June 22, 2009

Avocado Tomato Basil Sandwich

ATB Sandwich

So tired of hot foods after a long hot, summer day, I pulled a few things together, leftover from last night’s dinner, some rolls from the freezer & basil from the garden – voila!  Dinner is served!


4 ciabata rolls, split

2 avocados, peeled, pitted and sliced

1 to 2 large vine-ripened tomatoes, sliced thin

1/4 cup chopped fresh basil

Mozzarella Cheese, sliced thin

sea salt

Fresh ground black pepper


Preheat oven broiler to high. Under the broiler, toast bread halves on a baking sheet until golden brown. Remove from oven.  Top each half with sliced cheese and return to broiler till melted and bubbly.  Remove from oven.

On one half of each layer with avocados and sliced; lightly salt.

Sprinkle chopped basil over the tomatoes.  Top with black pepper.  Replace top half and enjoy!

Makes 4 servings.

June 21, 2009

Avocado & Olive Quesadillas

Avocado & Olive Quesadillas

I believe these are being presented as appetizers over at For the Love of Cooking, but I love having light dinners in the summer so I thought I’d give them a go.  They’re much more filling than you’d think and I’ve adapted it slightly to make enough for myself, hubby and my oldest daughter to have two each, leaving enough for the younger two to have one and for them to exclaim, “I’m fuuull...  “


1 6 oz can black olives, drained & diced
5 ripe avocado, halved, pitted, &
3 small baby bell peppers, finely chopped (I used 1 yellow pepper and a tomato because I didn’t have a red pepper on hand)
1 Tablespoon cilantro leaves (fresh is good but I already had the dried on hand)
Juice of 1 lime
Salt to taste
Flour tortillas
Mexican blend of shredded cheese


Preheat the broiler and line a baking sheet with tin foil.
Chop all of the vegetables, & stir together.   Toss with lime juice & salt.

Put tortillas on the baking sheet and broil until pale golden brown.  Turn tortillas over and cover with cheese; broil until melted and bubbling.  Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.

June 18, 2009

Asian Noodle & Chicken Salad

Asian Noodle & Chicken Salad
Like so many others, this was found (and slightly adapted) at For the Love of Cooking.  Simply put, this was amazing.  Perfect blend of flavors and textures. 

10 chicken tenderloins 
6 Tablespoons of seasoned rice vinegar
1/4 cup olive oil
2 Tablespoons sesame oil
2 cloves of garlic, minced
(about) 1 Tablespoon dried ginger
5 tbsp reduced sodium soy sauce
1 teaspoon chili sauce

Other Ingredients:
1 handful of cilantro leaves, chopped
2 green onions, finely diced
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 large carrot, shredded
1 cup of snow peas, cut in half (I left these out, but will include them next time!)
2 14 oz. cans mandarin oranges, well drained
3/4 cup cashews
14.5 oz spaghetti noodles, cooked per instructions

Combine marinade ingredients and chicken in a Ziploc bag and mix thoroughly then let it marinate in the refrigerator for about an hour.  
1.  Star water boiling for spaghetti.
2.  Pour chicken and marinade from bag into skillet and cook, covered, on medium high until chicken is cooked through.  Using spatula, chop chicken into pieces directly in pan.  Turn off heat and cover to prevent the marinade from evaporating.
3.  Chop and prepare vegetables.  Combine all the veggies in the skillet with chicken, mix and return heat to medium heat.  Cover.
4.  Drain cooked spaghetti.
5.  Add chicken, veggies and mandarin oranges to the spaghetti.  Mix thoroughly and enjoy!

This made enough for my family of five with enough for leftovers for another night.

June 11, 2009

Thai Satay

Thai Satay
This recipe was given to me by Jenny, another friend I’ve made here in Texas!
2 lbs chicken
1 1/2 teaspoons curry
1/2 tsp salt
1 Tablespoon sugar
1/2 cup coconut milk
1 teaspoons seasoned rice wine vinegar
1/4 cup yellow onion, finely chopped
1/2 cup crunchy peanut butter
2 Tablespoons soy sauce
1/2 cup coconut milk
2 Tablespoons sweet chili sauce

1.  Put chicken in large glass or metal bowl.
2.  Combine curry,and sugar in small bowl.  Add to chicken and marinate at room temp for 5 minutes.
3.  Add 1/2 cup coconut milk and rice wine vinegar to mix and marinate at room temp for 1 hour.
4.  Grill while sprinkling with coconut milk until done.

Quick Satay Sauce
  1.  Cook onion in 1 tbsp oil until softened.
2.  Stir in peanut butter,  soy sauce, 1/2 cup coconut milk, and sweet chili sauce.
3.  Cook gently until smooth and heated through.

Because my kids are nuts for couscous, it’s our staple of choice with chicken!

June 1, 2009

Honey Red Wine Vinaigrette

Honey Red Wine Vinaigrette

Found at Our Best Bites, this was SO good!  I used it on my Strawberries & Orange Spinach Salad but it could definitely become a favorite for all my veggie salads!

  • 1/2 c. red wine vinegar
  • 1/2 c. honey
  • 1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
  • 1 tsp. Kosher salt
  • 1 tsp. coarsely ground black pepper
  • 1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.