Chicken Salad with Raspberry Balsamic Dressing

I've been making this salad pretty consistently this summer. It's sweet and salty with a bite of Parmesan and crunchy toasted pecans. Mmm. I found a recipe for Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan in the Cook's Illustrated Cookbook and doesn't that sound dreamy? All but the walnuts, yes ;)  I never have figs or prosciutto on hand, and my fridge was bare of arugula, so this salad was born. I basically took their dressing and subbed raisins for figs, and onion powder and garlic powder for a shallot then poured it over a ton of veggies and chicken and said "Voilà! Dinner." So thank you, Cook's Illustrated, for a delicious dinner! I love the leftovers from this. I know, weird, to love leftover salad that could possibly be wilty. I think I mostly just love sitting down to something yummy I didn't cook myself that same day. The best combination on the fork, I think, is a piece of chicken, celery, raisin, Parmesan, and pecan, all in one bite. Yumm 

You can use pretty much any veggies you have on hand and I think any flavor of jam would go too. It's just the sweetness you're looking for. 

Chicken Salad with Raspberry Vinaigrette 

Adapted from The Cook's Illustrated Cook Book, Arugula Salad with Figs, Prosciutto, Parmesan, and Walnuts 

Serves 4 as a main dish

Ingredients 

1/4 c balsamic vinegar 

1 heaping Tbs raspberry jam (any jam really)

1/2 c raisins

1/4 c canola oil

1/8 tsp onion powder 

Dash or 2 of garlic powder 

1/4 tsp salt

1/8 tsp pepper

2 heads romaine hearts, chopped

1 yellow bell pepper, diced

2 celery stalks, sliced

1 carrot, sliced

1/2-1 cup sliced cucumber 

1/2 cup pecans, coarsely chopped 

1 cup shaved Parmesan 

3 chicken breast 

Directions 

In small bowl, combine vinegar, jam and raisins. Cover with plastic wrap and puncture a few holes for ventilation. Microwave about 30 seconds-1 minute just until raisins are plump. 

Add oil, salt, pepper, onion powder, and garlic powder. Mix well with fork until oil is evenly dispersed. 

If your pecans aren't already toasted, heat a small pan over medium heat and toast them until they are slightly browned and fragrant. 

In a large bowl combine veggies.

Heat medium pan over medium high heat. Spray with oil. 

Dry off and salt and pepper the chicken and cook about 8 minutes per side. (Or grilled on a preheated grill sprayed with oil) 

Pour dressing over salad and top with sliced chicken, pecans, and Parmesan. 

Serve immediately 

Oven Dried Tomatoes

Pretty much the only thing my garden was good at producing this year was tomatoes. I didn't want to waste so much and at the same time try something easy. Just having a baby makes me a whole lot less ambitious. I figured this was my answer. And who doesn't love sun dried tomatoes? I tried two different ways, leaving the seeds in with a higher oven temperature and squeezing the seeds out with a lower oven temperature. They actually took about the same amount of time and it the only difference seems to be the seed-in high temp version came out a little darker in color. I was hoping they would dry out faster with the higher temperature but they didn't really. 

Oven Dried Tomatoes

Ingredients 

Couple pounds of Cherry tomatoes 

Salt

Directions

Preheat oven to 200 degrees. 

Halve the tomatoes and lay cut side up in one layer on a cookie sheet with edges aka jelly roll pan.

Sprinkle with salt. 

Bake for about 8 hrs. Checking every few hours removing any tomatoes from the pan that have dried and taken on a leathery feel. 

When all have dried place in freezer ziplock bag and freeze. 

 

Or if you don't want seeds, 

Squeeze out seeds from cut tomatoes. Lay cut side up

Bake at 150 from 6-8 hrs. Checking every couple hours. 

