Grilled Chicken and Veggie Skewers

We had these last night and I loved them.  Fast sunday dinner always tastes soooo good.

I did all the tomatoes on one skewer and all the zucchini on one skewer and all the mushrooms on one skewer...and so forth, so that it would cook evenly.  Plus I don't love to mix my chicken with veggies on skewers.

Grilled Chicken and Veggie Skewers
Recipe by Our Best Bites

Ingredients:

1 lb. chicken breasts, cut into small, bite-sized pieces

1 each yellow and green zucchini squash, cut in half (if large) and sliced

8 oz. small whole mushrooms, stems removed

1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces

1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)

Sweet cherry tomatoes

1 recipe of Zesty Italian Dressing (below) or 1 bottle of Berenstein’s Italian Dressing

Prepare Zesty Italian Dressing:

1/4 c. white vinegar

1/4 c. lemon juice

2 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes (this really doesn’t add much heat; it’s better with it!)

1/4 tsp. black pepper

4 cloves garlic

1 c. canola oil

1/3 c. Parmesan cheese (either fresh or from a can)

3/4 tsp. Italian seasoning (add more if needed)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).

Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.

Sweet and Spicy Pork and Pineapple Tacos

Another super easy recipe.  These weren't Jeff's favorite, but I really loved them.  First for the flavor, but second for how easy they are to prepare.

I made them on an afternoon we had soccer and swim and would be out of the house almost the entire afternoon.  I prepped the meat and spices and pineapple, so when we got home I just had to cook them.  It was really quick and easy.  The pork is really killer in this recipe, it's so tender.   I didn't add any toppings to them and I think they were perfect.  I considered pico, but I think the tomato would be weird with the pineapple.

• Ingredients:
• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions:

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces). 
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes. 
3. Stir in the cilantro. Serve with corn or flour tortillas.

Grilled HOney Mustard Rosemary Chicken

This was delicious.  Perfect for grilling and memorial day and summer.

Perfect for sunday.  I marinade it while we are at church, serve with a green salad and roasted veggies.  Makes for an easy after Sunday dinner, especially if you are on top of things and prepare veggies and set the timer on your oven to start before you get home.

Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 3 cloves garlic, finely minced 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh rosemary, coarsely chopped (my neighbor has a rosemary plant, so I just sneak over and snip some sprigs, but it would probably be good with dried.)
• 2 pounds boneless, skinless chicken breasts or thighs
• Lemon wedges for serving

Directions:

1. Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken. 
2. Refrigerate for at least one hour or up to 24 hours. 
3. Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes. 
4. Drizzle fresh lemon juice over the chicken and serve (or serve the lemon wedges alongside).  (I forgot to do this and we still liked it.)

Best Peanut Butter Cookies Ever

I don't love PB cookies. I love these. Rob says they are the best Peanut Butter cookies he's ever had. Loved them. I followed the weight measurements with a digital scale and they were perfect.

From Mel.

The Best Peanut Butter Cookies

YIELD: MAKES ABOUT 3 DOZEN COOKIES

I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.

INGREDIENTS

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 2 cups creamy peanut butter (see note)
• 1 1/2 cups brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 2 large eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. 
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. 
4. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy. 
5. Add the dry ingredients and mix until combined. 
6. Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
7. Bake for 10-11 minutes until puffed. Don't overbake.
8. Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness. 
9. Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).

Mom's Bread

Before I accidently delete this picture again...

Cilantro Lime Vinaigrette Grilled Fish Tacos

Fish Tacos.  I love them.  If they are on a menu at a Mexican Restaurant, I always get them, these are pretty darn good, and probably my favorite homemade to date.

Recipe found here.

Cilantro Lime Vinaigrette:  (This is a Cafe Rio Copy cat (not the creamy dressing))
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic (I used one clove and didn't blend it.  I just cut it into fourths and added it to the dressing, so you get a really mild garlic flavor.  I really don't like strong raw garlic flavor)
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

For the tacos, I marinated 4 Tilapia Filets for 20minutes in the vinaigrette.  Grilled (on a piece of tin foil so it wouldn't fall through the grates when flipped)  for about 5 minutes.  

Shred cabbage (purple or green) and toss with more of the marinade.  Fish tacos are incomplete without cabbage.  Serve on Corn tortilla.

Additional toppings you might like:

pico de gallo (whatever you like)
avocado
mango
cotija cheese

Skillet Taco Pasta Shells {30-Minute Meal}

I kind of loved this. It's not fancy, but I made it because I had all the ingredients in my house already and I was in a comfort food kind of mood. It made for a super quick lunch. And it kind of reminded me of a delicious, non-processed version of Hamburger helper. I think kids would love it. From Mel.

Skillet Taco Pasta Shells

YIELD: SERVES 6

INGREDIENTS

• 1 pound ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
• 1 teaspoon garlic powder or 2 cloves garlic, finely minced
• 14.5-ounce can diced tomatoes (I used a pint I bottled, and they were so good)
• 8-ounce can tomato sauce
• 1/2 cup salsa verde (green salsa or green enchilada sauce) A dusty can from my pantry...
• 15-ounce can pinto beans, rinsed and drained I used black beans instead
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 1/2 cups medium pasta shells (like these) I did a bit less here. Probably 2 1/4 because I like more sauce
• 1 1/3 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro for sprinkling
• Sour cream, olives and salsa for serving (optional)
• I heated up some frozen corn and threw it in at the end instead of having it on the side. I liked it.

