Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. 

Pasta with Marinated Grape Tomatoes

Pasta with Marinated Grape Tomatoes is a total necessity. I make this all year, but it's really a blessing for the summer when you don't feel like cooking a big thing but need your pasta fix.

The beauty of the dish is it requires zero cooking time or energy for the sauce. Just toss all the ingredients together in a serving bowl and set aside for at least 30 min. Cook the pasta, add it the sauce with some pasta water and voila! Perfection. 

Top with mozzarella or goat cheese if you like.

Pasta with Marinated Grape Tomatoes

Makes 4 side dish servings

 1/2 pound orecchiette or other short pasta

1 cup grape tomatoes, halved

1 clove garlic, minced

1/4 tsp. crushed red pepper

1/8 tsp. black pepper

1/4 tsp. salt

3 Tbsp. fresh basil, minced, plus more for garnish

1/4 cup olive oil, plus more for garnish

Fresh mozzarella, diced, or crumbled goat cheese

In a medium serving bowl, combine grape tomatoes, garlic, red pepper, black pepper, salt, basil and olive oil. Stir gently. Set aside for at least 30 minutes.

Bring a pot of salted water to a boil and cook orecchiette as directed by the package. Once cooked, transfer cooked pasta with a spider ladle to the bowl of marinated tomatoes. Add a ladle or two of pasta water.  Drizzle with olive oil, check for seasonings and garnish with more basil, if desired.

Serve hot or at room temperature with mozzarella or goat cheese, if desired. 

Gemelli with Anchovies, Tomatoes and Mascarpone

On paper, this may seem like an odd mix. But in the finished dish, it is magic.

Gemelli with Anchovies, Tomatoes and Mascarpone comes together in mere minutes, and it uses staples from the pantry with some fresh grape tomatoes, flat leaf parsley and mascarpone thrown in.  I was thrilled to use up some of the dry vermouth that has been in my bar cabinet for a good 10 years.

If you have a fear of anchovies, I recommend you get over it. They really are a flavor enhancer in this dish. They just add that little salty spark that is oh so good.

This recipe comes from my fave Nigella Lawson. I hope you love it!

Here you go:

Gemelli with Anchovies, Tomatoes and Mascarpone

Serves 2

From "At my Table"

By Nigella Lawson

Gemelli pasta, 6 ounces

Salt for pasta water

1 Tbsp. olive oil

6 anchovy fillets, finely chopped

1 clove garlic, peeled and minced

1/4 tsp. crushed red pepper flakes

6 ounces (1 cup) cherry or grape tomatoes, halved

1/4 cup dry white vermouth

2 Tbsp. mascarpone cheese

1 Tbsp. plus more to serve Parmesan cheese

2 Tbsp. Italian flat-leaf parsley, finely chopped, plus more to serve

1. Put a saucepan of water on to boil for the pasta. (Although you don't need to start cooking your sauce until the pasta is in, I'd get everything ready for it while you wait.) Once it comes to a boil, salt generously and add the pasta. Check the pasta package for the advised cooking times, but do start tasting a good 2 minutes before you're told it should be ready.

2. Once the pasta is in, put the oil and the finely chopped anchovies into a heavy-based wok or, or other capacious pan, and cook, stirring over medium heat for about a minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and red pepper flakes, then turn up the heat a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.

3. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes or until they have broken down a little in the thickened, reduced, now orange-tinted liquid. Take the pan off the heat, stir in the mascarpone and, when it's all melted into the sauce, duly stir in the Parmesan and parsley.

4. Before you drain the pasta, lower in a cup to remove some of the cooking water. Or use a mesh ladle or pasta claw to transfer the gemelli directly. Add a Tbsp. or so or the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. 

Fusilli with Roasted Grape Tomatoes and Burrata

Tomatoes and pasta are the perfect combo. Add burrata to the mix and WOW!

If you aren't familiar with burrata it is a mozzarella type cheese filled with a spectacular cream inside. It works perfectly with this dish. If you can't find it, I recommend tossing some boccacini mozzarella in its place. But if you get your hands on some, make this dish!!

This is a perfect summer dinner to me. Easy prep and just enough to fill you up.

Enjoy!

Fusilli with Roasted Grape Tomatoes and Burrata

Makes 2 generous servings

 1 pint grape tomatoes

4 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

4 Tbsp extra virgin olive oil, divided, plus more to drizzle before serving

1/4 cup fresh basil leaves, chiffonade

Salt and pepper to taste

1/2 pound fusilli or other favorite pasta

Pasta water

2 4-ounce burrata balls

Preheat oven to 400 degrees Fahrenheit. 

On a baking sheet, toss grape tomatoes with 2 Tbsp. olive oil, salt and pepper to taste. Roast in oven for 20 minutes. Remove from oven and set aside.

In a large pot of salted boiling water, cook fusilli to al dente according to the cooking time on the box of pasta. Usually about 8 minutes.

In a pan over medium heat, add olive oil, garlic and crushed red pepper flakes. Saute for a minute or two. Add roasted tomatoes. Gently crush tomatoes with a fork or the back of a cooking spoon while cooking in pan. 

Using a spider ladle or slotted spoon, transfer cooked pasta directly from the pot into the pan with tomato and garlic mixture. Ladle some pasta water into the pan with pasta, tomatoes and garlic. About 1/2 cup to 1 cup, depending on how saucy you like your sauce. Stir in fresh basil. Remove from heat.

To serve: Divide pasta between two pasta bowls. Top each with one ball of burrata. Drizzle olive oil, a turn of pepper and a dash of salt. Garnish with more olive oil and fresh basil, if desired.

