Easy Homemade Fresh Tomato Chutney ~ served on Grilled Bread with Ricotta Cheese & Honey

Easy Homemade Fresh Tomato Chutney ~ served on Grilled Bread with Ricotta Cheese & Honey.  This recipe from ~ Ladies Home Journal ~ is so tasty!  It's such an easy way to showcase the fresh tomatoes of summer.

With all of the homegrown tomatoes that my neighbors, Bill & Cheryl, have so kindly shared with us, I've been on the lookout for unusual recipes to use all the different tomatoes in.   (see my recent post using some of the green tomatoes they gave me ~ here)

After looking around, I found a bunch of recipes in the Aug. 2012 issue of ~ Ladies Home Journal ~ that featured fresh summer tomatoes.  After reading the article & seeing the pictures, I decided I just had to try the recipe for ~ Tomato Chutney with Grilled Bread.

It's a sweet & slightly spicy tomato chutney.  It's perfect with the grilled bread, ricotta cheese & drizzle of honey that the recipe calls for.  But, I think it would be just as good served alone on a regular slice of crusty bread, or when served along side some grilled chicken/steak & maybe even tossed in as part of a pasta salad.  If you don't like the tomato skins in the chutney, just peel to tomatoes & then follow the recipe.  This is my new fall-back recipe to use when I've got some tomatoes that are past their prime, but are still good to eat.  I love having good, basic recipes up my sleeve! (just not smeared all over my sleeve ~ haha)

Thanks for all the red & green tomatoes, Neighbors!  I'm just about out... Care to share a few more?  heehee  :)

Low-Fat 'Fried' Green Tomatoes ~ Meatless Monday

'Fried' Green Tomatoes ~ My version is very low fat & low cal, it makes a perfect summetime meal since green tomatoes are so plentiful right now.  I enjoy this recipe from now until frost.  As long as there are green tomatoes, I'm cooking/eating this dish.  :) 

Grandma Bunni was raised in the hills of West Virgina, where eating Fried Green Tomatoes was part of her childhood & she made it a part of mine.  I gotta say, I'm a huge fan of Fried Green Tomatoes, but not of the actual 'frying in oil' that goes along with making it.  When the tomatoes are cooked like that, they are really tasty, but they just have too much fat & calories to let me enjoy them with a clear conscience.

Years ago, I came up with a recipe that allowed me to enjoy this meal anytime I want to ~ and my version of 'Fried' Green Tomatoes is low fat & low cal ~ Yes!  With green tomatoes now showing up in our garden, (and in Bill & Cheryl's veggie garden, thanks for all the tomatoes, Neighbors!) as well as at the local Farmers Market, now is the perfect time for enjoying this ol' homestyle, summertime favorite.  Who says you have to wait for your tomatoes to get ripe before you can begin enjoying them...certainly not me!  

Low-Fat 'Fried' Green Tomatoes

serves 1

recipe can be doubled, just use a bigger skillet

• one medium (or large) green tomato, sliced into 1/4 inch slices
• 1 Tbsp Italian Style/Spiced bread crumbs *
• 1 Tbsp cornmeal * (optional, use all bread crumbs if you like)
• smoked paprika (or regular) ~ for sprinkling on the tomato slices before cooking
• 'I Can't Believe It's Not Butter' Spray ~ for spraying on the tomato slices before cooking (& maybe after, too :)
• Pam, butter flavored or regular
• salt & pepper, to taste
• your favorite hot pepper sauce, to taste

*double the bread crumbs/cornmeal if making a double batch or if your tomato is really big


Heat skillet over medium heat.  Combine Italian bread crumbs & cornmeal and place in small plate for dredging the tomatoes in.

Take the sliced green tomatoes, dredge both sides in the Italian bread crumbs/cornmeal mixture, sprinkle one side with smoked paprika & spray with 'I Can't Believe It's Not Butter' Spray.  (there should be enough moisture on the tomato slices for the bread crumb mixture to stick, if not ~ dip the tomato slices in water & then proceed with the dredging)

When the tomatoes are ready, spray the skillet with Pam & lay the tomato slices in a single layer, with the paprika sprinkled side down, so that side cooks first.  Cook for approx. 3 minutes.  While the first side is cooking, sprinkle the top side of the tomatoes with paprika & spray with ICBINB Spray.  When the 3 minutes is over for the first side, flip & cook the other side for an additional 3 minutes or until the green tomatoes are golden & getting softer, but are still a bit firm. (sorta like how pasta cooks to al dente)

Serve the 'Fried' Green Tomatoes with your favorite hot pepper sauce and salt & pepper to taste.  Add some extra ICBINB Spray to the tomatoes, if you're so inclined. (I'm always so inclined, I love that stuff)   I usually make at least 2 or 3 tomatoes for my meal.  I'll eat the first tomato, while the second one is cooking & eat the second one, while the third one is cooking.  Enjoy!

