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Lynsey Lou's

Enjoying Life One Bite at a Time!

Tomatoes

Tzatziki Chicken Skewers

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I’m lover Greek fare.  Gyros are my “go to” whenever we frequent the local Greek restaurant.  They’re refreshing, lite and bursting with flavor.  Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic.  It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down.  They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat.  When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head.  But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture.  If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly?  Then it popped in my head, put it on a skewer.  Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce.  It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled. 

This is one of those items that can be made and enjoyed immediately, but can also be made in advance.  While we enjoyed the chicken grilled, it can just as easily be baked.  These can be assembled hours or even the day before an event.  It’s something that can easily be made in bulk and the perfect party food!  You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro.  The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat.  Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise).  Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through.  Remove from grill and allow rest for 5 minutes.  Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken.  Continue the process until the skewer is full.  Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt.  Set aside and allow to stand for at least 5 minutes.  Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate.  Season with salt and pepper.  Taste, adjust seasonings if needed.  Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

Ranch BLT Wraps

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I think my love for anything BLT and bacon is abundantly clear by now.  I have a weakness for that salty crunchy goodness that is bacon.  I love the combination of bacon, lettuce and tomato.  It’s delicious, refreshing and it hits all the notes.  BLT’s are a classic, a few simple ingredients that go together perfectly.

Last week I shared a recipe for an open faced sandwich with you that included two ingredients of the famous trio, and that got me craving that famous trio.  I wanted needed a BLT like nobodies business.  I wanted to do something a little different though, I didn’t want a sandwich so I started thinking and tossing ideas around.  Finally I decided to make a wrap.  Wraps are easy, portable, quick to assemble and add a twist to the normal ol’ sandwich.

I took this classic trio, added avocado and some Greek yogurt based ranch dressing and combined it all and wrapped it up in a whole wheat flatbread.  It’s delish.  It’s got the salty, crunch bacon, crispy cold lettuce, ripe, juicy tomatoes and buttery avocado all drizzled with a little cool, ranch dressing and it’s all wrapped up in a light and flavorful flatbread.  There’s a little taste of everything in each bite.  This is a fun and simple way to jazz up the classic BLT.  

Ranch BLT Wraps

Ingredients:

1 lb bacon
1 Medium tomato
1 1/4 Cup shredded lettuce
1 Ripe avocado
4 Pieces flatbread

For the dressing-
1/3 Cup plain Greek yogurt
2-2 1/2 Tbsp Ranch dressing mix
1 Tbsp milk

Directions:

Cook bacon until crisp.  Transfer to a paper towel lined plate and set aside.

Remove seeds from tomato and dice and set aside.  Cut avocado in half, remove seed and skin and thinly slice.

For the dressing-
combine yogurt and 1 1/2 tablespoons of dressing mix and stir to combine.  Add more dressing mix if you want more of the ranch flavor.  Add milk, 1/2 tablespoon at a time until desired consistency is achieved.  *I  wanted mine thicker, if you want a thinner consistency add more milk until you reach the consistency you want.

To assemble-
Spoon one tablespoon of dressing on the center of the wrap and spread into an even layer.  Cut three pieces of bacon in half, lengthwise and place in the center of the wrap.  Place two tablespoons of each; tomatoes and lettuce against the bacon, followed by a few slices of avocado.  Drizzle an additional tablespoon of dressing over the bacon.  Fold in the outer edges, then roll (like a burrito).

Repeat the process with the remaining 3 pieces of flatbread.

Recipe source: A Lynsey Original

Pasta Salad with Creamy Lemon Balsamic Dressing

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I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables.  When spring comes around Spencer and I start talking about the garden and what all we want to try to grow.  While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year.  We love tomatoes.  Tucker is right there with us.  Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do.  Well, let me tell ya, it was a hit.  It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”.  He would pick the things right off the vine and pop them in his mouth!  He loves them.  Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom.  I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies.  I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest. 

