Southwest Quinoa Salad

I FINALLY tried quinoa for the first time a few weeks ago.  Now, I have been saving recipes left and right.  I really liked it, plus it is good for you.

The only down side is, it is not cheap.  I picked up a small box at Walmart for $5, but I'm hoping Winco will have it in bulk for way cheaper.  

This Southwest version can be served hot or cold.  I ate it warm the first night, then the leftovers cold for the next few days.  It is a perfect Summer lunch.  Light and healthy.  

I also think this would be great with some chopped bell peppers and corn or even with some shredded cooked chicken. 

Southwest Quinoa Salad
adapted from: Phil G.
(Printable Recipe) or (Printable with Picture)

1 c. quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions (including green part), chopped
1/2 c. chopped fresh cilantro

Dressing
1/2 Tbl. (heaping) grated lime zest
2 Tbl. fresh lime juice
3 Tbl. extra virgin olive oil
1/2 Tbl. pure maple syrup
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Prepare quinoa according to the package directions.  Meanwhile, whisk together all of the dressing ingredients.  Taste and adjust ingredients, if needed.  When quinoa is finished cooking and all the water has been absorbed, remove from heat and stir in the black beans, diced tomatoes, minced green onions and chopped cilantro.  Pour dressing over the top and toss to coat.  Pour into serving platter and serve warm or cover and chill and serve cold.  Serves: 4-5 as a side dish.

Jenn's Notes: I think this is delicious and I also think it would be good with some chopped bell peppers and corn.

Easy Bread Machine Breadsticks or Cinnastix

I came back to work after a short vacation and found this recipe sitting on my desk with a 10+ written on the top.   It came from my friend Nicole.  She rates her recipes on a scale of 1 to 10.  She obviously thought these were phenomenal.

I made them last Sunday to go with a pasta dish, but . . .

. . . It is impossible for me to make breadsticks without making a few cinnastix to go along with them.

Cinnastix are pretty much one of my favorite things to eat dipped in cream cheese frosting.  Oh my!
I had some cream cheese frosting leftover from these Zucchini Sandwich Cookies I made for a co-worker's birthday and of course I wasn't going to throw it away.

The outside is crisp and the inside is soft and chewy.  They are delicious.  

I really liked both versions, but like I said, I'm partial to the sweet ones.

They couldn't have been any easier to make.  I made the dough with my bread machine, but you could very well use a stand mixer or make them by hand, if desired.

I threw the ingredients in the bread machine, turned on the dough cycle.  It was nice letting the machine do all the mixing and kneading, that way I was able to start a load of laundry and get my teeth brushed.  By the time I was done, the dough was ready to go.

All that was left to do was to shape them and let them rise.  Super easy and super yummy!

You might also like:

Breadsticks and Cinnamon Sticks    

Way Better than that Pizza Place's Cinnastix

Bread Machine Breadsticks and Cinnastix

adapted from: Nicole W.
(Printable Recipe) or (Printable with Picture)

1 1/2 c. + 2 Tbl. warm water

2 Tbl. unsalted butter, softened

2 Tbl. sugar

3 tsp. salt

4 1/4 c. all-purpose flour

2 1/2 tsp. instant yeast

For Topping:

3 Tbl. unsalted butter, melted

Garlic Breadsticks Topping:

1 1/2 tsp. Johnny's Garlic Seasoning

  or garlic powder

3/4 tsp. dried parsley

Cinnastix Topping:

1/4 c. sugar mixed with 1 tsp. cinnamon

Add dough ingredients to the bread machine in the order recommended by the manufacturer.  Mine is in the order it is typed above: Add the warm water, softened butter, sugar, salt and flour.  Make a pocket in the top of the flour and add the instant yeast.  Turn bread machine on the dough cycle and allow it to mix and knead the dough, about 15 minutes.  It will look a little sticky at first, then as it kneads the dough, it will form a ball and will look smooth, soft and not as sticky and that is when it is done.  

