Cornbread and Black Bean Panzanella

Well hello again. I hope everyone is enjoying the warm, sun-filled summer days. I am sharing a recipe we found last summer on Eats Well With Others. This the perfect summer late lunch or dinner. I think it is even better when enjoyed outdoors in the evening. It does require you to use your oven to bake some cornbread, but I think the results are worth it. Just remember to plan ahead and make the bread in the morning or the night before. I made some minor changes in Joanne's recipe to cut down on some heat from jalapenos. Finally blogging about this recipe has inspired me to make it again tonight! You could make a lot of variations of panzanella with summer produce. I love the mixing of cornbread with avocado and black beans in this dish. We've only enjoyed this as a main dish, but I'm sure it would work as a great side too.

The first step is to make your cornbread. 

(You can omit the jalapeno if you prefer, but there isn't really heat with one in there!)

You will need:

*1 cup buttermilk or milk
*1/4 cup vegetable oil
*2 eggs
*1 cup cornmeal
*1 cup all-purpose flour
*2 tablespoons sugar
*2 teaspoons baking powder
*1/4 teaspoon baking soda
*1/2 teaspoon salt
*1 jalapenos, seeded and diced

1. Preheat the oven to 375. Grease, or parchment line, a 9-inch loaf pan.

2. Whisk the milk, oil, and eggs in a large bowl. Next, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a separate bowl. Spoon the dry ingredients into the egg mixture and stir until combined. Be careful not to overstir. Fold in the jalapenos. Pour mixture into the prepared pan.

3. Bake for about 30-40 minutes. Check that the bread is done by sticking a toothpick in the
center. It should come out clean. If not, cook a little longer, checking every 5 minutes or so. Let cool completely.

Now to assemble the panzanella.
You will need:
*the previously baked cornbread from above (or another cornbread)
*10 oz baby spinach
*1/2 15oz can black beans
*12oz corn (if frozen, thaw and drain)
*1 medium jalapeno, seeded and diced
*1 small red onion, diced
*1/2 cup fresh cilantro, minced
*4 limes, juiced, divided
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1 avocado, cubed
*1 pint grape tomatoes, halved
*2 tablespoons olive oil
*1 tablespoon rice vinegar
*1/2 tablespoon red pepper flakes
*2 teaspoons honey

1. Preheat oven to 425. Line a baking sheet and spread cornbread cubes. Toast in the oven for about 12 minutes, tossing half way through the cooking time. Remove from oven to cool slightly while you assemble the rest of the meal.

2. In a large bowl, mix the spinach, black beans, corn, jalapenos, red onion, cilantro, half of the lime juice, salt and pepper.  Let stand for 10 minutes.

3. Add the avocado and grape tomatoes to the bowl. Taste and season with more salt and pepper if needed.

4. Whisk the olive oil, rice vinegar, red pepper flakes, honey, and remaining lime juice in a small bowl. Add salt and pepper to taste.  Pour dressing over the salad and toss to combine. Stir in the cornbread cubes right before serving.

Enjoy!

Twice Baked Sweet Potatoes with Walnut Streusel

Thanksgiving is one week away. We are hosting yet again and I am frantically trying to get our menu put together. Every year I start saving recipes in magazines and pin many new ones with the intention to test drive them. Good intentions, but we often end up returning to favorites when we are a week out needing to make a decision. (And yup. That is happening again) These sweet potatoes worked really well last year and are worthy of a repeat. I love potatoes but tend to only make them around the holidays. With the amount of recipes I've collected, that might have to change this year. This recipe was found on Lauren's Latest.

For the potatoes, you will need:
*3 large sweet potatoes

*4 tablespoons brown sugar

*3 tablespoons butter

*pinch salt

*1/2 teaspoon cinnamon

For the streusel, you will need:
*
3 tablespoons flour
*
1/4 teaspoon cinnamon

*1/4 cup chopped walnuts
*
2 tablespoons butter
*
3 tablespoons brown sugar

1. Preheat the oven to 350. Fork the sweet potatoes to create numerous holes. a Bake for about 40 minutes, or until soft.

2. Allow cooked sweet potatoes to cool slightly. Then slice in half, scooping out the centers into a bowl, leaving about a 1/4 inch border of sweet potato with the skin. Place the potato skins back on the baking sheet.

3. In the bowl of sweet potato, stir in brown sugar, butter, salt, and cinnamon until smooth. Spoon or pipe the filling back into the potato skin shells. (We stopped at this step when prepping ahead of time. We made the streusel and warmed the potato skins shortly before serving)

4. In another small bowl, combine all ingredients for the streusel. Mix together until all the ingredients start sticking together. You might want to use a fork to help blend the butter as it warms. Top the filled sweet potatoes with the streusel. Bake 20-30 minutes. Serve warm.

