Taking a Break from Blogging, Not Cooking

As much fun as I've had posting recipes and pictures of new foods we've tried, I continue to wonder how effective this blog is in inspiring people to try new recipes or cook more at home.  Although the page views tell me that someone reads this blog, there is no way for me to know how or what viewers have done with this information, and I continue to doubt the time and effort I put into it.  So, after much thought, I've decided to take a break from this blog through the holidays and hope to return to it refreshed and reinspired after the new year. See you in 2013!

Green Gin Cocktail

recipe courtesy Sunset Magazine

Green Gin Cocktail

1/4 cup parsley leaves

1/4 cup mint leaves

1/3 cup gin

2 tablespoons Celery Simple Syrup

1 cup cold club soda

Small celery stalks and mint sprigs

Using a wooden spoon or muddler, vigorously bruise parsley and mint leaves with gin in a cocktail shaker (or use a mortar and pestle, then scrape into shaker). Add simple syrup and strain into 2 small ice-filled glasses. Pour 1/2 cup club soda into each and stir. Garnish glasses with celery stalks and mint sprigs.  Serves 2.

Stone Fruit Galette

recipe courtesy Martha Stewart Living

Stone Fruit Galette

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)

1/3 cup granulated sugar (1/2 cup if using apricots)

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

1 tablespoon cornstarch

1 disk Pate Brisee

All-purpose flour, for surface

1 large egg, lightly beaten

Sanding sugar (optional), for sprinkling

Whipped cream, for serving

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.

Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.

Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream. Serves 8.

Grilled Brined Pork Loin with Blueberry-Blue Cheese Salad and Maple Bacon Sweet Potatoes

recipes courtesy Martha Stewart , Cooking Light and Family Circle

Grilled Brined Pork Loin

4 cups water

1/2 cup sugar

1/2 cup coarse salt, plus more for seasoning

4 cups ice

1 bay leaf

1 small bunch thyme

1/2 orange, zest removed in strips and fruit reserved for garnish

12 whole peppercorns, plus freshly ground pepper

1 boneless pork loin (2 pounds)

Coarse grain mustard, for serving

Prep: Bring water, sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, orange zest, and peppercorns, and let cool completely. Place pork in a nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.

Grill: Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard. Serves 4.

Blueberry-Blue Cheese Salad

2 tablespoons balsamic vinegar

1 tablespoon blueberry preserves

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons extra-virgin olive oil

2 tablespoons snipped chives

5 ounces (10 cups) baby spinach

12 ounces (approximately 2 cups) blueberries

3/4 cup walnuts, toasted and roughly chopped

1/2 cup crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.

Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Serves 6.

Maple Bacon Sweet Potatoes

4 sweet potatoes (about 2 pounds)

1 tablespoon softened butter

2 tablespoons fat-free milk 

4 teaspoons maple syrup

1 1/4 ounces cooked and crumbled bacon (about 3 slices)

Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.

Stir butter, milk, and syrup into potato pulp. Top with bacon. Serves 4.

Cucumber Cape Codder

recipe courtesy Martha Stewart Living

 Cucumber Cape Codder

1 cup sugar

2 cups grated English cucumber (about 1 cucumber), plus cucumber wedges, for garnish

9 ounces vodka, chilled

12 ounces cranberry juice (no sugar added)

1/2 cup fresh lime juice (from about 4 limes)

Ice, for serving

Bring sugar and 1 cup water to a boil in a small pot. Reduce heat, and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber, and let cool. Pour through a fine sieve into a bowl or large glass measuring cup, and discard solids (you should have 2 cups syrup). Cucumber syrup can be refrigerated up to 3 days.

Combine cucumber syrup, vodka, and cranberry and lime juices in a 2-quart pitcher. Cocktail can be refrigerated up to 8 hours. Serve over ice, and garnish with cucumber wedges. Serves 6.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

recipe adapted from Martha Stewart Living

 Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

Homemade Whole Wheat Pizza Dough*

1 1/3 cups corn kernels (from 2 ears)

1/2 ounce Parmesan cheese, grated (1/4 cup)

3/4 teaspoon minced garlic (from 1 medium garlic clove)

4 tablespoons extra-virgin olive oil, divided

Coarse salt

2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)

4 to 6 ounces mozzarella, thinly sliced

1/2 cup fresh basil leaves

cooking spray

*For the pizza dough: in a small bowl, combine 1 package of active dry yeast with 1 cup of warm water.  Set aside for about 10 minutes or until creamy.  In a large bowl, combine 2 cups whole wheat flour, 1 tsp salt,  and 1/4 c. wheat germ.  Mix well.  Make a well in the center of the mix and add 1 tbsp honey.  Pour yeast water in the center of the well and mix well.  Cover and set aside near a warm window for up to an hour to allow dough to rise and nearly double in size.

