ChezCindy: Pickled Cucumber Salad with Fresh Herbs

 

Enjoy this quick-pickled cucumber salad straight from the refrigerator as is, crunchy, tart, and delicious.  Or, add the contents to mixed garden greens with a creamy cool ranch salad dressing.  The bright pickled flavor will complement grilled steak as a vinegary side salad to balance the rich, fatty meat.  It's also great added to top off a sandwich or piled into a pita wrap.  

Change up the vegetables to what you have available or to what looks good at the farmers market.  The pickled salad can stay in your refrigerator for a month, ready to eat when you are ready to serve!  

Pickled Cucumber Salad with Fresh Herbs

1 English cucumber, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh herbs, such as parsley, chives, basil 

 

1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar

Place the prepared vegetables into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the vegetables to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled vegetables will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

Pickled Vegetables     

Glass Jar Choices	Fresh Vegetable Choices	Dried Spice Choices
~Mason	~English Cucumber	~Coriander Seeds
~Ball	~Red Onion/Shallot	~Grenadine Syrup
~Weck	~Peppers	~Peppercorns
	~Zucchini	~Turmeric Powder
	~Cabbage	~Mustard Seeds

 

ChezCindy: Lemon & Blueberry Croissant Bread Pudding

 

This dreamy croissant bread pudding is a comforting dessert ready to serve in just over an hour!  Hard to believe but true.  Buy the large container of croissants from Costco, or your favorite grocery store.  Manage to keep four croissants aside when you are looking for an easy mostly hands-off dessert.  Or maybe as a breakfast or brunch treat!  

Lemon & Blueberry Croissant Bread Pudding 

4 large croissants

1 1/2 cups blueberries

4 ounces cream cheese, room temperature

3/4 cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

1 cup half and half

Preheat the oven to 350 degrees.  Prepare a 9”x13” baking dish by spraying it with nonstick baking spray.  

Cut the croissants into large pieces, about 1-2-inches.  Add these to the prepared baking dish, along with the blueberries scattering the berries over the pieces of croissants but not letting them fall to the bottom of the baking dish.  

In a medium size bowl, add the cream cheese using a rubber spatula to mix it.  Add in the sugar, mixing to combine with the cream cheese.  Add each egg one at a time, mixing to combine with the cream cheese/sugar mixture before adding the next egg.  Mix in the vanilla, lemon zest and lemon juice to combine.  Switch to a whisk, slowly whisk in the half and half to combine.  Pour the milk mixture over the croissants and blueberries.  Cover with foil and let sit for 30 minutes.  

Place the covered baking dish into the preheated oven, baking for 30 minutes.  Remove the foil and continue baking for 15-20 minutes until the custard is set.  Remove from the oven, allow to rest for 15-20 minutes before serving warm.  

ChezCindy: Roast Chicken with Spring Radishes

 

A simple roast chicken gets a springtime update by adding radishes to the roasting pan.  Rarely do we think of cooking radishes.  Roasting brings out the best in this humble vegetable yielding it sweeter with less bite.  They are best when roasted to a soft creamy texture, so either find small radishes, or cut the larger ones in half or in quarters.  Add a bit of salt and olive oil for a delicious side dish.  

This recipe roasts the whole chicken using a technique that requires cutting out the backbone, opening the chicken and flattening it.  This technique is called “butterflied” or “spatchcocked”.  The result is a whole chicken that cooks more evenly when roasted and requiring less cooking time than it otherwise would. 

