This is a pasta that came from my brother in law Pasquale. He brought it home with him from Italy, and we love it! It is a really easy fun thing to make especially in the summer.
Ingredients:
1 lb spiral pasta (we use wheat but whatever floats your boat)
1 loaf fresh mozzarella (you can find 2 loafs at costco or you can usually find it near the deli in the grocery store)
4 medium roma tomatoes
2 cans black olives
olive oil
salt
Directions:
Boil pasta, while pasta is boiling dice the mozz and tomatoes and put in a large mixing bowl. Add olives (whole), then add pasta once cooked to desired softness and drained (if still hot run cold water over so it won't melt the mozz). Lightly coat with olive oil and then salt to taste (the salt brings out the taste in the mozz and the tomatoes so don't be stingy!)
All of the amounts of these ingredients can be varied, like less olives if you have olive dislikers in your fam or more mozz or whatever I just try to put an even amount of everything in.
I try to make lots so there are leftovers cuz its yummy that way too!
Enjoy!
27 June 2010
26 June 2010
Feta Sun-Dried Tomato Turkey Burger Sliders
Recipe source: picky-palate.com
I always trust Picky Palate to come through. She is always posting yummy recipes, and I love this one. They were so cute, too. I found mini hamburger buns at my grocery store, so hopefully they are anywhere. We paired these little sliders with oven roasted corn on the cob. Tis the season!
I learned a great tip for shaping burgers from savorysweetlife.com (one of my favorite sites!). Find a jar lid that is slightly larger than your hamburger bun. Lay a sheet of plastic wrap over it, then press the meat right into the lid. Pop it out and you have a perfectly shaped burger. Also, press down and make an indentation in the middle to keep it from getting really thick in the middle. For these little sliders, the lid to my mayo jar was the perfect size. A quarter cup of the burger mix was just the right amount.
2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patties and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll.
I always trust Picky Palate to come through. She is always posting yummy recipes, and I love this one. They were so cute, too. I found mini hamburger buns at my grocery store, so hopefully they are anywhere. We paired these little sliders with oven roasted corn on the cob. Tis the season!
I learned a great tip for shaping burgers from savorysweetlife.com (one of my favorite sites!). Find a jar lid that is slightly larger than your hamburger bun. Lay a sheet of plastic wrap over it, then press the meat right into the lid. Pop it out and you have a perfectly shaped burger. Also, press down and make an indentation in the middle to keep it from getting really thick in the middle. For these little sliders, the lid to my mayo jar was the perfect size. A quarter cup of the burger mix was just the right amount.
2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patties and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll.
20 June 2010
Milky Way Cake
Recipe source: Sunday Baker @ comeandpeek.blogspot.com
I made this cake to go along with Russell's birthday dinner. It was so, SO good. Beware, though. This cake is pretty sweet. I had no problem though, as I could eat a bag of sugar and be fine. Just kidding, but seriously, this cake was delicious. We paired it with Heath bar flavored ice cream... YUM!
Milky Way Cake
1 bag Milky Way mini candy bars (you'll need 2 bags total if you make the icing below)
2-1/2 c. all-purpose flour
1 stick butter (real)
1 c. finely chopped walnuts
1/2 t. baking soda
2 c. granulated sugar
4 large eggs
1 c. buttermilk
1-1/2 t. pure vanilla extract
Icing
20 Milky Way mini candy bars
1 stick butter
1 c. powdered sugar (may need more)
1-3 T. milk
For the cake:
On low heat, melt the stick of butter with the candy bars (the entire bag). Melt them slowly or the butter will boil and scorch the chocolate. Melt it until all of the nougat from the candy bar is melted and it's smooth and creamy (use a whisk). Set aside for a few minutes to cool a bit.
Mix together the flour, soda, and walnuts; set aside. In a mixer, beat eggs well. Beat in the sugar. Slowly add the flour mixture until well combined. Add the buttermilk and vanilla, mixing well. Fold in the candy bar mixture and pour into a greased/floured bundt pan or 2 round pans. Bake on middle rack at 325 degrees for about an hour, checking with a toothpick for doneness. Cool completely.
For the icing:
Melt the candy bars and butter over low heat. Pour into mixer bowl and slowly beat in the powdered sugar and milk, adding more powdered sugar if you want it thicker, more milk if you want it creamier. Pour the icing over the cooled cake and add any remaining cut-up candy bars over the top.
