Greek Salad Dressing

1 c. olive oil
1/2 c. lemon juice
2 cloves garlic (or more :))
2 tsp. salt (or to taste)
2 tsp. oregano fresh (1 tsp. dried)
ground pepper to taste

finely mince garlic. Combine all ingredients in jar and shake well.

Thai Peanut Noodle Salad

I love summer salads!  I found this over at Our Best Bites and since I have a fetish for Thai- I had to give it a whirl.  We had the worst Thai ever in Pocatello and the best ever just outside Zions National Park.  This wasn't nearly as good as the one in Zions- but it was closer to that than any dish in Pokey.  We also squeezed some extra lime juice over the top.  It wasn't perfect- but it was very tastey and definitnely something that we will make again this summer. 

Thai Peanut Noodle Salad


8 oz Linguine Fini (or regular linguine)- boil and cool under cold water
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken- omit if you want a vegetarian dish
honey roasted peanuts (about 1/2 cup)

Mix pasta, veggies and chicken- if desired.  Liberally apply salad dressing and garnish with peanuts and chopped cilantro.


Thai Peanut Salad Dressing


1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

Mix everything together in a  blender.  Can be made ahead of time.  Keep in mind that this amount is for 8 ounces of pasta- so if you are making 16 ounces of pasta- you will want to double it.

Chicken Cordon Blue

In the summertime when my kids schedules are not as busy as usual- I assign each of the kids a night to make dinner.  Katry made Potato Moussaka, Seth made Pizza, Kaleb made Teriyaki Burgers with grilled pineapple and Brigham wanted to make Chicken Cordon Blue.  I have probably only  made this once or twice before but I found this recipe on Allrecipes.  It was so unbelievably good.  It just made our taste buds sing.  It was actually pretty easy too.  The longest part was pounding out the chicken and even that was quick.  I hear this dish has "blue" in the tittle because it is blue ribbon worthy.  I can't even compare it to the frozen stuff Dad  would get onNew Years because they really can't be put in the same category.  Give it a try- its soooo good. 
Ingredients


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup water
1/2 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Whole Wheat Dinner Muffins

I am always on the lookout for a good dinner roll substitute.  These were quick and easy with the  yummy nutty flavor of the whole wheat without being heavy.  My kids just gobbled them up and they asked for them later with some homemade strawberry jam.

*Note: I prefer to use white wheat flour but red wheat flour would work just as well, resulting in a slightly heartier, darker muffin.


*Makes 15-16 muffins- I don't know why- but this actually made 30 muffins for me.

2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil- I melted the better and left it in the micorwave for the first batch- they still turned out tastey.
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling- I omitted this

Preheat your oven to 350°F. Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Recipe Source: slightly adapted from The Williams-Sonoma Cookbook- by MelsKitchen Cafe

Homemade Restraunt Style Salsa

I definitely love fresh salsa the best- but this is a great substitution- especially when tomatoes aren't looking too hot.

From BrownEyedBaker
Yield: About 6 cups (a.k.a. a ginormous batch)
Prep Time: 15 minutes
28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches.
*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor

7-Layer Greek Dip

7-Layer Greek Dip

Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook

1 8-oz. package cream cheese, softened
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

Asian BBQ Chicken

Asian BBQ Chicken
Our Best Bites
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Banana Coconut Pecan Pancakes

Banana Coconut Pecan Pancakes:

Recipe and photos by For the Love of Cooking.net

Adapted from Cooking Light August 2009

• 1/2 cup of whole wheat flour
• 1/2 cup of flour- I use straight whole wheat
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup vanilla fat free yogurt
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/8 tsp fresh nutmeg, grated
• 1/2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2-3 tbsp pecans, crushed
• 3 tbsp sweetened coconut flakes
• 1 large banana, smashed

Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana, coconut, and maple syrup. Enjoy.

Blueberry Scones

Blueberry Scones:

Adapted recipe by For the Love of Cooking.net

Original recipe by Tyler Florence

• 2 cups of flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 5 tbsp unsalted butter, cold, cut into chunks
• 1 cup heavy cream, plus more for brushing on top of scones
• 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.

Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!

Carrot- Ginger Rice

Loved this rice- we served it with homemade potstickers- but it would be great with anything Asian- Teriyaki chicken etc.

Carrot-Ginger Rice:

Recipe and photos by For the Love of Cooking.net

• 1 cup of basmati rice- I used Jasmine rice
• 2 cups of chicken broth
• 2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, peeled & grated
• 1 tsp fresh ginger, peeled & minced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of cayenne pepper (or more if desired)- I omitted
• 1/4 cup fresh cilantro, chopped
• 
  
• Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
  
  
  While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately. Enjoy.