We Eat

Cooking for One with Katy - Episode #13

2010-01-01T11:54:00.002-07:00

Finally folks ... I've got two more coming very soon! I will also be filming many more episodes in 2010!

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A Festive Spread

2009-12-19T13:31:00.002-07:00

We missed you at the party, so I thought the least I could do is give you the menu. Here's what we dined on in Durham during the snowstorm listening to drummer boy.

Cheesestraws:

Puff pastry, thawed, egg-washed, sprinkled with pepper and parmesan, cut in strips with a pizza cutter, twisted and baked for 15 minutes at 400.

Sesame Snap Peas:

Blanch peas in boiling water for 30 seconds, remove, run under cold water, pat dry, coat with toasted sesame oil and black sesame seeds.

Otsu:

For the recipe to this delicious Japenese Soba Noodle dish go here.

Curried Chicken Salad:

A Martha fave found here. Set bowl of salad on ice and serve with crackers.

Cheese selection (and pairing):

-Manchego with honeycomb
-Cheddar with pepper jelly
-Camembert with red pears

Crudite Platter:

Radishes halved lengthwise, cucumber spears, sliced fennel. Serve with a mixture of buttermilk, mayonnaise, fresh dill, onion, garlic powder and s&p.

Beverage:

Apple Cider and Sprite with cinnamon sticks.

*Combine all above with an array of chocolates and chocolates.

*All of the above can be made ahead of time the morning of.

.

Orange Rolls

2009-11-19T21:09:00.004-07:00

These are always a hit when I make them for Thanksgiving or Christmas dinners. So easy, too. Another fabulous recipe from my long lost friend, Megan. Hope Canada appreciates her.

1/2 cup butter

1/2 cup sugar

1 grated orange peel

18 frozen dinner rolls (I use Rhodes)

Combine butter, sugar and orange peel in a bowl. Dip frozen rolls into mixture then place in an ungreased muffin tin or baking pan.

Let rise for three hours.

Bake at 350 degrees for 10-15 minutes.

Frost rolls with glaze while still warm.

Glaze:

1 cup powdered sugar

2 Tbs. butter

2 Tbs. fresh orange juice.

Pomegranate Salad

2009-10-12T22:12:00.009-06:00

A yummy Leavitt Family tradition. Every year we serve this for Thanksgiving and Christmas. It's the perfect fall/holiday salad - a fierce competitor to the traditional fruit salad.

Pomegranate Salad

3-4 large pomegranates, seeded

3/4 cup toasted pecan chips

4-5 apples, diced

1 1/2 cups heavy whipping cream

4 Tbs powdered sugar

To seed a pomegranate, cut off the top and bottom, score the pomegranate in quarters. Over a bowl full of cold water, break apart and take the seeds out. The water will separate the seeds from the flesh. Grocery stores will usually have containers of pomegranate seeds if you don't want to seed them yourself.

Combine pomegranate seeds, pecans and apples in a large bowl. Whip the heavy cream and powdered sugar until soft peaks form. Add to pomegranate mixture. Serve immediately.

Egglpant Focaccia with Fontina

2009-10-04T18:00:00.005-06:00

This can make a quick easy Fall meal. Next time I would add onions and maybe some roasted garlic. I use trader joe's pizza dough, but homemade would be just as good (not better, but just as good).

Dough

One large eggplant sliced 1/4 inch thick crosswise

grated fontina cheese--just a pile or so

olive oil

salt and pepper

Fresh Oregano

Heat oven to like 500 degrees with pizza stone in oven. Sprinkle eggplant with salt in colander and let sit for 10 minutes then pat dry. Stretch dough out to fit pan/stone and set on pizza peel or inverted cookie sheet. Sprinkle dough with 1/2 of cheese, layer with eggplant, drizzle with olive oil and season with salt and pepper, layer with rest of cheese and oregano. Bake 20 minutes or until edges begin to brown and cheese is bubbly.

Dangerous Brownies

2009-09-29T11:20:00.004-06:00

These brownies are so dangerous because 1.) you'll almost always have all the ingredients on hand and 2.)they are so freaking good you will make two pans on Sunday and eat one of them by yourself. And p.s. I am typing this recipe from memory because I HAVE IT MEMORIZED. So sue me.

