Tuna / Bean Salad

It is TOO hot to cook!!!!!! To the pantry!!!

Tuna / Bean Salad 

(for 4)


One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
6 ounces green beans, trimmed and sliced into 1/4-inch rounds
1/2 medium onion, finely chopped (about 1/2 cup)
12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup plain yogurt
1/4 cup tahini
1 large head red leaf lettuce, chopped (about 12 ounces)
Two 5-ounce cans white albacore tuna in oil, drained
1/2 teaspoon smoked paprika



Procedure:
Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper .

Whisk together the yogurt and tahini until smooth. Season with salt and pepper.

Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.

Tomato Orecchiette with Brie and Basil

Fast, fast, fast! The heat from the pasta melts the cheese. The fresh basil adds the zip. I'm serving this with some quick grilled shrimp, drizzled with Meyer lemon oil and a super-fast pea salad.

Tomato Orecchiette with Brie and Basil

Grilled Shrimp

Cold Pea Salad

Ingredients:
12 ounces orecchiette pasta
2 large tomatoes, chopped
4 ounces brie cheese, sliced
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup fresh basil leaves, sliced

Shrimp - 6 med or 3-4 lg/ per person

Meyer Lemon oil

S/P

Pea Salad:

1/2 pound frozen petite peas

3 oz smokehouse almonds, chopped fine

1/2 onion chopped

1/2 c mayonnaise

pepper


Procedure:
Cook pasta according to package directions.

Drain and return to pot. 

Add remaining ingredients and stir to combine.

Heat grill.

Peel and clean shrimp - leave the tails on

Toss shrimp with oil, S and P

Grill 5-6 min per side or until shrimp turns pink

Rinse peas in colander under cold water until thawed

Drain and transfer to a large bowl.

Add almonds and onions; mix well. 

Fold mayonnaise and black pepper into pea mixture until evenly coated. 

Cover and refrigerate until serving.

Blue Penguin figured out this week's puzzle.

Peanut Butter Pie

I made this for my uncle many times - he was a peanutbutteraholic.  If he didn't have at least ten large canisters of peanut butter in the house, he'd begin to panic!!! (Just kidding - but I never did see a house with so much peanut butter!)  This is so easy to make it's ridiculous!

Hot Fudge Peanut Butter Pie

Ingredients:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

chopped peanuts OR Reese's peanut butter cup MINIS OR small Reeese cups, quartered OR Reese's pieces




Procedure:

In a large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in the Cool Whip. Spoon mixture into crust and smooth to edges.

Heat the hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

Decorate the top the pie with a sprinkling of peanuts or some minis or the quartered Reeses or the Reese's pieces across the top

One Pan Fajita Chicken

One Pan Fajita Chicken

Ingredients:
3-4 chicken breasts, cut into bite size pieces
1 large onion, sliced
1 red pepper, sliced
1 oz. or 6 tsp of fajita seasoning mix
tortillas

Fajita Seasoning Mix:
1 Tbsp cornstarch
1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp white sugar
½ tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp cumin

Procedure:
Mix together the One Pan Baked Fajitaseasoning mix ingredients.
Grease 9 x 13 pan
Place onions and red pepper in pan.
Top with sliced chicken.
Sprinkle with fajita seasoning mix
Drizzle with oil and toss to coat.
Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.

Serve on tortillas

One Pan Lemon Garlic Pasta

One Pan Lemon Garlic Pasta

Ingredients:
1 pound (16 oz. box) Linguine, uncooked
¼ cup butter, divided
1 tablespoon minced garlic or 4 cloves, finely chopped
Juice and zest from 1 lemon
Salt & Pepper
2 Tablespoons chopped fresh herbs like parsley or basil
1 cup freshly shredded Parmesan cheese
4 cups water


Procedure:
Heat 2 tablespoons of butter over medium heat and cook garlic for 30 seconds to a minute, just until fragrant
Add water, linguine, remaining butter, lemon juice and zest and salt and pepper to the skillet.
Bring to a boil over medium-high heat and reduce to medium.
Continue to cook pasta until nearly all water is evaporated, stirring often to keep pasta from sticking, about 8-9 minutes. (If pasta needs more cooking time, add a little more hot water).
Remove from heat and stir in about ¾ cup cup shredded Parmesan Cheese and fresh herbs.
Divide into bowls and garnish with remaining Parmesan, freshly cracked black pepper and a quick squeeze of lemon juice (option).