I made this cake to go along with Russell's birthday dinner. It was so, SO good. Beware, though. This cake is pretty sweet. I had no problem though, as I could eat a bag of sugar and be fine. Just kidding, but seriously, this cake was delicious. We paired it with Heath bar flavored ice cream... YUM!
Milky Way Cake
1 bag Milky Way mini candy bars (you'll need 2 bags total if you make the icing below)
2-1/2 c. all-purpose flour
1 stick butter (real)
1 c. finely chopped walnuts
1/2 t. baking soda
2 c. granulated sugar
4 large eggs
1 c. buttermilk
1-1/2 t. pure vanilla extract
Icing
20 Milky Way mini candy bars
1 stick butter
1 c. powdered sugar (may need more)
1-3 T. milk
For the cake:
On low heat, melt the stick of butter with the candy bars (the entire bag). Melt them slowly or the butter will boil and scorch the chocolate. Melt it until all of the nougat from the candy bar is melted and it's smooth and creamy (use a whisk). Set aside for a few minutes to cool a bit.
Mix together the flour, soda, and walnuts; set aside. In a mixer, beat eggs well. Beat in the sugar. Slowly add the flour mixture until well combined. Add the buttermilk and vanilla, mixing well. Fold in the candy bar mixture and pour into a greased/floured bundt pan or 2 round pans. Bake on middle rack at 325 degrees for about an hour, checking with a toothpick for doneness. Cool completely.
For the icing:
Melt the candy bars and butter over low heat. Pour into mixer bowl and slowly beat in the powdered sugar and milk, adding more powdered sugar if you want it thicker, more milk if you want it creamier. Pour the icing over the cooled cake and add any remaining cut-up candy bars over the top.
16 June 2010
White Chicken Enchiladas
These are definitely not a regular on our menu. Once you glance through the line-up of ingredients, you'll understand why! But occasionally we splurge. Like for birthdays! Russell requested these for his birthday dinner. We had coconut cilantro rice to go along with these babies (minus the cilantro for the kiddos).
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
14 June 2010
Just like Carrabbas Chicken Bryan
Recipe source: thepioneerwoman.com/tasty-kitchen
Okay, so I've never had Chicken Bryan at Carrabbas. This was just the title of recipe given, but I can say that this was dang good. Make this. You won't be sorry!
FOR SAUCE
2 Tablespoons Butter
1 Tablespoon Finely Chopped Garlic
1 Tablespoon Finely Chopped Yellow Onion
½ cups Chicken Broth
¼ cups Freshly Squeezed Lemon Juice (I did not use fresh.)
10 Tablespoons Unsalted Butter, Cut Into Small Pieces (if you use salted, be sure to leave the rest of the salt out, or else it will be TOO salty!)
1-½ cup Finely Sliced Sun-dried Tomatoes
¼ cups Chopped Fresh Basil
½ teaspoons Kosher Salt
½ teaspoons White Pepper
_____
FOR CHICKEN:
6 whole Chicken Breasts
1 Tablespoon To 2 Tbsp Extra Virgin Olive Oil
½ teaspoons Salt
½ teaspoons Black Pepper
8 ounces, weight Goat Cheese, Softened To Room Temperature (I found this over by the deli, where you can get specialty cheeses.)
For the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.
Add chicken broth and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
For the chicken:
Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Okay, so I've never had Chicken Bryan at Carrabbas. This was just the title of recipe given, but I can say that this was dang good. Make this. You won't be sorry!
FOR SAUCE
2 Tablespoons Butter
1 Tablespoon Finely Chopped Garlic
1 Tablespoon Finely Chopped Yellow Onion
½ cups Chicken Broth
¼ cups Freshly Squeezed Lemon Juice (I did not use fresh.)
10 Tablespoons Unsalted Butter, Cut Into Small Pieces (if you use salted, be sure to leave the rest of the salt out, or else it will be TOO salty!)
1-½ cup Finely Sliced Sun-dried Tomatoes
¼ cups Chopped Fresh Basil
½ teaspoons Kosher Salt
½ teaspoons White Pepper
_____
FOR CHICKEN:
6 whole Chicken Breasts
1 Tablespoon To 2 Tbsp Extra Virgin Olive Oil
½ teaspoons Salt
½ teaspoons Black Pepper
8 ounces, weight Goat Cheese, Softened To Room Temperature (I found this over by the deli, where you can get specialty cheeses.)
For the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.
