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  • Baked Mostaccioli Baked Mostaccioli
  • Creamy Tomato Basil Soup
  • Oven Roasted Corn
  • Easy Mexican Street Corn Salad
  • Grilled Pork Tenderloin with Fresh Pinea...

    • Baked Mostaccioli

    by 5 Comments

    Baked Mostaccioli combines Italian sausage, peppers, garlic, onions and marinara.  It is blanketed in mozzarella and provolone cheese.  Guaranteed to please! Serve with Triple Cheese Garlic Bread and Italian Chopped Salad with Fresh Italian Dressing.

    This is not your lunch ladies mostaccioli!  Or your wedding day mostaccioli.  This delicious Baked Mostaccioli is loaded with fresh Italian sausage, sweet onions, green bell peppers, minced garlic, and marinara.  It is then topped with fresh Parmesan, mozzarella and provolone cheese.  Baked Mostaccioli can be prepped in advance, loaded in the refrigerator and baked at the optimum time.

    How to make Baked Mostaccioli

    First cook your mostaccioli noodles al dente according to package instructions and drain well.  Meanwhile in a large skillet over medium heat brown the sausage.  When almost completely browned add the green pepper and onions.  Cook until the onions and green peppers begin to soften.  Add the minced garlic and cook for one minute. Remove the pan from the heat and drain any excess grease.

    Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish.  Top with the grated Parmesan, shredded mozzarella and shredded Provolone.  Bake about twenty five minutes or until the cheese is melted and very lightly browned.

    What to serve with Baked Mostaccioli.

    • Italian Salad
    • Garden Salad
    • Bread Sticks
    • Garlic Cheese Bread
    • Minestrone Soup
    • Tomato Basil Soup
    • Puff Pastry Pinwheels
    • Creamy Cucumber Tomato Salad
    • Fresh Fruit Salad

    Helpful hints on making this Baked Mostaccioli epic.

    1. Cook the mostaccioli al dente which means still somewhat firm. As it will be baked for a bit with the sausage, veggies and sauce.
    2. Use good quality Italian sausage.  Most butcher shops make their own consequently it tastes so much better than the processed sausage with all the preservatives in it.
    3. Chop the green pepper and onion fairly fine as you want a little bit of each in almost every bite.
    4. Use a high quality tasty marinara.  They really have come a long way with jarred marinara. Some of them taste pretty darn good and do not have any preservatives in them.
    5. If at all possible grate and shred your cheese fresh from the block.  That way you will not have preservatives, added enzymes and cellulose.

    This hearty Baked Mostaccioli is simple, dependable, delicious and easy on the pocket book.  Put the ingredients on your shopping list today! Make your family an awesome meal that you can feel good about today.

    Other pasta dishes you will love!

    This post was originally published July 21, 2015 and was republished November 29, 2018 with new content.

     

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    Baked Mostaccioli

    Baked Mostaccioli

    Baked Mostaccioli with Italian sausage, sweet bell peppers, garlic, onions and marinara.  It is blanketed in Parmesan, mozzarella and provolone cheese.

    • Author: Small Town Woman
    • Prep Time: 15
    • Cook Time: 40
    • Total Time: 55 minutes
    • Yield: 8
    • Category: pasta
    • Method: stove top and bake
    • Cuisine: Italian

    Ingredients

    • 1 lb box mostaccioli
    • 1 lb bulk Italian sausage
    • 1 large green pepper seeded, veined and chopped
    • 1 medium onion chopped
    • 4 garlic cloves minced
    • 4-5 cups marinara
    • 1 1/2 cups provel ropes or provolone shredded
    • 1 1/2 cups mozzarella shredded
    • 1/2 cup parmesan
    • Salt & Pepper

    Instructions

    1. Cook mostaccioli following box instructions and drain well.
    2. Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
    3. Add peppers and onions to same skillet over medium high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
    4. Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish.  Salt and pepper to taste. Sprinkle with provel, mozzarella and parmesan.
    5. Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

    Nutrition

    • Serving Size: 6

    Keywords: mostaccioli, baked pasta, Italian baked pasta, Italian baked mostaccioli, pasta

     

    Creamy Tomato Basil Soup

    by Leave a Comment

    CREAMY TOMATO BASIL SOUP IS LIKE A MATCH MADE IN HEAVEN WITH SUN KISSED GARDEN TOMATOES AND FRESH SWEET BASIL. THIS DELECTABLE SOUP IS SO EASY TO PREPARE. 

