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Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

Still not a lot of cooking going on here this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.


Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Friday Recipe Exchange: Not Afraid to Experiment

Spinach Tomato Soup

What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.

Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.

Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.

JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.

And finally, for the pet lovers, some Bixby pictures and a bit of an update.

It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.

Sausages with Grapes

For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.

It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.

All right, if you’re up for something new and different, here you go, tonight’s featured recipe.

Sausage and Grapes

  • 8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
  • 1/2 sweet onion, finely diced
  • 2 tsp fennel seeds
  • 1 cup green seedless grapes, washed, dried and halved lengthwise
  • 1 cup red seedless grapes, washed, dried and halved lengthwise
  • salt and pepper to taste (I used none, didn’t need it)
  • angel hair pasta
  • freshly grated Parmesan


Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.

Cook pasta according to package directions until al dente. Drain well.

You can toss with the sausage mixture, or serve separately. Serve with Parmesan.

The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.

Here is the original recipe.

That’s if for this week. Have a great weekend. – TaMara



Soup Season: Updated Tomato-Spinach Soup

Spinach Tomato Soup

It’s been a rough week – mostly for people around me. I found myself retreating to the kitchen often to cook. Definitely helps clear my head and regroup. Soup season is in full swing as Autumn is fast approaching. We may actually blow off work tomorrow and head up to the mountains to see the colors.

Today I decided to make a big batch of one of my favorite soups. It did not disappoint. I ‘beefed’ it up because I had some ground beef that I needed to use up. I’ll do that again. Yum.

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

Original vegetarian recipe is here.


Lemon Ricotta Pasta with Chicken and Spinach

Lemon Sunshine

Someone asked me if I could post a few recipes that limited the amount of salt, so this week I thought I’d focus on that. I’ll start with lemon. It makes a great substitute for salt, it adds flavor, a bit of bite and enhances the flavors of many things like fish, chicken and pastas. In this recipe, both ricotta and Parmesan are salty enough that additional salt should not be necessary.

Lemon Ricotta Linguine with Chicken and Spinach

  • 1 lb boneless chicken breasts
  • 2 lemons
  • 2 oz fresh basil leaves
  • 2 tbsp olive oil
  • 10-12 oz dry linguine pasta
  • 1 cup reserved pasta water
  • 6 oz baby spinach, washed
  • 12 oz ricotta cheese
  • fresh ground pepper to taste
  • 1/2 cup fresh shredded Parmesan, additional for garnish

shallow dish, large pot, skillet

Place chicken between plastic wrap, pound flat and place in a single layer in a shallow dish. Zest lemons and then juice them. Reserve 2 tbsp of juice, mix the remaining juice with 1 tbsp of oil and basil leaves and pour over chicken, making sure it’s well coated. Cover and marinate for 30 to 60 minutes, turning the chicken halfway through.

Cook pasta according to directions. While it is cooking, heat oil in skillet, remove chicken from the marinade (toss the marinade) and cook chicken breasts over medium high heat until cooked through. Remove from heat, cover and let rest. Alternately you can grill the chicken.

When pasta is al dente, remove 1 cup of water and then drain the pasta and return it to the pot. Over low heat, add lemon juice, ricotta, lemon zest, 1/2 cup of Parmesan and toss. Slowly add a 1/2 cup of pasta water, tossing to make a sauce, until the pasta is coated evenly. Add more water as needed. Slice chicken into strips and add to pasta mixture, then add spinach leaves and toss. Add pepper as desired and serve immediately with more shredded Parmesan. Serves 6

p.s. Schedule is still crazy this week, so time for recipes, but not photos. I may update later with pix as time allows. ;-)


Friday Recipe Exchange: Grilling Up Some Steaks

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JeffreyW is always making magic with steak. Here he shows off his Cheesesteak.

A big work project came up this week, as a result I have barely been in my kitchen. So for the featured recipe, I pulled up one of my prettier projects, Flank Steak Pinwheels. Not as much effort as it looks. Although I save them for special occasions.