Add chicken broth and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
For the chicken:
Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
12 June 2010
Peanut Butter and Maple Granola
Recipe source: cookingwithkrista.blogspot.com
I am not a big fan of oatmeal, but I do like things that have oats in them. I've stumbled across granola, and I really love it. I eat it my smoothie that I have every day, and now I love having it with yogurt and a banana for breakfast or a snack, too. Russell and the kids like it with yogurt also, but they like eating it as cereal, as well. I really like Special K's new granola they just put out. However, typically granola can be pretty spendy. I have been interested in making it so I wouldn't have to buy it, but the recipes I've seen either have a ton of ingredients or they have ingredients I don't want to use, like wheat germ or something. This recipe came up in my google reader, and I immediately saved it to try. I'm so glad I did. We all LOVE it.
The recipe says to use regular ol' peanut butter, which would be GREAT, but my grocery store has cinnamon raisin peanut butter. I thought it would be yummy, and it was! The same brand also has a white chocolate peanut butter and a dark chocolate peanut butter that you can bet I will be trying soon in this recipe! Also, the recipe makes quite a bit, so you don't have to make it very often.
6 cups rolled oats (not quick-cooking or instant)
2 cups chopped nuts (I used chopped pecans)
1 teaspoon ground cinnamon, or to taste
Dash salt
1 cup maple syrup
1/2 cup peanut butter
Preheat the oven to 300F. (I ended up having to raise the temp to 350 towards the end, because it was taking too long to cook.) Put a 9x13 inch roasting pan (you will need one with high sides) over medium-low heat (put the pan over 2 burners if it's convenient). Add the oats and cook, stirring occasionally, until they begin to change color and become fragrant, 3 to 5 minutes. Add the nuts and continue to cook, stirring frequently, for 2 minutes. Add the cinnamon, salt and maple syrup, 1/2 cup peanut butter and put in the oven. Bake for 20 minutes, stirring once or twice so the peanut butter doesn't burn.
Cool on a rack, continuing to stir once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
I am not a big fan of oatmeal, but I do like things that have oats in them. I've stumbled across granola, and I really love it. I eat it my smoothie that I have every day, and now I love having it with yogurt and a banana for breakfast or a snack, too. Russell and the kids like it with yogurt also, but they like eating it as cereal, as well. I really like Special K's new granola they just put out. However, typically granola can be pretty spendy. I have been interested in making it so I wouldn't have to buy it, but the recipes I've seen either have a ton of ingredients or they have ingredients I don't want to use, like wheat germ or something. This recipe came up in my google reader, and I immediately saved it to try. I'm so glad I did. We all LOVE it.
The recipe says to use regular ol' peanut butter, which would be GREAT, but my grocery store has cinnamon raisin peanut butter. I thought it would be yummy, and it was! The same brand also has a white chocolate peanut butter and a dark chocolate peanut butter that you can bet I will be trying soon in this recipe! Also, the recipe makes quite a bit, so you don't have to make it very often.
6 cups rolled oats (not quick-cooking or instant)
2 cups chopped nuts (I used chopped pecans)
1 teaspoon ground cinnamon, or to taste
Dash salt
1 cup maple syrup
1/2 cup peanut butter
Preheat the oven to 300F. (I ended up having to raise the temp to 350 towards the end, because it was taking too long to cook.) Put a 9x13 inch roasting pan (you will need one with high sides) over medium-low heat (put the pan over 2 burners if it's convenient). Add the oats and cook, stirring occasionally, until they begin to change color and become fragrant, 3 to 5 minutes. Add the nuts and continue to cook, stirring frequently, for 2 minutes. Add the cinnamon, salt and maple syrup, 1/2 cup peanut butter and put in the oven. Bake for 20 minutes, stirring once or twice so the peanut butter doesn't burn.
Cool on a rack, continuing to stir once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
10 June 2010
White Velvet Sugar Cookies
Recipe source: melskitchencafe.com
This is my very favorite sugar cookie recipe. It is so delicious. Delicious enough to eat without frosting, although so, so good with frosting, too. :-)
One other thing: My best friend when baking is parchment paper. Lay some down on your cookie sheet, and you will always be able to get your cookies off easily!
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 1/2 - 4 ¾ cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
This is my very favorite sugar cookie recipe. It is so delicious. Delicious enough to eat without frosting, although so, so good with frosting, too. :-)
One other thing: My best friend when baking is parchment paper. Lay some down on your cookie sheet, and you will always be able to get your cookies off easily!
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 1/2 - 4 ¾ cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
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