Meanwhile, puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.

Remove pizza dough from bowl and roll out on a well floured surface.  Prick rolled dough with the tip of a fork several times to allow steam to pass through.  Spray surface of dough with cooking spray to prevent sticking.

Preheat grill to medium.  Grill dough fork pricked size down until it starts to bubble and light grill marks are seen.  Then, remove from grill, flip dough and spread corn mixture on cooked side, and top with tomato slices. Season with salt, and top with mozzarella.

Return to grill, cover and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

Grilled Caprese Sandwich

recipe courtesy Sunset Magazine

Grilled Caprese Sandwich

8 slices (about 11 oz.) rustic sourdough or Italian country bread

2 large garlic cloves, halved

1 tablespoon olive oil 

8 slices (6 oz.) mozzarella cheese 

2 ripe heirloom tomatoes, thinly sliced 

1/2 cup thinly sliced roasted red peppers

16 large basil leaves 

About 1/2 tsp. kosher salt

About 1/2 tsp. pepper

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper. Serves 4.

Turkey, Apple and Swiss Melt

recipe courtesy Cooking Light

Turkey, Apple and Swiss Melt

1 tablespoon Dijon mustard

1 tablespoon honey

8 (1-ounce) slices whole-wheat bread 

4 (1-ounce) slices Swiss cheese 

5 ounces thinly sliced Granny Smith apple (about 1 small)

8 ounces thinly sliced lower-sodium deli turkey breast

Cooking spray 

Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture. Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts. Serves 4.

Lemon-Thyme Pimm's Cooler

recipe courtesy Sunset Magazine

Lemon-Thyme Pimm's Cooler

1/4 cup Pimm's No. 1

1/3 cup Lemon-Thyme Simple Syrup*

5 to 6 tbsp. lemon juice

Lemon twists

Thyme sprigs

Combine Pimm's, syrup, lemon juice to taste, and 2/3 cup water in a small pitcher. Divide between 2 ice-filled tumblers. Wrap lemon twists around thyme sprigs and garnish glasses.

*Lemon-Thyme Simple Syrup

3/4 cup sugar
4 (4-in.) thyme sprigs
4 slices lemon

Stir together sugar, 3/4 cup water, the thyme, and lemon in a small saucepan. Bring to a simmer over medium heat. When the first bubbles appear, reduce heat to medium-low and simmer gently 5 minutes. Let cool, then strain. Keeps up to 1 week, chilled.

Tomato and Asparagus Carbonara

recipe courtesy Cooking Light

Tomato and Asparagus Carbonara

3 quarts water 

1 tablespoon extra-virgin olive oil 

1 pound (1-inch) diagonally cut trimmed asparagus

3 garlic cloves, minced

1 pint cherry tomatoes, halved 

2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large egg 

8 ounces uncooked penne pasta

1/4 cup fresh basil leaves

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately. Serves 4.

* Pairs well with a sauvignon blanc.

Zucchini Banana Bread

recipe courtesy Taste of Home

Zucchini Banana Bread

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Peanut Butter Banana Bread

recipe adapted from Cooking Light

Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter 

3 tablespoons butter, melted

2 large eggs 

1/2 cup granulated sugar 

1/2 cup packed brown sugar

6.75 ounces all-purpose flour (about 1 1/2 cups) 

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended.

Pour batter into muffin cups. Bake at 350° for 15-20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove muffins from pan; cool.  Makes about 18 muffins.

