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Tuesday, July 31, 2012

Baba Au Rhum (Rum Cake)

Over the weekend, we celebrated my sister and brother-in-law's birthdays.  They're the same age, just 3 days apart.  Sweet.

Soooo, last year we were all away, which meant that there were no birthday cakes made.  Rick's request for baba rum went unfulfilled.

And don't think he let me forget it, either.  For a little while, I thought maybe I wrecked his car or something.  But no...it was just a cake gripe.

So, I made sure he got it this year.  365 days of torture is more than enough for me.

He thoroughly enjoyed it, as you can see...

I highly recommend increasing the amount of rum in the recipe...I'd say to one cup...it tasted great but definitely could have used more of the rum flavor.  We ended up adding it to the whipped cream to compensate :)

This cake was delicious, and an easy one for those who fear yeast!  Just one simple rise - that's it.

Baba Au Rum (Rum Cake)
from Chowhound (can't find the original source)

for the cake:
1 package active dry yeast
1 cup warm water (approximately 105-115 degrees)
3/4 cup butter, softened
4 eggs, beaten
2 tablespoons sugar
1/2 teaspoon salt
2 cups AP flour, divided
sweetened whipped cream

for the rum syrup:
1 cup sugar
1 cup water
1/4 cup rum (again, I recommend around 1 cup!)

Dissolve yeast in warm water in mixing bowl.  Stir in butter, eggs, sugar, salt and one cup of flour.  Beat until smooth.  Stir in remaining flour until combined.  Spread batter into greased bundt pan.  Cover, and let rise in warm place until doubled (about 1 hour).

Preheat oven to 375 degrees.  Uncover cake and bake for about 30 minutes, until golden brown.  Let cool in mold for about 10 minutes, then poke holes all over cake and pour in rum syrup.  Let sit in pan until ready to serve, then turn onto cake plate.  Serve with whipped cream.

to make the rum syrup:
Heat sugar and water over until boiling, stirring occasionally.  Lower heat to simmer and cook another 2 minutes, then cool to lukewarm.  Stir in rum.

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Monday, July 30, 2012

Grilled Fresh Mozzarella, Tomato & Pesto Sandwich

I feel like the majority of my posts lately have consisted of the same ingredients.  Anyone else notice that?  Blueberries, tomatoes, herbs...all those delicious things that are in season.

Today is no exception.  How can you resist this sandwich?  It's quick, easy and so delicious.  Comforting is an understatement.  

It's a super simple "adult" grilled cheese :)

There should be a nice slice of onion in here but unfortunately I was out of them that day (!!!)...normally that's a given with any grilled cheese I make.  Still, it was awesome.

I want the herbs in my garden to last forever!!!

Grilled Fresh Mozzarella, Tomato & Pesto Sandwich
2 slices bread
pat of butter
sliced fresh mozzarella cheese
sliced tomato
pesto (homemade or store bought)

Spread pesto on both sides of bread.  Add cheese and tomato, then close sandwich.  Melt butter in a pan over medium high heat, then put sandwich in.

Grill on one side, then flip.  Grill on other side until cheese is melted, then remove and plate.  Cut in half and serve.

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Friday, July 27, 2012

Baked Blueberry Oatmeal

I love the recipe swaps I participate in where you get to choose whatever recipe you want from your assigned blog.  Probably because I'm a BIG fan of surprises.  I always get excited to see who picks what from my blog!  And of course, I love to reveal my choice, too :)

This time around, I was given Kate's blog, Kate's Recipe Box.  She's got a lot of great things to chose from and I had a few bookmarked, but ultimately, my need for a quick breakfast (as well as using up all of my blueberries) won over.  Plus, I hadn't tried baked oatmeal yet, but have been meaning to for a while.  I'm glad I finally did!

Baked Blueberry Oatmeal
slightly adapted from Kate's Recipe Box

3 cups oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup milk (I used 1%)
1/2 cup butter, melted
2 eggs, beaten
1/2 teaspoon vanilla extract
2 cups fresh blueberries

Preheat oven to 350 degrees.  Combine oats, sugar, baking powder, cinnamon and salt in a large bowl.  Mix milk, butter, eggs and vanilla in another bowl, then add to oat mixture.  Stir until combined.  Gently mix in blueberries.

