Greek Chicken Pasta Salad

I almost hate to say this, but I am tired (for now) of Mexican food.  I felt like I needed to lighten up dinner tonight so I came up with this.

Salad
3 Grilled Boneless Skinless Chicken Breasts, seasoned with salt and pepper and cut into bite size pieces
1 pint of cherry tomatoes, cut in half
1 medium cucumber, quartered lengthwise, seeded and cut into 1/4 slice
1/2 cup pitted Kalamata olives halved
1/2 a medium red onion cut into small dice
1 cup coarsely crumbled feta
(you can also add chopped artichoke hearts and pepperoncinis)

For the pasta
1 pound of Penne

Dressing
1/3 cup extra virgin olive oil
1/4 cup lemon juice (used my Nellie and Joes)
2 tsp dried Oregano
1 tsp kosher or sea salt
1/2 tsp fresh black pepper
1/4 tsp garlic powder
1/2 tsp sugar
zest of one lemon

Cook pasta according to package directions.

Meanwhile, whisk together the dressing ingredients and set aside.

When pasta is done, drain well and rinse with cold water.  Drain well again.

Add all the ingredients in a large bowl and mix well.  Serve immediately or let it chill in the fridge. 

Sharing this recipe here:

Melt in your Mouth Monday #14

Seaside Simplicity, Wanted Salads

Lemon Tart (from the Joy of Baking)

When you need a go to recipe, I find myself going to the Joy of Baking.  This time I made the Lemon Tart.

Preheat your oven to 425.

For the crust:

1 cup  all purpose flour

1/3 cup powdered sugar

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

Spray with a nonstick vegetable cooking spray, a 9 inch tart pan with a removable bottom. 

In a food processor, place the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your hands and finger tips, evenly press the pastry onto the bottom and up the sides of the pan. Dock the bottom of the crust with a fork. Cover and chill the crust in the freezer for about 15 minutes.

After the chill time is done, place the tart pan on a cookie sheet and bake for approximately 13 to 15 minutes until light golden brown.  I like mine a little more brown so I let it go the full 15 minutes.

Let the tart cool completely on a wire wrack.

Now preheat your oven to 350.

For the filling

5 ounces cream cheese, room temperature.

1/2 cup sugar

1/2 cup  fresh lemon juice (I just used my Nellie and Joe's Lemon juice)

2 large eggs, room temperature

Zest of one lemon

To make the filling in your food processor place the cream cheese and pulse until smooth. Add sugar and pulse until well combined. Add eggs, one at a time, and process until well combined. Add remaining ingredients and process until well smooth and creamy. Pour filling into your prebaked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool.  When cool enough to touch place in the fridge for an hour.

To make the homemade whipped cream, place your mixer bowl and whisk attachment in the freezer for about 10 minutes.

When the bowl and whisk are very cold, add 1/2 cup of heavy whipping cream and 1 tbs powdered sugar and whisk until soft peaks form.

You can either smooth on the whipped cream, or use a pasty bag with a star tip.  Miss V wanted to decorate so I let her have some fun.

Sharing this recipe here:
Tempt My Tummy Tuesday
Joy of Desserts

Versatile Blogger Award

Woo Hoo!  I received a Versatile Blogger Award, from O.C.F. Obsessed Cookbook Fanatic, thank you so much!

Now the rules: (save the picture to your computer, please no hotlinking)

Thank the person who gave you the award and link back to them in your post.
Tell us seven things about yourself.



1.  I am addicted to sprinkles!  (like you didn't already know that)
2.  I used to teach at Young Chefs Academy, until it closed.  It is a really great concept.
3.  I love Pekingese
4.  I love that my daughter, aka Miss V loves to cook and especially share her goodies
5.  I love Disney World and my favorite character is Goofy!
6.  I am not a fan of mushrooms....at all!  Bleck!
7.  When I first met my husband...I acted like I didn't know how to cook.

Award five recently discovered new bloggers (well they aren't new, but I love following them)

Making Memories....One fun thing after another
Blessed with Grace
Butter and Oven Mitts
Diary of a Recipe Addict
Food, Life and General Craziness

So please take a few minutes and check them out!