Ploughman's Lunch ~ how to enjoy a traditional Pub Lunch at home

Ploughman's Lunch ~ You can create this traditional pub grub meal, no matter where you are.  It's so quick & easy to make at home, so enjoy it today, whatever side of the pond you happen to be on. :)

Now that the Olympics are underway in England ~ millions of people, from all over the world, are watching their favorite sporting events today.  Some people are taking part in all of the excitement from the actual Olympic venues, some from the comfort of their homes and some with the camaraderie of friends & acquaintances at their favorite bars or pubs.  For the next two weeks, all eyes will be on London.

Even though we are over on this side of the pond, today I want to enjoy a meal like I would get in a traditional English pub.  We might not actually be in England with Roy's family, but at least we can eat & drink like we're there with them.

As I was deciding what to make today, I couldn't think of a more authentic British pub meal then a ~ Ploughman's Lunch.  In my opinion, this is the ultimate pub grub.  I enjoyed my first Ploughman's Lunch while on my honeymoon in England.  All of Roy's family went with us to a country pub, somewhere in Kent.  We ate, drank & chatted ~ I was completely smitten with hanging out at an English pub, so very different than going to a bar or pub here in the US.  This casual, tasty meal was just perfect for enjoying while hanging out with family & friends at the pub ~ it's easy to eat while you're chatting, it's easy to share & you don't have to worry about your food getting cold if you want to go & get another beer from the pub landlord (aka barkeep/owner).  Like I said, perfect pub grub.

I've thrown together a platter full of all the foods that make us happy & you can make this today, too.  Just load up a platter full of ~ a loaf of crusty bread/butter, sliced ham, your favorite cheeses (including a good English cheddar if you can find it), Branston Pickle (I LOVE this stuff, or add your favorite chutney or pickled veggies), sliced apples, celery, tomatoes, green onion, hard boiled eggs & whatever else that strikes your fancy.  So, here's what we'll be eating today as we watch all the different sporting events & cheer on the athletes as they try to bring home the gold.  Ready yet, for your Ploughman's Lunch platter & a pint of your favorite English brew?  Yeah, me too!

Baked Cod with Summer Vegetables ~ Fish Friday

Baked Cod with Summer Vegetables ~ a tasty recipe from Whole Foods Market.

This is another quick & easy meal that was recently featured in our local paper.  The recipe for Baked Cod with Summer Vegetables is from Whole Foods Market.  It's full of robust Mediterranean flavors & makes a low carb, satisfying summer meal.  The recipe is quick & easy to throw together, then you just pop it into the oven.  I added some Old Bay Seasonings, as well as some onion powder ~ just to up the flavors a bit. 

The fish took a little longer to cook than the recipe called for, but it was worth the wait.  I served the fish with a spoon instead of a fork because the juices that were left in the pan really added to the overall enjoyment of the dish.  The fish & veggies turn out tender & moist and had me looking for more...  :)  If you are looking for unusual ways to prepare your fish, give this tasty recipe a try ~ I'm sure glad I did!

Serve it with a spoon, so you can get some of the flavorful broth with every bite.

Lemon Basil Chicken Tenders with Zucchini Ribbons

Lemon Basil Chicken Tenders with Zucchini Ribbons ~ this chicken dinner has all the sunny flavors of the Mediterranean since it has fresh lemon, lemon zest & basil.  The zucchini ribbons are a low carb stand in for pasta noodles & the tomatoes/green onions give it a 'light tomato sauce' taste. It cooks up quick, so it would be a great midweek meal.

I saw this recipe in our newspaper last week & decided to give it a try.  Happy to say, it was easy to make & we enjoyed it.  I added a few things to their recipe & tweaked/adapted it a bit ~ no surprise there, heehee.  :)  I really enjoyed the sunny flavors of fresh lemon, lemon zest & basil, all mingled together.  This meal kinda reminded me of a low cal, low carb, low fat version of Chicken Piccata.  Just make a few tweaks ~ add a little white wine, capers, exchange the basil for parsley & add a bit of Parmesan cheese ~ & now you've got a whole different meal.   Love when that happens ~ two different recipes for the price of one!   This dinner is quick enough to throw together for a midweek meal, but is nice enough to serve guests.  It's also a good meal if you are eating Fat Flush Plan style...how cool is that?  :)  Enjoy!

Lemon Basil Chicken Tenders with Zucchini Ribbons

serves 2

• Juice of 1 lemon
• zest of 1 lemon
• 2 Tbsp chopped fresh basil  or 1 Tbsp dried basil
• 2 tsp olive oil
• 1 green onion, chopped, green & white parts
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 6 boneless, skinless chicken breast tenders
• smoked paprika (or regular paprika) ~ to sprinkle on chicken while cooking

• 1 medium zucchini 
• 1 small tomato, chopped
• 1 green onion, chopped, green & white parts
• 1 tsp olive oil
• 1 Tbsp water
• salt & pepper, to taste 

Combine first 7 ingredients in a bowl ~ add chicken to the marinade and turn to coat.  Let sit in marinade while you prepare the zucchini ribbons. 

