Cucumbers With A Kick Recipes Recipe For Deviled

ASIAN-INSPIRED CUCUMBERS WITH A KICK

Steps:

• Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing.
• Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl.
• Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper.

HAM CUCUMBER CUPS

Steps:

• Use a melon baller to scoop out the center of each cucumber slice, leaving the bottom of the slice intact to make a small cup.
• Place ham, mayonnaise, Dijon mustard, and curry powder in a food processor and pulse a few times to mince and combine the filling.
• Spoon about 2 teaspoons filling into each cucumber cup.

CUCUMBERS WITH A KICK

Steps:

• peel cucumber.
• add into a storage container ( i use ziplock)
• seed lemon squeezing all juices into storage container and as much pulp as desired ( microwave lemon 10 seconds and roll to extract all the juice)
• add salt ( and if desired your chili powder)
• place lid on container and shake
• eat immediatly
• OR leave in fridge a day or so and by all means drink the juice!

BRAISED CUCUMBERS

Steps:

• Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
• Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

DEVILED EGGS WITH CUCUMBER, LEMON AND HERBS

Steps:

• Kathy's Note: Deviled eggs are such fun picnic food. The trick is making them ahead of time and figuring out a safe, secure way to transport them. You can pack them tightly in a covered shallow plastic container (use paper towels rolled into cigar shapes to create a buffer if there's room in the container and they are going to move around) These deviled eggs have a little makeover. I stuff the bottom of the cooked whites with a few surprises: cucumber, fresh herbs, and lemon. Then I top the fillings with a creamy egg mixture, so that each bite reveals a burst of flavor inside. Place the eggs on top of a bed of arugula, baby watercress or pea greens. Once you get the hang of these devilled egg surprises, you can create your own flavors; see below for some ideas to get you started. [sidebar title="Egg Tips: Hard Boiled and Cracking Secrets"] Place the eggs in a single layer in a large saucepan. Add cold water to cover the eggs by about an inch, and bring the water to a boil over high heat. When the water boils, cover the pan tightly, reduce the heat to low and cook 4 minutes. Remove the pan off the heat. Let the eggs sit for 10 minutes. Drain the water you cooked the eggs in out of the saucepan, keeping the eggs in the pan. Shake the pan back and forth and up and down a few times, so that the egg shells crack just a little. Then fill the pan with cold water; the water will seep into the cracks in the shells and separate the eggs from the shells, making them easier to peel once they've cooled.[/sidebar] Serves 8 to 12. Ingredients: 12 hard-boiled eggs (see below), peeled 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard Salt and freshly ground pepper 1 cup cucumber, peeled and finely chopped 1 tablespoon lemon juice 1 tablespoon finely chopped scallions 1 tablespoon fresh minced chives Instructions: Using a small, sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place in a small bowl. Mash the yolks with a fork, and add the mayonnaise, mustard, and salt and pepper to taste. Place a tiny bit of the cucumber, lemon juice, scallions and chives into the bottom of the egg whites. Add the remaining cucumber, lemon juice, scallions and chives into the egg yolk mixture and gently stir. Fill each egg half with a spoonful of the yolk mixture. Favorite Variations: Substitute 1 cup of any of the following for the cucumber-lemon-scallion-chive mixture above and proceed with the recipe: Thin slices of pitted green and/or black olives Chopped roasted red pepper Crumbled blue cheese or goat cheese with scallions Cooked crumbled bacon and scallions Chopped smoked salmon (or bluefish) with fresh dill and grated lemon zest