Simple Grilled Chicken with Fresh Herbs and Mustard Recipe

Sometimes all you want is a simple piece of grilled chicken on a summer day. Well this is it, it uses up what you have in the garden as far as herbs go and is delicious hot off the grill or cold and served on a salad. My friend S made this for me a few weeks ago using chicken thighs and I quickly got the details. I tried it again with chicken breasts last week and it was just as good. Well, actually, S's was better since I prefer thighs, but that's just me. I am going to have to make another batch of this, once again my herbs are out of control! What are your favorite simple grilled chicken recipes like?

Simple Grilled Chicken with Fresh Herbs and Mustard
(serves 2)

a good handful of fresh herbs (I used parsley, sage, oregano also nice are green onion and cilantro), minced
salt and pepper
lemon juice
lemon zest
Dijon mustard
olive oil
4 boneless skinless chicken thighs or 2 boneless skinless chicken breasts

Combine all ingredients above and marinate for 6-24 hours. Grill until cooked through but still juicy.

More Delicious Recipes:
Chicken Tikka
Grilled Eggplant with Parsley, Oregano and Garlic
Barbecued Chicken

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Whole Wheat Zucchini and Cherry Bread Recipe

Farmers markets are a great test to my self control, a test which I generally fail. Two weeks ago I hit up the Kitsilano Farmers Market and came out with peas, kale, 2lbs of cherries, zucchini, strawberries, raspberries, garlic scapes and one lone bay plant. Realizing how much fruit I had I was determined to make something with cherries to help reduce the bounty.


Since zucchini bread was a favorite of mine as a kid I decided to make a twist on that. We used to add chocolate chips to zucchini bread, but this time I made it a little healthier by reducing the sugar, substituting some whole wheat flour and adding cherries instead of chocolate chips.


The cherries give the bread a bit of tartness and a lovely colour. Between the vibrant green of the zucchini and the bright red of the cherries it almost seems like something to make at Christmas time rather then the middle of summer. But this time of year is when everyone seems to have too much zucchini and is looking for zucchini recipe ideas. If only zucchini and cherries were in season all year round.


Oh, and umm... I made it all in my new toy, my vita-mix. You see, I can totally justify my expensive new toy, I can make freaking everything in this thing. My blender broke down a few weeks ago and it was the second high end blander that we had gone through in 3 years. At $200ish a pop the Waring blender kept getting part of it's screws stripped and therefore stopped blending. I have been interested in the vita-mix's for awhile and it just seemed like a worthy choice since I found such good testaments to them online. Plus I found a local business selling them at a great price. So yeah... I made this in my vita mix, and it worked great, plus it is just so easy to clean.

Whole Wheat Zucchini and Cherry Bread Recipe
(makes 2 loaves) - loosely adapted from here.

2 1/4 cups zucchini, grated or chopped into 1" half moons
3 eggs
3/4 cup oil
1 cup sugar
2 teaspoons vanilla
2 cups whole wheat flour
1 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoons salt
1 cup cherries, pitted and roughly chopped

Note: I made this in my vita-mix, if you have one - you can use the instructions from the original recipe here. Otherwise I have adapted this for use with a mixer instead.

Preheat oven to 350F. Prep zucchini by grating it if you haven't already. Either by using the thickest setting on a cheese grater or a food processor's grater attachment. Set aside. In a mixing bowl beat eggs until light and foamy. Add oil, sugar and vanilla and beat to combine. Stir in zucchini and cherries and then remaining dry ingredients. Don't over mix.

Spray two loaf pans with cooking spray or rub with oil. Divide batter between loaf pans. Bake for approximately one hour, or until a toothpick comes out clean. Allow to cool on a wire rack.

This freezes well, wrap in plastic wrap and then aluminum foil and make sure it is completely cool before freezing.

More Recipes You May Be Interested In:
Cranberry Banana Walnut Bread
Chocolate Lavender Cake
Spicy Grilled Summer Squash with Basil

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Ginger and Black Vinegar Dipping Sauce Recipe for Crab

We love our fresh Dungeness crab here on the west coast. At the cabin, we have a fish monger on a boat in the harbor on summer Saturdays, and we take advantage as much as possible by buying the live crabs in the morning and having them for dinner that night. We always, at least at my house, serve it with garlic or clarified butter. Delicious but rich and fattening.

