I tried this earlier in the summer and it was delicious but I forgot to write it up - and almost lost the recipe!! So since I want to make this for dinner tonight - and NOT lose the recipe, here we go:
BowTie Pesto Pasta Salad
1 lb. bowtie pasta
8 Tbsp. pesto
1/2 cup sundried tomatoes, chopped
1/2 cup Roma tomatoes, chopped
4 Tbsp. Parmesan cheese
1/2 cup spinach, diced
1/2 cup green onions, sliced
4 Tbsp. Caesar dressing
Cook the pasta according to package directions. Drain and rinse well with cold water. Add remaining ingredients to the pasta, mix well and refrigerate until serving.
Sunday, July 14, 2013
Tuesday, July 9, 2013
Grilled Orange Sesame Chicken Wraps with Asian Cole Slaw
Tried this new to me recipe tonight and again, a hit with the fam!! I got it from The $5 Dinner Mom and it was perfect for the hot weather. It was quick to prepare and didn't cost a lot of money which is a definite bonus. I already had most of the ingredients so only had to pick up the burritos, pineapple and cole slaw mix. 9++ rating from everyone at the table AND my dairy allergic daughter could indulge with the family as well. :)
Grilled Orange Sesame Chicken Wraps with Asian Cole Slaw
3 chicken breasts, cut thin horizontally, about 1.5 lbs.
2 cups orange juice
2 Tbsp. toasted sesame seeds (I had them but decided to use about 1.5 Tbsp. sesame oil instead
4-6 burrito sized whole wheat tortillas
pineapple or other fresh fruit
Asian Cole Slaw
1 12 oz. bag cole slaw mix
1/3 cup mayonaisse
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1 tsp. ground ginger
couple dashes of pepper
Place the chicken breasts in a shallow dish or resealable plastic baggie. Add the orange juice and toasted sesame seeds (or sesame oil). Let sit in the refrigerator for at least 2 hour up to overnight.
In a mixing bowl, whisk together the mayo, soy sauce, sesame oil, peanut butter, ginger and pepper. Pour over the cole slaw in a larger mixing bowl and toss well. Refrigerate until ready to serve.
Grill chicken breast until done. Remove to a plate or cutting board and slice into strips.
Assemble the wraps by adding some Asian Cole Slaw and sliced chicken to the burrito. Roll and eat.
Serve with pineapple or other fresh fruit. My husband put the cut up pineapple onto the burrito and thought it was fantastic!
Grilled Orange Sesame Chicken Wraps with Asian Cole Slaw
3 chicken breasts, cut thin horizontally, about 1.5 lbs.
2 cups orange juice
2 Tbsp. toasted sesame seeds (I had them but decided to use about 1.5 Tbsp. sesame oil instead
4-6 burrito sized whole wheat tortillas
pineapple or other fresh fruit
Asian Cole Slaw
1 12 oz. bag cole slaw mix
1/3 cup mayonaisse
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1 tsp. ground ginger
couple dashes of pepper
Place the chicken breasts in a shallow dish or resealable plastic baggie. Add the orange juice and toasted sesame seeds (or sesame oil). Let sit in the refrigerator for at least 2 hour up to overnight.
In a mixing bowl, whisk together the mayo, soy sauce, sesame oil, peanut butter, ginger and pepper. Pour over the cole slaw in a larger mixing bowl and toss well. Refrigerate until ready to serve.
Grill chicken breast until done. Remove to a plate or cutting board and slice into strips.
Assemble the wraps by adding some Asian Cole Slaw and sliced chicken to the burrito. Roll and eat.
Serve with pineapple or other fresh fruit. My husband put the cut up pineapple onto the burrito and thought it was fantastic!
Friday, July 5, 2013
Slow Cooker Chicken Caesar Sandwiches
We just finished these tonight and definitely another hot weather hit!! VERY tasty when served on a nice ciabatta roll. I would think these could be made in larger quantities easily as well and frozen!
2 lbs. boneless, skinless chicken thighs
1/2 - 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (or 2 tsp. of dried)
1/2 tsp. ground black pepper
2 cups shredded romaine lettuce
12 slider buns, 4-6 hamburger or other buns
Place chicken in crockpot with about a cup of water. Cover and cook on high for 3 hours or low for 4-6 hours, until chicken is cooked through.
Remove chicken from cooker using a slotted spoon and drain the water from the crockpot. Shred the chicken and return to crockpot. Pour dressing over chicken, stirring to make it to the desired consistency (we got to to a nice moist chicken salad consistency). Add Parmesan cheese, parsley and pepper and stir well. Cover and cook for an additional 30 minutes on high or until mixture is hot.
Serve on buns and top with the lettuce, extra dressing and/or dressing as desired.
2 lbs. boneless, skinless chicken thighs
1/2 - 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (or 2 tsp. of dried)
1/2 tsp. ground black pepper
2 cups shredded romaine lettuce
12 slider buns, 4-6 hamburger or other buns
Place chicken in crockpot with about a cup of water. Cover and cook on high for 3 hours or low for 4-6 hours, until chicken is cooked through.
Remove chicken from cooker using a slotted spoon and drain the water from the crockpot. Shred the chicken and return to crockpot. Pour dressing over chicken, stirring to make it to the desired consistency (we got to to a nice moist chicken salad consistency). Add Parmesan cheese, parsley and pepper and stir well. Cover and cook for an additional 30 minutes on high or until mixture is hot.
Serve on buns and top with the lettuce, extra dressing and/or dressing as desired.
Ham and Cheese Sliders
OK - Saw these on Tasty Kitchen and had to try them because they looked great. Well, they ARE!! Because they don't cook that long in the oven, they are perfect for hot weather to have something a little different. I served them with pasta salad and green salad and it was a hit across the board.
Ham and Cheese Sliders
12 Hawaiian rolls split
12 slices deli ham
6 slices deli provalone cheese, halved
4 Tbsp. butter
1 Tbsp. brown sugar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. poppy seeds
Preheat your oven to 350 degrees F.
Line a rimmed sheet with foil. Assemble the sandwiches with a slice of ham and a half slice of cheese on the bottom half of each roll and top with the top half of the roll. Place the assembled sandwiches close together on the baking sheet.
In a small bowl, combine the butter, sugar, mustard and Worcestershire sauce. Microwave until the butter is just melted, about 30-60 seconds. Add the poppy seeds and stir until combined.
Drizzle the butter mixture evenly over the sandwiches. Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. Serve warm.
Ham and Cheese Sliders
12 Hawaiian rolls split
12 slices deli ham
6 slices deli provalone cheese, halved
4 Tbsp. butter
1 Tbsp. brown sugar
1 1/2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. poppy seeds
Preheat your oven to 350 degrees F.
Line a rimmed sheet with foil. Assemble the sandwiches with a slice of ham and a half slice of cheese on the bottom half of each roll and top with the top half of the roll. Place the assembled sandwiches close together on the baking sheet.
In a small bowl, combine the butter, sugar, mustard and Worcestershire sauce. Microwave until the butter is just melted, about 30-60 seconds. Add the poppy seeds and stir until combined.
Drizzle the butter mixture evenly over the sandwiches. Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. Serve warm.
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