Broccoli, Grape, and Pasta Salad

It's just hot outside lately and I'm always looking for minimal cooking recipes this time of year.  This one is delicious and won't heat up the house.  

1 cup of honey roasted sliced almonds

1 lb fresh broccoli, cut into small pieces

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Prepare pasta according to package directions

Meanwhile, cut broccoli florets from stems and separate florets into small pieces.  

Whisk together mayo, sugar, onion, vinegar, and salt in a large bowl.

Add broccoli, pasta, and grapes.

Stir to coat.

Cover and chill 3 hours.  

Stir bacon and almonds into salad just before serving.  

 

Summer Pasta Salad with Lime Vinaigrette

Summertime is the perfect time for a colorful pasta salad that's quick, healthy and tangy.

8 oz farfalle pasta, prepared according to package directions

1 chicken breast, seasoned, cooked and shredded

1 medium zucchini, quartered and thinly sliced

1 medium yellow squash, quartered and thinly sliced

2 nectarines, coarsely chopped

1/3 cup coarsely chopped parsley

Lime Vinaigrette (recipe below)

1/4 cup toasted sliced almonds

Season your chicken breast on both sides and sear on both sides.  Cook until desired doneness.  Set aside to cool and then shred.

Thinly slice the zucchini and yellow squash and add them to the pasta water the last two minutes of cooking.  

Drain the pasta and veggies and rinse under cool water.  Set aside.

Chop the nectarines and parsley.

Gently stir together the pasta, chicken, veggies and nectarines in a large bowl.  

Top with Lime Vinaigrette and then top with toasted almonds.  

Serve immediately.

Lime Vinaigrette

1 Tbsp lime zest

2 Tbsp fresh lime juice

2 Tbsp white balsamic vinegar

1 Tbsp Creole mustard

1 1/2 tsp honey

1 small garlic clove, pressed

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup olive oil

Whisk together lime zest, lime juice, vinegar, Creole mustard, honey, garlic, kosher salt, and freshly ground black pepper in a small bowl.  

Add olive oil in a slow, steady stream, whisking constantly until smooth.  

Penne with Green Beans and Tomatoes

 Are you looking for a healthy, zingy salad for a summer dinner?  This may just be your answer.

16 oz package whole wheat penne pasta
8 oz thin green beans cut into 1/2" pieces
2 cups cherry tomatoes, halved
3/4 cup Lemon-Shallot Vinaigrette (recipe below)
1/4 cup chopped fresh dill

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time.  

Drain and rinse the pasta and green beans under cold running water until cool.  

Toss together pasta mixture, tomatoes, and vinaigrette.  

Cover and chill up to 24 hours, if desired.  

Stir in dill and add salt and pepper to taste just before serving.  

Lemon-Shallot Vinaigrette

1/2 cup fresh lemon juice

1 minced shallot

1 cup olive oil

1/4 cup minced fresh parsley

1 Tbsp honey

1 Tbsp whole grain Dijon mustard

Salt and pepper to taste

Stir together lemon juice and minced shallot; let stand 5 minutes. 

Whisk in olive oil, parsley, honey, and mustard.

Add salt and pepper to taste.  

Refrigerate in an airtight container up to one week.  

Southern Shrimp Pasta Salad

Looking for the perfect dish for a summer pot luck or weekend brunch?  This is it! 

3 Tbsp plus 1/4 tsp kosher salt, divided

12 oz uncooked orecchiette pasta
3 Tbsp plus 3/4 tsp Old Bay seasoning, divided

1 lb medium-size raw shrimp, peeled and deveined

1/4 cup fresh lemon juice (from 2 lemons)

1 Tbsp coarse-grained Dijon mustard

1Tbsp honey

1 cup olive oil

1 tsp minced garlic (from 2 cloves)

1/2 tsp crushed red pepper flakes

1/4 tsp black pepper

2 cups fresh sugar snap peas, slice

2 medium shallots, thinly sliced

1/2 cup thinly sliced celery (2 stalks)

1 cup roughly chopped fresh dill

1/2 cup roughly chopped fresh flat leaf parsley

Fill a large bowl with ice and water; set aside.  Bring12 cups water and 3 Tbsp of the salt to a boil in a large stockpot over medium-high het.  Add orecchietta pasta, and cook, stirring occasionally until al dente, about 12 minutes.  Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes.  Do not remove boiling water from heat. 

