Summertime Tomato Sandwich

This is our most favorite thing to eat right now. It is so tasty and full of summer goodness! And, it is simple, healthy, and doesn't leave a mess! What more could you ask for?

Ingredients
1 tomato (works best if fresh from your yard)
2 slices of bread (again, works best if homemade wheat)
mayo
2 leaves fresh basil
salt and pepper to taste

Slice tomato into large slices. Spread thin layer of mayo onto one slice of bread (this is healthy remember?). Roll basil and slice into ribbons. Place basil onto mayo. Put tomatoes onto other slice of bread, add a little salt and pepper for taste, put both mayo side and tomato side together, enjoy (with a large glass of raspberry water!)

P.S. Not to worry, pictures are coming soon.

California Spaghetti

Before I go any further, I have to say I stole this recipe from Jenni Toller's blog. I made a few adaptations, and we had it for dinner last night. It was GREAT! Jeffrey loved it! He has been begging me to make spaghetti for a while, but I don't like spaghetti, so we rarely have it. At any rate, here it is with my adaptations. If you want the whole real recipe (which I am sure tastes a ton better than what I made) check out Jenni's cooking blog.

INGREDIENTS
16 ounces uncooked angel hair pasta
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons dried basil
2 tablespoons Cajun-style blackened seasoning
salt and pepper to taste
2 cans of Garlic and Olive Oil diced tomatoes

2 zucchinis sliced
2/3 cup crumbled feta cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.

Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes and zucchini. Cook until tomatoes are semi soft.

Toss with pasta, and serve with crumbled feta cheese on top. Also top with fresh basil if desired.
So I have to be honest, I added the canned tomato because I want to save my fresh tomatoes for tomato sandwiches, which are my favorite thing right now. I just couldn't part with them. However, like I said, Jeffrey LOVED it, and wants me to make it again. It makes quite a bit, and by evening, it was all gone!
Buen Provecho!

Jeffrey's Famous Bean Dip

Okay, so this recipe is really just a bunch of stuff thrown together, and it changes each time depending on what we have in the cupboards at the time.  However, it is so yummy for parties and the like, I thought I would share it with you.  Keep in mind, that there is no exactness for this recipe, and it is more of a taste as you go.

Ingredients:
Refried beans
black beans
onions
chili peppers
olives (green or black or both... your preference)
guacamole
sour cream
hot sauce
taco seasoning mix
cheese

Combine all the ingredients into a baking dish. Sprinkle a little more cheese on top, and put in the oven at 350 untill the cheese on top has melted. Eat with tortilla chips (I recommend the Tostitos Lime).

Grandma's Zucchini Casserole

So I am not a huge casserole fan. I am not entirely opposed to them, but they are not my favorite. However, it is zucchini season, and in trying to find different creative ways to use up the zucchini, my wonderful grandmother came up with the best recipe in the world, and I was waiting for the zucchini to come into season so I could make this.

Grandma's Zucchini Casserole


10-11 c. cubed zucchini, cooked to make 6 cups
1 can cream of chicken soup
8 oz. sour cream
1 c. cheese (shredded)
1 med onion, sauted in 1 T. margarine
1 pkg. stove top stuffing + 1 c. bread crumbs
1/4 lb. butter

Boil zucchini 5-10 minutes and drain. mix with chicken soup and sour cream. Mix stuffing mix, not as directed on box, but with melted 1/4 lb. margarine only. Mix onions with zucchini mixture, then in casserole dish, layer stuffing mix and zucchini mix alternately (also shredded cheese) ending with crumbs on top. Bake 30 minutes at 350 F. in a 9x13 pan.

This casserole just brings summer at grandma's house back to the mouth and the memories! I hope you all like it as much as I do.

Roasted Asparagus and Yellow Pepper Salad

So this is a pretty tasty salad.  I made it for dinner tonight with all the delicious asparagus that I had in the refrigerator.  Yummy!  However, the next time I make it, I am definetly going to halve the onions, and Jeffrey suggested adding some potatoes or rice.  He said it needed more starch.  Maybe some nice red tomatoes.  Something like that.  Anyways, I really like it.  It is going to be invited to dinner as often as I can find (or grow) the asparagus.  

 Roasted Asparagus and Yellow Pepper Salad


1 1/2 pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
1/4 cup olive oil
1 large red onion, cut into strips
1/4 cup toasted almond slices
1/2 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Summer Zucchini and Grilled Chicken Spaghetti with Leeks and Fire Roasted Tomatoes

Okay, so I got this great recipe from Picky Palate.  A delicious recipe blog with great food and what not, so... I have to add it to my blog, because it has become one of my favorite foods now.  I made a few alterations.  I am not a huge fan of spaghetti, so instead I used the curly colorful veggie noodles.  Another time I used tortellini.  Jeffrey liked it best with the tortellini, I liked it best with the veggie noodles.  Also, I didn't add any chicken.  Any way you make it, it is like a great celebration of food in your mouth.  Also, I didn't have the fire roasted tomatoes, so I used fresh.  Fresh is always great, right?  You can't go wrong there.
So, without further adu:

Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes


1 lb whole wheat Barilla thin spaghetti noodles
3 Tablespoons extra virgin olive oil
1 large zucchini, diced, about 3 Cups
½ Cup finely diced onion
½ Cup finely diced leeks (you can substitute onion, if desired)
pinch of kosher salt
3 cloves fresh garlic, minced
2 Cups grilled chicken breast, about 2 medium breasts
1 14 oz can Muir Glen Fire Roasted Tomatoes
10 fresh basil leaves, stacked, rolled and thinly sliced into ribbons (chiffonade)
½ teaspoon kosher salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
2 Tablespoons extra virgin olive oil

1. Cook pasta according to package directions. Drain and set aside. Place olive oil in a large sauté pan over medium heat. Saute zucchini, onion and leeks for 5 minutes, until softened. Season with a pinch of salt. Stir in garlic and cook for an additional minute. Add chicken, tomatoes, chicken, basil ribbons, cooked pasta, salt, garlic salt, pepper and olive oil. Toss to combine all ingredients and reduce heat to low. Taste and season according to your taste, I tend to like it a little salty! Enjoy!

