We’ve been keeping busy these last few weeks. We’ve had a three-year wedding anniversary, and a trip to beautiful Bedford Springs to celebrate said anniversary;
a Bucco game;
a 61st birthday party for Opa; a couple tennis matches, and a handful of runs;
some trips to the pool, a few play-dates, and several story-hours; plus, daily park outings, garden tending, and – per Lyla’s request – bird watching;
not to mention a classical concert, in which an increasingly musical 13-month old discovered her love for the 76 trombones.
Our meals have been here, there and everywhere in between. We sampled a few of Pittsburgh’s best and new restaurants, and enjoyed some of our favorite staples at the Golf Club. We dined at friends’ homes and feasted on my father-in-law’s famous paella. And tried various treats at a 19th century resort, a 21st century ballpark, and places somewhere in between.
But when at home, I’ve been relying on the quick and easy, especially on the nights that the husband is walking in the door just as I’m on my way out. In the past couple of weeks, we’ve had tacos, slow-cooked honey chicken, pulled pork, and even eggs. They’re quick and easy meals, but that doesn’t mean they’re not healthy and delicious. My two favorite quickies were Mediterranean Stuffed Zucchini (thanks to Lydia!) and chicken salad sandwiches (or, as my yinzer husband says, “sammiches”) on homemade buns.
As my zucchini pile continues to grow (I’ve had to give them away!), it continues to make its way into our meals. This last week instead of being thrown into a dish or onto the side of the plate, they were stuffed.
Super delicious and amazingly fast and easy to prepare. I am loving the versatility of the zucchini right now.
One of the Fischer family staples is my chicken salad (recipe below). I love chicken salad but usually avoid it at restaurants and in grocery stores because I fear it is made with full fat mayonnaise and other not so healthy items. So instead I make it at home, where I can do it just the way I like (with less mayo, and a lot more crunch). And this time, I even made my first attempt at sandwich buns, which turned out better than expected – (although they were closer to Adam than Lyla in size).
We’ll have to keep coming up with a few quick and easy meals as our schedule looks just as busy in the upcoming weeks. With a fundraiser, a few classes, a big, end-of summer rib-fest this Sunday, a trip to Soergles, a couple of weddings, three doctor’s appointments, 1 big race to run, and even bigger one to sign up for (the husband finally agreed!) we are going to need a few more easy, go-to meals. And maybe even a few special desserts… rumor has it someone’s birthday season is fast approaching…
I’ll post this one soon!
Chicken Salad Sandwiches
Season two chicken breasts with salt, pepper and Fox Point Seasoning (aka Lake Shore Drive Seasoning). Bake at 350 degrees until done. Shred chicken in large bowl and add to it a small scoop of light mayonnaise (just enough to moisten), a sprinkle of onion powder, salt and pepper, lots chopped carrots, sliced cherry tomatoes and chopped fresh parsley from the garden. Taste and add seasoning as necessary.
Scoop salad on to freshly homemade buns and serve immediately. Any leftovers are wonderful when eaten cold the next day.