Summer Salad

Those are zucchinis...not cucumbers.

And Logan ate them and LOVED them!

Can you believe it...I almost fainted.

This salad is awesome!  

It is perfect for a hot summer afternoon or evening.

It is totally filling enough for dinner, especially on a hot day when you aren't craving a huge oven cooked meal.

You will love it, just like we did, I swear.

If you don't, then you can yell at me and tell me I'm a liar in the comment box.

AND don't skip the mint

I know it sounds weird, but trust me, it totally completes the flavor profile.

Wow...that sounded food snobby...

but really it does!

Leave a comment, please, I get lonely here sometimes.

ENJOY!

Zucchini and Chicken Salad

1/4 cup plus 1 T olive oil

1/4 cup fresh lemon juice

S&P

1 1/4 lbs zucchini, thinly sliced

1lb boneless, skinless chicken breast halves

1 bunch spinach, chopped

1/2 red onion, thinly sliced

1/4 cup chopped pecans

1/4 cup grated parmesan cheese

1/4 cup chopped fresh mint

In a large bowl, whisk together 1/4 cup oil, lemon juice and salt and pepper to taste.

Add the zucchini; toss to coat and let marinate while cooking the chicken.

In a large nonstick skillet, heat the remaining 1 T oil over med heat.  Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 min per side.  Remove from the skillet, and slice thin.

Toss chicken with the zucchini mixture, spinach, red onion, pecans, parm and mint.

Serves 4.

Logan Rating: ****

I'm still alive...and cooking!

I will no longer apologize for my absences...

it has become silly.

It happens often and you all know I'm sorry.

So from now no it is just an automatic,

if I have been neglecting you, I really am SORRY! 

Phew....lets move on to the good stuff. 

:)

This was the most interesting quesadilla I have ever had.

It is like a cuban sandwich in a grilled tortilla, absolutely delicious! 

I used leftover pork, but this recipe has you grill a pork tenderloin, which might make this yummy quesadilla even YUMMIER...its a word...don't judge me!

Loved it, and you will too.

So try it,

its grilling season people!

ENJOY!

Pork Quesadilla

1 large garlic clove, unpeeled

S&P

1 T vegetable oil, plus more for grates

1 pork tenderloin (3/4-1 lb)

1 large red onion cut into 1/2 in thick slices

4 T spicy brown mustard plus more for serving

4 tortillas (10 in or burrito size)

6 oz thinly sliced baked ham

3-4 dill pickles, thinly sliced lengthwise

8oz provolone or swiss cheese coarsely shredded (about 2 cups)

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade.  Peel off the papery skin and discard, trim away the root end.  Holding the tip of the blade steady on the cutting board with your free hand, and rocking the base of the blade back and forth, chop the garlic into coarse, even pieces.  Gather the chopped garlic in a pile; sprinkle generously with coarse salt.  Place the flat side of the knife blade on top; press firmly, pulling the knife toward you.  Repeat until a paste forms.  (OR if you are lazy like me, buy garlic paste, haha)

In a bowl, combine garlic with 1/4 tsp pepper and the oil, rub all over pork.

Heat grill to high; oil the grates.  Place pork on the hottest part of grill; cover.  Cook turning occasionally until it reaches 155 degrees internally, about 10-20 min.  Let rest for 5 min, thinly slice across the grain.

Meanwhile, place onion slices on cool part of the grill; cover.  Cook, turning once until soft and beginning to brown, about 10 min.  Reduce grill to medium low.

Spread 1 T of the mustard on each tortilla, leaving a /2 in border.  Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles and cheese.  Fold tortillas, press to close.

Lightly oil grates again.  Place the quesadillas on the grill; cover.  Cook, turning once, until browned in spots and cheese has melted, about 4 min. 

Play with your dog, who is so obsessed with tennis balls that she has no idea you are cooking delicious food right under her nose, while you wait! :)

Cut into wedges; serve immediately with additional mustard if desired.

Serves 4. 

Logan Rating: ****

um, yeah, YUM!

This picture doesn't do this meal justice,

I really need to improve my photography skills.

I'm working on that, 

but in the mean time you really must make these.

We had a house guest when I made these and while I was happy to feed her,

I must say I wish I could have eaten all of these myself.  

They were SO good!

I want to try baking them next time,

in order to feel less guilty about eating them.

But they aren't that bad, or at least that is what I keep telling myself

  I used much less oil than the recipe called for, which you could do also.

I served these sweet potato pancakes with a pork chop marinated in terryaki sauce, it was delicious.

You must try these, FOR REAL.

ENJOY!