If you’d like something with a bit less work, how about a Spicy Grilled Flank Steak? (Recipe here)

JeffreyW whips up some Cheesesteak Sandwiches (instructions and photos here)

This week’s dinner menu is Grilled Steak with Coffee Rub and Blueberry Coffeecake (menu, recipes and shopping lists here).

No real Bixby update this week, but I did finally receive and assemble my new motorized standing desk. It fascinates him, so of course there is video here.

What’s on your plate for this last weekend (how did that happen) of August? Are you sad summer waning or is fall more your season? Most importantly, whatcha cookin’?

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven because with the cheese, I thought grilling them wouldn’t work as well. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving. If I was going to grill, I’d probably use a grilling pan to avoid flareups.

Flank Steak Pinwheels Final

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron or oven proof skillet

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it flat. I use my pronged Tenderizertenderizer, so I add the spices first and use the tenderizer to help infuse the meat.

If you haven’t already, once it’s pounded, add salt, pepper and garlic evenly over the meat. Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Preheat oven to 375 degrees.

Heat 1/2 to 1 tbsp of oil in large skillet, reduce heat to med-high and add pinwheels, flat-side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

Place the skillet in the oven, turn the oven off and let the steak finish for 10-15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes.  You can then use the great juices in the skillet to make a gravy if desired. I just drizzled them over the steak and potatoes right before serving.

My steak made 4 pinwheels. If you have more, you may need to finish cooking on a baking sheet after searing them in groups.

That’s it for this week. Have a good weekend, I’m sad to see August go, but fall in Colorado is stunning. – TaMara

Friday Recipe Exchange: Peaches and Peppers

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JeffreyW’s garden bounty

Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.

I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.

Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.

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JeffreyW turns his garden bounty into spicy Five Pepper Jelly.

Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).

For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.

Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?

Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will.  – TaMara



Friday Recipe Exchange: Revisiting Fun with Ricotta

Yummy Cannoli by JeffreyW

Yummy Cannoli by JeffreyW

Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.

Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.

To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.

He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)

I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).

A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.

And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.

Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.

What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?

Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.

Veggie Meatballs

Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of  garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.

Spinach and Ricotta Vegetarian Meatballs

  • 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, asiago, romano cheese mix
  • 1-1/2 cups fresh spinach, chopped
  • 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
  • 2 tsp fresh basil or 1/2 tsp dried basil, crushed
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp fennel seeds
  • Salt and pepper
  • 4 eggs, beaten


  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Parmesan, asiago, romano cheese
  • Olive oil

Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.

Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.

Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.

Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.

You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.

To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.

To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.

Serve them with your favorite pasta and sauce. If you need sauce ideas, click here for Garden Fresh Sauce and click here for Awesome Sauce.

That’s it for this week. Have a great weekend – TaMara


Christmas Eve Dinner: The Menu

Reindeer Games

I got to meet some of Santa’s reindeer last year

I finished all my shopping today and unless I missed something, I shouldn’t have to cross the threshold of a grocery store between now and Christmas. I’ll put up photos and recipes as I go. My kitchen is painfully small and I like to spend time with my guests, so the menu is pretty simple and I can do a lot ahead of time. This makes sure we have a great meal, I can spend time with my guests and keeps my stress level lower.

On the board:

  1. Roasted Cornish Game Hens UPDATED with recipe here
  2. Smashed PotatoesUPDATED with recipe here.
  3. Cranberry Chutney UPDATED with recipe here.
  4. Spinach Salad
  5. Sundae Bar
  6. Christmas Cookies

The spinach salad works well to provide a nice, fresh vegetable without having to worry about cooking something at the last minute (so it’s fresh and not overcooked). And everyone likes spinach, so it was an easy choice.

I’ll make the Cranberry Chutney tomorrow, since it’s the type of dish that tastes better the next day. It’s a new, untried recipe and this will give me time to make regular cranberry relish if it turns out badly.

I’ll prep the hens the night before and refrigerate, then toss in the oven late afternoon on Wednesday.

