feta stuffed peppers

 

I lightened up a recipe that looked SO delicious and it was as delicious as I expected it to be.  I needed to make good use of some red peppers and glad I chose to experiment with this recipe.

feta stuffed peppers (adapted from My Worldwide Recipes)

3 red peppers

little bit of olive oil

filling

1 cup crumbled feta

3-6 tablespoons Greek yogurt

1/8 cup fresh dill, chopped

1 clove garlic, grated

two big handfuls of spinach cut and cooked long enough to wilt (30 sec in the micro is great)

dressing

1 tablespoon oil

1/2 clove garlic, minced

1 tablespoon lemon juice

pinch of sea salt

Preheat your oven to 420 degrees.  Line a baking pan with parchment paper.  Make a slit on each pepper and brush their skin with olive oil.  Bake for 5 minutes until they soften slightly (I baked mine longer).  Let them col for 10 minutes.  Use a spoon to discard the seeds and discard any juice.  Note:  Next time I will discard the seeds before baking.

In a bowl, combine feta, yogurt,  chopped dill, garlic and spinach.

Fill each pepper with the feta mixture.  Return them to the oven for another 10 minutes until the filling is slightly golden.  Note:  I cooked mine much longer.

Whisk together the dressing and drizzle over the top.

best steak marinade

 

This marinade is great!  I used really thin cut steak and it turned out great!  I didn't have lemon juice so substituted lime juice.

best steak marinade (allrecipes)

1/2 cup olive oil (I omitted the oil completely)

1/3 cup soy sauce

1/3 cup lemon juice

1/4 cup Worcestershire sauce (I omitted)

3 tablespoons dried basil

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried parsley flakes

1 teaspoon white pepper

1/4 teaspoon hot pepper sauce

Combine all the ingredients and use to marinade your steak.

slow cooker chicken, spinach and hearts of palm soup

 

This was a very nice soup.  I loved swapping out the artichoke hearts in this soup for hearts of palm and I loved having them in a soup.  I'd never tried that before.  I omitted the spinach for dinner because my youngest doesn't like spinach but in a couple years when he's on his own I will put SO much spinach in it!  I also love the "hidden" cauliflower.

slow cooker chicken, spinach and hearts of palm soup (adapted from EatingWell)

1 pound boneless, skinless chicken breasts

1 jar hearts of palm in brine

4 cups frozen riced cauliflower

8 ounces light cream cheese

4 cups chicken broth

1 medium onion, finely chopped

1 cup reduced fat milk

1 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon ground pepper

3/4 teaspoon onion powder

1/2 teaspoon crushed red pepper

1 cup shredded whole-milk mozzarella cheese

1 (5 ounce) bag baby spinach, about 5 cups

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

Add the chicken, hearts of palm, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine.  Cover and cook about 4 hours on high of 6-7 hours on low.  Transfer the chicken to a cutting board and shred.

Stir in mozzarella, spinach and the shredded chicken.  Cook on high until the soup is thickened and the spinach is wilted, about 15 minutes.

Divide the soup among bowls.  Sprinkle with parsley and chives.

bakery style strawberry muffins

 

I have made these muffins twice and they are GREAT!  I love ALL the fresh strawberries and how moist and flavorful they are- natural flavors!!

Note:  The recipe makes a lot of topping!  Cut in half or store in the refrigerator to top other muffins or sweet breads.

bakery style strawberry muffins (Home Cooked Harvest)

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

1/2 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

pinch of salt

2 cups fresh strawberries, diced

crumb topping

1/2 cup flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, chilled and cut up

Preheat your oven to 350 degrees.

Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.

In a mixing bowl, cram together butter and granulated sugar until creamy.

Add in egg, buttermilk, and vanilla extract.  Mix till combined.

In a separate bowl, combine the flour, baking powder and salt.

Slowly add the flour mixture to the wet ingredients.  Beat on low speed until combined.

Add about half of the diced strawberries to batter and gently fold in with a spoon.

Fill the prepared muffin liners about 3/4 full.  Top each muffin with the remaining strawberries.

To make the crumb topping:

In a medium bowl or food processor add in brown sugar, granulated sugar, flour and butter.

