Hello Summer,
I have some great summer recipes to share this week. The produce is fantastic right now and this menu reflects that. Even if you don’t normally eat veggies, these recipes will change your mind.
Of course, there is a meatless Monday and a drink to get you in the summer spirit. Next week I am doing a week of grilling for the 4th of July. So get those grills or grill pans ready.
Day 1 – Summer Veggie Pasta
You can’t go wrong with vegetables and pasta. This is also good cold if you wanted to
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Summer-Vegetable-Pasta
Day 2 – Grilled Chicken with a Watermelon Salad
I modified the watermelon salad recipe from Food and Wine magazine. It is really fantastic.
Grill chicken on a grill or grill pan with salt and pepper and a little olive oil.
4 oz. feta cheese crumbled
1 shallot, finely chopped
½ cup mint chopped
½ watermelon, cubed and seeded
Put all this in a bowl and mix well.
Dressing:
2 T. red wine vinegar
1 tsp. salt
½ tsp. pepper
½ tsp. Tabasco
4 T. olive oil
Whisk together and pour over salad.
Day 3 – Flat Out Pizza Margherita
If you’ve never tried Flat Out Bread, you can find it in the deli section. It is great and great for you. Make as many as you need or just one for yourself.
Top one flat out tortilla bread with sliced tomato, basil, mozzarella and touch of olive oil. Bake in oven at 450 until cheese is melted and golded brown.
Day 4 – Summer Shrimp Rolls
Summer always makes me think of shrimp. I guess the shrimping season in St. Augustine still lives in my veins. This is a great way to use any shrimp you may have on hand. It’s also great on a salad to cut out some carbs.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/lunch-recipes/Summer-Shrimp-Rolls
Day 5 – Farm Stand Vegetable Curry
This is a great date night meal that will keep you skinny and get you ready for the night ahead. Curry is great for that.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Farm-Stand-Vegetable-Green-Curry
Day 6 – Cole Slaw Hotdog Salad
As I’m trying to lose those last stubborn pounds, I still wanted my BBQ staples. Here is a great way to have your dog and eat it too.
6 grilled hotdogs, sliced into bite-sized pieces
1 bag cole slaw mix
½-1 cup mayo
4 T. dill relish
2 T. ketchup
1 tsp. mustard
Mix mayo, mustard, relish, ketchup, and mustard in a large bowl. Stir in cole slaw mix until well coated. Sprinkle in hotdogs and enjoy.
Day 7 – Left Over Buffet
You should have plenty to choose from this week. Take the time you would spend cooking making this week’s drink. You’ll thank me later.
Drink of the Week – Flordita Daiquiri
Speaking of Florida, try this drink the next time you want something really refreshing. I use the juice from maraschino cherries instead of the liquor and you can garnish with one of the cherries.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Floridita-Daiquiri
With lots of sunshine and cold drinks,
Brooke
Wednesday, June 24, 2009
Saturday, June 13, 2009
Summertime and the living is easy…
Hello All,
I want to first apologize for missing the last two weeks. I was out of town for my sister’s graduation and my mother’s milestone birthday. I won’t say how old she is but it was a big birthday and it was so special to have her kids and grandkids all there together.
This week’s recipes are really great. I’m not just saying it because I’ve created or modified all but one recipe, though I did. They are really easy and ultra tasty recipes that get you ready for the summer. I’m also including my favorite snack, reworked to be easier and readily adaptable for your families’ tastes.
As was my last resolution, I have a meatless Monday meal planned for day one. It’s a salad but not the usual boring kind. It’s one to serve to guests for a fancy dinner at home. I hope you enjoy and send me all your ideas for summer cooking. The drink for the week is mix of the three winners from last week: frozen, fruity, and liquor. It may be your new summer fave.
Day 1 – Summer Strawberry Salad
This is more of a theory than a recipe. Use as much or as little of each of the items listed. If you really need some meat, grilled chicken would be great on this.
Head of lettuce, shredded or cut into bite sized pieces
1 pint strawberries, hulled and sliced
Handful of basil, torn
Handful of mint, chopped
Handful of toasted pecans, chopped
4 ounces of crumbled goat cheese
Balsamic vinaigrette
Combine and toss with dressing.
Day 2 – Beanie Weenie Pasta-fini
This is a completely made up recipe that the kids and Vasek loved. You may have everything in your cupboard and fridge right now.
½ lb. whole wheat pasta, any shape
1 package of hotdogs, sliced
1 large can baked beans
Shredded cheddar cheese
Boil pasta as directed on package. In the last 3 minutes, place hotdogs in water. Drain. Add can of beans and heat through. Top with shredded cheese.
Day 3 – Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. Serve it to guests, knowing how great a cook you are.
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.
Day 4 – Chocolate Pistachio Whole Wheat Biscotti
I adapted an Everyday Food Magazine recipe to be whole wheat. You’ll never know these are healthy.
2 cups whole wheat flour (sifted with other dry ingredients)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cashews or other nuts
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in cashews and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 1 week.)
Day 5 – Chicken in a love nest
My mom made this for the whole family when I went up to visit. It is so fun and very fancy looking. It really only takes 30-45 minutes. Give it a try.
http://www.rachaelrayshow.com/food/recipes/chicken-love-nest-asparagus-almondine/
Day 6 – Chicken Casserole
This easy baked casserole is perfect for family night dinners or pot luck suppers.
