russian cucumber and tomato salad

My daughter took this salad to school today for her class's international feast after having studied Russia.  This salad is wonderful and we actually took some back to school for her teacher who loved it.  Very simple salad and very yummy.

russian cucumber and tomato salad (Natasha's Kitchen)
4-6 medium Roma tomatoes (2 pounds)
4-5 small cucumbers or 1 English cucumber (1 pound)
1 small onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon distilled white vinegar
3/4 teaspoons table salt
1/4 teaspoon pepper to taste
2 tablespoons green onion, sliced

Slice tomatoes and cucumbers and place them in a large bowl.  Thinly slice onion and add them to the salad bowl.  Add sliced green onion.  In a small bowl, stir together 2 tablespoons oil, 1 tablespoon vinegar, 3/4 teaspoon  salt, 1/4 teaspoon pepper.  Just before serving, drizzle your salad with dressing and add more slat to taste if desired.  Don't add the dressing early or the tomatoes will be too juicy.

bow-tie chinese chicken salad

I tried this salad at a baby shower over the weekend and it was soooo good that I wanted to make it at home as soon as possible.  It was perfect that I had leftover teriyaki chicken in the fridge.  I was certain that two of my daughters wouldn't eat it but I was sooooo WRONG!  They enjoyed it too.  This recipe is a keeper and repeater.

bow-tie chinese chicken salad (Melissa C.)
dressing:
2/3 cup soy sauce
6 tablespoons sugar
2/3 cup rice vinegar
1/2 cup oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, chopped (I used fresh) 

salad:
1 bag baby spinach
12 ounce bag bow-tie pasta, cooked (I couldn't find bow-tie in whole wheat)
1/4 cup sunflower seeds (I omitted)
3-4 cooked chicken breasts (boil 20-30 min and shred with fork when cooled)
3 green onions, chopped

Make dressing in blender.
Marinate chicken in dressing for 1-2 hours or more in fridge.
Mix ingredients together a half hour before serving.

Note:  This makes A LOT of dressing.  I may need to cut it in half next time

slow cooker pumpkin chicken curry

I adapted this recipe for a slow cooker and it was delicious!  And once again, easy.  I enjoyed mine with some garlic chili sauce on top because I wanted a spicy kick.

slow cooker pumpkin chicken curry (adapted from Parents Magazine, October 2015)
3 boneless, skinless chicken breasts, cubed
1 (15 ounce) can pumpkin puree
1 (15 ounce) can light coconut milk
1 onion (I carmelized mine)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Spray your slow cooker with nonstick cooking spray.  Mix the puree, milk, onion, garlic, ginger, curry, salt and pepper in the slow cooker.  Add the chicken and stir to combine.  Put the lid on and cook on low for at least 6 hours.  Serve over brown basmati rice.  Pour on the garlic chili sauce if you like spice!

Note:  I meant to add spinach leaves at the end but forgot!

chicken green chili enchilada soup

This soup is super easy to make and super tasty!  Perfect for a busy day.  Throw everything into the crock pot and DONE! 

chicken green chili enchilada soup (adapted from Taste and Tell)
 3 frozen chicken breasts, boneless & skinless
1/2 cup chopped onion (or use 3 tablespoon minced dried onion)
1 clove garlic, minced

1/2 cup brown jasmine rice (or use your favorite rice)
3 cups water
1 (29 ounce) can Las Palmas enchilada sauce
2 cans (4 ounces each) green chiles
1 teaspoon chili powder
1 teaspoon cumin
4 ounces light cream cheese, softened
optional for serving: shredded cheese, crushed tortilla chips, cilantro

Spray the inside of your crock pot with nonstick cooking spray or use a crock pot liner.  Place 3 chicken breasts into the crock pot.  Add the onion, garlic, water, enchilada sauce, green chiles, chili powder, cumin and rice.  Cook on high for 6 hours.  Add the cream cheese and swirl around to make it nice and smooth.  Take the chicken out to shred it then put it back into the soup.  Enjoy!

Note: Next time I make the soup I think I'll add a can of petite diced tomatoes.

parmesan crusted tilapia with red pepper sauce

Another great recipe! I am going through jars of roasted red peppers like crazy.  My personal food trend right now.

parmesan crusted tilapia with red pepper sauce  (Recipe Runner) 
4 tilapia loins (from Costco)
1/2 cup shredded parmesan cheese
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
black pepper to taste

sauce:
12 ounce jar roasted red peppers, drained and chopped
1 1/2 teaspoons olive oil
3 tablespoons minced shallot
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup chicken broth
1 tablespoon red wine vinegar 

Sauce:
In a medium sized saute pan, heat the oil over medium high heat.  Add the shallot and garlic and saute for 2 minutes.  Add the roasted red peppers, salt and pepper and saute for another 2 minutes.  Add in the broth and vinegar and cook for another 2 minutes sturring occasionally until the liquid has reduced slightly.
Turn off the heat and add the roasted red pepper mixture to a blender and blend until smooth.  Set aside until ready to serve.

Fish:
Preheat oven to broil.  Line a baking sheet with foil.
In a shallow dish combine the parmesan cheese, thyme, paprika, salt and pepper, tossing together until combined.  Place the tilapia fillets one at a time into the dish coating them with the parmesan cheese mixture.  Place the fish onto the prepared baking sheet.  Continue until all of the fish is coated.  Place them in the oven and broil for 7-10 minutes or until the thickeset part of the fish is opaque.  Serve the fish on top of the roasted red pepper sauce.

flower pretzel bites

The cutest one-year old human baby showed up on our doorstep dressed as a baby chick to deliver these Easter treats to us.  CUTEST THING EVER!  These treats are super spring-like and super addictive I might add. 

flower pretzel bites (Barlow family)
I'd never seen them before but you can find the recipe all over the internet-
Go HERE
or HERE
or HERE

moqueca (brazilian fish stew)

This knocked my socks off.  Best fish stew recipe ever.  I don't know what more I can say except to give it a try.  The smoked paprika and coconut milk was a combination I hadn't tried before and it was a winning combination with the fish and fresh vegetables.  I was looking forward to a bowl of fish/seafood stew over spring break at the coast but I'll have to order something else.  This soup can't be outdone.

moqueca (brazilian fish stew) (Simply Recipes)
4 tilapia loins from Costco (original recipe calls for 1 1/2 to 2 pounds firm white fish)
3 cloves garlic, minced
4 tablespoons lime or lemon juice
salt
pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed and chopped
2 cups chopped tomatoes (I used a can of petite diced tomatoes)
1 tablespoon smoked paprika
pinch red pepper flakes
1 large bunch cilantro, chopped with some set aside for garnish
1 (14 ounce) can light coconut milk

Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated.  Sprinkle generously all over with salt and pepper.  Keep chilled while preparing the rest of the soup.
In a large covered pan, coat the bottom with about 2 tablespoons olive oil and heat on medium heat.  Add the chopped onion and cook a few minutes until softened.  Add the bell pepper, paprika and red pepper flakes.  Sprinkle generously with salt and pepper.  Cook for a few minutes longer until the bell pepper begins to soften.  Stir in the tomatoes and green onions.  Bring to a simmer and cook for 5 minutes, uncovered.  Stir in the chopped cilantro.

Use a large spoon to remove about half of the vegetables.  Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.  Arrange the fish pieces on the vegetables.  Sprinkle with salt and pepper.  Then add back the removed vegetables, covering the fish.  Pour coconut milk over the fish and vegetables.

Bring soup to a simmer, reduce the heat, cover and let simmer for 15 minutes.  Taste and adjust seasonings.  Garnish with cilantro.  Serve with rice or with crusty bread.