Around here, summer is an all out sprint. In our house, there's nothing leisurely or remotely relaxing about summer. What can I say? It's so fleeting that I feel compelled to make the most out of every single moment. Fall is a time for rest and rejuvenation but right now, I'm trying to soak in all that this beautiful season has to offer. I'm running into August at full velocity --- and wearing myself out in the process. 😂 I thought that my summer pace would slow down when my kids got older and I didn't have to worry about keeping them occupied and stimulated while they were out of school for the summer. I planned all sorts of fun activities for the kids but I always seemed to tire myself out long before they ever showed any signs of fatigue. 😂 Even when they were responsible for occupying their own time - I always had to keep my eyes and ears open. 😳 (If you've got curious, inquisitive kids - you know what I mean.) 😂 Supervising kids isn't always a physical task but no parent would disagree that raising kids is the most mentally challenging job in the world. Summer is also the time when I channel my inner Clark Griswold and plan epic road trips with my family. After all, summer wouldn't be complete without our annual 15 hour car ride to Ohio. 🚗 #forcedfamilybondingtime We've actually spent a considerable part of our summer on the road and away from the house this summer. It's been a great way for me to soak up all that summer has to offer but it hasn't been a great way for me to maintain healthy eating habits. Why couldn't I just crave celery like I do twizzlers in the car? Now that we're back home for at least a few weeks, it's time for this family to get back on track with our healthy eating. This Pasta Salad with Chicken is a perfect summer dish because I can make it in the morning and it's ready whenever I'm hungry. It's also a perfect meal to pack up and take to the beach or the park. It's not the normal mayonnaise based gloppy, supermarket pasta salad that you're used to. This is a fresh, healthy protein packed pasta salad that your whole family will love. Even my daughter, who is adamantly opposed to olives, gobbled up her entire bowl of pasta salad. Pasta Salad with Chicken 3 boneless chicken breasts 5 Tablespoons olive oil 1/4 cup red wine vinegar 1 Tablespoon anchovy paste 1 clove garlic, minced 1/4 teaspoon red pepper flakes 10 ounces grape tomatoes, halved 1/2 cup pitted kalamata olives, halved 1/2 cup pepperocini, chopped 6 ounces penne or fusilli 8 ounces green beans, cut into 2" lengths 2 cups baby spinach (optional)
Add spinach and season with salt and pepper. (I completely forgot to add the spinach.) 😬 The kids in my neighborhood went back to school last week but I'm in complete denial about the fact that we've reached the end of our summer. My youngest child has one more week at home before she moves back to her apartment at college so here's to making the most of the next 168 hours!!
Ciao!
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If serving corn salsa for dinner is wrong - I don't want to be right. It's so stinking hot outside that salsa really seems like the best option for dinner. You know it's a scorcher when it's too hot to even stand on the deck and grill something for dinner. (I'm determined to try and fry an egg on my back deck one day -- I'll keep you posted on that little experiment. ) 🍳 Wouldn't we all just prefer to eat salsa and chips for dinner anyway? This roasted corn salsa is delicious as a meal. It's equally delicious on a taco and a burrito. It's delicious on a salad and and over a bowl of grits. I would eat it in the air, I would eat it in a chair. I would eat it in the car and in a bar. I couldn't resist. 😂 This scrumptious roasted corn salsa is refreshing and hearty and the sweet corn just steals the show. You know how much I love a good pan of roasted vegetables and adding just a few fresh herbs and spices really brings out their flavor beautifully. Stock up on the chips friends - you're going to eat a lot of them while you devour this salsa. Roasted Corn Salsa 1 pound plum tomatoes, halved lengthwise 2 ears corn, halved lengthwise 2 onion, sliced into 1/2" rings 1 poblano chile, seeded and halved 2 jalapeno, seeded and halved 2 Tablespoon canola oil 2 garlic cloves, peeled 1 teaspoon salt 2 Tablespoons lime juice 1/8 teaspoon cayenne pepper 12 cup fresh cilantro, chopped
Process lime juice, cayenne, tomatoes, garlic and 1/2 t. salt until smooth. Add to corn mixture along with cilantro. Let sit for 1 hour. Sometimes I add a half and avocado to my corn salsa because I'm obsessed with avocados and because they make everything better. I'd love to hear from any of you who make this salsa with modifications. Let me know what kinds of peppers, seasonings, and spices do you add to make it unique. 🌶
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