August 26, 2010

Chicken Rice Noodle Salad & Spicy Lime Vinaigrette

Lemon Herb Zucchini

Adapted from: For the Love of Cooking

I didn’t leave enough time to let this sit and “marinate” after I’d mixed everything together but I think it would benefit the flavor of the salad a lot to do so.  I’d say an hour in the fridge would be perfect!

Spicy Lime Vinaigrette:

  • juice of three limes
  • 1/4 cup of seasoned rice vinegar (you can use plain too)
  • 1/4 cup of sugar
  • 4 tablespoons soy sauce
  • 5-6 cloves of garlic, minced
  • 1 teaspoons crushed red pepper flakes

Mix all of the ingredients together in a bowl. Cover and refrigerate until needed.

Salad:

  • 6 ounces of Rice noodles, prepared per instructions
  • 1 1/2 cups of roasted chicken, shredded (I used rotisserie chicken)
  • 1 cucumber, seeded and thinly sliced
  • 1/2 cup of carrots, shredded
  • 1/2 cup of peanuts
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup of green onions, chopped
  • 1/4 cup of red onion, thinly sliced

Prepare the rice noodles per instructions; once cooked, rinse with cold water and drain well. Combine all ingredients, mix well and serve!

This made enough for my family of five and then enough for at least two more adult lunches.

August 23, 2010

Peach & Blackberry Pie

Peach & Blackberry Pie

My mom was coming to town for a visit and I wanted something summery, fresh & colorful as a dessert to supplement the birthday cake we’d be celebrating my newly-turned nine year olds birthday.  I found this recipe at Eat at Home and then adapted it just a smidge; it fulfilled all my requirements and then some!  Sweet and tangy all on it’s own, I added a scoop of vanilla ice cream to make it a “well-rounded” treat!

  • 2 pie crusts
  • 6 peaches, peeled and sliced
  • 1-1 1/2 cups blackberries
  • 1 1/4 teaspoons ginger
  • 1 teaspoon nutmeg
  • 3/4 cup sugar
  • 1/4 cup instant tapioca

Put the first pie crust in a pie plate.  Stir the peaches, blackberries, ginger, nutmeg and sugar together in a bowl until the sugar dissolves.  Stir in the tapioca and let the fruit sit for about 15 minutes.

Pour the fruit into the pie crust.  Lay to top crust over the fruit.  Crimp the edges and cut slits in the top.  Bake at 400 degrees for 45-50 minutes.

I recommend putting a cookie sheet on the rack below the pie or directly under the pie plate.  Fruit pies are notorious for running over in the oven.

August 20, 2010

Lemon-Herb Zucchini Fettuccine

Zucchini Fettucini

Modified and simplified from Our Best Bites, this rustic looking dish was really easy to prepare and full of intense flavors with all the herbs as promised

  • 10 chicken tenders
  • 2 lemons (you’ll be zesting these so put zest in a small bowl before slicing it for the juice)
  • 2 Tablespoons Red Wine Vinegar
  • 1 lb Fettuccine
  • 3 medium zucchini, sliced lengthwise
  • 1 cup shredded Italian cheese (or mozzarella etc)
  • 2 cloves garlic, minced
  • 1/2 cup basil, roughly chopped
  • 1/4 cup oregano, roughly chopped
  • Olive oil
  • Salt and Pepper

1.  Place chicken in a zip-lock bag with the juice of one (already zested) lemon, a couple tablespoons of olive oil, and red wine vinegar.  Mix, then set bag aside while you get your other things ready (or refrigerate till you’re ready to cook).

2.  Boil water for the pasta and while that’s heating, drizzle each zucchini half with olive oil and sprinkle with salt and pepper then sprinkle minced garlic on each half.

3.  Place chicken and zucchini (cut-side down) on grill.

4.  Prepare pasta according to directions on package.

5.  Zest the second lemon then juice it and add the juice to the zest from the first lemon.

6.  When zucchini and chicken are done take them off the grill and roughly chop.Zucchini Fettucini

7.  Drain pasta reserving about 1/2 cup of the water.  Add lemon juice & zest, chopped chicken, chopped zucchini and chopped herbs.  Give it a toss to coat the pasta in the juices. 

Dish this gorgeous pasta into a bowl and sprinkle liberally with the shredded cheese!  Yuumm!!  This served 3 kiddos, myself and hubby with enough left over for two huge bowls of pasta the next day for lunch!

August 11, 2010

Zucchini Blueberry Muffins

Zucchini Blueberry Muffins

I haven’t baked in weeks and I was seriously craving some kind of sweet bread, so after a little searching I found these luscious little stud muffins, in bread form, on Closet Cooking and knew I couldn’t live without trying them!  Very moist, full of flavor and bursting with blueberries, the kids gobbled them up … even after I told them there was zucchini in them!

Ingredients
1 1/2 cups zucchini (about 1 medium zucchini) grated, squeezed and drained
3/4 cup brown sugar
1/4 cup oil
1/2 cup sour cream
1 egg
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries

Directions
1. Mix the zucchini, sugar, oil, sour cream and egg in a bowl.
2. Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl.
3. Combine the wet and dry ingredients and mix.
4. Fold in the blueberries.
5. Pour the batter into muffin tins.  I managed 18 medium sized muffins; you may be able to get 12 filled-to-the-brim muffins
6. Bake in a preheated 350* oven until a toothpick pushed into the center comes out clean, about 25 minutes.

August 9, 2010

Garden Frittata

Garden Fritatta 

Found at Eat at Home, this was super easy, and is really very tasty egg-y goodness!

  • 3 Tablespoons butter
  • 1/2 onion, chopped
  • 2 bell peppers, chopped
  • 6 eggs
  • 1/4 cup milk
  • a palm full of fresh herbs, chopped – I used basil & rosemary
  • salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese

Melt the butter in an oven safe skillet.  Sauté the onions and peppers until tender crisp.

Whisk the eggs, milk, herbs and salt and pepper together.  Pour over the veggies in the skillet.  Let cook over medium heat, without stirring until the middle is set, about 15 minutes.