Asiago Chicken Pasta

I love pasta.  Especially pasta salad and summer is the perfect time for a delicious easy side dish to go along with grilling!  This recipe has been a favorite of my family for around 15 years now.  Its a classic.  Simple to make you can either make it ahead and then warm it up or serve it warm right away.

Ingredients:
1 box gemelli pasta (cooked)
4 green onions
1 red pepper
4 garlic cloves
1 hunk of Parmesan cheese (or 5 oz. already shredded)
1 hunk of Asiago cheese (or 5 oz. already shredded)
4 chicken breasts grilled & chopped
olive oil
red wine vinegar
Italian seasoning
garlic salt

 Directions:
1. Cook pasta and set aside.

 2. Chop red pepper, green onions & garlic cloves.  You can use a food processor if you want to speed up the process. 

3. Grill chicken & chop then set aside.

4. In a large bowl add pasta, red wine vinegar, olive oil, garlic salt & Italian seasoning.  Mix and taste. 

5. Add grilled chicken and most of the the cheese and mix.

4.  Add remaining cheese on top and serve!

Authentic Greek Chicken Gyro

I have found the perfect way to use those cucumbers, tomatoes, red onions, cilantro, mint and lettuce from your garden.  Greek chicken gyros!  So delicious you will want to make them again and again. I also want to mention that I the
Tzatziki sauce is authentic.  No sour cream or dill here!  (My Greek heritage coming to the surface).  Hope you enjoy these as much as I do!

Authentic Greek Chicken Gyros: Serves 4

Ingredients for Marinating Chicken:

( 2) Chicken Breasts*

*(I use (2) 9 oz. packs of Perdue Fully Cooked- Original Roasted Chicken Breast to save time)

1/4 cup olive oil

2 tablespoons lemon juice

2 Tbsp minced garlic

1/2 tsp cumin

1/2 tsp onion powder

1 tsp dried oregano

1 tsp salt
STEP 1: Mix all the ingredients for marinating the chicken.  Put the chicken in a dish or bag then pour the marinate over the chicken.  Refrigerate the chicken and allow it to marinate for at least 2 hours. 
 

Ingredients for Tzatziki Sauce:

2 lbs. greek yogurt (FAGE brand)
1/2 lb. finely diced cucumber 

1 1/2 oz.  fresh chopped dill

2 garlic cloves peeled
4 Tbsp. olive oil

salt & pepper to taste

STEP 2:  Make the Tzatsiki sauce (you can make this ahead it stores in the refrigerator for up to 3 days).  Peel the cucumber. Remove the seeds. Cut into thin pieces and chop it up fine.  Put in in a sieve or colander salt and let it drain.

STEP 3: Put garlic and olive oil in a food processor or blender to make a thick paste.  (If you have extra paste it will store in the fridge for up to 1 month). 

STEP 4:  In a medium size bowl mix the yogurt, chopped dill, cucumber and a dollop of garlic paste.  Add salt and pepper to taste.  (If you want to be authentic the Greeks then mix it with their hands). 

STEP 4:  Refrigerate the Tzatziki for at least 1 hour.  Garnish with dill and top with olive oil.

STEP 5: Cook the marinated chicken (I use a cast iron grill pan) for 4 minutes per side.  Then remove the chicken from the pan and place 1 piece of the flat bread in the grill pan.  Warm the bread about 2 minutes per side.  

Ingredients for Gyro Toppings:

Flat bread (I use Stonefire Tandoor Baked Nann)*can substitute pita bread

Shredded lettuce

Sliced red onion 

Diced tomatoes

STEP 6: Finally layer your Gyro starting with chicken, lettuce, tomatoes, onions, and finish with the tzatsiki sauce.

STEP 7: Time to eat! 

So Moist Veggie Chicken Burgers

So I have been attempting to add vegetables into more of our food and this is one recipe that was a hit at our house.  The finer you grate and cut up the veggies the less you will realize that they are even there.  Try these burgers out and you won't be disappointed!

