Too Hot To Cook { A Post For Earth Fare}

So lately I've become a little obsessed with eating things I can serve in lettuce. Call them boats, call them cups, call them wraps...however you describe them, I've been on a total kick lately.

It's the weather, I know it is. Sure, I love the healthier aspect of it, like swapping out shells for Romain leaves in my Taco Boats, but deep down I know the soaring temps are what is leading me back to this idea again and again. Light, flavorful meals we can eat later in the evening and not feel like we are going to bed with a brick in our stomachs.

Take that idea and combine it with another warm weather classic, chicken salad, and you have a party on a plate! For this one I wanted more of a mustard flavor than mayo to give it extra tang. The added grapes are like a little burst of freshness in every bite.

I served these with some crusty bread and fresh fruit on the side for a simple supper; but they would be perfect for a poolside or lake party too. Simply put out a big bowl of the chicken salad, and a platter with the lettuce leaves separated, so your guests can fill their own!

Summer time means lighter meals for us. Salads, fresh fruit, veggies, sandwiches...and apparently anything and everything I can find to stick inside a lettuce leaf!

Dijon Chicken Salad Cups

2 lbs. boneless chicken tenders

3 ribs celery, diced

1 c. seedless red grapes, halved

1/4 c. mayo

1/4 c. Dijon mustard

1 TBS lemon juice

1 TBS dried parsley

1/3 c. sliced almonds, reserve a few for garnish

1 head bibb lettuce

Garlic Powder, to taste

Salt and Pepper to taste 

Olive Oil

Preheat oven to 375. Drizzle chicken liberally with olive oil, and season with garlic powder, salt and pepper. Roast for 30-40 minutes until cooked. Allow to cool for a few minutes and then shred. Allow to finish cooling. In a small bowl combine mayo, mustard, lemon juice, parsley, salt and pepper. Mix to combine. In a large bowl combine cooled, shredded chicken, grapes, celery and almonds. Toss to combine. Add dressing. Stir well. Chill for at least an hour. When ready, fill leaves of lettuce with chicken salad. Sprinkle with extra almonds. *NOTE* In my store, the bibb lettuce is also marked "living lettuce" and has the roots still attached. Any lettuce will work, I just like the shapes of these leaves the best.

#Plate Proud with Green Bean Delivery

I love entering recipe contests, but when they are also sponsored by a favorite company, that's even better. And that's the exact scenario I got when I was approached by my buddies at Green BEAN Delivery about their Plate Proud recipe contest.

Each participant is asked to submit their favorite original recipe in one—or all—of five categories for a chance to win impressive culinary prizes, including a grill set, planters, placemats, a Mandoline slicer and much more. Categories include everything from recipes on the grill to packed lunches to meals using only local ingredients. All winning recipes will be highlighted on the contest website.

Well, sign me up! I couldn't wait to come up with something delicious to submit, and of course share with all of you. I chose to develop something for the Veggie Side category, since summer time, fresh garden veggies are something I love to cook with in the warm months. Rather they be from our own backyard, or a favorite Farmer's Market, or in this case Green BEAN themselves, I can't get enough. 

This is sure to be a hit at your next cookout, potluck or family get together. Anything you have coming off the grill, from steaks, to burgers, to some delicious barbecue is going to taste even better with this crisp, cool, refreshing side. Fresh corn, tomatoes, avocado and a refreshing dressing make it like a bite full of sunshine in your mouth. Honestly, it's filling enough, it would make a terrific lunch or light supper when it's too hot to cook too! 

I've entered the Plate Proud contest and you can too. Just visit the entry page and share a recipe in one, or all five, categories! 

Summer Corn Salad

5 ears corn

2 medium tomatoes, seeded and chopped

1 small red onion, finely chopped

1 avocado, chopped

1 tsp. dried basil

2 tsp. dried parsley

Salt and Pepper to taste

Dijon Vinaigrette

1 TBS lemon juice

1 TBS white wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

1/2 c. vegetable oil

Salt and Pepper to taste

Combine all ingredients for dressing in a jar and shake well. Chill until ready. 

For salad, bring a large pot of water to boil. Cook corn for about 3 minutes. Remove and immediately rinse with cold water. When cool, remove kernels from cobs. In a large bowl combine all ingredients for salad. Toss well to coat. Pour about 1/2 of the dressing over salad. Mix well to combine. Chill until ready to serve. Serve salad with rest of dressing on side for people to add if needed. 

Shared on The Country Cook April 24, 2015

Disclaimer: I was given a complimentary bin from Green BEAN Delivery in exchange for this feature and entering the contest. All thoughts and opinions are my own. 

Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

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Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
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