Use a vegetable peeler to shave the zucchini into very thin "ribbons."

Heat a skillet over medium.  Add chicken tenders and the marinade.  Sprinkle on a little smoked paprika on the chicken tenders.  Cook chicken tenders 3 minutes ~ flip, sprinkle a little more smoked paprika on other side, cook another 3 minutes.  (Approx. 6 minutes total, 3 minutes per side) 

While chicken is cooking ~ in separate pan, over medium heat, add the oil & water, when hot ~ toss in zucchini ribbons, tomatoes & green onions.  Cook until zucchini/tomatoes start to wilt & is hot throughout, about 3-4 minutes.  Salt & pepper, to taste.

Serve chicken tenders with any juice from the pan & zucchini ribbons, on the side.  Salt & pepper, to taste.   Enjoy!

Tropical Chicken & Veggies

Tropical Chicken & Veggies ~ This quick-to-make meal is one of my favorites when I just need to get dinner on the table in a hurry.  We really love the unexpected flavor of the tropical fruit in the gravy.  Yummy!

When I'm feeling uninspired in the kitchen & I just need to get dinner on the table, I'll make this easy meal ~ Tropical Chicken & Veggies.

It's really quick to make ~ dinner on the table in about 15-20 minutes.  I'll start by chopping up some veggies & steaming them in the microwave (using a neat microwave steamer I got from The Pampered Chef, years ago).  While those are cooking, I'll make up some Bisto Chicken Gravy (or you could use your favorite jarred chicken gravy) & dump in about a 1/2 can of tropical fruit chunks & simmer on low until ready to serve.   While those are doing their thing, I'll cook up some chicken tenders on the George Foreman Grill & during the 5 minutes it takes to cook the chicken tenders, everything else is finishing up. (those pre-cooked Chicken Fajita Strips I get from Sam's Club are great for this meal, too.  See about them in my Fav Kitchen Food/Ingredients page)  If I have leftover rice, I'll heat it up & we'll eat that ~ if not, I just serve extra veggies.  If I'm feeling ambitious, I'll make a quick tossed salad or maybe just some sliced cucumbers/tomatoes.  When dinner is over, it's pudding cups all around for dessert.  On a night like tonight, quick & easy is definitely the way to go.   :)

Kosher Dill Pickled Green Tomatoes

Kosher Dill Pickled Green Tomatoes ~ such an easy way to enjoy all of the abundance of green tomatoes ~ either now (early in the growing season) or in the late fall (when the frost is coming).  They are a unique & tasty change from cucumber pickles.

I've always loved dill cucumber pickles, so making dill green tomatoes was the next logical step for me.  With the abundance of homegrown green tomatoes in mid summer, I'm all about using them in different & unique recipes.  Who says you have to wait until a tomato is ripe before you can enjoy it?  Not me!  This is also a good recipe for the fall, no need to waste the green tomatoes that won't ripen before a coming frost, just turn them into pickles.  This is such a great way to keep the garden goodness going all season long.

The first picture is from when I first started the 'green tomato pickles' & the last two pictures are from when the 'pickles' were ready to eat, two weeks later.  The color changes as they sit in the dill brine.  The dill flavor really develops & is amazing!  So, next time you are looking for a recipe to use up some of those green tomatoes that are just hanging around in your garden, or that you find at a farmers market, why not give this recipe a try.  No boiling required, you just let them sit in the brine in the fridge ~ two weeks later, they're ready to enjoy.  Easy-peasy! 

Two weeks later & you've got Kosher Dill Pickled Green Tomatoes!

Tempeh ~ Two tasty recipes to tempt your taste buds for Meatless Monday

Tempeh Stew ~ a wonderfully satisfying soup/stew, perfect for a Meatless Monday meal.

Trader Joe's makes very good tempeh...

I was first introduced to the soy product ~ Tempeh ~ by my friend, Karen.  Years (& years :) ago, she shared a savory, tempeh based vegetarian salad with me.  One that she had purchased from a local market in Denver, by the name of Alfalfa's. (who was later bought out by Wild Oats, who was bought out by Whole Foods)  I was instantly smitten.  I had shopped that market many times before, but had never really paid much attention to the deli.  How I missed that little gem, I'll never know!  I discovered that the market had the most wonderful, unusual deli salads ~ full of the freshest ingredients ~ and so many traditional & vegetarian options to choose from.  I was like a kid in a candy shop!  I became an instant deli convert ~ having fun deciding which items to taste test & then deciding which ones to buy/eat now & which ones to take home for later.  I still remember all the fun I had going into that market ~ it was such a great way to get introduced to vegetarian cuisine.  I didn't know it yet, but I was well on my way to becoming a foodie, and this place was a goldmine ~ full of edible goodies, just waiting to be sampled/explored.  Karen & Steve had always had the best salads at their BBQ's & get-togethers, and now I knew their little secret ~ cool!   I've always loved being in-the-know! 

