Sauteed Chicken with Blueberry Peach Salsa

Sauteed Chicken with Blueberry Peach Salsa

Inspiration: We sure have been piling the fresh fruit into our basket at the grocery store lately. I think it’s the best thing about summer eating – all of the lovely, fantastic fruits and vegetables. I’m all for great, earthy, comforting stews and soups in the fall, but while summer is here – bring on the peaches!

What We Loved: This is one of those recipes that’s great for people who love the meat and fruit combination. The salsa is sweet from the peaches and blueberries, but it’s also nice and savory with the addition of tomatoes and earthy basil. I wouldn’t say that the salsa would be nearly as good on its own – it needs that chicken as a buttery, savory complement to the earthiness of the basil, which really is a characterizing flavor of the salsa as a whole. This is a great dinner to enjoy as summer winds down before all of the great peaches and blueberries are gone!

Tips: We had some leftover salsa that I saved and ate on its own the next day, and I really didn’t care for it leftover or without the chicken complement. So I’d suggest eating it all up on the first night.

Sauteed Chicken with Blueberry Peach Salsa
Source: Original recipe to serve 2

2 chicken breasts, butterflied and cut in half
Kosher salt and black pepper
Olive oil
2 peaches, pitted and diced
Handful blueberries
Handful grape tomatoes, sliced in half
Handful fresh basil, minced

1. Season the chicken with salt and pepper. Add a good drizzle of olive oil to a saute pan. Saute the chicken until cooked through, about 4-5 minutes per side.

2. Meanwhile, add the peaches, blueberries, grape tomatoes, and basil to a bowl. Add a drizzle of olive oil and a sprinkle of salt and pepper. Mix well.

3. Serve the chicken topped with the fruit salsa.

Grilled Pineapple Guacamole

Grilled Pineapple Guacamole Compressed

Inspiration: You simply can’t have too much guacamole in our house. That much is a fact. And while we love our standard guacamole recipe best, it’s always fun experimenting and throwing some new flavors into the mix (like pumpkin seeds or tomatillos). I have quite a list of add-ins that I’d like to try – bacon, bleu cheese, and goat cheese, to name a few – but grilled pineapple seemed the perfect summery add-in for our Fourth of July dinner when we were throwing some steaks on the grill.

What We Loved: This guacamole is really an interesting treat. It is completely and totally characterized by the sweet pineapple. Each bite, whether you get a bunch of the pineapple chunks or none at all, is defined by a slightly charred sweetness. It’s a really interesting and refreshing flavor, and certainly a different and unique spin on standard guacamole. Delicious, refreshing, and so very summer.

Tips: We ate this guacamole with tortilla chips as a treat, but I’m thinking that it would be fabulous atop grilled chicken, paired with some sunny side up eggs, stuffed into an omelet, or even just eaten as a side dish with a spoon.

Grilled Pineapple Guacamole
Source: Annie’s Eats, originally from Christina Ferrare’s Big Bowl of Love

2-3 slices of cored and peeled fresh pineapple
3 small ripe avocados
1/2 small onion, finely diced
1/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded, ribbed, and minced
Juice from 1/2 lime
Kosher salt, to taste

1. Place the pineapple on the grill, and cook until slightly charred on both sides. Remove from the grill, allow to cool, and dice.

2. Pit the avocados, scoop the flesh into a bowl, and mash with a fork.

3. Mix in the onion, cilantro, jalapeno, lime juice, salt, and pineapple chunks. Reserve a few pineapple chunks to add on top for garnish. Serve.

Flounder with Pineapple Avocado Salsa

Flounder with Pineapple Avocado Salsa

Inspiration: So we’ve been making all of Ben’s food since he started eating solids about four months ago, and I usually puree or finely dice up some sort of fruit as part of his breakfast. I just grab whatever’s on sale/in season at the grocery store, but toward the end of winter, there really just wasn’t much to choose from. So I grabbed some random bags of frozen fruit, among them a nice bag of pineapple. We’ve found that it’s a little to early for the highly acidic/citrusy fruits for him, though (not gonna risk anymore just yet after a rash on his face from kiwi), so that frozen bag of pineapple was just calling our names.

