Lime Sublime Green Smoothie

Despite the pictures I post on facebook and instagram of some of the goodies I make, I do actually try to eat pretty healthy.  A mid-day green smoothie is almost a daily thing for me.  I started drinking  smoothies years ago as one of the first habits I picked up on my whole foods journey; a habit that I absolutely love.

By now I have a good repertoire of smoothies to choose from and change it up from day to day.  If you're a smoothie-drinker, I think you'll agree that being able to have a variety to choose from makes the habit a lot more enjoyable.

A few months ago I did a 30-day smoothie challenge and this smoothie was one of my favorites and probably the one I drink the most!  I love it because not only does it taste phenomenal but it's super low in calories as well and still packed with goodness.  This is always my go-to when I need a little detox as well.


Lime Sublime Green Smoothie
1 cup coconut water (or water or a combination)
1 cup frozen green grapes
1/2 cup fresh pineapple, frozen
2 handfuls of greens (spinach, kale, chard, etc.)
chunk of lime (make sure you wash it well) or use 1 tsp. zest and some juice if you don't have a high power blender
1 Tbsp. chia seeds
1 tsp. coconut oil (optional)
1 tsp. bee pollen (optional)
additional ice, if necessary

Place everything in a blender and blend until smooth.




SOURCE: adapted from Unconventional Kitchen

Stacked Chicken Enchiladas with Roatsted Tomatillo Salsa

The first time I made these, it was kind of a last minute deal, I just threw them together really and they turned out much better than I imagined.  I think I had originally planned on grilled chicken or something that night but forgot to defrost the chicken in time so had to do it in the microwave.  Well, I must have forgotten to decrease the power because before I knew it the chicken was poaching in it's own juices!!  Argh!

So, some quick thinking led me to my very last jar of bottled tomatillo salsa, some tortillas in the freezer and a few other fixings I found in the fridge.  I thought it would be edible at best but to my surprise my husband and I really enjoyed it and stacking the enchiladas this way made them fun to eat. 

This time around I was actually prepared for this meal and had a few extras I didn't have last time.  You're sure to love it!



Stacked Chicken Enchiladas with Roasted Tomatillo Salsa
serves about 8 (1 serving: half a stack)
 
for the salsa:
1 lb tomatillos, husked, rinsed and halved or quartered
3-4 garlic cloves, skins on
small onion, quartered
1 jalapeno pepper, halved and seeded
1-2 anaheim peppers, halved and seeded
olive oil
salt and pepper
half a bunch of cilantro
juice of a lime

for the chicken:
2 chicken breasts
1 cup chicken broth

for the filling:
1 can black beans, drained and rinsed (or about 2 cups cooked beans)
1 cup frozen corn
1 cup monterey jack cheese, shredded

remaining ingredients and garnishes:
12 corn tortillas
chopped cilantro
avocado, diced or sliced
caramelized onion
monterey jack cheese


Preheat oven to 500 degrees F. Line a cookie sheet with foil and.  Put tomatillos, garlic, onion and peppers on the sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat.  Bake for about 15-20 minutes or until the tomatillos begin to char.  Remove from oven and cool slightly.  Slip garlic from the skins and add it, along with the rest of the roasted veggies, to a blender or food processor.  Add cilantro and lime juice.  Blend until desired consistency.  Taste for seasoning and adjust as necessary.  Set aside.

While veggies are cooking, cook chicken. In a Dutch oven or a pot with a lid, add chicken and chicken broth.  Bring to a boil.  Reduce heat to medium, cover with lid and cook about 30 minutes.  Remove and cool slightly then shred with a fork. Return chicken to broth and add about 1/2 cup of the tomatillo salsa.  Add beans and corn and let simmer on low for about 5 minutes, or until heated through.  Remove from heat, add 1 cup cheese and stir to combine.

*If you want caramelized onion, start it while the chicken and veggies cook.  Slice 1 large onion and place in a large saute pan. Drizzle with a little olive oil and cook over medium heat until onions are soft and brown; about 15-20 minutes.

Reduce oven temperature to 350 degrees F. 

To assemble enchiladas, line a cookie sheet with a slipat or spray with cooking spray.  Lay out 4 tortillas layer with about 1/3 cup chicken mixture and another tablespoon or so of the tomatillo salsa.  Lay another tortilla, more chicken mixture and salsa.  Top with a final tortilla, a spoonful of salsa and a little extra cheese.  Place in oven and cook about 20 minutes or until cheese on top is bubbly and slightly browning.

Remove from oven and top with caramelized onion, cilantro and avocado.  Serve warm.

 

Michele's Notes:
-I actually made the salsa the night before which made dinner much quicker to throw together.  You can also do the chicken the night before as well to save time.
-I only made two stacks since we have many wee mouths in this house.  I saved the remaining chicken mixture and little bit of salsa I had left for a double duty meal the next night!!  I cooked about 6 oz. homestyle noodles in 6 cups chicken broth, then added the chicken and salsa and made a delicious soup.  


 SOURCE:  Salsa adapted from Our Best Bites

Black Beans and Coconut Rice with Mango Salsa

So, when my siblings and I were growing up, we would go through times here and there when my mom would say to us something to the effect of "we're going to be eating beans and rice for a while," meaning money is tight and we're eating cheap.  I, being my mother's daughter, have also used that phrase a time or two in our marriage, to which my husband would respond, "Great!  I love beans and rice!!"

This is, in fact, a cheap easy meal, but it's still packed with lots of nutrition and flavor!  I was actually drawn to making beans this time because I needed to increase my iron and potassium intake and turns out beans are great for that. 

I couldn't help but make this colorful salsa to top of the rice and beans.  Don't get me wrong, rice and beans are great by themselves but the fresh mango, avocado and tomato and the nice bite from the cilantro really brought it home for me.  Enjoy!


Black Beans and Coconut Rice with Mango Salsa
serves about 4

for the beans:
1 cup thinly sliced celery
2 cans black beans, drained and rinsed
1/2 small red onion, small diced
juice of 1 lime
1 tablespoon olive oil
1/4 tsp. cumin
pinch of smoked paprika

for the rice:
1 cup  jasmine rice
1 cup canned coconut milk (preferably full-fat)
1 cup water
pinch of salt
2 Tbsp. flaked coconut (optional)

for the salsa:
1 mango, diced
2 roma tomatoes, diced
1 avocado, diced
1 small anaheim pepper, finely diced (can substitute jalapeno for more heat)
2 green onions, chopped
1/2 cup cilantro, chopped
juice of 1 lime
salt and pepper


In a medium sauce pan, add rice, coconut milk, water, salt and flaked coconut (if desired).  Bring to a boil.  Reduce heat, cover and cook for 20 minutes.