Dangerous Brownies

1 cup melted butter
1/3 cup cocoa
2 cups sugar
1 1/2 cup flour
2 tsp. vanilla
3 eggs
1 tsp. salt

Combine all ingredients together and mix until well blended. Grease an 8x10 pan with butter and bake at 350 degrees for 20-27 minutes (depending on your oven). Eat them all and look five months pregnant.......

Cooking For One with Katy - Episode 14

2009-09-24T09:15:00.003-06:00

Quesadillas with CJane

Nectarine-and Chickpea Couscous Salad With Honey-Cumin Dressing

2009-08-28T12:23:00.003-06:00

I made this easy recipe last night and all three of my girls chowed it down. Sometimes I forget how easy it is to make couscous. If you live in Utah, the cheapest place I have found to buy couscous is the bulk section of The Good Earth. Nectarines are in season right now and they are fabulous!!!

6 servings
Cooking Light, June 2000 ( 1 cup)

1 ¼ cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
1 ½ cups coarsely chopped nectarines (about 3 medium)
½ cup coarsely chopped spinach
¼ cup thinly sliced green onions
1 (15 ½-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

Bring water to a boil in a medium saucepan, gradually stir in couscous. Remove from heat cover and let stand 5 minutes. Fluff with a fork; cool. Combine lime juice and next 5 ingredients (juice through coriander0 in a large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach, onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.

Chicken and Corn Fried Rice

2009-08-17T09:01:00.002-06:00

Delicious, kid friendly, and cheap! Does it get any better?

It may not seem like spinach with lemon juice would go well with chicken and corn fried rice, but trust me, this works! The different flavors, textures and temperatures go perfectly together. I tried this out on my kids, and all of them loved it (and 2 out of 3 even ate the spinach). This comes from Chef Ming Tsai who responded to a challenge to some of the nation's best cooks: Come up with a meal that is family-friendly, budget-conscious, and delicious. IMO, he nailed all three!

NOTE: I skipped the whole chicken step. I just bought a ready-made roasted chicken (Costco's are really good) and shredded it. I also just did white rice, because I didn't want to cook two different kinds of rice. I'm lazy.

Chicken and Corn Fried Rice

Serves 4

1 pound ground chicken
2 eggs
1 large yellow onion, minced
1 tablespoon minced garlic
1 teaspoon ginger powder
2 ears of corn when in season, or 1 bag frozen (12 ounces)
1/2 (10 ounces) bag spinach (washed, spun dry, de-stemmed, leaves torn)
2 tablespoons naturally brewed soy sauce
Juice of 1 lemon
4 cups cold, cooked long-grain rice, brown and white combination, preferably day-old so it's nice and dry*
kosher salt and freshly ground black pepper to taste
Canola oil

Heat a wok or large saute pan over medium-high heat. Lightly coat with oil. When oil shimmers add chicken, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula. Remove chicken to a plate. Add about 1/2-inch oil to wok and allow to heat; add eggs, which will puff up. Cook scrambled eggs and remove to a paper towel-lined plate. If necessary, add more oil to wok to lightly coat, then add onions, garlic, and powdered ginger, and cook until nicely caramelized, about 5 minutes. Add corn, rice, chicken and egg, and toss to combine. Add naturally brewed soy sauce, toss to combine, and check for seasoning. Place mound of raw spinach in center of four dinner plates. Drizzle with lemon juice and season. Top with fried rice to cover. Enjoy!

*Alternatively, if you're not cooking rice the day before, place the cooked rice in a single layer on a sheet tray, and place in freezer to cool and dry.

Cooking for One with Katy - Episode #12

2009-08-15T10:17:00.001-06:00

Gyosa with Kristi

Curry pasta

2009-08-14T15:25:00.006-06:00

So we had lots of family in town for the 4th of July...I planned out breakfasts, planned out dinners...but forgot about lunch. Noon rolled around and we were famished. So my mother in law whipped this up out of what I thought was no food in the house. So I make it now all the time...a different version according to what's in the fridge. But it is goo-0000-oooooooood.

