GREEK PASTA SALAD

 GREEK PASTA SALAD

Dressing:

·        1/3 cup olive oil

·        1/2 cup red wine vinegar

·        2 tablespoons fresh lemon juice

·        1 teaspoon honey

·        2 cloves garlic, finely minced

·        1/2 teaspoon dried oregano

·        1/4 teaspoon salt (use more if using coarse, kosher salt)

·        1/4 teaspoon dried parsley

·        1/4 teaspoon dried dill

Salad:

·        12 to 16 ounces tube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)

·        1 cup halved cherry or grape tomatoes

·        1 cup diced cucumbers (about 1 small English cucumber)

·        1 cup olives, sliced or halved (6-ounce can, drained)

·        1 cup sweet corn kernels (fresh or frozen - thaw and pat dry if frozen)

·        1/2 to 1 cup crumbled feta cheese

·        1/4 to 1/2 cup finely diced red onion

 

INSTRUCTIONS 

1.                For the dressing, whisk together all the ingredients (or shake in a jar) until well-combined. Set aside.

2.      For the pasta, cook in a pot of boiling, lightly salted water until al dente, according to package directions. Drain. Rinse with cold water.

3.      While the pasta cooks, start chopping ingredients for the salad.

4.      Combine the pasta with all the other salad ingredients (can save feta to add last, if you want). Whisk the dressing to recombine and drizzle over the salad. Toss well.

5.      Garnish with a bit more crumbled feta and fresh parsley, if desired. Serve. (If the salad has sat for a while, give it a good stir, getting the dressing up from the bottom to recombine with the salad ingredients.)

 

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

 

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

Ingredients

• 4 Ripe Peaches, Cut in Half

• 3 Tbsp. Olive Oil

• 3 Tbsp. Honey

• 1 tsp. Cinnamon

Cinnamon Drizzle Ingredients

• 4Tbsp. Butter, Melted

• 1 Cup Powdered Sugar

• 1 tsp. Vanilla Extract

• ½ tsp. Cinnamon

Instructions

1. Start by preparing your glaze: Mix all ingredients for the glaze in a small bowl and set aside.

2. In a small bowl combine Olive Oil, Honey and Cinnamon

3. Brush Open Halves of Peaches with Cinnamon Honey Mixture

4. Heat Grill to 350-400 Degrees

5. Place Peaches Open Half Down on the Grill and grill for 3-4 minutes

6. Rotate Peaches 90 Degrees and grill another 3-4 minutes

Serve Immediately with Fresh Vanilla Ice Cream and Cinnamon Glaze.

Recipe from https://www.passionforsavings.com/grilled-peaches/

HONEY MUSTARD CHICKEN SALAD

 HONEY MUSTARD CHICKEN SALAD

 

INGREDIENTS:

·        1  cup whole grain Dijon mustard

·        9 tablespoons extra virgin olive oil

·        2 1/2 tablespoons agave

·        2 tablespoons honey

·        3 tablespoon white balsamic vinegar

·        6 green onions, thinly sliced

·        Kosher salt and freshly ground black pepper, to taste

·        1 pound boneless, skinless chicken breasts

·        1 tablespoon canola oil

·        8-12 slices bacon, diced

·        1 large head romaine, roughly chopped

·        1 package quartered strawberries

·        1 avocado, halved, seeded, peeled and sliced

·        1 cup corn kernels, canned or roasted

DIRECTIONS:

1.      In a medium bowl, whisk together Dijon, olive oil, agave, honey, vinegar and green onions; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.

2.     In a gallon size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.

3.      Preheat grill to medium heat.

4.     Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

6.     To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.

7.      Serve immediately.

MAPLE ROSEMARY GRILLED CHICKEN

 MAPLE ROSEMARY GRILLED CHICKEN

INGREDIENTS:

·        1/2 cup maple syrup

·        1/4 cup reduced sodium soy sauce

·        3 tablespoons olive oil, divided

·        1 shallot, minced

·        2 tablespoons chopped fresh rosemary (or 2 tsp dried)

·        1 tablespoon freshly squeezed lemon juice

·        1 tablespoon Dijon

·        3 cloves garlic, minced

·        Kosher salt and fresh ground black pepper, to taste

·        4-6 boneless, skinless chicken breasts

 

DIRECTIONS:

1.      In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.

2.     In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

3.      Preheat grill to medium high heat.

4.     Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Serve immediately, garnished with rosemary, if desired.

 

Mushroom Alfredo Pasta

 I know Mushroom Alfredo is nothing new, but this is definitely the best recipe we've tried. And it reheats well the next day too instead of just being an oily mess.

Mushroom Alfredo Pasta

Ingredients

·        8 cloves garlic, minced

·        2 tbsp oil

·        2-3 cups sliced baby bella mushrooms

·        1 tsp salt

·        24 oz fettuccini (two packages)

·        1/3 cup pasta water

·        4 tbsp butter

·        2 cup heavy cream

·        1-2 cups grated parmesan cheese

Instructions

1.     Boil salted water for pasta and cook according to package directions.

2.     Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.

3.     Add the butter to the pan with the mushrooms and saute until it melts.  Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.

4.     Reserve 1/3 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes.

 

Stuffed Shells

 Stuffed Shells

 Prep Time20 minutes

 Cook Time47 minutes

 Total Time1 hour 7 minutes

 

Ingredients

• ▢24 jumbo pasta shells
• ▢1 container whole milk ricotta cheese (425g/15-ounce)
• ▢3 cups shredded mozzarella cheese divided (340g)
• ▢¾ cup grated Parmesan cheese divided (90g)
• ▢¼ cup chopped fresh flat-leaf parsley divided
• ▢2 teaspoons Italian seasoning
• ▢½ teaspoon salt
• ▢¼ teaspoon ground black pepper
• ▢1 large egg
• ▢3 cups marinara sauce divided (720ml)

Instructions

1.               Preheat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.

2.               Bring 3 quarts of water to a boil in a large pot over medium-high heat. Generously season with salt and add the pasta shells. Return to a boil. Boil, uncovered until tender, about 12 minutes. Drain well.

3.               While the pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 tablespoons parsley, Italian seasoning, salt, pepper, and egg. Stir until well blended.

4.               Spread ½ of marinara in the bottom of the prepared baking dish. Fill the shells with the ricotta mixture and place on top of the marinara in the baking dish. Spoon the remaining 1 cup marinara sauce over the shells. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Loosely cover with foil.

5.               Bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until it begins to brown. Garnish with the remaining 2 tablespoons of parsley before serving.Bottom of Form

https://preppykitchen.com/stuffed-shells/