Classic Marinara Sauce

I'm still getting lots and lots of tomatoes from the garden. In an attempt to use some of them up, I decided to whip up some marinara sauce. This is a simple, classic marinara with lots of tomato and veggie flavor. I substituted fresh, peeled and seeded tomatoes (3-4 pounds) plus a small can of tomato paste, for the canned tomatoes, but I am sure it would be great with the canned tomatoes too. This was perfect served on top of some spaghetti and chicken Parmesan (recipe coming later this week). I'm thinking I'll use the rest for calzones later this week!

Classic Marinara Sauce
Adapted from My Kitchen Cafe

2 Tb. olive oil
3 cloves garlic, minced or pressed
1 small onion, finely chopped (1/2 - 2/3 cup)
1 stalk celery, chopped (1/4 - 1/3 cup)
1 carrot, peeled and chopped (1/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans (28 oz. each) crushed tomatoes
1/2 Tb. dried basil
1/2 Tb. dried oregano
1/2 Tb. dried parsley
1/4 tsp. marjoram
2 dried bay leaves
1 Tb. brown sugar
2 Tb. butter

Heat oil in large pot, Add garlic, onion, celery, and carrots and cook until onion is translucent and lightly browned and veggies are tender. Add salt and pepper and stir well. Add tomatoes, basil, oregano, parsley, marjoram, and bay leaves. Simmer, covered, on low heat for about 1 hour, stirring occasionally, until sauce is thickened. remove bay leaves and stir in brown sugar and butter. Cool slightly, then blend in food processor until desired consistency is reached (I like mine fairly smooth). Make about 7 cups sauce.

Cafe Rio-Style Burritos

Have you been to Cafe Rio? It is a Mexican restaurant here in Utah that I absolutely love. Their burritos and salads are both wildly addicting. Since I could pretty much eat it every week for the rest of my life, I figured I better figure out how to make it at home so I don't spend all of my money there. Here is a recipe for a delicious, smothered burrito a la Cafe Rio. You can really do this burrito any way you want to. Don't like green sauce? Use a can of red enchilada sauce instead. Not too crazy about black beans? Use refried. You really can't go wrong here. It's a delicious meal (one that we love having when we have friends over) and everyone seems to love it. The recipes for each of the main ingredients in this recipe have already been posted, so I've included the links below (just click on the name of each component to view the recipe). Enjoy!

Cafe Rio-Style Burritos

Sweet Mexican Rice
Honey Chipotle Black Beans (I only use 1 chipotle pepper in the whole batch and it is plenty spicy for me)
Fajita Chicken
Salsa Verde
Tortillas
Shredded Chedder or Monterey Jack Cheese
Pico de Gallo
Sour Cream

For each burrito, layer about 1/4 cup each of rice, beans, and chicken. Top with 2 Tb. cheese. Roll up burrito-style and place in a baking pan. Cover each burrito with 1/4 cup salsa verde and sprinkle with 1 - 2 Tb. cheese. Bake in 350 degree oven for 5-10 minutes, or until sauce is warm and cheese is melted. Top with pico de gallo and sour cream.

Monterey Chicken

Not only does this look delicious (it's one of my favorites to make when we have company over) but it is super tasty! Really, how can you go wrong with grilled marinated chicken topped with barbecue sauce, cheese, and bacon? Garnish with some fresh chives or scallions and you've got yourself a showstopper! This is a great recipe to enjoy before the end of summer and the end of grilling season.

