Chicken hummus bowls

I found a recipe for a hummus and chicken dinner that sounded light and easy. The original recipe called for chicken thighs but Samantha prefers chicken breasts so I changed it up. Use whatever your family prefers.

Chicken hummus bowls

  • 1 pound boneless, skinless chicken cut into 1 inch pieces
  • olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • salt
  • 2 cloves chopped garlice
  • 2 TB lemon juice
  • hummus
  • 1 cucumber, halved lengthwise and sliced
  • cherry tomatoes, halved
  • chopped parsley
  • warmed pita bread

Toss chicken with 2 TB of oil and spices. Spread on a rimmed baking sheet lined with foil and broil for 7-10 minutes. Combine garlic with pinch of salt and whisk in lemon juice and about 3 TB of olive oil. Add chicken to mixture. Let sit for about 5 minutes.

Divide hummus between bowls and top with chicken and vegetables. Serve with pita bread.

A new shrimp salad

I found a recipe for a shrimp wedge salad and tweaked it a bit. I was worried that it would not be enough for dinner, but it is pleasantly filling. The heat sneaks up on you!

Shrimp Wedge Salad

  • 2 TB olive oil
  • 3/4 lb shrimp, peeled and deveined and seasoned with salt and pepper
  • 1/2 cup panko
  • 2 tsp Old Bay
  • 1/2 cup mayonnaise
  • 2 tsp Sriracha
  • 1 head iceberg lettuce, cut in wedges
  • 1 tomato, cut in wedges

Heat olive oil in a nonstick skillet and saute shrimp until pink. Remove from pan and add panko and Old Bay to remaining oil. Cook for 3 -4 minutes. Mix mayonnaise and Sriracha. Serve with a wedge of lettuce, tomatoes, shrimp, seasoned breadcrumbs and mayonnaise dressing.

Another great summer dinner

When the weather gets hot, we all want simple and light.  This grilled chicken Caprese is so easy to fix and very refreshing.  It pairs nicely with the pesto corn.

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.

Pesto corn
  • corn cut off the cob – allow at least 1 1/2 ears per person (Keith wanted to know if there was more)
  • butter – 1 TB per 3 ears of corn
  • pesto – 1 TB per 3 ears of corn (adjust to your taste)

Saute corn with butter in a heavy pan for 4 -5 minutes until soft.  Add pesto and stir well to combine.