Tag Archives: cucumber

Mexican Shrimp Cocktail — SO DELICIOUS

Why do I call this Mexican Shrimp Cocktail? Because it’s based on a dish I love at a local Mexican restaurant and that is exactly what they call it.

In flavor, it’s really a cross between a ceviche, salsa and shrimp cocktail. I love Ecuadorian style ceviche, which has tomato and lot of citrus. It’s served with popcorn on top, which sounds weird but is amazing. However, it’s huge pain to make. So I simplified the concept by using Zing Zang, which is one of my favorite Bloody Mary Mixes.

The I add fresh lime juice, cilantro, shrimp (cooked because I live in the Midwest and would not trust raw shrimp here), tomatoes, cucumbers and chunked avocado. This is divine. It’s excellent for a summer party because it’s light and people can serve themselves. It’s fun served in martini or margarita glasses.

Plus, if you have a garden, you can use the cucumbers and tomatoes out of it in this dish.

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Mexican Shrimp Cocktail

2 ½ cups Zing Zang Bloody Mary mix, chilled

2/3 cup chopped and peeled cucumber

1 cup chopped tomatoes

½ cup minced red onion

1/4 cup chopped cilantro

Half a red bell pepper, chopped

12 ounces cooked small shrimp (I bought frozen precooked shrimp in a bag and defrosted it)

¼ cup lime juice, minus 1 teaspoon

2 avocadoes, chopped

Note: If you are not serving this right away, then don’t add the avocadoes until you serve it.

If shrimp is frozen, follow the instructions on the package to defrost it. I defrosted mine in the refrigerator overnight.

The Bloody Mary mix should be chilled in advance especially if you plan to serve this immediately.

Because of the lime juice in this recipe, you want to use glass or another nonreactive bowl.

Place Bloody Mary mix in the bowl and set aside.

Peel and chop the cucumber; chop the tomato, onion, cilantro and red bell pepper and add to the bowl.  Drain the water off your shrimp and add to the mix. Stir in lime juice and mix thoroughly.

Gently fold in chopped avocado. Serve. You can serve this plain or with tortilla chips on the side.

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Garden Vegetable, Dill, Chicken Flatbread

Flatbread week continues with another cool flatbread. Flatbreads are usually served warm, but it’s so hot. I am in the mood for something refreshing. This is REFRESHING! I don’t know how hot it is where you are, but we have a heat index of 108 today! So, cool is key. This flatbread was inspired by Greek salad and dill dip. You could add feta to this if you wanted, but I love it as is.

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Garden Vegetable, Dill, Chicken Flatbread

Makes 2 flatbreads

1 ¼ cups sour cream

1 teaspoon dried dill weed

1 garlic clove, finely minced

1 green onion, chopped

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan (or use my recipe for flatbread dough and precook it)

½ cup chopped rotisserie chicken breasts

2/3 cup chopped cucumber

2/3 cup sliced grape or cherry tomatoes

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

Salt and pepper

4 large fresh Basil leaves to garnish

Mix sour cream, dill, chopped garlic and sliced green onion. Cover and refrigerate for 2 hours.

When time to assemble, toss together chicken, cucumber, tomatoes, lemon juice and olive oil. Add salt to vegetables and toss.

Then spread half the sour cream mixture on a cooked flatbread crust. Top it with half the vegetable and chicken mixture. Finely slice the basil and sprinkle it on top. Repeat the process for the second flatbread, then slice and serve.

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Lettuce Wraps with Sweet Peanut Sauce

Looking for something easy, light and refreshing in this summer heat?

Well, try my lettuce wraps. They are SO EASY and healthy.

They are versatile, too. You can add any vegetable you’d like. I have swapped soba noodles for rice noodles; added snow peas in my wraps; and love to add shiitake mushrooms!!! A little mint is nice, too. Thinly sliced daikon is great in these.

The more veggies, the merrier. The peanut sauce comes together in minutes. It doesn’t have any ginger, but you can add some if you ‘d like.I’d suggest starting with 1/8 teaspoon and going from there because ginger is potent.

There’s hardly any cooking in this recipe, so it’s perfect for people who don’t want to spend much time in the kitchen.

I hope you enjoy these.

Lettuce Wraps with Sweet Peanut Sauce

Serves 2

2 rotisserie chicken breasts, sliced

8-10 Bibb or Butter lettuce leaves, washed and dried

Two handfuls of fresh cilantro

½ cup shredded carrots

1 ounces of rice noodles

Sesame oil or your favorite Asian dressing

1 cucumber, sliced thin

1 green onion, sliced thin

Sliced bell pepper (optional)

Peanut Butter Sauce

¼ cup creamy peanut butter

½ cup boiling water

1 tablespoon brown sugar (do not make this heaping or it will be too sweet)

1 teaspoon fresh lime juice

1 teaspoon soy sauce

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First: cook your rice noodles according to package directions. They cook fast, usually in about 3 minutes. When they are done, drizzle with sesame oil or your favorite Asian salad dressing like Sesame Ginger. Rice noodles are fairly flavorless and this will add some depth of flavor and prevent them from sticking together.  If you want then to cool quickly, place in a metal bowl and pop it in the fridge.

Slice all the vegetables and place on a large platter or divide them between two plates.

Remove the skin from the chicken and place on a plate.

Make your peanut sauce.

For the sauce: Stir all ingredients together until they are combined. The water must be very hot to dissolve the peanut butter.

You can also make this on a stovetop in a small pot, but then it needs to cool before serving because the peanut butter will separate and become too thin while piping hot.

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Then make your own wraps by placing desired toppings in the lettuce leaves and then either topping it with peanut sauce or dipping in peanut sauce.

Sprinkle with sliced green onion and eat.

Wasabi and Cucumber Deviled Eggs for Easter

I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.

Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.

Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

Wasabi and Cucumber Deviled Eggs

Serves 4-6                                                                                                                                                                                                                                                                                                               *6 large eggs

2 tablespoons finely minced cucumber (be sure it’s minced fine)

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.