Yesterday I threw a handful of pineapple into our dinner and today I bring you a marinade with strawberries. Guys, I will kick my aversion to fruit-meat combos yet!

To be fair, it’s pretty hard not to like strawberries and balsamic vinegar together, though (or, not to like anything with balsamic vinegar).

This is yet another marinade recipe (we are on a marinade kick, I still have another coming!) that is easy and a total winner. Because the marinade is so good, I reserved nearly half of it so I could brush the chicken with it as it was cooking/after it cooked. You could also reduce the sauce and just spoon it over the chicken, like Jey did.

I especially like rosemary with balsamic and strawberries, so I went ahead and added that to this marinade, too. We had these with roasted fingerling potatoes (my obsession) and zucchini, both of which I roasted since I was cooking this indoors. Of course, if you grill the chicken, your grilled veggie possibilities are endless—and might I suggest that you make foil packet potatoes with bacon? :)

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We just got back from a long weekend in New York and we ate everythingALL THE THINGS. And then we ate some more (and more and more and more). We came back full, achy, and with a rather large credit card bill. Worth it.

But now, well, we have to do a lot of eating at home. And it has to be healthy, too (because even before NYC, being over 30 and having two kids is apparently the worst thing ever for weight loss).  We’ve had this pork dish every summer for the past 3 years but apparently I’ve never managed to post it. It’s incredibly simple, tasty, and healthy. What  more could you ask for?

I’ve made this with tenderloin, as the recipe calls for, and have also made it with thin pork chops/cutlets. Both work just fine (as would regular pork chops), but the tenderloin is the more expensive option of course. I’ve also added chopped rosemary when I’ve had extra, and it works nicely here.

You start by crisping up some salty prosciutto (which we already know I love). The pork is then seasoned simply with salt and pepper and, after cooking it, you quickly wilt some arugula in the same pan alongside balsamic vinegar and tomatoes. A perfect summertime dinner, thanks to delicious tomatoes and a quick meal that won’t heat up the whole  house.

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Pizza is one of those meals that, unfortunately, doesn’t fit into our dinner plans very often or very easily. Besides the fact that it clings to my gut more fiercely than my 16 month old clings  to my legs when I’m trying to cook, the timing never works. It can be tough to make on a weeknight, because it takes a long time to heat the stone. On the weekends, I’m more apt to make dinners that have longer cook or prep times that I absolutely can’t make during the week.  So, pizza gets forgotten, not really fitting well into either category.

But I had the perfect storm of ingredients to make this pizza recently, so onto the menu it went. I had leftover goat & mozzarella cheese in my fridge, pesto in my freezer, and another meal with prosciutto already planned for later in the week, so I just bought a little extra prosciutto.

When I first saw this pizza, I noticed it was really similar to my favorite pizza ever, which is pretty much exactly like this but with grilled chicken in place of the prosciutto. There is something about fresh, garlicky pesto alongside sweet tomatoes and gooey, salty cheese that  just makes the combination fantastic. Adding the goat cheese was a great idea because it just added one more layer of flavor and also made the pesto easier to spread on the pizza, since that is essentially the “sauce” here.

I decided to add the prosciutto prior to baking because I like crispy prosciutto, but you could add it at the end like Bridget did if you’d like. Also, I kiiiiiiiinda forgot about the whole roasting-the-tomatoes thing until it was pretty close to making this, so rather than roasting them for longer at a lower temperature, I just decided to do a shorter, high-temp roast. I’m putting the original instructions below, but if you are forgetful or short on time, know that a high-temp roast works just fine. (Bonus: you don’t need to increase the temperature of the oven as much for putting in the pizza.)

Do I even need to tell  you we all loved this pizza? I mean, it’s pizza after all. But yes, we were all big fans and took down the whole thing (please see earlier comment about my gut…). There’s a couple balls of pizza dough in my freezer, and it’s hard to think of doing anything with them other than making this pizza again. And again.

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Roasted vegetables are pretty much the bee’s knees, right? Even my 4 year old knows this. I remember a while back, my sister was saying she doesn’t like broccoli (and I will admit it is high on my least-favorite vegetables list, too) and Zachary, appalled, said, “WELL HAVE YOU HAD IT ROASTED?! It’s soooo yummy roasted, with a little lemon on it.” My little chef.

