Cucumber Sandwiches

My garden runneth-over with vegetables!!!
I am always searching for new meal, salad, side dishes and appetizers I can use my various veggies in.
Recently I was cruising through Pintrest and came across those precious dainty cucumber finger sandwiches, bingo had to make them!
I am surprised I have never had these before.
So simple!
I made a couple variations of these finger sandwiches both were very tasty.

What you need:
1 cucumber, thinly sliced
10 pieces of white bread
8 oz cream cheese, softened
1 Tablespoon of dry package Hidden Valley ranch dressing

The second type of cucumber sandwich I used this spread:
4oz softened cream cheese
1 Tablespoon chopped chives
2 sliced green onions

How to make them:
Wash your cucumber and thinly slice them, pat dry
Mix together 4 oz of softened cream cheese and 1 Tablespoon of the Hidden Valley Ranch
Spread the cream cheese mix on 2 slices of white bread
Place cucumber slices on one of the slices of bread covering the bread, top with the other piece of cream cheese covered bread.

So now you have a sandwich, cut off the crusts, while pressing down gently squishing your sandwich, cut into 4 triangle pieces.

ENJOY!!!

Tex Mex Spinach Artichoke Dip

I love a classic spinach artichoke dip, but this one kicks it up baby and lets you know your alive!
Oh yeah delicious!!
You can almost trick yourself into thinking this dip is good for you with all the vegis in it :)
It is also very colorful.
Depending on your taste buds you can very the intensity of the heat you add into the ingredient.
If your a light weight and can't handle the spiciness of the peppers leave them out or don't add as many in as this recipe calls for.
I love a dip where there is not much to it but a few chops and stirring it all together, there is always something that needs to be done, gotta find time where we can right?!

Ok so this is what you need to gather for this dip:
10 oz Spinach, I used frozen (defrost and drain)
10os can artichokes, drained and chopped
1 Jalapeno, roasted and chopped
1 Plabano or Banana Pepper, roasted and chopped
1 Bell pepper, I used an orange one, roasted and chopped
2 8 oz packs softened cream cheese
1 cup sour cream
2 cups shredded mozzarella/parmazan cheese
1/4 Teaspoon pepper
4 cloves garlic, chopped

How to make the dip:
Start by preheating your oven and set to broil
Clean our the insides of your peppers, place on a baking sheet, rub with olive oil
Place in your oven and broil until blackened, about 5 minutes (make sure to keep an eye on them)
Remove and set aside
While your peppers are cooling a bit so you can handle them

Combine all your remaining ingredients reserving 1 cup of the mozzarella, parmazan combination

The skins on your peppers should easily peal off, chop your peppers and add to your cream cheese mixture, stir well
Place into a baking dish and top with the remaining cup of cheese

Bake at 350 degress for 40 minutes
Serve with tortilla chips

Enjoy!

Beer Batter Cheese Curds

My youngest son LOVES when we go out to eat and the first thing he looks for on the menu are cheese curds and fried pickles.  OBSESSED!
Yes Yes I know not healthy at all, but I make sure that I shove fruits and vegetables in his mouth everyday, they even get past all of his griping about having to eat them :)
These little golden cheesy bites are very simple to make, very similar to my Fried Pickle recipe.
If your from the Midwest it's practically written in the bible that a good cheese curd has to be squeaky!

Here is what you are going to need:
 2 pound bag of fresh cheese curds, we went for the white cheddar curds
1 Cup flour
1/4 cup milk, whatever you have on hand we used 2%
3/4 cup of a beer of your chose, we used a light beer
1/2 Teaspoon salt
1/4 Teaspoon Cajun seasoning, I went with my favorite Tony's
2 Eggs
Oil for frying

How to Make them:
Start by warming your oil, carefully sprinkle the oil with water to see if it bubbles. That is when it is ready.
In a mixing bowl stir together all ingredients saving the curds till last.

Add only 5 or 6 curds into the hot oil at a time otherwise they all clump together, I know from experience here.
Cook the curds approximately 1 to 2 minutes until golden brown, carefully remove the curds with a slotted spoon.
Lay them out on a plate covered my a paper towel to drain off any excess oil.

Serve warm and enjoy!!

Crooked Pint

I feel like a big fibber!  I said "I'm back"!  and then I disappear for days, weeks????  
Sorry, I have my son home for the summer, I am gardening and trying to keep the kiddo off the computer and XBox that is a chore in it's self!
I always find time for the hubbie so here is another restaurant review for ya! 
My daughter recently moved out on her own for the first time (crying on the inside) no I'm kidding, I am very proud of her and happy for her.
Anyhow.......... She went to a newer restaurant by her home called the Crooked Pint, love the name.
We have actually been there twice now (hubbies idea).  
He, as always.  Loved the food there.
Both times he tried their Hot Lips Lucy, Serrano peppers, habanero jack, sautéed onions, and spicy bistro sauce.
I ordered a lobster grilled cheese the first time we went there and a bacon burger the second time, mmmm nummmmm. 
Silly me, appetizers come first and I'm telling you about them last :)
We have tried the Tater Tots and the Spicy stuffed pickle chips.
Both super good!  Both very creative appetizers in my eyes.
The Tater Tots are like a cheesy casserole in a mini fried bite or hot dish if your from Minnesota :0
The Spicy stuffed pickle chips are a combination of fried pickles and cream cheese jalapeno poppers, say what!!!!  Num I want one now!
Now on to the atmosphere, there is a nice bar area then the restaurant has a glass retractable roof!  Shut up right!  
You can also sit out side next to bocce ball area, super fun game if you have not tried yet.
There is a Minneapolis location and another in  Apple Valley, we visited the Apple Valley restaurant.
Here is another restaurant to put on your list of places to try if your ever in the area.