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? 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
- 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