Summer Time 'Chicken' Burger

How was everyone's July 4th weekend? Our was great but after all the beach, sun, burgers and hot dogs, I was drained and needed something easy and to use up some leftovers. So, I turned to my freezer and produce bin. I had an aging avocado, half a red pepper, some red onion, salad mix, 4 corn on the cob and some whole wheat hamburger rolls. And in my freezer, I had some BOCA chick'n patties so I went to work.

I first put water on the stove for the corn and then mashed the avocado. I tossed in some cilantro from our garden together and salt in with the avocado and mixed it well. I then heated the chick'n patty, assembled the remaining ingredients on the bun and was ready for dinner.

The buns I used were sent to me as part of the FoodBuzz featured publisher program as Nature's Pride is trying to overhaul their bread line. They are removing all the artificial flavors and preservatives and that I applaud.



1 Avocado, mashed
Cilantro, chopped
Salt, to taste
Red Pepper, cut into strips
Red Onion, slivers
Salad Mix
Boca chik'n patties
Whole Wheat hamburger rolls

Prepare the BOCA patties as directed on the box. Mash the avocado with the cilantro and salt and set aside. Prepare the red pepper and onion. Layer the avocado and other ingredients onto the bun and place patty atop.

**Join me tonight as I panel a BOCA twitter party along with a panel of experts as we discuss the joys of sensible living and summer grilling. RSVP http://bit.ly/bocagno **

EatingWell Wednesday - Tomato & Provolone Sandwich

Continuing on my EatingWell recipe tomato obsession, I decided to the try the Tomato & Provolone Sandwich . My daughter is crazy for tomatoes and found shopping for this recipe particularly fun as we were looking to buy Heirloom aka 'Ugly' Tomatoes. This is a great sandwich for a refreshing kick on a summer afternoon.



What are your favorite types of Tomatoes?

By the way, when you pick up the August edition of EatingWell, flip to the Editor's Letter and see who has a cameo :)

EatingWell Wednesday - Tomato & Corn Pie

This weeks' EatingWell Wednesday will be different because I am starting off with some big news: Savor the Thyme is featured in the August issue of EatingWell! Right there in the middle of the Editor's Letter. I am greatly appreciative of the mention and an honored to be in this magazine.

When the issue arrived, I flipped right to the Editors page (page 8) and after reading the article, knew right away that the next recipe I would be trying out was the Tomato-Corn Pie. I just finished making it for dinner tonight and must say that this pie is fantastic. However, next time I make it, I will double the recipe so that the pie is thicker as it was only about a 1/2 inch thick.



The only thing I did differently in this attempt was to mix the sharp cheddar with some reduced fat cheddar. Oh, and if you do not enjoy thyme, try basil. I bet it would be awesome.

Since my mom was here and she loved making pie crusts, she took that part on but if you prefer to skip that step, find a quality pie crust at the grocery store.

Summer Picnic Salad

Tonight we will attend the annual 'Summer Pops in the Park' and I wanted to bring a light salad to nibble.

What other vegetables or herbs from the farmer's market or your garden would you include?



1/2 pound, farfalle pasta, bioled, drianed and cooled
2 vine variety tomaotes, chopped
1 yelloow zucchini, diced
1 scallion, chopped
1 handful fresh parsley, chopped or torn
1 handful fresh basil, chopped or torn
4 tablespoons red wine vinegar
2 tablespoons olive oil

Combine all ingredients, toss with vinegar and oil. Season with salt & pepper to taste

Chopped Pasta Salad

If you recall, I hosted Rhode Island's Food Blogger Bake Sale back in April at The Pizza Place Restaurant. Not only are the people at the restaurant top notch but their Chopped Pasta Salad is a Legend in these parts.

In fact, the simple addition of Ditalini makes it a salad that my son is crazy about and he does not voluntarily eat mushroom and tomatoes. Now the recipe usually calls for Gorgonzola cheese but I use Feta. Scrumptious!

The photo was shot before I added the turkey bacon.

