Sit.Stay.Art! & A Blondies Recipe

Sit.Stay.Art! is one of my favorite fundraisers of the year. I participated last year and sold both pieces. This year I am submitting two pieces of kitties who need homes as well as an old piece of my own rescue kitty. The event is June 2nd at IAO Gallery in OKC. Here is a sneak peak...

"Nancy"

"Carmen"

Well I think the summer weather has given me the energy to bake again... & blog again! So here is my newest original recipe. I forgot a picture, but they were beautiful! Enjoy!


Blackberry Pistachio Blondies


Ingredients
6 T. butter
1 cup brown sugar
1 t. vanilla
1 egg
1 cup flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda
1/4 cup whole unsalted pistachios
1 pint blackberries


Directions
Preheat oven to 325. Grease a square baking pan. Beat together sugar and butter until fluffy. Add egg and vanilla. Add the rest of the ingredients except nuts and berries. Mix until well combined. Spread into pan and pour berries on top pressing down into the batter. Then pour nuts on top and bake 25-30 min. Enjoy!

big batch recipes, cookies & something fancy

As promised I have many many recipes. The first four are "big batch" recipes from my favorite magazine Everyday FOOD. I scanned the first two in to show you the basic idea of "big batch". You make a lot of something early in the week and save the leftovers to make into something else OR you make a base for a lot of recipes, like a soup base. If you have a Sunday afternoon free or even an hour after you get home the grocery store, you can start these and have quick meals the rest of the week. 

I cut this recipe in half. It is still a big batch since I only have 2 to feed. The only change I made was to the salmon. I added a little Harissa seasoning to spice it up a bit.

So since I cut the first recipe in half, this too was cut in half. I made a few changes here. I used two whole quail eggs, instead of just the white of a chicken egg, but I'm sure you could just use a smaller chicken egg if you don't have quail. I also didn't serve on a bun. I made a dressing of balsamic vinegar, olive oil and S&P, tossed some greens and fresh basil in it and served the burgers on the greens with some avocado slices. I didn't have any mustard, but that would have been great too.


These next two recipes are also from the Everyday FOOD "big batch" meals, with my changes of course. First you make a big batch of chicken broth and boiled shredded chicken. This makes a soup base. Here is my version.


Chicken Soup Base (for 2 soups)
Ingredients
4 boneless skinless chicken breasts
2 quarts plus 1 can chicken broth
1 can water


Directions
Empty the chicken broth into a large soup pot over high heat. Use the empty can to add 1 can water. Cover and bring to a boil. Add chicken breasts. Boil 15 minutes. Turn off heat, set broth aside, remove chicken and shred with two forks (you should have about 4 cups of chicken and 10 cups of broth). Dived evenly between two storage containers. You can store these for about a week in the fridge.


Now you have your soup base you can make more if you plan on having a crowd or eating a lot of soup this week. Next here are two chicken soup recipes.


Chicken Tortilla Soup

Ingredients
olive oil
1 garlic clove (minced)
1/2 T. tomato paste
1 can diced tomatoes (with liquid)
2 t. chili powder
1/2 t. cumin
2 cups shredded chicken 
5 cups chicken broth
1 thinly sliced avocado
1 thinly sliced jalapeno
1 thinly slice scallion
corn tortilla chips
1/4 cup fresh cilantro
monterey jack cheese
lime wedges


Directions
Saute garlic in oil until fragrant. Add tomato paste, tomatoes with liquid, chili powder and cumin. Cook until mostly reduced. Add broth and bring to a boil. Add chicken. Serve with remaining ingredients.


Asian Chicken Noodle Soup

It's kind of like pho,
but not really. That
I am attempting today.

