quick

A Special Cookbook from Mom

/ Jodi / 49 Comments

Nicks Cookbook from mom

I have one more special little homemade Christmas gift to share this week.  This is one I was excited to give to my son, Nick.

Nick had requested I put a cookbook together of his favorite recipes I make, and especially those that are EASY, so that he will have and be able to make wherever life takes him.

For the cover of this little book, I used a photo of our kitchen in the frenzy of pots boiling, cookies cooling, and flour and sugar and other ingredients out on the counter.  I am hoping as he takes this little book with him throughout his life, he will remember the smell and feel and love of our family kitchen.

For the intro page, I wrote Nick a short note:

Nicks cookbook from mom introduction page

Nick is a chicken lover, so I tried to remember all of his favorite chicken dishes.

nick cookbook chickfila chicken sandwiches

But remembering the “easy” part, I tried to include those simple things he always enjoyed.

Nicks Cookbook page

So – it’s not a masterpiece or an Amazon bestseller, but it is simple gesture of a Momma’s love that I hope Nick will treasure.

Cheers & Hugs,

Jodi

Balsamic Grilled Peaches & Chicken Salad Dinner

/ Jodi / 14 Comments

balsamic grilled peaches and chicken 3

Oh Friends… you know how much I love chicken and discovering new and different ways to prepare it.

Well this week I discovered another Winner Winner Chicken Dinner!

It’s simple, it’s fast, it’s healthy, and it’s YUMMY!

balsamic grilled peaches and chicken 2

I have seen and heard about grilling peaches, and I was intrigued.

Having some ripe peaches in the fridge that weren’t getting eaten, now was the time to try it!

grilled peaches

It was so easy, and they were DELISH! 

Balsamic Grilled Peaches and Chicken

If you are looking for another light and simple, but full-flavored summer chicken dinner, look no further!

And remember, like I always say, if you don’t like a particular ingredient, switch it up!  Substitute goat cheese or feta or even shredded cheddar for the blue cheese if you are not a blue cheese fan (but BOO to you because it is DIVINE!).  Change up the greens to ones you prefer.  I used Spring Mix, but it would be awesome with Spinach or Arugula or Kale too!

Be creative.

Have fun!

Make dinner a celebration.

Create art on a plate.

You won’t be sorry about this one!

Balsamic Grilled Peaches & Chicken Salad

Ingredientsbalsamic grilled peaches and chicken 2

  • 4 chicken breast halves
  • 4-6 cups Spring Mix Salad Greens
  • 2 large sweet Vidalia onions, sliced into 1/2 thick slices
  • 4-6 ripe peaches – cut in half and pitted
  • 1/2 cup crumbled blue cheese
  • 1 Bottle Balsamic Vinaigrette Dressing (I used Ken’s Light version)
  • Olive Oil
  • Balsamic Vinegar
  • Salt & Pepper to taste

Directions

  • Marinade chicken breasts in 1/2 bottle balsamic vinagrette for at least 4 hours.
  • Grill chicken when ready to serve.
  • Place Onion Slices in a grill basket (or foil).  Sprinkle with olive oil, salt and pepper.  Grill until translucent and char-grilled.  Place on one side of grill while chicken is grilling on the other side.  These two take about the same amount of time – approximately 20 minutes.
  • Once chicken is done, remove from grill, and set aside.
  • Sprinkle peach halves with olive oil, salt, and balsamic vinegar.  Place cut side done on grill, and grill for about 5-7 minutes until soft and char-grilled.  When done, remove from grill and slice peach halves into three or four pieces.
  • To plate, place a cup of greens on plate, top with grilled onions, peach slices and crumbled blue cheese.  Add chicken to side or slice and mix in with chicken.
  • ENJOY!

Cheers & Hugs,

Jodi

Chicken Caprese Penne Pasta

/ Jodi / 20 Comments

chicken caprese penne pasta

I had a rotisserie chicken in the refrigerator that I purchased grocery shopping a day or two earlier.  I knew it would be good to have on hand for picking at or making a quick dinner.

foodie dice chicken caprese penne pasta

Looking for some inspiration, I thought I’d bring out the Foodie Dice and see what creativity I could stimulate for dinner.

fresh chopped tomatoes

I have to admit I cheated and made the chicken dice happen.  But when I rolled, tomatoes, garlic, basil, and pasta….

fresh basil

Caprese came to mind and came to dinner plate.

goat cheese

I didn’t have any fresh mozzarella on hand, but I did have some yummy goat cheese that makes a glorious quick and easy creamy pasta sauce.

rotisserie chicken

And the rotisserie chicken became the star of the evening.

chicken caprese penne pasta
This was so quick and easy, but SO SO SO SO SO to die for delicious.  I have to admit I sort of moaned (and bragged!) while eating it….

Though quick and easy, I must say this dish could be served for company – and I just may do that.

If you don’t have a rotisserie chicken on hand or available, you could simply roast a chicken or saute some chicken breasts and/or thighs to use.

Thanks to the roll of the Foodie Dice for this yummy dinner.

Chicken Caprese Penne Pasta

Ingredients:chicken caprese penne pasta

  • 1 rotisserie chicken, skinned and chopped
  • 1 lb penne pasta
  • 5-6 campari tomatoes, diced
  • 1 cup fresh basil, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp olive oil
  • 8 oz. goat cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions:

  • Cook penne pasta in salted water for 8-10 minutes.  Drain, reserving 1 cup of water.
  • Saute garlic in olive oil, then stir in chicken.
  • To drained pasta, add crumbled goat cheese and reserved cup of pasta water.  Stir to incorporate and melt cheese.
  • Add chicken and garlic, fresh tomatoes, and basil.  Toss to combine.
  • Sprinkle with Parmesan cheese, and salt and pepper to taste. 

