Last night we had a delicious, healthy dinner. I made 2 recipes that were from an episode of Party Line With the Hardy Boys on the Food Network. I cooked the chicken on the charcoal grill
which added a bit of a smokey flavor. I also grilled some Portobello Mushrooms and Zucchini. YUM!

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Recipe courtesy Dan Smith and Steve McDonagh

Serves:

6 servings

Ingredients

• 1 cup yogurt
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 lemon, zested
• 2 teaspoons salt
• 1 teaspoon hot sauce
• 6 (6-ounce) boneless, skinless chicken breasts
• Lemon slices, for garnish
• Roasted Red Pepper Pineapple Salsa, recipe follows

Directions

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.

Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.

Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.

Pineapple Roasted Red Pepper Salsa:

• 1 (20-ounce) can crushed pineapple, drained
• 1 jarred roasted red pepper, cut into small dice
• 2 tablespoons chopped parsley leaves
• 1 teaspoon hot sauce
• Pinch salt

Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

Lemon Basil Pasta Salad

Recipe courtesy Dan Smith and Steve McDonagh

Serves:

6 to 8 servings

Ingredients

• 1 pound farfalle pasta
• 4 plum tomatoes, cut into 1 inch dice
• 8 basil leaves, cut into chiffonade
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 3 teaspoons salt
• Fresh basil leaves, for garnish

Directions

Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

PASTA PIE from THE NOBLE PIG...

I made this BEAUTIFUL Pasta Pie last night for dinner. PJ took one look at it and said that I have too much time on my hands! Little did he know, but this was soooo easy to make! I cheated and added a jar of ready made sauce to the browned beef. Other than that, I followed the directions to a T.

Pasta Pie

From The Noble Pig

Adapted from Martha Stewart

1 pound rigatoni

2 Tablespoons olive oil, divided

1 pound ground beef

2 garlic cloves, crushed

1/4 teaspoon freshly ground pepper

1 can (28 ounces) good quality crushed tomatoes

Butter, for pan

Salt

1 cup finely grated Parmesan cheese

8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch springform pan.

Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. I used the back of a wooden spoon and just poked around!

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. That step is VERY important if you want your masterpiece to stay together!

Run a knife around the edge to loosen and then unmold. Cut into wedges and serve with any remaining meat sauce you might have.

For step by step pictures of this, go to the Noble Pig...

http://noblepig.com/2009/03/18/when-the-moon-hits-the-sky.aspx

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

I made this pasta salad for Scott and Alyssa to take with the to Linda's house in Rhode Island this weekend. I saved a little for me to have for lunch today and that is the reason it made it to the blog. It was sooo good! I'm not a fan of Feta Cheese or Kalamata Olives either but I knew that Linda's family likes them so why not give it a try. I was very pleasantly surprised and how good it was! Maybe because it was a day later and the flavors melded. Whatever the reason, I will be making this again!

***As usual, I did change something. Instead of using the oven to BAKE the veggies and shrimp, I GRILLED them outside. I think that little bit of charring really made it!

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: DeAnna

"The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl."

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

INGREDIENTS

Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil

Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
2 tablespoons salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano

DIRECTIONS
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 Tbs. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.

WARM BACON & SPINACH PASTA SALAD

Many years ago Kris introduced me to a great pasta salad recipe. We both made it for many dinners and gatherings. I had wanted to make it for one of my kids confirmations but couldn't find the pasta anywhere! I borrowed Kris's last package! When I went to replace it, I searched high and low and couldn't find one. It turned out the Mullers stopped making it! So for the coming years, I tried a few different brands but they weren't too good.I found the recipe the other day and my quest has started again! I mentioned it to Kris and LouAnn this morning and LouAnn suggested to throw in a packet of Lipton's Garlic & Herb soup mix.
I thought that was a great idea! So I made it and think it turned out GREAT!!!!