Tempeh has been my friend ever since & I'm always on the lookout for new recipes to try that feature it ~ in either a salad, a side dish or as an entree.  I recently came across these two wonderful recipes (that I made for today's post) from a blog that I follow called ~ The Hungry Hungry Hippie.  I just love reading about what Elise does, day to day & really enjoy trying out some of her recipes.  The recipe for her Tempeh Stew is really easy & really, really good! (really cubed ~ in more ways than one ~haha ~sorry, I crack myself up sometimes :)  She makes hers in the crockpot, but I just did it on the stove, in about 1/2 hour & added some fresh spinach.  It's perfect for a Meatless Monday meal or for anytime you want a satisfying meal that's full of flavor & filling, without being heavy.

Tempeh Salad ~ a WONDERFUL homemade version of Whole Foods Vegan Tempeh Salad

Another one of ~ The Hungry Hungry Hippie ~ recipe's, one that I just love, is her version of ~ Whole Foods Vegan Tempeh Salad.  To put it mildly, it is A.M.A.Z.I.N.G!!  I felt just like I was back at the deli counter of Alfalfa's ~ oh, so many years ago, and it felt so right!  You can eat the salad as a spread on some sliced bread, or stuffed in a pita, or as part of a big salad ~ or like I did, as a spread for your favorite crackers.  I.am.in.heaven!!!  This is my new favorite vegetarian/vegan salad.  Now, if you want to try either of these dishes for your Meatless Monday meal, but don't have some of the vegetarian/vegan ingredients (like the vegan mayo), don't let that stop you.  Just use what you do have & enjoy it for what it is ~ a really tasty dish ~ that may or may not be vegan.  Like I always say, never let not having a certain ingredient stop you from making/trying a new recipe ~ adopt, adapt & improve!  :)

I hope you give either one (or both) of these recipes a try ~and you don't even have to be a hippie to enjoy them!   ~ peace, love & tempeh ~   :)

Salisbury Steak with Beef & Mushroom Gravy

Salisbury Steak with Beef & Mushroom Gravy ~ good ol' homestyle cooking, that's still as good today, as it was way back when.  This was Roy's plate, he had to wait until I took the picture ~ poor hubby!  The meat is hiding under all that tasty beef gravy, so full of fresh mushrooms.  He said it was worth the wait ~ Yum!

When I need to make a quick meal, one that I'm sure everyone will enjoy, I know I can always count on ~ Salisbury Steak.  It was a meal I always enjoyed as a kid.  I know this budget friendly recipe has been around for decades ~ no, make that eons.  :)   I like the idea of still making it for my family today, just like Grandma Bunni did for ours, all those years ago.  It always gives me the warm fuzzies to think of how food that has been enjoyed by our family, for decades, can still be enjoyed today.  Across time & space, recipes link the generations.

I throw together my version of  ~ Grandma Bunni's Salisbury Steak ~ just like she did.  She didn't have a recipe, per se, she did it all by memory & using what was needing used up. The Salisbury Steak always started out with... 

Grandma Bunni's Salisbury Steak
makes 4~5 servings

• one pound of lean ground beef
• 1 egg
• a shot of Worcestershire sauce
• a handful of bread crumbs
• a few rings of onion, chopped & some spices...

but from there it could include anything that she thought would be a good addition, like...

• a little sherry
• some canned green Ortega chiles
• some chopped, stewed tomatoes
• or maybe some minced garlic 

Then it would get all mixed up together, be shaped into 4 or 5 oval patties & then cooked in a skillet with a little oil.  While the meat was cooking, in a separate pan she'd make the beef & mushroom gravy.  When the meat was finished being cooking/drained, she'd pour the gravy over the meat & let it all simmer together for a few minutes, then it was ready to serve.
 

Grandma Bunni would make her beef & mushroom gravy from scratch, like so many cooks from her generation did, but I always just use Bisto Beef Gravy.  I'll add either some canned mushrooms or fresh, sauteed ones to the prepared gravy.   I'll serve the dinner with whatever veggies/sides I have handy.  I found this recipe, that says it's from a Weight Watchers Salisbury Steak recipe, that sounds really quick & easy.  I think I'll give it a try myself, next time I make this meal.  I always like to try out new recipes, especially when it gets such good reviews from other cooks.  :)

Enjoying 'Ice Cream' made from bananas ~ Strawberry Cacao Nib & Matcha Green Tea ~ non-dairy frozen treats

Strawberry Banana 'Ice Cream' ~ it's amazing that so few ingredients can make such a wonderful frozen dessert.  It really gives 'real ice cream' a run for it's money.

My friend, Denise, posted a photo recipe, from Incredible Smoothies, on Facebook the other day.  I took one look at it & was in the kitchen within minutes, making a tweaked version.  The original version was called ~ Cherry Chocolate Chip Ice Cream & used 2 frozen bananas (sliced), 1/2 cup frozen cherries and about 4 tablespoons coconut water, blended in a food processor until creamy & then topped with cacao nibs.

