Smells like summer!


Next to strawberries, I can’t get enough tomatoes in the summer. They smell like summer. They taste like summer. This idea isn’t novel on Balance and Blueberries, but I can’t help myself from reminding you about it.

You’ll need:

  • Bread
  • Butter
  • Garlic powder
  • Tomato
  • Basil
  • Mozzarella

1. Set your broiler to high. Cut your bread into small pieces. For “normal” slices of bread, cut each in a quarter. Butter, and sprinkle with garlic powder.

2. Put bread under broiler for 3-4 minutes, or until toasted.

3. Slice tomato and mozzarella cheese.

4. Stack and enjoy!



Veggie Fajita

This basic recipe got me through college. It takes about 10 minutes. It’s cheap. And it’s nutritious.

What you’ll need:

  • Chopped veggies (or a frozen veggie blend). I used Kroger’s 3 pepper and onion blend.
  • Olive Oil
  • Spices (sea salt, cumin, and fajita seasoning)
  • Garlic-1 clove, or the equivalent of minced garlic
  • Tortilla shell of choice

In addition, you could add mushrooms, salsa, sour cream, etc….whatever your little, hungry heart desires.

Y’all ready for this? OK, sautee up your veggies of choice in a skillet with the olive oil and spices.

I decided I wanted mushrooms and garlic at the last minute. It was a great choice, and one I recommended. Since they were fresh, and the above veggies were frozen, I sauteed them second.

Put a tortilla in the microwave between two sheets of paper towel for 15 seconds, then plate it up, and put your toppings on.

Seriously. So easy. So customizable. You could add more and/or different veggies. You cuold add meat. You could change the spices. Be warned: don’t make it too juicy, because then it just oozes everywhere, and that’s not fun. No matter what, though, you can’t really go wrong with this one!

I wanna know: Did you have a go-to meal when you were in school?

Mine alternated between this one and stir-fry.

Friday dinner: Chicken Parmesan

I know it’s only Thursday night. I just got ahead of myself, and made my Friday dinner on Thursday. Don’t judge.

I turned to The Pioneer Woman and, in so doing, followed in the footsteps of the best of the best to make this dish.

You’ll need:

  • 2 chicken breasts, butterflied
  • 2 Tbs. butter
  • 1/3 cup EVOO
  • bread crumbs
  • salt and pepper to taste
  • 1 onion, chopped
  • 2 tsp. minced garlic
  • 3/4 cup wine (red or white)
  • 1-16 oz. can of crushed tomato
  • 2 Tbs. sugar
  • Fresh Parmesan cheese
  • pasta of your choosing

1. Butterfly two chicken breasts, cover with saran wrap or a ziploc bag, and pound them. Aim for 1/4 (or even 1/8th) inch thick.

2. Add 2 Tbs of butter and 1/3 cup of EVOO to a skillet (that you have a lid for).

3. Dredge both sides of the chicken in bread crumbs, and lay it in the hot oil. Cook each side for 3ish minutes.

4. After all 4 pieces are cooked, set them aside and keep them warm.

5. Add a chopped onion and 2 teaspoons of minced garlic to the chicken pan (don’t you dare clean it yet!) and sautee for 3 minutes.

6. Add 3/4 cup wine, and stir it all up. Cook down the wine to about half of what you use. Then add crushed tomatoes, salt and pepper (to taste) and sugar. Mix, cover, and allow it to simmer on low for 30 minutes.

7. Cook your pasta.

8. After 30 minutes, drown your chicken breast in the sauce, and top with Parmesan.

9. When your cheese melts, it’s done!

10. Serve each chicken piece over noodles. Cover generously with sauce, parsley, and more cheese (but only if you want. I’m not going to force you. I’m just going to strongly recommend it).

SO. GOOD. Honestly. It was worth every minute. And now, like I said, I have leftovers. WIN!

I wanna know: Tomorrow’s Friday! How are you celebrating?