Add the celery, black beans and onion to a salad bowl.  Squeeze lime, drizzle the olive oil and add the cumin and paprika.  Toss to coat.  Add a pinch of salt, if necessary.

In a smaller bowl, add the mango, tomato, avocado, pepper, onion and cilantro. Squeeze lime over it and add salt and pepper to taste.  Stir to coat. 

Once rice is finished cooking, allow to cool slightly.

Serve rice warm or at room temperature, topped with bean mixture and salsa.

Peanut Butter Banana-Oat Muffins

I've been gearing up for school to start for the past few weeks.  We're breakfast people, so not a whole lot of boxed cereal here, mostly home-cooked.  So, I decided to start doubling my recipes lately and throwing the rest in the freezer to stock up for those rushed early mornings.

Peanut butter and banana are one of my most favorite combinations when it comes to breakfast foods.  I thought about throwing chocolate chips in there, but I decided I shouldn't have chocolate with EVERY meal!!  Plus, we're trying to reduce the amount of sugar, especially refined, in our diets.  What's lovely about these muffins is the banana adds a natural sweetness so you can keep the amount of added sugar lower; remember the blacker the better when it comes to bananas for baking.

Another thing I love about these muffins is they are light and and have a very tender crumb.  No heavy whole wheat bricks here!!

Peanut Butter Banana-Oat Muffins
2 Tbsp. coconut oil
1 cup mashed banana, about 2 large
1/4 cup unrefined sugar (like sucanat)
1 egg
1 tsp. vanilla
1/4 cup natural peanut butter
1/4 cup Greek yogurt (preferably not low-fat)
1/2 milk (I use almond)
1 cup whole wheat flour
1/2 cup oat flour (put oats in blender or spice grinder to grind them up)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, mash banana.  Add coconut oil and sugar and whisk until coconut oil is well incorporated.  Add egg, vanilla, peanut butter, yogurt and milk and whisk.  Add they dry ingredients and stir just to combine.  Do not over mix.

Line muffin tin with liners and divide batter evenly into wells.

Bake at 400 degrees F for about 12-14 minutes.  Cool on wire rack.  Store in an airtight container.

Menu Plan Monday Week 34 (2013)

Wow!  School is starting in 2 days here and I can ALMOST wrap my head around it.  My oldest is going to first grade so it's the first year I'll have one gone all day.  Not sure how I feel about that.  I hope her sisters don't get lonely...I hope I don't get lonely.

So, being able to eat lunch at school has been a big deal!  My daughter and I sat down together and planned out the first 3 weeks of lunches that she was going to take to school.  She's super excited and to tell you the truth, so am I.  She's a pretty good eater when it comes down to it but can be picky and definitely drags her feet when something new is in front of her (even if she ends up liking it).  I want to sneak in some new things (like hummus and homemade beans) for her to try, hoping that in a less-stressful environment, (aka not the dinner table where mom is yelling at her to EAT) and with her friends she'll be more willing to just eat.  We'll see how that goes.

So, this week we're embracing some of the fruits of our harvest and have lots of corn, tomatoes, peaches and basil coming up.  Can't wait!!

Dinner Menu Week 34 (2013)
Monday
Spicy Bok Choy Rice Bowl

Tuesday
Cold Soba Noodles with Sesame Ginger Sauce
raw veggies

Wednesday
Corn and Basil Cakes
bacon
salad
fresh fruit

Thursday
Caramelized onion, Chipotle and Mushroom Burgers
salad
steak fries

Friday  
Smoky Heirloom Tomato and Grilled Peach Pasta Salad w/ Basil Vinaigrette

Saturday
Leftovers

Sunday
Summer Corn, Bacon and Potato Chowder

S'mores Fudge Bars

I obviously didn't get enough s'more goodness on National S'more day last week.  I just had to tempt fate and make these dang things. Then I went and figured out how many calories were in each one...yeah, don't do that!

These are seriously one of those things are are just soooo good, but you really should just stop at one.  They are sweet and rich and perfect!

Each layer has it's own deliciousness about it.  The graham layer is buttery and slightly salty and, of course, crumbly and crunchy.  The chocolate fudge layer is smooth and milk chocolaty.  I highly suggest you get Hershey's brand milk chocolate so it has that quintessential s'more taste.  The marshmallow layer is homemade goodness that far surpasses the store bought stuff.

The hardest part about making these s'mores bars is waiting until they are completely set!  If you try to pull them out of the pan too early, the chocolate will start to seep out.  I put mine on the counter first, then got impatient and put them in the fridge, then finally couldn't hardly stand it any longer and threw them in the freezer!!


S'mores Fudge Bars
for the graham layer:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1/2 tsp. salt

for the chocolate layer:
2 cups Hershey's milk chocolate chips
1 14-oz can sweetened condensed milk

for the marshmallow layer:
3/4 cup sugar
1/2 cups light corn syrup
1/4 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F.  Line a 9-inch square baking pan with foil and spray with cooking spray.

Combine all the ingredients for the graham layer and press it into the baking pan.  Bake for 10 minutes.

While graham layer is baking, combine milk chocolate chips and sweetened condensed milk in a medium saucepan.  Heat, over medium-high heat, stirring frequently, until completely melted and smooth.  Immediately pour over graham layer.

In a mixing bowl, fitted with a whisk attachment, whisk egg whites and cream of tartar until soft peaks form.

In a small saucepan, combine the sugar, corn syrup, water and salt. Boil until candy thermometer reads 240 degrees F.

Turn mixer on low and slowly drizzle syrup into the bowl.  Once it's all added, scrape down sides and turn mixer to medium and beat another 5-7 minutes or so, until mixture is thick and glossy.  Add vanilla in very last.

Spread fluff on top of chocolate layer and smooth with off-set spatula.

Turn broiler on and place pan first on bottom rack of oven for 2-3 minutes, or until puffy and getting light brown-don't take your eyes off the oven!!!  Move the pan up to the top rack and let it finish browning another 30-60 seconds or so.

Cool COMPLETELY!!  This may take several hours depending on your method of cooling.  Using the foil, pull bars out of pan and cut into about 1 1/2 in squares.

Bars will keep in an airtight container on the counter for 2 days or 5 days in the fridge.  Store any leftover fluff in the fridge for up to 2 weeks.

SOURCE: Cookies & Cups

Menu Plan Monday Week 33 (2013)

Wow, I can't believe the summer is already coming to a close.  School starts here in just over a week.  I don't think I'm quite ready for that; although I think my kids are.  We haven't done half of the things we set out to do, but we still have had some good fun. Now it's back to routines, carpools and early bedtimes...that last one doesn't seem so bad though.