Couscous Primavera

 Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It's perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

My 10-year-old son really enjoyed this dish. He did eat around the grape tomatoes, but the zucchini, onions, peas and herbs all made it into his happy mouth. 

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That's it! 

This is a dish that cooks in a flash, and it's full of goodness. I hope you enjoy it!

Couscous Primavera

Serves 2 for lunch or a side

1 small zucchini, chopped

1/2 onion, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup frozen peas

1 Tbsp. olive oil, plus more for drizzling

2 Tbsp. fresh basil, chiffonade

Juice of 1/2 a lemon

3/4 cup couscous

1 cup water

Salt and pepper to taste

Feta crumbles (optional)

In a medium size pan over medium heat, add olive oil. Add zucchini and onion, saute for about five minutes until veggies are softened. Season with salt and pepper. Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir. Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.

After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.

Spring Style Salmon

For a main that screams SPRING, try this Pan-Seared Salmon with Artichokes and White Wine. It is from the cookbook called "Giada's Italy," by Giada DeLaurentiis.

My husband loves salmon so I try to find new ways to cook it. I used a can of artichoke hearts because my grocery store did not have frozen. And, I used fresh grape tomatoes instead of sundried because I feel like the flav of sundried tomatoes is very strong, and I just wanted fresh fresh fresh! I also used dried oregano because my fresh oregano in my herb garden was not ready yet. Just a sprinkle of 1/4 tsp. Dried oregano can be strong. 

I recommend that you prep your ingredients ahead as the cooking steps happen fast! I made 6 fillets when I did this, so I had two pans going. 

This dish is full of flavor and color. I hope you enjoy it!

I served this deliciousness with this amazing zucchini salad. Click here for the recipe.

Pan-Seared Salmon with Artichokes and White Wine

Serves 4

From "Giada's Italy"

By Giada DeLaurentiis

2 Tbsp. olive oil

4 (6-ounce) skinless center-cut salmon fillets

1 tsp. kosher salt

2 Tbsp. (1/4 stick) unsalted butter

3 fresh oregano sprigs, plus 1 Tbsp. chopped

1 shallot sliced

1 (9-ounce) box frozen artichoke hearts, thawed

3/4 cup chopped oil-packed sun-dried tomatoes

1/2 cup dry white wine

2 cups baby spinach

In a medium skillet, heat the olive oil over medium-high heat. Season the salmon fillets evenly with the salt and place them, flesh-side down (skin side up), in the hot pan. Cook for 3 minutes or until deep golden brown. Turn the filets on their sides and cook for a minute, then turn to the opposite side and cook 1 minute longer. Lastly, using a thin spatula, flip the fillets and cook an additional 2 minutes. Add 1 tablespoon of butter and the oregano sprigs to the pan and reduce the heat to medium. Baste the salmon fillets for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.

To the same pan, add the shallot and artichoke hearts. Cook over medium heat, stirring often with a wooden spoon, until the shallot is softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and the tomatoes and stir to combine. Deglaze the pan with white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is barely wilted. Spoon the vegetables onto a platter and top with the salmon. Spoon any remaining sauce over the fish and serve.

Please note: The Jersey Girl used a can of artichoke hearts in lieu of frozen; fresh grape tomatoes, halved in lie of sun-dried tomatoes; and 1/4 tsp. dried oregano in lieu of fresh. 

Presto Pesto Pasta

 Easy pasta recipes are my fave. Especially when you can use up delish homemade pesto.

This silky smooth pesto sauce has a touch of cream or half and half. The grape tomatoes add a pop of color and spinach is just a power food, so I put some in as well.

This comes together in minutes. And it's nut-free, so the Jersey Girl can eat and still live to talk about it.

For my pesto recipe, click here or see below.

When it comes to any dish that includes pesto, I recommend starting out with small quantities of pesto and then add more if you want a bolder pesto sauce. In my opinion, a little pesto goes a looooong way. But you do you, Boo. If you want to add more than my two tablespoons listed in the recipe, go for it!

Fettucine with Pesto, Spinach and Grape Tomatoes

Makes 4 servings

3/4 pound fettucine pasta

2 Tbsp. pesto (recipe is below) or more if you want a stronger pesto flavor

1 pint grape tomatoes, halved

5 ounces baby spinach

1/2 cup half and half or cream

1 1/2 cups, plus more if needed, of pasta cooking water

2 Tbsp. olive oil, plus more for drizzling

1/4 cup grated parmigiano cheese, plus for more for serving

Salt and pepper to taste

In a large pot of salted boiling water, cook fettucine according to instructions on the box. About halfway through cooking the pasta, ladle out 3 cups of pasta cooking water into a measuring cup or bowl and set aside.

Once pasta is cooked, drain.

Return the pasta pot to a burner over medium heat. Add 1 cup pasta water, olive oil and pesto. Stir until well combined. Add half and half, a pinch of salt and pepper to taste. Stir until combined. Return pasta to sauce, stir to coat. Add cheese. Add more pasta water if sauce is being absorbed quickly. Stir again. Add grape tomatoes and spinach. Stir so that veggies are evenly distributed. Cover with lid so that spinach wilts, about 3-5 minutes. 

Serve with a drizzle of olive oil and more cheese! 

Pesto Jersey Girl Style (No Nuts!)

Yields 1/2 cup

2 cups fresh basil leaves

1/4 cup extra virgin olive oil

2 cloves garlic

1/4 cup grated parmigiano cheese

A pinch of salt

Freshly ground black pepper

In a bowl of a food processor, add all ingredients. Process until smooth. Add more olive oil if necessary. Store in refrigerator in a sealed container for up to 3 days or freeze for up to six months. You may freeze in ice cube trays for pre-made portions.