WHAT'S FOR LUNCH? -- CHICKEN SALAD

Sometimes you really don't want to cook. It may just be too hot outside and you just can't bear the thought of turning on the stove or the oven. Or you just may want something that you can put together quickly with whatever you have on-hand. This is one of those recipes.

I took some rotisserie chicken (from the deli), Greek yogurt, half a Granny Smith apple, a handful of raisins, a handful of craisins, a handful of chopped walnuts, some ground cinnamon and ground ginger.

Put your chopped chicken in a bowl.

Add the walnuts and the raisins.

Add the craisins.

Add the chopped apple.

Add some Greek yogurt. About 1/2 cup.

Add a few dashes of ground cinnamon and ground ginger.

Mix it until it is well combined. The beauty of this is that you can add more of whatever you like until you get it just right.

You could also add a bit of cream cheese to the chicken salad. Is that too decadent?

I was trying to be healthy so I just served mine on top of a bed of chopped romaine lettuce. This chicken salad has possibilities.

Why not make an open face sandwich? Melt a slice of your favorite cheese on it. Make some dainty tea sandwiches. Toast some thick whole grain bread and make a hearty chicken salad sandwich.

BERRY-TOPPED PAVLOVA

I also took this lovely dessert over to celebrate my friend's new apartment. It is a very fancy looking dessert, but relatively simple to make. It is just time consuming.

Here is what you'll need: 4 egg whites, sugar, confectioner's sugar, vanilla, cornstarch, and white vinegar.

Take parchment paper and place an overturned dish or bowl on it and trace a circle.

Turn the parchment over, marked side down and place on a baking sheet.

Separate the eggs while the eggs are cold (it is easier when the eggs are cold). Place the egg whites in a mixing bowl and let the egg white get to room temperature, about 30 minutes. Add the cornstarch.

Add the vinegar.

Beat the mixture, until foamy. Add the white sugar and mix on medium high until stiff peaks form, about 7 minutes.

Add the vanilla and confectioner's sugar and continue to beat until you have glossy peaks.

Using a rubber spatula spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center. Bake in a 200˚ preheated oven for about 2 hours.

Turn off the oven and leave the pavlova in the oven until the oven is cooled. When cool remove the pavlova from the parchment and place on the serving dish.

Top with freshly made whipped cream.

Add an assortment of berries. Now go impress your family and friends.

BERRY-TOPPED PAVLOVA

For the pavlova

4 egg whites, at room temperature

1 teaspoon cornstarch

1 teaspoon white vinegar

1/2 cup white sugar

1/2 cup confectioner's sugar, sifted

1/2 teaspoon vanilla

For the topping

2 cups heavy whipping cream

1/2 teaspoons vanilla

1 teaspoon sugar

Assorted berries

Preparation

1. Preheat oven to 200˚.
2. Line cookie sheet with parchment paper. Using an overturned plate or bowl as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
3. Beat egg whites, cornstarch, and vinegar with a mixer at medium speed until foamy.
4. Gradually add the white sugar and beat at medium-high speed until stiff peaks form, about 7 minutes.
5. Lower the speed to medium and add in the vanilla. Gradually add in the confectioner's sugar. Beat at medium high speed until still glossy peaks form, about 7 minutes.
6. Using a rubber spatula, spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center.
7. Bake for about 2 hours.
8. Turn off the oven but leave the pavlova in the oven until the oven is cool.
9. When cool, carefully remove the pavlova from the parchment and place on the serving dish.

For the topping

1. Whip the heavy whipping cream, the sugar, and vanilla with a mixer on medium-high speed until stiff peaks form.
2. Top the pavlova with the whipped cream and top with the berries.

BBQ MEATBALLS

My friend just moved into a new apartment. Since this is her first weekend in the new apartment, I made her a batch of these BBQ meatballs to welcome her. This recipe comes from The Pioneer Woman.

Here is what you'll need: ground beef, oatmeal, milk, ground black pepper (I changed my mind later and decided to use white ground pepper), finely chopped onion, onion powder.

In a large mixing bowl add the ground beef and the oats.

Add the finely chopped onions, milk, salt, ground white pepper, and a pinch of onion powder.

Mix until well combined.

Form the meatballs and place them on a cookie sheet. Put the cookie sheet in the freezer for about 5 minutes. You can make the BBQ sauce while the meatballs are in the freezer.

Put 1/2 cup to 1 cup of all purpose flour on a plate and dredge the meatballs.

Preheat the oven to 350˚.

Heat some canola oil in a pan and brown the meatballs. (Do not cook them completely, only brown them.)

Place the meatballs in a baking dish and pour the BBQ sauce over the meatballs. Place the baking dish in the oven and bake for about 45 minutes.

You won't believe how great your kitchen will smell.

To make the sauce you will need about 6 tablespoons finely chopped onions and add 1 cup of ketchup.

Add 2 tablespoons of sugar.

Add 3 tablespoons of vinegar.

Add 2 tablespoons of Worcestershire and 2 teaspoons of honey and mix.

You will have tons of BBQ sauce so place it in a container for later use.

