- 4 medium tomatoes, sliced
- 2 small onions, sliced thinly
- 2-3 tablespoons chopped parsley (dry is fine)
- 2/3 cup oil (traditionally vegetable, but EVOO works too)
- 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
- 1 teaspoon salt
- 2 teaspoons sugar
- Place half of the tomatoes in a 9 inch glass pie plate.
- Add half of the onions.
- Sprinkle on half of the parsley.
- Repeat with the remaining vegetables.
- In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
- Refrigerate several hours.
Source: Elek family recipe
- 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1 1/2 cups sugar snap peas, halved crosswise
- 1 tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/3 cup chicken broth
- 1 1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup milk
- 1 8 ounce package cream cheese, cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
- Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
- Meanwhile, heat margarine or butter in a 12-inch skillet.
- Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
- Remove from skillet.
- Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
- Add to skillet along with milk.
- Cook and stir until thickened and bubbly; add cream cheese.
- Cook and stir until cream cheese is smooth.
- Remove from heat.
- Stir in lemon juice.
- Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
- Toss to coat.
- Turn into an ungreased 13x9x2-inch baking dish.
- Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
- Stir mixture and sprinkle with Parmesan cheese.
- 1 tsp extra virgin olive oil
- 1/2 of an onion, chopped
- 13 oz smoked turkey sausage, sliced
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth
- 10 oz can Ro-Tel tomatoes & green chiles
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 10-12 oz uncooked bowtie pasta
- 4 oz pepper jack cheese, shredded
- 2 medium green onions, diced
- In a large skillet or sauté pan, add the olive oil and bring over medium heat.
- Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
- Add the garlic and stir cooking for another 30 seconds until fragrant.
- Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
- Add the uncooked pasta and stir together until the liquid covers the pasta.
- Cover the skillet and bring the mixture to a boil.
- Reduce the heat to medium-low and keep covered.
- Simmer for 15 minutes or until the pasta is cooked.
- Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
- Remove the pan from the heat and mix in half of the shredded cheese.
- Transfer the pasta into a baking dish.
- Sprinkle the remaining shredded cheese over the top of the pasta.
- Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
- Remove from oven and sprinkle the green onions on top.
- 4 cups tomatoes, cut into large chunks
- 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
- 1 cucumber, skinned and seeded, cut into large chunks
- 1/2 red onion, chopped
- 1 bunch fresh basil, torn into little pieces
- 1/4 to 1/2 cup good olive oil
- Salt and pepper to taste
- Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/4 cup heavy cream
- 2 (28 ounce) cans crushed tomatoes
- Salt and pepper to tastse
- 1 box lasagna noodles
- 1 package chicken cutlets
- 2 cups shredded mozerella cheese (or more if you like cheese)
- 1 egg
- 2 tablespoons milk
- 1 cup breadcrumbs
- Sauté the onion in olive oil in a large skillet until just starting to brown.
- Add tomatoes, cream and salt and pepper to the pan.
- Simmer about 15 minutes.
- Set aside.
- Cook the lasagna noodles as directed, drain and set aside.
- Bread chicken cutlets in egg, then bread crumbs and fry in olive oil.
- Set aside to cool.
- Layer lasagna doing sauce, noodles, cheese, noodles, sauce, chicken, sauce, cheese, noodles, sauce, cheese.
- Cover and bake at 375 for 15 minutes. Uncover and bake for an additional 25 minutes until browned and bubbly.
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- Preheat oven to 400.
- In a large bowl, mash pinto beans.
- Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish.
- Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
- Top with 1/4 cup cheese, and cover with another tortilla.
- Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
- Repeat layering twice.
- Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes.
- Cut into wedges, and serve with salsa and sour cream.
- 1 bottle Lawry’s Baja Chipotle 30 minute marinade
- 4 boneless chicken breasts, pounded to an even thickness
- 1 Tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 2 Tbsp tomato paste
- 2 tsp chili powder
- 8 oz Velveeta, diced
- 1 can Ro-Tel diced tomatoes and green chilies
- Pour marinade over chicken and let marinate in the refrigerator for at least 30 minutes.
- When ready, grill chicken until done.
- Prepare the orzo by heating oil in a large saucepan over medium heat and adding the orzo.
- Cook, stirring constantly, until lightly browned.
- Stir in chili powder, tomato paste and chicken broth and bring to a boil.
- Reduce heat to low, cover and simmer for 15 to 20 minutes.
- Fluff with a fork.
- Combine Ro-tel and Velveeta in a medium bowl.
- Heat on high in the microwave in 30 second intervals until cheese is melted.
- To assemble, place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 tablespoons cheese dip over chicken and orzo.
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 cup canned corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 1/4 cup BBQ sauce
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste.
- Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
- Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
- Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
- 16 oz fresh tortellini
- 2 teaspoon minced garlic
- 1 cup chopped fresh spinach
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon onion flakes
- 2 tablespoons all-purpose flour
- 1 1/2 cups cream
- 1/4 cup grated Parmesan cheese
- Boil your tortellini until they are al dente.
- While the tortellini is boiling, chop the spinach roughly.
- Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it.
- Sauté it briefly until fragrant, about thirty seconds or so.
- Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
- Cook and stir over medium high heat until the mixture begins to bubble.
- In another bowl, combine the flour and cream.
- Whisk until fairly smooth.
- Add the cream mixture into the the skillet along with the parmesan cheese.
- Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
- Add the drained tortellini and mix together gently.