SPINACH & ROASTED GARLIC PESTO

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...


SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)


To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

EASY MAC & CHEESE

When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!


EASY MAC & CHEESE
(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)

salt & pepper to taste

1/2 lb. pasta of choice

1. Cook the pasta according to package directions.

2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).

3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.

4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)

5. Season with salt & pepper to taste.

6. Toss the cheese sauce with the pasta and serve immediately.

7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

CHICKEN CORDON BLEU BREAD BOWLS

I made these yummy little bread bowls a while ago, with the arrival of my Cuisine at Home Magazine. We thought they were amazing with a double thumbs up from my husband. I thought at the time what a perfect fall dish this would be. I hope you'll give it a try and let me know what you think.


CHICKEN CORDON BLEU BREAD BOWL
(Recipe adapted from Cuisine at Home)

For the Chicken:

4 T. butter

16 oz. boneless, skinless chicken breast cubed (about 3 chicken breasts)

1/2 C. minced shallots (or onion)

2 T. flour

1 C. apple juice

1 1/4 C. chicken broth

1/2 C. heavy cream

1/4 C. grated Parmesan

2 T. mustard

1 t. thyme

2 C. broccoli florets, blanched

salt and cayenne pepper to taste

For the Casserole:

4 round sourdough loaves (or medium bread bowls)

4-8 thin slices smoked ham

4 large slices Swiss cheese

4 t. grated Parmesan, divided

1. Preheat the oven to 400 degrees. Coat a small baking sheet with non-stick cooking spray.

2. Melt the butter over medium-high heat in a saute pan. Add the chicken and saute until it starts to brown, about 5 minutes.

3. Stir in the shallots and saute until softened, about 2 minutes. Sprinkle mixture with flour, stir to incorporate.

4. Combine the apple juice and broth; slowly add, stirring constantly to avoid clumping.

5. Stir in cream, Parmesan, mustard and thyme; simmer after each addition until the sauce is thickened, about 5 minutes. Add broccoli; season with salt and cayenne. Reduce heat to low.

6. Hollow out the loaves by cutting off the tops and tearing out the insides. (Remove as much bread as possible.) Compress any remaining bread inside the loaves to make room for the filling. Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.

7. Arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in the pan.

8. Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 t. Parmesan.

9. Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

10. Makes 4 bowls.

ARTICHOKE POTATO LEEK SOUP - Rewind

This was one of the very first recipes I posted. I haven't made it in ages, but today I had a little craving. Lately food never sounds good to me, so when something does...I don't let the feeling pass me by. It also happens to be a perfect "soup" day here in Utah.

I first discovered this recipe while pregnant with Reese. It quickly became a comfort favorite. Funny I should be craving it again while pregnant.

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is less calories and fat.)

ARTICHOKE POTATO LEEK SOUP
(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY CORN FETTUCCINE w/ grilled chicken

This is my favorite time of year...well one of them :) I love when the weather starts to cool off just a bit, and the anticipation of fall begin's. And of course it's still peach and corn season...two of my favorite foods.

When I came across this recipe in my Cuisine at Home Magazine...I instantly knew it would be a winner! So run down to your local produce stand, before they close in a few weeks, and gets some yummy fresh corn for this dish. Trust me, you won't be sorry!

(You'll notice in my photo that I used spaghetti noodles instead of fettuccine. That's just what I had on hand. Really you could use any pasta you like.)

CREAMY CORN FETTUCCINE w/ grilled chicken
(Adapted from a Cuisine at Home recipe)

½ lb. fettuccine noodles
1 ½ C. fresh corn kernels
2 T. butter
½ C. onion; diced
1 T. garlic; minced
1/2 C. heavy cream
1 t. sugar
1 C. grape tomatoes; halved (or diced fresh tomatoes)
¼ C. fresh basil; thinly sliced
1 t. fresh lemon juice
¼ C. Parmesan; grated
salt & pepper to taste
2 large chicken breasts; grilled and sliced

1. Boil water and cook fettuccine noodles according to package instructions. Drain and set aside.
2. Sauté onion and garlic in butter in a large sauté pan over medium heat until onion is soft, about 5 minutes.
3. Add corn kernels, cream and sugar; simmer until slightly thickened, about 3 minutes.
4. Add the tomatoes, basil, lemon juice and Parmesan. Cook for 2 minutes or until ingredients are well incorporated.
5. Season with salt & pepper.
6. Toss in the pasta and serve topped with grilled chicken.
7. Serves 4.

