lunch

Summer Vegetable Tart

/ Jodi / 41 Comments

Summer Vegetable Tart Baked

My sweet friend Janet found a recipe for this amazing summer vegetable tart, and I told her she had to come over so we could make it together and enjoy.

And that we did one evening this week.

Besides being so great to see her and spend time in the kitchen slicing and chopping and chatting….

O. M. G. –  this turned out so delish!

Summer Vegetable Tart Before Baked

With summer coming to an end and the abundance of zucchini and red-ripe tomatoes and eggplant and squash, this recipe is a must-do for a hot August evening dinner or Sunday lunch or brunch – or anytime really!

Summer Vegetable Tart Before Baked with Cheese

Anything smothered with Parmegiano Regianno is a winner in my book, but this savory summer vegetable tart is seriously a new favorite.  Dare I admit I had 4 pieces?!

I think you are going to want to try this, so here is the recipe.

Summer Vegetable Tart

Ingredients:Summer Vegetable Tart Baked

  • 1 medium zucchini squash, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 sheet frozen puff pastry, thawed (or pie crust or crescent rolls)
  • 1/4 cup tomato or pizza sauce
  • 1 cup freshly grated Parmegiano Reggiano Parmesan cheese
  • Olive Oil
  • Salt

Directions:

Preheat oven to 400 degrees F.  Roll out puff pastry or pie crust or crescent rolls on a baking stone or cookie sheet to rectangle or circle to form “pizza” tart crust.

Thinly slice vegetables with mandolin or sharp knife.  Lay out on parchment paper or paper towel.  Sprinkle with salt, and let set for 15 minutes.  Pat dry with paper towel to absorb excess moisture.

Spread tomato sauce on pastry.  Layer with vegetables.  Drizzle with olive oil.  Top with Parmesan cheese.

Bake for 30-40 minutes until crust is golden brown, vegetables are tender, and cheese is melted and browned.  Let set for 5-10 minutes, cut, serve, and enjoy!

Happy Eating!

Cheers & Hugs,
Jodi

Nick’s Chopped Chicken & Veggie Wraps

/ Jodi / 45 Comments

Nicks Chopped Chicken and Veggie Wraps 3

This past Sunday, my son Nick took over the kitchen for dinner and made us his amazing Chopped Chicken & Veggie Wraps.

Nicks Chopped Chicken and Veggie Wraps

Nick likes anything chicken and anything that can be wrapped up in a tortilla and eaten by hand.

This recipe requires a bit of chopping ahead of time, but throws together quick and easy and tastes so delish!

Nicks Chopped Chicken and Veggie Wraps 1

Starting with marinated grilled skinless, boneless chicken breasts and adding your favorite veggies makes for a healthy, quick, and oh so yummy dinner or lunch or anything in between!

Nicks Chopped Chicken and Veggie Wraps 2

The secret is in the double chopping.  Once you pile all the chopped ingredients together, you chop again.

Nicks Chopped Chicken and Veggie Wraps 4

And the thing that really kicks this wrap up for me is the Peach Mango Salsa!  OOOOO LAA LAA!

Throw in anything you like, but here is how Nick made these for us.

Nick's Chopped Chicken & Veggie Wraps

Ingredients:Nicks Chopped Chicken and Veggie Wraps 3

  • I lbs boneless skinless chicken breasts and/or thighs
  • 1/2 bottle Wishbone Italian Dressing (or your favorite marinade)
  • 1/2 lb bacon, crisped and chopped (option – but oh so yummy!)
  • Lettuce, chopped
  • 1 tomato, chopped
  • 1/2 seedless English cucumber
  • 1/2 chopped sweet red pepper
  • 4 green onions, chopped
  • 1/4 cup chopped hamburger dill pickles
  • 1/4 cup chopped pickled jalapeno slices
  • 1/4 cup chopped marinated artichoke hearts (or banana peppers)
  • 1/4 cup shredded cheddar cheese (or your favorite)
  • 1/3 cup Herr’s Peach Mango Salsa
  • 4-6 Large Burrito-Sized Flour Tortillas

Directions:

Marinade chicken in Italian salad dressing for approximately 24 hours in Ziploc bag in refrigerator.  When ready to eat, grill chicken and chop.  Chop all veggies and ingredients you plan to use.

