Cucumber Soup

I thought we needed something refreshing on a hot summer day.  So I started making a chilled cucumber soup.  Then it stormed and it wasn't hot anymore.  Oh well, it was still good.  This soup is good hot, room temperature or chilled.  

The original recipe is from here and the changes I made were a from all the comments left.  I love all recipes just for that reason!

Surprisingly, everyone ate it - most of us even liked it =).  We're going to eat it again and probably use all the cucumbers in our garden to freeze a bunch of this for the winter!

4 cucumbers
1/4 cup sliced onion
2 tablespoons butter or oil

1 clove garlic
2 tablespoon apple cider vinegar
7 cups chicken broth
1 cup milk
2 tablesppons farina or wheat flour
salt and pepper to taste
1/4 teaspoon dried dill
1 cup sour cream

Peel, seed, and chop cucumbers. The healthiest part of a vegetable is the skin and seeds, so I peeled mine with stripes - only about half the skin and I didn't remove all the the seeds.  The quickest way to remove seed is to cut the cucumber in half lengthwise and then you can easily scoop them out.

Cook the chopped onion and garlic in the margarine until soft. Add the chopped cucumbers and vinegar. Pour in the broth, as much as will fit.  I held out a few cups because my pan wasn't big enough.  Salt & pepper taste, and add dill. Bring to a boil and wisk in the farina or flour.  Let the soup simmer for 20 minutes, or until the cucumbers are soft.

Put the soup into a blender, and puree it.

Pour the puree into a bowl, and whisk in the remaining broth, 1 cup of milk and sour cream. Taste the soup for seasoning. Either eat hot or store in the fridge to eat cold.

Peanut Butter Protein Balls

This is a great healthy snack for kids and adults.  

1 c. natural, organic peanut butter (I use whatever peanut butter I have)

2 ½ c. rolled oats or quick oats

½ c. flax seed meal

¾ c. honey (use local – helps fight allergies)

½ c. unsweetened coconut

3/4 c. raw cacao nibs (found in health food store or online) (or choc. chips – just not as healthy)

Mix all ingredients together in a bowl.  It does get quite sticky, so I just use clean hands and mix it all together.  It should look like the consistence of thick cookie dough.  After mixed, wash hands and pour a bit of Canola oil on your hands so mixture won’t stick to you.  Scoop teaspoon size balls into your hand and roll.  I use a small cookie scoop. I like to put them on a cookie sheet line with wax paper to set in fridge for about an hour.  After that, just throw them into baggies and your set.  You could also freeze them if you will not eat in a week or so.  I often times double the recipe and then freeze them.

Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Marshall and I absolutely love tacos. We probably have some variation of a taco once or twice a week. Yeah I know we are a little obsessed with them. So, when I found this blackened salmon taco recipe I was pretty excited to try it, and let me tell you it did not fall short of my expectations. It was quick, pretty easy, and absolutely delicious.

Ingredients

2 (6 0z) salmon fillets

3 Tbsp olive oil, divided

2 Tbsp all-purpose flour  

1 tsp paprika

1 tsp packed brown sugar

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp cayenne pepper (optional)

1/2 tsp salt

1/4 tsp freshly ground black pepper

 

Corn Salsa

2/3 cup frozen corn, warmed

1 medium Roma tomato, diced

1 small Avocado, diced

2 Tbsp finely chopped yellow onion

2 tsp lime juice

1/3 cup black beans(I added these. I just love black beans)

1 dash garlic powder

Salt and Pepper to taste

 

Cilantro Lime Ranch

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup milk

1 Tbsp buttermilk ranch seasoning mix

1/4 cup cilantro

1 small clove garlic

Juice of 1/2 - 1 lime

 

Directions

For Serving:

Flour or corn tortillas, warmed

Shredded Cheese (your choice)

Corn Salsa

Cilantro Lime Ranch

 

Blackened Salmon Tacos

In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.

 

Corn Salsa

Combine all ingredients in a mixing bowl.

 

Cilantro Lime Ranch

Combine all ingredients in a small bowl.

 

This recipe was adapted from http://www.cookingclassy.com

Brownie Desssert

 

I found this recipe on pinterest and knew that I had to try it.  I made it conference weekend so that we would have guests and plenty of help eating it.  It is as yummy as it looks but not too rich which is nice.  I found this recipe at www.hpj.com.  It is a home cooking blog.  I followed the recipe just as it is written and we wouldn't change a thing.  Enjoy!

 

Ingredients:
2 brownie mixes
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

 

Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Carla Hall's Triple Lemon Bars

 

 

 

 

 

I saw these baked on the TV show The Chew.  I don't know if anyone out there has watched this show but as a lover of lemon I knew that I had to try these.  They are Carla Hall's recipe.  If you like regular old lemon bars then you will love these.  They are triple the deliciousness!  I pretty much followed the recipe and yes I did use fresh lemon juice squeezed by me.  The zest from six lemons is a lot of zest but be sure to combine it with the powdered sugar while your cookies are baking.  By the time you are ready to put it on the cookies and I just sprinkled it on top before I cut them, the zest will be kind of candied and the powdered sugar has turned a little hard and stuck to the zest.  It is way better than just plain powdered sugar.  Try them.  You won't be disappointed.

 



For the Shortbread Crust:

2 sticks Unsalted Butter (softened)

1/2 cup Granulated Sugar

1 teaspoon Vanilla Extract

1 Lemon (zest; reserving juice for filling)

2 cups All-Purpose Flour

1/2 teaspoon Salt

• For the Filling:
• 7 large Eggs
• 3 1/4 cups Granulated Sugar
• 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Confectioner's Sugar (plus reserved zest for dusting)

For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.    

 Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.     

Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.

Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack.  I put mine in the fridge while I made the filling but it was still warm when I put the filling in.  I couldn't wait.     

For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.

In a medium bowl, whisk together the flour, baking powder and salt.     

 Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack.     

Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.

To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.