Chicken and Vegetables with Maple Rosemary Sauce

Sometimes you just want chicken with some sauce drizzled over it.  And I made enough to feed our family twice haha. I see a leftovers night in the near future for us. :) It's almost like I was hoping for cooler weather with the flavors of rosemary and butternut squash. The squash and Brussel sprouts could easily be replaced with any other vegetables like potatoes, carrots, green beans, zucchini, whatever. It's pretty darn delicious. 

Chicken and Vegetables with Maple Rosemary Sauce

Serves 4-5

3 lg chicken breasts cut into large equal chunks (about 4 each)

3 tablespoons olive oil 

3 cups butternut squash, diced

3 cups Brussel sprouts, halved 

1/2 onion, chopped

1 tablespoon + 1 teaspoon fresh rosemary, chopped

1 tablespoon butter

1 tablespoon flour

1 can chicken broth

Scant 1/4 cup maple syrup

2 tablespoons mustard

Salt and Pepper 

Directions

Heat oil in a large pan over medium high heat.

Add salt and peppered chicken, brown both sides and cook through. 

Remove chicken from pan to a large plate.

Add vegetables to the pan and sauté. If there isn't enough oil left over add a little more to the pan. 

When they are about half way done or close to finished mix in 1 tablespoon of the rosemary, salt and pepper to taste

Remove vegetables from pan to platter.

Add butter and flour to the pan and whisk well together. Let it bubble for a 30 seconds or so. 

Whisk in the broth, syrup, mustard, pinch of pepper and remaining rosemary. 

Allow to boil a bit until it is reduced by half, whisking often. 

Remove from heat and pour into a gravy boat or small bowl. Whisk well again if the mustard did not combine well. 

Top the veggies with the chicken and spoon half the sauce over it leaving the remaining half to place at the table. 

Pasta Salad with Blue Cheese Vinaigrette

I needed something new and cold for dinner tonight. We are sweating our way through the middle of our first St. George summer. Every time I put my kids in the car I feel like they may suffer from heatstroke just from the time it takes me to strap them in then walk around the car to get in and start the AC. The sweet, sweet AC. 

I saw vegetables in my fridge and contemplated what I could make with them without having to use any heat. I guess I used a little flame to boil my water and cook pasta but I still count this as a win because my 3 year old had seconds and my husband had thirds. This pasta would be good as a side dish or a main entree with a baguette on the side. While eating it I imagined it would be great to take to a barbecue and have it along side a nice juicy steak. Mmmm

Pasta Salad with Blue Cheese Vinaigrette 

Serves 4-5 as a main dish, or plenty to go around as a side. 

Ingredients

1 lb cooked and drained pasta (shells, penne, spirals)

7 oz kielbasa diced small 

1 lg bunch broccoli chopped very small

1 red bell pepper diced very small 

1 celery stalk diced small 

1/2 small English cucumber diced 

1 tablespoon very finely chopped red onion

Vinaigrette 

1/3 cup red wine vinegar

2/3 cup prepared blue cheese dressing (I used Lighthouse Chunky Blue Cheese) 

2 tablespoons canola oil

1/4 teaspoon sugar

Fresh ground black pepper to taste

Directions

Stir together vinagrette ingredients in a small bowl.

Stir together chopped vegetables, kielbasa, and pasta in a large bowl.

Pour dressing over the salad and stir until everything I coated.  

Refrigerate if not eating right away. 

Grilled Potatoes with Lemon, Garlic, and Herbs

I've grilled potatoes before but it was in my grilling basket. Putting them on a skewer is ingenious and of course came from Cooks Illustrated.  This recipe is adapted from their Grilled Potatoes with Oregano and Lemon.  I don't usually make too much of a fuss over our side dishes. It's usually some form of cooked vegetable, with butter or olive oil and salt and pepper, that graces our table.  This is pretty much just dressing up my go to with a little garlic and herbs and it makes for a huge win; and a good change.

