Balsamic Chicken Pasta with Olive Oil Toast

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I created this recipe last week when I wanted a meal that was easy to prepare and had to work with the ingredients that I had in my kitchen.  This is a quick and simple recipe, but the chicken needs to marinate for several hours, so be sure to start that step in advance.

Ingredients
1/2 cup olive oil vinaigrette salad dressing
1-2 tablespoons of balsamic vinegar (depending on how much you like it)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Spaghetti (enough for 4 servings)
Olive oil
1/4 cup diced red onion
1 14.5 oz can diced tomatoes with Italian seasoning, with juice
3/4 cup mozzarella cheese, cut into small cubes

Add the salad dressing, balsamic vinegar, and chicken to a large zipper bag and marinate in the refrigerator for 4-8 hours.
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Bring a large pot of water to a boil and cook the spaghetti until just under-done. Meanwhile, heat 2 tablespoons of olive oil in a large pan over medium-high heat.  Add the marinated chicken (discard any remaining marinade) and sauté until cooked thoroughly. Remove the chicken from the pan; add another tablespoon of olive oil and the diced onions.  Sauté the onions for 1-2 minutes, then add the can of diced tomatoes (including the juice). Reduce heat to low, and then run a spatula around the bottom of the pan to scrape up any brown bits. Return the chicken to the pan, cover and simmer for about 10 minutes.

When the spaghetti is done, drain it, reserving about ½ cup of the cooking water.  Add the spaghetti and cooking water to the pan with the chicken and simmer, uncovered, for 1-2 minutes, or until the spaghetti is al-dente. Just before serving sprinkle the mozzarella cheese over the top. Serve with Olive Oil Toast (recipe below).

Olive Oil Toast

Crispy. Salty. Yummy. The perfect accompaniment to a hot bowl of pasta. I used a loaf of pugliese bread from my grocer’s bakery counter, but you can substitute any chewy Italian bread. Buy a big loaf . . . leftover Italian bread makes excellent French Toast!

Ingredients
Italian bread loaf (pugliese, ciabatta, etc), cut into ½ inch slices
Olive oil
Sea salt

Pour olive oil into a shallow bowl (about 1/4 inch deep). Heat a skillet over medium heat. Put a slice of bread into the bowl of olive oil and completely coat both sides of the bread. Then put the slice into the hot skillet and cook until the bottom is golden brown. Flip the bread and finish cooking the other side. Remove the cooked bread to a plate lined with a paper towel and sprinkle with sea salt. Repeat for remaining bread slices. Serve warm.

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Carnitas with Avocado Salsa

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Crockpot Carnitas

As a busy mom, I quickly learned that the Crockpot is my friend. I can add a few ingredients to the Crockpot in the morning, and by dinner time we have a delicious meal (and easy clean-up afterwards). I adapted this from a recipe that I discovered on the allrecipes.com website, and it quickly became a family favorite.

Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
2 limes, sliced in wedges
tortillas

Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into a few large chunks and trim off any large areas of fat. Coat the pork with the spice mixture. Put the bay leaves and chicken broth in the Crockpot and then place the pork on top.

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Avocado Salsa

This salsa is a great way to use the tomatoes and peppers from your garden, and is so delicious that I could eat it by the spoonful!

Ingredients
½ cup frozen corn, thawed
1 ½ cups diced tomatoes
½ cup diced red onion
1 small red bell pepper, diced
2 jalapeno peppers, diced (remove seeds & membranes for less
heat)
¼ cup chopped cilantro
1 teaspoon salt
1 lime
2 chopped avocados

In a large bowl, mix together the corn, tomatoes, onion, bell pepper, jalapenos, cilantro, and salt. Add the juice from the lime. An easy way to do this is to “fork” the lime: cut the lime in half and stick a fork into the cut side of one of the lime halves, then squeeze the lime against the fork as you move the fork in a circle around the inside of the lime (repeat with the other half of the lime).  Gently fold in the avocado and refrigerate until serving.

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Tomatoes with Fresh Basil

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I am blessed to have a husband with a green thumb. In early spring, he nurtured a variety of tiny plants from seed and we have been enjoying the fruits of his labor all summer. We’ve had more lettuce and collard greens than we could ever eat, and plenty of snap peas, squash, onions, and garlic. After a long wait, our tomato bushes are finally beginning to turn scarlet with ripening tomatoes. If you have never enjoyed a home-grown tomato, I strongly encourage you to try to grown your own, or find someone that does. There is nothing like a ripe, juicy tomato right off the vine. Here is a quick recipe for a healthy and easy snack, appetizer, or side dish.

Ingredients
Ripe tomatoes (use several different varieties; heirlooms are especially delicious)
Olive oil
Balsamic vinegar (choose a bottle from Modena, Italy)
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Pepper

Chop tomatoes in bite-sized pieces (no need to remove the seeds) and place in a bowl. Drizzle olive oil and balsamic vinegar over the tomatoes (enough to coat the tomatoes), then add the fresh basil leaves. Stir to coat the tomatoes, then let stand at room temperature for 10 minutes (or longer, if you can stand to wait). Serve with fresh cracked pepper, to taste, and enjoy! This dish is also excellent with fresh mozzarella or shredded parmesan.

 

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