Stir with a fork or pastry blender.  Or pulse 13-15 times in food processor until mixture looks crumbly.

Sprinkle over the tops of muffins.

Bake for 23-25 minutes in the middle oven.  Muffins should be lightly browned and toothpick inserted in the center of the muffin should come out clean.

curried cauliflower soup

 

Hall of Fame.  This soup is SO good.  It was so good I couldn't wait to be hungry again so I could have more.  My husband also loved it.  It's such a simple soup yet the flavors are unique and delicious.

curried cauliflower soup (cookieandkate.com)

1 medium to large head of cauliflower, broken into small florets

up to 4 tablespoons olive oil, divided

1 medium yellow onion, chopped

1-3 tablespoons Thai red curry paste (I used 1 tablespoon)

2 cups vegetable broth

1 can (14 ounces) light coconut milk

1-3 teaspoons rice vinegar, to taste (I used 1 teaspoon)

salt and freshly ground black pepper

for garnish:  1/4 cup chopped green onion

Preheat the oven to 400 degrees.  Toss the cauliflower with enough oil to lightly coat.  Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25-35 minutes.

Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients).  

In a Dutch oven or large pot over medium heat, warm 1 tablespoon of the oil until shimmering.  Add the onion and a pinch of salt.  Cook, stirring occasionally, until the onion is turning translucent, about 3-4 minutes.  Add the curry paste and stir to incorporate.

Add half of the cauliflower florets and all of the stems to the pot.  Add the broth and coconut milk.  Bring the mixture to a gentle simmer, stirring occasionally.  Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer.  Remove the pot form the heat.

Let the soup cool for a few minutes.  For the creamiest results, transfer the soup to a blender, blending until smooth.

Stir in 1 teaspoon vinegar and season with salt and pepper to taste.  Ladle the soup into 4 bowls.  Top each with 1/4 of the cauliflower florets and a sprinkle of green onions.

grilled spiced chicken skewers with cucumber salad

 

Honestly, these were even better as leftovers as I enjoyed mine poolside at the resort.  The combination of the chicken with the cucumbers and tzatziki is delicious!

grilled spiced chicken skewers with cucumber salad (slightly adapted from             Country Living)

1 1/2 pounds chicken breasts                                                                         

1 tablespoon oil

2 teaspoons curry powder

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

kosher salt and black pepper

cucumber salad:

1 sliced english cucumber

2 sliced scallions

1/4 cup chopped fresh mint (I didn't have that; wish I would've had cilantro)

1 tablespoon oil

1 tablespoon chopped fresh lime juice

1 garlic clove, minced

tzatziki sauce for serving

Cut chicken into bite-sized pieces.  Toss with oil, curry powder, smoked paprika, cayenne pepper, kosher salt and pepper.  Let marinate in the fridge for a few hours.

Heat grill to medium-high.  Thread marinated chicken onto skewers.  Grill, turning occasionally until charred and cooked through 8-10 minutes.

Meanwhile, toss together cucumber, scallions, mint, olive oil, fresh lime juice and garlic.  Season with salt and pepper. 

Enjoy the chicken, cucumbers and tzatziki sauce with some rice.

blueberry preserves (no pectin)

 

I found the best deal on organic blueberries from Hood River, Oregon so I had to make some lemon blueberry bread and some blueberry preserves.  It was an unexpected turn of events for my day and it made me so happy!

blueberry preserves (creative canning)

8 cups blueberries (approximately 4 pints)

4 cups granulated sugar

1/2 cup lemon juice

Pick through your blueberries carefully, remove the stems and rinse your berries with clean water.

Place the blueberries and lemon juice into a large pot.

Over low heat, slowly cook the blueberries until they begin to pop and produce their own juices.  Stir and carefully watch to prevent scorching, especially at this early stage.

Lightly mash the blueberries as you stir and cook them, allowing them to break apart.

Once the blueberries and lemon juice have created a significant amount of juice, add the sugar, stirring to dissolve.

Turn the heat up to medium-high, and continue to stir and check to make sure the jam is not scorching.

Cook the jam until it has reached the gel stage, which should be approximately 20 minutes (or 220 degrees).

Ladle or pour the jam into prepared jars.

