Summer in Pictures

Summer by Mary Silveria

 

 

 

 

Sometimes you don't need words.

Put on Brand New by Ben Rector and get cooking.

My talented chef sister in law, Karen, made this meal the other day and I was so inspired and so excited about it. So, here it goes. It was a huge hit with Sage and Kelley (Sosie was away on retreats). Looking forward to lunch today!

Salad with Herbed Grilled Shrimp and Arugula Pesto
Grilled Herbed Shrimp, Barefoot Parties
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp kosher salt (I omitted)
1/4 tsp freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 lbs. jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. (I use a gas grill).  Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side.

For the pesto, I substituted some of the basil with arugula but not all. You can experiment with taste or just do the basil recipe. Pesto is so versatile and can be used for so many different things. I made these tomatoes when some friends came over for supper this summer.

Pesto, Barefoot Parties
1/4 cups walnuts
1/4 cups pignolis
3T diced garlic (9 cloves) (I used MUCH less)
1 tsp salt (I omitted)
1 tsp freshly ground black pepper
1 1/2 cup good olive oil
1 cup (freshly grated parmesan cheese)

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the food tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Use heirloom tomatoes for pretty and add any other vegetables or lettuce you would like. Add goat cheese like Karen, feta like me or any other cheese and serve with the shrimp and corn on the cob or fresh bread.

Like Karen, I made a summer fruit crostata (but didn't make my own crust like her!). It was a fantastic meal enjoyed outdoors with a nice glass of rose. Very summery indeed!

Enjoy and have a happy day everyone!

Summer Vacation May Be Over but Summer Isn't!!!

Summer vacation may be over but summer isn't!!! Today my daughters started 9th and 7th grade. I spent a few minutes looking at first day pictures over the course of several years. It is amazing to see where we have been (different homes and cities), the background, the weather, the backpacks, the expressions on their faces, their body language, the outfits, the way they carry themselves. I am so incredibly proud of them; of the lessons they have learned, of how they have gained strength from their mistakes, of their physical and emotional growth and of their ability to find their way in this world. I love listening to how their minds work and hearing their thoughts and opinions of the world, people and earth around them.

This summer was a great one but it went way too quickly for my liking. It was a healing summer for me. After a very long year and some false starts, I have finally started to feel like me again and have started to enjoy the things in life that seemed to evade me for so long. I have said this before but I have learned a lot about myself in this difficult time. I have learned a lot about people. I have learned  about what friendship really means. I have learned about family. I have learned about mental illness and some of its providers. I have learned about medicine.  I have sadly learned about who my friends are and who my friends aren't. I have learned that sometimes reaching out to someone and letting them know you are there can make a real difference. I have learned that simple moments may be hard to come by but boy they can make your day. I have learned about acceptance and understanding. I have re-learned that growing is something that I intend to do for the rest of my life. I have learned that laughter is really a great medicine for the soul.

The beach. The lake. Walking the dog. Creating meals and having the family sit down to dinner. Going to a concert and listening to live music against a river backdrop. Spending time in the pool. Countless skies. Going to a reunion and seeing three generations of family in a place where your mother and uncle vacationed as children. Witnessing your children leave and return from camp with lifelong memories and perspective gained. Having family visit and hearing laughter all day from cousins. Seeing your child grow in a sport she loves so much. Seeing your child prepare for a whole new journey in life. Sitting and reading a book, or two. Having the family gather at night to watch the Olympics, when people in our country and the world can come together to cheer on and appreciate one another instead of focus on conflict and differences.

Life is filled with tough moments. For every happy time, there is a difficult time. I could write all of the hard things that filled the summer too. The challenge is to not let them bring you to a gray place. Let the good things fill you with strength so that you are ready to face the challenges that life brings. Life brings challenges. In some ways, it makes the good times all the sweeter and more recognizable.

So, put on Stubborn Love by The Lumineers and get cooking.

I am very excited about this meal. I fell in love while cooking it and I can't wait to make it again!!! My only regret is that I didn't make the enchilada sauce. I used the Frontera sauce which was good too. It depends on the time you have to cook. I served this with corn on the side. I swear I could've eaten the chicken alone outside of the tortillas for my dinner. It was so flavorful. I love that you cook the chicken in the crockpot and then can save the broth for soup later in the week or freeze for later. I made soup a few days later and the kids LOVED it.

So-Addicted Chicken Enchiladas, Skinnytaste Cookbook
1 tsp canola or olive oil
1 cup chopped onion
2 large garlic cloves, minced
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 oz cooked, shredded chicken breast (see below)
1/4 cup plus 1T chopped fresh cilantro
1 tsp McCormick Mexican-style chili powder (I used a different brand)
1 tsp cumin
1/2 tsp dried oregano
3/4 tsp kosher salt (I used less)
cooking spray
8 low-carb, whole wheat flour tortillas
1 1/2 cups best enchilada sauce from scratch (see below) or store bought sauce
1 cup shredded reduced fat Mexican cheese blend (I used regular and more of it!)
2T chopped scallions, for garnish
4T light sour cream, for serving (regular is good here too)

Preheat the oven to 400 degrees.

In a medium non-stick skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes. Remove the pan from the heat.

Spray a 13 x 9 inch glass baking dish with oil. Put 1/3cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish. Top with the enchilada sauce, the sprinkle the top with the cheese. Cover the dish with foil, being careful it does not touch the cheese.

Bake until hot and the cheese is melted, 20 to 25 minutes.

To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions, the remaining 1T cilantro, and serve with light sour cream on the side, if desired.

Convenient Slow-Cooker Shredded Chicken, Skinnytaste Cookbook
3 boneless chicken breasts, trimmed of all fat (1 1/2 lbs total)
3 cups Swanson 33% less sodium chicken broth (I used a different brand)
1 onion, quartered (optional)
1 celery stick (optional)
1 sprig of fresh parsley (optional)

In a slow cooker, combine the chicken breast, just enough broth (or water) to cover the chicken, and onion, celery, and parsley, if using. Cook on high for 4 hours.

Remove the chicken and shred with two forks (I shredded in the crockpot). Discard the remaining liquid and vegetables (NO!!!!! DON'T!!!! I saved it for soup - it was awesome!!!!). Use the shredded chicken in any recipe that calls for it, or refrigerate it for up to 3 days.

Best Enchilada Sauce from Scratch, Skinnytaste Cookbook
1/2 tsp olive oil
4 garlic cloves, minced
1 1/2 cups Swanson 33% less sodium chicken broth
3 cups canned tomato sauce
2T chopped chipotle chile in adobo sauce (or more to taste)
1 tsp McCormick Mexican-style chili powder (or to taste)
1 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper

Heat a medium non-stick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

Enjoy and have a happy day, everyone!!!!