Prosciutto and Melon Pasta Salad

We've been lucky enough to travel to Italy on two vacations. Dining was often outdoors at a slow pace that feels quite opposite to us Americans used to only spending about an hour at restaurants. Prosciutto and melon was our go to appetizer in Rome and Venice. Eating this pasta salad took me back to many happy memories of those vacations. I was finally able to find a local deli with good prosciutto which helped to make all the difference. This recipe came from an idea I tagged in a Cooking Light magazine, and I added it to our weekly menu after it was posted on Prevention RD. We enjoyed this for dinner as an entree. It would also make a great side dish.

You will need:
* about 7 oz (2 cups dry) whole wheat pasta
*1 1/2 tablespoons freshly squeezed lemon juice
*2 tablespoons olive oil
*1/8 teaspoon salt, and a pinch for pasta water
*1/8 teaspoon black pepper
*2 cups cantaloupe, cubed
*3 ounces prosciutto, ripped into pieces
*4-6 large basil leaves, cut into thin strips
*2 ounces Asiago cheese, finely grated

1. Boil 2 quarts of water in a large pot. Once boiling, add a pinch of salt and the pasta. Cook your pasta according to the box directions. You want it to be al dente. Drain the cooked pasta and briefly rinse under cool water to bring the pasta to room temperature.

2. While the pasta is cooking, squeeze the lemon juice into a medium bowl.Whisk in the olive oil; season with the salt and pepper.

3. Toss the pasta with the dressing mix. Gently stir in the cantaloupe, prosciutto, basil, and Asiago. Serve at room temperature or slightly chilled.

We enjoyed leftovers for lunch the next day. This pasta salad is best when served immediately. I'd recommend making it the same day you will enjoy most of it.

Orzo Caprese Salad

It's officially summer! School is out and the temperature is high. The grill is in action and we're enjoying some dinners on the deck again. We hosted another Father's Day cookout this year where I test drove this side dish. I knew I wanted to make a caprese pasta salad with pasta. A quick Google for dressing ideas led me to Savory Simple. We also had orzo on hand so I decided to use this recipe. I think this might become a cookout staple. It was light, tasty, and easy to prepare.

You will need:
*2 cups uncooked orzo
*3 tablespoons olive oil
*1 tablespoon agave nectar
*1/4 cup fresh lemon juice
*1 cup tomatoes of your choice, halved or quartered
*1/2 cup fresh mozzarella, cubed
*2 tablespoons fresh basil, chopped
*salt and pepper to taste

1. Cook orzo according to package instructions.

2. Whisk olive oil, agave, and lemon juice in a large serving bowl. Add the cooked orzo and toss to coat.

3. Add the remaining ingredients and stir together. Refrigerate until serving. 

Strawberry Caprese Salad

I clearly forgot to take a picture of this salad before we began eating it on Father's Day. This is a light recipe that works well as an appetizer or side. I served it without the balsamic topping, but I imagine it will be even better next time when I remember to put it on! With this season's fresh strawberries and tomatoes, this is a must try recipe for an upcoming barbeque. It was easy to double this recipe, and I made an extra small batch for lunch one day with some leftovers. This is a recipe from Pink Parsley.

You will need:
*1 cup halved grape tomatoes
*1/4 teaspoon kosher salt
*pinch of sugar
*1/2 cup balsamic vinegar
*1 tablespoon olive oil
*1 tablespoon honey
*squeeze of fresh lemon juice
*1 cup hulled and quartered strawberries
*1/2 cup diced fresh mozzarella
*4-5 basil leaves, sliced into ribbons

1. Gently mix the tomatoes with the salt and sugar in a colander; let the tomato mixture sit and drain for 10-15 minutes to remove excess water.

2. Meanwhile, bring the vinegar to a boil in a small saucepan.  Cook until it is thick and syrupy, about 5-10 minutes, when only a few tablespoons remain.  Remove from heat and pour into a small bowl to cool.

3. In a medium bowl, whisk together the olive oil, honey, and lemon juice. Add a pinch of salt. Add the tomatoes, strawberries, mozzarella, and basil to the bowl and mix.  '

4. Before serving, drizzle with some of the balsamic vinegar. (A little goes a long way!)

Lemon Kale Pasta

I have developed a love for kale. I spotted this recipe on Annie's Eats, and I knew it was something I'd enjoy. Dave will eat things made with kale, but he tires of it quickly, so I need to spread out my recipes featuring this leafy green. This dish would make a perfect summer side hot or chilled. We used it as a main dish, and I think I would pair it with some more protein next time.