Preserve the jam by processing in a water bath for 10 minutes or by steaming for 10 minutes.

spicy cashew chicken

Note to self:  Youngest and only child at home ate two big helpings.  Make again.

This dish was really good!  I forgot the cashews and should have sprinkled sesame seeds over the top but I'll add those things next time. 

spicy cashew chicken (slightly adapted from jar of lemons)

8 ounces rice noodles

1.5 pounds chicken breasts

2-3 tablespoons olive oil

1 tablespoon minced garlic

1/2 cup green onion

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 medium zucchini, chopped

2/3 cup roasted cashews

I threw in some baby bok choy we had in the fridge too.

sauce:

1/2 cup chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon cornstarch

1 tablespoon honey

1/2 teaspoon red pepper flakes

Bring a pot of salted water to a boil and cook the noodles according to package instructions.

Whisk together all ingredients for the sauce and set aside.

Cut the chicken into small cubes.

Heat the oil in a large skillet over medium heat.

Once warm, add the garlic and green onion.  Sautee for a couple of minutes.

Add in the chicken and cook on each side for 3-4 minutes or until lightly browned but not totally cooked through.

Add in the bell peppers, zucchini and any other veggie and saute for an additional 5-6 minutes.

Pour the sauce into the pan with the chicken and veggies.

Simmer for 3-4 minutes to let the sauce thicken and flavors blend.

Stir in the roasted cashews.

Serve over the noodles.

fig salad with goat cheese and baby arugula

 

Excellent salad.  Hall of Fame!  The fresh figs from the tree is what did it for me.  To pick fruit and put it right into our dinner just felt right.  The cheese and toasty nuts too.  Excellent combination.  I grilled some chicken and added it to my salad.  Lovely addition.

fig salad with goat cheese and baby arugula (striped spatula)

1/2 cup pecans, toasted in the oven at 350 degrees for 10 minutes

vinaigrette:

1 1/2 teaspoons minced shallots

1 to 1 1 /2 tablespoons white balsamic vinegar

1 teaspoon honey

1/8 teaspoon kosher salt or fine sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

fig salad:

4 large fresh figs

5 cups baby arugula

2 ounces goat cheese, crumbled

Make the vinaigrette by stirring together shallots, 1 tablespoon vinegar, honey, salt and pepper.  Drizzle in oil.

Taste the dressing and if you like a more tart flavor, add additional vinegar.  Season to taste with additional salt and pepper.

Assemble the salad by cutting the stems from the figs and slice in quarters.

Toss baby arugula with the toasted walnuts and half the vinaigrette.  Arrange the figs on the top of the salad and drizzle with remaining vinaigrette.  Sprinkle the salad with crumbled goat cheese.

If desired, finish the salad with  a few grinds of cracked black pepper and a few pinches of sea salt.

Serve immediately.

frozen sour grapes

 

In my produce box I received two boxes of grapes- cotton candy grapes and red grapes.  That's a lot of grapes for three people when in addition we have lots of grapes growing in our garden.  I decided to try making frozen sour grapes.  It was fun and super easy!!  I used both types of grapes.

frozen sour grapes

2 cups grapes, rinsed and dried

2 tablespoons lemon or lime juice (I used lemon)

2 tablespoons granulated sugar

1-1 1/2 teaspoons food grade citric acid

In a bowl combine grapes and lemon juice.  Mix to combine.

On a small platter combine sugar and citric acid.

Roll the grapes around in the sugar/citric acid mixture.

Place the grapes in a single layer on a small tray and put in the freezer for 2 hours.

chicken feta bake

 

I loved the lemony, herby flavor of this dish and it was quick to throw together.  I added more veggies than the original recipe and was glad I did.  The image above is unbaked.  

chicken feta bake (adapted from oh snap macros)

1 pound boneless, skinless chicken breasts, cubed

1 medium zucchini, cubed

1-2 Roma tomatoes, cubed (I prefer Roma to cherry tomatoes)

1/2 cup jarred red pepper strips

1/4 cup kalamata olives

handful of baby spinach, stems removed

1 tablespoon olive oil

1/2 large lemon, juiced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

salt and pepper

8 ounce block of feta cheese

parsley for garnish (I had dill so I used fresh dill and it was great!)