Ingredients
5 cups chicken broth
1 1/2 T. fish sauce
2 t. soy sauce
1 T. fresh grated ginger
dash coriander
2 cups shredded chicken
2 thinly sliced scallions
1 rib very thinly sliced celery
2 oz rice noodles or vermicelli noodles
1/4 cup fresh cilantro
1/4 cup fresh basil
1 thinly sliced jalapeno
1/2 cup bean sprouts
lime wedges


Directions
Combine broth, fish sauce, soy sauce, ginger and coriander. Bring to a boil. Reduce heat and simmer 5-8 min. Stir in chicken, scallions and celery. Portion uncooked noodles out into 2 large bowls. Ladle soup over noodles (they will cook in the broth). Top bowls with remaining ingredients. You can also serve with hoisin, sriracha sauce, etc. 


Ok Ok, so I know everyone is on their New Year diets, but we need some cookies every once in a while. I made both of these over the holidays. The first is from myrecipes.com and I don't feel like typing it out so click on this link to get the Mexican Chocolate Cookies recipe. Yes, I changed it. Of course I didn't just add a dash of red pepper, I did about a 1/2 teaspoon. They were hot! I also only did 1 cup of white sugar and added 1/4 cup of brown sugar. These are amazing! This next one is my very own creation, enjoy!


Toffee Chocolate Chip Cookies

Ingredients
1/4 + 1/8 cup white sugar
1/4 + 1/8 cup brown sugar
1 stick butter
1/2 t. vanilla
1 egg
1 1/4 cups flour
1/4 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/2 cup chocolate chips
3/4 cup toffee pieces


Directions
Preheat oven to 375. Cream butter and sugars. Add vanilla and egg. Gradually add flour, salt, baking soda and powder. Stir in chips and toffee. Drop spoonfuls on greased baking sheet and chill dough for 20 min. Bake 8-10 min. 


AND last, but not least, something a little fancy for when you have a little more time in the kitchen. This was incredibly good, but I will admit, I set them on fire and set off the smoke alarms. I know I know! But learn from my mistake, don't be tempted to use toothpicks. And it really is a quick recipe if there are no fires. Here it is...


Broiled Spinach and Brie Stuffed Chicken

Ingredients
2 chicken breasts
S&P
1 T. dijon mustard
1/2 cup frozen spinach (thawed)
2 oz. brie (thinly sliced in two long pieces)


Directions
Preheat oven to broil with rack set on the top. Pound chicken until thin. Season with S&P. Spread one side with mustard, top with spinach and then cheese. Roll up and place seam side down on a baking sheet. Broil until tops are golden brown about 8 min. Serve with risotto and steamed veggies. 


I hope you can find something here to make this week. Remember to take time with your food, it is more than just nourishment, it is art. 

perfect cornbread, peppermint, pumpkin and potato things

I have a rather unusual collection of recipes for you today. I have been craving new recipes that are quick and easy. So I went on a search and picked my brain and here is what I came up with. Cornbread is good, but cornbread waffles are even better. We had them with chili! And if you don't have a waffle iron you can make then like pancakes. Peppermint brownies are really just regular old brownies with peppermint extract, peppermint chocolate chips and crushed candy canes. Now here's the weird one, Pumpkin Mac and Cheese! I know, it sounds gross at first, but think about it. It's so good you'll lick the bowl. And last but not least, Roasted Sweet Potatoes and Pineapple. With a bit of cayenne they are spicy and sweet! So here they are...enjoy!


Cornbread Waffles
(original recipe from yummly)

yummly

Ingredients
3/4 cup cornmeal
1/2 cup flour
1/2 t. salt
1/2 T. sugar
1/4 cup vegetable oil
1 egg
2/3 cup milk


Directions
Preheat waffle iron to medium/high. Combine dry ingredients. Make a well in the center and add all wet ingredients. Mix dry into wet, but do not over mix (it's ok if it looks lumpy). Ladle onto waffle iron and cook until golden. Freeze extras and reheat in toaster. 




Peppermint Brownies

(recipe by me!)


Ingredients
1 stick melted butter
1 cup sugar
1/4 cup cocoa powder
1/2 t. vanilla
1/8 t. peppermint extract
2 eggs
1/2 cup flour
1/4 t. baking powder
1/4 t. baking soda
pinch salt
1/4 cup mint chocolate chips
1 T. crushed candy canes


Directions
Melt butter and mix in all other ingredients in order. Bake at 350 for 20-25 min in a square pan. Sprinkle candy on top and let cool.


