This is the most amazing water, if you love cucumbers and lemons like I do! I cannot for the life of me find the original website that I got the recipe from, but I found many websites with the same recipe… did that make sense? Anyway…. lets get started! It will just take about 15 minutes to put it together, but let it sit overnight before you start downing this incredible beverage that is suppose to be wonderful for your skin and digestive system!
- 2 Liters of Water
- 1 Cucumber
- 1 Lemon
- 10-12 FRESH mint leaves
- 1 Tsp of fresh grated ginger (mmmmm love this)
Mix well, I added ice.. I have no clue why.. probably just wanting to drink it right then! But I let it sit over night and enjoyed it over the next couple of days.. now its always on hand! Enjoy!
I know I know.. first look and you think… that is NOT sushi.. and you are partly right. However, while I love “real” sushi, I’m not a fan of Nori (the seaweed wraps around it) . And hey call me redneck, but I kinda like those little bites of rice with imitation crab from your local Chinese restaurant every now and then. The single most important part of this recipe is making sure you use REAL SUSHI RICE – about 3-4 cups, cooked and cooled. Mix 2 T. of rice vinegar and 2 T. of sugar on low heat – Mix this into your sushi rice to taste.. Mmm mmm.. love love love sticky sushi rice!!
So what I did was mix 4 oz cream cheese, 1/3 cup of imitation crab (use more or less), about 1/4 C of diced carrots (very thin) and 1/4 C of diced cucumber. Place this in the fridge while you prepare your cucumbers. If you notice I hollowed out one, and made a little cucumber “cup”. Right before use I added the avocados so they would not get mushy and turn my mixture green.
With half my mixture I combined it with sushi rice and used this as the filling for the cucumber, then slicing it in approximately 1/4 in pieces. For the cucumber cup I filled it with sushi rice, topped it with the mixture and sprinkled with sesame seeds.
Sushi balls!! This was quite an experiment, it ended up just just grabbing a little rice, a little sushi mixture and (making sure hands are wet) rolling it into a ball and then in sesame seeds!
Serve with soy sauce and wasabi (and those wasabi peas if you dare!! Boy those are HOT)
I’ve decided there are as many recipes out there for baked tomatoes as there are for your “family’s homemade apple pie”. So I decided to take a little from each and make my own! What I would change the next time is use Panko Flakes instead of Ritz and perhaps Balsamic Vinegar for a bit of flavor.
- 5 Slices 1/4 inch slices of beefsteak tomatoes (Homegrown if you can get them!)
- 1 Cup Mozzarella
- 1/4 Cup finely crushed cracker crumbs, panko, or bread crumbs
- 1/2 tsp garlic powder
- Salt and Pepper to taste
- 1 tsp of dried Italian Seasoning (fresh if you have them)
- Fresh Oregano, chopped
- Extra Virgin Olive Oil (EVOO)
Preheat oven to 350
Combine cheese, cracker crumbs, garlic powder, salt & pepper, and Italian seasoning. Place tomato slices on foil lined pan. I like to use a light spray of EVOO to avoid sticking. Top equally with cheese mixture, drizzle with EVOO – At this point you can either add your fresh Oregano before or after cooking – I did both. Place in 350 degree oven for approximately 5-10 min, keep an eye on this it cooks quick! When cheese is just starting to melt and tomatoes are warm, turn your broiler on and cook 6 inches from heat for 1-2 minutes until you get a nice crisp from your crumbs and the cheese starts to brown slightly. Serve with your favorite pasta or vegetables – I used fresh spinach and served with skinny bread sticks. A light quick meal