Fruits/Vegetables

Sweet Raspberry Dip

I’ve been going a little crazy lately in the produce department of my grocery store because as the weather gets warmer, the fruits seem to be getting brighter and more colorful and they all call my name. I swear I don’t know which direction to go to first and end up spinning around in circles as I decide on peaches vs. nectarines, grapes vs. cherries, blueberries vs. blackberries, or apricots vs. plums. The problem with not being able to decide is that I end up buying a little of everything and I’m left with more fruit than I know what to do with. Generally, I whip up a big batch of mixed fruit salad but sometimes when friends come over I want to make something a little less ordinary.

Sweet Raspberry Dip is a creamy, light fruit dip perfect for dipping summer stone fruit or other seasonal gems. Fresh raspberries are mashed with sugar and blended with plain Greek yogurt to make a dip similar in taste to raspberry yogurt except fresher and brighter. Serve with slices of mango, peaches, apricots, or plums or use strawberries or cherries to dunk. Use thawed frozen raspberries in the fall or winter and serve with autumn fruit like apples or pears. If you’re craving something sweet but are trying to stay healthy, this is one fruity appetizer or dessert where you won’t feel guilty if you eat too much.

Speaking of SWEET, today is my sweet, sweet sister Katie’s birthday!  She’s 12 years younger than me and one of my best friends.  I wish I could’ve made some cookies or cake for her but she is in Texas so that means it would have all ended up in MY belly and on MY thighs!  Maybe next week when I see her in Chicago, we’ll make something sweet that we can share with you! 🙂

The ingredients:

In a small bowl, mash the raspberries with the sugar.

Stir in the yogurt.

Serve with your favorite fruit.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source:

Spicy Moroccan Chicken Skewers

Last week, when I made Tortellini Caprese Bites, I mentioned that I could probably revolve this entire blog around different caprese recipes. This week I have come to realize that I could also write just as much about different kinds of skewers. I mean, who doesn’t like food on a stick? We were all kids once, right? One thing about skewers that I love is that they can be so healthy if made with lean meat and tons of veggies.

These Spicy Moroccan Chicken Skewers not only have tender chicken, plump juicy cherry tomatoes and sunny yellow peppers, but the chicken is coated in a spicy marinade of chile paste, cumin and coriander which provides tons of bold flavors. Serve this with a side of plain Greek yogurt to tame the flavors and cool your palette if you like. I cooked my skewers on an indoor grill but I can only imagine how much better these are over an open flame. If the tomatoes are slightly big or different sizes, pay close attention to the chicken as it’s cooking to ensure it is fully cooked. Or consider using grape tomatoes instead. Eaten plain or with a side of quinoa, couscous or rice, these skewers are sure to please. I can’t think of anything better than a spring or summer evening with chicken skewers in one hand and sparklers in another. Ah, to be a kid again.

The ingredients:

Combine garlic, chile paste, olive oil, salt, cumin and coriander in a small bowl.

Using a rubber spatula or spoon, place mixture into a zip-top plastic bag. Add chicken and seal, massaging chicken so that all pieces are coated by the marinade. Marinate in refrigerator for 2 hours, turning after 1 hour.

Soak wooden skewers in water for 30 minutes to prevent burning on the grill. Drain and pat dry. Preheat the grill to medium-high heat. Remove chicken from marinade and discard any remaining marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken. Sprinkle with remaining salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Serve with yogurt.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Chicken-and-Veggie Stir-fry

I had a nice long three-day weekend this past weekend and got to spend all of Friday with a bunch of my friends eating a lot of soft pretzels and pasta and drinking a lot of beer.  And wine.  And bloody marys.  So, feeling a little heavy on the carbs, I decided I wanted to finish the weekend with something a little lighter, preferably with lots of veggies.  Chicken-and-Veggie Stir-fry turned out to be just what I wanted.

Thinly sliced chicken is cooked and stir-fried with yellow squash, broccoli, green onions and red pepper.  Small additions of lime juice, soy sauce, and chili-garlic sauce adds punches of flavor.  This is a very versatile recipe that could be made with any of your favorite vegetables or even tofu.  The recipe calls for broccolini but I used regular broccoli here and I also reduced the cornstarch on the chicken by less than half when I prepared this.  If you like a slightly crispier coating to your chicken, keep the cornstarch at the full amount.  I also used thinly sliced chicken breasts from my grocery store which cook quickly in stir-fries and are also cheaper than regular chicken breasts.  I really love a brightly colored and visually appealing dish like this, especially when it can be made in one pot.  Serve this over rice, quinoa, or simply eat it plain like I did.

 

The ingredients:

Sprinkle chicken with salt and toss with cornstarch.

Stir-fry the chicken in oil in a large skillet or wok over medium-high heat until golden brown and done, about 5 or 6 minutes.  Transfer the chicken to a plate and keep warm.

Add broccoli and 1/4 cup broth to the pan and cover,  cooking 1 to 2 minutes or until crisp-tender.  Transfer to plate with chicken.

Add remaining oil to the skillet and sauté bell pepper, squash and green onions for 2 minutes or until crisp-tender.

Whisk together 2 teaspoons of cornstarch and remaining 3/4 cup broth until cornstarch dissolves.  Add broth mixture, chicken, and broccoli to bell pepper mixture in skillet.  Cook, stirring often, 1 minute or until liquid thickens.

Stir in lime juice, soy sauce, and chili-garlic sauce.  

Serve over hot cooked rice, quinoa or enjoy as-is.

Additions:  None

Omissions: 

  • 1/2 of the cornstarch

Substitutions:

  • Broccoli

Overall Rating:  Love It

Source:  Southern Living Magazine

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