I love pasta salad.  It’s perfect for summer.  It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well.  It’s so versatile and the options for add-ins are endless.  You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too.  Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd.  It’s easy, delicious and can be make for very little cost.  Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious.  While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes.  Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun.  This pasta salad has that creamy element to it, but no mayonnaise!  A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element!  But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!   

This particular salad is made with sweet peppers, avocado, tomatoes and parsely.  All of the ingredients are delicious on their own but meld together so well.  I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing.  I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too.  For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days. 

Pasta Salad with Creamy Lemon Balsamic Dressing

 

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice. 

Directions:

Bring a large pot of water to a boil.  Season with salt and add pasta.  Cook pasta until aldente, according to package instructions.  Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine.  While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated.  Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss.  Add dressing and stir to completely coat ingredients.  Add the parsley, avocado and Feta and gently toss to incorporate.  Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator.  Add those ingredients right before serving.

Recipe source: A Lynsey Original

Easy Salsa Verde

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Green and pink are my all time favorite colors.  But let’s focus on green for a minute, shall we?  Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner.  So, it’s quite obvious to any passersby that I’m fond of green, lime and avocado green to be exact!  Green is just a happy color; it’s bright, refreshing, fun and it’s also closely associated with the onset of Spring and Summer which are happy and fun too.  Other than flowers and plants, one of the first things I think about when Spring roles around is being outside.  Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all. 

When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve.  One of my favorite easy appetizers are dips.  They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance.  Lately I’ve been on a salsa kick.  I mean I have a weakness for salsa anyway, but lately it’s been more intense than normal.  I’m a sucker for it, what can I say?  I love all salsas, but lately I’ve been addicted to the green stuff.  My favorite color!  No, I’m not addicted to it because of the color…although that does hurt.  I love the flavor of it!

When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde.  I love the green stuff, it’s so good.  Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home.  This salsa verde is delicious, full of flavor and takes no time to throw together.  It’s a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency.  The end result is nothing less than amazing.  Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all.  We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.           

Easy Salsa Verde

Ingredients:

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine.  Taste, adjust seasonings if needed and chill for at least 2 hours before serving. 

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

Teedo’s Famous Salsa

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Okay folks, we are T-minus 5 days and counting until Cinco De Mayo!  Are you excited?  I know I am!  I look for any excuse to enjoy a hefty dose of Mexican food; cheese dip, salsa, guacomole, pico, enchiladas, fajitas…I love it all and I think I could eat my weight in Mexican food every. single. day.  If you do need an excuse, which I don’t, what better reason to enjoy Mexican food than on the ever so popular Cinco De Mayo?

Now that I’ve confessed I could eat twice my weight in dips and other foods, why not enable you to do the same thing?  No, I’m not trying to make myself feel better by giving you the means to do the same thing.  I promise.  I’m just trying to share a tasty recipe with you so that you can enjoy some refreshing salsa this Sunday…or any day for that matter! 

I have a weakness for salsa.  I love it.  I won’t go into the specifics of how I prefer my salsa but if you are interested you can read about it here.  Now, for the most part all salsa is comprised of the same basic ingredients; tomatoes, onions, garlic, peppers and cilantro.  There are plenty of other spices and ingredients that can be added to achieve the desired flavor and texutre, but they are all start with the same thing.  This salsa, however, differs from the traditional salsa just a bit.  The most significant difference is recipe is the addition of avocados.  Yes, avocados. 

Before reading this recipe the thought of adding avocados to salsa had never crossed my mind.  But Jenny’s dad not only thought of it, but actually did it and let me tell ya, it’s amazing.  This salsa is delicious, full of flavor and so simple and quick to make.  It’s a matter of throwing all of the ingredients into a food processor, putting the lid on and pulsing until you achieve the desired consistency.  That’s it! 

This salsa stores wonderfully in the refrigerator for up to two weeks, not that it lasts that long at my house!  We can’t get our fill of this stuff; the fire roasted tomatoes add a terrific smokey flavor, the onion adds a slight kick, the cilantro adds a fresh, bright flavor, the lime adds a bit of tartness while also keeping the avocados from turning brown!  All of the flavors marry together wonderfully, providing a delicious and refreshing dip!  