Grilled Chicken and Peaches with Green Beans and Orzo

recipe courtesy Better Homes and Gardens

Grilled Chicken and Peaches with Green Beans and Orzo

8 ounces dried orzo (1 1/3 cups)

8 ounces green beans, trimmed (about 2 1/2 cups)

1 pound chicken tenders

2 peaches, cut into wedges

1/4 teaspoon each salt and ground black pepper

2 tablespoons olive oil

2 - 4 ounces herb-flavored feta cheese ( garlic and herb or peppercorn), crumbled

Fresh thyme (optional)

In a large saucepan or Dutch oven cook orzo according to package directions. Add green beans during last 5 minutes of cooking time. Drain; do not rinse.

Meanwhile, lightly brush chicken and peaches with some of the oil; season with salt and pepper. Grill over medium heat for 4 to 6 minutes, until no pink remains in chicken and peaches are tender and grill-marked.

In a large bowl combine orzo, beans, grilled chicken and peaches (chopped, if desired), and feta. Drizzle with remaining olive oil; season with salt and pepper. Sprinkle with thyme, if desired. Serves 4.

Seashells with Basil, Tomatoes and Garlic

recipe courtesy Sunset Magazine

Seashells with Basil, Tomatoes and Garlic

1/3 cup extra-virgin olive oil

2 large garlic cloves, finely chopped

About 3/4 tsp. kosher salt

1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes

3/4 pound medium seashell pasta

1/2 cup shaved parmesan cheese

1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt. Serves 6.

Chorizo-Chile Burger

recipe courtesy Better Homes and Gardens

Chorizo-Chile Burger

1 recipe Poblano-Avocado Spread, or purchased avocado spread

1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)

1 tablespoon white vinegar

1/2 teaspoon ground cumin

Kosher or sea salt and freshly ground black pepper, to taste

6 ounces uncooked chorizo sausage

1 1/4 pounds ground beef chuck

6 hamburger buns

Prepare Poblano-Avocado Spread (see below). Cover and refrigerate. For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain. In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking. In bowl combined cooled chorizo with ground beef. Form into six 3/4-inch thick patties. Indent center of each patty. Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time. Spread Poblano -Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers.

Poblano-Avocado Spread: Char 1 fresh poblano pepper by holding with tongs over gas flame, placing on broiler rack, or baking on foil-lined baking sheet at 425 degrees F for 20 to 25 minutes (until skin is blistered and brown). Wrap pepper in foil. Let stand 20 to 30 minutes, until cool enough to handle. 

Slip off blackened skin, twist off stem, and scoop out seeds; discard skin, stem, and seeds. Coarsely chop, then transfer to small bowl. Halve, pit, and peel 1 avocado. Mash half the avocado; add to chopped pepper. Slice remaining avocado half and stir into poblano-avocado in bowl. Stir in 2 Tbsp. lime juice, 1 Tbsp. chopped cilantro, 1 tsp. mayonnaise, and kosher or sea salt to taste.

*Note:  Pair with grilled sweet potato slices drizzled with olive oil and seasoned with salt and pepper.

Stone Fruit Chicken-Rice Salad

recipe courtesy Cooking Light

serve on a bed of spinach and arugula for added flavor and texture

Stone Fruit Chicken-Rice Salad

3 (6-ounce) skinless, boneless chicken breast halves, trimmed 

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil 

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 cups pitted, coarsely chopped nectarines

1 cup cooked brown rice, cooled

1 cup coarsely chopped pitted cherries*

1/2 cup sliced green onions 

1/4 cup dry-roasted almonds, chopped 

3 tablespoons torn mint

fresh spinach and arugula (optional)

Preheat grill to medium-high heat.

Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.  Serves 4.

* Note:  I originally misread the recipe and bought dried cherries instead of fresh cherries.  However, it was still a delicious substitution and the sweet cherries paired well with the salty almonds.

Maple-Soy Chicken Thighs

recipe courtesy Cooking Light

Maple-Soy Chicken Thighs

1/2 cup maple syrup

1/4 cup fresh orange juice 

2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

8 bone-in chicken thighs, skinned

1/2 teaspoon salt

2 tablespoons sliced green onions 

Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

Preheat oven to 375°.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes). Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt. Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.  Serves 4.

*Note: I used 4 chicken leg quarters instead of just thighs.  Serve with brown rice and steamed broccoli for a nutritious dinner option.