To assemble, heat flour tortilla in microwave for 20 seconds to make more pliable for wrapping and prevent cracking.  Heat George Foreman Grill or Grill Pan.

Place all ingredients together for each wrap, top with a heaping spoon of salsa, and re-chop all together.  Mound in center of warmed tortilla and wrap tightly.

Place on grill to heat, crisp, and seal.

Hope you enjoy!

Cheers & Hugs,
Jodi

Chessy Caprese Tarts

/ Jodi / 43 Comments

caprese tarts 2

In honor of National Cheese Lovers Day today, (you knew that – right?!) I am sharing a yummy new Cheesy Caprese Tart recipe I made this past weekend for the family while we got together to watch football playoff games.

caprese tarts cut

This recipe could also be great for brunch, lunch or even a light dinner.   It would be a well-received snack to take to a Super Bowl Party too, I am certain!

caprese tarts

Does anything beat ooey, gooey, chewy fresh melted mozarella cheese?!  Especially when topped with sweet juicy tomatoes and some lovely fresh basil?!  And everything is yummy when on top of golden, flaky puff pastry – right?

This recipe is really simple, yet it turns out looking so impressive, you are going to be a Cheese Lover’s ROCK STAR when you make this!

Caprese Puff Pastry Tarts

  • Servings: depends on how hungry you are!
  • Print

Ingredients:caprese tarts 2

  • 1 sheet of frozen puff pastry, thawed
  • 1 lb fresh mozzarella cheese
  • Fresh ripe Campari  (my favorite!) or cherry tomatoes
  • Fresh basil
  • Olive Oil
  • Salt
  • Pepper

Directions:

Roll out the puff pastry sheet and cut into four squares.  Top with sliced fresh mozarella and then sliced tomatoes.  Drizzle with olive oil, then salt and pepper to taste.  Bake in 375 degree F oven for approximately 15 minutes or until puff pastry begins to puff and turn golden brown and cheese is melted and bubbly brown.  Remove from oven and top with freshly chopped basil.  Tastes wonderful hot or cold.

For small bite-sized tarts, you could cut into 16 squares and do same.  You could also do one large “pizza” by not cutting the pastry sheet at all.

ENJOY, and Happy Cheese Lover’s Day!

Cheers & Hugs,

Jodi

 

Crockpot Chicken Philly Cheesesteak Sandwiches

/ Jodi / 27 Comments

chicken philly cheesesteak 2

Last week, I made some yummy chicken sandwiches: Chicken Philly Cheese Steaks, which were easy peasy and full of flavor.

Just imagine juicy, shredded chicken with ooey gooey melted cheese and sweet caramelized onions and peppers on a buttery, toasted bun.  Sound like heaven?

Crockpot meal to the rescue!

If you’re looking for an easy, satisfying dinner, lunch, picnic or party pleaser, look no further, and enjoy these yummy sammies.

I know we did!  We enjoyed ours with some fresh garlic green beans and a vinaigrette-based light cole slaw.  Do I have you hungry yet?

I found a recipe I tweaked every so slightly from CinnamonSpiceandEverythingNice.com.

chicken philly cheesesteak

Crockpot Chicken Philly Cheesesteak Sandwiches


Ingredients:chicken philly cheesesteak 2

  • 1 cup chicken broth
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp each onion and garlic powder
  • Olive oil for sauteing
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 large sweet onions, sliced
  • 2 large red or orange or yellow bell peppers sliced
  • 4 cloves garlic, minced
  • 8 buns
  • 8 slices Mozzarella or Provolone cheese (or your fave)
  • Pickled Jalapeno or Banana Peppers or Pickles to garnish
  • Hot sauce if you want to “zip” it up some more

Directions

Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, salt and black pepper to a crockpot set on high and whisk together.

