Cucumber Apple Salad

I saw a recipe in a facebook group about apple cucumber salad and decided to google it. This is a totally different style than that one was but I thought it looked delicious. I do plan on making the other kid as well someday soon.

I made this closer to the original recipe but I plan next time on making modifications to it based on our personal preference. I'm writing the recipe to reflect that change. Mostly my family agreed we wanted it as a cucumber salad with fruit as an accent, not a fruit salad.

Dressing

1 Tbsp. whole grain mustard

3 cubes of frozen dill or 2 Tbsp. fresh chopped

3 Tbsp apple cider vinegar

1 Tbsp honey

3 Tbsp olive oil

2 green onions,  sliced

Salt and pepper to taste

Salad

6 small cucumbers or 2 large English cucumber

1 Korean pear or sweet apple

Instructions

Whisk together all of the dressing ingredients. Taste for salt.

Cut the cucumber in half lengthwise and slice at an angle.  Core and slice the pear. Toss the dressing with the cucumbers and pear. Serve immediately. 

To store leftovers strain the liquid from the bottom of the salad and store in a separate container. Re combine as needed. 

 

Sour Cream and Brown Sugar Dip

Ever remember something you loved a long time ago and forgot about? This is one of those things for me. I absolutely adore sour cream and brown sugar together and yet it's something I haven't had since I was a kid.


1 cup sour cream
1/4 - 1/2 c. brown sugar

Stir it all together. The sugar will initially be gritting in there. Let it rest for 5 minutes and stir again. If it's still not smooth let it sit another five minutes and stir again. Serve with fresh fruit. Raspberries are my favorite, but grapes, apples, and strawberries are also good.

Banana Bread

This is my grandmas banana bread recipe with my sisters gluten free variation.



3 very ripe bananas

1 cup sugar

1 stick melted butter
1 egg (add an extra egg is not using wheat flour)

1 1/2 c flour (Sub in any gluten free flour mix)
1 tsp baking soda
1 tsp vanilla
1 tsp. spices (my addition I think, not hers)
Mash bananas in mixer until smooth. Add sugar, butter, eggs and vanilla, mix well. Add dry ingredients, mix on low until smooth. Add nuts, etc. as desired. 

Bake in a 9 inch loaf pan until very dark brown, top should be springy.

Tomato Salad

This is super simple to whip up. I like to use the packaged bacon bits because it don't get soggy like traditional bacon in the dressing. And it has a good flavor,  as long as they are real bacon bits. Just make sure they are cooled before you add them or the mayo dressing will get slimy. 

I like to eat this in a pita, but it's also great on a hamburger or grilled chicken.

Salad

2 packages cherry tomatoes, quartered

3 green onions with greens, sliced

1/3 c. Hormel real bacon bits

Dressing

1/2 c. mayo

1 Tbsp. apple cider vinegar

1-2 tsp sugar

pinch salt

Black pepper

Heat the bacon bits in a non-stick skillet until fragrant and crisp, watching carefully so as not to burn. Remove from heat and set aside. 

Meanwhile, whisk together the dressing ingredients. Toss with the vegetables. When the bacon is cool enough to touch add to the salad.

Greek Pasta Salad

Dressing
As always, these proportions should be customized to taste

1/4 c. olive oil

3 Tbsp. apple cider vinegar
Red wine vinegar might be nice here too

1 Tbsp. lemon juice

1 - 2 cloves garlic, minced

2 - 3 Tbsp. Parmesan cheese
2 sliced green onions
1 - 2 tsp. fresh oregano, chopped 

Dash black pepper
Salt to taste
1 scant tsp. sugar

Salad

1/2 lb penna pasta, cooked and chilled

3 chicken breasts, fillet, season cook, chill

1 bag mixed field greens

Whisk together all of the salad dressing ingredients and let sit at least 30 minutes. I made mine the night before for an easy and quick dinner the next day. I also cooked the chicken and pasta then as well for the sake of ease. 

Toss it all together and eat.

Sour Cream and Chive Potato Salad

I had a baked potato bar one night and had quite a few leftover potatoes. So I chopped them up and tossed them together with a few of the leftover toppings and came up with this. We happened to like it quite a bit.

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8 c. cooked cold potatoes

1 c. sour cream

1/2 c. mayo

3 - 4 Tbsp Parmesan cheese

Salt & Pepper to taste

2 green onions

1/4 c. sliced chives

Stir everything together except the potatoes until smooth. 
Then add in the potatoes, folding gently so as not to break them up. 

Chill for several hours.

Grandma's Stuffed Pork Chops

Recently I've been thinking and reflecting on family. I loved getting together for large family gatherings, extended family, and always good food. A friend suggested recently I record these memories here by posting family recipes. This one comes from my grandma on my fathers side. My dad talks about how he and my uncle used to fight over the bigger chop.

Start with pork chops on the thicker side. Cut them through the middle, 

not all the way, just a pocket.

 

Heat the oil in a skillet and heat the oven to 425.
Stuff the pork chops with the prepared stuffing and season on both sides with season salt.
Add the chops to the pan and cook until golden brown on one side. Flip all of the chops and add the onion to cook at the same time. The onions are my addition, not Grandmas.

Once the chops are browned on both sides, but not cooked all the way through, top with the can of tomato sauce. Bake at 425 until the chops are cooked all the way through.