Category: Side dishes…veggies, potatoes, grains

Make It Your Own Boxed Pasta Salad

Pasta, Salads, Side dishes...veggies, potatoes, grains, Vegetarian

Hey guys! I hope you all had a great 4th of July celebrations with your friends and family! We all got together with some friends, had a fish fry, kids played together, and had fun with cheap grocery store fireworks as well as a large firework display at a nearby park. Tons of fun! I brought a bottle of wine, a pasta salad, and some dessert. Lots of great food!

I love making pasta salads. They are so easy and fun, because the combinations are endless. Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Here I took a couple of boxes of Simply Pasta Salad (there are lots of different kinds out there, but I just stuck to the regular Italian flavor) and added in a few fresh ingredients. I added halved cherry tomatoes, fresh cubed mozzarella, and sliced black olives (kalamata).

You could totally add in fresh basil, grilled chicken, shrimp, broccoli, chopped bacon, pesto sauce, etc. Be creative and use what you have already in the fridge! Make extra to have enough leftovers for lunch. This is a great summer meal!

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Deconstructed Chicken, Steak, and Veggie Kabobs with Couscous

Beef, Chicken, One pot meal, Side dishes...veggies, potatoes, grains

So what is a kabob, really? I have a little history lesson tonight to go along with your dinner courtesy of Wikipedia… look it up for the whole story…Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

Long story short; Meat on a stick, people. Unless you are preparing your own homemade skewers, not a good idea to grill ones from the store or add combinations of meats and veggies. Skewers require a good soak in water to prevent burning- at least 20 minutes- not sure I trust 22 year old Shane to properly soak my skewers for the proper amount of time. Plus, different meats and veggies take different times to cook, so you really have to be careful.

But these skewers were on sale and they looked so pretty. 2 chicken and 2 steak skewers. I took the chicken off the skewers first and cooked them in a hot skillet with a little bit of oil to cover the pan. After the first side was browned, about 10 minutes, I added the steak and veggies. I cooked the other side of the chicken for another 8 minutes. I cooked the steak on 6 minutes per side. I took the meat out and let the veggies cook for another 5 minutes while I cooked the couscous (boxed-follow directions) and steam fresh veggie (cauliflower and broccoli). I got a large bowl and plated the couscous, veggies, then meat on top. Make sure you add in all that delicious juice. This meal came together in under 30 minutes! Take that, Rachel Ray! =) 005

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Summer Veggie Pasta Salad

Pasta, Side dishes...veggies, potatoes, grains, Vegetarian

Hey food friends! It has been a while since I have posted. I went on a small beach trip with my family, so no cooking or blogging went on. Just lots of coffee, seafood, beach drinks, and tons of memories with my family by the sea. I came back to my garden flourishing with tomatoes, squash, green beans, and even corn! So excited to make this pasta. I used this beautiful squash and cherry tomatoes straight from the garden. 123

Super easy, light, and healthy! All vegetarian; but I would never fault you for adding some fresh grilled shrimp or shredded rotisserie chicken.

Summer Veggie Pasta Salad

Seriously guys. So easy! Saute your veggies in a bit of oil and 2 heads of crushed and sliced garlic on med.low heat; I used my squash, cherry tomatoes, and a handful of sliced mushrooms. You could really add any veggie you like…

Salt and boil water. Cook your pasta al dente. I used 1 cup of rotini, but any kind will work.

Add your pasta in your veggie pan. Add a bit of your starchy cooking water and a bit more olive oil. Stir, add parmesan cheese, and eat! SO GOOD!!! I even had a bit leftover, so I shared with my neighbors who always like to taste test my recipes!

It was a great lunch, but would also be great for a veggie dinner or side dish. Top with grilled shrimp or chicken breast for an added healthy protein.

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Lemon and Herb Chicken

Chicken, Side dishes...veggies, potatoes, grains

It is summer… hot and most of us spend more time in our bathing suits and short shorts than anything else. Summer is a time that we want to eat a bit lighter and fresher. Luckily, it is not hard to do. Just take a stroll through your local farmer’s market or even grocery store and there is fresh food abound! I had some chicken breasts defrosting this morning, and I was trying to think of a different way to cook them. I was sitting outside watching the girls play and reading magazines. I saw a chicken recipe in a Cooking Light Magazine that seemed intriguing. It was a spread on different kinds of summer skewers; they all looked delicious. One caught my eye…chicken, veggies, (tomatoes and peppers) and lemon skewers served with a side of herb dipping sauce. Eureka! I used this idea for my Lemon and Herb Chicken. I served it with a side of green beans and a lemon couscous with parsley and almonds. So good!!!!