It doesn't really seem like the summer is almost over.  I mean, I have only eaten fresh corn like 3 times so far and I definitely have not eaten my fair share of peaches and fresh tomatoes yet.  I have a whole pinterest board dedicated to summer eats that I've barely touched so I'm going to have to do my best to cram in as much as I can before the weather turns...but why get ahead of myself, it's barely August.  We've got plenty of heat yet.

Once again, the menu this week is quick and easy.  Gotta keep it that way or it just doesn't happen.  You'll notice I have salad just about every night.  I love having salad with dinner.  I usually make it the larger portion of my meal, while the others keep is on the side.  When I make a salad I like to make enough for at least two days, sometimes three.  That way I can chop once and eat thrice. 

Dinner Menu
Monday
Spaghetti
green salad
Artisan Bread

Tuesday
Charred Corn Tacos
Southwest Cabbage Slaw
fresh fruit

Wednesday
Chicken Bacon Spinach Pasta w/ Tomatoes and Avocado
steamed broccoli
leftover salad

Thursday
Chipotle Caramelized Onion Burgers (Homemade Burger Buns)
steamed fresh green beans
steak fries

Friday
Stacked Green Enchiladas
leftover slaw and veggies

Saturday
Spicy Bok Choy Rice Bowl
peas

Sunday
leftovers/fend for yourself!!

National S'mores Day!!

Happy national s'mores day!!!  I'm a huge s'mores fan and love to indulge every once in a while, especially when we're out camping.  Over the years I've made lots of yummy s'mores treats so check out the lost below for some ideas on how to celebrate this day!

S'mores Ice Cream
http://sweetluvininthekitchen.blogspot.com/2011/06/smores-ice-cream.html

S'mores Cake In a Jar
http://sweetluvininthekitchen.blogspot.com/2011/08/smores-cake-in-jar.html

S'mores Brownies
http://sweetluvininthekitchen.blogspot.com/2012/06/smores-brownies-take-two.html

S'mores Bars
http://sweetluvininthekitchen.blogspot.com/2010/07/smores-bars.html

S'mores Pops
http://sweetluvininthekitchen.blogspot.com/2011/06/smores-pops.html

S'mores Pancakes
http://sweetluvininthekitchen.blogspot.com/2011/02/smores-pancakes-and-national-pancake.html

Brownie S'mores
http://sweetluvininthekitchen.blogspot.com/2010/06/brownie-smores.html

Giant S'mores Cookies
http://sweetluvininthekitchen.blogspot.com/2010/07/giant-smores-cookies.html

Pasta alla Norma

I think it's kind of hard to make cooked eggplant look good.  It's hard to improve on brown.  Thank goodness this dish has some colorful counterparts to help it live up to it's fantastic taste!

I don't usually buy eggplant but I found myself with not one but two a few weeks ago in my CSA basket.  My usual go-to dish for eggplant is this orzo, which is pretty phenomenal, but that only used up one of the eggplants.  So I went searching.  

I found a version of this pasta dish in a Cooking Light book of mine.  With a few tweaks, this turned out pretty amazing too.  Even if you don't think you like eggplant, when paired with it's flavorful friends, you might just change your mind. I even went out and bought another eggplant just to make it again!

Pasta alla Norma is a typical Sicilian dish and is served with ricotta salata, which is ricotta that has been aged, pressed, salted and dried.  Although it can be hard to come by, you can substitute a semi-firm, salty cheese, like feta or queso fresco.  In a pinch, you can also use fresh mozzarella as well, which is what I've done here.

 

Pasta alla Norma

3/4 lb. pasta (12 oz.)

olive oil

1 medium eggplant, peeled and diced (about 4 cups)

3-4 cloves garlic, minced

pinch of red pepper flakes

splash of white cooking wine

1 can diced tomatoes

large handful of fresh basil leaves, chiffonade

1/2-1 cup ricotta salata, grated or cubed 

Bring a large pot of water to a boil.  Drop pasta and cook until al dente.

While the pasta cooks, peel and chop eggplant.  In a large skillet, heat a couple drizzles of olive oil and add the eggplant.  Cook on medium heat until brown and tender.  Add garlic and red pepper flakes and cook about 30 seconds, then add the splash of cooking wine and cook until almost evaporated.  Add tomatoes and simmer until pasta is finished cooking.  Add most of basil at the last minute.

Drain pasta and pour into a large serving dish.  Pour eggplant sauce over pasta and toss to combine.  Top with cheese and the rest of the fresh basil.  Serve warm.

SOURCE: Adapted from Better Recipes

Banana Split Ice Cream

So, a few weeks ago, my husband and I took our three (young) daughters on a loooooong car ride to Seattle to visit my brother and his family.  It was our first time in that neck of the woods and we had an absolute blast.  My brother, being the wonderful host that he is, wanted to show us all the favorite "hot spots" around town; Pike Place Market, Etta's (oh my gosh best seafood ever!!), Seattle Science Center, Top Pot Doughnuts and Bainbridge Island to name a few.

One of my favorite eats was Mora Iced Creamery the day we took the ferry to Bainbridge.  According to my brother they are touted to have the best ice cream...ever?  Or in the U.S., something like that.  I have to say that, although I can't vouch for it being the best ice cream in the U.S., it's definitely the best ice cream I've ever eaten.  It was absolutely fabulous!  And the selection of flavors...they have 10 different kinds of chocolate!!  It's an ice cream lovers paradise.

I decided on the banana split and knew immediately I wanted to try to recreate it at home.  I loved every bite.  It was a sweet banana ice cream, speckled with dark chocolate and swirled with a thick dulce de leche.

Although it would be hard to duplicate exactly what I had at Mora in my own kitchen, I think this version is pretty darn good.  I had no idea I liked banana ice cream so much.  This is definitely a treat you are not going to want to pass up this summer.


Banana Split Ice Cream 
for the ice cream base:
6 large egg yolks
1 cup heavy cream
3 medium/large bananas (the riper the better)
1/8 tsp. sea salt
2 cups whole milk
1/2 cup granulated sugar
2 tsp. vanilla extract

for the chocolate stracciatella:
5 oz. dark or bittersweet chocolate, chopped
1 Tbsp. coconut oil

for the dulce de leche:
1 recipe Dulce de Leche 
 

Make dulce de leche ahead of time and refrigerate until ready to use.

Whisk together egg yolks in a small bowl and set aside.

