Tuesday, March 28, 2017

Greek Pasta Bake (Toss)

I had been craving something with Greek flavors and especially a pasta dish and we had some tomatoes we needed to use so I looked through my saved recipes (I have about three lifetimes worth) to discover one from Taste Of Home which sounded almost perfect but I adapted it a little to suit our taste and ingredients – we prefer tossed vs. baked for most pasta dishes.

Greek Pasta Bake TossAdapted From “Taste Of Home”

Ingredients:
1 package penne pasta
3-4 cups cubed cooked chicken breast (we grilled ours)
29 ounce can tomato sauce
1 cup fresh tomatoes, diced and squeezed a little
1 cup cherry tomatoes, whole or halved depending on size
2 packages fresh spinach, chopped and sautéed (or 10 oz frozen)
½ cup each sliced ripe and kalamata olives, sliced
1/3 cup chopped onion
2 tablespoons chopped yellow pepper
1 tsp minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded mozzarella cheese
1 cup crumbled feta cheese, plus more for garnish

Directions:
1. In a 12” sauté pan, with some olive oil, cook the onion and green pepper until soft, then add the garlic and cook until fragrant.
2. Add the spinach and sauté until well wilted and most of the liquid is gone.
3. Stir in the tomato sauce, diced & grape tomatoes, chicken, herbs, olives, and S&P to taste and simmer about 20 minutes.


4. Cook pasta according to package directions; drain and return to cooking pan
5. Add the sauce to the pasta cooking pan along with the cheeses and toss until well combined.
6. Plate and top with a little more feta.


We served it with a Caesar salad for a delicious meal – this was definitely a keeper pasta dish.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/21/17 Meal Date

Tuesday, March 21, 2017

Wine Club BBQ

Over the past year or so, our wine club seems to have morphed into a supper club with wine playing a very diminished role and the entrée, provided by the hosts, becoming the star of the evening.  Since I haven’t cooked BBQ in a while, we decided it would make a good entrée and theme, but it is beyond hard to come up with your wine pairing for the BBQ.

We provided ABT’s (stuffed jalapenos) as an appetizer, slaw as a side, and pulled pork, ribs, and brisket as the entrée.


Thursday, March 2, 2017

Good Eats and Cars vs. Concrete

My last post was for a Beef Oscar dish and we had some leftovers that just screamed to be made into breakfast.  So I added a little butter to a skillet and tossed in some of the chopped asparagus and crab meat, shortly followed by a nice scoop of the Bearnaise.  When the sauce began to melt, I added a couple of well beaten eggs and scrambled into soft curds.  It wasn't an inspiring photo, but sided with a slice of buttered toast, it made for an excellent breakfast.

Friday, February 24, 2017

Beef Tenderloin Oscar

Spring flowers from our yard are earlier than usual so Bev made a bouquet.



Monday, February 20, 2017

Dogs At Play

While Cindy now lives with us, she continues in her job as house/pet sitter and recently brought one of her charges over here to meet our pups.  He is a really big Golden Doodle named Barley and is roughly middle aged so still playful.

After a period of adjustment to the new dog, it was playtime and Pat’s dog, Frankie, who believes everything on the planet is a toy for him was soon on the attack, trying to jump up to Barley’s face and do what dogs usually do mouth-to-mouth, but he was just too short.


Sunday, February 12, 2017

Stromboli Numero Uno

Bev had bought some refrigerator pizza dough and suggested calzones for supper to which I counter-suggested Stromboli which I had been wanting to make – basically the same thing in a different shape.  Bev had frozen some homemade meatballs so we opted to use them along with some pepperoni, onions, peppers, tomato sauce, and fresh mozzarella.  Here it is before baking and before braiding the top.


Wednesday, February 8, 2017

Pizza Sandwich Ala Mom

When I was a kid, my mom made these sandwiches for us at lunch (we came home from the neighborhood school for lunch) and they were always a hit.  After I made them for Bev and me several years ago, she also became a fan.

Since we had some ham, bread, and tomatoes needing to be used, this was a good excuse to make another round.  The ingredients for each of these sandwiches was:

One slice of sour dough bread from a round loaf
One 1/4” slice of Kentucky Legend Ham 
Shredded cheese of your choice (or slices)
Sliced Roma tomatoes
Diced onion
Italian spices (mom used just oregano)
S&P

Directions:
1. Nuke the ham slice to warm it a little then build the sandwich – bread, ham, cheese, tomato, onion, seasonings.  
2. Bake in the toaster oven at 350 for about 10 minutes or until cheese begins to melt, then run it trough one toast cycle to finish cooking.

Note:  The stacking order is important to ensure the onions and tomatoes cook some.  If you want the cheese on top, just wait and add it after the toast cycle then broil it until melted.


The sandwiches were delicious and, of course, would be even better with tomatoes right off the vine.  My next one will have a couple of ever easy eggs on top.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/5/17 Meal Date