Despite my frequent posts lately, I am getting far behind in this blog! Last week we were out of town and I wasn’t able to blog while away, and once I got back, I had so many things from our Traverse City trip to blog about! In fact, I am still not done blogging about that trip (hope you’re not too sick of hearing about it yet!). Blogging about the trip has left be behind in blogging about current “noms,” and then an incident occurred this weekend which resulted in a non-functioning laptop, which has set me back even further. Tonight is my attempt, while using Tom’s laptop while mine is (hopefully) being fixed, to try to catch up a bit. I made a really tasty dinner mid-last week that I haven’t gotten around to blogging about, until tonight. I found this pair of recipes in the June/July 2010 issue of ToH Simple & Delicious, with a few tweaks, of course. I’ll start with the side dish…
Sweet Cucumber Salad
This is a great recipe for taking advantage summer’s cucumber abundance! The recipe, shown in the Simple & Delicious magazine referenced about, calls for 3 cups of thinly sliced quartered cukes. I cut two large cucumbers into fourths, lengthwise, and then ran a knife along the seeds to remove them, as shown below.
Once the cucumbered were cliced and chopped, I whisked together a dressing of:
- 1/4 cup sugar
- 2 T. water
- 2 T. red wine vinegar
- fresh lime juice (from one lime)
- green onion (I used around 1/3 of a bunch, or around four stems worth)
- 1/2 tsp. salt
..And then the dressing was drizzled over the cucumbers. Easy and so crisp, fresh, and delicious. It doesn’t mask the mild cucumber flavor, but instead just enhances the flavor and adds a bit of sweetness.
This fresh, cool, and crisp side dish paired perfectly with a hot and spicy main dish of – Buffalo Chicken!
Approximately one pound of boneless skinless chicken breast tenderloins were dipped in milk (didn’t have any egg on hand, as the recipe called for, and milk worked just fine!) followed by a dip into seasoned bread crumbs (I used plain and added my own spices as seasoning). Once coated, I sauteed the chicken in a skillet, with a drizzle of EVOO, until cooked through (around 10 minutes).
Once the chicken was cooked through, I poured around 1/3 cup, plus a few extra splashes, of buffalo sauce over the chicken, and let it saute an extra couple minutes. Check out who makes buffalo sauce now – Sweet Baby Ray’s!! Possibly my favorite BBQ sauce, but now in Buffalo! Hollar!
The buffalo-sauce coated chicken was sprinkled with a little shredded monterey jack cheese. Mmmm it was sure smelling good in the kitchen!
And voila! Buffalo Chicken and Sweet Cucumber Salad. What an excellent pairing. Tom rated the chicken a 10/10. 🙂 I will be making it again this week, and want to make the cucumber salad again soon too.