Curry Pasta Salad

Halved grapes (green or purple)

Chopped celery (or sometimes not if I don't have it)

Chopped onion (whatever you have)

Cashews or peanuts

Cooked or canned chicken (we used canned and it's perfect and so easy)

Cooked pasta (I love whole wheat macaroni)

Blob of mayo (we use low-fat and it tastes the same) plus curry to taste

Mix this all up and chill in the fridge for about an hour. We double it sometimes and eat it for lunch and dinner all week. Lazy.

Pineapple Sorbet

2009-08-03T14:29:00.002-06:00

No picture because me lazy. But this was the most delicious thing I have made in at least 28 days. Here:
1/ 2 a fresh pineapple chopped
1/2 c water
8 Tablespoons of sugar (or more or less depending on what you like, ya know?)
A squirt of lemon (if you feel like it)

Blend this all up. Put it in the fridge for awhile and then put it in your ice cream freezer (I bought a cheap Hamilton Beach one where you don't need salt or ice and it only takes a half hour) and let her go. You will not regret this baby. Not at all.

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Grilled Vegetables

2009-07-27T23:55:00.007-06:00

A yummy summer side dish (or meal if you're like me). Very easy - but looks very impressive.

Hi. I'm new here. (I'm not even sure if I'm doing this right). I'm Amy. I love photography and I love cooking. Thanks Holly, for the invite to contribute to this blog, where I will happily engage both of these loves!

This dish is deceptively easy but very impressive and looks like you spent a lot of time on it. This recipe is one of those you can just make off the top of your head - once you make it you will see how simple it is!

Grilled Vegetables

Choose your favorite from "grillable" vegetables. Tonight, I chose zucchini, crimini mushrooms, and red bell pepper. Also excellent: asparagus, green onions, eggplant and yellow squash.

Dressing:

2 Tbs olive oil

2 Tbs balsamic vinegar

2 garlic cloves, minced

Fresh parsley

Fresh basil

Fresh rosemary

Cut zucchini lengthwise into 1/4 inch thick slices. Quarter the bell pepper, take the stems off the mushrooms. Combine in a large bowl and drizzle with olive oil and salt and pepper.

Grill vegetables over medium high heat (be sure to grease the grill). Cooking times: about 8-10 minutes for the bell peppers; 7 minutes for squash, zucchini, eggplant and mushrooms; 4 minutes for asparagus and green onions.

Whisk the oil with vinegar and garlic. Add fresh herbs. You can use ANY of your favorite fresh herbs. I grabbed what was in my garden - basil and rosemary. Drizzle herb mixture over vegetables. Serve warm or at room temperature.

When Are You All Gonna Get Your Butts Out Here To Visit Succotash

2009-07-23T17:13:00.003-06:00

Here's the recipe:

Buy a ticket online.

Come here.

You may also bring your offspring.

Stay in my guest room.

Tag along with me to the farmer's market.

Buy: tomatoes, fresh-shelled peas/beans, and basil.

Boil: peas

Sautee: Leeks in olive oil, turn off heat, add tomatoes, boiled peas, basil chiffonade to leek mixture. S&P to taste. Sit down out on the screen porch and watch the bees and butterflies while we indulge in riveting convo and sip San Pellegrino Limonata while we savor our Succotash.

Strawberry Lemonade Salad

2009-07-16T13:08:00.005-06:00

Hi. I'm back. It's been....many months. But I'm posting my favorite summer salad because it's so easy and refreshing and simple and EVERYONE LOVES IT. The secret is the dressing.

[If I've posted this already, cut me some slack. I am not getting enough sleep.]

Plus, I want to let everyone know my good friend, Amy L. is joining us. She has awesome recipes so be excited. Welcome, Amy L.!

Strawberry Lemonade Salad

1 bag baby spinach leaves

1-2 cups strawberries sliced

That's all the salad requires but I like to add candied almonds when I feel fancy. Or throw in some grilled chicken or avocado to make it a meal. Endless possibilities.