Well, I was all out of frozen cherries, (Yeah, I know.  You'd think I would've had some, considering all the stuff I can pull out of the freezer & pantry on the fly! :) so I substituted frozen strawberries.  This vegan, raw, non-dairy, banana based 'ice cream' turned out really good.  The banana flavor disappeared, just leaving the creaminess behind & the strawberry flavor was nice.  Next time I get frozen cherries, I will definitely try making this again.  You could just as easily use plain water, or another liquid in the recipe, since the coconut water didn't seem to add anything that I could tell.  The cacao nibs added a surprisingly nice, crunchy texture to the dessert, but you couldn't really taste the dark chocolate flavor much...that is until you had to pick the nib bits out of your back teeth ~  not that that's a bad thing, it was just unexpected.  Even with that being said, I'd still add the cacao nibs for the unusual crunch they provided.

Matcha Green Tea Banana 'Ice Cream' ~ this is one of my favorite ice cream flavors, so simple, yet exotic.

Once I made one banana ice cream, I decided I might as well make another.  One of my favorite 'real' ice creams is Green Tea Ice Cream, so I looked around & found a recipe for Matcha Green Tea Banana 'Ice Cream'  that also used bananas & had the same basic makeup as the previous frozen delight.  I only added the matcha green tea powder to the recipe, since that is all that I had at the house.  It's not quite the same green tea ice cream that I get at the Chinese restaurant, but it satisfied my craving for that subtle, exotic ice cream flavor.   With this summer weather being as it is, I'm looking for desserts that will help to make us all feel a little bit cooler.  Using frozen fruits, in this unusual way, makes having a sweet treat at the end of a meal so easy & so very tasty, just how I like it.  :)

Grilled Pork Chops, Peaches & Cabbage ~ Loving my George Foreman Grill!

Grilled Pork Chops, Peaches & Cabbage, using my George Foreman Grill ~ I love cooking this way ~ no added fat, quick cooking time, the grill marks.  It's such an easy way to cook during this extra HOT summer!  :)

I just had to share how much I love my George Foreman Grill!  I've been using it a lot more now that it's been so hot & every time I cook with it, I wonder why I don't use it more.  I've finally figured out how to clean it quickly & now that I've conquered that obstacle, the sky's the limit! 
 

Ready to serve dinner up ~ Family Style.  How impressive it that platter to bring to the table?  Smiles were all around!

My favorite thing to cook on it is a ~ thin cut, lean pork loin chop ~ it cooks in about 5 minutes & tastes wonderful!  It's now one of our favorite meals & since it's a lean cut and since you don't add any extra fat to cook on a Foreman Grill, it's a good choice when I'm watching my calories.  I always use Penzeys Spices Pork Chop Seasoning ~ I think it has the perfect blend of spices to achieve that 'pork chop flavor' that we love so much. I preheat the grill, sprinkle the seasoning on both sides of the meat, close the lid, cook for 4 minutes, give the chops a flip, cook 1 more minute & it's ready!

Grilled Pork Chops with sliced Grilled Portabella Mushrooms ~ all done at the same time on my George Foreman Grill!  It's such an easy way to cook, give it all a quick spray of I Can't Believe It's Not Butter Spray & we're good to go ~ I just love it!

I think the best part about cooking with it, is that it doesn't heat up the kitchen ~ YES!  Here's to using my George Foreman Grill even more often during this really HOT summer of 2012!

Spaghetti Pie Casserole ~ getting creative with leftovers

I had a bunch of spaghetti left over one night & knew I had to spruce it up for the next go-around.  I remembered Grandma Bunni used to make something she called her special ~ Spaghetti Pie Casserole ~ whenever she had an abundance of leftover pasta, so I decided to follow suit.  She always threw things in in layers ~ like shredded cheese, cooked spinach or veggies, ricotta or Parmesan cheeses, or maybe even some sour cream mixed with chopped green onions & then she topped it all with another layer of cheese.  Of course, back then she used all full-fat ingredients, I don't think they knew what reduced calorie or low-fat was back then. (ah, the good old days ~ heehee)  Looking back, I never knew I was enjoying leftovers, to me it was just having her special ~ Spaghetti Pie Casserole.  And as I remember it, there were never any leftovers.  :)

For my rendition, I layered the already spaghetti sauced-tossed pasta (I dare you to say that, fast, 3 times :) with some low fat shredded mozzarella & low fat ricotta, threw in some cooked zucchini, along with some fresh basil, chopped green onions & some extra Italian spices.  I topped it all with grated Parmesan & low fat shredded cheese blend ~ then baked it in the oven until it was all hot & bubbly. I added a salad & garlic bread and dinner was served.

It really is a tasty enough dish to make it on purpose, not just to be used as a vehicle for leftover spaghetti.  So, if you want to try making it from scratch, here is a recipe that sounds like it would be really good & popular with both grownups, as well as with kids.  Buon Appetito! 

