Salmon Salad

I found this in a magazine.
I modified it.

Here's my way ...

1 package of risoni (orzo) ... cook, drain, set aside

2 nice pieces of salmon ... cook in fry pan (i use cast iron) with olive oil
season with salt and pepper while cooking

when just about finished ... add one bunch chopped asparagus
cook to desired tenderness

whisk together 1 tablespoon each olive oil, white balsamic vinegar and fresh squeezed lemon juice

a mixture of baby spinach and rocket (arugula) as much or as little as you like

fresh basil ... thinly sliced

mix all ingredients, top with dressing, serve with lemon on the side

Yummo Spinach Salad

I can't believe I didn't get a good photo of this salad on it's own.
It is so good ! I can't wait for you all to try it and tell me what you think !!
It's a Pioneer Woman recipe ... they are ALWAYS good !!

You can find the orignial recipe here.
I didn't do it exactly like her.
Seemed too complicated !
Here's how I did it ...

Pioneer Woman’s Spinach Salad - the Bonnie Way.

3 eggs
bacon - how ever much you like
1 small red onion (or 1/2 large onion)
1 package white button mushrooms (about 12 mushrooms), sliced
8 ounces baby spinach, washed, dried, and large stems removed
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
Dash of salt

Make hard boiled eggs. Set aside.

Fry bacon to desired crispiness. Add onions and mushrooms.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly. Now ... I didn't have anywhere near that much bacon grease in my pan. I had very little in fact because I was using Australian, not American bacon !! I just added a bit of olive oil to the pan that I cooked everything in and then followed the same instructions as above ...

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.

Arrange sliced eggs over the top and serve.

DELICIOUS !!!

I served this with Quinoa Crusted Chicken Fingers. That recipe coming soon ...

Easy-peasy Yummo

Obviously, I don't have a real name for this dish, but it was tasty and super easy.
Here's what I did:

Chopped up some onion
Threw it in the crock pot
Laid some pieces of chicken breast on the onions
Poured on some BBQ sauce.

If you're feeling really ambitious, I suppose you could make your own BBQ sauce, but if you're me, you open the bottle labled "Kraft."

Cook on low for 6-8 hours
OR
Cook on high for 2 hours and low for another 2 hours
or until the chicken can be shredded with a spoon.
Spoon onto the carb of your choice.

Eat.

Home-made Pasta

What you'll need:
*A pasta maker (we picked one up at a local thrift store and it just so happens to be an authentic Italian pasta machine. Sweet action.)
*Flour
*Eggs
*Salt
*Clean towels
*An assistant (it's probably not impossible to make this solo, but it sure is a TON easier to do with help)

On a clean counter top, measure out 1 and 1/4 cups flour (we haven't experimented with any type of whole wheat flour so I can't say how it would do in this). Make a well in the center and shake in a bit of salt. Add two eggs (if you have tiny eggs, you may also need to add a little bit of water, but most likely you won't. Resist the urge to overwet this!). Using a fork, mix the eggs into the flour. At this point it's nice to have an assistant to help you throw flour at any escaping egg. Be sure to shout "Dam it [assistant's name]!" at every opportunity.
When it gets too difficult to continue mixing with the fork, switch to hands. Knead the dough until it is smooth like a baby's bottom. Your hands may fall off. If you feel this might happen, make your assistant knead a while. Cut dough into 6 equal pieces. Take one of the pieces and run it through the widest setting on your pasta machine. Fold in thirds and run through again. Repeat this until it seems good to move on (seriously, I can't really describe how I know when it's done being kneaded by the machine. You'll just have to figure out what "right" feels like). Run the dough through the machine (without folding) setting the machine to the next narrowest setting each pass. Here is where you DEFINITELY want help. We have found with our machine that the second to skinniest level is the stopping point - any thinner and the pasta gets hard to cut.

Lay out the giant noodle on a clean towel and let dry for about 10 minutes (it will darken slightly). Repeat the flattening with each piece of dough. You can now do whatever you want with your noodles. We have an attachment that makes fettuccine, spaghetti or ravioli. You can also roll it up and cut it to the desired width with a very sharp knife (I've never done this, but I saw it on the travel channel).

Once the noodles are cut they can be thrown immediately into a giant pot of raucously boiling water. The noodles are done when they float. This will take approximately 4.7 seconds. No, seriously, they are done in a heartbeat.

Top with a simple sauce and enjoy!

One recipe feeds 2 adults. Three of this recipe feeds 7.

Chicken Souvlaki

I tried a new recipe tonight and it is FOR SURE going in my "tried and true" recipe binder!
Here is the original recipe from Cooking Light with my modifications in red.