Dressing:

1/3 c. sugar

1 lemon plus some zest

1 T. oil

2 T. white vinegar

This salad is so good, the pickiest eater in the family will be asking for more spinach. . . .

The Best Sandwich In the World

2009-06-15T13:09:00.003-06:00

Have you watched the movie "Spanglish"? If you haven't, do. If you have, rent it again to get this recipe...or don't and just get it here.

BLT With A Fried Egg and Cheese

3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce
1 teaspoon butter
1 egg

Disclaimer: As with any sandwich--the quality and freshness of the ingredients make or break it. So, it is worth it to get REALLY GOOD bread with a dense moist interior and a crackly crust. Use flavorful tomatoes, farm fresh eggs, and quality Jack and thick-cut bacon from your local butcher. Do you have a local butcher?

Preparation:
1. Cook the bacon until crisp, drain on paper towels
2. Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
3. Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
4. On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny)
5. Slide finished egg on top of lettuce, top with other slice of bread
6. Place sandwich on plate and slice in half, letting yolk run down sandwich

Enjoy with an ice cold bottled root beer with your lover.

2009-05-25T08:25:00.002-06:00

I am always looking for fast, easy and fresh pasta salads. I love making a big bowl to keep in the fridge for lunches and I love a big bowl in the cooler for road trips. My obsession with pasta salad started with AnnD and her love of "Suddenly Salad".
Remember?!
Please post any favorites that you may have. Here are two of mine . . .

Yummy Pasta Salad #1 (pictured above)

1 box of your favorite pasta
Boil pasta according to package directions, as water begins to boil, add 2-3 cloves of garlic. Save garlic to use later in dressing.

1/2 cucumber diced
1 red bell pepper diced
1 can olives sliced
small chunks of fresh mozarella
handful of fresh chives chopped
handful of fresh basil chopped

Dressing:
juice of 1 lemon
2-3 TBS white wine vinegar
crushed garlic (from pasta water)
1-2 TBS olive oil
salt and fresh pepper to taste

Wisk dressing ingredients well and pour over pasta, veggies and herbs. Toss.

Pasta #2

1 box of angel hair pasta cooked according to package directions

8-9 roma tomatoes
1 can black olives sliced
large handful fresh basil chopped
2 cloves of garlic minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
fresh parmesean cheese

soak tomatoes and olives in the vinegar, oil and salt and pepper up to 2 hours. Pour over pasta, toss well and sprinkle with Parmesan. Serve cold.

Cooking for One with Katy - Episode #11

2009-05-23T10:24:00.001-06:00

It's finally here folks - another episode. I'm looking for more guest cooks - whose in?

Tortellini and Ham Salad

2009-05-21T09:04:00.003-06:00

I love the double pack of fresh cheese tortellini from Costco. We eat them with just pesto and Parmesan, in a yummy shrimp dish ( I will post the recipe later), with browned butter and fresh sage, and last night my Mom made this recipe with a package I had saved in my freezer. We substituted bottle roasted red pepper for the fresh and sadly she couldn't find marinated mushrooms at Days or Costco.

Tortellini and Ham Salad
Family Fun Magazine, 2006

1 (9-ounce) package fresh cheese tortellini
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 1/2 cups diced ham
1 cup diced red bell pepper
1 (4-ounce) jar marinated mushrooms, drained
1/2 cup chopped black olives
4 scallions (white and pale green parts), chopped
Salt and freshly ground black pepper to taste
Grated Parmesan (optional)

1. Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.

2. In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.

3. Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings

Note: We didn't let it cool longer than it took to throw the ingredients in and it was good without the Parmesan. One package of the tortellini from Costco was enough to roughly double the recipe.

Barbecued Hamburgers

2009-05-21T08:52:00.002-06:00

We had these burgers the other night and I remembered how much I like them. They are a good make-ahead meal if you are feeding a lot of people, or if you just have a few to feed you can freeze the leftovers in portions that are right for your family. They are good with just the BBQ sauce you cook them in or you can dress them up with the usual burger toppings. We had cheese, tomato, pickle, caramelized onion, and some chose to put Ketchup on. I like them on squishy wonder bread type buns, but I like them even better on fancy buns (possibly made with artisan bread dough). Whatever sounds good to you.