For the dressing, you will need:

*2 cloves garlic, minced
*1/2 teaspoon kosher salt, divided

*1/2 cup finely grated Parmesan cheese

*5-6 tbsp. extra virgin olive oil

*juice of 2 lemons
*1/4 tsp. red pepper flakes

*ground black pepper, to taste

For the pasta dish, you will need:
*
1 lb. whole grain pasta
*
1 bunch kale, stems removed, cut into 1/2 ribbon strips (don't forget to rinse and dry first!)
*
lemon slices and additional Parmesan, for serving if desired

1. 
Bring a large pot of water to boil for the pasta. Once the water reaches a rolling boil, cook pasta according to the package directions.

2. While waiting for the water to boil, make the dressing. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash this combination into a paste with a fork. Place the garlic paste in a small bowl and whisk to combine the Parmesan, olive oil, lemon juice, red pepper flakes, and black pepper.

3. Place the kale ribbons in a large bowl and toss with the dressing to coat. When the pasta is finished, drain, and allow it to cool for 2 minutes.

4. Toss the pasta with the dressed kale until well coated. Serve with additional Parmesan cheese and lemon slices.

Quinoa Pilaf

I finally bought quinoa! For the past two years, quinoa has popped up on the salad bar at work. The local grocery store I shop at does not carry it. Finally, I remembered to look for this grain when I was in Trader Joes. Quinoa is a great sorce of protein, so I look forward to creating some meatless meals with this grain. You can prepare it a variety of ways. They key with preparing quinoa is to rinse it well to reduce bitterness. I found this pilaf recipe on Apple A Day.

You will need:
*1 cup quinoa, rinsed and drained
*2 cups of chicken stock or vegetable stock
*2 tbsp olive oil, divided
*1 small red onion, finely chopped
*1/3 cup dried cranberries
*1/2 cup walnuts, toasted and roughly chopped
*3 tbsp parsley, roughly chopped

1. Bring the quinoa and stock to a boil over high heat. Reduce to a simmer; cover and allow to cook for 18 minutes.

2. While the quinoa is cooking, add one tablespoon of oil to a saute pan, and cook the onions until slightly soft and translucent (About 5 minutes)

3. Once the quinoa is cooked, remove from the heat, uncover, and fluff with a fork. Fold in remaining oil, onions, cranberries, walnuts, and parsley. Serve.

Black Bean and Corn Salad

I love fall, pumpkin, and apples. However, I am not ready to cook fall foods just yet. The weather is holding on here. And while I enjoy cooler temperatures in the classroom, the 60s are not enough to make me think fall in New England! Maybe I will have another view next week (or as soon as the grocery store is stocking Libby's pumpkin again).

I made this salad a few times this summer. It is a simple, fresh side to compliment any BBQ event. The recipe was shared with me by a friend who brought it to my house to make for a bridal shower. You can find a link to the All Recipes original here. With nice weather still kicking around, I highly recommend you give this a try before the fall season is in full swing.

You will need:
*1/3 cup fresh lime juice
*1/2 cup olive oil (I only used about a tablespoon)
*1 clove garlic, minced
*1 teaspoon salt
*1/8 teaspoon ground cayenne pepper
*2 cans black beans (each 15 oz), rinsed and drained
*1 1/2 cups frozen corn kernels
*1 avocado - peeled, pitted and diced
*1 red bell pepper, chopped (a variety of colored bell peppers looks nice too)
*2 tomatoes, chopped
*6 green onions, thinly sliced
*1/2 cup chopped fresh cilantro (optional)

1) Combine lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Cover with lid, and shake until ingredients are well mixed, or whisk together rapidly.

2)In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3) Mix the lime dressing, and pour it over the salad. Stir salad to mix. Serve at room temperature.

Pickles are easy!

I love pickles. In fact, I lived through high school and college on a diet heavy in pickles. I ate them alone, on sandwiches, in salads, and paired with a classic saltine and peanut butter meal. Luckily, I eat much better these days, but I do still enjoy pickles on sandwiches, burgers, and as an occasional snack. This is the first time I made pickles. We had some pickling cucumbers from our CSA, so I was eager to try this recipe. I have already made these a few times and will continue to do so.

Dill Pickles from Annie's Eats

For the brine you will need:
*3 cups water
*6 tbsp. white vinegar
*3 tbsp. kosher salt

And you will also need:
*minced garlic
*fresh dill
*cucumbers, cut into spears, rings, sandwich slices, anything really!