Grilled Potatoes with Lemon, Garlic, and Herbs

Serves 4

Ingredients

4 medium potatoes
1/4 cup olive oil
2 cloves garlic, finely minced
1/2 tablespoon finely chopped fresh rosemary
1/2 tablespoon finely chopped fresh thyme
Zest of one lemon, divided
Salt and pepper

Directions

In a small skillet, heat oil, garlic, herbs and a pinch of salt over medium heat.
Stir and cook until garlic is just barley light golden brown. Remove from heat.
Chop the potatoes to equal sizes.  I cut each potato into 8 equal pieces.
Microwave 2 minutes, stir, and then again, 2 minutes more.  The par-cooked potatoes skewer much easier. If they are still too hard, microwave 2 more minutes.
Heat grill on high to 400 degrees.
Skewer potatoes and lay them on a plate or cookie sheet.
Brush potatoes with some of the infused oil.*I try to avoid putting the larger pieces of garlic onto the potatoes.*
Turn burners to medium heat.
Lay potatoes onto grill and cook about 3-4 minutes and flip when grill marks show up.
Cook until tender.  If they are not done after about 8 minutes you may want to turn your burners down to low to avoid over charring.
Remove from the grill and coat once more with the infused oil.  Add a pinch more of lemon zest.
Salt and pepper to taste.

Asparagus and Pea Pasta Salad with Lemon Basil Vinaigrette

With the 100 degree temperatures I need something cool for dinner. The vinaigrette turned out to be delicious with the pasta, and bread used to wipe my plate. The peas were a great sweet accent to the tart lemon. If you were to make dinner in less than 100 degree weather I'd say grill up some chicken to serve with it. But I'm too chicken for that right now. Or just too darn lazy :) This is what I call a happy summer meal. 

Asparagus and Pea Pasta Salad with Lemon Basil Vinaigrette 

Serves 4-5 as a main course

Ingredients

1 lb pasta such as rigatoni or penne

1 bunch asparagus, sliced

1 small head romain lettuce, chopped

1 1/2 cup frozen petite peas, thawed

Vinaigrette 

Juice and zest of 2 lemons 

4 tablespoons olive oil

4 tablespoons canola oil

1/4 cup finely chopped fresh basil

1/2 teaspoon minced roasted garlic

1 heaping teaspoon sugar

1/2 teaspoon salt plus more to taste

Pinch of fresh ground black pepper plus more to taste

Directions

Mix together all vinaigrette ingredients in a jar with a lid. Shake well. 

Bring a pot of salted water to a boil, add the asparagus. 

Bring water back to a boil and allow to boil for about 30 seconds more temove from heat.

While keeping the water in the pot, remove asparagus to a colander and rinse with cold water. 

Bring the water back to a boil and add pasta and cook according to package instructions to al dente.

Put pasta, asparagus, and peas in a large bowl.

Pour half the vinaigrette over it and stir.

Refrigerate. 

Add lettuce and remainder of vinaigrette just before serving. 

Serve with chicken, fish, or just a little Parmesan. 

Asian Beef Lettuce Wraps

I'm always trying to find different ways to use ground beef. I love chili, tacos, hamburgers, and meatloaf but I need more variety. I've been hesitant in the past to use ground beef in asain dishes because, I don't know, it just seems weird to me. Turns out these lettuce wraps are not weird at all, and delicious! Seriously, such an easy meal. Minimal effort, great flavor. 

*Side note - I really am sorry my photography skills are not very good! With two kids at my feet all day I lose my patience with trying to get the perfect picture :) 

Asian Beef Lettuce Wraps

Serves 4-6

Ingredients

2 lg carrots, peeled and grated

2 tablespoons rice vinegar

1 head romain or other crisp lettuce

1 lb lean ground beef

Salt and pepper

1 clove garlic, smashed and minced

1 red bell pepper, seeded and chopped

1 cup thinly sliced cabbage

2 green onions, chopped

1 tablespoon brown sugar

2 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 teaspoon ground ginger

Dash or 2 of Tabasco sauce (I like a lot)

Juice of one lime 

2 cups cooked jasmine rice (optional)

Directions

In a small bowl stir together the carrots and vinegar and set aside. 

