Brown Sugar Baked Chick'n

While my son loves my cooking, there is one thing we never agree on: brown sugar. I love it in dishes, he does not. From time to time he indulges me and I sneak in a dish or two, despite the inevitable complaining I will hear.

And he eats it. Nay, he devours it.

"I really don't like it when you add brown sugar to dishes, Mom," nom nom nom, "I would rather you not, you know," nom nom nom, "Otherwise this dish would be perfect," nom nom nom.

Leftovers? Never.

Brown Sugar Baked Chick'n

One package Gardein Chick'n Scallopini

4 cloves garlic, minced

Olive oil

4 T. brown sugar

Saute the garlic in olive oil until tender and fragrant. Remove from heat and stir in the brown sugar until it melts. Place the chick'n in a baking dish and spread the brown sugar/garlic mixture on top of it. Sprinkle with salt and pepper. Bake at 350 for 15-30 minutes. Serve. Enjoy!

Chick'n and Bean Stew

My daughter posts a link to my Facebook and asked me to make the dish shown there. How could I refuse? So between the two of us, we gathered up the ingredients and doubled it, and it was wonderful!

The original recipe can be found here. This is my very slightly modified version.

Chick'n and Bean Stew

One package gardein chick'n scallopini
Olive oil
3 garlic cloves, minced
Two cans diced tomatoes
4 c. vegetable broth 
4 cans cannellini beans, rinsed and drained
1 t. black pepper
One bunch arugula

Fry the scallopini in oil until lightly browned. Set aside. In a Dutch oven, saute the garlic until softened. Add tomatoes, broth, beans and black pepper. Bring to a boil. Add arugula, reduce to simmer and let cook about 20 minutes. Cut scallopini into bite sized pieces, add the the soup, and serve. Enjoy!

This was very good! Even my non-vegan daughter-in-law asked about the chick'n, wondering if was vegan because she couldn't tell the difference!

Spinach Salad with Garbanzos and Scallopini

Spinach Salad with Garbanzos and Scallopini

One package Gardein Chick'n Scallopini
Olive oil
3 T. lemon juice
2 T. olive oil
1/2 t. dried oregano leaves
1/8 t. sea salt
One can chickpeas, drained and rinsed
One can black olives, drained and halved
1/2 c. grape tomatoes, halved
3 c. spinach
1/4 t. fresh ground black pepper
1/4 t. fine sea salt
1/4 c. sliced fresh basil

Fry the scallopini for 2-3 minutes on each side in olive oil until caramelized and hot through. Let cool slightly and cut into 1/2” strips. In a small mixing bowl, whisk together lemon juice, olive oil, dried oregano leaves and fine sea salt. Pour this over the chickpeas, olives, and spinach. Add salt and pepper and fresh basil and scallopini and mix gently, but well.

The original recipe is at the Gardein site, but I changed it up to suit the tastes of my family.

Grilled Fruit, Anyone?

Father's Day was around the corner and hubby informs me he wants everyone home and he wants to grill. That's why I love this man - he's so easy to please!

Like always, he asks me what I'd like him to make. Choices, choices! My original plan was to make a mixed grill. That might have worked out if the soyrizo I bought couldn't be sliced, but only crumbled! Oh, well, quick change of plans!

I had some Gardein Chick'n Scallopini (this was before I made my very yummy Macadamia Chick'n with Mango Salsa) and hubby volunteered to make his version of potato salad. Of course I had to throw in a different cole slaw recipe to go along with it, but I also decided to try something new. Grilled fruit. I am very happy to report how well everything turned out!

With the scallopini, we kept it very simple. Brushed the scallopini with a mixture of olive oil, salt and pepper. It was so good we had to rush out to the store to buy additional packages before the coals got cold!

Caribbean Cole Slaw

1/2 c. white vinegar
1/3 c. stevia
1/4 c. olive oil
1/4 c. orange juice
2 t. salt
2 t. pepper
One head of red cabbage, shredded
One head of green cabbage, shredded
5 navel oranges, peeled and cut in half
One bunch of cilantro, chopped

Throw it all together and stir well. Chill until ready to eat.