Monterey Chicken

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tb. canola oil
1 clove garlic, minced
1 Tb. vinegar
2 tsp. soy sauce
1/2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. chili powder (I like to use half regular and half chipotle)
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
dash onion powder
1/2 of a 12 oz. can Sprite or 7-up

4 small boneless, skinless chicken breasts (about 1 lb.)
4 slices bacon, cooked crisply and sliced in half horizontally
1/4 cup barbecue sauce (I prefer bulls-eye)
1/2 cup shredded cheddar or colby-jack cheese
sliced chives or scallions and/or diced tomatoes for garnish (optional)

1. Combine all marinade ingredients in gallon-size ziploc bag. Add chicken and shake to cover chicken completely. Refrigerate for at least 1 hour or up to 24 hours.
2. Grill chicken over medium-high heat for 5-7 minutes per side or until cooked through. Immediately top each piece with 1 Tb. barbecue sauce, 2 Tb. cheese, and 2 bacon pieces (1 slice, halved). Sprinkled with chives, scallions and/or diced tomatoes to taste. Serve immediately!

This is also my favorite fajitas recipe, see the recipe here, so you can grill up double the amount of chicken you need and make fajitas or quesadillas with the extra chicken the next night!

Grilled Chicken Gyros

One of my favorite food bloggers, Annie, calls this her all-time favorite meal. If you've seen the things Annie makes, you'll know that everything she makes looks amazing, so if it's her favorite, it must be amazing. I made this for dinner last week and I was not disappointed. I wouldn't go so far as to call it my favorite meal by any means, but all in all it was a great meal and nice to have something a little different. I would definitely make it again (only next time I'd make twice as much chicken and save half for another night to eat with rice and grilled veggies, that chicken was incredible).

Grilled Chicken Gyros
adapted slightly from Annie's Eats

Chicken:
2 heaping Tb. plain Greek yogurt (Yoplait makes this now and I was able to find it at Wal-Mart, or you can use regular plain yogurt but it is not as thick)
4 cloves garlic, minced
juice of 1 lemon
zest of 1/2 lemon
1 Tb. dried oregano
2 Tb. olive oil
2 tsp. red wine vinegar
salt and pepper to taste
1 1/2 pounds boneless, skinless chicken (breasts, tenders, or thighs)

Tzatziki Sauce:
8 oz. plain Greek yogurt
1/2 hot house (English) cucumber, shredded, or 1 regular cucumber, peeled, seeded, and shredded
3 cloves garlic, minced
1 tsp. red wine vinegar
1 Tb. lemon juice
salt and pepper to taste
1 Tb. olive oil

4 pitas (I recommend whole wheat)
2 tomatoes, sliced
1/2 hot house cucumber, sliced
1/4 medium red onion, thinly sliced

1. Combine all chicken ingredients in large ziploc bag. Marinade in refrigerator for at least 1 hour and not more than 4 hours.
2. Prepare tzatziki sauce by first squeezing excess water from cucumbers. Place shredded cucumbers in papers towels and twist until the excess moisture is removed. Combine all tzatziki ingredients except olive oil. Drizzle tzatziki with olive oil, cover, and refrigerate at least 30 minutes.
3. Preheat grill to medium-high. Grill chicken until completely cooked (about 5 minutes per side, depending on the type of chicken pieces you have). Let rest for 5 minutes after cooking, then cut into slices.
4. Heat pita bread (either in the oven or on the grill). Assemble pitas by layering 1/4 of the chicken, onions, tomatoes, and cucumbers on each of the 4 pitas. Top with desired amount of tzatziki sauce and serve immediately.

Zucchini Parmesan

I have a confession: I've never been a fan of eggplant. And by "never been a fan" I mean "thinking about it makes me want to gag." I'm pretty sure it's because of a dinner-gone-wrong from my dad when I was a kid...every time I think of eggplant I think of his Eggplant Surprise and it's not a memory I really enjoy reliving.

Suffice it to say that I've never tried Eggplant Parmesan. I love the idea of it: veggies dredged in eggs and crunchy bread crumbs and tangy cheese, then fried and topped with marinara? If only I could get past that eggplant. Well, with our bounty of zucchini from the garden this year I thought I'd try swapping out the eggplant for zucchini and see how it tasted. One word? Amazing. It was crunchy and perfectly seasoned and delicious. And I didn't feel bad eating it at all because it's chock full of veggies. Give this a try, I think you will love it!