Add 3 Tbsp Old Bay seasoning to boiling water, and boil 2 minutes.  Add shrimp.  Let cook until just pink, about 2 minutes.  Let shrimp cool. 

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl.  Gradually whisk in oil until smooth and combined.  Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 tsp salt and 3/4 tsp Old Bay until combined.   

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well combined.  Serve or cover and store in refrigerator up to 24 hours.

Orzo Salad with Shrimp and Lemon Dressing

This is a delicious bright and tangy pasta and veggie salad!  It is great served at room temp or chilled. 

1/4 cup olive oil
1 Tbsp lemon zest plus 3 Tbsp fresh lemon juice
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 cup uncooked orzo
8 oz fresh asparagus, trimmed and cut into 1" pieces (about 1 cup)
4 oz fresh sugar snap peas, trimmed (about 1 cup) 
1 cup fresh or frozen English peas
12 oz medium peeled, deveined raw shrimp
1/4 cup coarsely chopped fresh chives
1/4 coarsely chopped fresh flat-leaf parsley  
1/4 cup coarsely chopped fresh tarragon

Whisk together oil, zest, juice, salt and pepper in a small bowl.  Set aside.  

Prepare orzo according to package directions, omitting salt and fat; drain.  Transfer orzo to a bowl and cool to room temp.  

While orzo cooks, bring a large saucepan of water to a boil over high heat. Add asparagus and sugar snap peas to boiling water.   Cook until bright green and tender-crisp, about 2 minutes.  Add English peas and stir until softened about 30 seconds.  Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.

Add shrimp to boiling water.  Cook until opaque, about 3 minutes, and then drain.  Transfer shrimp to ice bath with vegetables.  Let stand until chilled, about 3 minutes, drain.

Toss together shrimp-vegetable mixture with orzo; drizzle with dressing.  Add chives, parsley, and tarragon, and toss to combine.  

Serve at room temp or chilled.  

Tortellini & Chicken Salad

Looking for a quick and easy summer dinner that's delicious?  This pasta salad with chicken and fresh veggies is the perfect choice!

1/4 cup white balsamic vinegar

1/8 tsp black pepper

3/4 tsp kosher salt, divided

1/3 cup olive oil

1 Tbsp chopped fresh oregano

1 Tbsp thyme leaves

18 oz cheese-filled tortellini, cooked, drained and rinsed

2 cups shredded chicken

1 cup halved cherry tomatoes

1 cup fresh corn kernels  (2 ears)

1 cup Spring Mix salad greens

3 Tbsp chopped toasted pecans

Whisk together balsamic vinegar, pepper and 1/2 tsp kosher salt in a small bowl until combined.  Gradually add the olive oil in a slow, steady stream, whisking constantly until smooth.  Stir in oregano and thyme and set aside.  

Gently toss together cooked tortellini, chicken, tomatoes, corn and remaining 1/4 tsp kosher salt in a large bowl.  Gently stir in vinaigrette and fold in salad greens.  Sprinkle with pecans.

 

Pasta Sauce with Fresh Tomatoes

 I inherited a love of gardening from my dad and my grandma.  It occupies all of my spare time spring, summer and fall.  Every summer I wind up with an over-abundance of tomatoes and I think I've finally found the best possible way to make good use of them.  This pasta sauce is delicious served over spaghetti noodles or used in your best lasagna recipe.

1/4 cup olive oil
1 onion, chopped

4 garlic cloves, smashed

4 lbs fresh tomatoes, quartered

8 oz baby bella mushrooms, sliced

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp white sugar

1 tsp salt

Prep all of the ingredients.

Heat the olive oil in a large skillet over medium heat.  Add the onion, garlic and mushrooms.  Cook and stir until the onion is translucent, about 5 minutes. 

Add the tomatoes, sugar, oregano, parsley and salt.  Stir well and bring to a boil.  

Cover and reduce heat to a simmer.  Stir occasionally until the sauce thickens, 30 - 40 minutes.  

Let the sauce cool and then pour into a mixing bowl.  Use an immersion blender to break down the chunks of vegetables and tomato skin.