Roast Chicken with Spring Radishes

1 5-pound whole roasting chicken

2-3 teaspoons kosher salt or salt spice rub mix

2 small bunches of radishes, scrubbed and trimmed from their greens

3-4 tablespoons olive oil

Preheat the oven to 425 degrees.  Season the butterflied chicken, both skin side and underside, generously with salt or salt spice rub.  Place the seasoned chicken onto a large sheet pan positioning it skin side up with the legs/thighs and breasts/wings flattened out.  Scatter the radishes around the chicken.  Drizzle the chicken and radishes with olive oil.  Place the sheet pan into the hot oven, roasting for 40-50 minutes until the chicken skin is golden brown, and the internal temperature reads as 160 degrees.  The radishes should be tender when poked with a small knife.  Remove from the oven, allowing the chicken to rest for 10-15 minutes.  Keeping the chicken on the sheet pan to catch any juices, carve with a knife or use kitchen shears to cut the chicken into 4 quarters, dividing the breast/wing into 2 servings, and the leg/thigh into 2 servings.  Drizzle the pan drippings over the carved chicken pieces when ready to serve along with a few radishes.  

ChezCindy: Roasted Salmon with Fresh Tomato & Basil

 

Perk up roasted salmon with fresh tomato slices and basil.  A simple recipe that is more a method that can be used again and again with a change in toppings.  Consider using thinly sliced lemons and/or oranges in place of the tomatoes.  Perhaps use your favorite spice rub or create a new rub using a mixture of kosher salt, white pepper and dried mustard.  The possibilities are endless, but the process is yours to play with.  

Roasted Salmon with Fresh Tomatoes & Basil

1 side of salmon skin on, 1 1/2 pounds up to 2 pounds

4-6 Roma tomatoes, thinly sliced

6-8 fresh basil leaves, torn into pieces

3-4 tablespoons olive oil

1-2 teaspoons kosher salt

1/2 - 1 teaspoon black pepper

Preheat the oven to 425 degrees.  Prepare a large sheet pan with sides by lining it with parchment paper.  Place the salmon skin-side down onto the prepared sheet pan.  Drizzle 2-3 tablespoons olive oil over the length of the salmon.  Place the cut tomatoes down the length of the salmon, topping each tomato with several pieces of torn basil.  Drizzle the tomatoes and basil with a small amount of olive oil.  Sprinkle the salmon and the tomatoes with salt and pepper.  Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon.  The internal temperature should read as 125-130 degrees for medium or slightly higher if you prefer a well-done temperature.  Medium is recommended.  Remove from the oven and serve with your favorite sides.  Serve hot or room temperature.  

ChezCindy: Red Peperonata Gratin

 

This simple gratin of roasted red peppers is surprisingly delicious and versatile.  I initially served it alongside of a main course of Kale-Parmesan Pasta.  Having plenty still left over, I added a portion of it to a jarred tomato sauce simmered with beef meatballs, stuffed into Italian sub buns.  The peppers made that sandwich especially delicious.  The next morning it made a nice addition to eggs and toast for a hearty breakfast.  

Red Peperonata Gratin

8 large red bell peppers, halved and seeded, stems removed

1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
2 tablespoons chopped black olives
2 tablespoons capers
2 sprigs of fresh oregano
1 large garlic clove, minced
1/4 -1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/3 cup panko breadcrumbs

Preheat the oven to 350 degrees.  Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat.  Roast for 30-35 minutes until soft and slightly slumped.  Remove from the oven.  Increase the oven temperature to 375 degrees.

When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl.  Remove and discard the oregano stems.  Add in the remaining ingredients, except the Parmesan cheese and breadcrumbs, stirring to combine.  Transfer the mixture to a gratin dish or other shallow ceramic baking dish.  Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil.  Place the gratin dish into the hot oven for 15-18 minutes until the breadcrumbs are golden brown and the cheese is melted.  Serve warm or at room temperature.  

ChezCindy: Mini Irish Soda Breads

 

Enjoy this mini update on traditional Irish Soda Bread, baked into 8 mini-individual loaves instead of one large loaf to share.  The mini loaves have more than one twist in that this recipe adds just a bit of sugar for a sweeter bread dough, and I added dried fruit which is not typical of the standard soda bread.  These mini loaves take on a resemblance in taste and texture to that of a scone.   I like to serve the mini loaves with creamy Irish salted butter.  Always delicious with a cup of tea.  