Preheat the oven to 400 degrees.

Add the cubed chicken, zucchini, tomatoes, red pepper strips, olives, and spinach.  Top with olive oil, lemon juice, garlic, oregano, paprika, salt and pepper and mix together evenly to coat.

Make a hole in the center and lay the block of cheese in the center (I didn't have a block so used feta crumbles and just mixed them up).  Place in the oven and bake for 25 minutes.

Remove from the oven, break the cheese up and stir into the mixture.  Mix everything to combine and place back in the oven for 5 minutes or until the chicken is fully cooked through.  Serve over rice or pasta.

strawberry peach jam (no pectin)

 

I'm pretty sure that AI created this recipe but it's fine because it's awesome! I was searching for a strawberry peach jam without pectin.  I've never made this fruit combo and I've never tried a recipe without pectin so it was an experiment.  One that worked! This jam is delicious.  The peaches were home grown by my husband and the strawberries came with my produce from a co-op.  I've got some loaves of bread rising right now for some homemade bread and jam this evening.

strawberry peach jam

4 cups strawberries (I blended them in the Vita-mix)

4 cups peaches (blended them in the Vita-mix with the peels on)

4 cups sugar

1/4 cup plus 2 tablespoons lemon juice

Combine fruit, sugar and lemon juice in a large pot.

Let the ingredients simmer for 10 minutes to meld the flavors together.

Boil to dissolve the sugar.

Reduce heat and cook for 25-35 minutes.

Ladle in to jars.  Top with lids.

Process in a steamer for 10 minutes.

Yield: 7 jam jars

lemon-garlic salmon and broccoli bowls

 

Hall of Fame!  Best thing I've eaten all week.  By far.

The sauce does the trick- the fresh dill is so delicous!

lemon-garlic salmon and broccoli bowls (EatingWell)

4 cups broccoli florets

2 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1/4 cup Greek style plain yogurt

2 tablespoons light sour cream

4 teaspoons lemon juice

2 teaspoons dijon mustard

1 teaspoon finely chopped dill, plus extra for serving (I used 2 teaspoons in the sauce)

1/4 teaspoon garlic powder

4 (5 ounce) skinless and boneless salmon fillets, cut into 1 1/2" chunks.

3 cups hot cooked brown rice

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.  Toss 4 cups of broccoli with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet until evenly coated.  Spread into an even layer.  Roast for 8 minutes.

Meanwhile, combine 1/4 cup yogurt, 2 tablespoons sour cream, 4 teaspoons lemon juice, 2 teaspoons mustard, 1 teaspoon dill, 1/4 teaspoon garlic powder and 1/4 teaspoon salt in a small bowl; stir until smooth.

Place salmon chunks in a medium bowl.  Add the remaining 1 tablespoon oil (I omitted), 1/2 teaspoon salt and 1/4 teaspoon pepper.  Toss to coat.  Remove the baking sheet from the oven; push the broccoli to one side and arrange the salmon in a single layer on the other side.

Roast until the salmon flakes easily with a fork, 6-8 minutes.

Divide 3 cups rice among 4 shallow bowls.  Top with salmon and broccoli.  Spoon the sauce over the top.  Garnish with additional dill, if desired.

roasted carrots

 

Such a simple recipe but so delicous!

roasted carrots  (love and lemons)

1 pound carrots, peeled and cut into 2" barrels

1 tablespoon extra virgin olive oil

1 teaspoon maple syrup

1/2 teaspoon sea salt

freshly ground black pepper

chopped fresh parsley, for garnish

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  In a large bowl, toss the carrots with olive oil, maple syrup, salt and several grinds of pepper.

Transfer the carrots to the baking sheet and spread in a single layer.  Roast for 15-25 minutes, or until fork-tender and lightly browned but not mushy.  Remove from the oven and season to taste.  Garnish with parsley and serve.

crispy homemade seasoned steak fries

 

So I cooked them a little too long.  That's alright.  It didn't stop my two youngest and a friend from eating all of them alongside a sandwich for lunch.  GREAT recipe!

crispy homemade seasoned steak fries (Costco Connection, July 2026)

1 pound russet potatoes

1 tablespoon extra-virgin olive oil

1 tablespoon Montreal steak seasoning (I used the lower salt version)

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Scrub the potatoes and dry.  Cut each potato into wedges.  Quarter the the potatoes lengthwise, then slice each wedge 1/2 to 3/4 inch thick.

