Five-Spice Chicken with Fresh Plum Sauce

Until last year, it never occurred to me to bake with plums.  And then I discovered the magic of the Dimply Plum Cake.  Also until last year, I never thought about using sweet plums in savory dishes.  And then I made the Spinach and Black Plum Salad.  Both of those recipes changed how I look at plums – and made frequent repeat appearances in our kitchen.

Last night I expanded my plum repertoire a little further with a fantastic recipe for Five-Spice Chicken with Fresh Plum Sauce.  This recipe has a lot going on in the flavor department, and it is all delicious.  Let’s start with the chicken – it’s coated in ground almonds and five-spice powder and then cooked until crispy on the outside and juicy on the inside.  (Five-spice powder, in case you aren’t familiar, is a Chinese spice blend typically containing star anise, cinnamon, cloves, peppercorns, and fennel seeds.  You can usually find it in the regular spice aisle of your supermarket.)

The chicken alone is so delicious I had to restrain myself from going back for second piece.  Together with the sauce, however, this relatively simple chicken dish becomes something special.  As the name of the recipe implies, the sauce contains fresh plums, which are cooked down until they become soft and saucy. The addition of fresh garlic and ginger and a little more of that five-spice powder keeps the sauce from being too sweet – which I appreciate because I don’t typically like my meat to be sweet.  You get the plum taste, but it’s savory.

Another great thing about this recipe is that it could be adapted in a variety of ways.  I can image the almond/five-spice coating on fish or tofu.  The plum sauce would be delicious with pork.  Or of course you can just make the recipe as is – which is what I’m planning to do again very soon.

Greek-Style Stuffed Peppers

I know stuffed peppers don’t exactly scream summertime, but with fresh peppers being so abundant at my local farmers markets, I think it’s ok to buck tradition a little. And that’s a good thing, because these Greek-Style stuffed peppers aren’t exactly traditional (at least not based on what I grew up with).

Like many of their peers, these peppers are stuffed with ground beef.  (You can also use turkey.)  Unlike their peers, these peppers are also stuffed with lots of veggies, including fresh, grated zucchini, chopped spinach, garlic, and onions.  Instead of rice, wheat bulgur acts as the binder.  (If you’re not familiar, bulgur is the grain used to make tabbouli.)  On top of the peppers, canned stewed tomatoes make an easy, slightly sweet, and savory sauce.  Crumbles of feta top everything off and add a salty, creamy component to the dish.  Like I said, they may not be traditional, but they are delicious.  They’re even good enough to make me consider turning on my oven in the middle of August.

Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

The other day I told you about some crazy delicious margaritas I concocted.  I debated posting another recipe today with “margarita” in the title since I don’t want you to think I sit home with the bottle all day.  But since today’s recipe uses the margarita ingredients as a marinade instead of a cocktail, I figured I’d go with it.

And you should go with this recipe.  It’s fun and it’s delicious.  It’s chicken fingers, soaked in a margarita marinade, coated in crunchy, seasoned panko, and baked until crisp.  It’s fresh strawberries, juicy tomatoes, and creamy avocadoes mixed together to make what just might be your new favorite salsa.  It’s a combination of crunchy chicken and savory-sweet salsa rolled up in tortillas.  It’s awesome.  And it would be extremely awesome with some real margaritas, too.

Watermelon-Lime Margaritas

I may have mentioned before that I’m a fan of margaritas.  Unlike many of my friends, tequila and I don’t have an ugly past history. We get along just fine.  Take some tequila, mix it up with some citrus, and I’m a happy girl.

And I while I like my margaritas the traditional way (and preferably top shelf), sometimes it’s fun to mix things up.  That’s how I was feeling when I came up with today’s recipe.  I had a whole, super sweet watermelon cut up in the fridge, and I got to thinking.  And then I got to experimenting.  And then I got to tasting.  And let me tell you, these Watermelon-Lime Margaritas taste good! 

Sweet watermelon, tangy lime juice, the kick of tequila and Grand Marnier – and a little fizz, just to make things fun.  And let me tell you, you are guaranteed to have fun with these margaritas.  However, if you’re not in the margarita mood, the watermelon-lime juice tastes just as delicious mixed with equal parts sparkling water.  Either way, your taste  buds are in for a good time.