In a food processor or blender, blend together bananas, salt and heavy cream until smooth.

In a medium saucepan, heat the milk and sugar over medium high heat until very warm, stirring frequently; do not boil.  Remove from heat.

Temper the eggs by VERY SLOWLY adding the milk mixture (about a tablespoon or two at a time) and whisking constantly.  Once you've added about half of the milk mixture, slowly whisk it all back into the saucepan.  Return saucepan to stove and heat over low heat.  With a rubber spatula, stir mixture, until it coats the back of a spoon. (If you heat it too fast, you will get scrambled eggs. BUT, you can still salvage it by running it through the blender.)

Slowly add the milk and egg mixture to the banana mixture in the blender.  Add vanilla and pulse or process until smooth.  Pour custard into an airtight container and refrigerate overnight or until completely cooled. 

Freeze in your ice cream maker according to manufacturer's instructions.  When ice cream is getting close to being done, prepare chocolate.

Place chocolate and coconut oil in a microwave-safe bowl and heat at 30 second increments at half power, stirring in between.  Once chocolate is thin and smooth, drizzle into ice cream at the last possible moment of churning.  Chocolate will harden immediately and shred into "chips."

Warm dulce de leche slightly, if necessary.  Layer ice cream and dulce de leche in a freezer-safe storage container, in as many layers as you wish.  I did only two layers of dulce but think it would be perfect with three.  Gently and briefly swirl with a knife, if desired.  Place in coldest part of your freezer and freeze until firm.

Homemade Refried Beans

These beans are simple goodness, to put it plainly. They are part of my ever-growing list of pantry items that I now make homemade.  Let me tell you they are well worth the small effort it takes, as they basically make themselves.  I love these beans because they just taste fresh and free from extra sodium, sugar and others stuff often found in the canned ones.

Beans are a wonderful food!  They are cheap and healthy, loaded with lots of fiber, iron and potassium, as well as protein.


Homemade Refried Beans
1 lb. dry pinto beans
8-10 cups water
1 Tbsp. granulated garlic
1/2 medium onion, cut in large chunks
1 1/2 Tbsp.  chicken bouillon granules (or sub part of the water for broth)

2 Tbsp. butter
salt, to taste

Rinse the beans thoroughly and put them in a large pot.   Add water, granulated garlic, onion and bouillon.  Bring to a boil, then reduce heat to medium or medium-low.  Off-set a lid on top of the pot and cook until beans are tender.  Depending on the freshness of the beans it could take as little as 1 1/2 hours, up to 3 hours. 

When beans are finished cooking, pour off about half, or more, of the liquid, reserving about a cup, if desired.  Using an immersion blender, puree the beans and onions until smooth.  You'll want to keep them a little runny because they will set up as they cool.  If they are too dry, add some of the reserved liquid to thin them out.  Add butter and salt, to taste. 


*Michele's notes: 
-I like to make a large pot at once because then I can freeze the rest into 1-2 cup portions for later use.  I often add a little more liquid to the ones I'm going to freeze, because as they are reheated, they will lose some liquid.  This keeps them from getting to dry.

-I also like to buy my beans in the bulk section of my grocery store.  They tend to be much more fresh and cook up on the lower end of the cooking time.  The 1-lb bags at the grocery store are much older and often take a long time to cook; although they still should taste fine.

Penne Pasta with Roasted Beet Sauce

I don't think there's a whole lot I have to say to make you intrigued about this dish.  It's neon pink!!  The night I made this for dinner, my daughter saw me grating the parmesan and asked if we were having spaghetti.  I replied, "no, I'm making pink noodles," to which she then said, "pink noodles, that just doesn't make any sense!"  I had to laugh, she's kind of right, it does seem a little out there.  However, if you're a beet-lover, this will be right up your alley.

This pasta actually has a similar flavor profile of an ice cream I made last summer with beet puree, mascarpone, poppy seeds and orange.  I was thinking about it the whole time I was making this pasta.  Mmmmmm!  I ended up not having an orange though, which I actually wanted to use, so I used lemon instead at the last second and it worked out perfectly.  The citrus cuts the earthy dirt-like flavor of the beets and really balances and brightens up the sauce.

This dish is super quick to throw together.  If you roast your beets ahead of time, the sauce can be done in the time it takes the pasta to cook.  Yay for quick and easy.  Serve it with a large salad, and you're good to go.

Penne Pasta with Roasted Beet Sauce
3 medium-sized beets, cleaned and quartered
2 Tbsp.  olive oil
pinch of dry thyme (or a sprig or two 0f fresh)
2-3 cloves garlic
1 Tbsp. balsamic vinegar
2 Tbsp. white cooking wine (or a little extra pasta water or stock)
1/2 cup freshly grated parmesan cheese
1/2 cup chicken or vegetable stock
1/4 cup heavy cream (can sub full-fat coconut milk)
1 tsp. sugar
1 tsp. lemon zest
juice of half a lemon
3/4 pound penne pasta
salt and freshly ground pepper

Garnishes:
poppy seeds
mint leaves, chopped
extra parmesan


Preheat oven to 400 degrees F.

On a rimmed baking sheet, toss the diced beets with 1 tablespoon of the olive oil, thyme and a pinch of salt and pepper. Roast for 30-40 minutes.  (You could also roast the garlic with the beets-yum!)

Bring a large pot of water to a boil.  Drop pasta and cook according to package directions.

Transfer beets to a food processor. Add the garlic, balsamic vinegar, cooking wine, half of the parmesan and the remaining tablespoon of oil. Pulse until smooth.

Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar and the remaining cheese. Simmer on medium-low about 5-7 minutes. Take it off the heat. (If you have an immersion blender now would be a good time to give it one last whiz so it's nice and smooth.  Or you can put it back in the food processor or a blender.)  Just before adding it to the cooked pasta, add the lemon zest and juice; stir to combine. Taste for seasoning.

Drain cooked pasta and return to skillet. Pour the sauce over the pasta and toss to combine. Check for seasoning one more time and adjust as necessary. Allow pasta to sit a few minutes to soak up the sauce.

Serve pasta warm, with garnishes of your choice.

Michele's notes:
-if you don't have a lemon, you could use an orange in it's place for both the zest and juice, probably even a lime in a pinch; just add a little at a time so it's not overpowering.
-If you don't have fresh mint leaves or can't find them, try using cilantro or even fresh basil.


Source: Adapted from Bev Cooks 

Menu Plan Monday Week 30 (2013)

I know I'm getting the menu up for this week a little later than I usually do but I think I'm still feeling "car-lag" (if there is such a thing) from our week-long vacation we just got home from.  We went to Seattle and had an absolute blast!!  We were treated to some delicious seafood from the famous Etta's, seriously good pizza from Serious Pie and the most amazing ice cream from Mora I have ever eaten.  I can't wait to recreate that one at home...hopefully soon.

