Chinese Chicken Salad

Megan wanted to make Chinese Chicken Salad for dinner last night.  We used one of Bobby Flay’s recipes changed it a bit. 


First we made the Spicy Peanut Dressing:

1/4 cup rice wine vinegar

2 Tablespoons creamy peanut butter

1 Tablespoon fresh ginger, chopped finely

2 teaspoons chipotle in adobo, smashed

1 Tablespoon soy sauce

1 Tablespoon honey

2 teaspoons toasted sesame oil

1/2 cup canola oil

Place all ingredients in a bowl or food processor.  Whisk or mix until smooth.  Set aside.

Ingredients for the salad:

3-4 handfuls of spring salad mix

1 carrot, shredded

1/4 pound snow peas, julienned

1 can sliced water chestnuts

1/4 cup chopped green onions or chives

2 cups cooked chicken, diced

wonton strips or crunchy chow mein noodles


Place spring mix in a large serving bowl

Place the rest of the salad ingredients on top: snow peas, water chestnuts, carrots, onions….

Add the chicken, wonton strips last.  Toss with dressing and serve!

Summer Tomato Basil Bruschetta with Grilled Steak

There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil.  They are easy and delicious.  We added some grilled steak for a tasty lunch.


8-10 slices of artisan french bread

butter or olive oil for grilling the bread

3 fresh tomatoes, chopped

1/3 cup fresh basil, chopped

2 Tablespoons olive oil

splash of red wine vinegar

salt and pepper to taste

8-10 slices of grilled steak

1/2 cup grated pecorino romano cheese


Brush both sides of the bread with melted butter or olive oil.  We had some compound lemon basil butter and used that.

Chop the tomatoes and basil.

Haley was over helping Auntie Megan cook today!

Place the tomatoes and basil in a bowl.  Add olive oil, a splash of vinegar and salt and pepper.  Stir to combine.


Place the bread on a grill pan.  Toast until grill marks appear, 2-3 minutes on each side.  Add the steak slices also to warm them up.


Remove the bread to a plate, then place steak slices on top.

Spoon tomato and  basil mixture on top of each bread slice.

Sprinkle grated pecorino romano cheese over the top of all and serve.


Meg’s Mixed Berry Smoothie

Megan surprised us Sunday with this delicious smoothie.  We had been working hard in the the yard, putting up rabbit fencing, staking grapes, fertilizing plants.  We were hot and tired and she made this smoothie for us!  It was such a welcome surprise!


1 banana

2-3 fresh strawberries

1/3 cup frozen mixed berries

1/2 cup vanilla yogurt

1 Tablespoon honey

1/2 cup Italian Blood Orange Soda or orange juice

1 cup ice

Slice the strawberries, put in a blender along with the frozen berries.

Peel and slice the banana into chunks.  Place in the blender.

Now, add the rest of the ingredients; yogurt, blood orange soda, honey, and ice.


 Put the lid on the blender and turn on.  Blend until smooth.

Pour into glasses and serve.  What a refreshing, healthy summertime treat!

Mediterranean English Muffin Pizzas

Megan wanted to make some individual pizzas this week.  We put together this recipe with ingredients we had on hand.  You can change it up with artichokes, marinated mushrooms, …whatever sounds good.  This is super easy and a nice quick hot lunch.


olive oil

2 english muffins, sliced in half

1/4 cup salami, cut into bite-size pieces

1/4 cup roasted red pepper, chopped

1/4 cup pitted Kalamata Olives, cut in half

1/2 cup crumbled feta cheese

 Brush the sliced English muffins with olive oil.


 Place on a baking sheet and put under the broiler for a few minutes until toasted.

   Make the topping by placing cubed salami in a small bowl.

 Add the roasted red peppers

 and the Kalamata olives…

 Add the feta cheese and stir all together.


 Spoon the topping  on the toasted English Muffins and place under the broiler about 5 minutes until bubbly and brown on top.