Dinners have been pretty boring lately . . . just not into it.

Not in order but . . .

Gouda salad pizza
chicken salad with corn on the cob and sliced tomatoes
grilled pork chop with a basil rub and corn on the cob
poached egg and avocado on whole grain toast with fruit

Spinach Quiche

Meredith and Ryan's air conditioner broke last week, soooooo while waiting for a new one to be installed tomorrow . . . and it is like an oven outside. . . they stayed with us Friday night. Ryan had pizza for lunch . . . bummer for us . . . so we had this spinach quiche - an old favorite of my kids - with sliced tomatoes. Pretty darn good summer dinner.

Spinach Quiche

 

1 c. Whipping Cream

4 Egg Yolks

Pinch of Salt

Pinch of Cayenne Pepper

Pinch of Nutmeg

2 lbs. Frozen Chopped Spinach

¼ c. Butter Melted

Salt & Pepper to Taste

1 c. Grated Swiss Cheese

1 Unbaked Pie Shell

 

 

Cook spinach according to package directions.  Drain and squeeze as much moisture out as possible. Add butter, salt, pepper and cheese. Put into pie shell.  In a bowl combine whipping cream, egg yolks, salt, cayenne pepper and nutmeg.  Mix to blend.  Pour over spinach mixture.  Bake at 375º 40-45 minutes.  Let stand for 10 minutes after baking. 

shrimp tacos with lime slaw

1 lb shrimp ~ peeled and deveined
1 Tbsp olive oil
2 cloves garlic ~ minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 lime
3 c shredded red cabbage
1/2 c sour cream
1 tsp finely chopped canned chipotle pepper in adobo sauce    (WHY do these come in a can and not a jar??   You NEVER can use the whole amount and I always put them into a jar with the label under a rubber band around it!    PET PEEVE!!!)
tortillas   (Recipe called for corn tortillas but I had some flour ones in the fridge to use up)
fresh cilantro
lime wedges

Rinse and pat dry shrimp
Combine olive oil, garlic, cumin, chili powder and salt.    Add shrimp and stir to coat.
Chill 30 minutes.

Meanwhile, finely shred peel from lime and then juice it. Add cabbage and 1/4 tsp salt.   Set aside.   It seemed a little sour to me so I added about 1 Tbsp olive oil.

In small bowl, combine sour cream and chipotle peppers.   Set aside.

Wrap tortillas in foil to heat

Thread shrimp onto metal skewers.
On a covered grill, grill tortilla packet over medium heat for 5 minutes ~ turning once.
Add shrimp to grill and cook 5 - 8 minutes or until opaque, turning halfway thru grilling.
(It was thundering, lightening and raining so I just saluted them in a pan and heated tortillas in oven)

To serve, spread tortillas with our cream mixture.   Top with lime slaw and shrimp.
Sprinkle with cilantro and pass lime wedges if desired

Better Homes & Gardens magazine  ~  April 2013

thai-style pork salad

In large bowl combine:  
3/4 c. unsweetened coconut milk
1/4 c. snipped fresh cilantro
1/3 c. soy sauce  (reduced sodium)
1/4 c. lime juice
2 Tbsp. grated fresh ginger
1 lb. boneless pork loin ~ cut into bite size pieces

Toss to coat

In lagre skillet heat 1 Tbsp olive oil
Add meat mixture and cook 3 minutes
Add 1 c. bias cut green beans
Cook and stir 3 - 4 minutes until beans are crips-tender and pork is just slightly pink, stirring occasionally
Add 1 cup shredded carrots just before serving

12 napa cabbage leaves
To serve, top cabbage leaves with pork mixture
Sprint with additional cilantro and serve with lime wedges.

From Better Home & Gardens magazine September 2014
BHG.com  

Citrus and Soy Marinated Skirt Steak

2 cloves garlic, minced
juice from 1 small orange
juice from one lime
1/4 c. olive oil
1/4 c. soy sauce
1 tsp fresh minced ginger

Stir all together and marinated a skirt steak

Grill to desired doneness

Let sit for 5 mins and then slice.   
Top with chopped fresh green onions and sesame seeds.   

I served with a little bit of hot rice and the Barefoot Contessa Celery & Parmesan Salad (which is a big favorite around here!!!)    

Tomato Galette

Sunday night we had flank steak I wanted to use up from the freezer . . . I'm on a mission to get that thing cleared out! Along with that we had the below galette - YUM!!!!!

Tomato Galette

 

½ cup cold unsalted butter, cubed

1½ cups flour

1/3 cup shredded parmesan cheese

1 teaspoon cracked black pepper

4 to 6 tablespoons cold water

4 large heirloom tomatoes, cored

1 teaspoon kosher salt

3 tablespoons fine dry bread crumbs

1 large shallot, thinly sliced (1/2 cup)

2 teaspoons fresh thyme leaves

4 to 6 ounces goat or feta cheese, crumbled

1 egg lightly beaten

1 tablespoon water

2 to 3 tablespoons torn fresh basil leaves

 

In a large bowl, cut butter into flour with a pastry blender until pieces are pea size.  Stir in parmesan and pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork.  Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.  (or do what I did and simply use a food processor) Form dough into a dish, wrap with plastic wrap and chill at least 30 minutes and up to 24 hours or until easy to handle.