GRILLED STEAK SANDWICH w/ horseradish spread

I'm not dead...but I'm not going to lie to you...most days I feel like I am. This has been a rough pregnancy. I fell sick pretty much 24/7. I don't remember being this sick with little r, but my husband says he does. I think it just feels worse, because this time I'm already a mom, and as sick or tired as I feel, I still have to be a mom. With little r I was working full time, but I worked from home. This brought lots of flexibility. I worked around naps and bathroom runs. I could work late at night or in my jammies. Oh well...both situations have their good and bad.

Unfortunately this time around, it's my blog that's suffering the most. I hope you'll all hang on with me. I usually start to feel better around 14 -16 weeks. Can you take another month of inconsistency??

I do have a yummy and easy recipe for you today. This is my take on a recent Cusine at Home recipe. It was a big hit with my hubby. I suppose you really can't go wrong with a steak sandwich...right?

GRILLED STEAK SANDWICH w/ horseradish spread
(Inspired by a Cusine at Home recipe)

For the Horseradish Spread:
¼ C. Mayo
¼ C. cream cheese, softened
2 T. sour cream
2 T. horseradish
2 scallions; chopped
1 T. white wine vinegar
1 t. Dijon mustard
Salt & pepper to taste

For the Steak Sandwich:
1 lb. flank or sirloin steak, olive oil, salt & pepper
4 roll’s of choice
2 C. fresh spinach
1 C. thinly sliced cucumber

1. Combine all the ingredients for the spread. Whisk until well combined. Set aside.
2. Preheat the grill to medium-high.
3. Coat the steak with olive oil and season with salt & pepper. Grill steak, covered 3-4 minutes per side for medium rare, or 5-6 minutes per side for medium.
4. Remove steak from the grill, tent with foil, and rest for at least 5 minutes.
5. Slice steak against the grain into thin strips.
6. Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt & pepper. Grill bread, cut side down, covered, until lightly toasted about 1 or 2 minutes.
7. To serve, spread horseradish spread on the cut side of bottom bread. Layer with spinach, steak strips, and cucumber, then top with remaining bread.
8. Serves 4.

OLIVE CAPER CHICKEN PASTA

Last week I was playing around with some ingredients and an idea I had. A combination of a recipe I found in a magazine and a dish I had years ago at an Italian restaurant in New York's Little Italy.

This was the final result and it was so yummy, I just had to share!

As a side note:

If you haven't cooked with capers, I beg you to try them. Capers are the buds from the Caper Bush. They are usually pickled and have a salty, vinegary, tangy flavor. They bring a little burst of flavor to Italian and Mediterranean dishes. You can find them in most grocery stores. Sometimes they are in the condiment isle, or by the olives, or specialty section. I can even get them at Walmart. If for some reason you have a hard time tracking them down, just ask a grocery store employee to direct you.

OLIVE CAPER CHICKEN PASTA
(Mindi Original)

¼ C. olive oil
2 T. shallots; minced
2 large boneless, skinless chicken breasts; cubed
Salt & Pepper
1 C. black olives; chopped
½ C. capers
2 C. or 1 pkg. grape tomatoes halved (or use diced fresh tomatoes from the garden)
2 T. lemon juice
½ C. cream
½ lb. pasta; cooked aldente
2-3 T. fresh parsley

1. In a large skillet heat the olive oil over medium-high heat. Add the shallots and chicken. Season with salt and pepper. Cook until the shallots are caramelized and the chicken begins to brown.
2. Add the olives, capers and tomatoes. Cook until the tomatoes start to break down slightly, about 2-4 minutes.
3. Add the lemon juice, stir to combine.
4. Add the cream, stir just enough to incorporate.
5. Toss in the pasta and parsley.
6. Serve immediately.
7. Serves 4 adults.

*This dish would be just as delicious without the chicken, for all you vegetarians out there.

