This is better than French fries. Really. There is no magic to this recipe – one I almost hesitate to call a recipe, it’s so easy. And I promise you, a vegetable never tasted so good! I can almost guarantee it’ll be one of your …
Five Minutes with Kelsey Gibbs, Manager of Coastal Cupcakes: “When I go to other cities, I always try their cupcakes. I have to find a cupcake shop to see what they are doing. I have become really familiar with the whole cupcake culture. We’ve been …
Employ your inner artistic self to layer the pears over the almond cream in this elegant pear almond tart for a dessert that is a beautiful as it is delicious. Continue reading Kathy’s Pear Almond Tart
The search for the best shrimp and grits in Wilmington NC starts with an appreciation of the history of the dish. Think morning, hours before the sun rises. Crews of local shrimpers, headed out for a hard day at sea.
Five Minutes with Fanny Slater, author of the cookbook Orange, Lavender & Figs, and winner of The Rachael Ray Show Great American Cookbook Competition:
“This food thing, it’s always been a part of who I was. I just loved taking moments from my childhood and recreating them.“
This soup can be made in a slow cooker or on the stove top. These instructions are for the stove top, as that’s how I made it. If you want to use a slow cooker, I recommend cooking the vegetables first in a sauté pan …
Apricot Almond Goat Cheese with Peach Mango Preserves Combine roughly equal measurements in a shallow dish: Crushed roasted, salted almonds Chopped dried apricots Chopped fresh parsley Roll a 4 or 8 oz log of soft goat cheese in the mixture so that it is completely coated, …
If you’ve ever been to England and enjoyed a proper tea, you know that cucumber cream cheese sandwiches make a regular appearance on the savory table. Every once in a while, I get a craving for these simple, lovely little sandwich bites. They go equally well with iced sweet tea as with hot tea, so they very easily make the translation from British high tea to Southern light luncheon.
Serve them for your next card party, ladies’ lunch or Mah Jongg night. If you have extra dill-cream cheese, it’s great on a pita or bagel for another week, too.
The key to the perfect cucumber cream cheese sandwich is in the bread. I’ve found that the best is Pepperidge Farm white bread, with the crusts carefully cut off. A dense homemade white bread would be fine as well, but if it is too airy, it won’t hold up to the cucumbers, which are actually quite heavy. Be sure to use seedless English cucumbers, too, they are more expensive, but infinitely better in this fancy little tea sandwich. Of course, fresh dill is the only way to go – and you will find that it’s simple to snip into tiny pieces with your kitchen scissors.
Ingredients
Pepperidge Farm-type white bread, crusts removed
8 oz cream cheese
2 tbsp fresh dill
1 English cucumber
Instructions
1. Snip the fresh dill into fine pieces using kitchen scissors.
2. Combine softened (room temp) cream cheese with the dill, mixing well.
3. Use a vegetable peeler to partially remove the green peel from the cucumber, leaving “stripes”
4. Slice the cucumber into thin rounds
5. Remove the crust from the bread slices
6. Spread the bread liberally with cream cheese mixture, arrange cucumber slices on top and then cut into triangular pieces
7. Arrange on a serving platter
If I’d known making pasta could be this easy – without all the draining and straining mess – I’d have been making pasta this way for years. I don’t know if I’ll make it the “old way” again…this is easy, quick, and delish! And it …