Dijon Chicken Sandwich

Last night I made Dijon Chicken Sandwiches with Miss V's first red tomato!

3 or 4 boneless skinless chicken breast
1/3 cup of Lea & Perrins Marinade for Chicken
2 tbs good Dijon mustard
Salt & Pepper

one large tomato, sliced
spinach
4 or 5 slices of swiss cheese
Sandwich Rolls

Mix the Lea & Perrins, dijon mustard, salt and pepper in a bowl.

Brush some of the mix onto your chicken breast and place on a hot grill.  Grill 5 to 6 minutes basting with the sauce.  Flip and grill another 5 to 6 minutes and baste every minute.  Flip again and place 1 1/2 slices swiss cheese on each chicken breast, close grill and let the cheese melt.

When done grilling place on a plate and let it rest for a few minutes.

You may also toast your rolls.

To assemble sandwich, place one chicken breast (or half a chicken breast) on the bottom of the roll.  Add as much spinach as you would like and one or two slices of tomato.

Enjoy!

National Truffle Day!

In honor of National Truffle Day, Miss V (aka Master Chef Victoria) and I made truffles this evening.  I found the recipe earlier in her YCA Binder.

Chocolate Covered Truffles

10 oz semi sweet chocolate squares, divided
4 oz cream cheese, softened
Garnish:  Sprinkles or chopped nuts

Melt 4 oz chocolate squares in the microwave for 1 minute.  Stir and then heat for another 30 seconds.  Stir until completely melted.

Beat cream cheese with an electric mixer until creamy.  Stir in melted chocolate and combine until smooth.

Place the mixture into an 8x8 baking pan and chill in the freezer for 10 minutes.

Shape into 1 inch balls with a small cookie scoop;  place on wax paper and chill in the freezer for another 15 to 20 minutes.

Melt 6 oz chocolate squares in the microwave as directed in the 1st step.  Using a fork, dip each ball into the chocolate to coat and place on wax paper to set.

Garnish with sprinkles or chopped nuts if desired.  Makes 16 truffles.

Happy National Truffle Day!!!

Real Italian Food....how we have missed you.....

One of the biggest drawbacks about living in the south, is the lack of "real" Italian food.   Anyway a few years ago we went to Angelo's Italian Market in Venice.  When we first walked in it smelled heavenly!

Fast forward to a few weeks ago at a church function they had pizza from Angelo's.  It seriously tasted like home, aka Massachusetts.  It was so thin and crispy and the toppings were so fresh!  Someone told us that they now have a cafe at night and you can sit and eat dinner!

Last Friday was our anniversary and I just wanted real pizza.  So we went to Angelo's.  We didn't know that you needed reservations, but luckily they had a table.  Whew...

We shared a real antipasti and Miss V decided that we needed to get their Americana pizza:  Pepperoni, bacon and sausage.  Oh and had a loaf of bread with Italian Butter...Oh it was wonderful.

There even was a little older gentleman playing the accordian and singing.  We were to stuffed for dessert so we bought a couple of cannolis to bring home.

We had a very wonderful and yummy anniversary. 

Philly Cooking Cream

I keep hearing and seeing commercials about Philly Cooking Cream.  Well yesterday I picked up a tub of the Italian Cheese & Herb.

I didn't go by any sort of recipe last night, I just threw something together and totally forgot to take a picture of it.

2 boneless skinless chicken breasts, cut into cubes
1 tub of Philly Italian Cheese & Herb Cooking Cream.
1/2 bag of Baby Spinach
Salt, Pepper and Olive Oil

Season the chicken with salt and pepper and saute' in olive oil over medium high until browned and no longer pink in the center.

Add the tub of Philly Italian Cheese & Herb Cooking Cream and stir until hot until hot and bubbly.  Turn the heat down to low and add 1/2 a bag of Baby Spinach and cover.

Let the spinach wilt down for a few minutes.

I served this with baked potatoes.

Overall it was pretty good.  The sauce tasted fantastic on the potatoes.  I think it would go very well over pasta. 

One of my favorite blogs...

One of my favorite blogs, Make Ahead Meals for Busy Moms, is having a giveaway by George Duran, I loved him on Ham On The Street.