ROASTED VEGGIE CHICKEN LASAGNA

Can you tell I'm working on a theme here? Not really intentionally, more out of a need to utilize the plethora of veggies being harvested from my garden right now. This recipe was a 'middle of night, can't sleep, thinking about what to do with all my veggies' idea! I had several different ideas, but they morphed into lasagna...chicken lasagna...with roasted veggies!

So, you're probably going to look at this recipe and think it's too long, too involved and/or too hard. I'm not going to lie and tell you its one of those throw together super easy meals, but I assure you it isn't as time consuming or difficult as it may read. Minus the cooking time, all the prep took me less than an hour. I would call this a 'Sunday dinner' or 'special occasion' recipe. And I promise you, it's worth a little work. It was delicious!!

ROASTED VEGGIE CHICKEN LASAGNA
(Mindi Original)

For the Veggies:
1 small yellow squash
1 small zucchini
1 small sweet potato
5 button mushrooms
½ red onion
3-4 small tomatoes (home grown or roma)
Olive Oil
Salt & Pepper

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.

For the chicken:
2 boneless skinless chicken breasts
1-2 qt. water
2 t. salt
2 bay leaves
½ C. lemon juice

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.

For the Sauce:
¼ C. butter
4-6 cloves garlic
¼ C. flour
1 C. heavy cream
2 C. chicken stock
1 C. Parmesan cheese
Prepared shredded chicken from above
Salt & Pepper

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.

For the Lasagna:
1 recipe roasted veggies
1 recipe sauce
12 lasagna noodles; cooked aldente, drained and dried
2-3 C. mozzarella cheese

1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly.

*For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.

PESTO

I've posted a recipe for Pesto Butter, Creamy Pesto Pasta, Butternut Squash Ravioli with Pesto Butter, Herb Butter etc...etc... But I realized a few weeks ago, that I've never posted my favorite recipe for just good old Pesto!

I love this recipe because it has a little twist on most standard Pesto recipes; a surprise of mint in the sauce. The mint gives it an edge of flavor you don't expect. But the best thing about pesto is the overall versatility of this stuff. There are so many things you can do with Pesto. I have some awesome recipes with pesto and I plan to post some over the next little while, but in the mean time here are a few ideas to tide you over.

• Serve drizzled over grilled chicken
• Toss with pasta and veggies for an awesome salad
• Reduce the amount of oil in the pesto to make a thicker sauce, then roll or stuff into chicken, beef or pork
• Stir into mashed potatoes, for an amazing new side dish to go with grilled chicken, fish, or beef
• Toss with roasted veggies or roasted potatoes

I could go on...but you'll have to wait for the recipes!

This particular night I tossed the pesto with some cooked tortellini, and some fresh tomatoes from our garden. It was delicious!

PESTO

4 Cloves Garlic
¼ C. Pine Nuts
¼ C. Parmesan Cheese
¼ C. Fresh Mint
1 C. Fresh Basil
½ - 1 t. Red Pepper Flakes
Salt & Pepper to taste
¾ C. Olive Oil

1. Combine all ingredients in food processor or blender and blend until smooth.

SMOKED SAUSAGE AND BACON MARINARA

My friend Iliana was telling me about this really good marinara sauce with bacon that she made a few weeks ago, and it got me thinking...or remembering... Several years ago, too many to count, when I was on my LDS mission in South Carolina I got a recipe for a sauce that also had bacon in it. I knew I had kept the recipe and made it a couple times after I returned home, but I had totally forgotten about it. I was determined to find the recipe. So after much searching through stacks and binders of old recipes, I finally found it. I made a few little adjustments to suit my current cooking style, but the main ingredients are still the same. I also had to give it a name, on the top of the recipe all it says is "Sister Bates yummy sauce". Anyway, It was as delicious as I remembered.

So, Sister Bates, if you're still out there somewhere...thanks again for the recipe!

*When Sister Bates first made this for us, she served it over rice. Southerners really love their rice. I think I prefer the pasta, but if you love rice I would give it a try.