Mini Irish Soda Bread

3 tablespoons unsalted butter, cut into small cubes

1 1/4 cups all-purpose flour, additional for rolling out the dough

3/4 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2/3 cup buttermilk, plus more for brushing

1 large egg

2/3 cup dried fruit, such as golden raisins, cranberries, and/or currants

Preheat the oven to 375 degrees.  Lightly grease a large, rimmed baking pan.  Set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.  Using a pastry cutter or your fingers, work in the butter until the butter is mostly incorporated.  In a separate small bowl, whisk together the buttermilk and egg.  Add the buttermilk mixture to the dry mixture, stirring until mostly combined.  Stir in the dried fruit.  

Transfer the dough onto a lightly floured surface, briefly kneading the dough to evenly distribute the dried fruit.  Shape the dough into a 7-inch round disk, about 1-inch thick.  Cut the disk into 8 wedges.  Roll each wedge into a ball, placing each onto the prepared baking pan.  Using a sharp knife, cut an "X" into the top of each bread ball.  Brush the tops with a bit of buttermilk.  

Place the baking pan into the hot oven, baking for 20-25minutes until the breads are golden brown and firm to the touch.  Remove from the oven, cooling on the baking sheet for 8-10 minutes.  Serve warm from the oven or at room temperature.    

ChezCindy: Shrimp in Tomato Sauce with Crispy Breadcrumbs

 

Try this one pan recipe for a quick cooking dinner or first course.  The shrimp are seared on one side to get this gorgeous browning, leaving the delicious shrimp seasoning in the pan to build the sauce.  

The ingredients are most likely already in a well-stocked pantry, with the shrimp being frozen in the freezer.  Great for a last-minute plea of "What's for dinner?".  In my house, we usually have a small amount of white wine left in the refrigerator for the sauce.  If not substitute chicken stock.  Be sure to cook the shrimp on just one side first to get a golden-brown color.  The shrimp will finish cooking once you build the sauce in the same pan.  

Shrimp in Tomato Sauce with Crispy Breadcrumbs

5 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
5 tablespoons finely chopped parsley, divided
2 teaspoons kosher salt, divided
1 pound large shrimp, (10-12 per pound) peeled and deveined 
4 large garlic cloves, thinly sliced
1 medium shallot, finely chopped
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 14-ounce can cherry tomatoes with sauce

In a 12-inch non-stick skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering.  Add in the panko breadcrumbs and 1/2 teaspoon salt, cooking, stirring often, until the breadcrumbs are golden brown, about 4-5 minutes.  Transfer to a small bowl, adding in 2 tablespoons of chopped parsley, stirring to combine.  Set aside.

Place the peeled and deveined shrimp onto paper towels, patting to dry the shrimp.  Season with 1/2 teaspoon salt.  

In the same skillet over medium-high heat, add 2 tablespoons olive oil, heating until shimmering.  Carefully place the shrimp into the pan in a single layer, cooking on this side for 4-5 minutes until the cooked side is well browned.  Do not cook on the second side at this point.  Remove the shrimp from the pan placing onto a plate.  The shrimp is not fully cooked at this point and will finish cooking in the sauce.  

In the same skillet over medium-high heat, add the remaining tablespoon of olive oil.  Add the garlic, shallots, and red pepper flakes, stirring and cooking for 30 seconds.  Add in the white wine, cooking and stirring until the wine is nearly evaporated, about 3-4 minutes.  Add the cherry tomatoes and the juices from the can along with the remaining chopped parsley, and remaining 1 teaspoon salt, cooking until the mixture is slightly thickened, about 5-6 minutes.  Some of the cherry tomatoes may burst as you are stirring, which will add to the flavor of the sauce.  Add the shrimp, and any collected juices, to the sauce to cook through, cooking for about 1-2 minutes.  Transfer the shrimp and sauce to a large serving platter, sprinkling with the toasted breadcrumbs.