{in the pot} first gazpacho

Gazpacho is truly the taste of summer. Zippy, fresh, healthy. You can taste the sun in each tomato.

With a dollop of cool sour cream and a crouton... it is the best!

Unfortunately I am the only one in my family that enjoys it!

Ok maybe lily will join me in spirit!

It is so simple.

I like dill or really any fresh herb to taste ... oooh and a tad of cumin.

Gazpacho by ann (& adapted from Ina Garten)

2 hot house cucumbers - halved and seeded

3 red bell peppers (I always use a yellow, orange and red)

8 plum tomatoes (I use what ever tomato looks the best! - but not grape tomatoes)

2 red onions (1 is plenty for us)

6 garlic cloves

6 cups tomato juice - not v8

1/2 cup white wine vinegar (I prefer red wine vinegar)

1/2 cup good olive oil

1 tbls kosher salt

ground pepper

Now I also add:

pinch of cayenne

pinch of cumin

fresh herbs like dill

squeeze of lemon juice too

Chop the cucumbers, peppers, tomatoes, garlic and onions into 1 in cubes and process separately in a food processor. Combine all the chopped ingredients in a bowl and mix in the tomato juice, vinegar, olive oil and seasonings. Mix well and chill for 6 hours or more. Top with sour cream and a parmesan crouton and you have a golden, fresh soup to enjoy!

cheers!

{recipe box} crispy oven-baked chicken

photo by amy twomey

In the name of fitness and being committed to my p90x program I have dug up a few awesome healthy meals. To follow my progress hop on over to our new fitness health & family blog for my 90 days of p90x. This recipe was amazing and a absolute keeper for my recipe box.

{p90x} crispy oven-baked chicken from here

8 6–8 oz. boneless, skinless chicken breasts
3 Tbsp. hot pepper sauce
1 Tbsp. Worcestershire sauce
1 tsp. black pepper, freshly ground
1 tsp. salt (optional)
2 cups plain bread crumbs (for me gluten free bread crumbs)

1–2 Tbsp. vegetable oil (canola, safflower, etc.)


In a large bowl, whisk together hot sauce, Worcestershire sauce, pepper, and salt (optional). Add the chicken and marinate in the refrigerator for 2 to 12 hours.

Preheat oven to 425 degrees. Remove chicken from marinade. Add bread crumbs to marinade and mix well. Coat chicken thoroughly with mixture.

Spread oil over the bottom of a shallow 9"x13" baking dish. Arrange chicken in the dish and bake for 15 to 20 minutes. Turn chicken over. Reduce heat to 325 degrees; cook for an additional 15 to 20 minutes or until juices run clear when chicken is pierced with a fork. Makes 8 5-oz. servings.

Cooking Time: 20 to 30 minutes