Quick Fettuccine Alfredo

After an exhausting but fun weekend, my achey muscles couldn't handle much reaching and cooking in the kitchen. I decided to make a quick alfredo with things I had in my cabinet and freezer and it came out looking like I spent an hour on it when it literally only took me 10-15 minutes.

Ingredients

I used Ronzoni Garden Delight Fettuccine  (pasta made from tomatoes, carrots and spinach)

Alfredo Sauce

Frozen Broccoli

Prosciutto that I had in freezer

Directions

Boil pasta as directed on box. Drain pasta and steam broccoli. While broccoli is cooking, fry prosciutto in a pan with a little olive oil and heat up alfredo sauce in a sauce pan. Remove broccoli when tender and prosciutto when crispy. Combine all ingredients together. Hooray for quick and pain-free dinner!

Greek Fest

One of the things that I really like about Fort Wayne during the summer are the cultural festivals. I've only been able to attend two this summer and highly regret not being able to get to GermanFest. Regardless, I was able to go to RibFest which is probably still my favorite after attending last year as well and GreekFest.

This was the first time I had attended GreekFest at Headwater's Park and I was a bit disappointed in the lack of food, entertainment and crowd. I was expecting a junkfood alley full of Greek dishes, pastries and drinks as well as people trying to sell novelty Greek items. The only things there were a few tables of vendors selling jewelry/scarves/tshirts,  prepackaged pastries and a buffet-style line with an assortment of Greek meals to choose from. I wasn't feeling adventurous that day so I settled for my favorite gyro with cucumber yogurt and a baklava. All were delicious as I sat at the table solo watching people in Greek outfits dance to my right and men shaving meat on my left.  All in all, the festival was satisfactory in terms of food but I was expecting a crazy, loud scene out of "My Big Fat Greek Wedding". Maybe next year.....

Guys shaving the meat

Grilled Cubanos

In going with my craving for grilled food as of late, I went with a nice Cubano sandwich one night for dinner. You can get a lot of sandwiches with this and it's relatively easy, using ingredients that you would probably already have in your fridge.

- serves 4 -

Ingredients

4 Cuban or Italian rolls (I used a loaf of french bread and sliced them)

1/2 lb roast pork 

1/2 lb sliced ham

1/3 lb sliced Swiss cheese

Dill pickle slices

Yellow mustard

Cast iron sandwich press or a brick wrapped in heavy duty foil

Directions

Slice the bread in half and spread mustard on both pieces. Assemble the sandwiches by laying down a few slices of ham, then roast pork, cheese, and pickles. Put the sandwich on the grill, placing the press or brick on top. Grill until the sandwich is flattened, the bread is crusty, and the cheese is melted. Remove from the grill and serve.

Cubed, Hacked Caprese

Here's putting a new spin on a caprese salad! I ate mine with some toasted french bread and it was delicious and filling! You can put it on pasta, on a salad, or even eat it on it's own! Oh, I love Italian food!

Ingredients

3/4 to 1lb. fresh mozzarella, diced into 1/2-inch cubes

1 lb. tomatoes (I used roma)

1 15-oz. can white beans, drained and rinsed

1/4 cup pesto (or a handful of fresh basil plus 1/4 cup olive oil)

3 to 4 tbsp. red wine vinegar

Salt and pepper to taste

Directions

If eating with bread, brush olive oil on both sides and place on cast iron grill or on oven rack until golden brown and toasty. Mix and season all ingredients in a bowl. Reseason to adjust to your taste. That's it!!!

(Adapted from Smitten Kitchen)

Buffalo Blue Cheese Grilled Chicken Burgers

It's officially the first day of summer and as I jog outside, the smell of bbqs and grill smoke overwhelm me. I wish so badly I could have a house JUST so I could get a grill...oh and of course, a dog. Needless to say, I had to work with what I had and a cast iron grill will just have to do for now. I apologize for the pixelated photo.

Serves 6

Ingredients

1 3/4 lb ground chicken
1/4 cup buffalo wing sauce
1/2 tsp. salt
1 to 3 drops red pepper sauce (I used a few drops of hot sauce)
6 burger buns
6 leaves green leaf lettuce
1/4 cup refrigerated chunky blue cheese dressing
1/4 cup crumbled blue cheese

Directions

1. Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
2. Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
3. Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

(Adapted from Betty Crocker)

Roasted Cherry Tomato & Ricotta Pasta Salad

I was in the mood for something light and fresh and this dish definitely did the trick.

Serves 6

Ingredients

1 pint cherry tomatoes, halved (about 2 cups)

2 tablespoons olive oil, plus more for drizzling

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper, plus more to taste

10 sprigs fresh thyme

1 lb. pasta (such as rigatoni or penne), cooked

1 1/2 cup fresh ricotta

zest of 1 lemon

Directions

1. Preheat oven to 425º. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tbsp. of olvie oil; season with salt and 1/2 tsp. pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.

2. Divide pasta among 6 bowls. Spoon some ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.

(Adapted from Real Simple)

Slacker? Sadly, yes.

Without wasting your time on my excuses for not posting, I'll just give you the facts. I've been lazy and haven't been cooking anything remotely worthy of putting up on here. After a few life-changing events that have occurred recently, I've decided to get back on that horse and start cooking, eating and blogging once again!

I've got a few recipes that I've been meaning to try out so I once I hit the grocery store, I'll be sure to get crackin' on it. Some of them being, a Roasted Cherry Tomato and Ricotta Pasta Salad, Cubed Hacked Caprese, and Cubanos.

Michelle's comin' back and she's hungry!