What We Loved: This is a very light and summery meal. I always love the pairing of seafood and fruit, and this meal was no exception. The flounder is so light and flaky, and the creamy avocado and sweet pineapple complement that fresh seafood flavor so well. Plus there’s a nice kick of heat, some fresh cilantro, and some sweet and juicy lime juice to tie everything together. Refreshing and delicious. We paired this with Brandon’s favorite coconut ginger rice for a lovely meal.

Tips: Flounder (or any very thin, flaky white fish) cooks up very quickly, so keep a close eye on it. Ours really only needed about two minutes per side. If you want a heartier fish, something like cod would also work well. With the flounder, I certainly did not end up with any whole filets after cooking. They flake apart so easily while cooking/flipping! I’ll say to be careful while flipping, but if the filets break apart, no matter. They’ll still taste great.

Flounder with Pineapple Avocado Salsa
Source: Adapted from Pink Parsley, originally from Everyday Food

About 3/4 lb flounder filets
Kosher salt and black pepper
Olive oil
1/2 avocado, diced small
3/4 cup pineapple, diced small (I used frozen)
1 serrano pepper, seeds and ribs removed, minced
1/8 cup fresh cilantro, minced
Juice 1/2 lime

1. Combine the avocado, pineapple, serrano, cilantro, and lime juice in a bowl. Season to taste with salt and pepper, and set aside.

2. Season both sides of the fish with salt and pepper. Heat a good drizzle of olive oil in a saute pan over medium-high heat. Add the fish, and saute until the fish is cooked through and flakes easily with a fork, just a few minutes per side.

3. Top the fish with the salsa.

Black-Eyed Pea Curry

Black-Eyed Pea Curry

Inspiration: Another day, another curry, right? We’re just fine with adopting that philosophy.

What We Loved: We’ve found that curries with a lot of turmeric and coconut milk tend to have a pretty specific flavor profile – they’re somewhat sweet, yet they’re full of that earthy, rustic turmeric taste. They tend to be nice, mellow curries that are mild in spice but sweet in flavor. We both really enjoy that flavor, and in this particular curry, we both enjoyed how nice and creamy the black-eyed peas were. Plus, all of the cilantro thrown in was awesome. If you are familiar with our blog, you know that we love our cilantro. As always, it added such a bright and fresh herbal taste. This is a nice curry if you’re looking for a curry that’s a little lighter and a little less spicy and intense than a lot of curries can be.

Tips: As often happens with me because I’m impatient, I photographed this dish too early, before it really had a chance to meld together and get nice and creamy. After it has been off of the heat for a little while, this really comes together and is much creamier than it looks in the photo. So I would suggest letting this one sit for just a bit before serving.

Black Eyed Pea Curry
Source: Slightly adapted from Girl Cooks World

2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup diced tomato
2 15 ounce cans black-eyed peas, drained and rinsed
1/2 teaspoon salt
1 13.5 ounce can coconut milk
1 tablespoon lemon juice
1/4 cup cilantro leaves, plus extra for garnish

1. Heat the oil in a large saute pan over medium high heat. Add the onion, and cook until starting to brown.

2. Add the garlic, ginger, coriander, turmeric, cumin, and cayenne. Cook until the mixture is fragrant, about a minute.

3. Reduce the heat to medium. Add the tomato, and cook for a few minutes until the tomato begins to break down.

4. Add the black-eyed peas, salt, and coconut milk. Stir to combine. Reduce the heat to medium-low, and simmer for about 15 minutes, until the sauce begins to thicken.

5. Stir in the lemon juice and cilantro. Serve with additional cilantro for garnish.

Meatball Curry with Cilantro Coconut Sauce

Meatball Curry with Cilantro Coconut Sauce

Inspiration: We cook with cilantro more than any other herb. I’d say that about 90% of the time, it’s our herb of choice. We do use a lot of basil, rosemary, and thyme, too, but there’s just something about cilantro. It’s bright, it’s fresh, and it goes so well with many cuisines (including Mexican, of course, which is just about our favorite). Anything cilantro-based is  usually a go in our house, and when the recipe is an Indian curry, well, that just puts it over the top. We really do love curry in just about any form.

