Skip to main content

Stuffed Cucumbers ~ the 2nd Time Around

Thanks to Alice, my late mother-in-law, it’s the same old question every summer:
“When are you making stuffed cucumbers?”

The truth is, it’s my pleasure to make the dish, I enjoy cooking it, and I wouldn’t dream of not making stuffed cucumbers!

1 this cucbowl
My MIL introduced me to stuffed cucumbers many years ago; I posted it over 5 years ago, way back here ~ it begged to be posted again, it’s that good! 

A little time consuming, it might be, but it’s easy, not a plethora of ingredients; with the results amazing you, making your diners happy to be around your table.

To start, peel the cucumbers, and removed the seeds carefully.  Let them soak in salt water while you tend to the rest of the recipe.

Meatcucsbowl
I used canned tomatoes, incorporate fresh tomatoes from your garden, if you wish.  
Add chopped onions, seasonings and a touch of brown sugar to cut the acidity.  
Simmer on medium-low heat while stuffing cucumbers.

Cucsinpan
This time, to season the meat, I used McCormick Grill Mates Montreal Seasoning, plus a sprinkling of ground basil.  This was the best, all the meat needed, and I will be doing that from now on!

Stuff the cucumbers with the meat, place in the sauce and simmer until transparent.

Cucsinpanwwmeatballs
A perfect summertime meal to us, with a crusty bread and a salad of mesclun greens ~ I’m hoping you give it a go ~ and like it too!

Stuffed Cucumbers

Ingredients:
6 cucumbers, ends cut off and peeled

For the sauce:
1 (28-ounce) can crushed tomates
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
1 large sweet onion, chopped
1 tablespoon brown sugar
Salt and pepper, to taste

Ingredients for the meat:
3 pounds extra-lean ground beef*
4 tablespoons McCormick Grill Mates Montreal Steak Seasoning
2 teaspoons dried basil

Method:
Peel cucumbers, cut off ends until you can see the seeds; carefully scoop out seeds with a knife, without cutting through meat of cucumber.
Add 1 teaspoon of salt to water in a large bowl.
Add cucumbers and let soak for 30 minutes or so (while you make the sauce and meat.)
In a large pot, add tomato products, onion, brown sugar and salt and pepper.
Bring to a boil, reduce heat to low, and simmer while preparing meat and cucumbers, stirring occasionally.
Combine ground beef and seasonings for the stuffing and meatballs.
Drain cucumbers.
Stuff cucumbers carefully with the meat.
Place stuffed cucumbers in tomato sauce.
Cook on medium-low heat for 45 minutes to 1 hour, until the cucumbers are slightly transparent, stirring occasionally. (Cooked too long, the cucumbers will break apart.)
Serve stuffed cucumbers in a bowl with a couple of meatballs.
*Use less meat if you do not want meatballs.

ENJOY!

 

Comments

  1. I've never had nor heard of stuffed cucumbers! They look delicious!!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. Thanks, Bonnie! We love them!!!

      Delete
  2. Pam, I like cucumbers but I'm with Bonnie. I'd never heard of stuffed cucumbers either... Very cleaver! Another way to get our veggies and satisfy my carnivorous needs... Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, David! It is clever, and I guess it was her original recipe due to a surplus of cucs. Have a great weekend!

      Delete
  3. Never heard of these..like David and Bonnie..but they look great!

    ReplyDelete
    Replies
    1. Nana, thanks! They are really great! Take care

      Delete
  4. Hi Pam,
    I have never heard of stuffed cucumbers with meat before. I have seen and made stuffed cucumbers with a cheese stuffing for appetizers. You cut them in rounds and fill them with cream cheese mix. I love your dish..it is so delicious looking and different. Simple and like you said not many ingredients...I will have to try this...thanks for sharing..enjoy your weekend!
    Dottie :)

    ReplyDelete
    Replies
    1. Thanks, Dottie! Your appetizers sound great, perfect for summer! My friend in school used to eat cucumber and cream cheese sandwiches. So much good food! Take care

      Delete
  5. Cooking a cucumber seems like a contradiction, though I tried it once long ago. I think I used a Julia Child recipe, though it wasn't with tomato sauce. That sounds very interesting. Family traditions are often the best.

    Good to hear from you... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Mae, you never know till you try it! Thanks for the visit!

      Delete
  6. certainly peeked my interests I love everything in here, never heard of them but would love one!

    ReplyDelete
  7. It has been AGES since I last had some stuffed cucumbers. They look so delicious in that tomato sauce.

    ReplyDelete
    Replies
    1. Glad you like them too, Angie! Have a great day!

      Delete
  8. Hi Pam, very interesting stuffed cucumber. And the stuffed cucumber drowning in the sauce look really inviting. :))
    Thanks for sharing your wonderful recipe.

    Have a nice day, regards
    Amelia

    ReplyDelete
    Replies
    1. Thanks, Ameilia! It's something out of the ordinary that we really like! Take care

      Delete
  9. This is such a neat recipe! I've never had cucumbers prepared like this (in fact, I'm not sure I've ever even had them cooked before). I'm pinning this to try.

    ReplyDelete
  10. I have never heard of this! It looks delish!

    ReplyDelete
  11. I have never heard of this! It looks delish!

    ReplyDelete
  12. i;ve never heard of these but they do sound delicious. Thanks so much.

    ReplyDelete
  13. Wow I need to make this dish with th cucumbers I have growing in my garden. I have never had Stuffed Cucumbers they looks delicious:).

    ReplyDelete
  14. We usually stuff zucchinis with ground meat and make an avgolemono sauce on top. Your cucumbers look so tasty!

    ReplyDelete
  15. I love cucumbers, but in a million years I never would have thought to stuff them. I will have to give this recipe a try. Thanks for sharing!

    ReplyDelete
  16. I'll join the group and say I've never hear of stuffed cucumbers but I love the idea! They look delicious, Pam!

    ReplyDelete
  17. I've never heard of stuffed cucumbers! So obviously I haven't had them, either. But that will change. :-) This is really inspired -- great recipe. Thanks!

    ReplyDelete
  18. Good afternoon Pam.....I enjoy your recipes on FB.....I've not had time to blog lately, but I have been keeping up with you on FB. This is a new one for me...Makes me wander who came up with the idea of stuffing cucumbers. I'll tell you though....it sure looks tasty!

    ReplyDelete
  19. Hi Pam, this looks very tasty, I never would of thought to stuff cucumbers. Looks delicious!!

    ReplyDelete
  20. Stuffed cucumbers? My brain just exploded. What a clever idea to learn from your mother-in-law. I can't wait to give this recipe a try.

    ReplyDelete
  21. What a neat thing. I've only used them cold but very cool on the hot idea. I could see this working with zukes, too.

    Neato.

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews