Southern Tomato Cucumber Salad

Lol, you know any salad automatically becomes a “southern” salad when you add a cup of sugar to it. And this southern tomato cucumber salad recipe certainly does contain almost that much sugar!

But it’s still one of my favorite summertime side dishes. I just made a batch for this weekend so decided to share the recipe while it’s fresh on my mind.

It’s very easy to make too. Check it out.

Ingredients
1 white onion, chopped
2-3 large tomatoes, chopped
3-4 large cucumbers, chopped
1/2 cup water
3/4 cup sugar
1 cup vinegar
1 tablespoon black pepper

Instructions
1) Put chopped onion, tomatoes, cucumbers into a large bowl or Tupperware.

2) Heat water, sugar, vinegar, black pepper until sugar is completely dissolved.

3) Pour this mixture onto the chopped vegetables. The mixture might not cover the entire batch of chopped vegetables – if not, make sure to toss the vegetables frequently in the next couple of hours to ensure the flavors get absorbed evenly. The first couple hours are most important for this.

4) Refrigerate overnight. Stir occasionally to ensure flavors are well-integrated.

5) Enjoy. 🙂

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Delicious Rotel Breakfast Casserole

Rotel Breakfast Casserole

It’s time for another fave comfort recipe! This time it’s a rotel breakfast casserole. Everyone in the fam loves it.

Rotel Breakfast Casserole / Image Source: Pepper V.
Rotel Breakfast Casserole / Image Source: Pepper V.

Ingredients:
1 lb breakfast sausage, browned and drained
3 eggs
1 1/3 cup milk
3/4 cup Bisquick mix
1 cup shredded Cheddar cheese
1 can Rotel, drained
Salt and pepper to taste

If you don’t want the Rotel flavor in your dish (or you don’t have Rotel available locally), just substitute the Rotel with 1/2 cup chopped onions instead.

Instructions:
Heat oven to 425 degrees.
Mix eggs, milk, Bisquick, Rotel, and salt and pepper together until well blended.
Stir in sausage and cheese into the mixture.
Grease a casserole dish.
Pour mixture into casserole dish.
Bake uncovered 35-40minutes, or until center tests clean. (Do make sure to check the center because if it is still liquid there, then it is not ready to eat).
Cool 5 minutes.

Rotel / Image Source: Pepper V.

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Easy Tomato Garlic Bruschetta

Tomato Garlic Bruschetta

So once upon a time when we were allowed to have social gatherings, one of my favorites dishes to make is my Tomato Garlic Bruschetta appetizer. I always enjoyed making it for others because it always received great compliments and I live for the positive reinforcement.

It’s surprisingly very easy to make as well.

Here are the ingredients you’ll need:

  • 1 French loaf
  • 4 cups (or 2 lbs) tomatoes, diced
  • Ÿ cup white onion, finely minced
  • Ÿ cup fresh basil leaves, finely chopped
  • 1 teaspoon garlic, finely minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • Ÿ teaspoon black pepper

Instructions for preparing the bread:

  • Preheat oven to 450ÂşF.
  • Cut the French loaf into thin slices.
  • Lightly brush olive oil on both sides of each slice.
  • Bake until the surface is lightly browned, about 5 minutes per side.

Instructions for preparing the tomato garlic bruschetta:

  • In a bowl, add the tomatoes, onions, basil, garlic, salt and black pepper. Stir to combine.
  • Add the olive oil, stir to combine. Taste and season with salt and pepper as desired. Serve immediately or chill.

Instructions for serving the tomato garlic bruschetta:

  • Keep the bread and the bruschetta separate from each other prior to serving. This prevents the bread from getting soggy.
  • Immediately prior to serving, the bruschetta is to be added to the top of each bread slice.

I bring this tomato garlic bruschetta dish to dinners or to potluck-ish gatherings and everyone always compliments this appetizer. I love it too. I can eat it as a snack.

Delicious Spinach Tomato Tortellini

Spinach Tomato Tortellini

Anybody else tired of thanksgiving turkey yet? If you’re like me and craving something completely different, then try this spinach tomato tortellini recipe. It’s delicious, one of my favorite meals, and also quite easy to make.

Spinach Tomato Tortellini / Image Source: Pepper V.

You’ll need the following ingredients…

1 pkg (20 oz.) refrigerated three cheese tortellini
3 Tbsp butter
2 Tbsp garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk (I use whole milk, but 2% should work too)
1/2 cup heavy cream
1 can (14.5 oz.) petite diced tomatoes (undrained)
7oz fresh spinach (I buy the 10oz package, and save the remainder for a salad later)
3 Tbsp chopped fresh basil
2 tsp chopped fresh oregano
Salt and freshly ground black pepper
1/2 cup finely shredded parmesan cheese, plus more for serving
Red pepper flakes, for serving (optional)

And then follow these steps:

  1. Cook tortellini according to directions listed on package.
  2. Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
  3. While whisking, slowly pour in milk and cream, then whisk until smooth.
  4. Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
  5. Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
  6. Toss cooked and drained tortellini into sauce mixture.
  7. Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.

Chicken Rotel Spaghetti

Chicken Rotel Spaghetti is one of my favorite comfort meals. And it makes a ton so it’ll either serve a large crowd of people, or the leftovers will serve you well the next day too. I love it.

Chicken Rotel Spaghetti / Image Source: Pepper V.
Chicken Rotel Spaghetti / Image Source: Pepper V. To

Try it and let me know what you think! I’m open for suggestions on how to make it even tastier. 😁

Ingredients

  • 1.5 lb Cooked Chicken
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 pound Velvetta Cheese, cubed
  • 1 can Rotel, do not drain
  • 1 large white onion, diced
  • 1 package Spaghetti (16 oz)
  • Butter or olive oil
  • Garlic powder, optional

Directions

  1. Preheat oven to 350 degrees.
  2. Shred chicken and set aside.
  3. Cook spaghetti to the package instructions. I like cutting up the cooked spaghetti for easier mixing into the sauce later, but that’s up to you.
  4. Sautee the onions lightly, in either a small dab of butter or olive oil.
  5. Place the cream of chicken soup, cream of mushroom soup, velvetta cheese, sauteed onions, and rotel in a large pan or pot over LOW heat until the cheese is melted. Stir frequently.
  6. Optionally, add garlic powder to the sauce per your taste.
  7. Add the cooked spaghetti to the sauce. Then add the shredded chicken to the sauce. Combine well, and move everything to a baking dish.
  8. Bake for 20 minutes.
  9. Eat and be happy!

If you prefer to pin the recipe to your Pinterest, it’s here: https://pin.it/2h3hThs