The smashed potatoes have to be boiled first, so I think I will do that in the morning, refrigerate them and then do the final stage in the oven while the chickens are resting. And that’s it, dinner is served.

Look what Bixby has to look forward to, these are my three loves (3 of my 4 rescued Danes):

Christmas Dogs 2004 Shelby Einstein Duncan

I tried to get Bixby in a Santa Hat or Reindeer Antlers, but he is still too much of a puppy. I can barely get a photo of him on a normal day, he’ll have none of this “dress me up” nonsense. 90 lbs of WILL right now.

Updates as I do the prep and can get some photos. – TaMara

Christmas balls


Friday Recipe Exchange: Hearty Tomato Soup and Awesome Grilled Cheese

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Photo by JeffreyW

I’m going to repeat some favorite soup recipes tonight. I’m working on a few new pumpkin recipes, but they are not ready for prime time this week. So you’ll have to make do with repeats.

When I’m busy, soup is the thing. I make big batches and they are quick and easy to reheat and add a sandwich or a piece of grilled chicken for a fast dinner or lunch. I could eat soup everyday during cold weather. JeffreyW is no slouch in the soup department either, so there are over 200 recipes on the blog of the soup variety.

For tonight, here are some soups worth repeating:

Cream of Chicken Soup, recipe here.

Two Broccoli Cheese Soup variations are here.

Tomato-Spinach is one of my favorite hearty winter soups, recipe here.

And combining two recent recipe exchanges, JeffreyW does Bean Soup in a Frybread Bowl, recipe and yummy photos here.

For the pet lovers, there is a Bixby diary this week. He’s four months old now and takes up most of my spare time. Which explains why I’m more often outside and not in the kitchen cooking. Also, I’m having great success with both dog and cat food dispenser/toys, that make them work for their food, story here, in case you are looking for a good way to entertain your pets.

What’s on your menu for this beautiful fall weekend? Do you have a favorite way to make grilled cheese? Do you grill any other types of sandwiches – either the grown-up panini style or something of the more guilty pleasure type, like grilled peanut butter and jelly?

Tonight’s feature recipe was one of the first menus I ever published…and also the first time I made my own tomato soup.

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)



Friday Recipe Exchange: Sweet and Spicy from the Garden

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Photo by JeffreyW

It’s that time of year again when fresh, local peaches are everywhere and are a part of every meal at my house, so that had to be half of tonight’s exchange. The other half was inspired by JeffreyW once again tempting my taste buds with his pepper jellies. It’s been a crazy week here, between my birthday, work and getting the house puppy proofed there hasn’t been a lot of time for cooking, but tonight’s featured recipe is quick, easy and full of seasonal flavors. And peaches, lots of peaches.

Speaking of the puppy, I have no new pictures for you, but he’ll be here next week, so I’m pretty sure, mostly positive, even fairly certain, there will be puppy pictures by week’s end. On to the recipes…

If peaches are not your thing, JeffreyW has been busy making some of my favorite jelly. I love pepper jelly with cream cheese on crackers. Yum. And I envy his gardening and canning skills.

First his Red Ripe Jalapeno Jelly, recipe here.

And for his latest, Five Pepper Jelly, click here.

And of course he’s got terrific, mouth-watering photos for each.

Peaches don’t have to sweet to be delicious, they can be spicy, too. You can make a nice Peach Salsa (recipe here) or a tasty Peach Chutney to use with Grilled Pork Chops (complete dinner menu and recipes here).

Peaches are tasty with fish and Kirk Spencer has a great Peach Tilapia recipe here.

How about you, what’s on the menu this weekend? Anyone going to hangout and watch the meteor shower? Hit the comments with recipes and whatever.

The featured recipe tonight is Spinach Chicken Salad with Spicy Peach Dressing and it can be prepped ahead of time and makes a perfect dinner on one of those  late summer nights when it’s still too hot to cook.  The dressing will easily last a week in the refrigerator. And you can grill then refrigerate the chicken a night or two before when grilling another meal.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro (or Italian parsley)
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate. Shake well before serving.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6








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