Season the chicken with salt and pepper and place on top of sauce in the crockpot.

In a skillet, saute the onion, peppers and garlic in olive oil. Season with salt and pepper, cook, stirring occasionally for 5 – 7 minutes. Remove half the mixture and place on top of chicken in the crockpot and save the other half for serving.  You can store it in a small covered container in the refrigerator.

Cook the chicken mixture on low for 6 – 8 hours.

During the last hour shred the chicken with 2 forks right in the crockpot and let cook in the juice.

Reheat the onion, pepper and garlic mixture you set aside earlier.

Butter the insides of the buns and toast on a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles or pickled peppers and hot sauce if you like.

Enjoy!

Cheers & Hugs,
Jodi

Leftover Lunch Salad

/ Jodi / 31 Comments

leftover lunch salad

One of the best things about having a job where you can work from home most days, besides being able to roll out of bed and be at your desk in about 17 seconds, not needing to comb your hair or put makeup on, working in yoga pants and t-shirts, having a furry co-worker by your side, getting to take walks at lunch time….

Ok – there are A LOT of things I like about my job and being able to work from home…

But, one really nice benefit is being able to make healthy and easy leftover lunches instead of going out and eating fast food or having to pack a sack!

Like this salad I made the other day – a small piece of leftover grilled Delmonico steak on top of leftover salad.  Voila!  Veggies and protein and nourishment that tastes good and is good for me!

And after yesterday’s DECADENCE of those Fudgy Fresh Raspberry Chocolate Chip Brownies, I thought it best to show I don’t always eat like that!

QUICK TIPS:

  • Always make more salad than you need for dinner and throw it in a Ziploc bag to keep fresh for a day or two.
  • Don’t add tomatoes to your salad until serving.  Tomatoes completely lose their taste when refrigerated (so never refrigerate them – you don’t – right?!!?!!).  Tomatoes also make leftover salad SOGGY.  Yuk!
  • Make an extra piece or two of your protein – chicken, steak, pork, fish – and throw it in a Ziploc bag too.  It can be sliced on a salad, added to a wrap, thrown on a bun, or even just eaten as is – hot or cold – depending on your work day and stress level.
  • Keep seeds and nuts on hand to toss in and on things.
  • Hard boil some eggs in the beginning of the week, and you always have a quick protein ready.
  • Canned beans area also great additions to salads and wraps.  Open a can of black beans or any kind you like, drain and put in a plastic container in the fridge.  This way you can easily toss on your lunch or pop in your mouth in a jiffy.
  • Keep fresh fruit around so you can grab a handful of berries or snack on a clementine or banana or crunchy apple when your tummy gets to grumbling.

Cheers & Hugs,

Jodi

New

/ Jodi / 20 Comments

This week’s WordPress Weekly Photo Challenge is ‘New.’

strawberries

So why strawberries you might be are probably asking?!

Well – I got a new camera, a new lens (telephooooooootooo!), a new (my first first) tripod, and a new (another FIRST!) light box between Christmas and my birthday, and I couldn’t wait to play with them after the holiday festivities had settled down.

I set things up on Saturday, and I played….  With my breakfast…

strawberries wash 1

and with my lunch 🙂

chicken wrap2

Another new…. went to the gym in between breakfast and lunch 🙂

And trying to eat healthier too!  Another new.  (But I assure you I will still be baking and sharing!)

I know – it all sounds so cliche!  Everyone starts diet and exercise routines this time of year…  But you have to start sometime!  And maybe publicly discussing it will help hold me more accountable… 😐

Hope you enjoy these new pictures.

Happy NEW Year!

Cheers & Old Hugs,
Jodi

A Kangaroo Burger at Burgatory!

