Cucumbers are growing like crazy in my garden right now, and besides pickling them, I’m trying all kinds of crazy recipes. I saw a similar idea with zucchini, but I decided cucumbers would be best. Instead of bread, use a cucumber for your tuna salad. They are crisp and refreshing. This idea is fun for parties, or as a cool modern side dish this summer. Also try with shredded chicken or julienne veggies like carrots and radishes.
Wash a cucumber and slice in half. Use a large spoon to remove the core of the cucumber and to create your boat.
In a bowl, place the insides of your cucumber. Add 1 can of strained tuna, 2 diced shallots (or 1/4 cup diced onion), 1/3 cup mayo, and 2 Tbsp Dijon. Mix together.
Use a spoon to fill your cucumber boats. Top with shredded cheese if desired, and serve.
As one of the meals I had a lot growing up, I find this dish to be nostalgic. Baking the chicken in italian dressing is a simple way to impart flavor into the chicken while also being a fast way to add the flavor. I was able to use the leftover italian dressing from my cucumbers in italian dressing. You can use any cut of chicken you like, I’m just used to either a breast or tenderloins. This dish can easily be made in bulk as well if you have many mouths to feed and stomachs to fill.
Place your chicken in a bowl and cover it with Italian dressing.
Heat the oven to 400 F.
Once heated, transfer the chicken and Italian dressing into a baking dish.
Bake for 30 minutes or until an internal temperature of 165 F is reached.
I made extra chicken patties the other day when I made the chicken parm sandwiches, and I had some bacon on hand, so I had to make this beauty. It’s a very simple sandwich, but it’s incredibly filling and the flavor is full while not being fatty or greasy. It would be great for lunch or dinner, and even a great option for a cookout.
Cook chicken patties as recommended on packaging.
Cook bacon to your desired texture.
Toast bread
Layer on toast, chicken patty, a slice of American cheese, a slice of bacon split in half. Add torn lettuce, top with ranch dressing. Add mayo to your top piece of bread, close sandwich and enjoy!
This is a quick and easy meal. I used Aldi brand chicken patties, and they were very good. I used American cheese, and my sandwiches were assembled in less than 15 minutes. I recommend getting a good toast on your bread and adding the sauce to the chicken and cheese and not directly to the bread, or it will get soggy.
Cook chicken patties as recommended on packaging.
Toast your bread.
In a sauce pan, add tomato sauce. Add 2 tsp garlic powder, and 1 Tbsp Italian seasoning. Stir and heat over very low heat until boiling.
Stack your chicken with cheese and 2 Tbsp sauce, top with bread, and enjoy!
To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.
Heat 3 cups oil in a large dutch oven over medium heat.
In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.
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