Baked Pumpkin Mac & Cheese
(also from yummly)

Ingredients
1/2 lb. macaroni or spiral noodles
2 T. butter
1 1/2 T. flour
1/2 cup amber beer
1 T. maple syrup
1 cup milk
pinch ground clove
1/2 t. ground mustard
pinch cayenne
1/4 t. nutmeg
1 cup pumpkin puree
1 1/4 cups grated cheddar cheese
paprika for sprinkling


Directions
Preheat oven to 350. Cook pasta in salted water until al dente. Drain and set aside. Meanwhile melt butter over medium heat. Whisk in flour and cook 1 min. Add beer and let alcohol cook off (3-5 min). Whisk in maple syrup, milk, cloves, mustard, cayenne and nutmeg. Cook until thick. Whisk in pumpkin and 1 cup cheese. Mix until cheese melts. Combine pasta and sauce in a casserole dish or ramekins. Sprinkle with remaining cheese and paprika. Bake 10-15 min, then broil tops to brown the cheese. 


Roasted Sweet Potatoes and Pineapples
(original recipe from Everyday Food magazine)

funandfearlessinbeantown

Ingredients
1 large sweet potato (cubed)
1 can pineapple chunks (drained)
cayenne (to taste)
salt (to taste)
olive oil


Directions
Toss all ingredients together on a baking sheet. Roast in the oven at 450 for 25-35 min. Stir halfway through. So easy and so good as a side dish or a snack!

giving thanks with leftovers and sweets

I can't believe it has been so long since my last post! I've been sooooooooo busy! I've had so many new opportunities lately with my art and I've been busy baking of course. I'll save this for another post, but I dooo have a show coming up next weekend. It's a big one! :) But for now, here are some late Thanksgiving sweet recipes (maybe you could use them for Christmas). Also a soup recipe to use for leftover turkey (which I am already so tired of). Enjoy!


Leftover Turkey Barley Soup
Ingredients
3-4 large chopped carrots
4-6 celery ribs (chopped)
1 medium yellow onion (chopped)
olive oil, S&P
1 quart chicken or turkey broth
1 cup quick cooking barley
1-2 cups chopped turkey
1 t. dried thyme or Italian herbs
1 box frozen spinach (thawed)
about 2 cups water


Directions
Saute carrots, celery and onion in olive oil until onions are soft. Season with S&P. Add broth and bring to a boil. Add barley. Cover, reduce heat and simmer 10-12 minutes until barley has soaked up most of the broth and is soft. Add turkey, herbs and spinach. Cook about 5 more minutes. Stir in water to thin out if needed. (The longer it sits the more broth the barley will soak up.)


Cheater Chocolate Toffee Pie

Ingredients
about 30 chocolate wafer cookies
3 T. sugar
pinch salt
5 T. melted butter


2 packages instant chocolate pudding
2 cups cold milk
2 cups whipped cream 
1/2 cup + 1 T. chopped Heath bar


Directions
Preheat oven to 350. Finely grind cookies to make 1 1/2 cups. Add sugar, salt and butter. Press into 9" pie pan halfway up sides. Bake 12 minutes. Let cool completely. Meanwhile beat milk and pudding mix for 2 minutes. Stir in 1 cup whipped cream and 1/2 cup candy. Pour into crust. Top with remaining whipped cream and candy pieces.


Notes
Original chocolate pudding calls for Cool Whip, but I do not believe in Cool Whip...gross! So I made whipped cream. It is super easy, especially if you have a mixer. Recipe below. Next time I will take the time to make chocolate pudding from scratch too!


Fresh Whipped Cream
Ingredients to make 2 cups
1 cup heavy cream
1 t. vanilla
1 T. sugar


Whip cream with balloon whisk on high until soft peaks form. Add vanilla and sugar and whip until stiff peaks form. That's it! Seriously, don't use Cool Whip. Do yourself a favor and research a little bit about what that stuff is.