Teedo’s Famous Salsa

Ingredients:

1 (14.5oz) can fire-roasted tomatoes*
1 (10 oz) can diced tomatoes with green chilies
2 Avocados, peeled, seeded and roughly chopped
1/2 White onion, roughly chopped
2 Cups fresh cilantro, roughly chopped
1 Clove garlic, minced
Juice of half a lime
Kosh salt, to taste
Freshly ground black pepper, to taste

*If you can’t find fire-roasted, petite diced tomatoes are fine too.

Directions:

Place all the ingredients in a food processor and pulse until desired consistency is achieved.  Taste, adjust seasonings if needed.  Refrigerate until ready to serve.

Store in an airtight container, in the refrigerator for up to two weeks.

Recipe source: slightly adapted from The Picky Palate Cookbook by Jenny Flake
For other delicious recipesbe sure to check out the Picky-Palate blog

Easy Restaurant Style Salsa

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Let’s chat a little bit about salsa, shall we?  I love salsa.  I mean LOVE salsa.  It’s one of those things that is so simple, but with the right seasonings, it’s amazing.  Salsa is one of those things that I could eat anytime, any day, and everyday.  It’s a weakness of mine.

I am a little picky about my salsa and the way it’s served.  Some people like it room temperature.  But, I’m not one of those people.  I like my salsa cold, I mean straight from the fridge cold.  I’m not a fan of lukewarm salsa.  I don’t know why, I’m just not.  To me, it tastes better when it’s chilled. 

I don’t like it too thick either.  If it’s too thick it’s like eating tomato paste.  No big chunks either.  I don’t want everything pureed to the point of not being recognized, but I like everything finely diced.  I like it a little juicy, while still having some texture. 

I am also a big fan of cilantro.  I love cilantro in general, I mean it definitely makes anything better!  So, the more cilantro the better!  I think people will be divided on my next prerequisite, but I love the addition of vinegar to salsa.  I love the acidity it brings.  I’m not talking a ton of acidic flavor, but I think a hint of it definitely adds so much to the overall flavor. 

So now that you know all of my specifics, when it comes to salsa we can move on!  I know you were curious!  Anyway, making salsa at home allows me to have control over all of these things; the texture, taste, amount of vinegar, cilantro and the temperature.  Believe it or not, it’s easier than you think to make a delicious salsa at home. 

If you have a food processor or blender in your kitchen then you can whip up a batch of fresh, delicious salsa in no time.  There are no special ingredients in the salsa either, this recipe consists of ingredients that are staples in my pantry.  So anytime I start craving a good batch of salsa I just go in my kitchen, throw all the ingredients in the food processor, blend it and then pop it in the fridge and allow to chill for a few minutes.  That’s it!  Now that you have the ingredients, you’re just a few steps from fresh salsa anytime you want it too!      

Easly Restaurant Style Salsa

Ingredients:

2 (14.5oz) cans diced tomatoes
1 Large jalapeno
2 Cloves garlic, minced
1 Onion
Juice of 1 lime
1 1/2 Tbsp vinegar
1/2 Cup cilantro
Salt and pepper, to taste
Pinch of sugar

Directions:

Remove stem and most seeds* from jalapeno, cut in half and set aside.  Cut onion in quarters.  Roughly chop cilantro.

Place tomatoes, jalapeno, onion, garlic, vinegar and cilantro in a food processor and pulse several times until desired consistency is achieved.  Season with salt, pepper and lime juice and pulse a few more times to incorporate.  Taste, adjust seasonings if needed and refrigerate until ready to serve.

*I left some seeds in for additional heat.  However, if you are sensitive to heat then remove all of the seeds.  Additionally, if you just want the flavor of the jalapeno and none of the spice, cut the jalapeno in half and remove seeds and soak in ice water for about 15-20 minutes before using.

