Summer Fun Food

Chicken Tostada Salad- W.S. Food Made Fast Weeknight Meals

Yield: 4 servings

Ingredients

· 2 cups of rotisserie or other cooked chicken, shredded

· Lime zest and juice from 2 limes

· I clove garlic, minced

· Salt and pepper

· 2/3 c. olive oil

· 1 can black beans, drained and rinsed

· 2 cups of corn, fresh is best… others will do

· 2 Roma tomatoes, seeded and diced (or one can diced tomatoes)

· 4 canned green chilies, diced

· 1 head Romaine lettuce, cut into bite sized pieces

· 4 corn tostadas

Preparation

In a bowl, whisk together the lime zest and juice, and garlic with ½ teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in the oil. Transfer 3 tbsp. of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chilies; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes, or until the flavors have blended.

Add the lettuce to the reserved vinaigrette and toss to coat. Divide the tostadas and lettuce among 4 plates. Spoon the salsa over the lettuce, top with the chicken and serve.

Balsamic Chicken and Peppers

This particular recipe reminded me of summer.

Serves 4

Cook time: 30 minutes start to finish

Cook's tip: roasted potato wedges go well with this dish. Cut russet potatoes into wedges and toss with olive oil, salt, and pepper. Roast in a 375 oven until tender, about 30 min.

Ingredients:

4 skinless, boneless chicken breast halves or thighs (about 1.5 pounds total weight)

Salt and pepper

4 tbsp olive oil

1 seeded and sliced red bell pepper

1 seeded and sliced yellow bell pepper

1 large yellow onion, thinly sliced

3 cloves garlic, minced

3 tbsp balsamic vinegar

1/4 cup fresh basil, minced

1 tbsp fresh thyme, minced

Directions:

1. Cook the chicken. Season generously with salt and pepper. In a large frying pan over medium high heat, warm 2 tbsp of the oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to plate.
2. Cook the vegetables. Add the remaining 2 tbsp oil to the same pan over medium high heat. Add the bell peppers and onion and saute until softened, about 6 minutes. Add the garlic and saute for 1 minute.
3. Finish the chicken. Add the vinegar and half each of the basil and thyme and stir, scraping up the browned bits on the pan bottom. Return the chicken and nay juices from the plat to the pan, spooning the peppers over the chicken. Reduce the heat to medium and simmer until the chicken is opaque throughout, 2-3 minutes. Stir in the remaining basil and thyme and season to taste with salt and pepper.
4. Serve.

Courtesy of Williams Sonoma Weeknight Food Made Fast Cookbook

Hurry to Have Some Curry!!

Pat and I love this recipe... healthy and flavorful! Watch the zucchini carefully, as it tends to overcook quickly :)

Green Curry Chicken with Zucchini

Ingredients

· 2 medium zucchini or 2 long purple Asian eggplants

· 1 ½ cups unsweetened coconut milk

· 2-3 tablespoons green curry paste

· ¾ pound chicken breast, cut into large chunks

· 1 ½ cups chicken broth

· 2 tbsp. fish sauce

· 1 tbsp. brown sugar

· 6 to 8 lime leaves, torn or cut in half (recipe says optional- I say a must!)

· A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish

Preparation

1. Cut the zucchini in half lengthwise and the crosswise into 1-inch chunks, set aside. In a medium saucepan or heavy skillet, bring ¾ cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2-3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2-3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.
2. Add the remaining ¾ cup of coconut milk, chicken broth, zuchinni, fish sauce, sugar, and about half of the lime leaves, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still form, 8 -10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm with brown rice.

Quick and Easy Egg Bake

Ingredients:

• 9 inch deep dish pie crush (I just bought the frozen Pillsbury ones at the grocery store)
• variety of veggies, meat, and cheese (think omelet combinations)
• Egg Mixture (mix together with wire whisk or mixer)
• 4 eggs
• 1 cup half and half
• 1/2 cup mayo
• 2 tbsp flour
• dash of hot sauce (optional)

What to do:

1. Cook pie crust according to directions. Add veggies, meat, and cheese. Gently pour in egg mixture and shake a little to make sure egg settles to the bottom.
2. Cook 45-60 min at 350. Top will be browned and eggs won't jiggle when finished.