Enjoy!

Cheers & Hugs,

Jodi

Shrimp & Vegetable Lo Mein

/ Jodi / 27 Comments

Lo Mein

Anyone who has followed along here at LifeinBetween.me for any length of time might be wondering what an ole’ Hunky Polish chick that loves baking cookies and cakes and breads and makes halupkis and haluski and pierogies is doing trying her hand at Chinese comfort food….

Well – why not?!

And oh YUMMMM!

Lo Mein 2

Who knew how easy and healthy it could be without buying it from the local Chinese take-out?

And is there anything more versatile?!

The sky is seriously the limit with all the things you can mix into this!

Change up the protein from shrimp to chicken or pork or even beef.

Almost any vegetable works too!

Can’t find Lo Mein Noodles at your local grocery?  Spaghetti noodles work just fine!

lo mein prep

I used inspiration from the real experts like the gang at The Woks of Life and  Chungha at Damn Delicious.

Here’s my version.

Homemade Lo Mein

  • Servings: Enough for a Hungry Family
  • Print

 Ingredients:

1 – 1.5 lbs Thin Spaghetti (or Lo Mein noodles) – cooked al dente
1 lb Cooked, Deveined Shrimp, Tails removed (or chicken or pork or beef)
5 cups spinach leaves
1 cup shredded julienne carrots
1 cup diced celery
1 cup sliced mushrooms
1 cup thin asparagus tops
1 cup green onions, cut into 2 inch lengths
1 cup sugar snap peas
2 red peppers, cut into strips
2-3 cloves minced garlic
3 tsp. Olive Oil
Sauce:
5 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
2 Tbsp Sugar dissolved in 2 Tbsp hot water
1 tsp Salt-Free Asian Spice Seasoning
1 Tbsp freshly minced ginger
1 tsp Siracha Sauce

Directions:

Heat olive oil in large wok or skillet. Add garlic and cook for 1 minute. Add rest of vegetables, except spinach (any of the above or any that you like) and cook for 4-5 minutes. Stir frequently. Add cooked shrimp (or protein of your choice or simply keep vegetarian). Cook 2-3 more minutes. Add spinach and cook 1-2 more minutes. Stir in noodles and sauce mixture. Gently toss.

Serve and enjoy!

Need to see it again?

Lo Mein 2

Cheers & Hugs,
Jodi

Breakfast Energy Bars – Getting Back in the Groove

/ Jodi / 23 Comments

breakfast energy bars cover

My glorious two-week holiday “vacation” has come to an end, and it is time to get back to work – – – and back in the groove – of a structured work schedule – and a better eating and exercising habit too after a month or so of glutenous indulgence!

So yesterday, I made a batch of breakfast energy bars to have a go-to breakfast or protein and energy-packed snack.  I have made a similar version of these before and blogged about.  The beauty of this recipe is you can use whatever you have on hand (within reason) to create a unique bar each time.

I received several gorgeous sets of measuring utensils as Christmas gifts, so I was excited to get to use some of them for photographing below.  (Really don’t need to measure these things precisely…. but it made for a fun photo to share 🙂 ).  I gathered some creamy peanut butter, coconut oil, honey, oats, shredded coconut, a variety of seeds (pumpkin and sunflower), dried cranberries, and chopped some dates and some beautifully healthy English walnuts.

breakfast energy bars ingredients

To begin, melt the peanut butter, coconut oil, and honey in a good size saucepan.

breakfast energy bars saucepan

When melted, remove from heat and add your chosen dry ingredients.

breakfast energy bars saucepan and dry ingredients

Mix all ingredients until incorporated.


breakfast energy bars saucepan mix

Then spread in a 13 x 9 pan and chill for several hours until firm.

breakfast energy bars pan

Once completely chilled, cut into bars.

breakfast energy bars cut

I packed them in pairs in Ziploc bags and placed in the freezer – ready to grab for a quick breakfast at home…

breakfast energy bars home

or on the go…

breakfast energy bars on the go

Here is the recipe you can use to tweak with the ingredients you like:

Breakfast Energy Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil (solid form)
2 1/2 cups oats
1 cup shredded coconut
1/2 cup chopped walnuts
1/2 cup chopped dried dates
1/3 cup dried cranberries
1/3 cup pumpkin seeds
1/3 cup sunflower seeds

Melt peanut butter, honey, and coconut oil in a saucepan.
Remove from heat and stir in remaining ingredients.
Spread in a 13 x 9 pan.
Refrigerate approximately 2 hours.
Cut into bars and wrap or bag individually.
Return to refrigerator or freeze.

Feel free to substitute other dried fruits (golden raisins, dried blueberries or cherries) or nuts (slivered or chopped almonds, cashews, pecans, peanuts) or even chocolate chips (milk, semi-sweet, white, peanut butter, butterscotch).

I am going to share this recipe as my first at Fiesta Friday #49.  Fiesta Friday is an online ‘party’, where bloggers share posts in a link up.  Everyone ‘brings’ (shares) a recipe, photograph, craft, memorable story, etc. to the party  I have been hearing about it from several others and decided to join the party this year.  Gotta love a good party – right?  🙂

Groovy Cheers & Hugs,
Jodi