One word: Strawberries...

Maybe one of these fine weeks I'll actually have one week where SOMETHING doesn't go wrong with my picturesJ  This week's 'delay' came from when I went to blog yesterday and realized that I had uploaded the pictures to my computer but NOT to blogger.  OppppsJ  So again...you get another double dose of dinnersJ 

And again...both are completely different....

...but both use up that gorgeous summer produce... 

First up were these beautiful spring onions that I just could NOT resist  ....

I decided to try the recipe from Cooking Light for Spring Onion Pasta, by dicing up the onions AND the stems and letting them saute for about 15 minutes until they were soft...

When the pasta had about 4 minutes left (of the magical "7 minutes"), I threw in about 1/2 cup of white wine & 1/4 cup chicken broth and let it all simmer together with the onions to make them 'saucy.'

The thing that really stood out to make me want to try this recipe was the topping of panko (you know we love our breadcrumb pastas!).  But after reading several reviews of the pasta recipe being too bland, I made sure to spice up the panko a bit!  I added some sea salt, a sprinkle of garlic powder and a dash of cloves before drizzling with a bit of olive oil and tossing the pan in the toaster oven for a few minutes...

And I mean a "FEW" minutes!  I ran to get changed out of my work clothes and came flying back in because I could smell the panko, which was about 3 seconds away from burning...so stay closeJ

Once the pasta was done, I mixed it with the 'wine onions,' a handful of grated cheese and topped it with the panko...

Not sure if it was my 'well-spiced panko,' but this dish was bursting with flavor.  The onions were VERY sweet & mellow, so just be sure to 'season up each layer' and you should love this dish as much as we didJ

Which brings us to YESTERDAY...which I deemed "Strawberry day."  I started my day with a bowl of this new Kashi cereal... 

These tastes almost like a 'healthier' version of Cap'n CrunchberriesJ  A few extra sliced strawberries & a splash of Unsweetened almond milk and I was HAPPY!

And 'strawberry day' continued with an unlikely sourceJ

I made one of my VERY favorite dishes: Gorgonzola Chicken with strawberry gastrique!  (WHICH, I freakishly just realized I had made exactly one year to the DAY!  Must be the "peak of strawberry season" drawl!)

And I know the word "Gastrique" sounds scary, but it's really a simple process (although you don't have to tell anyone THAT part, and just throw around the word like you're a French culinary wonder...I won't tellJ)

You just heat a cup of strawberries in a saucepan with 1/2 cup of sugar, 1/2 cup of sherry vinegar (or sherry wine) and a dash of cardamom.  Mash the berries, give everything a swirl to combine the ingredients and bring the liquid to a boil...

Once the mixture comes to a boil, lower the heat and allow it to simmer for 20 minutes or so, stirring occasionally...

You know it's done once the strawberries become thick and syrupy.  The recipe says to strain the mixture, but I liked the little strawberry chunks hidden in the syrupJ

While the strawberries were workin on the stove, Scott was busy grillin the chicken.  Once it was almost done, he topped the chicken with the heavenly combo of Gorgonzola, prosciutto & thyme and let it melt for a few minutes.  Top your strawberry sauce with the chicken and add an extra drizzle for good measure....

I think I could eat this dish for a month straight...it is just TOO. GOOD!!!!!!!!!  It is the ULTIMATE in sweet & savory dishes.  I know you might be leery, but trust me, JUST MAKE IT!  You will NOT regret it!

And our side dish was pretty awesome too and perfect for these HOT SUMMER months....

Pepper Cole Slaw

adapted from Food Network Magazine

• 1 head cabbage, diced
• 3 peppers, sliced in thin strips
• 2 stalks celery, diced
• 1 bunch scallions, diced
• 1 cup apple cider vinegar
• 3 tablespoons sugar
• 1/2 cup mayo
• 1 teaspoon dried mustard
• Salt & Pepper

1.- Combine the diced cabbage, peppers, celery & scallions....

2.-  Whisk the vinegar & sugar, until the sugar is dissolved.  Mix into cabbage and allow to refrigerate for an hour (or while you're cooking the rest of your dinnerJ)

3.-  Add the mayo, dried mustard, salt & pepper to taste and mix.  (we use Hellman's Olive oil based mayo....a little more heart healthy in the mayo world)

And wallah!  Done!  We loved the sweet bites from the peppers paired with the ZIP of the vinegar & mustard.  Definitely making this one again!!!

And speaking of sweet & savory...for dessert, Scott & I split some of this new chocolate bar from Trader Joe's...

And they weren't joking around about the sea salt (which you can actually SEE!)....

...OR the caramel center! J   Mmmmmmmmm...this was like a 'grown up' CaramelloJ  Sooooo good! 

Remember Caramellos??  Do they even still make those anymore??

Well, I hope you guys are staying cool...wherever you are!!!  I am staying inside as much as possible today because it is suppose to be in the TRIPLE DIGITS.  UGH!  Bring me snow ANY day over this...blehJ 
There's ONE 'person' who apparently didn't mind the heat, as Penny went last night to the very back of our yard to go lay in the direct sunlight....

She's crazyJ

I already have a "barely any cooking" dinner planned for tonight.  I'm not even gonna mess around today AT ALL!  Hope you guys have a good one! 

How do you even STAND that heat & humidity, Miz Helen??  You Texas gals must be toughJ