Cucumber Jalapeno Margarita

Cucumber combined with a jalepeno is a great combination.

(makes 4 moderate glasses)

Chili salt
1/2 large Cucumber, sliced
1/2 Jalapeño pepper, seeded and sliced
5 Limes
2 Oranges
1/2 C simple syrup
6-8 oz Gold Tequila


Rim glasses with lime juice and then chili salt.  

Place cucumber, jalepeño, syrup and fruit juice in blender.  Blend until cucumber and jalepeño are liquefied.  Test and add more jalepeño, if necessary.  Add tequila and blend until mixed.


Fill a shaker half full with ice and add mixture.  Shake. Garnish glasses with a lime and cucumber wedge.  Serve over ice or straight up.


Chili salt is available from Mexican grocers or make your own by combining cayenne pepper and salt.


Simple Syrup:
Bring 2 parts sugar and 1 part water to a boil and boil until sugar dissolves. Cool completely before using.

Chicken with Cucumber Salsa

Salsa:
1/4 C onion, diced
1/3 C cucumber, diced
1 C tomatoes, juiced and diced
1/4 C ripe olives, chopped
3 cloves garlic, minced
½ jalapeño pepper, minced
½ t sugar
1 T olive oil
Salt and pepper

Chicken:
4 boneless, skinless chicken breast halves
Salt, pepper, oregano and basil
2 T breadcrumbs
1 T olive oil

Preparation:
Combine the salsa ingredients in a bowl, and set aside.

Sprinkle chicken with salt, pepper, oregano and basil on both sides. Roll in breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low. Cover and cook 8 minutes or until chicken is done. To serve, top chicken with salsa.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup salsa)

Pumpkin Squares

I am making these for the tailgate this Sunday in Green Bay. They taste just like pumpkin pie.

Crust:
1 pkg. yellow cake mix (reserve 1 cup for topping)
1 egg
1/2 Cup melted butter

Filling:
1 can (16 oz.) pumpkin
1 tsp cinnamon
1/2 Cup packed brown sugar
1 tsp ginger
2 eggs 1/2 tsp nutmeg
2/3 Cup milk
1/2 tsp ground cloves

Topping:
Reserved 1 Cup cake mix
1/4 Cup sugar
1 tsp cinnamon
1/4 Cup butter, softened

Mix together crust ingredients; press into greased 9 x 13-inch pan. Mix together filling ingredients until smooth; pour over crust. Cut together topping ingredients with a fork until crumbly; sprinkle over filling. Bake at 350 for 45-50 minutes. Best when chilled before
serving. Store in refrigerator.

Summer Tortilla Soup

I don't usually think to make soup in the summer, but it was so cold the other day, I did it.

2 Chicken Breast Halves, pounded thin
2 Cloves garlic, minced
1/2 C Red Onion, chopped
3 Stalks Celery, chopped
1 Red or Yellow pepper, chopped
1 Jalepeno pepper, chopped (seeded unless you like it hot)
1 Zuchinni, chopped
1/2 C frozen corn
1 14 oz. can diced tomatoes
5 Cups chicken stock
1/2 t Ancho Chile powder
2 t Cholula (or other hot sauce like Tobasco)
Corn chips

Grill Chicken in a little olive oil. Remove from pan. Add more oil, if necessary and cook garlic, onion, celery and peppers until tender. Add chicken, corn, tomatoes, chicken stock, chile powder, Cholula and salt and pepper. Simmer for 30-40 minutes. To serve, spoon into bowls and crumble corn chips on top.

Rotini with Tomatoes, Spinach and Feta

This is not quite a hot pasta nor is it chilled. It is nice for a hot summer evening.

6 oz uncooked Rotini pasta
2 C large cherry tomatoes, halved
1 C fresh spinach, coarsely torn
1/3 C fresh basil, coarsely chopped
3 T red balsamic vinegar
3 green onions, finely chopped
3 T pine nuts
1 t Dijon mustard
2 large cloves garlic, minced
1/2 t salt
fresh ground pepper, to taste
1 T virgin olive oil
feta cheese

Cook pasta according to package with a little salt and olive oil. Drain, but do not rinse. Add pasta to tomatoes, spinach and basil in large bowl.

Combine vinegar, onions, pine nuts, mustard, garlic, salt and pepper and stir well with a fork. Add olive oil and stir to combine.

Pour vinegar mixture over pasta and toss well. Crumble feta cheese over top.

4 servings