More Simple Summer Solutions!

 

Today, we get to see the culinary inspiration of Chez Mukweto, the host and creator of Simple Summer Solutions.  Hasn't this been fun?  I have truly enjoyed visiting others and experiencing their creativity.

In case you missed them:

Monday was a quick and tasty recipe for salmon by Ma Nouvelle Mode.
Tuesday was spicy chicken by The ArtsyGirl Connection.
Wednesday was a refreshing drink here where Tracy cooks it right!!
Friday is a "linky party" for all to share!

Berry Citrus Summer Slush

Here is my Simple Summer Solution!  No need to stop at a fast food restaurant for a quick thirst-quenching summer drink.  Just have a few simple ingredients on hand and blend away.  It is fresh fruit at it's best.  This recipe saves time and money and provides your family with true refreshment.  Enjoy!

 Berry Citrus Summer Slush

8 ounces strawberries or blueberries
1/4 cup freshly squeezed lemon, lime, or orange juice
1/3 cup sweetener of your choice (i.e. sugar, honey, agave, Splenda, or Truvia)
1/2 cup water
1 cup ice cubes
Citrus slices for garnish, optional

Place all ingredients except citrus slices in blender container.  Blend 30 to 60 seconds, or until ice is crushed.  Pour into three glasses and garnish, if desired.  Makes 3 servings, about 1 cup each.  For those of you on Weight Watchers, each serving has 0 to 3 points plus and varying calories, depending on the fruit and sweetener used.

Tomorrow we visit Chez Mukweto to see her Simple Summer Solution!

Monday was a quick and tasty recipe by Ma Nouvelle Mode.

Tuesday was spicy chicken by The ArtsyGirl Connection.

Friday is a "linky party" for all to share!

Simple Summer Solutions!

                                                                                                                              
Today, go on over to The ArtsyGirl Connection for her exciting recipe for chicken thighs.

Monday was a quick and tasty recipe by Ma Nouvelle Mode.
Wednesday will be right here where Tracy cooks it right!!
Thursday will be presented by Chez Mukweto.
Friday is a "linky party" for all to share!

Enjoy!

Lavender!

Saturday is Abundant Harvest day.  I go to a pick up site for my crate of organic produce. I never know what will be in the crate.  I could check the web site ahead and see, but I love the surprise each time.

The lavender was a beautiful addition this week, and right away, I knew what I wanted to cook.  First, I needed to sort through the goodies.  This is the crate I bring home each week:

The white paper in front is the weekly newsletter that tells who grew each item and gives ideas for using unfamiliar fruits and vegetables.  It's like Christmas morning when I lift open the brown paper wrapper and peek inside.  As soon as I see the bounty, my mind begins to picture the fresh and healthy dishes we will eat in the coming week.

I realize not everyone is going to have access to fresh, organic lavender.  You can make this simple chicken dish with just the rosemary or replace the lavender with another fresh herb like thyme.  No fresh herbs on hand?  Substitute dried herbs and use one-third the amount.

 Lavender Chicken

1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar, or any other type vinegar you have
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh lavender flowers
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4  5-ounce boneless, skinless chicken breast halves

In small bowl, combine all ingredients except chicken.  Coat baking pan just big enough for chicken pieces to fit in one layer with olive oil spray.  Place chicken in pan and add liquid mixture; turn chicken a few times to coat completely.  Place in refrigerator to marinate 30 minutes or more.

Preheat oven to 400°F.  Bake chicken for 30 minutes, or until chicken is no longer pink.  Makes 4 servings, 4 points plus and 156 calories each.  Serve with an oven-roasted vegetable like this and some bread for an easy, complete meal.

Note:  Your baking pan should not be larger than the size that holds the chicken.  The honey in the marinade will burn and stick to the pan.

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Don't forget this week is Simple Summer Solutions over at  Chez Mukweto's.  Go see today's post at Ma Nouvelle Mode for a delicious salmon recipe.

Strawberry Mini Muffins

What is more fun than a pretty pink bite of strawberry sweetness?   I can think of nothing, especially  since there are going to be absolutely no guilty feelings after I eat the bite!