SMOKED SAUSAGE AND BACON MARINARA
(Recipe by Sister Bates in SC, minor changes by Me)

½ lb. bacon; diced
1 pkg. smoked sausage; sliced
½ large white onion; minced
3 cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 T. dried basil (or ½ C. fresh basil; chopped)
1 t. oregano
1 T. balsamic vinegar
salt & pepper to taste

1. In a large skillet or Dutch oven, cook the bacon. When the bacon is about half way cooked, add the smoked sausage, onion and garlic. Cook until the bacon is cooked fully and the smoked sausage is browned.
2. Add the tomato sauce, diced tomatoes, basil, oregano, vinegar and salt & pepper. Stir to combine.
3. Bring to a boil, and then reduce heat to simmer, cover and allow to cook for about 15-30 minutes so all the flavors come together.
4. Serve over pasta or rice.
5. Serves 4 to 6.

HOMEMADE PIZZA SAUCE

Since I already skipped out on you for a week...I decided a Monday Moments wasn't necessary! Let's get to the recipes already!! Right??

So here it is! Apparently this is the best thing I've ever made; according to my husband anyway! He really didn't want me to share this with you, but I must. We love it, however... we are big pizza fans...so what's not to love!

This particular night I made a pepperoni, olive, and bell pepper pizza...but I'm sure just about any topping would taste fantastic with this sauce. This week I'm going to try a veggie pizza and possibly a plain cheese. I'll let you know how it goes.

My dough recipe is HERE, but like I always say...if you don't have time, just use a loaf of frozen Rhodes dough. It works like a charm.


MINDI'S BEST EVER PIZZA SAUCE

(Mindi Original)

2 T. olive oil
4 large or 6 regular cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 6 oz. can tomato paste
1 C. fresh basil (you could use 2 T. dried, but I highly recommend fresh)
½ C. fresh grated Parmesan cheese
2 T. balsamic Vinegar
1 t. salt
1 t. red pepper flakes

1. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes.
2. In a food processor or blender combine the cooked garlic, along with the olive oil and all other ingredients.
3. Pulse or blend until everything is well combined; 2-3 minutes.
4. Spread over pizza crust or divide into servings and freeze.
5. Makes 4 cups.

*If you don’t have a blender or food processor, dice the basil really fine and stir everything to combine. Your sauce will be a little chunkier but it will still taste amazing!

*I usually use about 1 C. of sauce per pizza. But depending on your taste for sauce and the size of your pizzas, you may need more or less.

HAWAIIAN BBQ CHICKEN WRAPS

I've had a bit of an obsession with wraps lately...have you noticed? I don't know why, they just seem like an easy summer meal. I always have plenty of tortilla's on hand...and they're just begging to be stuffed with something yummy.

My latest creation is a twist on my favorite Papa Johns pizza...all the deliciousness of the Hawaiian BBQ Chicken...tortilla style!


HAWAIIAN BBQ CHICKEN WRAPS
(Mindi Original)

2 large boneless, skinless chicken breast
Salt & Pepper
BBQ Sauce – Your favorite brand
4-6 slices of bacon; diced
1 small red onion; diced (or ½ of a large onion)
1 – 8 oz. can pineapple tidbits
2 Roma tomatoes; diced
1 C. shredded romaine lettuce
4-6 flour tortillas
1 C. mozzarella cheese

1. In a medium skillet cook the bacon until crispy. Remove the bacon and drain off the fat, leaving about 1 T. in the pan.
2. Add the onion and pineapple to the skillet, cook until the onion’s start to release their juices, about 3-4 minutes. Add the bacon back to the pan and continue cooking over medium heat until the onion’s start to caramelize.
3. In the mean time, season the chicken with salt & pepper. Grill approximately 6 minutes per side, basting with barbeque sauce as they cook. When the chicken is done, remove from the grill and allow to rest.
4. Sprinkle a generous amount of mozzarella cheese on the tortilla’s and broil on high for 2-3 minutes or until the cheese is melted.
5. Slice the rested chicken into thin strips.
6. Stack the wraps as follows:

Tortilla with cheese
Sliced chicken
Bacon/pineapple/onion mixture
Tomatoes
Lettuce
BBQ sauce

7. Roll up and devour! Serves 4.

HONEY SOY CHICKEN

I think I've over-herbed my family these last few weeks. Is over-herbed a word or acceptable phrase?? If it is, the definition would be...cooking every meal with basil, mint, chives or a combination of any or all of the above. I guess it's a side affect of growing said herbs in my little garden. They are growing like weeds and I feel bad letting any go to waste. As a side note, if you are one of my neighbors or live close by, feel free to come pillage from my garden...there is plenty to go around.

