Foodie Friday - Garbanzos, Rhubarb and Broccoli!

I am SO enjoying my Fridays spent at home cooking in my kitchen!  Today I made Garbanzo Bean Greek Salad, My Mom's Broccoli Craisin Salad, Strawberry Rhubarb Crumble and a new chicken recipe for dinner.

Garbanzo Bean Greek Salad

Ingredients: 

3 cans of Garbanzo Beans

1 cucumber, peeled and diced

1 pint of cherry tomatoes, cut in 1/2

1 cup of feta cheese

1/4 cup of the following/diced:

green olives, kalamata olives, 

fire roasted red peppers,and peperoncini

1/4 cup of olive oil

 1 tsp of the following:

lemon pepper, salt, garlic powder

 and Italian seasoning

Mix all of the ingredients together and put in fridge!
Tastes better the longer it sits in the fridge!

My Mom's Broccoli Craisin Salad

 

Ingredients: 

7 cups of broccoli, chopped

1/2 cup red onion, chopped

1/2 cup sunflower seeds

1 cup craisins

1/4 cup real bacon bits

Dressing:

1 cup of mayo

1/4 cup of sugar

2 Tbs of apple cider vinegar

1/4 tsp of salt

Mix the dressing together with a wisk.

  Combine with all of the ingredients and toss to coat.

Strawberry Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 cup oats
2 teaspoon baking powder
3 tablespoons sugar
3 tablespoons of brown sugar
2 teaspoons of cinnamon
Zest of one lemon
1/2 pound (2 sticks) unsalted butter, melted

 For the filling:
3 cups rhubarb, chopped into 1-inch pieces
3 cups strawberries, quartered
Juice of one lemon
1 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

 
 Heat oven to 375°F.

Prepare topping:
 In a mixing bowl, combine flour, baking powder,
 sugars, cinnamon and lemon zest - add the melted butter.
 Mix until small and large clumps form.
 Refrigerate until needed.

Prepare filling:
Toss rhubarb, strawberries, lemon juice, sugar, cornstarch
and a pinch of salt in a 9x13 baking dish.

 Remove topping from refrigerator and cover fruit evenly with topping.
Bake until crumble topping is golden brown and fruit is bubbling beneath
 about 40 to 50 minutes.  Serve warm with vanilla ice cream!

California BBQ Bacon Chicken

Ingredients:
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
 1/4 c. real bacon bits
1 c. cheddar cheese, shredded
1 14 oz. can Rotel tomatoes with green chilies, drained
sliced green onions
lemon pepper, smoked paprika, salt and garlic powder

Preheat oven to 400 degrees.
Season chicken breasts on both sides
Pan fry chicken in olive oil - 5  minutes each side
(I covered my pan with a lid to make sure the chicken cooked through)
Place chicken on baking sheet covered with foil.

 
 Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese,
1/4 c. tomatoes, green onions and one tablespoon of bacon bits.
 Place in oven and bake until cheese is melted (about 5 minutes)

We are having our chicken with my FAVORITE
sweet potato french fries from Alexia!

Bon Appétit!