DIRECTIONS

1. In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. 
2. To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar. 
3. Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes. 
4. Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The pasta will thicken as it rests. 
5. Serve with sour cream, olives, and salsa, if desired.

Applesauce Oat Muffins

From Mel's. I made these and they were a great, simple muffin. The girls devoured them. They weren't too sweet, but I still might try going down to 1/4 cup of sugar next time. I don't like things very sweet.

Healthy Applesauce Oat Muffins

YIELD: MAKES 12 MUFFINS

I always double this recipe because they freeze so well!

INGREDIENTS

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce 
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar 
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

DIRECTIONS

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. 
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)

Chicken Milano Pasta

This was super good. Too good. I think I ate most of it all by myself.

Macaroni Grill Chicken MilanoI will definitely double this recipe next time I make it.
1-2 tablespoons butter
2 cloves garlic minced
½ cup sun dried tomatoes, chopped
½ cup chopped mushrooms I used a cup of baby portabella mushrooms. I love them.
1 cup chicken broth*
1 cup heavy cream I used half and half.  I think if I make this often I will use whole milk.
1 chicken breast, diced*
Salt and pepper to taste I added at least 1/2 tsp salt
2 tablespoons olive oil
2 tablespoons fresh basil I used a sprinkling of dried basil
1 packet fresh fettuccini or bow tie pasta
Parmesan cheese

1. Heat a large skillet over medium heat; heat oil. Season chicken pieces with salt and pepper; cook until lightly golden and juices run clear, about 6-8 minutes. Take chicken off heat and set aside.
2. In the same skillet, melt butter over low heat, and cook the garlic till fragrant. Add a Tbs of flour and cook it for a minute. Then add the cup of the chicken broth.
Add the tomatoes, increase heat to a boil. When you reach a boil, reduce to a simmer for about 10 minutes leaving uncovered. I added the mushrooms here so that they cooked down and flavors melded.
3. Add the cream, and bring back up to a boil, stirring continuously. Once boiling, reduce heat to a simmer, add cooked chicken; continue to stir until sauce has thickened, about 5-8 minutes.
4. Meanwhile bring a large pot of water to boil. Cook pasta to al dente according to package directions. Drain pasta and put back into warm pot; pour the sauce over the warm pasta, sprinkle with fresh basil and parmesan cheese. Serve warm. I never mix my pasta and sauces together like this because the pasta drinks up all the sauce. I like to ladle it over the pasta.
*Note: This pasta could easily be made vegetarian by excluding the chicken and using vegetable broth rather than chicken broth. The flavor would still be fantastic. I didn't add chicken today because I didn't feel like messing with chicken and Jimi wasn't home. I will def use chicken when I make this for him.

Smothered Crispy Pork Cutlets with Cauliflower Mash

Mel just posted this and we tried it yesterday. Rob died over it. I loved it too. The cauliflower mash was new. I thought it was a good way to squeeze some veggies into the dinner. I think next time I might do half cauliflower, half normal mashed potatoes though. It was a bit watery on its own. Half this recipe served us with leftovers to spare.

My changes in red.

YIELD: SERVES 6-8

The pork can be made ahead of time and kept in a single layer in a baking dish in a warm oven (set to about 170 degrees) for up to an hour. Also the cauliflower mash can be made several days in advance, stored in the refrigerator, and warmed in the microwave or in a baking dish in the oven for serving. 

INGREDIENTS

Pork:
• 2 pounds pork tenderloin(s), trimmed of excess fat (They only had pork chops at the store, so I used those instead. I thought they were great.)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter 
Sauce: 
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces baby bella mushrooms, stems removed and discard, mushrooms halved
• 1 medium shallot, finely minced (I used a yellow onion, just as good)
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour (I just scooped some that was leftover from breading the pork)
• 3 cups low-sodium beef broth or stock
• 1 cup half-and-half
• 3 tablespoons chopped fresh parsley (skipped this)
Cauliflower Mash:
• 2 heads cauliflower, florets
• 2 tablespoons butter
• 2 tablespoons sour cream
• ½ cup freshly grated Parmesan cheese (may or may not have doubled this on accident. We survived. Yum.)
• Salt and pepper to taste

DIRECTIONS

1. For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick. 
2. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering. 
3. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm. (I did this and they weren't super crispy like the title says, but still very good)
4. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes. 
5. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly. (I tried doing this with just the flour and it wouldn't thicken like I wanted it to. I just used cornstarch and thickened it like a traditional gravy)
6. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash. 
7. For the cauliflower mash, clean and trim the large stems off the heads of cauliflower. Cut the florets into pieces. Boil the cauliflower in a large pot of water until very tender, about 8-10 minutes. (I want to try to steam it next time. I had a hard time getting it to not be watery) Drain off the water and lay the cauliflower pieces on several layers of paper towels. Pat dry until very little moisture remains (do so quickly as you want the cauliflower warm when blending). Add the cooked cauliflower to a food processor, blender or use a large bowl and an immersion blender. Toss in the butter, sour cream, Parmesan cheese and salt and pepper to taste (start with ½ teaspoon each and add more if needed). Process until thick and smooth.