Tomato-Basil Pasta Salad

This was what I paired the Bruschetta chicken with. I am always looking for a great pasta salad recipe and this one seemed to come out very well...my family let me know this :) It is a very fresh looking salad so it would look be a great dish to take to a cookout in the spring or summer. Good anytime of the year though. The colder it is, the better it tastes!

Tomato-Basil Pasta Salad

Ingredients:

3 large ripe tomatoes (about 1 1/2 lb) coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli pasta (or your favorite short pasta)
1 cup fresh basil leaves, cut into thin strips

Directions:

Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

Cooking tip! No fresh basil, dried gives it a great taste as well! This is what I had on hand.
*Tip-Using ripe tomatoes will make this easy-to-assemble salad a real success.

Grilled Bruschetta Chicken

When I heard the word "Bruschetta", I didn't even care what it was paired with. Chicken was so awesome!! Gives you that definite Italian feel. Made it alongside Tomato-Basil Pasta Salad and sipped on a glass of wine...bon appetit!

Grilled Bruschetta Chicken

Ingredients:

1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1lb)
1 tomato, finely chopped
1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp dried basil leaves

Directions:

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min to marinate. Remove chicken from marinade; discard bag and marinade.

Grill chicken on uncovered side of grill 6 min. Meanwhile combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.

Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min or until chicken is cooked thorough (170F)

Makes 4 servings. Serving suggestions: Enjoy with cooked spaghetti and grilled or steamed vegetables.

Tip! Do not want to grill? After all items (except cheese) are placed on the top of the chicken, you can bake it for 20 minutes at 425F. Pull out and put shredded cheese on top. Bake for another 3-5 minutes.

Pepperoni Pizza Chili

This recipe won "Grand Prize" in Taste of Home magazine. Awesome on a chilly day and leftovers freeze well :)

Pepperoni Pizza Chili

Ingredients:

1 lb ground beef
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pizza sauce
1 can (14 1/2 oz) Italian stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups water
1 package (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded mozzarella cheese, optional

Directions:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired. Yield: 8 servings.

Crowd Pleasing Taco Salad

I am always up for a good taco salad and this one was great!!

Crowd Pleasing Taco Salad

Ingredients:

1 lb ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 oz) shredded taco cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10 1/2 oz) corn chips

Directions:

In a large saucepan, cook beef over medium heat until lo longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Chocolate Chip Banana Bread

Banana bread is always a comfort food. How great was it to find one with another favorite involved? Chocolate!! The chocolate and banana is such a nice blend of ingredients...you get the fruit and the candy satisfaction :)

Chocolate Chip Banana Bread

Ingredients:

1 1/3 mashed rip bananas (2 cups)
3/4 cup sugar
1/4 cup milk
3 Tbsp vegetable oil
1/2 tsp vanilla
3 eggs
2 2/3 cups Original Bisquick
1/2 cup semi sweet chocolate chips

Directions:

Heat oven to 350F. Grease bottom fo 9x5x3 loaf pan. Combine bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick and chocolate chips. Pour in pan. Bake 50-60 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan.

Bangers and Mash

I am always looking for a recipe that my kids will absolutely love...this just became one of them! My first experience with Bangers and Mash was when I was pregnant with my 6th child. I was at the hospital getting blood work done. At this hospital, they give a meal voucher after getting blood work done. This was the main dish the chefs were making that day. I was never the same since....and kids can't resist anything that looks like a hot dog :)

Bangers and Mash

Ingredients:

3 lb Yukon gold potatoes, peeled and quartered
Salt and Pepper
4 Tbsp unsalted butter, softened
1 cup milk
3 Tbsp Dijon mustard
1 1/2 lb cooked chicken or turkey sausage links
1 Tbsp vegetable oil
1 large onion, chopped
2 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth

Directions:

Place potatoes in a large pot; cover with water. Add 1 Tbsp salt. Bring to a boil and cook until tender, 20-25 minutes. Drain, return potatoes to pot, and mash with butter. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.

Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes. Remove to plate.

Add onion to skillet and saute until softened, about 3 minutes. Add flour and saute 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.

Menu Plan Monday! Week of 9/12/11-9/18/11

It is "Menu Plan Monday" Here is what we hope to have this busy week!

Monday: Bangers and Mash

Tuesday: Crowd-Pleasing Taco Salad

Wednesday: Grilled Bruschetta Chicken

Thursday: Fend

Friday: Tomato-Basil Pasta Salad

Saturday: Eat Out

Sunday: Lasagna

Dessert for the week: Chocolate Chip Banana Bread

Tasty Black-Eyed Peas

My family is always looking out for a good "different" recipe for average things like black-eyed peas. I came across this one in my 3,4,5 ingredient cookbook and it really did the trick!

Tasty Black-Eyed Peas

Ingredients:

2 (10 oz) packages frozen or canned black-eyed peas
1 1/4 cups chopped green pepper
3/4 cup chopped onion
1 (15 oz) can Mexican stewed tomatoes with liquid

Directions:

Cook black-eyed peas according to package directions and drain. Saute green pepper and onion in 3 tablespoons butter. Add peas, tomatoes and a little salt and pepper. Cook over low heat until hot and stir often.

Oven-Fried Chicken

Everyone needs a good fried chicken recipe and this one is beyond yummy!! I used Italian Seasoned Breadcrumbs!

Oven-Fried Chicken

Ingredients:

1 (2 to 3 pound) chicken, cut in serving pieces
1/4 (1/2 stick) butter, melted
1 cup seasoned breadcrumbs

Directions:

Wash and dry chicken. Coat each piece of chicken with melted butter and roll in breadcrumbs. Coat well. Bake in greased 9 x 13 pan at 350F for 50 minutes for 1 hour.