Zucchini Parmesan
serves 2 -3

1 large zucchini (8 - 12 inches long), cut into 1/2 inch rounds
2 eggs
1/4 cup milk
1/2 cup flour
3/4 cup Italian season bread crumbs
3/4 cup shredded Parmesan cheese
2 Tb. fresh parsley, chopped
1 Tb. butter
2 Tb. olive oil
marinara sauce
additional Parmesan cheese for topping

1. In small bowl, beat together eggs and milk. In second small bowl, combine bread crumbs, 1/2 cup cheese, and parsley. In third small bowl, put flour.
2. Heat butter and olive oil in large skillet over medium heat. Dip each piece of zucchini first in the flour mixture, turning to coat evenly and shaking off any excess. Then dip in egg mixture and then in bread crumb mixture. Place in heated skillet and repeat with remaining zucchini. Cook for about 5 minutes on each side, or until crispy and browned. Top with warm marinara sauce, additional cheese, and fresh parsley is desired.

Baked Chicken Taquitos

My husband Corey made these for dinner last week. They were absolutely amazing...I ate two that night...and two more for lunch the next day...and two more for the lunch next day. They were so good and made fantastic leftovers. Plus, even Corey can make them, so you probably can too!

Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 12 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
12 small flour tortillas (6 - 8 inches)
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix all ingredients except tortillas, cooking spray, and salt.
3. Warm up tortillas 3 - 4 at a time in the microwave for 30 seconds. Place 2 - 3 tablespoons of chicken mixture in each tortilla, roll up tightly, and place seem side down on the prepared baking sheet. Continue with remaining tortillas and chicken mixture.
4. Spray taquitos with cooking spray and sprinkle with kosher salt.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with dipping sauce, if desired (I had some with ranch and salsa and that was great, but the next day I had them plain and I thought that was even better).

Roasted Red Pepper Sauce

Brick Oven is Corey's (my husband) favorite restaurant. And his very favorite thing there is the roasted red pepper pasta sauce. I love Brick Oven too, but I think their roasted red pepper sauce is kind of hit and miss. Sometimes it's phenomenal: flavorful, thick, creamy, with just a touch of spice; other times it's thin and flavorless. I've been trying to duplicate the sauce (and improve upon it) at home. This time it turned out the best it has yet. I'm sure I'll still experiment more (that's just what I do) but I had to write down how to make it this time before I forget. Serve this over any type of pasta of your choice. I prefer it with shells, bow ties, or penne. Enjoy!

Roasted Red Pepper Sauce

1 - 2 Tb. onions or scallions, minced
1 - 2 cloves garlic, minced
2 Tb. olive oil
1 jar roasted red peppers, or 4 - 5 red peppers, roasted and peeled
1 can (8 oz.) no-salt-added tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/4 - 1/2 tsp. salt
1/4 - 1/2 tsp. smoked paprika
1/4 tsp. chipotle chili powder
1/4 tsp. cayenne pepper (optional)
1/2 cup heavy whipping cream
1 - 1 1/2 cups cheese (muenster, smoked Gouda, Romano, Parmesan, or a combination)

1. In food processor or blender, blend roasted red peppers until finely blended.
2. In large saucepan heat olive oil over medium-high heat. Add onions and cook until translucent. Add garlic and cook for one more minute. Stir in roasted red peppers, tomato sauce, and spices. Simmer 5 minutes. Stir in heavy whipping cream and cheese until melted and thoroughly combined.
3. Carefully pour mixture into blender or food processor and process until smooth. Serve over pasta and sprinkle with cheese and grilled sliced chicken (if desired).

Sticky Chicken

My little sister Krista introduced this to us. It's delicious. It's pretty much a souped-up version of sweet-and-sour chicken. Make it. Enjoy it. And if there are more than four of you double the recipe. Even if there are only two of you, you might want to double it. It makes delicious leftovers! The sauce is also delicious over rice, with eggrolls, or with won-tons. Enjoy!