I got a bountiful basket on Saturday because I knew my fridge would be EMPTY after we got home and I wanted at least something in there we could eat off of for  a few days until I could get a little more grocery shopping done.  I came home with a boat load of blueberries (yum! for smoothies), a ton of kale and not 1 but 2 heads of cabbage.  As if 1 head didn't make a mountain by itself.  Soooo, I hope I can use all the cabbage before it goes bad.  Luckily it keeps well for a while.

Dinner Menu 
Monday
Ham and Gruyere Stuffed Potatoes
Sweet Kale Salad
Steamed broccoli (from the garden yay!!)

Tuesday
Crispy Lemon-Basil and Parmesan Crusted Chicken
peas
leftover salad

Wednesday
Asian Slaw with Roasted Peanuts and Ginger Lime Salad Dressing
Easy Sesame Peanut Noodles

Thursday
Penne Pasta in Roasted Beet Sauce
Italian Salad

Friday
Cashew Chicken & Rice
fresh veggies

Saturday
Pizza/leftovers

Sunday
Family dinner at my parents

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese

A few weeks ago red peppers were on sale pretty cheap so I had my husband bring me home a huge bag of them.  We go through a lot of red peppers around here.  I love them in my salads, with hummus or in stir-fries and they're a veggie my kids will actually eat and enjoy! But even with as often as we eat them, I still had some leftover that would take more than a salad to finish.

Stuffed peppers have been on my list to make forever!  I've even had the wild rice sitting in my pantry just waiting to be used.  Actually, the night I made these I was planning on making lasagna rolls with a similar flavor profile but a light bulb went off at the last minute.

I'm glad I followed my gut on this one and went with the stuffed pepper idea.  They were so delicious!!  My favorite part...the goat cheese. 

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese
1 cup wild rice
3 cups reduced sodium chicken stock
3 large red peppers (or 4 medium for smaller portions)
1/2 large onion, diced
1 clove garlic
1/2 cup sun-dried tomatoes
1 10-oz bag baby spinach
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
pinch of red pepper flakes
salt and pepper, to taste
4 oz. goat cheese
1/2 cup chopped pecans

Prepare rice ahead of time; about an hour.   Bring to boil 3 cups reduced sodium chicken stock.  Add rice, reduce heat and cover.  Cook for 45-50 minutes. Uncover and fluff with fork.

Preheat oven to 350 degrees F.  Halve bell peppers and lay them on a baking sheet.  Sprinkle with a pinch os sea salt and bake for about 10 minutes.

Meanwhile, heat a large skillet over medium heat.  Add a drizzle of olive oil and onions. Sauté about 10 minutes or until tender and slightly golden. Add garlic during last 30 seconds, being careful not to burn it.  Remove from heat and add tomatoes and spinach.  Stir to combine and just wilt the spinach.  Add in the remaining ingredients and stir until incorporated.  Taste for seasoning and add salt and pepper  as necessary.

Spoon mixture into peppers halves and sprinkle with pecans. Bake uncovered about 20-25 minutes, until peppers are tender.

Serve warm.

Fresh Peach Buttermilk Scones

 

Fresh summer peaches are just about my favorite thing in the world!! Every bite dripping down your chin, slurping up the juices and going back for more.  Mmm, doesn't get much better than that. Local peaches are just about to start popping up in grocery stores and farmer's markets all over town and I cannot wait!!   Until they arrive locally, we're still getting pretty good peaches from outside the state and other than gobbling them up as fast as they are ripe, I had to save a couple to make delicious fresh scones!  Of course. I'm a breakfast freak...and a scone freak.

I lightened up these scones a bit by using buttermilk and half whole wheat flour and added a little crunch with some raw sugar sprinkled on top.  These scones are absolutely delightful and a must for those summer peaches!

Fresh Peach Buttermilk Scones
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
pinch of cloves
5 Tbsp. unsalted butter, chilled and cut into cubes
1 cup buttermilk
1 cup fresh peaches, peeled and small-diced
coarse sugar, for sprinkling

Preheat oven to 425 degrees F.

In large work bowl of a food processor fitted with steel blade, add flours, baking powder, sugar, salt and spices.  Pulse a few times to combine.  Add butter and whiz until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add peaches and toss.  Add buttermilk. Stir with a spoon until a dough forms. Use your hands to bring it together. Turn onto a lightly floured surface and knead gently, only about 3 or 4 times, adding a bit more flour, if needed. Do not over-work or dough will be chewy.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet.  Brush with a little more buttermilk and sprinkle each with coarse sugar. Bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Grilled Greek Chicken

Wow, wow, wow!!! I will never look at Greek Chicken the same again.   When I see this picture I want to call it Chicken Bruschetta, but in Greek.  However, I don't speak Greek and wouldn't trust an online translation, so I'm calling it Greek Chicken...I know, original right? Believe me though, it's a party in your mouth!

The chicken is actually pretty simple and no-fuss, but what makes it amazing is the tomato salsa that tops it.  Now I've made plenty of tomato, cucumber and feta-type salads to go with our occasional Greek meal, but this one blows them away.  The key ingredient??? MINT! Oh, how lovely. 

Grilled Greek Chicken
for the chicken:
2 chicken breasts, butterflied
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
juice of a lemon
3-4 cloves garlic, minced
1 tsp. Dijon mustard
1 Tbsp. dried oregano
a pinch of salt and pepper

for the salad:
1 pint cherry tomatoes, halved
1/3-1/2 cup crumbled feta cheese
1/2 cup olives, halved (kalamata if you choose, I don't care for them)
1/2 cup mint leaves, chopped
1 Tbsp. olive oil
salt and pepper, to taste

For the marinade, whisk together olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt and pepper.  Place chicken in a shallow dish and pour marinade over the top, turning to coat. Marinate on the counter up to 30 minutes if cooking the chicken right away.  Cover and marinate 3 hours, up to overnight otherwise.

For the salad, combine tomatoes, feta, olives and mint in a small salad bowl. Drizzle with olive oil, sprinkle with salt and pepper.  Toss to coat.  Set aside.

Preheat outdoor grill and cook chicken until no longer pink inside; about 4-5 minutes per side.  Place chicken on a serving platter and let it rest about 5 minutes.  Spoon salad mixture over the top. Serve warm.