In another small bowl, stir together brown sugar, soy sauce, oyster sauce, ginger, Tabasco, and lime juice. Set aside. 

Heat a large pan over medium high heat. 

Salt and pepper the beef and add to the pan. When it's about half way done stir in the garlic and red pepper. Allow them to cook for a minute or two just to finish off cooking the beef.

Just as all the pink in the meat disappears, stir in the soy sauce mixture. 

Stir in the cabbage and cook just until it starts to wilt and soften, not very long.

Remove from heat and stir in the green onions. 

Serve while it's hot. 

Allow everyone to fill their own lettuce cups, beginning with beef, and topping it off with a small spoonful of carrots. I like mine with jasmine rice in it as well, or it can just be a side. 

Yum, enjoy!

Roasted Tomato Crostini with Basil Cream Cheese

This is what you call "let's see what we have in the fridge".  A baguette that was meant for another meal, left over tomatoes, feta, and some cream cheese. My 3 year old kept asking for more. He's not really a picky eater so that may not mean much. :) But in all seriousness, it's so easy and good as a simple appetizer or light dinner. It's easy to make the cheese ahead of time so, really, all you have to do is pull the tomatoes out of the oven and top the crostini. Easy. I'd say be liberal with the cheese to help act as a barrier to the tomatoes so it doesn't get the bread soggy... and because it's good. If you aren't serving a crowd, just halve the recipe and just use one baguette, or don't, I guess. 

Roasted Tomato Crostini with Basil Cream Cheese

Makes about 40 crostini (from 2 baguettes)

Ingredients

2 baguettes

3 12 oz containers cherry tomatoes

2 tablespoons olive oil

8 oz cream cheese

4 tablespoons crumbled feta cheese

4 tablespoons chopped basil

Salt and pepper

Directions

Preheat oven to 325 degrees. 

In a 9x13 glass baking dish, coat tomatoes with the olive oil. 

Sprinkle with salt and pepper. Stir and shake the pan to level the tomatoes out.

Roast for about an hour and a half, checking and stirring every half hour.

While the tomatoes are roasting, in a medium bowl combine cream cheese, feta, and basil with a hand mixer until it is smooth, creamy, and thoroughly combined. 

Add salt and pepper to taste. 

Slice bread into 1/2 inch thickness on an angle. 

Generously spread cheese onto slices and spoon about 3 tomatoes on each slice. 

Grilled Asian Chicken and Edamame

The grill has revolutionized stir fry for me. I guess it's not really stir fry anymore. Meet the humble rice bowl. So ridiculously good. In order to accomplish such great flavor in your veggies I recommend buying a grilling basket. Ours has holes that are just big enough that the edamame doesn't fall through. Perfect :) 

Grilled Asian Chicken and Edamame  

Serves 4 

Ingredients

3 teaspoons sesame oil

4 chicken breast

1/2 of a small head of cabbage, chopped

1/2 small onion, diced

2-3 cups shelled frozen edamame

4 cups cooked Jasmine rice

Sauce

1/2 cup low sodium soy sauce

1/2 cup honey

1/2 cup oyster sauce

1 clove garlic, smashed and chopped 

1 tablespoon fresh ginger 

Directions

In a small bowl whisk together the sauce ingredients. Pour about 1/4 - 1/2 of it into a gallon size ziplock bag. 

Add chicken and 2 teaspoons sesame oil to the gallon size bag. Use a kitchen mallet or something heavy and flat to pound the chicken carefully to about 1/2 - 3/4 inch thickness. *It's important to always flatten your chicken to even thickness to make sure it cooks evenly and you avoid dry edges. Allow to marinate while you chop the veggies and heat the grill. Or longer if you like but I rarely think that far in advance :)

Heat grill to 400 degrees

In another gallon size bag add chopped cabbage, onions, edamame, remaining sesame oil, and salt and pepper. Close it and mix well. Pour onto grilling basket.

