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Entries in Vegetables (61)

Sunday
May052013

Spring Vegetable Tortellini Salad

 

Now that spring is in full swing and the warm weather is here, I'm constantly on the look out for new dishes to try that  don't require me to use my oven. Since I love pasta salads, especially when they are made with tortellini, as soon as I saw this one, I knew it was bound to be on our table. Since Joel is obsessed with prosciutto, I knew that this would win bonus points with him, too. I made this salad to go along with some grilled sausages, since I'm apparently all about the side dishes (at least that is what Joel says), but I think this would also be a great stand alone meal on a hot day in the summer. Light, refreshing, and delicious--the best words to describe this salad. 

For the Salad:
9 ounces Fresh Cheese Tortellini (I used a 12 ounce frozen bag…turned out perfectly)
1/2 pound Asparagus, woody ends removed
1/2 cup Frozen Peas
2-3 slices Prosciutto, chopped 
1/4 cup Herbs, chopped (I used parsley and thyme) 
Dressing, recipe below 

Cook the tortellini according to package directions. Cut the asparagus into 2-inch pieces and add them to the tortellini for the last 2 minutes of cooking time. Drain the pasta and asparagus and rinse under cold water to stop the cooking. Drain again. Toss with the peas and set aside. In a small skillet over medium heat, cook the prosciutto until crispy and lightly browned, stirring often. Drain on a paper towel. In a large bowl, toss the tortellini, asparagus, peas, and herbs. Top with the dressing and stir until combined. Sprinkle with the prosciutto and serve. Serves 4.

For the Dressing:
1 teaspoon Lemon Zest
Juice from 1/2 Lemon
1 tablespoon White Wine Vinegar
Salt and Pepper
3 tablespoons Olive Oil
Tiny squeeze of Honey

 Combine the zest, lemon juice, salt, pepper, olive oil, and honey in a jar with a lid. Make sure that the lid is tightly secured and shake the jar until the ingredients have combined. 

SOURCE: Pink Parsley

Sunday
Apr142013

Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

Buffalo Chicken Salad

We are in desperate need of a detox. Over the past four days, we ate out for six meals! This salad was originally on the menu for earlier past week, but things came up, so it kept getting pushed back. After being burnt out from all of our meals out, we decided that it would be in our best interest to eat salad for dinner tonight, and so this became our dinner. While I am usually a little skeptical of trying things bearing the "buffalo" name, being from Buffalo and all, we definitely approved of this salad! It was perfectly spicy, yet the dressing gave a cooling effect. While healthy, it was also hearty and filling. Not only was the dressing delicious on the salad, but I think it would be equally delicious on tacos or as a dip for vegetables. I may just have to make a large batch to keep on hand in the fridge!

For the Chicken:
2 cups Panko
2 tablespoons Olive Oil
1/2 cup Flour
1 teaspoon Garlic Powder
1/2 teaspoon Salt
2 Egg Whites
1 tablespoon Water
1 tablespoon Dijon Mustard
1/4 teaspoon Dried Thyme
Cooking Spray
1 pound Boneless, Skinless Chicken Breasts, cut into strips
1/2 cup Hot Sauce (I used Frank's)

Combine the panko and olive oil in a skillet and toast over medium heat until golden, stirring often, about 10 minutes. In the first of three shallow dishes, spread the toasted breadcrumbs. In the second dish, whisk the flour, garlic powder, and salt. In the third dish, whisk together the egg whites, water, mustard, and thyme. Line a baking sheet with tinfoil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken strips dry and season them lightly with salt and pepper. Lightly dredge each piece in the flour mixture to coat completely, shaking off the excess. Dip the strip into the egg white mixture, then finally coat with the panko. Place the chicken strips on the prepared rack over the baking sheet. Spray the top of the chicken strips lightly with additional cooking spray. Bake at 475 degrees for about 10 minutes, until the chicken is no longer pink and reads 160 degrees internally on a thermometer. Pour the hot sauce in a bowl and use tongs to lightly coat the chicken strips with the sauce.

For the Dressing:
1/2 Avocado, roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 teaspoons Olive Oil
2 teaspoons Lemon Juice
1 bunch Chives, coarsely shopped (I used a scallion)
2 tablespoons Fresh Parsley
1 Garlic Clove, minced
Up to 1/2 cup Buttermilk (I used between 1/3-1/2 cup)
Salt and Pepper, to taste

Place all of the ingredients in a blender or food processor, beginning by using only 1/4 cup of buttermilk, and blend for about 10 seconds. Check the consistency and taste, and blend in additional buttermilk as desired. Season to taste with salt and pepper. Store in an airtight container in the fridge.

For the Salad:
6-8 cups Salad Greens, such as bibb lettuce and baby spinach
3/4 cup Grape Tomatoes, halved
Crumbled Blue Cheese
1 Carrot, diced
1 Scallion, sliced 

Toss salad greens with cheese, tomatoes, carrot, and scallion. Divide between serving plates and top with a few chicken strips. Drizzle lightly with dressing.