Grilled Cuban Chicken Tenders & Mango Salsa

Grilled Cuban Chicken Tenders with Mango Salsa ~ served with Cilantro Lime Rice & Black Beans.  Fresh mangoes really make this salsa rumba & the George Foreman Grill makes cooking the tenders a breeze!

Whole Foods had a sale on mangoes the other day, so I bought a few...OK, I bought a lot.  They looked so good, I just couldn't refuse.  So, I've been enjoying playing around with them & indulging in a few tropical recipes.  I decided a fruity salsa would be a perfect way to add some pizazz to a weekday chicken dinner & as long as I was making salsa ~ I decided to give the meal some Cuban flair.

Cuba Libre cocktail & mangoes ~ doesn't get any fresher than this!

I marinated some chicken tenders, for about an hour, in a Cuban inspired marinade.  While the chicken tenders were doing their thing, I made some rice, black beans & the Mango Salsa.  To jazz up the rice, I added some chopped, fresh cilantro & a squeeze of lime juice.  I doctored up a can of my favorite black beans with ~ a little bit of cumin, fresh lime juice, fresh chopped white onion & cilantro.  I let the black beans simmer gently, while the rice was cooking/chicken was marinating/mango salsa was being made ~ so all the flavors could meld.  While I was in the kitchen, I decided to really get into the Latin spirit of the meal & had a Cuba Libre cocktail while I was making dinner.  Ahh...  :) 

The dinner was full of rich, Latin flavors & the Mango Salsa was the perfect topping for the grilled chicken tenders.  The meal was really easy to pull together & was pretty simple to do.  Marinating the meat took the longest, but cooking it was only 5 minutes on the George Foreman Grill.  I already had everything ready to go long before the marinating was done, so once the chicken was on the grill, dinner got to the table pretty quick.  I love when the idea in my head for dinner works out so well in the kitchen!

Mango Salsa

makes approx. 2 cups
 

Mango Salsa is my new summer favorite, it's amazingly good!

• 1 cup chopped fresh mango (can use frozen mango, but the salsa will be mushier)
• 1 medium tomato,  chopped
• 1/2 cup chopped onion, sweet or purple (rinsed & drained after chopping)
• 1/4 cup fresh chopped cilantro
• 1 Tbsp fresh squeezed lime juice, or to taste
• 1/2 fresh jalapeno ~ or to taste, finely diced ~ optional
• 1/2 tsp cumin
• 1/4 - 1/2 tsp salt, or to taste (try 1/4 tsp first, then add more if needed)

Blend all together in a medium bowl & let salsa sit for 10 minutes so the flavors can develop.  Taste & adjust seasonings if needed, then serve over the grilled chicken tenders or with chips.

Grilled Cuban Chicken Tenders

marinade for 3/4 pound of chicken tenders, can be doubled
the longer it marinates, the more flavor it absorbs

• 2 Tbsp fresh squeezed lime juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp rum (optional ~ could also use wine, beer or sherry)
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt (optional ~ some like to marinate with, some without)

Blend all ingredients together, then pour into a ziplock bag, toss in chicken tenders & massage marinade onto the tenders.  Seal the ziplock baggie & let marinate in fridge for at least one hour.  Turn the bag over a few times as it sits in the fridge.  When ready to cook, drain off the marinade & discard.  Pat the chicken tenders to remove some of the excess marinade before cooking on the preheated Foreman Grill. (I've found if I leave too much marinade on meat, when I use the Foreman Grill, it 'steams' it more than grills it.  Personal preference, so leave it all on if you like)   Cook chicken tenders for approx. 4-5 minutes, or until done.

Spoon the Mango Salsa over the grilled chicken tenders & serve with the jazzed up rice & black beans.  Now it's time to enjoy your Cuban feast!  Care for another Cuba Libre?  Don't mind if I do...   :)

  

Café Mocha Protein Smoothie

Café Mocha Protein Smoothie ~ What a perfect way to start your day!

I was craving a foo-foo coffee drink this morning, but had no plans on going out & spending a bundle to satisfy a craving.  So, I decided to combine my morning beverage with my breakfast & came up with a Café Mocha Protein Smoothie.  I threw in some spinach & oatmeal to up the nutrition, as well as unsweetened cocoa powder to give it that deep, rich chocolate flavor.   The smoothie came out rich & thick, full of that mocha flavor that I love so much.  You can't taste the spinach or oatmeal, at all ~ they're sneaky like that.  Oh, yeah ~ it fit the bill perfectly.

All I can say is ~ Good Morning, Sunshine!

