Sante Fe Cheesy Chicken Stir Fry

Healthy, simple and super tasty, this is a great go-to week night meal if you like southwest flavors, which I think my now you know we do in our house.  I came home from work and our friend Stacey had stopped by, so I was easily able to adapt this recipe to serve a third person.  Lots of veggies, great seasonings, chicken and beans are topped off with cheese for a delicious dish.  I packed this delicious filling into a wrap and topped it with some sour cream for a twist on the traditional soft taco, but it'd would be great over rice or even just by itself.  Fresh and flavorful, you might be surprised to learn it's super healthy!

Hawaiian Pizza

Pizza is a staple for dinner in our house, but I like to change it up every once and a while.  I had some fresh pineapple and some leftover pulled pork, and my mind started to hum.  See there are a few places that will advertise a Hawaiian pizza, but it's never right.  They just toss some ham and pineapple on top of a regular cheese pizza (you know, mozzarella and tomato sauce) and call it a day.  I had better visions.  Barbecue sauce.  Red onion.  Monterrey Jack cheese.  Pulled pork.  Diced pineapple. All on a wheat crust and baked to perfection.  This is the Hawaiian pizza I knew would be delicious.  And I was right.  Dave and I loved this and may have argued over the leftovers.  Perfect with a cold beer for a quick, delicious summer dinner, I've made this a couple of times and know we'll have it many more times.

Lime Drops

Light,fruity cookies tend to go over very well in the summer months.  So when faced with some extra limes on my counter, I thought I could turn them into a nice, refreshing and sweet cookie perfect for this past heat wave.  The cookies are light and airy but full of flavor.  I love the sprinkling of sugar on top, with just a hint of citrusy perfume to enhance the lime.  These cookies were part of birthday baking for my friend Mere and I took a bunch to work to share as well.

Rhubarb Streusel Muffins

When we picked up our CSA box and got some fresh rhubarb, I knew I wouldn't be making pie.  A few years ago, a friend made a rhubarb bread that made me rethink the uses of rhubarb, that it's not just for pies.  I never got the recipe and kind of forgot about it until faced with a few stalks of my own.  Instead of making bread, these muffins served the purpose, in individual servings for breakfast or a quick snack.  The sour cream keeps these muffins soft and tender, and with a combination of white and wheat flour, they're still light.  Not too much sugar, but enough to temper the tartness of the rhubarb and a yummy steusel topping and these muffins are ready to be enjoyed or shared for a fun brunch. 

Kale Coleslaw

The thing with have a CSA (community supported agriculture) membership, is that sometimes you get some goodies you might not normally have chosen for yourself.  Sometimes that's a win, sometimes you understand why you didn't pick that particular item yourself.  This summer, I've been exposed to kale for the first time, so I wanted to find a fun way to try it.  Enter this coleslaw, packed with cabbage, kale and carrots, dressed in a lemony mustard vinaigrette with the added crunch of toasted sunflower seeds.  This dish is the perfect introduction to kale because you get a subtle change to the texture and flavor of the vegetables while seasoned with a flavorful but not overpowering dressing.  I'm really glad I took the kale plunge and I look forward to trying it in more dishes.