    Make this delicious creamy soup while the garden ripened tomatoes are at their peak of flavor. 

    Creamy Tomato Basil Soup

    I know a lot of you probably think that it isn’t quite soup weather but at our house soup is great anytime.  This creamy tomato basil soup is the best during the summer months when those sun ripened fruits are at their finest.  Just think of the difference in taste between that winter hot house tomato and the ones you pull out of your garden in the heat of the summer.  That makes the difference between a good bowl of tomato soup and an amazing bowl of tomato soup! 

    The other key to making this soup epic is fresh basil. If you have never grown fresh basil before it is so easy and holds up well to the hot dry climate of Missouri.  My plant usually takes off real fast and provides enough to even share with the neighbors but is not so unruly that it takes over my garden like some herbs. 

    Creamy Delicious Tomato Basil Soup

    HOW DO YOU MAKE CREAMY TOMATO BASIL SOUP RECIPE?

    First you simply saute the shallots and garlic in a little butter.  Add the tomato sauce, vegetable broth, pepper and peeled tomatoes and simmer for at least one hour.  Add the basil and puree using an immersion blender or stand blender.  Add brown sugar and cream and heat through without boiling.  It is just that easy to get one of the most delectable soups ever. 

    HELPFUL HINTS ON MAKING TOMATO BASIL SOUP!

    • Use good red ripe sun kissed tomatoes preferably ones right out of your garden.
    • Simmer those beautiful tomatoes for at least one hour and up to four hours replacing any broth that may have cooked down with filtered water. 
    • If using a blender to puree the soup work in small batches and remove the cap to allow the steam to escape. Because it can build up enough steam to blow the lid off the blender. 
    • I like lots of basil in this soup however you should add about 15 leaves and taste it before adding more.  
    • When picking up a can of tomato sauce buy good quality.  It does make a difference in this soup.  Muir Glen is a brand that is consistently good. 

    OTHER DELICIOUS ADD INS FOR THIS TOMATO BASIL SOUP!

    • Crispy bacon coarsely chopped
    • Freshly grated Parmesan cheese
    • Garlic toasted French bread or croutons
    • Roasted pepitas. 

    Tomato Basil Soup the Ultimate Tomato Lover's Experience

    So what are you waiting for?  Tomatoes are at their peck right now and once you taste this fabulous soup you will want to make it again and again!

    OTHER DELICIOUS TOMATO RECIPES YOU WILL LOVE!

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    Creamy Tomato Basil Soup

    Creamy Tomato Basil Soup is like a match made in heaven with sun kissed garden tomatoes and fresh sweet basil.  This delectable soup is so easy to prepare. 

    • Author: Small Town Woman
    • Prep Time: 20 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours 20 minutes
    • Yield: 4
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American

    Ingredients

    • 4 large red ripe tomatoes (about 2 lbs.)
    • 2 tablespoons butter
    • 4 shallots thinly sliced
    • 3 cloves garlic minced
    • 4 cups vegetable broth
    • 1 can (15 ounce) tomato sauce
    • 1/4 teaspoon fresh ground black pepper
    • 15-40 fresh basil leaves
    • 2 tablespoons brown sugar
    • 1 cup heavy whipping cream
    • Optional: Parmesan cheese for garnish
    • Optional: croutons for garnish

