My wife made this salad yesterday. She accidentally added 3tsp of pepper instead of one and thought she'd ruined it. *I* thought it was fantastic, and very different from the boring cucumber salads I've had in the past. (Note: I have not yet tried CTJ's recently posted cucumber salad. Soon, though!) It reminded me a little of a Bloody Mary and is how I'll make this salad from now on. Of course, not everyone likes pepper.

ALSO: My wife soaked the onion in water for 5 minutes after slicing it. She says that this is a trick for weakening onions' otherwise overpowering flavor.

Marinated Cucumbers, Onions and Tomatoes

Ingredients
3 md cucumbers, peeled and sliced 1/4"
1 md onions, sliced
3 md tomatoes, cut into wedges
1/2 c vinegar
1/4 c sugar
1 c water
2 tsp salt
1 tsp pepper
1/4 c oil

Directions
1. Toss together peeled and sliced cucumbers, tomatoes and onions in a large bowl.

2. Whisk together sugar, vinegar, oil, water, salt and pepper. Whisk until the sugar is dissolved.

3. Pour vinegar mixture over the veggie mix and toss.

4. Cover and refrigerate at least two hours before serving.

Steak & skillet green beans

Grilled steak thinly sliced

Recipe #21 Skillet Green Bean Bacon

Ingredients
* 2 pounds fresh green beans
* Dried red pepper flakes
* Balsamic vinegar
* 8 strips bacon, diced
* 3 tablespoons butter
* Salt, to taste
* Freshly ground black pepper, to taste
Dice and fry bacon
Add green beans
Cover cook for a few minutes
Add three tablespoons butter

Green beans should be crisp

Fried egg,Italian sausage, pickled pepperoncini peppers lettuce on a mission low carb tortilla.

Seasoned Fresh green beans pan fried in tallow until crisp.
Hamburger wrap with lettuce tomato cheese on low carb tortilla.

Recipe #1 Fried baloney sandwich
Deli sliced baloney 1/2 thick
Sliced American cheese
Lettuce
Tomato
Onion
Mustard
white bread or Mission low carb tortilla

Fry baloney in iron fry pan melt cheese on top
*Optional add fried egg on top
serve with pickles and chips

Recipe #3 meatball/spinach
Italian meatballs
1 Can spinach
1 tablespoon Garlic
1 can Cento San Marzano whole peeled tomatoes.
1/2 tablespoon Oregano
1/2 tablespoon Basil
Red pepper flakes
Salt
Fresh Mozzarella cheese

Layer
spinach tomatoes meatballs Heat on stovetop 10 minutes.
Add herbs and cheese

Recipe #2 Chicken Thighs/drum sticks
Salt
Pepper
thyme
Olive oil

Oil chicken
Add salt pepper thyme
Roast 45 minutes at 375

Serve with Canned Zucchini

Recipe #22 American Goulash.
2 yellow onions chopped.
1 pound ground beef.
1 large green bell pepper sliced
2 cans Stewed Tomato’s.
2Tbs chopped garlic.
1Tbs salt.
1Tbs Pepper.
2Tbs Paprika.

In a black iron fry pan brown beef. add
onions, pepper,stewed tomato’s, garlic,salt,pepper,paprika.

Recipe #14 London Broil Recipe
Here’s a quick overview of the ingredients that you’ll need for a quick London broil marinade. As always, the exact measurements and specific cooking instructions are included in the recipe at the bottom of the post.
* Soy sauce: provides salty umami flavor. Use less-sodium soy sauce, if desired.
* Balsamic vinegar: an acidic component that helps tenderize the meat and adds brightness to the marinade.
* Worcestershire sauce: more salty, umami flavor that pairs so well with the flavors in beef.
* Olive oil: the fat that helps transfer fat-soluble flavors onto the meat and also helps retain moisture. Fats help round out flavor profiles and keep sharp or acidic flavors from dominating.
* Lemon juice: an additional acidic component that brightens the dish and tenderizes the meat.
* Minced garlic and fresh ginger: for even more great flavor. You’ll need about two cloves garlic to equal 2 teaspoons minced.

Recipe #17 Cucumber Salad

Ingredients

* 2 cucumbers sliced 1/8 thick
* 1 small white onion thinly sliced
* 1/4 cup olive oil
* 1/4 cup red wine vinegar
* 2 tablespoons lime juice
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 tablespoon thyme
* Mix olive oil, vinegar,lime juice,salt,pepper,&thyme
* Pour over cucumber onion.
* Serve

Recipe #11 Kielbasa & Cabbage
1 lbs Kielbasa sliced 1/4 inch
6 slices Bacon chopped 1/2 inch
1 head Cabbage sliced 1/2 inch
1 cup Sauerkraut
1 large Yellow Onion sliced 1/4 inch
Can Rotel diced chilies

In an iron fry pan
Fry bacon
Fry kielbasa
Add cabbage
Add onion
Add 1 can of Rotel chilies
Add 1 cup water
Cover and cook on medium 1 hrs.
Add more water as needed
Salt & Pepper to taste

I won a salsa-making kit at auction. As you'll see on the cookbook's page 2 (you'll need to pan to the right since the first image below is the cookbook's back page and front cover, pages 8 and 1), there wasn't much to the kit. In fact, the recipes in this 8-page cookbook is all you need.

I scanned it large to ensure that it would be readable. You'll need to pan to the right for pages 2-3 and down for pages 6-7. If this is inconvenient, let me know and I'll e-mail you the full scan, assuming I can still find it.

An unqualified success. This was easy to make and came out perfectly on the first try. It tasted and looked like what you'd hope to get from a restaurant.

My wife and I teamed up. It would have been hectic midway when it was necessary to be stirring the rice in the wok while also mixing seasoning and cutting green onions. I would recommend doing it this way - two chefs - until you're really comfortable with the process.

