A few weeks ago I bought a box of Quinoa at the store. I have seen lots of Pins with great looking salad ideas. So yesterday I picked one out from The Garden Grazer. I made it, but it was very bland so I tweaked it a bit and here is what I used.
1 cup uncooked quinoa 15 oz. can garbanzo beans, rinsed and drained 1 large Beefsteak Tomato 5 or 6 mini peppers (red, yellow, orange) diced 1 1/2 cups frozen corn, thawed 4
For the dressing
2 Tbsp. olive oil Zest and juice of two lemons 1 1/2 tsp. basil
Salt and Pepper to taste
Cook Quinoa according to package directions.
Meanwhile, in a small bowl whisk
together olive oil, lemon zest and juice, and basil. Set aside.
Slice green onions,
dice tomato and peppers.
When quinoa is done cooking, let cool. I spread it out on a plate to cool quicker
Then place all salad ingredients in a large bowl.
Pour dressing over top and
mix well to combine. Adjust seasonings.
Cover the bowl and place in the fridge to cool for a couple hours and allow the flavors to develop.
This is a super salad to keep in the fridge this summer. It was very light and very tasty!
Here is what I had for dinner, Burger with Mozzarella Cheese, fresh Basil leave, Balsamic Vinegar on a wheat bun and the two salads.
My friend Cori made this yummy salad for the Teacher Luncheon last week and we all loved it. I HAD to get the recipe. She sent me the link and it is from Alton Brown, I just love AB! You can find the original recipe on Food Network.
I actually doubled the recipe.
24 ounces fresh or frozen shelled edamame, about 4 cups
1 cup fresh corn kernels, about 4 ears of corn
1/2 cup finely diced scallion
2 cloves garlic, minced
2 tablespoon olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1/s cup chopped fresh basil leaves
2 tablespoons red wine vinegar
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into cookie sheet and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature
I can't even begin to tell you how yummy and fresh this tastes.
So I found the recipe on Pinterest months ago and it kind of popped back in my head when I signed up to bring a dessert for our Mom's night out. You can find the original recipe at Sweet Peas Kitchen.
I did totally cheat and used a box cake mix. I ran out of time on Thursday. I don't think it made that much of a difference.
Since I was going to put them in 8 oz jars I decided to make a whipped ganache to put between the layers of cupcakes. I cut each cupcake horizontally in half.
Make and cool 24 chocolate cupcakes.
Make, cool and whip ganache.
Toast 1 cup of shredded coconut in the oven.
Make the caramel frosting:
2 sticks unsalted butter 1/2 teaspoon salt 2 cups packed light brown sugar 1/2 cup whole milk 2 teaspoons vanilla extract 4 cups powdered sugar
To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Be careful it does bubble up.
Cool to lukewarm, about 30-40 minutes, stirring occasionally.
Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Place a cupcake half in the bottom of the jar. Place a dollop of the whipped ganach. Place another cupcake half and dollop of ganache. Top with another cupcake half. Pipe on the caramel frosting.
Sprinkle on the toasted coconut.
Melt 1/4 cup of milk chocolate chips and drizzle on top of the coconut.
I did leave the coconut off of 3 jars.
And this what all the ladies enjoyed before dinner...
The recipe for the cupcakes actually was supposed to be for a full three layer cake. Well our Teacher Lunch is outside, it is hot in SW Florida and it is a pain in the butt to cut cakes and serve them. So I kind of did thing my way...the easier way.
For the cupcakes
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites, I cheated here too and used Egg Beaters (the white only version)
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
Blueberry Jam/Preserves thinned a bit with Lemon Juice
Preheat the oven to 350 degrees F. Use paper cupcake liners and put them in 24 muffin cups.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 1 cup of the batter into a small bowl. Fill your muffin cups 2/3 full. I actually over filled mine by accident. Totally wasn't paying attention. I did have left over batter so I had to fill another 6 cups after baking the first batch. Add 2½ tbsp of the lemon blueberry jam to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for 15 to 20 minutes or until a skewer comes out clean.
Remove the cupcakes to a wire rack to cool.
1 cup unsalted butter, softened
3 3/4 cups confectioners'
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine butter, sugar and salt and beat till well combined. Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Fill a piping bag with the frosting.
So what I did was cut each cupcake horizontally in half.
Place one half on the bottom of an 8 oz mason jar. Place a 1/2 tbs of the Blueberry jam on the cupcake. Pipe a bit of the frosting on top of the jam. Add another cupcake half and repeat the layers.
For each jar I used three cupcake halves. This made 13 8 oz jars.
I stored them in the fridge over night. I let them come up to room temp before the Lunch. These also were a huge hit.
2 cups graham cracker crumbs (16 whole graham crackers, ground)
2 tablespoons sugar
1 stick unsalted butter, melted
4 8-ounce packages of cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 cup sour cream (I used Fage Greek Yogurt thanks to my Bzz Agent Kit)
1 teaspoon vanilla extract
zest of 1 lemon
24 4 oz mason jars
Preheat your oven to 325 degrees F.
Spray the mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each mason jar and tamp down to make the crust (I used a part of my apple corer).
In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the Greek yogurt, vanilla and lemon zest and mix until well incorporated. Fill each mason jar with about 1/3 cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan or two deep baking dishes. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
I had pinned this recipe awhile ago. I decided to make it last night for dinner. You can find the original recipe at Good Life Eats. I did change a few things like using chicken breasts instead of tenderloins and baked it in my large skillet since I don't have a Le Creuset Braiser.
So here is what I did:
1 pkg (about 1 1/2 pounds boneless skinless chicken breast)
2 tbs Dijon Mustard
2 tbs Grainy Dijon Mustard
1/4 cup of honey
3 tsp olive oil
1/2 a medium onion chopped
1 garlic clove minced
salt and pepper
fresh rosemary sprigs
Preheat oven to 400
In a small bowl combine the mustards, honey and 2 tsp of the olive oil.
Saute the onion until soft and then place the garlic in the pan. Cook for 30 seconds then remove pan from the heat.
Place the chicken breast on top of the onion/garlic mix. Pour the mustard mixture over the chicken breasts and place the rosemary sprigs around the chicken.
Cover with lid and place into the oven and bake for 30 minutes.
Remove lid and bake for another 20 minutes.
Miss V picked out some Cheddar Broccoli pasta and steamed broccoli. I also poured some of the sauce over my piece of chicken.
It was really good! I will definitely make this again.