Make ahead directions:

• Bake according to directions, cool halfway, cover with foil, and freeze. Pull out in fridge night before. Bring to room temp day of. Reheat for about 30 min at 350.

Herbed Butter Steaks

Ingredients:

• 4 steaks doctored up however you like (Carl always uses olive oil, Worcestershire sauce, minced garlic, salt and pepper and lets them marinate for at least 15 minutes)
• 3 tbsp butter at room temperature
• 2 tbsp fresh chives, snipped
• 1 tbsp fresh rosemary, minced

Directions:

1. Combine in a small bowl butter, chives, rosemary, pinch of salt and pepper.
2. Cook steaks to your liking.
3. Top with butter and herb mixture.

Side Notes:

Enjoy with a nice glass of red wine preferably on a deck.

Grilled tomatoes go well as a side dish. Just slice up some tomatoes, season with salt and pepper and throw on the grill for a few minutes on each side until just tender.

Found in Williams Sonoma Weeknight Cookbook

The Barefoot Contessa's Perfect Roast Chicken

Perfect Roast Chicken

From The Barefoot Contessa Cookbook 1999

(source: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html)

Prep Time:

20 min

Inactive Prep Time:

20 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Lemon Poppy Seed Salad

Dressing:

(blend in blender or food processor)

1/2 cup sugar

1/3 cup lemon juice

1 tsp Dijon mustard

1/2 tsp salt

2/3 cup oil (I use extra virgin olive)

2 tsp green onion

1 tsp poppy seeds

Salad:

1 cup cashews

1 cup shredded Swiss cheese

1/2 cup dried cranberries

1 apple, cubed

1 pear, cubed

1 head Romaine lettuce

Poor dressing over salad just prior to serving. Best summer salad that I have ever made/tasted!

Black Bean, Corn, and Turkey Chili

Prep Time: 15 min

Cook Time: 40 min

Serves: 6

Ingredients:

1 tbsp vegetable oil

1 pound ground turkey

1 large onion, chopped

2 tbsp chili powder

1 tsp ground cumin

1 tsp dried oregano leaves, crushed

1/2 tsp ground black pepper

1/4 tsp garlic powder

1 3/4 cups chicken broth

1 cup thick and chunky salsa

1 tbsp sugar

1 (15 ounce) can black beans, rinsed and drained

1 (16 ounce) can whole kernel corn, drained

Directions:

1. Heat the oil in a 4-quart saucepot over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring often.
2. Stir the broth, salsa, sugar, beans and corn in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until mixture is hot and bubbling.

Couscous is the Bomb!!

Couscous Veggie Salad

Yield: 6 servings

Ingredients

· 1 cup couscous

· Kosher salt

· 1 ½ c. boiling water

· 3 tbsp. olive oil

· 3 tbsp. lemon juice

· ½ tsp. minced garlic

· Ground pepper

· ½ c. frozen peas (thawed)

· ½ c. sliced green onion

· ½ c. minced red bell pepper

· ½ c. diced English cucumber

· ¼ c. chopped flat leafed parsley

· 1 c. romaine lettuce

Preparation

In a heat-proof bowl, combine the couscous, ½ tsp. salt, and boiling water. Stir to blend. Cover tightly and let stand until the liquid is absorbed. Let cool to room temperature about 15 minutes.

In a small bowl, whisk together the lemon juice, olive oil, garlic, and ¼ tsp. salt, 1 tbsp. water, and a grind of pepper.

Add the peas, onion, pepper, cucumber, parsley, and all but I tbsp. of dressing to coat couscous.

Put the romaine in a separate bowl, toss with remaining dressing. Separate lettuce into individual serving bowls. Serve couscous on top of lettuce.

*Sometimes, I add pepperoni, cubes of cheddar cheese, or feta cheese to the mix for an extra fun… you really could add almost anything! I usually don’t serve it over lettuce either.

Get Great Mussels Without Lifting a Weight!

Mussels with Feta and Tomatoes

Ingredients:
2 Tablespoons olive oil
1 small yellow onion
2 cups canned tomatoes (12 oz)
1 cup dry white wine
1/4 teaspoon oregano
pinch of red pepper flakes
1 teaspoon red wine vinegar
2 lbs mussels well scrubbed and debearded
6 oz feta cheese
salt and pepper to taste
1 tablespoon coarsely chopped fresh flat leafed parsley

Warm olive oil in large dutch oven (or deep fry pan)
Add onion, cook until soft (5-7 minutes)
Raise heat to high and add tomatoes, wine, oregano, red pepper, vinegar. Stir well and bring to boil. Reduce heat to low and simmer uncovered, stirring occasionally until thick (20-30 minutes). Or longer if you forget you've got them on the stove - which I've done more than once.