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

cranberry sauce

recipe courtesy Rachael Ray

Cranberry Bog Turkey Burger with Corn on the Cob with Chive Butter

Bog Burgers:

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast

1 small McIntosh apple, finely chopped

1 small white onion, chopped

1 rib celery from heart of the stalk, finely chopped

1 rounded teaspoon poultry seasoning

Salt and pepper

Vegetable oil, for drizzling

4 sandwich size sourdough English muffins

1 cup prepared whole berry cranberry sauce

1/2 cup mayonnaise or reduced fat mayonnaise

8 leaves Bibb lettuce, cleaned

Corn:

4 ears corn, shucked

4 tablespoons butter

20 blades fresh chives, finely chopped

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.

Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.  Serves 4.

Apricot-Lime Glazed Shrimp

recipe courtesy Family Circle

Apricot-Lime Glazed Shrimp

1 cup rice

1/2 pound snow peas, trimmed

1 tablespoon olive oil

1/2 cup cilantro, chopped

1/2 cup apricot preserves

3 tablespoons reduced-sodium soy sauce

3 tablespoons lime juice

1/4 teaspoon red pepper flakes

1 1/2 pounds jumbo shrimp (about 24), shelled and deveined

Cook rice following package directions, about 15 minutes. Meanwhile, bring a medium pot of lightly salted water to a boil; add snow peas and cook 4 minutes. Drain and toss with cooked rice, olive oil and cilantro.

Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Stir 4 tablespoons of the mixture into rice. Cover and refrigerate until ready to serve.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray. Reserve 2 tablespoons of the apricot mixture. Brush remaining mixture on shrimp and grill 2 to 3 minutes per side or until cooked through.

Serve shrimp with rice and reserved sauce. Serves 4.

* I used brown rice in this recipe and cooked according to package directions.

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

recipe courtesy Cooking Light

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

3 medium sweet potatoes (2 pounds)

5 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup fresh lime juice

2 tablespoons warm water

2 teaspoons honey

Dash of hot sauce (optional)

1 jalapeño pepper, seeded and minced

3 cups shredded Napa cabbage

1 cup sliced red onion

1/3 cup pumpkin seeds, toasted

1/4 cup chopped green onions 

1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.  Serves 6.

Caprese-Style Grilled Chicken Breasts

recipe courtesy Family Circle

Caprese-Style Grilled Chicken Breasts

2 tablespoons red wine vinegar

1 clove garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

3 tomatoes (about 1 pound), seeds removed, cut into bite-size pieces

1/4 cup fresh basil, torn into small pieces

4 boneless, skinless chicken breasts (about 5 ounces each)

3 ounces shredded reduced-fat mozzarella cheese

3 ounces whole wheat angel hair pasta, cooked following package directions (about 5 minutes)

Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Gradually drizzle in olive oil, whisking constantly, so mixture emulsifies.

In a medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray.

Brush chicken with remaining dressing and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill 5 to 6 minutes per side or until internal temperature reaches 160 degrees. Scatter cheese over top during last minute of cooking.

Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad. Serves 4.

Nectarine Pancakes

recipe courtesy Martha Stewart Living

Nectarine Pancakes

1 3/4 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups low-fat buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon butter, melted, plus more, softened, for skillet and serving

2 tablespoons safflower oil

2 nectarines, peeled and thinly sliced (about 2 cups)

Pure maple syrup, for serving

Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.

Strawberry Salsa

recipe courtesy Family Circle

Strawberry Salsa

1 pound strawberries, hulled and diced

1/4 cup thinly sliced scallions

1 jalapeno, seeded and diced

1/4 cup cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon agave syrup or honey

1/8 teaspoon salt

tortilla chips (optional)

Gently mix ingredients together in a bowl. Serve with tortilla chips or over fish or chicken.  Serves 6.

Pancetta-Wrapped Chicken with Glazed Date Sauce

recipe courtesy Better Homes and Gardens

Pancetta-Wrapped Chicken with Glazed Date Sauce

(2) 8 ounces skinless, boneless chicken breast halves

(1/2) 5.2-ounce package semi-soft cheese with garlic and fine herbs

(4) thin slices pancetta or prosciutto (about 1 ounce)

1 tablespoon olive oil

1/2 cup pitted whole dates, chopped

1/2 cup balsamic vinegar

1/3 cup water

Salt and ground black pepper (optional)

*Napa cabbage (optional)

Cut chicken in half horizontally. Top each half with one-fourth the cheese. Wrap pancetta around cheese; tuck ends under chicken.

