Here Comes the Sun

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Summer Time Pasta Salad

with homemade dressing

  

Hey hey! We are quickly creeping up on summer and that brings on more bbq's and other outdoor gatherings which usually involve quite a bit of great summer time grub. It's the time of year for burgers and dogs, bbq chicken, and anything else you can throw on the grill.

Well, to go along with all the delicious bbq food I have an equally delicious pasta salad that is full of fresh veggies and a simple light dressing. I also used whole pasta to make it even healthier, but feel free to use whichever pasta you like best.

The recipe for this dressing is simply delicious and great for a garden salad as well. It's also great to make your own dressing at home because you control the ingredients and avoid added sugars, salts, and preservatives. This will last you up to 90 days in the refrigerator so make a big batch and enjoy! (This recipe is more than enough for one batch of pasta salad)

Happy Almost Summer!!

Summer Time Pasta Salad

Ingredients

• 1 box of whole wheat penne
• 2 bell peppers, which ever colors you prefer
• 1 medium tomato
• 1 cucumber
• 4-5 oz extra sharp white cheddar,
• 1 batch of homemade Italian dressing, recipe follows

Italian Dressing

• 1 cup red wine vinegar (or whichever you prefer)
• 1 1/3 cup olive or canola oil
• 2 tablespoons water
• 1 clove minced garlic
• 1 teaspoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon honey
• 1 tablespoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• Pinch of crushed red pepper (optional)

To make the dressing

Place all ingredients in a large bowl and which until fully combined.
OR
Pour ingredients into large bottle and shake until combined.

Directions

1. Prepare penne as box instructs.
2. While pasta is cooking, chop the vegetables and cheese into small like size pieces.
3. Once pasta is cooked, drain and toss with vegetables and cheese, in a large bowl.
4. Pour about 1/2 of the dressing and stir.
5. Taste and add enough to your liking.
6. Enjoy!

A Dog Named Shaggy and A Tasty Dinner

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Spicy Panko Chicken Over Mixed Greens

with citrus vinaigrette and roasted red peppers

 

Hello Hello! How is everyone?! Yet again it has been a while since my last post. But so much has been coming up these past few months. Between settling into my new place, new job, new dog. Yes, I got a new dog!

 

I adopted a rescue dog who is just the sweetest. He so smart and handsome. I'm already a proud mama!

 

Anyways, I have been eating out very often lately and needed a break and really wanted to recreate this meal I had recently that I thought was amazing! It was a nice change to the normal menu options, light, fresh, and simple but full of flavor.

It was a panko crusted chicken breast over an arugula salad with roasted red peppers. It had a tangy citrus dressing which tied all the ingredients together just perfect. Of course it was a pretty good size portion and I had to stop myself from eating the whole thing, although I easily could have. But I saved a little and enjoyed it for lunch the next day :).

 

Since I was so impressed with the dish, I decided to have a go at trying this and made it at home last night. I used chicken tenders instead of chicken breasts. I also added some spice to the chicken and baked them in the oven, rather than frying. 

 

This was the "hardest" part. The salad can easily be tossed together once the chicken is done cooling. I say this because I prefer to top the salad with room temperature chicken instead of hot/warm chicken which will wilt the salad. 

 

I hope you are all enjoying the beginning of spring and the extra bit of daylight we have. 

 

Now, go make this for dinner, or even lunch, it's delish!

 

Spicy Panko Chicken

Ingredients

• 4 boneless skinless chicken breasts, cut into strips
• 1 cup milk
• 2 -3 teaspoons Tabasco sauce
• 1 cup plain panko bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Directions

1. Preheat oven to 400 degrees.
2. Combine milk and Tabasco sauce in large bowl, and add the chicken. Let sit for at least 15 minutes, allowing the chicken to marinate and tenderize.
3. Combine breadcrumbs and seasonings in another large bowl, or large shallow dish.
4. Coat chicken on both sides with breadcrumb mixture and place on a lightly greased  baking sheet.
5. Top with extra breadcrumbs, and bake 30-40 minutes, until the chicken is firm, lightly browned, and has an internal temp of 165 degrees.
6. Set aside while making salad.

Mixed Greens Salad

Ingredients

Salad

• 1 bag of spring mix, arugula, or lettuce of your liking.
• 1/2-3/4 cup chopped roasted red peppers (your preference)

Dressing

• 1/8 cup lemon juice
• ½ cup extra virgin olive oil
• ½ tsp. Dijon mustard
• 1 clove garlic minced
• 1 tsp kosher salt
• 1/8-tsp. fresh ground pepper

1. Combine the olive oil, garlic and lemon juice.
2. Slowly add the olive oil whisking vigorously.
3. Add the salt and pepper to suit your taste.
4. Toss the mixed greens with the vinaigrette, and the roasted red peppers.

Finally top with chicken, or dip chicken in your favorite sauce.

  

 

"You don't win friends with salad"-Homer Simpson....or do you?!

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Arugula Pasta Salad

This is a super easy, light and healthy dinner perfect for a summer night. I know all my posts so far have been  about baking but I've been wanting to put some cooking on here as well. Although, this really doesn't require cooking unless you consider boiling water and stirring in pasta cooking. But hey if you do then this is perfect for you!

So first off, yay for me! For making it to the gym bright and early. It's actually where I thought of this recipe and could not wait until dinner time to make it. I was on the treadmill and on TV they were making all different types of pasta salads. I couldn't hear(ipod) and was trying to not falling off the treadmill (again) but  I saw several different mixes and came up with this one. A sort of mish mash of the different kinds they were making.

This is perfect for a super hot summer night because it is not heavy at all and super simple and fast. The longest part is waiting for the pasta to cook. I waited to chop and prepare everything after the pasta was cooked so it had time to cool off. Once the pasta was cooked I ran it under cold water to help cool it fast.

You can also add or switch out the ingredients for those you prefer. I stopped at the farmers market after work and grabbed items I already had in mind for this recipe.

Anyways not much else to say about this except that it is DELICIOUS and great for BBQ or if you are having some friends over. It can be a side or a main dish and you can add as much or as little pasta as you like. I did a nice even mix of arugula and pasta because I couldn't decide if I wanted it to be more a salad salad or pasta salad. So i went with both lol :)

Hope you enjoy!

Oh and check back for some gooooood recipes coming! I loaded up on peaches and have several ideas for what do with the giant basket I have. Oh and a GREAT idea for this bread I bought at the Amish market. Anyways check back, and tell your friends too lol :)

Arugula Pasta Salad

1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)
6 oz. feta cheese, crumbled
1 large tomato, diced

2 roasted red peppers, diced (I used two from a jar and did not wipe excess oil because i thought it would add great flavor to salad)

1 lb. whole wheat penne or any small pasta

1 Tbs. red-wine vinegar
3 Tbs. olive oil
Freshly ground black pepper and salt to taste 

A shake or two of garlic powder
10 fresh basil leaves, cut in a chiffonade(fancy word right lol?-just take the leaves and stack them. Roll them and cut into really thin strips)

Cook pasta according to package. Drain and run cold water over to help cool.

Put the, feta, tomatoes, and roasted red pepper in a large bowl.

In large salad bowl whisk vinegar, oil, garlic powder, salt and pepper together.

Add pasta and arugula and lightly toss.

Add the rest of the ingredients and toss again. Serve room temp or cold.

 *Note* If not eating right away wait to cut and basil for freshness and to not bruise it.