Cucumber smoked salmon cream cheese appetizer flavored with ranch dry seasoning mix.
Since it is entertaining seasoning, I am going to start with some easy, yet impressive bite –sized appetizers and am starting with this cucumber salmon cream cheese appetizer. You know why? They are no bake, easy, yet elegant and really tasty.
So I had to prepare some tasty delights for a tea party this weekend and this was one on the menu, together with scones, and other scrumptious little bites. This cucumber cream cheese salmon canapes were a hit -it did not las
This is one of my favorites; pick me up cucumber canapé made with smoked salmon or roasted bell pepper for vegetarian option. Either option tastes really good. What makes it so delicious is the creamy filling.
The creamy filling can be made days in advance – if you plan on make a bunch of thee, you can do the, peeling, cutting the day before – I prefer this option because it actually dries out the cucumber making it sturdy enough to hold the filling.
However, you do not have to do if serving it for a just a few – it disappears easily.
I lightened up this cucumber by using low fat cream cheese, mayonnaise and low fat sour cream
Recipe type: Appetizer
- 2 cucumbers washed
- 8-oUnce low fat whipped cream cheese
- ½ cup low fat mayonnaise
- ½ cup low fat sour cream
- 1 tablespoon or more dry ranch mix dressing
- 4 ounces smoked salmon/lox or roasted bell pepper
- Chives, for garnish
- Cut off the ends of your cucumber. Then using a potato peeler make your cucumber look beautiful by creating stripes down the sides of the cucumbers. Cut cucumber into about 1inch rounds
- Scoop out the seeds and flesh from each cucumber slice- careful not to scoop a lot of the flesh.
- Place cucumber side down on paper towel to soak up excess water.
- Mix cream cheese, sour cream , mayonnaise and ranch seasonings. Place in the fridge
- When ready place or pipe cream cheese filling into the cucumber.
- Slice lox and place around cucumber or place on top of cheese filling.
- Decorate with chives
African Peanut Stew-Creamy ,Quick and easy groundnut Stew.
In the West, Groundnuts are almost invariably eaten as snack, mixed into salads, or transformed into peanut butter paste. However, in Africa, this nut has been an important source of food for centuries –and it is used in a number of different ways-throughout the continent depending on the region-a little goes a long way. The most common use is to flavor sauces, soups or add thickness any meal.
In West Africa, It is used to make this hearty stew – a rich stew with a tempting combination of flavors – garlic, ginger, herbs and of course a little bit of spice. The good thing about this recipe is that it is open to so many variations based on your preferences, availability of ingredients and time. You can never go wrong with this soup.
Here, I used Peanut butter paste. You can use any variety depending on what you have on hand- go for 100% Peanut butter for an intensified peanut flavor without the added sugar. It does make a difference.
Don’t sweat it though, I must admit that I sometimes use whatever brand I have on hand.
If you have time just make your own peanut butter by grinding roasted peanuts in a food processor or coffee grinder. That’s how this stew is made in Africa
Traditionally ground soup or stew is made with peanuts, tomatoes, onions with or without protein depending ones preference. You may use less oil or omit completely for a healthier stew – just omit the tomato sauce.
Serve with any starchy side rice, plantains, potatoes and or vegetables
African Peanut Stew
Recipe type: Main
- ¼ cup oil
- 2- 3 pounds chicken legs or thighs
- 1-teaspoon paprika
- 2 fresh tomatoes
- 1 medium onion chopped
- 4 garlic cloves
- ½ teaspoon ginger chopped
- 3 tablespoons parsley
- ½ cup Peanut butter or peanut paste
- 1 teaspoon chicken bouillon (optional)
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- Season chicken with your favorite seasoning – I used creole or just use, salt and pepper. Set aside.
- Blend tomatoes, ½ of the onions, garlic, parsley, and ginger. Set aside
- In a large pot or saucepan heat oil over medium heat, then add the chicken and brown on both sides about 5-10 minutes. Remove chicken and set aside. You may skip this step and proceed with the next.
- Add remaining onions, to the saucepan, stir for about 2 minutes then add tomato sauce and paprika
- Pour the tomato mixture into the saucepan -bring to a boil and let it simmer stirring frequently to prevent any burns- about 5 minutes.
- Next, add the peanut butter, chicken and 2 cups of water or chicken stock, season with, chicken bouillon, salt and cayenne pepper. Let it simmer for about 10 minutes or more
- Adjust the soup thickness with water/chicken stock if necessary and let simmer to desired thickness
- Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it with rice.