Caprese Pasta Salad with Sundried Tomato Vinaigrette

There are many things I love about summer in Nashville.  (The heat is not one of them.)  I love going to the drive-in and seeing two new-release movies for $7.00.  I love driving downtown to get milkshakes on weeknights.  I love Friday night happy hour on the patio at our favorite Mexican restaurant.  I love seeing sunshine past 5 pm.  And I LOVE the Amish produce sold at the farm stand a few blocks away from our house.

The farm stand is the primary source my summer culinary inspiration.  It’s where I purchase squash and eggplant and peppers and tomatoes.  And oh, let me tell you about the tomatoes.  They are insanely good.  There are many varieties, but I like the heirlooms the best.  They come in colors I never saw growing up.  Last weekend I bought orange tomatoes, purple and green swirl tomatoes, and I even got one that was yellow with green and red swirls.  Not only are they beautiful, the heirlooms taste amazing – sweet and juicy and nothing like the tomatoes found in supermarkets in the middle of winter.  Needless to say, I’ve been buying and eating a lot of tomatoes.  The season doesn’t last long, so I’m taking full advantage while I can.

Since I have a lot of tomatoes to use up, I’ve been trying out all kinds of new recipes.  Last night, I made this Caprese Pasta Salad with Sundried Tomato Vinaigrette.  In it, campanelle pasta (or whatever kind you like) is coated with a thick, rich, and tangy dressing flavored with sundried tomatoes, capers, and garlic.  The pasta is then tossed with cubes of fresh mozzarella, juicy fresh tomatoes, salty olives, and ribbons of basil (or arugula, if like me, your basil isn’t looking so hot).  It looks and sounds like a lot, but the whole recipe comes together in barely more time than it takes to cook the pasta.  And it is good – rich and savory, but still light and fresh.  We ate the pasta salad as a light entrée, but I couldn’t help thinking it would make a great side dish alongside some grilled chicken.  Either way, it’s certainly a dish I will be making again and again – as long as I have my farm-fresh tomatoes at the ready.

Tomato Pie

Before moving to the South, I thought I knew all about pie.  On the sweet side, you have your fruit pies, your chocolate and coconut cream pies, your lemon meringue pies, and your pecan pies.  On the savory side, you've got what some people call pizza pies.  (I just call them pizzas.)

One pie I’d never heard of, however, was the tomato pie.  When I first came across recipes for this Southern-style summer pie, all I could think was, “Is it pizza?”  To those of you wondering the same thing, let me clear up the confusion.  Tomato pie is definitely not the same thing as pizza.

Tomato pie is pie crust filled with fresh chopped tomatoes, sweet caramelized onions, and ribbons of fresh basil.  That alone would be plenty delicious.  But this is a Southern dish, so of course it needs a little richness.  That richness comes in the form of a thick topping made of shredded cheese, mayonnaise, and hot sauce.  Sounds weird I know, but go with it.  (If you’re familiar with pimento cheese, another Southern favorite, that’s essentially what we’re talking about here.)  The cheese gets browned and bubbly and seals in the tomato filling like a top pie crust.

All together, this pie tastes like summer.  It is fresh and juicy and rich and decadent.  It’s certainly not healthy, but it’s a delicious treat and a great way to use some of summer’s best produce.

Blueberry Bread

If you follow The Well-Fed Newlyweds on Facebook (and if you don’t, you should!), you will likely recall the blueberry-buying extravaganza I went on a couple of weeks ago.  For those of you who didn’t see my thrilled/horrified posts, let me fill you in…

Whole Foods had a 1-day sale on organic blueberries – they were selling pints for less than the non-organic berries at my local supermarket.  Clearly an excellent deal, right?  So I went and I bought… a case. A case contains twelve pints.  In my defense, two pints were purchased for a friend, but the other ten, those were all mine.

Since I didn’t know what to do with them, I turned to you, my helpful, recipe-suggesting readers.  And like always, you came through.  I came up with a plan for how to use those blueberries – and then I completely abandoned my plan and made different recipes instead.  (Not to mention the massive amount of berries consumed by the handful.)

Today’s recipe for blueberry bread is one of the healthier ways I used my blueberries.  The loaf is made with white whole wheat flour and oatmeal so it is hearty and a little dense.  It’s a quick bread, so it’s easy to make.  And the entire loaf is filled and topped with fresh blueberries bursting with sweet juice.  It’s the perfect breakfast bread, snack bread, dessert bread… It’s also the perfect way to use up some blueberries.  You know, in case you’re like me, and sales make you go a little shopping-crazy.