Turn all the burners to medium and place chicken on one side and the veggie basket on the other. Close the lid. Flip the chicken and stir the veggies after 7 minutes. Cook another 7 minutes. Remove from grill and allow the chicken to rest for about 4 minutes. slice the chicken. 

I like to put the chicken and veggies on a giant platter and serve the sauce and rice separate so everyone can make their own bowl the way they like it. My little boy is a fan of serving himself lately. 

Enjoy! 

Kale and Sweet Potato Hash

My husband has a friend who just finished an Iron Man. Wow, do I feel lazy. He posted a picture of his lunch on Instagram one day and it looked good. Real good. So he inspired me to eat more veggies. Join with me by making this dish. It can be vegetarian as well, just leave out the kielbasa (aka hot dogs as my 3 year old calls them). I lured my little guy into wanting to eat it with "hot dogs" but it is yummy without them too. 

Kale and Sweet Potato Hash

Serves about 4

Ingredients 

3 Tbs olive oil - just to coat the pan

One lg sweet potato peeled and diced into cubes

3-4 small potatoes diced into cubes, I like to leave the skin on these

2 cups chopped purple cabbage

4 kale leaves, ribs removed and chopped

2 carrots diced 

1/2 small onion diced

1 clove garlic 

Juice if one lemon

7 oz  turkey kielbasa diced 

Salt and pepper

Directions

Heat oil in pan. Sauté potatoes over medium high heat about 10 min or so until tender. Add salt and pepper and stir often to avoid sticking if you aren't using a non stick pan.  I covered mine for about half the time to help steam them. Set aside. 

Add kielbasa, onions and garlic to the hot pan and stir often and let the onions get soft. Add the cabbage and kale and pour lemon juice over the top, stirring to coat. Cook until kale is just slightly limp, bright green and not soggy. Salt and pepper and stir in potatoes just to mix them together. You can do this part in a bowl if your pan is too small. 

Enjoy!

Basic Chili

I got this recipe a few years back from a college roommate of mine (Thanks Emily!).  It's her mom's recipe, but I don't think I have it exactly how she makes it because I didn't write it down.  It is delicious and versatile.  I frequently make taco salad with this or just eat it as is with a side of corn bread and honey.  I may have once made a little something called "travelin' tacos" also.  My elementary school would serve them using a bag of Fritos with a scoop of chili inside.  From grade school on, whenever I eat Fritos I always think of that haha.  

Chili 

serves about 4

Ingredients

1 lb Ground Beef

1/2 Yellow Onion, finely chopped

1/2 Green Pepper, chopped

1/2 Red Pepper, chopped

1, 28 oz Can of Diced Tomatoes

2 Cans of Beans, rinsed and drained (kidney and/or black)

1 to 1 1/2 Tbs Chili Powder

1/2 tsp Cumin

Couple dashes of Worcestershire

Salt and Pepper to taste

Directions

Brown the beef over medium-high heat, adding the onions and peppers when it is about half way cooked through.  

When the meat is browned and the onions soft, pour in the tomatoes and beans.

Season with spices and worcestershire.

Simmer, covered, on low for at least 20 minutes.

Pasta With Tomato Basil Sauce

I'm back.  Well, I think, at least for now.  As you can see I am very committed to getting recipes saved.  It has been almost a year since I have posted something.  It's been 6 months since I had a baby so I think I am finally adjusted to mom-hood so I can fit this luxury back into my schedule.  I have so many recipes I would like to put on here and save for myself.  Pretty much that is what has brought me back.  I've made something, loved it, and forgot where I got it or the exact ingredients so I have a hard time making it again.  I'm back here to save me some grief.  This little number is one of those recipes.  I don't remember where I got it but I love it and it's so easy to make.  Most likely it's from Epicurious.  It is also very versitale.  I've made it with spinach, chicken, shrimp, leeks, and I think, even artichoke hearts.  Not all at the same time, but I'm sure that would be good too haha.  Oh and I'm just going to say I found something that makes my life easier when using basil.

