Agrodolce Peppers

I found this recipe on Jamie Oliver's FB page. It's a recipe from Gennaro Contaldo, who is an amazing Italian chef. Agrodolce means sweet and sour in Italian so these are sweet and sour peppers served on rustic bread, similar to bruschetta. I used a balsamic vinaigrette when I made it because that's what I had on hand and I also added about a teaspoon of diced jalapeno for a bit of spice. You could also add some red pepper flakes if you want the spice but don't have a jalapeno, or you can leave the spice out, it's fantastic either way.

Ingredients
1 large sweet pepper, sliced. I used yellow but you can use red or orange.
10 olives sliced in half, I used Kalamata and Manzanita
1 heaping tablespoon of capers
2 large cloves of garlic, diced
1 teaspoon diced jalapeno
2-3 tablespoons Olive Oil
3 tablespoons of balsamic vinegar or you can use balsamic vinaigrette
Salt and pepper to taste
2-3 slices of rustic bread

Heat olive oil in a hot pan. Add the garlic, peppers, olives, capers, and jalapeno to the pan, cook down and let it caramelize a bit.
After about 5 minutes you can add the balsamic vinegar. Let the flavors blend together for about another five minutes. Salt and pepper to taste then serve mixture on top of bread and enjoy!

Here is the link to Jamie Oliver's FB video page with the original recipe. https://www.facebook.com/watch/?v=1307976039343177

Chicken Cutlets with Cheese Tortellini and Veggies

This dish is so tasty and of course simple to make with simple ingredients. 

You don't need a lot of ingredients to make an awesome meal.

INGREDIENTS

One package frozen cheese tortellini
1 lb asparagus, cut into 1 inch pieces
1 cup cherry tomatoes, halved
2-3 garlic cloves, diced
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Fresh Grated Parmesan

DIRECTIONS

Prepare cheese tortellini according to package instructions.

While tortellini cooks; In a large skillet heat butter and olive oil together. Add garlic and cook for 1 to 2 minutes, then add asparagus, red pepper flakes & season with salt and pepper, cook until tender. Add tomatoes and cook for another 2 to 3 minutes. Once vegetables are done add tortellini to the mixture with enough pasta water to make a thin sauce, about 1/8 to 1/4 of a cup.
Top with freshly grated Parmesan cheese.

Get the recipe for easy chicken cutlets here; https://www.realsimple.com/food-recipes/browse-all-recipes/crispy-chicken-cutlets

Summer Pasta Salad

Simple and refreshing, you won't disappoint with this pasta salad. You can easily swap out or add your favorite pasta, cheese, veggie or dressing to this dish to make it your own.

INGREDIENTS

1 package pasta (I used farfalle/bow tie pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup thin salami slices cut into small pieces
1 medium pepper, diced (I used a red pepper)
1/2 small red onion, diced
1 bottle/8 oz Italian salad dressing (I used Olive Garden Italian Dressing)
1/2 cup cubed cheese or grated Parmesan cheese (I used mozzarella sticks)
1/2 cup olives (I used kalamata and green olives)
1/2 tsp original Mrs.Dash seasoning

DIRECTIONS

Cook pasta according to package directions, usually 1 minute less for el dente. Drain and drizzle with dressing so pasta doesn't stick. Refrigerate until cooled.

While pasta cooks, place all other ingredients into a large bowl.

Once pasta has cooled add to remaining ingredients and toss to coat. Cover and refrigerate for a couple of hours before eating to let all the flavors blend. ENJOY!

Creamy Fontina Pasta

This is a creamy pasta dish with tons of veggies. 
It can be very versatile as well by using different pastas and vegetables.

INGREDIENTS:

•  10
  ounces
  dried pasta
  (I used linguine)
•  ½
  cup
  butter
  (divided)
•  8
  ounces sliced
  mushrooms
•  1 yellow zucchini,sliced
•  ½
  cup
  finely chopped red onion
•  ⅓
  cup broth (I used chicken)
•  1
  teaspoon
  salt
•  8
  ounces
  Fontina cheese
  (diced small)
•  ½
  cup
  chopped parsley
• Salt and freshly ground pepper
  (to taste)

DIRECTIONS:

1. Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
2. Meanwhile, heat 4 tablespoons of the butter in a large skillet over medium-high heat. Sauté the veggies until tender about 5-7 minutes
3. 
   
