Happy Fourth of July week! We are headed to the beach with some friends today and I couldn’t be more excited for some time to relax and to get a much needed tan. I’ll be making my recipe below for Grilled Teriyaki Chicken in kabob form for our Fourth of July feast along with my Zesty Black Bean Dip that I posted last week, and will probably include grilled corn and fresh watermelon for sides! Yum!
We’ve enjoyed the recipes below this summer-I hope you try them out!
Perfect Peach Iced Tea We love sweet tea all year around, but especially in the summer time! And I’ve been completely obsessed with peaches this summer, so this tea really hit the spot for refreshment. I like how the simple syrup can be served on the side so that people can add it as they choose.
Grilled Veggie Burritos The Pioneer Woman always has great recipes, and this one is super easy and delicious. Grilled vegetables are another summer food favorite for us. You can easily swap out the white rice for brown rice or quinoa.
Artichoke Pesto I really enjoyed this flavorful take on pesto. Delicious on pasta, but also on a sandwich, grilled chicken or other veggies.
Grilled Teriyaki Chicken The longer you marinate the chicken, the more flavorful and tender it will be! The whole day or even over night is the best way to go. As you’ll see, I used salmon for the original recipe, which is incredible as well. Make sure to boil the marinade rather than throwing it away so that you can use it for an incredible sauce over rice, cous cous or quinoa. You’ll need to bring it to a boil, then allow it to simmer for ten minutes since it was used with raw chicken. But after that, it’s safe to consume! My only change is that I used a Tablespoon of Dijon mustard instead of the white wine and ground mustard. The Dijon provides a similar flavor profile if you don’t have wine on hand!
Roasted Red Pepper Chicken Enchiladas I could eat the sauce for these guys by the spoonful! What’s better than roasted red pepper? A few swaps for this recipe:
-swap 2 red peppers for the poblanos, but roast for the same amount of time
-exclude the bread crumbs in the sauce
-swap half a 28oz can of whole tomatoes in their juice for the chicken broth
-swap the black beans for 2 cups of cooked chicken
-to make it a little lighter, I sprinkled a 1/4 cup of shredded cheddar cheese on top rather than 1 cup.
Quinoa Salad This is my all time favorite quinoa salad! To mix it up a little, I used a roasted poblano pepper (roast at 425 for 3o minutes, allow to cool, remove skin, chop) instead of the red pepper. I also added half a can of black beans for added protein. Delicious!
Today is a beautiful, sunny day in Baton Rouge. I’ve already enjoyed sitting outside at a coffee shop with a friend and later I’m planning to head to the dog park with Boone. The weather is a much needed pick-me-up from the early weeks of February which were grey and cold and sad.
I love February because I love Valentines Day! Hearts and chocolate, pink flowers, fancy food, cards, I love it all. Growing up, my mom always made Valentines Day special with a delicious and gourmet breakfast or dinner and my dad would give us flowers and Godiva chocolates, the best! It’s altogether more delightful being married on Valentines Day. Matthew and I celebrated with dinner at our favorite restaurant, Roberto’s on River Road, where we enjoyed sensation salad, stuffed red fish, and King Cake bread pudding. To die for. I bought Matthew some a beef jerky milk chocolate bar from Wild Ophelia and he said it is the best chocolate he’s ever had. What a man.
February is also wonderful because I get to celebrate the birthdays of two of my very favorite people in the whole world, my older brother and my younger sister.
Ryan lives in Colorado where he skis and snowboards and makes the most of life with new adventures developing all the time. He is laid back, full of joy, friendly, and just the sweetest. I’m so thankful for my big brother!
Natalie lives in Texas where she is loved by every person she knows, is the smartest girl I’ve ever met, drop dead gorgeous, and excellent in everything she puts her hand to. She may be my little sister, but I have lots to learn from her.
I’m celebrating you both today!
In the food world, here are a few recipes that we have enjoyed lately:
Caesar Dressing is one of my favorite things to make at home. This one uses Greek yogurt for a delightful creaminess. If you’re afraid of anchovies, just omit them! As much as I love garlic, I would use 2 cloves instead of 4, especially if you make this for a party.
We loved the Walnut Crusted Chicken from Kitchenspired. The flavors are really profound and the walnut crust gives the impression of breadcrumbs without the bread.
One of my new favorite meals is spaghetti squash with a meaty marinara suace. I really don’t miss the pasta at all. Just use your favorite meat sauce recipe with roasted spaghetti squash. It’s delicious!
Enjoy these recipes, friends!
The coming of fall has been a dream! A few things I’ve enjoyed lately…
My birthday was really special this year. I felt so loved by friends and family and specifically enjoyed a delicious Italian dinner at Frankie Marcello’s with my husband (get the chicken piccata!), tea with my girl friends at the English Tea Room (the Earl Grey Supreme is divine) in Covington, dinner and drinks with Matthew and my parents at Galatoire’s Bistro (you’ve got to try the banana bread pudding!), and gifts galore!
The pumpkin latte with house-made maple whipped cream at Magpie Cafe. Need I say more?
The grand opening of Trader Joe’s. I won’t mention how many times I’ve been so far. But some of my TJ faves so far include: 21 Seasoning Salute (a salt-free blend of yes, 21 different spices, perfect for chicken, fish, burgers, eggs, etc..), Pumpkin Spice Rooibos Tea, Tuscan White Bean Hummus, Gorgonzola Crackers, and Coconut Bonbons, and my husband’s fave Cookie Butter (dangerous).
