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Lynsey Lou's

Enjoying Life One Bite at a Time!

Healthy Eating

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

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I think it’s safe to say that pasta is one of my all time favorite foods.  I have to be honest, I’m a carb loving fool.  There is just something so satisfying about that starchy goodness.  Top that pasta with some type of tomatoes and cheese and I’m in heaven.  Talk about comfort food!  And I think Tucker has an equal love for all things pasta.  When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese.  He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese.  Yum.  This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet.  This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes.  Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese.  I must say, I have a weakness for that stuff.  There is just something so delicious about the creamy, tang that goat cheese has to offer.  I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights.  Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined.  Then add olive oil until the mixture comes together and a pesto is formed.  Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content.  But for those of you out there that need a little more, I will continue!  The tomato pesto is then combined with the pasta and tossed to coat.  Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor.  I love the sweetness the sun dried tomatoes add.  This combined with all the other flavors make for an amazing and satisfying meal. 

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste!  Perfect for everyone still trying to keep those new year’s resolutions! 

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions.  Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes.  Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground.  With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine.  Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated.  Add more water as needed.  Stir in arugula, until just wilted, adding more pasta water as needed.  Season with salt and pepper, top with goat cheese and serve.

Recipe source: adapted from America’s Test Kitchen, Best Simple Recipes

Baked Burritos with Creamy Poblano Sauce

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Mexican, Tex-Mex, anything along these lines is a weakness for me.  I honestly think I could live on Mexican food of some sort every. single. day.  So when I saw these burritos on Elly’s blog I knew I had to make them.  And soon.  So…I did. 

I love burritos.  How could anything be bad when it’s rolled up in a fluffy, flour-y tortilla?  These burritos are incredible.  A combination of spices, lean ground beef, beans and cheese rolled up in a whole-wheat tortilla and baked to crisp perfection is amazing on it’s own.  But to take it one step further, it’s then topped with a poblano sauce that’s thicky, creamy, with a hint of spice.  Un-be-lieveable! 

These burritos are perfect for a weeknight meal.  A quick browning of the meat, accompanied by spices and beans then wrapped up in a tortilla.  The burritos are baked to crisp up the tortillas and finally topped with a creamy poblano sauce.  Serve these alone or with a side of beans and Mexican rice and you’ve got a perfectly quick and healthy meal.  

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Baked Burritos with Creamy Poblano Sauce


Ingredients:

For the burrito-
1 Tbsp oil
1 Large onion, diced
1 lb ground beef
4 Cloves garlic, minced
1 1/2 Tbsp tomato paste
1 Can black beans, drained and rinsed
1/4 cup water or beef stock
1/2 tsp cumin
1 1/2 Tsp chili powder
1/8 Tsp cayenne pepper
1 1/2 Tsp brown sugar
1/3 Cup chopped cilantro
1 Cup shredded Monterey Jack
4 (10in) whole wheat tortillas

For the creamy poblano sauce-
2 Poblano peppers
2 Tbsp butter
2 Tbsp flour
2/3 Cup chicken broth, room temperature
1/2 Cup sour cream
Salt and pepper, to taste

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

For the burritos-
Place a large skillet over medium-high heat and add oil.  Add the onions and cook for 3-5 minutes, until onions begin to soften.  Add the ground beef and cook, stirring occasionally, breaking up large pieces, until well browned.

Add the garlic and tomato paste, stir to combine and cook for an additional  30-60 seconds.  Add beans along with broth, chili powder, cayenne pepper, salt, and sugar and stir to combine.  Reduce heat and allow mixture to simmer until liquid is absorbed.  Stir in cilantro.  Remove from heat.

Sprinkle about 1/4 cup of cheese over each tortilla.  Top cheese with bean and beef mixture.  Fold in the left and right sides of the tortilla and then roll.  Place seemed-side down on prepared baking sheet.  Spray with cooking spray and place in oven.  Bake for 20 minutes, until tortillas are golden-brown and crispy.

For the creamy poblano sauce-
Place poblanos directly over a gas burner.  Using tongs, turn occasionally until the skin is blackened on all sides.  Place in a bowl, cover with plastic wrap and set aside for 10 minutes. 

Peel the poblano and rinse to ensure all the charred skin is removed.  Remove the stems and seeds and dice.

Place a small saucepan over medium heat, add butter and allow to melt.  Stir in flour and allow to cook for 1 minute.  Slowly whisk in the chicken broth, followed by the diced poblanos.  Continue to simmer mixture, stirring occasionally, until thickened.