Barbecued Hamburgers

Managing Your Meals, Winnifred C. Jardine

1/1/2 pounds lean ground beef

1 egg, slightly beaten

3/4 cup dry bread crumbs or quick-cooking oats

3/4 cup evaporated milk

1 ½ teaspoons salt

1/8 teaspoon pepper

3 tablespoons coarsely grated onion

3 tablespoons vinegar

2 tablespoons sugar

1 cup catsup

½ cup water

1/4 teaspoon dry mustard

Combine beef, egg, crumbs, milk, salt, pepper, and 3 tablespoons chopped onion. Shape mixture into 12 patties, allowing 1/4 cup mixture per patty. Brown in hot skillet, using a little oil, if necessary. (Or patties may be quickly browned under the broiler; do not overcook, however.) Combine remaining ingredients in large heavy saucepan; simmer 5 minutes. Put in large heavy saucepan; simmer 5 minutes. Put drained patties carefully into barbecue sauce, making sure sauce is spooned over all of them. Simmer for 30 minutes. Serve each patty in a bun with 1 teaspoon sauce over top. Makes 12 patties.

Note: One advantage of these tasty burgers is that they may be prepared ahead of time, refrigerated, then heated slowly just before serving. You can freeze them too!!

Asian Noodle Salad

2009-05-14T15:54:00.003-06:00

I had some left over rotisserie chicken in the freezer. I gave it to my Mom and she made Asian Noodle Salad from July 2007 Cooking Light for dinner. It was fresh and good and light tasting. She put in more carrots and water chestnuts than the recipe calls for and used fresh zucchini cut into little squares in place of the green peppers ( I can't eat green peppers when I am pregnant). Since it is a recipe I am planning to make throughout the summer, I thought I would share it with you.

Molten Chocolate Cake

2009-05-11T12:51:00.002-06:00

A month or so ago Spencer and I splurged on dessert and split a Chocolate Lava Cake from Dew (a restaurant in Provo). I have been wanting more ever since. I decided Mother's Day was the day I was going to try this recipe from Epicurious. The cakes turned out really well. I substituted 1 tsp almond extract for the brandy and left the espresso powder out all together. I served them with a very generous dollop of sweetened whip cream on the top. I used the semisweet chocolate chips and it was really good, but next time I think I will use quality bittersweet chocolate for even more chocolate goodness. I hope you had a Happy Mother's Day!!

Ancho Chili Fudge Pie for Cinco de Mayo

2009-05-06T17:04:00.000-06:00

I made this pie for Spencer's work party yesterday. You can buy Ancho Chilis in the Mexican section of your grocery store. The Ancho Chili brings out the chocolate flavor. It isn't at all spicy--my little girls love it!! It is really good with vanilla ice cream on the side and a sprinkle of cinamon. The recipe is from ZTejas restaurant. We went to ZTejas one year for my birthday and fell in love with this dessert. Luckily the recipe was posted on their web site.

Ancho Chili Fudge Pie
Ingredients:

1	9 in.	Deep dish prepared pie crust
2	each	Eggs
1/2	cup	Flour
1/2	cup	White sugar
1/2	cup	Brown sugar
1	cup	Butter (2 sticks)
1/2	cup	Pecans
1/2	cup	Walnuts
1	cup	Chocolate chips
3/4	tsp	Ancho Chili Peppers, ground

Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, grind in blender. Do NOT use chili powder.

Preparation:
Melt butter and chocolate chips together in a microwave proof dish. Stir together and allow to cool. Toast pecans and walnuts (I usually use all pecans) in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well.
Mix in nuts. Fold into mixture. Pour into prepared pie crust.
Bake at 325 degrees for 45-55 minutes.

Easy Dinner Menus for the First Week in May

2009-04-29T09:51:00.004-06:00

I sat down to make menus this morning so that I could go shopping while my three year old was in preschool. She was having a hard morning, so after I hand fed her breakfast I told her to go snuggle in her bed. When I went to get her dressed she was fast asleep. The poor little thing. At least I gave her the choice to either go to preschool or get in bed. She is still asleep and since I can't grocery shop I thought I would post my menu with links to the recipes. I don't feel great this morning and posting is much easier than cleaning the house.

