Doritos Chicken Taco Salad

"Mom, this is really good!"

I heard this 4 times during dinner!
When you make it, see how many times you hear it.

2 tbsps olive oil
2 boneless chicken breasts, cubed
1 tbsp taco seasoning

4 cups romaine lettuce
1 or 2 fresh tomatoes, diced
kernels from 2 cobs of corn (approx 1  1/2 cups)
1 cup black beans
1/2 cucumber, sliced
1 avocado, diced
1 cup monterey jack cheese, shredded

1/4 cup mayonnaise
1/4 cup tzatziki sauce (a little TexMex/ Greek fusion going on here)
2 tbsps lime juice
1/2 tsp sugar
1/2 tsp salt
1/2 tsp cumin

Handful of crushed Doritos (I used zesty cheese)

Toss the cubed chicken in a plastic bag with the taco seasoning. Heat the olive oil in a frying pan and cook the chicken. It'll take about 5 minutes.

Assemble by putting the torn romaine on a large platter.
Cut the corn from the cobs and add to the lettuce.

Then distribute the rest of the goodies on top of the lettuce.

Garnish with some cherry tomatoes.

Mix the dressing together and serve on the side.
Don't forget to count how many times you hear
"this is really good!"

Adapted from:

http://www.averiecooks.com/2015/06/loaded-chicken-taco-salad-with-creamy-lime-cilantro-dressing.html

Roasted Fresh Garden Vegetable Spaghetti

Because this was made with veggies that came from my garden and because your garden is different than mine everytime we make it it's a little bit different depending on what's ready on any particular day. Experiment!

Today I used:

a handful of green beans, julienned
1/2 - 1 small onion, sliced
1 small zucchini, halved and sliced
1/2 red pepper, sliced
4-5 cloves garlic, finely chopped
5 plum tomatoes, quartered
2 beefsteak tomatoes, cut into wedges
3 tbsps olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1 lb spaghetti
Reserve 1 cup pasta water
1/4 cup lemon juice
1/4 cup white wine
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp fennel seed
1/4 cup chopped spinach
1-2 tbsps fresh chopped basil

In a large bowl mix the veggies with olive oil, sugar, salt and pepper.

Spread out on a lined baking sheet and roast in a 400 F oven for 15 minutes.

Remove to a pot and mix with lemon juice, white wine, oregano, thyme, fennel seed, spinach and basil. Return to the warm oven ( turn it off now ) while the pasta cooks. Reserve some pasta water. Toss the roasted veggies with the pasta, adding pasta water only if needed, a little at a time.

And, of course, serve with lots of parmesan cheese.

Easy Small Batch Chia Strawberry Jam

This recipe is really for a small batch of jam. 
It only makes 1/2 cup. But when you want more it takes almost no time at all to whip up another.

1  1/4 cups strawberries, chopped
2 tbsps sugar or honey
1 tbsp chia seeds
1/2 tsp vanilla

Heat strawberries and sugar in a small pot on medium heat until they get juicy.  Mash it a bit.

Once it cooks down add the chia seeds, then continue simmering 10-15 minutes, stirring all the while.

Remove from heat and add the vanilla.

Pour into a jar and keep in the fridge.
Or sit back and have some toast and jam right now!

Good for You Strawberry Banana Ice Cream

This is a great way to eat your fruit!
Serves 2

2 bananas, sliced and frozen
1/2 cup strawberries, sliced and frozen
2 tbsps vanilla yogurt
1/2 tsp vanilla
honey (optional)

Blend the bananas and strawberries in a food processor.

Add the yogurt and vanilla.
At first it will look like this

Don't worry, keep going, it'll come together like this

Have a taste to see if you want to add a little honey.

It doesn't really need it, but if you have a sweet tooth you might want to add a couple of teaspoonfuls.
Transfer to a container.

Freeze 2-3 hours, then scoop it up!

Peach Cranberry Squares

Just made Peach and Cranberry Yogurt Cake and still had some cranberries and a couple of peaches left to make these squares.
What's good about this recipe is that you pre-bake the bottom layer so you don't end up with a soggy bottom. No one likes a soggy bottom!

Crust:

1 cup flour
1/2 cup oats
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup cold butter

Filling:

1 egg
1/2 cup sugar
1 tbsp flour
1/4 tsp salt
2 peaches, peeled and chopped (1  1/2 cups)
1/3 cup fresh or frozen cranberries, cut in half

Whisk together flour, oats, brown sugar and cinnamon.
Cut in the cold butter.

Reserve 3/4 cup of crumb mixture and press the balance into an 8 X 8" baking pan that has been sprayed with cooking oil.
Bake 15 minutes.

For the filling whisk the egg and sugar together, then add flour and salt.  Fold in the peaches and cranberries. Pour over hot crust.  Sprinkle the reserved crumbs on top and very gently press down.

Bake for 30 minutes and cool 2 hours before cutting.
And no soggy bottoms!

And if you're interested, here's the link to the Peach and Cranberry Yogurt Cake

http://hotandcoldrunningmom.blogspot.ca/2015/08/peach-and-cranberry-yogurt-cake.html

Squares adapted from:
http://sallysbakingaddiction.com/2013/07/20/peaches-cream-bars

Peach and Cranberry Yogurt Cake

Here's a light coffeecake type dessert.

1  1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup butter or marg
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup vanilla yogurt
2 peaches, unpeeled and sliced
1 cup fresh or frozen cranberries
1 tsp sugar

Mix flour, baking powder and baking soda and set aside.

In a large mixing bowl beat butter, sugar and eggs on high. Add vanilla and yogurt.  Then with mixer on low add the dry ingredients just until combined.

Pour into a 9" pan prepared with cooking spray and lined on the bottom with parchment paper.  Just turn your baking dish upside-down and crease the paper, then cut out on the crease to fit the bottom.

Arrange peach wedges and cranberries and sprinkle sugar on top.  I used pink coloured sugar but any granulated or coarse sugar will do. 

Bake at 350 F for 45-60 minutes.  Check center for doneness with a cake tester at 45 minutes.

Adapted from:
http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe

Very Chocolate Banana Loaf

If you love chocolate...........

1 1/2 cups flour
1/2 cup cocoa (plus more for dusting pan)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg (optional)
2 tbsps wheat germ (optional)

1/2 cup butter or marg
1/4 cup brown sugar
1/2 cup white sugar
2 eggs
4 small very ripe bananas (could be previously frozen)
1/2 cup chocolate chips

Mix first 6 ingredients together in large mixer bowl then add the next 5 ingredients just until moistened. Fold in the chocolate chips.

Spray a 9 X 5" loaf pan with cooking spray, then dust with cocoa powder instead of flour.

Spread the batter in and bake at 350 F for 60 - 70 minutes.

Check center with a cake tester.

Chocolate Drizzle:
1/4 cup 10% cream
2 tbsps brown sugar
1 tsp butter
1/2 tsp vanilla
1/3 cup chocolate chips

Heat the cream and sugar in a saucepan until bubbly.  Stir in the butter and vanilla and remove from heat.
Add the chocolate chips and do not stir for 2-3 minutes, then whisk all together.  Cool and drizzle over the banana loaf.

I love chocolate!

Adapted from:
http://www.spendwithpennies.com/triple-chocolate-banana-bread