Tag Archives: cumin

Cucumber Salsa


Garden time is here!  Or should I say, gardens FULL of yummy produce have finally sprouted!! I, myself, have a brown thumb ~ as brown as soil. BUT there are a few people that I love, who have wonderful green thumbs and share fresh garden produce with me! Or a quick trip to the farm stand, even the grocery store has farm fresh produce right now! So it is right at  our fingertips!! Let’s enjoy it!!!

Cucumber, plain sliced cucumber, make my noise flare. You know, when you eat something you really are not keen of, your nose flares, right? Well, for me that is cucumber. Unless it is sliced and in a lovely vinegar sugar mixture, now that IS good. Or made into a pickle.  Or if it is in a salad and surrounded by other things, you don’t notice as much when your fork is full of lettuce and tomato and such.  Dipping it is ranch is good too, tho I will still forever reach for the carrots or cherry tomatoes on a veggie platter (taking a cuke or two, simply cause it is probably real good for me being a veggie and all ;)).

Anyways, when your garden is brimming with cucumber or you find that you have a lonely cucumber in your fridge needed to be used up, try this recipe! I hope you enjoy it as much as my family does. It does get watery after a day or two in the fridge, so don’t make tooo much at once. My family  eats nearly this whole batch and dinner, the leftovers can be a bit watery (from the cucumber draining) the next day, but still good.

~ Cut the cucumber up nice and small, then let set a few minutes to drain any excess liquid, pat dry with a paper towel. It also helps to scoop out the seeds, just using the outer shell.

~ Technically this is ment to be eaten with chips, which we do, but is also good “as is” ~ grab a fork and eat it like a salad!

~ Plum tomatoes work best for this recipe, as they are not quite as liquidy as other tomatoes, if you no not have plum (or Roma is good too) ~ then just take the seeds out of the tomatoes, then cut.

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Crisp Cucumber Salsa

2 c. peeled,  chopped cucumber (remove seeds 1st)
1/2 c. chopped plum tomatoes
2 TB. fresh minced parsley (can also use dry, about 1/2 – 1 TB.)
1/4 c. chopped red onion
1 jalapeno, remove seeds and chop
1/2 c. minced cilantro
1 garlic clove, minced
1/4 c. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. cumin powder
1/4 tsp. seasoned salt

In a large bowl, combine the cucumber, tomatoes, parsley, onion, jalapeno and garlic. Set aside. In a small bowl whisk together the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and stir to coat. Chill at least 4 hours. Serve with tortilla chips.


Recipe adapted from Taste of Home.


Southwest Chicken Salad


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….with cilantro and cabbage! (I wanted to add this to the title but that got WAY to wordy!!) This salad is a wonderful “salad for dinner” meal.  Nicely paired with cheese quesadillas.

* Decrease the cabbage by half and serve in a pita for a delish salad sandwich.

* This is a great way to use leftover grilled chicken.

Southwest Chicken Salad  
Dressing: 3 TB. lemon juice
3 TB. oil
4 tsp. honey
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
Salad: 3 c. chopped cabbage
1 c. frozen corn, no need to thaw
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. cilantro
1 c. diced cooked chicken

Combine all the dressing ingredients in a jar with a tight-fitting lid, give it a shake shake shake till it is all mixed nicely. In a large bowl combine all of the salad ingredients, give it a nice toss. Either chill both these parts separately or serve right  away. You may either pour the dressing over and stir OR serve the dressing on the side so people can take as much or as little as they like (which is the way I prefer to do it). Enjoy this refreshing salad!

Original recipe from a Taste of Home Magazine, I  have changed some ingredients a bit.

Taco Seasoning


It happened again. I say again, BECAUSE this is NOT the first time this has happened to me. I went to make tacos and no taco seasoning packets and my taco  seasoning “Rubbermaid” was empty. No prob, the ingredients for this homemade taco seasoning are seasonings we generally all have on hand! I hope this recipe will help YOU TOO when you are planning tacos and your pantry fails you……

*If your family members and not “heat” fans, then start with 1/4 tsp. cayenne pepper.  Adjusting as needed.

* Start with 1 TB. of the seasoning to 1 lb. meat. Taste, see if you want to add more. I tend to go for 1 1/2 TB’s. 

Taco Seasoning
2 TB. chili powder

1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 – 1/2 tsp. cayenne pepper
1/2 tsp. oregano
1 tsp. paprika
1 TB. cumin
3/4 tsp. salt
2 tsp. pepper
1 TB. minced onion

Mix together and in a jar. Brown your ground beef or ground turkey, drain and add 1-2 TB’s  of mix and 1/2 c. water. Simmer for a few minutes to thicken. (Adding a bit more liquid IF it dries out too quickly.)

Serve on tortillas or taco shells with favorite taco toppings. Enjoy. 

Recipe adapted from a recipe from the cookbook Tried & True, Real Recipes from Real Mom’s.

BBQ Chicken Kabobs


Today is generally my “Aldi recipe share day”. I do so enjoy shopping at Aldi ~ GREAT prices and they have mostly everything I need for my weekly grocery shopping! So I really enjoy sharing a recipe here or there that uses an Aldi item or a “special buy” item.  I HOWEVER didn’t have a recipe ready to go that fit with the ad this week. SO I am skipping it this week…..that being said ~ I want to know if this weekly “feature” is a good thing that I should keep up, or is it generally NOT very helpful.  Drop a line letting me know what I should do, please, just curious ~Should I keep up the “hey look whats on sale this week at Aldi!” thing or drop it and or forget the whole Aldi thing and just share a random recipe. (Click here for an example IF you are a new reader and PS, thanks FOR reading!!) Thanks for your help in helping me figure it out 🙂

These days it is really almost too hot to put the oven on, though I still do do it at times ~ I still need to get my baking fix every few days…..BUT it comes in handy to cook dinner on the grill. We had these kabobs not too long ago and we all really enjoyed them! My “men” sure are fans of BBQie stuff so this was right up their alley!

BBQ Chicken Kabobs 
4 TB. oil
3 tsp. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. parsley
1/4 tsp. cayenne pepper
1/2 tsp. oregano
1/4 tsp. paprika
1/2 c. chili sauce
4 chicken breasts
Combine all the ingredients in a large ziplock bag. Cut the chicken up into 1″ size pieces. Add the chicken to the bag, shake and mix up well,  place in the fridge to marinade for about 30 minutes. Place the chicken on skewers ~ not too tightly packed or you will have trouble cooking it through. Disguard the remaining marinade. Grill 12-15 minutes on lowish heat, turn the skewers a few times to insure that each side it cooked through. If you want more BBQ flavor  you may brush with your favorite BBQ sauce near the end of cooking OR serve with BBQ sauce for dipping. ENJOY.

Recipe from my files, original source unknown, I have made some changes.