When I saw this recipe on both Jessica and Josie’s blogs, it reminded me a lot of this zucchini rice gratin that I have made a few times (once, where I added chicken and turned it into a main course, like this dish), which made me want to roast the vegetables in this, too. It’s true that roasting the vegetables requires a little more work, but since I just did it at the same time the brown rice was cooking, it didn’t add any additional time-to-table. In fact, I baked the casserole for less time overall, so it actually shortened the total time.  Now, this still does take a bit of time to make, since brown rice takes a good 40 minutes to cook and then you also need to bake the casserole, but it’s really easy, worth it, and I see no reason you couldn’t make this in advance and then pop it in the oven before serving.

One of my favorite things about this recipe is that even though it’s a casserole, it uses summer vegetables and really doesn’t have that “heavy” feeling casseroles often have. I bulked up the vegetables even more and, like Josie, added chicken to it (which I also roasted at the same time as the vegetables because I am all about efficiency). You could certainly leave the chicken out and make this a great vegetarian main dish, though.

(For the record, I hate cottage cheese, but it is totally fine in something like this, trust me. If you are worried about the curds, you could probably process it to get rid of most of them, but honestly, you won’t really notice them.)

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I  guess after two years of pink birthday cakes, Tom decided to go for a blue one.

Well, a blue one with purple frosting, anyway.

Like I do every year, I asked Tom what kind of birthday cake he wanted. Like every year, this resulted in no response. So (like every year) I sent him a list of cakes I thought he’d like and asked him to choose. He picked this blackberry cake, which was no surprise. Growing up, blackberries grew like crazy around his house, so his family ate them frequently. We still love eating blackberry pie when my mother-in-law makes it.

I didn’t realize it until I started making it, but this is really just the fresh strawberry cake with blackberries instead, which was fine by us since we love that cake so much. It was no surprise, then, that this cake turned out moist and delicious. The blackberry flavor is  not as strong in this cake as the strawberry is, but it still lends a delicate, fruity flavor that is enhanced by the frosting.

I’m not sure why my cake color turned out so  much more….erm…intense? than Shawnda’s. The batter looked a little sickly and after they baked up, my cakes looked like they belonged in a Dr. Seuss book. I did add a little extra puree but I just have to assume I had darker blackberries or something. I don’t know. But I guess if you ever need an au natural gender reveal cake, well, here you go. And I would indeed eat this cake in a box, with a fox, in a house, or with a mouse.

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I don’t know about you, but for as much as we eat Mexican fare, I often have a hard time thinking of sides. While beans and rice are the standards, I find that paired with tortillas (as Mexican food often has) we’re talking a lot of carbs and starch. And while we make (and love) the “famous” black beans quite frequently, sometimes you just want something different, or simply in addition to, the beans. Something a little lighter.

Calabacitas are a great vegetable side for Mexican food (or really, any food). The dish is particularly good this this time of year, when zucchini and summer squash are plentiful and tomatoes and corn are perfect. You roast the squash until golden and then toss it with some onions, tomatoes and corn. I added a jalape‏ño because how could you not? Although I didn’t try it, I don’t see why you couldn’t just roast everything to avoid cleaning an extra pan.

My kids were huge fans of this, which is good because Zachary decided recently that his years-running-second-favorite vegetable of all time, asparagus (behind brussels sprouts), is now garbage. I am working through my grief.

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I can’t believe my blog has been in existence so long and I have yet to post kolokithokeftedes. For some reason any time we have them I don’t get to take a picture, or something else happens (like The Great Computer Crash of 2013). Kolokithokeftedes are basically zucchini fritters with feta. Kolokithi is zucchini (really, it’s more the word for gourd) and keftedes are meatballs. These don’t really resemble meatballs (well, they could if you rolled them differently and deep-fried them), but who am I to argue?

I love these little bad boys because they are quick, healthy, and a great way to use up all the summer zucchini. Oh, and, I’m also a fan of anything that “forces” me to make tzatziki. We aren’t really appetizer people (when it’s just the four of us eating, that is) so when we have these we normally make it an ALL small plates/appetizer night with these, small souvlaki, pitas, Greek village salad, etc.

PS: I am the queen as posting things with questionable timing. Every other blogger right now is like, “AMERICA!” and here I am with Greek food.  Sort of like how I posted Hawaiian food on St. Patrick’s Day.