To take a little brake from the herb fest, I decided to go Asian for a night and came up this yummy concoction. It was delicious! I hope you enjoy!

HONEY SOY CHICKEN
(Mindi Original)

For the chicken:
4 boneless, skinless chicken breasts
¼ C. honey
¼ C. soy sauce
½ C. olive or Canola Oil
2 t. garlic powder
1 t. salt
1 t. pepper

For the sauce:
4 T. honey
1 T. soy sauce

2-3 T. toasted sesame seeds

1. Mix together the honey, soy sauce, oil, garlic powder, salt & pepper. Add the chicken and marinate for at least 2 hours or up to 6.
2. About 30 minutes before you plan to cook the chicken make the sauce by combining the honey and soy sauce. Stir until the honey dissolves into the soy sauce. Set aside.
3. If you don’t want to purchase toasted sesame seeds, you can toast your own by placing them in a non-stick skillet over medium-low heat. Stir the seeds until they start to brown and become aromatic.
4. Grill your chicken until desired doneness. With the honey in the marinate you will get some charring, but don’t worry the chicken will still be yummy.
5. After grilling, drizzle the with the honey sauce and top with toasted sesame seeds.
6. Serve with Rice. Serves 4.

RANCH CHICKEN TORTELLINI SALAD

When you love to cook, you get inspiration in just about everything and everywhere. Sometimes I'm eating out and I'm inspired to recreate my meal at home. Sometimes I'm watching a cooking show or reading a cooking magazine and I get idea's about food combinations, flavors, unique ingredients etc...and I I'm inspired to try something new. Some times I'm just at a loss for dinner idea's and I open my pantry and play my own version of Door Knock Dinners...

...by the way, does anyone remember that show. A chef would be lucky to knock on my door. I always have full pantry and freezer. The possibilities would be endless...

Anyway, we were discussing inspiration. So this dish was inspired by my good friend Lisa. she brought a really yummy tortellini salad to our 4th of July BBQ. Believe it or not, I had never cooked tortellini before. I've eaten it in restaurants, but never cooked it or had it at home. Lisa's salad was so good, I just had to do a little experimenting of my own. This is what I came up with.

I'm a big fan of tortellini now and plan to try a few more ideas in the near future....stay tuned.


RANCH CHICKEN TORTELLINI SALAD
(Mindi Original)

2 boneless, skinless chicken breasts
2 T. lemon juice
2 T. red wine vinegar
4 T. olive oil
2 t. garlic powder
1 t. salt
1 t. pepper
1 lb. cheese tortellini; cooked to package directions and set aside (I use Bertolli)
½ C. roasted pine nuts (optional)
½ C. basil; rough chopped
½ C. Parmesan or Asiago Cheese; grated
2 large Roma tomatoes; diced (or one pkg. grape tomatoes; sliced in half)
1 C. Ranch Dressing (I make Hidden Valley, but feel free to use what ever brand you prefer.)

1. In a zip lock bag or bowl, combine the chicken, lemon juice, vinegar, oil, garlic powder, salt & pepper. Allow to marinate for at least 30 minutes or up to 4 hours.
2. Grill the chicken, then allow to rest for 10 minutes. Slice thin and set aside.
3. Cook the tortellini according to package directions. Drain, and set aside to cool.
4. When the chicken and the pasta are cool, Toss together and add the nuts, basil, cheese, tomatoes and dressing. Mix until well combined.
5. Eat immediately or allow to chill in the refrigerator for up to 1 hour. If you’re making it the night before and plan to take it to a party or event, you may want to wait to add the dressing until right before serving, or you can just add a little more dressing later.

BUFFALO CHICKEN WRAPS

I'm definitely of the "Friends" generation and I've pretty much seen every episode more times that I should admit. When the show was airing live...I was about the same age as the characters and me along with all my 'friends' never missed a Thursday night airing. In those days we didn't have DVR's....is it possible that life with out DVR's can already be referred to as 'back in the day', I suppose it is. And for those that may be wondering....I'm a slightly less OCD version of Monica...and slightly less skinny.