Recipe source: A Lynsey Original

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

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I think it’s safe to say that pasta is one of my all time favorite foods.  I have to be honest, I’m a carb loving fool.  There is just something so satisfying about that starchy goodness.  Top that pasta with some type of tomatoes and cheese and I’m in heaven.  Talk about comfort food!  And I think Tucker has an equal love for all things pasta.  When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese.  He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese.  Yum.  This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet.  This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes.  Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese.  I must say, I have a weakness for that stuff.  There is just something so delicious about the creamy, tang that goat cheese has to offer.  I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights.  Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined.  Then add olive oil until the mixture comes together and a pesto is formed.  Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content.  But for those of you out there that need a little more, I will continue!  The tomato pesto is then combined with the pasta and tossed to coat.  Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor.  I love the sweetness the sun dried tomatoes add.  This combined with all the other flavors make for an amazing and satisfying meal. 

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste!  Perfect for everyone still trying to keep those new year’s resolutions! 

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions.  Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes.  Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground.  With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine.  Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated.  Add more water as needed.  Stir in arugula, until just wilted, adding more pasta water as needed.  Season with salt and pepper, top with goat cheese and serve.

Recipe source: adapted from America’s Test Kitchen, Best Simple Recipes

Creamy Spinach and Arugula Spaghetti Squash with Roasted Tomatoes

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Here we are in the midst of fall, part of the country is being slammed with rain and snow but here in Arkansas we’ve had no such weather.  We’ve had some chilly days but no frosts or severe weather, yet.  So, unlike a lot of people, our garden is still in full bloom and we are still picking bell peppers, tomatoes, and jalapenos by the buckets.  Believe it or not, my herbs are still in full bloom too; parsley, basil and even some cilantro.  Wild, right?  I plan to utilize every piece of fresh produce possible while I still have access to it.


When I first saw this recipe on Josie’s blog it wasn’t a matter of wanting to make it, I knew I had to make it.  And make it soon.  I decided to change it up a tad, since it is fall and there’s so much wonderful fall and winter produce available.  I substituted spaghetti squash in place of the pasta and it was delicious.  But if you are not a big fan of spaghetti squash you could easily use your favorite type of pasta.  I also used a combination of spinach and arugula for the sauce.  The arugula added a nice, peppery flavor that complimented the butteriness of the avocado and spaghetti squash perfectly. 

I loved everything about this dish.  The sauce was creamy and bursting with tons of flavor. But I think my favorite part of this dish was the roasted tomatoes.  Oh. My. Goodness.  Delicious!  Slightly sweet, incredibly fresh and perfect.  I even stole one, or two…or three or four, but who is counting, before I even put them on the pasta.  I served this with a side of crusty bread and it make for a perfeclty satisfying meal that the entire family enjoyed.     

Creamy Spinach and Arugula Spaghetti Squash with Roasted Tomatoes

Ingredients:

1 1/2 Cups grape tomatoes, halved
Olive oil
Kosher salt
1/2 Tsp sugar
1 Baked spaghetti squash*
2 Tbsp unsalted butter
1 Small white onion, diced
2 Cloves minced garlic
6 Oz baby spinach, washed
6 Oz arugula, washed
1/4 Cup Greek yogurt
1/4 Cup vegetable stock (or chicken stock)
1 Avocado, peeled, seeded and chopped
1/4 Cup fresh basil, chopped
1/2 Cup grated Pecorino Romano or Parmesan cheese, plus more for serving

Directions:

Preheat oven to 375.

Line a rimmed baking sheet with aluminum foil.  Place tomatoes on the prepared baking sheet and toss with olive oil, slat and sugar.  Spread tomatoes evenly onto baking sheet and place in the preheated oven.  Roast the tomatoes for 20-25 minutes, tossing once half way through. 

While the tomatoes are roasting, place butter in a large saute pan and allow to melt.  Once the butter has melted place onions in the pan and saute until softened and translucent, about 5-6 minutes.  Add the garlic and cook until fragarent, another 30 seconds to 1 minute.  Add the spinach and arugula, a handful at a time and cook until wilted, about 5 minutes.