Add the sour cream, stir to incorporate, and leave over heat utnil heated through.  Season, to taste, with salt and pepper.  Reduce heat and cover to keep warm until ready to serve.

Spoon the sauce over the burritos and serve.

Recipe source: slightly adapted from  Elly Says Opa

Mango Lentil Curry

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So, have you heard of lentils?  By now, I’m probably thinking your answer is yes.  Lentils, along with various other beans and grains are becoming ever so popular in the food world.  I think their popularity is a result of a variety of things; mainly though, the ever growing population of vegetarians.  Lentils are another great option for anyone looking to create a filling meal without the use a lot, or any meat plus they provide tons of nutrients. 

This recipe was my first in the world of lentils.  Not only did I use a new ingredient that I was unfamiliar with but I also used spices that I don’t use on a regular basis.  I guess I dove into the world of lentils head first!  I must say, I’m so glad I took this leap.  Lentils, if you’re not familiar with them, end up having the texture similar to black eyed peas once they are cooked.  The lentils were simmered to achieve a tender consistency then combined with a mixture of spices, sauteed onion, cilantro and mango.  The ingredients are then cooked a bit longer allowing the flavors to really develop and incorporate.  The end result is big, bold flavor and filling meal.  The garam masala provides a rich, bold flavor that has an undertone of cinnamon followed by a kick of spice.  The cilantro adds a bright, earthy flavor to this meal as well as a vibrant splash of color.  The mango adds a fresh sweetness that helps to cut the spice brought on by the garam masala.  All of the flavors combine together perfectly and compliment each other.  I served this over rice which provided a nice, starchy and almost buttery addition to this meal. 

This was a meal that was initially out of my comfort zone for so many reasons, but I’m so glad I tried it.  I can’t wait to make many, many more recipes utilizing lentils but also recipes that incorporate seasonings and spices that I don’t commonly use.  This meal was a hit with our whole house, even Tucker couldn’t get enough!     

Mango Lentil Curry

Ingredients:

1 Tbsp oil
1 Cup lentils, washed and picked over
1 Medium, ripe mango, peeled and chopped
1/2 Tbsp garam masala
1 Tsp salt
1/2 Tsp freshly ground black pepper
1/4 Tsp cumin
1 Medium onion, diced
1/3 Cup cilantro, washed and chopped

Directions:

Combine 3 cups of water and lentils in a large saucepan.  Place over medium-high heat and bring to a boil.  Once the mixture comes to a boil, reduce heat and simmer for 15 minutes; until lentils are tender.

Meanwhile, add the oil in a large skillet and place over medium heat.  Once the oil is hot, add the onions and saute for 3-4 minutes, until onion begins to turn translucent.  Add the garam masala, salt, pepper and cumin and stir to combine.  Cook an additional 2-3 minutes, remove from heat and set aside.

Once the lentils have become tender, add the mano and cilantro and stir to combine.  Add an additional cup of water, stir and bring to a simmer.  Allow the mixture to simmer for 30-40 minutes, until lentils are completely tender.

Remove from heat, stir and slighlty mash some of the lentils, if desired and allow to stand for 5 minutes. 

Serve with whatever you desire, I served with rice.

Recipe source: barely adapted from Branny Boils Over, inspired by The Taste Space    

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

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Salads have to be one of my favorite foods.  First, and foremost, they are delicious.  They are light, healthy and can be topped and adorned to fit any taste.  Even the tastes of the pickiest eaters.  They can even quench the hunger of those “meat and potatoes” guys, aka my husband.  Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies.  So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast. 
We have been on quite the salad kick lately, and each salad has been out of this world.  Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures.  My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try.  This recipe is one of the first recipes I came across that really wowed me.  Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection.  The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing.  This dressing hits all notes; sweet, spicy, tangy and savory.  The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated.  Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing.  This salad has something for everyone and is sure to be a crowd pleaser.  This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer.  It’s also perfect for a hot, summer day.  Plus, all the vibrant colors make for one beautifully plated meal! 
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat.  Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan.  Season chicken with salt, pepper and chili powder.  Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan.  Cook chicken 3-5 minutes per side, until cooked through.  Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor.  Pulse until mixture is combined and smooth.  With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces.  Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl.  Drizzle with 3/4 cup of the dressing and toss to coat.  Divide evenly among 4 plates, top with equal amounts of sliced chicken.  Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

Brazilian Shrimp Soup

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I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road.  The other day I was going through all of the updates on my reader when I came across this soup on Kelsey’s blog.  Just the picture of her soup made me drool.  Number one, it looked delicious, and number two I love anything involving shrimp.  This recipe moved to the top of my list and it went on the menu for the following week. 

