June 28, 2012

Guest Post {Walking On Sunshine}

Hi, I'm Lois.
You can usually find me at my blog


A place where I share a little of my life, but more importantly,
what's for dinner at our house tonight!  



Today I am Guest Posting for Audra
at Once a Mom...Always a Cook.

Thank you so much letting me "hang out" in your kitchen today Audra!

The recipe I chose to share with you today is a favorite here at 

Grilled Chicken with Roasted Grape Tomatoes

Ingredients:

Chicken Cutlets 
(marinated in YOUR favorite Italian Dressing)
Package of Grape Tomatoes
2 teaspoons Balsamic Vinegar
1 Tablespoon Olive Oil
Garlic, Salt and Pepper
Mozzarella Cheese

Begin by preparing your chicken...


Marinade the chicken cutlets in Italian Salad Dressing for 
a few hours in the refrigerator.
I usually do this early in the morning so the chicken has time
to soak in all the goodness.  

Now, prepare the tomatoes...



Mix together the balsamic vinegar with the olive oil and
toss with the package of grape tomatoes that you have already seasoned 
with garlic, salt and pepper.
I did this step a few hours earlier and put the grape tomatoes
in a plastic container and then in the refrigerator...




Now, let's start GRILLING...

Place your chicken on the grill and cook until just about done.
Remove the chicken and place in an aluminum pan.  

Please do not use a GLASS pan!

Spread the tomatoes, along with their marinade, over the grilled chicken.
Close the grill and let cook about 5 minutes or 
until the tomatoes start to burst...



Now sprinkle the chicken with some mozzarella cheese and 
close the lid again for a few more minutes until the cheese has melted...



Doesn't that look DELICIOUS?

I like to serve this chicken with a side salad and homemade mac and cheese.

Now this is dinner!
Easy, quick and DELICIOUS...



If you'd like my homemade Mac and Cheese recipe,
please go HERE.

Stop by Walking on Sunshine on FACEBOOK
and let me know what you think of the recipe!

Thanks again for the opportunity Audra,
I had fun...hope you all did too!  

June 26, 2012

Guest Post {The Fountain Avenue Kitchen}



This is my FAVORITE restaurant salad, which I have remade to be healthy but seriously satisfying. I absolutely adore it. The salad incorporates my recipes for ranch dressing and black bean salsa and is an extra-easy dinner if you have leftovers from a roasted (or rotisserie) chicken. Use the salsa another night for a grilled chicken, steak, or fish topper or as a salsa for tortilla chips. The ranch dressing is another favorite in our house, although you may certainly substitute your favorite store-bought brand. I used to make the quesadillas with flour tortillas, but my new favorite way is to use whole wheat pita bread. A little cheese on the outside makes for a crusty and extra-yummy outcome.

Southwestern Chicken Quesadilla Salad

Mixed greens- romaine, or lettuce of choice
tomato grapes- halved
black bean salsa (recipes to follow)
ranch dressing
whole wheat cheddar chicken quesadillas 
optional garnishes
:
avocado
chopped cilantro
salsa
black olives

Lightly toss lettuce greens with ranch dressing. Top with black bean salsa, tomatoes, and optional garnishes. Place a few wedges of quesadilla around the edges and enjoy! 

 Black Bean Salsa:
1 red pepper, diced
1 yellow pepper, diced
1/2 cup red onion, diced
1 cup corn, frozen and thawed; fresh if available
1 15-ounce can black beans, rinsed and drained
1/4 cup cilantro
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
kosher salt and freshly ground pepper to taste  

Whole Wheat Cheddar Chicken Quesadillas:

whole wheat pita bread
shredded cheddar cheese
cooked chicken, sliced or shredded
salsa for serving, optional

Carefully cut the pita bread in half horizontally. Rub a little olive oil on the outside of both halves. Layer cheese, then chicken, then a bit more cheese on one half. I use about a quarter cup of each, but you can eyeball it. Top with the other pita half and grill on a panini maker for three minutes. You can also grill one side at a time on the stovetop. A cast iron pan or grill pan will work especially well.

Tip:
For a crusty top, sprinkle about a teaspoon or two of additional cheese on top of the quesadilla prior to grilling.  

Better-For-You Ranch Dressing
:
1/3 cup low-fat buttermilk
3 tablespoons 2% plain Greek yogurt
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola oil
1/2 teaspoon kosher salt and freshly ground pepper to taste
3 tablespoons minced chives

Whisk all ingredients together and store in the refrigerator.

Stop by and visit anytime:
The Fountain Avenue Kitchen Blog
The Fountain Avenue Kitchen Facebook Page

June 25, 2012

Guest Post Line Up

I am so happy to announce that my husband is flying over the Atlantic Ocean as I type. Pick up time at the airport is at 2:00 today and I am so excited. Signs are made, Father's Day presents are in line, house is almost done, and a meal plan from out of this world is prepared! I cannot wait!

I am so blessed that these lovely ladies have volunteered to guest post for me while my husband is in so I can give him my full attention!

If you do not already follow these amazing cooks, please do! A big thank you goes out to all my guests...


thank you

The Fountain Avenue Kitchen

Tuesday June 26th

Walking on Sunshine
Thursday June 28th

Cherished Bliss- {my sister}
Tuesday July 3rd

Rants From My Crazy Kitchen

Thursday July 5th

Sweet Heat Chefs

Saturday July 7th

Chew Love

Tuesday July 10th

&
Tales From a Kansas Farm Mom

Thursday July 12th

Please go visit these wonderful women when you have a chance!
They have amazing stories and family, fun recipes to share!