When I visited Shanghai I was lucky enough to go during Hairy Crab season, a local delicacy. In Shanghai, the crab is typically served with a dip made up primarily of black rice vinegar. I was able to pick up some at my local Asian market and have re-created this twice now, both times it was well received. It is a nice change to the richness of the butter sauce - plus you can have a healthy meal if you pair the crab with a large salad.

Of course, sometimes you want all the options. The other night we had the black vinegar sauce, garlic butter and a simple vinaigrette. For the decision impaired in us all.


Ginger and Black Vinegar Dipping Sauce for Crab
(serves 2-4)

1/4 cup black rice vinegar
1/2 teaspoon sesame oil
1 tablespoon minced ginger
1 scallion, minced

You May Also be Interested In:
How to Cook Dungeness Crab
Miso Glazed Sablefish
Lemon and Oregano Salmon Skewers

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Presto Pasta Night!

I love pasta and could definitely eat it daily. In fact I have been teased by a friend that my blog has, at times, contained too many "pastas with cream sauce". Since I have been on a healthier tangent I have been making less dishes with cream sauce and focusing more on pastas with lots of fresh veggies, or just plain old fashion portion control. That said, there is nothing that brings me more comfort that a warm bowl of pasta or risotto accompanied by a nice glass of wine.


I have participated in Presto Pasta, a great event created by Ruth from Once Upon A Feast, several times and always enjoyed an excuse to make a big bowl of comfort. When I met her in Toronto, and she said she is always looking for hosts I jumped at the chance. So I present to you, Presto Pasta Night #120, starting with my own dish. This week I made Eggplant, Zucchini, Kale and Tomatoes with Whole Wheat Penne with a little bit of goat cheese thrown in for good measure.


Next is Lisa from Lisa's Kitchen who brings together India and North America with a Macaroni and Paneer Cheese dish. I have still never used paneer before, but I love curry, and I love mac and cheese so it sounds like a winner to me.


Sophia from Burp and Slurp brings us a "sushi" pasta. I admit I was skeptical at first but it totally won me over with the beautiful photos and masago. I also love sushi and pasta, so hey why not?

Margot from Coffee and Vanilla creates us a beautiful Coconut, Pepper and Coriander sauce for pasta. I love everything coconut, seriously who doesn't, and I think this sauce is versatile enough for many uses.


Kitchenetta from Got No Milk cooks up a Pasta with Caramelized Onion Trio. This dish looks amazing, I have a big love for leeks but then it also includes arugula and dried currants which sounds really interesting. Plus, that looks like a portion size I can get on board with!


Graziana from Erbe in cucina has created a Tuna and Sweet Pepper Pasta with Herbs de Provence. Graziana has a passion for herbs, much like myself, so I should take this as a sign to check out Herbs de Provence which I have never used before. Look at her beautiful tagliatelle, if only we all lived in Italy.


Kristin from Sogkonnite Living brings us a yummy looking Jarred Lasagna. She tries to use up what is in her fridge (in the very spirit of presto pasta) and it includes a delicious combination of sun-dried tomatoes, hot pepper and artichokes.


Daphne from More than Words cooks us up a beautiful Cheesy Baked Smoked Salmon Ravioli. She feels about Smoked Salmon the way I do about goat cheese, it is good in everything! This casserole looks delicious, I am a sucker for anything baked with cheese on top.


Sweet Kitchen makes us a Spaghetti with Turkey Meatballs. She demonstrates for us just what you can accomplish with a glass of wine in hand, even in a fit of stress.


Ferdzy writes all about real food over at her blog Seasonal Ontario Food. For us, she has cooked up a delicious Asparagus and Mushroom Kugel. I have only ever had a potato based kugel, never one with noodles but this looks delicious and she even uses the currently available garlic scapes!


Katie from Thyme for Cooking is braving the heatwave by making a Turkey and Green Bean Pasta Salad. Anything with fresh basil tastes like summer doesn't it? And just look at those beautiful heirloom tomatoes.


Joanne from Eats Well With Others brings us a Broccoli Rabe and Sausage Pasta this week. I love sausage with broccoli rabe, I think it is such a good combination, especially with this much garlic! Joanne made it for her Mother's birthday, I am sure it went over well.