Sweet-Potato Pancakes

1 lb sweet potatoes, peeled

3 scallions, trimmed and finely chopped

2 large eggs, lightly beaten

1/2 cup all purpose flour

S&P

3/4 cup vegetable oil, such as safflower (or just enough to coat the bottom of the pan)

sour cream for serving (optional)

Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with the shredding blade.)  

Transfer to a large bowl; stir in scallions, eggs, flour, 1 tsp salt and 1/2 tsp pepper.

Using a packed 1/4 cup measure per pancake, divide potato mixture into 12 portions, placing them on a baking sheet.  Form each into a firm ball with your hands, then flatten into 3/4 in thick cakes. 

In a large skillet, heat oil over med until shimmering.  Using a metal spatula, carefully place 6 pancakes in skillet; flatten to about 1/2 in thick.

Cook until golden brown, 4-5 min per side.  Transfer pancakes to a paper towel lined platter; sprinkle with salt.  Repeat with remaining cakes.  Serve hot, with sour cream if desired.

Serves 4.

Logan Rating: ****

mmmm Cobb

Oh followers, you've been neglected once again.

I'm so very sorry for being absent yet again, I have been ill.

It has been no fun, if that is any consolation.

Here is a Cobb salad that I made forever ago,

sorry still catching up on the posts.

It was really delicious, a great light meal.

Could be a lunch or a dinner,

we made it for dinner.

I used turkey bacon and Gorgonzola instead of blue cheese.

You could add and/or subtract any ingredients,

like the King says (the burger king that is)

Make it your way!

:)

ENJOY!

Turkey Cobb Salad

4 slices bacon 

3 T red wine vinegar

2 T olive oil

1 tsp dijon mustard

1 large head romaine lettuce, shredded

8 oz roasted turkey breast, diced

3 oz blue cheese, crumbled

2 hard cooked eggs, diced

2 plum tomatoes, diced

S&P

In a 10 in skillet, cook bacon over med heat until crisp on both sides, 3-5 min.  Transfer to a paper towel lined plate to drain.  Let cook, then crumble the bacon.

In a small bowl, whisk together the vinegar, oil, and mustard.  Place the lettuce on a serving platter and toss with the dressing.  Arrange the remaining ingredients on the lettuce as desired, and season with S&P.

Serves4.

Logan Rating: ***

Sushi Grade Tuna...YUM

Um, yeah, it was just as good as it looks.

This Tuna is served over a bed of sauteed eggplant and topped with a scallion sauce.

Seriously delicious.

So this is what Logan/dishwasher extraordinare does while I cook.

Yes he wears his sunglasses inside...he's really cool.

Ok onto the food.

You must try this one, I'm serious.

Even Logan ate eggplant, I couldn't believe it.

I should eat Seared Tuna more often,

I forgot how awesome and easy it is!

ENJOY!

Seared Tuna Steaks with Eggplant and Scallion Saute

1 T finely grated peeled fresh ginger

6 scallions, trimmed and thinly sliced crosswise

1 cup rice vinegar 

1/3 cup toasted sesame oil

S&P

3 T vegetable oil, such as safflower

1 1/2 lbs small eggplant halved lengthwise and sliced crosswise

4 tuna steaks, 1 inch thick

In a med bowl stir together ginger, scallions, vinegar, and sesame oil, season with S&P.

In a large skillet with a tight fitting lid, heat 2 T oil over med high.  Add eggplant and season with S&P. Cover, cook, stirring occasionally, until slightly softened and lightly browned, 5-6 min.  Uncover and cook stirring occasionally, until tender and browned, 4-5 min.  Transfer eggplant to a plate, wipe skillet with a paper towel.

Rub both sides of tuna with remaining 1 T oil, season with S&P.  Place in a skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 min.  Cut each tuna steak in half.  Divide eggplant and tuna among four plates.  Spoon sauce on top, and serve.

Logan Rating: ****

Getting caught up

It will take me a while to get caught up

so stick around...lots of good recipes to come.

This was a great light summer meal.

I made it on a night that I really didn't feel like cooking.

In the summer when I have nights like that I usually do something grilled,

mainly because Logan loves to be the grillmaster, so I don't have to do anything.

I paired BBQ  chicken with this awesome cucumber slaw...it was delish.

You should try it

bring it to a BBQ or just make it for yourself and eat it all...like I wish I would have.  

ENJOY!

Cucumber Radish Slaw

2 English cucumbers

4-6 radishes

S&P

2 T minced red onion

3 T cider vinegar

2 tsp olive oil

1 tsp sugar

Peel cucs and halve lengthwise, scrape out any seeds 

and slice very thin.

