I got (okay – stole) this blueberry vinaigrette recipe from my mother in law, who found it in the newspaper. I like any recipe that gives me an excuse to use my food processor! The balsamic chicken recipe is from an old shape magazine. I should have cooked the chicken longer – both Joe and i like our chicken pretty dry. It started to blacken the pan while i was cooking it tonight, and probably only cooked it for 15 minutes. Next time i would go for 20.
- 1 C fresh blueberries
- 1 t Dijon mustard (mmm…grey poupon!)
- 1 t brown sugar
- 1/4 C chopped onion
- 1/4 C red wine vinegar
- 1/4 C evoo
- 1/4 C water
- S + P to taste
- combine all the ingredients in a food processor and puree until smooth.
- 1 1/2 t dried thyme
- 1/2 t salt
- 1/4 t black pepper
- 1 t olive oil
- 2 chicken breasts (we used tenderloins tonight)
- 2 T balsamic vinegar
- 2 T honey
- Combine first 3 ingredients; sprinkle over both sides of chicken.
- Heat oil in a large skillet over medium-high heat. Add chicken; cook 7 – 8 minutes on each side or until chicken is done.
- Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 3 min., or until glaze thickens; stirring constantly. Pour glaze over chicken.
We had a couple of friends over for pizza last night but i was too shy and hungry to take pictures while we were baking the pizzas. I made 5 ‘personal’ doughs ahead of time, and we each topped one, leaving the one photographed above for today’s lunch. I must say that they were some of my best pizza crusts EVER. They were very bubbly and soft on the inside, slightly crunchy on the outside. Last night we had green peppers, pepperoni, red onions, sun dried tomatoes, mushrooms, spinach, and kalamata olives for toppings. A little bit of everything was leftover today, so our lunch pizza looks like a Smörgåsbord.
Joe is a master at these kind of pasta dishes. When asparagus is in season, he makes the same thing with that.
- 1/2 package of whole wheat spaghetti
- 1 T evoo
- 3 cloves garlic, minced
- 2 zucchini, sliced into coins (or peeled longways)
- 2 cans petit diced tomatoes
- 1 T basil
- 1 t onion powder
- S + P to taste
- Bring a large pot of salted water to boil and cook pasta according to the box.
- Saute garlic in olive oil in a large skillet. Add zucchini and saute until soft (about 6 minutes). Add tomatoes and spices and continue simmering for 5-7 minutes. Once the pasta has finished cooking, drain and add to the skillet and continue cooking for a minute or two.
- Serve and sprinkle Parmesan cheese on top.
Okay, so I was set on making this the instant that I saw it on Smitten Kitchen’s site. Joe bought a somewhat sub-par watermelon whilst I was at the beach, so it seemed like the perfect opportunity to make lemonade of it. I made some alterations to taste while putting it together, so I feel okay about posting the recipe. I guess that’s how recipe blogging works…
- 2 C watermelon puree (using immersion blender)
- 1/2 C simple syrup
- 1 C lemon juice (gasp – from a bottle)
- 2 C water
Just mix it up and add ice to the serving glasses. Joe and I added a little gin to ours…
I have been baking so much with the BBA challenge lately, that i have ceased all other baking. I completely forgot that i have not made my Chocolate pretzels since starting this blog. We finished up our corn muffins pretty quickly, and today, i had a hankering for these. By the time i finished writing this post, i have had more than my fair share of these cookies. I’ll run them off tomorrow!
- 1 1/2 t instant espresso powder
- 3 T boiling water
- 1/2 C unsalted butter, softened
- 1/2 C granulated sugar
- 1 t vanilla extract
- 1/2 t sea salt
- 1 large egg
- 2/3 C unsweetened Dutch-process cocoa powder
- 1 3/4 C all-purpose flour
- 1 large egg yolk
- 2 packets Sugar in the Raw, for sprinkling
1. Stir espresso powder into the boiling water until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, cocoa and dissolved espresso. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of wax paper; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
2. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 9 or 12-inch-long ropes. I just rolled them out on the wax paper that they the dough was refrigerated in to save on clean up. Twist each rope into a pretzel shape. Space evenly on baking sheets lined with parchment paper.
3. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sugar in the raw. Bake cookies until dry, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week (but they won’t be around that long).
I was still not feeling top notch today after my minor surgery yesterday, so we had a simple dinner. I copied Joe’s chicken ‘recipe’ form a couple weeks ago and baked it in a 375 F oven covered in Subbs BBQ sauce for 45 minutes.
For the squash, i sauteed two yellow squash and one zuchhini, for 12 minutes in a large pan with one sliced onion, 2 cloves garlic, olive oil, thyme, salt and pepper. I sprinkled some parmesan cheese immediately after serving.
With that we had a salad of romaine lettuce, blueberries, and feta cheese.