/ Jodi / 4 Comments

burg1

After a “brief” 3 -hour (yep – we rushed!) visit to Hobby Lobby on Saturday with a couple of my favorite girls – my sweet “daughter” in law, Colleen, and one of my BFFs, Janet, to look at/purchase/limit ourselves to various crafty supplies and home décor, followed by a visit to Volkweins’s Music to check in on one of our favorite guys – Jake – we ladies were FAMISHED.  It was 3:30 and none of us had had breakfast or lunch – with the exception of coffee and a biscoff blondie :).

burg2

None of us had been to #Burgatory yet, so were excited to try!  It was a great time to go.  We hear there are long lines and standing room only at lunch and dinner time – but since we went at an odd “in between” time for lunch/dinner/linner/whatever you want to call eating at 3:30pm – there was no wait!

burg3

I told our awesome waiter Andrew, I would be blogging about this, so I wanted to know what the BEST burger was.  He recommended Morty’s Steakhouse.

burg4

In addition to being famished – we were extremely parched and excited to try some refreshing cocktails.  It was a hot day, and though I am typically a wine or G&T kinda gal, I had a hankerin’ for a beer, so I took Andrew’s recommendation on an amazing IPA.  Janet had a Raspberry Ginger Beer combo and Colleen had a “lemonade.”  We kinda wanted to try one of their famous drunken “hard milkshake” cocktails, but decided you can only handle so much in one day!  CHEERS!

 

burg5

While we were waiting for our food, I had to grab a shot of this humongous sign that might need to be everyone’s Mantra – Honor Thy Burger & Thy Mother!    Look at the friendly chap smilin’ for me :).

burg6

Andrew was awesome – and (ahem)  CHECK OUT the MORTY’S STEAKHOUSE BURGER!  It seriously has a huge steak knife jabbed in it to keep it together!

burg7

Janet was the brave one of the three of us and willing to take the risk for the sake of us all and tried the KANGAROO Burger.  Apparently they choose a different game burger to feature each weekend, and we hit on Kangaroo weekend.   This “sandwich” consisted of:  garlic crusted kangaroo with cheddar, braised short ribs, roasted cauliflower puree, onion marmalade and mixed greens on brioche.  We all tasted it.  EVEN Colleen!  Probably our first and last time to have kangaroo.  Not bad – but not great either.

burg8

Colleen had the Standard Deluxe:  All natural beef burger with white American cheese, lettuce, tomato, onion, and the house burger sauce.  She loved it.

burg9

And now – the piece de resistance – the MORTY’S STEAKHOUSE!  (and yes – there is a burger under that bountiful bouquet of haystack onions.  Are you ready for this?  Peppercorn crusted beef burger with horseradish cheddar, haystack onions and cabernet sauce.  Like the greatest steak dinner you’ve ever had reincarnated as a burger.

burg10

Andrew was right.  IT WAS THE BEST!  Done to a perfect medium for me.  Had to smash it down and crush all those crunchy yummy onions to fit in your mouth, but oh so worth it!

burg12A cute touch at the end of the meal is a custom fortune cookie with a Burgatory twisted message inside actually the best fortune cookie I ever ate.  It was super fresh and very vanilla-ee, and the messages were fun.

burg11

We would have had a great time wherever we went, but we enjoyed our experience at Burgatory.  (even if a burger linner set us back a mere $85 – counting a generous tip for Andrew!) – Budget Shmudget!

Cheers & Hugs,

Jodi

Kicked Up Teriyaki Grilled Chicken Breast Sandwich

/ Jodi / 2 Comments

cs

I LOVE Chicken!

It is so versatile.  There are so so so many different things you can do with it.  So many ways to prepare it.

Grilled, fried, baked, broiled, boiled, stir fried…

In pasta, in the crockpot, marinated, breaded, with vegies, with fruit, with sauce, in a wrap or in a sandwich……

The possibilities are limitless, and I make chicken at least twice a week.

