Garden - beginning of June

The garden is growing well - I also planted a few new plants this weekend to fill in some open spots we had where a few plants failed.

Bathroom Reno. Ctd.

This weekend we ripped out the shower - we are committed!

We met with the mason and we have more mortar removal to do and are going to test a few methods to clean the plaster dust off of the stones.  But we are getting there!  Just have to get the tub out now...

We are really starting to be able to envision the final product now - the stones are looking great and it is going to be a really nice sized bathroom.

Our shower for the meantime:

Lily

...loves the summer

Chicken breasts stuffed with spinach and gorgonzola

The gorgonzola was a bit strong for Chris so I would probably use different cheese next time, but a good recipe regardless.  The gorgonzola gets a much stronger taste when it's baked and hot so you don't have to be too generous.

Ingredients:

1 pkg chicken breasts

spinach

gorgonzola

flour

salt and pepper

Slice chx breasts in half lengthwise so they are thin sliced.

Layer spinach and gorgonzola, roll up the chicken, and secure with toothpicks.

Flour the chicken breasts and preheat skillet to medium/high with vegetable oil.

Sauté chicken until well cooked on each side, turning to brown.  Preheat oven (or toaster oven) to 350 deg. F.

 

Once all sides are browned, place chicken in oven to finish cooking until cooked through, approximately 10 minutes.

More Larabar-type bars*

These are such a great, quick grab-and-go snack.  I made them for the first time in May.

This time I made the PB&J bars again and also a batch of cranberry/almond/coconut bars that were so good!

1/4 cup+ dates, pitted
1/4 cup+ dried cherries
1/8 cup almonds
1/8 cup toasted coconut

Mix in food processor, form into bars, and refrigerate until serving.

Garden

The garden is doing well.  The seedling bell peppers & eggplant were failures so I purchased some plants at the local store.  Peas, beans, cukes, melon & squash are going nuts!  The lattice is ready for the climbers!  Some pics:

Mexican Pasta Salad

I love mexican food - so when I found this recipe for a mexican pasta salad at Cara's Cravings, I made it right away!  A great change from the normal pasta salad that I usually make so many times during the summer.  I made just a few modifications, as presented below.

1 lb wagon wheel pasta
1 can black beans, drained and rinsed
1 can corn

1 medium bell pepper, diced
2 medium tomatoes, and diced
1 1/2 cups salsa
1/2 cup olive oil
The juice of one lime
~2 -3 tbsp Taco Seasoning

freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Prepare pasta as per package instructions.  Drain and rinse with cold water to cool

Add beans, corn, and tomatoes to pasta in large bowl.

I mixed the cilantro and olive oil in the food processor.  Then drizzle the cilantro oil over the rest of ingredients and add seasoning.

Mix and add salsa as needed to coat (I did not measure and use 1.5 c.).  Season with salt and pepper, and dice and add avocado immediately before serving.