Last Saturday, an exciting group of women met to talk and eat at the Creative Connections breakfast.  I was recruited to make "breakfast treats" for the group and I baked these muffins.  It was a privilege to contribute to this beautiful spread including the following: flowers by Petalicious,  dishes by The Vintage Table Co., printing by The Pomegranate Basket (see label below),  cake truffles by Sweet Little Cakes by Donna, and cupcakes by Kaitlyn's Kupcakes.

It turned out to be a pretty day in the park and a great gathering of creative women, not to mention the many delicious treats.  Now you, too,  can take a few minutes to bake the muffins and bite into one.

Strawberry Mini Muffins

1 3/4 cups unbleached flour
1 cup sugar
1 teaspoon baking soda
6 tablespoons unsweetened applesauce
2 tablespoons canola or other mild oil
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
8 ounces fresh strawberries, pureed in blender or food processor

Frosting:
1/4 cup Neufchatel or light cream cheese
1 1/2 teaspoons butter
3/4 cup powdered sugar
1/2 teaspoon strawberry extract (use vanilla if you have no strawberry - frosting will not be pink)

Preheat oven to 350°F.  Coat mini muffin pans with nonstick spray or line with mini cupcake papers; set aside.

In mixing bowl, whisk together flour, sugar, and baking soda. In separate small bowl, stir together applesauce, oil, vinegar, and vanilla.  Add liquid to dry ingredients and stir until just combined, then gently stir in strawberries.

Fill muffin cups with batter about half full.  Bake muffins 17 minutes, or until top of one springs back when gently touched.  Cool completely on wire rack before frosting.

To make frosting, put Neufchatel and butter in mixing bowl.  Beat with electric beaters, then add powdered sugar and extract and beat until smooth.  Spread a thin layer on each muffin or make them fancier by placing frosting in plastic sandwich bag, cutting a tiny corner off, and piping decorative squiggles on each muffin.

Makes about 43 muffins, 1 point plus and 57 calories each.

Note:  Be sure and go over to Chez Mukweto next week for a little summer fun.  I will be sharing something there on Wednesday, June 29.

Genova Pesto Salmon

Salmon is a favorite in my home.  While we usually barbecue it and love it that way, sometimes we need a little variety.  In this dish, pesto pairs deliciously with both potatoes and the salmon.

Please don't be afraid to cook fish in the oven.  It cooks fast.  In fact, you never want to cook it too long because it can dry out.  This recipe is a quick weeknight meal almost all in one pan - a salad will balance the plate with additional color and nutrients. 

 

Genova Pesto Salmon

1 pound new potatoes, red or white, sliced 1/4 inch thick
2 garlic cloves, minced
2 tablespoons prepared pesto sauce, store-bought or homemade
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound wild salmon, cut into four pieces
1 lemon, juiced

Preheat oven to 425° F.  In large bowl, combine potatoes, garlic, pesto, olive oil, salt, and pepper.  Place in one layer in large roasting pan.  Cook in oven for 20 minutes.

Take pan out of oven and remove potatoes from pan temporarily.  Lay salmon pieces in pan and pour lemon juice over them.  Cover salmon with potatoes and put pan back in oven.  Cook 10 more minutes, or until salmon flakes easily with fork.  Makes 4 servings, 6 points plus and 271 calories each.

Note:  The salmon I purchased was "Silver Brite, Wild Keta" from the frozen bin at Trader Joe's.  It is leaner than other salmon I buy.  A different salmon could increase the points plus and calorie amounts.

Chipotle Ground Red Pepper

My recent recipe for Santa Fe "Chicken" Sandwiches included an ingredient that is not familiar to everyone.  I ordered this spice online from Penzey's Spices, a fantastic spice purveyor.  It can be purchased in supermarkets as well.

Chipotle ground red pepper is a dried version of smoked red jalepeños.  It adds a deep smoky flavor to whatever dish you use it in.  The sauce on the Santa Fe Sandwiches has just the right amount of heat with only 1/4 teaspoon used.  You can vary the amount of heat to  suit your personal preference.  The sauce is so tasty, I've made it twice again, and even used it on other types of sandwiches.  Give this exciting spice a try!