Tag Archives: quick

Quick Cucumber, Tomato, Onion, and Radish Salad

2 Sep
Quick Cucumber, Tomato, Onion, and Radish Salad

Quick Cucumber, Tomato, Onion, and Radish Salad

It’s that time of year! No, not all the fresh summer produce salad recipes, but my quickie recipes for when we are headed to the coast again to go fishing and/or crabbing. Once again, we’ll be on another extended weekend trip so am posting this one early instead of Saturday.

We didn’t catch any halibut last trip, it was super-windy with 6-to-8-foot horrible wind waves and our bait wouldn’t stay on the bottom with all the rocking and rolling. Then I got seasick as hell, WAHHH! Hubby will attempt again this weekend, while I’ll stay behind and fish the calm river for salmon.

I was wanting to make a Panzanella salad out of what produce I had on hand, but last minute hubby couldn’t help with the prep of this and ran out of time to make the bread cubes since I didn’t have any stale bread on hand. So this is what I came up with. Lively, fresh, and delicious!

The cucumber came from a friend’s garden, the tomatoes from our own, and the radishes from the farmer’s market. The rest came from the store (organic as possible).

And this would also make a great side dish for a Labor Day BBQ or picnic! This no-mayo recipe makes it a snap to store and serve.

Quick Cucumber, Tomato, Onion, and Radish Salad

1 English cucumber, sliced and quartered (about 2 cups, can be more or less)
1 cup fresh diced tomatoes
1/2 cup diced sweet onion
1/2 cup diced radishes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh-squeezed lemon juice
1 teaspoon rice vinegar, or plain white
1/2 cup chopped fresh parsley
Salt and ground black pepper, to taste

Prep all the ingredients, toss in a bowl and stir to combine. Refrigerate one hour or more. Serve with a slotted spoon. See? Quick and easy. Yumm!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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Quick and Easy Ham and White Bean Soup

23 Apr
Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Spring has been on a springboard in my neck of the woods in terms of temperature. While it is now seasonably cool, we had a great stretch of really warm and sunny weather for the last week. With cooler weather, there is nothing better than a hot bowl of comforting soup. And with leftover ham and ham broth in the freezer, this meal was a snap!

After I took my photos, hubs and I both decided we wanted it creamier so I processed half of it in my Ninja then stirred it back in. This step is optional, and I didn’t even take another photo of it creamy that way as I can be lazy that way. Just like you can be lazy in making this soup as it’s that easy!

Quick and Easy Ham and White Bean Soup

1 tablespoon olive oil
1/2 cup each chopped onion, celery, and carrots
4 ounces chopped ham
1 teaspoon minced garlic
2 15-ounce cans cannellini beans, drained and rinsed
4 cups ham broth (you can sub in chicken or veggie broth)
1/8 to 1/4 teaspoon dried crushed rosemary
Small sprig of thyme
Ground black pepper, to taste
1/2 teaspoon Liquid Smoke (I used Stubb’s Hickory)
1/8 teaspoon smoked Paprika

The Holy Trinity

The Holy Trinity

Saute the veggies in the oil until soft, 5 to 7 minutes.

Ham, Veggies, and Spices

Ham, Veggies, and Spices

Add the ham, garlic and spices and cook 2 to 3 minutes more.

Ham Broth and Beans

Ham Broth and Beans

Pour in the ham broth and beans. Add the rest of the seasonings, and taste to adjust.

Simmering the Ham and Bean Soup

Simmering the Ham and Bean Soup

Simmer for about a half hour or more until ready to eat. Optional: Puree half the soup in a blender or processor and stir back in before serving.

Ta-Dah!

Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

Quick and Easy Stacked Ground Beef Enchilada Casserole

15 May
Quick and Easy Stacked Ground Beef Enchilada Casserole

Quick and Easy Stacked Ground Beef Enchilada Casserole

Talk about a super-easy mid-week meal to make when life is busy and you’re craving Tex-Mex! I was hankering some spicy, per usual, and amazingly I had every single ingredient on hand for this meal. I guess that’s not entirely amazing, since I always keep a good stock of Tex-Mex spices and herbs on hand. I was really wanting to use my new Ninja food processor I got for Mother’s Day from my fabulous family to mix up some awesome homemade Ancho chile paste for this, as I also had dried Ancho chiles sitting around. However, time got the best of me so I used store-bought ground Ancho chile powder instead. (Actually, the label on the package says Pasilla chile powder, but Ancho chile powder is dried Pasillas peppers.) Either way, these easy casserole-style enchiladas were a hit, and we barely had enough leftover for two the next day. Double or triple accordingly!

Ground Beef Ready to Mix with Sauce and Spices

Ground Beef Ready to Mix with Sauce and Spices

Quick and Easy Stacked Ground Beef Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped sweet or yellow onion
1 tablespoon minced garlic
Ground black pepper, to taste
8-ounce can sliced black olives, divided
1 tablespoon Ancho chile powder
1 teaspoon ground cumin
1 4-ounce can chopped green chiles
1 8-0unce can no-salt tomato sauce
3 medium-size flour tortillas, torn into chunks
1 1/2 cups shredded blend of cheddar and Monterrey Jack cheese, divided
1/2 cup water
Cilantro, chopped green onion, sliced black olives, and sour cream for garnish

Preheat oven to 425 degrees. In a medium skillet (ooh look, my new red ceramic-lined skillet!), cook the ground beef, onion, garlic, and pepper until the burger is browned. Drain any grease. Add about 3/4 of the sliced black olives and mix well. Now add the Ancho chile powder (you can sub with New Mexico Red, or regular chile powder in a pinch), the green chiles, and tomato sauce. Stir to combine and simmer for a few minutes. Spray a 2-quart casserole dish with oil, then line the bottom with half the torn tortilla chunks and very lightly spray the tops of the tortillas. Spread half the meat mixture over top, then half the cheese. Repeat with another layer of tortillas and a light spray of oil on them, meat, and cheese. Drizzle the half cup of water around the edges of the casserole. Cover tightly, and cook for a half hour. Uncover and broil for a few minutes. Take out and let rest for five minutes. Garnish with cilantro, green onion, sliced black olives, and sour cream (any or all optional). I had this meal prepped, cooked, and on the table in one hour flat. Can’t go wrong with that! And plates were licked clean.

Enchilada Sauce Ready for Casserole

Enchilada Sauce Ready for Casserole

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