Foodie Friday: SUPER easy side dish - Tomato Mozzarella Salad

I know this is probably the easiest side dish in the world and most of you have figured it out, but for those of you who haven't here you go.

Gather:
Fresh Mozzarella
Fresh Tomatoes
Balsamic Vinegar (I used white for this dish)
Salt and Pepper
Basil is optional as is olive oil

I think this dish is best in the summertime because fresh tomatoes are more delicious, but vine ripe tomatoes will do in a winter pinch.

Slice your tomatoes in about 1/2 inch slices and lay them out on a serving dish. Slice the fresh mozzarella in the same thickness and lay one slice per tomato. If you like basil, put one basil leaf on top of the pile.

I then liberally pour balsamic vinegar over the whole thing and allow it to sit and marinate for 5-10 minutes. The cheese and tomatoes tend to soak up the vinegar with yummy goodness. I use white balsamic vinegar because it has a bit of sweetness that I enjoy, but regular balsamic is good too. Some people add olive oil, but I don't think you need it. I do, however, finish up with a little salt and pepper - I prefer sea salt and fresh ground pepper, but tonight mine are still in the bags that went to the beach and haven't yet been unpacked!

And there you have it my friends. The easiest side dish in the world that can also be a meal!

Foodie Friday: Summer Tomato Cucumber Salad

As promised, after weeks of Italian pasta and bread, I thought I'd share a healthier option: summer tomato cucumber salad. I love making this in the summer because it's so easy to get fresh tomatoes at farmer's markets and even in the grocery store. If you're lucky, you grow your own!

Let's start with the ingredients:
4-5 Tomatoes (for this recipe I mixed several different kinds and because some were smaller I used more)
1 large English cucumber (no seeds!)
1 container Feta cheese
1/4 cup Extra Virgin Olive Oil
1 cup Raspberry Vinegar (I like the sweetness)
1 Tbsp. Italian Seasoning
1/2 tsp. Sugar (optional)

First, cut up the tomatoes. Having a good knife makes this job SO much easier. We were blessed with a set of Whustof knives when we got married and this tomato knife was part of that bounty. It has a pointed end to get through the core of the tomato and then a serrated edge that cuts through the skin without tearing it. It's WONDERFUL!

Put the tomatoes aside in a bowl and cut up your cucumber. I like to cut it in half lengthwise and then cut the half into thirds and then into smaller pieces. Throw those in with the cucumbers and pour in your feta.

Mix the oil, seasonings, sugar and vinegar with a whisk and pour it over your salad. Then mix it all up with your hands (my preferred method) or a spoon. I like to serve this at room temperature so that the oil stays smooth, so if you have to refrigerate, let it sit out a minute before serving.

Foodie Friday: Capellini with Chicken, Tomatoes and Basil

I stumbled across a Barefoot Contessa episode the other day that caught my attention - usually a pan full of cherry tomatoes will go a long way in catching my attention. She was making Capellini with Tomatoes and Basil. It looked delicious, but knowing my husband I was never going to get away with a "there's no meat in this" dish.

So I set out to make a slightly different version of this that included chicken. I don't always have some of these ingredients on hand and my lack of yard keeps me from growing my own herbs, so I've gotten a bit creative using the items I have on hand.

To recreate, you'll need:
1 1/2 Tbsp. Olive Oil + dash for Cappellini water
Dash of Sea Salt
Dash of Garlic Powder
1 Tbsp. of Italian Seasonings
Handful of fresh basil, chopped
2 cups Grilled Chicken Strips
1 pint cherry tomatoes
1/4 c. Lime Juice
1 1/2 cups Parmasean/Romano cheese
1/2 lb. Capellini

I start the water boiling for the pasta first, because getting the water to boil always takes so long. Put in a dash of salt and a dash of Olive oil - to season the pasta and keep it from sticking together. Don't put in the pasta until the last minute because it cooks up in a matter of minutes.

If you think ahead, you can soak the chicken strips in the lime juice for flavor. I used the pre-packaged, pre-cooked strips from Costco, but you can also cut up your chicken breast and grill it in the lime juice with a little sea salt.

In a separate skillet over high heat, pour in your olive oil and then layer in your herbs and seasonings (sea salt, garlic powder, Italian seasoning, fresh basil). The oil helps bring the flavor out of the spices. Just a note here too, I pulled several leaves off of a fresh basil plant, lined them up and cut them into pieces with my scissors. If you like the color of the basil, you can save this until the end, but I like the added flavor of putting them in earlier rather than later.

Once your spices start heating up and smelling good, pop in your chicken with the remaining lime juice and let that cook off for a minute, then add your tomatoes. Once you get that cooking, you might throw that pasta into your pasta water, but be forewarned that it will be ready in 2-3 minutes. Don't forget to give it a stir after you first put it in to allow that oil to do it's job keeping the pasta from globbing together.

Get your pasta bowl ready because it comes together fast from here. Check your pasta to make sure it's done. Drain it and pour it into your big pasta bowl. Pour over your chicken/tomato mix, cover all that with your parmasean/romano mixture and toss it all together.

Viola! Dinner in minutes. Hubby had two helpings and actually ate the leftovers. Miraculous!