I love soup.  It’s the perfect meal, no matter what time of year.  I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu.  We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it.  This was fairly simple to put together and quick enough for a weeknight meal.  This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change. 

It’s delicious and full of so much flavor.  The tomato base had so much flavor on it’s own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener.  The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup.  The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can’t go wrong with cilantro (I love it!).  All of these flavors combined made for one delicious pot of soup.  This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together.  I can’t wait to have this soup again!   

Brazilian Shrimp Soup

Ingredients:

2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped

Directions:

In a large Dutch oven (or stockpot) heat olive oil over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.

Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.

Stir in the pepper, lemon juice and cilantro. Serve immediately.

Recipe Source: Kelsey’s “Apple a day”, originally from Savory, Spicy, Sweet

Low Fat Chocolate Zucchini Muffins

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Who doesn’t love a muffin?  And, I mean, what’s not to love?  They are delicious, and they are small and portable so they can easily be enjoyed on the go.  They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat!  For a while I was on a muffin kick, and I had muffins up to my ears.  It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together?  I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients.  I’m always up for new things and figured I should give this recipe a try.  Boy am I glad I did!  These muffins were delicious.  They were crumbly, moist and full of flavor from both the zucchini and the chocolate.  While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast.  Plus, with the chocolate in there you almost forget these are low fat…and even good for you! 

I know this recipe sounds kind of if-y…zucchini and chocolate?  But I promise you will not be upset you tried these.  If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there.  I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door.  These make a great breakfast but also are perfect for a snack when you need a pick-me-up.   

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt.  Add the chocolate chips and stir gently to combine.  Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine.  Add the zucchini and mix until incorporated.  Slowly pour in the flour mixture and mix on low until blended.  Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean.  Cool for about 10 minutes, then remove to cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Pork Tenderloin with Cocoa Crust

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If you’ve read my blog for any amount of time you know that I am a huge fan of chocolate.  I love anything chocolate and by now you also know that I haven’t limited my chocolate consumption to desserts.  I have tried a few savory dishes and I’ve been delighted with the end result every time.  So now every time I come across another with chocolate I add it to my “to make” list.  Chocolate is slowly but surely making it’s way to the savory side, as people begin to experiment and attempt to make the “newest craze” I have a feeling we will be consumed with an abundance of savory chocolate dishes to tempt us.
Pork loin is one of those things that is so easy and quick to cook and that’s one thing I love about this particular cut.  This is a perfect meat to incorporate into week night meals because it cooks so quickly; while it’s baking you have time to cook a few sides and have supper on the table in under 45 minutes.  It is also so versatile; some many flavors compliment this meat and it can be seasoned and flavored for whatever you’re craving.  I’m sure everyone has a favorite pork loin recipe that they love, and we all know when we find something we love it’s easy to make it and eat it over and over until we’re burned out.  Well, if you’ve reached that point then I definitely have the recipe for you to get out of the same old monotonous meals.  This pork with cocoa crust is absolutely incredible.  I loved the extra added flavor the chocolate gives meat, in this case pork.  It’s not overly chocolate, but there is just enough flavor to add a hint of sweetness to compliment the meat and the spices in the rub.  This was so delicious and the leftovers were even great on sandwiches.

It would be a sin to talk about chocolate and not give you some sweet options!
Giant Chocolate Cookies
Take 5 Cupcakes
Chocolate Cobbler

Pork Tenderloin with Cocoa Crust

Ingredients:

2 Tablespoon cocoa nibs*(I used semi-sweet chocolate-shaved/grated)
2 Tablespoon brown sugar
1 Teaspoon unsweetened cocoa powder
1/2 Teaspoon freshly ground black pepper
1 Teaspoon cumin powder
1 Teaspoon paprika
1/2 Teaspoon ground allspice
1/2 Teaspoon cinnamon
1/2 Teaspoon Kosher salt or sea salt
1 Teaspoon dried thyme
1 1/2 lbs pork tenderloin
1 Tablespoon vegetable oil

*The nibs can be found at a health food store.
Also, semi-sweet chocolate can be substituted. Use the same amount the recipe calls for.

Directions:

Preheat oven to 450.

If using cocoa nibs, place in spice grinder or mortar and pestle and grind nibs until broken into smaller pieces.  (If using chocolate just finely chop or grate) Combine all the ingredients except the pork and oil and mix together.