   
4. Add the broth to the skillet; cook until the broth is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
5. 
   
   
6. Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
7. 
   
   
   
   
   
   

Wagyu Beef Tri-Tip

For Father's Day I splurged and got a Wagyu Beef Tri-Tip to put on the grill. Jungle Jim's was selling them for $13.99/lb which wasn't a horrible price, but still more that I would normally spend on any cut of beef. 
Even though the beef had fat marbling throughout it, the cut looked very trim to me. It was missing the fat side of the cut and aside from that it didn't look much different than a normal Tri-Tip. 
I seasoned the Wagyu just like a do a normal Tri-Tip with Pappy's seasoning and sea salt, and grilled it as usual. It basically grilled the same and I have to be honest, although it was tasty, I can't say that it was any better than the $5.99/lb regular Beef Tri-Tip. I'm glad we tried it but now we know Wagyu isn't better in this case.

Crockpot Meatloaf

Your crockpot can be your best friend during these hot summer days. Crockpot Meatloaf is a great way to enjoy this classic comfort food without heating up your kitchen.

INGREDIENTS
2 lbs ground beef
1 large yellow onion, finely minced
12 oz Italian style bread crumbs
1-1/2 cup whole milk
2 large eggs
1/4 cup BBQ sauce
1 tsp salt
1/2 tsp pepper

INSTRUCTIONS
1. Line crockpot with aluminum foil.
2. Combine ingredients and mix with your hands until just combined.
3. Shape into an oval like shape and place into the foil lined Crockpot. Top with 1/2 BBQ sauce, cover and cook on low for 6 hour or high for 3 hours. When done meat thermometer should read 160 degrees.
5. When finished cooking, carefully lift out the meatloaf, using the foil overhang and place on platter. Slice and serve!  

Skillet Roasted Chicken and Veggies

This spring dish is easy and delicious! 

I made this for my monthly cooking club and it was a hit. This is a recipe I will make again and again. A must have for your recipe box.

You will need ...

1 whole chicken, backbone removed and butterflied (I used a 6-lb chicken)

1/4 cup EVOO

1 tablespoon chopped fresh thyme

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon Ms.Dash

1/2 teaspoon garlic powder

1/2 teaspoon powdered ginger

Salt & Pepper

4 tablespoons butter

2 lemons

1 large sweet texas onion, sliced

3 large cloves garlic, smashed

1 pound baby Yukon potatoes, halved if large

1/2 cup chicken stock

1 pound asparagus, ends trimmed

1/2 cup marinated artichoke hearts

1-2 tablespoons artichoke marinade 

Step 1

Preheat the oven to 450 degrees F. 

Step 2

In a small bowl, combine the olive oil, thyme, paprika, cayenne, Ms.Dash, garlic powder, ginger and a large pinch each of salt and pepper. 

Step 3

In a large 12-inch skillet, layer the lemon slices, onions, garlic, and potatoes. Dab the veggies with 2 of the tablespoons of  butter and season with salt and pepper. Coat the underside of the chicken with the herb oil then place the chicken skin side up over the veggies. Put the remaining 2 tablespoons of butter under the skin of the breast meat and coat in the remaining oil, being sure to cover the chicken completely. 

Step 4

Roast for 30 minutes. Pour the stock around the chicken. Add the asparagus and artichokes. Drizzle the asparagus with the oil marinade from the artichokes. Return the chicken to the oven and roast another 20 minutes or until the chicken reads 168 degrees on a meat thermometer and juices are clear. Let rest for 10 minutes covered with foil. Drizzle with lemon juice. Cut into pieces and serve. 

This dish goes great with fresh crusty bread.

Recipe adapted from Half Baked Harvest.

To see original recipe click here. https://www.halfbakedharvest.com/spring-skillet-roasted-lemon-chicken-and-veggies/