In large nonstick skillet heat oil over medium-high heat. Cook chicken, cheese side up first, over medium heat for 4 to 5 minutes. Turn; cook 4 to 5 minutes, until golden brown and no pink remains in chicken. Transfer to platter; cover to keep warm.

Remove skillet from heat. Add dates, vinegar, and water to skillet. Return to heat. Cook, uncovered, for 5 to 7 minutes, until sauce is thickened and dates are soft, stirring to scrape up browned bits.

Spoon sauce over chicken. Sprinkle lightly with salt and pepper.  Serves 4.

*Note:  Serve with wilted Napa cabbage or escarole.

Chicken Tostadas and Avocado Salsa

recipe courtesy Cooking Light

Chicken Tostadas and Avocado Salsa

3 tablespoons fresh lime juice

1 1/2 tablespoons extra-virgin olive oil 

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 cup prechopped tomato 

1/2 cup prechopped white onion 

1 tablespoon chopped fresh cilantro

1 avocado, peeled and diced 

1 tablespoon extra-virgin olive oil, divided 

4 (6-inch) flour tortillas 

2 cups shredded green leaf lettuce 

1 (15-ounce) can no-salt-added black beans, rinsed and drained

2 cups shredded boneless rotisserie chicken breast 

1/4 cup crumbled queso fresco 

Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.

Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.

Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.  Serves 4.

Chocolate Chunk S'mores Brownies

recipe courtesy Bakergirl

Chocolate Chunk S'mores Brownies

1/2 cup butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract 

1/3 unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder 

3/4 cup chocolate chunks (I used a mixture of chocolate chunks & dark chocolate chips)

1/2 cup crushed graham crackers

1 cup marshmallow fluff

Preheat oven to 350°F.

Grease or line an 8x8-inch baking dish with parchment paper.

In a large bowl, mix together the melted butter, sugar, eggs, and vanilla until smooth. Mix in cocoa powder, flour, salt, and baking powder until well-combined. Fold in chocolate chunks and crushed graham crackers using a wooden spoon.

Microwave marshmallow fluff for about 10-20 seconds, give it a quick stir, then add to brownie batter. Fold in a few times until just combined. You want there to be visible ribbons of marshmallow cream throughout the brownies.

Pour into baking dish and spread evenly. Bake for 35-45 minutes, or until done and a toothpick inserted into the center of brownies comes out clean.

Allow to cool completely before serving.  Serves 12.

* Note:  If for some unforeseen reason you cannot finish eating all of these delicious brownies, they are amazing in a milkshake, Blizzard style!

Mahogany Grilled Turkey Breast

recipe courtesy Family Circle

Mahogany Grilled Turkey Breast

2 tablespoons molasses

2 tablespoons balsamic vinegar

1 tablespoon coarse-grain mustard

2 teaspoons reduced-sodium Worcestershire sauce

1/2 onion, chopped

3 cloves garlic, chopped

1 boneless, skinless turkey breast half (about 2 1/4 pounds)

1/2 teaspoon salt

1/4 teaspoon black pepper

6 ears corn

1/2 cup reduced-sodium chicken broth

Combine molasses, vinegar, mustard and Worcestershire sauce. Pour into a resealable plastic bag; add onion, garlic and turkey breast. Shake to coat turkey and refrigerate for 8 hours.

Set a gas grill to medium-high for indirect grilling or the coals in a charcoal grill to medium-hot for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

Remove turkey from plastic bag and pour marinade into a small saucepan. Season turkey with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill on indirect heat, covered, for 40 minutes, turning once or until internal temperature reaches 160 degrees. Brush with marinade a few times during cooking. Add corn to grill during last 10 minutes of cooking time, brushing with marinade and turning so all sides are lightly charred.

Add broth to remaining marinade in saucepan and simmer for 3 minutes. Season turkey and corn with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with broth mixture.  Serves 6.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

recipe courtesy Cooking Light

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

2 teaspoons canola oil

6 (6-inch) whole-wheat flour tortillas

2 teaspoons sugar 

1/2 teaspoon ground cinnamon

1 1/2 cups finely chopped peeled ripe avocado (about 2) 

1 cup finely chopped strawberries 

2 tablespoons minced fresh cilantro

1 teaspoon minced seeded jalapeño pepper

2 teaspoons fresh lime juice

3/8 teaspoon salt

Preheat oven to 350°.

