Coming soon- The Cake Slice

My blogging hiatus is about to be over. The internet is being connected today, so if you come back in a couple hours, you will see a delicious Marbled Lemon Blueberry Butter Cake with homemade blueberry preserves in between the layers, which I made for The Cake Slice.

Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas

So, this is it.
This is the last dish that I took pictures of before we moved across the country.
Well, maybe not really, but this is the last post that I have in my drafts from before we moved.
I chose this as a side dish the moment I got my June issue of Bon Appetit and wanted to use quinoa instead of rice.
I love pepitas (pumpkinseeds) and I roasted more than the recipe called for because I like having them as a snack.
So crunchy and delicious.
This was an okay side dish, but it was lacking in the flavor department, so I crumbled some feta on top. I still felt like it needed some extra herbs or seasonings and would definitely play around with the recipe a little bit more if I made it again.


We are supposed to close on our house today, but I haven't heard yet if it is happening for sure. If not, then it will be the first part of next week.
I am really excited to have my own kitchen again and to be able to get everything unpacked.
I don't know when we will get our computer set up (hopefully soon) and all my pictures downloaded (I must have at least 700 by now- it will take forever).

But I hope to be back with a post sometime next week, and soon after that get back into the swing of things with all the baking/cooking groups that I am a part of.
I have included a couple of links to recipes that I have made again, or recently, but things that I won't be posting about again, or in some cases, recipes I haven't taken any photos of.

Keep checking back and hopefully I will have something delicious for you soon!

Quinoa with Summer Squash, Red Peppers, and Roasted Pepitas adapted from Bon Appetit Magazine

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces) (I used quinoa)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes.

Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
* Available at many supermarkets

Here are a few of the recipes I have made in the past few weeks

Better Than P.F. Changs Lettuce Wraps

Turkey or Chicken Pot Stickers and Prudys Asian Chicken Salad with Ginger-Soy Dressing

Chicken and Summer Squash Kebabs

Greek-style Tilapia

Peanut Noodles with Shredded Chicken


Coming Soon- Summer Favorites and The Cake Slice!

Mediterranean Grilled Chicken Kebabs

I hope everyone had a great weekend. We sure did. I drove up to my sisters house, just outside of Washington, DC, last monday, and we spent the week having a ton of fun. My hubby was able to fly up and join us for the weekend and we really enjoyed the fireworks from our seats right in front of the Washington Memorial. It was a blast. We ate lots of great food, which I am excited to share in a couple weeks, once we get settled into our house.

This recipe is actually one I found when I was looking for a kebab for Fathers Day. I noticed that it called for Pomegranate Molasses in the sauce and thought back wistfully to my delicious Pom Molasses that I had to leave in Utah. I guess I could have carried it with us, across the country, but truthfully, that was the last thing on my mind when we moved.

I left my Pom Molasses with my parents, so I emailed them immediately with the recipe and told my 17-year old brother to take pictures and email them back to me.
These are his pics.

My family said the sauce was amazing, but they would have liked the kebabs better if they had used chicken breast instead of thighs.

Back here in GA, we ended up using this kebab recipe from epicurious.com and at least tripled the recipe. I made a frittata, and other delicious dishes with the leftover chicken and veggies.

So, here is a guest photography post and recipe that was made by my family in Utah. Enjoy!




Mediterranean Grilled Chicken Kebabs


If you have any leftover dressing, serve it as a dipping sauce.


1 cup Pomegranate-Orange Dressing, divided
2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
2 large oranges
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup chopped fresh mint

Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Prepare grill to medium-high heat.

Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.

Pomegranate-Orange Dressing


Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon.
1 cup fresh orange juice
2 1/2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 teaspoons grated orange rind
2 teaspoons minced fresh rosemary
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1/4 cup extravirgin olive oil

Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Coming Next- That quinoa I promised

S'mores Variations

Chocolate graham cracker, crunchy pb,milk chocolate, plain marshmallow

A couple of months ago, I took the kids to the store and we loaded up everything you might need to make S'mores. It had been a dreary week, of cold and snow (keep in mind we were in Utah then) and I thought we would have fun making them inside.
We wanted to do a couple of variations, so we got chocolate, cinnamon and regular graham crackers, strawberry, toasted-coconut and regular marshmallows, different kinds of chocolate and fresh fruit.
Then, we got home and started making combinations. We used the microwave to puff our marshmallows, but at this time of year, doing these around a campfire would be fun.
We went a little crazy. Here are a few of our favorite combinations.
We had neighbor kids over and all the kids really loved these fun treats. Well, the adults loved them too.