SOURCE: Annie's Eats

Saturday
Apr062013

Hummus Crusted Chicken

Hummus chicken

Chicken is one of the most versatile meats around, a blank canvas just waiting to be dressed up in every way possible. I'm always looking for new ways to incorporate chicken into our meal plan, pairing it with different flavors just to change things up. As soon as I saw this recipe pop up on my reeder (and also a million times on Pinterest), I knew that I had to give it a try. Not only is it a dressed up chicken recipe, but it incorporates zucchini and yellow squash, my favorite vegetables! For such a simple recipe, this chicken packs in the flavor. You won't be disappointed with this recipe!

4 Chicken Breasts, boneless and skinless
Salt and Pepper
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Onion, chopped
1 cup Hummus, store-bought or homemade
1 tablespoon Olive Oil
1-2 Lemons
1 teaspoon Sumac or Paprika

Spray a 9x13 baking dish with cooking spray. In a large bowl, toss the zucchini, squash, and onion with olive oil until evenly coated, then season with salt and pepper. Spread the vegetables in an even layer over the bottom of the prepared baking dish. Season the chicken breasts with salt and pepper, then lay them over the top of the vegetables. Cover each breast with hummus so that it is covered. Squeeze the juice of one lemon over the chicken and vegetables. Sprinkle the entire pan with paprika or sumac. Thinly slice the remaining lemon and place the slices between the chicken and vegetables, if desired. Bake at 450 degrees for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. 

SOURCE: Gimme Some Oven

Monday
Feb252013

Pickled Jalapeño Peppers

 

It's Secret Recipe Club reveal day. How has it been a month already? This past month, I was assigned to Jane's wonderful blog, The Healthy Beehive.  I enjoyed reading about her healthy way of life up in the mountains of Colorado, and her cheese making skills! While I would have loved to make a cheese recipe, I wasn't sure where I could find the ingredients around here, so I started searching for something else to try. I ended up choosing these jalapeños because we tend to eat a lot of Mexican food, and I thought it would be a great added touch to those dishes. A great added touch is quite the understatement! These jalapeños took about 10 minutes to throw together and cost about $1 to make! That's my kind of recipe! SInce making these, we have enjoyed them on burgers, tacos, on top of nachos, and even just out of the jar. When I get an overabundance of jalapeño peppers from my garden this summer, I am coming right back to this recipe so I can enjoy it again! Thanks for sharing, Jane!

8-10 Jalapeño Peppers, sliced
1/2 Red Onion, cut into slices
5-10 Garlic Cloves, depending on your tastes
2 cups White Vinegar
1 teaspoon Oregano
2 tablespoons Salt

Mix the vinegar, oregano, and salt in a pan over medium heat. Cook until the salt dissolves, then let it cool. Meanwhile, layer the jalapeños, onion, and garlic in a quart-sized jar. Pour the cooled vinegar over the top, cover the jar, and put it in the fridge for at least 24 hours. Enjoy!  (I successfully halved the recipe and it fit perfectly in a 12 ounce jar)

SOURCE: The Healthy Beehive

Friday
Jan112013

Parmesan Panko Crusted Squash

Parm panko squash

I'm a fan of all things squash. In the summer I try to get my fill of zucchini and yellow squash and once the weather turns cool, I switch to acorn and butternut varieties. I bought a butternut squash last week with the intention of pairing it with some sort of protein, which when I showed Joel my meal plan, he decided it would be fish. Since we knew we would buy the fish the day that we made it, that particular meal got pushed back over a week. Tonight was the night that it finally got made. Joel picked up a piece of swordfish for himself and a few shrimp for me and cooked them both in a butter-herb sauce and we paired it with this squash dish. As we were eating, Joel stated that he was secretly dreading this meal because "fish and squash" just didn't sound that appetizing (can't say I blame him), but after taking the first bite, we were regretting not making it sooner. I think that this mixture of Parmesan, panko, and herbs would be delicious sprinkled on absolutely anything, be it another vegetable or even chicken or fish. I definitely foresee a version of this dish on our table again in the near future!

1 1/2 pounds Butternut Squash, skin on 
1/2 cup Parmesan Cheese
3 tablespoons Panko Bread Crumbs
5 tablespoons Fresh Parsley, finely chopped
2 teaspoons Fresh Thyme, finely chopped (or 3/4 teaspoon dried)
Zest of 2 Lemons, divided
2 Garlic Cloves, minced
Salt and Pepper
Olive Oil

Cut the squash into 1/3-inch thick slices and spread them out on a baking sheet. In a small bowl, mix together the Parmesan, panko, parsley, thyme, half of the lemon zest, garlic, and a pinch of salt and pepper. Brush the squash with olive oil and sprinkle with the bread crumb mixture, patting it gently with your hands to be sure it adheres. Roast the squash at 375 degrees for 25-30 minutes, or until the squash is fork tender. Sprinkle the squash with the remaining lemon zest. 

SOURCE: Cinnamon Spice & Everything Nice