Chipotle Chicken Salpicon Salad

I got this recipe from a Costco Cookbook.

Salpicon means 'hodgepodge' in Spanish; a pretty good description for this salad.

Which I devoured...

Chipotle Chicken Salpicon Salad

1 lb. chicken breast, cooked and cubed

1 can chick peas, drained and rinsed

4 oz. diced cheese (I used cheddar)

1 cucumber, peeled and diced

1 small tomato, diced

1/2 small red onion, finely diced

1 ripe avocado, cubed

cilantro leaves

Dressing:

3 Tbsp. vegetable oil

2 Tbsp. fresh orange juice

1/2 Tbsp. lime juice

1 minced canned chipotle chile and 1/2 Tbsp. adobo sauce from the can

1 garlic clove, minced

salt and pepper to taste

Whisk together dressing ingredients.

Cube salad ingredients so they are about the same size as the chickpeas.

Snip cilantro leaves into salad and pour however much of the dressing you want on top.

Toss to combine and serve.

Garnish with extra cilantro.

Savory Swiss Chard

My parents grew Swiss Chard a bunch when we were growing up, so I was excited when I got some in my local co-op food basket.

I tried this recipe for the first time and it was delicious!

I will definitely be making it again.

Savory Swiss Chard

Recipe from Rachael Ray

2 Tbsp. extra-virgin olive oil

Large bunch chopped swiss chard leaves

1/4 tsp. nutmeg

1/2 tsp. cumin

salt and pepper

1 tsp. worchestershire sauce

1/2 c. chicken stock

Heat oil in large skillet and add greens.

Toss to coat and cook until wilted.

Add nutmeg, cumin, salt, pepper and worchestershire sauce.

Add chicken stock and simmer until crisp-tender.

Serve warm.

Chocolate Zucchini Bread

Don't you love how you can just throw the word 'bread' onto the end of a recipe and assume that it is good for you?

This little number should probably more appropriately be labeled as a 'cake'.

But it isn't my recipe so who am I to change things up?

Either way, it is decadent.

Chocolate Zucchini Bread

Recipe modified from Our Best Bites

Bread:
2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tbsp. unsweetened cocoa powder
1/2 c. applesauce
1 c. sugar
1/4 c. brown sugar
3 eggs
2 tsp. vanilla
1/2 c. sour cream
3 c. grated zucchini
3/4 c. mini chocolate chips
Topping:
2 Tbsp. brown sugar
2 Tbsp. white sugar
1/2 tsp. cinnamon
Preheat oven to 350 degrees.
Butter and flour 2 large loaf pans (or 3 medium, or muffin tins) and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine; set aside.
With a stand or hand mixer beat applesauce, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)
Add the remaining flour mixture to the batter and stir just until combined.
Add chocolate chips and stir to combine.
Divide the batter between two large bread pans.
Sprinkle topping over each.
Bake 2 large loaf pans for 50-60 minutes.
For 3 medium sized loaf pans bake for 35-40 minutes.
You can also make muffins,  Bake those at 375 for 15-18 minutes.

Let bread cool on a rack for 5-10 minutes and then remove from pans.

Sweet Relish

Sweet Relish
Recipe from Sandy Bishop

13 large firm cucumbers
3 green peppers
4 onions
1 red pepper
1 quart water
4 Tbsp. salt
3 c. vinegar
4 tsp. celery seed
4 tsp. mustard seed
5 c. sugar
1/2 tsp. cloves
3 tsp. tumeric

Put cucumbers, peppers and onions through a grinder. In a large stock pot, combine vegetables, water and salt.
Boil for 15 minutes.

Drain in a cheesecloth bag until juices stop - for about 4 hours.
In stock pot, bring the vinegar, sugar and remaining seasonings to a boil.
Add veggies and bring back to a boil.
Remove from heat and immediately pack hot relish into hot, sterilized jars.
Remove air bubbles and wipe rim clean.
Screw on sterilized lids and process for 10 minutes in a waterbath canner.
Remember to adjust for altitude.

Roasted Zucchini and Tomato Pasta

Do you have hoards of zucchini and tomatoes from your garden?

Try this:

This is a perfectly "light" summertime meal.

Roasted Zucchini and Tomato Pasta

Recipe from Confessions of a Bake-a-Holic

4 medium zucchini, chopped

5 large Roma tomatoes, chopped
3 garlic cloves, finely chopped
7 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound linquine
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese, plus more for serving

Preheat oven to 450 degrees.
On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 Tbsp. olive oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to a boil. Add pasta, and cook until al dente according to package directions, about 12 minutes.
Drain pasta and transfer to a large bowl.

Remove vegetables from oven and add to pasta.
Toss to combine.
Add 2 Tbsp. olive oil, basil and cheese.
Toss to combine.
Serve immediately.

Sesame Almond Green Beans

These are super easy and wonderfully delicious!

A good twist to your everyday average.

Sesame Almond Green Beans
Recipe from Mindika Moments

4 c. fresh green beans,
2 tsp. sesame oil
2 tsp. butter
½ c. almonds

In a large skilled heat sesame oil and butter over medium high heat.
Add green beans and sauté for 3-5 minutes.
Stir in almonds and continue to sauté until green beans are cooked to desired doneness; about 3-4 minutes more.

Margarita Pizza

Margarita Pizza
1 pizza dough (recipe found here)
1-2 cloves garlic, minced

1 Tbsp. olive oil
2 Roma tomatoes
Basil Leaves
2 c. mozzarella cheese

Roll out pizza dough.
Combine garlic with olive oil and brush over dough.
Spread 1 c. cheese over pizza.
Top with sliced tomatoes and torn or roughly chopped basil leaves.
Sprinkle remaining cheese on top.

Bake at 425 for 15-20 minutes, until cheese is golden and crust has browned.