Add mussels, discarding any that fail open after 2-3 minutes. Uncover and using a tongs (or your fingers if you are stupid like me - also you should probably wait until they are kinda cool). Discard all the shells and return to pan. Add the feta cheese to the pan and return to medium heat. Bring to gentle simmer and cook for 30 seconds, until mussels are heated through and cheese is softened. Season with salt and pepper.

Pour mussels and sauce onto a warmed platter and garnish with parsley. Serve immediately.

Now, I've been making this for about 10 years and I long ago stop following the recipe. In fact - I was shocked to read that you only need a teaspoon of vinegar. I use a pretty long pour. So don't worry if you want to play fast and loose with the ingredients - any combination will turn out great. The key is the tomatoes and the feta.

I serve with sliced crusty bread and let people spoon or dip. It's messy but totally worth it. If you have left over mussels - we toss them with pasta the next day and it is almost even better than the app!

Mary Margaret's Chicken Breasts in Orange Sauce

Chicken Breasts in Orange Sauce

Ingredients for 4 people:

- 4 chicken breasts sliced

- 1 tablespoon unsalted butter (don't use it if you have a teflon frying pan)

- 2 tbsp extra virgin olive oil

- 4 freshly squeezed organic oranges

- 500gr / ½ cup all purpose flour

- salt

Instructions:

Slice the chicken fillets or cutlets first and then heat up a sauce pan with 1 tablespoons of unsalted butter and 2 of extra virgin olive oil in it. Roll the chicken into flour, and then fry it into the saucepan until seared and browned. Season with salt and add orange juice including some pulp, making sure there is not too much liquid in it and stir it continuously in order to make it smoother and creamer. Serve it on a nicely decorated plate, and serve it hot.

Julie Gough's Authentic Spaghetti Carbonara

Julie’s Authentic Spaghetti Carbonara

Half lb pancetta


4 garlic cloves mashed lightly


3 tbsp olive oil


1/4 cup white wine


2 eggs


1/4 c Romano cheese


1/2 c parmesan


Fresh pepper


2 tbsp chopped parsley

1 1/4 lb pasta


Sautee garlic in oil until golden and discard


Add pancetta until crisp


Add wine and bubble for 2. Min


Break eggs in bowl and beat lightly


Add cheeses and pepper


Add cooked drained hot pasta to eggs


Add pancetta mixture and enjoy!

Kathy Mac's Irish Soda Bread

Irish Soda Bread

From the Kitchen of Kathy Mac

Ingredients:

·         2 cups flour

·         2 cups cake flour (Softasilk)

·         3 tablespoons sugar

·         1 teaspoon baking soda

·         1 teaspoon salt

·         1 cup buttermilk

·         1 cup 2% milk

Instructions:

            Mix all ingredients. Dough will be very sticky. Spray a cookie sheet with non-stick spray. Mound the dough on the sheet so it is “shaped like a hill in Ireland.” Dip a bread knife into oil and cut a big deep cross along the top of the mound making sure not to cut all the way through. Bake in the oven at 325° for 45 minutes. Wrap in a clean towel until it is ready to serve.

Mary Waldvogel's Oatmeal Blueberry Pancakes

Oatmeal Blueberry Pancakes

Compliments of Mary Waldvogel

Ingredients:

·         2 cups oatmeal

·         2 cups buttermilk

·         2 eggs

·         ½ cup flour

·         ¼ cup melted butter

·         1 tabelspoon sugar

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1 cup blueberries

·         ¼ teaspoon cinnamon

·         pinch of nutmeg

·         pinch of salt

Instructions: mix oatmeal and buttermilk and soak overnight or for several hours in the refrigerator. Beat the eggs and mix into the buttermilk mixture (after it has soaked). Add the remaining ingredients and finally gently fold in the blueberries.

