Grilled Corn and Summer Fruit Salad

With these hot summer days, using the stove and oven are not an option around here.  This easy and refreshing summer salad features corn grilled on the barbeque.

DSC01861Ingredients:

1-2 ears of corn

1 nectarine or peeled peach

1/2 cup fresh strawberries

1/3 cup fresh basil leaves, torn

1/4 cup olive oil

2 Tablespoons white balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

DSC01853Grill the corn on the barbeque, then cut off the cob.  Slice nectarine and strawberries.

DSC01854Add all the ingredients to a salad bowl, then tear the basil leaves in.

DSC01855Whisk together olive oil, vinegar, salt and pepper.

DSC01860Add dressing over salad and toss gently.  Serve

Buffalo Chicken Salad

Here is an easy summer salad.  You can grill it on a pannini, put it in a pita pocket or on a salad.

DSC01826Ingredients:

2 cups of cooked chicken, cut into bite-size pieces

2 celery stalks, chopped

Mayonnaise

1/2 cup Feta or Blue Cheese

Wing sauce

DSC01827Chop the chicken into bite-size pieces.  We used rotisserie chicken.

DSC01828Chop the celery into bite-size pieces.DSC01830Place the chicken and celery in a bowl.  Add cheese.  Stir in enough mayonnaise to make the salad hold together.

DSC01831Add wing sauce and salt to taste.

DSC01834Delicious on a roll with lettuce!

Breakfast Burritos

DSC01808Ingredients:

1 package large tortilla wraps

4 eggs

1 package of frozen or fresh hash brown potatoes

ham, bacon or sausage

Shredded Mexican cheese mix

Salsa

Hot sauce, avocados (optional)

DSC01810Prepare eggs in a large mixing bowl.  Add a splash of milk, salt and pepper.

DSC01811Cook hash browns with a tablespoon of oil in a large saute pan over medium-high heat.

DSC01813When the potatoes are browned, push to one side and add the eggs.

DSC01814In a separate pan, cook desired breakfast meat.  We had some ham and sausage on hand.

DSC01815Start building the burritos.  Place a spoonful of potatoes close to one edge of a warmed tortilla.

DSC01817Add meat and eggs, cheese, hot sauce or salsa if desired.

DSC01818Start rolling by folding in the sides first.

DSC01819Then the bottom…

DSC01820Continue rolling, keeping ingredients from falling out.

DSC01821Garnish with sliced avocados, salsa and sour cream.  These burritos can be made ahead and frozen.

Super Nachos

We had a mini Cinco de Mayo dinner the other night.  We made nachos with some left over turkey and margaritas to go with it.

DSC01800Ingredients:

2 cups cooked turkey or chicken, chopped

1 8 ounce block cream cheese

1 cup salsa verde

1 can black beans

tortilla chips

1 bag shredded Mexican style cheese -8 ounce

salsa

sour cream and chopped avocados for garnish

DSC01801Using a Kitchenaid mixer or hand mixer, blend meat, cream cheese and salsa verde until the meat is shredded.

DSC01802Preheat oven to 375 degrees.  Cover a large cookie sheet (9×13) with tortilla chips.  Add the black beans evenly over the chips.

DSC01803Add spoonfuls of the meat mixture as evenly as possible.  You may need to use your hands to spread the mixture.

DSC01804Cover all with shredded cheese.  Place in the oven for 20 minutes.

DSC01805Remove from the oven and add garnishes; salsa, sour cream and avocado.  Serve immediately.

Fresh Rhubarb Coffee Cake

We planted rhubarb in our garden three years ago.  I read online that you could not harvest until the second year.  Well, we had a fantastic crop last year, but the stalks never turned red!  This year it is growing great again.  I went to our local nursery to ask what I could do to turn them red.  It turns out they are a green variety of rhubarb.  Who knew!  We are using our “green” rhubarb in this coffee cake.  It is not quite as pretty as the red, but it tastes great.

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter

1/2 cup brown sugar

1 cup sour cream

1 egg

1 teaspoon vanilla

2 cups fresh rhubarb, chopped

1/2 cup white sugar

1/2 teaspoon ground cinnamon

DSC01790Preheat oven to 350.  In a large bowl, whisk together flour, baking powder,  and baking soda.

DSC01789Beat butter and brown sugar in a separate bowl until smooth.

DSC01792Stir in sour cream, egg and vanilla.

DSC01793Add flour mixture and mix all together well.

DSC01794Spread batter into a greased 9×11 baking dish.

DSC01795Add the chopped rhubarb to the top.