So when I saw this AMAZING looking Chicken sandwich on Carlsbad Cravings’ Blog,   I knew I had to try it!

cs2

Since  my dear friend Janet was coming over for dinner this past Monday, I thought this would be a great recipe to try.  (and being that Marty is not a huge teriyaki fan <SERIOUSLY?? – WHAT THE HECK!>, I knew he wouldn’t mind with Janet here 🙂 ).

From the sticky sweetness of the homemade honey teriyaki sauce with a kick of heat to the smooth coolness of the honey lime avacado yogurt sauce to the tangy sweetness of the grilled, marinated pineapple to the crunchy goodness of the crisp red onion, to the heat and bite of the melted pepper jack cheese to the juiciness of the marinated grilled chicken breast to the sweetness of the tomato………..

cs3

SIGH…

Oh My!  Are you dying yet??

So many layers of wonderfulness on a grilled bun!

We all decided it might even be just fine without one or two of the ingredients, but totally enjoyed these delish, but a bit sloppy sammies that are totally restaurant worthy.

Have an extra two or three napkins on hand when eating this one!

We enjoyed with a large fresh tossed salad, and I have lots of leftover chicken for salads and sandwiches and wraps the rest of the week.

Check out the recipe Jen posted here for what she calls Honey Teriyaki Pineapple Chicken Sandwiches with Honey Cotija Avacado Spread and tweak to your own taste and enjoyment (i.e. I subbed Feta cheese for Cotija cheese, which I was clueless about…)

I’m pretty sure you are going to love this.  I know I did!

cs

Cheers and Hugs,

Jodi

 

 

 

 

 

 

 

 

 

My Good Fortune

/ Jodi / 3 Comments

GF Mars 5This past Saturday morning, after Mikey and I got back from our regular Saturday morning walk with our buddies Tracy and Halo, I started doing laundry and some other usual chores around the house, when the phone rang.

On the other end (much to my good fortune), was my buddy Janet letting me know she was meeting up with a couple of old school friends for lunch at Jimmy Wann’s and asked if I wanted to join them.

Well, I thought about it for about – oh – maybe – two and a half seconds – and said, “You bet I do!”

Heck with laundry.

Heck with the chores.

They will be there when I get back.

First of all, I LOVE any time I get to spend with my Janet.

Secondly, I LOVE Jimmy Wann’s!

Give me a bowl of Eight Treasure Rice, a Volcano Sushi Roll, a nice glass (or 2!) of Chardonnay, and some friends to catch up with….

Not too tough a decision.

Lunch with friends – that’s what Saturdays are made for – right?!

GF Mars 1

L-R: Val Danner, Judi (Stanko) Wahl, Janet Adams, Jodi (Rodgers Towle) McKinney

We had the patio practically to ourselves, and it was sunny and bright with just the perfect breeze.

What fun it was to catch up with these girls I went to school with back in 7th and 8th grade at Mars Middle School.

You see – my family only lived here (in the Mars area where I returned and my boys graduated high school from) for a few short years while I was growing up.

It was one of the six different homes I lived in, and one of the five different schools I went to, so I only spent a couple short years here with these ladies (who all went on to graduate together).

But – what I realized was that my good fortune came true… (you see my fortune cookie above?)

These ladies are lifetime friends.

We ate, and we drank some wine, and we talked…

and talked…

and talked,

shed a few tears,

and laughed…

and laughed…

and laughed.

Then we got silly with our fortune cookies (after asking the sweet and ever-so-accommodating waiter who must have filled our – ahem – water glasses a half dozen times during the several hours we sat there) to take our picture by the bamboo bushes.

GF Mars 2

Yep – I’d say it is my good fortune…

to have these lifetime friends….

Thanks Judi.

Thanks Val.

Thanks Janet!

Love ya!

Cheers and Hugs,

Jodi