Remove dough from bread machine and place on a lightly floured surface.  Form into a 2-foot long rectangle.  Cut into 16 strips.  Knead each strip a few times and roll/form into a 6 - 7-inch breadstick; arrange 2-inches apart on a lightly greased baking sheet.  Cover with a cloth and allow to rise until doubled; about 45-60 minutes.  

Preheat oven to 400 degrees.  Brush breadsticks with 3 Tablespoons melted butter and sprinkle with garlic seasoning and dried parsley or cinnamon and sugar mixture.  Bake for 15 minutes, they will be lightly golden.  Serve regular breadsticks alongside pasta or serve the cinnastix with a side of Cream Cheese Icing.  

Jenn's Notes: I know 3 teaspoons of salt seems like a lot, but I added that much and they were great, not salty at all.  This recipe can also be halved.  I thought these were delicious!       

Breaded Chicken Cutlets with Milk Gravy

This is one Sunday dinner that will have you saying mmm mmm mmm the entire time you are eating it.

It really is easy enough to make on a weeknight, but I usually eat this kind of meal on Sundays.

I love how it turned out and I can't wait to make it again.  

I wouldn't change a thing.

Breaded Chicken Cutlets with Milk Gravy
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts
1 c. buttermilk
1/2 tsp. chicken bouillon (I use Shirley J)
1 c. all-purpose flour
1 tsp. dried thyme
3/4 tsp. onion powder
3/4 tsp. seasoned salt
1/2 tsp. lemon pepper
fresh ground black pepper
2 Tbl. vegetable oil

Milk Gravy
1 Tbl. Butter
2-3 Tbl. all-purpose flour
1 3/4 c. milk
1/2 - 1 tsp. chicken bouillon 
fresh ground black pepper
1/4 tsp. lemon pepper, opt.

Slice chicken breasts in half horizontally, so you have four chicken cutlets.  In a shallow dish whisk together the buttermilk and 1/2 teaspoon of chicken bouillon.  In another shallow dish whisk together the flour, thyme, onion powder, seasoned salt, lemon pepper and black pepper.  Heat oil in a large skillet over medium heat.  Dip each chicken cutlet into the flour mixture, then the buttermilk mixture and back into the dry mixture.  Shake off excess flour and place cutlets into hot skillet.  Cook until browned, about 5-7 minutes.  Flip and cook on other side until browned and internal temperature reaches 165 degrees on an instant-read thermometer, another 5-10 minutes.  Remove from heat and place in a warm oven, while you make the gravy.

To make the gravy:  To the same skillet, with all of the browned bits, melt butter.  Gradually whisk in flour until a thick paste forms.  Cook for two minutes, stirring frequently, to cook out the flour taste.  Slowly pour in milk, whisking constantly, to prevent lumps.  Add 1/2 teaspoon chicken bouillon, black pepper and lemon pepper.  Taste and add more chicken bouillon, if needed.  Continue to cook until reaches desired gravy consistency, about 3-5 minutes.  Serve hot gravy over chicken and mashed potatoes.  Serves: 4  

Jenn's Notes: A lot of chicken bouillons are very salty.  I recently purchased Shirley J brand and it has less sodium than others, not to mention the flavor is incredible.  I did not think it was too salty at all.  If you do not have that brand, I would recommend purchasing low-sodium chicken bouillon.  

Lemon Zucchini Bread with Lemon Glaze

It's zucchini time!! Are you all as excited as I am?

I made this bread for the first time last year towards the end of zucchini season, waited an entire year and it was the 1st thing I made this year with my zucchini.  I wanted to share it with you guys early, so you can make it a million times this season.  

It is so soft and delicate and fresh tasting with a light lemon flavor.  It has become one of my favorite zucchini breads.  Lemon and zucchini were meant to be baked together.   

Since there isn't any cinnamon in it, it ends up being a pretty light yellow loaf, instead of a brown loaf.    