Pumpkin Pie: completely from scratch!

Ingredients
1 savory pie crust
3 cups fresh pumpkin

1/3 cup dark brown sugar

1/3 cup white sugar

1/2 t. ground ginger

1/4 t. fresh grated nutmeg + more for the top

1/4 t. ground cloves

1 1/2 t. cinnamon

1 cup heavy cream
3 eggs
2 T. spiced cider (if you don't have this on hand, just use apple juice)
3 T. greek yogurt
2 t. lemon juice


Directions
First to make your pumpkin puree cut pumpkin in half, scoop out seeds and place face down in a glass baking dish with 2 cups of water. Bake at 350 for 30-45 minutes until the outsides start to cave in and turn golden. Let cool enough to touch, then scoop out flesh into a blender. Puree until there are no more chunks or strings. Chill in fridge or freeze for later. You can do this the day before of even earlier if you want to freeze it (I froze some for next year). 
Now for the pie... Preheat oven to 450. Pre-bake your crust with pie weights about 10-15 min. If you need a crust recipe and can't find mine on here, message me and I'll send it to you. Combine pumpkin, sugars, spices and cream. Beat in eggs. Stir in lemon juice, yogurt, and cider. Pour into pie shell. Bake for 10 minutes at 450. Reduce oven temp to 350 and cover edges of crust with foil. Bake at 350 for 1 hour- 1.5 hours or until a butter knife comes out clean from the middle. 


Notes

This pie was seriously worth the effort! I made a few changes, but the original recipe is from Early Bird Acres. It said to bake at 350 for 40-55 minutes, but it was not done at all, so I ended up baking it for about an hour and a half. Just keep checking it every 20 minutes after it's been in an hour. Also if you have too much filling you can pour into souffle cups and bake in a glass casserole dish filled halfway with water. 350 for 35-45 minutes. I think I might do this next time with the whole thing and cut out crust cookies to go on top :)


Roasted Banana Bars
Ingredients
2 bananas
2 1/2 T. brown sugar
1/2 T. butter


1/4 cup butter
3/4 cup sugar
1/2 t. vanilla
1 egg
1 cup flour
2 T. cornstarch
1/4 t.+1/8 t. baking soda
1/4 t. baking powder
2 T. milk


Directions
Preheat oven to 400. Combine sliced bananas, brown sugar and 1/2 T. butter in a baking dish. Roast in oven 20-25 minutes, stirring halfway through. Meanwhile beat butter, sugar, vanilla and egg. Combine flour, cornstarch, soda and baking powder. Combine bananas and milk. Add both to butter mixture alternating until well combined. Grease a square pan and pour mixture in. Bake at 375 for 10-15 min. Let cool before icing. I made chocolate icing, but you could do cream cheese, vanilla, caramel, etc. Enjoy!

fish and a few good fall recipes

Seared Ahi Tuna Salad with Balsamic Reduction 
Ingredients

1 big ahi tuna steak (as fresh as possible)
S&P
olive oil
1 cup quinoa or rice
1/4 t. each cumin & coriander
1/2 cup balsamic vinegar
1/2 cup shelled cooked edamame
1/2 cup cooked corn kernels
1/4 cup diced red onion
1 cup mixed greens


Directions
Preheat grill or grill pan to high. Season fish with S&P and coat both sides with olive oil. Meanwhile cook quinoa or rice according to package directions and add the cumin and coriander in with the water. Set aside to somewhat cool while everything else is cooking. Put balsamic vinegar in a small saucepan over low-medium heat. Small bubbles will form around the edges after about 3-5 min. Don't touch it, just let it reduce down until thick. I cooked the fish while mine was working on the stove. Sear fish on both sides about 2-3 min each (depending on how done you want it). Let fish rest about 5 min before slicing into thin strips against the grain. Meanwhile stir edamame, corn and onions into quinoa. Arrange quinoa mixture on top of salad greens and then fish on top of that. Drizzle with balsamic reduction. 


