Summer Zucchini and Grilled Chicken Spaghetti with Leeks and Fire Roasted Tomatoes

Okay, so I got this great recipe from Picky Palate.  A delicious recipe blog with great food and what not, so... I have to add it to my blog, because it has become one of my favorite foods now.  I made a few alterations.  I am not a huge fan of spaghetti, so instead I used the curly colorful veggie noodles.  Another time I used tortellini.  Jeffrey liked it best with the tortellini, I liked it best with the veggie noodles.  Also, I didn't add any chicken.  Any way you make it, it is like a great celebration of food in your mouth.  Also, I didn't have the fire roasted tomatoes, so I used fresh.  Fresh is always great, right?  You can't go wrong there.
So, without further adu:

Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes


1 lb whole wheat Barilla thin spaghetti noodles
3 Tablespoons extra virgin olive oil
1 large zucchini, diced, about 3 Cups
½ Cup finely diced onion
½ Cup finely diced leeks (you can substitute onion, if desired)
pinch of kosher salt
3 cloves fresh garlic, minced
2 Cups grilled chicken breast, about 2 medium breasts
1 14 oz can Muir Glen Fire Roasted Tomatoes
10 fresh basil leaves, stacked, rolled and thinly sliced into ribbons (chiffonade)
½ teaspoon kosher salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
2 Tablespoons extra virgin olive oil

1. Cook pasta according to package directions. Drain and set aside. Place olive oil in a large sauté pan over medium heat. Saute zucchini, onion and leeks for 5 minutes, until softened. Season with a pinch of salt. Stir in garlic and cook for an additional minute. Add chicken, tomatoes, chicken, basil ribbons, cooked pasta, salt, garlic salt, pepper and olive oil. Toss to combine all ingredients and reduce heat to low. Taste and season according to your taste, I tend to like it a little salty! Enjoy!

Chicken Pillows

These are one of my favorite entertaining recipes. They are always a big hit, and Jeffrey's favorite food.

1 (8-oz.) pkg. cream cheese
2 chicken breasts, cooked
1 (10 3/4-oz.) can cream of chicken soup
1 tsp. seasoning salt
1 tsp. garlic powder
salt and pepper to taste
1 pkg. refrigerated crescent rolls

Preheat oven to 350 F. Combine cream cheese, chicken, 1/2 of the soup and seasonings in medium bowl. Mix well. Flatten each crescent roll triangle. Put a spoonful of chicken mixutre in the center of each triangle. Fold the corners up into the center, layering it like flower petals so that the roll is sealed. Repeat with all triangles. Place the pillows on a lightly greased cookie sheet and bake until golden brown. Heat the remaining soup and pour on top of each of the triangles. Serve with rice.

Fresh Berries

Cooking tip:
So I just learned that to keep berries fresher, wash them and dry them off, then put them in an air tight container that is lined with a paper towel. Really, I just put mine in a paper towel and then put them in a container before putting them back in the refrigerator. It really works! I am always going to preserve my berries that way from now on.

Cookie Dough Brownies

So I got this fabulous recipe from my sister in law Tisha. They are such great brownies, fusing the best of the cookie world, and the best of the brownie world into one. How great is that?

1 Fudge brownie mix (or make your own batch of fudge brownies)
1/2 c. brown sugar
1/4 c. sugar
1/2 c. butter
2 T. milk
1 tsp. vanilla
1 c. flour
1 c. semi-sweet chocolate chips
1 T. vegetable oil

Bake brownies as directed and cool. Cream sugars and butter together. Add milk and vanilla. Mix in flour (dough will be thick). Spread over cooled brownies. Melt one cup of semi-sweet chocolate chips and one T. oil in microwave. Spread on cookie dough. Chill and keep chilled.

Unfuzzy Navel

So I decided to have a mocktail party. It was a lot of fun. We had little finger foods, a veggie tray, and I got to be the bar tender and mix all the drinks. Can I just say the Unfuzzy Navel is by far my favorite! I halved the pineapple juice a bit on mine, but aside from that, it was fantabulous! I recommend it for all to try.

Unfuzzy Navel

3 oz Peach Nectar
3 oz Orange Juice
3 oz Pineapple Juice
1 tsp. Lemon Juice
Dash of Grenadine

Combine in shaker half filled with ice.

Drink outside on a porch swing for best effect.

Balsamic Tortellini

So I made this for dinner last night, and Jeffrey loved it! I don't think it is my favorite food, but then again, I really don't like vinegar, so there you go. I didn't even add as much as it called for, and it was still too strong, but Jeffrey sure loved it, so we will see if I make it again. Maybe just for him. But for those of you who like vinegar in your foods, here it is:

1 tbsp olive oil
1 onion, chopped
5 slices bacon
1 (9 oz) package cheese-filled tortellini
2 tbsp balsamic vinegar
2 tbsp grated Parmesan cheese

1. Heat oil in a large skillet over medium heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towel
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
3. Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tbsp olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.

P.S. Just a few notes. First, you can use red pepper instead of bacon, and it is still delish. Also, a few healthy tips that if I had known about, I would have done, and if I make it again, I will do again: cook bacon first alone. Don't use oil to cook it, because it makes enough of it's own. When the bacon is finished drain the grease, and blot or soak up the excess grease on the bacon. Once you have drained as much of the grease as you can, add the onion and cook it in the same pan. Cooking them together causes the onion to soak up all the bacon fat, and the bacon didn't seem to cook to a crisp like it should. Also, you don't have to salt the water for the tortellini. True, it makes the water boil faster, but just be patient and leave out the extra sodium that you really don't need. Another tip, you don't need 2 tbsp of olive oil to add to the onion/bacon/tortellini mixture. 1/2 tbsp would suffice, and probably only 1 tbsp of vinegar. I used 1 1/2, and it was still too much. Other than those few changes, it was pretty good.

Veggie Stew

So this isn't anything origional or fancy, but really, it is very tasty. This is my favorite diner in the winter. It is so tasty and healthy, and really fills you up. It goes best with some fresh baked bread.
Veggie Stew

Ingredients:

1 can chopped tomatoes (any kind you like, I generally use the Italian style)
1-2 cups frozen corn (or canned. All is optional for fresh, frozen or canned. Whatever you have on hand)
1 can green beans
1 can black or red beans
2 handfuls fresh spinach
1/2 onion cut into chunks
(anything else you have on hand that sounds good)

Combine all ingredients and let simmer for 15-20 minutes or until onion is clear. If desired, cooked chicken can be added, but is not necessary.

Again, this is just a rough recipe, and it changes every time I make it, but during the winter months I make it a lot! A good hearty soup to warm your bones and give you the energy that you need. Enjoy!

P.S. Sorry I don't have any pictures of it. We ate it all last night. Ooops.