So, it’s after 9 p.m. and I just got home from my Chicago trip. I have to say The Pampered Chef Convention was fantastic, the city of Chicago was clean and fun, and the Chicago dogs were great. This week, we will have a short recipes section since it […]
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So, it’s after 9 p.m. and I just got home from my Chicago trip. I have to say The Pampered Chef Convention was fantastic, the city of Chicago was clean and fun, and the Chicago dogs were great.
This week, we will have a short recipes section since it is so late and I am operating on Chicago time.
It’s a very warm week and we do not want to heat our kitchens so we have two recipes to keep your kitchen cool and your family fed. Recipe No. 1 is for a tortellini salad that can be made and served for several days. The second recipe is for those that want to heat up the grill. Grilled pineapple chicken will take you to Hawaii without leaving your home.
Happy Cooking and stay cool!!!
Tortellini Salad
Ingredients
20 oz. refrigerated or frozen cheese tortellini
2/3 c. plus 2 tbsp. olive oil, divided
1/3 c. white wine vinegar
1/4 c. sundried tomatoes in oil, finely chopped
1/4 c. finely grated parmesan cheese
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. ground black pepper
2 c. cherry tomatoes, halved
8 oz. fresh mozzarella, cut into 1/2-inch pieces
1 c. sliced salami
1 c. sliced black olives
1 c. thinly sliced zucchini
1 c. thinly sliced yellow or green bell pepper
1/2 c. sliced pepperoncini peppers
1/4 medium red onion, thinly sliced
1/2 c. chopped fresh basil
Directions
Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.
In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, parmesan, honey, salt and pepper until combined.
Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to 3 days.
Just before serving, add the basil and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.
Grilled pineapple chicken
Ingredients
1 c. unsweetened pineapple juice
3/4 c. ketchup
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
2 cloves garlic, minced
1 tbsp. freshly minced ginger
1 lb. boneless skinless chicken breasts
1 tsp. vegetable oil, plus more for grill
1 pineapple, sliced into rings and halved
Thinly sliced green onions, for garnish
Directions
In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic and ginger until combined.
Add chicken to a large re-sealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours and up to overnight.
When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, 8 minutes per side.
Toss pineapple with oil and grill until charred, 2 minutes per side.
Garnish chicken and pineapple with green onions before serving.