Have a fun, safe 4th of July. We are in Washington, D.C. and really looking forward to the festivities!

Chocolate graham cracker, white chocolate, strawberries, toasted coconut marshmallow

Regular graham cracker, creamy pb, strawberries, strawberry marshmallow

Regular graham cracker, white chocolate, fresh pineapple, toasted coconut marshmallow

Cinnamon graham cracker, regular marshmallow, granny smith apple slices

Regular graham cracker, milk chocolate, strawberries, regular marshmallow

Chocolate graham cracker, regular marshmallow, Andes mints

Chocolate graham cracker, toasted coconut marshmallow, milk chocolate, creamy pb

Coming Next Week- Quinoa with Veggies and Pepitas

Chicken Giardino

The Olive Garden used to be one of my favorite places to eat.
I always ordered the same exact dish( which I never do at any restaurant because I like trying new things)- Chicken Giardino. I liked this pasta dish because it was overflowing with vegetables, had a light, lemony sauce, and it was considered a "light" dish on their menu.
Then we went to visit my sister and brother-in-law in Boston. They took us to eat at Maggiano's.
I am sorry to say that there was no comparison. The Olive Garden just didn't do anything for me anymore.
And to make matters worse, they took my favorite dish off the menu!!!
I have tried a couple of other things there and they have all been sub-par.
But that isn't the point.
The point is that I saw the official recipe for Chicken Giardino on The Hungry Housewife.
I had never thought to check The Olive Garden's website for the recipe, but she did. And she made Chicken Giardino and loved it.
I was curious to see if I could recreate this yummy dish at home, so I did.
And it was delicious.
If they brought my beloved Chicken Giardino back to the menu, The Olive Garden might just see me again. But maybe not, because now I know that I can make it myself.

CHICKEN GIARDINO

(Olive Garden)
Ingredients
Sauce: ****I made double batch of this sauce****
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon
Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation:
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley

Coming for the weekend- S'mores!

TWD- Perfect Party Cake

(Photos updated July 2009)
Dorie's Perfect Party Cake. It is what it says.
I made this for my brother's birthday last summer

Last year I made it with blueberry preserves and added a layer of fresh bluberries and sweetened whipped cream in the middle.

I made it for Father's Day last weekend, but I can't download any of my pictures yet, since my computer is not set up. I will update this post with pictures in a couple weeks when I am able to get my pictures downloaded.

This week's Tuesday's with Dorie recipe, Perfect Party Cake, was chosen by Carol of mix, mix, stir, stir,.
It was also done by the Daring Bakers last year in March, so you have probably seen some version of it. You can find the recipe on Carol's blog, from the post I did last year, or on just about any other food blog out there. I promise.
I made it again because my sister-in-law wanted a white cake with raspberry filling for our Father's Day dessert.
The cake is flawless. I haven't had trouble with it and I always use buttermilk, which goes well with the lemon flavor.
This time I used a different frosting because the original frosting is too loaded with butter for me and last summer when I made it, none of us really cared for the frosting.
This time around, I used this basic Vanilla Buttercream from Southern Living. I also made up my own raspberry filling and everyone really loved the results. Go check out the TWD Blogroll to see the other party cakes!

Coming Soon- An Olive Garden pasta recipe

Napa Noodles

I like health foods and health stores. They are just so much fun.
A couple of months ago, I tried soba noodles for the first time and this is the recipe I used.
I was seeing recipes pop up all the time in magazines and on the web, that used soba noodles, so I finally grabbed some.
This recipe also includes edamame, which is one of my favorite foods.
This was a great dish, that we all enjoyed, but I thought that the hoisin sauce flavor was a little too strong. If you love hoisin sauce, than that won't be a problem, but if I were going to make it again, I would cut back on that a little bit.
I also reduced the amount of oil that the veggies were stir-fried in, because I think a little oil goes a long way.
This was ready really quickly and had lots of green veggies, so it was good, quick dinner.