What We Loved: The sauce in this curry was earthy and wonderful. It was characterized mainly by the flavor of cilantro, with a great kick of heat from serrano peppers and a touch of sweetness from the coconut oil and coconut milk. Like all great curry sauces, it was rich, complex, and full of earthy spices. I really love meatballs, too, so I enjoyed that aspect of the dish as well. It’s nice to experiment with meatballs in recipes other than those that are Italian or marinara-based.

Tips: This recipe makes a lot of sauce. I would think that you could double the meatball recipe and still have enough sauce (or maybe make half as many more meatballs). I froze the leftover sauce and then served it atop sauteed chicken breasts for another Indian meal later in the week (bonus!).

Meatball Curry with Cilantro Coconut Sauce

Meatball Curry with Cilantro Coconut Sauce
Source: Slightly adapted from Girl Cooks World
Serves: 2-4 

For the Meatballs
1 pound ground beef or lamb
1 serrano pepper, seeded and minced
1 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon salt
Black pepper, to taste

1. Add all of the ingredients to a bowl, and mix together. Form into 16-20 meatballs and set aside on a plate.

For the Sauce
2 tablespoons coconut oil
1 medium onion, chopped
1 tablespoon minced ginger
4 large cloves garlic, minced
1 serrano pepper, seeded and minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garam masala
1 13.5 oz can coconut milk
2 cups loosely packed cilantro leaves
2 handfuls baby spinach
1 teaspoon Kosher salt
1 teaspoon apple cider vinegar

1. Heat the oil in a large saucepan over medium high heat. Add the onion, and cook until softened.

2. Add the ginger, garlic, and serrano. Cook for a few minutes until everything begins to brown.

3. Add the cumin, coriander, and garam masala, and stir to coat the vegetables.

4. Add the coconut milk, cilantro, spinach, and salt. Bring to a boil, and then reduce the heat and simmer for five minutes.

5. Use an immersion blender to process the mixture until smooth. Bring the mixture to a boil again.

6. Add the meatballs, and reduce the heat to a gentle simmer. Cover and cook for about 10 minutes, until the meatballs are cooked through.

7. Stir in the vinegar and serve.

Strawberry Orange Salad

Strawberry Orange Salad

Inspiration: Well. With a nine month old who just learned how to crawl and having just purchased a new house, we certainly haven’t had as much time as we’d like to try new recipes and work on the blog. Things are finally settling down a little bit for us here, though (just in time for spring and summer!), so we’re hoping to get back into some semi-regular posting habits. This salad was born out of a bunch of random ingredients left in the fridge, and it turned out to be just the colorful, pretty, and simple dish that I needed to get back into the blogging spirit.

What We Loved: I think that this is the first time that I’ve had an orange in a salad, and I really loved the juicy citrus flavor. That bright summer flavor was my favorite aspect of the salad, and it really combined with the sweet strawberries and creamy avocado for a myriad of fresh flavors. With just a hit of salt and pepper, a touch of olive oil, and an herbal garnish of cilantro, this salad was just so light and refreshing. I enjoyed it alongside some cottage cheese for a nice lunch.

Tips: If you’re particularly hungry, I’d go ahead and throw in a whole avocado. This is not a filling salad, so that extra avocado might be nice. I also think that cashews would be a nice addition. I was going to throw some in, but I ate them all before I got the chance to make the salad (….I seriously have zero control with cashews….).

Strawberry Orange Salad
Source: Original recipe to serve 1

Couple handfuls salad greens
Extra virgin olive oil
Kosher salt and black pepper
3 strawberries, sliced
1/2 navel orange, peeled and sliced
1/2 avocado, diced
Handful cilantro, minced

1. Drizzle the salad greens with olive oil, and sprinkle with salt and pepper. Use your hands to mix everything together.