Add the potato wedges to a large bowl with the oil and steak seasoning.  Use a wooden spoon to toss the potato wedges until they are coated well. 

Spread the seasoned fries on the baking sheet in a single layer.  Bake for 30 minutes or until the fries are browned and crispy.  Makes 4 servings.

baked chicken fingers with copycat raising cain's dipping sauce

 

This post is for my son.  After he personally and his team won state (tennis) they went to Raising Cane's, just as they did in 2025 when his team won state.  My son LOVES Raising Cane's.  He had never known of its existence before 2025.  Now I think he thinks about it every day.

I decided to try a healthier version for dinner and he loved it.  He was disappointed at first to see that the chicken wasn't deep fried but he quickly forgot about it.  The crunch of the chicken fingers is satisfying.

baked chicken fingers (healthy seasonal recipes)

1/3 cup all-purpose flour

1/2 teaspoon salt, divided (I think it needs more salt next time)

2 large eggs

1 1/2 cup Panko breadcrumbs

1 teaspoon sweet paprika

1/8 teaspoon garlic powder

5 teaspoons oil

1 pound chicken tenders

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray or brush lightly with oil.

Mix flour with 1/4 teaspoon salt in a shallow dish.

Beat eggs in a second shallow dish.  Set next to the flour.

Stir panko breadcrumbs, paprika, garlic powder and the remaining 1/4 teaspoon salt in a third shallow dish.  Drizzle oil over the breadcrumb mixture and then mix thoroughly with a fork until all of the oil and spice coats the breadcrumbs.  Set to the side of the egg mixture.

Use one hand for dry ingredients and one for wet ingredients while dredging the tenders.  Dip a chicken tender in the flour mixture, turning to coat completely.  Dip into the eggs, coating completely.  Press into the breadcrumb mixture, turning to coat completely.  Set on the prepared baking sheet.  Continue with the remaining tenders one at a time.  Discard any left-over dredging mixtures.

Transfer the baking sheet of breaded tenders into the oven and bake until the chicken is cooked through, 22 to 25 minutes.

copycat raising cain's dipping sauce (allrecipes.com)

1/2 cup mayo

1/4 cup ketchup

2 teaspoons Worcestershire sauce

3/4 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon coarsely ground fresh black pepper

Stir all ingredients together until combined.  Serve immediately or cover and refrigerate overnight to allow flavors to meld.

the best low FODMAP salsa recipe

 

Lucky me- I get to occasionally experiment with FODMAP diet recipes to accommodate one of my children.  I started with this recipe and it's SO good!  I finished making it just in time for my youngest and two friends to come home during the school day (I guess nothing is happening at school anymore??) so I invited them to have some and opened up a fresh bag of tortilla chips.  Grant's friend said it's the perfect amount of spice.  They ate every drop of what I had put out for them.  The onions and garlic are not missed at all!  It's a great salsa.

the best low FODMAP salsa recipe (slightly adapted from red sauce white apron)

1 (28 ounce) can petite diced tomatoes

1 medium green bell pepper, chopped

1 jalapeno, minced

1/2 cup cilantro, chopped

2 scallions, sliced (greens only!)

1 teaspoon salt

1 tablespoon lime juice, to taste

black pepper (I used 1/4 teaspoon)

Add all ingredients to a blender and pulse. until you get the desired consistency.

cream of celery soup

 

I got a big bunch of celery from my produce co-op and it was accumulating because I got a big bunch the time before so I made this easy, healthy celery soup (I lightened it up) and we all really liked it!  I'll make it again because how many ants on a log can one family eat?

cream of celery soup (adapted from allrecipes.com)

6 cups chicken stock

1 1/2 pounds celery, coarsely chopped

1/4 pound carrots, julienned

1/4 pound onions, chopped

1/2 cup all-purpose flour (I used a little less)

1/2 tablespoon salt

1/2 teaspoon white or black pepper

6 cups hot milk (I used about 4 cups)

1/2 cup butter (I used 2 tablespoons butter)

dill for serving

Pour chicken stock into a large pot and bring to a boil.  Add celery, carrots and onion to the pot.