Add the yogurt and stir to combine.  Remove pan from heat and carefully transfer ingredients to a food processor (an immersion blender may be used instead), pulse the ingredients until smooth, adding stock 1 tablespoon at a time until desired consistency is achieved.  Transfer the puree back to the pan and add basil and cheese and stir to combine.  Add the spaghetti squash and toss to coat. 

Divide the “pasta” among plates, top with roasted tomatoes and additional cheese, if desired.

*The baked spaghetti squash can be made a day or two in advance and placed in the refrigerator until ready to use.

Recipe source: adapted from Pink-Parsley originally from Perry’s Plate

WC: Roasted Tomato, Mozzerella, and Spinach Sandwiches

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Caprese salad is one of my all time favorites.  It’s such a simple salad with simple ingredients; spinach (or basil), tomatoes, mozzerella and a drizzle of balsamic vinegar, but it’s so delicious, flavorful and refreshing.  So needless to say, when summer rolls around and we have tons of ripe, red tomatoes on the vine I am one happy girl!  Although it’s not summer anymore we still have tons of tomatoes in our garden.  Not sure if we have magic dirt or if it’s just a benefit of living in Arkansas and having ever changing weather; from day to day!  Either way, I will take it because it’s that much longer I can enjoy my beloved caprese salad.

While caprese salad is amazing on it’s own, over the past few months I’ve seen these simple ingredients incorporated into recipes and they all look amazing.  This sandwich is one of those recipes I’ve been eyeing and wanting to try for quite some time.  And now I’m finally getting to!  For this round of the What’s Cooking recipes swap it was blogger’s choice.  What that means is we get to choose the recipe we make from our assigned blog.  It didn’t take me long to figure out what I was going to make from Kate’s blog, that’s right this roasted tomato, mozzerella and spinach sandwich!

Boy, did this sandwich ever live upto my expectations.  It was incredible!  My only issue is why I waited so long to make this.  I loved every single thing about this sandwich, even better is it’s a sinch to throw together.  The roasted tomatoes added so much flavor.  You could give me a fork and pan of roasted tomatoes and I would gladly eat them. All.  Don’t worry, I didn’t, I saved them for the sandwiches.  Okay, back to the sandwich.  The roasted tomatoes are stacked on top of the fresh mozzerella, and the heat from tomatoes slighlty melts the mozzerella and that makes the sandwich that much better.  A drizzle of that candy-like balsamic, a little spinach and another piece of toasted bread.  Oh my gosh, it’s so good and it doesn’t get much better than this sandwich!  I served this on whole clove garlic bread from a local bakery, and it just added that much more flavor to the meal.  Serve this sandwich with your favorite soup and you’ve got a light, tasty and flavorful meal in no time!

Roasted Tomato, Mozzerella, and Spinach Sandwich

 Ingredients:

1 Large tomato
1/2 Cup baby spinach
5 Oz fresh mozzerella, sliced slighlty thin
Salt and fresh cracked black pepper
Olive oil
Balsamic vinegar, for drizzling
4 Thick slices crusty bread

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside. 

Thickly slice the tomato, slices should be about 1/4 inch thick.  Place tomatoes on prepared baking sheet, drizzle with olive oil and season with salt and pepper.  Place in oven and roast for 20 minutes.

Meanwhile, place a large skillet over low-medium heat and allow to preheat.  Once skillet is warm, drizzle one side of each piece of bread with olive oil and place oiled side down in the preheated pan.  Allow to toast until golden, about 2-3 minutes.  Drizzle the tops with olive oil and flip each piece, allow to toast an additional 2-3 minutes, until golden.  Remove from heat. 

To assemble-
Place equal amounts of mozzerella on 2 pieces of toasted bread.  Top the mozzerella with tomoatoes.  Place the spinach on the empty pieces of bread.  Drizzle the tomatoes, to taste, with balsamic vinegar.  Place the spinach and bread on top of the tomatoe and mozzerella topped bread.  Serve.