Grandma Edith Schneeman's Au Gratin Potatoes

Au Gratin Potatoes

From the kitchen of Grandma Edith Schneeman

Ingredients:

·         5 lbs. Yukon Gold or red potatoes

·         2 cups Gruyere cheese, grated (or Parmesan)

·         1 pint heavy cream

·         Salt and pepper to taste

Instructions:

          Wash and cut the potatoes with the skins on into thin slices. Butter a low baking dish. Arrange a layer of potatoes on the bottom of the pan, sprinkle with salt and pepper, then layer about half of the cheese on top. Repeat for the next layer. Pour the cream over the entire dish so the potatoes are all covered. Refrigerate until you are ready to bake. Bake covered in the oven at 350° for 30 minutes and then uncover for 15 minutes so the cheese is melted and browned. Let rest for 15 minutes, cut into squares, and serve. This dish is always a favorite at Schneeman holidays!

Cathy Hedges' Chipotle Corn Chowder

Chipotle Corn Chowder

From the kitchen of Cathy Hedge

Ingredients:

·         1 medium onion, diced

·         1 each orange and yellow bell pepper (seeded and diced)

·         4 garlic cloves, minced

·         ½ lb. coked, diced bacon

·         1 small can chipotle peppers

·         6 ears fresh corn, cut off the cob

·         6 cups chicken stock

·         1 pint heavy cream

·         1 bunch scallions, diced

Instructions:

            In a large saucepan over medium heat, sauté the onion until soft (not brown) add in the bell peppers and sauté until soft, add minced garlic for last two minutes. Add cooked bacon, stir in, add chipotle peppers (remove from can, reserve the sauce, slice in half, and remove and discard seeds). Chop the peppers into small pieces, add them one by one into the vegetables for a minute. In a large frying pan, melt 3 tablespoons of butter with some oil. Sauté fresh corn a few minutes until cooked (not brown). Add corn to the vegetables, add chicken stock, stir, and cover. Bring to a boil, let simmer 20 minutes. Add the cream. Add more chipotle peppers for more of a kick. Warm the soup over low heat, add scallions 5 minutes before serving. Add sour cream if desired for thickness and a milder flavor.

*Note* start by putting in 3 chipotle peppers and then add more for a hotter taste

Black Bean and Corn Salsa Recipe

Easy and tasty salsa recipe from Meg of http://schnemarq.blogspot.com/. Yum!

Ingredients:

• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 cup chopped red onion
• 1 can black beans, rinsed and drained
• 1 can whole kernal corn, drained
• 2 tbsp chopped cilantro
• 1 cup quartered grape or cherry tomatoes
• 1 tsp jalapeno pepper (optional)

Directions:

1. Combine mayo, lime juice, and cumin in a bowl.  
2. Stir in remainder of ingredients.  
3. Serve chilled or at room temperature.

Special Stuff:

Meg recommends making it a little spicier by adding cayenne pepper along with the cumin or maybe add diced chilies instead of the jalapeño pepper.

Cheesy Chicken Enchiladas- Cooking Light

Total: 30 minutes

Yield: 8 servings

Ingredients

· 2 ½ cups chopped, cooked chicken breast

· 2 cups (8 ounces) preshredded Mexican or sharp cheddar cheese

· 1 2/3 cups plain, low-fat yogurt

· 1/3 cup butter melted

· ¼ cup chopped onion

· 1 tsp. minced garlic

· ¼ tsp. black pepper

· 1 (10 ¾ ounce) can condensed, reduced-fat, cream of chicken soup, undiluted

· 1 (4.5 ounce) can of chopped green chilies, drained

· 8 (8-inch) flour tortillas

· 1 tbsp. canola oil

· Cooking spray

· ½ cup sharp cheddar cheese

· ¼ cup green onions

Preparation

1. Preheat oven to 350 degrees.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working 1 tortilla at a time, brush oil over both sides of the tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.* Remove from pan; arrange chicken mixture down the center of the tortilla. Roll jelly-roll style; place filled tortilla, seam-side down in a 13x9- inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas.

4. When all 8 tortillas are rolled and in the baking dish, spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes**. Uncover; sprinkle evenly with cheese and green onions; bake an additional 5 minutes or until cheese melts.

*Often, I omit toasting the tortillas in order to save time. However, the tortillas are easier to roll and more tender when they are toasted in the skillet.

**Instead of baking the dish immediately, I will freeze the tortillas and make them at a later date. Bake frozen tortillas until warm throughout.