Loaded Creamy Cucumber Salad

 Ingredients:

2 large English cucumbers (or 4–5 regular cucumbers), sliced ¼-inch thick

½ cup sliced grape tomatoes

1 cup shredded sharp cheddar cheese

10–12 slices bacon, cooked crispy and crumbled

Dressing

1 cup sour cream

½ cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill (plus more for garnish)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon white vinegar (or apple cider vinegar)

Directions:

Wash and slice the cucumbers.

If using regular cucumbers, sprinkle them with a little salt and let them drain in a colander for 20–30 minutes. Pat dry with paper towels.

In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, dill, salt, pepper, and vinegar until smooth.

Fold in the cucumbers, onion slices, cheddar cheese, and about three-quarters of the bacon.

Cover and refrigerate for at least 1 hour to let the flavors blend.

Before serving, top with the remaining bacon, extra shredded cheese, cucumber slices, and a sprinkle of dried dill.

It's been SO hot! Locals are saying they have never experienced heat before. Been in the upper 90's with a heat index around 110.

Not dry heat- full of humanity😖 

Chickpea Salad

 I didn't add olives.

Would make again

Fresh Cantaloupe & Cucumber Salad

 Ingredients:

1 cantaloupe, seeds removed and cubed

1 large cucumber, thinly sliced

1 large red bell pepper, thinly sliced ( I had a yellow one I needed to use)

1/2 large red onion, thinly sliced

3 – 4 tablespoons apple cider vinegar 

1 tablespoon olive oil, optional

1/2 teaspoon fresh cracked pepper, or to taste

good pinch of salt

Directions:

Cantaloupe: Slice into bite size pieces.

Cucumber:  Slice the cucumber into 1/8 – 1/4 inch slices.

Bell Pepper: Slice into 1/4 – 1/8 inch slices. Cut the slices in half.

Onion:  slice into 1/8 – 1/4 inch slices.

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.

We have been living in the house in Florida full time for about 10 years and all that time I have only bought 2 cantaloupes. Both have had NO taste. 

This salad was ok, especially since I add extra seasoning. Won't be making it again.

Had some leftover and added a package of seasoned tuna. If I made this again I would add the tuna. Makes for a light summer meal

Peach Corn Salsa

 

Ingredients:

1.5 lbs peaches

3 1/3 cup fresh or frozen corn

1 cup finely chopped peppers of choice

1/4 cup apple cider vinegar 

1/4 cup lime juice

2 tsp salt

2 garlic cloves, minced

1 tsp fresh or dried thyme

Directions:

Wash, peel, pit, and finely chop peaches until you have 3.5 cups 

Add all ingredients to pot. Bring to a boil. Simmer for 5 minutes.

Ladle hot salsa into hot half pint jars. Leave 1/2 inch headspace. Clean rim of jar. Add lid and ring, fingertip tight.

Add hot jars to hot water bath canner. Boil jars for 15 minutes (adjust for elevation above 1000'). Then turn off heat and remove lid for 5-10 minutes.

Remove jars and place on towel on counter for 12-18 hours.

Makes about 6 half pints.

Optional: Add 2 tbsp maple syrup for a sweeter salsa.

Zucchini "crab" Cakes

 No idea why they are called crab cakes. Only thing I could come up with is that it has Old Bay.

I printed it out in 04 and made in 05.

I lived on the island when I made them and sure someone gave me zucchini. This one came from Aldi's.

I used panko and almond flour.

Fig Jam

 Ingredients:

3/4 cup granulated sugar

2 tablespoons honey

1 1/2 tablespoon lemon juice

1 pound ripe fresh Black Mission Figs, stemmed and quartered

Directions:

Place lemon juice and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine

Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.

Pulse jam with an immersion blender to chop up the fig skins if desired.

Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

This is SO SO good!

The figs are from my tree.

Zucchini Casserole

 I'm surprised I haven't posted this sooner.

You might notice I made this in 2006. It's just as good as I remember.

This would be good also if you added ham, which I plan to do the next time I buy one. Perfect for the leftover ham.

I used mozzarella cheese but use whatever cheese you prefer. 

Didn't use the southwest pepperjack. Not ever sure they make that soup anymore. Used plain Cream of Chicken. I also bought a box of ALDI stuffin mix.