Pasta with Tomato Basil Sauce


serves about 4


Ingredients


1 lb Pasta
2 Tbs Olive Oil
1/2 Onion, chopped small
2-3 Cloves Garlic
1/4 Cup White Wine (optional, adds some depth but you can use water or broth)
28 ounce Can Diced Tomatoes (or Fresh if you'd like)
1 tsp Brown Sugar (Optional)
1 Tbs Freshly Basil, sliced up
1/2 -1 cup Freshly Grated Parmesan
Salt and Pepper to taste

Also good with spinach, other veggies, chicken or shrimp.


Directions

Heat olive oil over medium heat in a large pan.
Add onions and garlic, cook until soft.
De-glaze the pan with the wine.
Add tomatoes and sugar and simmer.
Meanwhile, start the pasta water.  When you add the pasta to the boiling water add the basil, parmesan cheese, salt and pepper to the tomatoes.
Simmer the sauce while the pasta cooks.
When the pasta is done add to the tomato sauce, add any additional basil and parmesan cheese after serving.

Spinach and Havarti Chicken

This recipe came out in the Sunset March 2010 magazine.  The recipe was for Stuffed Chicken with Rosemary Polenta.  Clearly this is not what my pictures look like.  First, I am not a huge fan of polenta (I'll eat it but probably won't ever buy it), second I don't like mushrooms much, and third, I usually cook with chicken tenders because it's easier to control the portions as well as other things.  I am pretty sure the recipe cooked as originally described is delicious, the picture they have makes me want to eat it.  I just tweeked it a bit.  I used frozen spinach, paired it with wild rice, left the mushrooms out, and didn't stuff the chicken.  After making it a few times, I think I found the best way to do it.  Your neighbors may stop by unexpectedly when they catch a smell of this coming from your house.


Spinach and Havarti Chicken

serves 4

Ingredients
  
2 Tbs Olive Oil
1/2 chopped Yellow Onion
1 tsp Minced Garlic
4 oz Mushrooms (yuck, not for me)
5 oz Spinach (I use chopped frozen, but fresh would work)
1 Tbs Lemon Juice
1 1/ 2-  2 lb Chicken (I would use about 8 tenders or 4 chicken breasts)
4 slices Havarti Cheese (originally calls for Italian Fontina Cheese, but I always have Havarti on hand, yay Costco)
Salt and Pepper 

Directions

Preheat oven to 400 degrees
Heat 1 Tbs of oil in large pan.
Add chopped onion, garlic, and mushrooms (if you want them).  Cook until softened and onions start to brown a bit.
Add spinach, lemon juice and a little salt and pepper.  If you use fresh spinach cook until it a little wilted, if you use frozen, just heat till warm-- not long.
Remove from pan to a small bowl and set aside.
Add another Tbs or two of olive oil to the hot pan and allow to heat up over medium high heat.
Add chicken (salt and pepper each side) and cook just until brown.
Transfer to a baking dish, layer the spinach and onions over the chicken, then top with cheese.
Bake in the oven for about 6-8ish minutes until the cheese is melted.

Cream of Asparagus Soup

If you don't have a lot of time but want to make something that tastes like you put hours into it, this is the soup to make.  I found a pretty large bag of asparagus at Costco and I got excited.  This recipe calls for 2 lbs of asparagus and their bag was 2.25 lbs so I saved some of the stalks for another recipe.  Also, it started to snow today (I sure am getting sick of the cold) and I wanted something warm to sip on while I watched the Olympics.  This soup was perfect for the occasion.  

Adapted from Gourmet Magazine 2001

Cream of Asparagus Soup

Ingredients

2 lbs Asparagus
1 Chopped Medium Onion
5 Cups Chicken Broth 
2 Tbs Butter
Salt and Pepper
1/2 Cup Heavy Cream or Milk
1 tsp Lemon Juice


Directions

Chop asparagus stalks into 1 inch segments.
In a large heavy pot, saute onion over medium heat until soft. 
Stir in asparagus chunks and salt and pepper.  Cook for about 5 minutes.
Add chicken broth, cover and simmer for about 15 minutes or until the asparagus becomes soft.
Transfer in batches to blender to blend smooth. (careful it's hot)
Return to the pot and add the cream and lemon juice.
I finish blending the soup together with an immersion blender because my blender doesn't seem to get it completely smooth.  If you don't blend it completely smooth is has the texture of slimy boogers (gross I know, but that's what I think of).
Serve with crusty bread.  Yum.