I love mexican food and Cinco de Mayo, but sadly won't be having a fiesta this year since it is the middle of the week and my husband has to pick up our son at college. 

I wonder if it would be ok to have a fiesta for Mother's day instead?  That sounds pretty good to me...

New Facebok Page

Good morning everyone!

I just wanted to share some exciting news....I now have a Facebook page just for my foodie blog.  Come on over and take a peek.  I am slowly adding pictures with links to the recipes.

The "like" box is on the left side of my blog.

Thanks and have a wonderful day!

Hearty Ham and Pear Panini

This little recipe came from Facebook via Betty Crocker.  I knew that I would have to try it!  I was going to wait until I could make some focaccia, but I just couldn't wait.  I had little sandwich rolls in the fridge that would work.

2 tablespoons yellow mustard

1/2 loaf focaccia bread (13 to 15 inches long), cut in half horizontally  (used mini sandwich rolls)
8 slices (2 oz each) ham (used left over Easter ham)
1 medium pear, peeled, thinly sliced  (used 1 Bosc)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon olive oil or vegetable oil

Heat closed contact grill 5 minutes.  (aka in our house...George Forman grill)

Spread mustard on bottom half of bread; layer with ham, pear and cheese. Cover with top half of bread. Lightly brush top of bread with oil. Cut sandwich into fourths.

When grill is heated, place sandwiches on grill. Close grill; grill 4 to 6 minutes or until cheese is melted and bread is golden brown.

They were super yummy and I am calling them Teeny Paninis! 

Tangerine Glazed Ham, Carrots and Spinach and Pear Salad

This year I made Tyler Florence's Tangerine Glazed Ham for Easter Dinner and took pictures of it.  Woo Hoo!

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette


2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
1/2 English Cucumber sliced
1/2 cup of dried Cranberries
1/4 cup of roasted salted Sunflower Seeds
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Asiago cheese


Combine salad ingredients in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

 
Hope everyone had a wonderful Easter!

Woops!

Yesterday at Walmart, I realized I forgot to buy an egg dying kit.  We couldn't find them anywhere and when we asked someone she pointed us to a certain aisle and said they only had the sports kits left.  Hmm....we looked and they were sold out!  I looked at Miss V and she didn't look very happy so I said we could try another store.

Well in the check out line I had a great thought!  I have tons of pretty gel food coloring, I bet we would just make up our own!  Miss V perked up at that thought.

When we got home I boiled up the eggs and let them cool.  She picked through my bin of Wilton and Americolor food gels.

She picked Wilton pink, Wilton Golden Yellow, Wilton Leaf Green, Wilton Royal Blue and Americolor Electric Purple.

So I mixed up about 1/2 cup of hot water in each glass, 2 tsp of white vinegar and the food color.

It was fun experimenting with the colors and how long to leave them in each glass. 

Here is an example of the blue eggs.  One she left in for only a minute and the other she left in for a couple minutes.

Ha!  No more buying overpriced kits for us!

Peep Bunny Cupcakes

I made these cute little cupcakes today for our neighborhood Easter Egg Hunt.

You will need:
2 packages of Bunny Peeps
Jelly Beans, we used Jolly Rancher Fruit Smoothie Jelly Beans
24 of your favorite cupcakes (had to have Victoria's Favorite, Rainbow Chip aka Funfetti)
2 cans of white frosting
Leaf Green Gel food dye  (you could get really festive and use pink, yellow or purple)
Disposable piping bag
Wilton Tip #233
Toothpicks

Make and cool your cupcakes.

In a stand mixer add the two cans of white frosting and a bit of gel food coloring until you reach a nice grassy color.

Fit your disposable piping bag with the tip and fill with the green frosting.

You do not need to be neat when piping on the frosting.  You want it to look like the Easter Basket Grass.  Make sure you put a good amount on each cupcake.

Gently place one toothpick through the bottom of the Bunny Peep and leave an inch or so out.  Place your Peep on the cupcake and the toothpick will help the Bunny to stay upright.

Decorate all around the bunny with the jelly beans.

Enjoy!  I hope you all have a wonderful Easter tomorrow!

Resurrection Cookies 2010

Last year Miss V and I made Resurrection cookies.  She asked me the other day if we could make them again this year.  I think we should. 

