Kitchen Extras

By Ann Fulton

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It’s been a number of weeks since my last installment of Kitchen Extras, where I highlight some recipes that I found on other websites or odds and ends from my kitchen.  So, without further adieu, here they are…

A tasty recipe from last week, BLT Ranch Pasta Salad, got a little remake when my 14-year-old was “STARVING” in the middle of the afternoon.  I boiled some brown rice pasta–which we all like and nobody seems to notice is not “regular” pasta.  I didn’t have anymore bacon, but I did have my homemade ranch dressing in the fridge and a few other assorted veggies. So, I said, how about a Gluten-Free AKT Ranch Pasta Salad…huh? This is the spin on the BLT version:  It has avocado, kale and tomato with the same make-ahead dressing and brown rice noodles. Delicious and so easy to pull together on busy nights…or in the middle of the afternoon when your growing teenager seems to be a bottomless pit!  (I packed it for lunches the following day, too!)

Any PB2 fans out there? A friend recently gave me my first jar and I decided to experiment with the extra grated carrots from my carrot cake muffins (which, by the way, are quite healthy and as good as eating carrot cake!). I made a peanut dressing out of the reconstituted PB2, adding a bit of juice from the pineapple I just cut, then mixed in some pineapple, raisins, peanuts and a bit of sea salt. Yum! Feel free to comment if you have a favorite way to use PB2!

I thought my spin on Wicked-Good Chicken was delicious this week, but look at how Ally from What’s for Dinner? Ally’s Kitchen spiced up her poultry!  Think India or Nepal for the spices, then add in some seasonal fruit and tie it all up with the perfectly-paired cheese.  You end up with Ancho Chili Pan Grilled Chicken with Cardamom Broiled Apricot & Goat Cheese. Sounds complicated but it’s simple perfection…and the ball just flew out of the park!

Look what The Foodie Physician did with her leftover tandoori chicken! I fully subscribe to Sonali’s cook once, eat twice (three times?) philosophy!

In addition to the chicken, this amazing pizza flaunts mango chutney, cilantro yogurt sauce, reduced-fat mozzarella, yellow peppers and red onions. One slice will not be enough!

Click HERE for a slice–or three–of heaven.

This time of year, I love big, yummy salads for dinner. GroO New York found this Chipotle Chicken Taco Salad recipe which has all the makings of a surefire hit!

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Who likes cold soups in the summertime?  Full Belly Sisters is certainly upping the ante with this clever bowl of Chilled Cucumber and Avocado Soup with Yogurt & Kefir.  The avocado lends such creaminess while the cucumber and yogurt provide a refreshingly light kick.  FBS’ Justine has a knack for using healthy ingredients in unexpected ways, and she consistently comes up with a winner!

When I saw Sumptuous Spoonfuls‘ amazing baked oatmeal, I knew this bowl of yumminess was something I would love. When I looked at Ann’s recipe (she’s an Ann, too!) I was so thrilled that MY baked oatmeal was the inspiration for HERS! I adore her spin and can’t way to make it!

Follow this link for Mulberry Rhubarb Baked Oatmeal Crumble … Delicious for breakfast or dessert.

While we’re on breakfast, look at this French Toast in a Mug by Part Time House Wife.  This easy recipe allows you to cook for one or be a short-order cook.  You have to see how it puffs up when you cook it–and you can by following this LINK.


She ate a big piece, but Robin at Knead to Cook left plenty of Blueberry Buckle for us!  Since we all know I love dessert, and blueberry season is upon us, I thought this sweet bite would be the perfect ending for the week.  I wrestled the knife out of her hand!  Who wants some of this deliciousness?

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  1. justine

    Thank you so much for including my soup along with all these amazing dishes! I’ll tweet this, as well as share to the FBS wall on FB 🙂

    1. Ann

      You are very welcome, Lauren. Sometimes, the recipes I share stick with me and this is one of them. It has a fun factor, for sure!

    1. Ann

      The only real problem with this group is trying to narrow down all the possibilities into just one pick from each! Your pages are packed with delicious food! Thanks, Jill: )

  2. ally

    Wow, thank you!! This is awesome…I’m in the midst of Boho giants! Love love it!! Just tweeted and will share on FB xoxo