Whisk flour, salt, pepper and milk together in a bowl; add to the pot along with butter.

Simmer until thickened, about 30 minutes. 

Remove from heat and use an immersion blender to puree the vegetables into the soup.

Serve and sprinkle a little dill on top.

stuffed mini peppers

 

A friend shared this recipe and it is SO good!  It's quite possibly my very favorite way to eat mini sweet peppers.

stuffed mini peppers (adapted from fifteenspatulas, suggested to me by my friend Tiffany)

1 pound mini sweet peppers

8 ounces light cream cheese

1/2 cup grated parmesan

1 tablespoon minced garlic

2 jalapenos, seeded and finely chopped (1/3 cup measured)

1/4 teaspoon ground black pepper

Preheat the oven to 425 degrees.

De-stem peppers then cut each in half. 

In a large bowl, stir to combine the cream cheese, parmesan, garlic, jalapeno and black pepper.

Fill the cut peppers with small spoonfuls of filling.

Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges.

roasted zucchini with herbs and feta

 

I had a big zucchini to use that I got in a big box of produce from a co-op I just joined so looked for a recipe and this looked so good...and it was!!  Excellent recipe.

roasted zucchini with herbs and feta (love & lemons)

1 pound zucchini, about 3 medium, cut into 1-inch half-moons (my zucchini was big so I quartered it)

2 teaspoons olive oil

1 teaspoon italian seasoning

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

freshly ground black pepper

lemon wedges, for squeezing

crumbled feta cheese or parmesan cheese, grated

fresh herbs for serving

Preheat oven to 435 degrees and line a baking sheet with parchment paper or foil.  In a large bowl, toss the zucchini with the olive oil, italian seasoning, salt, garlic powder, and several grinds of black pepper.  Spread it evenly on the prepared baking sheet and roast for 15-20 minutes or until golden brown around the edges.

Remove from the oven, transfer to a serving dish, and squeeze with lemon.  Sprinkle with cheese and herbs, if desired.

grilled lemon herb mediterranean chicken

 

Delicious!  I marinaded the chicken in half the marinade/dressing then drizzled a little bit over the chicken and it was delicious!!  Wonderful chicken for a bowl or salad.

grilled lemon herb mediterranean chicken (cafedelites.com)

marinade/dressing:

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons fresh parsley

2 teaspoons dried basil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

cracked pepper to taste

1-2 pounds skinless boneless chicken thighs

for a bowl:  rice, avocado, red onion, tzatziki sauce, hummus, pickled peppers, etc.

for a salad: romaine lettuce, cucumber, tomatoes, red onion, avocado, kalamata olives, feta

Whisk together all of the marinade/dressing ingredients in a bowl.  Pour our half of the marinade into a large shallow dish.  Refrigerate the remaining dressing to use later.

Add the chicken to the marinade in the shallow dish.  Marinade for 15-30 minutes or up to 2 hours.

Once chicken is ready, grill on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes.  Drizzle with remaining drizzle.

street cart grilled chicken

Excellent chicken!  It was a part of a recipe for street cart salad but honestly the chicken was the very best part.  I wasn't crazy about the dressing part of the recipe but definitely want to make the chicken again and again.  It would be great in a salad with your favorite dressing or in naan with hummus and tzatziki sauce and veggies.  I made pickled onions as part of our meal and those are great with this chicken in a salad or in naan.

street cart grilled chicken (adapted from skinnytaste)

6 boneless, skinless chicken thighs, fat trimmed

juice of 1/2 lemon

2 cloves garlic, minced

1 1/4 teaspoons ground cumin

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon oregano

3/4 teaspoon sweet paprika

1/2 teaspoon turmeric

Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.  Set aside at least 15 minutes or as long as over night.