Spoon into a greased 9 inch square baking pan and bake for 40-45 minutes until set.  Serve warm.  Refrigerate leftovers and reheat before serving.

Serves 9.

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Thursday, July 26, 2012

Chicken Bruschetta

We've been having some crazy weather this summer!  Well, it's really been crazy for months now, but this summer has been interesting.  TONS of thunder and close, powerful lightning like I've never seen before.  I even know someone whose house was struck.  Scary stuff!

Thanks to some of the insanity, I wasn't able to grill this chicken dish like I planned.  Didn't matter because it was equally delicious cooked in the oven.

Fresh garden basil always makes things better :)  And the leftovers were perfect the next day tossed together for a great lunch to bring to work.  Love this dish!!

Chicken Bruschetta
4 boneless chicken breasts
extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
juice of one lemon
fresh mozzarella

for the bruschetta:
1 pint grape tomatoes (regular tomatoes are fine, too)
1 cup chopped fresh basil
1/2 onion, chopped
3 garlic cloves, chopped
extra virgin olive oil
salt and pepper to taste

Place chicken in ziploc bag and combine with other ingredients.  Shake to evenly distribute and let marinate for at least 3 hours.

Combine all bruschetta ingredients in a bowl and let sit in the fridge for at least a few hours.

Preheat oven to 375 degrees.  Place chicken in a baking pan and cook for about 20 minutes, depending on size of pieces.  Remove from oven with a few minutes of cooking time left, add slice of mozzarella on top of each piece, and place back in oven until cheese melts.  (this can also be done under the broiler or in the toaster oven)

Spoon bruschetta over each piece and serve.

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Wednesday, July 25, 2012

Caramel Macchiato Ice Cream

Yes, yes, yes.  You heard that right...

I don't even know what else can be said about it, except...make it NOW.


Caramel Macchiato Ice Cream
slightly adapted from Allrecipes

1 cup milk (I used 1%)
2 tablespoons instant espresso granules
1 cup sugar
pinch of salt
2 cups heavy cream
3/4 cup caramel dessert sauce (I used Trader Joe's)

Whisk together milk, coffee granules, sugar and salt in a large bowl until sugar is dissolved.  Add cream, stir, then cover and refrigerate for at least 2 hours (I left it overnight).

Pour chilled mixture into ice cream maker and freeze according to manufacturer's instructions.  Transfer half of the ice cream to a freezer-safe container, then add half of the caramel sauce.  Top with remaining ice cream, then remaining sauce.  Swirl through ice cream with a knife.  Cover and freeze for at least 2 hours before eating.

Linked to:  Tastetastic Thursday
                  Sweets for a Saturday

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Tuesday, July 24, 2012

Crispy Coconut Chicken Fingers

I don't know about you, but sometimes when I get a craving I need to satisfy it ASAP.  And sometimes, those cravings are so strange that even I wonder where they came from.  Like a few weeks ago, when I  felt like I needed these in my life immediately.

Funny thing is, I probably had them once in my life...MAYBE twice.  And it had to be at least 15 years ago.  So random!  But, so good.

My condiment of choice was my honey mustard, but the next time this craving strikes, you can bet I'll be eating them with orange marmalade.  Just thinking about that makes me want them again...

Crispy Coconut Chicken Fingers 
slightly adapted from Our Best Bites

12 chicken tenders
1-2 eggs (use the second if you run out of the first)
1/2 cup AP flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
2 teaspoons garlic powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 450 degrees.   Rough chop coconut a bit.  Combine with panko and spices in a small dish and mix well.  Place flour in another dish, and egg (beaten lightly) in another.  Dip tenders, one at a time, in flour, followed by egg, then coconut mixture.  Press lightly to adhere coating.

Spray cooking spray on foil-lined baking sheet, then place tenders on it.  Bake for about 20 minutes (could be more or less, depending on size of tenders).  Color will stay light so be sure not to overcook!

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Monday, July 23, 2012

Lemon-Blueberry Crumb Bars

I know there are people out there who knock down New Jersey.  And I'll assume that those people have never been here...because if they were, they'd know for sure that it's pretty awesome.

