Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.

I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!

Creamy Cucumber SaladAlthough this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad

Course Salad
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 6 -8 servings
Author Mike

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 4 teaspoons white vinegar
  • 1/2 teaspoons dry dill weed about a teaspoon of fresh, minced
  • 1/2 teaspoons Kosher salt
  • 4 medium cucumbers peeled and sliced
  • 3 green onions chopped

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
  • Add the cucumbers and onions. Toss.
  • Cover and chill at least one hour before serving.

Spicy Creamy Coconut Salad Dressing

I smoked a few shrimp the other day since I already had the smoker going. I figured they’d be great in a Cobb salad, and I was right. For some reason, I was hankerin’ for a nice creamy dressing to top off the salad. But not any ole wimpy dressing. Something with a kick, something spicy. And something that makes you think about the tropics. Like coconut. I love the taste and creaminess of coconut so I made a spicy creamy coconut salad dressing that satisfied all of my cravings!

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies.
Spicy Creamy Coconut Salad DressingI love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Also try my Cajun dip and salad dressing and my Honky Tonk sweet and spicy salad dressing.

Spicy Creamy Coconut Salad Dressing

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Mike

Ingredients

  • 1/2 cup coconut milk
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Freshly ground black pepper and Kosher salt to taste

Instructions

  • Whisk together all ingredients.
  • Refrigerate until ready to use.

Spicy Avocado Salad Dressing

I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Spicy Avocado Salad DressingThis dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Spicy Avocado Salad Dressing

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups
Author Mike

Ingredients

  • 2 ripe avocados chopped
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 medium jalapeno pepper seeded, chopped
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Place all but the salt and pepper into a blender and pulse until smooth.
  • Season with salt and pepper and pulse a few more times.
  • If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.

Stroganoff Hot Dogs

There’s just no reason to get bored with hot dogs. I make them often, specially during the nicer weather months of the year. Fortunately, it takes very little effort to transform a normal dog into something fantastic. These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. For easy outdoor cooking, cook the onions and mushrooms on the same grill you cook the dogs on, using a vegetable basket or griddle.
Stroganoff Hot DogsA nice Italian sausage or bratwurst can be substituted for hot dogs for an even more amazing dish.

Also try the Capone hot dog.

Stroganoff Hot Dogs

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Mike

Ingredients

  • 2 hot dog buns
  • 2 all-beef hot dogs
  • 1 teaspoon olive oil
  • 1/4 cup fresh mushrooms sliced
  • 1/4 cup sweet onion sliced
  • 1/4 cup iceberg lettuce shredded
  • 1/2 Roma tomato seeded, chopped
  • 1-2 tablespoons sour cream
  • 2 slices Swiss cheese

Instructions

  • Toast the buns, if desired
  • Cook the hot dogs on the grill or per package instructions.
  • Mix the mushrooms and sweet onion with the oil. Saute in a skillet over medium heat or on the grill until just turning tender.
  • In a medium bowl combine the cooked onion and mushroom, the lettuce, tomato and sour cream. Stir well.
  • Top buns with a slice of cheese each.
  • Add the hot dogs and onion mixture. Enjoy!

Creamy Italian Dressing

I have a recipe for creamy Italian dressing that I’ve used before. It has a little kick from onion, and tastes great, but I needed something with a little smoother texture and not the same onion bite.

This version is perfect. Just make sure to let it get happy in the fridge overnight before using it.

Also try my creamy poppyseed dressing.

Creamy Italian Dressing

Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Author Mike

Ingredients

  • 3/4 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable or olive oil
  • 1 tablespoon water
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 clove garlic minced

Instructions

  • Whisk all ingredients together.
  • Alternatively, put all ingredients into a resealable jar. Shake well.
  • Refrigerate overnight before using.

Creamy Garlic-Cauliflower Bake

This is the first time I’ve cooked with the new Philadelphia savory garlic cooking creme, and I have to say, I was pretty happy with the end result. The flavor is definitely there. If you know someone that isn’t a fan of cauliflower, this creamy garlic-cauliflower bake side dish will change their minds in one bite.Creamy Garlic-Cauliflower BakeAlso try Chef Paul Prudhomme’s Cajun cauliflower.

Creamy Garlic-Cauliflower Bake

Course Side
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 -10

Ingredients

  • 10 cups cauliflower florets cut into bite-sized pieces (2 medium heads)
  • 1 can yellow corn drained
  • 1 medium red pepper chopped
  • 2 10 ounce tubs Philadelphia Savory Garlic Cooking Creme
  • 20 Ritz crackers coarsely crushed (about 3/4 cup)
  • 1 cup extra sharp cheddar cheese shredded
  • 1/4 cup fresh parsley chopped

Instructions

  • Preheat oven to 425° F.
  • Bring a large pot of lightly salted water to a boil.
  • Add cauliflower and let boil 3-4 minutes until just starting to get tender.
  • Remove cauliflower to drain, but reserve 1/4 cup of the cooking water.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Add the cauliflower, peppers and cooking creme. Stir to coat and spread out evenly. If the mixture is too thick to stir, add a bit of the reserved cooking water.
  • In a medium bowl, combine the crackers, cheese, and fresh parsley. Sprinkle over the cauliflower mixture.
  • Cover the baking dish with aluminum and bake 25 minutes.
  • Remove foil and bake another 5-10 minutes or until top is lightly browned.

Paprika Chicken with Sour Cream Gravy

I was jonesin’ for comfort food the other day, so I made some. It’s kind of hard to tell, but under that mound of gravy is a juicy, tender chicken breast. This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.Paprika Chicken with Sour Cream GravyAlthough the recipe for paprika chicken with sour cream gravy doesn’t call for it, I butterfly the chicken first. The chicken cooks more evenly when it is first butterflied.

Also try my blackened chicken Alfredo and my delicious chicken cordon bleu casserole.

Paprika Chicken with Sour Cream Gravy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Mike

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoons salt
  • 1 teaspoons pepper
  • 1 teaspoons garlic powder
  • 1 teaspoons cayenne pepper
  • 4 boneless skinless chicken breasts trimmed
  • 1/4 cup butter
  • 1 10 1/2 ounce can cream of chicken soup
  • 1/4 cup plus a little more for garnish green onions, sliced
  • 8 ounces sour cream

Instructions

  • Combine the seasonings in a large resealable baggie.
  • Add chicken breasts, one at a time, to the baggie, seal, and shake to coat.
  • Melt the butter in a large skillet over high heat.
  • Add chicken breasts and brown on each side, about 4 minutes per.
  • Add soup and green onions. Reduce heat to medium..
  • Cover and cook 10 minutes
  • Remove chicken to a plate.
  • Add the sour cream and whisk until well combined and heated through.
  • Add the chicken back in and heat through.
  • Serve garnished with more green onions.