To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp. 

Combine avocado and remaining ingredients; stir gently to combine. Serve with chips. Serves 12 (6 chips and 3 tbsp salsa each).

Cheesy Chicken Pizza Bagels

recipe courtesy Cooking Light

Cheesy Chicken Pizza Bagels

2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half 

1/2 cup lower-sodium marinara sauce

1 cup shredded rotisserie chicken breast

1 cup pre-shredded part-skim mozzarella cheese

Preheat broiler.

Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.

Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melts.  Serves 4.

All Things Zucchini

Recently a friend of mine gave me some zucchinis from her garden.  These zucchinis were unlike anything I've ever seen before.  They were huge, massive, zucchinis on steroids that would have won the prize for largest zucchini at the county fair.  I had to challenge myself to think outside the box when coming up with ways to use up each and every one of these things since I didn't just want to make a million loaves of zucchini bread. Although never having made zucchini bread before, I do have to say it is quite delicious.  I almost prefer it over banana bread!  Anyway, here is what I came up with.  After 7 different recipes, I was finally able to use up all 3 zucchinis!

zucchinis courtesy of Kabrina and Micheal

recipe courtesy Food & Wine

 Yogurt-Zucchini Bread with Walnuts

1 cup walnut halves (4 ounces)

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons sugar

2 large eggs 

1/2 cup vegetable oil 

1/2 cup fat-free plain Greek yogurt 

1 cup coarsely grated zucchini, from about 1 medium zucchini 

Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

recipe courtesy Southern Living

Summer Squash Frittata

3 tablespoons butter 

2 small zucchini, chopped into 1/2-inch cubes (about 2 cups) 

2 small summer squash, chopped into 1/2-inch cubes (about 2 cups) 

1 small onion, coarsely chopped (1/2 cup) 

12 large eggs, lightly beaten 

1/2 cup sour cream 

1 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

1/3 cup chopped fresh basil leaves 

Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil. Serves 6-8.

recipe courtesy Cooking Light

Zucchini-Pineapple Quick Bread

3 cups sifted all-purpose flour (about 13 1/2 ounces) 

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

2 large eggs 

2 cups sugar

2 cups grated zucchini (about 1 1/2 medium zucchini) 

2/3 cup canola oil

1/2 cup egg substitute 

2 teaspoons vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Cooking spray

Preheat oven to 325°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Note: Recipe makes 2 loaves.  Freeze one for later use, eat both loaves or cut ingredients in half for single loaf.

recipe courtesy Cooking Light

 Grilled Zucchini Caprese Sandwich

1 medium zucchini, trimmed and cut lengthwise into 6 slices 

4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

4 (2-ounce) ciabatta rolls, split and toasted

8 large fresh basil leaves 

1 medium tomato, thinly sliced 

6 ounces fresh mozzarella cheese, thinly sliced 

Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.  Serves 4.

recipe courtesy Cooking Light

Zucchini Bread

3 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute 

1/3 cup canola oil

1 teaspoon grated lemon rind 

2 teaspoons vanilla extract

1 large egg, lightly beaten 

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces) 

1/4 cup coarsely chopped walnuts, toasted

Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

recipe courtesy Cooking Light

 Baked Ziti and Summer Vegetables

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini 

1/2 cup chopped onion 

2 cups chopped tomato 

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

Cook pasta according to package directions, omitting salt and fat; drain.

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.  Serves 4.

paired well with a spinach and arugula salad with red wine vinaigrette

recipe courtesy Cooking Light

Summer Squash and Ricotta Galette 

7 1/4 ounces all-purpose flour (about 1 2/3 cups)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

1/4 cup water

1 medium zucchini, cut crosswise into 1/4-inch-thick slices

1 large yellow squash, cut crosswise into 1/4-inch-thick slices

2 garlic cloves, minced

3/4 cup part-skim ricotta cheese

2 ounces grated fresh Parmesan cheese (about 1/2 cup)

2 teaspoons chopped fresh thyme

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1 large egg, lightly beaten 

1/4 teaspoon kosher salt

1 teaspoon water

1 large egg white 

1/4 cup fresh basil leaves

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

Preheat oven to 400°.

Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.

pair it with a light salad with Champagne vinaigrette and you're golden