Fresh Corn Salad

I have been saving this recipe from Better Homes and Gardens for awhile and decided to add it to our menu for Ella's family birthday party. It was the one new recipe I was trying for the big event and luckily it turned out to be a hit. I loved all the fresh crisp flavors and if you don't add all the arugula at once, the rest saves well and you just add the leaves when you are ready to eat again. I will definitely be making this again and again! Maybe next time I'll remember to get a picture of my own before we eat it all!

Ingredients
1/2 cup cider vinegar
1/4 cup sugar
1 t kosher salt
1/2 t coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry (I totally forgot to do this, but it was fine)
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 T parsley, finely torn
1 T basil leaves or buds, pulled apart
1 T fresh jalapeno, seeds and veins removed, very finely diced*
1/2 t sea salt or kosher salt
2 cups small arugula leaves

Directions
1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Serves 8: Calories 77, Protein(gm) 2, Carbohydrate(gm) 17, Fat, total(gm) 1, Dietary Fiber, total(gm) 2, Sugar, total(gm) 10

Sausage and Spinach Rice Bowls

I found this meal idea on Fabulously Delicious. It was easy, fast and super tasty. I ate it for I think 4 meals as leftovers over the next few days and still loved it! Sometimes I topped it with some shredded cheese too, which made it even better. Next time I want to try it with quinoa...I think it would be fab!

Ingredients:
1 1/2 cups cooked rice (I brown rice, but I think I'll use quinoa next time)
1 tsp. olive oil
1 lb. hot Italian turkey sausage links, casings removed
1/2 onion, chopped
5 cloves garlic, minced
1 4-oz can sliced mushrooms
(I added 1 14 oz can of artichokes, drained)
1/2 cup chopped roasted red bell peppers (jarred or fresh)
1 1/2 cups chopped fresh spinach

Directions:
In a large skillet, heat olive oil over medium heat. Add sausage and onion; cook, stirring to crumble sausage, until sausage is cooked through and onion is tender. Stir in garlic; cook 2 minutes more. Add mushrooms and peppers, stir to combine, then add spinach. Cook until spinach is just wilted. Stir in rice, mix well to combine and continue cooking until heated through.

Jalapeno Popper Stufffed Chicken

I have had this recipe from Skinnytaste bookmarked to try for awhile and knew it was perfect for my first meal back in the kitchen since our trip. My two youngest had a fun time helping me make them and actually ate their helpings! I think it definitely gets them more excited to try things when they were a part of the creation. They were a big hit with the whole family. I just had a leftover one for lunch today and was reminded how yummy they were. Plus, I always think stuffed chicken looks so fancy :-)!

Ingredients:
* 2 slices center cut bacon, cooked and crumbled
* 3 jalapeños, chopped (remove seeds for milder...I removed all and they were SUPER mild)
* 3 oz 1/3 less fat cream cheese, softened
* 4 oz reduced fat shredded cheddar/jack (I used 2% Mexi blend)
* 2 tbsp chopped scallions
* 8 thin sliced skinless chicken breast cutlets, 3 oz each (I used 4 breasts, pounded to thin)
* 1/2 cup Italian seasoned whole wheat breadcrumbs (I used GF Italian crumbs)
* 1 1/2 juicy limes, juice of
* 1 tbsp olive oil
* salt and fresh pepper
* olive oil non-stick spray

Directions:
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately.

Servings: 4 • Serving Size: 2 stuffed breasts • Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g Sodium: 355.8 mg (without salt)

Grilled Summer Corn and Chipotle Chowder

I love grilled corn in the summer and was excited to try out this Rachael Ray recipe that took advantage of it. I have tried a similar recipe and loved it, but thought the addition of chipotle chiles sounds like a perfect combination with the corn and bacon in this creamy soup. It was super yummy!

