January 24th, 2020
Sometimes the simplest meals are the best. Really, when you have pasta, chicken, good cheese and tomatoes, do you really need much else? Probably not. This site has been really focused on dessert recipes lately, and while I love a great recipe for candy or cookies or cake as much as the next girl (probably more, in fact), every once in a while I have to throw in something healthy and substantial.
Also, for those of you who commented on last week’s Splurge or Steal post, the “Steal” cocktail ring is the one on the right! It’s $4.80 from Forever 21. The other is gorgeous too, and it’s from Max and Chloe, available here. Enjoy!
Pasta with Tomatoes and Mozzarella Recipe
INGREDIENTS
1 1/2 pounds plum tomatoes, seeded, coarsely chopped
1/2 cup sundried tomatoes, chopped
8 ounces fresh mozzarella cheese, cut into strips
4 tablespoons extra-virgin olive oil
2 tbsp capers
1 pound chicken breast, cooked and cut into pieces
12 ounces rotini pasta
Salt
Pepper
DIRECTIONS
Mix tomatoes, sundried tomatoes, mozzarella, capers and oil in medium bowl. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender. Drain the pasta and return the noodles to the pot. Add the chicken and the tomato mixture and toss gently over low heat, until everything is heated through. Season with salt and pepper again and serve.
January 22nd, 2020
Sometimes, the simplest meals are the best. Bread and cheese is one of those examples, and this sandwich is only a slight step beyond that. Perfect for lunch on a day where it’s just starting to get chilly and you want something warm and hearty that you don’t have to slave all day over. And there’s something a little more special about paninis, compared to plain old turkey sandwiches.
The New York City marathon is in a few more weeks, and although I’m not running this year, just thinking about it makes me remember all the days of turkey salads and turkey sandwiches I ate when my vegetarian diet wasn’t cutting it. I still eat mostly vegetarian dishes now, as I’m sure you can tell from reading this site, but I have a soft spot in my heart for all those turkey lunches. And good luck to everyone who is running this year!
Also, in case anyone has been having trouble finding old recipes, I have *finally* updates the archives! So check out all my old recipes here, or old style posts here. If there’s something you’ve been trying to find and couldn’t do it using the search function, try there.
Turkey, Tomato and Brie Panini Recipe
INGREDIENTS
2 large ciabatta rolls
1/4 pound turkey
4 ounces brie cheese, sliced
2 plum tomatoes, sliced
Olive oil
DIRECTIONS
Slice the ciabatta roll in half and fill with the tomatoes, brie and turkey. Â Brush olive oil over the top and bottom of the sandwich, and grill in a panini press for about five minutes, or until the cheese is melted and the tops are marked. Â Cut in half, and serve.
Makes 2 sandwiches.
January 20th, 2020
I can’t believe we’re already halfway through August — this summer has seriously flown by! For my first Texas summer, there haven’t been too many terribly hot days, amazingly enough. Most of the time, between our air conditioned cars, home, restaurants, and stores, it’s pretty easy to forget how hot it is outside!
But this season still calls for some beautiful summer recipes, even if they’re served in our air-conditioned living room. Watermelon and mint are perfect mid-summer flavors, so savor the few weeks we have left while they’re fresh!
I love serving bite-sized food like this — easy to make for a crowd and totally gorgeous. Do any of you guys have Labor Day parties coming up? This would be a great addition to any menu!
Watermelon, Feta and Mint Skewers
INGREDIENTS
8 ounces feta cheese, cut into small cubes
3 cups fresh watermelon, cut into same-sized cubes
24 small mint leaves (torn in half to uniform size)
Fleur de sel
Freshly ground pepper
2 tbsp good balsamic vinegar
2 tbsp extra-virgin olive oil
Wooden toothpicks
DIRECTIONS
Thread a cube of watermelon onto a skewer, add a mint leaf and finish with a cube of feta cheese. Repeat until you have 24 skewers, and set the completed skewers on a platter. Drizzle with olive oil, sea salt, freshly ground pepper and balsamic vinegar. Serve.