The "what exit are you?" jokes, along with the filth/smog/pollution comments, represent a very small part of the state...the part where you're driving a straight line and don't veer off the highway to explore what it's REALLY all about.

The fact that I live just a few miles outside of the greatest city in the world is priceless, without a doubt.  You also have our beautiful beaches and mountains, as well as our farms...farms that produce delicious things like corn, tomatoes and blueberries.

Matter of fact, did you know that the "blueberry capital of the world" is right here in NJ?

My parents were in that capital recently (otherwise known as Hammonton) and brought me an insane amount of blueberries.  I happily stored them in my freezer, waiting for the right recipes to jump out at me.

I found this easy recipe (yep, I used boxed cake mix!) and got rave reviews from my family at a party I brought them to.  They can be thrown together in about 15 minutes, and you probably have most of the ingredients right now!

Jaida from Sweet Beginnings is our What's Baking? host for July, and challenged us to bake with summer fruits, so this is my submission.  Check out her blog at the end of the month for a round-up of what I'm sure will be lots of delicious baked goods!

Oh, and one last thing...we aren't all in the mafia.  Trust me.  Come visit soon!

Lemon-Blueberry Crumb Bars
from Kraft Recipes

1/2 cup butter, melted
1 box yellow cake mix
2 eggs
2 packages (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon zest
juice of one lemon
2 1/2 cups blueberries, washed and picked over

Preheat oven to 350 degrees.  Line a 9x13 pan with foil (make sure it extends over sides).  Mix butter, one egg and cake mix together until combined.  Press 2/3 of mixture onto bottom of pan.

Beat cream cheese and sugar together until well blended.  Add remaining egg, zest and juice and mix well.  Pour over crust, then top with berries.  Pinch small pieces of remaining cake mix mixture between your fingers and sprinkle on top of berries.

Bake 55-60 minutes or until toothpick comes out clean from center of pan.  Cool completely.  Use foil handles to lift out of pan before cutting into bars.  Keep refrigerated until serving.

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Friday, July 20, 2012

Watermelon, Feta & Basil Salad

I've been trying to come up with creative ways to satisfy my sweet tooth that aren't too "bad".  Don't get me wrong, I've been loving my ice cream, but sometimes you have to push it aside and behave yourself.

And when it's a dish like this, you don't mind one bit.

I love this salad for so many reasons...it's quick and easy, it's healthy, and best of all it tastes delicious.  Refreshing doesn't even begin to describe it.  And using my garden herbs always makes me happy.

I have to say, although this recipe is terrific, this salad tastes really great even without the extras.  Straight up watermelon, feta and basil is perfect if you don't feel like dressing it up.  Either way, you can thank me later :)

Watermelon, Feta & Basil Salad
slightly adapted from In Good Taste

1/3 cup extra virgin olive oil
3 tablespoons lemon juice
salt and pepper to taste
1 (approximately 8 pound) watermelon, cubed
1 cup feta cheese
1 cup coarsely chopped basil leaves

Whisk oil, lemon juice, salt and pepper in a large bowl.  Add watermelon and feta and toss gently.  Top with basil and serve.

Linked to:  Sweets for a Saturday

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Thursday, July 19, 2012

Brown Rice with Roasted Zucchini & Grape Tomatoes

I still stick by what I said about being over the summer.

I'm ready for pumpkin flavored everything, apple pie and mashed potatoes.  Give me a cardigan and jeans and I'll be all set.

Now, ice cream is a different story.  So is an abundance of great fresh veggies.  Like zucchini, which we always eat plenty of this time of year.

This side dish was delicious!

Alright...maybe a little more summer won't kill me after all ;)

Brown Rice with Roasted Zucchini & Grape Tomatoes
1 large zucchini, cut into 1 inch thick circles
20 grape tomatoes, halved
1/2 large red onion, chopped
extra virgin olive oil
salt and pepper
2 teaspoons garlic powder
1 tablespoon oregano
2 1/2 cups cooked brown rice
grated pecorino romano cheese

Preheat oven to 375 degrees.  Put zucchini, tomatoes and onion in a small baking pan.  Add salt, pepper, garlic powder and oregano, then drizzle oil on top.  Sprinkle desired amount of cheese over veggies.

