Eating with the Armstrongs

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!

Advertisements

Eating with the Armstrongs

Image

First of all, Happy Father’s Day to my amazing dad, father-in-law, my Grandpa & my Papau! We are so thankful for these men who love us, generously support us, and have consistently cared for us for so many years.

When I was little my dad’s specialty was splatter: a combination of fried spam, onions and potatoes. And I have to tell you, it was delicious. He has since learned how to make gourmet omelets and is a grill master, but I wouldn’t be surprised if he brought out his splatter recipe again.  There are so many things I love about my dad. He is the funniest man I know, extremely creative, hard working, and generous. He definitely set the bar high in my mind of the kind of man I wanted to marry. I’m thankful that my husband fits the bill in every way. I love you, Daddy, and am happy to celebrate you today! I wish I could give you a head rub while you watch golf. Love from Baton Rouge!

Here’s what we’ve enjoyed lately!

Creamy Polenta w/ Chicken Sausage & Peppers

Definitely a recent favorite! Polenta is so easy to whip up and makes a delicious base for the sausage and peppers. I actually used a Cajun Sausage that I got from our Farmer’s Market, which added the perfect spice. This meal came together quickly and easily and was thoroughly enjoyed by both of us!

Spring Vegetable Potstickers

Well, I really only made the vegetable filling as I could not find wonton or dumpling wrappers at our local Whole Foods. But the filling was absolutely delicious served atop noodles. I did not use tofu but I did add ground turkey for some protein. The flavors in this recipe are fresh and bright.

Pepper Chicken Nachos

We love nachos, so the substitution of bell peppers for chips was excited to try. The recipe calls for mini peppers, but I just used regular bell peppers. This is another simple and flavor packed meal.

Tropical Chewy Granola Bars

These gluten free granola bars are packed with power-food ingredients and wholesome sweetness. I made quite a few recipe swaps: dried cherries for the dried mango, chocolate chips for the dried banana, pecans for the macadamia nuts, and 2 teaspoons of vanilla extract for the vanilla bean seeds. Tasty and good-for-you!

Cauliflower Pizza Crust

In the attempt to succeed at a gluten free summer diet, I have made this “pizza crust” twice! The flavor is delicious but I’m still working on getting a crunchier consistency throughout. A major adjustment I made to the recipe was to cook the crust at 400 degrees for about 25 minutes (periodically checking), instead of the 450 degrees the recipe called for. This created a much better crust, but I am going to try an even longer cooking time at a lower temperature. We topped ours with a simple tomato sauce, sausage, basil, spinach (from my garden!) and just a tiny bit of Parmesan. Try it!