Trim any fat off the pork, rinse and pat dry with a paper towel.  Lightly drizzle oil over the pork and coat with a generous amount of the rub. 

In an oven proof skillet, heat 1 tablespoon of oil over medium-high heat.  Add the pork and sear until golden brown on all sides, about 8 minutes.  Transfer skillet to the preheated oven and bake until thermometer inserted into the thickest part of the meat reads 145 F, about 15 minutes.  Remove from, cover with foil and let rest for 10 minutes before slicing and serving. 

Recipe Source: Women’s Health Magazine

(Almost) General Tso's Chicken

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I love Chinese, I think we get take out four to five times a month and I could eat it more than that honestly!  I usually stick with the same couple of dishes I always order; fried rice, spicey garlic chicken, or lo mein; I always see other dishes that look terrific but I just love my regular items so much that I don’t want to risk getting something else and being disappointed.  So one night while I was eating one of my “safe meals” my brother-in-law ordered one of his regular choices which happened to be General Tso’s Chicken and I decided to be a little adventurous and try some of his.  Well let me tell ya, that has made it to my list of regulars; it was absolutely delicious and it had just the right about of sweet and spicy and the added crunch of the fried chicken just put it right over the top.

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version.  This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe.  The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.  

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour
2 Cups whole-wheat panko breadcrumbs
4 Large egg whites
12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes
4 Cups broccoli florets
3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce
3 Packets (10g) Truvia, or 3 Packets (3g) Splenda
3 Tablespoons rice vinegar
2 Teaspoons chili garlic sauce
2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F.

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish.  Place the panko in another shallow dish.  In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely.  Add the chicken, a few pieces at a time, to the panko and toss to coat.  Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer.  Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap.  Cook on high until tender, about 4 minutes.  Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together.  Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat.  when the pan is hot, add the sesame oil.  Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl.  Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer.  Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Ribbon Pasta with Tomato, Dill and Ricotta

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I am always looking for new meals that are quick and easy to cook during the week.  It’s nice to be able to come home and do very little to prepare a meal and have the end result be something delicious.  When I saw this pasta in the October issue of “Everyday with Rachael Ray” I knew I had to try it; it looked great and very low fuss. 

This recipe hit the mark!  It was sooo good, very light but filling.  I loved the juicy sweetness from the tomatoes, the tartness of the dill and the ricotta topped everything off and mixed nicely with all the flavors.  This is a great meal for the weeknight; just serve with some nice, crusty bread and even a salad and you’re all set.  This would also make a great side dish to accompany some type of chicken or pork, no matter what you serve this with you will not be disappointed.   

Ribbon Pasta with Tomato, Dill and Ricotta

Ingredients:

Salt and Pepper
1 Pound egg tagliatelle, fettuccine, or pappardelle pasta
3 Tablespoons extra virgin olive oil
2 Cloves garlic, crushed
2 Pints cherry tomatoes, halved
1/4 Cup finely chopped fresh dill
4 Cups loosely packed baby arugala leaves
3/4 Cup fresh ricotta cheese

Directions:

Bring a large pot of water to a boil.  Once water comes to a boil, add salt and pasta and cook until al dente (follow directions on pasta box for al dente pasta).  Drain pasta and return to pot, reserving 3/4 cup of pasta water.

While the pasta is cooking, heat olive oil in a large skillet and add garlic and cook over medium-high heat for about 2 minutes, stirring often.  After 2 minutes discard the garlic and add the tomatoes and season with salt and pepper, cook for 4 minutes and then add dill and reserved pasta water.

Add the tomatoes and arugala to the pasta and season with salt and pepper.  Serve the pasta in shallow dishes topped with ricotta.

Recipes Source: “Everyday with Rachael Ray” October 2010

Chicken Gyros

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Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory.  Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars.  This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival.  I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them.  They turned out fabulous!  The flavors of the tzatziki sauce is incredible.  It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum!  The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita.  We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked.  I served these with homemade humus and with a green salad.

You have to put this on you “to make” list!  You will soooo  happy that you did.

Chicken Gyros

 

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

 To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl.  Let strain for several hours or overnight  if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl.  Whisk together to mix, then add the chicken and toss to coat.  Cover the bowl and refrigerate for an hour to marinate.

Cook the chicken as desired, either in a skillet or broiler.  Once the chicken is completely cooked through transfer to a plate and let rest for 5 minutes.  Cut the chickne into strips.  Heat the pitas.  Top pitas with chicken, sauce, diced tomatoes and onions.  Serve immediately.

Recipe Source: Loves To Eat Originally from: Elly Says Opa

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