Chicken Kebabs with Nectarine Salsa

Does anyone else wish that nectarines were available for cheep all year round and that apples were seasonal?  But maybe then I'd grow tired of nectarines the way it's so easy to grow tired of apples.  Anyways, these were amazing.  My husband even liked this and he claims he doesn't like avocado or cilantro (he once even claimed he didn't like nectarines - crazy, I know.  He knows better now).  Good thing I don't cater to his tastes or he would never realize that nectarines mixed with avocados are delicious!  

Mix the following together and use to season two chicken breasts cut into kebab sized pieces:

1 Tbsp brown sugar
1 Tbsp olive oil
1 Tbsp lime juice
2 tsp chili powder
1 clove garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper

Thread chicken and some red onion pieces onto kebab sticks (if using wooden sticks, make sure you soak them for an hour before threading and grilling).  Grill kebabs until done.

Nectarine Salsa (the reason this meal was delicious!):

2-3 nectarines, diced
1/2 of a red pepper, diced
1/4 C red onion, diced
A handful of cilantro leaves
1 1/2 Tbsp lime juice
1 avocado, diced
A few grinds worth of salt

Original recipe from Cooking Light July 2011

The Length of an Ear of Corn

24 weeks and we're still waiting for the day they compare the size of my baby to a half gallon of ice cream.  What a delicious week that will be!  Until then, though, we are still comparing our little one to fruits and veggies.  I suppose that's healthier for me (and him) since I apparently have a Kronos complex and eat whatever veggie he was compared to.

Delicious Veggie Pizza (try this one!)

1 large onion, thinly sliced
2 red bell peppers, thinly sliced
5 cloves garlic, thinly sliced
2 ears worth of corn
Salt and pepper
pizza dough
5 oz thinly sliced mozzarella cheese
Fresh grated Parmesan cheese
1 C cherry tomatoes, halved (use cherry, I tried to substitute with diced roma once and it wasn't nearly as good as this time when I actually bought the cherry tomatoes.  They were so much better on this then roma!)
Fresh basil

Saute the onions and bell peppers.  Add the garlic for the last few minutes.  Add the corn, salt, and pepper.  Remove from heat.

Roll out the pizza dough.  Top with mozzarella slices.  Top with veggies (it will be a thick layer when you add them now, but it will shrink down as it bakes).  Sprinkle with a little Parmesan cheese.  Bake at 425 for 20 minutes.  Place tomatoes evenly over pizza.  Bake an additional 5-8 minutes until crust looks done.  Remove from oven and garnish with fresh basil.

Original Recipe from Cooking Light July 2011

Baked Ziti and Summer Veggies

Mmmm. . . Summer veggies.  How we miss them all winter long.


4 oz ziti, cooked
2 C yellow squash, chopped (about 2-3 squash)
1 C zucchini, chopped (about 1-2)
1/2 C onion, chooped
2 C tomato, chopped
2 garlic cloves, minced
1 C shredded mozzarella cheese (you could get away with a little less)
2 Tbsp fresh basil
2 tsp fresh oregano (I used 1/2 tsp dried, because I didn't have any fresh)
3/4 tsp salt
1/8 tsp crushed red pepper
1/4 C ricotta cheese
1 egg

Saute squash, zucchini, and onion for ~5 min.  Add the tomatoes and garlic; saute another 3 minutes.  Stir into pasta.  Add 1/2 C mozzarella (or a little less), herbs, 1/2 tsp salt, and pepper.

Combine ricotta, remaining salt, and egg.  Stir into the pasta mixture.  Pour pasta into a greased 8-in square baking dish.  Top with remaining cheese.  Bake at 400 for 15 minutes.

Original recipe from July 2011 Cooking Light.

Enchiladas

It looks like a serious amount of cheese on top (and it probably is) but there are also quite a few orange bell peppers, but in the picture, they just look like more cheese.

Dearest Caroline,
I would love the recipe for enchiladas that I think I ate with you and your sister Annette freshman year.  It was your birthday and we went over to your sisters for dinner, I think.  In the meantime, I ate these enchiladas - a much more unhealthy version I am sure.  They were absolutely delicious, but I'd like to try your recipe which I am sure is better for me.
Love,
Tiffany

We had leftover chicken from grilling earlier this week.  It was fantastic.  I think we should have leftover chicken on a regular basis because it makes throwing dinners together so much easier.  On one day we used the leftover chicken on a BBQ chicken pizza and the next day I shredded the chicken and made some delicious enchiladas!  It was a wonderful meal week.

Olive Oil
1/2 C chopped green onions
1/2 tsp garlic powder
4 oz can diced green chiles
10 oz can cream of mushroom soup
1/2 tsp chili powder
1/2 tsp cumin
1/2 C sour cream
1 1/2 C shredded cooked chicken
1 C shredded cheese, divided
6 10-inch flour tortillas
1/4 C milk
red peppers
lettuce, shredded

Saute green onions in olive oil until tender.  Add garlic.  Stir in green chilies, soup, spices, and sour cream.  Reserve 3/4 of this sauce and set aside.  Add chicken and 1/2 C cheese to the remaining 1/4 of the sauce in the pan.  Stir until cheese is melted.  Fill each tortilla with chicken mixture and roll up.  Place seam side down in greased 9x13 baking dish.

In a small bowl, combine the resreved 3/4 of the sauce with milk.  Spoon mixture over tortillas.  Top with 1/2 C cheese and red peppers.

Bake at 350 for 30-35 minutes or until bubbly.

Serve with lettuce.


And a visit from Po!  Thanks Po, I'm so glad you could come (and thanks Ted for sharing her).  Tina and I will miss you until next time.

Bacon and Goat Cheese Chicken

This was delicious!  And I was so excited because I had all the ingredients (or close enough substitutions) on hand so I could put off going to the store just a few more days!

2 Tbsp green onions, diced (I didn't have green onions, so I sauteed some yellow onion)
1-2 slices cooked, crumbled bacon
3 oz goat cheese (we used feta)
2 Chicken breasts
Salt and Pepper

Combine onions, bacon, and cheese.  Cut a slit into the thick end of the chicken breasts to form a pocket.  Divide cheese evenly and stuff into the chickens.  Secure with wooden picks if needed.  Sprinkle chicken with salt and pepper.  Heat a large skillet over medium-high heat with some olive oil.  Add chicken and saute for 2 minutes on each side.  Bake at 350 for 15ish minutes.

Geoff and I always share a chicken breast - that's about the right sized portion of meat for a balanced meal with other sides (veggies, fruits, whole grains) - so I only made one chicken breast and we cut it in half.  Added bonus: smaller portions of meat cuts the grocery bill down!

Original Recipe from Cooking Light Jan/Feb 2011 by Julianna Grimes