Cook for about 30 minutes.  Remove from oven and scoop into a serving bowl.  Add rice and stir to combine.  Serve.

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Wednesday, July 18, 2012

Chipotle Turkey Meatloaf

I swear, I think it took me over an hour to decide what to do with ground turkey last week.  Normally, I'm not so indecisive when I'm cooking (put a menu infront of me and that's a whole different story).  But for some reason, I was stumped.

I knew I wanted something that was easy to prepare and could be made in advance.  Then I came across this, and with a few adaptations we had a big hit!  Pretty healthy too.

Chipotle Turkey Meatloaf
heavily adapted from The Perfect Pantry

1 lb lean ground turkey
3/4 cup bread crumbs
1/4 cup ketchup
2 tablespoons chipotle in adobo (cut back the amount for less heat)
garlic powder
salt and pepper
1 1/2 tablespoons pecorino romano

Preheat oven to 375 degrees.  Lightly oil a loaf pan or baking pan (if you want to free form).

Combine all ingredients in a bowl.  Mix gently with hands and place in pan.  Bake for about 40 - 45 minutes, until cooked through.

Linked to: Tastetastic Thursday

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Tuesday, July 17, 2012

Low Carb Coleslaw

Another coleslaw recipe, you ask?  Why, yes.  Yes it is.

You see, I have a soft spot for anyone who has to follow a low carb diet.  I was pretty much tortured throughout my entire pregnancy, so I know how difficult it can be.  Therefore, when I experiment and come up with a really tasty alternative, I must share it immediately.  Especially a seasonal one like this.

Regular coleslaw is usually chock full of sugar...this tastes so delicious, you'll never realize it's missing the real thing.

Low Carb Coleslaw
1 bag shredded cabbage
10 large radishes, sliced thin
3/4 cup mayonnaise
1/4 cup white wine vinegar
salt & pepper
2 packets sweet n low

Combine all ingredients in a bowl.  Taste and adjust seasonings accordingly.  Refrigerate until ready to serve.

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Monday, July 16, 2012

Soy Lime Pork Tenderloin

How was your weekend?  Was it a hot one?  Yesterday was just a steamy, humid mess...conditions that I don't do very well in.  Blech.  I'll probably get a lot of backlash for saying this, but I think I'm ready for September!

It's days like yesterday that I'm extra grateful for my Griddler.  And for air conditioning.

Another delicious way to make pork tenderloin - we're always looking for new ones since we love it so much.  This one's a keeper!

Soy Lime Pork Tenderloin
slightly adapted from So Tasty, So Yummy

juice from 2 limes
2 tablespoons red wine vinegar
2 tablespoons canola oil
1 tablespoon reduced sodium soy sauce
1 tablespoons honey
3 garlic cloves, chopped
1 teaspoon crushed red pepper
1 pork tenderloin (approximately 1 pound)

Place pork in a large ziploc bag.  Add all ingredients, seal bag and mix thoroughly.  Refrigerate for at least 4 hours.

Heat grill on high and cook for about 6 minutes on one side before turning.  Repeat on second side, then turn again and cook another few minutes.  Let rest a few minutes before slicing.

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Friday, July 13, 2012

Fried Zucchini Sticks with Sriracha Mayo

I'm a Trader Joe's sucker.

I go in with a list.  I really do.  And end up with about twice as much as what I intended to.  Kind of like Target, but strictly food items.

I'm sure many of you have seen this list of "must haves" from there.  But even the everyday stuff that you can get pretty much anywhere catches my eye.  They had a great deal last week on zucchini that I couldn't resist...all I had to do was decide how to prepare it.

Well, that was easy.

Fried Zucchini Sticks with Sriracha Mayo
zucchini recipe slightly adapted from Giada De Laurentis

extra virgin olive oil, for frying
1 1/2 cups grated pecorino romano
1 1/2 cups panko bread crumbs
salt and pepper
2 eggs
1 large zucchini, cut into strips

Heat oil in a dutch oven (2 inch depth) until it reaches 350 degrees (or throw a few breadcrumbs in...if they sizzle, it's ready!).

In a shallow bowl, mix cheese and panko with a little salt and pepper.  In a bowl, whisk eggs until beaten.  Dip zucchini, one or two at a time, in egg first, making sure to let all excess drip off before transferring to panko mixture.  Pat into panko and cover completely, then transfer to baking sheet.

