Summer Chillin Day 8

Summer Chillin Button (1)Welcome to the final day of the Summer Chillin’ blog hop!

Throughout the hop we’ve gained some great recipes for our summer enjoyment. Let’s recap some of my favs:

No Bake Cheesecake

Double Lemon Cream Cheese Thumbprint Cookies

Quinoa Salad

The no-recipe Pork Chili recipe

Blended Strawberry Lemonade and Cake Batter Red Velvet Chocolate Chip Cookies

Orange Custard and Apple Crumb Pie

Mint Juleps and How to make Sex on the Beach

Better than Sex Cake

Chicken and Ham Cannelloni and Strawberry Cheesecake

Lavender Margaritas

Too Loose Juice, SoCo Slush, and New Orleans Style Red Beans and Rice and BBQ Shrimp

Berry & Cream Cheese Swirl Sticky Brownie

Tater Tot Bombs

Cold Cucumber Soup, Cold Avocado Soup, Tomato Rolls and Feta and Pea Dip, Summer Pasta, French 75, Greek Potato Salad, Spicy Chicken and Herb Salad, and Chocolate Peanut Butter Sauce for Ice Cream

Feel free to snarfle any and all of the above recipes for your summer eating enjoyment.

My final recipe of the Blog Hop is below. It might sound odd, but it’s very tasty, I assure you. I’m looking forward to having it again soon.

Stir-Fried Diced Chicken and Cucumber

3 teaspoons sugar
1/4 cup sherry
3 teaspoons minced garlic
1 teaspoon ground ginger
3/4 pound chicken tenders cut into 1/2-inch cubes
2 tablespoons cornstarch
1 tablespoon hoisin sauce
1 tablespoon water
1 medium cucumber (peeled and cut into 1/2-inch cubes, about 2 cups)
1 tablespoon sesame oil
2 scallions, sliced

Mix sugar with sherry, garlic and ground ginger. Marinate the chicken in this mixture for 10 minutes while you prepare the other ingredients. Remove chicken to a plate, reserving marinade. Sprinkle cornstarch over chicken and toss. Set aside. Mix hoisin sauce and water with marinade.

Heat sesame oil in wok or skillet over medium-high. Add chicken, leaving any liquid on the plate. Stir-fry 3 minutes. Add cucumber and stir-fry 2 minutes. Remove to a bowl. Add marinade to pan and cook 1 minute. Pour sauce over chicken and cucumbers; toss well. Add salt and pepper to taste. Sprinkle with scallions.

Yield: 2 servings.

Nutrition information per serving: 392 cal (27 percent from fat), 11.8 g total fat (2 g saturated), 108 mg chol, 25.3 g carbo, 38 g pro, 338 mg sodium, 1.8 g dietary fiber

I hope you’ve enjoyed this hop and met some great authors along the way. I hope to do it again next year, so get your recipe books handy! Until then, good eating to you!

Eva

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