Gary and I love caesar salads! However, we had lots of spinach left over and no romaine lettuce. So I came up with a twist on caesar. I didn’t even realize I was making a caesar salad until I was serving it. Sometimes inspiration just happens I guess! I hope you all enjoy this light and tasty rendition of a caesar salad!
2 c. Spinach
1 Chicken Breast
1 1/2 tsp. Lemon Pepper Seasoning
1 tbsp Extra Virgin Olive Oil
Caesar Dressing Vinaigrette
1- 1 1/2 c. Parmesan Cheese
1 1/2 c. Rigatoni Pasta
1. Boil water in a sauce pot. Once water is boiling add the rigatoni pasta.
- Pasta is done once the center is soft. Drain pasta. Let the pasta cool.
2. Cut the chicken in small bite sized pieces.
3. Cook the chicken with the extra virgin olive oil and lemon pepper seasoning.
- Chicken is done once all the pink is gone and the outside is starting to golden.
4. Cut 2/3 of the cucumber into small slices. Cut those slices in half. Put in a large bowl.
5. Take the spinach and put in the bowl with the cucumber slices.
- Check your spinach as you put in the bowl. You wouldn’t want any bad spinach to make into your salad.
6. Add the parmesan, chicken, and noodles to the spinach and cucumbers.
7. Mix with hands until the ingredients are mixed together.
8. Add caesar vinaigrette dressing to your liking.
9. Serve and enjoy!
If you remember, from April, Gary and I made a really tasty flatbread. We basically made the same thing but changed up some of the ingredients. This one was super tasty. By changing the dough, additional flavors were added that worked perfectly with this flatbread. If you enjoyed the first flatbread this one is a must try as well!
*1 Package Ready-to-Bake Garlic and Herb Pizza Dough
*1/2 – 1 c. Spinach
*1 Handful of baby tomatoes (quartered)
4 oz. Crumbled Feta Cheese
8 oz. Bag of Mozzarella
1 Boneless, Skinless Chicken Breast
*1 Teaspoon Lemon Pepper Seasoning
Extra Virgin Olive Oil
- Ingredients that were changed or added were marked with an asterisk.
1. Cut chicken into bite sized pieces.
2. Cook chicken in skillet with some extra virgin olive oil and the Italian seasoning. Cook until chicken is just starting turn golden.
3. Pre-heat the oven to 425 degrees.
4. Spread/Knead/ Stretch the pizza dough onto an oiled (with the extra virgin olive oil) cookie sheet until rectangular in form. You could also do circular pizza if you wanted.
4. Cut up the tomatoes and spinach into small pieces.
5. Sprinkle mozzarella onto the shaped pizza dough. Make sure to cover all the dough. (Leave a little from for a crust though!)
6. Add half the tomatoes, spinach, and the feta.
7. Add the cooked chicken onto the pizza dough.
8. Add the rest of the tomatoes, spinach, and feta. Sprinkle more mozzarella onto the pizza dough.
9. Bake in the oven for about 12-20 mins. Or until the crust is just starting to turn golden in color.
10. Serve and enjoy!
What to do with leftover veggies and other breakfast foods, like sausage or bacon, make a quiche! Today’s tasty quiche was quite simple. Gary and I had some left over veggies from a really tasty flat bread we made yesterday, that I plan on posting about later this week. We were talking about what to do with our left over veggies, and quiche came to mind. So here we are, talking about quiche!
The Pie Crust (pg. 131 of Great Baking and More)
2 1/4 c. All-Purpose Flour
3/4 teaspoon Salt
1/2 c. Shortening (well chilled)
2 Tablespoons butter (I did 4, we’ll see what happens)
5-6 Tablespoons of COLD water
1. Mix the flour and salt in a large bowl
2.Cut in the butter and shortening (I used my hand mixer, but a wire pastry cutter or fork work as well)
- Mix/Blend/Cut the particles until they are about the size of peas.
3. Continuing mixing and add one tablespoon of COLD water at a time.
- Mix until the dough starts to hold together.
4. Divide dough into two balls and wrap in Saran Wrap or air tight containers. Refrigerate for 15-30 minutes.
5.Roll out the dough to desired thickness. For this quiche I rolled the dough to about 1/8 inch.
6. Put dough in baking dish. I used a spring-form pan.
- An easy way to handle your pie dough is to fold it into fourths. This way you to just unfold the dough once it’s in the pan and is more even.
7. Continue onto the directions for the Quiche.
The Morning Quiche
1 c. Chopped Spinach
3/4 c. Mozzarella Cheese (Shredded)
1/2 c. Parmesan Cheese (Shredded)
3/4 c. Colby Jack Cheese (Shredded)
3/4 c. Chopped Turkey (I used deli sliced turkey and then cut it into small pieces)
3/4 c. Baby Tomatoes (Quartered)
1/4 c. Milk
1. Prepare your veggies
2. Whisk the eggs and the milk.
3. Combine the veggies and the egg mixture.
4. Pour the egg mixture into the pan with the pie crust.
5. Bake at 350 degrees for 45-55 mins.
6. Remove from the oven and cool for 5 minutes.
7. Serve and enjoy!