New magazines have come in!!! that means I have gone through and picked out the ones that look great and I have either already tried or am planning to soon.
Greek Pasta Salad
12 oz of penne–boil in salted water per package directions, drain and rinse with cold water
2 C of cherry tomatoes, quartered
1 medium cucumber, diced
4 chopped green onions
1/3 cup sliced olives (I use black olives but if you want to choose something else go for it!)
1/2 C olive oil
1/2 C lemon juice
2 TBS chopped fresh basil
2 TBS snipped fresh oregano
1 TBS anchovy paste (opt)
4 to 6 cloves of minced garlic
1/4 tsp salt
1/4 tsp black pepper
1 C crumbled feta
In large bowl combine drained pasta, tomatoes, cucumber, onions and olives. For dressing, in a screw top jar, combine oil, lemon juice, basil, oregano, anchovy paste (if using) garlic, salt and pepper. Cover and shake WELL. Drizzle over salad and toss to coat. Cover and chill at least 2 hours and up to 24. Before serving, add feta and toss.
Pulled chicken ( I am making this tomorrow for supper!)
1 roasted chicken
1 medium onion cut into thin slices
1 TBS olive oil
1/3 cup cider vinegar, white wine vinegar, or rice wine vinegar
1/2 C tomato sauce
3 to 4 seeded and finely chopped red or green serrano chile peppers
2 TBS snipped fresh thyme
2 TBS molasses
2 TBS water
1/2 tsp salt
Cut the meat from the chicken. Discard bones and skin. Use two forks or your fingers to shred meat. In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar and cook/stir for one more minute. Stir in tomato sauce, peppers, thyme, molasses, water and salt. Bring to boil. Add the chicken, stirring gently to coat. Heat through and serve on rolls.
NOTE: I am using chicken breasts and going to cook in the crock pot tomorrow instead of getting a pre-roasted chicken at the grocery store. I’ll let you know how it goes.
Apple Pie Pops
2 large apples, peeled, cored and finely chopped
1 tsp apple pie spice
1 tsp lemon juice
1 TBS cornstarch
2 TBS water
1 pkg rolled refrigerated pie crusts (you need 2 crusts)
10 wooden sticks/skewers
1 egg, separated
2 tsp water
2 TBS sugar
1/2 tsp apple pie spice
Preheat oven to 375. Line a baking sheet with parchment paper, set aside. In a medium skillet, cook apples, the 1/4 C sugar, 1 tsp apple pie spice, lemon juice, and salt over medium heat for 3 to 5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl combine cornstarch and 2 TBS water until smooth. Add to apple mixture and cook, stirring constantly until mixture is thickened and well combined. Mixture will thicken quickly.
Unroll pie crusts. On a lightly floured surface, roll each crust to a 12″ circle. Use a 3: round cookie cutter or a leaf shaped cutter and make 10 cutouts in each circle of dough. Arrange 10 of the cutouts on the baking sheet. Press a stick firmly into center of each dough cutout. Spoon about a tablespoon of filling in the center of each cutout. (You will have leftover filling) In a small bowl, whisk the egg white and 1 tsp of water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each cutout. Place a second cutout on top of filling and use a fork to seal the edges. Be sure to seal well around the stick. In a small bowl, whisk together the egg yolk and remaining 1 tsp of water. Brush tops of pie pops. In a small bowl combine sugar and pie spice, then sprinkle over pops. Bake for 15 to 20 minutes or until golden. Cool on a baking sheet.