I know I'll be doing this with grilled shrimp/prawns.

One Pan Chicken Parmesan and Roasted Zucchini

One Pan Chicken Parmesan and Roasted Zucchini

Ingredients:
4 (6 oz) boneless skinless chicken breast halves
3/4 cup Italian seasoned Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Salt and freshly ground black pepper
1 large egg
2 Tbsp olive oil, divided
2/3 cup marinara sauce (from a jar of store bought)
2/3 cup shredded mozzarella cheese
1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
1/2 tsp garlic powder
Chopped fresh basil, for serving (optional)


Procedure:
Preheat oven to 450 degrees.
Spray a rimmed cookie sheet with non-stick cooking spray.
Pour Panko bread crumbs and parmesan into a gallon size resealable bag.
Season with salt and pepper if desired.
Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture.
Seal bag and shake while pressing against mixture to evenly moisten crumbs.
In a shallow dish whisk egg until well blended.
Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well.
Transfer to middle of baking dish then repeat with remaining chicken breasts.
Bake chicken in oven 15 minutes.
During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
Remove chicken from oven, rotate chicken to opposite side.
Add zucchini around chicken in an even layer.
Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella.
Move oven rack near broiler element and heat oven to broil.
Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
Sprinkle with basil and serve immediately.

20 Minute One Pan Gnocchi with Sausage and Spinach

20 Minute One Pan Gnocchi with Sausage and Spinach

Ingredients:
2 TB olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb Italian sausage (bulk, no casings)
1 (16 oz) package dry potato gnocchi (from dry pasta aisle)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
¼ cup low sodium chicken broth
4 cups fresh baby spinach leaves
¼ tsp freshly ground black pepper
½ cup shredded mozzarella cheese
½ cup freshly shredded Parmesan cheese



Procedure:
In a large nonstick skillet, add oil and heat over medium high until hot.
Add onion and garlic and stir/cook until fragrant, 30 seconds.
Add sausage; stir and break it up into pieces, until nicely browned. Don't drain.
Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
Stir in tomatoes with juices and chicken broth.
Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through.
Turn off heat.
Add spinach and pepper. Stir until spinach leaves are wilted.
Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty.

One Pot Chili Pasta

One Pot Chili Pasta

Ingredients:
1 pound Ground Beef
1 medium Onion, chopped
3 cloves Garlic, minced
1 tablespoon Olive Oil
2 cups Chicken Broth
2 cups Pasta Sauce
1 can Diced Tomatoes with Mild Green Chilis
1 can Chili Beans (do not drain)
1 1/2 cups Elbow Macaroni
1 teaspoon Chili Powder
1 teaspoon Cumin
1 cup Cheddar Cheese, shredded
Salt & Pepper to taste
Parsley to garnish

Procedure:
In a large saucepan (with lid) heat up the olive oil and add the ground beef, onion until the meat is browned and onion is translucent. Add the garlic and cook one minute more.
Add salt & pepper to taste
Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, chili beans, chili powder and cumin
Bring to a boil and stir in pasta.
Lower the heat, cover and simmer until the pasta is cooked (about 13-14 minutes)
Remove from heat and sprinkle the cheddar cheese evenly on top.
Add the parsley and serve

One Pan Cilantro-Lime Chicken and Rice with Black Beans

One Pan Cilantro-Lime Chicken and Rice with Black Beans

Ingredients:
1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro


Procedure:
Heat oil in a large skillet over medium-high heat.
Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste.
Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.


If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet

Ingredients:
3 tbsp butter
3 tbsp all purpose flour
2 C chicken broth
½ tsp kosher salt
⅛ tsp chipotle chili powder (optional)
¼ tsp oregano
1 (4oz) can chopped green chiles
1 (4oz) can chopped black olives
3-4 boneless skinless chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
1-2 C colby-jack cheese, grated


Procedure:
In a large skillet, heat butter over medium heat until melted.
Stir in flour, cook for 1 minute and whisk in chicken broth.
Continue stirring until smooth and thickened-- about 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan.
Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan along with the tortillas.
Stir until combined and top with grated cheese.
Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.