Strawberry Soup

If you like cold soups, this is good. It kinda tastes like a smoothy, so kids like it too. I'm all about fruit soups in the summer time; something cold and different...and delicious!

Ingredients:
2 pints strawberries
2 c. plain yogurt
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
1/8 tsp. cardamom

Directions:
In blender combine all ingredients; puree until smooth. Chill and serve.

Grilled Chicken Penne al Fresco

A great, quick, and easy recipe from Pampered Chef using the deep covered baker.

Ingredients:

4 garlic cloves, peeled

2 c. grape or cherry tomatoes

3 c. uncooked mezze penne pasta

3 c. chicken broth

3/4 c dry white wine (such as Chardonnay)

1/2 tsp each salt and coursely ground black pepper

1 1/4 c. lightly packed fresh basil leaves, divided

1 oz. parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

Directions:

Spray baker with olive oil. Slice garlic into backer. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 min. Crush tomatoes using Mix-n-Chop (or whatever you have). Add pasta, broth, wine, salt and pepper. Return baker to microwave; cover and cook on high 16-18 min or until pasta is tender; stirring after 10 min. Meanwhile, coursely chop basil. Reserve 2 tbsp for garnish. Grate cheese (or use pre-grated).

Carefully remove baker from microwave and remove lid. Add remaining basil, cheese, and chicken to baker; mix well. Garnish with 2 tbsp basil, additional parm. cheese, and pepper, if desired. Makes 8 servings.

Caramelized Brussels Sprouts with Pistachios

I ordered a basket of fruits and veges through Bountiful Baskets for the first time a couple weekends ago and in it was a bag of brussels sprouts, so I got on the internet and found what looked to be a yummy recipe...and it was! Chad and Troy even liked them too. I did make a few changes though. I cut all my brussels sprouts in half, which helped them steam better and took all the bitterness out. I also caramelized the onions in butter first, then added the vinegar. I was pleasantly surprised with how they turned out.

Ingredients:

2 pounds brussels sprouts (I don't know what my bag weighed but I used the whole bag)

1/2 c. unsalted butter

3 small onions, cut into strips

1/4 c. red wine vinegar

2 tbsp white sugar

salt and pepper to taste

1/2 c. coursely chopped pistachios

Directions:

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender yet crisp. Melt butter in deep skillet, ad onions and 3 tbsp vinegar; cook until onions brown. Add brussels sprouts, sugar and remaining vinegar. Saute over medium heat until lightly caramelized. Season to taste with salt and pepper, garnish with pistachios.

Chocolate Zuchinni Muffins

I found this recipe on the "For the Love of Cooking" blog and thought they looked awesome! Well, I was correct, they are so delicious and such a great way to use those excess zuchinni from the garden! A little bit on the "healthier" side with half whole wheat flour and zuchinni. Try them, you'll love them:-)

1 cup whole wheat flour
1 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup milk
3/4 cup canola oil
2 eggs
1 1/2 tsp vanilla
1 1/2 cup zuchinni, shredded
1 cup semi sweet chocolate chips

- Preheat overn to 350 degrees. Coat muffing tray with cooking spray (or use muffin cups).
- Combine flours, sugar, baking soda, salt, baking posder, cocoa, cinnamon and nutmeg in large bowl and mix thoroughly.
- In another bowl, whisk together milk, oil, eggs, and vanilla. Add shredded zuchinni and stir. Slowly add dry ingredients to the wet ingredients until just combined then add chocolate chips. Spoon batter into prepared muffin tray, filling each cup to the top.
- Bake in overn for 17-20 minutes or until tester inserted in center comes out clean. Let muffing cool before serving. Enjoy!

(Picture to come when I find my memory stick adapter:-))

Dirt Cookies

Ok, I've had this recipe for a couple years, but have never used it. I've been thinking about it lately and how badly I wanted to try these cookies. They have oreos in them...need I explain further? Another recipe I got off allrecipes.com, and its an absolute hit among Chad and myself. I must warn, though...if you've have made giving up sweets a goal for yourself at this time, wait to make them, as they are literally addicting! :-)

Ingredients:

2 1/4 c. flour

1 tsp soda

1 tsp salt

1 c. sugar

1/2 c. packed brown sugar

1 c. butter

2 eggs

1 tsp vanilla

1 1/2 c. crushed oreo cookies

Directions:

Sift together flour, soda and salt. Set aside. In a medium bowl, cream sugar, brown sugar, and butter together till smoth. Stir in egg and vanilla. Add dry ingredients and mix until just combined. Put oreo cookies in ziplock bag and crush using a rolling pin until pieces are no larger than peas. Mix crumbs into dough. Cover and chill 30 minutes. Preheat oven to 375* F. Grease cookie sheet. Drop dough by rounded spoonfuls onto sheet. Bake 10-11 min. Cool and wire rack. Makes 3-4 dozen.

Broiled Salmon with Creamy Lemon Sauce

Ok, so the picture makes it look kinda gross, but this is really delicious. The sauce is so easy to make and pretty much takes 20 minutes to make the whole thing. Another great recipe out of the Southbeach Cookbook. I do use freshly squeezed lemon juice and use the Coscto salmon fillets which work very nicely. Enjoy!

Ingredients:

1 tbsp EVOO

1 clove garlic, minced

1/4 c. lemon juice (best freshly squeezed)

2 tbsp capers

1 tsp lemon-pepper seasoning

1/2 c. fat-free sour cream

1 1/2 pounds salmon fillet

Directions:

Preheat oven to 350*F. Coat baking sheet with cooking spray. Heat oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in lemon juice, capers, and lemon-pepper seasoning and cook for 5 min. Add sour cream and cook for 5 min, or until heated through. Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 min or until the fish is just opaque. Serve with the sauce.

Caribbean Baked Chicken with Mango

Got this recipe from Southbeach Cookbook. It was very good. A bit spicy with the jerk seasoning, just so you all know, but very tasty. Troy didn't even mind the spice.

Ingredients:

1/2 onion, halved

2 cloves minced garlic

1 slice (1/4" thick") peeled fresh ginger

1 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp jerk seasoning

1 tsp ground allspice

1/4 tsp salt

4 boneless, skinless chicken breasts

1/2 mango, peeled and finely chopped

1 tbsp chopped fresh cilantro

Directions:

Preheat oven to 450* F. Coat a 13x9 baking pan with cooking spray. In food processor, combine onion, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping the machine a few times to scrape down sides of container. Spread mixture on both sides of the chicken breasts. Place chicken in baking pan. Bake for 30 min, or until thermometer inserted into thickets part registers 170*F and juices run clear. Place chicken on plates and scatter mango on top. Sprinkle with cilantro.