Last summer we had a new Kroger open nearby. Since it was summer break I had all three boys with me when I went to the grand opening. They quite enjoyed themselves, between all the samples and seeing many of their friends it was a fun day.
One of the samples they had was a cheese spread. It’s actually a local product that comes in many flavors. Ever since then Jack has been a little hooked! Continue reading
Need a way to jazz up your cheese plate? Spice up your life with some marinated feta cheese! It is beyond easy and yet the resulting cheese is so full of flavor.
With our herbs finally growing well it is time to have some fun. All right, the fun may have already started with plenty of minty cocktails. Mint grows and spreads really well so we have LOTS. Add in two boys who just had to get chocolate mint plants and our herb boxes overfloweth with mint! Continue reading
It has been crazy busy lately. I finally finished preserving all my pears, thank goodness. While I have still managed to cook and even bake it has been too busy to take pictures. So today I present to you a family favorite, picnic time. Continue reading
This is one of our favorites in the summer. Somehow it just seems very refreshing and not too heavy. It has everything in one dish which I of course love!
I usually make this with orzo pasta. That would be my preference, it really is great. Alas, I have not found a high fiber orzo pasta. So this time I made it with mini rotini since it has fiber in it. I just have to prioritize how I want to eat my “empty” carbs. This time common sense and health won out!
The boys all just love feta cheese. They even ate the tomatoes when I made it! They can be hit or miss when it comes to eating tomatoes.
This combines all my favorites from a Greek tomato salad. The fresh basil, feta and lemon juice are so fresh and full of flavor. It tastes great leftover as a cold pasta salad, add cucumbers and it’s even better (leftovers may require a little added olive oil). I hope you enjoy it as much as we did.
Pasta with Chicken, Tomato and Feta
1/2 pound dry pasta
2 Tbs. olive oil
Juice and zest of one lemon
10 oz. cooked chicken, diced
1/2 pint cherry or grape tomatoes, halved or quartered
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
5 oz. feta cheese, crumbled
Cook the pasta to al dente, time will depend on which size/shape pasta you choose to use. Drain the pasta. Put the pasta, oil, lemon juice and zest in a bowl, allow to cool for about five minutes. Add the rest of the ingredients and stir until well mixed. Serve warm or cold. If serving cold cucumbers are a nice addition.
Yields 6 servings