So while all the friends on "Friends" hung out at Central Perk...me and my friends hung out at Wings and Things. It was a little wing dive in downtown Salt Lake and we would often meet there after work to eat, have a drink, and sometimes play pool. Ok, so I never played pool...I suck at it...but the guys often did. Except for the one time that Nate made me try and after a few minutes of foolishness, he laughed and agreed that I suck. My self esteem is still recovering. But I digress...

It was around this time that I began my obsession with the spicy hot chicken, cool blue cheese dressing, carrots, celery combination. I still love it and it still takes me back to those days...those fun friend days when we were all trying to figure out life, struggling to make it in our careers, trying to find love, and dreaming about our futures. Those were some good days!

A couple years ago on a trip to downtown Salt Lake, I tried to take my husband to Wings and Things for a little journey down memory lane...I was sad to learn that it had closed. So this recipe is dedicated to Wings and Things and all the good memory's conjured up with the taste of spicy chicken and cool blue cheese dressing.

BUFFALO CHICKEN WRAPS
(Recipe adapted for Mindika Moments from Martha Stewart Every Day)

¼ C. crumbled blue cheese (or Gorgonzola)
½ C. sour cream (you can use low fat)
1 t. lemon juice
1 t. Bon Appétit Seasoning (If you can’t find this seasoning or don’t want to buy it, you can substitute a dash of Celery Salt, Onion Powder, Salt & Pepper)
2 small boneless, skinless chicken breasts
Salt & Pepper
1 T. butter; melted
¼ C. hot sauce (such as Franks)
carrots; shredded
celery; diced or julienned
lettuce
4 tortilla shells

1. In a small bowl, combined the blue cheese, sour cream, lemon juice and Bon Appétit seasoning. Stir to combine, set aside.
2. Cut the chicken into bite size pieces or thin strips. Season the chicken with salt and pepper. In a non-stick skillet cook with a little olive oil until cooked through. (Time may very depending on the thickness and size of your chicken.)
3. While the chicken is cooking combine the melted butter and hot sauce in a small bowl.
4. When the chicken is done, take out of the skillet and toss in the hot sauce mixture. (If you’re sensitive to heat, you can skip this step and just drizzle the hot sauce mixture over the chicken as your assembling the wrap. This will allow you to control the amount of heat.)
5. Assemble the wraps as follows:

Tortilla
Blue Cheese Dressing
Chicken
(Hot Sauce if you haven’t already coated the chicken in it)
Shredded Carrots
Celery
Lettuce

6. Roll up and devour…makes about 4 good size wraps.

SUMMER SKILLET CORDON BLUE

My husbands favorite meal is Chicken Cordon Blue, and although I can make a really good Chicken Cordon Blue, if you ask my husband I don't make it enough. Can you blame me...it's not the easiest dish to make. It's really time consuming, and pretty heavy in my opinion. So, shortly after my husband and I got married I created this version. It has all the flavors of a traditional Chicken Cordon Blue, plus some fresh-from-the-garden additions for summer. It's made in one skillet and comes together in about 20 minutes.

If you're a chicken cordon blue fan as well, I think you'll like it. You can also try my Chicken Cordon Blue Vegetable Casserole, for another easy twist on this classic dish.

One of these days, probably on a special occasion, I'll get around to making the real thing. Next time I do...I promise I'll share it!

SUMMER SKILLET CORDON BLUE

(Mindi Original)

4 boneless, skinless chicken breasts

1 T. olive oil

salt & pepper

4-8 slices deli ham (My favorite is smoked ham, sliced thin. I put about 2 slices on each chicken breast.)

12 fresh basil leaves

8 fresh tomato slices (about 2 Roma tomatoes)

1 C. swiss or mozzarella cheese; grated (or 4 thick slices)

1. In a large skillet heat the olive oil or medium-high heat.

2. Season the chicken breasts with salt & pepper.

3. Sear the chicken in the hot oil, searing for about 4 minutes per side. Turn the heat down to medium-low, cover and allow the chicken to cook through. Depending on the thickness of your chicken, it could take anywhere from 5-10 additional minutes. If your chicken breast are on the thick side, you may need to add a couple tablespoons of water or chicken stock to the pan.

4. About 2-3 minutes before the chicken in done, remove the lid and top each chicken breast with ham, tomato slices, fresh basil leaves and cheese. Cover and allow to finish cooking.