    Instructions

    1. Bring large pot of water to boil. Add tomatoes for 1 minute and then plunge into ice bath. Remove the skins by peeling them off. Cut out stems and quarter tomatoes.
    2. In dutch oven or large stockpot melt butter over medium heat. Add shallots and cook for 3-4 minutes or until slightly tender. Add garlic and cook for additional 1 minute. Add vegetable broth, tomato sauce, tomatoes and pepper. Simmer for 1-4 hours. Replace any lost fluid from a long simmer with filtered water.
    3. Add 15 basil leaves and puree with immersion blender. If desired add more. Stir in brown sugar and whipping cream. Garnish as desired and serve.

    Notes

    If using a blender to puree soup remove cap and work in small batches so as not to build up too much heat in the blender.

    Keywords: BASIL, CREAMY SOUP, FRESH BASIL, FRESH TOMATO RECIPE, SOUP, SUMMER SOUP, TOMATO RECIPE, TOMATO SOUP

     

    Oven Roasted Corn

    by Leave a Comment

    Sweet Oven Roasted Corn is amazingly easy, so dependable and mouthwatering good.  You can have this prepped and in the oven in about ten to fifteen minutes

    Oven Roasted Corn

    Nothing speaks summer like fresh sweet corn.  There are so many ways to fix it.  You can boil it like my parents did for most of their life.  You can grill it and that is delicious if you manage to get it cooked without charring it too much.  My favorite and by far the easiest is in the oven.  This Oven Roasted Corn is a family and friend favorite.  I think my son would love to have it every night if we could.  A handful of ingredients, all of which you probably have on hand (except for maybe the corn), ten to fifteen minutes prep and thirty minutes cooking time and you are ready for delicious drool worthy sweet baked buttery corn.  Great now I have made myself hungry!!

    Oven Roasted Corn

    See what I mean.  Isn’t that beautiful corn.  My friends you have got to try this.  We are huge corn lovers! We live here in the Midwest and we sure know how to grow some heavenly sweet corn. Are you and yours huge corn lovers?  Here are some more scrumptious corn recipes!!

    Oven Roasted Corn

    Do you have big plans for the summer?  Have you broke out your grill for some burgers or brats?  This Oven Roasted Corn is perfect for those awesome summer grilled meals.  Cook some this evening and your family will be singing your praises.  

    Oven Roasted Corn

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    Oven Roasted Corn

    Ingredients

    • 6 ears of corn shucked and silks removed
    • 1/2 cup butter (1 stick) softened
    • 1 1/2 teaspoons sea salt
    • 1 teaspoon fresh ground pepper
    • 3/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder

    Instructions

    1. Preheat oven to 400 degrees.
    2. Rub corn with softened butter. You will have some butter leftover.
    3. In small bowl combine sea salt, ground pepper, garlic powder and onion powder. Sprinkle over corn and place in oven.
    4. Cook for 15 minutes. Flip and coat with remaining butter. Cook for another 15 minutes.

    Other delicious summer veggies you will love!

    Grilled Vegetable Salad

    Grilled Marinated Chicken

     

    Easy Mexican Street Corn Salad

    by 4 Comments

    Easy Mexican Street Corn Salad brings the great flavors of sweet corn, onion and red pepper together in a creamy base with the perfect combination of mild spices.  It is topped with Cotija cheese and fresh cilantro.  Add a couple tablespoons of finely minced jalapeno if a little more heat is desired.  

    Easy Mexican Street Corn Salad

    Wow Cinco de Mayo is just around the corner.  Can you believe how fast the year is zipping by?  I can hardly believe that the kids are almost out of school and that we will be on to the summer schedule soon. Are you doing anything special for Cinco de Mayo?  This delectable Easy Mexican Street Corn Salad can be prepared in about twenty minutes. It can be served hot or at room temperature and it a perfect complement to all your summer barbecues and picnic plans.   