2. Top the greens with the strawberries, orange slices, avocado, and cilantro.

Chicken and White Bean Burgers (Two Ways)

Chicken and White Bean Burgers with Ham, Avocado, and Cheddar

Inspiration: I’m a planner. I’ve been trying to break myself of that trait, but it sure is dying hard. When I go shopping, I like to have my grocery list all ready (organized by department, no less) with everything that I need for whatever meals that I have scheduled for the week. It’s just what works for me and my slightly ridiculous brain. Anyway, lately I’ve been trying to go to the store without my list and shop for dinners according to what’s on sale. While in a way it stresses me out (….why?), it really has resulted in a bit more creativity in the kitchen, which is always a great thing.

What We Loved: Chicken and white beans are a great combination, as both ingredients have very light flavor profiles that really play off of each other well. Combined together in burger form, there really is a lot of versatility with the toppings, as you can see from the two different ways that we prepared our burgers here. Mixed with cilantro and topped with shaved ham, avocado, and sharp cheddar cheese, the burgers were light and spring-like, with a nice tropical feel. And when we threw in some oregano and topped the burgers with marinara, mozzarella, and sauteed mushrooms, we ended up with an Italian-style burger that was rich and comforting. Using two simple ingredients as a base and building from there, we really ended up with two completely different but equally delicious meals.

Tips: Using ground chicken to make burgers is very messy. The burgers certainly don’t form together nicely as a beef burger would. Just shape it into a patty form as best as you can and throw it into the pan, though – it’ll come together and be easy to work with as soon as it starts cooking. Also – be sure to season the chicken mixture well with salt and pepper. Finally, I didn’t use any butter or oil to cook the burgers, and they cooked up just fine, but if you’d like more flavor imparted into the meat, you could certainly use your cooking fat of choice.

Chicken and White Bean Burgers with Ham, Avocado, and Cheddar
Source: Original Recipe

1/2 lb ground chicken thigh
1/4 cup navy beans, cooked
1/8 cup finely chopped cilantro, plus more for garnish
Kosher salt and black pepper
Deli ham, shaved
Avocado, thinly sliced
Sharp cheddar cheese, freshly shredded

1. Mash the navy beans with a potato masher or fork until they are about 2/3 mashed, leaving some of the beans in tact for texture. Add in a little water as necessary to get a creamy texture.

2. Mix the ground chicken, beans, and cilantro together with a healthy pinch of salt and pepper.

3. Saute the burgers over medium heat until cooked through, about 4-5 minutes per side. A few minutes before removing the burgers from the pan, top the burgers with some shaved ham, thinly sliced avocado, and sharp cheddar cheese. Let cook for a few minutes to heat the ingredients and melt the cheese as much as desired.

4. Serve the burgers garnished with additional cilantro.

Chicken and White Bean Burgers with Marinara, Mozzarella, and Mushrooms

Chicken and White Bean Burgers with Marinara, Mozzarella, and Mushrooms
Source: Original Recipe

1/2 lb ground chicken thigh
1/4 cup navy beans, cooked
1/2 teaspoon dried oregano
Kosher salt and black pepper
Butter
Garlic powder
Handful baby portabella mushrooms, diced
Your favorite marinara sauce
Mozzarella cheese, freshly shredded

1. Mash the navy beans with a potato masher or fork until they are about 2/3 mashed, leaving some of the beans in tact for texture. Add in a little water as necessary to get a creamy texture.

2. Mix the ground chicken, beans, and oregano together with a healthy pinch of salt and pepper.

3. Heat some butter in a small sauce pan, and add the diced mushrooms. Season with garlic powder, salt, and pepper, and saute until cooked through and browned. At the same time, heat some marinara sauce in a separate sauce pan.

4. Saute the burgers over medium heat until cooked through, about 4-5 minutes per side. A few minutes before removing the burgers from the pan, top the burgers with some of the marinara sauce and shredded mozzarella. Let cook for a few minutes to heat the ingredients and melt the cheese as much as desired.

5. Serve the burgers topped with the sauteed mushrooms.

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