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!
What a wonderful day. It’s currently raining outside and I’m drinking a big cup of coffee in my favorite pink mug from Anthropologie that my sister gave me for Christmas. I don’t work on Fridays (I’m a nanny), so today is my “get things done day.” Cleaning, which includes vacuuming, laundry, dusting, cleaning out the refrigerator, & possibly mopping; picking up all the clothes that have somehow gathered on my closet floor; running errands; possibly going for a jog; and my favorite: sharing recipes with you!
This quinoa salad is really really great. My sister introduced me to one of my very favorite cook books, Power Foods. I love it because it’s full of recipes that truly are good for you and made from 38 highly nutritious ingredients. But man, every single recipe I’ve made from here is FULL of flavor. This salad is no exception.
Do you know about quinoa? I hope so! First of all, it’s pronounced KEEN-wah. And secondly, this tiny little guy is a kind of seed, not a grain, so it’s gluten free and packed with tons of protein, fiber and other good-for-you vitamins. But, like I said before this isn’t one of those healthy-but-terrible-tasting recipes. It’s healthy alright, but the flavor is delicious. Don’t get me wrong, I like hamburgers and pepperoni pizza and even fried ice cream at the fair, but there is just something that feels so great about eating healthfully AND deliciously.
Oh and Matthew loves this salad! Win! I served it as a side for dinner with blackened tilapia which sounds fancy but is truly easy. (Tilapia filet+Tony’s Blackening Seasoning+non-stick pan with olive oil+sauteed 2-3 minutes on each side=divine).
Try this! You’ll love it!
Quinoa, Red Pepper, & Corn Salad with Toasted Pumpkin Seeds
Slightly adapted from the cookbook: Power Foods
Serves 4-6 as a side dish (equally as delicious eaten the next day as leftovers)
1/4 cup fresh lime or lemon juice (from 2 or 3 limes or lemons)
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
salt to tasted
2 3/4 cups water
1 1/2 cups quinoa
1 1/2 cups frozen or fresh corn
1 red bell pepper, seeds & ribs removed, diced
3 green onions, thinly sliced
1 large jalapeno, diced (ribs & seeds removed for less heat, if desired)
1/4 cup coarsely chopped cilantro
1 ripe avocado
1/4 cup raw hulled pumpkin seeds, toasted
Whisk together lime or lemon juice, cumin, chili powder, garlic, oil, & 1/4 teaspoon salt.
Toast pumpkin seeds in either the toaster oven or under the broiler on low. Watch carefully so they don’t burn.
Bring the water to a boil in a small saucepan. Add quinoa, allow to boil then reduce heat to simmer. Cook for about 15 minutes until the quinoa has absorbed the water. Turn off heat and fluff quinoa with a fork.
Put quinoa in a large serving bowl and add corn, red pepper, green onions, jalapeno, cilantro, pumpkin seeds and the dressing. Add salt to taste.
Cut avocado into slices.
Pile quinoa on plates, add avocado if desired and serve!