Chicken Pillows

These are one of my favorite entertaining recipes. They are always a big hit, and Jeffrey's favorite food.

1 (8-oz.) pkg. cream cheese
2 chicken breasts, cooked
1 (10 3/4-oz.) can cream of chicken soup
1 tsp. seasoning salt
1 tsp. garlic powder
salt and pepper to taste
1 pkg. refrigerated crescent rolls

Preheat oven to 350 F. Combine cream cheese, chicken, 1/2 of the soup and seasonings in medium bowl. Mix well. Flatten each crescent roll triangle. Put a spoonful of chicken mixutre in the center of each triangle. Fold the corners up into the center, layering it like flower petals so that the roll is sealed. Repeat with all triangles. Place the pillows on a lightly greased cookie sheet and bake until golden brown. Heat the remaining soup and pour on top of each of the triangles. Serve with rice.

Fresh Berries

Cooking tip:
So I just learned that to keep berries fresher, wash them and dry them off, then put them in an air tight container that is lined with a paper towel. Really, I just put mine in a paper towel and then put them in a container before putting them back in the refrigerator. It really works! I am always going to preserve my berries that way from now on.

Cookie Dough Brownies

So I got this fabulous recipe from my sister in law Tisha. They are such great brownies, fusing the best of the cookie world, and the best of the brownie world into one. How great is that?

1 Fudge brownie mix (or make your own batch of fudge brownies)
1/2 c. brown sugar
1/4 c. sugar
1/2 c. butter
2 T. milk
1 tsp. vanilla
1 c. flour
1 c. semi-sweet chocolate chips
1 T. vegetable oil

Bake brownies as directed and cool. Cream sugars and butter together. Add milk and vanilla. Mix in flour (dough will be thick). Spread over cooled brownies. Melt one cup of semi-sweet chocolate chips and one T. oil in microwave. Spread on cookie dough. Chill and keep chilled.

Unfuzzy Navel

So I decided to have a mocktail party. It was a lot of fun. We had little finger foods, a veggie tray, and I got to be the bar tender and mix all the drinks. Can I just say the Unfuzzy Navel is by far my favorite! I halved the pineapple juice a bit on mine, but aside from that, it was fantabulous! I recommend it for all to try.

Unfuzzy Navel

3 oz Peach Nectar
3 oz Orange Juice
3 oz Pineapple Juice
1 tsp. Lemon Juice
Dash of Grenadine

Combine in shaker half filled with ice.

Drink outside on a porch swing for best effect.

Balsamic Tortellini

So I made this for dinner last night, and Jeffrey loved it! I don't think it is my favorite food, but then again, I really don't like vinegar, so there you go. I didn't even add as much as it called for, and it was still too strong, but Jeffrey sure loved it, so we will see if I make it again. Maybe just for him. But for those of you who like vinegar in your foods, here it is:

1 tbsp olive oil
1 onion, chopped
5 slices bacon
1 (9 oz) package cheese-filled tortellini
2 tbsp balsamic vinegar
2 tbsp grated Parmesan cheese

1. Heat oil in a large skillet over medium heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towel
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
3. Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tbsp olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.

P.S. Just a few notes. First, you can use red pepper instead of bacon, and it is still delish. Also, a few healthy tips that if I had known about, I would have done, and if I make it again, I will do again: cook bacon first alone. Don't use oil to cook it, because it makes enough of it's own. When the bacon is finished drain the grease, and blot or soak up the excess grease on the bacon. Once you have drained as much of the grease as you can, add the onion and cook it in the same pan. Cooking them together causes the onion to soak up all the bacon fat, and the bacon didn't seem to cook to a crisp like it should. Also, you don't have to salt the water for the tortellini. True, it makes the water boil faster, but just be patient and leave out the extra sodium that you really don't need. Another tip, you don't need 2 tbsp of olive oil to add to the onion/bacon/tortellini mixture. 1/2 tbsp would suffice, and probably only 1 tbsp of vinegar. I used 1 1/2, and it was still too much. Other than those few changes, it was pretty good.

Veggie Stew

So this isn't anything origional or fancy, but really, it is very tasty. This is my favorite diner in the winter. It is so tasty and healthy, and really fills you up. It goes best with some fresh baked bread.
Veggie Stew

Ingredients:

1 can chopped tomatoes (any kind you like, I generally use the Italian style)
1-2 cups frozen corn (or canned. All is optional for fresh, frozen or canned. Whatever you have on hand)
1 can green beans
1 can black or red beans
2 handfuls fresh spinach
1/2 onion cut into chunks
(anything else you have on hand that sounds good)

Combine all ingredients and let simmer for 15-20 minutes or until onion is clear. If desired, cooked chicken can be added, but is not necessary.

Again, this is just a rough recipe, and it changes every time I make it, but during the winter months I make it a lot! A good hearty soup to warm your bones and give you the energy that you need. Enjoy!

P.S. Sorry I don't have any pictures of it. We ate it all last night. Ooops.