SOURCE: Laa Loosh

Homemade Flour Tortillas

Oh, what a treasure these are!!!  I put off making my own tortillas for the longest time.  I'm not sure I can pinpoint the exact reason for it but I'm sure it had to do with the fact that I just didn't want to spend the time on it.  Well, come to find out, these don't take that much time at all to make and the flavor is FAR superior than anything you can buy at the store.

I try to make as much of our food from scratch as I can.  I know it takes a lot of time and effort but I think it's worth it.  I want to know EXACTLY what I am feeding my family.  If you're on that path and are feeling overwhelmed, I suggest you take one thing at a time, get good at it, then add another.  For me it was bread. I started making our bread about 5 years ago.  That was pretty much the only pantry staple I made for a long time.  Gradually I started making more and more and stopped buying boxed and pre-made items at the grocery store.  Now that I make our tortillas I can't imagine going back.  These are made with just white flour but whole wheat works great too, or even half and half.


Homemade Flour Tortillas
3 cups flour (unbleached, whole wheat or a combination)
1 1/2 tsp. salt
1/4 cup coconut oil (measure solid)
1 cup hot water

Add everything into the bowl of a stand mixer fitted with a dough hook.  Mix on low for about 5 minutes.  Although the dough does not need to rise, it's good to let it sit for a bit to let it rest so that it is easier to roll out. 

Divide the dough into 12 equal pieces.  Roll each into a ball and cover with a damp towel or plastic wrap.  Let rest at least 20 minutes, up to 2 hours.

Preheat griddle on hottest setting.  On a lightly floured surface, roll out dough, one ball at a time, to about 1/8-inch thickness, or as thin as you can get it. Place on hot griddle and cook for about 30-45 seconds, or until lightly golden.  Flip and cook another 30-45 seconds.  Place cooked tortillas on a large plate and continue until all the dough is rolled and cooked. Cover with a clean dish towel or tin foil to keep them warm. 

*Alternately you can cook them in a large skillet.  Preheat the skillet to medium high.  Cook your first tortilla and adjust time and temperature as necessary according to doneness.

Keep leftovers in an airtight container or sealed bag on the counter for up to a week, or in the freezer 3 to 4 months.

The Perfect Hamburger

What is summer without the perfect burger?  I've been making these burgers forever.  They are so simple but really the best homemade burger I have ever made.  My oldest daughter asks for hamburgers about once a week at least so I'm glad I have this simple recipe to throw together.  They are so quick, you'll be finished making them before the grill heats up!

I like to serve my burgers on whole wheat buns, I use this recipe and substitute whole wheat flour, with just lettuce, tomato, mayo and ketchup.  I know, pretty plain, but there are some things that just don't need to be complicated.


The Perfect Hamburger
1 lb. ground sirloin
2 Tbsp. finely chopped yellow onion (I use dehydrated since it's just a small amount)
1 clove garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-2 dashes Worcestershire sauce

Place everything in a mixing, bowl. Mix together with your hands until well incorporated.  Form into patties; I do about 5-6 per pound.

Preheat outdoor grill over medium-high heat.  Oil the grates of the grill.  Place the patties on the heated grill and cook 4-5 minutes.  Flip and cook another 3-4 minutes.

Serve warm with toasted buns and toppings of your choice.


SOURCE: Williams Sonoma

Hawaiian Dinner Rolls

In my quest to find just the right bun for my Pineapple BBQ Beef Sliders, it didn't take me long to realize that a recreation of those Hawaiian rolls from the store would be perfect. I googled a few recipes and realized they were pretty similar to the rolls I already make, just a little sweeter and a couple of surprise ingredients; pineapple juice and vanilla!

These rolls are absolutely delicious!  Soft and chewy and make a perfect bun for the Pineapple Barbecue.


Hawaiian Dinner Rolls
3 cups flour
6 Tbsp. sugar
1 tsp. salt
1 1/2 tsp. yeast
1/4 cup melted butter
1/2 tsp. vanilla extract
1 egg
6 oz. can of pineapple juice (3/4 cup)
1/4 cup warm water (plus an additional 2-3 Tablespoons, if necessary)


In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and yeast.   Pulse a time or two to combine.  Add the rest of the ingredients.  Mix on medium speed for about a minute.  If the dough looks too dry, add more water, a tablespoon at a time. Mix for 5 minutes.  Dough will be tacky but not too sticky.

Place dough in an oiled bowl, cover and let rise until doubled, anywhere from 1-2 hours.  Gently deflate dough and divide into 12 equal balls.  Place in an oiled 9x13 pan.  Cover lightly with a kitchen towel or plastic wrap sprayed with non-stick spray.  Let raise until doubled.

Preheat over to 350 degrees F. Bake 20-25 minutes or until golden brown.  Cool in pan for 10 minutes then remove to a wire rack and cool completely.



SOURCE: Adapted from Culinary Adventures in the Kitchen

Pineapple BBQ Beef Sliders with Sweet Hawaiian Slaw

 

 
So, a while back I ordered part of a cow!  I never thought that would be something I would do, but as we are changing our eating habits and learning more about what actually happens to some of our food, it seemed like a natural step.

One of the cuts I was left with was a rump roast.  Now I'm sure there's not a shortage of recipes for roast but I wanted to make it GOOD since we hardly ever eat it.  I had initially planned an Italian-style meal with Pioneer Woman's Italian Pot Roast but changed my mind at the last minute.  I was in the mood for some sliders and slaw!

I was really pleased with how this whole meal turned out.  The meat was delicious and tender and I loved the pineapple and onion mixed in there.  The slaw is light, crunchy and so fresh and adds great flavor and color to the sliders.  The slider buns are a take on my favorite hamburger bun recipe, flavored with a unique ingredient; can't go wrong with those!

Pineapple BBQ Beef Sliders

1 (2-3 lb) beef rump roast

2 cups fresh pineapple, chopped

1 onion, diced

1/2 cup apple cider vinegar

1/3 cup brown sugar

1/2 cup ketchup

1 Tbsp. Dijon mustard

2 Tbsp. Worcestershire sauce

Place cold roast into a cold crock pot.  Turn it on low.

Cut up pineapple, reserving juice if you can, and onion and spread over and around roast in crock pot.

In a small bowl, whisk together vinegar, brown sugar, ketchup, mustard and Worcestershire sauce and any juice leftover from cutting up the pineapple.  Pour over roast and replace lid. 

Cook roast for at least 6-8 hours on low, until meat easily shreds with a fork.  Once cooked, remove roast to a large tray or cookie sheet and shred with two forks.  Return meat to crock pot, letting it soak up the juices and mixing it with the pineapple and onion.