Yummy in the Tummy Fruit Kabobs

Wooden skewers, soaked for about an hour
1/2 c. apple jelly
1 T. lemon juice
1/4 t. ground cinnamon
Pineapple chunks (I bought mine fresh from the produce section)
One package strawberries
One nectarine, cut into chunks
8 kiwi, peeled and cut in half
One frozen pound cake, cut into chunks

Combine the jelly, lemon juice and cinnamon in a pot over low heat, stirring often until it is smooth and bubbly. Take the soaked skewers and thread on the fruit and pound cake. Grill the kabobs in a covered grill, turning often to avoid burning. Brush on the jelly sauce as they are cooking. When the kabobs are heated through, remove them from the grill and serve.

Everyone enjoyed the food, but they all oohed and aahed over the beautiful kabobs. Even my *I don't like cooked fruit* diners loved these kabobs.

Summer Solstice and the Living is Easy

I live in the South. Needless to say, our summers are HOT. Last year we had a terrible drought, and the temps were regularly in three digits. I'm so happy this year we've had a goodly amount of rain and only a few days of 100+ temps.

I've read about some wonderful solstice celebrations - all outdoors - and I think how I wish I could do that here. Now, if I had my own backyard pool, all bets would be off.  We'd be outside every day!

No matter. I've been eyeing these recipes for the first day of summer for a few months now. Fortunately, the day wasn't sweltering and I was able to talk the hubby into grilling. On a weeknight. Will wonders ever cease?

Macadamia Chick'n with Mango Salsa

1/2 c. soy sauce
2 garlic cloves, minced
1 T. brown sugar
1 T. olive oil
1 t. grated ginger
2 packages of Gardein Chick'n Scallopini, frozen
Mustard Sauce
Chopped macadamia nuts
Mango Salsa

Combine the soy sauce, garlic, brown sugar, olive oil and grated ginger in a ziplock gallon baggie. Add the Chick'n Scallopini. Move it all around to coat and put in the freezer. Periodically pull out the baggie and give it a wiggle to continue to coat. When the coals are ready - they should be about medium hot - grill the scallopini, turning, watching, and brushing with leftover marinade until they are done.

Mustard Sauce

1/2 c. Dijon mustard
2 T. brown sugar
2 T. pineapple juice
1/4 t. ground red pepper

Stir everything together, cover and chill.

Mango Salsa

2 mangoes, peeled and diced
One green pepper, diced
One jalapeno pepper, diced
3 T. cilantro, chopped
2 T. mint, chopped
One red onion, chopped
2 T. agave nectar
1 T. lime juice
1/4 t. ground red pepper
1/4 t. salt

Stir everything together, cover and chill.

To serve: Slather the Mustard Sauce on top of the scallopini. Sprinkle on some macadamias. Top with a spoonful of the Mango Salsa.

I tried the first scallopini with just the mustard sauce and the macadamias. I thought the sauce was a little too tangy for my tastes. On the second one I added the salsa atop, and it made quite a big difference. It softens the tang of the mustard while lending a slight sweetness. Much better, so I really recommend doing it that way.

Peanutty Pasta Salad

2 cucumbers, cut in half lengthwise, seeds removed, sliced in half moon shapes
1 c. soy sauce
1/2 c. coconut milk
1/2 c. rice wine vinegar
1/2 c. chunky peanut butter
4 garlic cloves, chopped
1 t. sesame oil
1/2 t. crushed red pepper
1/2 t. salt
One package angel hair pasta, cooked
3 carrots, peeled and shredded
6 green onions, sliced in diagonals
Dry roasted peanuts

Whisk all the saucy ingredients together, then pour over the pasta, cucumbers, carrots and onions. Mix together well, but gently. Chill. Serve with a spoonful of dry roasted peanuts on top.

Tropical Fruit Toss

2 navel oranges
One can pineapple chunks
One banana
One kiwi
1/2 c. red seedless grapes
Shredded coconut
Chopped macadamias

Peel and slice the oranges, banana and kiwi into bite sized pieces. Mix the fruit together in a bowl. Serve with a sprinkling of the coconut and macadamias.

Now, go enjoy your summer! Just keep cool!