Grilled Chicken Sandwiches with Goat Cheese, Spinach, Caramelized Onions & Mushrooms

I know it may appear that we never repeat the same meal in our house - but here’s a secret- we do! Since chicken is kind of blah (I’m bored with it just thinking about it) I find it is more exciting when it’s sandwiched in between some deliciously charred bread & smothered with toppings. Then it’s almost like you’re not eating the chicken at all. What’s even better is that you can make these sandwiches with simple ingredients & you get to eat them with your hands!

Greek Earth Bowl

It’s that time of year again when the temperature rises & I automatically feel like I should be eating some sort of salad for ever meal, yes even breakfast! This earth bowl (a salad with some hearty grains) is one of those dishes that you could eat for breakfast, lunch or dinner. You can eat it (just-cooked farro) hot, room temperature or cold from the fridge. It’s a heartier salad but doesn’t leave you feeling heavy. You can use the veggies & other add-ins I did or you can use what you have on hand.


PS: happy birthday (tomorrow!!! - doh!) to one of my favorite Greek goddesses - Stacy! Love you hot latte ;)

Best Ever Turkey Chili

Apparently the mild 50 degree weather we had this past weekend was all a delicious dream because it’s cold again! So warm up with this chili recipe that I found & have been making all winter (when I'm not making this one). It has some really great flavors (spoiler alert - there's cinnamon & beer in there!). The best part is that it’s a pretty quick cook so you don’t have to let it simmer for hours but I’m sure if you have that kind of time in your day it will only taste better & better the longer it cooks - but it tastes great right off the bat. Naturally, I bulk mine up with extra veggies - so I’ll note in the directions which are optional.

Putanesca Sauce

I love olives, maybe obsessively so.  The other night when I was making dinner for just me I couldn't help but feel giddy about making a simple putanesca sauce chock full of briny olives & capers.  putanesca sauce has a fun history, be sure to read about it here.

Here's how I make mine:
Ingredients:

• 8 oz crushed tomatoes
• 1 onion (chopped)
• 6 cloves garlic (crushed)
• 1/2 cup kalamata olives
• 3 tablespoons capers
• 1 tablespoon hot pepper flakes
• olive oil
• salt & pepper

Make It!

1. Add olive oil to a hot deep skillet or sauce pot.
2. Add chopped onion & sprinkle with salt. Let onions sweat until soft & clear.
3. Add garlic & hot pepper flakes & cook until fragrant.
4. Add crushed tomatoes, olives & capers. Cook for about 10 minutes.
5. Season with salt & pepper if necessary (please: taste before you add salt, the olives & capers probably will have added enough salt at this point but it truly depends on their briny-ness).
6. Toss with freshly cooked pasta & freshly grated parmesan cheese.

Cherry & Goat Cheese Chicken

Sometimes chicken can get so boring, yet we eat it all the time.  Last night I whipped up this chicken that was different from the usual boring grilled version.  In fact, Chris said he'd order it again. 

Get the recipe after the jump!

PS: Thanks for doing the dishes, Chris ;)

Heirloom Tomato Panzanella Salad

Mary, my mother-in-law, makes this fabulous panzanella salad that I just can not eat enough of. I love salad - but add chunks of crusty bread to it & I love it more!

I found some amazing green zebra heirloom tomatoes at the grocery store & couldn't wait to make them the star of a simple dinner.  I didn't have all the ingredients for the salad that Mary makes so I made the simple tomato salad my mom always makes but I added yummy chunks of bread! 

Click through for the recipe & make this salad tonight!