    Easy Mexican Street Corn Salad

    We are huge corn lovers over here.  Well we do live in the Midwest and we are privy to a lot of really sweet corn.  Do you have a favorite corn recipe?  Here are a few of our favorite recipes!! Some are my recipes and some are fellow blogger favorites. 

    Easy Mexican Street Corn Salad

    This delectable Easy Mexican Street Corn Salad has many of the same great flavors of Mexican street corn without the hassles of grilling the corn, basting the corn and making sure the cheese stays on the corn and that it is served right away.  This dish is all prepared in the same skillet.  The corn is perfect every time and not overcooked.  The serving time is more flexible.  It can be served right out of the skillet but it also tastes yummy at room temperature and even chilled.  Please make sure you refrigerate any leftover (if you have any) because it does have mayo and cheese in it!!

    Easy Mexican Street Corn Salad

    So if Cinco de Mayo is looming, if you like tasty side dishes or you just LOVE CORN put this scrumptious Easy Mexican Street Corn Salad on your to try list today.  

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    Easy Mexican Sreet Corn Salad

    Ingredients

    • 1 tablespoons canola oil
    • 5 ears bi-color corn shucked and kernels removed
    • 1 small onion finely chopped
    • 1/2 red pepper finely diced
    • 2 cloves garlic minced
    • 1 tablespoon lime juice
    • 1/2 cup mayo
    • 1/8 teaspoon paprika
    • 1/8 teaspoon cayenne
    • 1 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/2 cup cotija cheese crumbled (or queso fresco)
    • 1/2 cup chopped fresh cilantro

    Instructions

    1. In large skillet heat oil over medium heat. Add corn and cook for 8 minutes stirring occasionally. Add onions and peppers and cook for additional 5 minutes or until the onions and peppers have started to soften and the corn is lightly browned. Keep stirring occasionally. Reduce heat to low and add garlic; cook for 1 minute. Add lime juice and scrape to deglaze pan.
    2. Remove from heat and stir in mayo, paprika, cayenne, cumin, salt, 1/4 cup cojita and 1/4 cup cilantro.
    3. Before serving top with remaining cotija and cilantro.

    Other delicious Mexican recipes you will love!!

    Layered Taco Salad

    Mexican Pork Rice Bowl

     

    Grilled Pork Tenderloin with Fresh Pineapple Salsa

    by Leave a Comment

    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

    This Grilled Pork Tenderloin with Fresh Pineapple Salsa is a light, fresh, colorful, healthy family favorite ready in around thirty minutes making it perfect for any weeknight!!

     Smithfield® Marinated Fresh Pork is a favorite in our house.  They are always perfectly marinated, seasoned and oh so tender.  Spring is on its ways so it is time to fire up that grill.  This Grilled Pork Tenderloin with Fresh Pineapple Salsa is so delectable and the colorful presentation makes it a picture perfect spring and summer meal.  It is pretty enough for company yet easy enough for a weeknight meal.  It is ready in around thirty minutes leaving you plenty of time for all of the other season’s activities.  

    Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin tastes amazing and cooks up just perfectly.  I grilled this for about thirty minutes while I prepared the pineapple salsa.  I let it rest for a few minutes before slicing.  The tenderloin was so easy to cut.  My knife slide through it like butter.  

    Smithfield® Marinated Fresh Pork is one hundred percent fresh pork made with real all natural ingredients.  They are delicious roasted, sauteed and grilled.  I love to cut them in chunks and thread them on bamboo skewers with some peppers and onions.  They cook up quick and taste oh so good. 

    This delicious pineapple salsa can be prepared in just a few minutes, is loaded with good for you fruits and vegetables and adds color to almost any dish.  It really complements all the great flavors in the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin.  

     

    Just look at all that gorgeous amazing color in the pineapple salsa!  Now imagine it on fresh grilled pork tenderloin.  Mouthwatering goodness in every bite. 

