Three Bean and Grilled Corn Salad

This salad is so good, I made it Saturday for dinner and couldn't stop eating it all weekend. We had leftovers for lunch after church Sunday, then I took a nap and when I woke up, all I could think about was eating more salad and granita. I think I practically had a dream about it. Sad, right?

Pre-grilling...

Post-grilling...

But seriously- this is so amazing! I think it just took up residence in the top slot of my "Favorite Summer Salads" list. The grilled vegetables and the abundance of lime juice take the flavors to a whole new level and the addition of creamy avocado is to die for. I went a step further and added a grilled chicken breast to "make it a meal" (the recipe was for a side dish), but it really isn't absolutely necessary. The beans are quite filling and there is plenty to go around.

Fresh, crisp veggies infused with smoky grilled flavor, colorful beans, juicy tomatoes, topped with buttery avocado and sparkling with zesty lime...

Is your mouth watering yet?

Three Bean and Grilled Corn Salad

(printable version)

adapted slightly from Myrecipes

serves 12 as a side dish, 6 as a main dish

1 cup halved grape tomatoes

1 tsp salt, divided

3 ears shucked corn

1 med. yellow onion, cut into 1/4 in. thick slices

1 jalapeño pepper

2 chicken breasts (optional)

about 1 TB olive oil

1/3 cup chopped fresh cilantro

1/3 cup fresh lime juice

1 can pinto beans

1 can black beans

1 can kidney beans

2 diced, peeled avocados

Preheat the grill to med.-high heat.

Place tomatoes in a large bowl and sprinkle with 1/2 tsp salt. Let stand 10 min. Drain and rinse beans.

Brush corn, onion, jalapeño and chicken evenly with olive oil. Place on grill rack. Grill chicken until cooked through, turning once. Grill onion and jalapeño 8 min. or until lightly charred, turning halfway through. Grill corn 12 min. or until lightly charred, turning halfway through. Let vegetables stand 5 min. 

Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño, discarding stem and seeds. Dice chicken.

Add corn, onion, jalapeño and chicken to tomato mixture; toss well. Add remaining salt, cilantro, lime juice and beans to corn mixture; toss well.

Top with avocado.

Hasselback Potatoes

When I first saw Hasselback potatoes on Pinterest, I was intrigued! They are a beautiful, flavor-filled version of the baked potato (and I guess the name originated in Sweden).

The method of slicing the potato almost all the way through and then baking produces a texture that is crispy toward the top (almost like chips) and soft nearer to the bottom of the potato. Drizzle a little olive oil on top and stuff some garlic in the cracks...mmmm...

What a great new way to serve potatoes!

Hasselback Potatoes

(printable version)

adapted slightly from Seasaltwithfood

makes as many as you want!

potatoes (I used golden), 1 per person

1 clove garlic per potato, peeled and thinly sliced

olive oil

butter

sea salt

pepper

Preheat oven to 425.

Wash each potato and thinly slice almost, but not all the way, through. 

Stuff slices of garlic in the crevices.

 Place potatoes on a baking sheet and top each one with little bits of butter. Drizzle with a small amount of olive oil and sprinkle with salt and pepper.

Bake about 40 min. or until skin is crispy and flesh is soft.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

You want to know what really makes this recipe fantastic?

No, not the juicy grilled chicken.

No, not even the amazingly rich and creamy sauce that harbors no such lurking fats like cream or butter (well, ok, if I'm going to be serious, the sauce is pretty darn fantastic. But I digress...).

What, then??

The broccoli. Oh my.

If you have never tasted roasted broccoli in your life before, please take a few minutes and treat yourself. Yes, I mean, go now, to the store and buy a head of broccoli (are they called heads?), chop it up, throw some oil on that baby and start it roasting.

Ok, where were we? While your broccoli is roasting we can finish our discussion. About what? Oh, yes. Roasted broccoli. By they time I have you drooling your own roasted broccoli will be done and then you'll thank me, ok?

SO.

My husband is a self-proclaimed broccoli disliker (he is so sweet, he would never use the word "hate"). So, even though I like it, I usually forgo it to make other veggies we both like.

Asparagus, for example.

Anyway, when he bit into a piece of the roasted broccoli included in this fabulous meal, he said something to the effect that if everyone made broccoli like that, no one would be a hater. Well, maybe not in those words. But you get the idea. He loved it! I told him that the blogger on the site where I learned how to work such magic said it was better than biting into a steak and he actually said, "I could see why she would say that..."

!!!

Something about the roasting really brings out the good side of broccoli and gives it that oh-so-yummy sort of crispiness. And doused in a fair amount of Alfredo? Don't get me started.

So, SO different than steamed broccoli. K?