Servings: 7 or 8 Burgers

Ingredients:
1 lb Ground Chicken
8 oz. Mushrooms (chop fine)
1/2 cup Yellow Onion (chop fine)
1/4 cup Grated Zucchini
1 cup Oatmeal
2 Tbsp. Ketchup
1 Tbsp. Worcestershire sauce
Salt & Pepper

STEP 1: Cut Mushrooms & Onions then add to large bowl.  

  STEP 2: Grate Zucchini and add to bowl. 

 STEP 3: Mix in Ground Chicken, Oatmeal, Ketchup, Worcestershire Sauce, Salt & Pepper. 

 STEP 4: Form into approximately 7-8 burgers & grill for about 10 minutes per side until no longer pink.

STEP 5: Place on a bun and finish with favorite toppings and sauce.  

Grilled Chicken Burgers with Redsin Potatoes

This is our favorite burger recipe for grilling out in the summer.  This is a healthy option and a welcome change from your typical hamburger.  I also like to pair them with redskin potatoes or my sweet potato fries (see recipe link for fries).

NOTE: I have to give the credit to my mom who passed this along.  Normally its hard to keep chicken moist when you grill but the oatmeal mixed into these burgers does the job! 

Ingredients for Burgers: 
1 lb of ground chicken
1/2 cup of Oatmeal
1/4 cup (or less) of Yellow Onion diced
1 Egg
Your choice of toppings (lettuce, tomato etc.)

Ingredients for Potatoes:
2 lbs. Redskin Potatoes
Emeril's Original Essence
Mrs. Dash Garlic & Herb
1/4 cup Yellow Onion diced 

3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
1 Tbsp. red wine vinegar
1 cup sliced celery
1/2 cup green onions
1/2 tsp salt
1/4 tsp ground black pepper - See more at: http://followingthemastergardener.blogspot.com/2014/05/fresh-red-potato-salad.html#sthash.7op7y2fm.dpuf

3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
1 Tbsp. red wine vinegar
1 cup sliced celery
1/2 cup green onions
1/2 tsp salt
1/4 tsp ground black pepper - See more at: http://followingthemastergardener.blogspot.com/2014/05/fresh-red-potato-salad.html#sthash.7op7y2fm.dpuf

 STEP 1: Start the potatoes first.  Slice thinly and add seasonings and yellow onions to pan (or on grill in a cast iron pan).  Mix together and cook for 20-25 minutes until potatoes are tender. Stir periodically to cook all sides.

 STEP 2: While potatoes are cooking start the burgers. In a medium sized bowl mix the ground chicken, oatmeal, diced yellow onion and egg together until combined.

STEP 3: Form into 3 or 4 patties and cook on the grill or a cast iron pan for 5 to 6 minutes per side until no longer pink in the center.

Hope you enjoy this recipe!  May we remember all those who have passed serving in our Armed Forces this Memorial Day. 

Homemade Redskin Potato Salad

So Memorial Day weekend is almost here and I thought I would share a few of my favorite recipes to please a crowd.  Today I start with homemade redskin potato salad. Its honestly the only way I like potato salad.....no yellow stuff for me!  Its also the ideal way to use the onions from the garden as well as delicious red skin potatoes.

Every time I make this salad someone asks me for the recipe. I have to give all the credit to my friend Kara for originally providing the recipe. (Thank you for changing my view on potato salad).  

Ingredients:
3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
1 Tbsp. red wine vinegar
1 cup sliced celery
1/2 cup green onions
1/2 tsp salt
1/4 tsp ground black pepper

Instructions:

STEP 1: Bring salted pot of water to a boil.  Wash potatoes and dice them into cubes.  

STEP 2: Add red potatoes to the salted water and cook until tender/firm for 15 to 20 minutes. 

STEP 3: Chop the green onions and celery. 

Spicy Meatball Soup (in a Slow Cooker)

  
I didn't feel like going to the store the other day (ever happen to you?)  So I pulled out everything that I thought could make a meal.  I always buy Turkey Meatballs when they are on sale (because they are a family favorite) and so I had some in the freezer!  I came up with this yummy soup that was simple to make in the Slow Cooker.  It has a little kick to it to spice things up!  If you don't like spice then simply buy the plain canned peeled tomatoes.