Grill to perfection and enjoy!

asian chicken meatballs

 

These are awesome!  My son could sit and eat the whole pan.

asian chicken meatballs (skinnytaste)

1 pound ground chicken

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, finely chopped

1 large egg

1/3 cup panko

for the sauce

1/4 cup soy sauce

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon garlic chili sauce

1 clove fresh garlic, minced

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh green onions for garnish

Preheat the oven to 400 degrees and adjust the oven rack to the middle position.  Line a large, rimmed baking sheet with parchment paper and set aside.

Place all off the meatball ingredients in a medium bowl.  Use your hands to combine them well, but no need to over-mix.  Shape the mixture into approximately 16 meatballs.

Arrange the meatballs on the prepared baking sheet.  Bake them until they are cooked through, about 12-15 minutes.  

When the meatballs are done, prepare the sauce.  Combine all the sauce ingredients in a small bowl and whisk well.  Pour the sauce into a large skillet over low heat, whisking until it begins to boil then cook 30-60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well, or pour over the top.

Sprinkle with fresh green onions and sesame seeds.

marinated shrimp salad

 

This salad was really good!  This recipe came with a homemade dressing but it wasn't my favorite so I grabbed some dressing from the fridge.  Excellent shrimp marinade.

marinated shrimp salad (BH&G, June 2022)

12 ounces frozen shrimp, thawed

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1/2 tablespoon olive oil

2 heads butterhead lettuce

1 1/2 c ups thinly sliced English cucumber

1 1/4 cups thinly sliced radishes

1 cup cherry tomatoes, halved

1 avocado, halved, peeled and diced

In a medium bowl toss together shrimp, lemon juice, dill and olive oil.  Season with salt and ground black pepper.  Cover and refrigerate 30 minutes.

On a large platter arrange lettuce and veggies and avocado.  Add shrimp.  Serve with salad dressing.

flourless chocolate cake

 

THE BEST.  This cake is no joke.  It's perfect.

flourless chocolate cake (New York Times Cooking, 2004 Calendar)

3/4 cup unsalted butter, softened

1 cup semisweet chocolate chips

1/2 cup cocoa powder

1/2 cup granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

whipped cream or ice cream for serving, optional

Heat oven to 350 degrees.  Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.

Bring a few inches of water in a large saucepan to a simmer over medium heat.  Set a large heatproof bowl over the sauce pan and add the chocolate.  When the chips look soft and melty, stir gently until smooth.  Turn off the heat and add the butter to the bowl.  Stir gently until melted and smooth.  Add the cocoa powder and stir until smooth then take the bowl off the saucepan.

Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition.  Stir in the vanilla then scrape the batter into the prepared pan and smooth the top.

Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes.  

Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang.  You can slice and serve warm or at room temperature.  

The cake can be wrapped and kept at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

shrimp and tofu green curry

 

This dish was a hit.  The original recipe called for tofu only but I added some shrimp which was delicious.

shrimp and tofu green curry (adapted from skinnytaste)

14 ounces extra firm tofu

1 pound shrimp (without skins and tails)

2 teaspoons oil, divided

1 medium onion, chopped

1 tablespoon fresh ginger, grated or ginger paste

4-6 tablespoons green curry paste, to your taste

1 teaspoon kosher salt

veggies:  I used 1 cup diced zucchini, 1 cup peeled and sliced carrots, 1 cup sliced sugar snap peas

1 tablespoon fish sauce

juice of 1 lime

1 (14 ounce) can light coconut milk

1/4 cup fresh cilantro for garnish

Press and pat tofu with paper towels, cut into bite-sized cubes and set aside.

Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat.  Add tofu cubes and cook for 6 to 8 minutes, turning occasionally, until golden on all sides.  Transfer tofu to a plate and set aside.

In the same skillet, add the remaining 1 teaspoon of oil.  Add onion and saute for 2-3 minutes until softened.  Stir in ginger, green curry paste and salt.  Cook for 1-2 minutes, stirring constantly, until fragrant.

Stir in veggies and shrimp and cook several minutes.

Add fish sauce, lime juice and coconut milk.  Stir well to combine.

Reduce heat to medium-low and let the curry simmer for 4-6 minutes, until the vegetables are tender but not mushy.  Return tofu to the skillet and gently stir to coat in the curry sauce.  Stir in cilantro before serving.

Serve hot over steamed jasmine rice or rice noodles.  Garnish with extra cilantro or a lime wedge if desired.