My Garden is Growing Stuff!!

From the top... strawberries, bell peppers, sugar snap peas, cucumbers, yellow and green zucchini (the big leaved things) and arugula lettuce!!
Look at these beauties!!! I'm going to eat them today.... sorry, poor little strawberry ;)

Summer Pasta

I found this Recipe over a year ago while I lived in San Diego and used to make it when it was hot because it requires very little. It has delicious zucchini and corn in it as I make it, but you could add whatever is in your fridge. And the plus side, once you make it you can eat it hot, cold or room temp.

Summer Pasta

Adapted from Rachael Ray

Ingredients

1 box pasta (rigatoni, penne, fusilli)

1 zucchini, sliced

1 clove garlic minced

1 c corn kernels (I use frozen)

1/4 Parmesan cheese

Parsley, chopped

Directions

Cook pasta according to directions on box.

Heat extra virgin olive oil and garlic in a saute pan and add zucchini. Saute without stirring for 3-5 minutes over medium-high heat.

You want the zucchini to get some color but not absorb all the oil. Once you see the zucchini has browned a bit, start stirring at add the corn. Cook for a few minutes then add parsley and cheese.

Toss with the pasta and enjoy!

Chicken Tostadas

You guys are going to get so tired of me saying this, but this was delicious! I love Mexican food and this hit the spot tonight. I love the crunchy tortilla, spicy chicken and cool sour cream.

Sidebar: The recipe calls for 1-2 Serrano chiles. I thought I'd be brave and do 1 whole chile (meaning I didn't seed it- taking out the seeds and ribs- before roasting). When I tried just the sauce, it was so hot I had to put chapstick on. No joke. But when you put it all together, it really mellows out. If you're super brave, try 2!

Chicken Tostadas

Adapted from Martha Stewart Living Magazine

Ingredients

1 medium white onion

1 lb tomatoes, quartered

2 lrg garlic cloves

1-2 fresh serrano chiles, stemmed (and seeded if you want to tone down the spice)

1/2 c vegetable oil plus 2 tbsps

3 c shredded lettuce

6 lrg radishes, halved and sliced (try the radishes! they are so crunchy and delicious! do it for me)

1/2 c chopped cilantro, divided

1 rotisserie chicken, meat coarsely shredded (4 cups)

6 6-inch corn tortillas

1 can refried beans

1 avocado, diced

1/2 c Mexican crema or sour cream

1/4 c Mexican cheese

Directions

Preheat broiler. Cut half of onion in 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles in 2 tbsp oil in a sheet pan, spreading in 1 layer. Broil about 4 inches from heat until softened and charred, 10-15 minutes.

Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro. Set aside.

Puree tomato mixture in a blender along with the serrano chile(s) and 1 tsp salt until smooth. You may need to add a tbsp water to get it going.

When blending hot stuff, take the plastic center out of your blender lid and cover that space with a dish towel so that heat can escape. Transfer puree to a bowl and add chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 c oil in a heavy medium skillet (I used cast-iron) over medium-high heat until the oil shimmers. Fry tortillas, 1 at a time, turning once or twice until evenly browned and crisp. Drain on a paper towel, then transfer to plates.

Spread the tortillas with the refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema or sour cream. Mount lettuce mixture on top and sprinkle with cheese.

World's Best Chocolate Chip Cookies

I mean, of course my chocolate chip cookies are World's Best. Like I'd say second best to someone else's... Psshhh! I got this recipe from the mother of a good friend of mine and haven't made another chocolate chip recipe since. It's the only one you'll ever need. I made them to take to work to thank one of my preceptors and I hope she'll enjoy them!

Chocolate Chip Cookies

Adapted from Katherine Blaisdell

Ingredients

1 c butter, softened

1/4 c sugar

3/4 c brown sugar, packed

1 3-1/2 oz package butterscotch instant pudding mix (in the Jell-o aisle)

1 tsp baking soda

1 tsp vanilla

2 eggs

2 1/2 c flour

2 c chocolate chips

Directions

Beat butter and sugars together until creamed. Add eggs, pudding mix, vanilla, and baking soda. Once just combined, add flour and chocolate chips.

Place heaping tsp 2 inches apart on an ungreased baking sheet. (I used a small ice cream scoop to make sure all the cookies were uniform in size as well as using parchment paper).

Bake for 9 minutes at 375 degrees.

Grilled Chicken Salad with Parmesan Breadcrumbs and Sundried Tomato Dressing

Guys... remember how I said that steak salad was amazing? Well, this one is A-mazing! I cannot even describe how delicious the dressing is and how easy it is to bring together. And the breadcrumbs... ugh... I died and went to delicious crunchy breadcrumb heaven. Try this one!!! Do it. Go ahead. I'll wait...

This was another of those lighten up comfort food meals they were doing. This is they healthier take on Chicken Parmesan. Don't get me wrong, I love cheesy delicious chicken in marinara, but this is actually way better than the real thing!