Organic Romaine Lettuce

Red Onion, sliced thinly

Tomato, chopped

Baby Bella Mushrooms, chopped

Feta, chopped

Chicken, cooked and diced

Bacon, crispy and chopped

Ditalini pasta, cooked

Prepare all ingredients, toss well with balsamic dressing of your choice.

EatingWell Wednesday - Spring Chicken & Barley Soup

Do you often find yourself with some leftover chicken and with one of the following scenarios:
1. Not enough for everyone?
2. You do not want the chicken as is?

Well, here is a great way to use up that leftover chicken (or non-leftover) called Spring Chicken & Barley Soup from EatingWell magazine. I honestly think the best thing about this recipe is the garnishes. The orange and basil make this soup stand out. I strongly recommend you add a good amount of it to the entire pot at the end. Feel free to put some fresh when you serve it.

Bison Sliders

For my birthday, a family member gave me some fun kitchen items and one of them was a mini-burger/slider pan. I knew the the kids would go crazy for the mini versions so I took out the ground Bison and went to work. Naturally, you do not need a special pan. Simply fire up the grill or oven and make some mini-burgers.

Ingredients (Yields: 5 servings (2 burgers per person)):
1 lb. ground bison/buffalo
¾ teaspoon garlic powder
¼ cup minced green peppers
¼ teaspoon kosher salt
2 teaspoon chives, minced
1/8 teaspoon ground pepper
½ cup sweet pepper strips
20 slices cheddar cheese
1 cup baby spinach
10 Mini whole wheat rolls

Instructions:
1. Preheat the grill to medium.

2. Combine the ground meat with the garlic powder, green peppers, chives, salt, and ground pepper. Mix well and form 10 small patties (about 1.5 generous tablespoons each)

3. Place the burgers on the grill (medium) and cook 2-4 minutes depending on thickness of burger and desired doneness.

4. Flip the burger and cook another 2-4 minutes, topping with the cheddar for the last 30 seconds.

5. Place onto bottom bun, top with sweet peppers, spinach and upper bun.

Sweet Potato Wrap

I first created this wrap about 4 years ago and for some reason, I have not made it in a very long time. Since we love sweet potato wedges in this house as well as salad, feta and balsamic vinegar, I usually have all the requirements for this wrap.

I promise you that these are a huge hit when having friends over for a casual gathering.


Ingredients:
Sweet Potato Wedges (room temperature or cold)
Feta cheese (reduced fat)
Lettuce (I prefer Romaine)
Balsamic Glaze (make a bunch and store or can buy from a restaurant)
Whole Wheat wrap

Instructions:
Place all items into the center of the tortilla, wrap tightly and enjoy.

Mushroom, Ham & Peas Alfredo ‘Baked’ Potatoes

Here is another example where some leftovers or a review of the fridge/pantry can result in another great meal. Normally we are not big Alfredo sauce eaters however, the sauce came with the package of Newman's Own goodies for the Family Bites program and this is what I created.

Honestly, I as a bit skeptical as to how the flavors would come together but I loved the result. In fact, it was so good that I wanted to share the recipe with you as a reminder to experiment and to use potatoes and miscellaneous items to create a quick, economical and tasty meal!

In fact, empty the fridge and create a potato bar tonight!

Ingredients (Yields: 4 servings):
4 large potatoes
1 teaspoon olive oil
4 oz mushrooms, sliced
4 oz ham steak, diced
½ cup frozen peas
1 cup Newman’s Own Alfredo Pasta Sauce (or a light version if you can find it)
Chives, diced, optional

Instructions:
1. Place potatoes into a large microwavable bowl and cover with plastic wrap. Place in the microwave for 8 minutes. Using a knife, pierce the potato. If it is still firm in the center, microwave another two minutes

2. Preheat pan to medium high with 1 teaspoon oil. Add the mushrooms and ham steak and reduce the heat to medium. Sauté until mushrooms and ham until browned.

3. Reduce heat to low, add the Alfredo Pasta Sauce and peas and allow to simmer gently until warmed and thickened.

4. Pour the sauce over the Potato and top with chives if you wish.

‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?

