More is Better

Again another  All You    MAY 2010 recipe--it was fun and a great alternative for pasta salad -- and perhaps a bit more guy friendly !! Salt and pepper 1 pound short  pasta  such as bow ties, shells or penne 1/4 cup extra-virgin olive oil 1/3 cup rice vinegar 1/2 cup chopped oil-packed sun-dried tomatoes 3/4 cup sliced marinated artichoke hearts 8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces) 4 ounces pepperoni or salami, diced 1/2 cup shredded fresh basil leaves 2 tablespoons chopped fresh oregano Preparation 1. Bring a large pot of salted water to a boil. Add  pasta  and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don't worry if   pasta sticks together. It will come apart when mixed with oil.) 2. Transfer cooled  pasta  to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hea...

This recipe is easy and quick and a nice alternative for mayo based pasta salads. It's from  All You AUGUST 2008. The recipe actually provided how to make pesto -- I placed that part at the bottom of this blog as I used my frozen pesto. 1 pound gemelli or other short pasta 1 cup plain 2 percent Greek yogurt  2 pints cherry or grape tomatoes, halved 1 container pesto ( about 1 cup I used of my frozen from last season OR recipe below)  Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking. In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled. Pesto: 3 cups packed fresh basil 1 cup packed fresh parsley 3 garlic cloves, chopped 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup pine nuts, toasted 1/2 cup olive oil 1/2 cup grat...

Prosecco-Raspberry Gelée recipe from Bon Apetit A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.Try adding golden or black raspberries to this stunning dessert. This was a fun recipe --put it in a fun glass for serving -small wine glass or martini glass -- serving size like this was more than generous I think next time I may either halve the recipe or pour it into more glasses. •2 cups (9 ounces) fresh raspberries •3/4 cup plus 2 tablespoons sugar, divided •2 tablespoons fresh lemon juice, divided •1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided •3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes) •Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes. Yes its blurry--its not your eyes!! •Place 1/...

This recipe is from the Costco Connection Magazine--just thought it sounded fun and seeing that our company was Uncle Kevin and Auntie Kathleen who are both originally from Ireland -what could be better than green potatoes!! 2 cups fresh basil leaves lightly packed 2 lbs yukon gold or white boiling potatoes 1 cup half and half (we use fat free) 3/4 c freshly grated parmesan cheese 2 tsp kosher salt 1 tsp black pepper  First get a pot of boiling water going and a bowl of ice water -add the basil leaves to boiling water for 15 secs and then quickly remove with slotted spoon and plunge to ice water which sets the bright green color. drain and they will look like this...  Meanwhile peel your potatoes (I don't I always do them with skins on for nutrition --OK OK caught me for laziness!!) Cut them into quarters and place into the same pot of boiling water as the basil was in -cook til soft 20-25 minutes- Drain well and ...

This is as simple as it comes --take an oven roaster chicken--loosen the skin around both breast areas and then stuff the pesto under skin and bake as you would normally do 350 for an hour or so --when you slice it --it is just delicious! Realized I forgot a picture of sliced chicken so here is the picture of the cooked whole chicken. I was using some of the pesto that I had frozen from last year -probably equal to about 1/2 cup pesto --served it with the Basil Puree Mashed Potatoes!

My parents were visiting and my Mom is always great trying new apps or recreating ones she viewed on TV. This was her version of one from Ina Garten --it was yummy! As you can see from the above picture--I forgot to take the after photo until they were almost gone!!! Ingredients were Baguette sliced EVOO Proscuitto Cherry tomatoes, halved Fresh mozarella or sliced mozarella (we used a mozarella ball)  Mom starting assembly--she has already had dad grill the sliced baguettes until lightly toasted  Now she is drizzling the grilled baguette slices with EVOO   Topping each slice with small pieces of sliced prosciutto piled on  Now top with Sliced cherry tomato and hunk of mozarella!  Dad back in action again grilling over indirect heat to melt the mozarella Very Yummy--try it!!

Cooking spray 4 peach halves ***mine are more quartered after removing pit Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. ***as you can see we grilled ours --it was quicker and we were already grilling the pork***

1 cup fast-cooking white and wild rice *** I used white rice as that is what I had on hand 1/4 cup chopped green onions 2 tablespoons chopped dried cherries **get them at Trader Joes** 2 tablespoons chopped pecans  Stir in green onions, dried cherries, and chopped pecans  Cook rice per directions, omitting seasoning. I think I actually used an Uncle Bens White Rice puouch ready in 90 seconds--it was very convenient :)

Pork Tenderloin Medallions and Balsamic Reduction Whip up a hearty and flavorful meal in 15 minutes that your family will love. This was so good--summery and perfect for company!! Served with Grilled Peaches and Wild Rice Salad***see other 2 posts 1 tablespoon olive oil 1 tablespoon minced shallots 1 garlic clove, minced 1 cup balsamic vinegar 1 1/2 teaspoons sugar 1 teaspoon chopped fresh rosemary 1 teaspoon Dijon mustard Cooking spray 1 (1-pound) pork tenderloin, cut into 12 slices 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup. oops in goes the rosemary!  Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. ***ok as you can see we took the pork tenderloin whole and grilled it ---then sl...