1. Combine all brine ingredients in a pitcher and stir well until the salt is dissolved.

2. Put several sprigs of fresh dill in the bottom of a container (like a jar or tupperware like I did). Pack your container half full with cucumber pieces. Then add more sprigs of dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top.

3. Pour brine into the jar until it is full and the liquid covers the pickles. Put the lid on and allow to refrigerate at least 2 days before eating.

Chicken Caprese Couscous

How is it August?! I just can't believe how fast this summer is going by.

I made this recipe for lunch last week. The tomato, basil, and mozzarella were all leftover after making caprese skewers for a friend's bridal shower. As always, I bought way more ingredients than I needed. When feeding a crowd, I always opt to have leftovers than to have too little.

You will need:
*cooked chicken cut into bite sized pieces (optional)
*couscous (I used one cup)
*grape tomatoes
*fresh mozzarella
*fresh basil
*balsamic vingear

1) Boil one cup of water; add salt and stir in couscous. Remove pan from the heat and keep covered for 5 minutes.

2) Fluff couscous with a fork. Mix in your desired amount of chicken, tomato, basil, and fresh mozzarella. I enjoyed this with a dash of balsamic vinegar.

This makes a great summery side dish.

Chickpea Turkey Burgers and Kale Chips

These burgers were something different that we tried. They have a bit of a mushy texture to them, but we didn't really mind. I found the recipe on Oishii. The kale chips are my new obsession. They are seriously delicious and a great way to enjoy a leafy green with some crunch. I have seen recipes for these everywhere, and the one below is how I have had the most success.

For the burgers, you will need:
*1 (15 oz.) can chickpeas, drained and rinsed
*3 scallions, white and green parts, chopped
*1 clove garlic, chopped
*1 tsp. ground cumin
*1/4 tsp. chili powder
*1/4 tsp. salt
*1 tsp. freshly ground black pepper
*a handful of fresh parsley, chopped
*2 Tbsp Worcestershire sauce
*3/4 lb. ground turkey
*2 Tbsp olive oil
*2 rolls
*a large handful of baby spinach leaves, washed
*1/2 a red onion, sliced
*mayo & Dijon mustard

1. In a food processor, combine the first 9 ingredients (through Worcestershire sauce).
Pulse until smooth. Taste to check seasoning.

2. Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties. (You can make mini patties, or 4 larger ones like we did)

3. Add some olive oil to a frying pan and heat over medium high heat. When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.

4. Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard.

For the Kale chips, you will need:
*1/2 bunch of Kale (this is how much we have been using at a time)
*1-2 tbsp of olive oil
*sea salt

1. Preheat oven to 350.
2. Wash Kale and remove stems. Use hands of kitchen shears to pull leaves off the center ribs.
3. Spread the Kale out into a single layer on a cookie sheet lined in parchment paper.
4. Drizzle the olive oil over the Kale and then sprinkle sea salt.
5. Bake for about 10-15 minutes, or until the edges are curling and lightly browned (not burnt)

Pita Chips

This is a simple recipe that I make a lot. Whenever we buy pitas, we tend to only use a couple of them. Once they start to stale, I make these, and we continue to enjoy them. There are a number of ways to make these. We prefer sea salt and olive oil or parmesan and olive oil as toppings.

You will need:
*Pita bread of any size
*Olive oil
*Topping of your choice

1) Preheat oven to 350.

2) Using kitchen shears, cute the pita rounds into triangles. We prefer thinner chips, so I cute the pita triangles into two separate halves.

3) Line a baking sheet with foil. Place pita chips onto foil lined baking sheet, and drizzle with olive oil. Top with parmesan, sea salt, or any spice you prefer.

4) Bake for about 10 minutes, or until the pita chips are browning and the edges are curling.

These are a great chip to pair with sandwiches, and they can also be used in a hummus or guacamole dip.

Cilantro Lime Potato Salad

Cilantro and lime are two flavors that I love together. The combination tastes like summer, and it is a light way to flavor food. This original recipe from Beantown Baker called for lemon and cilantro. As soon as I saw it, I knew that I was going to make it with lime. I brought this to a cookout with friends and everyone seemed to enjoy it. Potato salad with mayonnaise is not really my thing, so I much prefer something like this!

You will need:
*2 lb Red Bliss potatoes, scrubbed
*Kosher salt
*1/2 cup olive oil
*1/2 tsp finely grated lime zest
*lime (I used juice from almost all of it)
*freshly ground black pepper
*1/2 cup lightly packed chopped fresh cilantro
*2 scallions (white and green parts), thinly sliced, or 1 shallot, minced (omitted)

1) Put the potatoes in a large pot of salted water. Bring to a boil, and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork (about 25 minutes).