Working in batches, fry zucchini until golden brown.  Transfer to a paper towel lined plate to drain.

Sprinkle with a little bit of cheese before serving.

Sriracha Mayo
1/2 cup mayonnaise
2 tablespoons Sriracha
pinch of salt

Stir all ingredients together.  Keep in fridge until serving.

Linked to:  Swanky Stuff

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Thursday, July 12, 2012

Black Bean & Quinoa Salad

Can you believe it's already the middle of July!  What summer fun have you been having so far?  We've been down the shore, gone to local carnivals, parties, BBQs...the usual warm weather activities.  Looking forward to lots more coming up.

In the meantime, I'll stay cool with another delicious summer salad.  A healthy one of the grain variety. A versatile one that allows you to pretty much dump in whatever you've got on hand.  Super easy to make, too!

Black Bean & Quinoa Salad
1 cup quinoa, cooked, drained and cooled
1 can black beans, drained and rinsed
1 cup sliced bell peppers (I used the red, yellow and orange frozen mix from Trader Joe's...fresh obviously works, too)
1/2 cup chopped red onion
2 tablespoons extra virgin olive oil
juice of one lime
salt and pepper to taste
1 teaspoon garlic powder

Mix all ingredients in a large bowl.  Taste as you go and adjust seasonings accordingly.  Cover and refrigerate until ready to serve, or serve immediately.

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Wednesday, July 11, 2012

Pan Fried Lime Salmon with Zucchini

Zucchini season is among us once again.  And I love it.  Anything that is so simple to prepare yet tastes so delicious is aces in my book.

Which reminds me...I need to raid my uncle's garden...

This dish was an amazing 10 minute creation that I could probably eat twice a week.  Frank loved it too.  It would also taste great with lemon, but I used lime since that's what I had.  And really, does it get any healthier than this?

Pan Fried Lime Salmon with Zucchini
1 zucchini, sliced into thin rounds
extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
2 salmon filets
1 lime

Heat skillet over medium high heat.  Add oil and garlic, followed by zucchini.  Season with salt and pepper.  Cook until slightly tender, about 3-4 minutes.  Remove zucchini and set aside.

In same pan, place salmon in leftover oil.  Season with salt and pepper.  Cook for about 4 minutes on one side and flip.  Add more salt and pepper, then squeeze lime juice over it.  Cook for another 2-3 minutes.  Serve on top of zucchini.

Linked to:  Tastetastic Thursday
                   Seafood Blog Hop

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Tuesday, July 10, 2012

Buttermilk Coleslaw

I apologize in advance for the super quick post but I'm having one of those "so much to do, so little time" weeks.

Which is why this side dish is perfect.  When you're invited to that last minute BBQ, or need a quick accompaniment to your main dish at home, remember this.

Finished in about as much time as it took me to write this post :)

Buttermilk Coleslaw
adapted from Paula Deen

1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
salt and pepper
2 (12 ounce) bags coleslaw mix

Whisk all ingredients together (aside from coleslaw mix) in a large bowl.  Add coleslaw mix and toss to combine.  Cover and refrigerate until serving.

Serves 6.

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Monday, July 9, 2012

Creamy Dark Chocolate Sorbet (Secret Recipe Club)

My assignment for this month's Secret Recipe Club was a blog called Tea and Scones, written by Margaret.  Clearly, Margaret loves sweets...most of her recipes and posts are of the dessert variety.  Delicious looking ones, too!

Although I chose not to bake, I definitely did choose something sweet.

Sorbet during National Ice Cream Month?  Pure coincidence.

But really...is there a better choice for the month of July?

I don't think so.

Simply irresistible!!  Thanks for a great recipe, Margaret :)

Creamy Dark Chocolate Sorbet
from Tea and Scones

1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped

Stir all ingredients together in a 3-4 quart heavy bottomed saucepan.  Bring to boil over medium heat, stirring frequently.  Lower temperature and boil for 5 minutes, stirring occasionally.  

Pour into a bowl and refrigerate for a few hours, until chilled.  Freeze according to ice cream maker manufacturer's instructions.  Scoop into freezer safe container and freeze for at least 2 hours before serving.  Will keep for up to 2 weeks.

