Chicken Poppy Seed Pasta Salad

I love making pasta salads during the summer; they’re cool and refreshing…and those two are musts when you’re in the thick of a Phoenix summer. This would be a great recipe for luncheons or showers and it comes together in a flash and it’s very tasty.

Cook’s Note: Some leftover rotisserie chicken would be perfect in this recipe, but I didn’t have any on hand so I just cooked up some chicken tenders in the oven that were seasoned with salt and pepper.  

Chicken Poppy Seed Pasta Salad

Ingredients:

1 box (12-16 oz) of your favorite shaped pasta

2 C chopped cooked chicken

1 bunch chopped green onion

1/2 C toasted and then chopped almonds

1 (6 oz) package dried cherries or cranberries

1 1/2 C of your favorite creamy poppy seed salad dressing

Directions:

Cook pasta according to the package directions. Drain and rinse the pasta under cold water to cool it down. Add the remaining ingredients and stir until mixed.

Chill for at least 4 hours before serving.

Makes 6-8 servings

Source: Adapted from Heat Oven to 350

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Cleaning Out the Fridge Quesadilla

I don’t know about you, but I always have odds and ends in my fridge left over from other recipes. I struggle with using everything up so it doesn’t go to waste; as a result I came up with this recipe. Think of this recipe as a guide and not the rule. Be creative and clean out that fridge!

Cleaning Out the Fridge Quesadilla

Ingredients:

one flour tortilla
olive oil

handful of roasted red pepper slices
handful of sliced mushrooms
handful of sliced onions
fresh mozzarella, broken into pieces (crumbled goat cheese would also be fabulous!)
salt & pepper
sour cream
chopped scallions, chives, or cilantro

Directions:

Preheat oven to 450°F.

Add 1 tablespoon of olive oil to a skillet and heat over medium high heat. 

Add onions and mushrooms and cook 5-10 minutes, or until the mushrooms have rendered their excess water and the onions are about half-way caramelized. Add salt and pepper to taste.

Meanwhile, heat 2 teaspoons of olive oil over medium high heat in a nonstick skillet. 

Add tortilla to the pan and pan fry until lightly browned. 

Fill tortilla with onions, mushrooms, roasted red pepper, and cheese, then fold over. 

Place in the preheated oven for about 5 minutes so the cheese can melt and the flavors blend.

Top with sour cream and scallions, chives, or cilantro.

Makes 1 quesadilla

Source: A Food, Folks, and Fun original!

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Semi-Homemade Spinach & Mozzarella Ravioli

Yum! Who's hungry?

Recently I was asked what I do for dinner on the nights I don’t have time to spend an hour making dinner, and I thought my reply would make an excellent series of blog posts. So, every once and a while I’ll be posting “Semi Homemade” recipes that are not only quick and easy, but use ingredients that are easily found at the supermarket or Costco.

The Raviolis I get from Costco

I love this meal. The raviolis are ah-ma-zing and so easy to make (but be careful when cooking them because they’ll burst open if you boil them too rigorously…trust me, I know from experience). The tomato sauce is so fresh tasting, even though the tomatoes come from a can! I also use this sauce recipe over pasta with some sliced sausage or chicken…super yummy!

Semi-Homemade Spinach & Mozzarella Ravioli

Ingredients:

1/3 package Pasta Prima® Spinach & Mozzarella Ravioli (from Costco’s freezer section)

2 T Italian Herb Cheese Packet (included with the raviolis)

For the Sauce:

1 – 14 ounce can diced tomatoes

1/2 T olive oil

1/2 t garlic powder

1 t fennel seed

1 T chopped, fresh basil

Directions:

Cook the raviolis according to the package directions.

For the Sauce:

In a small saucepan over medium heat cook tomatoes, olive oil, garlic powder, and fennel seed. Cook the mixture until it comes up to a simmer and then turn off the heat.

My sauce cooking on the stove

Putting it Together:

Gently drain the raviolis with a slotted spoon and place in a shallow serving bowl. Let them sit for 2-3 minutes.

Sprinkle raviolis with 1 tablespoon of the Italian herb cheese packet. Using a slotted spoon, spoon the tomato mixture over the raviolis. Sprinkle with the remaining Italian herb cheese packet and top with the chopped basil.

Makes 3-4 servings (these little raviolis are very filling)

Source: A Food, Folks, and Fun original

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog