Caprese Grilled Cheese

I mentioned earlier that I'm currently obsessed with caprese. Caprese grilled cheese seemed like a logical next step. And it was delicious!! It was so fresh and did I mention delicious? When I make any new meal, I always ask Matt what he thinks and if this is a "do over" meal. This meal will definitely be a do over meal.

Ingredients

• 4 Whole wheat bread slices
• 8 oz. large ball fresh mozerella cheese, cut in thin slices
• 1 large tomato
• salt & pepper
• 2 Tablespoons basil pesto
• 2 Tablespoons melted butter

Directions

1. Brush butter on one side of 2 slices of bread.  Place buttered side down on medium-low skillet.  
2. Layer on each piece of bread - slices of mozerella cheese to cover each slice, slices of tomato to cover cheese. Sprinkle salt and pepper over tomato slices.  Spread generous tablespoon of pesto on remaining 2 slices of bread.  Place pesto side down on top of sandwiches.  Brush melted butter over top of slices and flip sandwiches when golden browned, about 1-2 minutes.   Grill over low to medium heat in skillet about 2 more minutes more but watch carefully!  Serve immediately!

Source: Dishin & Dishes

Pasta and Shrimp Primavera

My friend introduced me to a produce stand nearby with great produce and inexpensive prices. So when I found this recipe packed with all kinds of produce I got all excited! The original recipe didn't have a sauce, so I made a few changes to add flavor. I thought this was good but I'm not sure it amazed me or anything.

Ingredients

• 16 oz. cooked pasta (I used half a box of whole wheat rotini)
• 1 lb frozen shrimp, shelled and deveined
• 2-4 tbsp olive oil
• 5-6 garlic cloves, minced
• 1 zucchini, diced
• 1 lb asparagus, cut into 1-inch pieces
• 1 medium onion, diced (I used a large shallot because that's what I had)
• 3 cups fresh spinach
• 1 cup sliced mushrooms
• 1 can diced tomatoes, drain excess liquid
• 3-4 tbsp chopped, fresh basil
• salt & pepper to taste
• feta cheese
• splash of white wine
• splash of chicken broth

Directions

1. Cook pasta and drain.
2. Add 1 tbsp olive oil to a large skillet over medium heat and add shrimp, season with salt and pepper. Cook for 2-3 minutes until pink. Remove shrimp and set aside.
3. Add another tbsp olive oil and add squash, onion, and asparagus to the skillet. Saute 4-5 minutes. 
4. Add spinach and mushrooms and cook until spinach has wilted.
5. Add the garlic and saute until fragrant. Add tomatoes, basil, chicken broth, and white wine. Cook for several minutes to cook out wine
6. Mix in the shrimp and pasta. Toss until combined. Top with feta cheese before serving.

Source: Adapted slightly from The Sweets Life

Quinoa with Balsamic Mushrooms

Yum! This was really good and packed a lot of protein. There was so much good stuff in this recipe. It made me feel good eating it. The pear and balsamic vinaigrette that you make is really good and would taste great on a nice salad. My favorite part about the recipe was definitely the mushrooms. I could even eat them alone!

Ingredients

• 1/4 cup balsamic vinegar
• 2 tsp Dijon mustard
• 1 small pear, cored and cut into chunks
• 1 garlic clove, halved
• 2 lbs portobello mushrooms, stemmed with gills scraped out
• 1 cup quinoa
• 3 cups tightly packed spinach, chopped
• 4 green onions, thinly sliced
• 1/2 cup slivered almonds, toasted
• 1/8 tsp sea salt
• 1/2 tsp freshly ground pepper

Directions

1. Preheat oven to 475F. In a blender, combine vinegar, mustard, pear, and garlic with 1/3 cup water. Blend until smooth. Cut portobellos into chunks. Take 1/4 cup of the dressing and toss with mushrooms. Lay mushrooms on a baking sheet and roast for 20-30 minutes, stirring occasionally. Remove from oven and allow to cool slightly.
2. While mushrooms roast, bring 1 3/4 cup water to boil in a medium pot. Add quinoa, cover pot, reduce heat to low, and simmer for 15 minutes. Remove from heat and set aside, covered, for 10 minutes. Uncover and fluff with a fork.
3. In a large bowl, toss mushrooms, quinoa, spinach, green onions, almonds, salt, pepper, and 1/2 cup pear balsamic dressing. Stir to mix completely.

Source: The Sweets Life

Peach Chicken

I don't typically like mixing fruit with a savory dish, but this recipe from Eating Well looked interesting enough to try. It turned out really good. I think what really made the dish was the shallots, so don't skimp! Between the shallots, peaches, and white wine, the flavors really melded well. The only problem I had was that while cooking I realized that I didn't have tarragon. Oops! I didn't want to omit herbs altogether but I wasn't sure which other herb would compliment the flavors. I ended up adding just a pinch of dried mint. It wasn't enough to give off a strong mint flavor but what I did taste was pretty good. I would definitely get the tarragon if I make it again.

