Tuesday: Grilled Chicken with Lemon and Oregano
Wednesday: Bacon and Cheese Omelet
Thursday: Spaghetti Sauce with Ground Beef
Friday: Late Summer Vegetable Soup
Saturday: Out at community corn roast
I don't often cook with oregano, but I have a lot in my herb garden so I was excited to come across this grilled chicken recipe (Tuesday) and am excited to give it a try. After a summer of WAY too much red meat on the barbecue, I am hoping to start cooking more chicken and seafood.
With local blueberries still in full force around Ottawa, I've been making lots of Lemon Blueberry muffins for the 3 Things. These muffins are pretty healthy and very easy and fast to make (I can often whip them up just before the kids get up in the morning and have them hot out of the oven for breakfast.
Another muffin favourite around here are these Zucchini Chocolate Chip muffins that I have been making for almost two years now. Everywhere I take them people rave about them and my kids ask me every 3-4 days for "more of those chocolate chip muffins". Little do they know (because thankfully they can't read yet!) I often nearly double the zucchini and put at least 1 1/2 to 2 cups in!! These are DELICIOUS, and also not very difficult to make (grating the zucchini is a bit tediuos and watch those finger nails as you get to the end!).
Zucchini Chocolate Chip Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients. Add zucchini, chocolate chips and walnuts. Fill greased muffin tin. Bake at 350 degrees for 20-25 minutes or until muffins are golden brown on the top.
We are all over tomatoes at this time of year and aside from our daily dose of cheese and tomato sandwiches, I like to try a different tomato salad every week or so. This is on my radar for this week:
Avocado Tomato Salad
2 Hass Avocados from Mexico, diced small
1 pint cherry tomatoes, quartered
3 tablespoons sweet onion, diced small
1 jalapeno, finely chopped
3 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Salt to taste
1 head baby red romaine lettuce, trimmed and left as whole leaves
1 medium head frisee, washed and chopped
1 bunch watercress, washed and chopped
1 pint cherry tomatoes, quartered
3 tablespoons sweet onion, diced small
1 jalapeno, finely chopped
3 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Salt to taste
1 head baby red romaine lettuce, trimmed and left as whole leaves
1 medium head frisee, washed and chopped
1 bunch watercress, washed and chopped
- Combine all ingredients in a large bowl, gently mix, and season with salt to taste. If preferred, add more cilantro and fresh lime juice to taste.
- Refrigerate for thirty minutes prior to serving.
- Just before serving, toss salad with romaine, frisee and watercress. Season to taste with salt and fresh black pepper. Serve immediately.
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