    Smithfield® Marinated Fresh Pork is available at your neighborhood Walmart and is on rollback through April 24, 2018.   Visit Smithfield® to find lots of amazing ideas for cooking Smithfield® Marinated Fresh Pork. 

    Grill one up today and and serve it with my Fresh Pineapple Salsa!!  Your loved ones will be singing your praises!

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    Grilled Pork Tenderloin with Fresh Pineapple Salsa

    Ingredients

    • 1 Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
    • 1 1/2 cups diced fresh pineapple
    • 1 medium tomato chopped
    • 1/2 cup chopped red onion
    • 1/4 cup minced fresh cilantro
    • 1 jalapeno pepper seeded and minced
    • 1 clove garlic minced
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt

    Instructions

    1. In bowl combine pineapple, tomato, onion, cilantro, jalapeno, garlic, cumin and salt. Stir several times while grilling to get the flavors to meld together.
    2. Preheat grill to 400 degrees. Grill pork tenderloin until golden brown and cooked through; about 30 minutes. Turn several times. Remove from grill, cover loosely with foil and allow to rest for 10 minutes. Slice pork tenderloin and serve with pineapple salsa.

    Notes

    When storing leftovers separate the salsa from the pork tenderloin so the acids in the pineapple do not affect the texture of the pork tenderloin.

    Finger Licking Good Huli Huli Ribs

    by Leave a Comment

    Do you like pork ribs?  I grew up in a family where ribs were the celebration food.  Mom would make sure that we had just what we wanted for our birthday dinner.  The choice for most of my siblings and I was barbecued ribs and believe it our not the side we wanted with it was beef ravioli.  I know you are thinking what a weird combo but that is what we liked and Mom would happily oblige.  These Finger Licking Good Huli Huli Ribs are a step up from the ribs that Mom used to fix.  Mom would either brush on Open Pit or Mauls barbecue sauce.  They were still delicious as Mom cooked them slowly over indirect heat until they would just fall off the bone.  

     

    These Finger Licking Good Huli Huli Ribs are marinated and basted with a sweet pineapple ginger soy sauce.  The fabulous glaze is great on grilled chicken, pork and even fish.  Huli Huli orignated in Hawaii as a chicken dish.  Huli is the Hawaiian word for turn which you are going to do as you baste your ribs.  Have you tried any of my other rib recipes?  Balsamic Vinegar Barbecue Pork Ribs, Dry Rub Baked Ribs and Chinese Five Spice Ribs are all fabulous.  These Oven Barbecued Ribs from Spend with Pennies are a fellow blogger family favorite.  

    So if you are a rib fan and love lip smacking glazed slow cooked fall off the bone meats then these  Finger Licking Good Huli Huli Ribs are perfect for you and your loved ones.  If you like your ribs pretty lean spend a little extra and get Baby Back Ribs!

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    Finger Licking Good Huli Huli Ribs

    Ingredients

    • 1 full slab pork ribs thin membrane removed
    • 1/2 cup ketchup
    • 1/2 cup soy sauce
    • 1 cup pineapple juice
    • 1/2 brown sugar
    • 1 tablespoon ginger or ginger paste
    • 2 cloves garlic crushed
    • 1 fresh pineapple chunked

    Instructions

    1. In medium saucepan whisk together ketchup, soy sauce, pineapple juice, brown sugar, ginger and garlic. Cut the slab in half. Pour 1/2 of the mixture in a large Ziploc bag and add the split slab. Reserve the remainder of the sauce for basting. Place the Ziploc Bag in the refrigerator to marinate for 2 hours. Turn every 1/2 hour to ensure that all the ribs get marinated.
    2. Preheat grill to 225 degrees. Cook ribs over indirect heat for 2-3 hours. Baste, flip and rotate the slab every 20-30 minutes.
    3. Place the pineapple over the direct heat. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

    Other amazing grilled recipes you will love!!

