Grilled Chicken

This isn't a recipe, really, but it goes nicely with a bunch of meals.

I butterflied the chicken breasts to make them thinner and to cook more quickly (which made them super moist and tender) , and marinated them in Grill Mates Zesty Herb marinade for 1 hour.

J preheated the grill on high, then reduced the heat and grilled them on low, about 4-5 min per side.

Roasted Asparagus with Toasted Bread Crumbs

This dish was wonderful--the lemon zest adds a spring flavor to a favorite veggie!


1 bunch asparagus, tough ends removed
3 t extra virgin olive oil (I used a little more)
2 t minced fresh thyme
1/2 c soft bread crumbs
1 t grated lemon zest
Kosher salt and freshly ground pepper


Preheat the oven to 450 degrees.

Spread asparagus in baking dish large enough to hold them in a single layer.  Drizzle with 1 t olive oil and sprinkle with 1 t of thyme.  Toss to coat asparagus evenly.

Roast asparagus, stirring halfway through time, until tender-crisp; about 7-10 min.

Meanwhile, place bread crumbs in a small bowl, add remaining oil; toss to coat.  Place a frying pan over medium heat.  When hot, add bread crumbs, reduce heat to med-low, and toast, stirring until golden, about 3-4 min.  Stir in remaining thyme, lemon zest, pinch of salt and a grind of pepper.  Remove from heat.

Arrange asparagus on warmed platter and sprinkle hot bread crumbs over the top.  Serve at once.

Gourmet Potatoes on the Grill

This is my favorite way to eat potatoes!!  I left the recipe as is, but I usually am generous in the amounts of seasoning I use.  So delish!!!

Yield: 4 1/2 cup servings
Prep time: 10 min
Grilling time: 15 min

2 lg potatoes, scrubbed, quartered and cut into thin wedges
1 t minced garlic
1 T olive oil
1/2 t salt
1/2 t rosemary
2 T vinegar
1/2 t pepper

1.  Combine ingredients in a mixing bowl, stirring potatoes to coat with seasonings.
2.  Wrap potatoes in two 12-inch foil pouches, sealing all sides
3. Grill over medium flame for 15-18 min until potatoes are tender when pierced by a fork.

Che Bella Notte Pasta

I got this recipe from my friend Jamie.  It is one of her favorites, and now it's one of ours.  It is soooo very delicious, and seems totally gourmet even though it only takes about 30 min to make!!!  I've included her notes at the bottom.  I'm leaving the recipe as is, and the only thing I'd add is that when we make it, we love the sauce so much that we at least double it.

10 oz pasta (i’ve used farfalle, rotini, ziti, penne, capenelli)

2 tbsp olive oil

2 cloves garlic, minced

1 tsp (or more) capers

1 lb boneless, skinless chicken breast, cut into medallions

1 tsp dried basil

1/8 tsp crushed red pepper

1 C chicken broth

½ C sun-dried tomatoes, julienne

½ C heavy cream

¼ C grated parmesan cheese
cook pasta as directed on package. in the meanwhile, heat olive oil over medium-high heat. add garlic, capers and chicken. add basil and red pepper. cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) add broth and tomatoes. simmer uncovered for 5 minutes. take off heat and stir in cream and cheese. pour over pasta and enjoy.

*i rarely actually make this with chicken—it’s great without it. super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms asparagus, yellow squash, spinach, eggplant; and i always sprinkle fresh shredded parmesan over the top.

*i’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt). i hope you love it and eat it as much as we do!

Creamy Baked Ziti

This one's from kraftfoods.com.  They always have great ideas.

4 cups ziti pasta, uncooked (I used penne and it was great)
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.


COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.


BAKE 20 min. or until heated through.

Italian Stuffed Pepper Deliciousness

Oh, my.  These are as good as they look.  Even the kids raved about them.  Enjoy another one from my friend Mandy.

Italian Stuffed Peppers

3-4 large red, yellow, or orange sweet bell peppers
12 ounces Italian sausage  (I bought the mild, bulk Italian sausage) or ground lamb, turkey, or pork
1/3 c. chopped onion
1 - 14oz. can stewed tomatoes
1/2 c. Orzo
1 Tbsp. snipped fresh mint
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. ground all spice
1/2 c. water
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese
Shredded mozzarella or pepper jack cheese

Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain.

If using sausage, remove meat from casing. In a skillet, cook meat and onion for 5 minutes, or until meat is browned and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, oregano, allspice, water, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 7-8 minutes or until pasta is al dente. Stir in parmesan cheese.

Place peppers in baking dish and fill with stuffing mixture. Sprinkle with shredded cheese topping. Bake in preheated 375 degree oven for about 15 minutes, or until heated through. Let stand for a few minutes before serving.