Serve on Hawaiian rolls with Sweet Hawaiian Slaw.

Sweet Hawaiian Slaw

1 small head of cabbage, thinly sliced (I used half purple and half green)

1 cup shredded carrots

3 green onions, sliced

1 1/2-2 cups fresh pineapple, small-diced

Anaheim pepper, finely diced

juice of a lime

2 Tbsp. coconut oil, melted

squirt of Dijon mustard

salt and pepper, to taste

Place cabbage, carrots, green onions, pineapple and pepper in a salad bowl and toss to combine.  In a small bowl, whisk together lime juice, coconut oil, mustard and salt and pepper.  Pour over slaw and toss once again to coat evenly.  Serve either on top of or aside the Pineapple BBQ Beef Sliders.:

*Note: If you refrigerate the slaw with the dressing, the coconut oil in the dressing will firm up.  To serve again, just leave the slaw on the counter and bring to room temperature.

SOURCE: Beef adapted from Six Sisters' Stuff

Menu Plan Monday Week 26 (2013)

This summer has been a blast!!  We've been living it up and haven't had this much fun in a long time.  Sure we've had lots of late nights but it's only officially been summer for like two days so we still have plenty of time to play.

I guess it's been just over a month that we put our garden in but it seems a lot longer than that.  I'm still waiting for the day that I can pick my first ripe tomato and ear of corn of the season.  Every time I go out to see my plants I look at them and just will them to grow.  Produce stands and farmer's markets aren't really in full swing yet either and I'm just dying to get my hands on some fresh local produce.  Patience, I guess.

Anyway, still trying to clean out the fridge, freezer and pantry so menu items this week are mostly stuff I already have and need to use up before I go shopping again. Enjoy.

Dinner Menu Week 26 (2013)
Monday
Peach-Glazed Salmon
Arugula Salad
Herb Roasted Potatoes

Tuesday
Cashew Chicken Stir Fry
Thai Coconut Rice
fresh fruit

Wednesday
Roasted Red Pepper Lasagna Roll-Ups
steamed broccoli

Thursday
Leftovers

Friday
Baked Chicken and Spinach Flautas
corn & salad

Saturday
Spaghetti
Mixed Greens with Honey Mustard Dressing
Artisan Bread

Sunday
Beans and Cornbread

Blueberry Cornmeal Pancakes

Hmmmm, pancakes!!  They're pretty much a breakfast staple around here.  I don't think a week goes by where we don't make at least a batch or two of them.  Last week I found a fabulous deal on some fresh blueberries and I knew immediately I wanted to make a blueberry cornmeal pancake.  My girls don't usually like fruit in pancakes, muffins and such, but when I made these Blueberry Cornmeal Muffins, they devoured them, blueberries and all, and have asked for them several times since.  Needless to say, I figured I was safe making these and I was absolutely right!

Blueberry Cornmeal Pancakes
1 1/2 cups buttermilk
1 egg
3 Tbsp. oil or melted butter
1/4 cup sugar
1 cup flour (I use mostly whole wheat)
1/2 cup cornmeal
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup fresh blueberries

In  a mixing bowl, whisk together buttermilk, egg, oil and sugar.  Next, add in the dry ingredients, al but the blueberries.  Whisk until incorporated.  Gently fold in the blueberries.  Let batter sit while griddle heats up. 

Pour batter by 1/4 cups onto griddle and cook until bubbles start to form and sides begin to look dry; about 3 minutes.  Flip pancakes and cook another couple minutes on other side, until slightly golden.

Serve warm with maple syrup.

Grilled Chicken with Balsamic Bell Peppers over Creamy Polenta

 

One of my favorite things about making dinner during the hot summer months is using the grill!  It's quick, easy and doesn't heat up the house.  The best thing about using the grill is how it makes whatever you're grilling taste absolutely fabulous. I cook whatever I can outside these days and I love it.

My kids are finally to the point where they actually like eating meat occasionally and I think they adored this chicken as much as I did.  The chicken is great with the peppers, but combined with the creamy polenta and it was over the top!

Grilled Chicken with Balsamic Peppers
for the chicken:
1/2 tsp. salt
3/4 teaspoon fennel seeds, crushed

1/4 tsp. freshly ground black pepper

1/4 tsp. garlic powder

1/4 tsp. dried oregano

2 Tbsp. olive oil

2 large skinless, boneless chicken breasts, butterflied

for the peppers:

3 cups thinly sliced red and yellow peppers

1/2 cup thinly sliced red onion

1 tsp. dried basil

1/2 cup chicken broth

1 Tbsp. balsamic vinegar 

 

for the polenta:

3/4 cup polenta (or coarse cornmeal; not instant)

3 cups water

1/3 cup heavy cream

1/2 cup freshly shredded parmesan cheese

 

Bring water to a boil in a medium saucepan.  Add salt and whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of the polenta, it will thicken in about 15-25 minutes.

 

In a shallow dish, combine salt, fennel, pepper, garlic powder, oregano and olive oil.  Add chicken and toss to coat.  Set aside while the peppers are prepped.  Preheat outdoor grill and cook chicken until no longer pink; about 4-5 minutes per side.

 

Drizzle a tablespoon or so of olive oil into a frying pan.  Add bell peppers, onion and basil.  Saute about 3 minutes over medium-high heat.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat and simmer about 5 minutes.  Increase heat to medium-high.  Stir in vinegar, a pinch of salt and pepper and cook another minute or two.

 

Once polenta is finished cooking, add in cream and cheese.  Add salt as necessary.

 

Divide polenta between 4 serving dishes.  On each place a piece of chicken, a spoonful of peppers and some of the liquid from the peppers.

 

 

SOURCE: Adapted from Cooking Light

Fresh Raspberry Scones

One thing I love about summer is the abundance of fresh produce, especially fresh berries.  Occasionally berries will go a on a super sale and I can't help but stock my freezer full, namely for smoothies.  However, I ALWAYS have to keep some out fresh to enjoy their goodness.  I  have to restrain my girls or they would eat the lot within minutes, but I do give them their fair share before I have a go at them.  I usually limit my use to just one baked goodie and eat the rest fresh as well.

Fresh raspberries are so delicious in simply baked treats and I knew they would shine in these scones.  Pair that with some dark chocolate and buttermilk and you have yourself a little piece of heaven!

Fresh Raspberry Scones
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup buttermilk
1/2 tsp. almond extract
1/3 cup dark chocolate chips
1 cup fresh raspberries


Preheat oven to 425 degrees F.

