Healthy Summer Salad

First off, let's give credit where credit is due. I stole this from Amanda's cookin, and I would do it again because this salad is a good find. The only thing I might change is the cheese next time. I liked the smoked gouda, but I wouldn't mind switching it up either. So if you want to impress your friends, try it!

Summer Vegetable Quinoa Salad

1 15-oz can chicken broth
1 cup uncooked quinoa
1 1/2 cups frozen corn, cooked and cooled
1 medium cucumber, halved lengthwise and sliced
1 package grape tomatoes, halved
1/2 cup diced smoked gouda cheese
1/2 cup diced red onion
1/4 cup minced fresh parsley, packed (I didn't have this and it was still yummy)
1/4 cup extra virgin olive oil
1/4 cup seasoned rice vinegar
2 tablespoons white wine vinegar
1/2 teaspoon mayonnaise
salt, to taste
freshly ground black pepper, about 4 turns

Directions:
Cook quinoa in chicken broth by bringing to a boil and then reduce heat to low and simmer for 10-15 minutes covered. Remove from heat and cool completely. I placed in fridge while preparing the rest.In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine. Pour half of dressing over remaining ingredients and taste before adding more. Chill in fridge for at least two hours before serving. This was great the next day and the next! Serve and enjoy!

Summer Corn Soup

Sure you could use frozen corn, but why would you when there is fresh tasty corn to be had? This recipe was dreamed up by my favorite chef, Bob. It is 4th of July soon and a traditional item on the menu is corn on the cob. Make sure you get extra corn for this soup and make it the next day to help relieve the sadness that the holiday is over and you have to get back to work. I would hope that it would be really cold and rainy the next day providing the perfect setting for this dish, but the chances are slim in Arizona. It is similar to corn chowder, but in the words of Emeril Lagasse "let's kick it up a notch!"

Corn Soup
Ingredients:

3 fresh cobs of corn (remove corn from cob and blend uncooked)
2 cups of corn (cooked and removed from cob)
1/2 of a red pepper diced
1/2 green pepper diced
1/2 red onion diced
2 Tbs fresh sweet basil minced
1 Tbs fresh Thyme minced
1 Tbs minced garlic
5 slices of cooked bacon diced
2 cups water
1 cup chicken broth
1 C heavy cream added last

Optional: Sprinkle finely diced jalapeno pepper on top before serving.



Directions: In a large pot saute the ingredients except for the corn and cream in a little olive oil, salt and pepper to taste until clear. Then add liquids and boil for 10 min and add the corn and cream mix and heat through. (Blend fresh corn and cream in blender to make thickener for soup. Set aside.) Put remaining ingredients in soup pot and bring just to a boil. Add pureed mixture of corn and half and half to soup. Simmer for 10 minutes. Serve and enjoy!

You could also skip the blender and make a roux using flour and butter for a more thick and creamy soup. Either way it is delicious with the fresh summer ingredients. Serve and enjoy! Don't forget to check out your summer online picnic basket by Louise!

Teriyaki Lettuce Wraps

This is my version of a lettuce wrap. It is very easy and such a refreshing meal in the summer. What do you eat when it is 105 degrees outside? Better yet where do you live that it is 105 or hotter? That genius would be me, and for the most part I love Arizona. However, sometimes it is so hot I have no idea what to eat. This is where cool crisp lettuce sounds like the perfect choice.

Ingredients:
1 head of Romaine Lettuce
1 Rotisserie Chicken or 1 fryer chicken baked and shredded
1/2 pkg of Chinese Rice sticks (follow cooking directions on package)
1 cup diced fresh mushrooms
2 green onions diced
1 can water chestnuts (diced)
1 bottle of Yoshida's teriyaki sauce
salt and pepper to taste

Directions:
Remove chicken and shred from whole chicken. I cooked my own in a portable roaster I plugged in outside to avoid heating the house. Saute onions and mushrooms in olive oil and then add chicken and water chestnuts. Pour 1/4 cup of Yoshida's teriyaki sauce into mixture. Remove from heat and prepare lettuce by removing whole leaves, rinsing and drying. Prepare Chinese rice sticks. Add mixture to Romaine lettuce leaf and top with Chinese rice sticks. Serve and enjoy!

What about Bob? .....and his pasta......and where have I been?

Well hello! Thanks for coming back even though I have been gone. I had a little vacation with the husband to see in-laws and attend a wedding. Don't worry my in-laws are very cool. How have you been? I missed you.

Once upon a time my Dad invented this pasta recipe and I have hated all other sauces since. What makes it even cooler is the chef's name is Bob. Bob the chef/dentist! A good guy to have around I'd say.

This sauce really is pretty easy and tastes healthy and light. The best thing about this recipe is you could easily add-in whatever you love and it would be quite tasty.



Ingredients:
One chopped onion
3-4 cloves of garlic minced
1 Tablespoon Italian Seasoning (to taste)
1 teaspoon of capers (or black or green olives)
1/3 cup pine nuts
1 jar of artichoke hearts sliced briefly with knife
2-3 cans of diced canned tomatoes with oregano, or basil or other seasonings
1 pound of cooked and shredded chicken (I used my canned chicken and it just shreds perfectly once it hits the pan)
Salt and pepper to taste
Shredded Romano or Parmesan cheese

Saute the onion, garlic, capers, pine nuts, and seasonings in olive oil. Add the tomatoes,artichoke hearts and chicken. You can exchange the chicken for shrimp, sausage, or whatever protein you prefer and it will work perfectly. Let the sauce simmer for 20 minutes to let the flavors marry. While sauce is simmering, cook desired pasta. I use whole wheat pasta and can't tell the difference from white anymore. Serve over pasta, top with cheese, and enjoy!



I had lots of sauce left over and made a basic Alfredo sauce the next day to combine with the leftovers. It was creamy, and so flavorful with the tomatoes and pine nuts.