Seriously, there's no way you'd know this was a "skinny" recipe if I didn't tell you.  The sauce is rich and creamy and melty like any good Alfredo. I kept having to remind myself that there was no butter and no cream involved. Crazy! I guess the Greek yogurt must be the secret weapon, because there's hardly even any milk!

So go ahead. Pretend like you're indulging.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

(printable version)

from Celebrations .com

makes 4 servings

2-3 chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups broccoli florets

8 oz. fettuccine

2 TB olive oil

2 tsp minced garlic

2 TB flour

1 cup chicken broth

1/4 cup nonfat Greek yogurt

1/4 cup skim milk

1/4 tsp pepper

pinch of nutmeg

3/4 cup fresh Parmesan cheese, grated

To roast broccoli, preheat oven to 425. Toss florets with a small amount of olive oil, salt and pepper. Roast on foil lined cookie sheet 15-20 min. or until crisp-tender. Set aside.

Cook pasta according to package directions.

To make sauce, heat olive oil in a medium saucepan over med-low heat. Add garlic and cook, stirring frequently, until garlic is golden, about 2 min. Whisk in flour until smooth, about 2 min. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer about 3 min. or until the mixture thickens, stirring gently. Stir in cheese until melted.

Toss pasta, chicken, broccoli and sauce to combine and evenly coat.

BLT Sliders with Avocado and Chipotle Camp Sauce

Some days don't you just love a simple recipe?

There's something so satisfying about the combination of flavors in a BLT. Each ingredient compliments the other in delicious, mouth-watering simplicity. Juicy tomatoes, crunchy lettuce, crisp, smoky bacon...add a little creamy avocado and a zingy sauce and you've got it made!

Is "zingy" a word? Well, since spellcheck isn't putting up a fit, I guess it must be! It's the best word I can think of to describe the yummy chipotle sauce that pairs so well with these adorable little sandwiches!

BLT Sliders with Avocado and Chipotle Camp Sauce

(printable version)

adapted slightly from Catz in the Kitchen

makes about 6 small sandwiches (feeds 2-3 people for a meal)

Rhodes (or other brand) frozen dinner roll dough

1 egg white

2 TB water

sesame seeds

approx. 9 slices bacon, cooked until crisp and broken into halves

approx. 2 roma tomatoes, sliced.

several lettuce leaves

1/2 an avocado, sliced

3 TB mayonnaise

2 TB Sweet Baby Ray's Honey BBQ Sauce

1/2 tsp adobo sauce (can be found in a can of chipotle chili peppers), or to taste

Follow directions on roll package, placing dough on greased cookie sheet, several inches apart instead of in a baking pan. After the first hour of thawing (before dough begins to rise), flatten each dough ball with the palm of your hand. Cover again with plastic wrap and allow rising to complete (about 3 more hours). Once dough has risen, prepare egg wash by whisking egg white and water. Brush tops of buns with egg wash, then sprinkle with sesame seeds. Bake according to package directions.

Make sauce by combining mayonnaise, BBQ sauce and adobo sauce.

When buns are cooked and cooled, slice and toast lightly. Spread sauce evenly on each side. Layer bacon, tomato slices, lettuce and avocado in each sandwich. Enjoy!

Note: You can also use regular pre-made dinner rolls or slider buns or your own favorite roll recipe! Catz in the Kitchen suggests King's Hawaiian Dinner Rolls which are also tasty!

Tex-Mex Chicken and White Cheddar Spaghetti

You know how some dishes are better the second day?

Like, after the spices and things have had some time to chill out together in the fridge overnight (or longer)?

Well, it's a good thing this recipe makes enough for an army because it's one of those. Every time we reheated it (which, I think, was about 4 or 5 times), it seemed to taste better to me!

Maybe it was the chicken absorbing the spice of the jalapeños.

Or the noodles soaking in the sharpness of the aged white cheddar sauce.

Or the cilantro working it's way into everything else.

However it happens, this spaghetti is delicious at first bite, and even better with every subsequent taste.

Tex-Mex Chicken and White Cheddar Spaghetti

(printable version)

from Lauren's Latest

serves about  6

12 oz. thin spaghetti (I used whole wheat)

3 TB butter

1 cup diced yellow onion

2 TB flour

1 cup chicken stock

1 cup milk

1/2 lb. grated sharp white cheddar cheese

1 TB chopped pickled jalapeños + 1/2 TB juice

1/2 tsp cumin

salt & pepper to taste

2 cups cooked, shredded chicken

3 TB chopped cilantro

Cook noodles according to package directions.

In another large saucepan, melt butter and saute onions until softened, about 5 min. Stir in flour and cook 2 more minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat and cook until sauce has thickened. Sprinkle in grated cheese and stir to melt into sauce evenly. Stir in cumin, salt and pepper, jalapeños, jalapeño juice, chicken, cooked spaghetti and cilantro. Toss to coast everything evenly in sauce. Taste and adjust seasonings if desired. Top with more cilantro.