Sticky Chicken

Sauce:
2/3 cup sugar
1/2 cup white vinegar
1/2 cup ketchup
1 Tb. soy sauce
dash salt
1/4 cup pineapple juice
1 small can pineapple tidbits, drained (optional)
1 medium green pepper, chopped (optional)
1/2 medium onion, chopped (optional)

Chicken:
1 lb. boneless, skinless chicken tenders
2 eggs
1/4 cup cornstarch or flour
1/4 tsp. paprika
1/8 tsp. salt
1/8 tsp. onion powder

1. Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
Combine sauce ingredients in a saucepan and bring to a boil. Boil for 2 minutes. Set aside.
3. Beat eggs in a shallow dish. Combine cornstarch or flour, paprika, salt, and onion powder in another shallow dish.
4. Dip each chicken tender in cornstarch mixture, then in eggs. Fry each piece in oil until brown. Put into prepared pan. Repeat with remaining chicken.
5. Pour sauce over the chicken, making sure they are all well coated. Bake for 45 minutes. If using pineapple, green pepper and/or onions steam in microwave for 3 minutes, then stir into chicken/sauce mixture. Serve over rice with stir fried vegetables.

One Pan Taco Dinner

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Philly Steak Sandwiches

It's rare that I make steak, so if I'm going to take the time to make it I want it to be good. Juicy. Delicious. And worth my time. I was craving Philly steak sandwiches the other day and decided to whip these up. They turned out fantastic. I topped mine with some homemade pickled peppers that my sister brought me and in my own humble opinion it made them even better. Yum.


Philly Steak Sandwiches
makes 4 sandwiches

1 lb. good quality steak
1/2 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. chipotle chili powder
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. onion powder

1 Tb. vegetable oil
1/4 cup barbecue sauce
2 Tb. soy sauce
1 Tb. Worcestershire sauce
1 red or green bell pepper, thinly sliced
1 onion, thinly sliced
1 Anaheim pepper, seeds removed and thinly sliced (optional, if you want it spicier)

4 hoagie rolls
1 cup sliced sharp white cheddar cheese

1. Combine spices. Rub evenly into steak. Grill over medium-high heat until medium (140 degrees F on thermometer), about 8-10 minutes on each side, depending on thickness. Remove steak from grill, set aside.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onions and peppers. Saute for 5 minutes. Slice steak thinly on the bias. Add to skillet, along with barbecue sauce, soy sauce, and Worcestershire sauce. Cook 2-3 more minutes, until heated through.
3. Fill hoagie rolls with steak/pepper mixture. Top with cheese. Enjoy!

Red Curry Roasted Salmon with Green Beans and Red Peppers

Red Curry Roasted Salmon with Green Beans and Red Peppers
Serves 4

Ingredients-
4 6oz salmon fillets
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon fresh lime juice
2 teaspoons Thai red curry paste
8 oz fresh green beans, trimmed
1 red bell pepper, cut lengthwise (the polar direction) into strips
1 small onion, cut lengthwise (polar direction) into strips

1 tablespoon fresh mint leaves, sliced very thin (aka chiffonaded)
1 tablespoon fresh basil leaves, sliced very thin (use Thai basil if you can get it)

Directions-
1- Preheat your oven to 400 degrees. Line a very large, heavy, rimmed baking sheet with foil and spray with non-stick spray.
2- In a small bowl mix 1 tablespoon of olive oil with the lime juice and curry paste until it is a thick liquidy consistency.
3- Place the salmon fillets on one side of the baking sheet, coat them with the curry mixture.
4- Toss the green beans, red peppers and onions in a medium bowl with the remaining teaspoon of olive oil until they are well coated. Put them on the other side of the baking sheet. Sprinkle them with salt.
5- Put the baking sheet in the oven and let it roast until the salmon is just opaque in the center and the vegetables are a little tender. Should take about 12-14 minutes.
6- Plate the fish. Toss the vegetables with the pan juices, the mint and basil and serve alongside. I think it's especially tasty with coconut rice, but go wild and crazy with it. Garnish with lime wedges, and a bit of cilantro.