"The Mr." says there is something about it that he can't get enough of!

Just to give you an idea . . . the two of us finished off an entire loaf in a day and a half :)  Oops . . . guess I better make it again.  

I was reading about tricks professionals use to make perfect donuts.  One of the tricks was adding a little meringue powder to the icing and that will make it harden better.  I tried it with my icing for this bread and it worked perfect.  My icing completely hardened just like I wanted.  I will be using that trick from now on, especially if I am making something that would need to be stacked on top of each other for storing.   

Lemon Zucchini Bread with Lemon Glaze

adapted from: Nancy Creative
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. canola or vegetable oil
2/3 c. sugar
1/2 c. buttermilk
juice of 1 lemon (or 2 Tbl.)
zest of 1 lemon
1 c. grated zucchini (peeled or un-peeled)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes).  Cool in pan 10 minutes, then remove to a wire rack and cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze
1 c. powdered sugar
juice of 1 lemon (or 2 Tbl.)

or 
1 c. powdered sugar
1/4 - 1/2 tsp. imitation lemon extract, to taste
milk, as needed to reach desired consistency
1/2 tsp. meringue powder, opt.

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Jenn's Notes:  This bread is absolutely perfect "as is".  For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor).  The meringue powder helps the icing harden.  This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.   

Ultimate Kitchen Giveaway

Want to win a Kitchen Aid Mixer, an Ice Cream Maker and Favorite Family Recipes Cookbook (one of my favorite cookbooks)?  Well . . . today is your lucky day.

To make it all possible, I've teamed up with the most amazing bloggers and pretty much spent the entire day browsing through all of their Pinterest boards.  If you don't follow them already, you are going to love what they bring to the table.  Good luck!

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a Rafflecopter giveaway

Skinny Strawberry Banana Ice Cream

This is what you make in the Summer when you have ripe bananas and overly ripe strawberries that no one wants to eat anymore because they have mushy dark spots.  

There are so many variations of skinny ice cream using bananas, check out THIS POST for more ideas.

We have been having temperatures over 100.  Which is HOOOOTTTT.  Get me inside where it is air-conditioned is what I say. 

How do people function when it is so hot? 

You really can turn these two ingredients into a smooth and thick and creamy ice cream.  I prefer it when it is soft-serve consistency, but you can freeze it and have scoop-able ice cream if you'd like.

Skinny Strawberry Banana Ice Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 ripe bananas, sliced and frozen
1 1/2 - 2 c. strawberries, hulled
1/8 tsp. almond extract, opt.

Slice bananas and place in an air-tight container and freeze overnight.  Add frozen bananas (break into chunks), strawberries and almond extract to a food processor or powerful blender and process until very smooth and creamy.  It will happen, just be patient.  It will take a few minutes.  Enjoy now as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Yield: around 3 cups of ice cream.  

Jenn's Notes: For a stronger strawberry flavor, fold in chopped strawberries after blended.  Make sure and use ripe bananas or the "green" banana flavor will overpower the ice cream.

Snickerdoodle Sheet Cake

To all of my cinnamon lovers, this cake is for you!  The cinnamon flavor is the center of attention with this cake.  Which it should be, it is a Snickerdoodle Sheet cake afterall.

Now, it isn't Grammy's Sheet Cake, but it is really good.  

The cake is light and it's topped with a thin layer of brown sugar cinnamon buttercream.  You have to make sure and beat the frosting really well to dissolve the brown sugar.  It might seem it would be overly sweet with brown sugar and powdered sugar, but I think the cinnamon helps level out the sweetness.  

You can never have too many sheet cake recipes on hand, especially for Summer.  Does anyone have any favorites?  I'd REALLY love to try them. 

Snickerdoodle Sheet Cake

adapted from: Sweet Treats and More
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. cinnamon
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
4 c. powdered sugar
milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

Jenn's Notes: My cake was done at 35 minutes.