June 20, 2012

Watermelon {my favorite summertime treat}

waterrmelon

Watermelon... oh how I love watermelon! I look forward to this wonderful fruit every summer. Not only is this fruit tasty and refreshing, but it is so good for you! Check out these
fun, food facts about watermelon:
- only 46 calories per cup, balled
- high in potassium
- high in vitamins A and C
- the high content of water makes watermelon a great snack option for weight loss
- a wonderful thirst quencher on a hot summer day
- low in sodium
- low in saturated fat


When choosing a watermelon look for :
- dark green color
- heavy weight for the size of melon
- look for the "ground spot"
- the bottom of the watermelon should have a yellow, creamy spot indicating it sat on the ground while soaking up all the vitamins from the nice, warm sun

Need watermelon recipes, here is a few of my favorites...

Watermelon Lemonade
Watermelon Lemonade_thumb[1]


Cucumber Watermelon Salad
watermelon-cucumber-salad-01

Watermelon Popsicles
Watermelon-popsicles-934x1024

What are you doing with your watermelon this summer?

June 12, 2012

My Memories [Giveaway}

Hey Everyone! I am so excited to bring this fun giveaway to you today from
Yes, you can scrapbook with this software but you can do SO MUCH MORE! Here is a printable I made just for you to use in your kitchen!
It prints out on a standard 8.5" x11" paper.
But don't let your creativity stop there. Make recipe cards, recipe books, or get all those family photos in order, the possibilities are endless!!
It's so easy to use:
Just open the program, select the size you want to work with
add text, pictures, embellishments, and many other elements!
Now to the fun part! You have a chance to win a copy of this amazing scrapbooking software
Just enter using rafflecopter below, but
That’s not all!
My Memories is also offering a discount to all Once a Mom... Always a Cook readers!!!
When using this special code you will get $10.00 off the purchase of the software, as well as a $10.00 coupon for the My Memories Store
Code
STMMMS80409

June 6, 2012

Grilled Fish Tacos with Tomatillo-Avocado Slaw

Adapted from: Food and Wine

Recently I was going through my recipes and found one for Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw that my mother gave to me in 2010. I thought to myself why have I not made this, it sounds so yummy! Well this last weekend I made a few alterations and to my surprise they turned out to be the best grilled fish tacos I have ever eaten. No kidding, they were so good we did a take 2 on the whole dinner the next night! I know you are ready for the recipe, so let's get started!

Grilled Fish Tacos

Dry Rub for Tilapia
this recipe serves 4
1 tsp ground cumin
1 tsp chili powder
2 tsp brown sugar
1/2 tsp dried oregano
1/4 tsp finely ground coffee
Salt and freshly ground pepper
about 1lbs of Tilapia (3 fillets)
Extra-virgin olive oil, for brushing


In a small bowl, stir the cumin with the chili powder, brown sugar, oregano, and coffee. Season generously with salt and pepper. Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.

seasoned tilapia

Preheat grill and cook tilapia at 300 degrees F on a piece of foil. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.

grilled tilapia

Tomatillo-Avocado Slaw 
2 tomatillos, husked and quartered
1/4 cup chopped cilantro
1 small jalapeño, seeded and quartered
2 garlic cloves
1/8 cup mayo
1/4 cup Greek yogurt
1 ripe Hass avocado—halved, peeled and pitted
shredded cabbage, about 4 cups
(to speed things up you can purchase the pre packaged red and green shredded cabbage)
juice of 1 lime
1/2 tsp sugar
salt and pepper to taste

In a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the mayo and Greek yogurt  and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with lime juice, sugar, salt and pepper. Add the cabbage and toss to coat.

Tomatillo-Avocado Slaw

Additional Ingredients:
8 corn tortillas
hot sauce and lime wedges, for serving

Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 90 seconds or until soft.

I also made this refreshing Mango Avocado Salsa to compliment these delicious grilled fish tacos. The recipe is from the wonderful

Cupcakes and Kale Chips
I am sending you over to this yummy blog for the recipe. Don't forget to let Brianne know I sent you!

Mango Avovado Salsa

Hope you enjoy this amazingly, colorful meal this summer!

June 4, 2012

Watermelon Lemonade

Recipe inspired from: Frosted Bake Shop
Post by: Christian, Audra’s daughter

Now that it is summer, and I am free from homework, I am going to share with you recipes I love and try. I get a lot of inspiration from Pinterest especially my board,
things to cook
I recently pinned a recipe similar to this one and I was very inspired to make this wonderful drink. Today I am sharing a recipe for Watermelon Lemonade. This drink is absolutely tasty, it has the zing of the lemon and the sweetness of the watermelon that come together in a marriage of refreshing flavor. Need I say more, now on to the recipe.

Watermelon Lemonade

Ingredients:

1 cup of freshly squeezed lemon juice ( 6 to 8 large lemons)

3/4 to 1 cup sugar (depends on how sweet the watermelon is)

6  cups of water

7 cups of cubed or balled watermelon

Directions:

Place ingredients in the blender and blend until the drink is perfectly mixed together. Serve and enjoy the cool, refreshing taste of Watermelon Lemonade.

Tips: 

I recommend freezing the cubed watermelon for at least an hour just to make the drink cold and give it a little bit of a slushy texture.

It is impossible to fit all the ingredients at once in a blender, so I halved the recipe and blended the halves one at a time. I served this in a gallon sized pitcher.
This recipe serves 8-10 people.

Enjoy this drink at your next outdoor gathering!

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