This is another recipe that falls in the category of quick & easy weeknight dinners. I first made this recipe when my son was just a few weeks old. It was one of my first jumps back into the world of cooking after a long break during my pregnancy and early days of motherhood.
In the past 9 months I’ve made this pasta dish at least a half-dozen times more. It just comes together so easily and is very open to improvisation. I’ve added some veggies at time or change the pesto/tomato ratios.
Baked Chicken Pesto Pasta
(adapted from recipe in Food & Wine magazine)
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 pound ground chicken breast
- 2 14-ounce cans of diced tomatoes, drained
- 1 1/2 teaspoons salt
- 1/2 cup store-bought or homemade pesto
- 3/4 pounds medium pasta shells (or ziti)
- 6 ounces shredded mozzarella (1 1/2 cups)
- 1/4 cup grated Parmesan
- Pre-heat oven to 400 degrees F. Oil a large baking dish (~9 by 13 inches).
- In a large skillet, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Stir in the ground chicken and cook, breaking it up, until the meat is no longer pink, about 3-4 minutes.
- Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until just done, according to package directions.
- Drain and toss pasta with the sauce. Put half of the pasta mixture into the prepared baking dish and top with half the mozzarella and half of the Parmesan. Repeat with the remaining pasta and cheese.
- Bake until bubbling, about 15 minutes.
Since having my baby 9 months ago, I have been on the look out for tasty “quick” recipes. Babies don’t always stick to adults’ schedules so you have to do your chores in the spare moments when you can. My baby is usually very good and will contentedly play with his toys while I try to prep dinner. But sometimes….he just wants to cuddle or be held… in those cases I really need food that is easy to put together and doesn’t involve me standing over the stove for an hour.
I found this Chicken Pomodoro recipe in an issue of Cook’s Country magazine. It was quick and easy, as advertised…and the results were a big hit with mommy, daddy, and nana. Babycakes will just need to wait a few more months and a few more teeth before he can eat this dish. 😉
(from Cook’s Country Feb/March 2010)
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 8 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 (14.5 ounce) cans diced tomatoes
- 2/3 cup heavy cream
- 1/2 cup finely chopped fresh basil
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes.
- Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/2 teaspoon salt and bring to a boil.
- Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
- Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken.
- Serve over rice or pasta.
Another delayed posting. Le sigh.
I made this pasta salad for a Labor Day cookout. It turned about to be the cookout of a million pasta salads. Maybe that is a slight exageration…there were maybe 6 pasta salads there…but that is out of a total of 8 side dishes. We should have changed the party to a Pasta Salad “cook”-off. May the best pasta salad win! I like to think that this one could’ve been a contender.
Loaded Italian Pasta Salad
(altered from recipe in Betty Crocker Summer recipe book)
- 12 oz rainbow rotini, cooked
- 8 oz marinated artichoke hearts, drained and marinade reserved
- 8 oz mozzarella, diced
- 1/2 English cucumber, diced
- 1/2 large red onion, diced
- 6 radishes, sliced thinly
- 1 stalk celery, diced
- 2 cups halved grape tomatoes
- 1/3 cup diced green onion (green parts only)
- 1/3 cup sliced green olives
- 1/4 cup marinade from the artichoke hearts
- 1 tablespoon white wine vinegar
- 1 tablespoon minced basil
- 1 teaspoon Dijon mustard
- In a small bowl, whisk together the dressing ingredients.
- Place the salad ingredients in a large bowl and toss to evenly distribute.
- Drizzle the dressing over the salad and toss again. Refrigerate at least 1 hour before serving
Yes…here is another recipe that I made months and months ago…when asparagus was in season. Sometimes I can be a bit slow with the posting. If you could see the folder on my laptop of not yet posted food pictures you would see exactly how far behind I am.
But…anyhow… on to the salad.
This recipe caught my eye in an issue of Taste of Home magazine. Just like the Summer Sesame Salad I made from the same magazine, I found that this recipe had a tad too much dressing. (at least for my taste) Perhaps Taste of Home likes salad dressing a wee bit more than Taste of Mango does. 🙂
This is the perfect salad to serve with grilled chicken at your summer cookout. (it’s almost summer somewhere, right???)
Asparagus Mozzarella Salad
(from Taste of Home magazine)
- 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
- 1 pound fresh mozzarella cheese, cubed
- 2 cups grape tomatoes
- 1 medium red onion, halved and sliced
- 1/4 cup minced fresh basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
- In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion, and basil.
- In a small bowl, whisk the oil, vinegar, garlic, salt, mustard, and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Sometimes when it gets to be this time of year and the wind is blowing like it is today, I just want to stay inside with the fireplace going and cook up something hearty and comforting. Chicken Vesuvio fits the bill (for me) for this kind of day: chicken, potatoes, and veggies stewed in a garlic oregano broth.
I found this recipe for vesuvio in one of my Giada cookbooks but this time I altered the recipe to sub frozen peas for the frozen artichokes since I had peas in my freezer, but alas, no artichokes.
(adapted from recipe by Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe/index.html)
4 servings Total Time: 1 hour 15 minutes
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- Salt and freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- Preheat the oven to 450 degrees F.
- Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
- Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
- Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the peas to the sauce in the pot. Cover and simmer over high heat until the peas are just tender, stirring often, about 2-4 minutes. Turn heat to low. Stir in the butter.
- Pour the sauce over chicken and potatoes, and serve.
I was looking for a quick & easy appetizer for a casual summer dinner and found this one for Baked Caprese Salad while browsing through one of my Giada cookbooks. I love fresh mozzarella with tomatoes and basil. It is one of my favorite flavor combos for summertime.
These little bites were very easy to make and came together in minutes. They were also gone in minutes. I will definitely make these again!
Baked Caprese Salad
(from Everyday Pasta by Giada De Laurentiis)
- 1 baguette, sliced 1/2 inch thick (30-36 slices)
- 1/4 cup extra virgin olive oil
- salt and pepper
- 5 roma (plum) tomatoes, sliced
- 1 1/4 pounds fresh mozzarella cheese, sliced
- Leaves from 1 bunch of fresh basil (sliced if large leaf)
1) Pre-heat oven to 450 F.
2) Arrange baguette slices on a baking sheet, brush with some of the oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes.
3) Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt.
4) Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.
5) Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle remaining olive oil over the basil. Sprinkle with salt and pepper and serve.