Grilled Chicken Pasta

 

I'm all about quick and easy when it comes to meals for the whole family. I have a very picky eater, and a slightly eater, so finding something we can all sit down to can be a challenge! This pasta is a sure thing, every time. It has things both the kids like, and it's not fried or drowned in a cream sauce!


1 box bow tie pasta, cooked
3 boneless, skinless chicken breasts, grilled
2 tomatoes, peeled, seeded, diced (Or use canned)
8oz semi-firm mozzarella cheese,cubed
5-6 large leaves fresh basil, chiffonaded
1Tbsp olive oil
1-2 cloves garlic, minced
Salt and pepper to taste


Start by boiling the pasta to al dente. While it cooks, salt and pepper the chicken, and grill. Once the chicken is fully cooked, remove and allow it to rest. Drain the pasta, and place in a large bowl. Chop up your tomatoes, mozzarella, garlic, and basil, and set aside. Slice the chicken into strips, or chunks, whichever you prefer, and place on top on the pasta. Add the rest of the ingredients, and toss well to combine! The heat from the pasta and chicken will slightly melt the cheese, and warm the garlic, making the pasta creamy and smell incredible! Hope you enjoy!

Fried Green Tamaytahs!

Down here in the south, fried green tomatoes is more than just a movie, it's a southern eye opener!! Now I know they are about the worst thing to eat, but I rationalize it by the fact that it's a vegetable (or a fruit)! How can that be bad??

3 medium GREEN tomatoes, not unripe red tomatoes. True GREEN tomatoes
2cups all purpose flour
1cup milk
1/2cup mayo
2Tbsp lemon juice
1Tbsp paprika
1tsp cayenne
1tsp garlic powder
1/2tsp onion powder
1/4tsp mustard powder
Salt & pepper to taste

Start heating 2" of vegetable oil in a large, deep, heavy skillet or pan. The oil will need to be 350f, which you can test by dropping a small piece of bread in. At the right temperature, it will brown in about 1 minute.

While the oil heats, wash, then slice the tomatoes. Make the slices about 1/4 inch thick. Combine the flour and a little salt and pepper in a bowl, and pour the mill in a separate bowl. Dredge the slices in the flour, then the milk, then the flour again.

Once the oil has reached temperature, carefully place a few slices in, but don't crowd them in! The temperature drops slightly for each slice you put in, and cold oil means soggy results, and no one likes soggy fried green tomatoes! Fry the tomatoes for 3-5 minutes, or until golden brown. Remove, and place on a wine rack with plenty of paper towels underneath it to catch the drippings.

While the tomatoes cool, combine the mayo, lemon juice, paprika, cayenne, mustard, and salt and pepper to taste. Put the sauce in a small ramekin or little bowl, and serve with a plate of the crispy tomatoes! Hope you enjoy!