In large work bowl of a food processor fitted with steel blade, add flour, oats, baking powder, sugar and salt.  Pulse a few times to combine.  Add butter and whiz until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add raspberries, chocolate and toss.  Add buttermilk. Stir with a spoon until a dough forms. Use your hands to bring it together. Turn onto a lightly floured surface and knead gently, only about 3 or 4 times, adding a bit more flour, if needed. Do not over-work or dough will be chewy.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa

Right after making this tilapia a while ago, I began concocting a new recipe in my head.  I loved how the fish tasted cooked in coconut oil and thought a tropical twist would be just as delicious. And I was right!  I loved adding the sweet coconut and salty, crunchy macadamia nuts to the bread crumbs.  It made such a wonderful contrast in flavor as well as texture.

Fish is great to make for a weeknight meal since it cooks up so quickly and there is usually not much prep.  I usually like to serve fish with rice and for this meal used my Thai Coconut Rice, which I think paired perfectly.  Start the rice before you get to work on the rest and it'll all finish around the same time.

Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa
for the fish:
4 fresh tilapia fillets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. sweetened flaked coconut
3 Tbsp. cup panko bread crumbs
2 Tbsp. macadamia nuts, chopped

for the salsa:
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1/2 bunch of cilantro, chopped (or more, if desired)
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all salsa ingredients in a small mixing bowl.  Stir to combine and set aside while the rest is being prepared.

Add breadcrumbs and coconut to a small skillet over medium heat and toast until golden, about 3-4 minutes; add macadamia nuts the last 30 seconds or so.  Remove from heat and set aside.

Heat a large skillet over medium-high heat. Add coconut oil and melt.  Season tilapia with salt and pepper. Add tilapia to skillet and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat sprinkle with breadcrumbs.

Serve warm with mango salsa and Thai Coconut Rice, if desired.


SOURCE: Salsa from How Sweet It Is

Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing

It's summer time!!  Time for fun in the sun, fun in the water, late nights, late mornings and cooking with as little heat as possible.  It's no secret that I love a good salad and I'm always on the lookout for new salads to try.  I knew I wanted to try this one immediately not only because of the wonderfully refreshing strawberries and watermelon but also because of the quinoa.  I've been trying to add a little more protein in my diet since we don't eat a lot of meat and this seemed to be a good solution.  This salad is great for lunch or a side dish at dinner and won't leave you hungry!


Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing
3 cups cooked quinoa
1 1/2 cups watermelon, cubed
1 1/2 cups strawberries, hulled and chopped
feta cheese, crumbled
small handful fresh basil leaves, thinly sliced
sliced almonds
Lemon Shallot Dressing (below)

Cook and cool quinoa.  You can place it in the fridge to help it cool faster.

In a salad bowl, toss quinoa, watermelon and strawberries with as much dressing as desired. Spread out on a platter and top with feta, almonds and fresh basil leaves. Add more dressing to individual servings as desired.  Serve immediately.

Lemon Shallot Dressing
5 Tbsp. extra virgin olive oil
1/4 fresh lemon juice
2 tsp. minced shallot (I often used dried for that small an amount, unless I have one I need to use up in the fridge.)
1 1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Combine ingredients in a small mason jar with a lid.  Shake vigorously until well-incorporated.  Set aside until ready to use.  Shake again before pouring.


SOURCE:  Edible Perspective

Crispy Lemon-Basil and Parmesan Crusted Chicken

My kids have been such picky eaters lately, it's killing me!  Thankfully they do eat chicken because this is the BEST CHICKEN EVER!! This right here in front of you.  It comes together quickly, cooks quickly and tastes fabulous!  

I decided to use whole wheat bread crumbs here and used my own homemade bread.  I was a little leery that using my own bread to make the bread crumbs wouldn't get it crunchy enough, but I was wrong, thankfully, and it delivered. 

The chicken is simply flavored with lemon and fresh basil, the perfect flavors for summer.  I served it along side some herbed roasted potatoes and salad and everyone gobbled it down; you're sure to as well.

Crispy Lemon-Basil and Parmesan Crusted Chicken
2 chicken breasts, butterflied
2 cups whole wheat bread crumbs*
1/2 cup finely grated parmesan cheese
1 tsp. lemon zest
2 Tbsp. fresh basil, sliced
1 tsp. salt
1/2 tsp. fresh ground black pepper
flour, about 1/2 cup
1 egg, whisked

To make bread crumb mixture, combine bread crumbs, parmesan cheese, lemon zest, basil, salt and pepper.  Set up breading station first with a shallow dish of flour, next the egg and third the bread crumb mixture. Line a cookie sheet with foil and place a wire rack on top.  Preheat oven to 425 degrees F.

Dredge chicken, one piece at a time, in the flour shaking off any excess.  Next dip each piece in the egg and then lastly the bread crumb mixture.  Place the crusted chicken breasts on the wire rack.

Bake about 12-15 minutes depending on thickness of chicken.  Let chicken rest for 5 minutes before serving.


*To make your own whole wheat bread crumbs, take 2-3 thick slices of bread (enough for 2 cups)  and toast in toaster until well-toasted. Place in a small food processor and process until bread resembles breadcrumbs. 

Menu Plan Monday Week 24 (2013)

Ahh, I'm a blog-slacker!!  Summer has set in and we are trying to live it up!! We've been having lots of fun playing with friends and cultivating our garden (well, mostly me on the garden), staying up too late and enjoying the sun and warm.  After such a cool spring, I thought we might have a mild summer...NOT so.  We're getting blasted with hot weather this week, but I guess that just means more days at the pool for us.  FUN!

So, I ended last week with a full fridge.  My challenge this week was to use what we had for meals and not have to shop for much, other than a few produce items.  So, I'm going to throw it up there for ya, hope you enjoy! 

Welcome to a few new followers.  Some dishes are new this week, however if it's a repeat, it will link back to the recipe on the blog.

Dinner Menu Week 24 (2013)
Monday
Italian Pot Roast
Mashed Potatoes
Salad

Tuesday
Baked Chimichangas (with leftover roast)
Homemade Refried Beans
Salad
Fresh Fruit

Wednesday
Cran-Cherry Salad Wrap
roasted potatoes

Thursday
Easy Sesame Peanut Noodles
Southwest Cabbage Slaw
Fresh fruit and veggies

Friday
Basil Chicken Burgers
Greek Panzanella

Saturday
Creamy Spinach and Avocado Pasta
leftover salad

Sunday-Father's Day
Cajun Shrimp
Jasmine Rice
fresh fruit and veggies
Orange Rolls

On the side...
Homemade Burger Buns
Homemade tortillas
Artisan Bread
Peaches and Cream Steel Cut Oats