Saturday, August 20, 2011

Greek Style Pasta with Chicken


You will need:

1 lb. of uncooked pasta
3 Tbs. of extra virgin olive oil
1 red onion, chopped
2 cloves of garlic, minced
1 lb. of boneless skinless chicken breasts, cut into 1 inch cubes
Salt and Pepper to taste
Pinch of red pepper flakes
3 Tbs. of fresh oregano, chopped
3 Tbs. of fresh parsley, chopped
1 pint of cherry tomatoes, cut in half
1 14 oz. can of marinated artichoke hearts, drained and chopped
1/2 cup of crumbled feta
1/4 cup of fresh lemon juice
1/2 cup of pitted Kalamat olives, sliced

Bring a large pot of salted water to a boil. Add the pasta and follow the instructions on the pasta box; drain.
In a large skillet over medium-high heat add the olive oil, onion and garlic. Cook for about 2-3 minutes. Add the chicken, salt and peppers. Cook until chicken is no longer pink and the juices run clear. Add the oregano, parsley, tomatoes, artichoke hearts, feta and fresh lemon juice. Cook for another 8 minutes. Remove from the heat and add the olives and toss gently. Add the pasta to the skillet and toss all together. Hope you enjoy!

Friday, August 19, 2011

Stuffed Zucchini


You will need:
3 Tbs. of extra virgin olive oil
1 red bell pepper, chopped
1 medium onion, chopped
2 slices of bacon, chopped
1 lb. of ground turkey
salt and pepper to taste
1 tsp. of poultry seasoning
1/4 cup of red wine
1 1/2 cups of country style (Pepperidge Farms) stuffing
1/4 cup of grated parmesan cheese
1 cup of monterey jack cheese, shredded
1/4 cup of chopped parsley
4 zucchinis, each cut in half lengthwise

Preheat the oven to 350 degrees Farenheit.
In a skillet, add olive oil, red bell pepper, onion, bacon and turkey. Add salt and pepper and poultry seasoning. Cook until the turkey is no longer pink. Add the wine and cook for 5 more minutes.  Add the stuffing and cheeses. Remove the pulp from the zucchinis, making boats. Place the zucchinis in a baking dish. Spoon the stuffing into each of the zucchini halves. Cover with foil and bake for about 15 minutes. Uncover and bake for another 5 to 10 minutes or until golden brown.

Wednesday, August 17, 2011

Panko Crusted Fresh Cod


You will need:

2 lbs. of fresh cod fillets
Salt and Pepper
2 eggs
3 Tbs. of hot sauce (this doesn't make the fish spicy, just gives the fish a nice tang)
1 cup of panko crumbs
1/4 cup of grated parmesan cheese
1 Tbs. of onion powder
2 tsp. of dried dill
2 Tbs. of extra virgin olive oil

Preheat the oven to 450 degrees Farenheit.
Season your cod fillets on both sides with salt and pepper. In a shallow dish beat the eggs and the hot sauce together. In another shallow dish, add the panko, parmesan cheese, onion powder and dried dill. Mix with a fork to combine. Pour the olive oil into a 13x9 inch baking dish, coating the bottom of the dish. Place your cod fillets in the egg wash and then dredge with the panko crumb mixture. Place the fish in the baking dish. Turn cod to coat with the olive oil. Bake for about 8-10 minutes. Squeeze a little lemon juice over the cod before serving. Bon Appetit!

Tuesday, August 16, 2011

Sweet and Spicy Chicken Kabobs


This is a great summer recipe! The sweetness with the spiciness is delicious.
You will need:

1/4 cup of canola oil
1/3 cup of honey
3 Tbs. of chili garlic sauce (you can find this in your oriental aisle of your grocery section)
1 garlic clove, minced
1/3 cup of low sodium soy sauce
8 boneless skinless chicken breast halves, cut into 1 inch cubes
4 large red onions, cut into 2 inch pieces
1 pineapple, cored and cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
1 yellow bell pepper, cut inot 2 inch pieces
Wooden skewers that have been soaked in water for at least 1 hour

In a large bowl whisk together the oil, honey, chili garlic sauce, garlic and soy sauce. Reserve a small amount of the marinade for basting the kabobs later (about 1/4 cup). Place the chicken, onions and peppers in the marinade. Marinate in the refrigerator for at least 1 hour or overnight. Preheat the grill to high heat. Drain the marinade from the chicken, peppers and onions. Skewer the chicken, peppers, onions and pineapple alternately. Spray the grill rack with nonstick grilling spray or just use some canola oil on a towel. Place the kabobs on the grill and grill for 6 to 7 minutes, basting once half way through grilling. Turn the kabob over and repeat the process. Hope you enjoy!!

Monday, August 15, 2011

Barbecue Chicken Pizza


I love getting in the kitchen with my kids and creating some pizza masterpieces. They love to make their own personal sized pizzas with their favorite toppings. I purchased a pizza stone and what a difference it makes in the crust. Just purchase some pizza dough from your local grocery store or stop by a pizza place and ask them if you can purchase some pizza dough. Get into your kitchen and have some fun making this pizza!
You will need:

Pizza dough
3 Tbs. of garlic infused olive oil
1/2 cup of your favorite barbecue sauce
1 cup of grilled chicken breast, diced
1/2 cup of cooked crisp bacon, chopped
1/2 cup chopped green pepper
1/3 cup of thinly sliced red onion
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded monterey jack cheese

Preheat oven to 450 degrees Farenheit.
Roll out your pizza dough with a rolling pin to a 12 inch circle. Place on a pizza stone. If you don't have a pizza stone just place in a pizza baking pan. With a pastry brush, brush on the garlic infused olive oil. Bake in the oven for 8 minutes. Remove from the oven and spread the barbecue sauce on the crust leaving about a 1/2 inch space from the edges. Place your grilled chicken and bacon over the barbecue sauce. Spreading them apart evenly. Add the green pepper and the onion. Sprinkle the cheeses over the top. Bake for 10 to 12 minutes or until cheese is melted. Garnish with chopped parsley, if desired. Serve with a nice green salad. Enjoy!

Sunday, August 14, 2011

Linguica Quiche with a Hash Brown Crust


I came up with this recipe one day after realizing I didn't have any bacon or pie crust. I looked in the fridge and found linguica and figured, hmmm everything is better with linguica, LOL!! Then I looked in the freezer and found some hash brown patties and asked myself why not? Turned out to be one of my families favorites. It goes to show you that some mishaps end up being DELICIOUS!! You will need:

2 Tbs. of extra virgin olive oil
1/2 lb. of linguica, chopped
1 medium onion, chopped
3 Tbs. of chopped parsley
5 eggs
1 cup of milk
salt and pepper to taste
6 frozen hash brown patties, defrosted
1 cup of shredded monterey jack cheese

Preheat oven to 425 degrees Farenheit.
In a skillet over medium-high heat, add the olive oil. Then, add the linguica and chopped onion. Cook for about 8 minutes, or until the linguica is a little browned and the onions are translucent. Add the parsley and cook for another minute. In a large bowl, beat the eggs, salt and pepper. Add the milk and beat until combined. Add the linguica mixture. In a 9 inch pie dish, line the bottom with torn up pieces of the hash brown patties. Press down to create a crust. Pour the linguica and egg mixture over the hash brown patties. Sprinkle the monterey jack cheese all over the top. Bake for 10 minutes and then reduce heat to 350 degrees Farenheit. Bake for another 20 minutes or until firm. Serve this with a nice green salad. Enjoy!