Notes
I was craving some kind of fresh fish dish. I made this up and used what I had on hand. Feel free to swap out fish for chicken or beef along with all other ingredients. The good thing about salad is you can usually throw in whatever you have. I also squeezed a lime over the while thing and topped with a lime wheel. Enjoy!


Winter Root Vegetable Soup
Ingredients:
about 5 cups peeled and chopped root vegetables, for example:

3 parsnips

3 large carrots 

2 turnips

1 sweet potato

1 small butternut squash

olive oil, S&P
3 T. butter
3 stalks celery
1/2 yellow onion
dash nutmeg
1 quart veggie broth
1/2 cup milk or half &half
Directions:
Preheat oven to 425. Peel & chop veggies into small pieces. Drizzle with olive oil, S&P on a baking sheet. Roast 35-45 min, stir half way through. Meanwhile saute diced onions & celery in a large soup pot over medium heat about 5 minutes. Stir in veggie broth & bring to a boil. Reduce heat & simmer 10 min.  Then transfer root veggies & about 1 1/2 cups of soup liquid to a blender or food processor (if you have an emulsion blender, you can just pour the veggies in the pot and blend everything). Pulse until almost smooth (I like some chunks). Transfer back to pot, stir & simmer 10 min. Add nutmeg and milk or half &half. Top with grated nutmeg & serve!
Notes:

I just copy/pasted this from recipe club, so sorry if the layout is all weird. 


Sarah's Punkin' Seeds!!!

I pulled this pic off Google
(doesn't really do mine justice)

Ingredients
pumpkin seeds
1-3 T. butter (I use about 1 1/2 T. per pumpkin)
Lawreys season salt (This really is the best!)


Directions
Scoop out seeds, remove stringy stuff, rinse and pat dry. Preheat oven to 325. Saute in butter on medium/high heat about 5 min. This seems to get them a bit crunchier. Pour out onto cookie sheet and roast in oven 10 min. Stir around and put back in oven 10 min more. Stir around, add Lawreys salt and roast about 3-5 min more. Let cool 5 min. I've seriously got this down to an exact science! Hint: white pumpkins have more seeds than orange. They are also bigger and sweeter! Enjoy!


Orange Iced Pumpkin Cookies
Ingredients

pic from inspired2cook.com

1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup pureed pumpkin
1 egg
1 t. vanilla
2 cups flour
1 t. baking powder
1/2 t. baking soda
pinch salt
1 t. cinnamon
1/2 t. nutmeg
1 cup chopped walnuts (optional)
1 cup raisins (optional)
2 cups powdered sugar
1/4 cup softened butter
1 t. vanilla
3 T. orange juice + zest


Directions
Preheat oven to 350. Cream butter and sugars until fluffy. Add pumpkin, egg and vanilla. Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Sit into pumpkin mixture. Add nuts and raisins if desired. Drop in big spoonfuls on greased baking sheet. Bake 15-20 min. Beat together powdered sugar, butter and vanilla until smooth. Add zest and then add orange juice a little at a time until icing is runny. Drizzle over cooled cookies. Enjoy!

fallish recipes!

Fall Chicken and Butternut Squash with Cranberries
(original recipe from Everyday Food)
Ingredients

photo from Real Simple

2 T. olive oil
S&P
2 chicken breasts
1-1/2 butternut squash depending on size (peeled, seeded and cubed)
1/2 red onion (cut into wedges)
1/2 T. sage
1 t. coriander
1/2 t. nutmeg
1/2 T. brown sugar
dash cinnamon
1 1/2 T. flour
1 cup chicken broth
1/2-1 cup water
1/4 cup dried cranberries


Directions
Season chicken with S&P. Cook on medium/high heat with half the oil braising both sides for 3-4 min each (chicken may not be cooked all the ay through, but it's ok because it will return to pot later). Remove from pot and set aside. Add remaining oil, squash and onion. Cook until almost done (still firm). Combine sage, coriander, nutmeg, brown sugar, cinnamon and flour in a small bowl. Add to cooking vegetables and stir for about a minute. Whisk in broth and enough water to reach a thick stew consistency. Nestle in chicken, add cranberries and bring to a boil. Reduce heat, cover and simmer 10-15 min. When vegetables are fully soft and chicken cooked through it is done. It's like Thanksgiving in a bowl!


