Tomato & Basil Chicken

Tomato, garlic and basil. Need I say more!?

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

INGREDIENTS:
2 chicken breasts
kosher salt and black pepper
2 tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmesan cheese

DIRECTIONS:
Season the chicken with salt and fresh cracked pepper. Add a couple of spoonfuls of extra virgin olive oil to your pan. While waiting for oil to heat up, get your water boiling for the pasta. When the oil is HOT, add chicken. After about 5 minutes, the chicken will be ready to turn. If the chicken breasts are massive, turn them around and cook them for another few minutes. They cook much faster if they are thinner, pounded out chicken breasts. Add pasta to boiling water.

Add in the fresh chopped tomatoes. Add the fresh chopped basil, butter, minced garlic, salt and black pepper to season the sauce. Now stir it all up. Turn the sauce down. Move the cooked chicken to a cutting board, and leave it to sit for a few minutes. Cut the chicken and portion the pasta into bowls, top each with chicken, sliced, and equal portions of tomato basil sauce. Top with fresh basil and Parmesan cheese. Enjoy!

Caprese Grilled Cheese

I found this recipe on Pinterest and almost fell out of my chair. I love Caprese salad I don't know why I never thought to put all the perfection into sandwich form! This Caprese Grilled Cheese is perfect for a warm spring or summer lunch, but I'd eat it any time. Made with fresh Mozzarella, tomatoes and fresh basil leaves.

It’s really easy to make too but I do have a couple of recommendations. Cook this grilled cheese on medium-low heat, that way it will take a little longer, giving Mozzarella a little more time to melt. Fresh Mozzarella takes a bit longer to melt and may not melt all the way in the center. It depends on how think you will cut it. Don’t salt the tomato, put salt on the cheese if you are planning on using any. Salting the tomato will make it give out juice right away and your sandwich will get soggy fast.

Definitely use fresh Mozzarella and fresh basil. So much more flavor!!

Prep time: 5 mins

Cook time: 5-10 mins

Makes: 1 sandwich

INGREDIENTS:
2 sliced of Italian bread
2 oz fresh Mozzarella cheese
2 slices of tomato
4-5 basil leaves
1/2 tsp Balsamic vinegar
1/2 tbsp olive oil

DIRECTIONS:
Spread olive oil all over a saute pan and preheat it on medium-low heat.

Sprinkle balsamic vinegar over the bread.

Divide Mozzarella cheese in two.

Place one slice of bread in the pan. Cove it with half the Mozzarella, then tomato, basil leaves and remaining Mozzarella. Cover with second bread slice and cook on medium low heat until nicely golden on both sides. 

If the cheese still isn't as melted as you'd like, place in the toaster oven until its soft.

Black Bean, Avacado, Cucumber and Tomato Salad

Prep time: 30 minutes

Makes: 5 cups

INGREDIENTS:

1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 Hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper  

DIRECTIONS:
Combine all the ingredients and season with salt and pepper to taste.  Keep refrigerated until ready to serve. Place salad inside a pita pocket or eat with pita chips.

Fusilli with Herbed Ricotta and Grape Tomatoes

Prep time: 10 mins

Cook time: 15 mins

Serves: 4, as a main meal

INGREDIENTS:

Salt, as needed

1 cup part-skim ricotta cheese
1 tbsp  fresh oregano leaves , chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 oz fusilli or corkscrew pasta
1 pint (2 cups) grape tomatoes, halved

DIRECTIONS: 

Heat large covered saucepot of salted water to boiling on high. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil. Add pasta to boiling water and cook as label directs.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to pot; then add the tomatoes. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yields 4, 2-cup servings 

Crostinis with fresh Tomato and Basil

Prep time: 20 mins

Cook time: 4 mins

Serves: 8

INGREDIENTS:

2 ripe but firm tomatoes, finely diced

10 fresh basil leaves, finely shredded

Freshly ground black pepper

1 large garlic clove, halved, sliced paper thin (optional)

Kosher salt or sea salt

8 (3/4 inch) slices Italian peasant bread

2 tbsp extra-virgin olive oil

DIRECTIONS:

Preheat the grill or broiler.  In a medium bowl, combine the tomatoes, basil, black pepper, and sliced garlic.  Set aside.  Put bread slices on a baking sheet and oil them well with extra-virgin olive oil.  Bake until golden brown, about 4 minutes.   

Alternatively toast them in a ridged griddle over a high heat for about 10 minutes.  When it’s really hot, place the slices of bread – on the diagonal- and grill them for about 1 minute on each side, until they’re golden and crisp and have charred strips across each side.   

Season the tomato mixture with salt, and spoon some of the tomato mixture on each bread slice.