Berry-Lime Granita

So, this is seriously my new favorite thing about summer.

My wheels are turning with all sorts of ideas for different flavors. I can't wait to try them! With all the fresh fruits available during the summer, the possibilities are endless.

The first flavor combo I have tried for a granita is strawberry-blueberry. The inspiration came from the fresh fruit I have and the recipe came from the web, of course. I sort of tweaked it a little and it was fabulous! The icy treat was so refreshing after a hot day and it fairly burst with fruit flavor- most noticeably, the fresh lime. In addition to the deliciousness of this treat, other added benefits are that it's crazy easy and it's  actually good for you! Full of fresh fruit, lightly sweetened, this is the guilt-free summer dessert I've been searching for!

Berry-Lime Granita

(printable version)

adapted from HMH Designs

serves 4-6

2 cups fresh strawberries

1 cup fresh blueberries

Zest and juice from 1 lime

1/2 cup water

1/2 cup sugar

Put berries in blender and puree until smooth. 

Combine water and sugar in saucepan or microwave safe bowl and heat until sugar is dissolved.

Add lime zest, juice and sugar/water mixture to berries and pulse to combine. Pour into glass baking dish and freeze. 

Every 30 min. or so, using whisk or fork, scrape mixture and stir frozen edges toward center. Total time, about 3 hrs or until mixture is frozen, but not solid. Scrape mixture again before serving, breaking up any solid pieces. 

If granita becomes too hard, simply leave it out for a few minutes, scrape, and return to freezer.

Meals for a Month {July-Aug}

Here is is, already the middle of July. Summer just seems to be whizzing by, doesn't it?? I am thoroughly enjoying sunshine, flip flops and less makeup, a slower paced schedule, freckles, tennis in the park with Hubby, tans and toenail paint that doesn't last for months (like it does in the winter!), shorts and breezy sundresses, ice cream, iced coffee, sun-ripened strawberries and juicy watermelon slices, clothes drying on the line outside, lettuce fresh from the garden, brilliant roses, carefree butterflies and busy hummingbirds, fresh cut grass and of course, meat and veggies right off the grill and fresh and crunchy summer salads! To name a few.

Week 1 (July 17-21)

Tuesday

Entree: Chicken and Bacon Bruschetta

Side: Green Salad

Source: Catz in the Kitchen

Wednesday

Entree: BLT Sliders with Camp Sauce

Side: Hasselback Gold Potatoes

Source: Catz in the Kitchen and Sea Salt with Food

Thursday

Entree: Skinny Chicken and Broccoli Alfredo

Side: Garlic Bread

Source: Celebrations.com

Friday

Entree: Taco Pizza

Side: Fresh Fruits and Veggies

Saturday

Entree: 3 Bean Salad with Grilled Corn and Avocado

Side: Italian Bread

Source: Myrecipes

Week 2 (July 24-28)

Tuesday

Entree: Chicken and Mango Kebabs

Side: Corn on the Cob

Source: Tracey's Culinary Adventures

Wednesday

Entree: Slow Cooker Sweet Teriyaki Chicken

Side: Rice

Source: Six Sisters Stuff

Thursday

Entree: Double Bean Burgers with Avocado Basil Cream

Side: Green Salad

Source: How Sweet It Is

Friday

Entree: Pepperoni Pizza

Side: Fresh Fruits and Veggies

Saturday

Entree: Chipotle Chicken Taco Salad

Side: Tortilla Chips

Source: Nutmeg Notebook

Week 3 (July 31-Aug. 4)

Tuesday

Entree: Balsamic Grilled Bruschetta Chicken

Side: Risotto

Source:  Picky Palate

Wednesday

Entree: Sweet Potato and Black Bean Enchiladas

Side: Spanish Rice

Source: Catz in the Kitchen

Thursday

Entree: Turkey Burgers

Side: Grilled Peaches and Fresh Veggies

Friday

Entree: BBQ Chicken Pizza

Side: Fresh Fruits and Veggies

Saturday

Entree: Dorito Taco Salad

Week 4 (Aug. 7-11)

Tuesday

Entree: Blue Cheese & Balsamic Burgers

Side: Roasted Potatoes and Salad

Source: My Life as a Mrs.

Wednesday

Entree: Balsamic and Brown Sugar Pork Chops

Side: Rice

Source: 5 Dollar Dinners

Thursday

Entree: Cilantro-Lime Chicken with Avocado Salsa

Side: Potatoes

Source: MyRecipes

Friday

Entree: Pepperoni Pizza

Side: Fresh Fruits and Veggies

Saturday

Entree: Tuna-Noodle Salad

I also plan on making my Aunt Marion's cowboy beans for our church's August potluck. And maybe another strawberry icebox cake!