Bacon-Wrapped Chicken and Pineapple Skewers

Really, there are no words to describe these. I made them for dinner last night and they were incredible. All day at work today I could not stop thinking about them. The minute I walked in the door my husband had the leftovers warmed up and we devoured them in less than two minutes. This is one of the most delicious dinners I've ever made. And they'll definitely be made again very soon. Like tomorrow.

This recipe combines my two favorite things from the Brazilian restaurant Tucanos: bacon-wrapped turkey (I substituted chicken) and grilled pineapple. The brown sugar glaze caramelizes on the bacon and pineapple and the smoky flavor from the grill puts this over the top. Make this. Soon. You won't regret it.


Bacon-Wrapped Chicken and Pineapple Skewers

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 - 2/3 lb. smoked bacon, cut into thirds (I like to use the pre-cooked bacon, 10-12 slices)
1 fresh pineapple, cut into 1-inch chunks
3/4 cup brown sugar
1/4 cup water
bamboo skewers

1. Preheat grill to medium-high. Soak bamboo skewers in water. Arrange work area with chicken, bacon, and pineapple. Mix brown sugar and water in small bowl and set aside.
2. Wrap one slice of bacon around one cube of chicken. Place on bamboo skewer. Alternate with pineapple chunks. Repeat until there are 3 pieces of chicken and 3 pieces of pineapple on each skewer. Repeat with remaining chicken.
3. Baste skewers with brown sugar mixture. Grill skewers for 7 - 10 minutes on each side, until bacon is crispy and chicken is cooked through, basting occasionally.
4. Serve with rice and stir fry veggies or salad.

My Favorites: Pita Pizzas

Corey & I both work full time during the week, and neither of us are very good at eating a real lunch while we're at work. Usually by the time we get home we're both starving. Since we try not to eat out too often, we like to have a few good quick and easy recipes in our arsenal for those nights when we're too hungry to wait for dinner. This is one of our all-time favorites. The possibilities are endless, it takes only minutes to prepare, and is on the table quicker than we could go through a drive-thru. Did I mention that it's delicious? What's not to like!

Pita Pizzas
(ingredients needed per pizza/person)

1 pita
2-3 Tb. sauce
1/4 cup cheese
toppings of your choice

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Spread sauce evenly on each pita. Top with cheese and choice of toppings.
3. Bake for 5-7 minutes, until edges begin to brown and cheese is melted.

Topping Ideas:

Barbecue chicken: barbecue sauce (I recommend Bullseye), mozzarella, smoked gouda, or cheddar cheese (or a combination), fully cooked diced chicken, thinly sliced onions, cooked and crumbled bacon, and cilantro.

Combo: pizza sauce, mozzarella cheese, pepperoni, olives, mushrooms, green peppers, onions.

Alfredo Tomato Ham: alfredo sauce, mozzarella and romano or parmesan cheese, thinly sliced ham, fresh sliced tomatoes, crushed red peppers.

Pesto Chicken: pesto, mozzarella cheese, fully cooked diced chicken, fresh sliced tomatoes.

Hawaiian: pizza or alfredo sauce, mozzarella and cheddar cheese, canadian bacon or thinly sliced ham, pineapple tidbits.

Shredded Pork Tacos

I love pork. I love tacos. I love pork tacos. Recipe partially from Everyday Foods.
Shredded Pork Tacos
Serves 4-6

Ingredients-
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper
3 tablespoons tomato paste
1 3-4 pound pork roast, cut in half lengthwise
1 can (28 oz) whole tomatoes in juice
1-2 large chipotle chiles in adobo, minced (use more if you like it hotter, or less if not)
1 cup water
1-2 tablespoons honey
16 toasted corn tortillas (the small size)
1 cup shredded or crumbled cheese (I'd recommend queso fresco, but use what you like)
1 cup fresh cilantro