The pictures below are from last year and her face has been blurred out for her own online safety.  For the bible verses we use the King James Version.  I like to use the site Bible Gateway.

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a ziploc bag
1 wooden spoon
Painter's tape

This step is super important!  These are to be made the evening before Easter. Preheat oven to 300F.

Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers.

Read: John 19:1-3

¹ Then Pilate took Jesus and had him flogged. ² The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe ³ and went up to him again and again, saying, “Hail, king of the Jews!” And they slapped him in the face.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink.

Read: John 19:28-30

28 After this, Jesus, knowing[a] that all things were now accomplished, that the Scripture might be fulfilled, said, “I thirst!” 29 Now a vessel full of sour wine was sitting there; and they filled a sponge with sour wine, put it on hyssop, and put it to His mouth. 30 So when Jesus had received the sour wine, He said, “It is finished!” And bowing His head, He gave up His spirit.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.

Read: John 10:10 - 11.

10 The thief does not come except to steal, and to kill, and to destroy. I have come that they may have life, and that they may have it more abundantly. 11 “I am the good shepherd. The good shepherd gives His life for the sheep.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read: Luke 23:27

27 And a great multitude of the people followed Him, and women who also mourned and lamented Him.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read: Psalm 34:8 and John 3:16

8 Oh, taste and see that the LORD is good; Blessed is the man who trusts in Him!

16 For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read: Isaiah 1:18 and John 3:1-3

18 “ Come now, and let us reason together,” Says the LORD, “ Though your sins are like scarlet, They shall be as white as snow; Though they are red like crimson, They shall be as wool.

The New Birth
1 There was a man of the Pharisees named Nicodemus, a ruler of the Jews. 2 This man came to Jesus by night and said to Him, “Rabbi, we know that You are a teacher come from God; for no one can do these signs that You do unless God is with him.”  3 Jesus answered and said to him, “Most assuredly, I say to you, unless one is born again, he cannot see the kingdom of God.”

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read: Matthew 27:57-60

⁵⁷ Now when evening had come, there came a rich man from Arimathea, named Joseph, who himself had also become a disciple of Jesus. ⁵⁸ This man went to Pilate and asked for the body of Jesus. Then Pilate commanded the body to be given to him. ⁵⁹ When Joseph had taken the body, he wrapped it in a clean linen cloth, ⁶⁰ and laid it in his new tomb which he had hewn out of the rock; and he rolled a large stone against the door of the tomb, and departed.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed.

Read: Matthew 27:65-66

65 Pilate said to them, “You have a guard; go your way, make it as secure as you know how.” 66 So they went and made the tomb secure, sealing the stone and setting the guard.

Explain that they may feel sad to leave the cookies in the oven overnight.Jesus' followers were in despair when the tomb was sealed.

Read: John 16:20 and 22

20 Most assuredly, I say to you that you will weep and lament, but the world will rejoice; and you will be sorrowful, but your sorrow will be turned into joy.  22 Therefore you now have sorrow; but I will see you again and your heart will rejoice, and your joy no one will take from you.


Now....go to bed........

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty.

Read: Matthew 28:1-9

He Is Risen


1 Now after the Sabbath, as the first day of the week began to dawn, Mary Magdalene and the other Mary came to see the tomb. 2 And behold, there was a great earthquake; for an angel of the Lord descended from heaven, and came and rolled back the stone from the door,[a] and sat on it. 3 His countenance was like lightning, and his clothing as white as snow. 4 And the guards shook for fear of him, and became like dead men. 

5 But the angel answered and said to the women, “Do not be afraid, for I know that you seek Jesus who was crucified. 6 He is not here; for He is risen, as He said. Come, see the place where the Lord lay. 7 And go quickly and tell His disciples that He is risen from the dead, and indeed He is going before you into Galilee; there you will see Him. Behold, I have told you.”

8 So they went out quickly from the tomb with fear and great joy, and ran to bring His disciples word.

9 And as they went to tell His disciples, behold, Jesus met them, saying, “Rejoice!” So they came and held Him by the feet and worshiped Him.

Sharing here:

Melt In Your Mouth Monday #9

Tempt my Tummy Tuesday