Vanilla Nut Crunch

It’s that time again. Time to dig out the ice cream maker and try out some new recipes. I cannot express how much I love the ease of the frozen bowl style machine. No fuss, no mess.

Pictured above is this summer’s first batch, Vanilla Nut Crunch, recipe here (where there is also a bonus kitteh)

And here are four of my favorites from the past summers:

Key Lime Pie Gelato, click here for recipes and photos.

Strawberry Ice Cream, two recipes here.

Blueberry Sorbet, recipe and photos here.

Chocolate-Hazelnut Gelato, really my very favorite of all the recipes, is here.

For the pet lovers, in case you missed it, Bixby needed to cool off in a cute video here. He now has his own kiddie pool in the yard because flooding the bathroom nightly was not an option.

What’s on your menu for the weekend? Getting ready the big holiday? Any favorite frozen treat recipes?

Double Dutch Chocolate

Tonight’s featured recipe is one of the most chocolaty ice creams ever. It takes a full cup of dark dutch cocoa and just enough sugar so it’s not too sweet. The ice cream scoop in the photo was my very first Kickstarter contribution. It works great on the hardest frozen ice cream with little effort. But in all honesty, I contributed because the presentation was so funny and the inventor was a riot.  I <3 engineers.

Dutch Chocolate Ice Cream

  • 1 cup dark dutch cocoa, unsweetened
  • 2/3 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 1/8 tsp salt
  •  1-1/2 cups milk
  • 3-1/4 cups heavy cream
  • 2 tsp good quality vanilla extract

mixing bowl, ice cream freezer

In the mixing bowl, combine cocoa, sugars and salt, until well blended, add milk and use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.

Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).

After it has completed its freezing cycle, you usually have a soft serve consistency, you can freeze it until hard. Makes about 1-1/2 quarts.

That’s it for this week. There won’t be an exchange next week because of the holiday. I hope you have a great week and a terrific 4th! – TaMara

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Friday Recipe Exchange: Tidbits

Buffalo Leg QuartersJeffreyW uses the Tidbits title when he puts together a lot of different items in one post, so I thought I would co-opt it for this eclectic post.

It’s been a busy week of cooking, surprisingly. When stressed, I retreat to the kitchen and even in its unwelcoming state, there was solace there this week. Bixby turned one on Tuesday, I baked up some more dog biscuits for him and his best play-buddies. You can see his birthday photos here.

Then I was at the store and found chicken leg quarters on sale and sitting right next to them, my favorite bottle of wing sauce, so I made some Buffalo Leg Quarters, pictured above and recipe here. They were really good and much easier than making wings.

JeffreyW was busy in the kitchen, too and his Shrimp Mornay with Broccoli from earlier in the week looked delicious. Photos and recipe here.

What’s been cooking in your kitchen this week? Is it time to give up on indoor cooking and move it all out to the backyard? What’s up for Father’s day? Cucumber Salsa I had tonight’s featured recipe tucked away for the day I could find decent tomatoes. That day was today. And if you want other cucumber salad ideas, click here for a bunch of them.

Crisp Cucumber Salsa

  • 1 large chopped cucumber – I used an English cucumber so I didn’t have to peel or seed it.
  • 2 small chopped tomatoes
  • 3 green onions, chopped, greens included
  • 2 tbsp minced fresh Italian parsley
  • 1 jalepeno pepper, chopped (seeded if you want to lower the heat)
  • 4-1/2 tsp minced fresh cilantro
  • 1 tsp minced garlic

Dressing

  • 1/4 cup sour cream
  • 1-1/2 tsp lemon juice
  • 1-1/2 tsp lime juice
  • 1/4 tsp ground cumin
  • dash of cayenne pepper (opt)
  • 1/4 tsp seasoned salt
  • Tortilla chips
  • Small tortillas, cut into eighths

small bowl, serving bowl

In a serving bowl, combine the top seven ingredients.  In small bowl, combine the dressing ingredients and mix well. Pour dressing over cucumber mixture and toss gently to coat.

Let the flavors blend for about thirty minutes. Serve at room temperature or ice cold with chips and tortillas.

That’s it for this week. I hope everyone has a lovely Father’s Day. – TaMara

 

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