Ingredients:
* 6 ears corn
* Drizzle of extra-virgin olive oil (EVOO)
* 4 slices smoked bacon, finely chopped (I used turkey bacon)
* 1 large onion, finely chopped
* 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
* 2 ribs celery from the heart with leafy tops, finely chopped
* 2 large cloves garlic, grated or finely chopped
* 1 bay leaf
* 2 tablespoons fresh thyme
* Salt and pepper
* 2 canned chipotle peppers in adobo sauce
* 1 32 ounce container vegetable or chicken broth
* 2 cups heavy cream (I used FF half and half)
* Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

Directions:
1.Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.
2. While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.
3. Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.
4. Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Honey Cashew Chicken

I absolutely loved this stir-fry! One of my favorites ever I think...plus it was so pretty. I love broccoli and peppers and edamame AND cashews! In my opinion you could definitely leave the chicken out and it would still be delicious, or use tofu instead if you wanted to make it a meatless meal. The sauce was slightly sweet and slightly spicy, a perfect combination. I was excited to have it as leftovers for a couple days after we had it for dinner! (recipe from Cooking Light)

Ingredients:
* 1 cup instant rice (I used a combination of basmati and brown and made 3 cups)
* 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon canola oil
* 1 tablespoon dark sesame oil
* 2 cups broccoli florets
* 1 cup frozen shelled edamame
* 2 garlic cloves, minced
* 1 medium yellow onion, finely chopped
* 1 red bell pepper, sliced
* 1/2 cup dry-roasted cashews, unsalted
* 1 tablespoon rice vinegar
* 3 tablespoons honey
* 2 tablespoons lower-sodium soy sauce
* 1 tablespoon Sriracha

Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Serving 1/2 c rice and 1 c chicken mixture: Calories: 470 Fat: 17.6g Protein: 29g Carbs: 50g Fiber: 4.5g Chol: 49mg Sodium 638mg

Cajun Chicken Pasta

I LOVED this pasta from Skinnytaste! If there is one thing I love to eat every now and then is a creamy pasta dish. Sometimes it just hits the spot. I loved the spicy chicken in combination with the crisp veggies and creamy sauce. SOOO delicious! I kept the sauce and noodles separate to help the leftovers stay better.

Ingredients:
8 ounces uncooked linguine (I used gluten-free spaghetti)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.

Serving Size: 1 1/2 cups • Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g • Sodium: 126.5 mg (without salt)

Santa Fe Chicken Rub

This recipe comes from Mel's Kitchen Cafe and we used it to make tacos. We grilled the chicken and sliced it up, sauteed some peppers and onions and made some fancy guacomole. They were De-Licious! A perfect summer dinner!

INGREDIENTS:
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon packed light or dark brown sugar
2 tablespoons extra virgin olive oil
4-6 boneless skinless chicken breasts

DIRECTIONS:
In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

Texas Sweet Onion Casserole

The moment I saw this on Homesick Texan I was dying to try it! Luckily I had an excuse to make a big, yummy dish like this and went on a search to find something else to go with it. I settled on trying a Santa Fe Spice Rub (recipe to come) and grilled chicken. We made tacos out of the chicken and some sauteed peppers, along with guacamole and then had this cheesy, delicious rice on the side. It was a heavenly meal!!!

Ingredients:
2 tablespoons unsalted butter
2 large Texas sweet 1015 onions, peeled and chopped (about 2 pounds)
3 cups cooked rice
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
Pinch of cayenne
2 cloves garlic
1 or 2 chipotle chiles en adobo, diced (depending on how hot you want it)
2 cups sour cream
2 cups shredded Gruyere (8 ounces), divided
Salt to taste
Chopped cilantro for garnish (optional)

Directions:
Preheat the oven to 350 degrees.
In a large ovenproof skillet, preferably cast iron, on low heat melt the butter. Add the chopped onion and while occasionally stirring cook for 10 minutes until soft.
Meanwhile, stir together the cooked rice, cumin, allspice, cayenne, garlic, chipotle chile, sour cream and 1/2 cup of the Gruyere cheese. Taste and adjust seasonings, then add salt to taste. Add rice mixture to the skillet and stir until onions are mixed well with the rice. (Alternatively, you can bake the casserole in a greased 10-inch baking pan.) Top with the rest of the Gruyere cheese and bake for 30 minutes uncovered or until brown and bubbling. Serve topped with cilantro, if you like.
(I put into 2 8x8 glass dished to bake)

Broccoli & Cheese Quinoa Casserole

I added this recipe to our menu for the week the instant I saw it on Fabulously Delicious! I LOVE cheesy, broccoli dishes and we haven't had anything like that in awhile since we have been trying to eat healthier. But guess what?! This one isn't bad for you and it is still cheesy and delicious!!! So definitely try it, you will be glad you did!

