Chicken Cucumber Boats Recipes

Steps:

• Cut each cucumber lengthwise in half; scoop out pulp, leaving a 1/4-in. shell. In a bowl, mix yogurt, mayonnaise, garlic salt and 1 teaspoon dill; gently stir in chicken, 3/4 cup tomato and peas., Spoon into cucumber shells. Top with the remaining tomato and dill.

Steps:

• Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a small bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.

Steps:

• Cut cucumbers in half lengthwise; remove seeds.
• With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat.
• In a bowl, combine the remaining ingredients.
• Spoon into cucumber boats.
• Refrigerate until serving.

Steps:

• Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
• Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
• Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
• Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
• Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
• Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
• Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.

Steps:

• In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
• Just before serving, add feta cheese to tomatoes and mix well.
• Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
• Serve right away.
• Preparation time does not include chilling time.

Steps:

• Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.

Steps:

• Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.