Wednesday, February 23, 2011

Artichoke Hearts Sun Dried Tomatoes Buffalo Mozzarella & Basil Pasta

The Pasta....

1 can of quartered artichoke hearts, drained
2 tbs. chopped sun dried tomatoes or 1 large tomato diced
Buffalo Mozzarella drained and cut into 1 inch pieces 
1 clove of garlic sliced paper thin
1-2 tbs. olive oil
1 tbs. fresh basil chopped
1/2 tsp. red pepper flakes (optional) 
salt & pepper to taste

1 lb of spaghetti, fussilli, bow tie, linguine, fettucini, or any kind of pasta that you really like cooked al dente.

The Chicken... 

4 Boneless, Skinless Chicken Breasts
1 clove of garlic minced
1-2 tsp. olive oil
fresh basil & oregano chopped
1 tbs. balsamic vinegar
salt & pepper
red pepper flakes (optional)
salt & pepper

Combine all ingredients in a large zip lock bag or tupperware and allow to marinate for at least 5 minutes.  Spray a pan with some non stick spray and cook on each side (depending on thickness) for at least 5-7 minutes.  Set aside. 

In a large saute pan add olive oil, artichoke hearts and garlic & saute for a few minutes.  Add tomatoes & garlic and cook for a few more minutes.  Add al dente pasta and all seasonings & herbs.  Give a through toss & then add the mozzarella.  

Slice chicken breast on a diagonal and place a top the pasta.... sprinkle a bit more of basil on top and drizzle with a bit more olive oil.

Monday, February 21, 2011

Chicken & Lemon Potatoes

 Chicken & Lemon Potatoes

 Chicken & Lemon Potatoes

6 Medium Yellow Potatoes Quartered
1 teaspoon salt
¼ teaspoon pepper (or to taste)
1 teaspoon garlic salt
2 teaspoon oregano
½ cup lemon juice
1 whole chicken quartered
¾ tsp. salt
¼ tsp. pepper
1 teaspoon oregano
¾ garlic salt
2 tabespoons. butter melted
1/4 cup lemon juice

Peel & quarter the potatoes. Place in bowl and combine with all ingredients. Let marinate, mixing it every so often so that potatoes do not discolor or turn brown.

Combine all of your dry seasonings together in a bowl and rub all over both sides of your chicken pieces.
Place chicken, skin side up, in roasting pan and drizzle butter and lemon juice over the top. Add potatoes all around the sides of the chicken, juices included. Roast,uncovered, in preheated, 395 degree oven for 45 min to 1 hour.

Make a quick greek salad on the side and this is a perfect meal for any night of the week!

Greek Salad

2 -3 Large Diced Tomatoes
1 Large Diced Red Onion
2 Large Diced Cucumbers
1 Small Diced Green Bell Pepper
1 cup Diced Feta Cheese
1/4 cup Kalamata Olives
1 teaspoon Dried Oregano
1/3 cup lemon juice
1/3 cup Olive Oil
salt & pepper to taste

Combine all ingredients in a bowl, toss & enjoy!

Thursday, February 10, 2011

Love Love Love me some Chocolate Dipped Strawberries!

Love Love Love
Valentine’s Day… I’m gonna get cliché on all of you right now… and 3…2…1… CHOCOLATE DIPPED STRAWBERRIES!!!!

1 package milk chocolate chips or white chocolate chips
1 pound strawberries with stems- about 20

Wash & dry the strawberries very well.

Melt the Chocolate Chips in a heatproof bowl.  Fill a small saucepan with a  cup of water and bring it to a boil… place the heatproof bowl on top of it and turn off the heat.  Allow to sit on top of the hot water until all the chocolate melts.
To make your life even easier, you can put it in the microwave on half power for 30 second intervals and  melt the chocolate until melted.  (Should take about 2 minutes)

Once it’s melted, dip each strawberry in the chocolate and lift and twist it allowing any excess chocolate to drip off.  Place dipped strawberry on a  cookie sheet that has been lined with parchment or wax paper.  Place in the refrigerator for about 40 minutes before it sets.

Happy Valentine’s Day my friends! May it be filled with lots of  LOVE & CHOCOLATE!!!!!