Back to School...

 Driving to work this past Tuesday my attention was distracted by a the gleam of a bright yellow school bus that i saw from the corner of my eye. I could hardly believe what I saw with a full week left of August my heart just sank for those little kids gazing out the windows into the cold grey rain.
  Lately I have noticed a trend in making art out of the school lunch. Parents are making sandwiches into farm animals and fruit and veggies become more exciting than any rubbery fruit snack I had ever seen before. The Today Show featured one of my favorites, Giada De Laurentis, making fun and tasty looking mac & cheese cupcakes, wagon wheel pasta & mini meatball sandies.

 The Japanese Bento Box has officially made it mainstream here in America and both kids and parents having been stepping up the creativity of not just the lunch box but, what goes inside the lunch box as well. Below aer just a few of the really cool lunches that I have fund scattered about the web.

The Lunch Lady

Sandwich Fun!

Halloween Scare

The last 26 days of Summer...

 There are just 26 days left until the equinox marking the end of summer and the beginning of the fall season. These next 26 days are my most favorite days of the year! The humidity is beginning to clear, the nights are cool enough to turn of the air conditioning and open your windows, and the garden harvests are overflowing.

The Coolest Popsicle Molds! from Growing your Baby

 It is August and with it comes all of the summer heat and humidity. Often I turn to the freezer to find something to cool me off however, most of the frozen treats in there are loaded with sugar and not all to healthy for you. While I was coming home from Ogunquit, Maine a quick stop was made at the Stonewall Kitchen Store/ Mecca to stock up on sauces, jams, jellies, salsa and oh so much more! I also found some popsicle molds and have now been going popsicle crazy making all different kinds of frozen treats. Some of them are just with juice others have fruit added, I have even been using some Stonyfield yogurt in them too!
 They have been a great way for me to use up some fruit before it goes to waste or that last bit of yogurt or milk left in the bottle. There are six molds to the tray that I have and I often will make six different pops for myself. Of course it takes me less than six days to go through them all but, they are such a great treat after a long walk in this summer heat!


The Coolest Popsicle Molds! : Growing Your Baby

Fresh Summer Corn, Shrimp & Chicken Cake with a Thai Twist

Recipes 4 Every Kitchen

 During the day I find myself staring into the depth of my computer screen searching for inspiration on what to make for that nights dinner, or dreamily thinking of the next dinner party I am going to throw. Recipes 4 Every Kitchen is a wonderful blog to get some quick and easy ideas from. In fact just the other day when I was there I found this wonderful recipe for savory cakes made with corn, shrimp & chicken!!!!! I would have never thought to add chicken and shrimp together but, it was AMAZING and I will do it again and again.
 There are a few easy changes that I made to the original recipe like using fresh corn and yellow onion (I did not have the green like the recipe called for...) We had them over some Olivia's Spring Mix; however, they would also make an awesome sandwich or if made bite size a great appetizer. Thinking of that maybe I will add them to the menu for this weekend!


Ingredients:
2 chicken breasts, skinless boneless
9oz/250g raw shrimp, peeled & deveined 
1 egg white
1 clove of garlic, minced
1-3 tbsp Thai red curry paste (the more you use the hotter it is, I used 3tbsp :)
2oz/50g fresh Panko breadcrumbs
4 ears of fresh native corn
2 tbsp fresh cilantro, chopped
4 green onions (spring onions), sliced
2 tbsp sunflower or canola oil
1 lime, cut in wedges to serveSweet Chili Sauce:
4 tbsp sweet chili sauce
1 tsp soy sauce
1 tsp Asian fish sauce
2” piece cucumber finely chopped
Directions:
Preheat oven to 400°F/200°C and line a large baking sheet with aluminum foil for easy cleanup.

1. Roughly chop the chicken breasts and place in the bowl of a food processor. Add the shrimp, egg white, garlic and curry paste. Process until finely chopped.

2. Transfer the mixture to a large bowl and add the breadcrumbs, corn, cilantro and green onions and mix well.

3. Using wet hands, shape the mixture into patties (The orginal recipe called for 16 but, I made 8.)

4. To make the chili sauce: mix the 3 sauces together in a bowl and then add the cucumber (if using). Set aside.

5. Heat oil in a large skillet set over medium high heat. Add the patties a few at a time and cook for 1-2 minutes per side, until golden brown.

6. Bake the cakes for 18- 20 minutes. Transfer to a platter and serve over some Olivia's Spring Mix with lime wedges and the sweet chili sauce .

Yummy Chicken Salad in Native Tomato Cups

Willow Tree Chicken Salad is on Sale this month at $.50 off a container!!!


 Usually at this time of year it is so HOT that I have a very hard time wanting to turn on my oven and I am often looking for some cool dinner alternatives. Lucky for me Willow Tree Chicken Salad is a favorite in my house and is guaranteed to always be a hit. To bring it from a traditional lunch dish to a dinner dish is really quite easy!
 One of my favorites is to use some of Rhode Island's local fresh tomatoes as a cup to hold the jazzed up salad. It looks great when entertaining friends and is so easy that you can make just one for a personal treat. For the tomato all you will need to do is cut off the top and core out the center with a pairing knife or melon baller. Serve over a bed of fresh Olivia's Spring Mix and enjoy!!


 Here  are few suggestions that I have to jazzing up your chicken salad (and almost all of the ingredients can be delivered on the Cowtruck!!)

 Waldorf Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Rib of Celery Chopped 
1/4 of a Red Onion Chopped
1/2 of a Red Yankee Apple Chopped
2 cups of Seedless Red Grapes Chopped 
1/4 cup of Chopped Walnut (Pecans make a great substitute.)


Combine all ingredients in a bowl, cover and keep refrigerated.

Curried Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Rib of Celery Chopped 
1/4 of Red Onion Chopped 
1/2 cup of Golden Raisins or 2 cups of Green or Red Grapes halved
1/4 Sliced Almonds
1 tablespoon of Yellow Curry Powder
1 dash dried Nutmeg powder
1 dash of dried Cinnamon


Combine all ingredients in a bowl, cover and keep refrigerated.


Orange & Cranberry Chicken Salad:


1 Container of Willow Tree Chicken Salad
1 Orange peeled and chopped
1 Rib of Celery chopped
1 cup of dried Cranberries
1/4 of a chopped Red Onion


Combine all ingredients in a bowl, cover and keep refrigerated.