Lemon and Herb Chicken

4-6 pieces of chicken- I used chicken breasts; they were on sale this past week. Use any cut you have on hand or that you like. Chicken thighs, and legs are a favorite in this family. I always try to find what is most affordable, though.
1 onion, chopped
2 carrots chopped
3 celery stalks, chopped- never throw out those beautiful leaves. I chop them up with the rest of the stalk.
3 cloves of garlic, crushed and chopped
lots of fresh herbs, chopped- I used parsley, sage, thyme, rosemary, and marjoram. I saved a handful for my couscous…
3 lemons- 2 for the juice and zest. 1 sliced and put on top of chicken pieces.
2 glasses of white wine- I used Pinot Grigio
salt and pepper

Directions

Salt and pepper your chicken. Heat a pan with a bit of olive oil on the bottom- about 2 tablespoons. Brown each side of your chicken. Depending on the kind and size of chicken you use depends on the time. For my chicken breasts, each side browned up in about 4 minutes on each side.
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Take out the chicken and add in a bit more oil. Add in your veggies. Add seasoning. Cook for 15 minutes or so.
Add your wine. Cook down for 6 minutes or so.
Add your lemon zest and juice. Add your herbs.
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Add your chicken back in. Add a lemon slice on each chicken. Cook for another 15 minutes or so, depending on the size and kind of your chicken. Thicker cuts and dark meat will take longer. I slice in to the bottom to make sure they are cooked through.
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Lemon and Herb Couscous

I have started to buy plain couscous. You can add your own flavors and be creative. Until you get the feel for the amount of liquid to use, follow the directions on the container. Instead of water, I used 2 juiced lemons, lemon zest, and chicken stock. So much more flavorful! At the end, I mix in the rest of my chopped herbs and a couple of handfuls of sliced almonds. My girls LOVE almonds! You could sub slivered almonds, pine nuts, etc. 011013

Pork Ragu with Bucatini

Pasta, Pork, Side dishes...veggies, potatoes, grains

Happy Father’s Day to all the men out there! You truly deserve a day pf relaxation and great time with your family. Last night I made a tasty steak and potatoes for my hubby; the best daddy for my girls that I could ever ask for! Tonight, I made this delicious Pork Ragu for my Daddy. I made this for Christmas Eve Dinner with Cheesy Polenta and he LOVED it. Instead of Polenta, I added to Bucatini; a thick spaghetti like pasta. It was pretty delicious. I added a nice oven roasted squash (roasted 400 with salt, pepper, and olive oil), fresh from the farmer’s market, and a delicious mixed green side salad.

Pork Ragu with Bucatini

Ingredients

1 large Pork Butt
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped (feel free to add any more veggies…mushrooms, peppers, etc…)
2 cloves garlic, crushed and chopped
3 tablespoons tomato paste
4 tablespoons Worschestire Sauce
1 glass of red wine
1 large can tomato sauce
1 large can crushed tomatoes
1/2 container of beef broth
1 tablespoon sugar
salt and pepper to taste
fresh herbs, chopped- whatever you have- use dried herbs if you don’t have fresh…tablespoons of whatever, don’t be scared to add herbs…sage, oregano, rosemary, marjoram, thyme, parsley, etc.
1 pound of Bucatini- I have also used polenta, egg noodles, couscous, mashed potatoes etc. Use a sturdy pasta/grain/potato

Directions

Salt and pepper each side of your Butt. Make sure you heat your large Dutch oven on high.

Brown your meat on all sides. Give each large side a good 8-10 minutes. Each small side gets a good 4-5 minutes. There probably will be a lot of smoke. This is normal.
While browning all sides, cut up all your veggies.
Once all sides are brown, take the meat out.
Add your veggies and cook down for 6 minutes. Add your garlic. Add your tomato paste. Cook together for about 4 minutes or so. Add the wine and worcestershire; reduce to half, about 8 minutes. Mix well.
Add the tomato sauce and crushed tomatoes.
Add in your beef broth. Mix Well.
Add back in your pork.
Cook for at least 4 hours. Turn every 1/2 hour.
Cook your pasta. Add your sauce to the pasta. AMAZING!

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