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Creamy Tomato & Cucumber Salad

You know what I love about Spring and Summer? The beautiful salads! I absolutely love salads, and this time of year, you get the best and prettiest produce to work with. Pretty bright colors, whether it’s a fruit salad or a vegetable salad, or even a pasta salad. They are just so bright and fresh. Lots of eye appeal, not like my photos… 😉

I bring to you today, a Creamy Tomato & Cucumber Salad. It’s bright, it’s fresh, and it’s delish! Oh let us not forget it’s super easy! Another cool thing about salads, they can usually be made ahead of time. This is all of that! So lets get started. Gather up all your ingredients, which isn’t much, and pay no attention to the only two cloves of garlic on that cutting board! I actually did use 4.

So you got everything? Good, now prepare your vegetables, minus the garlic, and toss them into a big bowl.

Now, just set that aside for a minute, and grab a smaller bowl. In that, you’re going to toss in your dressing ingredients. Mayo, sour cream, garlic and freshly cracked black pepper.

Whisk that up until it’s thoroughly combined, and then, dump it on top of your veggies in the big bowl, and gently toss to coat.

Now you just cover it tightly, and store it in the fridge for at least 2 hours to let all those flavors blend. Then just before servings, sprinkle with a little sea salt to taste and enjoy!

 

Print Recipe
Creamy Tomato & Cucumber Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Cut cherry tomatoes in half and toss into a large bowl. Slice cucumber in half lengthwise, then cut each half again lengthwise, to give you 4 long sticks. Slice those into bite size chunks and toss those into the bowl. Alternatively, you can slice the cucumber thinly, and then cut the slices in half. However you do it, you just need bite size pieces. Slice the red onion into thin slices and add to the tomatoes and cucumbers.
  2. In a smaller bowl, combine mayo, sour cream, pressed garlic cloves and pepper. Mix well.
  3. Pour dressing onto vegetables, and toss gently to coat. Cover tightly and store in the refrigerator for at least 2 hours to let the flavors blend. Add salt to taste just before serving.
Recipe Notes

Adapted from natashaskitchen.com

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To The Rescue Chicken Quesadillas

Interesting name for quesadillas isn’t it? Let me try to explain. There are two reasons why this name is appropriate. The first, is because I always have these ingredients on hand. So if I have a hectic day, or maybe I messed up real bad in the kitchen trying to create something and it just didn’t work out, and now I have hungry kids staring at me like I’m dinner. Or maybe money is really really tight and I need something very cheap to fix. This recipe comes in handy!

The second reason, is, well, this last Wednesday rolled around I was really starting to feel under the weather. Each one of my kids have been sick the prior week, and you know what happens when you take care of sick kids. No matter how much you wash your hands, you’re gonna get what they got. I swear I need a hazmat suit. Thankfully I was able to get my Wine Pairing Wednesday post up, but after that ran out of steam. That’s ok, because there was a ton of leftovers in the fridge! Yay! That was fine for Wednesday, but Thursday was worse! I ended up with a fever, every time I tried to get out of bed to do something, I just felt worse. My husband is working some late nights, and my kids are hungry! Well that’s ok! Reason #2 why these quesadillas come to the rescue! This is something my kids can build themselves, and make themselves. If they can put a pizza in and out of the oven, they can put a quesadilla in and out of the oven. All I had to do was supervise.

Just layer on your favorite fillings, top it with another tortilla and pop that sucker in the oven. I love doing quesadillas in the oven. It doesn’t require any flipping, and as big as these are, I wouldn’t want to bother with the hassle. Plus, my 10 and 11 year old kiddos are good with the oven. So keeping it simple here. They just like chicken and cheese in theirs. Hubster likes his with onion, cilantro and jalapenos if we have them. I like mine with cilantro and bell peppers. You don’t have to use chicken. Use whatever meat you have available or like best. We’ve done this with left over turkey, as well as left over steak. They’re all yummy!

 

Print Recipe
To The Rescue Chicken Quesadillas Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  3. Lay one tortilla on the baking sheet, and sprinkle with a layer of cheese. Then top the cheese with a layer of chicken, then onion if using, and then cilantro if using. Top with one more thin layer of cheese to hold it all together, then top with the other tortilla.
  4. Lightly spray the top of the quesadilla with cooking spray.
  5. Place in the oven and bake for about 8 minutes. Check it at 5 minutes. Your quesadilla is done when it is golden brown and crispy.
  6. Serve with your favorite sauce.
Recipe Notes
  • If I don't already have cooked chicken in my freezer, which I try to keep some on hand, I will get a bag of fully cooked grilled chicken from the freezer section of the grocery store, and let it thaw before using.
  • You can substitute the chicken for turkey or beef if you wish. We have done all three and they all turn out great!
  • A sauce I like to use on my quesadillas (also on taquitos) is really simple. Just equal parts sour cream and salsa. Mix together, and you have a delicious zippy sauce.
  • Feel free to add whatever you like on your quesadillas like jalapenos, bell peppers, the options are endless.
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