Warm Bacon & Spinach and Pasta Salad
6 slices of bacon, chopped
1 small onion, chopped
1 cup shredded carrots
1/2 knorr chicken bouillon cube (I actually used chicken stock)
1 TBSP cider vinegar
6 oz Muller's Savory Collection Roasted Garlic & Herb Rotelle, cooked and drained ** they don't make this pasta anymore so you'll need to find another brand OR add one packet of Lipton Garlic & Herb soup mix to the simmering bouillon.
4 oz fresh spinach, torn into bite size pieces

DIRECTIONS
1. In a large skillet, cook bacon until browned. Drain bacon on paper towels; set aside. Pour off all but 3 TBSP of the drippings.
2. Add onion, and carrots to the drippings; stirring frequestly, cook 4 minutes. Add 1/3 cup of water and bouillon cube; bring to a boil; stirring. Reduce heat and simmer for 2 minutes. Stir in vinegar.
3. In a large bowl combine pasta and spinach. Add carrot mixture and bacon; toss to coat. Makes
4 servings Prep time: 15 minutes

Pasta Bolognese... A LABOR OF LOVE....

Last week I was watching the Food Network. There was a fairly new show on and I decided to check it out. It was Secrets of a Restaurant Chef with Ann Burrell.

http://www.foodnetwork.com/anne-burrell/index.html (scroll down and click on the Spagetti Bolognese box. Get ready to laugh!)

Within the first 5 minutes my mouth was open... pretty much saying "what the heck". This gal is a NUT! Between her hands flailing, her grunts, ALL of the salt that she uses etc., I couldn't wait to see more! This episode was about making Pasta Bolognese. Honestly, I've heard of Bolognese sauce but didn't know what it was. She had a lot of good tips throughout the show which made it easier to get past the weirdness.

I made the sauce yesterday. It took about 4 hours and I did everything step by step just as she said. I kept coming back online to check out the video to be sure I was doing everything right.

Scott came home around the 2 hour mark and said that the house smelled so good. When it was around the 3 1/2 hour mark he was caught drinking a cup of the sauce! (I think Scott is my biggest fan!)

Everyone (except poor Alyssa because she just got her tonsils out and couldn't eat it!) couldn't wait to dig in. Well !! Scott said it's probably the best sauce I've ever made. Chris and PJ really liked it to but they're not as openly complimentary as Scott is. This was definitely a KEEPER recipe!!
* The picture looks like there's a ton of grease around the edges but there wasn't. It's just the picture.
Pasta Bolognese
Prep Time:
45 min
Inactive Prep Time:
hr min
Cook Time:
4 hr 30 min
Level:
Intermediate
Serves:
6 to 8 servings

1 large onion or 2 small, cut into 1-inch dice

2 large carrots, cut into 1/2-inch dice

3 ribs celery, cut into 1-inch dice

4 cloves garlic

Extra-virgin olive oil,

for the pan Kosher salt

3 pounds ground chuck, brisket or round or combination

2 cups tomato paste

3 cups hearty red wine

Water

3 bay leaves

1 bunch thyme, tied in a bundle

1 pound spaghetti

1/2 cup grated Parmesan-Reggiano

High quality extra-virgin olive oil, for finishing


In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiana and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiana. Serve immediately.

BLACK BEAN VEGGIE BURGERS AND PASTA SALAD..

While we were in Ithaca, I ordered a Black Bean Veggie Burger because I was feeling daring! I like black beans but thought it would be pretty boring. Too my surprise, it was delicious! The burger was topped with red onion, tomato, Montery Jack cheese and a Jamaican Jerk BBQ sauce. I decided to give it a try. I found this recipe on allrecipes.com. They turned out delicious! To go with it, I made a pasta salad which will follow.

Homemade Black Bean Veggie Burgers


PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
Original recipe yield 4 patties

INGREDIENTS
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
2 eggs
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Pasta Salad... A La Lynn

16 oz tri color pasta, cooked

Green Pepper, Red Pepper, Red Onion, Zucchini, Cucumbers, sliced olives, cherry tomatoes and a can of marinated artichiokes, drained, and whatever else you want to add.

1 bottle of Wishbone Bountifuls Tuscan Romano Basil salad dressing

Cut up all the vegetables into bite size pieces and put in a large bowl. Add the pasta and toss a bit with your CLEAN hands. Pour an entire bottle of the dressing into pasta salad mix and toss around. That's it! It was very flavorful and just right for a summer night when you don't have much time to spare!