Although the frequency of leftover pizza may be close to null in your house, I created a fun snack on the fly while cleaning out the fridge a few weeks ago. We had some lovely mesclun mix, pizza and a little bit of balsamic reduction/syrup. I know you will not believe me but the kids loved it (except when my son was irritated by a falling piece of lettuce).

So, you tell me: ‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?



Ingredients:
Quality frozen pizza, cut into thin slices (I used Newman's Own Margherita Thin & Crispy Pizza)
Organic Mesclun Mix (or any lettuce)
Balsamic Reduction Sauce/Syrup (or dressing but you may wish to toss salad in it first to avoid drips)

Directions:
Remove the refrigerator, slice it, top with salad and syrup. Yum!

FYI: The best way to slice pizza is by using a pizza wheel. You avoid the tearing and uneven slicing that results from using a knife. I also use my pizza wheel when making chicken strips and cutting up brownies

Bison 'Chop Suey' or 'American Goulash' : An updated 70's Classic

Ground Bison, Whole Grain Pasta & Sauce = simple, quick, affordable and nutritious!



If you are wondering what the thing on the pan is, it is a splatter screen. I love my splatter screen. I use it when I saute, brown etc. and really love it when I am warming or making marinara sauce. You ever turn up the heat and walkaway to find that suace is all over the stovetop and wall? You can find it in my Shop.

Also, the 15% off for the Curious Chef measure and prep gift set expires tomorrow -> take advantage of this offer using code CURIOUS15.

Oh the recipe is simple: While the pasta is boiling, simply brown the meat and then add in some marinara sauce, toss the pasta in after draining and mix well.

EatingWell Wednesday - Tomato & Corn Saute

In an ongoing effort to exploit the fact that the kids are currently in love with corn and that my daughter is obsessed with tomatoes, I decided to try a Corn & Tomato saute. I know, these items are best and freshest in the spring but I love to switch things up and was not going to wait.

Since I was out of shallots, I used some garlic and onions and parsley for the herb. I loved the flavors and think this would be great as a topping on your favorite protein or as a cold leftover salsa. I found that it took a higher heat to brown the corn but that may have been due to the fact it was thawed and a bit wet, versus fresh.

Crock Pot (Slow Cooker) Pulled Pork

My husband and kids love pulled pork sandwiches so I tossed this together yesterday at 9 am and it was done at 5 pm. I also have plenty left to freeze or per husbands request, make a pulled pork chili. Hum....

Ingredients for Dry Rub:
1 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon ground cumin

1/4 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3.5-pound boneless pork Boston butt
1 cup light beer or low sodium chicken broth

Sauce for 4 servings
· 1/2 cup apple cider vinegar
· 3 teaspoons agave nectar or honey
· 1 teaspoon Worcestershire Sauce
· 1.5 teaspoons Dijon mustard
· ¼ cup Ketchup
· 1 teaspoon chili powder

Directions:

1. Mix all the dry ingredients from brown sugar to pepper in a small bowl. Trim excess fat from the pork.

2. Place the crock pot on low for 8 hours. Rub the pork with the dry rub and place into the crock pot, add the beer/broth and cover.

3. You may wish to 'baste' with the beer/broth every few hours but it is not necessary.

4. Once the pork is ready, remove it from the crock pot and allow to cool while you make the sauce.

5. To prepare the sauce: mix all ingredients in a pot and boil gently, while mixing, for about 4-5 minutes and set aside. Pull enough pork apart for 4, mix with the sauce and serve on the rolls.

Baby Arugula, Spinach & Brown Rice Salad

I came up with this recipe spontaneously as I was thinking about way to incorporate more brown rice into your diet. Give it and try. I promise that you will not notice the chewiness that would normally bother you. It adds some fiber and texture to the salad.


I promise to make this picture prettier once I am home with the right software

Ingredients:
A cup of Baby Arugula & Baby Spinach mix
1/2 cup brown rice
A few slices of Red Onion
1/2 English Cucumber, chunked
1/3 cup grape tomatoes
a handful of Cilantro, chopped
your favorite light Vinaigrette

Mix well and enjoy.