Napa Noodles From Every Day with Rachael Ray
May 2009
Salt
One 12-ounce package soba noodles or 1 pound whole wheat linguine pasta
1/4 cup vegetable oil
1 head napa cabbage (about 2 pounds), thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, chopped
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper (1/3 palmful)
1/2 cup mint leaves, shredded
20 basil leaves

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.

Up Next- Tuesday's with Dorie- Perfect Party Cake

Herbed Turkey Strips with Roasted Peppers and Beans

This is a dinner that I made a couple of months ago.
I am nearing the end of the recipes I have left in my drafts and this is one meal that was simple and delicious, but somehow just kept getting pushed out of the way.
I mean, why post dinner when you can talk about dessert, right? I am kidding of course, but sometimes cakes and cookies are more fun to look at.

I don't remember exactly where I found this recipe, it was either Southern Living or Cooking Light. It was fast and easy.
I liked the fact that this used turkey, which is lean and healthy, instead of chicken. A little variety in the protein area of our meal. I like variety.
I served this meal over sauteed kale and we really liked it.
That I do remember.

Herbed Turkey Strips With Roasted Peppers and Beans

Prep: 20 min., Chill: 30 min., Cook: 15 min.
Be sure to grate the lemon rind before squeezing the juice needed for the recipe. Use the entire 2 tablespoons of lemon juice in the marinade if you like a tangier flavor.
1 (3-pound) boneless, skinless turkey breast, cut into 1/2- to 3/4-inch-thick slices
1 tablespoon Italian seasoning
1 1/2 tablespoons olive oil, divided
1 to 2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) jar roasted red bell peppers, drained and chopped
2 tablespoons pine nuts, lightly toasted
1 teaspoon grated lemon rind
1/4 cup chopped fresh flat-leaf parsley

Pierce turkey slices evenly with a fork.
Stir together Italian seasoning, 1/2 tablespoon oil, lemon juice, and next 3 ingredients. Coat turkey slices with oil mixture. Cover and chill 30 minutes.
Cook turkey slices, in batches, in remaining 1 tablespoon hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until done. Remove turkey from skillet, cover, and keep warm. Add beans and peppers to skillet; cook over medium heat until thoroughly heated, stirring gently.
Cut turkey slices crosswise into 1/2-inch strips. Arrange on a serving platter. Top with bean mixture. Combine pine nuts, grated lemon rind, and parsley. Sprinkle over beans. Serve immediately.

Coming Next-Napa Noodles

TWD- Coconut Roasted Pineapple Dacquoise

This week's TWD recipe, Coconut Roasted Pineapple Dacquoise, was chosen by Andrea. You can find the recipe on her blog, Andrea's Kitchen.
The picture of this dessert is one of the first ones that caught my eye when I bought this cookbook. It was my 2nd choice when it was my turn to pick the recipe back in January, so I was pretty thrilled when I saw it was one of June's recipes.

Honestly, I was a tad bit intimidated by this recipe. That is the reason I haven't ever made it on my own. Usually, if there is something that I want to make, I just do it. This dessert needed a special occasion. It needed extra time and now it was finally time to make it.

I made this 2 days before we moved. I also made the Honey-Peach Ice Cream,
and the Lots of Ways Banana Cake with Blackberry Sherbet.
I spent the entire day in the kitchen, but I knew it was going to be my last chance to bake for awhile. (I baked for the first time in a month yesterday!)
I was surprised that this recipe was not as difficult as it seemed. It had many parts, that had to bake or rest for long amounts of time, but none of the steps were that hard. I halved this recipe since we were having so many other treats that night and that enabled me to bake my meringues all on the same baking sheet. They were 6x3 inch rectangles.
A dacquoise is "layers of nut meringue and whipped cream or buttercream. It is usually served chilled and accompanied with fruit."-Wikipedia.
In this case the meringue base was made with almonds and served with layers of white chocolate ganache. Those layers were topped with roasted pineapple.
I had a little trouble with the white chocolate ganache just because I was scared to overbeat it, so it was a little bit runny. That made the putting together of this dessert a little messy, but the toasted coconut covered it and no one seemed to mind.
Everyone was very impressed with this dessert. It was crunchy and cold and all the flavors were delicious together. I am so glad we got to make this.
To see what the other members of Tuesday's with Dorie thought, check out the TWD Blogroll!