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Barbecue sauce and I have a bit of a sordid past. I started out not really liking it at all. I can’t tell you the first time I ever ate barbecue sauce by choice, but it was definitely in my twenties. Eventually I started coming around, first with my love for Sweet Baby Ray’s and then making my own when I discovered that one had HFCS.

When I got pregnant with Zachary, I had exactly two food aversions: barbecue sauce and ginger (which is weird, because ginger is supposed to be helpful during pregnancy). When I was approximately 30 seconds (unknowingly) pregnant with Ian, I walked into my office suite to smell someone reheating barbecue sauce and I instantly felt nauseous. Who needs EPT when you have barbecue sauce?

I’m telling you all of this as an excuse for why it took me a while to make these burgers. I need to REALLY be in the mood for barbecue sauce or for some reason, it still makes me queasy. I have no idea why, and I can only wish I had similar feelings toward things like cake and nachos.

It’s so secret I love making chicken burgers. Ground chicken is a blank canvas, as far as flavors are concerned, and they can generally be kept pretty lean, too. I’m always looking for new versions, and this one fits the bill. The burgers are flavored with paprika, garlic, mustard, brown sugar, and barbecue sauce. They’re topped with more sauce and some sharp cheddar, which  I have always loved with BBQ sauce. Josie added leftover pulled pork to hers, which would no doubt be awesome, but we didn’t have any, unfortunately. I did decided to put these on yeasted cornbread buns, because who doesn’t like cornbread with BBQ? I was just thinking that these would be pretty awesome on biscuits, too. Because – biscuits.

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What are your thoughts on okra? Personally, I’ve always loved it. It’s a very popular vegetable in Greek cuisine (bamies, pronounced bahm-yes) and it was another one of those weird things I would eat by the bowlful as a kid, even if it wasn’t a meal time. My husband, on the other hand, not a big fan. Like most people who dislike okra, he’s not crazy about it because of its slimy nature. To be fair, he doesn’t hate it and he WILL eat it if I make it, but it’s certainly not his favorite.

Last year, I made this cornmeal-crusted okra on a few occasions and it turned Tom into a convert. It was also eaten with gusto by Zachary.  When I made this salad, I had another green vegetable on hand for the kids, because I wasn’t sure if they would like it. Sure, the okra doesn’t get as slimy when roasted as it does stewed, but I knew it wouldn’t be quite as crispy and easy to eat as the cornmeal-crusted version. Well, Zachary asked for more okra 4 times. And then the next day when I was having some leftovers, he asked for the rest of that, too. Ian ate it, too. Tom still prefers the cornmeal prep, but did enjoy this salad. So, I guess this was a hit.

Personally, I’ve never grilled okra, but my guess is you could skewer it and do so, and then grill the potatoes, too, if you wanted to try a different version of this. But, I LOVE roasted potatoes—especially fingerlings—so roasting was a no-brainer for me. We had grilled out the night before, though, and I had Tom set aside some of the corn he grilled for this salad. However, if you can’t/don’t do that, I would roast the corn as well because why bother dirtying another pot and dealing with boiling water?

The original recipe also calls for fava beans, which I don’t doubt would be great in this salad. Buuut I didn’t really notice they were supposed to be in there until 5 minutes before I started making it. I also added entire scallions instead of the white parts, like the recipe called for. Reading comprehension fail. Luckily, to no one’s detriment. :)

 

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I started trying to change the words to “My Favorite Things” to include chicken shawarma and tahini instead of whiskers on kittens, but let’s just say it was falling really flat. So, in a very non-sing-songy way I would like to tell you: here are a few of my favorite things. All in one bowl.

This is sort of a Middle Eastern/Mediterranean take on your standard Chipotle-esque bowl. Just like that one, it has a protein, beans, rice, and something that…sort of resembles salsa? Personally, I like to mix everything together or take bites of a couple things at once (folded up in a pita is optional but encouraged). My kid is more interested in eating things separately and then drinking tahini sauce as though it’s a shot. Bottoms up? It’s your call.

Although there are a few components to this meal, they all come together quickly and you really shouldn’t have a problem making this as a weeknight meal (assuming, of course, you had time to marinate the chicken in the morning or night prior).  It’s healthy, filling without feeling heavy, and it just plain tastes good. Also,it includes about a million cloves of garlic and tons of tahini, so what are you waiting for?

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