Smoked Salmon is popular this week! Nicola from Lemon and Cheese has created a Hot Smoked Salmon Pasta Salad. Dill, Arugula and Smoked Salmon? Done.


Rachel from The Crispy Cook has made a Luscious Lobster Pasta. I love lobster and crab pastas but am generally too lazy to make the effort. Well, Rachel was smart enough to enlist her daughters. I have just heard the best argument for children yet - sous-cooks. Sweet.


Nupur creates a Pesto Pasta Salad to add to our fun. The best way to beat the heat is with a cool dish and Nupur from One Hot Stove takes inspiration from Kalyn's Kitchen to roast off some beautiful tomatoes to show that.


Garlic Scapes make another appearance over at Closet Cooking. Kevin has created a Garlic Scape Pesto and used it not only on fusilli but also to make a garlic bread. Great idea and an amazing picture!

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Watermelon and Basil Smoothie Recipe

Three reasons this is great, it is super refreshing on a hot day, uses in season produce and is good for you.
Plus, I bet you didn't you know Watermelon is full of iron? I totally had no idea, but it has the same amount of iron as spinach but is easier to absorb. Sweet. The flavour of this is very delicate but you can definitely pick out the raspberries and watermelon and just the slightest hint of basil. So see, this is totally good for you, even if you add a touch of Vodka.

Since the Presto Pasta roundup will go up tomorrow, I thought I would post this today. Plus, I may have gone through an entire mini watermelon in the last three days just by myself, and I wanted to share the fun. Enjoy the holiday weekends everybody!

Watermelon and Basil Smoothie
(makes 2 servings)

the flesh of half a miniature watermelon
1/3 cup fresh raspberries
two fresh basil leaves
3-4 ice cubes

Throw it all in your blender or Vita-Mix and blend until smooth. Serve immediately.

You may also be interested in:
Blackberry Frozen Yogourt
Raspberry Tartlets with Zabaglione
Strawberry Rhubarb Pie

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Eggplant, Zucchini, Kale, and Tomatoes with Whole Wheat Penne Recipe

This recipe is about some beautiful eggplant I purchased at the Kitsilano Farmers Market. All I had to do was saute it for the right amount of time with some fresh zucchini and kale, toss with some sweet tomatoes to balance out it's bitterness and I was rewarded with the perfect healthy comfort food. And yes, of course, I added a few tablespoons of goat cheese to bring it all together.

Goat Cheese is the new butter. You heard it here first.


I am hosting this week's Presto Pasta Nights on Friday! It isn't too late to join in, check out the full rules and email me your submission!

Whole Wheat Penne with Eggplant, Zucchini, Kale, and Tomatoes
(serves 2)

2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta

Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sauteing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.

More Recipes That May Interest:
Pumpkin, Walnut and Zucchini Macaroni
Linguine with Green Cabbage and Pancetta
Almond, Spinach and Cilantro Pesto

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White Bean, Artichoke, Goat Cheese, and Basil Hummus Recipe

Do you have a dish you whip up when you know people are coming over for a drink at the last minute? Or, not even the last minute, but maybe you aren't very organized? For me, it is always a fancy hummus or dip. With a well stocked pantry you can create a delicious dip without a trip to the store.


As we all know, the belief here at Daily Unadventures in Cooking is that adding goat cheese to anything makes it better. (In fact if I ever decide to rename the site, I may just call it A Bit More Goat Cheese if You Please.) If the goat cheese adds creaminess, then the artichokes definitely add a tangy depth of flavor. Plus, not to go all Mrs. Seinfeld on you all, but we are hiding vegetables inside a dip are we not?

Does anyone have any other good emergency or quick fake out appetizers they make?

White Bean, Artichoke, Goat Cheese and Basil Hummus
(makes about 2 cups)

1 can cannelini beans, well rinsed
1 can artichoke hearts in water.
100 grams soft goat cheese (chevre)
the juice of 1 lemon
1 large handful fresh basil leaves
salt and pepper

Place beans and artichokes in a food processor and pulse for 10 seconds. Scrape down sides and add goat cheese, lemon juice, basil and some salt and pepper. Process until well combined, scrape down the sides and correct for taste, finish with one last pulse. Serve with warm pita and cut veggies.

Other Recipes You Might Like:
Tapenade
Hummus
Grilled Pear, Goat Cheese and Dandelion Salad

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