    Dry Rub Sweet Barbecue Pork Tenderloin

    Marinated Herb Butter T-Bone Steaks

    Slow Cooker Sausage Sauerkraut and Potatoes

    by Leave a Comment

    Slow Cooker Sausage Sauerkraut and Potatoes

    Slow Cooker Sausage Sauerkraut and Potatoes

    Winter has clearly arrived.  It is in full force here and I think the high today is around five degrees Fahrenheit.  One can never have enough great slow cooker recipes for days like this.  Slow Cooker Sausage Sauerkraut and Potatoes is a two step slow cooker recipe as the sausage needs to be added to the cooker after about three hours or it will cook too long and dry out.  This delicious easy recipe combines chicken smoked sausage, potatoes, onions, carrots and sauerkraut in a sweetened honey mustard chicken broth.  The sweetness cooks in it all day.   It is the perfect winter meal that is full of hearty good for you food.

    Have you tried any of my other slow cooker recipes?  Crock Pot Beef Stew for Two, Crock Pot Chuck Roast and Vegetables and Crock Pot Pork and Noodles are just a few friend and family favorites.  This Slow Cooker Chicken Enchilada Soup from Spend with Pennies is scrumptious! We also love this Slow Cooker Turkey Chili from Baking Beauty

    Slow Cooker Sausage Sauerkraut and Potatoes   Slow cookers are so awesome. They are perfect in the summer because they do not heat the house up and they are perfect in the winter for providing an easy way to throw together a good for you hearty comfort food recipe.  The perfect meal that makes the house smell like your own personal chef has been cooking the ultimate recipe for you all day.  

    Slow Cooker Sausage Sauerkraut and Potatoes

    Do you love your crock pot as much as I do?  What is your favorite recipe to cook in the crock pot?  This Slow Cooker Sausage Sauerkraut and Potatoes could easily become one of your favorites.  It is amazingly easy, dependable and so darn tasty!

    Slow Cooker Sausage Sauerkraut and Potatoes

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    Slow Cooker Sausage Sauerkraut and Potatoes

    Ingredients

    • 3 large carrots peeled and cut into bite size chunks
    • 1 large onion cut in half and thinly sliced
    • 4-6 small red potatoes cut in eights
    • 1 (14 ounce) can sauerkraut
    • 1/2 cup low sodium chicken broth
    • 1/4 teaspoon fresh cracked pepper
    • 3 tablespoons honey
    • 3 tablespoons Dijon mustard
    • 12 ounces smoked chicken sausage chunked in large bite size pieces

    Instructions

    1. Place carrots, onions, potatoes and sauerkraut in crock pot. In small bowl whisk together chicken broth, cracked pepper, honey and Dijon mustard. Pour over vegetables in crock pot. Cover and cook on high for 3 hours. Add sausage and cook on high for additional 2 hours. Stir to combine and serve immediately.

    Other sausage recipes you will love!

    Italian Sausage Gouda Broccoli Bake

    Bacon Chicken Sausage Macaroni and Cheese

     

    Frozen Pineapple Strawberry Margaritas

    by 1 Comment

    The weekend is right around the corner.  Funny how they creep up so fast.  Every five days or so they come around again. This time you should indulge yourself in a mouthwatering tasty adult beverage.  I know you deserve it.  The week is just so full of chaos and running.  School starts up in less than four weeks so here comes more mayhem.  Sometimes on the weekend it just feels good to kick back a little bit.  I got just the right go to cocktail recipe that will help you do just that. These Frozen Pineapple Strawberry Margaritas take no time at all to make and they are lip smacking good.  Have you tried any of my other adult beverages?  So many great cocktail recipes and so little time.  Adult Root Beer Float, Raspberry Margaritas and Blackberry Vodka Limeade are just a few of mine and hubby’s favorites. 

    These beautiful fun and refreshing Frozen Pineapple Strawberry Margaritas come together quickly in a blender.  There are only seven ingredients and one of them is ice.  We mix them a little strong here in the Midwest so tune down the tequila if you are a light weight.  LOL!!  You can also freeze all your fruit and skip the ice.  Somehow hubby and I never plan that far in advance when we decide to brew up a pitcher of libations.  

