Dill Garden Salad

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Summer is on a roll here and we're spending long hot days by the pool.  The last thing I want to do is cook elaborate meals during the summer.  Who wants to sit in a hot kitchen cooking up a main dish along with side dishes, and a dessert?  Not me!

During the summer months I change my cooking style completely so that I have more time to spend playing and relaxing with family and friends.  Quick meals that are super simple to prepare and that are minimally processed are the way we roll around here.  That means a lot of farm to table dishes such as cold salads, sandwiches, rice bowls and stir frys.  Quick, fast, and fresh.  That's my summer motto!

DILL GARDEN SALAD

So often we will just have burgers, or grilled chicken and I make a couple of easy side dishes to go along with them.  Ones we can eat on during the week as well.  This Dill Garden Salad is exactly that.  Simple to throw together and fresh as can be.  Using vibrant tomatoes from my garden, along with crisp cool cucumbers, some sweet peppers, and dousing all this freshness with a dill laced creamy dressing this side dish salad will be on your menu all summer long!

I LOVE anything with dill.  It's one of my favorite herbs and this salad showcases if perfectly.  If you don't like dill then you could substitute it for tarragon if you like, however, dill really brings out the flavors of the tomatoes and the cucumbers.  

So head over to the farmers market and pick up some fresh vegetables to make this salad.  It is so simple to make and it tastes fresh and light.  Just like summer!

Enjoy!

Dill Garden Salad

serves 6

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons light mayonnaise
4 teaspoons olive oil
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 1/2 teaspoons fresh dill, chopped

In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.  

Serve at room temperate or refrigerated.  Refrigerate any leftovers for 2 days.

adapted from: Taste of Home

Mojito Chicken Bowls

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It's summer and I'm in vacation mode.

I've been working on 2 major projects since January without a break and I just finished them.  They were like a freight train moving at breakneck speed and they finally ended! Yea!!!  It's time for a little R&R.  I'm ready for vacation and we are planning something tropical and beachy.  I can't wait.

To get us in the island rhythm  I'm cooking up some tropical dishes.  First up is a wonderful chicken bowl with the flavors of mint and lime and rum.  Sound familiar?  I'll take a mojito anytime!  

MOJITO CHICKEN BOWLS

This is a wonderful dish filled with juicy mojito marinated chicken, grilled pineapple and bok choy served over a mint, coconut and pineapple flavored rice.  This dish is hits all the flavor notes of a mojito and the tropics rolled into one.  Top it all off with some slice avocado and we have one heck of a bowl!  Take this dish to eat outside on a balmy evening and you'll feel like your in the tropics.

This dish was just perfect for a pre-vacation meal.  The chicken is grilled to juicy perfection and goes perfectly with the vegetables and pineapple.  What a great combination of food!  It's light yet filling.  Perfect for a summer lunch or dinner.  I'm dreaming of the tropics now...I don't want to wake up yet!

Enjoy!




Mojito Chicken Bowls

serves 2

Marinade:
2 large limes, juiced
1 Tbsp fresh mint, chopped
2 Tbsp white rum
1 Tbsp honey
2 boneless skinless chicken breasts

For the rice:

1 cup basmati rice

1/4 cup cilantro, chopped
1 Tbsp Fresh mint, chopped
2 Tbsp pineapple juice
2 Tbsp unsweetened coconut flakes 

For the Bowl:

4 Pineapple rings
1 head baby bok choy, halved
1 avocado, sliced
coconut flakes (garnish)

In a ziploc bag, combine the lime juice, mint, rum, honey and a pinch of salt. Add the chicken and seal the bag making sure to toss so the marinade covers the chicken. Cover and refrigerate for at least 2 hours.

Preheat your grill for medium high heat. 

For the rice, rinse the rice well and cook according the to package directions using the suggested amount of water, and the pineapple juice.  (I cook mine in the Instant Pot).  Once that is complete, stir in the cilantro, mint, and coconut flakes.  Keep warm until serving.

Meanwhile, grill your chicken over medium heat until cooked through, about 6 minutes per side.  Add the bok choy and pineapple rings cooking until they have a nice char, about 1-2 minutes per side. Remove and cover the chicken with foil and set aside to let it rest 5 minutes. Slice the chicken into thin strips.  Slice the bok choy into long pieces.  

Divide the rice between two bowls and top with avocado, bok choy and pineapple, and a chicken breast.  Sprinkle coconut flakes over the top and serve.

Lighter Strawberry Crisp

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They've been saying that we've had so much rain here in Southern California that the strawberries have taken a hit this year, but I'm here to tell you "nuh uh!, this year's strawberries are super juicy and sweet!"

This leads me to pick up a pound of strawberries each time I go to the store, and I go to the store quite often, so the strawberries are starting to pile up!

