Oven Dried Tomato Chicken Salad

This is a healthy version of chicken salad!  Simple ingredients and greek yogurt to give it a creamy texture.  I served it with a mini whole wheat pita.  Great cold food to serve on a warm summer night. 

Source: Chef Cameron Payne

Ingredients:

4 - 4 oz chicken breast, cooked and cooled small diced

½  cup oven dried tomatoes, diced  (slice tomatoes and bake in the oven at 250 for 3-5 hours)

¼ cups green onions, chopped

½ cup low fat olive oil mayo

¼ Greek style Yogurt

Salt and pepper to taste

 

Instructions:

Preheat oven to 350 degrees. Cook chicken until fully cooked about 20 minutes. Then let chicken cool in refrigerator. Dice chicken after it has cooled about ½ hour. Place everything in a mixing bowl and mix together. Serve as a salad or as a sandwich. ½ cup serving per person

Spring Vegetable Penne

Pasta with spring veggies and a lemon cream sauce...no need to say more.  You just have to try it!

Source: Cooking Light May 2013

Ingredients:

1 tablespoon extra-virgin olive oil

3/4 cup chopped Vidalia or other sweet onion

1 (4-ounce) package pre-sliced mushrooms

1 teaspoon chopped fresh thyme

1 garlic clove, minced

1 tablespoon all-purpose flour

1/2 cup fat-free, lower-sodium chicken broth

1/2 cup half-and-half

3/4 cup frozen green peas

3 tablespoons shaved Parmesan cheese, divided

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 ounces uncooked penne

1 pound (1-inch) diagonally cut asparagus

Instructions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.

2. Cook pasta according to package directions. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

Strawberry Cream Cheese Cake

 I was talking to a friend of mine recently and she said she needed an easy dessert that looked impressive to take to a dinner party.  No problem!  This dessert is super easy and doesn't even require baking...can't get much easier than that.  And to top it off, it tastes great too!

Source: My Mom

Ingredients:
1 8oz cream cheese
1 3oz cream cheese
1 pint whipping cream
1 1/2 teaspoon vanilla
3/4 cup sugar
2 tablespoons sugar
3 packages lady fingers
Fresh fruit for the top - I like strawberries and blueberries, but feel free to mix it up.

Instructions:
1. Whip the cream and add 2 tablespoons sugar.  Set aside
2. In a separate bowl, mix the cream cheese, sugar and vanilla until smooth. Combine cream cheese and whipped cream.
3. Use 9" spring form pan and line the outsides with lady fingers - round side of lady fingers towards the outside of the plan.  Also line the bottom with lady fingers.
4. Top with 1/2 the cream cheese mixture and add another layer of lady fingers and then add the remaining 1/2 of the cream cheese. 
5. Top with fruit and chill 4-5 hours before serving.

Spicy Grilled Shrimp with Quinoa Salad

Grilling Season is here!  Even in Colorado where it was still snowing in early May.  This recipe came in my recent cooking light and I decided I needed to make it right away.  It was delicious!  The seasonings in the shrimp marinade totally make the dish. 

Source: Cooking Light June 2013

Ingredients
1/4 cup fresh lime juice, divided

10 teaspoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin, divided

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce

1/8 teaspoon Spanish smoked paprika

4 garlic cloves, chopped and divided

24 large shrimp, peeled and deveined (about 1 pound)

3/4 cup uncooked quinoa

1/2 cup chopped onion

1 cup water

1/2 teaspoon kosher salt, divided

1/2 teaspoon honey

1 cup cherry tomatoes, halved

1/2 cup canned organic chickpeas, rinsed and drained

1/2 cup diced peeled avocado

1 ounce feta cheese, crumbled

Cooking spray

1/4 cup chopped fresh cilantro

 

Instructions:

1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

Artichoke Topped Bread

This bread was just like artichoke dip - except it was pre-melted onto the bread.  Yum!

Source: The Girl Who Ate Everything Blog
Ingredients:
1/4 cup butter
3 garlic cloves, minced
1 (14-ounce) can marinated artichoke hearts, drained well and chopped

1 cup (4 ounces) shredded Mozzarella cheese

1/2 cup (2 ounces) shredded Cheddar cheese

1 cup grated Parmesan cheese

1/2 cup sour cream

1 French bread loaf (about 12 ounces)

Salt and freshly ground black pepper

 

Instructions

1. Preheat your oven to broil.
2. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
3. Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Bacon and Blue Cheese Stuffed Onions

Vidalia onion season is finally here.  The mild sweet flavor of these onions makes me want to eat them like apples!  This onion is filled with bacon and blue cheese and cooked to perfection!  Yum.

Source: James and Everett Blog
Ingredients:
4 large-sized sweet onions (Vidalia, Maui sweets, sweet yellows)
1 stick of butter, room temperature
2/3 cup blue cheese, crumbled
4 strips bacon, crumbled
1/2 teaspoon dried thyme
salt and pepper to taste

Instructions:
1. Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
2. In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
3. Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
4. Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
5. Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
6. Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
7. Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Almond Poppy Seed Bundt Cake

I recently left a job after 5 years in the department and I made this as my farewell cake.  My previous co-workers have been taste testing my cakes and other baked goods for years and it was fitting that I made one of my favorite cakes as my last one.  This recipe is a keeper!

Ingredients:
1 pkg yellow cake mix
1 (3.4 oz) pkg instant french vanilla pudding mix
1 cup thick sour cream
4 eggs
1/2 cup water
1 tsp almond extract
1/2 cup butter melted
1/4 cup poppy seeds - no this is not a typo it really does take 1/4 cup

Instructions:
1. Combine all ingredients with an electric mixer on medium speed for 5 min.
2. Pour into well buttered bundt pan
3. Bake 350 for 45 min
4. Cool 10-15 min then turn over onto serving plate

Icing Recipe:
8 oz cream cheese softened
1/4 cup butter softened
1.5 cups powdered sugar
1 tsp. vanilla

Beat until mixed and ice or spread on the bundt cake.