    So after you mow the lawn, do the laundry and all the other crazy chores that are reserved for the weekend get that blender out and mix up a big batch of these Frozen Pineapple Strawberry Margaritas.  Kick it back and enjoy a little bit of the weekend before it is over.  

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    Frozen Pineapple Strawberry Margaritas

    Ingredients

    • I teaspoon honey
    • 2 heaping tablespoons sugar
    • 2 cups fresh pineapple chunks
    • 2 cups fresh or frozen strawberries
    • 1 cup silver tequila
    • 1/4 cup fresh lime juice
    • Pineapple chunks and small strawberries for garnish
    • 5-6 cups ice or more. .

    Instructions

    1. Using your finger run the rim of the glass with a small amount of honey. Place the sugar on a shallow plate. Place the rim of the glass in the sugar and turn to coat.
    2. Combine leftover sugar, pineapple, strawberries, tequila, lime juice and ice in blender. Blend until smooth. Garnish with pineapple chunks and small strawberries.

    Notes

    Feel free to use less tequila. We like them strong here in the Midwest.

    Other great cocktail recipes you will love!

    Pineapple Cherry Crush Cocktail

    Peach Mango Daiquiris

     

    Easy Summer Couscous Salad

    by Leave a Comment

    Wow the year is already flying be.  Seems like it was just Valentines Day last week and now I am sitting at my computer typing this up and it is Mother’s Day.  The kids are out of school in just two weeks and summer is upon us.  It is very quiet in the house as the whole family is sleeping even the dog.  I can hear the low rumble of the air conditioner and the patio is looking awful inviting.  The sun is bright and the sky looks crystal clear.  Happy Mother’s Day to all you hard working women out there that take care of your families with love and constant care.  Not sure where the world would be without you.  

    Summer is here and with it comes so many wonderful recipes.  Not to mention the fabulous entertaining with friends and family.  I love the fact that people start to come out of their houses to work their gardens and mow their lawns and they end up chitchatting with their neighbors.  Next thing you know they are coming over on Saturday night for some barbecue and a cold one. Speaking from experience you can never have to many great cool summer salad recipes.  Have you tried my Bacon Egg Lettuce Tomato Pasta Salad, Cucumber Salad with Lime Vinaigrette or Broccoli Bacon Cheddar Salad?  My latest creation is this Easy Summer Couscous Salad!  

    Are you planning a summer get together or two or five?  Don’t let the season slip by!  I have done that too many times only to regret it later.  Well plan something now and put this Easy Summer Couscous Salad on your list.  It is a combination of  couscous, olives, tomatoes, spinach, feta cheese and a mouthwatering lemon Dijon garlic vinaigrette. 

    This Easy Summer Couscous Salad is so delectable and easy that you don’t have to wait for a party to enjoy it.  It is a weekend favorite of our and even easy enough to prepare during the week.  The vinaigrette can be made ahead of time so you can enjoy more of the wonders of season like beautiful long leisurely nights with magnificent sunsets.

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    Easy Summer Couscous Salad

    Ingredients

    Dressing

    • 1/4 cup cider vinegar
    • 2 cloves garlic crushed
    • 1 tablespoon Dijon mustard
    • 1 teaspoon dried oregano
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • 2 tablespoons olive oil

    Couscous Salad

    • 1 (10 ounce) box uncooked couscous
    • 2 cups low sodium chicken broth
    • 1 tablespoon olive oil
    • 1/4 cup finely chopped red onion
    • 1/2 cup kalamata olives
    • 1 1/2 cups sliced grape tomatoes
    • 3 cups baby spinach
    • 2/3 cup sliced green olives with minced pimentos
    • 1 cup feta crumbles
    • Fresh ground black pepper to taste