These are in no particular order. I tried to use some things that are on sale and economize in other ways.

Mediterranean Burgers (I posted the recipe a few posts back) with oven fries--I wash some potatoes, put them through my french fry attachment to my Bosch, then I put them in a large ziploc with about 2 T canola oil on them and shake them. I dump them onto a large, greased cookie sheet and sprinkle them with some Johny's Seasoning Salt from Costco. "It's pure magic!!" I bake them at 475 for about 1/2 hour, turning once after 20 minutes or so.

Omelets with toast or flat bread--I am going to use ham chunks, cheese, tomatoes, fresh herbs, avocado, sour cream etc. Then I just let everyone pick what they want. I cook flat bread on my griddle using flattened pieces of well floured artisan bread.

Strawberry Chicken Salad with artisan bread
I am going to substitute feta for the blue cheese.

Curried Chicken Sandwiches From Sunset--May 2009 page 106
Lightly season mayonnaise with curry powder. Toast sliced sourdough bread and spread half the slices with your favorite mango chutney (I like Patak's brand) and the rest with the curry mayo. Arrange sliced grilled chicken, baby spinach leaves, and sliced English cucumber on half of bread. Top with remaining bread.
I will probably have fresh mangos, or maybe apricot lassis with these sandwiches. To make an apricot lassi I take 1 1/2 C plain yogurt, 1 can apricot nectar, honey to taste, about 8 ice cubes, throw it all in the blender and blend it up. You can make any flavor by changing the nectar flavor. I bottled peach and apricot nectar in pint jars last year, so that is what I will use.

Ginger Beef Salad with Miso Vinaigrette and artisan bread and fresh fruit.

Bistro Chicken Pasta Salad with bottled fruit salad (I mix peaches and pears--including the juice--with lots of frozen blackberries).

Economies--I am going to buy one big thing of plain Feta at Costco or Sams Club and use it in the pasta salad, strawberry salad, and Mediterranean burgers.

I bought the Top Sirloin Steak for $2.89 a pound at Buy Low and am substituting it for Flank Steak in Ginger Beef Salad with Miso Vinaigrette. I bought extra to freeze for other easy meals.

From my artisan bread dough I am going to make pitas for the burgers, bread for the Curry Chicken sandwiches, flat bread, grill bread, boule shaped bread to go with the salads, etc. It is really easy--I promise.

Strawberries are in season and therefore inexpensive.

I am going to use 1 rotisserie chicken from Costco for all the recipes with chicken even if they say to use grilled chicken instead.

I am using things I have bottled or frozen for side dishes.

Chicken Quesadillas with Mango Salsa

2009-04-28T10:21:00.002-06:00

My belly is so big that it is hard for me to cook. I am in need of a lot of easy dinners because I still have at least 8 weeks until this baby comes. I went grocery shopping at Buy Low last week and found lots of ripe mangos on sale as well as some avocados. Spencer reminded me of this recipe. I change it a bit depending on the ingredients I have. This is the first time I have used avocados in it. I usually put in steamed asparagus. Getting back to easy, I just used what I had. It was good, so I thought I would share it. I would love other easy (summer) dinner ideas from any of you.

Mango Salsa:

2 ripe Mangos cut into medium chunks. If you don't know how to cut a mango check out this clip.

2 ripe avocados cut into medium chunks.

3 T fresh chives--chopped (or any other kind of onion that sounds good to you--red, sweet, green)

Juice from 1/2 lemon or a whole lime

If I don't use chives I put in some chopped cilantro along with the onion.

Salt to taste

Quesadillas:

Cheddar and/or mozerella cheese--as much as you want

Tortillas

Sliced Grilled chicken--I put some KC masterpiece seasoning on two small breasts and cooked them on our BBQ. It was enough for two adults and three kids.

BBQ sauce to taste. I like a medium amount. Too much drowns out the salsa.

Make the quesadillas with the cheese, BBQ sauce and chicken in the middle. Serve with the salsa. We had home-made grape juice with this and that was it.