Toasted Isreali Couscous Salad

Have you tried Isreali Couscous yet? It is also known as Pearl Couscous. I enjoy toasting it as it brings out a bit more of a nutty flavor with little effort. This makes a lovely side dish or lunch on it's own.

Naturally, you do not need to use the exact amount of ingredients I use-find what suits your taste.

Ingredients:

4 teaspoons Olive Oil
1 1/3 cups Isreali Couscous

1 3/4 cups low sodium Chicken Broth or Water

2.5 ounces Reduced Fat Feta, crumbled
1/2 Red Pepper, chopped
1/3 cup sliced Almonds

3 tablespoons Scallions, minced
Orange Rind
2 teaspoons Red Wine Vinegar
2 teaspoons Orange Juice
2 teaspoons Olive Oil

Instructions:

1. Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add couscous and cook, stirring frequently, for about 6 minutes.

2. Stir in broth and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed about 11 to 12 minutes.

3. Place the couscous in a bowl to cool while you prepare the feta, pepper, almonds, scallions, and orange rind. Combine all ingredients and toss with vinegar, orange juice and olive oil.

Make Daddy Do It - Ham, Lettuce, Red Onion & Pickle Sandwich

Another tip: Have the 'fun' parent do it! Being the chief mess hall officer and cook can set you up for rebellion. Period. I had brought home some oranges and lettuce as requested. Naturally, the youngest had to complain and so daddy innocently walked over with his sandwich and it was in demand.

Therefore, if you want the kiddos (or yourself) to try something, have someone, or the 'coolest' parent make it and place some new items in there. The youngsters usually do not appreciate a raw stronger red onion flavor but maybe it was the salt of the pickles that made this so appealing and tasty. I may utilize spinach next time since they went for this combo.

Roasted Cauliflower, Red Pepper & Garlic Soup

Saturday was a windy, wet and dreary day thanks to Storm Ida so we were all craving soup. I was thinking of a roasted red pepper soup but when I saw the head of cauliflower an idea struck. In addition, the oven was already hot baking a chicken pot pie so in went the cauliflower and garlic.

Now, I must state that I roasted the peppers myself but it does take some work so if you want to save some time, use the jarred. Also, if you do not like the flavor of any of these foods roasted, than do not bother with the soup.

Ingredients:
1 head organic cauliflower (cut into florets)
3 large cloves of garlic
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large roasted red peppers
4 cups organic vegetable stock
1 teaspoon fresh thyme, chopped
½ cup 1% milk


Directions:
1. Preheat the oven to 425 degrees

2. In a large bowl, toss the cauliflower florets and garlic with the olive oil, salt and pepper and place in a single layer on the baking sheet.

3. Roast until golden brown, approx. 20 minutes, place in a bowl and allow to cool while you prepare the peppers.

4. Set oven to broil and place the peppers on a baking sheet and broil until they begin to char/blacken

5. Place the peppers into a paper bag, close and set aside.

6. Now chop the garlic and cauliflower up into smaller pieces and place into a pot with the stock, add the thyme and turn burner onto medium.

7. Remove the peppers from the bag and peel off the skin. Chop and mix with the cauliflower & garlic.

8. Bring to a boil, then cover with a lid, turn the burner down to low and allow to simmer for 15 minutes.

9. Place half the contents and ¼ milk into a blender (lid vented for steam) and puree. Pour into a bowl and repeat with the remaining and ¼ milk

I also wanted to share that Maria of Two Peas and Their Pod had just posted their Slow-Roasted Tomato and Roasted Red Pepper soup.

Carrot & Butternut Squash Soup : Hope to Heal

I have three friends that need healing: one with pregnancy related nausea, one with a back injury and one that is feeling sickly. How can I help? Maybe with a warm bowl of soup an a hug.

I was lucky enough to find organic carrots and butternut squash and since one friend is vegetarian, I used organic vegetable broth as well.



Ingredients:
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (1 cup)
2 stalks organic celery, chopped
1/4 teaspoon organic ginger powder
1 teasoon fresh thyme, chopped
4 large organic carrots or 1.5 cups, peeled and chopped
1/2 large organic butternut squash, peeled an chopped (2 cups)
4 cups organic vegetable chicken broth
1/8 teaspoon salt (I would taste prior to adding)
Freshly ground pepper to taste

Directions:
1. Heat oil in a soup pot/Dutch oven over medium heat. Stir in onion and celery and cook until the onion is softened and translucent, 8 to 12 minutes.

