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summer

Chicken Tacos

These tacos are delicious and pretty to look at too!

Ingredients:
Corn tortillas
1 lb raw chicken tenders
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 red onion
cilantro for garnish
all ingredients for Peach Salsa

Slice the onion into wedges. Cover the chicken in chili powder, paprika and dried oregano. Bake at 400 or grill until the chicken is cooked throughout, 15-20 minutes in the oven. All to cool and then slice into bite sized pieces. The onion can be roasted in the oven or grilled while the chicken is cooking. Prepare the salsa according to Peach Salsa. Heat the tortillas in a frying pan until the surface just begins to brown. Do this step right before preparing the tacos. Add the grilled or roasted onion wedges, chicken pieces and salsa to each taco shell. Garnish with cilantro and serve immediately!

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Lemon Raspberry Muffins

What to do with a giant container of raspberries that you picked yourself? Eat half of them and put the other half into muffins!

Ingredients:
1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. coconut oil
1/2 c. honey
1 c. plain yogurt
2 tsp. vanilla
2 eggs
Juice from 1/2 lemon
Zest from 1 lemon
2 c. raspberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, honey, yogurt, vanilla, eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry and combine together, and then add in the raspberries. Scoop into muffin tins (makes 12). Bake 20-25 minutes at 350. Allow to cool and enjoy!

Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Ceviche

Made with freshly caught fish, this dish was a first for us but absolutely delicious!

Ingredients:
1 fresh fish, scaled
1 mango
1 c. cilantro
2 tomatoes
1/2 large onion
8 limes
1 avocado
5 cloves of garlic
4 jalapeno peppers

Squeeze all of the limes in a bowl. Cut the fish into bite-sized pieces and add to lime juice. Finely chop garlic and jalapeno peppers and add to bowl. Dice mango, cilantro, tomatoes, onion, and avocado and stir in with all other ingredients. Allow to sit for a few minutes and then enjoy alone or with tortillas.

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

Mango Salsa

Refreshing mango salsa perfect for a summer afternoon!

Ingredients:
1 large ripe mango
1/2 lime
1/4 large cucumber
1/4 red onion
1/3 cup fresh cilantro, chopped

Peel and dice the mango and put into a small bowl. Dice the cucumber and onion and add to the mango along with the cilantro. Squeeze the juice of the lime on top and toss the salsa all together. Serve immediately!

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Triple Berry Crumble

Seattle in the summer is full of berries. Blackberries literally grow like weeds – they are everywhere! Making a berry crumble seemed like the obvious choice. Any types of berries can be used for this. I picked blackberries, thimble berries, and huckleberries and used the combination of all three, but feel free to use whatever is in season near you!

berries

Ingredients:
1 stick + 6 tbsp. butter
1-3/4 c. flour
1/2 c. brown sugar
1 c. confectioners sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1 lb. (or whatever you’ve got) berries of choice

crumblemuffins

Melt 6 tbsp. of butter and mix in brown sugar, 1/4 tsp. of salt, and 1 c. flour. Mix with a fork until crumbs form and then put in refrigerator. In another bowl, mix the rest of the butter (room temperature), confectioners sugar, and vanilla, and then beat in eggs. Then add 3/4 c. flour, baking powder, and 1/4 tsp. salt and mix everything together very well. In a separate bowl, lightly mash your berries together so that they are still chunky but smaller pieces. Cover your pan (13 x 9) in tin foil and butter the bottom and edges, or use muffin tins. Pour in the dough mixture, then berry mixture, and then generously cover with the topping. Bake on 350 for 30 (muffin tins) to 50 (pan) minutes or until sticking in a fork comes up only covered in berries but not dough from the bottom. The topping should become golden and the berries should be bubbling. Allow to cool and enjoy alone or with ice cream!

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