Chocolate Molten Cakes
(original recipe from Joy of Baking)

Ingredients
1/2 cup butter (cubed)
6 oz. semi-sweet chocolate (finely chopped)
3 eggs (separated)
1/3 cup + 1 T. sugar
1 t. vanilla extract
1/8 t. cream of tartar
powdered sugar for dusting


Directions
Preheat oven to 400. Butter four ramekins. Melt butter and chocolate together either in a double boiler or in the microwave in 30 second intervals. Set aside to let cool slightly. Beat yolks and 1/3 cup sugar until thick and pale. Beat in vanilla and then fold in the chocolate mixture. In a clean bowl whip the egg whites until frothy. Add the cream of tartar and whip until soft peaks form. Gradually add 1 T. sugar until stiff peaks form. Gently fold the egg whites into the batter. Do not over mix! Divide between the ramekins. Bake 10-15 min until outer edges are set but middle is still wobbly. Let cool about 10 min and then dust with powdered sugar.


Notes
I forgot to separate the eggs when I made these, so they were more like a flourless chocolate cakes with runny middles. They were still really good, but I'm sure they would have been better if I had done it the right way. Good luck!

FRINGE and some recipes

In my post about 12x12 I mentioned that I ran into an old friend and a new opportunity. Well here's the news... 

I am now a part of an amazing womens' art group called FRINGE! I went to school with Christie Hackler, who is co-creator of the group. I ran into her at 12x12 and she told me all about it. I submitted my portfolio and last week I attended their monthly meeting. I'm so excited about what is in store for this group of ladies. Everyone's work is so inspirational and I've loved reconnecting and meeting new artists. I'm also pretty excited that I have a space on the webpage with my bio and a few pieces and also a link to my portfolio website! I can't wait for our first event!

I guess this is kind of like two posts in one because now I have some recipes for you. It is getting cooler outside and that just makes me feel like baking all the time. So here are two great things to bake, one savory and one sweet. Enjoy!


Homemade Cornbread (NOT from a box!)
Ingredients
1 stick melted butter
1 1/2 cups cornmeal (yellow or white)
1 cup flour
6 T. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1 cup buttermilk (can be substituted for plain milk, half &half, or I used soymilk)
3 eggs


Directions
Preheat oven to 400. Butter a square baking pan. Stir together dry ingredients. Whisk together butter, milk and eggs. Mix wet ingredients into dry, but do not over mix. Bake 20-25 min. Serve with butter and honey.


Better for you Brownies
Ingredients
1/2 cup vegetable oil
1 cup sugar
1 t. vanilla extract
2 eggs
1/2 cup flour
1/3 cup cocoa powder
1/4 t. baking powder
1/4 t. salt
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)


Directions
Preheat oven to 350. Spray a square baking pan with cooking spray. Mix together oil, sugar and vanilla. Add eggs one at a time. Combine flour, cocoa, baking powder and salt in another bowl. Gradually stir into egg mixture. Stir in nuts and chips if desired. Spread batter into pan and bake 20-25 min.


Notes
These are only "better for you" because there is no butter. Why did I make brownies without butter you ask? Because I was out of butter. But let me tell you, these are some of the best brownies I've ever had! 

zucchini, salads and refreshing summer treats

We have been taking full advantage of the farmers market this summer. These are some recipes to use with summer produce.


