Summer Squash and Sole Tacos with Pineapple Salsa

I found this off a blog I follow. This meal is super easy, and you can use fresh summer produce. 

Image via mrs.cropper.blogspot.com

small corn tortillas
sole fillets (or tilapia or whichever white fish you prefer)
summer squash (I used yellow and green zucchini)
canned crushed pineapple 
onion
cilantro
lime
chili powder
olive oil
salt 

What you do:
Cut up your squash into spears, drizzle them with olive oil and coarse salt, then roast them on a cookie sheet in a 425 degree oven until they are tender and beginning to brown (15 minutes-ish). 

Once the squash comes out, turn the oven up to broil. To prep the fish, spray each side of the fillets with cooking spray, and dust a tiny bit of chili powder and salt on them. They cook for 7-10 minutes.

While the oven is doing all the work, make the salsa by combining about a half a can of the crushed pineapple with a 1/4 of an onion, diced, and about a 1/3 of a bunch of cilantro. 

Fry up your corn tortillas with olive oil and salt. 

To serve, layer the sole, squash, and salsa on a tortilla and top it off with a bit of fresh-squeezed lime juice.

Chicken with Feta Cheese and Tomatoes

Anything with feta, tomatoes, and basil is sure to win be over. We had this last night and served it with corn on the cob and peasant bread. Definitely hit the spot for the summer.

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 Tbsp feta cheese

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized- about 15-20 minutes. In a large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3- 5 minutes before slicing so it stays nice and juicy. IN the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil.

Make sure not to forget the balsamic vinegar, it makes a big difference. Enjoy!

Chocolate mint cookies

My neighbor in Idaho gave me this recipe. They are so yummy!!

2 1/4  c  flour
2/3  c  baking cocoa
1  t  baking soda
1/4  t  salt
1  c  butter, softened
3/4  c  sugar
2/3  c  packed brown sugar
1  t  vanilla extract
2  large eggs
1/2  bag  chocolate chips
1/2  bag  mint chips

Preheat oven to 350°.

Combine flour, cocoa, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Add flour if cookies go flat.  This is a fairly stiff dough, and I find that they work out best if you roll them in a ball before you place them on the cookie sheet. YUMMY!!!
*It would probably be good with peanut butter chips too.

Spicy Beef and Broccoli Stir Fry

1/4 C soy sauce
1 T cornstarch
2 T vegetable oil
1 boneless beef top sirloin steak (1 1/2 pounds), trimmed
3 C broccoli flowerets
1 med. onion
1 med. red pepper
2 garlic cloves, pressed
1 tsp. peeled fresh ginger root, finely chopped
1/4 tsp. red pepper flakes
1/2 c. beef broth

Whisk together soy sauce, cornstarch and 1 T of the oil. Cut steak lengthwise in half and then crosswise into 1/4" strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 min. to marinate. Cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin 2" strips. Heat 1 tsp. of the remaining oil over medium-high heat. Add half of the beef, garlic, ginger and red pepper flakes to skillet. Stir fry until outside surface of beef is no longer pink. Remove from skillet and keep warm. Add 1 more tsp. of oil to the skillet and heat until hot. Stir-fry the rest of the beef, garlic, ginger and red pepper flakes. Remove from skillet. Heat remaining 1 tsp. oil in same skillet until hot. Add broccoli, onion and bell pepper until crisp-tender. Return beef to skillet, add broth. Bring to a boil for 1 minute, stirring until sauce is slightly thickened. 4 servings. Serve over hot cooked rice or Asian noodles.

Whole Wheat Pancakes/Waffles

This recipe comes from my Great Grandma Jones. I've tried other recipes, but I always come back to this one. It's so simple and really healthy. We always put peanut butter, apple sauce, and a little bit of maple syrup on top. Just to make it more healthy and filling.

1 C. Buttermilk
1 C. Wheat Kernels
Blend for two minutes. (Use your blender)

Add:
2 eggs
1/2 C buttermilk
1 tsp salt
1 tsp baking soda
1/2 C oil
Blend for 4 minutes and than cook on a hot pan.

Note: If I don't have buttermilk, I just use milk and add a little lemon juice to it.

Cucumber Salad

I am pretty sure I could eat this salad every day for lunch. Light, fresh and oh so yummy!

1 English cucumber, peeled and diced

1/2 pint grape tomatoes

1 cup cottage cheese, rinsed and drained

2 tablespoons olive oil

1 tablespoon rice vinegar

kosher salt

fresh ground pepper

Toss everything together. Season with salt and pepper to taste.

Lemon Gnocchi with Spinach and Peas

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240959?mbid=ipapp

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Ingredients

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi (preferably De Cecco)
• 1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Basil Chicken in Coconut Curry Sauce

This comes from my family cook book, and is one of my favorites!

3 skinless, boneless chicken breast halves

2 tsp curry powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

1 tbsp olive oil

1 14 oz can light coconut milk

1 tbsp cornstarch

1 tbsp dried basil

1 tsp grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1 inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 ours. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. 

Note: By seeding the jalapeno peppers you lose most of the spice/heat but retain great flavor.