5. Serve immediately.

6. Serves 4.

SPICY LIME CHICKEN QUESADILLA'S

Years ago when I was living in downtown Salt Lake, there was this hole in the wall "fresh Mex" little dive that my roommate and I absolutely loved. This was years before Cafe Rio, Bajio, Costa Vida etc... It was the first "fresh Mex" place I personally had ever come across. I thought it was kind of genius...Mexican food that was made fresh in front of you, not greasy, any way you liked it. They had homemade tortilla's, fresh grilled chicken, steak or pork, amazing salads, taco's, burritos, and my personal favorite...the quesadilla's. They were so simple; not a lot of ingredients. The chicken was tangy and juicy; full of flavor. They really didn't need much more.

We were a little obsessed, my roommate and I...and that's why we cried when they went out of business. Who would supply us with fresh made tortillas and juicy yummy chicken?? Cafe Rio was still a few years away... Our poor little dive was ahead of it's time. I really wish I could remember the name.

Anyway, that's why I had to come up with this recipe. It's about as close as I could get. Just be sure not to over cook the chicken. It needs to be juicy, not dry. I hope you love!!

SPICY LIME CHICKEN QUESADILLA'S

(Mindi Original)

For the Chicken:

4 boneless, skinless chicken breasts

zest of 1 lime

juice of 1 lime (about 1/4 C.)

1/2 C. hot sauce

1/2 C. canola oil

3 cloves garlic, minced

1 t. salt

1/2 t. pepper

1. Place the chicken in a large zip lock bag. Add all the ingredients for the marinate.

2. Seal the bag and allow the chicken to marinate for at least 2 hours or up to 6.

3. Grill the chicken. Allow to rest for about 10 minutes, then slice thin on a 90 degree angle.

4. Set the chicken aside.

For the Quesadilla's:

grilled tortilla shells

sliced chicken

mozzarella cheese

hot sauce (optional)

1. Assemble the quesadilla's by layering a tortilla shell, cheese, chicken, a splash of hot sauce (optional), then topped with another tortilla shell.

2. Place the quesadilla's in a 350 degree oven for about 5 minutes or until the cheese melts.

3. Serve with guacamole, salsa & sour cream.

CHICKEN SPINACH AND POTATO HASH

When I bought a large package of bone-in, skin-on chicken breasts for my Roasted Barbeque Chicken from Tuesdays post, I needed to come up with some other recipe using bone-in, skin-on chicken. Luckily I came across this fun summer dish by Martha Stewart...love her or hate her...the woman is an amazing cook.

I love the simplicity of flavors in this dish. It's light and fresh but at the same time it's comfort and hearty. Genius!

*If you've never cooked with bone-in, skin-on chicken I really hope you'll give it a try. Don't be intimidated by the bones and don't worry about the fat. If you discard the skin it's still healthy. What the skin does is lock in the juices and add a ton of flavor. Yes it adds a little fat to the meat, but no more than cooking your boneless skinless breast in a little olive oil. Also, you can get great deals on bone-in skin-on chicken. It goes on sale at the supermarket all the time, and is often half the price of it's boneless skinless friends.


CHICKEN SPINACH AND POTATO HASH
(Recipe by Martha Stewart)

2 bone-in, skin-on chicken breasts
2 t. olive oil
Salt & Pepper
1 T. fresh rosemary or 1 t. dried
1 ½ lb. Yukon Gold potatoes; washed and cut into ½ inch pieces
1 T. olive oil
½ small onion; diced
2 cloves garlic; minced
½ lb. spinach; washed and roughly chopped
Juice of 1 lemon; about ¼ cup
Salt & Pepper

1. Preheat the oven to 450 degrees.
2. Place the chicken breast on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and rosemary.
3. Roast in the oven until the chicken in cooked through, about 35 minutes.
4. When the chicken in cool enough to handle, discard the skin and bones. Cut the chicken into bite-size pieces and set aside.
5. Meanwhile in a medium saucepan add the potato’s to salted water and bring to a boil. Cook until the potatoes are fork tender about 10 minutes. Drain the potatoes and set aside.
6. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and garlic and cook until soft.
7. Add the potatoes, season with salt and pepper. Cook, stirring often, until browned, about 7 minutes.
8. Add the chicken and spinach. Cook, stirring until the spinach wilts, about 2 minutes.
9. Squeeze the fresh lemon juice over the top of everything and serve.
10. Serves 4-6.