MEATBALLS

Ingredients

• 1 1/4 pounds ground beef
• 3/4 cup instant oats
• 1 cup milk
• 4 Tablespoons, finely chopped onion
• 1 teaspoon salt
• Dash of ground white pepper
• Dash of onion powder

To Cook the meatballs

• 1/2 cup to 1 cup all purpose flour
• Canola oil

BBQ Sauce

Ingredients

• 1 cup ketchup
• 2 tablespoons sugar
• 3 tablespoons vinegar
• 2 tablespoons Worcestershire
• 6 tablespoons finely chopped onion
• 2 teaspoons honey

Preparation

For the meatballs

1. In a large bowl, combine all the meatball ingredients.
2. Roll the meatballs and place on a cookie sheet. (I like to small appetizer size meatballs.) Put the cookie sheet in the freezer for about 5 minutes.
3. Dredge the meatballs in flour.
4. Preheat oven to 350˚.
5. Heat canola oil in a frying pan and brown the meatballs.
6. Place the meatballs in a baking dish and pour the BBQ sauce over the meatballs.
7. Place the baking dish in the oven and bake for about 45 minutes.

For the BBQ sauce

1. Combine all the BBQ sauce ingredients in a bowl and mix.

PROSCIUTTO WRAPPED SHRIMP

I haven't posted in a while, but that doesn't mean I haven't been cooking. This is not even a recipe, but so simple and delicious that you must make some this minute. I have made it twice in the last 3 weeks and it has been a hit each time.

Simply wrap 1/2 a slice of prosciutto around a cleaned de-veined shrimp. Make as many as you want. (For example 30 shrimp, 15 slices of prosciutto.)

Heat a drizzle of olive oil in a pan over a medium high heat. Add the prosciutto wrapped shrimp and cook until the shrimp is pink.


When the shrimp is pink, remove from the pan and drizzle a little lemon over the shrimp. Eat them immediately.

BRAZILIAN CHEESE BREAD

I found these little gems on Elise's Simply Recipes. It is really easy to make. You whip up the batter in a blender and it can even be made ahead of time. We had these on Mother's Day and they were delicious. Next time I am going to try it with a different cheese to see how the flavors change. I think sharp cheddar might be tasty. The only unusual ingredient here is Tapioca Flour, but you can find it at Whole Foods.

You will need: Tapioca flour, grated cheese (I used Mexican queso fresco), salt, olive oil, milk, and an egg.

Place all the ingredients in a blender and give it a whirl.

You will have to scrap down the sides of the blender so that all the ingredients get well combined.

At this point you can either bake some cheese bread or you can refrigerate the batter for later use.

I preheated the oven to 400˚. Then pour the batter into a mini muffin pan. Bake for 15 to 20 minutes, or until the tops are turning a light golden brown. I got 24 mini muffin sized cheese breads.

BRAZILIAN CHEESE BREAD

Ingredients

• 1 egg
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 1/2 grated cheese (a used Mexican queso fresco)
• 1 teaspoon salt

Preparation

1. Preheat oven to 400˚.
2. Place all ingredients in a blender and pulse until all the ingredients are combined. Scrape down the sides and pulse until the ingredients are well blended.
3. Grease a mini muffin pan.
4. Pour the batter into the mini muffin pan.
5. Bake for 15 to 20 minutes or until the bread is puffy and the tops are a light golden brown.

FIRE-ROASTED TOMATO BISQUE

This is a yummy soup! My daughter tried it and says that it tastes like pizza. It was a hit. Next time I will make homemade croutons to put on top of the soup.

This is what you will need: chicken stock, sea salt, pepper, fire-roasted tomatoes, sugar, heavy cream, all purpose flour, celery, carrot, garlic, butter, onion.

Finely chop 3 cloves of garlic, one carrot and one celery stalk.

Finely chop one medium onion.

In a heavy bottom pot melt 2 tablespoons of butter.

Add the chopped garlic, onion, carrot, and celery. Cook over medium high heat, until the vegetables are just beginning to brown, about 7 minutes.

Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir over low heat until the flour is incorporated.

Add the chicken stock, tomatoes, and sugar and bring to a boil. Cover partially and cook the soup over medium heat for about 15 minutes. The vegetables should all be tender.

Transfer the soup (in batches) to the blender and puree until smooth.

Return the soup to the pot and add the heavy cream. Cook until heated through. Add salt and pepper to taste. I added a scant teaspoon of salt and a couple of dashes of pepper.

Add the remaining 2 tablespoons of butter and swirl the soup around until the butter melts.

I decided at the last minuted to add about an 1/8 cup of shredded Parmesan cheese.

Yummy! I might add a little more next time or serve it with a little shredded Parmesan on top.

FIRE-ROASTED TOMATO BISQUE

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, peeled and finely chopped
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• Two 14 1/2 oz cans diced fire-roasted tomatoes
• 1 teaspoon sugar
• 1/4 cup heavy cream
• 1/8 cup shredded Parmesan cheese
• Salt and pepper, to taste

Preparation

1. In a medium pot melt 2 tablespoons butter. Add the onion, carrot, celery, and garlic. Cover and cook over medium high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5-7 minutes.
2. Sprinkle the flour over the vegetables and stir over low heat for about 1 minute until the flour is incorporated.
3. Add the chicken stock, tomatoes, and sugar and bring to a boil.
4. Partially cover the pot and cook the soup over medium heat for about 15 minutes. The vegetables should be tender.
5. Transfer the soup in batches to a blender and puree until smooth. (I like to have a few vegetable chunks in the soup. It makes it more interesting.)
6. Return the puree to the pot and add the cream and Parmesan cheese and cook until just heated through.
7. Add salt and pepper to taste.
8. Add the remaining 2 tablespoons of butter and swirl the soup until the butter is melted.