Directions-

1- Heat oil in a large pot (5-6 quart)over medium heat. Add onion, garlic, thyme, oregano and bay leaves, put a little salt and pepper on for seasoning. Cook until the onion is softened, but not caramelized, 5 or so minutes.
2- Add the tomato paste, and stir it in until it's mixed with the onions and other ingredients.
3- Add the pork, tomatoes (try to break them up with a spoon when you add them) and the juice from the can, chipotle peppers, water, and honey. Stir together as best you can, bring to boil.
4- Reduce heat to low, cover and simmer until the meat gets nice and tender (2-2.5 hours at least). Remove and discard the bay leaves.
5- Transfer the meat (using tongs fool!) to a large bowl. Shred it with two forks. Get rid of any large pieces of fat or gristle you find.
6- Return the (now shredded) meat to the pan, simmering it until the sauce gets thick (about 30-45 minutes). Taste it! (remember that it's hot!) Add more salt and pepper if you think it needs it.
7- Spoon the pork and sauce into tortillas, using two tortillas for each serving top with cheese and cilantro (and some mango salsa if you've got it). A side of black beans and rice never hurts either. Hot sauce is essential.
8- Eat for nutritional enjoyment.

Teriyaki Swordfish with Orange-Mango-Tomato Salsa

I'd never eaten swordfish before making this, and I have to say that I quite enjoyed it. I think that the recipe would be just as good with tuna, so try it with that if you don't want to eat swordfish. This recipe is my tweaked and adapted version of one from the Bon Appétit cookbook.

Teriyaki Swordfish with Orange-Mango-Tomato Salsa
Serves 6

Ingredients-

Salsa:
3 oranges, peel and pith cut away, seeded and diced
1 mango, diced
1 1/2 cups chopped seeded tomatoes
1/4 cup minced red onion
1/4 cup fresh cilantro (substitute fresh parsley if you prefer)
2 tablespoons fresh orange juice
2 garlic cloves, minced
2 teaspoons vinegar (I used sherry vinegar, but the original recipe calls for balsamic)
1 teaspoon fresh ginger, minced
1/8 teaspoon cayenne pepper (I like it hot, so I quadrupled this)

Marinade and fish:
3/4 cup bottled teriyaki sauce
2/3 cup fruit juice mixed with citrus juice (about a 3/1 ratio)- I used apple/pomegranite/lime juice
4 garlic cloves, mixed
2 teaspoons fresh ginger, minced
1 teaspoon seasame oil
6 5- to 6-ounce swordfish steaks (about 1 inch thick)

Directions-
For salsa:

Toss together all the ingredients in a large bowl. Throw some salt and pepper on there to your taste. Put in the fridge for at least an hour before serving. (It can stay in the fridge for up to four hours).

For marinide and fish:

1-Combine the teriyaki sauce and the next four ingredients in a small saucepan. Bring it up to a boil. Set it aside to cool.

2- Arrange the swordfish in a shallow glass baking dish. Pour the marinade over the swordfish, turn and coat evenly. Save out some of the marinade if you want to have some for drizzling on later. Cover the fish and put it in the fridge to marinade for 1 1/2 hours.

3- Preheat the grill (or I used a skillet on the stove) to medium-high heat. Make sure that you've cleaned and oiled the grill before hand.

4- Grill the fish until opaque in the center, about 4 minutes per side. Put it up on a plate with some salsa. (I served it with field greens and rice)

5- Eat pleae.

Southwestern Cobb Salad

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.

Caramelized Salmon with Mango Salsa

When this popped up on my google reader, I immediately starred it and decided to make it ASAP. I am SO glad I didn't wait, because it is delicious! I've been wanting to make it again all week. Make it and I'm sure you'll devour it just like we did!