Serve with your favorite pasta recipe.

Note:  This can be stored in freezer safe containers to be frozen for future use. 

Four-Ingredient Slow-Cooker Pot Roast

Pot roast is something that can be used in so many recipes.  It's easy, budget friendly, and tender.  When you use the slow cooker recipe it's a go-to dinner recipe.

1 ( 3 - 4 lb) chuck roast, trimmed
1 Tbsp canola oil
1 (12 oz) can of beer
1 envelope Italian dressing mix

Brown the roast in hot oil in a skillet over medium-high heat 3 - 5 minutes on each side.  

Transfer to a slow cooker.  

Whisk together beer and dressing mix.  Pour over roast.  

Cover and cook on low for  8 - 10 hours. 

Remove from slow cooker and shred. 

Skim fat from sauce; serve with roast.

 

Grilled Corn, Avocado and Tomato Salad

1 pint cherry tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 Tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes.  The corn should have some brown spots and be tender and not mushy.  Cut the corn off the cob and then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  

Slice the tomatoes in half.  

Dice the avocado and chop the cilantro.

Dressing

Juice of 1 lime

3 Tbsp vegetable oil

1 Tbsp honey

Sea salt and fresh cracked pepper to taste

1 garlic clove, minced

Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine.  Set aside.  

Combine the sliced tomatoes, avocado, cilantro and grilled corn.  Mix gently so everything is evenly mixed.  Be careful not to mash the avocados.  Top with the dressing and let it sit 10 - 15 minutes to let the flavors mingle.  

Drunken Chicken

The name may be misleading, but this chicken is delicious!  I'm a lover of garlic, without a doubt and this recipe delivers in that department.  The drunken part points only to marinating it in a bottle of beer.  

8 chicken thighs, bone-in and skin-on

1 (12 oz) bottle beer

1 bulb garlic, whole and peeled (cloves separated)

2 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

2 Tbsp vegetable oil

Place the chicken thighs in a plastic resealable bag.

In a small bowl, combine beer, garlic cloves, salt, garlic powder, paprika, and the pepper, stirring until the salt is dissolved.  

Pour the beer mixture into the bag over the chicken.  

Seal the bag and refrigerate for at least 8 hours or overnight. 

Preheat oven to 350 degrees. 

Drain the chicken, reserving the garlic cloves.

Heat a large cast-iron skillet over medium heat.  

Add the vegetable oil to the skillet; it should be just enough to coat the bottom.  

Add the chicken and brown on both sides, about 2 -3 minutes per side.

Position the chicken thighs in the skillet skin side up and place the garlic cloves around the chicken.  

Place the cast iron skillet in the oven and bake until the chicken is a deep golden bown and reaches an internal temp of 165, about 45 minutes.

Remove the chicken from the oven and allow it to rest for 15 minutes.  

Angel Shrimp

 Looking for a quick dinner idea that looks great and tastes delicious?  This is one of my go-to meals when I have unexpected company.

1 lb angel hair pasta

2 Tbsp olive oil

1 lb large shrimp (peeled and deveined)

4 cloves garlic (minced)

1/2 tsp red pepper flakes

1 lemon (zested and juiced)

1/2 cup dry white wine

5 Tbsp butter

1/4 cup parsley (chopped)

salt (to taste)

pepper (to taste)

In a large pot of boiling salted water, cook the pasta according to package directions.  Drain and reserve one cup of the pasta water.  

Heat a 12" skillet over medium-high heat.

Add the oil and shrimp and saute until just cooked through (about 4 - 6 minutes).  Shrimp should be light pink.  

Transfer shrimp to a plate and set aside.  

Add the garlic and red pepper flakes to the same skillet, sauteing until the garlic is fragrant, about 1 minute.  

Add the lemon juice and the white wine to the garlic and raise the heat to high.  Let the wine mixture reduce for 2 - 3 minutes.  

Whisk the butter into the wine mixture and add the reserved pasta water and the cooked shrimp.

Transfer the skillet away from the heat.  Add the cooked pasta and the parsley into the skillet.  Toss to combine.  

Add the lemon zest to the pasta mixture.  Taste and season with salt and pepper if needed.  

Serve immediately.