I've been wanting to make this for a while, and last nite I did. My croutons got soggy, but other than that it was great. Maybe I didn't toast them enough, I'm not sure. It's originally Ina's recipe, but I was looking at this blog and used it from here. It calls for a little less dressing. It fed 4 of us, along with Pasta Puttanesca. Greek Panzanella (Gorging George blog) Adapted (only a little) from Barefoot Contessa How Easy Is That? by Ina Garten 1/4 cup olive oil 1 boule/loaf rustic bread, cut into 1-inch cubes) salt and pepper 1 English cucumber, halved, seeded, and sliced 1/2-inch thick 1 red bell pepper, diced into large pieces 1 yellow bell pepper, diced into large pieces 1 pint cherry or grape tomatoes, halved 1/2 of a small red onion, thinly sliced 1/2 lb feta cheesed, diced into bite-sized pieces 1/2 cup kalamata olives, pitted and halved dressing 1/4 cup extra virgin olive oil 2 Tbsp red wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp dijon mustard Preheat oven to 400F. Toss bread with olive oil and salt and pepper. Spread evenly on a baking pan and bake in the oven for 8-12 minutes until browned. Remove from oven and let cool. Combine remaining salad ingredients (minus dressing) in a large bowl and toss gently with your hands. To make the dressing, combine all the ingredients in a small canning jar (or any container you have with a very leakproof lid). Put the lid on and vigorously shake. Note: Ina (and many other cookbooks) suggest putting all the dressing ingredients; minus the oil into a small bowl and whisking together, then suggest you slowly add the oil and whisk away (while somehow magically keeping your small bowl steady) in order to create what's called an emulsion. But here's the secret: if you have mustard in your vinaigrette, it will do all the work for you, as long as you shake up your ingredients really well. Sure this isn't what you'd do to impress the chef if you were in culinary school-- but we're at home, why make things harder on yourself? Pour the dressing over the salad ingredients in the bowl, add the bread on top, then lightly toss the salad together. Let the salads flavours combine for 15-30 minutes before serving. This will allow the bread to soak up some of the dressing, while still staying crunchy. Here is a link that might be useful: Greek Panzanella

This looks so good! We really like quinoa and it's in my to-try binder. Grilled Vegetable Quinoa Salad By The Canadian Living Test Kitchen 1 cup quinoa 1 sweet red pepper, quartered 1 sweet yellow pepper, quartered 1 zucchini, cut lengthwise in 1/2-inch thick strips 12 asparagus spears, trimmed 1/2 cup Light feta cheese, crumbled 1/4 cup toasted pumpkin seeds 3 tbsp chopped fresh cilantro Chipotle Vinaigrette: 3 tbsp olive oil 2 tbsp red wine vinegar 1 canned chipotle pepper in adobo sauce, minced 2 tsp liquid honey 1/2 tsp ground cumin 1/4 tsp salt 1/4 tsp pepper Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes. Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes. Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside. In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately. Source: Canadian Living Magazine: June 2011

I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:) This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.

Blueberry loaf made easy and sooooo good. 2 eggs 1 cup (8 oz) dairy sour cream 1/2 cup milk 2 tbs butter or margarine, melted Two 7 oz pkg Martha White Blueberry Muffin Mix 1/2 cup chopped pecans Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.