Peach & Rice Salad

Adapted from Allrecipes

I was looking for a way to use the plethora of peaches that cam with my farmer's market co-op basket of locally grown fruit and veggies.  This turned out delicious!

Ingredients:

• 1/3 cup vanilla yogurt
• 1 Tbs honey
• 4 tsp lemon juice
• ½ tsp salt 2 cups cold cooked rice
• 2 peaches, peeled and diced
• ½ cup sliced celery
• ¼ cup coarsely chopped walnuts

Directions:

In a bowl, combine the yogurt, honey, lemon juice and salt.  Stir in the rice, peaches and celery.  Cover and refrigerate until ready to serve.  Just before serving, stir in the walnuts.

Note:  I added green onions to this recipe.  I would not do it again; the onion taste was a bit overwhelming for this sweet dish.

Cinnabon Cinnamon Rolls

Adapted from my SIL, Amie's, recipe

I was itching to make some cinnamon rolls and found this recipe in a family cook book. I am so impressed with the way they turned out! I have never had an actual Cinnabon cinnamon roll, but I've only heard good things about them. I'm thinking this recipe has to be pretty authentic cuz they were sooo yummy!

Ingredients:

Rolls:

1/4 ounce package active dry yeast

2 eggs

1 cup warm milk (105-110 F)

1 tsp. salt

1/2 cup sugar

1/3 cup butter, melted

4 cups all purpose flour

Filling:

1 cup packed brown sugar

2 1/2 tsp. cinnamon

1/3 cup butter, softened

Icing:

8 tablespoons butter, softened

1 1/2 cup powdered sugar

1/4 cup cream cheese

1/2 tsp. vanilla extract

1/8 tsp. salt

For the rolls, dissolve the yeast in warm milk in a large bowl. Add the sugar, butter, salt, eggs and flour, and mix well. Knead the dough into a large ball using your hands dusted lightly with flour. Put in bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch think. Preheat oven to 400 degrees.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21 inch side), roll the dough in the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, allow to cool for a few minutes, then coat generously with icing. Yields 12 cinnamon rolls.

Ginger Thyme Salmon

Adapted from Cooking Light

This vinaigrette is light and yummy.  It really sets off the flavor of the salmon.  It pairs well with a sweet side (like peaches).

Ingredients:

• 1 Tbs rice vinegar
• 1 Tbs ginger
• 1 tsp thyme
• 2 Tbs extra-virgin olive oil
• Kosher salt and pepper
• 2 (6 oz) salmon steaks 

Directions:

• Heat grill to medium-high. 
• In a small bowl, combine the vinegar, ginger, thyme, oil, ¼ tsp salt, and ¼ tsp pepper.  Set aside.
• Season the salmon with ½ tsp salt and ¼ tsp pepper.  Grill the salmon until the salmon flakes easily with a fork, 5-6 minutes per side. 
• Drizzle the salmon with the vinaigrette and serve. 

Asian Lettuce Wraps

Source Unknown

I love these; they have such great flavor!  And they are SO healthy for you (especially if you make them with chicken, which I didn't this time.).  

Ingredients:

• 8 lettuce leaves
• 1 lb ground turkey, ground beef OR cubed chicken breast
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 Tbs soy sauce
• ¼ cup hoisin or teriyaki sauce
• 2 tsp ginger
• 1 Tbs rice wine vinegar
• Asian chili pepper sauce, to taste (approximately 1 Tbs)
• 1 (8 oz) can water chestnuts, drained and finely chopped
• 1/3 cup grated carrots
• 2 Tbs peanuts
• ½ bell pepper, cut into strips 

Directions:

• Rinse whole lettuce leaves and pat dry, being careful not to tear them.  Set aside.
• In a medium skillet over medium-high heat, brown the meat, stirring often.  (Add a little oil if using chicken.)  Add the onions and garlic.  Add soy sauce, hoisin/teriyaki, ginger, vinegar, and chile pepper sauce to the onion/meat mixture.  Stir in the chopped water chestnuts.
• Pile meat mix into the center of lettuce leaves.  Garnish with carrots, bell peppers, and peanuts.  Wrap the lettuce around filling like a burrito.  

Creamy Chicken Italiano

Adapted from A Taste of Richmond

Recipe from Cami Chapman

Here is another great crock pot recipe!

Ingredients:

3-4 Boneless skinless chicken breasts

1 envelope dry Italian dressing mix

1/4 cup water

8 oz. cream cheese, softened

1 can Cream of Chicken soup

8 oz. can mushrooms, drained

salt and pepper to taste

Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve with noodles or rice.

Chicken Tikka Masala

Adapted from ahintofhoney.blogspot.com

My friend had an Iron Chef party for her birthday.  Half the guests were given the secret ingredient lemon to create a dish and the other half were given yogurt.  I was in the yogurt group.  You are judged on deliciousness, creativity and presentation.  I decided to make chicken tikka masala and won for the best yogurt dish!  Hip hip hurray!  I was probably overly excited, but you know how much I love to cook!  So this was a serious competition for me.  :)  Anyway, here is the winning recipe.  Serve with garlic cilantro naan bread.

Ingredients:

Marinade:

• 1 cup yogurt
• 1 Tbs lemon juice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 tsp freshly ground black pepper
• 1 Tbs minced fresh ginger
• 1 tsp salt
• 1 tsp garam masala
• 3 boneless chicken breasts

Sauce:

• 2 Tbs butter
• 4 cloves garlic, minced
• 1 jalapeno pepper, diced
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp salt
• 1 (16 oz) can tomato sauce
• 1 cup half-and-half
• 1 (14 oz) can diced tomatoes
• 1/4 cup choppped fresh cilantro

Directions:

1. In a large bowl, combine marinade ingredients. Stir in chicken, cut into bite-size pieces, and refrigerate for at least several hours.

2. Preheat a grill for high heat. Lightly oil grill grate. Grill chicken until juices run clear, apprx 5 minutes on each side. (Can be done on skewers.)

3. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno approximately 1 min. Season with cumin, paprika, garam masala and salt. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat at least 20 minutes. Add grilled chicken and simmer 10 minutes. Garnish with cilantro.

Note: This is the recipe, but the spices release better the longer it simmers, so allow to simmer longer for better flavor. 

Caribbean Tacos

Adapted from A Taste of Richmond

Recipe from Sara Dunn

This recipe was super easy and very tasty. I ended up doubling the sauce.

Ingredients:

Boneless skinless chicken breasts, frozen

Olive oil

Salt

Pepper

4 tablespoons honey

3 tablespoons fresh lime juice

2 teaspoons chili powder

1/4 teaspoon garlic powder

Put frozen chicken breasts in a crock pot drizzled with olive oil, salt and pepper. Cook on high for a couple of hours, then shred the chicken. Mix honey, lime and spices. Toss in the chicken.

Toppings:

Shredded romaine lettuce

Cilantro

Salsa Fresca

Mango

Tortillas

Sour Cream

Cheese