Chicken Souvlaki

4 servings (serving size: 2 stuffed pita halves)

* 1/2 cup (2 ounces) crumbled feta cheese (I used tomato basil crumbled feta)
* 1/2 cup plain Greek-style yogurt (My favorite brand is Greek Gods)
* 1 tablespoon chopped fresh dill
* I added the juice of half a lemon to the dressing as well...gave it a nice zing!
* 1 tablespoon extra virgin olive oil, divided
* 1 1/4 teaspoons bottled minced garlic, divided (I used fresh, minced garlic)
* 1/2 teaspoon dried oregano
* 2 cups sliced roasted skinless, boneless chicken breast (I grilled boneless skinless chicken breasts on the BBQ, seasoned with coarse salt and freshly cracked black pepper.)
* 4 (6-inch) pitas, cut in half (There is a place in town that sells FRESH baked pita bread, SO yummy!)
* 1 cup shredded iceberg lettuce (I used a nice spring lettuce mix you can buy pre-washed and packaged at the grocery store.)
* 1/2 cup chopped peeled cucumber
* 1/2 cup chopped plum tomato
* 1/4 cup thinly sliced red onion (I omitted this as onions do not sit well with me in this pregnancy!)

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well. (This is where you would add the juice of half a lemon, if you were so inclined.)

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken (Again, I grilled the chicken on the BBQ, sliced it thin, and then added it to the oil, garlic, and oregano) , and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

This was absolutely tasty! I will be making it a lot this summer!

Menu Plan Monday - Bonnie - 14 June 2009

No photos ... in a hurry !!

Friday
Homemade Pizza

Saturday
had dinner on the beach with friends

Sunday
Crock Pot Baked Potato Soup

TONIGHT
Quinoa Crusted Chicken Fingers
PW Spinach Salad


Tuesday
Spinach, Orzo and Chicken Soup
Roasted Cauliflower and Broccoli


Wednesday
Sushi

Thursday
Carbonara


Friday
Chicken Pot Pie

Baking
Granola
Date Crumb Bars

for more great menu plans, visit orgjunkie.com !!

Spinach, Orzo and Chicken Soup

Beth posted this recipe previously on the Beans Blog but I think it deserves a second post.
It is delicious !! Seriously delicious !

4 boneless, skinless chicken breasts cut in cubes
salt and pepper
2 T. olive oil
1 yellow onion chopped
2 garlic cloves minced
1 tsp ground coriander
pinch of cinnamon
32 oz. chicken broth (I think I just used 4 bullion cubes and added 4 cups water)
2/3 cup orzo pasta (I used a cup - Bonnie)
1 T. fresh lemon juice
2 cups baby spinach
1/3 cup grated parmesan cheese
lemon wedges

Season chicken with salt and pepper. Heat olive oil in 4 quart sauce pan over medium-high heat. Add chicken and sear until lightly browned; remove to plate. Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for one minute. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes. Add chicken, bring soup back to a boil and cook for 1 minute. Remove from heat and add lemon juice. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with parmesan and lemon wedges.

spankikopita meatballs with tsatsiki dressing

Rory and I made an interesting discovery last night. When you have a gas stove and you run out of gas, you can't cook on your stove anymore til you get more gas. We discovered this half way through making dinner !! We were making this. So ... Rory took the half cooked chicken out to the BBQ and finished cooking it. I cooked the Israeli cous cous in the microwave. Thank goodness I'd already finished cooking up the lemon.capers.almonds in butter. They're the best bit !!

The new gas bottle doesn't come until THURSDAY ! Good thing tonight's meal was one for the oven and tomorrow's can be done on the BBQ !!

These meatballs are yum. I loved them. I served them with tsatsiki, rice and roasted garlic brocolli. I need to stop. I'm making myself hungry again !

I found this amazing recipe here.

Here's how I did mine ...

1 tbsp olive oil
1 onion, finely dinced
6 cloves garlic, minced
1 box frozen chopped spinach, defrosted
500g ground chicken
1 tbsp hoyts BBQ and grill greek giro sprinkle (i tried to find this online to show you but came up empty ...i'm sure any sort of greek seasoning will do ...)

Preheat oven to 400F/200C degrees.

Defrost the spinach in the microwave, squeeze out excess water. Place in a large mixing bowl with the rest of the ingredients and mix really well.

Roll into about 18 (1 1/2 inch) meatballs and place on a cookie sheet. Bake for about 12 minutes, turn over and bake for another 10-14 minutes or until the meatballs are golden brown and cooked all the way through.

Menu Plan Monday - Khrista - 06.01.09

I have a batch of my Dad's Spaghetti Sauce in the freezer to use! Yum!
On Tuesday we'll try Pastor Ryan's Mexican Lasagna.
This Coconut Curry Stir-Fry is delicious!
And the Grilled Chicken with Pesto Farfalle is to-die-for. Yummy!
Then we are off to eat all kinds of yummy camp food...Hot dogs, Sloppy Joes, Smores, chicken salad...mmm...

Menu Plan Monday - Bonnie - 1 June 2009

Menu Plan Monday is hosted by I'm an Organizing Junkie.

Monday :

Lemony Chicken and Israeli Cous Cous Salad Deliciousness !
and steamed broccoli

Tuesday :
Spanikopita Chicken Meatballs
Rice
Tsatsiki Dressing for dipping.

Wednesday :
Black Bean Burgers
Spicy Potatoes



Thursday :


Crock Pot Meatballs
Foccacia
Broccoli

I love this meal because my machines do all most of the work !

Friday :


Homemade Mac and Cheese
Roasted Cauliflower