Tag Archives: dinner recipes

12 Pineapple Recipes for Summer

So it seems that watermelon was the new cupcake…and now pineapple is the new watermelon.  There’s pineapple stuff everywhere!

But, IMHO, the most important place for pineapple to be is in my face.

 pineapple GIF

And if you’re a fellow pineapple lover, here are 12 scrumptious and delicious pineapple recipes to get you through the rest of summer!

pineapple-recipes-for-summer

12 Pineapple Recipes for Summer

Pineapple Salsa
The Gunny Sack
pineapple-salsa

Brown Sugar Pineapple Chicken
Carlsbad Cravings
brown-sugar-pineapple-chicken

Bacon Wrapped Pineapple
Delish D’Lites
bacon-wrapped-pineapples

Pineapple Bars
Mandy’s Recipe Box
pineapple-bars

Pineapple Popsicle
Mama Loves Food!
pineapple-popsicles

Pineapple Fluff Salad
The Country Cook
pineapple-fluff

Pineapple Pancakes
The Stay at Home Chef
pineapple-pancakes

Pineapple Cooler
Pizzazzerie
pineapple-cooler

Pineapple Chicken Salad
The Kitchen is my Playground
pineapple-chicken-salad

Pineapple Coconut Thumbrint Cookies
Cooking Classy
pineapple-coconut-thumbprint-cookies

Pineapple Empanadas
Kitchen Gadget
pineapple-empanadas

Pineapple Upside Down Doughnuts
Baker by Nature
pineapple-upside-down-doughnuts

 Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chopped Greek Salad Recipe

It almost hit 100 degrees F in Chicago last week.  100 DEGREES.  My car was 99 degrees at the end of the day…When I got home, my apartment was 85 degrees.  My face was melting.  I was hangry and hot and not even about to turn the oven on to make dinner.

I could have just bitten the bullet and gone to Chipotle on the way home like I actually wanted to, but I decided to be good and make a salad instead.

Greek-Salad-1

This chopped Greek salad was actually really refreshing and tasty, and if you’re from the Chicagoland area, is a pretty close copycat recipe of the Portillo’s Greek Salad.

I also added a slice of olive focaccia bread, which was a delicious addition to this light dinner.

Another little tip…I also season my tomatoes before adding them to basically anything.  Just a little salt and pepper makes them even better on a sandwich or in a salad.  You’re welcome. 🙂

Chopped Greek Salad Recipe

Ingredients:

  • 5-6 chicken tenders, cooked and cut into bite-sized pieces
  • 1 head romaine lettuce, chopped
  • 1 cucumber, chopped
  • ½ red onion, chopped
  • 2-3 handfuls Kalamata olives, pitted
  • 2-3 handfuls orange or red cherry tomatoes, sliced in half lengthwise
  • Feta cheese, crumbled

Instructions:

Once your chicken is cooked (I seasoned mine with salt and pepper), set it aside to cool completely, then cut it into bite-sized pieces.

Then just toss together the rest of the ingredients and top the salad with additional feta cheese and cooked chicken!  I served mine with a store-bought Greek dressing, but you can use whatever vinaigrette or lemon-based dressing you like!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes

Looking for an easy weeknight meal that the whole family will love?  Try this Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes dish.  Filled with flavor, this pasta dish uses basil pesto instead of marinara sauce and packs a little punch depending on how spicy your Italian sausage is!

sausage-pasta-and-asparagus

If you don’t like asparagus, you can easily sub it for peas or spinach…and the sausage can easily be replaced by chicken, if desired.  Though this dish is baked entirely on the stove, you could top it with some more grated cheese and pop it under the broiler for a tasty pasta casserole that is sure to make the house smell amazing.

Mini Shells with Italian Sausage, Asparagus, and Sun-Dried Tomatoes

Ingredients:

  • 1 box Mini Shells
  • ½ lb. Hot Italian Sausage
  • 5-7 Asparagus Stalks, chopped
  • 2 Cloves Garlic, minced
  • 8-10 Sun-Dried Tomatoes, chopped
  • Classico Basil Pesto (8 oz. jar)
  • ½ cup Parmesan cheese, grated (plus more for garnish)
  • ½ cup Provolone cheese, grated

 

Instructions:

  1. Prepare pasta following box instructions.  Once pasta is cooked, drain it and set the pasta aside.  Return the pot to the stove.
  2. In the pot, brown the sausage, using a wooden spoon to chop it up into small pieces.  Once sausage is cooked, add asparagus stalks and garlic.  Heat until garlic is fragrant, about a minute or so.
  3. Add sun-dried tomatoes and entire container of basil pesto.  Mix until pesto is hot, about another minute.  Add the pasta back into the pot.
  4. Add cheeses, reserving some Parmesan cheese for garnishing.  Remove pot from heat.  Mix everything together.  Serve immediately, topping with reserved cheese.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Summer Pasta Salad

Looking for a light and refreshing summer pasta salad that isn’t dripping in fat and mayo?  Well, look no further!

summer-pasta-salad

This tasty and bright Summer Pasta Salad is bursting with color and features tasty veggies and other ingredients that will keep you fueled all day.