Spicy Meatball Soup           
Makes 6 to 7 servings

Ingredients:
12 oz. Turkey Meatballs (I use Honeysuckle Italian Style)
2 Yellow Onions

4 Large Carrots
Mushrooms (optional)
8 oz Pasta (I used Whole Wheat Penne & some leftover Noodle Style)

Canned Peeled Tomatoes with Jalapeno Peppers

3 (32 oz) low sodium Chicken Broth or Vegetable Broth

 1 tsp. Italian seasoning

1/4 tsp. garlic salt 
Mexican Shredded Cheese (optional for topping)

Instructions: 
1.  Wash, peel and cut Carrots.  Add diced onion and mushrooms (optional). 

Simple Gourmet Mushroom Soup

No Processed Ingredients. 4 Simple Steps. 20 Minutes to Make. 

Our family has been eliminating processed foods so I have been learning to make things from scratch.  Cream of Mushroom Soup is one of those ingredients that is often used in recipes.  I no longer use the canned version so I wanted to find an alternative.  This from scratch version is so simple to make and tastes soooo much better than the canned.  We are never going back!  

*My mom is also going to try and make it with Arrow Root for a gluten free version.  I will update this and let you know how that works!  

Simple Gourmet Mushroom Soup
Serves: 4 to 5

INGREDIENTS:
16 oz. fresh mushrooms (sliced)
4 Tbsp. chopped yellow onion
3 minced garlic cloves
6 Tbsp. flour (or almond flour*)
4 Tbsp. butter
4 cups low sodium chicken broth
2 cup half n half
1 tsp. salt
1/2 tsp pepper
1/2 tsp nutmeg

   
STEP 1: In a stockpot melt the butter.  Add the mushrooms, onions and garlic and cook until soft. 

STEP 2: Add the 4 Tbsp. of the flour while stirring. 

STEP 3:  Mix in the chicken broth and cook until thickened.

STEP 4:  In a separate bowl mix 2 Tbsp of flour with the half n half, salt, pepper and nutmeg.  Add this to the stockpot and stir constantly about 5 minutes.  Soup will thicken as shown. 

Pour into bowls and sprinkle with pepper or parsley then serve!  This is so simple to make and tastes gourmet. 

Seven Vegetable Tortellini Soup (in a Slow Cooker)

Cold. Cold. Cold.  It was 4 degrees outside today and comfort food was the perfect solution to warm our spirits.  This soup has 7 different vegetables and is healthy and delicious! 

Its also a fun soup for our little one to help me make.  I would cut up the vegetables then put them on the plate which he added to the bowl.  Enjoy making this soup and keep in mind you can add or delete vegetables to make it your own.   

Butternut Squash, Zucchini, Carrots, Asparagus, Scallions, Spinach & Tomatoes

Seven Vegetable Tortellini Soup           
Makes 6 to 7 servings

Ingredients:

1 Butternut Squash- cut into 1 inch cubes

2 small Zucchini- cut into 1 inch cubes

4 Carrots

1 bunch of Asparagus

1 bunch of Scallions

5 oz of fresh Spinach 

Canned Diced Tomatoes (or fresh)

1 tsp. Italian seasoning

1/4 tsp. garlic salt 

1 package (9 oz) of Cheese Tortellini

3 Tbsp. grated Parmesan cheese

3 (32 oz) low sodium Chicken Broth or Vegetable Broth

NOTE: If there is a vegetable you don't eat you can just leave it out of the soup!  You can also make it gluten free by leaving out the Tortellini.  

Tortellini, Chicken Broth, Diced Tomatoes and Spices

Instructions:
1.  Wash, peel and cut Carrots, Zucchini and Butternut Squash and add to slow cooker.  (For how to cut Butternut Squash see the end of this post).  Add cut Asparagus and Scallions to slow cooker.