Recipe source: adapted from Kate’s Recipe Box, originally from BBC Good Food

Baked Chicken Milanese with Arugula and Tomatoes

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Lately we have been on a big salad kick.  Typically, when we have salads I offer to make chicken or some other protien to ensure Spencer gets enough.  While I could fill up on salad alone, he sometimes needs a little bit more substinance to fill him up.  So when I came across this recipe on Skinny Taste I had no doubt that this would be a winner; it has a salad which we’ve been enjoying a lot of lately and it has chicken so I knew it would be filling enough for Spencer.

Unlike most salads with meat in them, the chicken is actually the base of this dish.  The chicken is cut in half, then lighty pounded to create an even thinner palate, and then it’s breaded.  The breading of this chicken is different than others; instead of milk or eggs, a combination of olive oil and lemon juice is used to dip the chicken in.  Once the chicken is dipped in the lemon juice mixture, it’s coated in breadcrumbs and parmesan cheese and then baked.  While the chicken is baking a mixture of olive oil, balsamic vinegar (I LOVE this stuff), tomatoes, basil and onions is put together and allowed to marinate to allow all the flavors to combine.  Once the chicken is baked it’s removed from the oven, topped with fresh, peppery arugula and then finished with the balsamic marinated tomatoes and onions. 

The end result is nothing less than amazing.  The chicken is full of flavor; slighlty crispy on the outside and juicy and tender on the inside.  The arugula salad it’s incredible; peppery, earthy, slighty tart with a little tang and sweet.  All of these elements combined make for a very satisfying meal; that’s not only a pleasure to eat but a pleasure to look at, as well.  This meal is perfect for a quick, weeknight meal and impressive enough to serve for guests.  This was definitely a pleasing meal for our entire house; even Tucker thoroughly enjoyed it!

Baked Chicken Milanese with Arugula and Tomatoes

 Ingredients:

For the salad-
1 Tbsp olive oil
2 Tbsp balsamic vinegar
5 Medium tomatoes, diced
1/4 Small red onion, thinly sliced
1 Tbsp fresh basil, chopped
Salt and fresh gound pepper, to taste
6 Cups baby arugula

For the chicken-
24 Oz (about 3) boneless, skinless chicken breast
3/4 Cup Italian breadcrumbs
1/3 Cup grated parmesan cheese
Juice of 1 lemon
1 Tbsp olive oil
Salt and fresh ground black pepper, to taste
Olive oil, for drizzling

Directions:

For the salad-
In a medium bowl combine olive oil and balsamic vinegar, whisk to combine.  Add the diced tomatoes, red onion, basil and salt and pepper.  Toss, or stir, to coat.  Set aside and allow to marinate for about 10 minutes.

For the chicken-
Preheat oven to 450.  Spray a baking pan with non-stick cooking spray and set aside.

Carefully slice the chicken breast in half, lengthwise.  Place 1 piece of chicken at at time between 2 pieces of plastic wrap and gently pound the cutlets to about an 1/8 of an inch in thickness.  Repeat process with remaining cutlets.  Gently pat the chicken with a paper towel to get rid of any excess moisture, season with salt and pepper and set aside. 

In a shallow bowl, or dish, combine breadcrumbs and parmesan cheese and stir to combine.  In a separate shallow bowl, or dish, combine lemon juice, olive oil, and salt and pepper and stir to combine. 

Place one chicken cutlet in the lemon-olive oil mixture, and coat each side with the mixture.  Then transfer to the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere, lift and gently shake to remove any excess crumbs and place on prepared baking sheet.  Repeat with remaining chicken cutlets.  Once all the chicken is coated, drizzle with olive oil and place in oven.  Bake for 15 minutes, turning once half way through.  Bake until chicken is cooked thoroughly and golden-brown, being sure not to overcook the chicken. 

Remove the cooked chicken from the baking pan, and place on dinner plates.  Top each piece of chicken, evenly, with arugula and the marinated tomatoes and onions.  Serve immediately.

Recipe source: Skinny Taste

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