It’s summer. And that means it’s hot, there’s lots to do, both at work, in the garden, and general housework. We need quick, easy meals that are light, but filling, and allow us to get back to our day, or if we’re lucky, a good book!
These recipes are from my favorite cooking magazine, Simple and Delicious, and I vouch that they’ll live up to both!
Also, I’m completely thrilled to be the feature writer interviewed over at M. E. Anders’ blog. If you haven’t read Mindi Anders’ blog, you’re simply missing out. She is the go to gal for all things suspenseful, with a focus on cult history and she’s writing a new series on just that. She is much more tech saavy than myself and has fun podcasts and movie reviews, and every tuesday she features a new writer or reader in a fun interview that you can participate in too! Please stop by Mindi’s and see her interview with me and check out her awesome blog!
Chicken and Berry Salad: From Sheri Abernathy, Lemont, Illinois
1/2 cup sugar
1/2 cup red wine vinegar
1/2 cup olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 lbs boneless skinless chicken breasts
6 cups torn romaine
6 cups torn red leaf lettuce
1 pint fresh blueberries
1 pint fresh strawberries, sliced
2 cups shredded part-skim mozzarella cheese
1 cup chopped walnuts
In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips.
In a large bowl, combine the lettuces, blueberries, strawberries, cheese, and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken.
Blue Cheese Herb Loaf: From Janet Allen, Sarasota, Florida
1 tube (12 oz.) refrigerated flaky buttermilk biscuits
2 Tbsp butter, melted
2 Tbsp crumpled blue cheese
1 Tbsp dried minced onion
2 tsp dried parsley flakes
1 garlic clove, minced
1 tsp dried tarragon
1 tsp minced chives
1/2 tsp celery seed
1/2 tsp dried oregano
Separate biscuits; cut each into quarters. Arrange into an 11-inch long loaf on a greased baking sheet. In a small bowl, combine the remaining ingredients ; brush over loaf.
Bake at 375° for 18-20 minutes or until golden brown.
Summer is short. Don’t spend it all in the kitchen! There’s more books and blogs to read. 😉