Our frozen vegetables included peas, corn, carrots and green beans. I picked out the green beans and added fewer fresh carrots than the recipe required since the frozen veggies already had carrots. We also went light on the salt since my wife doesn't care for it. I used extra soy sauce on my rice when it was served - but I'd probably have done that anyway.

An excellent dish that took half an hour once the cooker was done with the rice. I recommend that both chefs watch the 13 minute video before attempting this for the first time. It's not that the meal is difficult, but watching the video will get both on board as to what they're doing.

Chinese Fried Rice, from the Made With Lau youtube channel.
Found here on 3/05/2025: http://www.youtube.com/watch?v=tn0YTv4S9vI

Main Ingredients
• 14 oz uncooked jasmine rice
• 14 oz water
• 1 oz green onion (just the green part)
• 2 oz carrot
• 4 oz frozen corn and peas
• 4 large eggs
• 0.50 teaspoon salt
• 0.30 cup water
• 2 tablespoon oil

Rice seasoning ingredients
• 1 tablespoon light soy sauce
• 1 teapoon dark soy sauce
• 0.50 teaspoon salt
• 0.50 teaspoon sugar
• 1 teaspoon chicken buillon powder (optional)
• 1 tablespoon oil

Step 1: Wash & cook rice
Wash the rice (14 oz) three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.
Add the rice, followed by the water (14 oz) to a rice cooker and cook according to your rice cooker's instructions.

Step 2: Cut green onions & carrot
Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.
Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.

Step 3: Crack & season eggs
Crack the eggs (4 large) into a bowl. Season with the salt. (0.50 teaspoon), then set aside.

Step 4: Microwave veggies & fluff rice
Once the rice is done cooking, leave it covered to steam for 2 additional minutes.
Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside.
Now that the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.

Step 5: Stir fry & season
Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated.
Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes.
(Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)
Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.
Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.
Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon), if using, and pour over the rice.
Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.
Add the oil (1 tablespoon) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.
Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.

Step 6: Plate the fried rice
You can plate the fried rice in two ways.
Direct method
Scoop the fried rice directly onto serving plate in a pile and garnish with more green onions.
Bowl method
Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.
Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation.

From Facebook, so no source.

Loaded Smashed Potatoes - extremely easy to make. Takes less than an hour and it worked on my first attempt. Some changes I made (not always because I wanted to) include: • I used my own blend of seasoning, • No green onions, • Cooked ham crumbled and baked openly alongside the potato until crispy instead of bacon, • Mexican blend cheese because I had no cheddar.

Sour cream as per the recipe was very good, but I think onion dip or apple sauce would work too.

I mixed steak seasoning and Buttery Sriracha since that's what was in the cupboard. It was good, but the consensus is that I put on too much. Go light on the seasoning next time - more can always be added after cooking.

Loaded Smashed Potatoes

Ingredients: 15 petite gold potatoes (each looks like it has a 1.5� diameter), chicken broth, sharp cheddar cheese, olive oil, seasoning as described below, crispy bacon, sour cream, green onions

Need to get a round “meat masher tool�. (It resembles a meat thermometer but is bigger, heavier, and made to be gripped in your fist.)

Boil 15 petite gold potatoes in chicken broth for 20 mins.

On a cookie sheet lined with parchment paper, smash 15 petite potatoes to flatten them so they resemble cookies. Use parchment paper between the masher and each potato so they won’t stick to the tool.

Squirt a little olive oil onto each and wipe it around with a silicon brush.

Season lightly with “Potato Slayer� from “Fire & Smoke Society� brand seasoning (it contains salt, pepper, dill, garlic, onion and “a little kick.�

Preheat oven to 450°. Cook for 20 – 25 mins until golden brown and crisp.

Remove and sprinkle liberally with chopped sharp cheddar cheese.

Sprinkle lightly with crispy bacon.

Bake for 3 – 5 mins.

Add a dollop of sour cream.

Sprinkle with a few chopped green onions for garnish.

Scoop four onto a plate and enjoy

I found this recipe on TheBlaze - where it is pretty well locked down behind a "Members Only" wall. I was able to get it, though.

I haven't tried it, but it does look good. And the ingredients are common. I'll try this soon.
http://www.theblaze.com/align/greek-lemon-chicken-is-a-dog-days-delight

Greek lemon chicken is a dog-days delight

Try it with a cold cucumber salad — and pray for sweater season.

Where I am, the heat still hasn’t tapered off: The dog days of summer are clinging to our forecasts like stubborn residue on your favorite steel pan.

It feels like it’s going to take a miracle for the dog days to leave. Until then, this recipe for Greek lemon chicken will have to do. It's a very nice bridge from summer to fall and reheats well for leftovers. It pairs beautifully with a cold cucumber salad (or squash, if it ever starts feeling autumnal around here).

Get our your favorite family casserole dish and prepare for a healthy meal to share. Note: Marinate the chicken overnight for best results.

Also: I've recently developed a fondness for finishing salts. Lately, I've been enjoying the many varieties Jacobsen Salt Co. makes from salt it harvests from Netarts Bay in Oregon. This Infused Black Garlic Salt would make a great topping for this particular dish; it could also make a nice housewarming or Christmas gift. Too soon to be thinking about that? Not if you’re a homemaker!

Ingredients

• 8 bone-in chicken thighs
• ¼ cup extra-virgin olive oil
• ¼ cup butter
• ¼ cup lemon juice
• 5 garlic gloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons rosemary
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
2. Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
3. Transfer to baking dish: Preheat the oven to 350°F. Place the chicken in a baking dish and pour the remaining marinade on top.
4. Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, garnish with lemon slices and fresh rosemary or thyme.