Caramelized Salmon with Mango Salsa
Adapted from Quick Cooking Site

Salmon
1/2 cup sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 lb. salmon (about 6 fillets, 1/4 lb. each)

Mango Salsa
1 mango, peeled and finely diced
1/4 cup red onion, finely diced
2 Tb. finely diced green pepper
1 small jalapeno pepper, finely diced
1/4 cup cilantro, diced
1 Tb. rice vinegar
1 tsp. lime juice
1 tsp. olive oil
dash kosher salt
dash black pepper
dash garlic powder

1. Preheat grill. Combine sugar, salt, and pepper in shallow dish. Rub each salmon fillet in the sugar mixture, being sure to well coat each side. Grill over low heat for about 5-8 minutes on each side, until crispy and cooked through.
2. Meanwhile, combine all salsa ingredients and set aside.
3. Top salmon with salsa and serve with rice and grilled pineapple.

Sweet & Spicy Creamy Chicken Enchiladas

I made these a couple of weeks ago and Corey said that they are one of the best things I've ever made. He's been begging me to make them again, so I obliged and whipped up another batch tonight. They're the perfect balance between sweet, spicy, and creamy. Unfortunately this time I didn't have any fresh cilantro, so I had to use dried. I definitely recommend buying it fresh, it takes this meal over the top. I apologize that I couldn't get a better picture...but Corey was ready to eat and it's hard to keep a hungry husband at bay at 7:20 at night.


Sweet & Spicy Creamy Chicken Enchiladas

1 pound chicken, cooked and cubed
1/4 cup honey
2 medium limes, juiced
1 1/2 tsp. chipotle chili powder
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1 medium sweet onion, thinly sliced
1 Tb. vegetable oil
8 flour tortillas
1 (10 oz) can green enchilada sauce
1/2 cup heavy whipping cream (or substitute half and half or fat free half and half)
1/4 cup salsa verde
3 cups shredded pepper jack or monterey jack cheese, or a combination of both\
1/2 cup chopped fresh cilantro
1 avocado, sliced

1. Preheat oven to 350 degrees. Spray 9 x 13 inch glass pan with cooking spray.
2. Combine honey, lime juice, chili powder, garlic powder, and paprika. Add cooked & cubed chicken and stir well to coat. Set aside.
3. In large skillet, heat vegetable oil over medium-high heat. Add sliced onion. Cook, stirring frequently, until onions soften and brown, about 10 minutes.
4. Pour about 1/2 cup enchilada sauce into glass pan, spread to coat evenly.
5. Heat tortillas for 1 minute in the microwave. Fill each tortilla with 1/8 of the chicken (about 1/4 cup), 1/8 of the onions (about 2 Tb.) and a small handful of cheese. Roll up and place seam side down in the baking pan. Repeat with remaining tortillas.
6. Combine remaining enchilada sauce, cream, salsa verde, and remaining sauce from the chicken. Mix well and pour over the top of the enchiladas.
7. Cover and bake for 25 minutes. Remove cover and top with remaining cheese. Cook for 5 - 10 more minutes or until cheese is melted as edges are slightly crispy. Top with chopped fresh cilantro and avocado slices.

Sweet & Sour Sauce

This was a staple in our house when we were growing up. Honestly, I probably haven't made it for at least a year, but the other day I wasn't feeling well and felt like eating some comfort food so I turned to this...and promptly wondered why it had been so long since I'd made it! I love having sweet & sour sauce over rice with some stir fry veggies. It's great with chicken, too, or with homemade meatballs. Any way you have it is bound to be great!


Sweet & Sour Sauce
Adapted from a really old Betty Crocker cookbook

1/2 cup packed brown sugar
2 Tb. cornstarch
1/4 cup white vinegar
2 Tb. red wine vinegar
1 can (20 oz.) pineapple chunks or tidbits with juice
1 Tb. soy sauce
dash salt

1. In medium saucepan mix brown sugar and cornstarch until well combined. Add remaining ingredients.
2. Cook over medium heat, stirring constantly, until mixture thickens and boils.
3. Serve with rice, veggies and/or chicken. Enjoy!