Grilled Chicken Salad with Parmesan Breadcrumbs and Sun dried Tomato Dressing

Adapted from the Food Network Magazine

Ingredients

1 plum tomato, halved

4 sun dried tomatoes packed in oil, plus 2 tbsp of the oil

2 tbsp balsamic vinegar

1 clove garlic

1/2 tsp dried oregano (I had fresh from my cute herb garden so I used that. It's about twice the dried)

1 bunch fresh basil, torn

1/2 c grated Parmesan

Salt and pepper

2 skinless, boneless chicken breasts (about 1 lb)

3 tbsp extra virgin olive oil

1 c breadcrumbs (I had frozen left over french bread which I just threw into the food processor to make my own, but you can use store bought too)

2 tbsp chopped fresh parsley

8 c greens (Italian salad blend, arugula, or whatever. I used spinach)

8 oz bocconicini (small mozzarella balls), quartered

Directions *this is supposed to be done on the grill. I will write it that way and then tell you how I did it on the stove*

Preheat grill to high. Puree the plum tomato, sun dried tomatoes and oil, vinegar, garlic, oregano, a few basil leaves, and 2 tbsp Parmesan in a food processor or blender until smooth. Add 2-3 tbsp water, if needed to thin. Season with salt and pepper.

Halve the chicken breasts horizontally to make 4 1/4inch thick cutlets. Brush with extra virgin olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 min, then turn and grill until cooked through, another 4 min. Transfer to a cutting board.

Heat the remaining 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper, and cook, stirring occasionally, until golden (2min). Add the remaining 3 tbsp plus 1 tsp Parmesan and the parsley. Cook until toasted, about 1 more min.

Toss the salad greens and the remaining basil in a large bowl. Cut the chicken into pieces and add to the green along with the mozzarella. Toss with the dressing, then sprinkle with breadcrumb mixture.

*Non-grill method: put 2 tbsp extra virgin olive oil in a heavy bottom pan (I used cast-iron) and bring to medium-high heat. Add chicken breasts. Sear on one side (4 minutes or so) then flip and let cook through (another 4-5 minutes). Transfer to a cutting board to rest, then slice.*

Roasted Pepper Pasta Salad

This is a great light dish for summer. It'd be perfect to bring to a bbq or party! Super easy and if you used whole wheat pasta (which I didn't) it could even be called healthy.

Roasted Pepper Pasta Salad

Adapted from Food Network Magazine

Ingredients

Salt and Pepper

12 oz rigatoni

2 bell peppers (red and/or yellow), halved, stemmed and seeded

6 cloves garlic, unpeeled

1/4 c almonds

1/3 c extra virgin olive oil

1 lemon

8 oz bocconcini (small mozzarella balls)

1 bunch fresh basil, leaves torn

Directions

Preheat the broiler. Bring a pot of salted water to boil. Add the pasta and cook as label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7-8 minutes. Transfer the peppers to a bowl and cover with plastic wrap; set aside for 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, 4-5 minutes. Let cool then chop coarsely.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 tsp salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste, drizzle with olive oil. Finely grate about 1 tsp lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, paste, 1 tsp salt and pepper to taste.

Steak Spinach Salad with Sour Cream Potatoes

Umm... this is freakin fantastic! While I was eating it for lunch today, I was mentally patting myself on the back (maybe physically too, but only Dixie knows and she's not talking). You HAVE to make this. If you have a steak loving person in your house, they will worship the ground you walk on for it!

I got this recipe from my Food Network Magazine in a section where they were trying to lighten up comfort food dishes. This was a lightened up version of Steak and Potatoes. SO GOOD! The recipe is written to do on the grill and I'll write it that way first. On the bottom of the post, I'll write how I did it since I don't have a grill... yet.

Steak Spinach Salad with Sour Cream Potatoes

Adapted from Food Network Magazine

Ingredients

2 medium russet potatoes (or whatever potatoes you have)

3 tbsp olive oil

1/2 c sour cream

2 tbsp buttermilk (I never have buttermilk so I used regular milk. Take that!)

1/4 c chopped fresh chives

Juice of 1/2 lemon

Salt and pepper

1 3/4 lb boneless sirloin steak (I had top round london broil)

1 red onion, sliced into thick rings

6 oz baby spinach

2-3 tbsp steak sauce

Directions

Preheat oven to 400 degrees. Pierce potatoes with a fork and brush with olive oil. Bake on oven rack for 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives, lemon juice, salt and pepper. Stir in the potatoes.

Meanwhile, preheat the grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 minutes more for medium rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest (the steak should rest for 15 minutes).

Roughly chop the onion rings and toss with the steak sauce, spinach, a bit of olive oil and salt and pepper in a bowl. Thinly slice the steak. Divide the salad mix, steak and potatoes among your plates and enjoy!

**Non-grilling method: Turn oven on to 400 degrees. Get a cast-iron pan screaming hot, like almost smoking. Put olive oil, salt and pepper on the steak and throw it in the pan. Let it caramelize on one side and flip. At that point, put the cast-iron pan in the oven and let cook for about 20 minutes for medium rare. For the onions, chop them into desired slices and caramelize in a skillet with a bit of olive oil for 20 minutes while the steak cooks.

Jesseca's Pasta

This recipe was sent to me by my friend, Jesseca Keefe. We went to nursing school together and she's a lovely person and a great cook! Our tastes seem to run the same gamut so she knew I'd love this! It's a great, quick pasta with so few ingredients you may have them in your fridge now.

Jesseca's Pasta

Adapted from Jesseca Keefe

Ingredients

8 oz whole wheat pasta

2 cups low fat marinara

pinch crushed red pepper flakes

1 7 oz container Greek yogurt

1 cup chopped fresh basil

salt and pepper

6 tablespoons grated Parmesan

Directions

1. Cook pasta, drain

2. While pasta is cooking bring marinara and red pepper flakes to simmer over medium heat for 5 min. Remove from heat

3. Stir 1/2 cup marinara into yogurt until smooth. This prevents curdling. Whisk mixture back into sauce.

4. Combine pasta with sauce, basil, salt and pepper and cheese.