Grilled Chicken with Basil-Bacon Salsa and Grilled Zucchini Salad

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Now you and I know that there might not actually have been something called Basil-Bacon Salsa, but there is now. It could be mis-named, but it seems to work for gilding the lily of this tender, crisp, juicy simple grilled chicken.  I occasionally do a sort of Italian salsa (generally called Raw Tomato Sauce) with just tomatoes, basil, and garlic or onion for a quick topping of meat, grilled bread, or pasta; this time I had bacon cooked and thought, “Why not?” Chicken and bacon are certainly compatible–and now “Basil-Bacon Salsa” is a thing around here.

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Mango-Avocado Salad with Fresh Mozzarella and Basil

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It’s a blissful day when what appears to be languishing on the counter or in the fridge comes together into a sumptuous, healthy, fun meal that easily solves the question, “What’s to eat?” on an oh-so-hot afternoon. Here’s today’s tale:

For Christmas, my in-laws generously ordered Dave and me a year’s subscription to Harry & David’s paired fruit and cheese. Each month a new treat arrives and we never know what the box will hold. Sometimes there’re apples and Cheddar or perhaps pears with Manchego; this last time there were tiny yellow-gold mangos plus a citrus-ginger BellaVitano. Instead of pairing the most recent delivery as we were meant to do, we sliced up the some of the fruit for our morning yogurt/granola...

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Cooking with Addie: Grilled Cheese Zucchini Bites with Salsa

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Cooking with Addie posts will come up periodically and are designed for older kids or teens learning to cook. Not a kid? Cook this anyway!!

Addie

Grilled Cheese Zucchini Bites with Salsa probably will be thought of as a SNACK, Addie.  Maybe a

  • starter, (UK terminology)
  • an hors d’oeuvres (French version–scroll down for definition) or
  •  an appetizer (USA)…

…something you’d serve before dinner if you’re hungry or if there’s company and some drinks are being served.  I think they’d also be good as a meal–perhaps with other fresh vegetables and whole wheat crackers or maybe in addition to turkey rolled up in tortillas if you’re really hungry.  However you might want to serve them, I think you’ll be happy because this is fun food. While I sometimes want chips, I often would rather eat veggies. These crispy bites kind of hit the sweet spot that wants crunchy, but hopes for healthy, too. You may feel the same way. My zucchini bites could also be made topped with mozzarella or Parmesan cheese, in which case you might use a marinara or even pizza sauce for the dip. Continue reading

Basil Green Bean Salad with New Potatoes (…and other green bean favorites)

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{Printable recipe for Basil Green Bean Salad with New Potatoes)

I really love, love what I have thought of as my best green bean dish, which is Lemon Green Beans. There’s little to it and I make this A LOT. It’s probably my most used “recipe” because people memorize it at my dinner table: “Cooked green beans stirred up with lots of salt, pepper, and grated lemon rind with a little crushed red pepper and olive oil.”  Great summer snack, too. I just leave a bowl on the counter. Keeps me from raiding the chips. Sometimes.  ALL ABOUT COOKING GREEN BEANS HERE.

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Sheet Pan Dinner: Bacon-Wrapped Pork Tenderloin on Cabbage and Vegetables with Caraway

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One of my favorite food writers has to be Melissa Clark, who isn’t just a writer I follow in the New York Times every Wednesday, but is also a happily prolific cookbook writer. I could look up how many cookbooks Melissa’s written, but suffice it to say….there are plenty and more than plenty. When Melissa’s newest book, DINNER: CHANGING THE GAME, came out recently, I threw a little Facebook party giving it the big HURRAH!

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Cooking with Addie: Chicken Chopped Salad with Blue Cheese Ranch

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  Watch for upcoming kids’ recipes!

Earlier in the spring, my Facebook friend, cooking student, and More Time supporter/follower Emily Nolan and I talked a little about a summertime cooking class for her daughter Addie (below), who’s a girl very interested in food, nutrition, caring hospitality, and the cooking process itself.

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In fact, Addie had attended one of my Healthy Living Cooking Classes at First Congregational Church, Colorado Springs, last year–something I hadn’t remembered!  (By the way:  Emily’s a an Online Health and Fitness Coach should you need one– pic below.)

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Individual Shrimp and Feta Pizzas on Mini-Naan Flatbread (Baby Naan Pizza)

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Americans consume more than 3 billion pizzas a year. 

The U.S. Department of Agriculture released a report showing that 13% of Americans eat pizza on any given day and over a quarter of young males are eating it daily.

info courtesy restaurantmealprices.com

I’m wondering how many are homemade? A minute fraction?  (If you’d like, take a little class right here on the blog and make your own “regular” pizza right in your kitchen just like my student in the photo below.)

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Memorial Day–Berry Favorites from More Time at the Table

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One-Minute Microwave Berry Cheesecakes

My mom, born in Mississippi in 1916, always called Memorial Day “Decoration Day” while we were growing up. While I knew why we celebrated Memorial Day, the idea of “Decoration Day” was a bit murky for me. It wasn’t until I was an adult that I realized many people literally went to cemeteries to decorate graves and remember. As fewer and fewer people are buried as years go on, this is worth tucking away in our heads.

Here’s the current scoop from TIME.com. It might surprise you.

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Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

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If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds.  (We have upcoming lows of 32 F this week, for instance.)

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