IN THE KITCHEN â—½ TIPS
Sometimes, food is so pretty on the plate, either the way it’s presented, or the colors of the food you’re eating, that the pleasure of a meal is elevated just by presentation! That’s the beauty of cooking and food and all things scrumptious. This month’s offer are ideas that you love to look at, before you take that first bite of something delicious.
​
BBQ Chicken Cobb Salad
​
This is beautiful on the plate and so tasty – a great idea for your next lunch with a friend(s).
​
-
1 bottle 18oz bbq sauce
-
2 T brown sugar
-
½ t garlic powder
-
¼ t paprika
-
1 ½ lbs boneless skinless chicken breasts
-
12 c chopped romaine
-
2 avocados, peeled and chopped
-
3 plum tomatoes chopped
-
2 carrots thinly sliced
-
1 red or green bell pepper, chopped
-
3 hard boiled eggs chopped (optional)
-
6 bacon strips cooked and crumbled
-
1 ½ c shredded cheddar cheese
-
Salad dressing of your
​
In a greased 3qt slow cooker, mix bbq sauce, brown sugar, garlic powder and paprika. Add chicken and turn to coat. Cook covered on low for 3-4 hours until chicken is tender (and thermometer reads 165).
​
Remove chicken and cut into bite sized pieces. In a bowl, toss chicken with 1 c of the bbq mixture.
​
Place romaine on a large platter, arrange chicken, avocados, vegetable, eggs, bacon and cheese over romaine. Drizzle with dressing.
The Best Fish Tacos
​
We had these recently and both loved them so much, and they’re so easy, using fish that’s already cooked for you!
​
-
½ c sour cream
-
½ c fresh salsa
-
2 fish fillets (we used Trader Joe’s frozen tilapia fillets – breaded)
-
8 corn tortilla
-
1 c shredded red cabbage
-
Toppings like cilantro, diced avocado and lime juice and even pico!
​​
Cook the fish according to package directions, in the oven.
​
Stir together the sour cream and salsa.
​
Heat the tortillas on a griddle or flame of stovetop (you can use flour if you wish).
​
Crumble up the fish and divide among the tortillas. Drizzle with the sour cream salsa mixture, then the cabbage. Add your toppings.
​
The Cutest Charcuterie
​
This is a great weeknight supper, just enough for dinner, not heavy but light, and so pretty to put together.
​
-
Sourdough bread (from market)
-
Hummus (store bought or homemade)
-
Cucumbers sliced
-
Carrots sliced
-
Olives – your choice of green or black or Greek or ?
-
Pita chips – make or buy
-
Marcona almonds
-
Two sizes of plates (salad and dinner)
-
A pretty napkin (paper or cloth)
For our plates, we used these large dinner plates from Target that are just $3 each, and then a smaller one also from Target – kid sized plates! One sets atop the other like a plate on a charger, only this is simple and wonderful for a weeknight treat!
​
Place your hummus in a tiny vessel and set it in the center of the smaller plate. Add all the other items around it, filling in the plate.
​
Set the smaller plate to the side on the larger one, and add a napkin.
You’re done!
Bean Burger and Pimiento Cheese
​
Is this a good combo? We thought it was delicious. Add some pita chips, fresh cut tomato, avocado, crackers, or whatever you like to fill in.
​
For the burger:
-
2 c no salt added canned black beans, drained and liquid reserved
-
1 medium onion quartered
-
½ c quick cooking rolled oats
-
1 T lime juice
-
2 t chili powder
-
Sea salt and freshly ground pepper
​
Combine all ingredients in a food processor, pulse until chunky but not pureed. Add a small amount of been liquid if mix seems dry or isn’t sticking together. It should be moist but not wet. Season with salt and pepper. With wet hands, shape mix into four 3 ½ inch patties. Chill at least 20 minutes.
​
In a large nonstick skillet, cook patties over mid-hi heat 8-10 minutes or until lightly browned and cooked through, turning once.
For the pimiento cheese:
​
½ c mayo
16 oz shredded cheddar
8 oz pimientos
Grate the cheese and place in a large bowl. Add the mayo and the pimientos, stir. I like to add some black pepper!
Dates, Anyone?
​
I saw a lady eating these on Instagram and I decided to try, and I was not disappointed!
​
-
Dates (no pits)
-
Peanut butter
-
Dark chocolate chips
Open the dates and spoon in peanut butter, and dot with the chips.
​
You can enjoy these alone, or alongside sliced apples…with lemonade too!
Mint Pie
​
We had this back in March for St. Patrick’s Day, but it’s good for any time you want a cold dessert that tastes amazing.
​
-
2 pints mint chocolate chip ice cream, softened
-
1 store bought chocolate cookie piecrust
-
1 ½ c crushed mint Oreos
-
Whipped cream
Scoop 1 ½ pints of the ice cream into the pie crust and spread until smooth. Sprinkle with 1 cup of the crushed cookies and press so they stick to the ice cream. Freeze until solid, about an hour.
​
Top with another 1 ½ pints of ice cream. Top that with whipped cream and the remaining ½ c crushed cookies. Freeze til solid, at least 2 hours.