2)Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick. You do not need to peel.

3) Put half of the potatoes in a large serving bowl. In a small bowl, combine the oil, lime zest, and juice, 1 tsp kosher salt, and several grinds of pepper. Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large spatula to combine well.

4)Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature.

Coconut Chicken with Toasted Coconut Rice

This dinner was a tropical escape during a cold January work week! We felt like we were reliving a bit of our Hawaiian honeymoon. As soon as I saw the toasted coconut rice in Martha Stewart Living, I knew I wanted to try it. Rachael Ray has many recipes we have enjoyed, and these coconut chicken cutlets were no exception. The two recipes paired, are a perfect blend of flavor. If you like coconut, I think you will love this dinner.

Since I started cooking the rice first, here's what you need for that:
*1 tablespoon extra-virgin olive oil
*1/2 cup finely shredded unsweetened coconut (I used sweetened since I had it on hand)
*1 cup basmati rice (I used brown basmati)
*2 cups water
*3/4 teaspoon coarse salt
*2 scallions, thinly sliced on the bias

1. Heat oil in a saucepan over medium heat.
2. Cook coconut, stirring, until golden brown, about 5 minutes.
3. Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
4. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.Garnish with reserved coconut and the scallions.

For the chicken you need:
* 8 chicken cutlets, slightly pounded
* Salt and pepper
* 1 cup flour
* 2 eggs
* 1 cup panko breadcrumbs
* 1 cup grated unsweetened coconut (again, I used sweetened)
* 1 to 2 tablespoons EVOO-Extra Virgin Olive Oil
For chicken sauce topping:
* 1/2 cup pineapple preserves
* 1/2 jalapeño, seeded and sliced into rings
* 1 tablespoon rice wine vinegar or tamari
* 1 to 2 tablespoons chicken stock
* 2 scallions, whites and greens sliced

1. Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.

2. Arrange 3 shallow dishes: Put the flour on one plate, beat eggs with a splash of water in second dish, and combine the panko and coconut in the third dish.

3. Heat a thin layer of EVOO in a large skillet over medium heat. Season the chicken cutlets with salt and pepper, then coat them in the flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.

4. Prepare the sauce-In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. (Mine took longer) Stir in scallions.

5. Serve the chicken with the sauce over it.

Garlic Lime Pork Chops with Cilantro Lime Rice

This dinner was amazing! Both Dave and I thought it was the best new dinner we have tried in awhile. The fact that this was tasty, filling, and healthy, will make it a regular in our dinner rotation. Both of these incredible recipes are from Gina's WW Recipes. You can find her recipe for the pork here, and the rice here. We have never had Chipotle, but this rice is made to be a copycat version of a kind that they make there. I cooked the pork chops on our Cuisinart griddler, and I did dry them out a bit. Next time, I will not cook them quite as long. I tend to always be nervous about undercooking! It often takes me a couple times to get a new recipe perfected to our liking. Even though these were a bit tough, we still enjoyed them.

Garlic-Lime Pork Chops
You will need:
* 4 (6 oz) lean boneless pork chops
* 4 cloves garlic, minced
* 1 tsp cumin
* 1 tsp chili powder (I omitted this because I did not have it, and I did not miss it)
* 1 tsp paprika
* juice of 1/2 lime
* lime zest
* salt and fresh pepper

1)Trim the visible fat off pork.

2) Put the pork in a large bowl. Season it with the garlic, cumin, (chili powder if using), paprika, salt and pepper. Squeeze lime juice on top and add some zest from the lime. Marinade for at least 20 minutes. Preheat the grill to medium heat.

3)Place the pork chops on the grill (See Gina's recipe for broiler directions) Grill the chops for about 4-5 minutes on each side or until nicely browned.

4) I recommend you serve it with this rice recipe below.

Cilantro Lime Rice
You will need:
* 1 cup extra long grain rice or basmati rice (I used brown basmati)
* juice of 1/2 a lime
* 2 cups water
* 1 tsp salt
* 3 tbsp fresh chopped cilantro
* 4 tsp vegetable oil

1) In a small heavy pot, add rice, water, 1 tsp of the vegetable oil, and salt. Boil the pot on high until the water just skims the top of the rice.

2) Reduce the heat to low and cover about 15 minutes.

3)Shut off flame and keep covered an additional 5 minute.

4) In a medium bowl, combine the chopped cilantro, lime juice, rice and remaining oil. Mix together and serve.