Coming Soon- Herbed Turkey with Roasted Red Peppers and Beans

Carrot-Zucchini Yogurt Muffins

I hope everyone had a great weekend. We had fun yesterday. I was in charge of the menu at my mother-in-laws and it turned out great. I also suggested some menu items to my family in Utah and I think they enjoyed them.

This recipe is for a muffin I made a couple of months ago.
As soon as I saw this muffin recipe, I knew it was something that my younger brother would love, love, love! He is only 17 and a bit of a health nut.
He loved everything I ever baked or cooked and that made trying new things lots of fun.
This is a really healthy muffin, loaded with shredded zucchini and shredded carrots. It has wheat germ and yogurt and whole wheat flour.
Unlike some healthy foods that don't taste healthy, this muffin does. But, I don't think that is a bad thing. I know some people might argue with me about that.
It also has a hint of molasses flavor.
My brother loved these. He even hid some in the pantry, so that no one would take them. That made me laugh when I found his little stash.
If you need healthy snack, here you go!

Carrot-Zucchini Yogurt Muffins from Martha Stewart Living

Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these muffins moist.
Ingredients
Makes 1 dozen.
Vegetable-oil cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup (3 ounces) pecans, toasted and finely chopped
1/4 cup toasted wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 tablespoons unsulfured molasses
1 teaspoon finely grated orange zest
Directions
Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

Coming Tomorrow- TWD- Coconut Roasted Pineapple Dacquoise (Yummy!)

Greek Tuna Salad Pasta

It is really hot today. Don't you think so? We have been swimming everyday in grandma's pool and today we decided that we would go to the library. It was about 10:30 in the morning and I was thinking about what else we could do to keep ourselves busy.
I thought too soon.
We stayed at the library for 4 1/2 hours.
We missed lunch. My youngest took a nap on my lap. And I was the one who finally spoke up and said that I was hungry so we had to go.
That really has nothing to do with this post, but I just found it humorous that my children were so entertained by the library.
Now on to the food.
I made this pasta salad about 6 weeks ago. I don't remember all the things I changed about it, but as soon as I made it, I wrote down the changes to the recipe and so, the recipe below is my version of the recipe.
I added a couple extra vegetables and used whole wheat pasta.
This would be a really great option for a really hot day (like today), because you only have to boil the pasta and if you have some leftover, cooked pasta in the fridge, then you can just whisk up the dressing, have a quick lunch or dinner, and keep your house nice and cool, by avoiding the use of the oven.
I hope everyone has a great Father's Day weekend! We are grilling out and I get to make a cake! (I haven't baked a thing in 4 weeks, so I am a little excited about the cake!)

Greek Tuna Salad Pasta adapted from Everyday with Rachael Ray Magazine
1 pound whole wheat penne rigate pasta

3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil

2-3 Tbls fresh lemon juice

1- 15 oz can diced tomatoes, drained
1/2 cucumber, seeded and coarsely chopped
1 yellow pepper, chopped

1 cup matchstick carrots

1/4 cup finely chopped parsley
Salt and pepper
Two 6-ounce cans solid white tuna in water, drained and broken into chunks
1/2 cup crumbled feta cheese

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.

2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, yellow pepper, and carrots. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.

Up Next- Carrot-Zucchini Muffins

Overnight French Toast Mini Cups

Some things just have to be revisited. Last summer, I checked out The Food You Crave by Ellie Krieger from the library and chose 4 recipes that I wanted to make right away. One of them was Peach French Toast Bake.

When I made it last summer, I added some blueberries and blackberries to the peaches that go on top and it was a delightful breakfast.
A couple of weeks ago, I had a loaf of french bread that was a little stale, so I decided to make this breakfast dish again.
We had some frozen peaches left from last summer and I decided to turn the french toast bake into single servings by cutting the bread into cubes and baking them in a muffin tin.
I just put some bread cubes into each well of the muffin tin and poured the egg/milk mixture over top. I added the peaches and blueberries, covered them with plastic wrap, and set them in the fridge overnight. I also reduced the baking time by about half.

My family really likes this breakfast.
If you need a filling and nutritious breakfast that can be put together quickly the night before and then just popped in the oven in the morning, make this one!

Here is the link to the Food Network Recipe

Here is the link to my post when I made this recipe last summer



Up Next- Greek Tuna Salad Pasta