Rollerblading with my puppy, Boone. Maybe the most fun and scariest form of exercise ever. I’m bringing rollerblading back!
My fall herb garden. I transferred most of my herbs from my larger garden into pots so that in the unlikely chance that it freezes this winter I can bring them inside. I love having fresh herbs right outside of my house to use in my cooking. I’m growing: rosemary & thyme, arugula, cilantro, chives & dill, sage & parsley, and not pictured, basil, oregano, mint, lavender and patchouli.
Besides all these delights, lately we’ve enjoyed:
California Chicken Rice Bowls: this is a flavorful and delicious meal. I made it for a friend who recently had a baby, and they loved it! Also great with quinoa instead of rice. I topped it with feta cheese rather than blue cheese and skipped the walnuts.
Butternut Squash Pasta: husband approved! The sauce has a unique sweetness that changes things up a bit from your normal pasta sauce. I added a whole can of tomato paste as well as a de-seeded roasted red pepper to the blender when blending the sauce. I enjoyed the added savory and tomato flavor to offset the sweetness of the butternut squash. The recipe makes a ton, so I’m going to use the leftover sauce for pizza sauce later this week.
Lebanese Style Stuffed Eggplant: It may sound out of the box, but these stuffed eggplants are absolutely divine. The flavor profile is actually not as unusual as you might think. I used cous-cous instead of rice. Try it!
Balsamic Pot Roast: we enjoyed this out of the ordinary take on pot roast. Pot roast is a great dinner for a cold night after a busy day, as the slow cooker does all the work!
Homemade Granola: served as cereal with milk or a topping for Greek yogurt with maple syrup and fruit, this is one of our go to breakfasts. It is simple to make and much cheaper than buying from the grocery. Plus you can control the sugar content. I like to make a batch on Sunday afternoon and enjoy throughout the week.
Blueberry Upside Down Cake: an easy but impressive looking dessert. Perfect with vanilla bean ice cream or homemade whipped cream.
My husband usually eats without saying much. When I ask him if what he’s eating is good, he says: “yes, that’s why I’m not speaking!” But I know something is truly above and beyond delicious when he makes comments while consuming his food. Hearing: “mmmmm, wow, this is amazing” coming from both my husband and our friend Daniel as they ate a bowl of this soup confirmed it as one of the most delicious things I’ve made in a while!
Paired with buttery toast and topped with nutty Parmesan cheese, it’s the ultimate cozy comfort meal, especially perfect as the evenings get colder.
I adapted this recipe from The Pioneer Woman to make it just a tad lighter (half the amount of cream!) and a little easier with one of my favorite tricks: the rotisserie chicken. It’s a wonderful way to cut down on cooking time when you’re in a hurry but still want lots of flavor. On Mondays, Whole Foods has their rotisserie chicken on sale for $5.99 and it is fabulous!
I also added two cloves of garlic, because I put garlic in everything. Why not?
Creamy Italian Chicken Soup
adapted from The Pioneer Woman
1/2 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 Tablespoon Olive Oil
1/2 chopped rotisserie chicken (pick up at local grocery or whole foods)
4 cups Low Sodium Chicken Broth
1/2 Medium Onion, Diced
1 Red Bell Peppers, Diced
2 Garlic Cloves, minced
1 Stalk Celery, Diced
1 whole Fresh Jalapeño, Diced
1 Tablespoon Olive Oil
1/2 can (28-ounce) Can Diced Tomatoes
1/2 cup Heavy Cream
1/3 cup Extra Virgin Olive Oil
4 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Buttery Toast, For Serving
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Remove chicken meat from skin and bones of the rotisserie chicken. Chop and set aside.
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Sauté onion, red pepper, celery, and jalapeño in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add minced garlic cloves and stir for 1 minute. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with lots of Parmesan sprinkled on the top and toast for dipping!
Enjoy all the compliments and “mmmmms” you get!
The perfect summertime meal is a salad with some sort of grilled meat. I love the smokey charred flavor of chicken or fish paired with light, fresh vegetables. These chicken and red onion kabobs are bursting with flavor: a combination of the grill and the tangy buttermilk marinade/dressing. The addition of sliced cucumber, sweet grapes, and creamy avocado makes this salad fresh and flavor packed.
Buttermilk Grilled Chicken + Chopped Salad
Adapted from Rachael Ray Magazinehttp://www.rachaelraymag.com/recipe/buttermilk-chicken-kebabs-with-chopped-salad/
2/3 cups buttermilk
1/4 cup olive oil
1 tablespoon chopped fresh thyme
Zest of 1 lemon plus 1/4 cup juice
1 garlic clove, minced
Salt and pepper
1 1/2pounds boneless, skinless chicken breasts cut into 1 1/2-inch pieces
1 head romain, leaves torn
1 large cucumber, sliced
1 small red onion, sliced in chunks
1 avocado, sliced
1 cup red grapes, halved
Preheat a grill or grill pan to medium-high.
In a small bowl, mix buttermilk, olive oil, thyme, garlic, lemon zest and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken and red onion chunks onto 8 skewers.
Grill, turning frequently, until cooked through and browned in spots, 13 to 15 minutes.
In a large bowl, toss together the romaine, cucumber, avocado and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
I love that this recipe uses cucumber because my cucumber plant is literally taking over! Apparently, cucumber thrives in the heat and humidity; so I’ll be growing lots of it!
What is your favorite recipe that highlights cucumber?