Ingredients:
One 10 oz can condensed Cream of Broccoli or Mushroom soup (I used 98% FF)
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon Splenda
1/4 teaspoon black pepper
Dash freshly grated nutmeg
(I added 1 medium onion diced and browned in a dash of olive oil)
(I aso added one can of chicken)
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (3/4 c quinoa and 1 1/2 c water to cook it)

Directions:
In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or here is a recipe for a Cream of Anything Soup. 

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup

Kale Chips

I had heard good things about kale chips for quite awhile but never got around to trying them until now. I found this simple recipe on allrecipes.com but I have heard of sprinkling them with Parmesan cheese and all kinds of variations. I was surprised by how crunchy they were and tasty too! My kids even gave them a try and kind of like them :-).

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:
1. Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Buffalo Chicken Lettuce Wraps

I was looking for a crock pot meal a couple weeks ago and came across these on Skinnytaste. They looked like a perfect summer crock pot meal (unlike the soup I'm making tonight...oh well :-) and really hit the spot. The chicken was spicy but paired perfectly with the cool crisp lettuce leaves and veggies. We used light ranch in ours since we had that on hand and I made quesadillas with the leftover chicken the next day for lunches. Super yummy!!!

Ingredients:
For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
optional: blue cheese crumbles, light blue cheese or ranch dressing

Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.
Remove the chicken from pot,
reserve 1/2 cup broth and discard the rest.
Shred the chicken with two forks,
return to the slow cooker with the 1/2 cup broth and the hot sauce and
set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Servings: 6 • Size: 1/2 cup chicken + veggies (no dressing)• Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sugar: 1.7 g • Sodium: 879 mg

Levain Bakery Chocolate Chip Cookies...The Best Ever!!!

I recently saw this recipe on Peachtree Cooking, where the poster said that while eating these cookies she had the rare experience of thinking, "These are the best cookies I've ever had!" After reading that, and the list of ingredients, I knew I had to give them a try. I made them to share with my class at church today so I doubled the recipe. This was a terrible idea because now I have so many left at home and I cannot stop eating them! They are sooo delicious! Definitely the best cookies I have ever made!!!
Here is another tip from the original post...
i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.

Ingredients:       
2 sticks ‘cold and cubed’ good quality unsalted butter·
3/4 cup granulated sugar·
3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.·
2 eggs (room temperature)·
3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)·
3/4 teaspoon Kosher salt·
3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)·
1/4 tsp baking soda·
1 T cornstarch·
1 cup Guittard brand milk chocolate chips·(I found these at HEB)
1 cup Guittard brand semisweet chocolate chips ·
1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Directions:
Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
2. Add eggs, one at a time and beat until well incorporated.
3. In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined.
4. Gently fold in chocolate chips and nuts
5. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.
6. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds. (I made normal sized cookies and baked 12 min)

The Best Baked Beans

Once we decided to go with a BBQ-style meal for Preston's family party, I knew most of the sides I wanted to serve. My go-to potato salad, my new favorite quinoa salad with roasted corn and avocado (if you haven't tried this yet, you must! I made it for book club and everyone went on and on about it), potato chips and white bread. But I needed some super yummy baked beans to complete the perfect brisket meal. Of course my first stop was The Pioneer Woman and she just happened to have a recipe for what she called the best baked beans ever...so I believed her without even tasting them, and as usual she was right! I was able to mix it all up the night before and then just bake them before the party which is just what I prefer for my party fare. They were a big hit!