Café Mocha Protein Smoothie

makes 1~2 servings  

• 1 cup fat free milk
• 1 scoop vanilla or chocolate protein powder
• 1/3 cup frozen banana slices
• 1 /4 cup quick oatmeal
• 1 large handful fresh spinach 
• 1 1/2 Tbsp unsweetened cocoa powder, or to taste
• 1~2 tsp instant coffee, regular of decaf (depends on how strong you like your coffee flavor & octane  :)
• 1 tsp vanilla extract
• pinch of cinnamon
• 2 packets Equal (or your sweetener of choice, to taste) 
• 6 ice cubes

garnish with ~ 

• whipped cream, coffee bean & chocolate shavings ~ if desired

Throw all ingredients into your blender & whirl away until completely blended & frosty.  Top with the garnishes if desired.  Enjoy! 

Is it time for a coffee break yet?

Greek Veggie Scrambled Eggs ~ It's all Greek to me!

Greek Veggie Scrambled Eggs ~ all the freshness of a Greek Salad mixed with eggs for a perfect breakfast.  Low carb, low fat & low cal ~ great for brunch, too.

Greek Veggie Scrambled Eggs ~  I'm on a Greek Salad kick right now & have been enjoying one every day this week, but I've been using spinach instead of lettuce. (I've been craving spinach, what can I say)   I'm lucky that my new next door neighbors, Bill & Cheryl, have been sharing some of their homegrown veggies with us & that makes for a lot of fresh salad fixin's.  Tomatoes & cucumbers are so much better when you can just go outside & pick them right off the vine.

I've also been talking to my friend, Misty, about the different ways that they cook all those glorious, fresh laid eggs she gets from her hens. (see my recent post about her best egg layer, Little Bessie, here)  One of the ways her family likes to eat the eggs they gather, is to scramble them with cooked spinach.  Say no more....


So, today I made a hybrid version of a Greek salad & spinach scrambled eggs and came up with a ~ Greek Veggie Scrambled Eggs ~ dish.  The meal turned out great!  I prepared all the veggies like I was going to make a salad, then I sauteed them in a little olive oil until the spinach wilted.  I then added the scrambled egg mixture to the cooked veggies, added some Greek seasoning blend, extra oregano (I like a lot of oregano in my Greek dishes), salt & pepper and finished cooking the scrambled eggs.  After I plated it, I added some crumbles of reduced-fat Feta cheese & a few sliced black olives (I ran out of Greek olives, darn it!) ~ and I was good to go!

I'm so glad I have friends who inspire me to come up with unusual combos in the kitchen, especially for a Meatless Monday meal, it makes cooking so much more fun! 

Tropical Coconut Mango Breakfast Cookies

Tropical Coconut Mango Breakfast Cookies, with optional white chocolate chips ~ With pineapple, macadamia nuts, coconut & mango ~ these breakfast cookies let you enjoy a taste of the islands in your own kitchen.  :)

I decided to try making a new Breakfast Cookie without using bananas, just for a change of pace.  I thought pureed mangoes would work in a similar way as the mashed bananas & I'm happy to report they do!  Summer is in full swing & I'm really jonesing for the beach, tropical climes & some Jimmy Buffet on the radio ~ so this Breakfast Cookies is my way of living on island time ~ in my Midwest kitchen.   :)

I love eating fresh mangoes!

Since I was using all mangoes, I thought I might as well really embrace the tropical vibe, so I included the flavors of coconut, pineapple & macadamia nuts.  I figured as long as I was splurging, I might as well add some white chocolate chips to some of the cookies, too & just let me say they were divine!  I felt like I was eating a healthier, coconut-y  version of a White Chocolate Macadamia Nut Cookie ~ YIPPEE!  They are flour & egg free and have no sugar added (unless you include the optional white chocolate chips).   Roy is a big fan of this new cookie flavor & I hope you will be, too!

For those of you who are you're not a fan of bananas, this will be the cookie version for you.  If you are a fan of bananas & not of mangoes ~ then make them that way instead...or maybe try it with 1/2 mango & 1/2 banana.  Add the vanilla protein powder, or not ~ same goes for the coconut.  Just go native, tweak this recipe as you see fit & make it your own.  Happy sailing!  Now, were did I put my Buffet CD's....

Tropical Coconut Mango Breakfast Cookies ~ with pineapple, macadamia nuts & optional white chocolate chips

makes 12 large or 16 regular sized cookies

• 2/3 cup mango puree ~ from fresh or frozen (about 2 fresh mangoes) (*can exchange 2 mashed bananas for the pureed mangoes or use 1/3 cup mango puree & 1/3 cup mashed banana)
• 2/3 cup unsweetened applesauce
• 1/3 cup crushed pineapple ~ drained 
• 1 tsp cinnamon
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 1 1/2 cup old fashioned oatmeal ~ uncooked
• 1/4 cup golden raisins (I used the golden raisins for their light color in this recipe , it's OK to use regular dark raisins if you prefer)
• 1/4 cup chopped macadamia nuts ~ (OR ~ use chopped walnuts if you prefer)
• 1 scoop vanilla protein powder ~ (optional)
• 3 Tbsp unsweetened flaked coconut ~ (or sweetened, if you like that kind better or already have that in your pantry)
• 1/4 cup white chocolate chips, or to taste (optional ~ if you feel like splurging :)
• additional coconut flakes for sprinkling on top of the cookies ~ if desired

Preheat heat oven to 350 degrees.

