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Greek Chicken Pasta!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
Chunks of chicken simmered with crumbly feta, tangy lemon, artichoke hearts and Greek seasonings and tossed with warm pasta make for fabulously flavorful fare that takes just minutes to make.
Ingredients
- 1 pound uncooked pasta
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1/2 cup chopped red onion
- 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2 lemons, wedged, for garnish
Cooking Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Preparation Time: 15 min.
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 6
Broiled Tomato Sandwiches!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
Fresh, ripe tomatoes, marinated in olive oil and balsamic vinegar and broiled on toast with zesty Parmesan, is a tasty Italian twist on traditional grilled cheese sandwiches. Use crusty Italian bread or herbed focaccia for more authentic flavors.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 ripe tomato slices
- 3 tablespoons mayonnaise
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3 tablespoons grated Parmesan cheese, divided
- 4 slices bread, lightly toasted
Cooking Instructions
- Preheat oven to broil.
- In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
- Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
- Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
Preparation Time: 10 min.
Cooking Time: 5 min.
Ready In: 15 min.
Servings: 2
Perogies!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
These plump dumplings, stuffed with savory fillings like bacon and sauerkraut or cheese and potatoes, are an Eastern European-inspired tradition that is warmly welcome at any holiday table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg, beaten
- 2/3 cup cold water
- 1 pound bacon
- 5 pounds baking potatoes
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
- 1/4 pound bacon
- 1 (32 ounce) jar sauerkraut – drained, rinsed and minced
- 3 tablespoons sour cream
- salt and pepper to taste
Cooking Instructions
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Preparation Time: 45 min.
Cooking Time: 5 min.
Ready In: 50 min.
Servings: 16
Source:
- http://recipes.kaboose.com/greek-chicken-pasta.html
- http://recipes.kaboose.com/broiled-tomato-sandwiches.html
- http://recipes.kaboose.com/perogies.html
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