Archive for August, 2019

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Fig, Goat Cheese and Prosciutto Sandwich

August 19, 2019

We were looking for a new sandwich around our house: one that would be yummy in our work lunches and excellent for summer picnics. This one is great and holds up well when transported. Try mixing and matching cheese and meats to find your favorite combination.

20190716 Fig Prosciutto Sandwich

You will need:

  • One baguette, cut in three pieces and then sliced in half
  • Fig preserves
  • Your favorite soft goat cheese (we used an herbed goat cheese)
  • 6 oz prosciutto
  • Arugula

Then you will…

  1. Spread a thin layer of fig preserves on the top half of the baguette.
  2. Spread goat cheese on the bottom half of the baguette.
  3. Lay some of the prosciutto on top of the goat cheese.
  4. Add a handful of arugula.
  5. Wrap up the sandwich and enjoy!
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Sour Cream Blueberry Coffee Cake

August 11, 2019

20190728 Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 1/2 c sugar
  • 1 c brown sugar, divided
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 2 t ground cinnamon, divided
  • 1 t baking powder
  • 1/4 t salt
  • 1 3/4 c flour
  • 1 pint fresh blueberries (or 1 c frozen blueberries)
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
  2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
  3. Beat in the eggs.
  4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
  5. Beat in the flour until just blended.
  6. Fold in the blueberries.
  7. Gently spread a third of the batter into the prepared Bundt pan.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
  9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
  10. Gently spread the remaining batter in the pan.
  11. Bake for 60 to 75 minutes. Tester should come out clean.
  12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.
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Citrus Lime Chicken with Mango Salsa

August 5, 2019

20190717 Citrus Lime Chicken

This recipe is perfect for hot summer weather. The citrus is bright, and the mango salsa is juicy and fresh.

You will need:

  • 3/4 c orange juice
  • 5 limes, juiced and zested (4 in the marinade and 1 in the salsa)
  • 1/2 c olive oil
  • 1 T honey
  • 3 T low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 t cumin, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1/2 c finely chopped cilantro
  • 2 lb chicken breast, cut into half thickness
  • 1 small mango
  • 1 ripe avocado
  • 1/2 red onion, finely chopped

Then you will…

  1. Prepare the marinade in a large bowl. Mix together the orange juice, juice and zest of 4 limes, olive oil, honey, soy sauce, garlic, 1 1/2 teaspoons of the cumin, salt, pepper and the cilantro.
  2. Place the chicken in a large sealable bag or storage container. Allow to marinate at least 2 hours or up to overnight.
  3. Preheat your oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper..
  4. Bake the chicken for 20 minutes or until internal temperature reaches 165.
  5. While the chicken bakes, make the salsa. Peel, core and chop the mango and the avocado. Mix them in a small bowl with the red onion, remaining lime (juice and zest), and the remaining 1/2 teaspoon of cumin.
  6. Serve the chicken topped with the mango salsa.
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