Thinly slice enough radishes to equal 1 cup.  

In a large colander, toss the vegetables with 1/2 tsp salt.  Top the mixture with a plate that fits inside the colander; weight with a heavy object.  Drain in the sink for 20 min; squeeze the veggies in paper towels to dry.

Transfer to a bowl; toss with onion,

vinegar, olive oil and sugar; season with salt and pepper.  

Serve immediately.

Serves 4.

Logan Rating: ***

LONG OVERDUE

I have just been so busy!

Watching movies, catching up on TV shows, reading good books, finishing my half-done knitting projects, going to the gym, hanging in the sun and occasionally studying for my board exam.

I've neglected you all, because of my oh so busy schedule recently.

And for that I am SORRY!

I blame Logan...

mainly because I can.

ANYWAY!

This was something that I made for our Quatro De Mayo celebration supper club.

Yes thats right, we celebrated the 4th day of May, while everyone else was celebrating the 5th.

We are cool like that, I know you're jealous.

It was fitting, because I am in the 4th year of my 20's and I had just finished 4 years of college and we have lived in Missoula for 2 years, which is half of four...OK so I just wanted to celebrate a day early.

So SUE me! :)

So since now you know that this was made on May 4th, you are probably wondering why I am just now sharing it with you, on the 24th of May.

The truth is...

THIS is how behind I am! 

I'm sorry! x a million.

I promise to make it up to you all..

maybe.

Seriously though this is good.

I made two for about 12 people and I'm sure glad I did, because it was gobbled up!

So make this for a dinner party or just for yourself, you won't be sorry!

THANKS FOR READING!!!!

ENJOY!

Tortilla and Black Bean Pie

4 flour tortillas (10 in)

1 T oil

1 large onion diced

1 jalapeno chile, minced

2 garlic cloves, minced

1/2 tsp ground cumin

S&P

2 cans black beans, drained and rinsed

12 oz beer or 1 1/2 cups water

1 package (10oz) frozen corn (I used canned, because I like it better)

4 scallions thinly sliced, plus more for garnish

2 1/2 cups cheddar cheese

Preheat oven to 400.  Using a paring knife trim the tortillas to fit a 9 inch spring form pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a skillet over med heat. Add onion, jalapeno, garlic and cumin; season with salt and pepper.

Cook stirring until onion is softened, 5-7 min.

Add beans and beer to the skillet and bring to a boil.

Reduce the heat to med; simmer until the liquid has almost evaporated 8-10 min.

Stir in corn and scallions and remove from heat. Season with S&P.

Fit a trimmed tortilla in the bottom of the springform pan; layer with one quarter of the beans and 1/2 cup cheese.  Repeat three times, using 1 cup cheese on the top layer.  

Bake until hot and the cheese is melted, 20-25 min.  Unmold the pie; sprinkle with scallions.  Slice into wedges and serve immediately.

Serves 6.

Logan Rating: ***

And I quote "I know I liked it but I don't really remember"

WHOOPS!  Guess I shouldn't wait 20 days to post the blog!

Oddly delicious!

This dish is sweet, savory, fishy and oh so delicious.  

The combination of ingredients definitely threw me off at first, but they all worked really well together.

Oh Martha, I don't know why I doubt you...forgive me!

So this meal is a little "winterish" for this nice sunny weather we are having, but I made this when it was still nasty outside.

So maybe you could make it on a rainy day :)

It was a great different meal and I'm so glad I have this blog, because I NEVER would have tried it without it.

Did I mention it is super easy?  Well it is!

ENJOY!

Cod with FEnnel and Potatoes

1 T olive oil

1 small onion, diced

3 garlic cloves, minced

1 trimmed fennel bulb (reserve fronds) cut into 1/2 in pieces

1 lb russet potatoes, peeled, halved lengthwise, and thinly sliced

1 can reduced sodium chicken broth 

2 T tomato paste

3 strips (1/2 in wide) orange zest

Salt

4 boneless skinless cod fillets (6oz each)

In a 12 in skillet, heat olive oil over med heat.  Add onion and garlic.  Cook, stirring frequently until onion is soft, about 7 min.

Add the choped fennel; cook, stirring frequently until crisp-tender, about 5 min.

Add potatoes, chicken broth, tomato paste and orange zest; season with salt. Boil for 10 min.

Place cod fillets on top; reduce heat.  Cover simmer  until fish is opaque throughout, about 10 min.

Serve with chopped reserved fennel fronds if desired.

Serves 4.

Logan Rating: ***