    Instructions

    1. In small bowl whisk together cider vinegar, garlic, mustard, oregano, lemon juice and honey. Slowly drizzle in olive oil whisking constantly.
    2. In medium saucepan bring chicken and olive oil to a boil. Stir in couscous. Cover and remove from heat. Let stand for five minutes and fluff with a fork. Allow to cool for 20 minutes.
    3. In medium bowl combine couscous, red onion, kalamata olives, grape tomatoes, baby spinach, green olives and feta crumbles. Whisk vinaigrette one more time and drizzle over salad. Stir gently to combine. Add fresh ground black pepper to taste.

    Other delicious summer salad recipes you will love!

    Broccoli Bacon Cheddar Salad

    Quick Easy Turkey Club Pasta Salad

     

    Asiago Chicken with Spinach Shallots Carrots

    by Leave a Comment

    Did you know that over 80 pounds of chicken is consumed by an average American every year.  I would say you can double that for my house.  American’s favorite bird is so versatile and economical that is easy to understand. With 25 billion chickens in the world, there are more of them than any other bird species which leads to lots of wonderful chicken recipes. This Asiago Chicken with Spinach Shallots Carrots is lightly browned chicken in a perfectly seasoned Asiago cheese cream sauce.  It is served with sauteed spinach, shallots, sweet carrots and fresh garlic.  

    An average dish of cooked chicken weighs about 1/4 of a lb. and contains 337 calories. If you fry it, then the calories almost double. Chicken meat is rich in vitamins B12, B6, B3 as well as  the minerals phosphorus, and zinc.  So many great recipes to make with this awesome bird.  The possibilities are only limited by your imagination.  

    Have you tried any of my other chicken recipes like Easy Creamy Chicken Mushroom Asparagus Skillet or One Skillet Savory Chicken and Orzo? So many great chicken recipes so little time!  

    Did you know chickens are the closest living relative of the tyrannosaur? Do you remember that guy from Jurassic Park?  I think I will just deal with the chicken.  LOL!!

    This Asiago Chicken with Spinach Shallots Carrots is prepared in less that 30 minutes and can be served over orzo, rice, angel hair pasta or even mashed potatoes if that is what you dig.  So if you love chicken as much as we do put this on the list and let me know what you think!

     

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    Asiago Chicken with Spinach Shallots Carrots

    Ingredients

    • 1 tablespoon olive oil
    • 2 large chicken breasts sliced in half lengthwise to create 4 thinner breast
    • 1 tablespoon butter
    • 2 carrots sliced in thin half moons
    • 1 large shallot chopped
    • 6 cups baby spinach
    • 1 tablespoon butter
    • 3 cloves garlic minced
    • 1 tablespoon flour
    • 1 cup chicken broth
    • 1/4 cup heavy cream
    • Pinch of ground cayenne
    • 1/4 teaspoon onion powder
    • 2/3 cup Asiago cheese shredded
    • Orzo (optional)

    Instructions

    1. Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate.
    2. Reduce heat to medium low. Melt 1 tablespoon butter in skillet and cook carrots 2-3 minutes. Add shallots and cook 1 minute. Add spinach and cook just long enough for it to start wilting; approximately 1 minute. Remove vegetables from skillet and plate.
    3. Melt 1 tablespoon butter in skillet. Add garlic and cook 1 minute. Sprinkle flour over garlic and whisk over heat for 90 seconds. Whisk in chicken broth and cook for 2-3 minutes. Whisk in cream and allow to simmer for 2-3 minutes; stirring frequently. Whisk in ground cayenne and onion powder. Add Asiago cheese a few pinches at a time; whisking after each time until it is fully melted
    4. Return chicken and vegetables to pan and simmer for 1-2 minutes or until warm.

    Other chicken recipes you will love!

    Chicken Fajita Salad with Chipotle Ranch

    Easy Chicken Caesar Pasta Salad

     

     

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