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On Ann Marie On The Shore, I'll be sharing my wellness journey, go-to recipes, style favorites, and my love for Chicago’s North Shore.

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Three Simple Summer Recipes

July 27, 2020 By Ann Marie Scheidler Leave a Comment

The Scheidlers have gone fishing this week (wink!), but I didn’t want to leave you high and dry without any dinner inspiration. Here are three of our favorite recipes that we whipped up earlier this summer. Enjoy!

Broccoli Salad

Broccoli salad inspired by cookieandkate.com

What You Need

Salad

  • 1 pound broccoli florets (I bought ours pre-cleaned and cut which saved a step)
  • ½ cup raw slivered almonds
  • ½ cup finely chopped red onion
  • ½ cup grated sharp cheddar cheese (optional)
  • ⅓ cup dried cranberries or dried tart cherries, chopped (I think chopped red grapes would taste great, too!)

Honey mustard dressing

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt

What to Do

  1. Toast the slivered almonds: Pour the almonds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the almonds are turning golden on the sides, about 5 minutes. Pour the toasted almonds into a large serving bowl.
  2. Add the chopped broccoli, onion, cheese, and cranberries to the serving bowl. Set aside.
  3. In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
  4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
  5. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Serve this salad along side some barbecue chicken and your family will love you forever!

One-Pan Chicken With Honey Balsamic Tomatoes

Recipe from A Life From Scratch

Serves 4 so I double for my crew of 7

What You Need

For the chicken:
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves garlic, minced
1 teaspoon Italian seasoning
Red pepper flakes, optional

For the tomatoes:
3 cups cherry tomatoes
2 tablespoons melted butter
2 tablespoons balsamic vinegar
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
1 teaspoon onion powder
1 teaspoon thyme

For the topping:
2 cups mozzarella
Salt & pepper
Whole sprigs of thyme, optional
Additional basil, optional

What You Do

  1. Mix together ingredients for chicken in a Ziplock bag and add chicken and mix around. Let it marinate while you are prepping tomatoes.
  2. Mix together all ingredients for tomatoes (minus the cheese and whole thyme) in a bowl or another Ziplock bag.
  3. Place the chicken in the center of your baking dish and then place tomatoes on the outskirts of the dish. Top with cheese and a fresh thyme, if using. Season with salt and pepper.
  4. If you are making ahead, cover with foil and place in fridge. When ready to cook, bake at 425 uncovered for 25 minutes or so. Flip broiler on at the end to get everything browned. Serve with additional basil on top, if you’d like.

I served this chicken with a side of brown rice for my football players and a green vegetable. 

Sheet-Pan Sausage and Veggies

Recipe from SkinnyTaste

Serves 4 so I double for my crew of 7.

What You Need

  • 14 ounces turkey kielbasa, cut on the diagonal into 1/2-inch-thick slices
  • 1 pound asparagus, trimmed, cut into 2-inch pieces (3 cups)
  • 1 1/2 cups 8 ounces grape tomatoes, halved
  • 1 large orange bell pepper, cut into 2-inch pieces (1 1⁄2 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

What You Do

  1. Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
  2. Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
  3. Meanwhile, in a large bowl, toss together the veggies.
  4. In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
  5. When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
  6. Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
  7. Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.

A little AMS tweak: If you’re okay with this recipe not being super “skinny,” I do recommend adding a couple of tablespoons of honey and balsamic vinegar to the mixture you coat your veggies with. So good and not that bad for you! And I serve with brown rice to add a little bulk.

Have a great week!

xo,

Photo of me by Jenn Marie Photography

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Hello Friends!

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. On Ann Marie On The Shore, I'll be sharing my wellness journey, go-to recipes, style favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I am—thanks for coming along for the ride. Read More…

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I made this spinach, cherry tomato, and Italian sa I made this spinach, cherry tomato, and Italian sausage pasta for dinner last night and it was so good! This recipe is inspired by one of my favorite bloggers, @lizadams from Hello Adams Family. It's one of those recipes that can be doctored to be just the way you like it, and you can swap out the pasta for your favorite gluten-free version if you like. This is a great dinner idea to add to your rotation. Happy Monday! ❤️⁣
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#annmarieontheshore #mondaymenu #recipe #familydinner #easyrecipes
Just a quick Sunday thank-you note for all of the Just a quick Sunday thank-you note for all of the support you gave to the blog post I shared on Friday. ❤️ My daughter Annie's thoughts about the importance of our high school reopening definitely connected with a lot of you and your children.⁣
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The upcoming school board election on April 6 is going to be critical to our schools fully reopening with teachers in the building. Please take the time to read about the candidates running and be sure to vote for the people who will make this happen.⁣
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We are certainly all in this together! Hang in there! xo ❤️
Last night at dinner I told my family that I was g Last night at dinner I told my family that I was going to have to take a break from social media. I had finally hit my limit of crazy when it comes to the discussion of our local high school reopening. While I realize there is no easy path to making this happen, it must. The reasons for not opening no longer make any sense to me.⁣
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As I was on my soapbox at the dinner table, I watched my daughter Annie’s body language completely change. (She's pictured here in this photo with her brother Leo.) When I asked her what was up, she said that no one has really asked her what she thinks of the high school’s current learning environment. So I asked Annie if she would be up for sharing her thoughts about the current status of LFHS--and she was--and I've captured them in today's blog post. ⁣
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Please know, I just share Annie’s answers in the hopes of shining a light on another perspective when it comes to reopening our schools. Our family LOVES Lake Forest High School. Annie is our fourth child to attend there. My husband and I took a leap from the Catholic education we grew up in to send our kids to the public school and our expectations have been exceeded every step of the way until this last year. The pandemic caught us all off guard, and grace must be given for that. But it’s time to figure this out. ⁣
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With that said, please click on the link in my bio to read Annie's thoughts.❤️
Friends, it's been a doozy of a couple of days. Ca Friends, it's been a doozy of a couple of days. Car troubles, computer problems, even my oven decided to give me a run for my money. But we're back at it today, tackling those to-dos, and feeling grateful for the heatwave! ☀️☀️☀️⁣
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How's your week going?⁣
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