Thin Crust Zucchini Pizza

Ingredients
2 1/4 t. yeast
1/4 t. sugar
3/4 cup warm water
1 3/4 cup flour
1/2 t. salt
3/4 cup milk
S&P
1 T. cornstarch
1/2 cup grated parmesan
1 large zucchini
1 cup shredded mozzarella
1 bunch basil leaves


Directions
Combine yeast, sugar and water. Let stand about 10 min until foamy on top. Mix in flour and salt until combined. Knead on a floured surface about 5 min. Roll into a circle about 12" wide. Place on a  cookie sheet or pizza pan and create a small lip all the way around the edge. Preheat oven to 475. Combine milk, S&P and cornstarch in a saucepan. Heat over medium whisking until thick. Whisk in parmesan. Let cool slightly then spread onto pizza. Put half the mozzarella on the pizza. Slice zucchini into thin rounds and arrange on top of the cheese. Top with remaining cheese. Bake 8-12 min. When the pizza comes out of the oven top with torn basil leaves and a little more parmesan.


Zucchini "Pasta" with Grilled Shrimp

This picture has real pasta in there too

Ingredients
2 large zucchini
1 large carrot
olive oil
pesto (I use 2 homemade cubes, but you could also use 2 T. store bought)
1/2 T. butter
1/2 lb. peeled shrimp
dash garlic powder
S&P
grated parmesan


Directions
Forgive me...I did not measure anything. So I am just guessing. Start by using a julienne slicer or large hole grater to grate the zucchini and carrots into long "pasta" strips. Toss carrots in a bit of olive oil and saute over medium/high heat until soft but still firm. Do the same with the zucchini, but only saute them for about 2 min. Toss both with the pesto. Add additional olive oil to thin the pesto if needed. Meanwhile heat a grill pan coated with butter over high heat. Toss shrimp in garlic powder, S&P. Cook 1-2 min per side. Top the "pasta" with the shrimp and grate some fresh parmesan over the top. Delicious!


Southwest Salad with Avocado Dressing
(dressing courtesy of Tracy Genheimer)

Ingredients
2 1/2 cups mixed greens
1/3 cup corn kernels
handful grape tomatoes
1/2 cup black beans
1/2 small cucumber
2 avocados
1 garlic clove
2 t. honey
2 T. cilantro
1/2 cup milk
3 T. lime juice
2 T. cider vinegar


Directions
Combine first 5 ingredients in a salad bowl. Combine 1 avocado and the rest of the ingredients in a blender. Blend until smooth. Toss salad with dressing. Add remaining avocado thinly sliced on top. We also added some grilled chili lime chicken on top as well as some feta cheese. I think it would also be good with shrimp.


Spinach Artichoke White Bean Salad
Ingredients
1 can drained white beans or garbanzo beans
1 can drained artichoke hearts
1 cup chopped fresh spinach
1/2 cup chopped fresh basil
1 clove minced garlic
juice of 1 lemon
1/4 cup crumbled feta
S&P to taste
1 cooked and shredded chicken breast (optional)
1/2 cup plain greek yogurt
4-6 pita pockets


Directions
This recipe originally came from Tracy as well, but I changed it up. Combine all ingredients through feta. Stir in chicken breast if you are using it. Spread a dollop of yogurt in your pita and spoon mixture inside. Enjoy! I'm making this tonight!


Peach Pineapple Lemonade
Ingredients
2 ripe peaches OR 1 1/2 cups thawed frozen peaches
1 cup pineapple juice
1/4 cup lemonade concentrate
2-3 cups club soda
ICE


Directions
Blend peaches and juices until smooth. Pour through a strainer. Add club soda to taste. Serve over ice. It is also good spiked with white rum or brandy!


Berry Yogurt Popsicles
Ingredients
1 cup strawberries
2/3 cup bluberries
4 1/2 T. plain greek yogurt
3 t. sugar or 2 T. honey


Directions
Blend strawberries and 2 t. sugar or 1 1/2 T. honey. Whisk in 3 T. yogurt. Pour into 4 popsicle molds about 2/3 of the way up. Next blend blueberries, 1 t. sugar or 1/2 T. honey. You can strain the juice if you don't want those blueberry skins sticking to your teeth (I personally don't mind). Whisk in 1 1/2 T. yogurt and  top the popsicle molds off. Place the sticks into the molds and wait 3 hours or overnight. Enjoy!