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The great thing about this pasta salad is that you can really add whatever you’d like – but remember – we eat with our eyes!  EAT THE RAINBOW, PEOPLE!

Summer Pasta Salad

Ingredients:

  • 1 box bowtie pasta
  • 1 red bell pepper, chopped
  • Small yellow tomatoes
  • 10 strips bacon, cooked and chopped into small pieces
  • 1 head broccoli, florets cut off
  • ½ red onion, chopped into small pieces
  • 1 container small mozzarella cheese pearls
  • 2 small cans black olives, sliced
  • Salt and pepper
  • Good quality olive oil

Instructions:

Prepare pasta following the package directions.  While the pasta cooks, prepare the rest of your ingredients.

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Once the pasta is cooked, drain it completely and run it under cold water to stop the cooking and cool off your pasta so your cheese doesn’t melt.  Pour the cooled pasta into a large bowl.

Then just add all your ingredients and mix it together!  Salt and pepper to taste and drizzle with good olive oil.

Like most pasta salad, this gets better as it sits in the fridge and the flavors marinate.

Feel free to mix up the ingredients to whatever you fancy…but try to get a good selection of color to make your salad all the more appetizing!

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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One Pot Chicken n’ Potatoes with Maple Mustard Sauce

Can I just take a moment and share my love of one-pot meals?  Less dishes, less prep…just chop, drop and plop it in the oven and, in about an hour, you have a delicious meal ready to go.

Usually my one-pot meal consists of throwing everything in my fridge in the slow cooker and hoping for some type of chili or soup to magically create itself, but the other week it was just too hot to have the slow cooker going all day…so I had to resort to the roasting pan.

roasted-chicken-and-potatoes

I had some chicken thighs that were pushing their “good-by” date, so I grabbed some potatoes and tried to whip up a honey-mustard sauce…but I was out of honey.

So, maple syrup it was!  The sauce for this chicken turned out to be a little sweet, but I still really liked it!  You can use whatever mustard combination you’d like…I literally grabbed all the mustards in my fridge and said, “to hell with it!”.

This is a really good recipe for dark chicken on the bone, as the rich flavors of the dark meat pair really well with the bright flavors of the sauce…but if you’re not a dark meat fan, I’m sure this would be equally as tasty with white meat, too!

One Pot Chicken n’ Potatoes with Maple Mustard Sauce

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Ingredients:

  • 4 bone-in chicken thighs (I used thighs with the skin still on for added flavor, but skinless also works)
  • 1 lb. small red potatoes, cut into small chunks
  • Dried parsley
  • Paprika
  • Salt and pepper, to taste
  • Olive oil
  • 2/3 cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown mustard
  • ½ cup maple syrup

Instructions:

  1. Preheat oven to 375 degrees F.  Season chicken to taste (I used a little salt and pepper on each side).  Transfer to glass casserole dish or skillet.  Set aside.*
  2. Season potatoes with parsley, paprika, salt, pepper and olive oil.  Toss to coat.  Pour into casserole dish with chicken.
    In small bowl, combine Dijon mustard, yellow mustard, brown mustard and maple syrup.  Whisk until combined.  Pour mustard mix over chicken and potatoes.  Toss to coat (I got in there with my hands and just mixed everything together).
  3. Bake for 50 to 60 minutes, or until chicken registers done on the meat thermometer.

*If you’re using skin-on chicken thighs and want to sear the skin side before adding to the casserole dish, I highly recommend doing that.  I didn’t do that for this dish, but I’ve done it for other one-pot dishes and it’s so delicious!

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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6 Recipes Inspired by FRIENDS

Any fan will tell you…some of the best moments on FRIENDS center around food.  Ross’s famed turkey sandwich, Rachel and Chandler’s stolen cheesecakes, basically any and every Thanksgiving episode, ALL THE PIZZA…

 friends pizza joey tribbiani GIF

I have never craved pizza as much as I do watching this show.

On May 6, 2004, the last episode of FRIENDS aired on NBC.  For many fans, it was the end of an era.  More than 52 million people tuned in to watch “The Last One”, making it the sixth most watched television series finale in US history.  To celebrate the anniversary of the show that forever changed the TV sitcom, we will be celebrating FRIENDS all week this week!

 friends happy dance matthew perry chandler friends tv GIF

And, really, what better way to celebrate than with food?  I mean, I know Joey would agree…

 friends joey joey tribbiani matt leblanc friends tv GIFPS – Joey is, and forever will remain, my favorite FRIEND.  Am I the only one in the universe who was KIIIIINDA pushing for him and Rachel to work out?  Probably…I’m also probably the only one who hated Ross.  HATED HIM.  HATE HIM. 