Makes about 1 1/2 pints.

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Friday, July 6, 2012

Hawaiian Pulled Pork

It's been a scorcher of a summer already!  It pains me to turn the oven on...even the stovetop makes my kitchen hotter than it needs to be.  I don't even want to think about what August will be like!

Time to bust out my trusty crockpot again...

It's been a while since I made my old standby pulled pork recipe.  I was all set to make it when I thought, maybe it's time to try something new.  And we were both glad that I did.  Delicious!

Hawaiian Pulled Pork
slightly adapted from The Experimental Spoon

3 pounds pork shoulder (or butt)
1 medium onion, chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
1 (15 ounce) can pineapple rings, drained and chopped
salt and pepper

Place pork in crockpot, followed by onion and remaining ingredients.  Cook for 6-8 hours on low.  While cooking, when meat looks tender enough, shred with 2 forks so it absorbs more juice.

Makes about 6 servings.

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Thursday, July 5, 2012

Mango Lassi

Anyone who reads my blog on a regular basis knows how much I hate throwing food away.  I immediately begin to challenge myself by trying to figure out how I can save it before tossing it.

So, when I was faced with 2 very ripe mangoes, I immediately thought, smoothie!!  Then Bella and I went to work.

Easy and delicious, this drink really made for a great snack on a lazy warm afternoon.  I couldn't get it infront of Bella fast enough...she loved it!

Mango Lassi
slightly adapted from Simply Recipes

1 cup nonfat plain Greek yogurt
1/2 cup milk (1%)
2 ripe mangoes, peeled and chopped
3 teaspoons sugar (to taste)
dash of ground cardamom (optional)

Put all ingredients in a blender and blend for about 2 minutes, until smooth.  Pour into glasses and sprinkle with cardamom, if you like.  Serve.

Makes about 2 cups.  Can be refrigerated for about 24 hours.

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Tuesday, July 3, 2012

Baked Quinoa with Chicken Sausage and Spinach

Another make ahead meal?  Yes, please!  This was super delicious...made early in the afternoon and reheated before serving.  Frank really, REALLY loved it, which made me very happy, considering how healthy it is (well, minus all the cheese I used, but come on...who can resist cheese!).

I can't wait to make this again, using a different protein and cheese, different veggies...whatever it is, it'll be just as good.  And easy.  Yum.

Baked Quinoa with Chicken Sausage & Spinach 
1 cup quinoa, cooked according to package instructions
1 package chicken sausage (I used Trader Joe's Fontina, Spinach & Roasted Garlic), cut into bite size pieces
1 yellow onion, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves
1 bag baby spinach
salt and pepper
1 1/2 cups shredded swiss/gruyere blend cheese

Preheat oven to 350 degrees.  Heat oil in a large skillet.  Add garlic and onion, then sausage.  Season with salt and pepper.  Cook through, then add spinach.  Add salt and pepper again to taste.  Cook until spinach is slightly wilted.

Pour sausage mixture into a deep pie plate, then add quinoa.  Mix together.  Top with cheese and
bake for about 20 minutes, until cheese has melted and everything is heated through.

Linked to: Tastetastic Thursday

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Monday, July 2, 2012

Caprese Pasta Salad

Cool, easy side dishes and salads for the summer are crucial to have in your recipe file.  You never know when company will stop by or when you get invited somewhere and need to throw something together at the last minute.  Like this pasta salad.

They'll keep inviting you back, as long as you keep bringing it.

I threw this together while we were down the shore to go with sandwiches.  It totally hit the spot!  It's great if you need a dish that can be made ahead or transported.  

Make this for the 4th!

Caprese Pasta Salad
1 pound rotini pasta
4 tomatoes, chopped
1/2 ball fresh mozzarella, chopped
1 cup chopped fresh basil
1 can pitted black olives
1/2 large onion, chopped
salt and pepper
1/4 cup extra virgin olive oil
2 teaspoons white balsamic vinegar

Cook pasta according to package instructions, or even a minute less.  Drain and run under cold water.  

In a bowl, combine all ingredients.  Adjust seasonings, oil and vinegar to taste.  Serve immediately or refrigerate until ready to serve.

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