2. Stir in curry powder and thyme, then add carrots and squash. Stir well over medium heat for 2 minutes, then add broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and squash are tender, 20 to 25 minutes.

3. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth and puree to desired smoothness. Pour the puree back into the pot and season. Serve hot with a dab of yogurt if you wish.

This would be perfect to freeze in quart batches.

Portabella Mushroom, Chedder & Granny Smith Apple Sandwich

The plans Tuesday afternoon were for me to take the kids to swim class and finish making dinner afterwards but luckily, my husband decided to take the kids as I was hungry and tired. While I was working on dinner, I decided that I was too hungry to wait so I would make 'a little something'.

I could already smell the toasted onion rolls that I had gotten so the sandwich craving was in full force. I opened the fridge and saw the apples and mushrooms staring at me but knew I need more. I know....the cheddar, perfect.

Needless to say, I was full but managed to eat some veggies with the family once they arrived home.



Ingredients:
2 Tablespoons olive oil
1 Organic Granny Smith Apple, sliced thin
1 Organic Portabella Mushroom Cap, sliced in half lengthwise (mine was thick)
2 slices reduced fat cheddar cheese
Dash of salt
2 dashes of garlic powder
1 Nature's Promise Toasted Onion Roll, sliced

1. Heat the oil in a pan over medium high heat, add the mushroom cap and lower heat to medium.

2. After 2 minutes or so, flip the caps over, sprinkle with salt and garlic powder and place the cheese on top. Cook 1-2 more minutes.

3. Place apples and mushrooms on roll, top and enjoy.

Baked Chicken Tenders with Nature's Path Organics

I have often stated to people that there are some good examples of marketing to children and a good example is Nature's Path. It began with 'Cheetah' bars a few years back. It then expanded to Koala bars, and I became obsessed with the Pumpkin Flax Plus Granola (you may have seen the pumpkin bar post). I also try to put my money into companies that have values that I share: real food, educating people about good food choices and believing in sustainability.

Wait, you came for baked chicken tender recipe right? Yes, I am getting to it. The reason I took off on a Nature's Path tangent is that I made some tenders with two of their cereals: Gorilla Munch and Flax Plus Multigrain. Aren't I silly?

So, my inspiration was this: I saw some chicken tenderloins on a ridiculous sale yesterday and wanted to switch things up a bit so I looked around and noted the cereal on the counter and thought 'what the heck'. The gorilla munch is not a super sugary kids cereal and thought, maybe with some salt, we could create the salty/sweet combo so many love. The multigrain seems great as I knew it would make a crunchy crust.

This is a quick item to make but it is rather impressive I must say...oh, and make my dipping sauce, trust me.

Baked Tenders:

1 lbs chicken cut into 'tender' strips.

~2 cups of cereal, roughly crushed (do not make too tiny or will not be crispy)

1/2 cup whole wheat flour

1 egg

2 tablespoons 1% milk

salt & pepper

1. Preheat oven to 400 degrees.

2. Place a cooling rock onto a baking sheet. This is key to a crispy crust.

3. Mix egg and milk in one bowl and combine. Place flour on a plate and season well. Place lightly crushed cereal on a separate plate and season well. Create an assemble line form left to right as follows: flour, egg mixture, cereal, cooling rack.

4. Dip chicken strip in flour and shake excess. Dip into egg, then cover with cereal and place on rack.

5. Bake approx. 20 minutes (my strips were thick so check after 15 minutes for doneness.)

Savor's Mustard Dipping Sauce:

Mix the following together and dip away: 2 teaspoons reduced fat mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon Dijon mustard and 1/4 lemon juice.

FYI: The kids preferred the gorilla munch while the adults preferred the multigrain. Also, Nature's Path had sent me some of their newest products and you really should look into trying their new line from Dr. Weil and some great granolas.