Ingredients

• 1 pound boneless, skinless chicken breasts (I actually used tenders)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 3/4 cup dry white wine
• 1 medium shallot, minced
• 4 fresh peaches, pitted and chopped
• 2 tablespoons apricot or peach preserves
• Pinch of mint (Next time I'll follow the original recipe which called for 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried)

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and pepper.
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm.
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add peaches and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, herbs, and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Source: Adapted from Eating Well

Caprese Pasta

I have a current summer obsession: anything caprese! I love fresh mozzarella, tomatoes, fresh basil and of course balsamic vinegar. This recipe just looked perfect for a summer evening and so fresh! I loved it. It was really easy to put together because the only thing that really got cooked was the pasta. Everything else is added in the end.

I only made one change. I tried making a balsamic reduction to drizzle on top. It was good but I needed to let it chill longer. The longer it would have chilled the thicker it would have gotten. Regardless this meal was really good. It will be a summer staple recipe.

Ingredients

• 4-5 tomatoes, diced
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• Fresh ground pepper, to taste
• Pinch cayenne pepper
• 1 pound whole wheat pasta
• 8 ounces mozzarella cheese, I used pearls
• Approximately 15-20 fresh basil leaves, finely shredded
• Balsamic Reduction

Directions

1. In a medium bowl, combine the diced tomatoes, olive oil, garlic, cayenne pepper, and salt and pepper.  Mix the ingredients well and let sit for 20 minutes at room temperature.
2. Bring a pot of water to a boil over medium-high heat. Cook the pasta according to package directions until al dente. Drain the pasta and return it to the pot.
3. Add the tomato mixture, mozzarella, and basil.  Toss gently, drizzle with balsamic reduction and serve immediately.

Source: Adapted from The Curvy Carrot

Balsamic Reduction

Ingredients

• 1 cup Balsamic Vinegar

Directions

1. In a small saucepan, bring balsamic vinegar to a boil over medium high heat. Stir vinegar to prevent burning.
2. Once boiling, reduce heat to medium low and let simmer until vinegar has reduced by half. 
3. Let chill. 

Baked Banana Steel Cut Oats

This is such an easy breakfast to throw together while you're getting ready in the morning. You just have to plan ahead a little because it takes 30 minutes to bake. I really enjoyed this and I also enjoyed knowing it was pretty good for me. I'll admit I added a little brown sugar to the top of it...I have a hard time eating steel cut oats or oatmeal without sugar. You could omit the sugar altogether or use honey or agave if you prefer.

Ingredients

• cooking spray
• 1/4 cup steel cut oats
• 1/8 tsp cinnamon
• 1/8 tsp kosher salt
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 banana, sliced thinly

Directions

1. Spray a small baking ramekin with cooking spray.  Layer bananas on the bottom.
2. In a small dish mix the oats, milk, cinnamon, vanilla, and salt. Pour on top of the bananas.  
3. Bake in a preheated oven at 400F, uncovered, for 30-35 minutes. 
4. In the last 5 minutes of baking sprinkle with brown sugar to your liking and place back in the oven to bake for 5 minutes.

Source: Adapted from http://sites.google.com/site/coastalcooking/baked-peanut-butter-banana-steel-cut-oats

"Healthier" Buffalo Chicken Tenders

Matt and I love chicken wings but we're trying to eat at home more and also trying to eat at least somewhat healthier. I decided to try this recipe out and I'm glad I did. It's so easy and really good. We've actually made it two weeks in a row.

Ingredients

• 1 lb Chicken Breast Tenders
• 3/4 cup Whole Wheat Flour
• 1 teaspoon Paprika
• 1 cup Wing Sauce
• 1 cup Panko Bread Crumbs

Directions

1. Preheat oven to 450 degrees. Spray baking sheet with nonstick spray.
2. Take three small bowls. In the first bowl add whole wheat flour and paprika. In the second bowl add the wing sauce. In the third bowl add the panko bread crumbs.
3. One at a time dip chicken tenders first in flour, then in wing sauce, and finally in panko bread crumbs. Place on baking sheet. 
4. When all tenders have been covered in wing sauce and panko bread crumbs bake for 10 minutes. Flip chicken pieces and bake for another 10-12 minutes until completely cooked through.

Mongolian Beef

My husband and I love the Mongolian Beef from P.F. Changs. I searched the internet for a copycat recipe so I could try making it at home. This was pretty easy to make and it was good. But I think next time I would cut the brown sugar at least in half. It was so sweet. Otherwise the flavor was great. It may even be good to add a pinch of red pepper flakes.

Ingredients

• 2 teaspoons vegetable oil
• 1/2 teaspoon minced ginger
• 1 Tablespoon chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup vegetable oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions

Directions

1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
2. Slice the flank steak against the grain into ¼" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
5. Heat the oil over medium heat until it's nice and hot, but not smoking.
6. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

Source: Food.com

Amazing Strawberry Lemonade

This is my new summertime staple! It was so easy and so yummy!! I'm thinking I may make this again and try out other fruits like black berries or cherries. I didn't have any ice and it was really strong without it so I added a little extra water.