Not to worry.  I have the perfect solution for that...

LIGHTER STRAWBERRY CRISP

Oh yes, please!  Let's make a Strawberry Crisp that is bursting with juicy strawberries topped with a light crunchy topping.  It all but screams summer!  This dish is one of my go to desserts.  It will feed a crowd or a family (depending on how much you eat!).  We actually served this at out 4th of July party and it was the first item go.

Fruit is a wonderful item to create dessert from.  I've made this a little healthier by keeping the sugar content down as well as the butter.  It still has that homey, comforting feeling but is a much lighter and lower carb/calorie version.  Desserts don't have to be laden with fats and empty calories to taste good.  Just try this version for yourself and you'll definitely want 2nds or 3rds.  Go ahead...I won't tell!

Enjoy!

Strawberry Crisp

serves 6

6 c (about 1-1/2 pounds) strawberries, hulled and quartered

1 Tbls fresh lemon juice

2 Tbls all-purpose flour

3 Tbls light brown sugar, divided

1/3 c all purpose flour

1/3 c rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp salt

3 Tbls cold unsalted butter, cut into pieces

Vanilla Ice Cream (optional topping)

Preheat oven to 375F.

Lightly grease an oval baking dish with cooking spray.

Add the strawberries to the bottom of the dish and toss with lemon juice. In a small bowl, combine the flour and 1 Tbls of brown sugar and mix until combined. Add this to the strawberries and mix to combine. Set aside.

In a medium bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar. Cut in butter with a pastry cutter or by rubbing with your fingers until mixture is crumbly. Sprinkle crumb mixture over the strawberries. 

Place in the oven and bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling. Remove from the oven and allow to cool 10 minutes. Serve with ice cream if desired. 

adapted from:  https://diethood.com/strawberry-crumble/

Instant Pot: Spaghetti Marinara

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I hope everyone had a safe and fun filled 4th of July!

We had a big a pool party during the day and grilled all sorts of hamburgers and hot dogs with all the trimmings and side dishes that go along with a typical Americana meal.  It really was a great day filled with good food and lots of fun and laughter.

But, I'll have to tell you I'm really tired after all of the party preparations and cooking.  The last thing I wanted to do the day after is cook another meal!  So I turned to my handy Instant Pot for some help.  This thing really is a life saver when you don't want to spend a lot of time in the kitchen.  It is virtually hands free cooking, which is perfect on a weeknight or the day after a holiday.

If you haven't jumped on the Instant Pot bandwagon yet, I say it's time!  This is one of my most cherished kitchen appliances next to my slow cooker.  It just provides you with the option to get a delicious flavor packed meal on the table in no time and that is a lifesaver when I don't want to cook!

INSTANT POT:  SPAGHETTI MARINARA

When I want a quick meal I usually turn to either a stir fry or a pasta dish. Both cook up in 20 minutes or less.  Today it's all about making a simple yet tasty Spaghetti Marinara.  You know the one, a basic Italian tomato sauce over spaghetti.  One the kids will enjoy as well as the whole family. 

To make this even quicker we are going to use a good jarred marinara.  Use your favorite  so you get the flavors that you like.  The Instant Pot makes cooking this dish simple. It's only one pot to clean and done lickety split to boot all in 8 minutes.  That's a winner in my book!

Yes, I said 8 minutes!  After the Instant Pot comes to pressure the sauce and the pasta cook for just 8 minutes and then dinner is served!

KITCHEN TIPS:  There is a trick to cooking pasta in the pressure cooker so that it doesn't stick together.  You will want to break the spaghetti in half and layer it in the pot in two different overlapping directions.  It will look like and X in the pot.  Then you will add some additional liquid but "DO NOT STIR".  This will ensure the pasta stays intact and will not stick into a big clump. After the cooking is complete remove the lid and then give the pasta and the sauce a good stir.  Dinner is done!

This is a one pot - Instant Pot weeknight meal winner!  Enjoy!





Instant Pot: Spaghetti Marinara

2 cups water, divided
1 (24-ounce) jar marinara sauce
8 oz spaghetti
Parmesan cheese, optional topping

Instructions:

Add 1/2 cup water, then the whole jar of marinara sauce to the pot. Break the spaghetti in half and layer in the pot in two layers, alternating directions like and X, over the sauce.

Add the remaining 1 1/2 cups water over the pasta. Do not stir at this point.  Place the lid on the Instant Pot and set the lever to seal.

Press the Manual or Pressure Cook button and set the cook time for 8 minutes.  Once the cooking is complete do a quick release, open the lid once the valve had gone down and stir the spaghetti with the sauce.  Turn off the pressure cooker and remove the insert.  Serve immediately in bowls and top with Parmesan if desired.