2 cans cream of chicken soup
2 large cans of white meat chicken, drained
1 16 oz bag frozen mixed veggies, thawed
2 cans mushrooms, drained
2/3 cup water
1 boil in bag brown rice, cooked to package directions
½ cup crushed Ritz crackers
Mix all ingredients except crackers in a 9x13 casserole dish. Sprinkle with crackers. Bake at 350 for 20 minutes.
Day 7 – Leftovers and Snack
My favorite snack is popcorn. I used to by the bags of microwave stuff but they are loaded with fat and salt, making a healthy snack not so healthy. I found a quick way to make your own microwave popcorn and doctor it up to suit your taste.
Place 3 tablespoons of popcorn in a paper lunch sack. Fold over the top a couple of times and microwave on high for 2 minutes or until popping slows to more than 2 seconds between pops. Put in your favorite flavors from below or just a little salt and shake before enjoying.
Flavor options:
Parmesan cheese and freshly ground black pepper
Old Bay seasoning and a little olive oil
Hot chocolate mix
Pizza seasoning
Drink of the Week – Frozen Peach Margarita
This is a great recipe but I leave out the sugar to keep the carbs down and keep the tartness high.
http://www.marthastewart.com/recipe/frozen-peach-margaritas?autonomy_kw=frozen%20peach%20margarita&rsc=header_2
I hope you enjoy all these recipes. I love forward to your feedback to keep it coming.
With frozen drinks and flavored popcorn,
Brooke
I want to first apologize for missing the last two weeks. I was out of town for my sister’s graduation and my mother’s milestone birthday. I won’t say how old she is but it was a big birthday and it was so special to have her kids and grandkids all there together.
This week’s recipes are really great. I’m not just saying it because I’ve created or modified all but one recipe, though I did. They are really easy and ultra tasty recipes that get you ready for the summer. I’m also including my favorite snack, reworked to be easier and readily adaptable for your families’ tastes.
As was my last resolution, I have a meatless Monday meal planned for day one. It’s a salad but not the usual boring kind. It’s one to serve to guests for a fancy dinner at home. I hope you enjoy and send me all your ideas for summer cooking. The drink for the week is mix of the three winners from last week: frozen, fruity, and liquor. It may be your new summer fave.
Day 1 – Summer Strawberry Salad
This is more of a theory than a recipe. Use as much or as little of each of the items listed. If you really need some meat, grilled chicken would be great on this.
Head of lettuce, shredded or cut into bite sized pieces
1 pint strawberries, hulled and sliced
Handful of basil, torn
Handful of mint, chopped
Handful of toasted pecans, chopped
4 ounces of crumbled goat cheese
Balsamic vinaigrette
Combine and toss with dressing.
Day 2 – Beanie Weenie Pasta-fini
This is a completely made up recipe that the kids and Vasek loved. You may have everything in your cupboard and fridge right now.
½ lb. whole wheat pasta, any shape
1 package of hotdogs, sliced
1 large can baked beans
Shredded cheddar cheese
Boil pasta as directed on package. In the last 3 minutes, place hotdogs in water. Drain. Add can of beans and heat through. Top with shredded cheese.
Day 3 – Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. Serve it to guests, knowing how great a cook you are.
4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1 tablespoon chicken bouillon or better than bouillon
3 softball sized onions, thinly sliced
¼ cup vegetable oil
Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tostados with sour cream, shredded cheese and lettuce.
Day 4 – Chocolate Pistachio Whole Wheat Biscotti
I adapted an Everyday Food Magazine recipe to be whole wheat. You’ll never know these are healthy.
2 cups whole wheat flour (sifted with other dry ingredients)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cashews or other nuts
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in cashews and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 1 week.)
Day 5 – Chicken in a love nest
My mom made this for the whole family when I went up to visit. It is so fun and very fancy looking. It really only takes 30-45 minutes. Give it a try.
http://www.rachaelrayshow.com/food/recipes/chicken-love-nest-asparagus-almondine/
Day 6 – Chicken Casserole
This easy baked casserole is perfect for family night dinners or pot luck suppers.
2 cans cream of chicken soup
2 large cans of white meat chicken, drained
1 16 oz bag frozen mixed veggies, thawed
2 cans mushrooms, drained
2/3 cup water
1 boil in bag brown rice, cooked to package directions
½ cup crushed Ritz crackers
Mix all ingredients except crackers in a 9x13 casserole dish. Sprinkle with crackers. Bake at 350 for 20 minutes.
Day 7 – Leftovers and Snack
My favorite snack is popcorn. I used to by the bags of microwave stuff but they are loaded with fat and salt, making a healthy snack not so healthy. I found a quick way to make your own microwave popcorn and doctor it up to suit your taste.
Place 3 tablespoons of popcorn in a paper lunch sack. Fold over the top a couple of times and microwave on high for 2 minutes or until popping slows to more than 2 seconds between pops. Put in your favorite flavors from below or just a little salt and shake before enjoying.
Flavor options:
Parmesan cheese and freshly ground black pepper
Old Bay seasoning and a little olive oil
Hot chocolate mix
Pizza seasoning
Drink of the Week – Frozen Peach Margarita
This is a great recipe but I leave out the sugar to keep the carbs down and keep the tartness high.
http://www.marthastewart.com/recipe/frozen-peach-margaritas?autonomy_kw=frozen%20peach%20margarita&rsc=header_2
I hope you enjoy all these recipes. I love forward to your feedback to keep it coming.
With frozen drinks and flavored popcorn,
Brooke
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