Independence Pasta

My sister introduced me to this dish, which happens to be an explosion of all good things with every bite. I love it! I took liberty to tweak it to my preferences but how she does is always just as good. She marinades her chicken in Caesar dressing instead of balsamic vinegar, and doesn't saute her onions, I prefer mine a little less potent.
Either way, your salivary glands will still be pleased.

Independence Pasta (serves 6-8)

Ingredients:

• 1 lb Pasta, any variety, cooked
  
• Cardini's brand Caesar dressing
  
• 2-3 chicken breasts
• Balsamic vinegar
• 1 pt cheery tomatoes, halved length wise
• 1/2 red onion, cut in thin strips about 1/2 in long
• 2 c. fresh basil leaves, slightly chopped
• Parmesan cheese, grated
• Olive oil
• 1 clove garlic
  

Cooking Directions:
Cut chicken into chunks and place in oven dish. Pour balsamic vinegar mixed with a little olive oil over chicken to cover. Marinade at least 1-2 hours. Bake at 350 about 20 or until it's almost done. Remove from oven.

In large sauce pan, add onion and garlic to 1 Tbsp olive oil. Cook about 2 min, until onions begin to soften. Add tomato and chicken and cook 1 min. Remove from heat, add pasta, basil, and 1/2 c. dressing. Stir to coat, add more dressing according to taste. Stir in generous amount of Parmesan cheese, and serve.

Lasagna

My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

Lasagna
Ingredients:

• 12-15 no cook lasagna noodles
• 1 lb ground sausage, or ground beef
• 2 15 oz cans diced tomato
• 1 8 oz can tomato sauce
• 3 cloves garlic, minced
• 1 onion, diced
• 4 c. chopped spinach
• 16 oz cottage cheese
• 1 c. Parmesan cheese
• 3 c. mozzarella cheese
• Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
  

Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.

Thai Basil Chicken

This is just good. You should try it.

Thai Basil Chicken
Ingredients:

• 1/4 c. soy sauce
• 1/4 c. lime juice
• 1-2 tsp chili garlic sauce, more or less for spice
• 1 c. basil leaves
• 1 tomato, diced
• Vegetable oil
• 3 cloves garlic, minced
• 5 scallions, sliced
• 4 chicken breasts, sliced thin
• 1 1/2 c. snow peas, trimmed
• 1 red pepper, sliced

Cooking Directions:
Combine soy sauce, lime juice, basil, and tomato in a small bowl. Mix and set aside. Heat about one tablespoon oil in a wok. Add garlic and chili sauce. Stir-fry 1 minute. Add chicken and cook until 1 min, add scallions and red pepper and cook until chicken is lightly browned. Add snow peas and sauce mixture. Reduce heat and simmer 2 min, until chicken is cooked all the way through. Top with extra basil leaves. Serve immediately over rice.

*Add more chili garlic sauce at the end if you like spice.

Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Margarita Pizza

Margarita Pizza (makes 2- 15in pizzas)
Ingredients:

• 1 c. warm water
• 1 pkg yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 T. olive oil
• 2 3/4- 3 1/4 flour
• Sprinkle Pepper, garlic powder, and rosemary
• Cornmeal
  

Cooking Directions:
Mix yeast and sugar in warm water, set aside until well agitated. Pour into mixer with olive oil. Mix all dry ingredients with one cup flour. Add to wet ingredients and slowly add flour until dough sticks. Set aside and let rise until doubled. Punch and roll out. Sprinkle cornmeal on sheet under pizza dough. Bake dough at 375 for about 5 min before adding toppings.

Toppings:

• 1 8 oz can tomato sauce, mix with basil, garlic powder, and oregano
• 4 c. shredded mozzarella cheese, fresh
• 3-4 roma tomatoes, sliced
• Fresh basil leaves

Layer toppings on crust and bake an additional 15 min.

Veggie Baked Ziti

My sister-in-law served this dish to us a while ago and I finally got a hold of the recipe, we've made it twice already this month. A great way to get the kiddos eating veggies, tastes great, and so easy. You can add any vegetables but I really like it like this:

Veggie Baked Ziti
Ingredients:

• 1 lb ziti, cooked
  
• 2 medium zucchini, can substitute or add 1 yellow squash
  
• 3 c. chopped spinach, or more
  
• 1 small onion
• 2-3 cloves garlic
• 16 oz cottage cheese
• 3 c. mozzarella cheese, shredded
• 1 jar marinara sauce
• Basil, 1 tsp dried, 1/2 c. fresh, chopped
• Salt and Pepper taste
• Olive oil
  

Cooking Directions:
Saute onion and garlic in 1 tsp olive oil. Add zucchini. Cook until tender. Add spinach and cook another minute. Add marinara sauce, cottage cheese, ziti, basil, salt and pepper, and half the mozzarella. Stir and pour into a 9 x 13 dish. Sprinkle the remaining mozzarella on top. Bake at 425 for 10 min or until cheese is melted.

Caprese Grilled Sandwich

I don't even need to say much about this sandwich. Just take a look. I'm salivating. I love anything with basil and balsamic vinegar.

Caprese Grilled Sandwich
Ingredients:

• Bread
• Roma Tomatoes, sliced
• Fresh Basil leaves, washed
  
• Mozzarella cheese, sliced
  
• Balsamic vinegar
• Pepper
• Butter
  

Cooking Directions
Butter outsides of the bread. Layer cheese and tomatoes on bread, dash pepper on top. Grill both sides of sandwich. Remove from heat, add basil leaves. Dip into Balsamic vinegar as you eat.