Broccoli and Shells

This is such a delightful Italian dish. The original recipe calls for orecchiette but it is seriously no where to be found in these parts.  Either way, these shells worked out fine.  Orecchiette is an ear-shaped pasta.  Doesn't that sound appetizing? I have wanted to try it for the longest time, but have never actually attempted to buy the small pasta.  Finally, when I want to buy it, I can't find it.

This pasta doesn't have a thick, heavy sauce, and that's why I love it.  It has such simple flavors, which I think is refreshing. The whole time I was eating this I was craving some kind of pear, apple, or grapes to go with it.  I'll have to keep that in mind next time I make it.  I hope you love it as much as I did.  Oh, and this makes quite a bit, I made it for just two and we have plenty of leftovers (which I am pretty happy about).

Broccoli and Shells


Ingredients

You can easily add more or less of each ingredient.  

1 Large Chopped Bunch of Broccoli ~ 3-4 cups
1 lb Shell Pasta
~ 1 1/2 Cups Chopped Ham - or cooked Bacon or Pancetta if you want to get fancy 
2 Cloves Minced Garlic (I buy it smashed up in a jar... much easier to use)
~ 1/3 Chopped Yellow Onion (Scallions or other types can be used)
1/3 Cup Olive Oil
Salt and Pepper
Pinch Red Pepper Flakes
Freshly Grated Parmesan Cheese

Directions

In a large pot, bring water to a boil.  Add pasta and a Tbs or 2 of salt.  Cook the pasta until it is just about done. Maybe, 6 minutes or so.  You just don't want it to get mushy when you bring it all together in the end.
Drain the pasta and save about 2 cups of the starchy water.
In a large pan, heat oil.  Add the garlic and onions and saute until they become soft. 
Add the ham and let it brown just a bit, this should not take long.  If you are using bacon or pancetta, you would want to cook them before hand.
Add the broccoli and about 1 cup of the saved starchy water.  Stir well, gradually adding more water if needed.
Add the red pepper flakes and salt and pepper.  You probably won't need much salt because the ham is salty.  
Add the cooked pasta and stir well, coating all pasta and broccoli.  Add more starchy water if needed.
By this time the broccoli should be cooked through.  If not, you can cover the pan for a few minutes to steam the broccoli.
Serve and top with Parmesan cheese.

Chorizo Vegetable Soup

I found a tortellini soup on Epicurious (originally published in Bon Appetit in 1993) but this here is what I actually made with what was on hand, and my it was good.  I was very wary when starting the soup, but both the husband and I were pleasantly surprised.

One morning, about a week ago, my husband went to the store and made me breakfast. Isn't that sweet? There was leftover chorizo that needed to be used, and since I have never used the stuff, I went searching for a recipe.  I found one that intrigued me. Although, I had to alter it quite a bit because I did not have a lot of things it needed. The result? Great! Nothing like warm soup on a cold day.


Chorizo Vegetable Soup

Ingredients

1/2 lb Chorizo or Italian Sausage, or heck- even turkey sausage
1/2 small chopped Yellow Onion
1 clove smashed and chopped Garlic
3 cups Chicken Broth
1/4 cup White Wine
2 cans diced Tomatoes
2 diced Potatoes (normal size, not the giant ones)
~1 cup chopped Celery
~1/2 chopped Red or Green Pepper
~1 medium Chopped Carrot
1 tsp Dried Oregano
1 tsp Dried Basil
Parmesan for topping (I think this is the best part!)

