Sunday, July 20, 2014

Grilled Chicken and Summer Berry Salad

The berries are so good right now. I have been eating them on everything from cereal to salad!

This salad is the perfect summer dinner. It is fresh and cool, it is salad perfection!

What you need,

2 boneless skinless chicken breasts
2 tsp. olive oil
Salt and Pepper
1 bag of spinach/arugula mix (about 6 cups)
½ cup strawberries sliced
½ cup raspberries
½ cup cucumber, sliced
1/4 cup red onion, sliced very thinly
¼ cup feta cheese, crumbles (you could use goat cheese if you like)
2 tbsp. hemp hearts (optional)

For the vinaigrette,
½ cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tbsp. honey
Salt and Pepper

In a small jar, combine the olive oil, balsamic vinegar, garlic, Dijon and honey. Season the vinaigrette with salt and pepper to taste.
Shake the dressing well to combine.

Rub the chicken breasts with the olive oil and season well with salt and pepper. Place on a hot grill for 8-10 minutes until well browned and cooked through.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.

In a large bowl combine the spinach and arugula, the strawberries, raspberries, cucumber and feta. Toss the salad with the dressing.
Sprinkle on the hemp hearts and top with the chicken.

You can use any remaining dressing to drizzle over the chicken.

This salad was to die for! If you had some blueberries or blackberries they would be fantastic too. 
I really love summer!



Tuesday, July 15, 2014

Creamy Cucumber Radish Salad

I decided to make a quick salad to go with my Indiana Pork Tenderloin Sandwiches. Cooking Light magazine was my inspiration for this too!

It is cool and crisp, the perfect summer salad.

What you need,

3 small cucumbers, sliced thinly
½ cup thinly sliced red onion
3 tbsp. cider vinegar
½ cup sour cream
3 tbsp. chopped fresh mint
1 tsp. grated lemon zest
6 radishes, thinly sliced
Salt and Pepper

Spread the cucumber slices in a single layer on a paper towel lined baking sheet, refrigerate for 20 minutes.  In a bowl combine the onion and vinegar and let stand for 20 minutes.

Whisk the sour cream, mint and lemon zest together in a large bowl.

Add the onion mixture to the sour cream mixture and stir to combine.
Stir in the cucumbers and radish then stir to coat.
Season the salad with salt and pepper to taste.

You can serve right away for let the salad stand in the fridge for an hour or so, not much longer or it starts to get to runny.

There you have it, a great side dish for any summer meal. Simple but delicious!



Sunday, July 13, 2014

Indiana Pork Tenderloin Sandwiches with Creamy Corn Relish

I have a food magazine obsession. I am not ashamed! They are such a great resource for new recipe ideas. One of my favourites is CookingLight Magazine. I always find tons of recipes to put on my “to make” list in each issue.

When I saw these crispy pork sandwiches I bookmarked it right away.

You can really never go wrong with crispy pork but the creamy slightly spicy corn topping really makes these sandwiches special!

What you need,

2 tsp. butter
½ cup fresh corn kernels, from 1 cob
1/8 tsp red pepper flakes
1 tbsp. milk, I used 1%
1 tbsp. cider vinegar
¼ cup cream cheese, I used regular but you could use reduced fat
3 tbsp. diced red pepper
1 tbsp. diced red onion
1 tbsp. chopped fresh parsley
4 (3oz.) slices pork tenderloin, pounded to ¼ inch thickness
1 large egg
1 tsp. water
2 tbsp. all-purpose flour
2/3 cup panko breadcrumbs
Salt and Pepper
2 tbsp. canola oil
4 leaf lettuce leaves
4 hamburger buns

In a small saucepan over medium heat, melt the butter. Add the corn and red pepper flakes. Sauté until the corn is tender but still crisp, about 3 minutes.  Add the milk, vinegar and cream cheese. Stir until the cream cheese melts. Remove the pan from the heat and stir in the bell pepper, onion and parsley. Let the relish stand at room temperature.

Season the pork with salt and pepper. Place the flour on one plate the eggs and water in a shallow dish and the panko on a second plate.
Season the flour and egg with a little salt and pepper.

Dredge each pork piece in the flour, shake off any excess. Dip the pork into the egg then press it into the panko crumbs to coat well.

Heat the oil in a large nonstick skillet over medium high heat. Cook the pork for 4-5 minutes per side until brown and crisp and the pork is cooked through. Transfer to a paper towel lined plate to drain.

Place a lettuce leaf on the bottom half of each bun, then top with a piece of pork and 2-3 tablespoons of the corn mixture, top each with the top half of the bun.

Serve right away.

Fantastic is all I can say.  The creamy corn relish was just amazing with the super crispy tender pork. We absolutely loved this dinner; I will be making it again for sure‼



Recipe slightly adapted from Cooking Light Magazine

Friday, July 11, 2014

Favourite Things Friday Vol 81 - Junk Drawer Organization

Uhhhgggg, this drawer! I know you all have one. It is the place where ALL the random stuff goes to die.

You toss stuff in there when you don’t know where else to put it. There are random kitchen utensils, toothpicks, tools, twist ties, tape, batteries, chargers, a bouncy ball?? and of course a pile of take-out menus.

I finally had enough of the chaos, so I bought some of these handy organizers and went to town.

I threw some stuff away. I moved some stuff to where it actually belonged and the rest I sorted out.

Now I love this drawer, I think it is the neatest most organized drawer I have.

I really really love when things are neat and organized, it makes my heart happy!

So don’t be afraid, go get a few simple drawer organizers and just do it! It didn’t take long at all and now I smile every time I open that drawer up!

Happy Friday Everyone‼