ROASTED BARBEQUE CHICKEN

This post is dedicated to my baby brother, Brady. He had one favorite meal while we were growing up and it was my mom's Roasted Barbeque Chicken. We could count on this meal for every one of his birthday's or any special 'Brady' day. I hadn't thought about it for years. In fact I don't think I'd ever made it, since living on my own...and that's been a long time.

But for some odd reason I found myself thinking about this chicken recipe a few weeks ago. I remembered really liking it as well. So I thought I'd give it a try. I wasn't sure if I would love it as much as the memory...but sure enough, I did! And so did my family.

A couple notes:

My mom always used a whole fryer chicken, but we're not lovers of dark meat, so I used whole chicken breasts. It worked the same. If you want some dark meat, but don't want to use a whole chicken, you can use a mixture of whole chicken pieces.

You absolutely must use bone-in, skin-on chicken. It's the mixture of the BBQ sauce with the chicken drippings that make up the amazing sauce.

You can use any recipe for BBQ sauce that you would like. My favorite is this one. But honestly for a quick and easy meal, a bottle of your favorite store bought brand works great.

ROASTED BARBEQUE CHICKEN
(Recipe from Dixie Nordfelt...my mom)

4 bone-in, skin-on chicken breasts, or 1 whole fryer chicken

1 bottle of your favorite BBQ sauce, or 1 recipe barbeque sauce of choice

4 C. cooked white rice

1 large roasting bag

1. Take a large chicken roasting bag and place it in a 9x13 (or larger) pan.

2. Rinse and dry your chicken pieces or whole chicken.

3. Place your chicken pieces or whole chicken into the roasting bag, as seen above.

4. Pour the BBQ sauce over all the chicken evenly.

5. Seal the bag and place in a 375 degree oven for 45-60 minutes or until the chicken is golden brown.

6. When the chicken is done, remove it from the oven, open the bag and remove the chicken.

7. Drain all the juice that has collected in the bag, into a serving bowl. Stir well.

8. Take the chicken and remove it from the bone, discard all the skin and bones. Shred the chicken.

9. Serve the chicken over rice, topping with the BBQ sauce.

10. Serves 4-6.

SPINACH BASIL PASTA

Anyone in the mood for some escargot? Because my garden has been infested with snails. They ate all my zucchini and squash plants. I've now replanted for the 3rd time. We finally figured out the problem and put down some snail killing stuff. As you can see, I'm real technical with my gardening vocabulary. Anyway, we woke up two days ago to dozens of dead snail along the perimeter of the garden. Yesterday morning there were about 10 more. Yikes...I've become a snail murderer. Hopefully my little garden is safe now.

In good garden news, our meal last night included the very first harvest of our herb plants. They seem to be snail free. I love cooking with fresh herbs, and when I can grow them myself it saves me quite a bit of money. Who doesn't love that?

SPINACH BASIL PASTA
(Mindi Original)

½ lb. pasta (bowtie, penne, what ever you like)
1 T. olive oil
1 large or 2 small boneless, skinless chicken breasts
Zest of 1 lemon
Juice of 1 lemon
½ C. chopped fresh basil
¼ C. chopped fresh mint leaves
salt & pepper
½ C. heavy cream or half & half
½ C. grated Asiago cheese (you can also use Parmesan)
1 egg
5 C. fresh spinach leaves

1. Cook the pasta according to the package. Drain the pasta and set aside.
2. In a small bowl combine the cream, egg, and cheese. Whisk and set aside.
3. In a large skillet heat the olive oil. Add the chicken, season with salt & pepper and sauté’ over medium high heat.
4. When the chicken is about half way cooked, add the lemon zest, juice, basil and mint. Finish sautéing until the chicken is done.
5. Turn the heat to medium and add the cream mixture. Stir to combine and cook for 2-3 minutes.
6. Add the cooked pasta and the spinach. I usually add the spinach about 1 cup at a time, stirring until the spinach wilts into the pasta.
7. Once all the ingredients are combined, serve immediately.
8. Serves 4 people.