Directions

Over medium high heat, brown the chorizo or sausage in a large pot. Drain, set meat aside in a bowl. Remove all but 1 Tbs fat from the pan.
Over medium heat, saute the onions and garlic in the pot with the remaining fat. Allow them to become translucent.
Add the meat back to the pot, along with the broth, wine, tomatoes, potatoes, celery, pepper, carrot, oregano, and basil.
Let simmer for about 40 minutes or until the vegetables are soft.
To serve, ladle into a bowl and sprinkle freshly grated Parmesan cheese. Serve with warm crusty bread or crackers.

Enjoy!

Guacamole

I had two avocados that desperately needed to be used, as well as a giant bag of chips. The choice was easy to make, guacamole it is! Perfect for your upcoming Super Bowl party. Although, I would probably double the recipe if you plan to have a lot of people over.

Guacamole is so simple and so good. I hope you find this recipe very do-able. I swear every store bought guacamole is some sort of mutant green color or just does not taste right. You will be much happier making your own. Promise.

Guacamole

Ingredients

2 Ripe avocados
Juice of 1/2 a Lime or about 2 Tbs (depends on how juicy it is)
1-2 Tablespoons Chopped Red Onion
~ 1 Tbs Chopped Cilantro (I like a little less than a Tbs)
1/2 Squashed and minced Clove Garlic (add more if you'd like, I am not a garlic lover)
Salt and Pepper to taste

Directions

Slice avocados and remove the pit. Scoop avocado away from the skin and into a bowl. Smash with a fork.
Add the lime juice, red onion, cilantro, and garlic.
Salt and Pepper to taste.

*The picture shown does not have a tomato in it. It is good with or without, enjoy.

Chicken Pasta Caesar Salad

When summer comes around I love salads, it's refreshing. This Pasta Caesar Salad is big enough for a meal in itself! Mixing pasta with lettuce really is delicious, a little different but good!

Chicken Pasta Caesar Salad

Ingredients-- Customize to fit what you like

1-2 Heads Romaine Lettuce
Chicken-- about 1/2 breast per person
Cooked Bowtie Pasta-- about 1/2 cup per person (uncooked)
Bottle of Caesar Dressing
1 cup Grated Parmesan Cheese
Cherry Tomatoes-- optional
Croutons-- optional

Directions

Cook the pasta and rinse with cold water. Let it sit to cool.
Chop the lettuce and place in a large bowl and set aside.
Grill or cube and cook the chicken until it is no longer pink in the middle and set aside.
Add the tomatoes, Parmesan, croutons, and cooled pasta to the lettuce and coat with some dressing.
Layer the chicken on the top and serve.

With some french bread and some lemonade, this makes for a perfect summer dinner!

Roasted Egg Plant Sandwiches

I am always looking for new ideas for dinner, dessert, and everything else in between. As a new grad with a degree in Dietetics I have a love for food that I want to share! So, off on my new adventure I go to find and tweek recipes that bring variety to your kitchen table. As for my first post I decided on a simple dish my husband and I ate for dinner just last night. It is so simple yet so delicious.

Roasted Egg Plant Sandwiches

Needed:

Egg plant
Crusty bread
Pesto-- even fresh basil can work
Tomato-- fresh is best but canned diced can work
Mozzarella-- or Parmesan cheese
Olive oil
Salt

Directions:

Slice the egg plant into about 1/4 in. slices. Sprinkle salt on them and wait about 15-20 min. then wipe away the salt and the water it pulls out of the egg plant. Wipe a little oil on the egg plant and roast in the oven at 375 degrees about 10-15 min, flipping half way through.

Place the roasted egg plant on a slice of crusty bread that had pesto slathered on it. On another slice of bread top with slices of tomatoes and grated mozzarella cheese. Place the open faced sandwich on a pan and broil it until the cheese is melted and a little brown.

Take it out of the oven and put the sandwich together! Some sides for this dish could include, fresh fruit, chips, veggies, pasta salad, or even some yogurt.

Enjoy.