My sister-in-law brought this dish to a family dinner two summers ago and ever since it's been a favorite. Especially with all the fresh vegetables at my disposal here in Vineland. Yum!

Rattatouie

Ingredients:

• 1 zucchini squash, cut into chunks
• 1 yellow squash, cut into chunks
• 1 small red onion, sliced into strips
• 1-2 tomatoes, cut into chunks
• Pepper-jack cheese, use monetary jack if you don’t like spice, sliced
• 2 tsp Olive oil
• Salt and Pepper
• Fresh Basil Leaves

Cooking Directions:

On a baking sheet, toss both squash’s and onion with olive oil. Spread on sheet and salt and pepper to taste. Bake at 350 for 15 min or until squash is tender. Add tomatoes and cheese and bake until cheese is melted. Add basil leaves and enjoy.

Three Cheese Stuffed Shells

Most kids will love these and not even pay attention to the fact that there is spinach in them.

Three-cheese stuffed Pasta Shells (serves 6)

Ingredients:

• 12-15 Jumbo pasta shells
• 1 beaten egg
• 1 12-oz container cottage cheese (drained)
• 1/2 c grated parmesan cheese
• 1 c. Mozzerella Cheese + 1/2 c.
• 1 tsp parsley
• 1/2 c. fresh basil leaves, chopped, or 1 tsp basil
• 1/2 c. chopped onion
• 1 clove garlic
• Spinach, chopped (I chop up one very large handful)
• 1 can tomato sauce
• 1 can diced tomatoes
• Pepper to taste

Cooking Directions:

Cook shells until tender but firm, add cold water to pot to make sure they stop cooking. Sauté garlic and onion in a little olive oil until just barely tender. Combine egg, the 3 cheeses, spices, onion and garlic, and spinach together.

Fill each shell with a spoonful of cheese mixture. Place in baking dish. Pour tomato sauce and tomatoes over shells when done. Sprinkle the remaining mozzarella cheese on top. Cover dish. Cook at 350 for 20 min, then uncovered for 10 min.

Stuffed Tomatoes

Ok, these are delicious and refreshing, especially with fresh basil. My husband is skeptical every time he sees them on the menu and every time he remembers how much he enjoys them.

Stuffed Tomatoes (serves 4-5, usually with extra stuffing on the side)

Ingredients:

• 1/2 c. water
• 1/4 tsp salt
• 1/3 c. whole wheat couscous
• 4-5 Beefsteak Tomatoes (big ones)
• Olive oil
• 1 zucchini, finely diced
• 1 onion, chopped
• 1 yellow pepper, finely diced
• 1 c. (or more) fresh basil, chopped
• 1 can great northern or garbanzo beans, drained and rinsed
• 1 8-oz can tomato sauce
• Feta cheese
• Salt and pepper to taste
• 1-2 cloves garlic

Cooking Directions:

Bring water and 1/4 tsp salt to boil in sauce pan. Add couscous, cover, remove from heat. Let stand 5 min then fluff with fork.

Cut thin slice off top of each tomato, set aside. With spoon, carefully scoop out insides, leaving shells.

Heat oil in large nonstick skillet. Add zucchini, onion, garlic, bell pepper, basil, and garlic. Cook, stirring frequently, until crisp. Add beans and tomato sauce, cook until slightly thickened. Remove from heat and stir in couscous, feta, basil, and salt and pepper. Spoon into tomato shells and add a little cheese on top. Serve with top of tomato to side.

Caprese Salad

I could eat Caprese everyday, especially when the tomatoes and basil come from the farm stand just down the street from me. I dare you to find a more refreshing salad!

Caprese Salad

Ingredients:

• Tomatoes, sliced
• Mozzarella cheese, sliced- Fresh is best
• Fresh Basil leaves
• Balsamic Vinegar
• Pepper

Cooking Directions:

Layer tomatoes, cheese and whole basil leaves, and repeat. Drizzle with as much or as little balsamic vinegar as you like and sprinkle with pepper.

Tomato Bisque

This soup is "my recipe" or my variation based on a number of different ones I've tried so any feedback on what you think is missing, etc would be great!

Thanks!

Tomato Bisque w/ cheese Sandwiches

Ingredients:

• 2 cans diced tomatoes
• 2 cups chicken broth/bullion
• 1/4 c. tomato paste
• 1/2 onion, diced
• 2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp parsley
• 1 Tbsp Butter
• Pepper to taste
• 1/2 tsp salt
• Dash sugar
• 1/2 tsp garlic powder
• 1/2 to 1 c. heavy cream
• 2-3 Tbsp Sherry cooking wine, optional
• Garlic or cheese croutons

Cooking Directions:

Dump canned tomatoes in a blender. Turn on for a few seconds, just enough to chop the tomatoes a bit more. Do not puree. Add butter and onions in pot and sauté over medium heat until soft, not browned. Add tomatoes, chicken broth, tomato paste, basil, oregano, parsley, salt, sugar, garlic powder, and pepper. Bring to slight boil and reduce heat to low. Add cream and sherry. Stir in and remove from heat.

Sprinkle croutons right before serving.

Serve with melted cheese sandwiches to dip in.