In a large bowl mix ~ mango puree (and/or mashed bananas, if you are using those), applesauce, crushed pineapple, coconut extract, vanilla extract & cinnamon until well combined.

Stir in the dry ingredients ~ oatmeal, coconut flakes, raisins, macadamia nuts (or walnuts) & protein powder (if you're using) ~ combine until well blended.  Let mixture sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds or bars. Add white chocolate chips to top of breakfast cookies, if using, & press them into the dough (OR, just mix them in with the dry ingredients, see above).  Sprinkle some additional coconut flakes on top, if desired.

Bake approx. 35 minutes, or until golden & done.

Enjoy!

Spinach ~ fresh, frozen or canned ~ It's all good!

'Creamed' Spinach ~ Made with Greek yogurt & bacon bits.  I just doctor-up basic fresh cooked spinach ~ it's such a quick, easy & low fat way to enjoy this traditional side dish.

I guess I'm really lucky, my son just loves spinach!  I never have to ask him twice if he wants spinach with his dinner.  Yes!   He loves it fresh, frozen or canned.  It all started when he was little & was watching Popeye cartoons.  Finding a brand that had Popeye on the label was all it took for him to decide he liked it, too.  Wherever he gets his motivation from works for me! 

I prefer to cook my spinach from fresh & usually just buy it in the pre-washed bags.  It's just too easy to follow the cooking directions on the bag ~ then just add a little butter/salt/pepper & we have a wonderful side dish in minutes.  Sometimes I'll doctor-up the cooked spinach (either fresh or frozen) & add a little bit extra ~ usually some onion powder, bacon bits & Greek yogurt.  I'll give it all a good stir, add an extra dollop of Greek yogurt & then we have a quick and easy 'Creamed' Spinach that is really, really tasty & much lower in fat and calories than a traditional creamed spinach.

Fresh Cooked Spinach ~ It's so easy to make, just follow the directions on the pre-washed bag, (use either baby or regular leaf spinach) & in about 3-5 minutes you're finished.  Sometimes I'll add some chopped walnuts or maybe a little fresh lemon juice to the spinach, just to brighten up the flavor.

I've already written a lot of posts about how much I like to use spinach in different ways ~ in green smoothies, in Indian food, as well as in soup, salads & pasta dishes.  I really think this super green food is so versatile ~ just type in the word spinach in my 'Search this blog' area & check out all the different ways I've cooked with this jolly green giant of the veggie world.  :)

 

Farm Fresh Eggs ~ as close as a little backyard farm

Grilled Pork Chops & a Little Bessie egg for brunch ~ this is the perfect way to enjoy one of these fantastic eggs!

 

Little Bessie

When I need fresh eggs, I most often get them from my friend, Misty.  She & her family have a flock of chickens & whenever I need a dozen eggs, I just give her a call & the next day I pick up some of the freshest eggs this girl has ever had the pleasure to eat.  They are always extra large & are full of rich flavor ~ & nothing like the ones you get at the market.

One of Misty's best egg layers is a little chicken by the name of Little Bessie.  Now, Little Bessie doesn't act like a regular chicken ~ she acts like a pet  & because of her sweet personality, she is treated just like one of the family.  She gets some special privileges & enjoys roaming around with the family when they are in the yard, following whoever happens to be out in the yard with her.  She's also been known to roost on a lap, if one becomes available.  This is one people-person chicken!

Little Bessie & Misty's dog, Able ~ hanging out together in the backyard

a Little Bessie vs. Ex-large egg

one egg with double yolks

Now,  Little Bessie is smaller than all of the other hens & is a bit scrawnier than the other hens ~ but, man, can that chicken lay some H-U-G-E eggs.  I'm not talking big, I'm talking ginormous!!  I've never seen eggs this big & how this little hen does it, just amazes me.  She doesn't always lay them this big, but when she does & if we happen to get one, we are thrilled.  They have double yolks & it's fun to crack one open ~ it's like winning the egg lottery! 

Whenever we know we're getting a double yolk egg, we cook it simply.  With a rare treat like this, why would you make it any other way?  Usually I make the egg Sunny Side Up, just so I can see the twin yolks, in all their bright, yellow glory.  Just one of her double yolk eggs, literally takes up the entire plate.  All I can say is ~ Wow!

Rare double yolk hard boiled egg...

I did decide to hard boil one the other day.  I was curious as to what a hard boiled, double yolk egg would look like & here it is...  How cool is that?

Eggs are a big part of ~ Phase One ~ of the Fat Flush Plan Diet.  I go back on the two week, Phase One, part of the diet from time to time ~ just to get back on track.  With the ability to get such fresh & well cared for eggs, it makes eating my breakfast eggs or hard boiled egg snacks, such a pleasure.

Thanks for all the fresh eggs Misty & of course you too, Little Bessie!