Such a Good Cook

For All Your Cooking Needs

Cucumber, Tomato and Blue Cheese Salad



  • 1 English cucumber, cubed
  • 4 plum tomatoes, cubed
  • 3 stalks celery, cubed
  • ½ cup crumbled blue cheese
  • ½ cup red wine vinegar
  • ½ cup fresh basil, finely chopped
  • ½ cup olive oil to drizzle
  • ½ teaspoon sea salt
  • ½ teaspoon pepper





  1. In a small bowl mix the vinegar, salt, pepper, basil.  Wisk in olive oil. Set aside.
  2. In a mixing bowl, place cucumber, tomato, celery and blue cheese.  Pour the vinegar mix over top of the cucumbers and toss.

Utica Greens

Utica Greens are very popular in Central New York with Utica, New York claiming the rights as the originator of the recipe.  I'm can't say for sure where they got their start but I can say for sure they sure are delicious! 

• 1 large head escarole
• 4 thin slices prosciutto, chopped
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• 2 Italian long hot peppers, seeded & julienned
• 1/2 cup bread crumbs
• 1/4 cup Pecorino Romano cheese, grated
• 1 cup chicken broth
• salt and pepper, to taste

  1. Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so it’s tender and wilted.
  2. Place olive oil in a sauté pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic. Add seeded peppers and cook another minute or so.
  3. Add the escarole and all the other ingredients in the pan. Gradually add the breadcrumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle a little of the breadcrumbs and place under a broiler for 3-4 minutes. Serve hot.

Thai Noodles



·        1/2 pound dried rice noodles

·        1 pound skinless, boneless chicken breast halves

·        1 dash soy sauce

·        1 green bell pepper, sliced

·        1 red bell pepper, sliced

·        1 cucumber, coarsely chopped

·        1 carrot, grated

·        10 mushrooms, halved

·        1 onion, chopped

·        2 cloves garlic, minced

·        1 tablespoon minced fresh ginger root

·        1 1/2 tablespoons red chile sauce

·        3/4-cup peanut sauce

·        2 tablespoons oyster sauce

·        1-tablespoon sesame oil

·        1 tablespoon sesame seeds




1.      Cook rice noodles according to package directions.

2.      Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

3.      In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through

4.      Toss cooked rice noodles with sauté. Garnish with sesame seeds