ANYWAY – back to food!

Here are six amazing recipes inspired by great moments on FRIENDS.  From Ross’s turkey sandwich to Phoebe’s “secret” cookie recipe, here are six great recipes to make for your next binge watch!  Not feeling creative?  You could always put an order in for the “Joey Special”!

friends-inspired-recipes

6 Recipes Inspired by FRIENDS

Chandler and Rachel’s Creamy New York Cheesecake
artandthekitchen.com
cheesecake
When Rachel and Chandler receive a cheesecake that was supposed to go to someone else in their building, they decide to eat it rather than return it.  In a battle of honesty and control, they both power through not one, but two fluffy creamy cheesecakes…which, ironically, were made in Chicago!

Ross’s Turkey Sandwich – “The Moist Maker”
dinnerthendessert.com
sandwich
Ross looks forward to his leftover Thanksgiving sandwich every year…but when someone at his office eats his “Moist Maker” on accident, there begins a wrath that rattles all the bones in the museum!

Phoebe’s Grandma’s Cookies
verybestbaking.com
cookies
After Phoebe’s grandma dies, she realizes that she never got her grandma’s famous chocolate chip cookie recipe.  Her and Monica embark on a quest to re-create the recipe by eating her grandma’s last batch of cookies, only to discover the recipe is printed right on the back of the Nestle chocolate chip bag.

Joey’s Meatball Sub
belleofthekitchen.com
meatball sub
During a police ride-along with Phoebe’s boyfriend, Chandler and Joey get into some trouble.  Joey dives to save his meatball sub, much to Chandler’s dismay.  

Monica’s Homemade Christmas Candy
cakewiz.com
chocolates
In an effort to get to know her neighbors, Monica puts out some homemade candy during the Christmas holiday.  However, her plan backfires and the neighbors become hostile when the candy starts to run out.

Chandler’s Favorite Mac n’ Cheese
marlameridith.com
chandlers mac
When Monica forgets her anniversary gift for Chandler, she recreates all of Chandler’s favorite meals, including mac n’ cheese with cut up hotdogs.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Rigatoni with Brussels Sprouts and Bacon

I am one of probably a handful of people who actually loves Brussels sprouts. I LOVE them. Blanched, grilled, roasted…I’ll eat them however…and they’re even better if combined with pancetta or bacon…

I mean, what’s not instantly improved with bacon, really?

harry potter delicious bacon voldemort harry potter and the deathly hallows

Anyway, in an effort to eat more veggies, I’ve been keeping Brussels sprouts in my fridge for last-minute side dish ideas. And since I absolutely HATE grocery shopping, these particular sprouts would have actually started sprouting something if I didn’t use them ASAP…

So I scoured my fridge and pantry for ingredients I could throw together for dinner…and as luck would have it, I happened to have everything I needed to create this tasty rigatoni pasta dish with bacon and Brussels sprouts!

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This pasta dish made WAAAAY too much pasta (not a bad thing, just a forewarning!), so you could easily cut it in half for a more manageable amount. I think next time I might add some grilled chicken, since this dish is a bit lacking on the protein.

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Served alongside a side salad, this Rigatoni with Brussels Sprouts and Bacon will force even the pickiest of eaters to widen their palette.

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Rigatoni with Brussels Sprouts and Bacon

Ingredients:

  • 2 lbs. rigatoni noodles
  • 5-6 large fresh Brussels sprouts, sliced and chopped thin
  • 8-10 slices bacon, diced into small pieces
  • 6 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1 teaspoon red pepper flakes
  • 1/2 cup Parmesan cheese, plus more for garnish
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Cook rigatoni noodles according to package instructions.
  2. While your pasta cooks, cook bacon in large skillet.  Once crisp, remove from pan.
  3. Drain bacon grease, leaving enough to coat the bottom of the pan, about 2 tablespoons.
  4. Add chopped Brussels sprouts to the skillet, stirring occasionally to prevent sticking.  Add garlic, bread crumbs, red pepper flakes, and salt and pepper to taste.  Cook until sprouts soften a bit, about 8 minutes.
  5. Once pasta is done cooking, drain and return to pan.  Add Brussels sprouts mixture to pasta, along with Parmesan cheese and cooked bacon.  Mix to combine.
  6. Drizzle olive oil over pasta.  Add oil to your liking.  Salt and pepper to taste.
  7. Serve immediately and top with remaining cheese.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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