Ingredients

• 3/4 cup sugar
• 2 large lemons, microwaved for 30 seconds
• 2 cups water
• 1 cup of frozen strawberries, microwaved for 1 minute

Directions

1. Squeeze the lemons into a blender and add the rest of the lemon, rind and all.  Pour in the water and sugar.  
2. Add the strawberries.  Pulse until everything starts to come together and the rind is starting to be processed.  
3. Pour contents into a microwavable safe pitcher and microwave for another 2 minutes.
4. Refrigerate for about 1 hour, then strain into glasses loaded with ice.

Source: Heather's Dish

Gooey Butter Cake

My mom made  gooey butter cake when I was growing up. I rediscovered it a couple of years ago when I came across Paula Deen's Chocolate Gooey Butter Cake. Gooey butter cake can be made in many different flavors: regular butter, chocolate, pumpkin, banana, etc.  But recently I came across this recipe that was completely from scratch - no box mix! After trying it, I loved it! I personally think it made a big difference to be from scratch.

Ingredients

• 2 cups sugar
• 2-½ cups All-purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1/4 cup Milk
• 1 stick Unsalted Butter, melted
• 1 whole Egg

• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 stick Unsalted Butter, melted
• 3-¾ cups Confectioner's Sugar

Directions

1. Preheat oven to 350°. 
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add melted butter and egg. Mix enough to moisten the dough. Transfer to a 13″x9″ greased baking pan and spread evenly over the bottom of the pan. Set aside.
3. In another large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
4. Bake for 40-45 minutes until lightly browned.  The center should still jiggle a bit. 
5. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

Source: Tasty Kitchen

Falafel and Cucumber Sauce

Since my husband and I were having Greek for dinner, I figured this would be the perfect time to finally try out this recipe. I've been eying it for awhile. I didn't have coriander so I omitted it. Next time I wouldn't use nearly as much cumin. It was overwhelming. It was a little work to mash the chickpeas. By warming up the chickpeas in the microwave for about 30 seconds to 1 minute, it was a little easier.

Ingredients

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs

• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise

Directions

1. Spray cookie sheet with cooking spray.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
   In a small bowl combine egg, cumin, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. 
3. Form 8 balls and then flatten into patties. Place patties on cookie sheet. Spray patties with cooking spray.
4. Bake at 400 degrees for 10 minutes. Turn patties over, spray again, and bake for another 10 minutes.
5. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Source: Adapted from All Recipes

Greek Salad

My husband and I had a Greek night a couple weeks ago. I made homemade baked falafel and had this Greek salad on the side. I've been eying this salad for awhile on Eating Well. It calls for chicken, but because I had falafel on the side, I didn't need the chicken. The salad dressing had great flavor. I used dill instead of oregano. I will definitely use this dressing again.

Ingredients

• 1/3 cup red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 cups chopped romaine lettuce
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1/2 cup finely chopped red onion
• 1/2 cup sliced ripe black olives
• 1/2 cup crumbled feta cheese

Directions

1. Whisk vinegar, oil, dill, garlic powder, salt and pepper in a large bowl. Add lettuce, tomatoes, cucumber, onion, olives and feta; toss to coat.

Source: Adapted from Eating Well

Oreo Balls

I was looking for some easy bite sized desserts to make for my sister-in-law's birthday party. I've heard so many people talk about Oreo balls and I thought they'd be perfect. They are so easy to make, only takes 3 ingredients. These were great. Everyone loved them!

Ingredients

• 1 Package Oreo Chocolate Sandwich Cookies
• 1 8oz package Cream Cheese, softened
• 16 oz Semi Sweet Baking Chocolate, melted

Directions

1. Crush 9 cookies, either in a food processor or in a plastic bag with a rolling pin, and set aside.
2. Crush the remaining cookies. Place them in a large bowl.  Add cream cheese and mix until blended. Chill for at least 30 minutes-1 hour.
3. Form cookie mixture into 1 inch balls. Chill.
4. Dip balls in melted chocolate and place on wax paper covered cookie sheet. Top with remaining cookie crumbs. Chill until firm.

Homemade Vanilla Extract

I've been making my own vanilla extract for several years now. It's so easy and tastes so much better than store bough extracts. You can also control the ingredients you put in it. The best thing about homemade extract is that it takes 2 ingredients, vanilla beans and alcohol, and doesn't run out.  When you use the extract, just add more alcohol. The only problem with making your own vanilla extract is you have to wait awhile for it to be ready, about 6-8 weeks. I use vodka but you can also use rum.

Ingredients

• Vanilla Beans (6 beans per cup of alcohol)
• Vodka or Rum

Will also need a sterilized glass bottle. My bottle is 5 oz.

Directions

1. Cut beans lengthwise. You can cut them completely in half or leave the ends attached.

2. Fill the bottle with the beans. If the beans are too long for the bottle, they will either need to be bent or cut in half.
3. Fill the bottle with alcohol.
4. Keep the bottle in a dark place and let it sit for 6-8 weeks. Shake it up every couple of weeks. 
5. Enjoy! Whenever you use the extract, top it off with alcohol.