DSC01796Combine sugar and cinnamon and sprinkle over the top.  If using green rhubarb, you may want to add a little extra sugar.

DSC01797Bake for 45 minutes and serve.

Chicken Piccata

This fresh, springtime dish is made with a few simple, on-hand pantry ingredients.  This recipe comes from “Everyday Italian” by Giada De Laurentis.

DSC01771Ingredients:

3-4 boneless, skinless chicken breasts, butterflied in half

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

flour for dredging

4 Tablespoons unsalted butter

2 Tablespoons extra-virgin olive oil

1/2 cup chicken broth

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup capers, drained and rinsed

2 Tablespoons chopped fresh chives for garnish

DSC01772Cut chicken breasts in half to make thin cutlets.  Season both sides with salt and pepper.

DSC01774Place the flour on waxed paper.  Coat both sides of the chicken breasts with flour.

DSC01775While preparing the chicken breasts, melt 2 tablespoons of the butter and olive oil in a saute pan over medium-high heat.

DSC01776Place breasts in the pan and cook until brown, about 3 minutes each side.  Remove the chicken to a plate.

DSC01777Add the broth, lemon juice and capers to the same pan.  Bring the mixture to a boil, scraping up the browned bits from the pan.

DSC01778Add the chicken to the pan and continue cooking until the chicken is cooked through.  Remove the chicken to a serving platter.  Melt the remaining 2 tablespoons of butter into the sauce.

DSC01779Pour the sauce over the chicken and garnish with chopped chives.

Megan’s Super Grilled Cheese Sandwich

Megan thought of this sandwich combination the other day.  We tried it for lunch with a cup of soup.  It was really good!

DSC01763Ingredients:

for 1 sandwich

2 slices sourdough bread

Goat cheese

Cranberry sauce

4 slices thin sliced turkey

1 slice Swiss cheese

1/2 apple, thinly sliced

olive oil for grilling

DSC01764Spread goat cheese on both slices of bread.

DSC01765Add cranberry sauce to one side

DSC01766To the same side, add Swiss cheese, apple and turkey slices.

DSC01768Place the sandwich top on and brush both sides with olive oil.  Grill the sandwich until the cheese is melted.

DSC01769Yum!

Turkey Cranberry Pinwheels

These pinwheels are great for lunch.  They also make a good appetizer.  These are the basic ingredients we used.  You can use anything you like in a sandwich.

DSC01752Ingredients:

Flavored tortilla wraps

Softened cream cheese

Cranberry Sauce

Turkey slices

Lettuce or sprouts

DSC01753Spread cream cheese over the entire surface of the tortilla.

DSC01754Spread cranberry sauce on the bottom half of the tortilla.

DSC01755Cover with turkey slices leaving the top with only the cream cheese.  That is the glue that holds the pinwheel together.

DSC01756Add torn lettuce or sprouts to the middle.

DSC01757Begin rolling the tortilla.

DSC01758

DSC01759Slice and serve!

English Muffin Pizzas

Megan made-up this recipe one day for lunch.  They were pretty yummy and easy too!

DSC01744Basic Ingredients:

(You can add to or take away what you like)

1 English Muffin per serving

Pizza sauce

Pepperoni

Mini bell peppers, sliced

Grated pizza cheese

DSC01745Prepare the fresh peppers by taking out the seeds and slicing.

DSC01746Set the oven to broil.  Slice open the English Muffins and place on a baking sheet.  Spread pizza sauce over entire surface.

DSC01748Sprinkle grated pizza cheese over each muffin.

DSC01749Place pepperoni and peppers on each muffin.

DSC01750Place under the broiler and cook until cheese is bubbly, about 5 minutes.

DSC01751Serve immediately.

Chocolate Chip Banana Nut Bread

DSC01735Ingredients:

1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed very ripe bananas (about 2)

2 eggs, slightly beaten

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

DSC01736Preheat oven to 350 degrees.  In a large mixing bowl, blend the first five ingredients:

flour, sugar, baking powder, salt and baking soda

DSC01738In a separate bowl, mash the bananas with a fork.  Add the applesauce.

DSC01739Beat the eggs separately.  Add it to the banana mixture.

DSC01740Blend it with the dry ingredients.

DSC01741In this variation of our original banana bread recipe, we decided to add chocolate chips and pecans.

Fold in to the bread batter.

DSC01742Prepare a large loaf pan by greasing with shortening or cooking spray.  Pour batter into the loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center comes out clean.

DSC01743Remove from the oven and allow to cool before cutting.