 

Slice the tomatoes about ¼” thick and arrange on a cooling rack over paper towels. Sprinkle with salt and let drain for 30 minutes.

 

On a lightly floured surface, roll dough to a 13” circle (don’t worry if it’s not perfectly round).  Fold in half and carefully transfer to a large baking sheet lined with parchment paper; unfold.

 

Evenly spread bread crumbs on pastry, leaving a 2” border.  Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating pastry as necessary and leaving filling exposed in the center.  In a small bowl, combine egg and 1 tablespoon water; brush on edges of pastry.

Bake at 375 for 30-40 minutes or until crust is browned and crisp.  Cool at least 10 minutes; serve warm or at room temp.  Sprinkle with fresh basil; cut into wedges.

 

300 calories, 18 g fat, 26 g carb, 3 g fiber, 9 g protein

 

Recipe from Midwest Living

Panzanella with Summer Vegetables

Last Friday night we had this panzanella salad with b-b-q pork steaks (a very St. Louis thing).  Lynn I got the salad recipe from that Midwest Living booklet you gave me. Very yummy!!!

Panzanella with Summer Vegetables

 

4 ounces fresh green beans, trimmed and cut into 2” pieces

2 slices crusty country Italian bread, about 1” thick

1 tablespoon olive oil

2 large tomatoes, cut into 1” chunks

1 small cucumber, peeled, halved, seeded and sliced ½” thick

½ cup roasted red sweet peppers, cut into bite size pieces

½ small red onion, thinly sliced

¼ cup pitted Kalamata olives, halved

¼ cup torn fresh basil leaves

¼ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon style mustard

1 clove garlic, minced

½ teaspoon sea salt

1/8 teaspoon cracked black pepper

 

Blanch green beans in boiling water for 2 minutes. Immediately put in ice water to stop cooking. Drain and set aside.

Brush bread slices with olive oil and toast on grill or under broiler until golden brown. Cut into 1” pieces.

In a large bowl, combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.

For dressing: In a small screw-top jar, combine the ¼ cup olive oil, vinegar, mustard, garlic, salt and pepper. Cover and shake well. Pour over tomato mixture, tossing gently to mix well.  Cover and let stand for 30 minutes.

When ready to serve, toss well again.

 

*This salad was even good the next day. For a "milder" taste, you can omit the olives and peppers.

 

175 cal. 13g fat, 13 g carb. 2 g. fiber. 2 g protein.

Recipe courtesy of Midwest Living

lazy days

I've not much to report here.   Coming home from the lake last week made me pretty lazy!!!  
Wednesday night we had corn on the cob and a tomato......a really really good tomato!!!  

Thursday night.........I can't even remember.
Friday we went out to Pizzology with the Harbisons and Havels.
Saturday Rob wanted to have steamed clams.   He went to a local seafood market and got them for himself and he got me a tuna steak.   We marinated it in a little olive oil, lime juice, salt & pepper and grilled it.    Yum!!  
Then last night we did pizzas on the grill.   We haven't done that in a while..........and I must have lost my touch.   They were good but I really had a tough time with the dough.  

Tonight we are having sausages and onions.  They are from Costco (or Sams?!) and they are Mozzarella and roasted garlic chicken sausage.    And corn on the cob.  

I need to get my planning hat and work on the rest of the week.   We leave next Thursday so I don't have many nights to plan for.....

c'mon motivation.........

Last night we had the sheet pan chicken with fingerling potatoes - Lynn I think you planted the idea. We both agree to maybe leave out the fennel - just doesn't do much for me.  We also had a tomato and arugula salad with the Happiness in a Jar dressing.  I don't like bottle dressing and am in a constant search for a good homemade standby. I think this might be that one.

Happiness in a Jar

1 heaping T. Dijon
4 T. red wine vinegar
1 t. good honey
juice of 1 lemon
1/2 t. salt
1/2 t. pepper
chopped fresh herbs of your choice - I used basil and parsley
1/2.c good olive oil

**I think I'll add minced shallots next time

Shake in a jar and chill.

So Tuesday we had doggie bag leftovers from the weekend of crazy eating out. Last night we had the roasted chicken with fingerling potatoes. Lynn I think you planted that idea. Mark and I both agree the fennel could be left out - just not much of a fan. I buy the Costco organic boneless, skinless thighs - yummo. I add at arugula and tomato salad with the dressing below. I can't stand bottle salad dressing and am in a constant search for a good homemade standby. I think this could be a good possibility with some additions. Tonight, chicken salad made with last nights leftover chicken and some Costco roasted chicken I needed to use, corn on the cob with basil butter and tomatoes.

Happiness in a Jar

(courtesy of A life From Scratch blog)

1 heaping tablespoon Dijon
4 tablespoons red wine vinegar
1 teaspoon good honey
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
chopped fresh herbs of your choice (I used parsley and basil)
1/2 cup good olive oil

**I may add some minced shallots next time

Chill in a jar. Shake before serving