Finally, Friday!  This Friday is extra special because not only do I leave for Italy this weekend, but it is Jason’s Birthday!  I thought I might celebrate Jason by posting some foodie Friday birthday cake recipes.  Happy Birthday, Jason!  Happy cooking, and I’ll see you when I return from Italy- ‘Ciao!’

1. Food O’ del Mundo: Kahlua Mexican Chocolate Cake
2. Bakin and Eggs: Flourless Chocolate Cake
3. Sweets Kitchen:  Ice Cream Sundae Cupcakes
4. Notes From My Food Diary: Black Forest Cake
5. A Table for Two: Victoria Sandwich, a birthday cake for moi!

This time of year can be tricky. This is the month where you begin to actually look before you sit. Scorching hot black leather interior? Approach with caution. And beware of metal, for it will make you scream. This is the month where you know you must be crazy if you are still attending hot yoga classes (myself included as I still religiously attend yoga in the summer). A normal human being should be seeking refuge in air conditioned rooms and lounging in chilly swimming pools.

This Curry Chicken Salad is my new favorite summer meal. It is rather light, refreshing, and most importantly….cold.

Sometimes the simplest things in life are the best and my dinner this evening was no exception.  I’ve been running around all day making sure I am organized to leave for Italy later in the week yet, I still wanted something delicious for dinner.  And, since I knew I wouldn’t be spending all my time in the kitchen today, it had to be something fairly simple to make.

Every time I think about making something quick and healthy, I usually end up with salmon. Fine by me, I absolutely love a nice piece of grilled sockeye.

I now leave you with a mouthwatering photo of tonight’s dinner.   Happy cooking!

Lately I’ve been craving something with a little crunch to it, and not necessarily the crunch of  freshly chopped veggies.  What I’ve been craving is the crisp bite of homemade potato chips.  Salty potato goodness that pair perfectly with all your summer outdoor grilling dishes.  Potato chips are a great side with sandwiches, soups, burgers, and hot dogs. They make a great appetizer when paired with a selection of dipping sauces.  So easy to make, and so much cheaper than your conventional store bought bag, why not make your own?

Ingredients:

1. red potatoes
2. grape seed oil
3. Sea Salt and Pepper

Method:

Preheat your oven to 400 degrees and oil a baking pan.  Once you oven has been preheated, place you pan in the oven in order to heat your oil.  After ten minutes, remove your pan from the oven.

Slice your potatoes super thin.  You can either do this using a mandolin or by simply using your vegetable knife.  Salt and pepper your potatoes and place them in the oven for five minutes, remove and and flip your potatoes over to the other side and bake for an additional five minutes.  In order to create crispiness, change your oven to the broiler setting and place potatoes directly underneath, watch your potatoes carefully, and pull them out once they start to turn golden brown.

Lesson Learned: I choose red potatoes for the color and the rustic flavor, but you can use the potatoes you like best.   I choose grape seed oil because I did not want my potatoes to have an olive oil flavor,  and grape seed oil has a much higher smoking point.  I think next time I make these I would add some fresh herbs such as chives and bake them into my chips, yum.

Friday again, where on earth is the summer going?  I’ve done a lot of cooking this week focusing on light summer seafood and fresh herb vinaigrette’s.   Here are some additional foodie Friday fresh summer links from the week. Happy Friday and happy cooking.

1. Acquired Taste: Greek Inspired Chicken Burgers
2. Blue Jean Gourmet: Crab Salad
3. Sweet Tooth: Cookies ‘n Cream Ice Cream
4. Kiss My Artichoke: Fava Bean and Seafood Paella

The farmers market has really begun to pick up.  I’ve been so busy lately that I haven’t gotten the chance to go as often as I like (I think the last time I went was in May), but in the months that had past since I had last been…I was shocked by the abundant selection of fresh produce!  I had to have one of everything!  With no recipe in mind, I bought the freshest yummiest looking veggies I could get my hands on…snap peas, peppers, onions, spring garlic, ramps, cucumbers, zucchini, and so on.  Walking home as happy as a clam with my tote bag filled to the rim I was eager to get in the kitchen, but what was I going to make?  I decided it would be fun to make a few side dishes to accompany the salmon burgers I was going to make for dinner.  One of them being a Panzella salad better known in Italy as an Italian bread salad.  The recipe is quite simple and you can really adjust it according to your particular taste.  Simple, fresh, and delicious it’s a perfect summer side to accompany your cooking.

Ingredients for the Salad (adjust to your liking- I left out the red onions but they’d be great):

1. Good Olive Oil
2. One small loaf of French bread, cut into one inch cubes
3. kosher or sea salt to fit
4. 1 large ripe tomato
5. 1 red bell pepper
6. 1 yellow bell pepper
7. 1 cucumber seeds removed
8. 12 large basil leaves
9. 3 Tbls of capers

Ingredients for the Vinaigrette:

1. 1 tsp finely minced garlic
2. 1/2 tsp dijon mustard
3. 3 Tbls champagne vinegar
4. 1/2 EVOO
5. 1/2 tsp of salt and pepper

Method:

Heat your oil in a large saute pan (add additional spices if you wish).  Add the bread and salt; cook over low to medium heat, tossing frequently for ten minutes or until croutons are browned.

For the vinaigrette add the ingredients and blend.

In a large bowl, add your veggies and mix.  Add the bread cubes and toss with your vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for an hour to let the flavors blend.

One of my favorite things about summer is the abundance of fresh veggies in season this time of year.  I consider myself a pretty healthy eater.  I like fruit, vegetables, and I can’t live without fresh salad’s for lunch…I admit I do have a bit of a sweet tooth for dark chocolate but, I really do stay away from processed foods.  While stopping by the local market this past weekend, I discovered some shocking news.  So shocking, that I had to blog about it in order to let others know.  I am now boycotting snap peas!  I know what you’re thinking, ’snap peas, why would she be boycotting snap peas?’  Just have a look at the picture below!  I think I’d rather eat pate and drink vodka for the amount of calories in a cup of snap peas! Next time you think about picking up snap peas for stir fry, think again.

Strawberry Shortcake is one of my favorite desserts. It’s perfect really. A small cake or biscuit, strawberries, some syrup and whipped cream. What is not to love? But like most desserts the quality of the ingredients is paramount.  What a better to celebrate our independence with a slice of Strawberry shortcake!  Happy fourth of July, and happy cooking!

The fourth of July is one of my favorite holidays, not only do we celebrate this wonderful county we are fortunate enough to live in, but it is also about grilling up All-American classics, spending the day at the beach, and enjoying BBQ’s in our own backyards watching the fireworks over head.  How could you not love this holiday?  Here’s some foodie Friday July 4th links, happy Friday, and Happy Fourth of July!

1. Grin and Bake It: All-American Chocolate Covered Strawberries
2. Scrambled Hen Fruit: Tiny Patriotic Pies
3. The Comfort of Cooking: BBQ Pulled Pork Sandwiches
4. Wit and Vinegar: Macaroni Salad from a Bucket Isn’t Attractive

I love summer for more reasons than one, but I always enjoy searing up some tilapia for tacos..simple, delicious, and so satisfying.  Pair it with homemade margarita’s and some Mexican corn the only thing I’m lacking in Colorado is the salt water.