recipe originally by Pam Anderson
Serves up to 18 (seriously! It makes TONS!)
Ingredients:
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup favorite barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Directions:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Quinoa Salad with Zucchini, Arugula, Tomatoes and Mint Vinaigrette

While looking for new yummy quinoa recipes I came across the blog Authentic Suburban Gourmet and saw this yummy one. It looked delicious and incorporated lots of things I love, plus some new elements I was excited to try (raw zucchini, mint). I made it at the beginning of the week and ate it all week long for lunches. I just kept the arugula separate and mixed it in when I was ready to eat. It was amazingly fresh and light, yet so filling as well. Definitely a perfect combination of flavors for summer!

Salad
1 C. Quinoa
2 C. Chicken Stock (I had made a big batch with just water, and it was fine)
½ t. Salt
2 Medium Zucchini, one inch julienne slices
2 C. Tomatoes, small orange or cherry, halved
2 C. Arugula
½ C. Pine nuts, dry roasted or toasted
¼ C. Cilantro
Salt and Pepper to taste

In a medium sauce pan, add the quinoa and chicken stock plus ½ t. of salt. Quickly stir and bring the mixture to a boil. After it boils, reduce the heat to simmer and cover with a lid for about 10 minutes. Check and stir the quinoa. If liquid remains, check every 2 to 3 minutes until liquid has evaporated. Set aside to cool.
Once the quinoa is cooled, add to a large bowl to assemble the salad. Add the zucchini, tomatoes, pine nuts and cilantro. Toss gently and add the vinaigrette and toss again to combine. Right before serving, toss in the Arugula. Taste and then season with additional salt and pepper as desired.

Mint Vinaigrette
1 C. Fresh mint leaves, lightly packed
3 T. Red wine vinegar
2 t. Dijon mustard
2 Garlic cloves, minced
½ t. Sugar
½ t. Salt
8 Grinds pepper
½ C. Olive Oil

Add all of the above ingredients to a food processor. Pulse until well combined. Taste and adjust salt and pepper to your desired taste level. Set aside to strengthen the flavors for about one hour.

Calories...I divided it into 6 servings, which per my calculations would make it about 315 calories per serving

Bob Andy Pie

I may have loved the peach pie, but this one was the big hit of the night and was specifically mentioned in our book (Peace Like a River...which we all loved by the way!). Thanks again to Susan for baking the delicious pies and then sharing the recipes with us all! The recipe and notes below are taken straight from the email she sent out...

The notes on this one are from the site where I got it. I have Pennsylvania Dutch heritage, too.
Bob Andy Pie Recipe
* 3 large eggs
* 2 cups whole milk
* 1 cup granulated sugar
* 2 tablespoons flour
* 2 teaspoons ground cinnamon
* 1 (9-inch) pie shell (flute high; it will be full)

Adjust oven rack to lowest position and heat oven to 325 degrees. Crack eggs in a medium bowl and whisk. Whisk in milk. Add sugar, flour, cinnamon and salt and whisk into milk mixture.
Pour filling into unbaked pie shell. Bake until custard has set and crust is golden, about 50 minutes.
Remove from oven, cool and serve at room temperature or chilled.
Serves 8.

It has a fabulously funny name – Bob Andy Pie – and old roots in the midwest Amish communities of Illinois, Indiana, Missouri, but it feels right at home today, when we crave simple, comforting flavors and value the utter ease of a dessert for which you will already have all the ingredients. Some might think of it as a spiced chess pie. Others liken it to a Sugar Cream Pie, a staple that is popular in Indiana.
Bob Andy? Say what?
The common story goes that an Amish farmer came in from working in the fields, took one bite of this delicious pie and said, “This pie is as good as Bob and Andy.” Bob and Andy were his two prize gelding plow horses.
That works for me! I guess it speaks to my Pennsylvania Dutch heritage.
One intriguing feature of this pie is that the ample cinnamon floats to the top while baking, making a dark crust, and giving the impression of layers. It’s a very pretty pie when cut!